Maximum Derek Quotes

Fuel your body. Think about your environment as an ecosystem. If there’s pollution, you’ll feel the toxic side effects; if you’re in the fresh air of the mountains, you’ll feel alive. You’d be surprised at how many of the foods that we eat actually sap our body of fuel. Just look at three quick examples: soda, potato chips, and hamburgers. I’m not a hard-liner who says that you should never consume these things, but this kind of steady diet will make it harder for your body to help you. Instead, look at the foods that are going to give you energy. Choose food that’s water soluble and easier for your body to break down, which gives you maximum nutrition with minimal effort. Look at a cucumber: it’s practically water and it takes no energy to consume, but it’s packed with nutrients. Green for me is the key. We overeat and undernourish ourselves way too much. When you eat bad food, your body will feel bad and then you will feel bad. It’s all connected. I drink green juice every day and eat huge salads. I am also a big believer in lean protein to feed and fuel the muscles--I might even have a chicken breast for breakfast. Growing up, because I danced every single day, I would basically eat anything I wanted and I wouldn’t gain any weight. I would eat anything and everything trying to put on a few pounds, but it never worked--and my skin was terrible as a result of it. We’d blame it on the sweat from the dancing, but I never connected it to what I ate. As I got older, I started to educate myself more about food. I learned that I need to alkalize my body. It’s never about how I look. Instead, I go by how I feel. I notice immediately how good, clean food boosts my energy while junk makes me feel lethargic. I’m also a huge believer in hydrating. Forget about eight glasses of water a day; I drink eight glasses before noon!

I’ve always been very Type-A, so a friend of mine got me into cycling when I was living in L.A. I lived right on the beach in Santa Monica, where there’s this great bike path in the sand that goes for, I think, 25 miles. I’d go onto the bike path, and I would [go] head down and push it—just red-faced huffing, all the way, pushing it as hard as I could. I would go all the way down to one end of the bike path and back, and then head home, and I’d set my little timer when doing this. . . . “I noticed it was always 43 minutes. That’s what it took me to go as fast as I could on that bike path. But I noticed that, over time, I was starting to feel less psyched about going out on the bike path. Because mentally, when I would think of it, it would feel like pain and hard work. . . . So, then I thought, ‘You know, it’s not cool for me to associate negative stuff with going on the bike ride. Why don’t I just chill? For once, I’m gonna go on the same bike ride, and I’m not going to be a complete snail, but I’ll go at half of my normal pace.’ I got on my bike, and it was just pleasant. “I went on the same bike ride, and I noticed that I was standing up, and I was looking around more. I looked into the ocean, and I saw there were these dolphins jumping in the ocean, and I went down to Marina del Rey, to my turnaround point, and I noticed in Marina del Rey, that there was a pelican that was flying above me. I looked up. I was like, ‘Hey, a pelican!’ and he shit in my mouth. “So, the point is: I had such a nice time. It was purely pleasant. There was no red face, there was no huffing. And when I got back to my usual stopping place, I looked at my watch, and it said 45 minutes. I thought, ‘How the hell could that have been 45 minutes, as opposed to my usual 43? There’s no way.’ But it was right: 45 minutes. That was a profound lesson that changed the way I’ve approached my life ever since. . . . “We could do the math, [but] whatever, 93-something-percent of my huffing and puffing, and all that red face and all that stress was only for an extra 2 minutes. It was basically for nothing. . . . [So,] for life, I think of all of this maximization—getting the maximum dollar out of everything, the maximum out of every second, the maximum out of every minute—you don’t need to stress about any of this stuff. Honestly, that’s been my approach ever since. I do things, but I stop before anything gets stressful. . . . “You notice this internal ‘Argh.’ That’s my cue. I treat that like physical pain. What am I doing? I need to stop doing that thing that hurts. What is that? And, it usually means that I’m just pushing too hard, or doing things that I don’t really want to be doing.

Grass has it tough,” Shad observed. “The buffalo trample it, eat most and cover the survivors in crap. It just supports my theory that all vegans are secret supporters of genocide.” “How do you figure?” Derek asked, mainly to pass the time. “Think about it: you get hundreds of burgers from one cow, but a salad will kill two or three plants, and a sprout sandwich will slaughter hundreds. People don’t become vegans for any other reason than the idea of mass slaughter. To be kosher animals have to be killed without trauma or pain, and the USDA rules likewise set standards for slaughterhouses. But who cares how much planets suffer? They get ripped apart under the most callous of conditions. Therefore vegans change their diet simply to inflict the maximum suffering and death upon a chosen population, and that meets the textbook definition of genocide.