Carnivore vs Fiber | How to make $30,000+ as a Nutrition Coach

A small lever can move a big dial, and fiber is that lever. We break down how soluble fiber binds bile salts, nudging the liver to pull cholesterol and lower LDL, then turn the biochemistry into a clear coaching system clients can actually follow. No fear of carbs, no butter-in-coffee gimmicks—just smart mechanics, practical habits, and results that last.

We share a simple structure that beats diet hopping: month one builds awareness and routines, month two adds nutrition coaching with honest accountability, and the following months refine macros where useful. You’ll hear why “carbs aren’t essential” misses the point for athletes, how energy balance coexists with performance and sanity, and why the 18‑of‑21 meals approach creates consistency without perfection. We put tactics on the table: a short boot camp week for momentum, portion games that reveal hidden calories, and restaurant strategies that save thousands without killing joy.

This conversation is also a playbook for trainers who want to level up. Learn how to partner with registered dietitians and physical therapists, price and position nutrition services, and turn education into an additional revenue stream. We use first‑principles coaching—steps, sleep, stress, hydration, protein, and fiber—to shift behavior, broaden what “progress” means, and keep clients from assigning moral weight to food. Expect a blend of physiology, psychology, and business you can implement today.

If this helped reframe nutrition and coaching, follow the show, share it with a coach who needs a system, and leave a quick review so more listeners can find us.

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Transcript

Fiber’s Physiology And Bile Loop

SPEAKER_00 0:00

So, what happens is we have a pretty cool system within the body, it's called your enterohepatic system, of which the liver produces bile, which is stored in your gallbladder. And so we have this loop. And when we produce bile salts, it helps regulate our system. But it's in a closed loop, so it's just going to be circulated through the system. And the more soluble fiber that we consume, fiber will bind to those salts and we will then get it out of the system. So then the liver has to draw on cholesterol, because that's where it's primarily produced, to make more of those salts. So then we actually lower our cholesterol levels. And that is a beneficial thing. Welcome to the Show Up Fitness Podcast, where great personal trainers are made. We are changing the fitness industry one qualified trainer at a time with our in-person and online personal training certification. If you want to become an elite personal trainer, head on over to showufffitness.com. Also make sure to check out my book, How to Become a Successful Personal Trainer. Don't forget to subscribe, rate, and review. Have a great day and keep showing up. Haddy all, welcome back to the Show Up Fitness Podcast. Today we are coming at you live on Wednesday, part of our level two mentorship, talking about fiber. Fiber is fascinating because it has an extremely important role within the human organism, but it's not talked about nearly as much as it should. It's not that sexy. How many clients do you think that you could have a conversation with and they could tell you how many grams of fiber they had yesterday, the day before? Statistically speaking, Americans are getting less than 10 grams per day. Hunks should be getting close to 40 grams. Hunkettes should be getting close to 30 grams. If you want to get real particular, the American Dietetics Association, their guidelines, 38 grams for males less than 50, and 25 grams for females who are less than 50. And fiber has a pretty important role, and we're going to dissect it, pun intended, starting with a little evolution of where our system has come to, within the United States at least. And so, like in the 80s, we had a big push via the diet heart hypothesis. And you can check that out. Dr. Ansel Keys was one of the scientists behind that. And he's done some cool stuff like in the 50s around the Minnesota starvation effect, which brings us to, you know, a calorie is a unit of measurement. And so when people say stuff like, oh, I can't lose weight, I'm eating 1200 calories. Well, you are going against the first law of thermodynamics, which is energy can neither be created nor destroyed. It's not to lamb base your clients to make them feel bad, but it is a unit of measurement. And he did that study in the 50s. You can go to the Google machine, and there's some really cool images. Would not be done today because it was definitely not the most lawful thing to do. A humane thing would probably be the proper thing. And so he was one of the ones who looked into this hypothesis around these 22 countries, and he found that countries that had elevated saturated fat were more likely to have corneal artery disease. And so then we started to adopt this. There's a Time magazine out there with two eggs and a frowny face with bacon. And it's like fat is the devil. And so in the 80s to 2000s, fat was the culprit. Don't eat fat, you're going to die. Don't ever have it. And so then in the 2000s, we start adopting a new hatred. And that's because we see these obesity rates starting to climb dramatically. And what do you think the culprit was in the early 2000s into the 2020s of the bad thing to consume? What do we think? Carbs. Carbs are the devil. And so then we adopt this mindset. You start seeing paleo in the early 2000s, where it's like, you know, having more proteins and fats with low carbs isn't be the approach because insulin is the bad hormone. It has an impact when you have too much carbs and we're insulin resistant and blah, blah, blah. So it's easy just to kind of cherry pick the data or what scientists would say, and then scare people behind that. And now in the 2020s, it's interesting because we've kind of dropped that uh negative mindset, and now we're more focused on the positive. So in the 2020s, now what is something, what which macronutrient are we really talking more highly about? There you go. And even in the last, you know, the recent Maha with Make America Healthy Again, even part of that food guide pyramid that we've launched, they talk about consuming more protein, which is something that we need to celebrate. And we had a great call with our team dietitian, Mel. And that's kind of what I'm going to talk about with when it comes to learning nutrition. You need to have an expert who you can talk to. And I know a fair share about nutrition. So I'm like the front line in defense, but trainers should be making money when it comes to nutrition. And the reason being is it's not fair to your clients to be discussing nutrition within the workouts. And so many trainers do that. Why not drive streams of revenue to make your life easier, to have that work-life balance? Or the common denominator that I see today. And last week at New Jersey, when we were there for our two week, two days, two-day seminar, that put us over about 375 trainers at lifetime who we've talked with. And I always ask, how many of you have an RD on your team? And it's less than 2%, 1%. Maybe I've had three that I can think of because I had a background in nutritional sciences in college, and they have friends who then turned into RDs, and so they can communicate with them. And that other question I always ask is, how many of you have a physical therapist on your team? You're looking at less than 1% of the industry. Granted, that's a small sample size and it's just specific to lifetime. But I've been a trainer for 20 years and I've networked with tons of dietitians and therapists. And it's the common conversation to have. We don't have teams. So if you don't want to be an average trainer who's struggling, don't be average. In my book, How to Become a Successful Personal Trainer, Volume Two, if you haven't left that five-star review, I always love it. But I talk about that famous photo from Robert Frost where everyone's going one way and you're diverging your own path. And it can be scary because if you talk to another trainer and you say, Yeah, I'm going through this course, I'm going to become a nutrition coach. I'm working with an RD. It's great we have live calls. I'm going to start charging for nutrition. That coach is going to be like, What do you mean you don't do that? That's not normal. You're supposed to include it within your sessions. I mean, we're charging$150. That's so much money. You have to incorporate it in there. So if everyone else is doing that, you almost feel isolated, like, wow, I guess that's something I need to do. I did a podcast with Megan here in Santa Monica. She's our in-person Santa Monica instructor. And she talked about when she first started training in Santa Monica at Equinox, she would train outside because she thought that she was training wrong by implementing the CCA because no one else was doing it. And they were looking at it, like, oh, what is that? That's weird. Why aren't you just doing straight sets? Everyone needs to do the world's greatest stretch and payloffs. And it's like cookie cutter, everyone's a cog in the system. But then within a couple months, she became the number one trainer, and all the trainers are asking her, like, what is the system you're implementing? How do you know so much about these exercise variations for knee pain and hip pain and shoulder pain? It's because she has that foundation. And so trainers aren't taught these ideas in the beginning because they read a book, ACE, ISSA, Precision Nutrition, NASA. They don't teach you how to generate streams of revenue by incorporating these services. So I know that we're going to be talking about fiber, but I think it's really important to see where we're at. And there's a lot of evolving science and research behind this stuff. But in order to be a qualified nutrition coach, the first thing that we talk about in the program is getting an RD on your team. And you do that by reaching out to them, giving them some compliments. I really liked your last post. I like the fact that you went to this school, you got your dietetic internship at Clemson or wherever. You give them some kudos and then let them know that you're going through a nutrition program. And part of the process is teaming up with an RD because there's so many trainers out there who call themselves nutritionists. Remember, all RDs are nutritionists, but all nutritionists are not RDs. And so there's this divide. And RDs look at trainers like you guys are a bunch of freaking idiots, and you're overstepping your boundaries. You're given food plans and you're talking about micronutrients and you're out of your scope. So by communicating that in the beginning to that RD, it really lowers the guard and they look at you as a potential networking opportunity. I would love to send you some of my clients who are struggling with, list off some metabolic diseases, or maybe it's going to be eating disorders and you need to get a psychologist. The bigger your team is, your net worth will grow. That's that famous saying. Your net work is your net worth. And so the next time that trainer who talks about nutrition within their programming, ask them how they're doing with their business. Are they struggling? And you're going to hear that common response. Yeah, you know, right now, you know, my schedule's cheddar cheese. I'm all over the place and I'm not making them up. And I'm afraid of not being able to support my family. Well, if you master the fundamentals and you have a very clear conversation with your client, here's what your goals are. You told me you want to lose 20 pounds. How many times a week do you want to train with me? Three times. Awesome. 12 sessions cost X. 72 cost Y. How do you want to pay for it? I want to be very transparent with you. Nutrition coaching cost Z. And we will start doing that in month two because as a trainer, I'm amazing at training. I'm great with nutrition as well. But it's not fair to you to throw all that at you at once. I mean, imagine you're trying to learn a new language. Virginia, what language do we want to learn?

