Dr. Autumn Smith On Healing Naturally, Eating Well, & What Actually Matters In Your Food

Summary

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Podcast Summary: Dr. Autumn Smith On Healing Naturally, Eating Well, & What Actually Matters In Your Food

Podcast: The Skinny Confidential Him And Her Show
Hosts: Lauryn Bosstick & Michael Bosstick
Guest: Dr. Autumn Smith (Co-Founder of Paleo Valley & Wild Pastures)
Release Date: February 20, 2026

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Episode Overview

This episode dives deep into the nuances of sourcing, preparing, and consuming nutrient-dense foods, focusing especially on high-quality meats and organ meats. Dr. Autumn Smith returns to clarify what labels like “grass-fed,” “pasture-raised,” and “organic” really mean, discusses recent controversies (such as Vital Farms’ egg sourcing), and offers actionable tips for everyday eating—especially for parents and anyone seeking more natural healing through diet. The conversation highlights how to make informed choices in a confusing food marketplace, debunks common myths, and explores the science behind nutrient absorption and inflammation.

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Key Discussion Points & Insights

1. How to Find High-Quality Meat and Deli Meat

[02:14, 04:06]

• Local, Grass-Fed, Grass-Finished: Dr. Smith suggests prioritizing local butchers, seeking meat that is grass-fed and grass-finished, and verifying it’s truly pasture-raised.
• “We have this illusion of choice... 90% of what you find in the grocery store is factory farmed. Some of them have different labels that make you feel warm and fuzzy, but a lot of them are actually still factory farmed and dressed up with labels.” (Dr. Smith, 02:54)
• Processed Meats: Not all processed meats are equal—traditionally cured/fermented meats can be very different from highly artificial, factory-farmed deli meat.
• “I just did a whole podcast about this: our beef sticks, they’re fermented. That's different than a Slim Jim...” (Dr. Smith, 04:17)

2. The “Egg Controversy” & Labeling Confusion

[05:14-08:15]

• Vital Farms Issue: Many eggs labeled as “pasture-raised” may still feed chickens mostly grains/corn/soy, elevating omega-6 (linoleic acid) levels.
• “Chickens need grains... it’s how often they’re on pasture that matters. People think ‘pastured’ means out on pasture all the time. That’s just not true.” (Dr. Smith, 07:18)
• Perspective: Dr. Smith downplays panic over eggs, noting dietary context and the bigger picture.
• “Is one egg in isolation toxic? I don't think so.” (Dr. Smith, 08:15)

3. Staple Foods vs. Special Occasions

[08:32-09:14]

• Lauryn highlights that daily staples deserve more scrutiny than occasional “treats”: “What I care about is it’s in my house every single day and my kids are eating it... That’s where I think it becomes problematic.” (Lauryn, 08:55)

4. Red Flags and Choosing Meat

[10:25-11:26]

• Avoid: Meat from animals given antibiotics, hormones, or raised on grain/soy-heavy diets in factory farms.
• Ideal: Pasture-raised animals with diverse diets, which results in healthier, nutrient-dense meat.
• “Meat is like a photograph of the land.” (Dr. Smith, 10:33)

5. Organ Meats: Why, How, & How Much?

[11:31-14:43]

• Superior Nutrition: Liver, heart, and kidney are the most nutrient-dense foods, especially for B12, iron, copper, and vitamin A.
• “In 1934, scientists won a Nobel Prize for finding that beef liver cured pernicious anemia.” (Dr. Smith, 12:34)
• Many people report an immediate “energy boost” from consuming liver.
• Dosing: 2–3 servings (3–4 oz) of organ meat per week, not every day due to high vitamin A.

6. Supplements vs. Whole Foods

[14:10-14:43, 37:53-39:16]

• Organ meats are available in capsule form, a gentle intro for the wary.
• Dr. Smith is a “true-blue believer” in whole foods over supplements: “I don’t think you can recreate a food, the complexity of that matrix, in a supplement. I start with fermented foods almost every day.” (Dr. Smith, 37:54)

7. Fermented Foods and Gut Health

[37:53-39:16]

• Fermented foods (sauerkraut, kimchi, yogurt, kefir) more positively affect gut diversity and inflammation than plain fiber, per recent research.

8. Dairy & Cheese Choices

[17:56-19:52]

• Buy: Grass-fed, grass-finished, raw cheese for greatest nutrient density and improved omega-3/omega-6 profile.
• What the animal eats dramatically affects the cheese’s nutritional content.

9. Bone Broth, Glycine, and Inflammation

[22:23-33:38]

• Bone Broth Protein: Dr. Smith and the hosts rave about Paleo Valley’s chocolate bone broth protein as an easy, high-protein, low-sugar option—and a trick for kids.
• Protein Leverage Hypothesis: The body eats until amino acid needs are satisfied, so high-quality protein can prevent over-snacking.
• Glycine: A non-essential but highly important amino acid found in bone broth, collagen, and gelatin.
• “Glycine is kind of a calming neurotransmitter... if there’s enough, your immune system doesn’t overreact.” (Dr. Smith, 26:36)
• Glycine is tied to improved sleep, reduced inflammation, better skin, and even resilience to sunburn (!). Dr. Smith recommends aiming for 8g/day via food or supplements.

10. Heavy Metals & Additives in Protein Powders

[34:55-36:45]

• Many plant-based and chocolate-flavored protein powders are high in heavy metals.
• “Protein powders are notorious for heavy metals... especially the chocolate, for some reason those seem to be worse.” (Dr. Smith, 35:00)
• Look for minimal additives, high-quality animal sources, and transparent testing practices.

11. Quick Protein Strategies for Adults & Kids

[41:58-44:19]

• Simple Rule: “30/30/30/10” for protein: Three meals of 30g protein (eggs, meat, fish, protein powder) and one snack with 10g.
• For children, start with egg yolk, bone broth, and then pureed/soft meats; meat sticks can be a convenient option.
• “Eat your protein first—that way you’re not filling up on anything else.” (Dr. Smith, 43:17)

12. Most Nutrient-Dense Foods

[39:20-41:20]

• Top 10 Nutrient-Dense Foods (per Dr. Ty Beals’ research):
  • Organ meats (liver, heart, kidney)
  • Beef and eggs
  • Goat, wild fish (sardines, anchovies, mackerel)
  • Dark leafy greens

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Notable Quotes & Memorable Moments

• On misleading labels:
  “We have this illusion of choice... 90% of grocery store meat is factory farmed, even if it’s got a nice-sounding label.” (Dr. Smith, 02:54)

• On organ meats:
  “If you've done a Jaeger bomb before, you can do a little liver.” (Lauryn, 16:04)

• On micronutrient deficiency symptoms:
  “Brittle nails and hair and skin, dull skin, catching every cold that goes around, feeling tired—that’s nutrient deficiency.” (Dr. Smith, 16:30)

• On glycine and inflammation:
  “If those immune cells have enough glycine... they don’t overreact. Like, they don’t respond with that same level of inflammation.” (Dr. Smith, 26:36)

• On simple protein strategizing:
  “Every meal has 30g of protein... then you just snack, 10g of protein, have two meat sticks.” (Dr. Smith, 42:25)

• On the power of food:
  “I had IBS for 10 years. No doctor knew how to treat. Food changed my life.” (Dr. Smith, 46:47)

