Episode 100
Sylwia Tabor:
How I Overcame Mold Illness and Lyme Disease Through a Carnivore Diet with Sylwia Tabor
I'm thrilled to have Sylwia Tabor, the co-founder of Carnivore Snax, join me to share her personal healing journey and discusses the importance of clean protein for optimal health. In this conversation, we cover a range of topics including Sylwia's transition from a vegan diet to a carnivore diet, as well as her experience with mold illness and Lyme disease. Get ready for an insightful and inspiring conversation!
First Aired on: Aug 14, 2023
Episode 100
Sylwia Tabor:
How I Overcame Mold Illness and Lyme Disease Through a Carnivore Diet with Sylwia Tabor
I'm thrilled to have Sylwia Tabor, the co-founder of Carnivore Snax, join me to share her personal healing journey and discusses the importance of clean protein for optimal health. In this conversation, we cover a range of topics including Sylwia's transition from a vegan diet to a carnivore diet, as well as her experience with mold illness and Lyme disease. Get ready for an insightful and inspiring conversation!
First Aired on: Aug 14, 2023
Table of Contents:
In this episode:
I'm thrilled to have Sylwia Tabor, the co-founder of Carnivore Snax, join me on today's episode. Sylwia shares her personal healing journey and discusses the importance of clean protein for optimal health. In this episode, we cover a range of topics including Sylwia's transition from a vegan diet to a carnivore diet, her experience with mold illness and Lyme disease, the creation of Carnivore Snax, and sourcing meat from American farmers.
Here's what we covered in this conversation:
Here's what we covered in this conversation:
1. Sylwia's Personal Healing Journey:
- Transitioning from a vegan diet to a carnivore diet
- Struggling with mold illness, Sears, and Lyme disease
- Deteriorating gut health and inability to digest nuts or pea protein
2. Battling Health Challenges:
- Facing necrotizing fasciitis after a spider bite
- Weeks spent in the ICU and multiple surgeries
- Turning to a carnivore diet for healing and gut sensitivity
3. The Creation of Carnivore Snax:
- Difficulties in finding convenient and high-quality meat options
- Experimenting with making meat chips while visiting family
- Starting Carnivore Snax and expanding operations to a larger facility
4. Sourcing Meat from American Farmers:
- Importance of supporting local farmers and promoting regenerative farming
- Appreciation for the quality and purity of meat sourced from America
- Transitioning from veganism to incorporating meat for health reasons
5. Challenges of Raw Vegan Diet:
- Experiencing weakness and health issues despite taking supplements
- Severe health condition and difficulties with almonds and nuts
- Struggles with mold toxicity and Lyme disease
6. Importance of Vegetables and Clean Protein:
- Detoxification and managing mold illness with vegetables
- Advocating for a varied diet with clean protein
- Appreciation for Carnivore Snax and high-quality protein products
7. Quality and Sourcing of Meat:
- Creating recipes for excess produce from farmers
- Difference in flavor and smell of regeneratively raised meat
- Launch of membership program for limited availability of certain cuts
8. Ethical Meat Consumption:
- Transitioning into eating meat and challenges of grass-fed availability
- Importance of raising animals outdoors in the sun
- Focus of Carnivore Snax on providing healthy and ethically-raised animal products
Other Resources:
Connect with Sylwia Tabor
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Episode Transcript
Julie Michelson: [00:00:00] Welcome back to the inspired living with auto immunity podcast. I'm your host, Julie Michaelson. And today we're joined by Sylwia Tabor, the co founder of carnivore snax. Sylwia is a self experimenter who's on a mission of finding new ways and rediscovering ancestral ways of achieving optimal physical, mental, and spiritual health while helping others along the way.
After years on a vegan diet and struggling with mold [00:01:00] illness, Sears, and Lyme disease, along with other co infections, she found healing through the carnivore diet. Her passion for high quality food and supporting local businesses led her to creating carnivore snax. In today's conversation, Sylwia shares her healing journey, and we talk about the importance of including clean protein in your diet for optimal health.
