The Work Podcast Episode 46 - OMAD & Updates

Feb 20, 2026

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We just wrapped up a quick episode of The Work. We had a bit of a late start because I was finishing up at the accountant’s office—dealing with that usual year-end and beginning-of-the-year paperwork.

I’m really leaning into the data right now. I’m planning to fly to Vegas the second week of March to be on Dave Feldman’s podcast, so I want to have a fully comprehensive lab panel and Dexa scan done before then. I want to see what my markers look like specifically in the context of my current body fat. It’s wild how much an influx of food and higher body fat can swing your lipid panels; I’ve seen my total cholesterol hit 400 in a surplus and then drop back to 200 once I returned to baseline.

I’ve pivoted away from the fiber experiment because the inflammation was up and I just wasn't enjoying the food. Now, I'm doing a One Meal a Day (OMAD) approach. It’s a tangible way for me to keep the reins on my total consumption while still feeling completely satiated—like a "lion eating a gazelle." My routine is heavy cream in my coffee during the day, followed by one large 2,500–3,000 calorie meal in the evening. After that meal, I’ll take the kids to the gym and walk laps with the stroller to keep my blood sugar stable. I’m even going to grab an over-the-counter CGM (the Lingo) to track exactly how those meals and the post-meal movement impact my levels.

We spent some time talking about the "shredded year-round" trap. If you’re a natural lifter and you actually want to make progress from season to season, you have to allow yourself a legitimate building phase with higher body fat. Bragging about abs year-round doesn't mean much if you have no legs, no strength, and your hormones are trashed. You’ve got to give yourself time in a surplus if you want to put on substantial tissue.

Tough Mudder: We’re heading out next Friday with a crew of 10 or 12 people. We've got a massive Airbnb booked and I'm planning a build-your-own shish kebab night for everyone.
Bacon & Bullets: We’re getting ready to process our pigs soon. I want to have a big team day where we roast half a pig, shoot some guns, and make some cracklings.
Show Prep: We’ve been driving around sticking up posters at local gyms to get people registered for the upcoming show.
Giveaway: Congrats to Joyce, the winner of our $6,500 Carnivore Convenience collab bundle. She’s set on groceries for a long time.

We’ve got something huge in the pipeline that we aren't ready to talk about yet, but we'll dive into that on the next one.

Greg Mahler is also a lifetime natural bodybuilder, and can be followed on Instagram

https://www.instagram.com/ketogreg80/

Get Keto Brick: https://www.ketobrick.com/

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