Max Lugavere (2:45)

I know. It was like being in a, in a cryotherapy chamber.

Gary Brecker (2:48)

Like, yeah, I didn't think about that. I should have turned that into a positive. And then like, I'm getting all this vasoconstriction and brown fat activation and dopamine, but, but I was actually pissed off. So maybe the dopamine didn't work.

Max Lugavere (3:00)

I know. Well, you're constricted, you're wearing a tux. It's like, oh.

Gary Brecker (3:04)

But I ran into a great clip that you did, and I think it was either during a congressional hearing or when you were on Capitol Hill not too long ago, and you made a comment and you said, if your grocery store has a health food section, what does that tell you about the rest of the grocery store? And you know, as obvious as that is, it just made me go, you know, it's, it is so true and it's so interesting how, you know, we're both connected to this Make America Healthy Again movement and we're both committing time and resources and our platforms to it. And it astounding to me how bad it's really gotten, you know, just how far away from the basics, you know, eating whole foods and nutritious soil and, and getting back to the basics, the war on saturated fat, the, you know, the promotion of, of, of seed oil, the allowance through grass that's generally regarded as safe guideline that the FDA has, that we can actually take microtoxins on on a regular basis. And so I want to kind of roam around that, that with you because I consider you an authority on that. And, and maybe we should start with one of the most controversial topics, which is seed oils. And I think that a basic explanation of what is a seed oil, why is it bad for you? And so pro inflammatory. We had an awesome discussion before the podcast started about you know, its impact on LDL cholesterol. And I thought that your viewpoint on that was really good because you, you talked about the house of cards collapsing on LDL cholesterol. So I wonder if you expand on that.

Max Lugavere (4:35)

Yeah, so seed oils are obviously very controversial today. Everybody's talking about them. I actually, I think was very prescient in my, you know, diving into this topic in my book Genius Foods which came out in 2018, which I, the manuscript I wrote around 2016. And there have been other people sort of broaching this issue. I mean, Weston A. Price, I think, was one of the earliest.

Gary Brecker (4:58)

Yeah. Paul Salandino has been big on it.

Max Lugavere (5:00)

Talk about it. Yeah. Dr. Kate Shanahan. You know, the evidence is kind of all over the place, and I think it's a little bit. We have to talk about seed oils not as a monolith, but with, with nuance. And, you know, when discussing these kinds of oils, there are the culinary oils like sesame seed oil, which have been used in various traditional cuisines for millennia, which I think can be perfectly healthy and add, you know, great qualities to certain recipes. And, and I think those are fine. But the oils that are in question, particularly today, are the what are sometimes referred to as RBD oils, which stands for refined, bleached and deodorized oils. These are the highly marketed cooking oils that have only really had a presence in the human food supply for the past couple of decades. And the issue with these, and even within the refined bleached and deodorized seed oil category, first of all, when you.

Gary Brecker (6:01)

Say refined, bleached and deodorized, I mean, you should come to full stop right there. Because there's no mechanism in nature for something to be refined, bleached or deodorized, Correct?

Max Lugavere (6:10)

Yes. So, I mean, we've now, I think many of us in the nutrition community are placing an emphasis on awareness around ultra processed foods. Right. We generally want to, you know, minimize our consumption of ultra processed foods, which now make up 60% of the calories of, of your average adult. But what about ultra processed food ingredients? And these refined bleach and deodorized seed oils are ultra processed? By definition, a food that is ultra processed is something that you couldn't possibly make in your own kitchen. If you tried, you could make sesame seed oil in your kitchen. Right. To make sesame seed oil, you press sesame seeds. You could conceivably make extra virgin olive oil in your own kitchen. I mean, humans have been making and consuming extra virgin olive oil for centuries.

Gary Brecker (6:54)

I'm a huge fan.

Max Lugavere (6:56)

Me as well.

Gary Brecker (6:56)

I actually start the morning with a shot of it.

