Beyond Weight Loss: The Shocking Truth About Why Diets Fail

Because what clinic out there ever book wants to say the words relapse prevention. I mean, the mere words are to suggest you're going to fail. You know, so what author wants to write this book to say, oh, by the way, when you get to the end and you start failing, here's how you get back on track? Because to mention that is to suggest his program's not going to work. And I felt like from the very beginning we needed to address the psychological components right from the beginning of why you're doing what you do. Why do people keep doing things that aren't working for them? And so the psychology became a really big part and a huge component of what's created this long term shift to weight loss.

Okay, I'm really excited about what's about to happen here. So back in the day, in the late 90s, starting in 1995, I started consulting with Bill Phillips. He wrote this book called Body for Life. How many of you ever read Body for Life? Okay. It was the top selling fitness book in the world. Six million copies were sold. Bill built one of the largest sports supplement companies. I had dinner with Bill in November last year. Some of you remember a couple of annual event, Genius Network annual events ago, Bill actually gave a 10 minute talk in a Superman cape. And that was interesting. And so that's where I originally met who I'm going to introduce here in just a moment because he's one of the top nutritionists and advisors in that space in the world. And Keith actually gave a talk in the late 90s at one of my Piranha marketing boot camps. And it really made me think about, even way back then, I was always trying to smuggle in things related to health and eating and fitness and stuff into my world. Even though people came to my events predominantly for marketing because it's so critical to take care of the million dollar racehorse, which is who you are. In order to win million dollar races, you have to treat the racehorse really well. And so that's a metaphor for who you are. So let me introduce who Keith is and give you the formal intro. Statistics are usually pretty boring, but sometimes you can use them to make a point in a dramatic way. Let's create our own statistic right here in this room. Raise your hand if you've ever bought or read a diet or nutrition related book. Okay. That'd probably be at least 75, 80% of the audience. Okay. That's pretty impressive. Yet according to a recent diet industry report, over 71% of American adults are overweight or obese. And over $73 billion a year is spent on diet products, plans, and books. That doesn't seem to make any sense, does it? Since one of our themes for this year at Genius Network is health, I've asked clinical nutritionist Keith Klein to be part of this meeting and share some of his healthy living wisdom with you. Keith is based in Houston, and let me just give you a few of the groups that his services work with. He's the chief nutritionist for the Houston Sheriff's Department, the Houston Astros hockey team, and was voted nutritionist of the Year by the North American Natural Bodybuilding Foundation. So from police officers to hockey players to bodybuilders, they all turn to Keith for answers they aren't getting anywhere else. Keith's clinical career began way back in the 1970s, and he quickly became one of Houston's most prestigious clinical nutritionists. Then in 1984, he became the diabetic director for the famous Institute of Specialized Medicine in the Houston Bariatric Center. Today, he owns and operates the Institute of Eating Management and Relapse Prevention center, as well as his online program, Lean Body Coaching. So what does all this mean? In simple language, Americans are fat out of shape, spending a lot of money and not getting any permanent results. Keith has some proven answers that will be helpful to every one of you, I believe, and in this room. So please help me welcome Keith Klein.

Thank you, Joe.

Thanks, brother. Yeah, thank you.

Hey, everybody. Glad to be here. By the way, what I really like about being here more than anything is how many people here have a growth mindset versus the limited mindset. And you see it in everybody I talk to. So thanks for bringing me. I appreciate it totally.

So I'm going to get our little transcription thing back here. And so, boy, it's been. I mean, we've known each other actually for a long time now. And so over all these years, you have seen every sort of diet program, every sort of fad, every sort of thing. And the cool thing about you, which I'm going to ask you some questions about, is you actually track people, not just over 12 weeks, what happens, but what happens to them a year later, what happens to them five years later, ten years later? And I think you even got some pictures to that effect.

Yeah, I think the big question, we see these before and after pictures. We never put up before and after pictures. The only thing we'll ever put up is after after pictures. In other words, you have to keep the weight off 2, 4, 6, 10 years. And what's really fascinating is Years ago, I really didn't like what the dietetic industry was all about because it spends all its time telling you all the things you can eat. And what I want to do was blend psychology with eating management and tell you all the things you could eat to be lean. And so with that we have a massive amount of success. There's an interesting story behind each person. And you know this, there's interesting stories behind everybody that's in here. This is a guy who literally went through medical mutilation. He literally went through stomach stapling to lose weight. And in that picture that you see him with his child, he gained it all back. That's after he had stomach stapling. The picture you see in the after picture, he's kept that off seven, eight years now. Right. And again, this is all through proper food and nutrition, no quacky things. Take a look at everybody's faces because without surgery, what you notice is if you feed people correctly, there's a greater youthness, a vitality within them. Right. No surgery on her face. And this is a woman who absolutely could not lose weight. She tried every diet known to man. And again we come into the principles of psychology. The idea is you can't change anything you're doing, which you preach all the time, unless you change it here. Right. This is a guy who you can see again, 2010, 2000, whatever, there and right now, currently, and he lost 105 pounds and he's kept it off for nine years. So what we see is, we see probably the largest group of long term success in the combination of using psychology with eating management. Byron, will you stand up for a minute? Turn around, let him see you. Look at this guy, he's in great shape.

Yeah.

How many years ago did we meet? I think it might have been 20 years. Yeah. And he was £350 when we first met. No, no. Yeah, but listen, what I'm really interested in is not the short term result. I'm interested in showing people how to achieve long term results that create longevity, health, wellness. Right. Not just the physical change.

Yeah. Okay, so I've got some questions here for you. So 40 years of clinical nutrition take us back to the beginning of your career and how you ended up where you are today, all the stuff that you've been doing.

Okay. It's a fascinating journey. When I first started, I went into a. Because, see, I had to get started somehow, but how was I going to access clients? So what I did is I went into the largest medical clinic in Houston, met with a Medical director. They had seven prominent physicians. I sat down and proposed with him the idea of what would your clinic be if we were to merge nutrition with your medicine? You're giving people this for that and all that we could do. Diabetes and heart disease. And he saw the vision and he hired me on the spot. And that was the Institute of Specialized Medicine. Whereas all I worked was clinical, clinical nutrition, diabetes, heart disease. And it was really formative for me because during those years I got to start thinking about what is the message I really want to get and how am I going to impact my clients and have a big impact for the rest of their life. Dr. Preston and I opened up Houston Sports Medicine Clinic together several years later. And that's when we started working with the top athletes. One thing I'm not going to do is spend a lot of time telling you about all the Olympic athletes and gold medal guys. Because the truth is, it really doesn't matter. What matters is what can I do for you today? And can I show you just a few small things that you can leave with and make a big change in your life? Because remember one thing, small changes, so long as they're sustainable, create massive results over the course of time. And that's what's missing in the dietetic community. It's always a rush. How much can you lose?

