Why We Started Daddy’s Natural: From 205 KG to 100 KG in One Year

The scale said 205 kilograms.

There was no dramatic music. No crowd. No great speech about how tomorrow would be different.

Just me, a scale, and a number I could no longer negotiate with.

Some numbers frighten you because they are unexpected. Others frighten you because they confirm something you have been quietly avoiding for years.

You do not arrive at 205 kilograms overnight. You get there slowly...through habits that become normal, compromises that become routine and food that promises convenience while asking you not to look too closely at what is inside it.

By then, I had heard all the usual advice.

Eat less. Move more. Choose low-fat. Buy sugar-free. Pick the bottle with the heart on the label.

Every packet was dressed like a doctor, darling.

Yet somehow, the more complicated “healthy eating” became, the further away from health I seemed to move.

I had tried complexity.

Complexity was winning.

The turning point did not begin with something new that I added to my life. It began with what I finally decided to remove.

I stopped eating seed oils. I stepped away from refined sugar, artificial sweeteners and ultra-processed food. I started paying attention to ingredient lists and asking why the food in my hands needed a chemistry lesson to explain itself.

Then I returned to simpler foods: meat, eggs, butter and traditional animal fats, the kinds of ingredients our families recognised long before “wellness” became an industry.

Food stopped reading like terms and conditions.

For me, this was the moment the journey finally became clear. Not easy clear.

There was still discipline. There was movement, structure and an entire way of living that had to be rebuilt one ordinary day at a time. There was no miracle ingredient, secret powder or thirty-day challenge waiting to save me.

But one year later, the scale said 100 kilograms.

I had lost 105 kilograms.

And losing that much weight does more than change a body. It changes what you are willing to believe.

The greatest discovery was not simply that my clothes became smaller or movement became easier. It was realising how much unquestioned trust I had placed in products marketed as modern, convenient and healthy.

Once I began questioning food, another question followed:

What else had we accepted simply because modern life told us it was normal?

Why had breathing through the nose become difficult for so many people?

Why were our feet being squeezed into shapes they were never designed to hold?

Why did shower water leave some of us feeling dry and uncomfortable?

Why were we covering ourselves in complicated formulas when traditional soap had worked for generations?

And why, after using the toilet, had we decided that smearing everything around with dry paper was somehow the height of civilisation?

That last one still confuses Daddy.

This is where Daddy’s Natural truly began—not from a boardroom and not from a desire to invent problems so we could sell the solution.

It began with the habit of looking again.

We are traditional men, but we are also men of technology. We do not believe everything old is automatically good or that everything modern is automatically bad. We believe the best answers often appear when traditional common sense meets intelligent modern design.

One of us may be the runner you see in our videos. One of us may be the man who once stood on that scale. But we are not interested in turning either founder into a health celebrity.

At Daddy’s Natural, Daddy is not one man.

Daddy is the standard we share:

Question more. Choose simpler. Keep what has worked. Improve what can be improved. And never insult people with another miracle promise.

That is why we started Daddy’s Natural.

But to understand the journey properly, we first need to talk about all the advice I had already heard.

I Had Heard Enough Advice

When you become severely overweight, everybody suddenly becomes a health expert.

Eat less. Move more. Replace the butter. Choose the low-fat option. Have the “healthy” cereal. Drink the zero-sugar version. Buy the protein bar with a paragraph of ingredients written in laboratory English.

Everybody has a slogan. Very few people sit beside you and help you understand the food environment that made overeating so easy in the first place.

I had heard enough slogans.

My turning point came when I stopped trying to negotiate with every individual calorie and changed the structure of my diet instead. I removed the refined seed oils that appeared in almost every packaged food and takeaway meal. I cut the added refined sugars and artificial sweeteners. I stepped away from ultra-processed food and returned to straightforward, animal-based eating built around recognisable ingredients.

Meat looked like meat. Eggs looked like eggs. Butter looked like butter. Animal fat did not arrive with a health halo, a cartoon leaf and seventeen stabilisers. It was simply food.

This was not a small adjustment around the edges. It changed the entire supermarket trolley.