Sylwia, welcome to the podcast.
Sylwia Tabor: Hello. Thank you for having me.
Julie Michelson: I am so excited that you're here. because you are doing something that I think is going to make a really big impact for people and is already a great resource for my clients. So I'd love to hear how you got into this business of providing clean protein for people.
Sylwia Tabor: Well, it's been a quite a journey. I feel like most businesses start , from some sort of need. [00:02:00] And it was a selfish need for myself when, you know, I started out, I was vegan for many years and my gut health got really, really bad during those years. And then eventually on the vegan diet, I wasn't even able to digest nuts, which were my main protein source.
So, and I tried pea protein and I was really overloaded with lead because as I've learned later, pea protein is basically we cannot manufacture it without the byproduct of lead. Unfortunately, but maybe hopefully in the future that will be possible. So then I, I got very I got poisoned with lead and then eventually I decided, well, let me just try eat fruit, nothing but fruit.
Julie Michelson: Oh my goodness.
Sylwia Tabor: that, I did that for a year
Julie Michelson: my gosh. I'm glad you're still here.
Sylwia Tabor: Yes, and I was very close to basically [00:03:00] taking my own life because my mental health declined severely. It was really, really bad. And then I got to a point where my doctor said that I have to start including animal foods in my diet. Otherwise, you know, I'm just gonna my body's just gonna basically.
Yeah, yeah. And my body already that started breaking down my bones were my bones were breaking for no reason. Just a small pressure would break my ribs and yeah, I finally Gave in and I started eating eggs and and a little bit of fish. Then I, fortunately, I had a very bad infection. It was necrotizing fasciitis.
It was another thing that almost took my life. And it was right after I got infected with Lyme. I, I was bitten by brown recluse and at that time I had no idea that brown recluse can [00:04:00] transmit Lyme disease. But, and I had, first it was MRSA, then it got in turned into necrotizing fasciitis. I ended up in a hospital an ICU for a week.
And The doctors were very puzzled because they couldn't figure out what that infection was. It looked very bizarre because it looked like I had a snake under the skin around my torso. The
Julie Michelson: Oh
Sylwia Tabor: was spreading pretty quickly as well. And they were basically pumping me with a lot of antibiotics and I had in both arms, I had IVs with antibiotics.
Nothing was helping. It was surgery, three surgeries back to back every three days in a row. Finally they found a solution, but after this whole thing I went back home and Even drinking water hurt my gut. It was so bad after all these antibiotics. And I remember my [00:05:00] friend sent me a video to Dr.
Baker's Sean, Dr. Sean Baker interview. I think it was, it wasn't with Joe Rogan because I know everybody knows Dr. Sean Baker from Joe Rogan's. podcast, but it was from, I forgot the name but I watched it and I was thinking to myself, like, this guy is nuts. He's going to get a colon cancer and this and that and all kinds of diseases.
But at that point I was so desperate. I, I decided to try a carnivore diet. And at that point, I started eating nothing but meat. And for me, it was simple was just meat and water and salt. I never really cared for spices or for herbs or anything like that. And then while I lived in Chicago and I had a corporate job, it was pretty easy to, to sustain my carnivore diet.
But then I decided to move to California. My job involved a lot of travel and [00:06:00] it was pretty hard to stop very quickly and find a place where I could find a good quality meat because I always cared about sustainability. And very good quality of meat. So even though those places do exist, like the time limit that I had, it just wasn't possible for me to do that.
And I also had very little time at home once I got back from working. to prep everything to take with me on the road. So that's kind of like how I started thinking I'm like, Oh my God, it will be. And I searched everywhere for just, you know, a meat that it was just meat and sulfur product that I could take with me that was already done.