How fast?

Lose £500 in a week. Right. So at the end of the day, what I then did is went to work with a psychiatrist. Dr. Preston passed away and we opened up four psychology based clinics dealing with nothing but eating disorders. And that's when my real push on psychology really started forming. And my whole work revolves around, we're called the Institute of Eating Management and Relapse Prevention Center. Because what clinic out there ever or book wants to say the words relapse prevention? I mean the mere words are to suggest you're going to fail. So what author wants to write this book to say, oh, by the way, when you get to the end and you start failing, here's how you get back on track? Because to mention that is to suggest his program's not going to work. And I felt like from the very beginning we needed to address the psychological components right from the beginning of why you're doing what you do. Why do people keep doing things that aren't working for them? And so the psychology became a really big part and a huge component of what's created this long term shift to weight loss. And so after the psychiatrist, he passed away in 1990 and opened up my own clinic and that's where we are today.

Okay, cool.

And by the way, one thing I wanted to leave a legacy. I'm in my 60s, I'll be retiring soon, but I'm not really retiring. What I want to do is take my current clinic and merge it online so we could access everybody anywhere. And that's what lean body coaching is. It's my entire 40 year history being brought live online.

So in all this period of time, what has the diet, I don't know what has really changed in terms of we have so much more understanding about how food affects us. But from what you were teaching in the beginning, what you knew in the beginning versus recent days, like what have been the big discoveries that we used to think were right, that aren't, or how much has it really changed in terms of how one should eat?

What I do has changed a lot. What the industry does has not changed much.

Right.

Because now what are we on keto, we're on Paleo? It just keeps on rolling over to another oddity. Right? And I think sometimes the mere oddity of these programs is what attracts people to them to begin with. I'm still there after 40 years. I've seen the Scarlet's diet come and go. I mean this is way before your time. The cabbage soup diet, we're still there. But what I would say we've changed and what's starting to emerge now is the concept of eating management versus diet. I think you're starting to hear that message a little bit out there and I really do love that because I know I'm sort of the forefather of eating management versus the guy behind the diets.

Can I also ask you because instead of just eating really nutrition, because there's so many people that gobble supplements and there's so much a push for supplements like Geeta, my partner, she says even in the medical world, or even in the world of all kinds of different medicines, a lot of it's just a pill for an ill. If you're not given a medicine, you're going to be given a supplement. So in the world of consumption, it's not just the food, it's the liquid, it's the pills. What are your thoughts? I mean, a lot of people think you can't live a health. They've been programmed to believe the food is so deprived, the soil is different than it was a hundred years ago. There's pesticides, there's gmo, I mean all the different things. And so therefore you can't consume food and get the nutrition you need. So you must consume pills. What is your take on all of that?

Well, first of all, I think of food as medicine. It cures diabetes, it cures high blood pressure, it cures all kinds of things. But what has to happen is the right information has to be given to the person. Right? Because if you're operating from a position of the wrong information, you're never going to be changing. Now, I do believe in, we're clinical nutritionists, so I believe in blood workup. We look at a lot of different factors. If you came in to see me and, and you didn't lose weight, I'm turning to your blood work up. Because weight loss is always a product of four things. It's either your food, it's your exercise, it's a hormone, or it's a drug. There are no others that I know of. Supplements are sort of, in my world, kind of down on the bottom of the pyramid, not way up at the top as the most important thing. Because I'm going to look at, if you don't eat any dairy, are your calcium requirements being met, magnesium and stuff like that. But let me show you how hard it is for people to really change. Let's take a look at this. How many of you would look at a food like this and go into your grocery store and buy lean ground turkeys, 7% fat, 93% fat free, and believe you're eating a low fat food, raise your hand. Is that a high fat food or a low fat food?

It's a low fat food.

Okay. All right. When you see the 7%, okay, I'm going to teach you. You might want to write this down, by the way. Just write down grams of fat times nine divided by the calories. Because without that formula, you will never know what you're getting. So let's look at this food. Okay? You can see that 8 times 9 is 72. 72 out of 160 makes that food 44, 45% fat. That food has the exact same fat content as T bone steak. In other words, I couldn't get you any better results dieting on T bone steak than I could on that food. Because in regards to their percentage of fat and how your body would handle it, they're equivalent, right? Grams of fat times nine divided by the calories equals the percentage of fat. And what I want my clients to do is make sure they keep their fat around 20% or so, mainly getting them from good fats. Now, notice they're not telling you what they ground up. You'll never know Right. Now watch this one. Okay, so we see that's 45% fat. Notice suddenly they're more than happy to tell you this is the ground breast. They didn't want to tell you what the other one is. This is the one you want to look for. But let me ask you something. One and a half times nine is 13. Thirteen out of 120 is like 10%, 11% fat. Right? That's a good food because it's under 20. It doesn't matter if you eat a high fat food here or there. But what is happening if you're eating the wrong one all the time? Now notice that the first one said it was 7% fat when it was actually 45. And this one saying it's 1% fat when it's really 13. Does that seem strange to any of you? Okay, take a look at this though. Okay. Okay, so we see one is 7%. One is one when they're really not. Okay, now notice this one. 17 times 9 is a little around 150 out of 250 makes that ground turkey 60% fat. That ground turkey burger is as high in fat as bacon, right? If I wouldn't eat bacon to get lean, why would I eat that expecting a different outcome? Now, it's not about the fat, but it's about your ability to identify with what's truly healthy and good for you. Right? Now watch this. Let me explain what the percentage of fat means, because we would all think that 7% means it's 7% fat.

Hey, I hope you're enjoying this video. And I want to let you know that I have a new book that's come out and if you'd like to get it absolutely free, there's a link below in the description. Or you can wait till the end of this video, or you can Simply go to joesfreebook.com and you can get get a copy there.

