← The Dylan Gemelli Podcast
The Dylan Gemelli Podcast
Episode #105 Featuring Body Bio Co-Owner Jess Kane! Healthy Aging, Phospholipids, Cellular Health, Navigating Nutrition, Seed Oils, Dietary Trends and more!
01:02:06
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- [00:18]
A
When we think of health, most think of diet, working out, or even stress levels. I, like so many others, overlooked the crucial importance of my mitochondria which when your mitochondria work better, everything works better. Maintaining muscle gets harder with age and cellular energy plays a significant role in strength and function. My world turned upside down when I learned about mitopure gummies. Mitopure gummies are longevity gummies and the only clinically proven form of Urolithin A shown in human studies to help renew mitochondrial function, which is designed to support cellular energy so you feel stronger and more vibrant as you age. They are my key component to longevity and quality of life. Not only do they taste great, but they are sugar and allergan free, non GMO and Clean Label Project certified. Support your cells and how you age with Might Appear gummies from timeline. Visit timeline.com Dylan Gemelli to save up to 39% off your might appear gummies. That's timeline.com backslash Dylan Gemelli all right everybody, welcome back to the Dylan Gemelli podcast. So one of the things that I say that I want to really convey today, that's a blessing is the people that I get to meet. Probably a lot of people that I wouldn't have had the chance to meet because scheduling and people are busy and they tend to give you more time when we can sit and converse like this. But my point being is that I like my guest today. I may not have met but I'm so thankful that I did. We've had several good conversations. Shit. The conversation leading into this probably would have been good to have on camera, but overcoming some scheduling issues which is generally normal and fighting weather. She is here today and we have topics of discussion that are going to thrill some people, probably piss some people off and everything in between. But I guarantee you this, they will be enlightening and they will be heartfelt and they will be factual. So that being said, my guest today is the Chief Brand Officer and co owner of Body Bio, which I think most people have heard of and they are one of the most well known, well respected a company that I use. I'm not here to sponsor by any stretch, but I use and love and stand by and I heard about Body Bio from some of my most well respected people before I ever met you. Amazing Betsy Earth Dr. Yearth was the first one that turned that you on to me and she is like my mentor. So anyway, without me going too further into it, I want to introduce my guest because she is amazing. We have a good friendship and we see eye to eye on a lot. So without further ado, Jess Kane, thank
- [03:01]
B
you so much for having me. What a. What an intro.
- [03:03]
A
I'm known for my intros. I get lucky.
- [03:05]
B
Great.
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A
I get lucky on how I do stuff, so. Or blessed. But thanks for coming to see me. I know you had to work around a bunch of things, but I'm happy to be here. I appreciate you making the time so well. Okay. I said we were going to make an impact today, so let's do it.
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B
Let's do it.
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A
But I do want to touch, though briefly on body bio because there are certain things that the products do that a lot of people aren't aware of. We get into phospholipids and, you know, I talk a lot about cellular health, you know that. But I would like to just talk a little bit about the company history, you know, your dad starting the company and how you've taken over and, and just your, your big basis behind what you do.
- [03:45]
B
Sure. It's. It's a very mission driven company. It always has been. My grandfather actually started it.
- [03:51]
A
Oh.
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B
So it's a third generation family business still in the family, obviously. My husband and I now run it together today. And it was started in the 1990s to help children who were experiencing like terrible, rare orphan diseases. And they were training these doctors on how to stabilize these children who are experiencing these kind of brain on fire issues. And through that, they pieced together through all this research that there is a specific protocol in specific products that you could use that were actually IV drugs. So initially this came from doing blood testing, which we still do today, to the IV drug protocol, and then to developing the products in the early 2000s. And it's this, this protocol that works synergistically together to stabilize your cell membranes.
- [04:35]
A
Yep.
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B
And to repair and make your cell membranes more resilient, essentially. So it really started in relation. My grandfather actually developed products mainly because he was experiencing chronic fatigue in the 1980s.
- [04:48]
A
Okay.
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B
He owned a steel factory, he had heavy metal toxicity. Right. And he was this OG Biohacker who went to the other side of the country to figure out, where am I gonna find these kind of, these people doing things more holistically. And at the time, it was kind of the Pacific Northwest in Northern California. And it was a super small community of people who were in the functional medicine scene in the 1990s, 1980s. And it's expanded and it's grown into such an incredible behemoth that we see today. I still, like, I'm Not. I'm not used to going in places. I was in a coffee shop earlier today, and this woman looked at me and said, I recognize you. Where do I know you from? And she goes, oh, my God. Body bio. And my brother's at Sundance this weekend and he's going. So many people kept coming up to me, talking to me about body bio. It's just. It's weird to me because it was always such a niche. We only sold to functional doctors.
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A
Yeah.
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B
And I'm so grateful that people are receiving what we are putting out there, that they are learning from us that they're getting healthier and that we're going deeper than just like a surface level, kind of your typical vitamins and minerals. Yeah. But you, You.
- [05:47]
A
You guys. Products are different. It's not the same stuff that you get everywhere. I mean, there's a few things that you may find elsewhere, but what you do and. And what they do functionally is quite different. It is quite important.
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B
Yeah.
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A
My goal would be with some of this as we educate people on phospholipids, the importance of cellular membranes. Because we always talk about mitochondria, which of course we do. Yeah. But nobody talks about cellular membrane.
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B
And guess what has a membrane? Mitochondria.
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A
Exactly.
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B
And we're. What we're not realizing is that living in today's world is completely disrupting our membranes. That is what is literally falling apart just in the way leaky gut does. You have leaky cells, you have leaky mitochondrial membranes. And so all of this bad stuff is getting in. And when we make our cells more resilient by reinforcing the cell, the mitochondria, the organelle membranes, you have a better terrain and a better resilience overall. The two most important structural fats for brain, for our brain are essential fatty acids and phospholipids. And those are two of the things that my grandfather just understood from the 1990s and started manufacturing early on.
- [06:57]
A
We say that stuff. You and I know what it is, but a lot of people don't. And they want to know when we say that, what are phospholipids? Let's start there, and then we'll talk about how they work and why they're so important.
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B
Yeah, it's a structural fat. It's a fat and oil that we make endogenously in the body. We synthesize phospholipids from our diet. And so when we eat a food, particularly meats, seeds, eggs, egg yolks are like the best form of phospholipids, oily fish, we make phospholipids from these foods. The problem is, is that was fine, you know, 50, 100 years ago. Today's world is just a toxic sludge that we're living in, trudging through. And we need some more. We need some more of those phospholipids to have this pool that the body can to constantly be reinforcing and repairing that cell membrane. What's so critically important about the cell membrane, because we talk about it so much, is that all of the actions of a cell, the DNA, what we are supposed to be performing, our architectural blueprint, the work of Dr. Bruce Lipton, everything is performed on the membrane. Hormone synthesis, neurotransmission, the energy produced by the mitochondria comes out through the membrane, through the mitochondrial membrane, through the cellular membrane. So if that membrane, all of those biochemical functions are disrupted. And that's why I think my grandfather just focused on something that was so niche. I think that the difference today, that I don't think he would ever believe in the 1990s is just how much people need it now.
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A
That is a testament to all of the shit that gets put in our food.
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B
It's in our food, it's in the air, it's in the soil, it's everywhere. And so it's just kind of where we're constantly assaulted. And reinforcing with these structural frats is critically important now more than ever. Then to get into the second one that's really important, and that's getting into one that we do not endogenously make in the body is essential. Fatty acids. Yes, please, those are essential. We do not make them in our body. You need to actually consume them.
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A
Right.
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B
And that's when you start getting into the discussions about polyunsaturated fats, aka PUFAs. Oxidized PUFAs versus non oxidized. And people get into the whole mess of seed oils.
