← The Dylan Gemelli Podcast
The Dylan Gemelli Podcast
BONUS Special Edition: A Discussion with Dr. Eric Berg!!! A meeting of the minds! A behind the scenes discussion on EVERYTHING HEALTH! Seed Oils, Diet Problems, Disease and Prevention and MORE!
01:17:17
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- [00:00]
A
Hello, everyone. Dylan Gemelli here today, and I wanted to let everybody know that this is not a typical podcast episode. This was not a scheduled event nor planned. You have been requesting for a very long time that I do a collaboration with Dr. Eric Berg, and we happen to be friends and talk quite often. And we decided during one of our calls to go ahead since it's hard to plan out podcasts and settings and to just hit record so you could get some insight on the things that we discuss during our typical calls together. So we are all over the place on topics and concepts, but this will give you an idea of the things that we're concerned about and some of the ideas that we share and hopefully provide some insight to everybody to add to your knowledge base. So sit back, enjoy an unscripted, uncut conversation between yours truly, Dylan Gemelli, and Dr. Eric Berg.
- [00:48]
B
We are live. So, of course, Dylan, I know we've been rehearsing all week scripting this out, exactly what we're going to say, and so we. We can actually have this all. And I'm being very sarcastic because this is completely raw. We have no script. We're just going to chat. So let me have you take the lead, my friend.
- [01:06]
A
Yeah, I mean, you know how we just roll all week long talking about all the craziness that's going on and everything that I see and you see, and we kind of just kind of go back and forth, spitball and ideas about what do we got to do to fix this? What, What. How are we going to approach this? And I just, I. I'm in awe, really, of some of the things that I've seen. The thing that I brought to you recently that really kind of got me boiling. I know it did. You, too, was this glorification that I just saw about seed oils over and over from the same nutritionist that just says some of the most strange, outlandish crap. I. I just, I'm at a loss. I mean, what do you. What are you thinking is her motive here, man? Because I just, I can't. I know we've gone back and forth a little bit, and it's just. We haven't really got into her, like, credentials studies. I don't see it. I just don't see it.
- [02:03]
B
You know, from my. My definition of a nutritionist. She's not a nutritionist. She's a dietitian. And you have a. The, the thing about the dietitians, they. They get trained by what's called the Academy of Nutrition and Dietetics. It's A very large organization. They give them continuing educational credits and they train them. And, and so I think we could be slightly biased. They get millions from big pharma, big food and the pesticide companies. But that, that's only the tip of the iceberg. That organization that is responsible for the health of our system, of our country, also invests in big pharma and the junk food industry. They have stocks, hundreds of thousands of dollars in stocks. I'm like, what, are you kidding me? This is like so evil. And we're supposed to trust you. And so when you see the dietitians pushing the seed oils, it could be that they really believe it, which is, it's like crazy because they've been taught that and that's what they taught in school. So of course that's the reality. But explain to me how a bucket of seed oils that you buy from the grocery store, that's sit down, sitting on the shelf for how long? It's a very delicate oil. How can that be preserved? And then you don't even have to refrigerate it. And it's highly omega 6. It's inflammatory. So when they tell you it's safe, they're, they're not talking about the aldehydes that are the byproduct from it. They're not talking about, they're, they're talking about maybe a cold pressed oil that no one, no one buys. Cold pressed seed oils, Are you kidding? They buy corn oil, soy oil, canola, cottonseed. And so anyway they, anytime you see a dietitian talking about that, either they're getting paid, which they are getting paid, lots of them, or they're just completely misinformed to the point where they're just been taught the wrong information.
- [04:04]
A
It's just, it's, it's insane. And it's like this trickle down effect. And there's conflicts of interest everywhere that I look, whether it's like, you know, with the studies, whether what they're teaching, the same thing doctors get taught now. Cause I, I know a lot of people that have either just finished medical school or that were in it recently that tell me, you know, how they teach them about writing prescriptions for everything and they don't ask any questions about your diet or you, your sleep patterns or any of the important things. And so with these seed oils, Let me ask you this in your view, because I, I just can't stand the term oh, in moderation. Oh, in moderation. You know, it's like drinking in moderation when we know One drink is just putting poison in your body. Is there any justification to, in moderation, in your opinion, with seed oils or taking any in, is it okay at all? Or, I mean, what do you think?
- [04:56]
B
The, the carefully crafted message when an influencer, by the way, they can make a lot of money by being sponsored by these companies. I'm talking not a thousand dollars a pup, so I'm talking twenty, fifty thousand, a hundred thousand, two hundred fifty thousand dollars a post.
- [05:15]
A
Okay?
- [05:15]
B
So if you're getting that amount of money, all of a sudden, like, wow, maybe, maybe I can promote Cedo. So what they will do is they won't come out and say, oh, see, those are healthy. I promoted. They'll carefully craft the message to say things like, well, you know, there's no bad food, just, just everything in moderation. As long as you count your calories. They kind of like soft sell it. That's what, that's what, when you hear moderation or portion control or there is no bad foods. No, yes there is, then that's what you're, you're getting. That's how they're selling it. And the, the big companies are working through the influencers because the big companies lost their credibility. So they're using the credibility of the influencer, which is unfortunately 95% of these influencers, especially on X, they're not revealing that they're getting any money. So this is actually the breaking the law. And if they get caught, they can pay $50,000, but they have to disclose, you know, seed oils or whatever, what, whatever campaign they're promoting. It's a big scam right now. It's just, it's sickening and it's going to catch up with them and I think people can see through the lines. But if you like, I'm getting hit on social media. I don't know about you, but hit by like every other message is like this professional healthcare person either attacking RFK or Maha or the wellness group or making fun of it or promoting Cedo. Is it, do you see that?
- [06:42]
A
I see it. But you know what, you know what I'm getting is they, they're trying to get them on my podcast. So they're, they're flooding me with trying to get them on there to speak whatever it is that they want to speak. And you know, Eric, I, I'm not the kind of guy that sets people up in traps or puts them on and do these, aha thing, I don't do that, you know, and I, I, I don't even mind giving people the opportunity to say what they want, but they have to understand what they're, when they're coming to me, that I'm well educated and they're going to get some kickback on it. Oh, yeah, I get that a lot that they're getting invites. I get 30, 40 emails a day of people trying to come on right now on the show, and I have to be choosy and picky with who I am. But, you know, if I get somebody that really wants to press and come on, I mean, I, I wonder sometimes if they research who they're going on to talk to and not just looking at numbers. But I will kick back and I will have slews of questions if I do. But I don't really want to spotlight anybody on that either. So on one hand, you know, you got the people that may want to be combative, but for me, it's like I don't want to put them on any kind of pedestal and let them spew that BS and nonsense. So I've declined pretty much everybody. And I'm not going to name names, I'll tell you off camera, but they're significantly large names that would draw me a large audience, but at what cost? I don't, I don't want that kind of audience. I don't, I do things as, you know, for the good of everybody else. And I have a one motive and one motive only, and that is to save everybody and help everybody from all of this nonsense and to protect as many people as I can. They don't like people like you and me because we actually talk about the other side, the real truth, the real fact. And when you bring up accurate points, they get angry. When I bring up something to you, I've never even seen you raise your voice. I, I, I can't. Of all the conversations I've had with you, I've never heard you. You stay at an even level. I get a little passionate sometimes, I know, but it's not out of anger, you know, but for you, when you're asking a question, because I know you like to ask questions, as do I, because that's how we learn. And if you ask somebody a question and they start yelling and screaming and getting angry, as opposed to calmly going back and forth and stating facts, what does that, what does that say to you? Because it sets off some whistles to me.