One year later, the scale read 100 kilograms.

Now listen carefully, sweetheart, because this matters: this is my experience, not a controlled experiment and not a prescription for every person reading it. I changed more than one variable. I became disciplined. I ate differently, lived differently and stayed consistent long enough for those decisions to matter.

Daddy will never pretend that removing one ingredient magically caused 105 kilograms to disappear. But removing seed oils, refined sugars, artificial sweetness and industrial food was the line in the sand. It made the rest of the transformation possible for me because it simplified the decisions I had to make every day.

And it forced me to ask a much bigger question.

When Did Traditional Food Become the Dangerous Choice?

For generations, kitchens used familiar fats: butter, ghee, tallow, lard and olive oil. Recipes varied by country and culture, of course. A Lebanese grandmother and an Australian farmer were not cooking the same dinner. But both could usually tell you what the cooking fat was and where it came from.

Then the modern food system became very clever.

Traditional fats were increasingly presented as things to fear, while refined vegetable and seed oils became the quiet foundation of packaged food, restaurant fryers, sauces, dressings, chips, crackers, protein bars and supposedly healthy snacks.

The change was not imaginary. USDA food-availability data show that between 1970 and 2010, the availability of vegetable fats and oils in the United States rose by 87 percent, while salad and cooking oils rose by 248 percent. Over the same period, animal-fat availability declined by 27 percent.[1]

Food availability is not the same thing as an individual person’s intake, and the report includes an important reporting caveat around the year 2000. It also does not prove that one category caused obesity. But it does demonstrate something very clearly: the fat environment changed dramatically.

The idea that we are simply eating the same food our grandparents ate...only with better labels, is absolute nonsense.

What Daddy Means by Seed Oils

“Seed oils” also known as Vegetable Oils is a broad popular term. It commonly refers to refined oils made from crops such as soybean, corn, sunflower, safflower, cottonseed, canola, grapeseed and rice bran. 

Although not a single Vegetable is found in "Vegetable Oil" modern science says it is, therefore the industry adjusts.

They are not all chemically identical. They do not all contain the same fatty-acid profile. And olive oil, before somebody becomes excited in the comments, is pressed from the fruit of the olive. It is not what we mean here.

Our concern is not that a single drop of sunflower oil will make the sky fall down.

Our concern is the scale, processing and chemical processing of refined oils in the modern food supply. They are cheap, neutral in flavour and useful to manufacturers. That makes them exceptionally easy to hide everywhere.

Try avoiding them for one week and read every label. Suddenly the “simple” cracker has oil. The protein bar has oil. The roasted nuts have oil. The sauce has oil. The salad dressing has oil. The takeaway meal has been sitting in a fryer whose oil has had a longer working week than you have.

When I removed seed oils, I did not merely replace one cooking fat with another. I unintentionally removed enormous categories of ultra-processed food.

That distinction matters.

How Seed Oils Became the Default Without Anyone Asking

For most of human history, the fat used in the kitchen was visible and recognisable.

Butter came from cream. Ghee came from butter. Tallow came from rendered beef fat. Families cooked with dripping, suet and extra-virgin olive oil because these were the fats available from the foods and animals around them.

Nobody needed an industrial refinery to produce dinner.

Then traditional animal fats were slowly pushed aside and replaced with something carrying a much friendlier name:

Vegetable oil.

It sounds lovely, doesn’t it?

You imagine somebody gently squeezing a fresh vegetable into a little glass bottle.

Darling, that is not how most mass-produced seed oils are made.

What Actually Happens Inside a Seed-Oil Refinery?

Commodity oils made from soybeans, canola, sunflower, safflower and similar seeds commonly pass through several industrial stages before reaching the supermarket shelf.

First, enormous quantities of seeds are cleaned, dried, cracked, heated or conditioned and flattened into flakes. Some of the oil may be mechanically pressed out.

But manufacturers want a much higher yield.