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Timestamps for Key Segments

• [01:15] Lauryn’s lunch packing “conundrum” and processed deli meat dilemma
• [02:54] Behind-the-scenes of supermarket meat labeling
• [04:17] How to question your butcher; what to ask regarding ham & processing methods
• [05:14] Vital Farms egg controversy and dissecting egg label confusion
• [11:26] Nutrient density of organ meats, why & how to incorporate
• [14:43] Organ meats in capsules for the cautious
• [17:56] What to look for in cheese; value of grass-fed/raw cheese
• [22:23] Chocolate bone broth protein “hack” for kids; bone broth for satiety
• [24:24] Deep dive on glycine, effects on sleep, inflammation, and skin
• [34:55] Hidden dangers in protein powders; heavy metals, additives, sourcing
• [37:53] Dr. Smith’s personal diet: focus on fermented foods and organ meats
• [39:20] The world’s most nutrient-dense foods—and “sardine diets”
• [41:58] Martha Stewart’s mackerel, easy 100g protein day, and the eat-protein-first principle

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Additional Practical Tips

• Ask your butcher about how meat is processed, the feeding practices, and what “grass-fed” really means at their shop.
• Be wary of single-issue panic (like “egg fear”); focus instead on overall diet quality, especially for foods you or your kids eat daily.
• Try organ meats in capsule form if the cooked version is intimidating. Starting with chicken liver, heart, or tongue can also be gentler.
• For gut health: incorporate at least one fermented food each day.
• Avoid protein powders with artificial sweeteners (sucralose, aspartame), unnecessary additives, or unclear sourcing.
• For healthy kids: Start with soft, pureed meats and bone broth—meat sticks (with clean ingredients) are a good snack.

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Closing Notes

The episode blends science, practicality, and personal anecdotes. Whether you’re a parent, health-conscious shopper, or looking to up-level your nutrition, Dr. Smith’s approach is realistic and empowering. The clear takeaway: being mindful about meat sourcing, diversifying with organ meats and fermented foods, and understanding food labels can heal and energize you—and it doesn’t have to be overwhelming.

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Discount Reminder:
Listeners can use code SKINNY at both Paleovalley.com and WildPastures.com for special offers on Dr. Smith’s recommended products.
(See [46:15-46:51] for giveaway and brand info.)

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Transcript

[A]

The following podcast is a Dear Media Production. She's a lifestyle blogger extraordinaire.

[B]

Fantastic.

[A]

And he's a serial entrepreneur, a very smart cookie. And now Lauren Everts and Michael Bostic are bringing you along for the ride.

[B]

Get ready for some major realness.

[A]

Welcome to the Skinny Confidential. Him and her.

[B]

If you are looking to find the highest quality meat, if you are looking to learn more about processed meat, if you want to know more about reading labels and the truth about organ meat, then you have to listen to this episode. Dr. Autumn Smith is back. She is the co founder of Paleo Valley and Wild Pastures. I am passionate about this brand because this is one of my favorite brands when it comes to protein. I am obsessed with how they have a chocolate bone broth protein. It's actually genius. I asked her all the questions that you're dying to know about how to find high quality meat, mislabeling labels and the truth behind the meat industry. And let me tell you, Dr. Autumn knows her stuff. You're going to see that. Let's welcome Dr. Autumn to the show.

[A]

This is the Skinny Confidential.

[B]

Him and her. I have a conundrum. I am very passionate. This shouldn't surprise anyone about what I feed my children. I try to be really intentional. I do not try to be perfect. I'm 80, 20. I let them have the birthday cake and we have all the sweet things in our house. We just try to do swaps. But when it comes to what I'm feeding them on a day to day basis, every single day, I try to be really thoughtful because they're eating it every day. And every single day we pack a sandwich in their lunch and the bread is fresh sourdough. And we'll do like avocado mayo or sometimes regular and mustard. And we do turkey or ham. And so I'm on Instagram the other day and I see this, this thing come up that the brand of ham and turkey that I'm giving them every single day is worse than cigarettes. The guy is saying this is the worst meat to give your children. There's microplastics in it. It's the like he's like throwing it away. So dramatic.

[A]

What kind of cigarettes is they smoking?

[C]

Y.

[B]

Anyways, so this is the conundrum and I think you're the perfect person to answer this. If you want to make a sandwich for your children, where would you get your meat? Ooh, you're the one to ask.

[C]

I am. I mean I have meat companies, right, so. But I'd also look for like local I think local meat, when you can get close to your food, I think that's as good as it gets. And if you can do like a grass fed, grass finished beef or pasture raised, like truly pastured, that's clean, that's like off the farm like that, that's where you get it. Right.

[B]

Okay, but what if, like, it' just, it's, it's like deli meat. Where do I get like a. I can't go like a local butcher.

[C]

Yeah, you. And I hope that becomes a thing. Right. I. I just think like, we have this illusion of choice, right. When we go to a grocery store. But the truth is, like, in the meat market, there's like massive consolidation. So 85% of the beef market, for example, owned by four, four different companies. And they have many different companies under their umbrella. But like a lot of them are doing. 90% of what you find in the grocery store is factory farmed. You know, some of them have different labels that make you feel a little warm and fuzzy, but a lot of them are actually still factory farmed and kind of just dressed up with labels. So I hope one day we see a system where we get to know people again in our community, those in our bioregion. But if you have to go to Whole Foods, go to sprouts, you know, get the best you can do, a lot of times we can talk about this. Grass fed doesn't always mean grass finished. Right. It doesn't necessarily mean no antibiotics. You know, the labels, it's really misleading and it's kind of hard to figure out. And pastures, pasture raised is kind of not defined either.

[B]

Right.

[C]

And you saw like Vital Farms just kind of got in trouble. Did you hear about that?

[A]

Yeah, I want to talk to you about that.

[C]

With the eggs. Yeah.

[A]

And by the way, everyone, this is your second time on the show. You were on about two years ago. Everybody's got to go back and check that one out. But this is a perfect time to talk about the Vital Farms controversy, which we will.

[B]

But I just want to know my to do list. My to do list is I go to a butcher, a local butcher, or at Whole Foods, and I go to, to the counter and I say, I'm looking for ham. Is ham okay? They're saying ham isn't good now, you

[C]

know, I see, I. There's so much nuance there, right. They put all these processed meats into one bucket. It depends on how the meat's processed. Right. If it's like a traditionally fermented or cured ham, that's different. Than something that's been highly processed and has all of these artificial additives and is older and is raised on a factory farm. So you can't really say all processed meat is the same. I just did a whole podcast about this. Like our beef sticks, they're fermented, right? That's different than a Slim Jim, right? That has gluten and sugar and maybe encapsulated citric acid. I'm not sure how they're preserving it exactly, but no, I mean, I think you get as close as you can go to the butcher. What do you have that's grass fed, grass finished? How is your ham prepared? Is it a traditional preparation? I think you just gotta ask the questions. I wish I could give you more of a simple answer. And that's kind of why I'm here. And that's why I felt kind of called to create the, the products that gave people those alternatives and options easily, but it isn't always easy.

[B]

What happened with Vital Farms? Every single person was buying them. We all thought we were having grass fed grass, grass finished, da da da da da da. All the, I mean it's like a scroll. It's like pasture raised, organic. We thought it was all the things and then we come to find out it's not. What was your opinion on that?

