Paleo Podcast, Fast Fat Loss, Free Paleo Recipes, and the Fat-Burning Man Show from Abel James
This awesome dairy-free fat-burning ice cream recipe is easy to make at home with just a few ingredients and a cheap ice cream maker. Cool and creamy, with just enough dark chocolate to soothe the savage beast, mint chip ice cream is truly a dessert for all occasions, all ages, and every sweet craving.
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Have you ever heard of a trainer gaining 75 pounds on purpose? Drew Manning, author of bestseller Fit2Fat2Fit is here sharing his incredible experience gaining 75 pounds of flab in 6 months and then dropping it all.
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In this show with Dr. John Berardi, we talk about the pros and cons of intermittent fasting as a fat loss strategy, multivitamins, and tons more.
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Fake, low-quality oils are rampant in U.S. supermarkets and restaurants. Here are 10 tips to help you buy authentic extra virgin olive oil with confidence.
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Having a bit of grass-fed butter, cream, or MCT oil in your coffee can be a great way to feed your brain in the morning. In this video, I’ll walk you through the process I use to make Fatty Coffee.
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Instead of drinking a protein shake, we’ve come up with real food cookie recipes that fill you up without packing on the pounds.
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In today’s show with Mat Lalonde, PhD, you’re going to learn what people do wrong when going Paleo, why nutrient density matters, and what you should eat for dinner.
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Want to burn more fat in less time? I’ll show you exactly how I workout in this quick, step-by-step video. Check it out—it’s me on the porch doing what I do every day!
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After witnessing over 2,000 patients regain their health after giving up wheat, Dr. William Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health.
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Ever since the World Health Organization (WHO) released their red and processed meat “recommendations,” there’s been a ton of misinformation running rampant about steaks, burgers, and bacon. I’m still eating red meat, and here’s why.
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