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A
Okay, so fatty acids, what we got different types. Correct. That we need. So can you talk about the types that we need and why?
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B
Yeah. So if you google the essential fatty acid pathway, you'll see at the top, there's linoleic acid and alpha linolenic acid. And then there's a bunch of downstream metabolites. There's oleic acid, there's some other ancillary omega 9, but the two mother essential fatty acids are omega 3 and omega 6. And then they produce downstream metabolites, EPA, DHA, GLA, gamma, linoleic acid, which Comes from evening primrose. Arachidonic acid, the omega 6 pathway, people tend to think of as being inflammatory.
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A
Yeah, yeah.
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B
But the really interesting thing is there's this beautiful balance in the body of creating an inflammation response, quelching the inflammation. And so you need these things to play together in order to make the whole pathway work. Where people went really wrong about 10 years ago is they started taking too much fish oil, which is lower level alpha linolenic acid. So those are a derivative of ala on the Omega 3 pathway, and they were offsetting their Omega 6 pathway entirely and shutting it down. And so people that chronically take fish oil, you'll see their, their levels of 6 to 3 are completely thrown off, just obliterated.
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A
Yeah.
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B
And then what ends up happening downstream from that is you will actually start to demyelinate if you don't have the proper amounts of omega 6. It's fascinating.
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A
What do you think about fish oil supplements in general?
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B
I think in general, most of them. And I was on a podcast talking about this and the clip went completely viral or completely rancid. I know I know too much about the manufacturing of these things because we manufacture. Because I get to go in the back and see every single quality control report because I see oxidation reports. There's been this marketing of, you know, if it doesn't smell fishy, then it's so highly purified that it's not. It's like if we just go back to whole food forms of this stuff, if we go back to nature providing us the nutrients, that's where the good stuff is. And there's no way you can derive these delicate essential fatty acids and into all these different triglyceride forms, ethyl ester forms. It's just over time, it's just not a good idea. Now I will say you can get forms. We make a form that is like a cold pressed caviar essentially, and it's super lightly treated. There's no hexanes, no solvents, none of this crap to get the fish oil out. And when it's delicately treated, it's a superfood. But you use that in moderation. It's not something for every day. Fish oil should not be every day. So if you're somebody who can't consume the whole food form, you don't like fish for whatever reason. I always recommend that first and foremost, caviar is the most pure form of omega 3 that you can possibly get. And it's encapsulated in a phospholipid. So you're getting phospholipids, you're getting essential fatty acids. At the same time, if you can't tolerate and you don't want any caviar, then yeah, you can go for, you can go for specific fish oils.
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A
Have you heard of vascepa?
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B
Of course.
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A
Okay.
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B
A drug.
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A
Yeah, Yeah, I take it. I have to.
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B
Do you take balance oil as well?
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A
Yeah.
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B
Okay, good.
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A
I take, I'm on a whole protocol.
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B
Okay, good. Because that's then filling that Omega 6 that the 3 is throwing off.
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A
Yeah, yeah, yeah. Well, I just slowed it down.
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B
Good.
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A
Because I, I think for me it's a triglyceride thing more. So I was using it for kind of like plaque reversal or lowering my LP because it was so high.
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B
Yeah.
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A
And I think over time, just like I'm finding with Jardian's use now is I can't handle it. It's too much.
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B
Yeah.
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A
Because they can only go so far with it. And it just. Some of these things aren't meant to be taken forever.
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B
I think you'll eventually wean off and I think what you'll see is better lipid metabolism through taking all of the structural fats, the right phospholipids, the right essential fatty acids.
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A
What, what is the amount of fish that you, you would be comfortable with, mercury wise? Like not seven days a week, but like three or four days a week or what, what, what would be okay in your day?
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B
I aim for two to three and I eat small bodied fish even like you could do four days a week. So sardines, canned sardines are amazing and they're wonderful superfood. I try to limit the larger fish. The larger fish are the ones that are going to have more mercury. So tuna. I can't even smell swordfish to me. I look at it and I'm like that. It just literally smells like mercury. Any kind of shark, mahi, mahi, those are going to be higher. So I really don't consume those. I consume a lot of shellfish, oysters, any kind of salmon roe, any type of roe in general is a superfood. Where I live in New Jersey get great steamers, so clams, great mussels, things like that. Scallops I love occasionally, maybe, you know, once a week. A wild caught salmon I love, you know, the, the more wild caught versions.
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A
I only eat sockeye salmon. Yeah. That's all I eat. But.
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B
And when you're using things like seatopia and these that are getting the real good stuff, then you can eat It. A couple times a week.
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A
I got a weakness for Chilean sea bass I need to work on, but gosh damn, it tastes like you're eating straight butter.
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B
Really? So good.
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A
I got on a bad kick where I was having it like three days a week, and I had to stop
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B
doing that because that'll affect your heavy metal.
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A
Yeah. Plus it's expensive.
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B
It is. If you had done some testing before and after, like, a month of eating that you would see some differences there.
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A
I do sockeye salmon two to three times a week. You know, something like that. And said ask once.
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B
All right, There you go. Throw a little oysters in there.
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A
Should I. Okay, so some. Some good things that I need to try that different, like scallops. I just.
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B
Yeah, great. Great food, especially wild caught. And if you can throw in some row of any sort, it does not need to be expensive. Caviar, you can go to Whole Foods and get a $29.99. It really?
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A
No.
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B
Oh, I think you might like it. I mean, do you like fishy or fish? It's fishy.
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A
It depends.
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B
Yeah.
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A
Some yes, some no.
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B
Yeah.
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A
Just depends.
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B
And you know, just a teaspoon.
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A
I like halibut and cod once in a while, too. They're not bad.
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B
As long as it's not like a tilapia.
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A
Oh, hell no. No, no, no, no, no. I'd rather eat than eat, because you are eating. Literally. Literally. Okay. So we kind of started to talk about. You brought up eggs.
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B
Yeah.
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A
Yeah. So literally, I think. You tell me what you think. But I think that if you forced me, Dylan, you got. You can only have one food that you have to survive on. You have to live on that you could feasibly eat every day because you can't eat pizza every day. You get sick. Like, it sounds great when you're a kid.
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B
Yeah.
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A
I would pick eggs.
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B
No, I. I would agree with you.
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A
Okay.
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B
Yeah.
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A
So let's talk about picking out eggs first, and then we'll get into some. Some fun stuff here with one of our not so dear friends that we found out about. Talk about the differences between the tricky marketing the cage free, the. The. All of the nonsense that really means nothing that you're paying for. And what should we be looking for?
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B
It's just like the. This is the classic case of greenwashing. Right. Let's just confuse people and let's use clickbait. I mean, we're seeing in the last week, this whole takedown of vital farms in the last week that that's happening is really a misunderstanding. About how linoleic works in the body. It's truly throwing the baby out with the bathwater. This is the, the nonsensical approach to essential fatty acids. So you are treating a protected, beautiful egg yolk in the same way that you are treating a canola oil in a restaurant that's using Kentucky Fried Chicken.
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A
Wow.
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B
Right. And we are missing the point entirely, to be very honest with you. I think that it's doing a detriment to people's health mainly because I think it's, it's driving an orthorexic behavior of being over critical about our foods and throwing something out that is a complete natural food. Firstly, Vital. Vital Farms. This, I'm not like endorsed by Vital Farms in any way. I eat their organic pasture raised eggs. I also get eggs from the Amish. So I get three dozen eggs once every two weeks from the Amish. And they are like the greatest quality pasture raised eggs. No, they're not officially organic because they won't pay for the certification.
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A
Right.
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B
But you know, the Amish are doing the right thing.
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A
Right.