- [08:59]
B
Yeah, I mean, in the past, because I've been in practice for 30 years and I've done a lot of public speaking in different institutions and I've done Like all these seminars in the governmental agencies in D.C. for many years. And so occasionally I'll have a heckler stand up. I remember one day someone starts standing up yelling, where's your. Your proof?
- [09:20]
A
What?
- [09:20]
B
Like, I'm like, it kind of threw me off at first, you know, but after the years of doing it, you kind of like, okay, so this person, obviously I triggered something. This person. And you know, what I might do is I might. My response now is like, wow, I haven't had a heckler, like, 20 years. Let's give them the. Let's give this person a round of applause. Uh, and then if they keep persisting, I will let. I will just go up to them and just physically remove them out of the room, you know, very nicely, but I will shut the door. But usually I never really get those. Get those people anymore. Only in the beginning, when I didn't know how to deal with it, you know, and it wasn't even like. Wasn't even an antagonistic person. It was like a crazy person who just like, I don't know, someone off the streets is just completely out of it and they just can't stop talking. They have diarrhea of the mouth, and they can. They just cannot withhold anything. And so they're just going on and on. So I'm like, okay. And everyone else, you know, sees what's going on. So it's not, you know, I don't. Don't take it personally when you see someone doing that.
- [10:31]
A
Let's talk about some of the other things that we're seeing, though, with foods in general and. Yeah, additives, misconceptions. We've talked a ton about diet stuff, but I. I like to really put it out there with somebody that really has some. Some background and some understanding and, you know, I. I've talked ad nauseam about my fear of fats and overcoming that and. And being misled so many years, even as a nutritionist. Because it's hard, man, when you got people pressing you and people you respect even telling you something. You. It's hard to not listen and be on your own, especially when you're younger. It's difficult, you know, and it took me several years. She's 20 years, to. To get over some of these things. What are, what are some of your biggest articles that you've seen that people put on that could create like a phobia or, you know, a fear that is just completely backwards?
- [11:27]
B
You know, you just. Just. The very simple way to figure out what's true is just to see what, what the mainstream viewpoint is and go in the opposite. I've been proven out a thousand percent over time and this, we would, it's opposite day because I mean, look, look, let's just take, let's just take the heart, okay? If we just talk about superfoods for the heart, you know, you're gonna say, oh well, they have to be low fat, low cholesterol, low salt, you know, high fiber, you know, like ginkgo, gink, gink. Was it Golgi Berries? Berries, all this, all these, you know, chia seeds, flaxseed. Okay, go ahead and try to eat just those foods and see how you feel. You're, you're, gonna, first of all, you're gonna be tired, you're gonna be bloated. There's no high quality protein in there. So let's, let's just take, let's talk about the healthiest foods that you can eat. For the heart, the first thing is like animal meat. Red meat is the most, the healthiest thing you could eat. It has every, if you grass fed, it actually has plenty of antioxidants, plenty of phytonutrients, plant based chemicals in that meat I tested has all the vitamins, the best forms of vitamin A, vitamin B12, B1. But the main thing it has is the high quality amino acids that we need to repair the body. And we, most of our body is protein and so we tend to do. That's why you don't see much protein in this stuff. Our body, our body will keep, will keep eating to get enough protein. The same thing with my, my goats and some of the horses that I have, like they will keep eating this carb in the spring. All this grass, it's so high in carb and sugar. They'll keep eating it to get enough protein and they get really fat. So when they have legumes and stuff like that's how they get their protein, then they're more satisfied, they'll stop eating. But you know, in humans we keep eating, so we have to satisfy that protein. Um, if we just take a look at ancestral diets, you know, we did not have, you know, lean tender meat. We had, it was filled with collagen, it was rough, tough. We ate nose to tail. Uh, so we had a lot of collagen. We ate the organ meats, we fed the meat to the dogs. No, we don't, we don't eat organ meats anymore. Take a look at an organ meat like you have, oh my gosh. Choline, which prevents a fatty liver and coenzyme Q10 in the heart muscle. But, you know, as much as healthy as they are, I, I, I can't, I have a hard time eating any organ meats. So I will put a little bit, I'll buy hamburgers with a little organ meat in there, especially heart, and I will feel better from that. Or I'll do cod liver. I don't know if you ever had cod liver in a can.
- [14:19]
A
I have.
- [14:19]
B
Yeah, I like it.
- [14:21]
A
It's not bad.
- [14:23]
B
It's not bad. It's the highest omega 3 fatty acid stuff that you can eat. So, so red meat, organ meats, shellfish, because of the zinc and the trace minerals and, and yes, there's mercury in there, but you have selenium that actually will bind and prevent the mercury from going in your body. So that's good. Of course, then we have fatty fish, sardines, mackerel as well. You know, salmon is, is great. So these are all really good proteins. But then also I do have a lot of fermented stuff. Like I'll do sauerkraut. I'll do sauerkraut, like a lot or, or fermented vegetables. Have you ever heard of Vitamin U?
- [15:05]
A
No, I haven't.
- [15:07]
B
This was a older vitamin. It's renamed S methylmethioneine, which is, they, they named it after ulcer because it was like the cure for ulcers. And you could find it naturally in cabbage juice.
- [15:23]
A
Really?
- [15:23]
B
Yeah, especially sauerkraut juice. And this is one of the best things for gastritis and ulcers and building up the mucus layer. And, and even like people that have digestive problems, they, the only vegetable they can really do is like cabbage in different forms. But, but the, if you're a carnivore, for example, and you want to heal the gut and you had just the juice of sauerkraut, just like a teaspoon a day, you're getting a good amount of vitamin U that can really help clean up inflammation. Like these lesions in your gut or your stomach gets rid of duodenal ulcers. I mean, this, like, this is like, everyone should know this, right? It's like really important. And it also have, it has sulforaphane, which is, has unique properties of putting H. Pylori into remission, which is usually behind the ulcer. So the, there's a lot of really cool things, not to mention the probiotics in sauerkraut. They do survive the stomach acidity and they do, if you eat them consistently, they reseed the Gut. But what's really, really interesting is that when people are eating things like yogurt and kefir, in their mind they're thinking, oh yeah, I'm just putting more bacteria in my gut. But there's very, very little of that microbe that ends up in the actual intestines. What really happens, and people don't know this, is that it, that these fermented foods, because of the acids and the other things in there, they change the environment, the soil, the terrain of your gut. So your own microbes that have been in dormancy, their dormant spores wake up and they start to becoming alive. And they've tested this. This is like mind blowing. It's just like in the soil where, you know, out in my pastures, like when it's springtime, out of the, coming out of the freezing cold, all of a sudden these microbes start waking up because the environment changes. So, so this just tells us we have, even though we've had antibiotics, there's still dormant microbes that are sitting there in the background waiting for someday that you eat healthier so we get that environment so then they can start coming back out. But it's not necessarily the microbe we take that ends up in our gut.