By law, that term means that the food's displaying its fat by weight, not its fat by calories. And those are completely different things. Okay, so watch this and then we'll move on. But okay, so percent fat by weight. See up there in the serving size is 112 grams. 112 grams times 7% is 7.69 rounded up to the nearest hundredths, it's 8. Is all that 7% is telling you is that there's 8 grams of fat in a serving. How crazy is that? You know, we don't discuss food by weight, we discuss it by calories. So if you came in and said, hey, Keith, I ate 4 pounds of protein, 3 pounds of carbs and 2 pounds of fat. I'd have no idea what you're saying to me. If we don't discuss food by weight, why are we displaying its fat by weight? Right, so there's tons of this stuff going on in front of you. But how can you move forward if you don't know what you don't know?

You know, just for distinction too, what is your current, how do you eat? What is your diet? And maybe explain why if there is a. Because there are people in the room. Like Geeta, for instance, is vegetarian. So I would love to try to get her to eat a big. But she won't.

I retired from bodybuilding in 1990. I won every title I ever entered. I never lost a show. And back then it was solely about the look and the titles. Right. As I've gotten older, my sole goal now is not about that. And I do care about how I look. But what has happened now is I'm more concerned with longevity and quality of life. You see, nobody in my family made it past 50. I'm in my 60s, I'm the first. And so already I've proven that by changing the food, I can change the history, the outcome. Right. So today it's more. I'm kind of more of a plant based eater. I mainly eat pescatarian egg whites and fish as my dominant sources of protein. Occasionally I slip in some chicken. So I move to more of a plant based diet because my goals have changed. I want to see how many more quality of years I can get out of my life.

Yeah, what's that backfired for you? Oh, no, no, it's exactly what I want because there's a lot of vegetarians and vegans that eat terrible carbs. They eat shit food.

I mean, these are vegans that are massively overweight. But there's no surprise because when you go in the supermarket is all you gotta do is look in people's cart and look at them and go eat that way, look that way. You know, you can see it right in front of you.

Right, right. Okay. So what you're known for is your groundbreaking work, which you refer to as nutrition.

Nutrient partitioning.

Nutrient partitioning, yeah. Can you explain what the hell that is and how to pronounce it again?

Okay, so when I was in the diabetic ward, what we understood was that a diabetic could eat only so many calories, grams of fat and protein at one time. And when you gave them smaller, more frequent meals Many instances you reverse type 2 diabetes. So my philosophy started to evolve. That's this, your body can only utilize so many calories, grams of fat, carbs and protein at one time. We all know that if you overeat at that one time, you gain weight. So let's say the average woman can assimilate around 300 calories. Now if you cook that food, it's a lot of food. That's a four to five ounce grilled chicken breast smothered in pico de gallo with a six ounce baked potato with fat free Greek yogurt and chives and a cup of grilled asparagus. And all that food is just right at 300 calories. Now if you ate that meal, none of it would feed a fat cell. There's nothing in that, what I mentioned that could feed a fat cell if you were within that parameter. The idea that all weight loss is predicated on a caloric reduction does not work. Because what I'm saying is this, if someone said, Byron, you're supposed to eat 1800 calories a day, and I know his body could probably assimilate about 500 one time. Now if he ate two meals a day, he's eating 900 calories at each meal. He hit his caloric requirement for the day. I'm telling you, he's going to get fat and he won't be able to retain his muscle. Now that's 1800 calories a day. But if I put him on 5 feedings at 500 with that kind of parameter, 5 times 5 is 2500. I have increased his calories, his vitality, his energy and his muscle and he's losing weight and he's never hungry. So if caloric reduction was the premise on all weight loss, that shouldn't work, but it does. So my clients actually end up eating more food to give them control over food.

Yeah. Awesome. So let me ask you about all of the different. I mean there's so much intermittent fasting and there's so, I mean just fasting in general. And a lot of, lot of people that I know that never would have done this in the last year or so are trying it. What is your take on.

Well, even the originator of that program admits it's not good for women. Right. Because that can really mess up your hormones. I think each person has to find their own individual style of how they feel they should eat that's right for them. That also creates the result they want. Right. And so at the end of the day, I really don't Believe in eating less meals that I just explained. I believe in the concept of eating more quality, wholesome foods to generate better health and longevity. I don't want to slow down your metabolism. The biggest people I meet in my clinic are two meal a day eaters. Right? One meal a day eaters. So I understand the fun of the latest current craze. But listen, I've seen them all come and go, and I'd say in another couple years it'll be gone. But remember, when you affect blood sugar by going too long without food, it really interferes with female hormones a lot of. So I'm not a big proponent of it.

Let me ask you also about, like, just so much emphasis. There's so many documentaries out about food and about the, you know, farming industry and about the treatment of animals and about, you know, pesticides and GMOs and organic. And what's the difference between an organic, you know, chicken versus a non? I mean, how, how much does that play into your eating and your selection of foods?

Well, first of all, all of our cancer patients, we work with a lot of cancer patients, we immediately do go organic because we can't be certain whether their cancer is being contributed by factors in their diet like pesticides or whatever. But again, I let people make their own decision on that. I have a natural tendency to go more towards natural whole foods. I want my clients to do that too. But you can't get everybody to do what you want them to do. But so what I'm really a big proponent of is what I call better bad choices. And so Eunice said, when I call, oh my God, I remember you from all those years of better bad choices. Just small changes can yield huge results. Let me just show you one. A can of Coke has, let's say, 40 grams of sugar. Raise your hand if you know how many teaspoons of sugar. Exactly. That is 11.

Right?

Okay, you write this down. Grams of sugar divided by four equals packets or teaspoons. So 40 divided by four means there's 10 packets of sugar in a can of Coke. If you drink two cans of Coke a day, you're drinking 20 packets of sugar. So I put 20 packets of sugar in here, and that's how much sugar is in two cans of Coke. Now, if this person just found a small, different beverage to drink over the course of time, this small change would yield huge results. Because if they just drank two cans of Coke a day, at the end of the week, they drank 140 packets of sugar. Oops.

Excuse me.

And that's how many, oops, don't worry about it. We'll get it at the end. That's how many packets of sugar they're drinking every week, just from two cans of Coke a day. See? And so the premise is not to get people to give up everything. It's to show them. Because once you show somebody the real truth, it's hard. Once you know it, it's hard to kind of go back there.

Yeah.

Right.

Okay, so let me ask you about the second thing that you're most known for, which is relapse prevention. So it's your psychology in that area. Why is that so important?

