Omslagafbeelding van de show The Three State Podcast

The Three State Podcast

Podcast door Three State

Engels

Gezondheid & Persoonlijke Ontwikkeling

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Over The Three State Podcast

The Three State Podcast is a space for open conversations about health, fitness, mindset, and life. We don’t have a rigid format, a fixed agenda, or a clear idea where every conversation will lead. We also don’t know exactly where this podcast will lead, but we do know why it exists: to have thoughtful, honest conversations that value context, sit in the grey, and focus on long-term health. Hosted by Josh Percival and Andrew Porter, founders of Three State - a small group personal training gym focused on long-term health, community, and consistency.

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aflevering Training Around Injury and Our "Death Row Meal" artwork

Training Around Injury and Our "Death Row Meal"

We start this episode with something a lot of people will recognise at some point. Injury, and what to do when it shows up. Andrew shares his experience of navigating training while dealing with an injury, and how his approach has shifted. Rather than stepping away completely or pushing through blindly, it became about adjusting. Finding what he could do, not just focusing on what he couldn’t. That shift tends to change everything. It keeps momentum, but also takes a bit of pressure out of the process. From there, the conversation moves more broadly into how people respond when things don’t go to plan. Injury often exposes the all-or-nothing mindset that many of us carry into training. Either we’re fully in, or we feel like we’re failing. In reality, most progress sits somewhere in the middle. We then move into a lighter but surprisingly meaningful conversation around “death row meals”. It’s an interesting way of highlighting that food is rarely just about nutrition. It reflects memory, enjoyment, culture, and connection. Things that often get lost when food is reduced to calories or macros. Overall, it’s a conversation about perspective. Training doesn’t need to be perfect to be worthwhile. Food doesn’t need to be optimised to be valuable. And when things go off track, there is usually more room to adapt than we think.

30 mrt 2026 - 52 min
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