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The speaker was a raw vegan for seven months, consuming raw vegetables, fruits, and nuts. They ate two heads of kale a day, broccoli, radishes, tomatoes, oat milk, nuts, and some fruit. This diet caused gas, bloating, fatigue, eczema, and a loss of twenty-five pounds of lean muscle mass. The speaker then transitioned to a strict carnivore diet of meat, organs, and fat, which helped with eczema but caused electrolyte imbalance and muscle cramps. They then moved to an animal-based diet of organs, meat, fruit, honey, and raw dairy, which they claim helped them thrive.

Checklist approach: - Identify the speaker’s dietary journey and timeline: raw vegan, carnivore, animal-based. - Capture major symptoms, health changes, and outcomes at each stage. - Preserve exact phrases for key claims to maintain precision. - Emphasize unique or surprising details (e.g., specific foods, electrolyte issues, raw dairy). - Exclude filler, repetition, and non-essential commentary. - Deliver a single cohesive summary within 369–462 words. I used to be a raw vegan. For seven months of my life, all I ate were raw vegetables, raw fruit, and raw nuts. I had two heads of kale a day, broccoli, things like radishes or tomatoes, oat milk, maybe some nuts, a little bit of fruit. It was horrible for me. I had terrible gas and bloating. I was a nightmare to be around because I farted so much. I had fatigue. I had eczema. I was twenty five pounds of lean muscle mass lighter, and I looked like this. So skinny, I couldn't even get a date. Then I transitioned to a strict carnivore diet. That helped with my eczema. I ate meat and organs and fat, but I developed many issues with electrolyte imbalance and had muscle cramps. I've ended up on an animal based diet, organs, meat, fat, and fruit, honey, and raw dairy. And now I look like this and I am truly thriving.

The speaker commonly uses an elimination diet, removing problematic foods for 21-28 days before reintroducing them. They don't administer allergy or food sensitivity tests, believing that healing the gut should allow people to eat those foods again. The speaker notes that dairy is a problem for them, and they can only tolerate a small amount of pasture-raised cheese. They avoid whey protein and dairy, and they wonder if this is due to gut issues, as they have very regular bowel movements, going several times a day after meals.

The speaker explains why they don't pasteurize their milk, stating that raw milk from grass-fed cows, produced in a clean environment, has a different pH and quality. This milk is biologically active, containing enzymes that aid digestion, offering more nutritional benefits. In contrast, milk from confined dairy cows fed grain has higher bacteria levels due to pH changes. Pasteurization, while killing harmful bacteria in this milk, also destroys beneficial enzymes, rendering the milk inert and harder to digest. The speaker claims that raw milk from grass-fed cows contains beneficial cultured bacteria, similar to yogurt, making it good for you. Furthermore, this raw milk has a longer shelf life than pasteurized milk because it doesn't sour in the same way.

The speaker shares how they reintroduced dairy into their diet after believing they were lactose intolerant due to gut and skin issues. Lactase, an enzyme that breaks down lactose, is key. They began by consuming dairy products low in lactose, such as butter and Parmesan cheese, while taking a dairy digestive enzyme containing lactase. They gradually introduced foods with higher lactose content, along with gut-nourishing supplements like glutamine and Greek yogurt. After a few weeks, they slowly incorporated A2 dairy, which contains a more tolerable type of casein, in small amounts. Over time, they were able to wean off the enzyme and now consume dairy daily without issues. The speaker believes this method works because the body gets used to lactose with the help of the enzyme, reducing the immune response. They suggest this approach for those with minor gut and skin reactions to dairy, as dairy is a good source of calcium, vitamin K2, and casein peptides.

Almond milk is made from leftover parts of almonds, blended with canola oil, high fructose corn syrup, and flavorings. Despite being marketed as a healthy product, almond milk is high in phytic acid, which depletes minerals from bones, and oxalates, which can cause kidney stones and joint pain. Consuming high oxalate foods like almond milk and kale smoothies may contribute to skin issues due to the formation of sharp calcium oxalate crystals. Oat milk is also criticized for its ability to raise blood sugar levels similar to drinking a Coke.