- [17:47]
A
You know, I love that the way you're talking, because foods, foods are healing. If you eat the right foods, if you have the right foods, they're very, very healing in a variety of ways. Like you've brought up, for example, like when you're talking about red meat and animal fat or animal proteins and animal fats, people have that correlation which like I've said, was one of my fears over the years. And it's going to be so bad for your heart and your cholesterol. You know, my HDL has been like 45 to 47 pretty much my whole life. And when I made that switch, I started with like 93.7meat and eased my way into. Now I'm only eating 80, 20 essentially, and my HDL is right at 79 80, so it's almost doubled in I'd say seven, eight months right around there. And that was just one of the fats that I incorporated. But you know, being with the red meats, the salmons, the, the different types of shellfish as you talked about. And then grass fed butter is another one that I've incorporated quite a bit that's done really well for me. I, I've included all these fats, whole eggs, whole fat yogurt, as opposed to not only eating the low fat yogurt that tastes Terrible. No matter what you do to it. I. I can't put enough protein powder and fruit in there to make it good. But then it's so much better for you because you're stripping everything out. It's like eating the egg white without the yolk. And you're missing so much of the benefit. I was another sucker for that. I was eating literally, Eric, 15, 20 egg whites a day. Never eaten one yolk. Okay. Now I'm doing four to six yolks a day and like four to five egg whites just to make it a huge meal for me at a time. But it is just made a drastic difference, especially here, because what I've been studying a lot is not just what we're talking about with nutrition and working out fitness. I'm putting the mind, the neurological side with it as well, because it's really a connection of both. I'm actually going back to school to do neuroscience in January to get another degree. And I'm piecing this together. But these foods, when you were talking about a low fat diet and just really taken away the nutrients that you need to focus every day, it is affecting. Affecting you in a variety of ways, not just your blood markers. I was just a jerk. I couldn't stay focused more than 30 minutes. I was real short with everybody. My, you know, everything was pissing me off for no reason. And you start to look at yourself and say, what's happening here? What am I turning into?
- [20:25]
B
Was that a point in your life that you. Before you made the shift? Yes.
- [20:29]
A
Yeah.
- [20:30]
B
How many years ago was that?
- [20:32]
A
So I've been doing that for 13, 14 years now. I've been eating that kind of diet. And then last October, I walked in the kitchen one day, my wife was standing there and, you know, I know she, she's. We're very spiritual. She prays all the time for me, you know, please let him change, fix this, because he's just so far off. And I'm a nutritionist, and I'm just, you know, 13, 1400 calories a day of nothing but vegetables, yogurt, peanut butter, protein powder. No meats, no nothing, man.
- [21:06]
B
Oh, my God.
- [21:07]
A
Oatmeal. And, you know, you should have seen how miserable that I was every single day. Oh, I just, I didn't like myself. Okay, he liked. I hear you. I know, but I'm telling you, I went in there one day, I said, babe, listen, I'm gonna try something because you know, what if it doesn't work? I know how to lose weight like this. It's you know, let's just try it. And then I started rattling off these things I would never touch avocados, the salmon, the red meat. I said, just go buy it all. And I said, we're gonna test this for about a month and see what happens. Eric, I have never been this lean since I was using performance enhancing drugs in my 20s.
- [21:46]
B
Like, was there anything, any person or was it your wife that just said, okay, I'm making the shift.
- [21:53]
A
I went in one day and made the shift. But there were people that I was talking to that that were telling me like, just try it, it works. You know, people I listen to. I'm very particular about who I take information from, by the way, because like you said, a lot of it's paid for. And I'm aware of it because I've, I've been in the influencer space. So I know having agents, what they do, and I couldn't do it, man. You know, wanting to pay me five and ten grand for one story of something I don't believe in. And I know I'm not going to make any money. I know I'm not. So I, I don't like to make money that way. I partner with people long term on something I believe in, you know, that I really know is going to help. And yeah, we made that shift. And I'm telling you, I do 130 grams of fat a day and I was doing 20 before 25. And I do about a hundred grams of carbs and about 210 to 230 grams of protein a day is where I'm at right now. Geez.
- [22:52]
B
You know, it's funny because I, I, I took a different route. I was a junk food junkie for, for years. And then I decided to eat healthy. But the definition of healthy was a vegan diet. So I started brewing, doing carrot juice by the gallons. Okay. I actually turned orange and I did colon cleansing. So I was convinced I just need to remove the toxins. So I would do a, you know, the, was it the, was it the maple syrup and lemon with cayenne pepper drink? Remember that? Yes, I did. But after, oh, I, I literally was, I was literally dreaming of eating a pizza. Wait, I can't wait till I get done with this. And then I did Dr. Bernard Jensen's cola. You know what a Colema is?
- [23:40]
A
Oh yeah. Oh yeah.
- [23:41]
B
You're combining a colonic with an enema. So I would take a five gallon bucket of water, bentonite, clay, put it up on the toilet seat and flush it into My bowels morning and at night to flush ball with toxins and then drink the apple juice and psyllium husk and the beet. Like, okay. And then on top of that, uh, I was doing the ear candles to pull. I was like, I. I did everything. So. And I was doing the. Oh, yeah, I took olive oil. 12 ounces of olive oil. With beet. With beet. Pow. Beet pills. So I would down them and then drink the olive oil. Well, they got stuck on my throat. I almost literally died because they solidified. And then I got into, uh, cleansing with, uh, juicing daikon radish. So a whole glass of daikon radish. Do you know that burns when you get it into your body? Like, it'll burn all the way to the very.
- [24:37]
A
You can feel it going down.
- [24:38]
B
Oh, my gosh. So I did that for years, and I'm like, why am I getting sicker? I started literally getting arthritis. And my wife's like, you don't look too good. You know, And I was just going south really fast. And then. And then I read that book. Only the first chapter, actually. I didn't. I read the introduction to this one book, so it's called the Zone. Mastering the Zone. And it said something about protein for breakfast, and it talked about insulin. And I'm like, well, I haven't ever seen this before. And I had a buffalo burger for breakfast. No more cereal and muffins. And it was like someone took a helmet off my head. I could actually had an energy in my head and I could think. I'm like, oh, my gosh. I discovered the fountain of youth. This is amazing. And then I just dove head into it and doing, you know, low carbon stuff. But at that time, I didn't know about intermittent fasting, so I was telling people to have your, you know, your snacks between meals, healthy snacks and all this other crap, so.
- [25:44]
A
Oh, shit, me too.
- [25:46]
B
Every different way.
- [25:47]
A
Well, let's. Let's do that, though. Let's do that. Because I think people. Because I get that question all the time. I'm sure you do too. Like, what's your. What's your secret? What's your diet? What's it like? And so for you? And. And everybody's got a different opinion on breakfast and fasting in the morning too. And I think it's not a one size fits all thing at all. I. I'm a big proponent of figuring out what works for each individual with a premise of there's certain things that are kind of set there that are kind of general. But what's your typical, like, routine for your. Your eating patterns look like every day. Mine changes a little bit. On the days that I'm not in the gym, I'm still doing, I'm still doing some kind of cardio, whether it's even just walking seven days a week. But I, I eat a little less on the days I'm not in the gym. I'm just not as hungry. But what's your typical day like, even with working out in there?
- [26:38]
B
So I don't have breakfast at all. So I'll have the first meal at noon or 1 or 2. And I'll have, you know, I'll do a combination of stuff. So I, I have the fortunate ability to live on the farm and live off my own animals food. So I'll do like, you know, I have high quality pigs. Okay. I mean like, like they eat the healthiest stuff and they root and they. So when people even come over and they eat the pork that we have, the sausage, they're like, they can't even talk. They're like, what is this? Like pork chops? Like this. I've never tasted anything like this. The same thing with the lamb. So I'll do either lamb or a beef patty or a pork patty. And I'll do that. And then I'll put some cheese on it. I'll have some Bulgarian yogurt or kefir. I'll do my raw cheese with the high vitamin K2.
- [27:29]
A
Those are good.