To recover more oil from the remaining seed material, large processing plants commonly use solvent extraction. The American Oil Chemists’ Society explains that the solvent used is usually hexane, which passes through the seed material, dissolves the oil and carries it away. The solvent is then separated and recovered from the extracted oil.[2]

We are not claiming that your bottle is half cooking oil and half hexane. That would be inaccurate.

The point is that this is not simply oil being squeezed from a seed. It is a large-scale industrial extraction process designed to recover as much usable oil as commercially possible.

And extraction is only the beginning.

The resulting crude oil may still contain gums, free fatty acids, pigments, odours, metals, oxidation products and other compounds that make it unsuitable for the pale, neutral bottle expected by consumers.

So the oil must be refined.

Depending on the oil and the refinery, that process can include:

• Degumming, using water and often phosphoric or citric acid to remove phospholipids and other “gums.”
• Neutralisation, where the oil is treated with caustic soda—sodium hydroxide—to convert free fatty acids into soaps that can be separated.
• Bleaching, where hot oil is mixed with acid-activated clay to remove colour compounds, trace metals, residual soaps and oxidation products. This is not household chlorine bleach, but it is still an industrial refining stage.
• Deodorisation, where steam, high temperature and very low pressure are used to strip away the compounds responsible for unwanted tastes and smells.

According to the American Oil Chemists’ Society, deodorisation may take place at temperatures between 200°C and 260°C. Its own technical explanation notes that these conditions can produce chemical changes in the oil, including the decomposition of oxidation products, formation of certain isomers and losses of naturally occurring tocopherols when the treatment is excessive.[3]

That is not an accusation from a man shouting on the internet.

That is the refining industry describing its own process.

Daddy does not need to pretend that caustic soda, hexane or bleaching clay is necessarily sitting inside the final bottle. Most of these materials are removed during processing, and extraction solvents are regulated for the residues that may remain.[4]

The truth is already strong enough:

Mass-produced refined seed oil is a highly engineered food ingredient.

It is extracted, cleaned, neutralised, filtered, bleached and deodorised until the original material becomes a pale oil with very little taste, smell or identity.

Only after all of that can it disappear quietly into almost everything we eat.

How Did It End Up Everywhere?

Once manufacturers had a cheap, neutral and highly versatile source of fat, seed oils became extremely useful to the packaged-food industry.

Look at the ingredients in:

• Mayonnaise and salad dressing.
• Crackers, chips and savoury snacks.
• Protein bars and “healthy” snack foods.
• Bread, wraps and baked goods.
• Sauces, dips and marinades.
• Frozen meals and ready-made foods.
• Restaurant fryers and takeaway kitchens.

You may never pour seed oil into a frying pan at home and still consume it several times in a single day.

That is the real trick.

Seed oil did not become dominant because every family carefully examined how it was manufactured and decided it was superior to butter.

It became dominant because it was inexpensive, industrially convenient, almost flavourless and very easy to hide inside other products.

It stopped looking like an ingredient and became part of the furniture.

Then We Heat It Again

Many common seed oils contain large amounts of polyunsaturated fatty acids. Their multiple double bonds make them more vulnerable to oxidation when exposed to heat, oxygen and time.

This matters particularly when oils are repeatedly heated in commercial fryers.

Research examining repeated heating has documented changes in fatty-acid composition and increases in markers of oil degradation. A 2022 study comparing several cooking oils concluded that prolonged and repeated heating should be avoided and found that the type of oil significantly affected how it deteriorated.[5]

Oil does not become fresher every time somebody drops another basket of chips into it, darling.

Repeated heating, cooling and exposure to oxygen progressively change it. That is observable food chemistry—not a conspiracy theory.

Daddy simply decided he did not want an industrially refined oil hidden in breakfast, lunch, dinner and the “healthy” protein bar in between.

Why Daddy Returned to Butter and Animal Fat

When one of Daddy’s founders began changing his life at 205 kilograms, one of his defining decisions was to remove seed oils from his diet.

He stopped buying products simply because the front of the packet looked healthy. He began reading the ingredients and returned to recognisable fats such as butter, ghee and properly rendered animal fat.

The distinction was beautifully simple.

Butter is made by churning cream.

Ghee is made by clarifying butter.