[C]

Well, it's funny, I actually went to the lunch the other day with the CEO of Vital Farms and he is deeply passionate about the humane, the humane treatment of animals. And I think I have a very nuanced take because what I studied for my dissertation is exactly this, like the omega 6 to 3 ratio in foods, right? So what they got called out for was linoleic acid. Are you guys familiar with. It's an Omega 6 fatty acid, right? And a lot of people believe it's toxic by definition, but when you heat it, it is. When you eat too much of it, I think that it can become more pro inflammatory. Right? It leads to the production of compounds that are pro inflammatory, but it's also an essential nutrient, right? So what, what people I think are surprised by is the amount of linoleic. It's kind of nerdy. But when they're not out on pasture a lot, which maybe they aren't, I don't know how often they're going out on pasture or what percentage of their diet is coming from corn and soy. That's the problem. People, I think were surprised by how much of the diet of these animals were coming from corn and soy. And that is the lever that makes that linoleic Acid level higher.

[B]

Are you eating Vital Farms?

[C]

You know what, we actually get our eggs from Angel Acres. And are you familiar with that company? And they're actually the company that I think did the, you know, put the testing out there. They're really clued into this omega 6 to 3 balance. And again my dissertation was on that. And so I've been really kind of thinking about it a lot. And so I, I'm not, it's not that I wouldn't. And I think we have to like take dietary context into consideration.

[A]

So do you think people are maybe overreacting? Because what I, I mean, I'm not following the egg controversy that closely. I gotta be, I gotta be honest. Don't worry, I am, I gotta be honest.

[B]

I'm like inspector agit.

[A]

But you know, I see people are passionate about it and I, you know, see some of the headlines like, is it in your opinion, From a scale 1 to 10, how bad this revelation was? Is this.

[C]

Yeah, I'm not surprised by it because I'm close to this. I know that chickens actually do need grains. They do eat grains. Even the chickens that we raise, they eat grains. It's kind of how often are they on pasture? Right. I think a lot of people think, oh, these are pastured eggs, so they must be out on pasture all the time. That's just not true. And unfortunately I think that they have more grain and soy or corn and soy in their diet. That's the one that really moves that balance up. So for me, I'm not that surprised. I was like a five kind of surprised. I don't think linoleic acid is necessarily toxic on its own. I think because of a lot of seed oils and because we've changed the way that we raise our animals. Animals don't need a lot of corn and soy all the time, but we've done that, we've changed the way that we raise our animals. And so now all of their Omega balances are very high. And so I do think repeated consumption of all your animal products like that in addition to seed oils, I think that's probably not a great thing. But is like one egg in isolation, you know, is going to be send you over the edge. Is it toxic? I don't think so.

[A]

Yeah, my favorite is like the people that are screaming about the eggs and then they just got done with like a three day drinking bender. I'm like, the egg is going to be so going to hurt you. And also we grew up in the 90s and when I start to think of Some of the snacks that we had, I was like, we made it through that. The egg will be, you know, it'll be fine.

[B]

Yeah.

[C]

It's like there's so many nutrients in an egg. Like it's way better than a donut. Like, end of saying that there's. The linoleic acid is level is comparable to canola oil, but they're very different.

[B]

This is what I would say to you. I agree with you and I'm all about having McDonald's and like, like on a special occasion. I'm all about it. But here's what annoys me specifically is when I'm doing something every single day.

[C]

Yeah.

[B]

That's where I want to look into it. I don't care if I have eggs that aren't cage free. Pass whatever the. On a random Tuesday when I'm out to lunch. What I care about is it's in my house every single day and my kids are eating it and you're eating it and I'm eating it every single day. That's where I think it becomes problematic.

[A]

No, no, no, I get it. It's just hard for me as a general person to ever imagine a world where I would be spending time screaming about eggs. But then again, you know, that's just me.

[B]

To each its own. Yeah. Yeah.

[C]

And like you said, I think it is important when it's your staples. I think it's something you need to consider thoughtfully for sure. But also if you have it once in a while. Is it.

[A]

I leave it to the more passionate people too.

[B]

No, he leaves it to me to handle. And then he's like, oh, my wife like gets the best and he just sits around.

[A]

I think what I. I think what the most the people want to know and where I try to like my life is okay. If it's not the. But tell me. Just tell me what egg it is. Or if it's not the butter. You were yelling about me to go do the research. I just want to know what the. You know. Which is. That's why we talk to people. Like, tell me. Okay, is it. What is it Angel Farms?

[B]

What is it like to be a man where things just appear like the best water appears and. And your. And your magnesium appears every single month and all of a sudden new toothbrushes and toothpaste. What I really actually want to know what that's like. To have things just appear.

[A]

It's pretty nice. But I will say it's also the reverse where things just randomly disappear.

[B]

Well, things are going to just. It's all about.

[C]

And so I'm a constant edit.

[B]

You better. You better believe it. What is a red flag when it comes to, to meat for you where you're like, no way.

[C]

Oh, yeah. I mean, definitely any sort of antibiotic use. Right? I think that is a huge issue and I think that's really rampant. Also, I really prefer animals that are pasture raised. So this is what my dissertation was about. And meat is like a photograph of the land. Like with our dissertation, we studied, you know, on a nutrition label, you see like 13 nutrients that we've traditionally tracked. But with this new technology called metabolomics, they're actually able to look at like 30,000 nutrients. So there's 30,000 compounds in beef. And many of them change dramatically based on what that animal is consuming, what kind of plants it was exposed to, the health of the soil, and on and on. I like the more diversity in the pasture. We found like, the more omega 3 fatty acids, even the longer time that they are able to graze. So for me, I like to see animals in their native pasture, like, living their life happily. So anything with hormones, antibiotics or that's just in a factory farm eating grain and soy, that's a red flag for me.

[A]

In your opinion, what are the most nutrient dense foods the majority of the population should focus on?

[C]

Oh, gosh. I think, see, and I think meat's been demonized. So meat is definitely, and I know you guys are big advocates of that too, so beef, but definitely organ meats as well. Liver, heart, kidney.

[A]

She's all about it. I'm. I'm on the. I'll have the liver. The heart starts to scare me a little bit.

[C]

But the heart's like the game.

[B]

I know how to cook a heart. Don't forget.

[A]

No, you don't.

[B]

Sandra helps me. Yeah, our Danny helps out cook a heart with me.

[C]

It's milder, right. And it has all that CoQ10. Do you feel that energy when you. I mean, I don't know.

[B]

I feel the energy of liver immediately. When you eat liver, you feel energy right away. I don't know if it's the iron. You feel it.

[A]

Do you have to be careful with how much of each of these organs you consume, like, and how frequently?

[C]

Oh, yeah, you don't want to eat it every day.

[B]

Right?

[C]

You don't want to eat. There's a massive amount of vitamin A, like inactive form retinol. Right. So yes, you want to have, I'd say like two, three ounce servings every single week. Three to four ounce servings.

[A]

So when people hear you say organ meat, and they're like, oh, I would never touch that. Like, maybe describe. You mentioned Coq 10. But what are some of the direct benefits you think men and women will notice?

[C]

Well, just like that was like, I did like Lauren, I did a happy dance the first time. I was like, wow, something in that my body really needed. And in 1934, some scientists won a Nobel Prize for the finding that beef liver actually cured pernicious anemia. And you see so many people worldwide have iron regulation issues. And it's not just because they don't get enough iron.

[B]

Right.

[C]

It's the copper, it's the B12, it's the vitamin A. It's the synergistic kind of presentation of the nutrients that actually makes it very effective. That's why bodybuilders, endurance athletes. My brother's been having, like, liver shakes for decades, and he used to do marathons.