Because, as you all know, because it's the same, right? If you don't change the way you think, you cannot change what you do. And we're all aware of that. Right. Let me share with you some of the common little statements we all make to ourselves that sound productive, and look at what I'm gonna do. Raise your hand if you've ever said, I'm gonna start my diet on Monday. Right. Okay. I would change that thought to be more accurate of what you're really gonna do. Instead of saying, I'm going to start my diet on Monday, what I think you should really say is this. I'm going to see how fat I can get before Monday. Because the thought occurs to me, I have to stop eating bad by Monday, so I better eat as much food as I get my hands on by Monday. Right. Another one is, I know what to do, I just don't do it.

Right.

That sounds right. Right. That's rooted in the pain pleasure principle of psychology 101, which we're all very familiar with here. Right. The idea is this. If you're saying, I know what to do, I just don't do it. What you're really saying is this. Although I'm uncomfortable, the way I look and feel right now, what you're asking me to do is more uncomfortable because their association with changing their food has always been rooted in the negative. And that's what I change, is it shouldn't be negative. It should be a joy to make this change. And you should love your food.

Yeah. Awesome. Okay. So in terms of the better bad choices, most people here travel quite a bit, and so they're in airports a lot. And what I have learned to the best of my abilities is I always package food with me and carry it with me, and I fly first class a lot, and they'll even serve stuff in first class. But most of the time, it's Crap, it's not good food. And so I have learned to carry a lot of healthy foods with me. Most people do not. And, and there are certain situations, and it's easier when I'm leaving my home because I have the food with me versus if I happen to be somewhere and getting access to good food. So what advice would you give in terms. Because sometimes you're in an airport, you have no food, do you fast? What's a better bad choice than that sort of thing when you have such a selection of a bunch of mostly crappy food?

See, that's a great question. So what we really work on from a psychological viewpoint is coping skills, right? And if you master your coping skill, you can master whatever it is you're working on. Right? So what we're going to do first is we're going to teach our clients literally how to go into any restaurant and order cleaner food when they want to, and it's going to be better. And so remember, a small change can yield big results if you started ordering better. Secondly, we're going to give you coping skills. To let you know, today we live in a society of ease. It's easier today than ever. There's a company called iconmeals.com you can literally call them up and say what you want to order. They'll cook all the food for you, and it'll show up at your hotel on the day you arrive. So if you stay in an Embassy Suites or place where they have a refrigerator, microwave, they cook the food, they weigh the food, they measure the food, and it shows up on the hotel doorstep, and they're very good at that. So there's companies like that that exist that we give access to our clients to let them know that it doesn't have to be impossible. But the real one is, how do you walk in any restaurant, navigate it and order? Well, let me just give you an example of what I would ever order in a Mexican restaurant. How many chips do you think it would take to get to 300 calories? 14. Not very many. Swipe it in guacamole. It's even radically higher in calories. Right. Look, I sit down at a Mexican restaurant, they want to bring the chips. I never say, I can't have that. I simply say, I just don't eat that anymore. And how my brain handles and processes that is quite a bit different. So secondly, I never order off the menu. I just set it aside. I say, do you have shrimp today? They say, yeah, can you just grill it without butter and oil, but season it sure. I wait till he writes it down. Just bring me a basket of corn tortillas with pico salsa and shredded lettuce. And I make my own shrimp tacos. That or the white fish are the only two things I'd ever order in a Mexican restaurant. It's easy, right? But I love that food, you know, it's flavorful, it's seasoned, it's not all dry. I can put pico, I can put salsa on it. I can put tomatillo on it, right? So ordering is easy in the restaurant if you have the skills.

Well, talk about your lean body coaching program, your online program, because you've done a lot of the stuff face to face. There's all different formats. So how do you, how do you do it with people now? How do you train?

Okay, so this is my legacy, right? I wanted to leave behind my life's work. And so online, we replicated my clinical work online. And so everybody has their own nutritionist that's trained by me. The first three months is devoted entirely on how to eat to get lean, and the final three months are devoted entirely to relapse prevention, how to keep the weight off. We have tons of recipes because I want to show people there is nothing you can eat if you make it. And so at the end of the day, all of my psychological work is on there. In video format, right? All the recipes are in video format. If you don't know how to cook, our coaches are there to teach you how to cook and all that kind of stuff. So all of that 40 years. Let me show you one other little thing, because it's the little things sometimes we don't know. I just want to show you a slide that we did here a while back. Raise your hand if water packed tuna is lower in fat than oil. Just raise your hand if it is. I'm not scamming you. Yeah. Water packed tuna. So this is water packed tuna and spring water. And I bought these two cans at the same store at the same time. And the first can you can see 1 times 9 is 9 divided by 70 means that's about 13% fat. Okay, now the exact same food. How many grams of fat are in the same food? 5.5times 9 is 45 divided by 195 is 47% fat. But oil packed tuna is only 33. If I weren't eating an oil to get lean, why am I eating water when it's actually higher than that, which is an oil? Expecting a different outcome. This represents the different times of year they catch the fish that's been going on your whole life. So what we're doing in lean body coaching is we're giving you access to information you just won't find anywhere else. Because they won't put that on tv. They'd lose their advertising dollars. Right. They don't want to know that stuff. But it's these little things that start to head out. I just want my clients not to give up anything. Right. But just be more aware so that it can lead them down a path of just making better choices.

They both say spring water.

They are both spring water. They're at different times of the year. Yeah. Do you know every November through March, water packed tuna becomes higher in fat than oil right now, this time of year because. Because of their migratory season. Look at the ingredients.

So one uses vegetable broth and salt. The other one uses hydrolyzed casein.

Yeah. That's a protein, that's not a fat.

I mean, it's so obvious. There's so many experts that just know. The food labeling is such a bunch of propaganda horseshit. I mean, why is it so hard to get it?