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B
So those are the types of eggs that I will usually get. Vital Farms eggs do consume corn, I think in soy, but that's a part of their diet and they've always been straightforward about that. I don't mind a high linoleic egg yolk. I actually invite it because that is an unoxidized form. That's the pure whole food form that goes into our body and goes into the essential fatty acid pathway and does all the good stuff in our body, okay. For our cells, for our cell membrane, for our mitochondria, for cardiolipin, which is an incredible phospholipid in our mitochondria that is so important for our mitochondrial energy stores. And it feeds our Cardiolipin. We need Omega 6. And so this concept that they, you know, oh, you can't eat these cause they're high in linoleic look for these eggs or Jerry's or this or it's like we are going nuts. We, we are stressing too much about the small things. And I think that's actually doing more of a detriment to our central nervous systems than a high linoleic egg yolk is.
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A
Yeah. Cause I'll tell you what, I, I was in Whole Foods Sunday or Saturday and that thing is full. The Vital Farms are full. I mean, when I tell you full. Yeah, I couldn't believe how many. And then they had a center thing filled with them. They were just all sitting there.
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B
Yeah, it's this is going to be a big thing for them. I just think that we're going about it the wrong way. If you don't want to eat eggs because those eggs consume corn and soy, fine. But don't make it about linoleic acid. Right. Linoleic in the right forms, in those whole food forms from seeds, from things like egg yolks, from meat, from specific carefully treated polyunsaturated fats like our balance oil are critically important for feeding the essential fatty acid pathway that I remind you is essential. And we do not make it in the body, we need to consume it. And so when you are not consuming enough of these essential fatty acids, not only are you going to eventually start demyelinating, but your cell membranes are affected, your mitochondrial membranes are affected. These structural fats really create the fluidity and the basis for which our, our cells operate. And they're so critically important and we're just not getting enough of them.
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A
So you think the vital farms eggs are then okay to eat in your.
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B
I eat them, I eat them.
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A
How many eggs a day do you eat usually?
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B
About two to four.
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A
Two to four?
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B
Yeah. I try to do like, I'll do a really like soft first thing in the morning. That's kind of my, my usual trick to get the protein in first thing in the morning and then I do two raw. Just egg yolk.
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A
Okay.
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B
Yeah.
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A
I do four whole six whites normally per day. Something like that.
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B
Yeah.
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A
I went from doing this low fat diet.
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B
So you probably did all whites forever?
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A
I did some. There was a point in time and my wife will tell you I was probably doing 14 egg whites a day. 14 to 16.
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B
So funny. I saw somebody in a hotel in Barcelona and you could tell he just got back from like a marathon long run.
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A
Yeah.
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B
And, and we were at this leadership and I looked over him and he's, he's pulling apart all these hard boiled eggs and he had maybe 20 egg whites and he was throwing out all the egg whites. Yeah, I looked over and I'm like buddy, you're, you're going about this in the wrong way. You know, I'm not insisting that you eat like I think a really hard boiled egg yolk is tough to eat. Like I like them when they're on the soft side or nice runny egg. But I was like, can I just educate you a little bit on fats? I think it's going to help your performance as an athlete. And he, he actually was very receptive to it also.
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A
I mean you're kind of taking away the nutrients from it when you overcook it. And it's too hard too.
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B
Yeah.
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A
We had this conversation last night. Tell my wife. You cook the. Out of everything. And I said, you're destroying the egg. And. And it tastes a hell of a lot better when you just pull it off. But I used to have this just extreme fear of fats for like the last 15 years.
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B
Yeah.
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A
And the way I work out and train, I burn about 4,000 calories a day between the training and then just sedentary and whatever. It's intense.
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B
Yeah.
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A
And I was eating like 1600 calories a day.
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B
How was your brain fog?
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A
How was. Just my total attitude and everything? I couldn't focus more than 15 minutes.
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B
There you go.
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A
Now I went from like 20 grams of fat a day to about 130.
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B
Amazing.
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A
Yeah. And almost 3, 000 calories a day. It's. I can't always get there. It's hard. You know, when I smoked pot, I could get there, but I can't without it. But it is. And that's where I'm going with, with this is the importance of fats.
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B
Yep.
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A
And now how people are finally starting to see it.
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B
It is coming around.
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A
Yeah. Do you think that the inversion of the food pyramid now says a lot about how misled we were and that people are starting to realize the importance? And what do you say to the people that are complaining?
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B
I think that it's. It's fascinating to see the reversal of the processed food movement and the low fat movement, because when you think of low fat, it is processed. Processed. Every low fat yogurt, low fat, everything is just so heavily processed.
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A
Yeah.
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B
And it's the, the process by which that food goes through. It's the introduction of all these preservatives and additives and things to make things taste good. I think that we saw, you know, remember the days of margarine.
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A
Oh.
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B
And then it's just gone in the complete opposite direction. And I think it's great to see whole foods at the top of the pyramid now. And the most important thing, I think when we get, like, so nuanced and nitpicky, we are. We're not understanding the big picture and we're. We're kind of doing. I think a lot of people are doing stuff for clickbait these days on, on social media, but I think that overall the movement towards a whole food, the movement away from low fat, towards healthy fats, the movement of food in general towards feeding our cells and the, the concept of Cellular health coming to the forefront is just awesome to say.
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A
Do you think that that low fat diet craze and the way that it strips nutrients out and what it actually does, and you were talking about the, the way it's processed, do you think that that has been a contributing factor as aside from what we discussed with the way that our foods are produced. But do you think that that was a contributing factor to rises in disease, to lower testosterone levels, to, to all of these things?
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B
You see a hundred percent. I think that our food is medicine. And when we feed our body ultra processed unreal food, it's going to do things in the body that we don't want.
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A
Right.
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B
I mean, look at the rates of cancer, the rates of. I just heard of somebody else 30 years old with colon cancer and it's like, what is going on in the world? It's just wild. And so I, I think that we can't say that it doesn't have an effect. And I think it's a culmination of things. It's again, the toxic exposures that we have. It is the, the lack of a resilient terrain that our bodies have because of all of the things that we've been exposed to and the things that for so many years we were putting into our body. And so I think just going back to a more natural form of all of these things is going to help everybody. And I think it's also going to change the trajectory of a lot of these disease states.
- [24:14]
A
I think so too. In fact, I know. So I can just tell you just on a personal level for me, and I'm a fucking nutritionist, you know, and I was coaching people and explaining the things that you and I are talking about, but not doing it myself.
- [24:27]
B
But it's not always the case.
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A
Always. But I'm telling you, the thing you said. How was your brain fogged? That was one of my biggest issues. The constant having to get up every 20 or 30 minutes to go snack on vegetables because I was starving.
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B
Interesting.
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A
Yeah.
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B
And your brain knew you were starving?
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A
Oh, I, I had this discussion again with my wife and I told her, I said, you have no idea all these years how many things we went to and how many events that I had fun. But I was miserable the whole time because I was just thinking about how hungry I was.
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B
Wow.
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A
And I was scared to eat anything anywhere or any time. I used to look at food labels and go, oh, it's got more than 2 or 3 grams of fat now. Like, I want it to say 10 or more. I don't even freaking want it.
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B
It's crazy how. How the trends change, right? Yeah.
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A
But I think once you. Once you try it and see, like, I saw HDL go up 40 points and I saw myself getting leaner.
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B
Yeah.
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A
Because you're actually forcing yourself to be, like, overly thin or, like, not able to build the proper muscle and actually slowing your metabolism by using that crap. So I want to talk to you. I want your thoughts on diet structure, like, macronutrient breakdowns for your ideals.
- [25:37]
B
Like, I'm so the wrong person to ask. I really, like. I. I think there are certain things that I try to prioritize.