Tallow is made by carefully rendering animal fat.

These are not new laboratory inventions. They are traditional foods that humans knew how to prepare long before modern nutrition marketing taught us to fear them.

They also behave differently in the kitchen. Butter is beautiful for gentler cooking, while clarified butter, ghee and properly rendered tallow are better suited to higher temperatures because the milk solids have been removed and their fat composition offers greater heat stability than highly polyunsaturated oils.

Daddy is not confusing extra-virgin olive oil with industrial seed oil, either. Properly produced olive oil comes from pressing the fruit itself and belongs to a completely different traditional food culture.

Our position is specific:

Industrially refined seed oils should never have become the unquestioned default fat in almost every packaged food.

Daddy wants to help reverse that trend.

We want real butter back on the table. We want ghee and properly rendered animal fats back in the kitchen. We want people reading ingredient labels and asking why a food requires refined soybean, canola, sunflower or safflower oil when traditional fats already existed.

Not because something old is automatically perfect.

Because replacing recognisable traditional foods with heavily processed industrial alternatives was never the obvious advancement we were told it was.

For Daddy, removing seed oils was not a minor substitution.

It was the moment the entire modern food story began to unravel.

The Bigger Problem Was the Food Built Around the Oil

Seed oils were the line in the sand, but ultra-processed food was the beach, the ocean and half the bloody coastline.

In a tightly controlled National Institutes of Health trial, 20 adults ate an ultra-processed diet and a minimally processed diet for two weeks each. The meals offered were matched for calories, sugar, fibre, fat, salt and carbohydrates.

Yet on the ultra-processed diet, participants ate about 500 additional calories per day, ate faster and gained an average of 0.9 kilograms. On the unprocessed diet, they lost approximately the same amount.[5]

Read that again.

The nutrition panels could be made to look similar. The eating behaviour was not.

That is the part of the modern health conversation that had been missing for me. Food is not merely a spreadsheet of protein, fat and carbohydrates. Its structure, texture, convenience, energy density and speed of eating can change how much a person consumes before the body has a chance to say, “Thank you, darling, we have had enough.”

This does not mean every processed food is evil. Freezing vegetables is processing. Fermenting yoghurt is processing. Grinding meat is processing. Daddy is not frightened by machinery.

Ultra-processing is different. It often rebuilds food from refined ingredients, flavour systems, sweeteners, emulsifiers, isolated proteins, starches and oils into something designed to be cheap, convenient, shelf-stable and extremely easy to eat.

The front of the packet says fitness.

The back looks like paperwork from a chemical warehouse.

Artificial Sweetness Did Not Solve the Sweetness Problem

When I removed artificial sweeteners and refined sugars, I stopped treating every drink and snack as an opportunity to taste dessert.

The modern answer to too much sugar had often been to preserve the same extraordinary level of sweetness while swapping the molecule responsible for it. The label changed. The habit remained.

Even the World Health Organization now advises against relying on non-sugar sweeteners for long-term weight control, concluding that the available evidence does not demonstrate a long-term benefit in reducing body fat and may indicate undesirable long-term associations.[6]

That does not mean an approved sweetener is automatically toxic at ordinary intake. It means “zero sugar” is not the same as “this product will help rebuild your health.”

There is a difference between making something less sugary and teaching your palate that not everything needs to taste like a birthday cake.

The Great Diet War Misses the Most Useful Lesson

Low fat. Low carbohydrate. High protein. Plant based. Animal based. Mediterranean. Paleo. Keto.

Modern nutrition has more camps than a summer holiday park.

Daddy is not here to pretend that one dietary pattern will produce identical results in every human body. A large 12-month randomised trial called DIETFITS compared a healthy low-fat diet with a healthy low-carbohydrate diet. Average weight loss was not significantly different between the two groups.[7]

But look at what both groups were taught: minimise added sugars, refined flour and trans fats; focus on whole, minimally processed, nutrient-dense food; prepare meals at home when possible; and eat more vegetables.

Different macronutrient camps. Very similar instructions about food quality.

There is the useful lesson.