- [27:30]
B
And then I'll do a little sauerkraut. And then I'll do some super dark, probably 90% chocolate bar. But in the morning I'll do one coffee. It's super strong. And I will put maybe some collagen in there just because it's, it's hard to get collagen. And we knew we need collagen. But I'll do that. But then I'll have that, that lunch. And then I won't eat until dinner. And then dinner I'll have a little bit of protein. Could be a different type of protein. You know, we kind of rotate the protein. Maybe some beef and stuff. I do have a lot of burger stuff and ground sausage. But we have like six freezers filled with meat that just me and my wife are just trying to get cycle through it and like, okay, eats. Let's have a, let's have some, let's smoke some pork butt or let's, let's do a stew. Let's do this. And then, uh, so we're kind of chipping away through this meat. And like, okay, before we butcher any animals, we gotta eat what we have. But I mean literally it lasts for, you know, years because it's frozen. But we'll do that and then I'll do maybe a little bit of a. I like arugula, it's high in nitric oxide. I'll do that with extra virgin olive oil with vinegarette and maybe some nutritional yeast and maybe a couple pecans. And then that's pretty much, I mean that's pretty much what I'm eating lately. But yeah, that's what I ate when.
- [29:03]
A
I made my shift. I was having like salmon every day. So I stopped doing that because it was too much. I started to get sick of it. And then I would alternate sea bass or halibut because you know how good they are. But I, I proportioned that out now. But I kind of stew two really large meals. The eating too frequently type of thing is really, I learned from a lot of different people that are pretty, pretty well known in the like dietary world about eating too often and how hard it is on your body. And I, I was always under the impression of, you know, that old school mentality of eating frequently throughout the day and jumpstarting your metabolism, which we know is just nonsense. But you know, I stopped doing that. So I really like you. I don't eat breakfast at all. I do a drink in the morning. I have a couple different powders that I use in the morning. Creatine and, and I take, I use urolithin, a powder in the morning, mitochondrial powder and just a couple other things that I put in there just to kind of get me woke awake and everything and going. But I, I wait for the coffee about after two hours, after I'm up, I have two or three a day. I do the aeropress and I put SCT oil in there instead of mct. So it's a short, a short chain triglyceride that I put in there. And I have like one serving of that a day before I do cardio. Cuz I do about 15 to 17 miles in the elliptical. And so I have, I have like a half a serving of yogurt with a couple pieces of papaya or blueberry in there. Before I do that I have to have something I always have had to and that kind of it. But then after that I hit like a pretty heavy meal with I do an avocado, But I do 225 grams, so I think a medium is normally like 120 right on there. So I'm getting almost two avocados. I do one piece of Ezekiel underneath that with six egg whites, four whole eggs, and then I mix in. My wife makes me every day a combination of peppers, onions, mushrooms and green onions. And we kind of put a little bit of that in there. And then I saved the rest for dinner, but then I sprinkle olive oil on there and dude, I'm at a thousand calories on that meal.
- [31:20]
B
A question I have. So you probably did not really abuse your body with pure junk food as a kid and teenager, right? You haven't?
- [31:30]
A
No, I mean I, you know, I partied a lot when I was in high school, so we'd have those late nights at Carl's Jr. Or Pizza. But no, for the most part, I was a four sport athlete. So generally speaking, when I was really little. Yes. But beyond that, not really. It was more low fat fear of everything.
- [31:48]
B
You know, I think this is, I think what you're eating now, you could very easily handle that. I couldn't just because I, from birth until, you know, I was 25, I ate pure ultra processed food. So I literally have destroyed my body so bad that I can't, I can't go there anymore. I can't even, you know, have a little bit of this, a little bit of that. But, but that's fine. But I think some people, when you find out what they can tolerate, it's like, wow, okay, so you haven't really destroyed your system, but as far I was gonna ask you about your workout. So you literally, you do the elliptical for how long?
- [32:28]
A
Generally it's about 80 to 85 minutes. I get about 17 miles in on there.
- [32:32]
B
Wow. And you do that every day?
- [32:34]
A
I do that five days a week. I walk about five miles every day, three on those days. And then that's my first part of the workout, like midday, depending on how busy I am. Sometimes it stretches out a little bit with work stuff and podcasts. But then I normally, unfortunately this is not good. I don't recommend it. But a lot of times I don't get to the gym till, for lifting at, till like even 9 o' clock some nights. And that's bad. I don't want to keep doing that. It's not good at all.
- [33:01]
B
Then at night you're not done with your, your 18 miles, then you're gonna go lift at the gym.
- [33:06]
A
Yeah. Oh, yeah, yeah, that's, that's the last part. That's the, that to me, that's the cool down, even though it's difficult. So I, after I eat that meal I normally I like, like I said, I'm spiritual. I go set up the pool and do some prayers or just relax and get my mind right before I come back in and work some more. And then I have the like dinner, which is. You were talking about organ meats. So you know what I do? There's a place and I don't work for them. It's force of nature. And they have the. I buy the ancestral blends of meats they have, whether it's elk or ground beef. And it's got like 3% heart, 2% liver, and you can't even taste it.
- [33:44]
B
That's great.
- [33:45]
A
Yeah, it's phenomenal. I love the elk. It's bomb. And then we do like, I do 8 to 10 ounces of 80, 20 normally and I cook everything in grass fed butter. But then I've been alternating organic ground pork or pork tenderloin certain days. And then I told you I eat a little less on the weekends. That's when I do 10 to 12 ounces of salmon. Instead of the meat and stuff. I take a couple days off because you know your stomach, I don't know, I can't do it seven days a week. So I try to rest it and alternate and get some different foods in there. And with the salmon I get like only sockeye salmon. No farm raised, no. None of the fake colored salmon. We're very picky about that. And then when I want to treat, I do get sea bass every now and then. Cause it is just. It tastes like you're eating straight butter if you get a good one, you know.
- [34:34]
B
Wow.
- [34:35]
A
Yeah.
- [34:35]
B
Yeah. You know, I'm, I'm in a, a town that's population 400. There's no stores around. I'm in the middle of nowhere and so it's hard to find the fish. But I do have a pond. I can go fishing and I can catch a bass and then eat that, which is nice. But you know, I think, yeah, I think the amount of workout that you're doing, you're gonna need more calories because that's crazy. That's amazing. So that's pretty intense.
- [35:07]
A
I try to get like 25 to 27 and I still way too low. I, I been hooked up to those machines that test you and they're telling me I need to be eating like 4,000 calories a day, but I don't. There's not enough weed in the world to smoke to make me eat 404,000 calories a day. I couldn't do that. But I agree. I think 3500 would probably be about right. I just. Everybody that I visit with always wants me to eat like 300 to 350 grams of carbs. And I normally stick to about a hundred or one hundred twenty. And these are top nutritionists that want me to do that. And I metabolize fat really well, but I, it's just I, I don't even like carbs. To eat that many amount of carbs, I, I don't even know what I would do, you know, what's your thought on that?
- [35:53]
B
The ultimate test? Because these are all just kind of theories. The ultimate test is to get what's called a metabolomic test. There's not a lot of people that really understand it, but that really tells you what's going on with your biochemistry. You can look at the, these surrogate markers to see if the biochemical reactions are going from this step to this step, this step, and see what's missing. To see where it's bottleneck. And you can really see what's happening with your. How, how flexible your metabolism is. If your metabolism is super flexible, you could probably get away with a lot of carbs. Uh, but that's a very small percentage of the population. Most people are very inflexible. If you start loading them with carbs, they can't burn it.
- [36:33]
A
I see.
- [36:34]
B
So they're. You're literally gonna just make them super fat. Um, they have insulin resistance. So one of the, one of the best biomarkers for health and to really look at metabolic flexibility is that VO2 max. Now there's a lot. You can test this on your watch or there's some other tests. But going somewhere and getting that test is the. It's probably a good thing. I actually bought a portable unit. Super expensive. I still, I'm learning how to use it. But that is the. A test to determine how much oxygen you can consume, how much oxygen goes through that mitochondria. So in order to consume a lot of oxygen, you have to have a super healthy mitochondria.
- [37:18]
A
Yeah.