[B]

He's going to say, lauren is right. Just put it on your grave. You're going to come to me and say, can I have some of your liver?

[A]

No, no. I'm in the liver and organ meat camp. But I think a lot of people that listen and watch are skeptical. Especially there's. There's a new wave of people that have either maybe been vegetarian or been practicing veganism that are now starting to be. That are moving towards trying and introducing me. And I think the first thing is like, okay, maybe I'll have a burger or steak. The jump to eating liver and heart is a big jump for a lot of those.

[B]

Have a bite and see how you feel, because you're going to feel it right away.

[A]

Yeah. So that's what I'm trying to get to, is explaining to maybe those individuals that are hesitant, like, because here's the other thing. We talk on the show all the time about autoimmune disorders or bloating or gut issues.

[C]

Yeah.

[A]

And we've also had so many stories of people coming on and start talking about incorporating these things in their diet and ridding themselves of those ailments.

[C]

Yeah, well, yeah. And I go for the capsules. My husband tried to sneak it in every which way. All the organ meats, like tripe in a hamburger. I was like, no, this just doesn't work for me. And so you can definitely do the capsules. But I think, to be fair, like, there was research that looked at the nutrients most people are deficient in.

[B]

Right.

[C]

B12, vitamin A, calcium, zinc, iron, and the foods that had the highest levels of those nutrients, which I think Is a specific concern for vegan and vegetarian people in particular. And it's liver, it's heart, it's kidney, it's like giblets, it's like all those odd bits. So if you want to eat like the least meat possible or just make it, you know, and get the most bang for your buck, I think organs are the way to do that. And if you can do it in capsule form, you can start with tongue, you can start with heart, you can start with chicken liver. Much more mild. Chicken liver is.

[A]

You guys do a capsule? We do. Okay.

[B]

Oh, I got to try your capsule.

[C]

You do.

[B]

That's a good place to start. This is what, this is what happened to me intuitively. I was pregnant with my first born and I was, I went to Bel Campo. If, you know, you know, in la, they're not open anymore. And there was liver on the menu and there was tongue too, I think. And I was like, drawn to it, which I had never had it before in my life. And they brought it and I tried it and intuitively I felt so good from it. And I. I thought I was like, is it because I'm pregnant? And I needed certain things. I feel like there was gaps and it filled in the gaps of the nutrients that I needed.

[C]

100%. Is that B12, is that iron, copper, vitamin A? I mean, vitamin A is so important. And it's like the richest natural source of vitamin A and B12 on the planet is liver specifically. And like I said, iron. It's really hard to come by. And it's actually an anti aging food. I don't know if you've heard. There's a trial that gave, I think it was three servings of liver, actually three times a week, in addition to other things like a lot of leafy greens. And it was a whole dietary protocol, but they were actually able to reverse biological aging because of its ability to donate methyl groups, essentially. Like, liver is a great methyl donor and can positively affect gene expression. So I think liver organs should be in everyone's diet.

[B]

If you've done a jaeger bomb before, you can do a little liver.

[A]

Come on.

[B]

Or what's it called? Jaeger bombs. Oh, yeah, like the shots.

[A]

Sometimes I think you're the coolest and then sometimes I'm like, what a dork.

[B]

How do you call it?

[A]

Yeah, that is what it is.

[B]

If you can drink a jaeger bomb, you can have a bite of liver.

[A]

I don't want to hear you say jaeger bomb anymore.

[C]

I love that.

[B]

That took me back to my LB days.

[C]

I just like, I mean, I don't

[B]

think it's that gross compared to that.

[C]

No, no. And the way you feel will just, it will just be worse. And especially because it's so rampant. Micronutrient deficiency. Like we all 90 of us have these deficiencies that are like significantly reducing the quality of our life even if we don't know it. Right? Like brittle nails and hair and skin, dull skin and just like catching every cold that goes around, feeling tired. That's like nutrient deficiency.

[A]

So why are most people deficient in vitamin A?

[C]

Vitamin A or.

[A]

I don't say most people. Why are many people deficient in vitamin A?

[C]

I think a lot of it is because we've heard this, that we can just eat carrots and sweet potatoes and get enough vitamin A. But the vitamin A in that is 12 times. You have to have 12 times more of that type of vitamin A than you do the retinol, the preformed vitamin A that comes in animal products. And I think people are afraid of animal products. I mean, I think we've had them demonized for so long, maybe like not so much today, but like historically I think that's a real issue.

[B]

So this is random, but again, you're the perfect person to ask. I recently learned, and tell me if I'm wrong, that four of the top cheeses that we all eat, like the most famous cheeses, the big brands are controlled by the pharmaceutical industry. Oh, is this true?

[C]

That's a good question.

[B]

You don't know?

[C]

I'm not actually sure. I thought it was, but it doesn't, it wouldn't surprise me. There's some really interesting linkages in these big food corporations in the supplement world, and it wouldn't surprise me, but I cannot confirm.

[B]

Okay, how do you personally pick out your cheese and what do you look for?

[C]

You know, I want grass fed, grass finished and raw. That's what we get. We can get that down at Sprouts if you're going to do the store. We also, we live in Colorado, so we've got farms like literally so nice, just a drive down that we get like they've invited my son to go milk their cow like 6:00am I mean, just we, we have the luxury of being really close to our food. But I would do grass fed, grass finished.

[B]

And why does it have to be grass fed and grass finished?

[C]

Yeah, because the, this is the omega balance thing. So it's. And what my research looked at is the fatty acid profile of meat specifically, and it changes. So more omega 3s less omega 6 fatty acids. Right. Conjugated linoleic acid. I don't know if you've heard of that, but it's. Yeah, it's cardiovascular, protective, maybe anti obesity effects. And so what that animal eats is ending up in its tissue, in its cheese. And like I said, you can actually have plant compounds in cheese and in meat that I think can positively impact health. And there's One researcher named Dr. Fred Provenza, looks at, like, satiety. Like, are we not feeling, like, full from our meat because all of these phytonutrients have been kind of bred out or because we're only having corn and soy in their feed? So we could get, you know, thousands of plant compounds, plus more omega 3s, less omega 6s. There's even research, and this wasn't in cheese, but the saturated fatty acid profile changes in positive ways. So in mineral profile changes. I mean, vitamins. I mean, it's just. Yeah. So our research specifically looked at beef, but I do know that dairy can also change dramatically based on the way the animal is fed. And I think those, like you said, those daily decisions, those matter, right? More omega 3s. 90,000 people die every single year from omega 3 fatty acid deficiency. And so if you're eating something on a daily basis and you can get like three times the Omega 3s, which is what we found in our research, if they're, you know, fed grass their whole life rather than grain, I think that that really adds up and that matters.

[B]

You know, we recently took our kids to a dentist that we love. She's so fabulous. And she said it's important that your kids are chewing food. What have you seen with people who are just giving their baby baby food or her actually getting the baby to chew? When it comes to meat?

[C]

Ooh, I haven't seen a lot. I mean, I don't work with a lot of babies, but I do imagine that they'd be far better nourished to have a lot of animal products. It's the first thing we gave our son. And I do see, unfortunately, many children who are not nourished who are eating just baby foods and not incorporating animal products. Egg yolk was the first gave our son. And then when we. Eventually he was kind of rejecting, and then we went into bone broths and eventually brought in meats. And for him, he's been very, very healthy.

[B]

But when you did meats, what did you do? Just selfishly, I want to know.