Because of lobbyists. Right. Lobbyists are in Washington to protect the interest of the companies they represent over your health. Now listen to this. Are not labels the guidelines by which we have to choose to use to get healthy foods. If the very labels themselves are deceitful and misleading, how can you ever choose healthy foods? So if you put me in that position, I'd wipe out all the loopholes. I know them all. Check out this. And these are just little things, Right? It's not a big deal. Zero calories. Fat says zero. How many calories and grams of fat are in that container? So zero. Well, if I see zero, why wouldn't I just uncap it and pour it on my baked potato? This has 900 calories and 90 grams of fat. It is perfectly okay in America to tell you that a food is fat free when it's 100% fat. That's the law. Now the law states that if in your serving size it has a half a gram of fat, you can just say it has none. Let me read a serving size. I have to have Parkinson's disease to be able to do this. It's one and a quarter spray, Right? Just a quarter spray. Right. So I'm supposed to get 905 servings out of this little thing, Right. I don't mind that you use it. I mind that you use it thinking it's one thing when it's really not. That's all we're there for is an educational resource to help you find your way to a healthier body without deprivation and giving up.

And honestly, that's why so many marketers get lumped in, because there are some really deceptive people that use marketing to just manipulate and lie. And it's unfortunate. And grab a mic if there's anything you guys want to. I want to.

Grab that water.

I just want to say a couple things. First of all, what you said, I actually eat exactly like you do. So it's interesting you said that because I went to plant based with pescatarian, a little bit of eggs for all the same reasons because my wife and I did a lot of research over a number of years. So we went four years ago to change our entire diet around. It's a pain in the ass. I mean, it's total change. But here's the thing that's not talked about and I want maybe you can answer. This is what I Learned about maybe 25 years ago through. I can't remember where it was exactly, but this is basically the thing about habits. And this behavioral change in this area is very, very difficult in all areas. It's very difficult when it's substantial behavioral change. Behavioral change is based on changing habits, you know, little things at a time. So when you make a major change, this is a major change on diet. Most people think, well, a habit is formed in 14 to 21 days. There's different stuff out there. Again, that's misleading because it's formed. A habit is not known. This is scientifically proven for two full years. So anytime I've made a major change in my life, my wife and I did this four years ago. I said, honey, we have to do this for 730 days. We have to do this straight for 730 days. And then it'll be a permanent change in our life. If we want to get our health to where it's going to be, we go on this diet, completely changed everything. Went off to a place for three weeks to do that. So we got all the right education besides what we already knew to do it. But we came up with the exact same diet that you came up with. And my wife was on diabetic medicine. She was also on. What do you call? Statin. Thank you. And she went off both of those and still off both of those because of those dietary changes. And then our weight went down to our normal weight. And every time we do a deca stand or anything else, we come out exactly perfectly in the middle of what we're supposed to be for our body type and everything else.

So you have the power of food.

Right. So I wanted to support you. But I also want to make sure everybody know in this room, if you're going to make a change, any major change in your life, it's two years, it's not 14 days, it's not 21 days.

Actually, it's not. It's lifetime. I meant to get it.

So it's going to stick.

But I don't see that, that it takes that long. Right. Because here's what I'd like to see.

Well, this is statistics through the insurance industry on driving and everything else. When you see the rates, they've learned this over time that your kid doesn't know to step on the long skinny one or the fat horizontal one when they're trying to make a decision on driving and they make mistakes and they found it after two years, all the rates come down because they've done millions of these. And that's when they know how to drive versus they have been taught how to drive. Two different, entirely different skills.

I'm not disputing that, but I got to tell you, it's not looking at how you teach somebody to make a simple change, right? So if you leave my office and I just say, listen, do you think, do you want to make those two little changes? Yeah, go do it. And then once those two changes are in place, let's make the next ones. So it's a process. And you know, when I watch how people change, no two people change at the same rate at the same time. Right. But I did notice that successful people go through a series of steps. The first one is awareness, right? They become acutely aware that what they're doing is no longer working for them. But that's not enough to change because how many people are aware they have a problem, they're still not changing. Right. We heard your drug stories. Right. The second step, though, is contemplation.

Hell, we haven't even got into the hookers yet.

That's all there is. The second step I watch successful people go is to contemplation. What you have to do is you have to think about how this change is going to affect you. Is this going to be more fun or less fun? Is this something you really think you can do in the face of socializing? The next step is knowledge. And this is where I see a lot of people fail because they take in the wrong knowledge. Every step they take going forward fails them. So if you can give people straightforward accurate information, their success rate is going to be higher just based on that. The next step, then they move into action, they start making the changes. But this is where most people are deluded. You don't go into the final step on average, most people go into from action back to contemplation three or four or five times depending on how long it's going to take them to get what they didn't learn to go on to the final step, which is self accountability. So I watch what successful people do. There's no mystery to me as to why they're successful. I watch what unsuccessful people do. There's no mystery as to why they aren't. I'm not disputing that research at all. But what I'm saying at the end of the day is I think we have to look at how we're educating people to make the appropriate changes that they're willing to make at the time. Thanks.

Coming to me after a month or two months at the gym, trying to work out all the time or doing any of these things, thinking that after a certain short period of time it's going to set in when they don't recognize there's a lot of other elements. And I love your whole step process in that. But it's a long term process, it's a lifetime, it's not short. And I think a lot of us are under this misguided that this is just going to happen after a month.

Or two, fast, easy. But wait, that's not long.

It's at least two years for most people. If not.

Yeah.

You know, the thing is that it's really weird because we live in such an instant gratification world. See, it's a lot easier to get a hit by eating a pepperoni pizza than it is to go to the gym and drink water and work out.

And cook your food.

Yeah. I mean, so the more that we become a culture of instantaneous, just the more difficult it becomes psychologically. And here's the whole reason that I bring you here and talk like this and that sort of stuff is that you mentioned it is coping. How you eat has everything to do with how you cope with life. And you may be doing a lot of wonderful things in your life. You may be reading the best books, you may be highly educated, you may even be doing your best to sleep and you have rituals. But if you insert shitty food, infrequent eating, if you don't nurture yourself well, your ability to cope physically, psychologically, emotionally, so much of it is affected by exercise and eating. So what I'd love to do is have you give some suggestions, some things that would deliver relatively quickly so that they can. And I don't mean quickly, like, oh, these are quick fixes. What I mean. So I'd love for people to be able to leave here having a paradigm shift on how they think about food and about exercise, that they could start seeing results. So it literally becomes a lifetime improvement in how they operate.