- [37:19]
B
And that, that would kind of tell you how many carbs you can get away with. And. But one. One way to. Because that's one of my goals. I'm 60 and I'm trying to get my VO2 max. Of course I need to get a baseline first, but I wanna see how high I can get it because I think the world record is like I think 96 or 97, which is super crazy.
- [37:38]
A
That's insane.
- [37:39]
B
I mean, I think for a 6 year old on average is 25. So, so what happens is that I have a, a device. It's a.2 oxygen machines and a huge bag. It's called a intermittent hypoxic training. Do you ever do. Yeah, I'm into that. So what you do is you get on the treadmill and you're wearing a mask and you first you turn the oxygen up. Cause normally oxygen in the air is like 20% roughly. And you turn it up to 80% so you're getting fricking oxygen. You're like, whoa, I feel really good right now. Right? And you're running and you're just, you're sprinting and then you flip it down to 15. Now you're starving yourselves of oxygen. Now as a, as a kid when you went swimming, did you ever like, with a friend, see how long you can hold your breath underneath water?
- [38:33]
A
All the time.
- [38:35]
B
Yeah. And then there gets to a point where you like, you get this flight or fight, right, where you're like, you know, I'm going to panic. So you don't want to get to that point. You want to get right before that point of oxygen starvation. And then you flip it to the oxygen again. So you're, you're starving your cells of oxygen while you're exercising. And then you're flooding it, starving it and flooding it. What happens is your capillaries go, what the hell? What's going on? And so they start, you start getting bigger blood cells, more capillary growth, more. It's called plasma oxygen that can go into the deeper parts of your body and like, you get super recovery. Like, I'm not even getting sore now for anything now. Now you can do a, a different version of that with a mask and do sprints and stuff and restrict your air. So you're just basically simulating like 19,000ft, you know, above sea level exercise. And it's, I think it'll be probably going to be the next trend because it's, it's freaking incredible. You could do your fitness and how you could just really speed up your, your Recovery and your VO2 Max, more than any other workout that I know of.
- [39:46]
A
You know, that's right up my alley. You're going to have to just show me that where I can. I got to get that going, man.
- [39:52]
B
I get that. And you, you start, you have to start at a very low level. And of course you're probably like me, like, oh, no, no, no. I'm a turn of out the first time. Right. And so she told me when this coach was coaching me. She says, do not, do not restrict your air in the very beginning because you're going to detox. I said, you don't know me. No, I'm different. So the next day I wake up out of bed, my whole lungs are in blamed, I'm coughing up mute because I'm like, oh my gosh. She was right. Like, it just, it. Because you're, when you do that to your cells, you're pulling crap out of your cells.
- [40:32]
A
Yeah.
- [40:32]
B
So I'm like, it took me two weeks to recover from that. And I'm like, I will never do that again.
- [40:38]
A
I got on that, I got slow.
- [40:41]
B
And I'm like taking her guidance, like, tell me when to go up a little higher. But it's, you will for what you do. Like, you need to be doing it.
- [40:52]
A
Oh, I'm on it. I'm on it. Question. You brought this up. And this has been a huge focus of my study. I, I literally just took classes at Harvard at night studying mitochondria and cellular health because of coming to the realization of just how important it is. How, how overlooked is that as being one of the biggest factors in our health, you know, our overall health. And what do you, when, when you're looking at that and you're telling people you gotta work on your mitochondria health, what do you, what do you tell them to do? Because once people grasp and understand how important it is, I think everybody would be do. Doing something to, to fix it. Yeah. What do you, what's your, what's your method there?
- [41:32]
B
Well, I spent, I was really into this metabolomic thing and really trying to help some of these top people in the world to try to break it down and help it, make, make it more understandable. And I pretty much gave up because in order to understand it, you have to know a lot about chemistry. When you go to school and you take a biochemistry class, no one that I know of can get through that with any amount of understanding. It's, it's purely memorization. You pass the test and you move on. To be able to understand the Krebs cycle, which is a cycle of how, how energy is created. You got this mitochondria, which was a bacteria in ancient time and it happened somehow morphed in our bodies. And then we agreed, we'll give you a home if as long as you make the energy, you specialize in the energy. So you have two parts of the mitochondria, you have the little factory that strips off electrons from food and Then it sends it into this other conveyor belt called the electron transport chain, which, which is no longer chemistry, it's physics. So now we're loading up these, this gradient of hydrogen ions, which are like, just picture a dam. We're building water in a dam. And then at the very end, we stripped out all the electrons and everything. Now we got this dam to run this water through a turbine. This is what's happening at a very microscopic level. And at the very end, that turbine, it's an enzyme ATPase, and it's spinning at 400 times a second, making ATP. It's fricking a motor that we have and we have millions of them, right? And, and it all started from food. So we're making ATP. But let's say, for example, you go into a cold bath therapy, cold immersion, right? And you jump in that thing. First of all, your body has to maintain 98.6. The core has to keep that temperature. So what the heck's happening at the mitochondria? It switches from making ATP to making heat. So it's a whole different thing. And now you are wasting massive energy. It's very inefficient just to keep your body at a certain temperature. So this is why people lose weight when they do that, right? So because they get like wasting all these. But the typically what you're doing is you're spinning this turbine, you're making this ATP and it's energy on demand. We don't have, we don't store a lot of ATP. We store what's called adp. It's actually the thing that comes right before ATP. And then when we need it, it gets converted back to ATP. And just the structure of what ATP is, it's almost like a magnet with a rubber band. It's like it's holding things and then it releases something. It's just, it's freaking magical when you think about it. But what they don't talk about in biochemistry is the most important part of this whole puzzle. To make this machine work from step from this enzyme A to B, you need CO factors and coenzymes. And those, those are the nutrients, the trace minerals and the vitamins. This is why we need vitamins and minerals, by the way, as the CO factors for all your biochemistry. And this is the disconnect from the medical profession to a lot of people. They don't. Because I was never taught this in biochemistry, anything about nutrition. But it really is, it boils down all these CO factors for your mitochondria. There's yeah, magnesium, coenzyme 10, iron. You need all these different key nutrients to, to make that mitochondria work. So there, all the chronic disease are linked to a mal function of making energy. And that means they're linked to damaged mitochondria. So when you get cancer, for example, you cannot get cancer without first damaging the mitochondria.
- [45:45]
A
Yeah.
- [45:46]
B
And it's selective to a part of your body. So let's say you get cancer of your lungs. Well, there's always like a, a predisposing damaged tissue like you're a smoker and then you get pneumonia as a virus and then bam, you get cancer. So because you're breaking down the mitochondria and then what happens, you get this shift in this biochemistry from the oxygen from the mitochondria to something outside the mitochondria, which is a crude form of making energy. It's called glycolysis. And basically you no longer make 32 ATP, you make only two. So with cancer it's very, very, it's on the edge, it's very sick, it doesn't make a lot of energy. So it hogs a lot of your energy to get to grow. So but the interesting thing about metabolic disease, it's, it's very similar into a lot of metabolic disease. Even with Alzheimer's, it goes follows that same path where it starts to. It can't use the mitochondria anymore. So it's always about energy starvation. And this is where ketosis comes in. Because when you're doing ketones, you can literally bypass the, the damaged system and give the body fuel right away. This is why a low carb diet is so good for metabolic disease. And so yeah, that's, you're right, it's the meta. It's the meta. The mitochondria is the most important. VO2 Max is the best test to measure mitochondria performance and efficiency. Um, and so I mean you don't even need a machine to determine this. If you could do what you do as an athlete, obviously your mitochondria are working like crazy. And you're also exercise, when you exercise, you're actually making more mitochondria. And then as we get older, you know, and then we start losing our muscles called sarcopenia and then we. Well, you're losing a lot of your mitochondria and then you just kind of go down downhill. So this is why exercise is like, is almost just as important as food, because it's keeps the mitochondria, the oxygen going Yep.