- [25:44]
A
Yeah.
- [25:45]
B
So my Achilles heel is my thyroid. And so I'm. I'm cognizant of where like my leptin and my insulin resistance and my ability to kind of. My metabolic health. My metabolic function is always something I'm. I'm considering because I had polycystic ovaries when I was about 30 years old, and that was the kind of inflection point for me in which I changed my health because I just said, you know, I want to have babies naturally. I want to feel good. I want to have healthy pregnancies. And I really started focusing on healthy fats at that point. So for me, I really look at it in terms of biggest meal of the day is breakfast. And I'm really trying here. Lunch is the next biggest eating dinner in my circadian. So, like, when the sun is setting, I really try to do to eat. I am also a little bit of a snacker, so I like to have a little bit of a snack.
- [26:32]
A
Yeah.
- [26:32]
B
I'm not too controlled with it. I don't count calories. Macro. Look at grams of fat. I just eat what feels right. I try to stick with a lot of fat, a lot of protein and vegetables. I love berries. I try to eat my fruits and veg seasonally with what's in season.
- [26:48]
A
Yeah.
- [26:49]
B
But, you know, right now, if I'm on the road eating a bowl of berries, so be it. I'm not gonna worry about it.
- [26:54]
A
Right. Right.
- [26:55]
B
The one thing that's. That's been really changed for me, for my thyroid health, my TPO antibodies were going up, and it was really down to gluten. So I have had to fully cut out gluten. And that's incredible to see how much it's just a driver of inflammation. For me. It just is. So cutting that out has decreased those TPO antibodies significantly.
- [27:14]
A
What are some of your go to foods, then, that are kind of staples for you that are more. Something you have more consistently.
- [27:20]
B
I will always have like a cooked steak that I just kind of slice up and snack on eggs every single day, every single morning. I love like a raw cottage cheese with some seeds, so pumpkin seeds, sunflower seeds, you know, maybe some. Some other seeds, some berries, a little bit of raw honey. My grandfather used to actually take the egg yolks and put them into the cottage cheese and eat them that way. But he was like a 6, 6 egg yolk a day person. I love like for, you know, different vegetables, even like a nice. Like we lived in England for the longest time. So one of my favorite things in the. In the winter is like a buttered cabbage, sauteed cabbage. I make a ton of stews. I'll always have like a high protein stew. I'm trying to get more fiber in through things like lentils and specific beans. I always have a bread called against the grain bread, which I love. It's like eggs and cheese essentially.
- [28:10]
A
Really.
- [28:11]
B
Then they make a bread, it's frozen. It's great. So I'll have that in the morning as well. What's called again, against the grain.
- [28:16]
A
Against the grain. Okay.
- [28:17]
B
And then when I'm on the road, I have things like Prima bars or. What's that other bar I've been loving lately? I think it's called a Jones. It's called the Jones.
- [28:24]
A
I don't know. There's so many damn named bars now. You know, I feel like it's Jacob. Jacob bar. Yeah.
- [28:30]
B
Been loving these bars so that I'll always have with me. Do those.
- [28:33]
A
Are those allulose or. No, that's. That's the David bar.
- [28:37]
B
The David one that has that weird.
- [28:39]
A
I couldn't do it. New.
- [28:41]
B
Yeah, new thing in it.
- [28:42]
A
Too much allulose.
- [28:43]
B
It has like a derivative of an MCT or something and they own the branded ingredient. And I was just like, this just doesn't write.
- [28:50]
A
I had one and I said I can't ever eat these again. I shipped them back to him. They screwed my stomach up terrible.
- [28:56]
B
But the Jacobs are good, are they? They're really good. They're kind of on like Prima are kind of the similar. I don't do a lot of like processed protein powders or anything like that. I just try to eat, consume more whole food versions.
- [29:11]
A
Any other kind of milk or raw milk? Do you? Raw milk?
- [29:14]
B
Yeah, my whole family does. We get it from the Amish. Anytime I've tried to like cut out milk, it just doesn't. Doesn't go for me. I love milk products.
- [29:23]
A
Yeah, okay.
- [29:24]
B
Yeah. Whole milk, Whole milk, always whole fat. We make, I make kefir with kefir grains myself using raw milk or like a raw goat milk. Raw cottage cheese. Raw cheeses. You can even get raw butter which literally smells exactly like butyrate because it's high in butyrate and.
- [29:42]
A
That sounds good.
- [29:43]
B
Yeah.
- [29:43]
A
Where do you get all this stuff?
- [29:44]
B
Miller's Biopharm and they actually ship across the country. But they, they drop off in New Jersey close to me.
- [29:50]
A
But they do ship.
- [29:51]
B
And they do ship. It's some good stuff. Take all Amish.
- [29:54]
A
Miller's bio.
- [29:55]
B
Miller's Biopharm.
- [29:56]
A
Okay.
- [29:56]
B
It's, it's legit. They've got a legit operation.
- [29:59]
A
Yeah. I always say how pissed off I am for all these years I wasn't eating grass fed, like cooking and butter and just using spray. Once again, not great, right? Yeah. I mean, just missing out tremendously.
- [30:10]
B
Yeah.
- [30:11]
A
So one of the things that's confusing amongst all of the other tricky marketing is when it says grass fed, but it doesn't necessarily mean it's 100% grass finished. Right. So what does it mean to just say grass fed and why do you want it to say 100% grass fed?
- [30:27]
B
I oftentimes, I don't even really go buy those things because it's not. I just think a lot of it is greenwashing these days. And I think once you've gotten on the raw milk train, seeing a grass fed milk in whole foods just isn't. It's still pasteurized, homogenized, heated to such extreme temperatures. And I don't think it makes a difference whether it's grass fed or grass finished. It's just kind of destroyed in that process. But I think it's the exposures of things to the milk as well. So is it, you know, is the, is the cow grazing on glyphosate. Glyphosate ridden corn not a good thing to consume?
- [31:07]
A
No.
- [31:08]
B
The organic, you're not going to have those pesticides and herbicides. A grass milk, a grass finished or grass fed, I think is going to be better. I, you know, I just, I go for the ultimate, which is raw.
- [31:19]
A
What do you say to the people that have a problem with whole milk then? The people that like think lactose intolerant. Yeah. Or the people that say it's so bad or scary or can kill you. Because I see people that say that.
- [31:28]
B
I just kind of. To each their own.
- [31:30]
A
Yeah.
- [31:30]
B
You know, I do, I do me. You do you. What's the fear. I think that dairy can have some, like, molecular mimicry that creates issues in the gut for a lot of people that can drive inflammation.
- [31:41]
A
Okay.
- [31:41]
B
I think it depends on the person as well. But I think a lot of these highly processed nut milks are just as bad. I think if you can find, like, a really great almond milk. Macadamia nuts are really high in fats. Macadamia nuts are like a great. I'll sometimes make a macadamia nut milk, or I crush macadamia nuts, add some eggs in, and can make macadamia waffles or pancakes that are awesome. I mean, that's like a pure protein fat. Particularly for my kids before they go to school.
- [32:08]
A
Yeah.
- [32:09]
B
So I always. That's another one of my snacks that I always have in my bag, and I don't have any right now, and it's killing me. But are macadamia nuts.
- [32:15]
A
I lived in Hawaii for a while, and you can imagine the popularity there of those. And I never touched them, and I wish I had. Yes.
- [32:23]
B
Yeah.
- [32:24]
A
Certainly. Certainly one of the best nuts out there. But you gotta be careful because those are easily to overeat.
- [32:29]
B
Like, so easy to overeat, but they fill you up really well, and it's just a really nutritious snack.
- [32:34]
A
Do you like nut butters or do you. Are you against those?