It was in a bag that I wouldn't have to worry, you know, bring a knife or a steak knife with me. And I couldn't find anything. There were there's there were certainly a lot of brands of built on that were a little bit cleaner. But [00:07:00] for me at that time, I still reacted to things like vinegar. So even little thing like that was bothering my stomach.
So and garlic gave me huge headaches. Same thing with onion powder. And most of those products contain these type of, you know, spices and whatnot, and pepper, like anything spices irritated my stomach. So that, that's kinda how I started, you know, thinking about, you know, like, why doesn't this product exist, you know?
And, and I thought to myself, there's gotta be other people out there who. want something simple or appreciate even the taste of just meat and salt, you know, so that's kind of like how I started thinking about it. And one day I visited my my family in Arizona and my aunt, she already had a business that.
Where she had the equipment that I could sort of try out the ideas that I, that I had [00:08:00] and, and I did when I visited. I would always like buy my ribeye, buy, you know, I experimented with fish. And I would make all these I called them chips, meat chips and I would make a bunch and just bring with me on a plane.
And from then on, my aunt was like, why won't you just start selling this? And I'm like, Oh no, nobody's going to buy it. And, you know, I had all kinds of excuses. And then one thing led to another and it turned into carnivore snax. What we now know carnivore snax is definitely been a crazy ride, but, you know, I was fortunate enough to meet the right people in my life who now, you know Mark, who you probably.
I think maybe not. But Mark has been, you know, huge, huge part of carnivore snax. And without him, we probably would not be where we are right now. Cause doing everything, both sides of the business you know, manufacturing, cause we've [00:09:00] decided to make everything on our own. We're not. We were seeking the right beef jerky manufacturer, but as we were in search and everybody was telling us that nobody's going to make this product for us because it's too time consuming.
The process is too long. It's too hands on and the profit, the margins are not big. So nobody's going to take this on and it's going to be super expensive. And they were pretty much right. Like we could not find any jerky manufacturer that would be willing to make this for us. So. We decided that we're just going to make it on our own and slowly, but surely, you know, like after a year, we ended up moving from 2000 square feet, a place to now, I believe it's over 12, 000 square feet.
And then we've been growing and growing and It's thanks to the people who do, you know, [00:10:00] all of our customers appreciate the, the pureness, cleanness, the quality, the fact that we source from, you know, us farmers because sure, we could source our meat from places like Brazil, places like Argentina and save probably 75%.
It's insane when I heard the prices for that, we, that we could pay. Sourcing from other countries was insane. I'm like, how is this possible? Even with the shipping it will be less, way less expensive. It's insane. But we've decided to support, you know, American farmers and, and that's the route we took.
And we're very happy about that. We, we, we are. And
Julie Michelson: I think it makes it, yeah, it makes a big difference for, I think you have a very specific, well educated customer base and that's what we're looking for, right? And we [00:11:00] want. Regenerative farming and good, you know, animal processes to to be available and to continue right. We want our I live in Colorado.
So I live
Sylwia Tabor: oh my God,
Julie Michelson: ranching country. But, you know, and so I want my local rancher to continue because he's raising beautiful, happy grass fed grass finished animals. So I, I just. You know, fell in love with not only the product, I do want, and I want to talk about that, but I want to touch on a little more of your story.
So, question, when, when did you go from vegan to, I want to highlight this because so many people that come to me with, You know, multiple autoimmune conditions had been or still were vegan. So this is, it's a really common issue and, and often that [00:12:00] change to veganism feels good, like people feel good for six months or whatever their time period is.
And, and, and I've seen the same with something like, I think anytime we make a big change. We can, like, feel that boost but so I'm just curious, how long has it been since, since you were practicing vegan?
Sylwia Tabor: it was, I was I started out. So prior to what I consider raw vegan, I was a vegetarian, but for me being Polish vegetarian basically meant vegan because for us vegetarian is vegetation vegetables. Exactly. Exactly. So. That meant, basically, I was eating mostly vegetables, some fruit, and I would make I would have, like, sauerkraut, and I remember I would use, like, things like canola oil, too,
Julie Michelson: sure.