- [48:02]
A
You know, I. And I argue that pretty much every. Every disease starts and ends because of something cellular. You know, inflammation, oxidative stress, free radicals, all of these things, but it's always cellular, cellular, cellular. And I've really got a better understanding of every aspect of the cells in general. And it's funny, Eric, because the. The subject that I hated the most in school was science. I hated biology. Like, I despise it. And that's all I do now. And I have become enthralled in understanding. And one of the things I actually was talking with one of my guests last night was about the cellular membrane that people don't really focus on. The importance and the. That's part of the reason you need cholesterol and fats, because that's the. The outer edge of the membrane and how you're gonna protect it. And then the phospholipids that you need. And that will help you to then work on the mitochondrial and. And functioning as well, because you have to. It has to be well rounded and taken care of in all aspects. And it's. It's crazy to see just how. How important these little tiny cells that we've got trillions of in our body and how they function, and when you start to grasp that and understand the severity and how everything is there, that it makes you really look deeper into what can I do? Because I. I despise that terminology. Well, you're just getting older, and that's what's gonna happen. It's inevitable. But that's just not true, because that's the whole point in stimulating autophagy and mitophagy and getting the cellular cleanup, fixing senescent cells, and that's a little bit deeper. We won't do all of that now. But there's so many keys that you brought up, especially with the diet and the exercise that contribute to ensuring that you. You have this health within your cells. And that will attribute to better health and longevity. I mean, what's the point in living a long time if you're just. It's a disaster and you have nothing but disease and problems? Because there are people that can live quite a long time, but it's. I mean, what's the point? They're miserable. They're. They're in and out of the hospital, they have something wrong every other day, and they're just getting by the skin of their teeth. I want to live a long, healthy life. And so taking the time to address these things that we've been discussing is of just. It's up the utmost importance. But you know what, Once you start getting in that habit of doing these good things, eating good, working out, you feel like a million bucks. Like these bad habits that you know, you and I have done, everybody's done. You, you, you like, you despise yourself because you feel like shit the whole time. Not only do you look like it, you feel like it, you got no motivation. I mean, a lot of these times when I'm sleeping five, six hours, I am just jacked to the brim because of the way I'm taking care of myself. I did the metabolomic test you're talking about, but part of my sample got screwed up so I have to redo it. So I didn't get the diet part and some of the blood part, but I got my mitochondria said zero, meaning I needed zero work because it was as healthy as it could be. Cuz it goes, you know, zero to seven. And my testing was perfect, which made me feel quite good about, you know, key aspects of length. And there were some tox toxins in there that weren't so good. But you know, we just moved into a new house and I think that's part of it. But speaking of, I wanted to talk.
- [51:15]
B
About toxins for a second because right now is a really push, really huge push to, you know, detoxify and stuff like that. And my viewpoint of that is like, yes, for sure we need to lower that, but toxins can affect the biochemical pathways. But I, I wanna let you know if you can actually push through those, those pathways by increasing more nutrient dense foods too. So you know, you have two things. I can isolate you into this perfect environment, which is impossible, and, or I can kind of improve things and then just make sure you eat more nutrient dense foods, take more of certain things. You can, you could force these pathways to work better. And this is one thing that the, this PhD that I'm working with on metabolomics showed me on these tests of like, okay, look at, this is a pure toxic block. Watch what happens when we change the diet. Like, wow, it works. It works. We don't even necessarily have to be ultra perfect with every little thing, which is important because we're, we're swimming in a sea of toxicity. So it's like doom and gloom for people. Like they kind of give up, they get overwhelmed. Right? You know, I was gonna, I, I did this, I live in the middle of nowhere where there's people that live on pure junk that I think they get all their vegetables from. The Dollar general. And so I. I went down this. This is like a month ago. I. I said, I'm gonna do a seminar for these guys. I just need to. I can't sit back and do nothing. I'm like, hey, let's get everyone together in a room. I'm just gonna show you guys the basics, right? And what blew me away is they didn't even understand these basic words of the subject. They had these huge misunderstandings. Just like in biochemistry or any. Any topic, like you're going back into neurology or brain physiology or neurophysiology. The first thing I would do if I were you is I would go through and look at every single basic, specialized definition in that topic, and I would look it up before I even sit through the class. Because there's always these basic confusions that will hang you up. You cannot go further in a subject if you have this basic misunderstood word, right? Like, and even the definition of food. No one in that group even knows the definition of food. That which is eaten to sustain life, provide energy and promote the growth and pair of tissue. Like, they're like, oh, I thought it was something that you fill yourself up with. I'm like, and they also didn't know that a starch, starch is actually a. A chain of sugar molecules. They didn't know that. And an industrial starch is a highly processed chain of sugar molecules that actually behaves more like sugar than sugar. And so I started to kind of go after these basic words with them. And of course, we look at the label and kind of got through all these, and you know, they're like, like, modified food starch, when that word modified adds 15 additional chemicals. And they're like, what if you just.
- [54:40]
A
If you break down what you just said, like enriched flour, modified starch, like, all of these words that you don't. Nobody knows what the hell those mean. Yeah. What is this? The different types of fiber they put in, even the protein bars, like, quest. I mean, what is some of the fiber they're putting in there? It's. It's just shit.
- [55:01]
B
Valuable corn fiber.
- [55:02]
A
Here we go.
- [55:03]
B
Yeah, there we go.
- [55:05]
A
Oh, my gosh. What does this stuff do? Like, what does this garbage do? And why is it put in these foods?
- [55:15]
B
This.
- [55:15]
A
You got.
- [55:16]
B
Are you sitting down? Okay, so the purpose of these starches, they're industrial starches, modified food starch, modified corn starch, maltodextrin, you know, wheat flour or whatever.
- [55:26]
A
The.
- [55:27]
B
The purpose of them is a filler. It's just a fricking Filler, that's, that's. It's for mouthfeel. It's a filler to put something in there to, to create bulk. And the problem is it's not classified as a sugar. It's just a carb. And it's not listed on the back of the label. So you don't even know it's in there unless you read the ingredients. And so what it does on the glycemic index, it's way higher than sugar. It can go up to 180. It basically spikes your sugar. It's. It's broken down in such small particles that it's an instant absorption. So it's spiking your blood sugar and then it's dropping it, making you hungry. But there's no turnoff of appetite, so you can eat a lot of it. And the average person consumes three times as much starch than they do sugar. And like I think starch is, is the one that people need to be careful of. Not the sugar more than the starch is just the filler. And it's in everything. And so it has, so it affects your blood sugars. You consume a lot of it, like probably several hundred pounds of it a year. And it's highly industrial processed. And I mean it, it just basically is creating heart disease and all sorts of other issues. Uh, and then so there's really three things in junk food. Starches, sugar, but not just cane sugar. They use dextrose, synthetic sugar, and then they have seed oils. So those are the three things that make up everything. But we talked about this before, but we didn't use that recording. Um, even, even beyond the ingredients, I think the most evil thing is the intention of the, every single ingredient in these right here. And the intention is to hook you so engineered to every single ingredient to make you addicted. So the flavor chemicals, do you know they, they have patents now of time release flavor chemicals.
- [57:32]
A
Really? Yeah.