Max Lugavere (6:58)

But you couldn't realistically create one of these RBD oils like soybean oil or corn oil in your kitchen. They often require industrial machinery, chemical solvents like hexane. So right off the bat, these oils are ultra processed. We, we, we know that the ultra processing designation comes from the NOVA paradigm out of Latin America. And so it's a little bit unclear. I think the technical defin. Not necessarily place, you know, corn oil and soybean oil under that. In that category, but they are. There's no question you couldn't make them in your own kitchen. I mean you would, you would need some serious chemistry to, to. To do so.

Gary Brecker (7:37)

Right. Plus most of us don't have hexane and sodium hydroxide just lying around.

Max Lugavere (7:40)

Exactly. There's actually a. There was a viral video on Instagram by a really wonderful content creator and I forget his name, but I'll send it over to you and you can perhaps include it in the show notes. It's actually a guy who seems to, who appears to have a chemistry background attempts to make an refined bleach and deodorized seed oil in his. In his home kitchen. And it's pretty terrifying really actually. Yeah, yeah. The. All the myriad production steps, but it's, it's, you know, nobody's doing that at home for the most part.

Gary Brecker (8:10)

I'm going to try to dig that one up.

Max Lugavere (8:12)

Yeah, yeah.

Gary Brecker (8:13)

Cali just did a. Cali means, is it? Another good friend of mine and someone I deeply, deeply respect just did a post on the sequence in the manufacturing of seed oils I thought was really good.

Max Lugavere (8:24)

Yeah, they're often exposed to high heat, so. But you know, it should be said that processing doesn't necessarily make a food unhealthy.

Gary Brecker (8:33)

Right.

Max Lugavere (8:34)

Even. Even within the bucket of ultra processed foods. Ultra processed foods are not a monolith. Some are better for you than others. So what is it specifically about refined bleach and deodorized seed oils that make them that should ought to inspire caution when over consuming them? Well, for one, they are novel fats. So again, these didn't exist in the human food supply prior to 50 to 70 years ago. So right off the bat, I think we should embrace by default what's called the precautionary principle. So the less time a food or an ingredient or a product, humans have been exposed to it. The more skepticism, the more caution, the higher the burden of proof should be on that food to prove itself as safe. You know, as opposed to the burden of proof being on the consumer or the researcher to prove it guilty. Right. It should be guilty until proven innocent. And that's what's referred to as the precautionary principle. It's something that actually in the EU that seems to be the norm for food additives and the like. Here the burden of proof is usually on the consumer to prove something, to prove that Something is unhealthy, and usually that occurs years, if not decades after many, many people have been exposed to it. And we've seen that with Red Dye 3, which was just banned.

Gary Brecker (9:51)

Yeah, that was a good move after decades. Just to start, we need to go through the other 40 and some of the other ones.

Max Lugavere (9:56)

There you go. So I think the precautionary principle is super smart. It's something that we don't generally abide by here in the United States. And I think that's unfortunate. So these ultra processed, you know, oils are. They're novel Right. Now, again, that doesn't necessarily make them bad. Right. So we have to peel back the layers of the onion even further. Right. The problem with. I think one of the major problems with these oils is that they're predominantly comprised of polyunsaturated fatty acids, which are the most chemically unstable. So among the fatty acids that predominate our diets, you've got mono, you've got unsaturated fatty acids, and you've got saturated fatty acids. Right. Those are the two major categories. Saturated fats are the most chemically stable. They tend to be solid at room temperature. And under the bucket of unsaturated fats, you've got your polyunsaturated fatty acids and your monounsaturated fatty acids. Polyunsaturated fatty acids are very prone to a chemical process known as oxidation, where essentially the oils go bad, they go rancid. And that process is catalyzed by exposure to light, heat, and oxygen. And so these refined bleach and deodorize seed oils are. They tend to be predominantly polyunsaturated in nature. And that's not the case for all of them because there are seed oils like high oleic sunflower oil, which I actually think is fine because it's mostly monounsaturated fat, which has a degree of chemical protection. It's less prone to this oxidative process. But polyunsaturated fats are essentially naked because they're the most prone to oxidation. And they're extracted from the food matrix, which often coincides with antioxidants that protect those fats. In fact, in nature, where you see higher levels of polyunsaturated fats, you also see higher levels of certain antioxidants like vitamin E, whose role in nature is mainly to guard these polyunsaturated fatty acids against oxidation. So in foods where you have higher levels of polyunsaturated fats, you see higher levels of vitamin E, which is why? Nuts are one of the primary sources of both polyunsaturated fats in the diet as well as vitamin E. Okay, I didn't know that. Polyunsaturated fats are not inherently unhealthy and vitamin E is super important from a brain health standpoint. The problem is when we extract these fats from the whole food matrix and we expose them to these, you know, caustic chemical solvents like hexane or others, and then we expose them to heat, which often occurs during the deodorization process. And then we further use them to cook them to cook, to cook with, which ironically is what they're marketed as being ideal for.