SPEAKER_03 10:15

Italian.

Coaching Structure And Month Two Nutrition

Carbs, Athletes, And Context

Awareness, Tracking, And Calorie Blind Spots

SPEAKER_00 10:16

Italian, great. I don't know any Italian words. I did a podcast with someone from Italy, Milan, but I don't want to. Ciao. Ciao. There we go. I like that. I don't want to show my American ignorance. Ciao. I like that. Goodbye. But imagine if I were to throw 5,000 words at you and say, memorize this by Monday. You're going to be super, super overwhelmed. There's processes to start with numbers. That's usually what we begin with. Spanish, uno dos today, squatos, cinco, seis. I don't have that beautiful R that we can roll those tongues, but you have a system. But for nutrition, we just throw it at our clients. You're resting between sets. They just crushed 75-pound goblet squat, and then you're talking to them about they had pie last night. Oh, pie's bad and there's calories in there. And oh my God, the insulin levels me through the roof. We don't have serious conversations around it. So why would your clients take this seriously? Versus you have that sit down and you say, month two, we'll start getting into nutrition and we're going to track our calories. We're going to measure our food. This is part of the process. And I have an RD part of my team. Once a month she'll get on a call or she'll come to your gym if you have a physical location. And she's going to break down more specific things, debunk things, and be that true source for you. I'm going to help hold you accountable. Depending on your past, I'm not going to say everyone has to count calories, but we're not familiar with what a calorie is. And going into fiber and talking about that now with carbs, we like to just look at a category and say they're bad. So with carbohydrates, which fiber is, carbohydrates are broken up into fiber and sugar. A common argument, I saw this the other day from Jordan Peterson, a psychologist who should not be talking about nutrition. But he said, Yeah, well, why aren't we talking more about that big elephant in the room? Carbohydrates aren't essential, which is true. 100% true. Tell that to an athlete, though, and have an athlete go carnivore and see how their performance goes. If you're that strength coach and nutrition coach and you're working with a middle distance runner or a sprinter and you say, hey, carbs are the devil. You shouldn't be eating them. They're not essential. Their performance is going to suffer because of that recommendation. As a nutrition coach, you have to look at the individual in front of you. If someone has been doing carnivore and it's worked for them, awesome. Why am I going to recreate the wheel if you're finding success? That's important to understand as a nutrition coach. We're not just pushing ideals onto people. You need to go keto, you need to fast, you need to know it's what works for you. What have you tried? What hasn't worked? And if you have someone who has an eating disorder and you find that out part of the parquet, and they struggled with weight loss and they were neurotic about weighing their food, obviously I'm not going to suggest that. That's how you personalize it. But I would say for 90% of our clients, us included in here, what it does is it just brings forth awareness. I had a class in college, it was a biochemistry class, and we did this uh petri dish. And I remember that we would, you know, it might have been a physiology class, I forget. It's one of those. But we took samples of random stuff, like on the floor, toilets, the door, and you would dab in that petri dish, and then you'd look at it seven days later. We did it with food as well. And the bacteria growth that happened from just seven days was absolutely disgusting. And it really brought awareness like, holy crap, I'm gonna wash the hell out of my hands because germ theory and what's happening. It's just fascinating to learn about that. But if you ask a client how many calories are in a cup of milk or in a latte, and I've been to seminars and I'll look at some people and they'll have a venti drink and it's caramel color and there's whipped cream on top. And my mind goes, that's a milkshake. That's a thousand calories. Do you realize what you're consuming? Most of us don't know how many calories we're consuming. And the experts, being RDs, have been studied, and statistically speaking, they're 30 plus percent off when it comes to tracking. So the experts are even poor at this. So if you had a system, and you're like, okay, when you sign up with me, I'm gonna get you a blood pressure cuff, I'm gonna get you a measuring scale, I'm gonna get you a water bottle, and you have some things that you give them to launch that nutrition journey. This isn't forever, just like training. But you will have clients who do want to work with you for long periods of time because they like the accountability. I have a client who pays me$250 per month, and she literally checks in maybe once when it comes to nutrition. I train her regularly. She's going to New York next week. She'll send me where she's going. Can you take a look at the menu? What will be some good options for me? And then I'll send her back. These will be your best options based on what your goals are right now. We never make food the devil. Oh, don't have this. It's bad, you're going to die. I make it a joke and I always say there's two bad foods in the world, cottage cheese and Skittles, specifically yellow. If you eat those, you're a fucking psychopath. But I get my clients to laugh and they kind of giggle like I see Paul and Virginia are. It's because I don't want to demonize food. There's no bad food out there. The poison is in the dose. And so when we circle back to digesting pun intended carbohydrates, we have monosaccharides, we have disaccharides, we have polysaccharides. Of which a monosaccharide is glucose, fructose, and galactose. Fiber is not bad. Fiber has its role. There's two types of fiber. There's insoluble and there's soluble, of which soluble fiber is the one that really has an impact on corneal artery disease. And so when we think of fibrous foods, what are some things that come to mind? Like fruits and vegetables. Specifically, what characteristic around a fruit or vegetable?