Sylwia Tabor: because that was,
Julie Michelson: We didn't know. [00:13:00] Yeah.
Sylwia Tabor: yeah, I consider that healthy.
That didn't last long because I will actually, I wasn't feeling great eating canola oil. But before I went vegetarian my diet was very clean. I never But transit when I moved to U. S. I was 13 and I never fully transitioned into like eating fast food. My mom always cooked home and it was pretty healthy meals and they never got into eating things like McDonald's.
I never actually had a meal at McDonald's
Julie Michelson: Good.
Sylwia Tabor: Burger King. I would go with my friends in high school but I would just sit there and watch them eat because I never, it really, first of all the oil, the burnt oil made me feel nauseous. So it was just in my head that if it smells this bad like it cannot taste good.
So I was never really tempted to try it. So when I [00:14:00] went into like the vegetarian style of eating, I wasn't feeling good. And then I decided, you know what, I'm going to try a raw vegan diet. So I went into that and things for me still didn't improve because like prior to that I was eating fruits, vegetables, I was eating some meat.
I eliminated dairy because I figured out that dairy was causing me some issues. So I eliminated that. And I also eliminated wheat and pretty much all grains. So my the base of my diet was vegetables, meat, fish, and then some fruit here and there. So then I transitioned from that into the vegetarian diet and I was feeling worse.
Then I went into raw vegan and that made me feel even worse. But I was so convinced that I was doing a good service to the planet by saving all the animals. So I just stuck with it. And for three years on the raw vegan diet, things just started [00:15:00] getting really bad. And I was, I thought I was doing things right.
I was supplementing with a lot of things. All the, all the A vitamins, the D vitamins, B12 and. I made sure that it was like super high quality. It wasn't anything from like that you get at Costco or Walgreens. I would spend probably 100 on a bottle of B12 that was like fermented, didn't have any crazy additives to it.
And I, at that point, I was a college student and I was working full time and all my money was going towards supplements and trying to buy Like the newest sprouter to sprout all my, you know, nuts and seeds and I was trying to do all the right things and in spite of that, like I was just not feeling well.
And I was getting very, very weak. You could see that. My, my arms were so thin that, you know, my family was worried, but they wouldn't say anything [00:16:00] because, you know, here I am thinking that I'm, I'm so healthy because I'm only eating fruits and vegetables and I'm trying to convince my entire family to go vegan.
Thank God they were smart. And yeah, and here I am just getting weaker and weaker. And it got to a point where I started pooping blood and I'm like, Oh my God, like what's going on. And I was not digesting any of the nuts and almonds. After eating almonds, that was happening every single time. And till this day, I still have friends who are vegan or eat almonds.
And the same thing happens to them. And I tell them, you know, I just started to stop eating almonds. No matter how great they are, how amazing
Julie Michelson: I
Sylwia Tabor: they are, like, you
Julie Michelson: don't think your body can give you a clearer sign that something is
Sylwia Tabor: Exactly. Yes. Yes.
Julie Michelson: Oh
Sylwia Tabor: But like the, I don't, that was like almonds and [00:17:00] nuts. It was like the only thing in the raw vegan diet that like, I truly enjoyed, like, like literally
Julie Michelson: Sure. Cause there was some protein, your body was probably happy about, oh my gosh, a little bit of protein and some fats, good fats.
Sylwia Tabor: Yeah
if you truly think about it, like how much of that protein you really absorb when, you know, like when you poop it out,
Julie Michelson: absorbing anything.
Sylwia Tabor: all these pieces,
Julie Michelson: Oh, my goodness. So I know you also, I believe, had mold toxicity and, and struggled with SERS as well. And I want to touch on that because we all come into contact with things. And I have struggled with both of those in my past as well. And what I've come to learn through my work is that You know, the body should be able to fight stuff off and so you were so compromised that you couldn't how [00:18:00] are you now?