I think one good way to do that is to. I call this the method of simplicity. What I do is take notes in the original interview, and I would like you to write down the top five things you think are holding you back from getting what you say you want. What are some of them? I eat out too much. I don't cook. I eat too much red meat. I ate too much fried food. I drink too much alcohol. Right. I mean, whatever that list is for you, if you make that list out and you list five things, I would encourage you to look at that list and ask yourself which one you're ready to work on right now. Spend two or three weeks or a month just fixing that one thing before you move on to the other. I will share with you this. What the most successful clients learn is that there's one thing on that list that if you focused on the list I just gave you, there's one thing if you focused on, it changes almost all of them. If you cook your own food and carry it, you will have massive results. I watch people fight and defend their position to remain overweight. At the very same time they tell me they want to lose weight. Let me show you how that conversation will go. It could be even with drug addiction, because this is so parallel, so much, right?

Yeah. Honestly, I think so much of people's obesity is literally rooted in addiction.

Yeah, but unfortunately, with food, you can't give it up. Right. With drugs, you can get it out of your life. You can make new associations, relationships. So that's why it can be a difficult change. But I will tell you this. I will watch people fight and defend their position to remain overweight, even when they say they don't want it. I will say to somebody, listen, if you just cook and carry your own food, your problem will go away. I can't cook. I don't have time for that. That point of resistance, trust me, is the area you should focus the most attention on. Wherever your points of resistance are, that's where you need the most work. And that's what we do as clinicians. We really listen to what you're saying how you're saying it and then try to get in there and figure out how we could help you overcome that particular resistant point.

Let's do some questions.

First of all, thank you so much for this incredible information.

Well, thank you.

A couple of questions. Artificial sweeteners. We know that artificial sweeteners are bad for you. So I've completely cut out Splenda sucralose. What about stevia, which is considered the all natural artificial sweetener?

People who are buying stevia aren't buying stevia at all. So if you go into the grocery store and you see the store brand of something that says stevia and this is what I think really needs to change. Most of those products that are in your supermarket labeled as stevia are 90% erythritol, which is a sugar alcohol and it can cause tremendous gas and bloating and it's only 10% stevia. So I buy my stevia at Whole Foods. I like the one with the vanilla extract in it. It's a liquid bottle and I prefer to use that. Okay. But be aware that most of those things today on the supermarket shelves labeled stevia are mostly erythritol. And you can even go look up that brand of Truvia. Right? That's 90% erythritol. And you can go on their website and look it up and you'll find way dark in the deep abyss of their website. You'll see they tell you that.

My second question, cooking oils that you cook food in, they talk about smoking point. And so coconut oil versus olive oil. I don't like the taste of coconut oil, but I've heard it's bad to cook cook foods in olive oil because it doesn't have a high smoking point.

Yeah, look, I'm not going to go down too much of that path because I think one, this is an individual thing. What do you like, taste wise and things like that. We've been cooking with oils for centuries. I don't think it's a primary point that it would damage my health if I used olive oil versus another oil. I don't like the saturated ones very much. So I like the more unsaturated oils in my own cooking. But I don't want people to get down off tangents of little things when they have much bigger things they should focus on that could create a bigger change for health and longevity.

Okay, thank you.

Yes, whoever had the mic. Okay.

Just like Nami said, thank you so much for coming.

Oh, thanks. I really want to say thanks Joe, for letting me be here, man. I love this.

Thank you for inviting you.

Great.

So a couple quick questions. I count my macros. So I don't know if that's really a diet or not. To me, it's kind of the same. We're talking about the same thing here. What am I putting in my body and understanding it by reading labels. So I heard you say a moment ago that you usually recommend under 20% fat if I break. And so I wanted to ask you, what do you recommend for women?

Because I think the mixture of fuels you require are based on the type of activity you do and what you tell me you want to have happen. So I work with nine pro bodybuilders. They're eating radically different than my pro boxers. They're eating radically different than the dancers. So the mixture of fuel is based on the type of activity you do and what you say you want to have happen. So let's say you want to get leaner. The mixture of fuels would be completely different for that goal than if you said, Keith, I want greater endurance and stamina. Right. Because I'm going to put more fats in the diet for that person that is a long distance runner than I would for somebody who's more sedentary.

So then how often do you recommend adjusting that? Let me give you my numbers. Carbs 100. Fat, protein or fat is 55 and protein is 90, and I use that just as my baseline.

Still almost equal protein to carbs. Pretty close. A little bit higher. Carbs. Yeah, I don't think I would. I think my question to you would be, is that working for you?

It does work for me, but I want.

Then you got your answer.

So then. So really it's just a feeling like, hey, how am I? Am I looking the way I want to look? Am I feeling the way that I want to look? What I'm concerned with is, as I age, how does the way that we eat affect our hormones as women? Because we already have so many, you know, peaks and valleys every month. So it's trying to find out how does our food affect that. And by the way, Icon Meals is awesome. Their business is right next to me. And so if you guys do need something fast.

Are you from Dallas?

I am from Dallas, yeah.

Great company. Yeah. So listen, I really can't, in this environment, answer what your requirements are because I haven't really analyzed all the things you doing today. Right. But I think the question is answered by saying, is what I'm doing creating the outcome? I want it to and so long as it is, I think you're good to go.

Interesting. Perfect. Thank you.

Okay, Gordy, these Paleo cookies here, it's.

Actually the real reason why I come to you. Me too.

And they're like my crack.

But what I've done is I've started.

Working on my emotional attachment to.

Not much shame when I have them, but what can I do to mitigate the physical aspect? Because I know I'm going to attack those as soon as they come. Well, your mindset already told me what you're going to do. Right. So you're already set to attack them. Right. So that's where we'd have to start working is at the root of that language that you use, just like those other examples I used. How you speak also determines what you get. Remember that you cannot have a craving without a thought first. It's impossible, right? So you see the ice cream truck, you think of ice cream, you salivate. You hear the ice cream truck, you think of ice cream, you salivate. Why Pavlov's dog was so important was the first time we realized that there was that an external stimuli could alter internal physiology. Right? The dog salivated with just hearing about. So all cravings begin with a thought. I assume you're in charge of your thoughts. So you see, if you push that thought out of your head and quit thinking of the cookies, the craving can't exist. So, one, we engage in thought stopping. Two, the second thing that happens. I call this the anatomy of a binge. Right? Starts with a thought, then we move to the decision. We decide we're going to eat something, which is then followed by the action where you eat it. Which is then followed by the hangover. Right? Either physical or emotional, you feel bad about it. Which is then followed by the vow, I'll do better tomorrow. Right? There's only two places I can help you. It's in stopping the thoughts and getting you focused on something else. Or showing you how to make better bad choices in such a way that you can still have those things, that it doesn't interfere with your other goals. Right? So that's where better bad choices come in. There's three ways to make one. Just don't do it as often. I have never told a client they can't have hamburger and fries. What I simply say is, what could you, you know, if you're eating three days a week, well, what's the number? You could. I could do it once a week. Great. Do it. Because once a week is far better than three. That's how I'm invoking changes. I'm not getting rid of all their favorite things ever and they still get to have them. And that's the, I think that's the reason there's so much more long term success in what we do. We're not getting rid of their favorite things. So we can make a better bad choice by making a more positive food selection. We could do it not as often or we don't eat as much of them. So if you really want to have a steak and you Normally eat a 16 ounce steak, can you do an eight or a six? Because I'm telling you, if you did that, you'd find you're just dissatisfied. It must have looked pretty strange when I was a 240 pound bodybuilder walking into Beck's and ordering a kitty burger. It was enough burger for me. So when I was done with it, I had a 400 calorie burger. I still had a six pack of abs. It gave me what I wanted and I could still keep what I had. I didn't have to get rid of it.

