Quality above all
I'm often asked, 'Ethan, how much meat do you eat?' The answer is not a number, it's a feeling. I'm not looking to eat 'a lot', I'm looking to eat 'real'. A small piece of pastured meat, dense, marbled, nourishes much more than a kilo of industrial meat full of water. Nutritional density is what matters. And when you remove carbs, your body becomes incredibly efficient at extracting what it needs from every bite.
This is where the paradox operates: by eating more quality fats and proteins, we end up eating less in volume. Satiety is real, it's not just a stomach full of fiber and water. It's a clear chemical signal that says, 'It's okay, I have everything I need.' It's a peace I never knew when I gorged on bread and pasta. I was always looking for the next stimulation.
The illusion of volume
Society has sold us the idea that the plate has to be huge to be satisfying. It's a lie from the food industry to sell us empty and cheap calories. On my grill, I see the truth. The meat shrinks, it concentrates. It becomes a nugget of energy. Accompanied by some crunchy green vegetables, that's all you need. We don't need that mountain of rice or potatoes which only serves to dilute the taste and tire the pancreas.
When you reduce the volume but increase the quality, your budget doesn't change that much. You buy less, but you buy better. You support local breeders who respect the land. You become a conscious actor in the food chain, not just a passive consumer. It is a life ethic that goes far beyond the framework of the diet. It's a question of respect for the living and for oneself.
The signal of satiety
You have to relearn how to listen. Sugar blurs the lines. It bypasses leptin, the hormone that tells us to stop eating. Without sugar, the signal becomes pure again. You eat your steak, and at some point the taste changes, the desire lessens. It's time to stop. No need to finish the plate as a matter of principle. The body knows. It has age-old wisdom that our modern brains have forgotten under layers of marketing and stress.
It’s rewarding to regain that control. It's not restriction, it's liberation. We don't fight against our hunger, we dance with it. We know that it is not an emergency, just information. And when we respond to it with dense foods, it calms down for good. This is the end of metabolic agitation. It's the calm after the glucose storm.
Quiet strength
This approach creates quiet strength. Not the nervous energy of coffee and sugar, but a basic endurance. It's the energy that allows you to stay on your feet all day, to keep your mind sharp, to not have that 3 p.m. slump that kills productivity. This is the energy of the grill: constant, deep, lasting heat. This is what I call real health.
Finally, reducing the quantity of meat to increase its quality is an act of maturity. It’s understanding that we are what we eat, literally. Our cells are built with these proteins, these fats. You might as well choose the best possible building materials. The grill is my laboratory, and every day I confirm that simplicity is the ultimate sophistication.
I continue my research with the same fervor as when I started. For me, gastronomy is a universal language of care and pleasure. I remain dedicated to offering you the best of my know-how. Join me in this culinary exploration where each bite is a step towards newfound vitality.