[C]

Yeah, we would just kind of like, we would cook them down and then sometimes even puree them. But we would put like. It seems like that bone broth for some reason really prepared his digestive tract. Because I remember early it was like kind of dicey whether or not we could get him to take a food. But we started giving him bone broth on a daily basis. And they would puree. No, just like sometimes like, just like a little spoon. It wouldn't be a ton.

[B]

Okay.

[C]

He's just like every day, a few times a day we would give him a little bone broth and then we'd kind of puree the meats in the bone broth and then kind of give it to him just a little bit at a time and just get him used to it.

[A]

And he's got.

[C]

He did. Yeah. And he was very, very, very vibrant little boy. He gave weight really well.

[B]

What I do with your meat sticks, everyone needs to try this is you cut them up a little and they just eat them like a little bite.

[A]

Well, they ask for meat sticks now. They just say, give me a meat stick.

[B]

It's so great.

[C]

Well, that's the cool thing too is because they're softer, right? Because they are fermented and so they have like a tenderness. And it is. They're seasoned really well. And even if you do the teriyaki, that's like the kids favorite because it has a little bit of honey. So that, that was always maverick's experience.

[B]

And then I also did a trick. I don't know if I told you this last time. It's called chocolate water.

[C]

No.

[B]

Yeah. So chocolate water. Tell me, do you want some chocolate water? Chocolate water is your chocolate bone broth protein in a little bit of raw milk with a little bit of. A little bit of water frothed up. And they think they're having a chocolate shake and they ask for it every day. And it's 30 gr, 20 grams of protein. And then I'll do two scoops. And we like it so much that I get it delivered to hotels.

[C]

I told you off air, which I think is amazing.

[B]

Yeah, it's the thing.

[C]

I never miss a day of either with that chocolate bone broth.

[A]

It's really good.

[C]

Life changing for me also when you're not starving.

[B]

Like sometimes I get home from work and I just maybe had some food and I just have a little bit of your chocolate bone broth powder in water. It's so good.

[A]

Which by the way, and I want to talk to you. I want to talk about glycine in a second. But you know, I've weightlifted throughout my Life. And a lot of the guys in the gym that weightlift, it's like a secret that everybody knows is if you get hungry, you get a craving late at night or you're, like, throughout the day and you want to, like, have a poor snack. If you just do a quick protein shake with water, that goes away and you become satiated real quick. So it's like, yeah, in my entire life, if I ever get in a position where I'm like, oh, I want that ice cream, or I want that sweet or candy, if you do that real quickly, even in water, which is not the best way, not as good as milk, immediately you don't want to eat that. So it's just a swap like that that I think is much better that people can utilize.

[C]

It's amazing. And there's that protein leverage hypothesis. Have you guys heard about this?

[B]

Yeah, I haven't.

[C]

Oh, you haven't? Like, essentially, like, your body is looking for amino acids. We're, like, eating in search of amino acids. And once you hit that amino acid kind of, like, maximum, your appetite kind of turns off. But that's why people are eating carbs and fat and, you know, just other snacks, potato chips. And they just can eat and eat and eat and eat because those amino acids are missing. So, yeah, if you have a craving, you come in hot with some amino acids right away. I mean, you're done. You feel good. And, like, with that bone broth, there's no sugar in there, and there's, like, you said, 15 grams of protein, monk fruit in there. There's a little monk fruit.

[B]

I'm gonna say this, and I've never said this to anyone. Oh, I am very picky about my protein powder. And your protein powder, to me, is number one that I've ever had. And I have tried a lot of protein powders. I'm gonna say it is the best protein powder. It is the protein powder I give my children. I love your protein powder.

[C]

Thank.

[B]

I really do, genuinely.

[A]

Please save a couple bags for us after this episode.

[C]

Well, I just love it. You guys will just have a shipment.

[B]

I really do. I'm telling you, I buy so many bags of it all the time. I like that. It's bone broth is so interesting to use as a protein. It's so smart. Yes, Tell us, as Michael mentioned about glycine.

[A]

Well, so here's my. My understanding of glycine. It's an amino acid. I started taking it at night before bed for recovery after working out in the gym. And then I noticed that my Sleep was just way better, and I felt better in the day, but I don't really know any of science other than I've seen somebody talk about it. I was like, I'll try it, and I like it.

[C]

Oh, my gosh. Well, I've gone on the nerdiest deep dive, and I just started my own YouTube channel. And I was like, I'm just gonna. I've been talking to these biochemists, like Dr. Joel Brin specifically. And I was like, I'm just gonna put this podcast out there because it's nerdy, people. I mean, it's like 230,000 views, thousands of comments, people.

[B]

Wow.

[A]

You want a contract? I'll sign you. I'll sign you right now. Seriously.

[C]

But what it is, is, yes, that's what most people know about glycine, right? Is that it's good for sleep. It's kind of a calming neurotransmitter in the brain. So it kind of like takes you down notches. There's also been really cool research around its metabolic benefits, Right? It can improve a 1C or, you know, your blood. I've noticed when I wear my continuous glucose monitor, if you drink that bone broth, it pulls everything right back down really, really quickly. But the coolest part is. So there's a paper came out in 2009, and what they found was that the amount that we make if you're over £100, isn't tied to how much you need, right? So it isn't considered an essential amino acid. So people are like, oh, it's not that important, but we can make it, but we just don't make. So Dr. Joel Brind. So I think we're working with like an 8 to 10 gram deficiency, according to some people. Now, there's a researcher he's been researching for 50 years named Dr. Joel Brind. He just wrote this book, the Glycine Miracle, and it's so good, I've read it twice. He's been studying amino acids specifically, like 15 years. So what he found out, and this is so interesting because, you know, inflammation is tied to almost every chronic condition today. He found out in macrophages, which is our immune cells that kind of like come in, they're like the first responders, right? If those immune cells have enough glycine, and this is more glycine than you need to build proteins like collagen, which glycine is a very significant part of, if there's enough glycine around, they don't overreact. Like, they don't in response to like an injury, like, you won't get that same level of inflammation. And he did this self experimentation where he fell down and he doesn't get the, you know, he doesn't get the inflammation, he doesn't get the sunburn. And I would have said, okay, you know, those are awesome anecdotes.

[B]

But.

[C]

But on these podcasts, like, so many people experience the same thing. I don't have back pain anymore. I'm sleeping great. People are going crazy. So it's that first step. It's like it shuts off that inflammation. It's this really nerdy thing. Like the glycine gated chloride channel. It allows chloride into the cell, which makes. Keeps it really negative. So that the cytokines and those kind of immune molecules that can cause damage, they're not sent out when they don't need to be. It's like if a cop showed up at a traffic stop and then just started shooting people.

[B]

Right.

[C]

It's like that's what can happen with your immun system if you don't have what they call that hyperpolarization, that chloride going in there and keeping everything calm. So what he believes is that we're all operating on this deficiency, which is just creating this rampant inflammation. There's also another step in the inflammatory process, kind of the last one called pyroptosis, where they also discovered that glycine can prevent that kind of like cell burst that creates that again, massive damage. So I think, think the implications of this. We've always been throwing our bones in the trash, right. We started eating muscle meats primarily instead of putting the bones in the soup. And that's a relatively recent change. But he thinks that that inflammation and

[A]

the bones were a good source of glycine. They are.

[B]

And guess Koreans love bones. They. They and their skin are so beautiful. That's really crazy. I am taking a peptide for skin.