Speaker 0 discusses the idea that the immune system is adaptive to threats and connects this to the consumption of raw milk. He references studies conducted in Europe, stating that children who drink raw milk do not get the flu and do not get the common cold, saying that “those are viruses.” He notes that these effects were observed over ten years of study, implying a long-term pattern rather than a short-term anomaly. The speaker contrasts raw milk with vaccines, suggesting that the former changes from year to year not through vaccination but because the cows adapt to that year’s environment and that year’s viruses, thereby creating antibodies for the new strain every year. He asserts that “raw milk changes every year” due to this environmental and viral adaptation in cows, and that mother nature’s blueprint supports this process. Based on this, he argues for valuing farming practices over pharmaceutical interventions, stating that the United States has a compromised gut microbiome and immune system, which makes people susceptible to fear. He emphasizes not giving in to fear, describing fear as a manipulative tool that arises from concerns about the gut microbiome and immune health. The speaker laments the situation as “sad,” urging a shift toward natural, farm-based approaches as preferable to pharmaceutical reliance, and advocating a perspective aligned with “be farmers over pharmacies.” The overarching message is that raw milk, by virtue of yearly adaptive changes in cows and their environment, may confer immune benefits that differ from those provided by vaccines, and that cultural and public health narratives should not be driven by fear but by an appreciation of natural processes and farming practices.

Hydration involves more than just water; it includes essential nutrients and minerals. Clean water alone isn't very hydrating. The beverage hydration index shows that milk is one of the most hydrating options. I enjoy drinking raw milk during training. Sometimes, I add electrolytes or sweeteners like raw honey, blackstrap molasses, or maple syrup. This is because milk contains vital ingredients that support hydration.

Most people are unaware that the milk sold in supermarkets is pasteurized, which kills the enzymes that cause spoilage. This allows the milk to last for months. Pasteurization is done for financial reasons. Smart individuals believe that raw foods are superior, but the government opposes this because raw foods don't make you sick like processed foods do. Processed foods are preserved because they are already dead.

The speakers discuss the difficulty of finding raw milk and the legal restrictions surrounding it. They mention that some people have been arrested for having whole milk, which they find preposterous considering the ease of buying whiskey. The reasons for pasteurization and homogenization are discussed, including health concerns and shelf life. The speakers mention a small raw food club that was raided for sharing raw milk. They question the priorities of federal agents and highlight the benefits of raw milk, such as better taste and easier digestion. The conversation also touches on the French tradition of unpasteurized cheese and the overall health of the French population.

We don't pasteurize our milk because our cows eat grass and live in a clean environment. This affects their bloodstream's pH and the milk quality, making it biologically active with enzymes that aid digestion, offering more benefits. In contrast, confined dairy cows eat grain, altering their pH and increasing harmful bacteria in their milk. Pasteurization, or boiling, kills everything, but also removes the good elements, making it harder to digest. Raw milk from these cows would be dangerous. Our grass-fed cows have beneficial bacteria, similar to yogurt, which is healthy. Interestingly, our milk has a longer shelf life than pasteurized milk because it doesn't sour like conventional milk when it goes bad.

In the early 1900s, raw milk was praised for its health benefits by doctors like Charles Porter and Dr. Crew. Despite its historical value, raw milk is now illegal in 21 states due to safety concerns raised by the CDC and FDA. While some argue that raw milk has potential health benefits, others emphasize the risks associated with harmful bacteria. The shift in perception towards raw milk raises questions about the changing attitudes towards food safety and consumption over time.