- [32:37]
B
I do, yeah. I don't mind, and I don't even mind a sunflower seed butter. So sunbutter organic we use at home. And even though it's lightly roasted, I still think it's better than using. Using a peanut butter. Peanuts are really high in something called very long chain fats. Very long chain fats accumulate on your cell membrane and they affect your health. They are an oxidized fat that is bad for you. And you do not want an accumulation of these very long chain and renegade fats because it throws off your cell membrane fluidity and stability, essentially. And it's kind of akin to eating a rancid seed oil.
- [33:13]
A
Okay.
- [33:14]
B
And so I don't eat peanut butter. I love sunflower butter, and that's what my kids will get if they ask for. I think it's just a. It's a great way to add a little bit more nutrients and fat and protein to a piece of bread that they might be eating.
- [33:28]
A
I went down the line and tried every nut butter in existence. I'm talking pistachio butter, almond butter, any
- [33:34]
B
of them you like.
- [33:37]
A
I had this combination. I think it was an almond and cashew butter. It was a combo one that I really, really liked. It was good. Look really good. I. I have this issue, like, because I love peanut butter so much, but only the fresh ground one. But yeah. And. And almond butter is good. Like to have it, but then I don't want it too long because it's so kind of dry.
- [33:57]
B
Yeah, I agree.
- [33:58]
A
It's good, but then it's not. Same with the pistachio. It was good, but then I was like, I don't. I can't keep doing this.
- [34:03]
B
Did you try the sunflower butter?
- [34:05]
A
No, I have.
- [34:05]
B
Try sunbutter. They'll have it at Whole Foods. Get there.
- [34:07]
A
We're going right after. Okay, yeah, I'll try it. I'll try it on. And then I'm gonna try some of the seafood that you mentioned. I'm gonna try something different.
- [34:16]
B
Good. Love it.
- [34:17]
A
Yeah. Might as well. What about meat? So I. That was one of the things. I didn't have meat for 10 or 15 years. And then when I said, okay, I'm done, I started eating 93 to ease myself into it. And then I was like, okay, let's try the. The 90. That's right, the 85. Now I only eat 80, but I do force of nature meats. So I went. Did elk, venison? Tried them all. What are your thoughts on just, like, having meats or pork? Because I see some people, oh, pork is such a filthy animal. And I think pork tenderloin is phenomenal. For you personally? Yeah, I have no issue with it. I like the elk myself, but I think the venison's great. All of those. Do you think that meat in general should be a staple? As long as it's good quality.
- [35:02]
B
As long as it's good quality meat. I mean, and the ancestral meats. And the ancestral lens.
- [35:08]
A
Yeah.
- [35:08]
B
Are so great that. That I don't typically like to eat a lot of chicken because it tends to be a dirty bird. But that force of nature chicken, ancestral chicken blend is like the. I make the greatest meatballs with that, and that's such an easy thing to make and then have in the fridge to even be able to eat for breakfast. So I will tend towards savory most of the time, particularly with breakfast. I'll essentially eat a dinner for breakfast. But I like the ancestral meats. I like the. The things like bison and venison and elk. I think these are great. I put them a lot in my, like, stews that I make. They have the right nutrients for us and the right fats and the right essential fatty acids and the right phospholipids all of these healthy fats are in meat. I think meat is amazing. You want to know what's the. One of the most nutrients dense foods you could possibly eat? Bone marrow.
- [35:56]
A
Really?
- [35:56]
B
Yes, marrow.
- [35:58]
A
Wow.
- [35:58]
B
So when you see like an osso buco at a restaurant, get it.
- [36:01]
A
Really?
- [36:01]
B
Because that is like feet. I mean, it is just feeding your cells, essentially, and it's feeding your mitochondria because it's. It's got the right blend of oleic with phospholipids and the key essential fatty acids. And it's just an awesome.
- [36:16]
A
I'm gonna have to try that. What about the bone broth and all of that? What's your thoughts?
- [36:20]
B
Yeah, I. I use them a lot.
- [36:21]
A
Do you?
- [36:21]
B
I get them from the same Amish place because I don't have the time to cook down bone broth. My mom used to make them, and they were amazing and magical, but I don't have the time to do it. I remember, like, having my pressure cooker and trying to do it all the time in London. I think they're really, really great. If you are on, like a low histamine thing. If your histamine bucket is too high, you don't. You don't want to go for bone broth. But I like to use them as the base for a lot of my soups and stews. I will also just sip on bone broth throughout the day. I think it's really just about getting those ones that get really gelatinous.
- [36:51]
A
Yeah.
- [36:52]
B
And I love bone broth.
- [36:53]
A
I want to know before, because then I want to get into some supplement sides of things, different things. But I want to know, like, your five staple favorite foods that you just. That you think that people should really consider in their diets. Pick five.
- [37:07]
B
Steak, eggs. I think you need vegetables in there.
- [37:12]
A
I think so too.
- [37:13]
B
You really do?
- [37:14]
A
I think so. I know some people don't, but I think you're missing. Missing the wagon if you don't. Yeah, yeah. I need fiber and you need good, clean carbs. I'm sorry. I know it pisses some people off, but yeah, you need to have balance.
- [37:27]
B
You do. And. And like also every. You have to approach everything with balance. Right. I eat dessert, I eat in a restaurant. I enjoy some French fries.
- [37:35]
A
Right.
- [37:35]
B
And, like, enjoy these things. But in terms of my, like, staple staples, so you've got meat, eggs for me. Dairy's up there. So like a raw cottage cheese is in my everyday vegetables. So we got four. I don't know what would be my last what would be your last. What would you throw?
- [37:52]
A
I can't live without avocados. I just can't do it.
- [37:55]
B
Interesting. See, I'm not an avocado person.
- [37:56]
A
I wouldn't touch it. I wouldn't touch avocado, salmon, all this stuff that I can't live without now. I. I will. I will. My. My staple foods.
- [38:05]
B
Interesting.
- [38:06]
A
I won't go, like, literally a day without those.
- [38:08]
B
I'm gonna go for my last one. I'm gonna say it's a. It's a toss up between oysters and caviar.
- [38:13]
A
Ah, caviar, man.
- [38:16]
B
Yeah. Doesn't have to be expensive either. No, I'm like the caviar poster child.
- [38:21]
A
I have got to try it. You got me curious because I. The only thing that I could ever see with that is watching a movie when I was a kid and only expensive. Only rich people could eat.
- [38:30]
B
Only Richie Rich. Yeah, no, it's not that any longer. It's really not. And you've got some. Some good options out there. Any kind of row you can get.
- [38:37]
A
Aaron, you say row. You know, the only reason I know that what that means is because of all the crossword puzzles I used to do when I had jobs when I was a kid. And roe was always an answer for something 100. Yeah. That's the only reason I know. I love that.
- [38:49]
B
You. Any kind of fish eggs, that's. That's what you should eat. I. I don't tend to eat a lot of salmon. Salmon just. There's something about it that was the
- [38:56]
A
other thing I wouldn't touch.
- [38:57]
B
Yeah.
- [38:57]
A
Now I can't eat it every day, but, like, Sam.
- [39:00]
B
Like salmon sushi, I don't know. I don't do, like, parasites. I. I can't do it. And same with salmon roe. It's just a little too fishy for me. So I tend towards, like, trout row, herring roe, things like that.
- [39:10]
A
I gotcha. I just bake salmon, man. I just bake.
- [39:13]
B
Yeah, and at a low temp, too. Yeah, I do like a 325.
- [39:16]
A
Oh, you do some good stuff. Let it sit for a while.
- [39:19]
B
Yeah. Like 20 minutes. Really nice and kind of soft. Somebody once said to me, okay, you live in the middle of America. You cannot access anything except for fast food. What do you do? And my answer is just eggs, right? Yes. Just keep it simple. Thanks. You can get eggs.