My own successful approach was strongly animal based and included butter and animal fat. It worked extraordinarily well for me. Another person may build a different whole-food diet around his medical history, preferences, culture and response.

What we refuse to accept is that a brightly coloured ultra-processed product becomes healthy simply because a corporation has reduced one unpopular nutrient and printed the word protein on the front.

Daddy Is Not Anti-Science

Traditional does not mean blind. Natural does not automatically mean safe. Modern does not automatically mean corrupt.

If Daddy breaks his leg, he wants a good orthopaedic surgeon. He does not want somebody rubbing an onion on it while whispering about ancestral energy.

Modern medicine can do extraordinary things. But nutrition guidance has often been delivered with more certainty than the evidence deserves. Different professionals can still provide contradictory advice. Research can be observational, short-term, industry-funded, difficult to reproduce or focused on a blood marker rather than an outcome that matters to the patient.

Science changing its mind is not the problem. That is what science is supposed to do when better evidence appears.

The problem is pretending yesterday’s theory was eternal truth, quietly updating the brochure and then speaking with the same absolute confidence tomorrow.

So Daddy’s approach is simple:

• Respect evidence.

• Examine who conducted the research and what was actually measured.

• Separate a biological mechanism from a proven human outcome.

• Treat personal experience as valuable, but not universal.

• Never make a medical promise that the product cannot support.

• Keep asking questions, particularly when an industry benefits from nobody asking them.

That is not anti-science. That is scientific humility with a little common sense beside it.

From One Transformation to an Entire Philosophy

Losing 105 kilograms changed far more than the number on the scale.

It changed the questions we asked about daily life.

If food had become unnecessarily complicated, where else had convenience quietly replaced common sense?

Why do so many shoes squeeze the toes together and then sell us comfort padding for the pain?

Why do people accept restricted nasal breathing without ever examining the physical space around the nasal valve?

Why do we wash our bodies under treated water every day without asking what remains in it?

Why does a basic bar of soap need an ingredient list longer than the family shopping list?

And for heaven’s sake, why did so many people decide that dry paper alone is the final stage of bathroom hygiene? Water washes. Paper wipes. Paper is very good for drying. Let the poor thing know its role.

Daddy’s Natural grew from this pattern of questioning.

We did not want to create another supplement cupboard. We wanted to find simple tools for overlooked problems:

• Breeze Nasal Strips that mechanically help open the sides of the nose for easier nasal airflow.

• Toe Separators that encourage space, awareness and more natural toe positioning.

• Jaw Exercisers that provide measured resistance when used progressively and sensibly.

• A Water Filter Showerhead designed to help reduce unwanted chlorine, sediment and impurities from the water used on your skin and hair.

• Traditional olive oil and coconut oil soaps built around recognisable fats and proper saponification.

• A Travel Water Bidet that turns an ordinary bottle into a controlled water wash when travelling.

• Natural snacks built around short ingredient lists, without seed oils and artificial sweeteners pretending to be health food.

None of these products is magic. None of them replaces medical care. None of them needs a man in a white coat promising that your entire life will change by Tuesday.

They are practical tools. Their value comes from solving a real problem and being simple enough to use consistently.

Two Traditional Founders Building With Modern Tools

There is no contradiction between respecting tradition and understanding technology.

Both founders of Daddy’s Natural are technically proficient. We use modern systems, research, design and manufacturing to make old common-sense principles easier to use in modern life.

Technology should help you understand the product, obtain it and integrate it into your routine. It should not be used to manufacture confusion.

Traditional wisdom asks, “What has worked for people across generations?”

Modern evidence asks, “Can we measure it, challenge it and understand the limits?”

Daddy’s Natural belongs where those two questions meet.

What Earns a Place at Daddy’s Natural

A product does not earn a place here simply because somebody attached the word wellness to it.

It must meet a more practical standard:

1. The problem must be real. Not an insecurity invented to sell another subscription.

2. The mechanism must be understandable. We should be able to explain what the product does in plain English.

3. The tool must fit ordinary life. A product that requires a monastery, laboratory and three free hours every morning is not helping most people.