SPEAKER_03 16:11

Oh, the skin, right? The surface.

Fiber Types And Cholesterol Impact

Energy Balance And Modern Lifestyles

Coaching Psychology Over Food Morality

Systems, Accountability, And Client Buy‑In

Reframing “Cheat Meals” And Consistency

18 Of 21 Meals Framework

SPEAKER_00 16:13

Yep. Soluble fiber within the skin of an apple. Um, there's a lot of great soluble sources, nuts and legumes and beans. The insoluble isn't necessarily bad, it just provides bulk to your system. So what happens is we have a pretty cool system within the body, it's called your enterohepatic system, of which the liver produces bile, which is stored in your gallbladder. And so we have this loop. And when we produce bile salts, it helps regulate our system. But it's in a closed loop, so it's just going to be circulated through the system. And the more soluble fiber that we consume, fiber will bind to those salts and we will then get it out of the system. So then the liver has to draw on cholesterol, because that's where it's primarily produced, to make more of those salts. So then we actually lower our cholesterol levels. And that is a beneficial thing. You will have some people say stuff like, oh, you know, saturated fat's the best. We got to put fucking butter into our coffee. No, that's extreme. What are they selling? Oh, they're selling something behind this notion of, oh, go to my bulletproof coffee store and buy this specific coffee bean. I'm profiting from those suggestions. So you always need to ask the why behind it. And I'm not saying that fats are bad, I'm not saying fats are good. They're just a macronutrient. And over time, most of us are consuming more via processed foods because they're very calorically dense, they're high in processed fats. And overall, because of our sedentary lifestyle, it starts to go against us. And based off of that first law of thermodynamics, energy can either be created nor destroyed, depending on your activity level, which is significantly lower than it was 50, 60 years ago. We're storing more of it. And so, where do we store excess calories? Yeah, we're going to store it in our liver and glycogen, but we're also going to take the excess and store it as our fat cells. So the body becomes more inflamed. It's this system. And it's just fascinating how what we will do is pick one of these things and say, Oh, this is good and this is bad. So the argument against the people who say carbs are not good, they're not essential, just have an open conversation with them. You're 100% right. They are not essential. That is true. It's also not essential to have two lungs. I had a student one time, this is like 10 years ago, and just again, the stories that will stick in your head, he was on an acid trip in a tree, and he fell backwards, and he crushed his lungs and punctured one of his lungs, and the doctors had to remove one of his lungs. He didn't die. He is still fully capable. He didn't need his right lobe. Is that what we all should strive for? Tripping on acid in trees and losing a lung? No. Is it essential to have a million dollars in the bank account? No. But I will sure as hell like that. I want to have two lungs, I want to have two eyes. I like my liver being primarily more on the right side, but it's a very large organ. Do you need the whole thing? No. So that argument is pretty poor. So when it comes to the conversations and we go into nutrition coaching, these are topics for weeks that you can have conversations around. And you can create a calendar or a map and break it up. First month is boot camp. We're going to teach you and educate you on what you're consuming. The average American is getting almost 3,500 calories. Men are 191 pounds, females are 169 pounds. If we're eating 3,500 calories and we're not as active as we were 50 years ago, we're going to store that. So let's go through your food log to see what you're consuming. And when I started this, you know, 20 years ago, I would have my clients write it out. And it was fascinating because I would get frustrated because I'm like, this fucking first law of thermodynamics, all this shit is bull crap because my client just gave me 1200 calories and we would weigh in and they'd gain weight. I'm wrong. I'm a bad coach. Because they're not pointing the finger at themselves. But then it was funny. I had this moment when I was at Renaissance Club Sport in Walnut Creek, and it was March Madness right around now. And I was at a bar watching a game, and my client was there. And I trained her not too long earlier. And I texted her, I said, How's everything going after the workout? She said, Awesome, at home, cooking my dinner. And I had one of those flip phones, shitty fit photos. But I took a photo of her and I sent it to her and then I waved at her. And she was so embarrassed. But I wasn't calling her out. And it really just hit me at that moment, like, oh, it was my coaching where she was looking at the stuff that I was doing. I have a water bottle, I talk about my meals that I cook at home. I'm eating an apple. I'm a fucking psycho. We are all psychos. I guarantee you, our snacks are very low in calories, high in protein, and they're kind of boring. I have pre-packaged pistachios, 120 calories, two grams of fiber, five grams of protein, string cheese, 80 calories, five grams of protein. Our clients have a fucking box of Cheez-Its. They go to the store and they get healthy Chipotle bowls. Oh, it says it's only 500 calories. It's drenched in sour cream and guacamole. You're never gonna tell the worker at Chipotle, oh, go moderate on the meat and the rice. No, you want that fucker to be slam packed. More is better. So then what we create psychologically, and we talk about this a lot with training, with the biopsychosocial model of pain. Which I think definitely has a place within nutrition. Biology, yeah, we have we are all an organism, but our calories are different. I like talking about Megan, one of our instructors in San Diego. She can crank out 20 plus pull-ups. Most dudes can't even do that. Her organism is significantly different than the client who wants to lose 20 pounds. So when people tell me that I've been struggling, I'm eating 1200 calories, I don't say, no, you're lying. You are in fact eating a lot more fat. So, no, that's not how it works. I smile and I empathize with them. I've had a lot of clients that have said the same thing. But what I like to do is monitor your consumption via photos with your food log because I want you to track it, writing it down to get into the habit. Megan doesn't track her food, but at one point she did. Who are some of the most physical great examples? Bikini competitors, physique competitors. They track their food to a T, but they also a lot of them have eating disorders, psychological issues. I'm not saying we go down that route. It's for awareness. So can you imagine with being a financial advisor and someone comes to you and says, Yo, I want to start saving. It's a great, that's an awesome plan. How much you'd like to save? I don't know. I just want to save. Okay, well, how much debt do you have? I don't know. How much do you make? I don't know. I just want to save. It's not gonna be a very effective approach. We need to know how much you make, how much you want to set aside, how much debt do we have? What are you spending your money on? You have to track those things. And the more you do it, the better you're gonna get. And when you see progress, that's what really lights a fire under your ass. So the psychological part of the biopsychosocial, I look at you as an organism. How can you handle tracking the food? That's important. Do you have a bad approach with food? Do you look at this in a negative light? Are you getting on the scale every single day? And does that number dictate your mood? If that's the case, we may have to take a different approach. I'm 50-50 on weighing yourself in the sense that clients will do it, even though I say, ah, maybe it's not the best for you. It's something they just do. So psychologically, it starts to fuck with you because you look at that number and you go, oh man, my worth is not as good because my weight went up. That's the stuff I don't like. In the sociology aspect, who are you surrounding yourself with? That's just as important. So the foundation of nutrition is a lot like programming in the CPT call, mastering the movement patterns, mastering the CCA. It makes your life a lot easier. If you didn't know that stuff in the beginning, your clients are smart. They're gonna have a BS detector go off. Like you don't know what the fuck you're doing. It's the same with nutrition. If you don't master the fundamentals, what is a macronutrient? Carbs, fats, protein, alcohol. Those are in fact the four because they provide nutritional calories. Let me subtract nutritional because alcohol is not nutritional, they provide calories. Some foods are higher in nutritional value, some are higher in caloric value. Society today is inundated with all of these very calorically dense food options that don't keep us filled. So what we can do, part of that plan, is to go through a boot camp week. I'm gonna challenge you to maybe take this out of your diet for the time being. Because