Are you well? Is it something you're still working on?
Sylwia Tabor: It's definitely a work in progress. It was worse. After before Lime, I didn't even know that I was struggling with mold. Like, I don't think I even noticed any changes. And I, I grew up in a house that had black mold and We as a family, I remember we struggled like it was back in Poland. We all of us had a lot of health issues.
My sisters, my sister struggled with asthma. My brother had all these weird infections going on. My dad had a constant ear infections and staff staff infections. And now that I think about it, it will make sense. And for me, the issues that I always struggled with as a kid, when we lived in that house was digestive issues.
And then going [00:19:00] into the raw vegan, I feel like that got even worse. And then Lyme after Lyme. Things got so bad. I would be stuck in bed for a couple of weeks, unable to get up. I physically, I just, I couldn't get out of the bed. Mentally, I was thinking to myself, like, I know I'm not lazy and, and I, I want to do things.
I'm very motivated, but I can't like physically it was like somebody or something drained all the energy I had in my body and I just couldn't move. And then on the other side, it was the opposite. Whenever I would get exposed to mold my brain would stop functioning. So some days it was more physical.
Other days it was more mental. And I remember one day my, my parents now live in Wisconsin and I finally figured out that they have a lot of mold in there. And it's, it's aspergillus mold, which is the sport that [00:20:00] I'm mostly intolerant to allergic to. And every time I would go visit, I would come back home and I could not function.
It would take me two days in bed. And then I remember one day looking at my phone after I was exposed and I could not understand the letters. It just looked like numbers. And that's when I got so scared. I'm like, I'm like, I know, I, I know how to read. All of it just looked like symbols to me. I had no idea what it meant.
So lime, yeah, lime definitely had things like the mold illness, it definitely brought it up to the surface and made things worse. So I've, I worked with a doctor here in Columbus, and I was able to actually get rid of Lyme, and now I'm working on mold illness, and I'm on a lot of [00:21:00] stuff right now, but it's definitely helping.
Julie Michelson: And it is. It's a process. I mean, it is. And you mentioned about the house in Poland. I mean, that's the tricky thing about mold. You know, if you all have been sick with the same thing, perhaps people would have been looking for, you know, is it the house or. But it is the tricky thing that you can have any, you know, people always ask me, well, what are the symptoms of mold toxicity?
And I'm like, name a symptom. It could be, you know? So, you know, I'm grateful for you that you're, you're continuing to work on it because it, it is a, it's a, it's a process for sure.
Sylwia Tabor: it is. And like you said, I am shocked that my parents are living in the house in Wisconsin and are feeling normal. I mean, normal to them, you know, but they do complain of being tired of this and that, that aches and pains. But whenever I mentioned mold illness, like that, They don't
Julie Michelson: They [00:22:00] won't go there. Yeah. Yeah.
Sylwia Tabor: thing. But, you know, and it's hard. It's hard because your family will look at you like you're some sort of weirdo, like you're coming up with, with stuff, you know. And it's hard to tell your parents, listen, I'm sorry, like I cannot come visit you anymore for Christmas or holidays because I cannot afford to digress like all the progress I have made.
If I go and visit them, I'm going to be back to square one and getting out of that, you know, that dark hole that, that, you know, small exposure brings. It's just for me, it's not worth it. Like I love my parents, but it's just, it's hard.
Julie Michelson: No, I could imagine. So I want to shift. I'm glad you're doing better and I'm glad you're still working on it. Are you still carnivore or do you include some fruits and vegetables in your diet?
Sylwia Tabor: I do include fruits and vegetables.
Julie Michelson: I was hoping
Sylwia Tabor: yeah.
Julie Michelson: I think it's, [00:23:00] it can be an amazing reset, especially when somebody has. You know, really intense gut issues like you did. I, I've had some clients that have gone that route and, and I always make a deal with them like, let's do it as a reset and, and then stay clean. So yay,
Sylwia Tabor: yes.