[C]

Yeah.

[B]

And in it, the main ingredient is glycine. And I didn't know that. And I swear to God, since I've been taking that peptide, my sleep has been better. And I never correlate it to what you're saying.

[A]

Well, you mentioned even sunburns too. And this is gonna sound crazy, but like, I haven't had like a real sunburn in a while. And I was. As you were saying that, I'm like, I wonder if that's a correlation of. Of that.

[C]

See, and that's what people are saying in the comments too. We're like, because I haven't had sunburns In a very long time. But I do a lot of things right. Like I don't eat cedars. A lot of people attribute it to that. But a lot of people are saying the same thing. Like they think the glycine, if you do like a carnivore diet, then you add a lot of glycine. If you're eating a lot of animal products with the glycine, that for them

[A]

is 50 grams the right amount.

[C]

Or he says 8 grams a day. Holy.

[A]

Whoa.

[C]

Yeah, so that can look like. And that's the thing. He has his own kind of supplement thing. You can take glycine powder, like two to three servings of bone broth a day. Like you could do that. Gelatin also a great. If you want to make kids glycine, like rich gelatin gummies, you can do like a little honey or like some fruit powder and some gelatin and like, you know, make them a little more. You can do that for yourself. So gelatin also like oxtail, the more collagenous cuts, like slow cooking, you know, regularly just having those more grass fed patterns. Pasture raised meats. He originally got into it because researchers found that methionine in muscle meats, when you restrict it, have you heard about this? So researchers know, at least in animal models, if you cut down the amount of methionine from muscle meats that animals eat, they live 30 to 40% longer. But that's hard to do, right, because it's also a good source of protein and they also sometimes their growth is restricted. So what Dr. Brin did is came in and said, okay, well what if we add the glycine in? And then he did, he found that that extended the 10 to 20%. And I don't know if you've heard about the research around glynac. Have you heard this too? So this is another like glycine kind of like I'm just trying to keep

[A]

up with all the big words you're saying.

[C]

I'm so sorry.

[B]

That's what I mean.

[C]

Like, it is so nerdy. But I think so the audience will like it.

[A]

I want to. Yeah, we keep going.

[C]

And here's the takeaway though. The takeaway is just like we eat the whole animal, right? You make sure that you're not just eating muscle meats. And if you bring bone broth, collagen, all that stuff back into your diet, like, like, it doesn't need to be nerdy. Like we just need to be eating considering that differently.

[A]

Why again? So again, I started taking for recovery and sleep why? Does it help you sleep better? Did they.

[C]

This was early. They found that it. Like, they did a lot of research in schizophrenia, but essentially, it's kind of like a calming neurotransmitter. So again, the same kind of properties it has for the immune system, where it calms and keeps it quiet. Same thing for your brain. It kind of just takes it down. It's just a calming neurotransmitter.

[A]

And can you take it every day?

[C]

It drops your body temperature. Yes, you can.

[A]

Because for some reason, I thought I was like. I was doing it, like, every other day at night, and you can't.

[C]

I mean, I. Yeah, for me, I like to just kind of. If I'm not eating it, then maybe I will supplement. But usually I try to always get everything from food form. But Glynac, too, it's glycine plus N acetylcysteine. They've done some recent trials with that supplementation, and they've, like, reversed. It was kind of like, groundbreaking. Like, almost all of the hallmarks of aging.

[B]

Where do you get the mix of that?

[C]

You can get. It's like. It's a different kind of supplement. It's just Glynac. It's just Glynac. They're two amino acids acids, so glycine and N acetylcysteine. If you've ever taken N acetylcysteine, it's like, for mucus buildup or, you know. Yeah, I take it.

[A]

I take that pretty much daily, but.

[C]

Oh, you do? Yeah, a lot of people do. And it's. I think more people are deficient in glycine than cysteine because it's an easier amino acid to get. But, yeah, I think for some people, if you're deficient in both, then it could be also an awesome.

[A]

But if you're somebody who suffers from consistent chronic inflammation, glycine could be a really good tool to use.

[C]

And I can't give medical advice, obviously, but I think, wow, like, if we could just eat something that could keep our immune system calmer. And that's the thing that he calls it, like, the trigger lock. It's not like it's gonna shut off inflammation that you need, right. When there's an infection, like, you're still gonna have that healthy inflammatory response, which is why I think makes so unique. Right. You can take things that dampen the inflammation, but then they dampen, like, all of the different types of the inflammatory response. So, no, I think it's. I'm so excited about the implications because I just. Everybody suffers from inflammation.

[B]

If you wanted to get Gl.

[C]

Yeah.

[B]

And glycine together, is there a certain blend that you like from some brand,

[C]

you know what glycine and glynac both contain? Glynac contains glycine, so.

[B]

Got it.

[C]

Yeah. You can get pretty much anything. I've tried, and I don't often take it because I have a lot of glycine on a regular basis. But I have tried the pure encapsulations, which, I mean, I slept like a baby.

[B]

What's the foods that you. You mentioned?

[C]

Oxtail, bone broth. Bone broth is, you know, because it's. The glycine is in the bones and in collagen. So it's like 30% of the amino acids in bone and collagen. And so that's why if people aren't eating that, then they're missing out on this kind of, you know, potentially huge benefit. So gelatin, collagen, bone broth, those are the main, the good, main sources. You can find it in plants. You know, soy will have it, but plants contain far smaller amounts. You know, certain seeds, pumpkin seeds, but oxtail, you know, these kind of like tougher cuts with more collagen. I would say, say to get it, I would do gelatin. If you want to stick to food, I would do bone broth regularly, as regularly as possible. If you want to supplement with collagen, that's great. And then do like slow cooking regularly. Just like, get it in a crock pot. Get those tougher cuts. It's actually very budget friendly. Anyway, eat them regularly and see what happens.

[B]

Oh, my goodness. That's a great tip. I have my essential amino acids every day. They're the ones with like nine essential amino acids. Are they in there already?

[C]

Here's. That's the funny. It's not considered essential.

[A]

It's not considered an essential amino acid.

[C]

It's considered a conditionally essential amino acid because your body can make it.

[B]

Got it.

[C]

But the amount that we make, you know, for proper collagen turnover, it's not adequate. They're saying, like, we need like, 12 grams a day for, like, proper collagen turnover. Imagine all that turnover that happens when you're breaking your body down and building it back up. And if you want beautiful skin and. Yeah. So you're probably not meeting it, and you're definitely not meeting it with essential amino acids because glycine isn't essential.

[B]

There's so much to do.

[C]

I know. I mean, I know, but if you just eat the. The whole animal and kind of eat, you know, embrace the more traditional methods. I think, I think you're good.

[B]

What are you seeing with GLP1s and your business?

[C]

I. I mean I haven't really seen much for us. I think people just. The protein conversation in general has really helped our business. But I haven't seen a lot as it ties to GLP1 1.

[B]

I thought you were going to say maybe the protein sales went up because people are so into protein.

[C]

Well, here's the thing, they definitely are and our sales are. But there's so many. Have you noticed how there's so many different people doing the protein, putting the protein in everything. So I think we're holding steady and we're definitely growing. But I think also the offerings are just growing too. It's just like everything. Protein is in everything.

[B]

Right.

[C]

Highly processed products. And so. But yeah, I think that people who are very mindful of quality and you know, definitely are coming our direction.

[B]

What are the red flags in a protein powder? Things to avoid. And you're like, pull out my scroll.