- [39:32]
A
You certainly can.
- [39:33]
B
And they don't. I don't even care if they're organic, pasture raised. Crazy. Just get some eggs. Yeah, get them at Dollar General. I don't care. It's the eggs that are going to provide just the healthy structural fats for our brains.
- [39:46]
A
I make sure on my plates that I'm getting a little bit of everything now. I prioritize protein and fat, but there's still carbs within it and it's, it's a good balance.
- [39:55]
B
Good.
- [39:55]
A
You know, so I just think people are nuts. They either are just like, they have to go off the deep end on everything. It's not just foods either. It's just everything.
- [40:03]
B
I know, but that's just like the age that we live in, right? We're exposed to so much where we get to meet awesome people like you. But at the same time, you're, you're, you know, opening your phone and reading all this crazy stuff and you're walking around Whole Foods going, I thought I was doing it right, but now I'm not. And you're beating yourself up. It's just too much. It's just, it's got too much mess out there. And you want to know what's crazy? That. So that company that did the testing of Vital Farms, the original testing seed oil Scout, actually tested it and.
- [40:30]
A
Yeah, and I read their post.
- [40:32]
B
Yes. But the, the Oasis app, I love this. I went and looked up our products on the app and you know, Body biopc helps to clear microplastics.
- [40:43]
A
Yeah.
- [40:44]
B
We've done a couple case studies on this. We're going to do a clinical trial to prove it. But we know from anecdotal data of working with doctors for 35 years that it helps to remove these microplastics and nanoplastics from the body. They had the nerve to write that because our Body biopc capsules are in a plastic bottle that it likely contains microplastics. And actually I, I like looked at my husband and I was like, I mean, this is, this is wrong. Like, this is, it's not defamatory. I'm not going to get all crazy. But this is how they're. And, and then their scoring of our products was pretty low based on the fact that they haven't run full testing. But the thing that people don't understand about these tests in third party labs, there's some amazing labs doing third party testing. All of our products are third party tested as well as in house tested. You can run a lab on phospholipid levels and they'll run it completely the wrong way. And so in their po, in their listing for Body biopc, it says that it contains phosphatidylserine there's no phosphatidylserine in our product. What kind of test are you running? So now you're saying it contains microplastics, which. Let's take a deep breath here, people. Yeah, it's not leaching into the capsules. It doesn't work that way.
- [41:58]
A
Well, how are you supposed to sell them?
- [42:00]
B
It's. This is just nuts. Like, we've. We are going way too far with this stuff.
- [42:06]
A
It was a fine line on the psychoticness here.
- [42:08]
B
There is, but it's also nuanced. Right. Like, we're trying to do things the right way. We try really hard to do things the right way and do right for our customers because we know so many people who take our products are also really sick.
- [42:21]
A
Yeah, yeah.
- [42:22]
B
I would never compromise those people's health. And so I think to, like, see something like that, I'm just like, God, you're just getting this so wrong. Yeah, there's some. There's some of these testing companies that are doing it right. I like Sepco.
- [42:33]
A
Yeah.
- [42:33]
B
I think they're doing some cool stuff.
- [42:34]
A
He's a good.
- [42:35]
B
Yeah, he's a good guy.
- [42:36]
A
I met him. Well, you saw me talking to him.
- [42:38]
B
I'm thorough. Yeah, right. Yeah, they're thorough. They're testing it the right way. They reached out to us. They said, what do we do? How do we test this? Like, and so we're doing the right tests with things like this. But, you know, when I saw that, I was just like, oh, you just have such. No.
- [42:53]
A
And I think sometimes even it's. It's like a lot of things. Sometimes I think it's not that the intention's bad, it's just the lack of understanding what you're doing. And then you get the lack of resource.
- [43:03]
B
Yeah, I know. It costs a lot of money testing the right way. There's only, like, three labs in America that can do it.
- [43:09]
A
Right. I don't have the.
- [43:11]
B
And I'm sure they don't have. And I think they crowdsource, so they crowdsource to be able to run these tests. There's a couple people like this out there that do it. I just kind of asked that if you do it. I mean, I reached out to them and said, hey, let me walk you through the right ones to do. Nobody got back to me, but maybe. Hopefully they will.
- [43:28]
A
But there's danger when you do things like this if you have either inadequate income or testing or, you know, whatever.
- [43:35]
B
And then you put that out there.
- [43:36]
A
Yeah. Because you're causing harm and you're you're deceiving, whether you mean to or not, and somebody's intention.
- [43:42]
B
You know what I see a lot of. Because we deal with a lot of people who are really sick, this kind of, like, victim mentality. And I always find that very interesting because to me, I'm always thinking, like, part of the journey that you have is healing that, healing the trauma, healing that kind of mind frame and what's happening to your central nervous system, and then kind of piecing together the little pieces. We had a lot of people in our Facebook group. We've got, like 15,000 people in there. And some people, you know, you have Lyme disease, you have mold toxicity, you have tons of autoimmune conditions, you have lupus, God knows what else. And you start taking our products, they have really high voltage. They're, like, electrically charged, essentially. And your body is at a low voltage because you are dealing with all these chronic illnesses. It's not that you take PC and you get a headache, which most people do not. But if somebody has dealt with chronic Lyme for 20 years, they may.
- [44:34]
A
Yeah.
- [44:35]
B
It's not the product that's the problem. It's the terrain of the body. It's the resilience of the body. And so when we can build these things up, mentally, physically, through what we eat, through what we consume, through what we even consume mentally, I think that you can get to a better place, and then you're actually more resilient to be able to layer in different therapies for healing.
- [44:55]
A
You know, everything I've done now is switched from just body to mind and body and understanding the correlation. Yeah, yeah. And the studies in neuroscience now and everything that I do, and then just what you said, I guarantee you, if we conducted a study and we took people that are negative, that have victim mentalities, that have excuses, all of this stuff, and you look at. And the people that just write hateful things all day and do this, I guarantee you, you look at their blood panels and compare it to somebody that does nothing like that. They're all messed up, I think so. I would bet my life on it.
- [45:28]
B
Yeah.
- [45:29]
A
I. I would find that there would be very few that weren't inflamed and just having all kinds of issues.
- [45:35]
B
Yeah, I think it comes from the mind, too.
- [45:37]
A
I.
- [45:37]
B
There's a. A post that went viral where I'm talking about caviar from the Josh Axe podcast, and somebody commented, like, why are we listening to this person? Let's listen to a medical doctor. And I'm, like, laughing I'm like, what is a medical doctor gonna know about caviar? And it's content of Omega 3. They don't learn this in medical school.
- [45:56]
A
They learn how to write prescriptions.
- [45:58]
B
I'm just talking about eating some caviar. People like, don't come at me for that. But then you go to respond and then I've just learned like, okay, just don't.
- [46:05]
A
Just don't. Because they, they want you to respond.
- [46:08]
B
They do.
- [46:08]
A
You know, and that's the thing. Just because someone has a bunch of letters after their name. I think most people are up to the understanding now that you don't know what they're getting taught in school. Go find out. Like I found out. I have complete first hand understanding and knowledge of what is being taught in medical school from multitudes of people that I'm friends with and colleagues with.
- [46:28]
B
Yeah.
- [46:28]
A
And it would blow your mind what they don't get taught.
- [46:31]
B
Yeah.
- [46:32]
A
And so when you go to a general practitioner, the term general is they just know a little bit about a lot of stuff, but it doesn't mean they're experts in anything.
