Ryan Walker: Cooking It Keto
KEY MOMENTS
0:00 – Intro: Chef Ryan Walker of Cooking It Keto
3:04 – Building an Argentinian grill
5:53 – A famous butcher restaurant in Tuscany
9:49 – Meat prices and where to source good meat
12:25 – New Jersey's farms
15:46 – Thomas Massie and selling meat directly
19:31 – Rooting for new restaurants
22:25 – Seed oils and what a PUFA is
25:06 – How much oil fried food soaks up
27:42 – Sobriety, keto, and raw dairy
31:45 – Farmers markets and body positivity
35:57 – Punching a windshield
39:22 – What painkillers feel like and distrust of Big Pharma
42:12 – Prescriptions before lifestyle questions
45:35 – Be your own advocate in healthcare
48:20 – Simple diet advice: protein first, cut processed food
52:38 – Sharing the moment with his dad
55:23 – Opening the food club and wrap-up
ABOUT THIS EPISODE
Chef Ryan Walker of Cooking It Keto joins Lou to talk about where to source good meat, seed oils, sobriety and raw dairy, and being your own advocate in healthcare.
We also get into building an Argentinian grill, a famous butcher restaurant in Tuscany, New Jersey's farms, Thomas Massie and selling meat directly, rooting for new restaurants, what a PUFA is, how much oil fried food soaks up, farmers markets and body positivity, punching a windshield, distrust of Big Pharma, prescriptions before lifestyle questions, and simple diet advice: protein first, cut the processed food.