Julie Michelson: want to,
Sylwia Tabor: Yeah, go
Julie Michelson: go ahead.
No, go ahead.
Sylwia Tabor: No, I just wanted to say, you know, I've, I used to do consulting nutritional consulting with a lot of people and many people came to me wanting to transition to carnivore diet for just to lose weight. And. I wanted to talk them out of it because I honestly, if you're not struggling with any autoimmune or anything crazy, I would not advise anybody to go carnivore, carnivore full time and just, you know, for the rest of their lives.
I do believe there's, you know, there's vegetables even for [00:24:00] detoxification purposes. They're so important, like even now for me with the mold illness. Vegetables help me like I sometimes I do feel like I swell up if I eat vegetables like I feel like that fiber soaks up whatever toxins are in my body at that time, and then I get rid of it.
And, you know, I understand and I love carnivore community, and I understand that some people do it because They struggle with maybe addictions and whatnot, and if they have a little bite of fruit and that sweetness just, you know, turn something on in their brain and then binge on pounds and pounds of fruit, which, of course, it's not healthy.
And I understand that. But it's almost like a crutch, you know, and you have to figure out why that is because that is not normal. But for some, for some, for some people, it's fine. It's fine to be carnivore. If they have to be carnivore for the rest of their lives, [00:25:00] it's okay. And that's okay. You know, I just don't believe that is the way that is a healthy way.
Julie Michelson: Yay. And I see, I didn't know. I was afraid to ask
Sylwia Tabor: No. Yeah.
Julie Michelson: I, and we're all, you know, everybody has a different journey. But I believe in, you know, with the most varied diet that supports us, which is going to look different from person to person, but always includes clean protein. I don't know. So I want to talk about clean protein.
I want to talk about carnivore snax because as somebody who, Has been on her own health journey and supports others again. Like I said, I'm always looking for ways to support not a always starts with myself and I never recommend anything for people that I don't enjoy or use. And so same thing. I mean, I, I travel with clean protein and in my.
bag and in my suitcase. And I, what I [00:26:00] love so much about your company is not only the, the sourcing and the care that you put in to making sure that this is, you know, truly high quality protein, but like you said, it's just the meat and salt. And what blows me away, even though I am a grass fed beef lover, is how you can get really, like, showcase the different cuts of meat.
They taste different. Like, they literally, we were recently at a conference, and carnivore snax was there, and so it was my chance to literally go down the line and taste all of the different cuts. And we were blown away. And it was funny because it was like, well, which one do you want? You know, we wanted all of them.
And so I, I think that that is, is so amazing. So I want to talk about that a little bit. Obviously it started with what you could tolerate, but also you don't need anything other than the meat and [00:27:00] salt. Like you just don't, it's amazing. So how did that come up? How did you decide, well, we want ribeye and we want strip and we like all the different cuts.
Cause that is really unusual. I don't know if there is another company doing that.
Sylwia Tabor: So for me, when I started making things for myself I started with rabbi just because I was eating rabbi and that's something that I bought for myself. So I already had it and I would just like slice it. And then I round, I enjoyed I round and I figured it would make a nice, like a leaner option.
And then pork loin pork loin was basically just because my aunt, she had some leftover and I'm like, Oh, and I asked her like, Oh, are you doing anything with that? She's like, Oh no, you can use it. So I ended up making that and it was like the most flavorful out of all the cuts I've made. So those were like my top three that I was [00:28:00] making for myself.
So basically this is why. We started with those because I already tested them. I already had the recipe for them and I knew it was going to work. So those, and also leg of lamb, but leg of lamb, I wasn't crazy about at the beginning because the one that I was getting was from Australia. And even though it was grass fed, it was just, it wasn't tasting too great.
