Here are your resources from Ben Greenfield's presentation at the Ironman Medical Conference 2014 – enjoy!
- Book: “Beyond Training“
- Article: “How Much Fat Can You Burn?” Parts 1 and 2
- Article: “The Real Truth About What To Eat Before, During And After Your Workouts & Races.“
- Article: “Fat Based Energy Gels“
- Book: “Feed Zone Portables“
- “Real food” powder for on the go: LivingFuel Meal Replacement
- Easy to digest fats: MCT / Coconut Oil / Bone Broth
- Easy to digest proteins: Master Amino Pattern Capsules / Thorne Amino Powder
- Easy to digest carbs: UCAN Superstarch / Infinit-E (use 50% discount code MSTBG09 at http://www.millenniumsport.net)
- Getting body into fat burning mode: X2Performance
- Pack of fats/proteins/carbs: Greenfield Fitness Systems Endurance Pack
- Pre-race meal: Upgraded Coffee
- Extra electrolytes: Real Good Aztecan sea salt
- Real food: Organic USWellness meats for pemmican, jerky, etc.
Need more resources? Visit Greenfield Fitness Systems for instant access to everything Ben recommends!
3 thoughts on “Ben Greenfield’s Ironman Medical Conference 2014 Resource Page”
Just listened to this on the app. You mentioned to ask for your organ meat recipe. Can you please point to a link or explain what exactly you do. Thanks.
Maybe I can get my wife Jessa to do a video. We do have a TON of great recipes over at https://bengreenfieldfitness.com/innercircle/
But the basic of my liver pate are this:
The recipe uses 1/2lb of liver, so will be enough for 2-3 meals – and leftovers can be refrigerated for 2-3 days. I get my liver locally or order it from US Wellness Meats. Slice the liver into 1 cm (1/2 inch) thick pieces and soak for 1-2 hours in milk (preferably organic, grass-fed milk). If you don’t have milk or don’t link milk, lemon juice is fine. Brown the liver slices in butter or ghee, cooking 3-4 minutes per side on low heat. At the same time, boil 1 egg. After liver is browned or while liver is browning, cook 1 diced onion for 5-10 minutes on same sautee pan.
Other ingredients are an onion and boiled egg; 4 tablespoons butter plus a similar amount of coconut oil; and cilantro (or you can use KimChi in place of the cilantro, for a spicier flavor). Put everything – the cooked liver, cooked onion, cooking fluids from the pot, and boiled egg, along with 2 tablespoons coconut oil, and a handful of fresh chopped cilantro – into a blender and purée.
Serve your pate with rice crackers, flax seed crackers, or wrapped in bok choy, swiss chard, nori or butter lettuce. Alternatively, serve with 1 baked sweet potato or yam, over a bed of mixed greens.