Yeah, that's, you know. Well, let's go to Joel and then I've got a couple of other questions. Well, I love everything you're saying and I think I eat healthy.

I only drink water, I don't eat sweets.

38 years ago, had an epiphany and.

Stopped everything in one day. Completely changed everything I eat. The one thing about food that I like is crunchy. So I have and I just carry my food with me. So tell these are dried vegetable chips. Are those any good? If so, why or if not, why not? Well, here's the thing. We take a really good healthy food and just destroy it by frying it. Right? I think the key word is fried. It's dried, not fried. Okay, so this is what's four times nine divided by 130. So it's about 50% fat. Right. So T bone steak is 45. Right? Eat the steak. Yeah, eat the steak. So now I'm not saying it's not healthy. Right. There's a huge difference between eating for health, which is one style versus eating be healthy, but also leaner, which is a completely different style. Right. There are things that are healthy. Look, one cup of almonds is 800 calories. Right. At 80% fat, are they good? Sure. But if you're trying to lean down and you're munching on too many nuts, are you going to lean down doing that to yourself? Probably not. So we're not saying don't eat nuts. I'm not saying nuts are bad. I'm just saying be aware of what you're putting in your body and your caloric allotment and stay within your boundaries. Well, if those are zucchini, beets, green beans, how do you get that kind of fat?

It's a canola oil in here. It's the vast majority of the canola oil. So if you actually, like he said, prepare your food.

I did buy a dehydrator, but it took so long, I found these, I thought.

Yeah, no, but seriously, you honestly should just hire someone to dehydrate food for you. I mean, you're so good at the way you eat and exercise. I mean, why the hell not? Or you can find alternatives too. But he likes crunchy, though. So if he likes crunchy and someone really likes crunchy, because I think that would apply.

All right, let's. There's so many options, right, but let me give you one. What's one food that most dieters have to give up that you can't eat when you're going to lose weight? Ranch dressing. Right? It's got to go. If you took a packet of that ranch dressing by Hidden Valley and you put it in and you didn't use the sour cream, you put it in Greek yogurt, it's now pure protein, no fat, very low in sugar. And now you dip your vegetables in that, you'd really enjoy it. But it's all you had was vegetables and yogurt. See, I just showed you how to eat an identical. Nobody can tell it's not full fat. But see, you feel like you're eating the full fat food. You got the crunchy, but now you enjoy it, right? So I would never. It's always about showing you all the options that exist, you know? So if I like crunchy, I air pop popcorn and I spray it with a little bit of butter flavored cooking spray and I put low salt on it and Mrs. Dash so it all sticks. But it feels like it's covered in butter. But I just use a little bit of the spray and that's crunchy, you know, but I'm getting just the goodness of corn, you know, I just air popped it, you know, so I get the fiber and the goodness of corn.

Now he looks so distraught. I think he's going to go smoke a bong and then eat tacos. You're going to see, you're going to see. Joel just completely lit it. Jacking the box at 2 in the morning. I mean, this is going to be.

Goes off the deep end.

Yeah. But here's the thing though. Let me go to exercise then because Joel water skis quite a bit. Works out. I mean, so let's. Where does exercise and fitness fit into this? Like it's huge. If you eat, if you eat well, healthy, but you do not exercise. If you then insert exercise into it, how does it affect it? Because I know it's not. One plus one equals two. When you combine both of them, something happens to the body.

It's all about circulation. Right. So as we age, our circulatory system kind of slows down. As you become more sedentary, the circulatory system slows down. And what you get out of exercise is increased circulation, which is incredibly healthy and good for the body. So again, as you become more sedentary, your muscle erodes. Right. And as you lose muscle, we just don't lose the big muscles. You see, you also lose the stabilizing muscles that hold the skeletal system in place. One of the reasons why 70 year old people fall over in the shower and break their hip is because these stabilizing muscles have also been lost. And so you see these older people that develop this feeble gait, you know, and then when they start weight training, you see them walking like this. And so you can actually see the impact of, you know, the right kind of exercise. And I think it's incredibly important for longevity factors.

Yeah. Like Gita, is Julie back there? Yeah. So Geeta, you know, her 81 year old father does CrossFit three days a week, you know, and. Yeah, and he's strong as hell.

Yeah. I think it keeps the brain function well because again, circulation everywhere really matters as you're aging. And you can really. What you saw in all these before and after pictures, all of them took up some form of exercise. They enjoyed. It wasn't killing themselves in the gym, but they all took up one form or another. I really don't care what form of exercise somebody chooses to use. I just want to make sure it's one they're enjoying that's sustainable because they're likely to keep doing it.

Great. So what did I not ask you that I should have?

That's a great question. I like that question, which I learned from you a long time ago. I think you did a really good job. I think you asked a lot of questions. I think one thing I would leave you guys with is you have to ask yourself what's holding you back from getting what you say you want and really examine that Once you write it down. Because what's stopping you from doing the things you know you should be doing anyway? And really examine that question. Change doesn't have to be difficult and hard. What's difficult and hard is finding the right people, like this guy, right. To get the right information. So I'm sure most of you have heard of other marketers long before you ever met him, but you didn't learn the value. Once you come to the right people, change is a lot easier. So. And I'd be careful with the information you take in. There's just a lot of diet books out there. If any one of them had the right answers, I don't think we'd have any need for all the others.