And the texture was kind of Tough and so I wasn't crazy about it. But the top three were basically the rabbi around and and pork loin just because, you know, it was proven, you know, I had the recipe. So we started with that. And later on we started as we. Started sourcing as we started growing and making connections with the farmers.
We started asking questions. You know, what can we help you with? What do [00:29:00] you have a lot on your hands that your customers are not buying? So we can help you guys sell that. You know, I can always figure out what I can make with it. Yeah, exactly. So yeah. So it was basically later on. That's how this happened.
You know, now that we have launched skirt steak, it was another case of us helping one of our primary farms, which is Joyce farm out of Northern Carolina. And You know, it's just on that end, it feels good to help the farm, you know, because they're stuck with, you know, thousands of pounds of meat that is, they are not able to move.
And if we can help them out with that, like it feels amazing, you know, and then we know our customers are gonna enjoy that. So that's kind of how, you know, how it started and how the how the company has grown. And, you know, we're trying to help on. Both ends and [00:30:00] sometimes, you know, the farms might have just a little bit of something and it's not gonna be, this is why we basically launched memberships because some farms have one cut of meat, but that might be only for like three months that they have it.
Once we use it, once we buy it from them. It's gone until they can collect that again, and then we might have it back again. So that's kind of like why the membership happened recently. And there's many people who enjoy that. I mean, I definitely, I don't know if you had a chance to try the Wagyu cuts, but those are amazing.
And now we, and now the skirt steak, I think skirt steak is now my, my favorite.
Julie Michelson: Is it and I wanted to circle back to the lamb because you did perfect the lamb and I know that was your favorite before the skirt steak. So
Sylwia Tabor: so with the lamb sourcing makes so much difference now that we're, we tried once we [00:31:00] started developing relationships with farmers, we were able to find farm that was big enough to provide us a supply that would, you know, Allow us to sell to customers once I tested out their product, it turned out to be way, way better than what I tested from Australia.
And that's another thing, you know, quality matters so much when it comes to our product. And, you know, like when I was making it for myself, I was buying grass fed ribeye from Costco, not Costco, but Whole Foods. And that compared to regeneratively raised is night and day. And I even noticed like when I was experimenting with it and I would make it for myself and I would just get that meat from Whole Foods.
It wasn't the smell of the fat. Was totally different than what we're getting right now from the [00:32:00] regenerative farms like that fat smells so buttery and good and you're drooling as the product is make it as being fun versus you know that whole foods which is supposedly 100% grass fed grass finish. It's still not the
Julie Michelson: grass like what soil what grass and that that's the I grew up in the dairy business and our families dairy was in New Jersey. I remember as a young adult, I moved to Florida and I called my, this was back when I still consumed dairy, called my dad and I was like, the milk down here is gross.
Is it because it's so hot? And he laughed. He's like, no, it's the grass that the cows are eating. It's the same with the meat. You know, it, it really not that we're knocking whole foods, you know, some people that's their best source. Right. So. You do, you get the best you can, but I know exactly what you're talking about.
Because if we fill in something from whole [00:33:00] foods versus the cow, that's in our freezer, totally different.
Sylwia Tabor: and I can tell you like at the very beginning when I was transitioning into eating meat and that was before regenerative and grass fed was just becoming a thing like you could only find like one piece of grass fed at Whole Foods. That was the best thing I've ever had. Like it. I still remember it was super expensive.
I remember it was like 30 per pound of, of, of New York strip. And at that time I was begging my mom to buy it for me because I still live with my parents. And, and it was amazing. But, you know, like now things change, you know, thanks to politics, there are different names for grass fed. Now, if you feed the cow pallet of a grass, it's considered grass fed.
So it, you know, [00:34:00] raising an animal outside when it's in the sun. It matters as well, because the sun also provides a certain amount of nutrients and, and different energy for the cow
Julie Michelson: Just like for us.
Sylwia Tabor: Just like for us, exactly.
