Sylwia Tabor: How I Overcame Mold Illness and Lyme Disease Through a Carnivore Diet

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!

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Host

Julie Howton

What is Inspired Living with Autoimmunity?

The podcast for high achievers who want to stay sharp, focused and full of energy despite their diagnoses. Those who know there has got to be something better than simply accepting decline.

Hosted by Julie Howton, a National Board Certified Functional Medicine Health Coach who used to suffer from crippling Rheumatoid Arthritis until she learned the tools and strategies to take her power back from autoimmunity.

In this podcast, Julie brings you interviews with thought leaders in the Functional Health and Wellness space. You will get actionable recommendations to Take Your Power Back and catapult your health. No fluff, just concrete, useful steps to improve your health!

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 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.

Hello.

Thank you for having me.

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.

Well, it's been a quite a journey.

I feel like most businesses
start , from some sort of need.

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.

Oh my goodness.

that, I did that for a year

my gosh.

I'm glad you're still here.

Yes, and I was very close to
basically 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 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

Oh

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 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 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 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 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 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, 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

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 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

oh my God,

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 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?

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,

sure.

because that was,

We didn't know.

Yeah.

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

Good.

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 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 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 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

I

they are, like, you

don't think your body can give you
a clearer sign that something is

Exactly.

Yes.

Yes.

Oh

But like the, I don't, that
was like almonds and nuts.

It was like the only thing in the
raw vegan diet that like, I truly

enjoyed, like, like literally

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.

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,

absorbing anything.

all these pieces,

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 are you now?

Are you well?

Is it something you're still working on?

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 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 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 stuff

right now, but it's definitely helping.

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.

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

They won't go there.

Yeah.

Yeah.

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.

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?

I do include fruits and vegetables.

I was hoping

yeah.

I think it's, 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,

yes.

want to,

Yeah, go

go ahead.

No, go ahead.

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 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, it's okay.

And that's okay.

You know, I just don't believe that
is the way that is a healthy way.

Yay.

And I see, I didn't know.

I was afraid to ask

No.

Yeah.

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 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 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.

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 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 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 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.

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

so with the lamb sourcing makes so much
difference now that we're, we tried once

we 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 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

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 foods versus the cow, that's

in our freezer, totally different.

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, 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

Just like for us.

Just like for us, exactly.

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

Yes.

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,

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.

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.

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.

Thank you.

Sylwia, what is one step that listeners
and it could, it may not have to do

with food or it can, but what's one
step that people can take starting

today to improve their health?

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 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,

Go get it.

go get it.

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

I am mostly on Instagram at @syltabor
and carnivore snax is @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.

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.

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.

My pleasure for everyone listening.

Remember you can get the show notes and
transcripts by 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.