[C]

Yeah. So first of all, protein powders notorious for heavy metals. I don't know if you guys have seen this, but. Oh my gosh.

[A]

You know, I know a buddy of mine's gonna listen to this. And we were talking and he was like, he buys like the big GNC tubs.

[B]

And I was like, no, no, no. Yeah, can't do it.

[C]

Check it out. Yeah, Consumer labs does a lot of that testing. Check it out and check it out. And especially specifically on the chocolate, for some reason those seem to be worse. And actually the plant based protein powders seem to be worse and have more heavy metals which. So heavy metals. We want to be very, very mindful of that. And also like what is up with all the additives, like all the like gut. I mean like protein powder, most protein powders already give you like gut rot, gut ache. But if you're having, you know, obviously the artificial sweeteners and all of that, I just sucralose and those are just not something that I really like. And the quality, you almost never. It's very rare to see like a healthy animal protein powder, you know that 100% grass fed and grass finished is becoming more popular. But that is also a deal breaker. I mean you're just again, we are what we eat. We are what those animals ate. And so I don't want to definitely don't want to concentrate that down and also be mindful of the processing. Like we use water and the pro. Right. It's Agglomeration rather than like spray drying or you know, using solvents and acids, you know, to take like, if you're going to take like a hide or a hoof down into a pattern, which is what most collagen powders come from, rather than like a bone in water, you gotta be very mindful of the way that it's processed too. And pesticides, I mentioned this last time, but like pesticides, we test for like 60 different pesticides in our powder. But yeah, it's really overwhelming, isn't it? And it's sad that it has to be this overwhelming. But you just find people who care and paying attention and consumer labs does all of this testing. You see so many people doing this kind of testing. Right.

[B]

It's hard to find a brand that you really, that has a lot of integrity behind what they're doing, as sad as it is.

[A]

And listen, there's a lot of great brands out there. So I don't want to paint a picture like there's a lot of people doing it right. But I like finding people like yourself where there's a person. Because as an operator I know you and the reputation you want to have. And so like you're going to be, you're not going to put things out that are then going to same like you know, Paul Saladino is a friend on the show and like I know he's like, like it ties back to somebody. It always worries me a little bit where I'm like there's no mission or person. And I'm like, well, how do I know then what the company is? Because there's no face, right. And so I think when it comes to things like this, where in the, especially in the supplement industry, you can kind of get anything made and done these days. Like you, you want to make sure that there's efficacy and that there's quality behind it.

[C]

It's so true. And a lot of these supplements and protein powders, they're made by marketers, you know, unfortunately. So I, I totally agree. You just have to find people you trust and, and, and that are willing to show you their testing.

[A]

You have a well rounded diet. But are there certain, we talked about glycine. Are there certain things you're reaching for that you're supplementing for that you know, you're just not getting in the average American diet.

[B]

Ooh.

[A]

Consistently.

[C]

You know what, it's funny, I don't really supplement. Like if you look at our product line, it's like all whole foods because I'm a true blue Believer in like I don't think you can recreate a food, the complexity of that matrix in a supplement. So what I do instead of that is I start with fermented foods almost every day because I think that's like one of the most powerful things that you can do. There's also really cool research around that. Where did you hear about the Sonnenberg study where they gave him either fiber or fermented foods? And the researchers actually thought, okay, the people eating the fiber are gonna have better outcomes in terms of microbial diversity and inflammatory response. But they actually found fermented foods, like blew them away. Like what? Kimchi, sauerkraut. So what I do every day, I

[B]

have sauerkraut from the farmer's market that you haven't dipped into. You gotta dip into that sauerkraut, those

[C]

fermented foods, even yogurt, I mean yogurt, kefir, you can go skir if you're like have like a local dairy operation. It's even been shown to like social anxiety and college students. There's something about those fermented foods. So I eat fermented foods every day. I do the organ meats, you know, and I just, I build my diet around high quality animal products and fruits and vegetables. And then when I go to the doctor and I find out I'm deficient in something, I'll really try and craft my diet around how I get that in. And you know, I will. It's not like I'll never take supplements. I would if I were deficient. I just try to avoid them because I just don't think you can recreate it that easily.

[B]

What are the 10 most nutrient dense foods on the planet?

[C]

That's what we were talking about with Dr. Thai Beals research when he looked at all of the nutrients that most people are deficient in in middle and low income countries. And the surprising finding for most people is like there was one plant food in there now, now we were looking at like vitamin a, calcium, vitamin B12 and folate and specific set of nutrients. But their organ meats, their heart, their liver, their kidney.

[B]

Wow.

[C]

Way at the top. Like liver is way at the top. And if you look at the chart, grains, you couldn't even eat enough grains to get the nutrients that you could from like this amount of liver. It was crazy. Eat a little bite then beef. Yeah, just a little bite. Beef, eggs, goat. And then dark leafy greens. Sardines, Wild fish, of course.

[B]

You make small dried fish, Small sardines.

[A]

I have sardines the other day.

[C]

Anchovies. Yeah, anchovies. You've heard about that sardine diet where they people just eat sardines. Have you heard about that?

[B]

No.

[C]

Oh my gosh. People are doing just a sardine like sardine fast. And I think what's cool about it,

[B]

that breath isn't going to be great. We got to do other things than sardines. That's a lot.

[C]

I haven't done it. I haven't done it.

[A]

But there's like a lot of really high quality sardine companies that are coming out now that do like nice sardines. Like for a while.

[B]

If you come to me and tell me that you, you're gonna eat only sardines. That is divorced with a capital D.

[A]

It kind of comes in that tan tin package.

[B]

Michael, I'm the one that bought that. Those are French sardines or maybe Italian. And do not even get.

[A]

Don't throw up our sardine spot. But yeah, there's like some good start. But back in the, when we were kids, like the sardines were a little dicey.

[B]

Yeah.

[C]

Oh yeah. I, I'm not there yet. My husband eats them daily. But if you think about like an anti inflammatory combo is like that will have glycine in it. Like fish skin sardines. Yes. Yay. Omega 3s. Yay. So many people are deficient. And I mean there's something to it. That's a good one. Are noticing.

[A]

I think if you eat blueberries and sardines weekly, you're going to be in a good place.

[C]

I agree. I think the more omega 3s you can get, if you can get wild fish like sardines and anchovies, like you're set. So yeah, it's high quality animal products. It's organ meats, it's fish and it's like dark leafy greens.

[B]

What fish?

[C]

Because you know they say anchovies, sardines, salmon, mackerel, herring. You know what I found? And this might sound weird, there's like little cans of herring with just like, like pepper. And it's good. It's really good.

[B]

We got invited to Flamingo Estate, which is gorgeous. It's so pretty. And Martha Stewart was hosting the event and she started the event.

[A]

Name drop.

[B]

Lauren. It's a name drop. Well, there is, it's like, it's very relevant to what I'm gonna say. Martha Stewart started her event out just so everyone knows. With mackerel. Yeah. And at first you're like, huh, Mackerel, Mackerel. But it was so Good.

[A]

It had like a deal or deal thing.

[C]

I love it. No, I eat macro regularly. I'm telling you. It's like one of these forgotten foods that is like such a gold mine of like omega 3 fatty acids and minerals. No. Yeah. Macro mackerel.

[B]

Martha's mackerel. She should start a brand. Five simple ways to get 100 grams of protein a day. Let's do it.