- [57:35]
B
So you chew it and you don't just get a flat. It's like a note that spikes at the very end. This, it's like, whoa, this flavor. There's 80 different or 80 to 200 different chemicals and flavor chemicals and flavoring. So you're getting this brain manipulation of notes that spike and they have a drop off. So. Oh, I need another one. It's like, oh, wow, that was just like really good. Oh, let me give me another one. It's such a confusion to your brain. And then also the contrast with the, with the textures crunch. They measured the acoustics on that crunch and Then you had the creamy, the soft, and then you have the black and the white, the colors. And like, it's just like, holy shit. This, everything is manipulated for one thing. Addiction. That's it.
- [58:24]
A
When they. When I see the amounts of things that are in so many different foods, I always get companies trying to send me their protein bars, for example, because I was in, you know, the fitness industry for so long. And I'm looking at these and they're telling me, oh, we've got the newest, cleanest bar. And I'm looking at this and I'm going to, who, like, how is this clean compared to what? I'm just utterly lost. You should see some of the things they put in here that they have the audacity to send someone like me that knows. And I'm looking at them going, what are you talking about? And I just. It is just mind blowing. And. But you're right, the worst thing about all of this is the intent. It's the intent to hurt people because that they know what they're eating is bad and they don't care because it's all comes down to how much money can we get and can we get them to keep buying this garbage? And that is the worst part of it. It's not even what's in it, it's the intent of what's in it. And that makes me disgusted and it makes me sad and it makes me sick. And I don't care how many people talk shit to us or say whatever, I will not stop talking about this and bringing it to everybody as much as I humanly can, because it is insane. It's wrong. And then what they do is they fill the hospitals and they put people on all of these medications they don't need. And I'm just, I'm at the point now where it's like, you know what? I have no fear anymore because this is so wrong that the more people that it become fearless, the more people will be able to stop it. So I'm just really thankful we can do this together and that you have the time and I make the time and we do it together because it takes that. It takes people that are followed that have a voice for other people to go, you know what? If they're doing it, we're going to do it.
- [60:06]
B
Yeah, I think I want. I. I brought a book I want to share share with you. This is called the United States Dispensary. This is the 21st edition. This was, this was the medical book they used for pharmacy and medical Doctors back in 1926. Okay. As far as the. What treatments they would give people for different conditions.
- [60:30]
A
Well, we got to make sure that everybody's checking that out, because that'd be interesting to compare it to now.
- [60:36]
B
So. So I went through this book, Okay. I got it on a PDF, so I was able to stick it through ChatGPT, and I looked at some of the remedies. 75% of the remedies are botanicals.
- [60:53]
A
Really? Wow.
- [60:58]
B
25% were synthetic, but only. But 75%. And then. So I got. So I'm ordering the next editions. I already know what's in it, but. So then you went from 1926 to 1948, then it was 50% botanicals. 1955, that went to 25% botanicals. 75% synthetics. Okay. 1972 botanicals were 11%. Take a wild guess. What percentage are the botanicals in 2024? 4.
- [61:34]
A
I would venture to guess. 1 to 3.
- [61:38]
B
Try again. Zero, bro.
- [61:43]
A
Unbelievable.
- [61:44]
B
It's gone. So what happened to all these remedies? Colloidal, silver. They had. I mean, like literally all these sassafras oil, sandalwood oil. They had olive oil, vitamin D. Like the. They used, like, literally all the natural stuff was in here. They were using that, but it faded. It quickly became folk medicine, unscientific quackery. And yet 40% of the drugs were derived from panicles.
- [62:16]
A
Exactly.
- [62:17]
B
So you got. But now they're. They no longer work. And then I looked at the. I wanted to look at the deep dive on the ones that were banned. Like, they banned certain, like ephedra, and they banned all these. Some of these other ones. They also banned el tryptophan. And they all came from some bad batch through some manufacturing. Like, I think it was a setup. And they just like, oh, we're going to ban it because there's one bad batch on purpose. And then all of a sudden you have. The next year, it was Prozac that came out. And then all of a sudden, after 18 years, when the patents ran out, L. Tryptophan came back. They allow it to come back. So I'm like, holy. Like the. The amount of this whole thing is just a skinny man. It's like the.
- [63:03]
A
The data you just gave. Nobody ever looks for that type of thing. You just. They just listen to what they're told now and have no idea how things have changed and why. If you go look at studies that were conducted, who's actually conducting the studies when they actually are done? And you know what's Bad is a lot of this stuff is right out in front of our face and you just don't even look or know. It's kind of like the politicians that write a hundred page bill and they, they don't tell you anything that's in there and then they start throwing stones at each other that, you know, oh, they don't want to do this. Yeah, because you got all this bullshit in there. Well, people actually look. Same thing with what you're talking about. There's always a trace and the trace always goes back to the money. It, there's no money in anything that you're saying. There's no money in botanicals and natural treatments. There's, there's no way to, to, to, to take and corner that market. You can't. So of course they're going to do what they do. Which disgusting because so many of the things can be treated easily through health changes, through using natural remedies like you're talking about. You brought up trace minerals earlier and I wanted to tell you, and this is not a plug for you by any stretch of the imagination, but I searched and studied because I was lacking in different areas, selenium and different, you know, different areas, iodines. And that's when I found your trace minerals like I don't know, two or three years ago and started taking them and really helped. Before I fixed my diet, I was kind of reliant on stuff like that. But structurally, trace minerals, I want to ask you because they're so important and I didn't realize it until I really got into it, how important I wanted you to touch on that because you made a very complete trace mineral. When I see a lot of trace mineral products, they're very incomplete. There's only a few things in there and it's missing like half of what's in there. And I granted it's probably too expensive for them to make, but what's the importance of trace minerals and why so many in yours? Because I, I, I've been meaning to ask you that on a personal level and I keep forgetting.
- [65:03]
B
So I, I did change my trace mineral formula because there was about, there's about eight of them that are really deficient in most people. So we, we bump those up just a little bit more. So it's a slight modification of when the trace minerals are again those co factors in biochemistry that allow biochemistry to work. The problem with trace minerals right now is if you eat food in the middle part of United States that's grown the middle part, not the coastline you're not going to get any trace minerals because it's not in the soil. It's not going to be in the food because they only put three minerals, nitrogen, phosphorus and potassium NPK in back in the soil to grow things. So you don't get the replenished trace minerals like that were in the soil a long time ago unless they're by the sea, the coastal. So, so the animals don't have the trace minerals that you want. Like, for example, I, I live in a farm and I have, I have these animals. I have a salt lick, right? It's not a sodium chloride. Say it's a trace mineral salt lick for these animals. Because if a, if an animal is deficient in selenium, they like, their hair won't grow. You have all this different type of problems. So trace minerals, you know, people take them to grow their hair and stuff. That's just because it just kind of fixes biochemical pathways. One, and people don't have shellfish very much anymore. Those are loaded with trace minerals and bioavailable trace minerals. So that's a good way to get them. But yeah, just, I, I feel the best with trace minerals. Um, I do know, especially with men, testosterone is crashing over the years. Um, and that's an interesting topic I want to touch on. But zinc, Zinc is totally necessary with testosterone. And we're so def. Zinc deficient. Um, and then copper, you need copper. But let me just, I just want to touch on before I forget this testosterone, because this will blow you away. Um, you go, you go to the doctor, you get a test of your testosterone, and it'll give you a number, um, and it'll say, yeah, you're in the normal range.
- [67:22]
A
Oh, please.