diet isn't, it has a negative connotation, but a diet is essentially your lifespan. The caveman diet was looking at the period. The Virginia diet is from birth to death. What worked for you? And that's what I'm going to try to find. We have a lot of tag words today, like inflammation and cortisol. Well, talk to me about inflammation. What is it? Talk to me about cortisol. What is it? It's not bad, it's not good. And I can sniff my BS detector goes off when people just throw a product at you. Oh, you're inflamed, your gut health, you got to get this cocktail for cortisol. If you're selling me something based off of a fear tactic, it's very similar with the assessment process. Let's do an overhead squat assessment. I'm going to tell you that you have upper cross syndrome. We need to foam roll your lats because they're overactive and this is underactive. It's a fear-based technique. At our gym here in Santa Monica, some trainers are working, so there's a little bit of background noise. I apologize. That's the value of getting the actual real life scenario of going through the program. But I love nutrition. I love talking about it because it has so much of an impact when you implement it appropriately. And I like to implement it like a game. Now that football's over, we're getting into basketball. I was watching a great game last night. The whole art of the game, we don't get frustrated as an athlete if we miss a shot. Sure, there are some shots that are more important, but the mentality is shoot again, shoot again. And I think we got to take that same approach with food. We can't look at this food and say it's bad. And especially our society today says, oh, cheap foods, what's your cheat meal gonna be? I fucking hate that. I like to throw it right back and say, Oh, I love cheating. I actually talked to my wife the other day, and we have a cheat Saturday. I gotta go out there and cheat on her, she cheats on me, and it's awesome. We love it. People look at you like you're you're a serial killer. That would never go over. Hey, babe, it's cheap day Saturday. I'm gonna go out to Chip and Dale's. That's not gonna work. But then we label foods like that. I'm gonna have my cheat meal today. So, what happens psychologically is you look at that burger as being naughty. The fries are naughty. I'm bad. I'm a bad little boy for eating this. No, you just you're going to have foods that are more calorically dense. And the more times that you do that, it's gonna be a lot harder to maintain or get to where you want to be. Fast food isn't bad, it isn't necessarily healthy and good. But I think a lot of our clients on a regular basis consume that stuff. So if we can help educate them behind better choices, yeah, I want you. My philosophy is 18 out of 21. I think most people have three meals a day, not counting snacks. So three times seven is 21. Out of those 21, if we could focus on foods that are home cooked, primarily protein, fruits, and vegetables. I'm not against rice and I'm not against pastas and carbs, but they're more calorically dense. Are you an actual athlete, marathon runner, or are you a weekend warrior? And for most of us, we don't need the excess amount. Now, for us in here, we do because we're getting to the gym and we're doing those 20 pull-ups. Or Marcus and I, when we're working out over the weekend, we were doing some good leg work. Our body needs those carbs, so it works for us. But for our clients to try to mirror what we're consuming would be like me doing Steph Curry's program. I'm gonna be like Steph Curry because I'm doing exactly what he's doing. It doesn't work like that. We're completely different. You have to find a plan that works for you, and that's what nutrition coaching does. So you see, I always love talking about nutrition because when we do full circle, we come back, it's like, what the fuck, Chris? You're talking about psychology, you're talking about sleep, you're talking about stress, steps. It's like these are little things. Those little things are actually the big things that move the needle. We're not even getting six hours of sleep. That's when your hormones get all fucked up. Your T levels just shoot down dramatically, cortisol goes up. It's not bad, but in that environment, it's not the best. Because when your cortisol is really high and you're stressed out, you're gonna have more HEC. Hunger energy is gonna be affected in cravings. How do you handle that situation when you're hungry? Do you think your client's gonna go, oh, that's right. Chris told me that apples were high in soluble fiber. I need to go have an apple for my snack. They're gonna eat what's right in front of them, the muffin, the cookies, the Valentine's Day snacks that are coming out this week. So it's not to say that stuff's bad. And I here on out, I'd never land base clients. I don't say, oh, you're a bad person for having cake or whatever. Because it's in the past. You don't want to make them feel bad. I'm not gonna punish my client for it's their birthday weekend and they had cake and alcohol, whatever it is. Oh, you were bad, we're gonna run it out of you. That's negative reinforcement. I want to say, well, talk to me, how do you feel? How did you feel the next day? Oh, I felt like shit. But at the time, you you'd like to enjoy yourself. Last week, in the last two months, our goal was to train three times a week. So we should be at roughly 24 sessions in the last two months. Have we hit that? No, we haven't even been consistent with our workouts. So let's not get so frustrated with our consumption of fast food or whatever. Let's focus on being consistent in the gym. Part of nutrition coaching, I want you to send me your steps. I want you to send me your blood pressure. I want you to have some accountability, personal accountability. So, all this stuff is really important. We talked about fiber, some physiological aspects of fiber. What are some questions you have about anything that we've addressed? And in the the really the meat and potatoes pun intended with the SUFNC Nutrition Coach Program is what we talk about within the body mass equation. It is calories in, calories out, 100%, but there's other factors: hormones, definitely sleep and stress, environmental factors, hydration, movement. We talk about the TDEE and total daily energy expenditure. And I don't like the calculators out there because they give Americans who are already overweight, it gives them more calories. And if someone doesn't understand what a calorie is and you tell them to eat more, it's like someone who doesn't understand the value of a dollar and you give them more money, they're just gonna waste that money. So let's educate people and let's let them know your goal is to get down to 150 pounds. Great, let's start here. I think the low-hanging fruit, again, said this word a lot today, but pun intended. Let's start with our protein. How many grams did you have yesterday? Ask your clients that I love that question because what do you think they say, Virginia? I don't know. I don't know, or they give you a like 50 to 100 grams. You say 1500 because you listened to someone's podcast, or did you actually really know how many grams you had? And then when you walk me through what you had, I have a client right now, she's struggling with fat loss, but she used to be 250 pounds. Now she's like 185, taller lady in her 60s. We went through her consumption of protein less than 30 grams. And she was like, Wow, I thought I was getting closer to 100. You know, I'm having a charcuterie board of which more breads, and she has a couple pieces of salami, which your clients, oh, that's protein. Two slices of fucking salami isn't a lot of protein, it's a lot more fat. That's not bad for you. Cheese isn't bad for you, but those are fats. What are some foods that we can consume at lunch within your environment that would be closer to 25 to 30 grams? Maybe it is Greek yogurt, that bullshit. Great. Maybe it is cottage cheese, maybe it's tofu, maybe it's salmon, whatever it is. I want to find a recipe that works for you in the same context and juxtaposition to training. Could you imagine telling everyone they have to squat, bench, and deadlift? That's why there's so many parallels with this stuff because there is actually people and coaches out there that say it. Well, you want to lose weight, you got to give up alcohol, you got to give up sugar, you got to give up all this stuff. It's not realistic. No, it's I I do have beef with it because it's fucking disgusting, Marcus. I don't know how people like that shit. I literally can have a protein shake and gargle it down 10 seconds. Greek yogurt, I'm like, uh, get in my gag reflex. I'm like, how can I make this edible? When you gotta see, Virginia's a psycho too. She likes that shit. It's and again, I like these conversations. I think they're great because people are laughing, and and I find that with my clients. And I ask them, what are your favorite foods? My client. So, Paul, what's your favorite food? I like pretty much all foods. Great. It's none, none I don't really like chicken, beef, whatever. Glenda, Virginia, Marcus, Sarah, Kareem, Elise, Teddy, Ellie, Paul, Luke, Mike, Cam, what do we like? What are our favorite foods?