[C]

Okay. Okay. So this, I like to do the 30, 30, 30, 30, 30,. 30 rule. And then 10. So you just, you, you know, three eggs in the morning, turkey sausage.

[B]

Right.

[C]

Every meal has 30 grams of protein. You just build it, you know, four to six ounces, and then you just snack. 10 grams of protein.

[B]

Right.

[C]

You just have two meat sticks.

[B]

Three eggs in the morning.

[C]

Yeah.

[B]

Turkey sausage for lunch. Yeah.

[C]

No turkey sausage because three eggs is going to have about 20 grams.

[B]

Perfect.

[C]

So you're going to need to add a little extra. You're going to have a little bacon,

[B]

maybe a little turkey sausage, side of the turkey.

[C]

Okay, and then what? And then maybe for lunch we'll have like five or six ounces of steak.

[B]

Okay.

[C]

Oh, we love a good steak. And then maybe a salad. And then for dinner we have may, 5, 6 ounces of salmon.

[B]

What if I do a. Sometimes I'm just not hungry at night. I do your protein.

[C]

Well, yeah, that's my second. So I like. This is a whole food version, but my protein powder is. That's 30 grams of protein right there. Okay. So that's what I do. Because, like you, I'm assuming I. I have a hard time eating that much meat, even though I'm such a huge proponent of it.

[B]

Yeah.

[C]

So what I do is I start my morning with the bone. Broth is the first thing I eat, actually. It's very good for the gut anyway. And then I just do it in a nightcap, like you do with your glycine before bed. That is also a source of glycine before bed. And so that's 30 grams of protein. And then it's much easier. And the other thing I always like to do is eat your protein first. That way you're just not filling up on anything else. It's a lot easier to get that when you do that.

[A]

And that's what I never understood in the restaurants is they serve this bread first, not Martha.

[C]

Well, that's because they want you to serve mackerel.

[A]

Yeah. But the bread fills you up, and then it makes you not want to eat the stuff that's good. I always think, like, it should be in reverse. Reverse.

[C]

I. I would agree if they were looking out for your health, you know? Yeah, I think. Yeah. But, yeah, I find myself, as I

[A]

get older, not doing any of that kind of stuff anymore. I always just, like, wait till the. Even notice that I just go to the. I wait till I get to the protein, and then I reverse, go back into the bread if I want it. But I try to do the thing.

[B]

You should just try to eat your liver once a week and you'll be in a much better space.

[A]

Because I noticed I didn't even want to eat the.

[B]

Will you try liver?

[C]

Since she says, I will try.

[A]

And I've eaten and I have, and I've had it. I just. I'm not like, chomping it down left and right like. Like, you.

[B]

Okay.

[A]

But again, I think what's. What's interesting is it's been interesting for me to watch her get introduced to animal meats and proteins and these things, because I think, like, this is again, like, if. If you grew up in, like, a gym cultures, these are things you just kind of have to. We were doing it probably for the wrong reasons because we were trying to, like, build muscle gains. But then as. As now the world is adopting more of these things. I realized, like, oh, it's probably just been a good diet. Diet to live by in general all these years. Like, every morning I have three or four eggs, and then I go into some kind of protein in the middle of the day with maybe a little bit of lettuce. And then at night, it's primarily a steak or a fish or, like, that's my whole life that's perfect.

[C]

And I don't think building muscle is a bad goal. I think it's one of the best things you can actually do to, like, live a healthy life. But, yeah, I agree. I build my meals around, and I was someone who really avoided protein as a youngster, and I think I suffered. Yeah, emotionally, mostly.

[B]

But next time you're here, I have to get you Moose Farms carnitas Kit. Oh, it's so good. I get it at the farmer's market. We have it twice a week.

[C]

What is it?

[B]

So it's at Barton Creek Farmers Market on Saturdays, it's called Moose Farms. And we get the carnitas kit. It's carnitas meat, a little bit tiny little tortilla and some green salsa. And we. We eat this twice a week.

[A]

We also make an elk pozole that you can like. Like the other day we came back, we're traveling all week. Then you get home, home, and it's late at night, and it's just this. It's a pozole and you're just a bunch of elk meat and garbanzo and bunch. It's really good.

[B]

It would be approved by you.

[C]

Incredible.

[B]

I have to tell you, you guys, I think you should all try the chocolate bone broth protein. That's what I would start with. If you've not tried the brand, I love to froth it up. That's my tip of the tip. And I like to do it with raw milk or water, like I said. And then I'm a huge fan of your meat sticks. I just had two before I went on the podcast. I like the venison one. And you gave them a code.

[C]

Yes.

[B]

Okay. We can do paleovalley.com skinny or you can use code skinny at checkout for 20 off your first purchase. That's so nice. You're also offering the audience 20 off for life. I will be using that.

[C]

Yeah.

[B]

And an extra 15 off your first purchase at Wild Pastures. Yeah. Wildpastures.com skinny and tell us just a little bit about both the brands. So they have content.

[A]

What are your favorite go tos right now with your. With your brand?

[C]

Oh, my gosh. Well, the bone broth is my favorite chocolate. Okay, caramel. Here's a little fun.

[B]

I haven't tried that.

[C]

You've got to. If you take a scoop of the chocolate and then put a little of the caramel, it's like a caramel mocha. So you put that in your milk or you put that in your coffee. That's actually delicious. And again, no sugar. Our superfood bars are another one of my favorites. Right? No sugar also has that collagen and the glycine in there. And our meat sticks. I mean, the summer sausage meat sticks are just. They're just amazing. They're the meat sticks that, like, don't hurt your gut. They're just, like I said, tender. And so Paleo Valley is just that company that I had IBS for 10 years. No doctor knew how to treat. I was a total mess. You know, mental health issues. And then when my husband was like, let's figure this out, because we're gonna get married, and we. We deserve better for you. And food changed my life. So all of the things that I've used, the organ meats were a second product. I mean, it's been on the market for, like, 12 years because I really realized those nutrients were something that my body desperately needed. So that's all of The. The superfood bars, the bone broth, the meat sticks. You know, we have so many cool products coming out, too. Fish roe, all of these, like, whole food. Yeah, fish roe is amazing, but so many other fun ones. And then Wild Pastures was when our son was born. We realized, you know, the state of agriculture in America today, that we're losing topsoil. It's being depleted. Some people, nobody knows how long it will be before we run out, but some people say like 60 years until maybe our children can't even grow their own food. And so we became really passionate about how do we support the type of agriculture that rebuilds the soil. We knew so many farmers and ranchers because A, we're from Montana and B, we had all these meat sticks. So they wanted to do regenerative agriculture, but they didn't know how to find the market. So we're like, let's. We'll find the market for you. And so it's only American raised, regeneratively raised meats.

[B]

Can you send me some of your meats?

[C]

I would love to.

[B]

Please.

[C]

You are going to our summer or like, our breakfast sausage is to die for. In our steaks. All you have to do is put a little onion powder, garlic powder, some paprika. It's. They're incredible.

[B]

Is there any organs?

[C]

Yes. We have a primal blend now. Like you were talking. Check it out, Check it out. Okay. Yeah. I would love to send you some stuff.

[B]

And we're gonna do a giveaway of all my favorites that I've told you I love and maybe some of your favorites.

[C]

Okay.

[B]

All you guys have to do is follow @paleovalley on Instagram and then tell us your favorite part of this episode on my latest post at Lauren Boston Stick. And everyone can go to paleovalley. Com Skinny and wildpastures. Com Skinny to get the discount.