Rockgevity Story

“ALL DISEASE BEGINS IN THE GUT”

Hippocrates

From the Kitchen to the Farm: My Journey to Gut Health

As I sat there eating M&M’s, I had no idea how ill I actually was. That realization was coming, and it started with a text from my son, Stone.

During a surf trip to Cabo, Stone noticed I was coughing more than I was surfing. He saw that my repeated attempts to quit smoking were failing and took action, sending me a link to a clinical trial at UCLA. I signed up immediately. That was the tipping point.

The Great Rewiring

Through the clinical trial, I began taking Chantix and Naltrexone. Within three months, I didn't just quit smoking—I stopped drinking, too. It felt as if my brain had been rewired. Suddenly, the fog lifted. Despite running two successful, high-pressure restaurants, I realized my lifestyle was unsustainable.

I knew that if I wanted to live a long, healthy life, I had to return to my roots. For me, that meant the ocean. Staying away from the water has always negatively impacted my well-being, so I made a radical choice: I closed my businesses, sold the home I’d lived in for 30 years, and moved to a small farm in Hawaii. I was determined to get healthy for the fourth—and final—time.

The Chef’s Blind Spot

I have been a professional chef for over 35 years. I graduated from the Culinary Institute of America and cooked for global figures, including the Sultan of Brunei, Michelle Pfeiffer, and the "Governator" himself, Arnold Schwarzenegger. I ran kitchens at the Ritz-Carlton Laguna Niguel, The Beverly Hills Hotel, and Tavern on the Green.

Yet, despite my training, I was blind to the truth about our food system. I had even served as a spokesman for the National Cattlemen's Beef Association. I was advocating for the very food products I now advise people to avoid.

When my sister was diagnosed with aggressive cancer, I went into research mode. I discovered the work of Dr. Max Gerson, who pioneered plant-based healing in the 1930s. I began to see the "inexcusable conspiracies" that keep nutritional truths from the public:

• The Dairy Myth: How the USDA and dairy councils influenced the food pyramid.

• The Mutation of Meat: How feeding corn and soy to cattle and fish has stripped them of nutrients like Omega-3s.

• The Pharma Cycle: How a diet of processed, medicated animals keeps the public reliant on big pharmaceutical treatments.

The Search for the "Perfect Diet"

My journey took me through every major nutritional philosophy. I realized that switching to a vegan or vegetarian diet can be daunting—often leading to digestive issues like bloating or inflammation if not done correctly.

To find the answer, I created The Rockgevity Project. It is a synthesis of the world's leading longevity research:

• Dr. Gundry: Focusing on lectin-free protocols.

• Dr. Hyman: The "Pegan" (Paleo-Vegan) approach.

• Dr. Gerson: The power of juicing and plant-based healing.

• Dr. Valter Longo: Fasting-mimicking and longevity science.

Where I Stand Today

After years of trial and error—transitioning from a standard American diet to Veganism, then to "Peganism"—I have followed the science of gut health back to the basics.

We were never meant to eat refined grains or year-round fruit. Our ancestors thrived on a diet of fats, proteins, leaves, and tubers. Today, I focus on "A2" dairy (which avoids problematic proteins), glyphosate-free grains, and a disciplined approach to animal protein.

My research from 2017 to 2023 led me through the entire spectrum of plant-based healing. Today, I have evolved my approach even further, moving toward a Carnivore-based protocol to achieve peak health.

My mission is simple: Eat for your gut, live for your longevity.

That was my research and journey from 2017 - 2023

I have now moved to a Carnivore approach. 

“PLANTS ARE TRYING TO KILL YOU”

Dr Anthony Chaffee, MD

The Agricultural Mismatch: Why Our Biology is Struggling

Evidence from bio-archaeology and isotope analysis reveals a startling truth: the shift from hunter-gatherer roots to grain-based agriculture triggered a measurable decline in human health. When we traded nutrient-dense animal fats for domesticated crops, our bodies paid the price.

The Fossil Record of Decline

The shift to a grain-heavy diet created an "evolutionary mismatch" that is still visible in our bodies today:

• Stature & Skeletal Health: Average human height decreased significantly as nutrient density plummeted.

• Dental Issues: Without the tough, fibrous foods of our ancestors, our jaw structures became underdeveloped. This led to the dental crowding and orthodontic issues that are now considered "normal."

• Brain Volume: Over the last 10,000 years, human brain volume has actually reduced—a shift that correlates directly with a diet high in grain-based phytates and low in the micronutrients found in wild game.

The Inuit Example

The success of the Inuit people offers a modern masterclass in ancestral optimization. By fueling almost exclusively with fish, blubber, and organ meats, they maintain elite metabolic health and skeletal integrity. They are a living reminder that the human body is not designed for the "soft" caloric energy of grains, but for the calorie-dense fats and minerals found in animal-based nutrition.

The Takeaway: While humans are adaptable, our biology is most robust when we honor our carnivorous roots.

I wanted to share a vision I’ve been developing—one shaped by decades in professional kitchens and by a personal journey that fundamentally changed how I understand food, health, and the responsibility of the modern chef.

How I Ended Up Here

I’m a classically trained chef, a Certified Executive Chef, and a long-time culinary leader whose career has been rooted in what was traditionally considered “healthy cuisine.” By professional standards, I was successful.

Physically, I was not.

Years of long hours, stress, and unquestioned nutritional assumptions left me overweight, unhealthy, and deeply dissatisfied. That disconnect pushed me to study food not just as craft, but as cause and effect. Through years of research and experimentation—testing nearly every major dietary framework, including vegan, ketogenic, and carnivore—I lost nearly 100 pounds and rebuilt my health.

What emerged was what I now describe as a proper human diet: a protein-forward, low-carbohydrate approach (generally under 50g of carbohydrates per day) that prioritizes metabolic stability, insulin control, and nutrient density. Not ideology. Not trend. Practical physiology.

Why the Culinary Conversation Must Evolve

Much of what chefs have been taught about nutrition—particularly around fat, cholesterol, and animal products—was shaped by mid-20th-century guidance that emphasized high-carbohydrate, low-fat eating. That same period saw traditional animal fats replaced by industrial polyunsaturated seed oils, now increasingly associated with metabolic dysfunction.

Many long-standing metrics of “healthy cuisine” have since been challenged. The original 1992 food pyramid was based on science that is now widely reconsidered, and current national dietary guidance has begun reflecting that shift.

This moment doesn’t call for abandoning culinary tradition.

It calls for refining it.

Click here to jump to The Future Chef (2030 and Beyond)

If you are ready to heal your gut and heal your life. If you want a new lease on life. If you want to feel young and virile again.

GO NO FURTHER...EMAIL ROCK TO START YOUR TRANSFORMATION TODAY!

ROCKGEVITY@GMAIL.COM