Yeah, there's that line. The most expensive information in the world is bad information, and even if it's free. So in terms of most people, well, not most, almost everyone in this room, it would be a blip on their financial radar to hire a personal trainer to get assistance in any of this stuff, in the scheme of things, getting guidance to do the things that are difficult to do because it's a lot easier to maintain momentum than it is to create it. And so with the initial creation of that, I think everyone here, if they wanted to exercise, could hire a personal trainer. And I came to that formulation years ago. Some of you have heard the XXX Halbert tapes where I did that conversation with Gary Halbert in 1997. I hired him and we were sitting there talking, and I was never going to distribute these tapes. I was recording them on a cassette tape, but they were so damn good. I ended up asking Gary. I was like, why don't we sell these to people? And we did, many years ago. And we're with John Carlton and Pamela Yellen and Terry Huntefield and Gary Halbert. And the question was, if we were all millionaires, what are the things that we would have in our life? What are all the things that we would own? And so everyone went around and talked about stuff. What every single person said is, I'd have a personal trainer. And then I don't know if it was John or Gary, said, well, you don't need to be a millionaire to hire a personal trainer. It's not that. So what are some things here that, just including your program, I'd like you to talk about, if someone wants to work with you guys, what do they do? But what are some things that people, you know, to give them, to give everyone here the highest possibility of success? What are just some fundamentals that would help them.

First of all, I think I've given you some bits and pieces that you could go use. Would you agree with that? I mean, just little things, right? Okay.

No, I meant over and above what you've already said, I've given a lot.

I just want to share something with you because we're all here to be wealthier, right? But if you don't have your health, you don't have your wealth. I lost my health. I was in a plane crash. I broke my neck, I broke my back. The seatbelt tore up my insides. It was a five year recovery period. In that instance, when my health was wiped away, I realized, and I've been preaching this for years, just how valuable it was, right? So suddenly I'm a burden to people, right? I can't get out of bed without a, a walker. I can't go upstairs anymore. I can't work out anymore. That's a lot of surgeries, a lot of recoveries.

And that was in the peak of your fricking in killer health. Yeah.

Pretty much killed my bodybuilding career. Right. But at the end of the day, if you said, Keith, what's the worst thing that ever happened to you? I'd say, ah, the plane crash. And then if you said, what's the best thing that ever happened to you? I'd say, the plane crash. What that did for me is it caused me to ask the deeper questions of my life that I never would have asked. And one of them was, this is my life, the way I want it to be. And the answer to that was no. The next question is, what do I need to do to make it so? And that's what I set out to do, right. Started changing my lifestyle. I was doing way too much in nonsensical work, right. I had radio shows across. But at the end of the day, if you don't have your health, you really don't have your wealth. And so I think we all have a little bit different visions of what health means to us. It doesn't matter that your vision might be a little different than mine. It just means that I think you should spend a little bit of time each day working towards building it, right? Whether that means going to the gym for 30 minutes, just small changes yield huge results. But if you make that list of those five things and you just take a few weeks or a month to change one, eventually you have them all fixed and your problem goes away.

Awesome.

All right, thank you.

And how do people find you? How do they.

Well, leanbodycoaching.com is right up on there. That's the best place if you want.

To see what we do.

That's a Lander page. We'll kind of explain what we do. If you want to work with me, just. We're at the Institute of Eating Management and Relapse Prevention center in Houston, Texas. Okay. Yeah.

And he's here. So do you have one more question? Comment?

Yes, I would like tomorrow comment, but I'm sorry, he keeps talking. First of all, I have to. I'm a physique athlete and I have been for years. I just have to say that was like hands down the best nutrition information I've ever heard. Like, honestly, because there's so much consumer confusion out there and it's almost painful to watch. That was world class information. I just have to share that. And you just hit on exactly the point that I wanted to share in the work, you know, because I work with people in mindset is what we do. But of course, mindset around everything, you know, relationships, relationships, wealth, whatever it can be. And Joe and I were just having a conversation about this a couple weeks ago that one of the things that I find people lack when it comes to their physical selves and their being is vision. And you know, as entrepreneurs in this room. Is it Cameron who wrote the book on the vision book? Vivid vision. Right. We take the time to build our vision out for our business and I find that so often people don't do the same thing for their body and their well being and their fitness. So, you know, everybody in the world doesn't just want a six pack. Right? Everybody in the world just doesn't want to lose weight. We just kind of get influenced into that pull because of the pain points of the reasons we think we want it. And so I found that like the more people take the time to create a line and build that vivid vision for their body, they're able to connect to it more. And I'm just curious to know if you find the same thing in the work that you've been doing. Absolutely.

I mean, the process of self change begins internally. Right. One thing I've learned, there's three different levels of motivation I've seen people go through. The first is called fear based. Now what I noticed, so they're heavier than they've ever been, their clothes don't fit, their relationships, whatever, right? It's fear. And fear is a great motivator, but the problem with it, it's not very long lasting. So what happens is somebody comes in based on fear, they lose 10, 15, 20 pounds, the fear subsides. Then I notice they go one of two places. They go back and recreate the problem or they move to the second level of motivation. And the second level is a great one. It can be very long lasting and it's called feedback based motivation. And in this level, the person's getting all kinds of feedback. Their clothes are fitting looser, they're seeing results, the scale's going down, people are commenting. It's a great source of motivation. The problem with it is it won't last forever because at some point the scale won't keep going down, your clothes can't get any looser and people will quit commenting on it. And that's when I notice they go one of two places. They either go back and recreate the problem or. Or they go to the third level. In all my years of doing this, I've racked my head and I've come to the determination that there's nothing I can do to move anybody into the third. The third is a strong innate desire for change that they really want. It's not for anybody else, it's just within them now. Right. And if you. And nobody actually. Well, some people do jump right to the third, but most people have to move through that process. Right, right. So what I've noticed is long term success comes when people have acquired the right information. It's doable and they really want it. So without that third level of motivation, long term success is unachievable.

Awesome. Super helpful, man. Thank you so much. Thank you.

Thank you. Thanks.

Okay, I hope you found that video awesome and useful. So if you want to get a free copy of my book, I want you to click here. And if you want to watch some more videos that will be useful and awesome, click here. Go ahead, you're over here. Do it now. Come on. Thank you. Watch them.