The Work Podcast Episode 59 - Hog Wild

We're back with Episode 59 and I am running on fumes. We processed four hogs this past weekend — start to finish, ourselves, no abattoir — and walked away with 600 lbs of high quality pork. 17-hour day. Worth every minute. If you eat meat, you owe it to yourself to understand where it comes from and be part of that process at least once. Circle of life, man.

Greg and I also catch up on a full week into our new training split. Legs were brutal — 70,000 lbs of volume — and I'm still feeling it. We break down what's working, what we tweaked on chest day, and why I think this split might carry me all the way into prep for Worlds next November.

Then we get into the Enhanced Games happening in Las Vegas. No drug testing, no banned substances — just whatever you want to pump into yourself. I get it, I understand why it exists, but it's a slippery slope. We also talk about the 23-year-old Brazilian bodybuilder who just passed away from hypoglycemia linked to exogenous insulin. It's a sobering reminder of where that road can lead.

And to top it all off — I'm doing the sardine fast. Five days, 18 cans a day, iso-caloric at 3,000 calories. Got bloodwork done beforehand, CGM and continuous ketone monitor going, and we'll see what actually changes. Tune in next week for the full breakdown.

Topics covered:

• Processing 4 hogs from start to finish on the homestead

• Cost breakdown: raising your own meat vs. buying retail

• One week into the new high-volume training split

• DEXA scan planning and comp prep timeline for Worlds

• The Enhanced Games — human performance or chemistry contest?

• The dangers of exogenous insulin in bodybuilding

• The sardine fast experiment begins

Greg Mahler is also a lifetime natural bodybuilder, and can be followed on Instagram

https://www.instagram.com/ketogreg80/

Register For My FREE Masterclass: https://www.ketobodybuilding.com/registration-2

Get Keto Brick: https://www.ketobrick.com/

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