SPEAKER_03 34:02

Cottage cheese. Oh, yeah, give me some.

Compliance Tactics And Early Wins

SPEAKER_00 34:11

Oh, I see. That's the beauty of this is the diversity. What do you like to consume as your nutrition coach? The first thing I'm gonna tell you, you don't have to give that up. And I think that's empowering because most people are afraid to talk about nutrition, they're thinking, oh man, I have to really eliminate everything. I have to give up my chicken nuggets like Ellie, because she loves that. So she's been five. No, you can have them regularly every single meal, like you are five, probably not. Could you? Yeah, there's people out there that have done you know fast food diets where they literally only eat fast food. There was a professor somewhere in Ohio, I believe, went on the Twinkie diet, had 1,200 or 1500 calories, lost a significant amount of weight to showcase it is calories in, calories out. Not saying Twinkies are good, but his biomarkers, his LDLs went down, blood cholesterol went down, HDL, good cholesterol, went up, blood pressure went down. All of his markers improved because he lost weight. And the funny thing is, you have these influencers today like, I can't believe you're telling people to eat Twinkies. Did I fucking say that? Did I literally say you should go out there and eat Twinkies? No, I'm telling you you can lose weight eating whatever you would like as long as it fits for your organism, of which I will help calculate a plan based off your output and your sanity, what's gonna be consistent? And I say sanity because there's so many coaches out there who don't realize that the average person's eating 3,500 calories and they just give blanket statements. You got to get 1800 calories, you got to get 1500 calories for fat loss. That's literally taking someone who hasn't moved and say, Oh, you got to start running a marathon a day. Will you lose weight? Absolutely, you will. But is that realistic? A 2,000 calorie deficit for someone who doesn't have the self-control, you will have some crazy transformations. But if you work with 100 people, maybe 10 worked. They got the improvements. So, what about the other 90? They're gonna feel like they're a fat pile of shit, that they're not worthy and they're broken. And it's not that you're broken, you just didn't work with a coach who's knowledgeable in this stuff. What are some questions that we have around nutrition, fiber, anything that we've discussed today, whether if it's calculations, TDE, the floor is open.

SPEAKER_01 36:49

And they still, you know, they'll come in, see me, say, oh Paul, the plan's not working. The plan's not working. So, you know, compliance is I'm not a big fan of diets, but I'm a fan of how do we adjust our lifestyle because I do believe, like you're saying, you can have whatever you want, but you just can't have it all at once. But how do you, you know, have you seen any techniques to really help people stay compliant? Because I I I see that as just like the biggest challenge with this whole nutrition game, quite honestly.