4. The claim must match the evidence. Support is not a cure. Improvement is not a guarantee. Possibility is not certainty.

5. We must be willing to use it ourselves. No dumping nonsense on the customer and disappearing behind a logo.

That final point is important.

Daddy’s Natural is not built around anonymous catalogue products cropped onto a white background. The founders use these ideas, demonstrate the tools, question the claims and build the education around them.

We are not perfect. We will learn. We will update our thinking when better evidence appears. But we will never knowingly insult your intelligence.

Why We Built Daddy’s Health Hub

This article is the first chapter of Daddy’s Health Hub because selling the tool without explaining the problem is not enough.

Here we will investigate nasal breathing, shower water, crowded toes, jaw training, ingredient labels, traditional soapmaking and water-based hygiene. We will look at the science, the history, the marketing nonsense and the practical solution.

Sometimes traditional wisdom will be correct.

Sometimes modern science will correct tradition.

Sometimes both sides will need to calm down and read the actual study.

Daddy will be here with his glasses on.

The Real Beginning of Daddy’s Natural

Daddy’s Natural did not begin with a logo.

It began when one founder looked at 205 kilograms and stopped pretending that another fashionable health product would rescue him.

He simplified his food. He removed the industrial ingredients that no longer belonged in his daily life. He returned to recognisable meals, traditional fats and consistent habits. One year later, he weighed 100 kilograms.

That transformation did not make him a doctor. It made him much harder to fool.

Together, we built Daddy’s Natural to carry that lesson into the rest of daily life:

Question what has become normal. Understand the problem. Respect the evidence. Then choose the simplest tool that genuinely helps.

No miracle cures. No unnecessary nonsense. No chemistry-exam label pretending to be lunch.

Just traditional common sense, modern evidence and products we would confidently give to somebody we love.

Welcome to Daddy’s Natural, darling.

Daddy has been expecting you.

Daddy’s Honest Note

Losing 105 kilograms in one year is a substantial transformation and should not be treated as a universal target or copied without individual consideration. This article describes one founder’s personal experience and the philosophy it inspired. It is general educational information, not personalised medical or dietary advice. Anyone planning major weight loss—particularly a person with medical conditions or prescribed medication—should work with a suitably qualified health professional who is willing to listen, monitor and adjust care to the individual.

References and Further Reading

1. U.S. Department of Agriculture Economic Research Service. U.S. Trends in Food Availability and a Dietary Assessment of Loss-Adjusted Food Availability, 1970–2014. Economic Information Bulletin No. 166. 2017.

2. American Oil Chemists’ Society. Solvent Extraction. AOCS Lipid Library. Describes the preparation, pressing and solvent extraction of soybeans, canola, sunflower and other oilseeds, including the common use of hexane.

3. American Oil Chemists’ Society. Oil Refining. AOCS Lipid Library. Describes industrial degumming, caustic neutralisation, bleaching and deodorisation, including deodorisation temperatures of approximately 200°C to 260°C.

4. European Commission, Directorate-General for Health and Food Safety. Extraction Solvents Used in the Production of Foodstuffs and Food Ingredients. Includes the regulatory framework established under Directive 2009/32/EC.

5. Szabó Z, Marosvölgyi T, Szabó E, Koczka V, Verzár Z, Figler M, Decsi T. Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils. Foods. 2022;11(2):192. doi:10.3390/foods11020192.

6. Hall KD, Ayuketah A, Brychta R, et al. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. Cell Metabolism. 2019;30(1):67–77.e3. doi:10.1016/j.cmet.2019.05.008.

7. World Health Organization. Use of Non-Sugar Sweeteners: WHO Guideline. World Health Organization. 2023.

8. Gardner CD, Trepanowski JF, Del Gobbo LC, et al. Effect of Low-Fat Versus Low-Carbohydrate Diet on 12-Month Weight Loss in Overweight Adults and the Association With Genotype Pattern or Insulin Secretion: The DIETFITS Randomized Clinical Trial. JAMA. 2018;319(7):667–679. doi:10.1001/jama.2018.0245.