- [46:40]
B
I think everybody starts out with the right intentions. Right. You want to help people. And I think the difference for me is I'm not an expert. I'm not a, I'm not a doctor. I don't have any credentials. I know through my own experience with Lyme, with mold toxicity, with polycystic ovarian syndrome, with GI issues after trauma. I know what's worked for me and I just want to help people through that because I feel great every day and I know people can.
- [47:06]
A
It's all data that I need, real data. Testing's great, we need it. But when, like I have had thousands of clients, people I work with, people I monitor, logs I've read. I want that kind of data. I want to see what real life consumption, action, how it really, really translates into masses of people. And then there's, you know, this. You have to look at so many different intricate details. Does so and so have this. Well, did they have this because of this? And it's just never end. Like I was telling you about the Jardians. I can't handle it anymore because it is stripping me of so much nutrient that my electrolytes can't get back. They're just completely screwed every morning. Wow. Every day I'm peeing like 20 times a day. Well, because it's meant for diabetic patients and I'm taking it for ejection fraction.
- [47:56]
B
Ah.
- [47:56]
A
So it's. While I'M I got the great benefit of that.
- [47:59]
B
Yeah.
- [47:59]
A
It's destroying me.
- [48:01]
B
There are side effects. Well, yeah. And that's not to say those drugs are bad.
- [48:04]
A
I mean, no, it's a great draws. It's fabulous. But for somebody like me that already had a low potassium level as it is from all the training and.
- [48:10]
B
Interesting.
- [48:11]
A
My body's not absorbing it because you pee out glucose all day. I think it's one of the most wonderful drugs ever created, but I can't take it.
- [48:18]
B
Interesting.
- [48:19]
A
Yeah. So that's. Then that's me just giving an example of I love something, and I'm telling you, it's screwing me up.
- [48:26]
B
Wow. You know, that's a. I don't know if you've ever heard of it. You've heard people doing mold protocols, taking cholestyramine.
- [48:32]
A
Yeah.
- [48:32]
B
It's like the ultimate binder.
- [48:34]
A
Yeah.
- [48:34]
B
But it breaks down and it just destroys your boss.
- [48:37]
A
I was gonna say. Yeah.
- [48:38]
B
Literally strips the fats out and it just binds to those. Those lipids and removes them from the body. And you're left feeling shocking after you've just removed this mold. I. I guess it's good at removing mold. I don't know. I haven't used it. There's other ways to do it. You can actually flood the body with structural fats. You can flood the body with phospholipids and essential fatty acids and start to remove these things naturally. As long as your bile is flowing and gallbladder and your liver are working well, your phase one and two detox and you're having, like, daily bowel movements and you're peeing and, you know, you're sweating. You can remove these things from the body really, really efficiently, which is crazy.
- [49:16]
A
Well, that. That's the thing, too. Sometimes you'll go. And we. I've done this a lot where it's like. Well, I need. When I found out I had some plaque batteries and I found 30 things that will help with plaque, and I just took them all. And then, you know, you start having issues, and it's like, you don't know what's doing what, because it's like, all in.
- [49:33]
B
Yeah.
- [49:34]
A
So I question that on a couple of the products on your page that are different from the phospholipid things.
- [49:39]
B
Yeah.
- [49:39]
A
The sodium butyrate for one.
- [49:41]
B
Amazing stuff.
- [49:42]
A
That was, to me, one I had heard about a lot before. That was something that I was told was necessary.
- [49:48]
B
It's in the biohacking.
- [49:49]
A
Yeah.
- [49:50]
B
Early adopters are always biohackers to this Stuff. Right.
- [49:52]
A
Why is it so important?
- [49:53]
B
It's a postbiotic, so we know what prebiotics are, we know what probiotics are. Butyrate is a postbiotic. It's the byproduct of a healthy microbiome. Who do you know in today's world who has a healthy microbiome? It just doesn't exist. No, I mean, you're exposed to glyphosate whether you like it or not. It's. And that completely disrupts the gut microbiome where antibiotic, you know, overuse from our childhoods. Even if you haven't used it in years, you are exposed to antibiotics even when other people are taking them. There's so many things that are disrupting our gut all the time. And we are. Our kind of GI systems are so off that we are producing lower levels of butyrate than ever before. Butyrate is like this powerhouse of a molecule.
- [50:35]
A
Yeah.
- [50:35]
B
That is so important for autoimmune. It's important for immune cells, it's important for leaky gut, it's important for cellular communication between the gut and the. The brain. I mean, it's just fascinating stuff and we're not getting enough of it. And so we need it in, in therapeutic doses. And so it's. It's awesome stuff.
- [50:53]
A
Yeah, it really is. I love it. Yeah, I do it twice a day.
- [50:56]
B
Nice.
- [50:56]
A
I love it. Absolutely love it. Another one. And I know about this, but a lot of people don't. And this is because I trained so many bodybuilders that were using steroids and I had to protect their liver. And so everybody would always go, well, you need milk. This, we need that. But no tadka.
- [51:13]
B
My sleeper cell.
- [51:14]
A
Yeah. Okay, let's talk about that one.
- [51:16]
B
Like I. It's our number one selling product. So PC by volume. Because there's a difference. There's different skus of it. Todka is like this powerhouse of a. It's a bile salt. And it. What it does is just incredible. I mean, you're seeing decreased liver enzymes, gallstones being dissolved, better bile flow. You're not getting that sludge buildup. Have you ever been in a position where you ate an egg and egg yolk and you feel just like that upper right quadrant pain. You can't digest fats. Gets rid of it.
- [51:45]
A
Right.
- [51:46]
B
I mean, it is truly. And with better gallbladder flow, bile flow, liver health, digestion of fats, you are able to process other things better, you're able to detox better, you're able to process hormones better. So Women. For me it was like an issue postpartum. After my second baby I, you know, ate an egg yolk. I was like, oh my God. Means I got my pain. You know. It's just super powerful. And I call it a sleeper cell because for the longest time we were like why is this so popular? We had no idea a lot of it was coming from bodybuilders. Those were like the earliest adopters of tadka.
- [52:19]
A
Yeah.
- [52:20]
B
Then it was alternative cancer therapies.
- [52:22]
A
Okay.
- [52:22]
B
People on the Fenben and the anti parasitics needed the liver support because that's so stressful on the liver. And now I think people are around to understanding the importance of the digestion of these fats and oils. So if you are taking body biopc and balance oil you want to assimilate every single little bit of those fatty goodness going into the body and you need your liver functioning really to do that. I cycle on and off it. So I'll take it just like a couple days a week. Other people take it every single day depending on if your practitioner or your doctor puts you on it every day. But it is powerful study.
- [52:57]
A
Yeah. I think if you're not that, you know, super need for it, two, three times a week is good and it's
- [53:02]
B
really great if you just want like a liver break.
- [53:04]
A
Yeah.
- [53:04]
B
You drink alcohol and you want to give yourself a little detox.
- [53:07]
A
That's right.
- [53:07]
B
It's really great. It's just, it's a really cool supplement. It was actually used originally in Chinese medicine. Really for like 300 years.
- [53:15]
A
I didn't know that they would, they
- [53:17]
B
would kill bears and they would remove their gallbladder and use that. We do not do that. No animal prayer in the making of body biotod. No, but it's, it's synthetically made, it's safe and yeah, it's, it's a really cool biosol.
- [53:32]
A
Bad practice call outs on that. Yeah, yeah. Because the back then toxicity from oral steroid use that I was coaching and you see these blood panels and then I got turned onto it and it was a drastic difference in mitigating a lot of the, the toxicity that was coming across on and I, I was seeing alts and ASTs through the roof on. Because an oral steroid you, it, you have to, they do a C17 Alpha alkylation to pass it through the liver but then it just destroys your liver and your kidneys. And tudka was like my key weapon back then. This was like 2012 when I was doing the coaching. Yeah. So I was on to it back then.