Portion Games And Restaurant Strategy

SPEAKER_00 37:21

And I I find that compliance, as Marcus said, the compliance is the science, but showcasing examples one. So last night I had pasta. People think pasta is bad. I made the actual sauce. I got tomatoes, put them into the oven, put some, I made the actual sauce, so I know what's in there. I had probably like the I don't know what the fuck they're called, like those like log noodles. I probably had like 10 of them. The majority of my meal was the meat and the sauce. So it's a lot more nutrient dense, but I was a lot fuller because I could smash five bowls of pasta easy. But it's not aligned with where I'm at as a 42-year-old. When I was 20, it was different. My activity level was significantly higher. And so when you showcase an example, like here's what the average person does, and you can measure this out and play the like almost like a game with your clients. Do you have any calories? Take a photo or in this bowl of pasta with meat sauce, and then you put cheese on top and you put all this other stuff. And they say, Oh, maybe 400 calories. That's actually 1100 calories. How many in this bowl right here? And it's a smaller portion, which anyone want to take a guess with what I put on my spaghetti last night? Because I did ranch out. Ranch, I gotta have my ranch. I'm a ranch literature. Yes, Paul, I have ranch. And I put probably two tablespoons of ranch, which is 200 calories, but I replaced it with the four servings of pasta that most people would have. So that meal that I had was my guesstimation, and I'm pretty good at guessing, that's 700 calories. Whereas the average client, what else are they gonna have with their pasta? Bread, garlic bread, yeah, bread, wine, cheese, cheese, mozzarella sticks. There you go. What the fuck did you just say? Mozzarella sticks?

SPEAKER_03 39:09

Yeah, if you go to Olive Garden, you get uh appetizer of mozzarella sticks, and then they bring free bread, and then you also get your pasta and the salad that's covered in the five. There you go, and that's example of I've watched family members eat that much food.

Weekly Challenges And Gradual Reintros

Long‑Term Coaching And Expectations

SPEAKER_00 39:25

And that's the that's the beauty of comparing it when you go out, because at home, like we had no appetizer, and I drink a lot of water for dinner. I had water along with my pasta, so my portions were working for me. And there's nothing wrong with Olive Garden. If you have a quote unquote ectomorph who's trying to put weight on, go to fucking Olive Garden. Smash that stuff. You will put food, you will put size on very quickly. It's the inverse of what you're trying to do of lose weight, but you're trying to gain weight. And so I think the compliance part is to get them results fast, and that's tough because then you can misinterpret what I just said. Oh, you're you're telling people to it's all about weight loss. No, but I understand the psychology of my client because exactly what you said. They look at the scale as success. And if I tell a client that first week, this isn't going to be easy. This is like boot camp. But the first week, I'm gonna challenge you. No milkshake coffee, black coffee, no pasta, no rice, no grains, no breads for your sandwiches. And I want to see if you can navigate the week that way. And then when they weigh themselves at the end of the week and they lose six pounds, they go, Holy shit, this is what I like. I like that way. It's working. That's one week. What we need to do is be consistent, but we can add some of that stuff back in. So pasta, your sugary drink and bread. Which one do you want the most this next week? Oh, I like my sugary drink. Okay, we can add that in this week, but you don't get it seven days. How many days do you want to do it? And so this is the psychology of it. I'm not saying you can't do it at all. That first week I may challenge them, but the second week I'm gonna see what they say. And I think a lot of times it's gonna surprise you because they're gonna go, oh, twice this week. You're like, Oh shit, okay, I was thinking five, but let's go with two. And if you have three, that's okay, it's not a big deal. I want to see if you can stick to your challenging yourself, and then once they do two days, you go great, awesome. Let's add in some bread. Which day this week do you want to add in bread? Okay, Tuesday and Thursday. I like it. Let's weigh ourselves. Now remember, it's not all about weight loss, but we're moving the needle here. And if there is a week where you gain weight, that's perfectly okay. Just like in the NBA, how crazy would it be to try to be perfect? You have to win 82 games. That's the goal. No, you want to win and get into the playoffs. So think of winning and getting into the playoffs is like that 18 out of 21. That's where we want to strive. And if you were at zero out of 21, I'm gonna say, what do you think would be possible for you this week to cook your meals at home? You could have a class, Zoom. That's why people pay you once a week. I cook and I live stream it and I put it into a platform. I'm gonna send you a Patreon link, and that's where you're paying me. And they can watch these videos. Oh shit, I didn't think about you. Can make your own pasta? I thought you had to get rails because that's the best. And I'm getting the rails with four cheese rails, which is 200 calories per serving. You put you know, uh broccoli. I don't know what the fuck was going to say broccoli for, but you put garlic, you put some red bell peppers in there, and you concoct something that is actually pretty good. And you're like, wow, that was helpful. Whatever the first meal is, make it nutritious. I like those, and that's what's great about these conversations is you will cherry pick stuff from other people and implement it. And some of these things will catch, some of them may not, but you have to try. But the big thing that you're doing here is you set up a system where there's accountability. I don't have my clients send me their food every single day. But when you sign up for my nutrition coaching, you do. I'm gonna talk to you separately from the three times that we're training, and we're gonna go through your last week. You will have nutrition calls, and we're gonna talk about them. So imagine if I did this call right now and have fun with the psychology because people are so short attention span today. Put a random fucking word in there. Bigfoot's belly. That's your word. And tell your client to watch the 30-minute call that you do, and then ask them what the magic word of the day was. And they're like, uh, you didn't watch the whole video. So you were given homework and you didn't do your homework. I have a funny story story in relative to the psychology trick right here. Dr. Day was my professor at Chico State. And at the time, this was like in the early 2000s, his physiology course was known for being one of the most challenging in the The Cal State uh universities. It would be hilarious because he was such a dick, but I loved him. He had this crazy yellow grin because he loved smoking cigars. He was a big whiskey drinker. He'd always say for my drinkers out there, make sure the first thing you do in the morning, have coffee because it's gonna help rejuvenate your liver. I was like, okay, I like this guy. But he would come in on test days and the test would be at a 50. He'll be like, good news, I got a 32. And he wasn't shitting. He would take his own test, they were so hard. And so this course was very, very challenging. But there was ways you can get extra credit. One of those ways you could dress up for Halloween. I dressed up as a hunter and I got like you know 30 points extra credit. But the final was, you know, let's say 30% of your grade. It was significant in the sense it could change your whole entire scope for that class. And the first page, small print, like eight or so, completely packed full of information. And then it was about 25 pages of multiple choice. And his multiple choice questions were eight answers. Not your NASA and bullshit where you have four easy ones, eight answers. And it's like A, B, C, D, E is A and C, D, F is A, D, and F. You're like, Holy shit, this stuff was hard. What do you think most people did when they grabbed their final exam? Do you think they read that first page? Or do you think they just went into the test?