- [67:23]
B
The normal ranges for testosterone are based on the average population. You're not basing it off what your grandfather had. You're basing it off. It's like the blinds leading the blind. You're. Let's take the average of sick people out there. And that's normal. Can you believe that? So these normal levels of some of these hormones, especially testosterone, are bogus. Most people are not normal. To have like a 500 or even less, you need it up to like 800 to a thousand with testosterone. So with all the plastics coming in too, and the lack of trace minerals and the lack of sleep, you're. You're screwed. So testosterone is not just about libido. It's about muscle growth. It's about maintaining your muscle. And, you know, sarcopenia is a big problem with a Lot of men and women as well. Um, and you know, women, I think women complain a lot about their thighs, right? Or their, their celluloid on their legs. If you do a, a test or even a CAT scan on their thighs, it looks like, literally it looks like wagu beef. I mean, it's like they, they have no more muscle. The muscle, the fat has replaced the muscle. It's like marbleized. And so they have severe atrophy. They think it's just fat. I'm like, no, no, no, no. You have no more muscle. You need more testosterone. You need more testosterone, but you need zinc on there and you need to actually really activate that. What's, what's unique about. And I'm, I'm kind of getting distracted. But the, with, with women, if they're trying to work on their hip or thighs, all that, all that extra glucose in there, the glycogen, and that has to be worked off localized. So they have to actually work the legs a lot to burn off all that extra glucose or else it goes right to fat. So women that are sedentary, especially after menopause, they're going to basically have wagu thighs. And it's just marble, are marbleized thighs to the point where they're losing their strength. And then they exercise for a few weeks and they give up because they didn't lose any weight, but they're getting stronger. I. I'm like, no, no, it's working. It's gonna take two years because you have no more muscle left. Crazy.
- [69:53]
A
You just opened up a huge can of worms with me, brother. I don't know. You probably don't know and some people that haven't followed me for years, but my whole decade was fixing hormones, coaching bodybuilders, and all I ever do is, is read blood panels and deal with anti aging clinics. And so when you start talking about testosterone, I'm over here just like chomping to, to go off on what you're saying, because that's like basically what I dedicated over a decade of my life to. So. And I'll be very brief because I know you have to go too, but I just want to touch on what you said about these ratios and reference ranges, which are just absolutely insane. And they just go with whatever the lab feels like at the time. Time. But telling any man that a range of 200 to 200 and 300 is a normal level is one of the most asinine and abhorrent things that I've ever heard in my life. Secondly, they often don't look at free testosterone, which is, is what's going to tell us the most of anything. Oftentimes these guys, they want to go in and get on TRT and take testosterone when the whole problem is they have a high sex hormone or hormone binding globulin or some other aspect that we could easily fix. You, you lower that number, you free up the bound testosterone. Boom. All the numbers go up. But the, the diets, the garbage, the bs, the plastics, like you said, all of this nonsense, it's draining testosterone levels. And then they're trying to tell you that's normal. No man is normal in a 300 testosterone range. Your quality of life is gone. And it's like you said, it's not just libido. You're not going to be able to lose weight, you're not going to be able to gain muscle. Just like you just said, you're going to be feeling like you can't focus on anything. Brain fog, like to no end. You're also going to ache. You know that you're going to ache. You're not going to be able to move. Well, every little thing you do is going to hurt. It's going to be painful. And women oftentimes don't realize that their need for testosterone. I deal with a lot of menopausal women and we look at progesterone and testosterone and estrogen ratios and balancing them out and a lot of women are just gone. Their test is gone. And they don't, they think that taking it's bad. But you and me need estrogen. We need small amounts, but there has to be a balance. And if they're, if they're imbalanced and you're not hormonally balanced. Me, you, everybody else can tell you to do everything under the sun. You're never going to get anywhere if your hormones are completely off and then your stress, your cortisol goes out of whack. If your testosterone is, is messed up and low, everything else will go haywire within your body and your systems.
- [72:27]
B
Yeah.
- [72:27]
A
And you'll fall apart.
- [72:28]
B
I, I didn't, I didn't even know. Testosterone is one of the oldest hormones. It's an ancient hormones. In fact, your, your estrogen comes from testosterone. Like it's like so important as a foundational hormone to take care of and preserve. And also for blood sugars. Yes. Prevent diabetes and for mood. Oh my gosh. You're going to be stressed out if you don't have my.
- [72:55]
A
Well, when you, you know, if you have, if you have Low libido or if you can't, you have the inability to lose weight or you're sluggish, you get depressed. So then you have this mental aspect so you're getting like a triple whammy all the way around. So all sides of the equation are bad and your life is bad. And I, I don't think people understand if you have a severe hypogonadal condition, it can kill you. Like it can be fatal. That's extreme. But it can kill you if your testosterone is too low for too long.
- [73:25]
B
And, and this is what happens with, I mean men, as they get older they get hypogonadism. So they basically their testicles shrink. Yes. Zinc, Zinc can actually slow that down by the way. Yes.
- [73:35]
A
So yeah, there's a lot of natural remedies that can do that. Cuz their follicle stimulating hormone and their luteinizing hormone will tank. And when that happens you are screwed. And so you have to address all of these. You don't, it doesn't have to be inevitable. I know guys your age and above that have testosterone levels in the 7, 8 hundreds to a thousands and they're perfectly health. You do not have to accept that as fact that oh, as you get older your testosterone levels decline naturally. Yes. But if you live properly we can fix that all day long. So I just want to make sure people know that because they, you fall into these sad truths that are not truths. They're just not there.
- [74:13]
B
There's a little, there's a little side note that's kind of a mystery that I have not figured this out. And I've talked to so many experts in this field, they don't really know why. Like for example, so testosterone does help with erections. So a lot of men have erectile dysfunction.
- [74:31]
A
Right.
- [74:32]
B
As they get older and sometimes it's vascular, sometimes it's not. One way to determine that is if they have erections while they're sleeping in REM sleep versus if they're awake they can't get an erection. But when they're sleeping they can get an erection. And the point is that if that's happening, you don't have a vascular problem. Okay. So but then they're like well why can't they get an erection during the day? And they, it's not necessarily directly related to testosterone. It has to do with, I have a theory. I think it has to do with years of sitting behind a computer and having these weak muscles that. Cuz it's really the venous supply that you lose from the private parts from, from having weak. This is why the Kegel exercises, like, I, I found a study that shows it's probably the best for men. I think it was like over 80% improvement in erectile dysfunction from doing the Kegel exercises over three months. So I'm like, oh, wow. So it must be just a muscle problem that becomes atrophy because we sit so much. But it's kind of a, a mystery with, as we age. You know, someone can have an, a man can have an erection in the middle of the night, but cannot, no matter what, get a G a day unless they have Viagra, which comes with some minor complications like four hour erection and heart attacks and a stroke.
- [75:53]
A
Yeah, not good. Dependence. Dependence, Dependence. Like we keep going back to. The last thing we ever want is dependence. I don't, I don't want to be dependent on any medication ever. No, no, man. Dude, I could, I, I, I've got like 700 more topics we didn't even get to. So we're going to have to do several of, of these and send them out to people because it's, I love this, man. I could go back and forth with you forever. It's awesome.
- [76:18]
B
Yeah, it's nice to bounce something back and forth with someone who actually really is knowledgeable in these topics and that's real interested in it, you know? Like, I know I talk to my wife in the morning when I bring her coffee and she's just like, she's looking at me like, yeah, I'm interested, but, but she's a good listener. I, yeah. Doesn't even know what the heck I'm talking about. But you know, I've already had my cup of coffee and I'm wired and just ready to go. And she's just like, let me drink the coffee first about mitochondria. But, but yeah, so I think we covered a lot of topics. We'll have to do this again. But yeah, I think there's some interesting points that we, we covered.
- [76:59]
A
So.
- [77:00]
B
Awesome.
- [77:00]
A
Yeah, man, we should, we should make this a reoccurring thing for sure. I always, like I said, I always got time for you, brother.
- [77:07]
B
I appreciate it.
- [77:08]
A
You got it, man.
- [77:10]
B
Okay, awesome. All right, so I think that's a wrap for today.
- [77:16]
A
Well, send me that.