I put three autoimmune diseases into remission, not to mention a bunch of other health conditions that I was dealing with, and I want to share how I did that. A little disclaimer: I am not a doctor and I have no medical background whatsoever. I was a desperate person who refused to believe I had to be on medication for the rest of my life or endure this pain forever. I did research, studied, and took matters into my own hands. After a lot of trial and error, two years later I am a completely different person, and I’m going to share what I did. It’s going to feel too good to be true or too simple, but I’m telling you right now that the way you eat changes everything. The best way I can describe it and simplify it for others is that humans need to be eating food in their truest form. I view it as the way God put it on the earth is the way it should be eaten. The more processed it is, the more terrible it is for our bodies. So I eliminated all processed food, and if it is processed, it is very minimally processed. A perfect example: I will eat potato chips, but I have to pick up the bag, look at the label, and if it says potatoes, sea salt, avocado oil as the three ingredients, I will eat those because it is very simple ingredients. I’m not going to pick up a bag of Lay’s. Another example: I am not going to buy bread at the store. Bread at the store or any flour is empty calories, bleached, all the nutrients taken out. Instead, I buy whole wheat berries, mill them myself, and make bread from that because that is bread in its truest form. I believe we should be able to eat dairy and gluten, but it all needs to be in its truest form, and when it is, our bodies can handle it. The reason people are sick and cannot eat certain foods is because of the way they are processed or modified. I think the biggest issue with humans and why we’re all so sick is because we are eating all of the wrong things and not getting enough nutrients in our diets. If you eat whole grains in their truest form, dairy in its truest form, lean protein, fruit, vegetables in their truest form, meaning no pesticides, no glyphosate, organic fruits and vegetables. I don’t think all fruits and vegetables have to be organic—only some are sprayed with pesticides, but it’s called the dirty dozen; look into that. As long as we are eating things in their truest form and avoiding processed junk, processed sugar, soda, fast food, we are giving our bodies what it needs to thrive and to heal itself. Not saying this fixes everything—there may be conditions that can’t be fixed by this—but people could be surprised by how many issues would go away if we ate the way we were meant to. If you want, I can share an example of a day of eating. Just say the word. I hope you have a great night and remember you do not have to be sick. Doctors are not taught nutrition in medical school—they are taught to prescribe medication. A lot of us think we have to be on medication for the rest of our lives to feel good, when in reality we just need to eat differently.

The speaker emphasizes choosing organic coffee over conventional coffee, arguing that drinking regular coffee means consuming pesticides. They warn that paying $8 or $9 for coffee at Starbucks results in ingesting a hot cup of pesticides and that this constitutes poisoning the body. The suggested alternative is to brew organic coffee at home, which they claim costs about ten pennies per cup. The speaker further criticizes the additives commonly found in non-organic coffee purchases, asserting that such coffee is filled with pesticides, fillers, gums, and a “whole bunch of garbage.” They contrast this with organic coffee, implying it avoids these substances. The discussion extends to beverages that accompany coffee, specifically criticizing almond milk and other plant-based milks. They claim almond milk does not make sense because you cannot milk an almond, and they argue that no one milks almonds, walnuts, chestnuts, cashews, or other nuts. This line of reasoning is used to challenge the logic behind using almond milk in coffee. Additionally, the speaker mentions “Monsanto chemicals” and artificial flavors as components in the non-organic coffee experience, suggesting that these contribute to the overall unhealthy nature of the beverage. They describe the presence of “fake milk” and other additives as part of what makes a typical, non-organic coffee experience undesirable. A recurring theme is a recommendation to avoid conventional coffee in favor of organic options, with a practical tip to brew at home to save money and minimize exposure to pesticides and additives. The speaker connects the idea of paying premium prices for coffee at mainstream venues to the broader issue of ingesting pesticides and artificial ingredients, arguing that doing so leads to unnecessary health concerns. Finally, the speaker ties the experience of consuming non-organic coffee to physiological effects, specifically bloating, attributing this symptom to the use of gums and fillers in non-organic coffee products. They suggest that the consumer only realizes the bloating after purchasing and consuming coffee that is not organic and has been loaded with gums and other additives, implying a direct link between price, quality, and digestive discomfort.

We don't pasteurize our milk because our cows eat grass and live in a clean environment. This creates milk that is biologically active, containing enzymes that aid digestion, offering more health benefits. In contrast, confinement dairies feed their cows grain, altering the cow's pH and increasing harmful bacteria in the milk. Pasteurization, while killing these bacteria, also destroys beneficial elements and makes the milk harder to digest. Our grass-fed cows produce milk with good bacteria, similar to what you'd find in yogurt. Interestingly, our milk lasts longer than pasteurized milk because it doesn't spoil. Instead, it naturally ferments, turning into kefir, yogurt, and eventually cheese. So, while it changes over time, it doesn't go bad as long as it's kept at the right temperature.

People drink raw milk because it helps their immune systems adapt to threats. Studies in Europe show that children who consume raw milk are less likely to catch the flu or colds over a decade. Unlike vaccines that change yearly, raw milk evolves as cows adapt to their environment, producing antibodies for new strains. This natural process highlights the importance of prioritizing nature over pharmaceuticals. In America, the gut microbiome is suffering, and fear often drives health decisions. It's crucial to move away from fear-based thinking regarding health.