SPEAKER_03 45:24

They went into the test.

SPEAKER_00 45:25

Right in the test. And when you were done with your test, you would sit down and he gave you his little final speech. Group of 150 at Chico. And he read the first page. And right in the middle, he read it twice. He says, if you read the first page and you walk up and turn it in, you will get an A in the class. Out of 150 people, not a single person did it. And this was 20 years ago. So if you challenge your clients with accountability, you need to watch this video. You are struggling with weight loss. I'm giving you a 30-minute little video that you can watch at home. It's two hours per week. Sorry, two hours per month. On top of it, there's going to be a monthly call with an RD. I'm giving you the keys for success. So when your client comes back and says, Oh man, I'm not losing weight. You remember the test that I gave you? Those four magic words? You didn't get a single one right. So you didn't watch the videos, you didn't watch the one with the RD. You didn't send me the photos for accountability. I understand you're frustrated. I get it. But you need to hold yourself accountable. I'm literally giving you the keys for success, but you're choosing not to implement them. And that's how you can deflect it. Because if you don't have these systems in play and you just blanketly give people, here are your macros, they're not going to follow them. And they're going to have perfect quote unquote 1200 calorie days Monday through Friday. But then they're going to go to what was the restaurant we were going? Olive Garden. There we go. You go to the Olive Garden and you get 5,000 calories on one day. It offsets your entire week. I'm not mad at that day, but we can be more cognizant when we're there. And if you would have reached out to me, I would have said, don't have the bread bullshit before, don't have the mozzarella sticks before. You can have one of them and you can choose one, not 15. Here's your main course. And then you're giving people solutions. And if you set them up for success in the way that this is not a one-month program and you're going to be set, most of my clients work with me when it comes to nutrition when they've earned the right via exercise, nine months. So you set that expectation, they're thinking, okay, this is going to be a process. That's how you set people up for success when it comes to nutrition.

SPEAKER_01 47:42

What are some other questions that we have? Chris, I one of one of the things I struggle with is this whole notion of diet. You know, we put people on nutrition plans, they go on a diet and they'll hang with it for the duration, 12 weeks. And you know, I kind of feel like, hey, anybody cannot go out, not see friends, do whatever for 12 weeks. But week 13, man, glad that's over with back to the program. So how do we kind of shift the conversation from hey, I have a nutrition plan or a diet for you, to we're gonna find a new way to eat? It's gonna last you a lifetime.

Beyond 12‑Week Diets: Performance Goals

Metrics That Matter: Sleep, Steps, Stress

SPEAKER_00 48:16

I like to challenge people and say, okay, on a scale of one to 10, how happy are yourself right now with your overall physique? Let's get a number for that. How would you feel moving forward if that number doubled? If you could look at yourself in the mirror confidently and say, you know what, I'm proud of what I've worked for. And for those that are struggling that have done diets in the past, I like to throw curveballs at them. Oh, so you did carnivore and you lost 30 pounds, but then you gained 40 back. When you were doing carnivore, how many pull-ups could you do? How many push-ups could you do? What's your current mile time? Because they're thinking nutrition, but then you go, Well, pull-ups, I can't do any exactly. That's why you're working with me. Because when you can do five pull-ups, nutrition doesn't have nearly as much of an impact. It does still have an impact. But the example I gave earlier with Megan, she doesn't track her calories, but she can also do 20 pull-ups. She can do 50 push-ups. How many ladies you know that can crank out 50 push-ups? Well, she's not counting her food right now, but this is her diet. So right now, you're not at that level. I'm not saying you have to be like her, but let's get to one push-up. Let's get to one pull-up. Can we back squat our body weight or front squat our body weight or do half your body weight for a goblet squat for 20 plus reps? So, I mean, you give people like little checklists that it's like school. I don't want to base everything off of physics because if you fail physics, you're gonna think you're a dumbass. But if you get A's in all the other categories, your overall GPA will be higher. Yeah, we got to work on that F in physics. But remember, you did great with English and you did great with science and astrology. And that's part of the psychology as the coach, is we have to highlight the successes. I know you're frustrated because you haven't lost as much weight as your friend who's doing this fucking stupid diet. But can your friend do push-ups? Do you feel strong? You also want to grow your glutes and you want to have a flat tummy. That comes from the nutrition side. We got to get enough protein. But if we're at such a deficit and we're doing only body weight stuff, your body's not going to adapt positively with hypertrophy. So we have to find out what do we really want? Yeah, we want to lose weight, but we also want to be stronger. So let's see in the next 90 days if we can start being more consistent with tracking, sending me your progress photos with the food, getting your steps in, drinking your water. Let's look at our sleep, let's measure out our stress from zero to ten. And I have a stress sheet that I send to my clients so I can get that number. So when they start complying more, the numbers start improving. You went from zero glass of water today to eight, and your energy when you started was at a two, now it's at a nine. You're sleeping better. You may have only lost two pounds, but you can do five pull-ups. Talk to me about how awesome that feels being able to do five pull-ups. Comparison to others is the thief of joy, but that's what our clients are doing. They're looking at all these influencers. I want to look like her, I want to look like her. Well, you're not performing like her, you don't know what her or he is taking. They could be taking steroids, they could be taking all this other crazy thing, they could be binge eating, who knows? Let's focus on how we can move your needle. And we just have to be super patient. And Marcus can vouch for that because it can be very frustrating. But again, that's why I pay for it. I don't want my fucking client coming in saying, uh, I gained three pounds this week, Chris. What the hell? It's your programming. No, it's not because I offered nutrition coaching for you and you declined. Nutrition is a huge part of this. You're doing better with your workouts. Remember when you started, you couldn't even goblet squat five pounds, we just did 50. That's significantly improving. Your bone health is improving, your mindset is improving. You told me that you don't have as many GI issues. Those are huge victories. You're just focusing on the scale. So maybe there's gonna come a point within that program that you may have to pivot and say, you know what? No more weighing yourself. We're only gonna base it off of how your clothes fit, before and after photos. You may have to pivot based on that individual. Marcus, you had a question.