- [54:12]
B
Interesting.
- [54:13]
A
And the really good companies that made all in one protectants would have some in there. But you know, when they make those, they only, they put small amounts and
- [54:20]
B
then it's got some milk thistle and bank thistle naturally.
- [54:23]
A
Everything else. Yeah. But you're only getting small increments of each one.
- [54:26]
B
So you just do pure tadka.
- [54:27]
A
Yeah, yeah. Otherwise by the time you add them up, maybe you're getting a decent amount, but you're really not.
- [54:32]
B
The interesting thing about TAD and butyrate, they kind of have a similar role at the cellular level. And they're, they're called chemical chaperones. Oh. And they go into the cells, into the, into the organelles, into the mitochondrial nuclear DNA and they break down those oxidized fats and the very long chain fats that build up when you consume oxidized vegetable oil. Let's say you go to a restaurant, you eat Kentucky Fried Chicken, don't recommend it, but you've, you know, you've consumed a heated canola oil or you buy canola oil at your local market and you go home and you cook some eggs in it that is going to go into the body and build up these very long chain fats. Tadka and butyrate go in and they break that junk up. And then we use PC and balance oil to remove the junk from the body. So it's part of the whole protocol that came from the original protocol in the 1990s. And as these roles as chemical chaperones, that's where they kind of fit into the body bio world.
- [55:24]
A
You and I both know this and I see this. These people like big names that try to come out and fight for seed oils and act like they're like people like you and I don't know what we're talking about or we're just way off base here.
- [55:36]
B
Yeah,
- [55:39]
A
I'll let you go before I get pissed off. Just briefly, why are they so negative and like for us and how they're harmful and are we over exaggerating in any way the negative effect that they have on our overall health?
- [55:57]
B
I don't think we are, but I think there's a difference between an oxidized vegetable oil and an unadulterated essential fatty acid. Those two things are different. One is a whole food form, one is heated, oxidized, terrible for you. Builds up these very long chain fats, does damage, causes inflammation. But the essential fatty acids that I talked about earlier, those are still critical, those are still important. And guess what? They're the same Things, they're polyunsaturated fats. And so I often, I tell people, if you are like deathly afraid of seed oils, but you want to start consuming some essential fatty acids a really easy way, just start eating seeds, okay? Right. Just start eating seeds. Not roasted seeds, not heated seeds, but a raw seed, raw pumpkin seeds, raw sunflower seeds, raw flax, these types of things. I actually will soak them overnight in electrolytes and then I just put them into a blender, grind them up, and then I put them in the freezer. I call it a seed cream. Pop one into a smoothie every day and you get those essential fatty acids.
- [56:51]
A
Wow.
- [56:52]
B
Okay. So I love whole food forms. Our balance oil that we make, we make for medicinal purposes, Right. We make it for these doctors that understand the nuance and the difference between an oxidized vegetable oil, seed oil, and essential fatty acids. We also make them because we do a blood test that shows the levels of your plasma, what is happening to your red blood cells and looks at the buildup of these very long chain fats, renegade fats, oxidized fats.
- [57:18]
A
Okay?
- [57:18]
B
And so we can see that somebody who has been refusing linoleic for years and anti seed oil only eating carnivore, whatever it is that you eat, we will see that your blood test will be fucked up, up.
- [57:29]
A
They're missing out.
- [57:30]
B
You're missing out on those essential fatty acids that once again are essential and we need them for our health.
- [57:35]
A
But you can get it a good way or a bad way.
- [57:37]
B
You can like anything, right? And so let's not have this myopic view. Let's not throw the baby out with the bath water. Let's remember that you can have two different kind of forms and carefully treated versions of each.
- [57:49]
A
So they're just sneaky with how they describe the benefits because they know when it's oxidized that it's going to you up and they just want to get around it and to sell it.
- [57:58]
B
I think it's. Maybe it's clickbait, maybe it's that they think they're getting the right form in foods. And they probably are, because these people are so dialed in. But I think they also know what kind of sells on the Internet.
- [58:08]
A
Yeah.
- [58:08]
B
And I think to a large extent you can look at a piece of research and see it. I mean, look at the way. What's that guy Biolane like? Look at the way he will look AT research, that PhD researcher, and the way somebody like Paul Saladino is going to look at a piece of research. You can look at that same piece and see things two different ways. And I just think that I, I always go back to talking to the doctors that we work with, hearing about their success stories, hearing about what's important to their patients and their health, Looking at the red blood cell fatty acid tests that we do, which we're going to be expanding this year. I'm super excited about and going back to basics, right? Circulating blood plasma levels of omega 6 and 3, these tests that everybody does and like the omegaquan and oh, my levels are 25 to 1. I need to stay away from sixes. No, you need to stop eating fried foods and stop cooking with vegetable oils and you need to start eating the whole food forms because that's what's going to help that whole pathway that works together, build on each other and be balanced. And I mean, that's why we call it balance oil.
- [59:10]
A
You look at it from all perspectives. You don't come in here with this ridiculous attitude. It's all one way without having the alternative. Because there are needs in so many ways to be well rounded. And people get on these. I don't even know what to call it, but they get on these kicks where they just, it's. Oh, and they're just so against one thing or so against the other. And then eventually you realize that you're wrong. Some people admit it and some people don't, but you keep it as real as can be. And that's why I like you so much, because that's the only way I do it. And I'm just always like, look, dude, I'm just going to tell you exactly what it is. You might not like it, but it's what you need to hear. And I think if we had more people with that attitude that weren't fearful of being wrong and weren't fearful of it, fearful to say what is actually true, we'd go a hell of a lot further.
- [59:56]
B
I agree.
- [59:57]
A
So I appreciate your attitude, your approach and your work and everything else in between and then the products themselves and carrying it on and doing what you've done and it's a lot of fun. Yeah. You and your husband have done just amazing work and you continue to do it and I'll always support that all day long.
- [60:16]
B
So thank you. I feel so grateful to, to be in the position to be able to do it right and just help people.
- [60:20]
A
You're blessed in a million ways over and you're helping to bless other people.
- [60:23]
B
Yeah.
- [60:24]
A
Tell everybody and I will link everything for you in the description. But where should we follow you and what do we need to do to get all these amazing products?
- [60:32]
B
Bodybuio.com yes. The products come from us, even on Amazon, in different, you know, places, in different health food stores. You can get Body Bio at Body Bio is our Instagram. My personal handle is at Jess Kane, which I'm putting more content out there. I avoided it for years, but the time has come.
- [60:49]
A
You're gonna have to.
- [60:50]
B
Yeah. And so that's my personal. But, yeah, it's. It's even, you know, I'm even putting stuff out on LinkedIn about, like, how we're building the business and the business aspect behind it. It's been a lot of fun.
- [61:00]
A
I think you should do that. I think it's important for people to see sometimes you're not just buying a product, you're buying the story and you're buying the person.
- [61:07]
B
Yeah.
- [61:08]
A
And it goes a long way to show everybody the care.
- [61:11]
B
The brand.
- [61:12]
A
That's right. Buying the brand. Thank you so much for coming and seeing me. Thank you through this storm and all of this nonsense. We're dealing with Frozen Earth. Yes. With cancellations, all of that and everything, but we were going to get it done.
- [61:25]
B
Yes.
- [61:26]
A
Thank you again. I appreciate everything. Thank you for having me. All right, that wraps up another one, everyone. I hope you find this extremely impactful, helpful, and get on some of these products, because I use, I think, four or five at this point in my daily routine, and I have a nice stock of them. And so, that being said, stay tuned for plenty more to come. Dylan Gemelli and Jess Kane signing off.
- [61:52]
B
Ha.