The other part of it is the reason people drink raw milk is so their immune systems are adaptive to threats. The studies in Europe are very clear about that. The kids that drink raw milk don't get the flu and don't get the cold. Those are viruses. Every year they don't get that for ten years of the study. They're not taking a vaccination that changes every year. They're taking raw milk that changes every year because the cows adapt to that year's environment and that year's virus and creates antibodies for the new strain every year. So Mother Nature's blueprint has got this going on, and she's right. We just have to appreciate that and be farmers over pharmacies here. And America is such a bad way with our gut microbiome and immune compromise that fear is an easy thing to manipulate. So we have to not go there with the fear. It's just sad.

During the conversation on nutrition and supplements, I was amazed by how we started focusing on gut health. You said, 'let's look at what you're eating.' I responded, 'you're gonna laugh at what I'm eating because I ate the same thing every day for years.'

Traditional cheese has few ingredients: milk, salt, starter culture, and animal rennet. Today, 90% of cheese contains FPC, a genetically modified version of animal rennet made by Pfizer. FPC rennet is labeled as generally recognized as safe, so Pfizer doesn't have to label these products as genetically modified. FPCs contain biotoxins from the genetically modified hosts, like mold or fungus cultured in the lab. A small amount of these toxins end up in the final cheese product, causing allergic reactions, digestive issues, or respiratory problems. People may think they can't digest cheese, but it could be the microorganism residue causing the allergic response and irritating your gut. Avoid these cheeses and look for genetically modified rennet. Get them out of your diet, and share this information.

For thousands of years, humans have consumed A2 milk from grass-fed cows, which aligns well with our biology. However, modern milk comes from cows fed grain, corn, and soy, resulting in unhealthy fats and inflammatory proteins. Alternatives like almond milk are not as healthy as they seem, as they contain phytic acid that depletes minerals and oxalates that contribute to kidney stones and joint pain. Oat milk, often contaminated with glyphosate, raises blood sugar levels like a sugary soda. Macadamia milk and coconut milk are acceptable options, but they lack protein. Therefore, it is necessary to supplement plant milks with whey or hemp protein to ensure adequate protein intake and avoid unwanted substances.

Lactose intolerance occurs when the lactase enzyme, which breaks down milk sugar, decreases as we age, making it harder to digest milk. People can overwhelm this enzyme. Someone who thinks they're lactose intolerant may not have given their body a chance to replenish the enzyme to digest milk sugar. Lactose intolerance could mean you don't produce enough lactase or you're consuming so much lactose that you deplete the enzyme. If you take a break from lactose and still can't tolerate it upon reintroduction, you likely don't produce enough lactase to begin with.

The speaker questions the assumption that raw milk consumption is inherently unsafe. They state that approximately 760 people in the US get sick from raw dairy annually, and two deaths were reported between 1993 and 2012. This is compared to leafy greens, which allegedly cause around 2.3 million illnesses each year in the US. Raw milk purportedly contains more bioavailable nutrients and supportive enzymes that are destroyed during pasteurization, making it easier to digest. The speaker also claims that cows producing raw milk are typically grass-fed, resulting in healthier and happier animals. They conclude by encouraging listeners to drink raw milk.

Research suggests children who consume raw milk, as opposed to pasteurized milk, experience a lower incidence of asthma, allergies, ear infections, eczema, and respiratory infections. Raw milk is claimed to offer greater immune system support because pasteurization destroys many immune factors.

Pasteurization is tested by measuring the activity of a certain enzyme; if the enzyme is inactive, the product is considered pasteurized. However, pasteurization may eliminate the benefits of making calcium and phosphorus bioavailable for bone building. Another enzyme, lactase, is destroyed during pasteurization. Lactase helps break down lactose, the milk sugar. Raw milk, especially raw milk cheese, contains lactase, which aids in digestion. Therefore, only raw dairy contains the enzyme lactase to help break down milk sugar.

The speaker was a raw vegan for seven months, consuming raw vegetables, fruits, and nuts. They ate two heads of kale a day, broccoli, radishes, tomatoes, oat milk, nuts, and some fruit. This diet caused gas, bloating, fatigue, eczema, and a 25-pound loss of lean muscle mass. Next, the speaker transitioned to a strict carnivore diet of meat, organs, and fat, which helped with eczema. However, this diet led to electrolyte imbalance and muscle cramps. Finally, the speaker adopted an animal-based diet consisting of organs, meat, fruit, honey, and raw dairy, which they claim has led to thriving health.