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Losing Weight: Protein Isn't the Problem, Refined Carbs and Fat Are | Ted Naiman
The Dr. Gabrielle Lyon Show
I'm a 50-Year-Old. Congratulations, Amomenan. Congratulations!
Amomenan: I'm curious as to, number one, how long it took you to come to this realization. You are bolising and book ending protein, which i believe is an incredible way to do it while being able to maintain body composition. It's just some weird integration of having tried every possible permutation myself, and seeing patients all day, every day, trying every single permutation. And so it's all about like, using every lever a little bit im i thinkh that is incredible.
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