Julie Michelson: Yeah, I love that. And again, that's, that's one of the, the, I think, incredible things about your company is that you guys, it's all of the, those details you're paying attention to and, and, you know, we want to eat happy animals for, you know, moral reasons, but also for our health. It really does make a difference.
And so I just, I'm so glad I have all of my clients. I'm like, here, try, you have to try that because I'm always telling, I'm big on what I call purse snacks or truck snacks, depending on
Sylwia Tabor: Yes.
Julie Michelson: I, you know, I don't leave the house. It, even if I, if I meet with clients in person at the clinic, you know, [00:35:00] they know, I always, you know, they'll be like, do you have any, do you have any food in your purse?
Like they know, I always have. And I think everybody should because you don't want to be in a jam. Like we need protein and it's so important.
Sylwia Tabor: It is so easy to just grab anything unhealthy. Like when you really, really hungry, you forget that, you know, that, Oh yeah, I've decided to not eat this, you know, sugar anymore. But when you're hungry, At that point, it's like your brain is just like, I just want to eat. I don't care what it is. I just want to eat.
So yeah, I totally understand that.
Julie Michelson: I love it. I love it. And actually for everybody listening, if you go to carnivoresnackswithanex. com slash navigate, you'll get 15% off your first order. That's how much I love their stuff. It's, it's amazing.
Sylwia Tabor: Thank you.
Julie Michelson: Sylwia, what is one step that listeners and it could, it may not have to do with food or it can, [00:36:00] but what's one step that people can take starting today to improve their health?
Sylwia Tabor: One step. And I, I think is Really just figuring out how you as an individual operate because oftentimes, you know, we hear all this advice from other people. This is what works for me. This is what works for, for that person and this person, you end up trying that and falling into even worse place than you were. But if you figure out, let's say you're somebody who wants to start working out, you know, and you hear some influencer on Instagram saying that, you know, the only way the best way to work out is in the morning in a fasted state, because that's where the most, you get the [00:37:00] most benefits.
But if you're not somebody who has the time in the morning and has time maybe at noon, if you work office job and can go for a walk, like that's great, you know, figure out the way that works best for you in order to implement whatever changes you want to make and do it your way. You know, somebody's way, somebody else's way is not the only way, just figure out for yourself and just have a plan.
And Go after it. Yeah,
Julie Michelson: Go get it.
Sylwia Tabor: go get it.
Julie Michelson: Before we wrap up, where's the best place and we'll have all the links in the show notes, but for people listening on the go, where's the best place to find you or carnivore snax or where can they learn more
Sylwia Tabor: I am mostly on Instagram at @syltabor and carnivore snax is [00:38:00] @carnivore.snax with an X at the end on Instagram and website is carnivoresnax.com. Yes. So we have a lot of cool stuff coming up. If. If anybody wants to subscribe or try out our product use the link Julie mentioned for a discount.
And yeah, if you guys want to connect on Instagram, I'm always there.
Julie Michelson: I love it. Sylwia, thank you so much for sharing your journey with us and for bringing carnivore snax to the world. It was definitely, definitely needed and they're delicious. So keep, keep those ideas. Keep growing, keep doing what you're doing because the world needs carnivore snax.
Sylwia Tabor: Thank you so much and thank you for spreading the word and doing what you're doing because we definitely need more people like you.
Julie Michelson: My pleasure for everyone listening. Remember you can get the show notes and transcripts by [00:39:00] visiting inspiredliving. show. I hope you had a great time and enjoyed this episode as much as I did. Go get those carnivore snax. I'll see you next week.
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Sylwia Tabor
Sylwia Tabor is a self-experimenter who is on a mission of finding new ways and rediscovering ancestral ways of achieving optimal physical, mental, and spiritual health while helping others along the way. After years on a vegan diet and struggling with mold illness (aka CIRS) Lyme disease and other co-infections she found healing through the carnivore diet. Her passion for high quality food and supporting local businesses led her to creating Carnivore Snax.
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