SPEAKER_02 52:23

Uh no, I was just gonna chime into what Paul was saying about the diet thing. Um, because the way I look at a diet is like it's your daily intake of everyday things. Like it's not this special fad created. Like what you eat every day is your diet. And you work off of that. It's kind of like spending money, right? What you spend every day is your budget. You gotta work off that. Like, we can't base your diet off of like the carnivore or the keto unless it's what you strictly follow. We have to base your diet off of your dietary patterns. So I don't even use the word diet as like, oh, it's a term that you kind of associate with a fad of like, you know, keto or whatever. It's more so what do you eat every day? That's your diet.

SPEAKER_01 53:00

I like that, man. Daily intake of everyday things. That's that's great takeaway. Thanks, man.

Redefining Diet: Daily Intake Patterns

Scale Backlash And Non‑Scale Wins

SPEAKER_00 53:05

And let's compare this again to training. The big challenge, not even challenge, just a folly of trainers. They don't have a DPT, doctor's physical therapy, on their team. They try to do everything themselves. When it comes to nutrition, you take a precision nutrition course or NASAM, CNC, whatever it is. And now you think that you are the end all be all when it comes to nutrition. Why not get two, three, five dietitians on your team and meet with them regularly and go over case examples? How can we help this client improve faster? You refer them business and then you go over these case examples weekly, you're gonna be learning so much more, but also you're gonna get great templates, you're gonna, you're going to get great ideas. I've taken a lot of classes in school, more than most doctors have, but I learned stuff from Mel or RD so much more than what I learned in those classes. HEC is something that we didn't talk about hunger, energy, and cravings. She does a great job of breaking down common fads and uh as a lady working through menopause or pregnancy, post-pregnancy, pre-pregnancy. You have this team and you have a client who's going through pregnancies. Hey, how about you also work with my team, uh physical therapist who is an expert with pelvic floor? And then you know you're going through some eating issues right now. Let's have you link up with the psychologist. The more that you involve others who are true experts, the needle's gonna move even faster, more efficiently. And your life becomes easier because you will start getting a lot of referrals. And these actual medical professionals they need trainers. So offer your services. You know what, RD? I don't have the funds right now to pay you 500 bucks a month. But what I'd be willing to do is design your programs. Who's your trainer right now designing your programs? Do you have a trainer in person? Normally my rates are 150 bucks. I'll train you once a week. That equals 600 bucks in exchange for you. Help teach my classes once a month. And I have 20 people on a call, you could get a 10% penetration on that easily, where 10, sorry, 10% of 20 would be two, four, six, 10% of 20 is two. But I guarantee you could get four or six people to sign up for your services. Maybe it's 500 bucks a month, a thousand a month. But there's also other IDs when it comes to the business model, because I know trainers who charge more, they charge 600 for nutritional services because they outsource an RD and they pay them 300 bucks. So they get 300, but then they just push nutrition on the RD. And that's brilliant. There's a lot of creative things that you can do. And if you have 20 clients, and we're not even looking at the online space, but if you have 20 clients and you get 10 of them to buy in and they're paying you 300 extra bucks a month, that's three grand. That's 36,000 extra dollars per year that you could be making as a nutrition coach. So my question is, why not? Why wouldn't you want to make an extra$36,000 a year? You're getting paid by doing technically less. You don't have to train as much because you have that additional$3,000 coming in. You can just focus on those clients. The systems are there. You just have to implement them. You have to have the confidence to ask that client. And they're going to say stuff like, Well, my last trainer didn't do that. They they incorporated it all. Great. You know what most trainers do. They read a textbook, NASA Mace, ISA. They don't know what the fuck they're doing. And they give you blanket macros that they're just using from Chat GPT. You had zero accountability. And did you get the results? So, what you're telling me is your last trainer incorporated nutrition and you didn't get the results. That is exactly why I charge for it. Because there's now accountability and you will get the results. Any other questions before we call our day?

SPEAKER_03 56:46

Um, is there a website where you can find good RTs?

Leverage Experts And Case Collaboration

SPEAKER_00 56:50

I'm sure I'm sure the ADA American Dietetics Association has a site that you can comb through. I would encourage you to type in registered dietitians near me. I prefer sports dietetics because I can relate to them easier. If you're working for UCLA or an MBA or a professional team, I like working with those individuals more, but it doesn't mean I'm not using the other types of RDs. You could also ask about like, what about Eastern medicine or nutritionists, but they didn't get their RD because they don't believe in Western medicine. Great, I'm all for it. Have a variety. Have one who specializes in sports, have one who specializes in eating disorders, has have one who's more Eastern medicine. The more people that you expand your web, you're going to be able to better serve your clients. If you have someone who comes in and they're a vegan, awesome. I work with a dietitian who specifically works with vegans. You have a client who has issues around carbs or gut health. Great. I have a dietitian who specializes with that. So if you have five RDs and five physical therapists on your team, you are bulletproof. And I guarantee you, on an annual basis, you will be getting referrals from them. You will not have to worry about going out there and finding clients. They're coming to you. And that's success, in my opinion. You will be able to better serve your clientele because you can preface the fact that you have a team. And when you do that initial assessment, that's exactly how I start out. How did you find Show Up Fitness? We're going to talk about your goals. I want to let you know. I went through one of the best internships that's out there. I have a team of RDs, physical therapists, doctors. So whatever comes across struggling for you, I will have a solution for you. I guarantee it. That's the confidence that your clients want. So today we really tackled fiber. Is there a topic that you would like to get into next Wednesday in the weeks moving forward? I have ideas, but I always want to make the class members who are doing the mentorship and the level two to get your certifications. I want to give you the priority of any topics that you would like to discuss.

SPEAKER_02 58:53

Is it possible for us to go through like calculations?

SPEAKER_00 58:55

Absolutely. We can do TDEEE, total daily energy expenditure based off of hypothetical case examples. Right now, the avatar for the month is Devong and he's trying to lose fat. So we can take him and go through a hypothetical on what those numbers would look like if we wanted to choose to do macro breakdowns, carbs, fats, and proteins, and the suggested amount of protein for that individual. Absolutely. How does that sound? Great. I'll put that into the calendar. Next week, that's what we'll be doing discussing. All right, everybody, enjoy the rest of your week. If you're near New York, we will see you next Friday and Saturday. Time changes are a little different. It's gonna be from two to seven. New Yorkers like to live on the edge and stay up late. So that's what the seminar will be like. And then we'll be in Houston March 13th and 14th in Oakland. We will be there the end of March. Have a great day. Keep showing up.