Gary Brecker (12:38)

Right.

Max Lugavere (12:39)

Then you're further catalyzing this oxidative process to these polyunsaturated fats, which are very vulnerable. And you know, oxidation occurs when we ingest these fats in us.

Gary Brecker (12:49)

Right.

Max Lugavere (12:50)

But it can also occur in the external environment when they're used in the fryer setting, when they're used to create ultra processed foods. And so that's potentially really harmful. Right. The other problem is that there are byproducts of oxidation. So it's not just that the fatty acids themselves become oxidized, but all of these other nasty compounds are generated when a high polyunsaturated fatty acid dominant seed oil is exposed to high heat and reheated. In particular, you know, you're not just damaging the fatty acids, but you're generating all of these noxious compounds like acrolein and 4 hydroxy nonenol, which have been shown to be cancer causing and be associated with conditions like Alzheimer's disease for hydroxy noninol in particular. Particular. So you're in.

Gary Brecker (13:46)

And this doesn't exist in the seed oil initially. This exists when the seed oil becomes oxidized. And I think the, the, the oxidation process, which is also a pro inflammatory process in the human body. When, when you have oxidative free radicals in the human body, you create inflammation. And you see again, it's not causal, but it's correlated. You see significant increase, dramatic increase in the consumption of things like refined sugar, but also the consumption of seed oils. I mean you, you really can't get away from them. I mean even, even if you go to, you know, my favorite thing is that most of them had a, have a heart healthy label on it. Crazy American Heart Association. So there's beautiful picture of a heart with a smiley face and, and there, and, and, and the bright eyes that's on the, on the bottle of seed oils. But the amount of their consumption, too, is, well, people go, well, I don't grab Wesson oil off the, off the shelf, but, you know, you start spinning around your, you know, your salad dressings and, and most, you know, a lot of your seasonings and, and even some extra virgin olive oils. You know, and until Paul Saladino brought this to my attention was a few years ago, I actually thought extra virgin olive oil was extra virgin olive oil. And then when you spin the label around, it's like extra virgin olive oil, palm oil, cottonseed oil.

Max Lugavere (15:07)

Yeah.

Gary Brecker (15:08)

They're called canola oil. And it's right in the bottle that. And all it says on the label is extra virgin olive oil. And it's. And, you know, part of, I think the issue and what, you know, hopefully we're. We're going to help solve with this Maha movement is that, you know, the average consumer doesn't stand a chance. I mean, I can consider us to be pretty woke and educated in this arena. And, you know, just getting to the grocery store and just getting through that is a. It's a task.

Max Lugavere (15:37)

It's like a mind. Yeah.

Gary Brecker (15:38)

And so you think about the middle American mother and fathers trying to do the right thing by the family, trying to raise their kids and trying to eat healthy. And, you know, as I'm cruising down the aisle, I see things like fortified, enriched heart, healthy. Okay. Those are the things that I'm going to grab and throw in my, you know, in my basket.

Max Lugavere (15:54)

Yeah, right. It's a bit. It's a. It's a huge problem. And yeah, you know, I'm. I'm optimistic that we can raise more awareness around this topic and call for better science because again, the science is a little bit all over the place. And this is a controversial topic. Not everybody. I mean, it's actually very. This is a very unorthodox perspective that we should be avoiding seed oils. I mean, I'll say with all, you know, transparency that, like, if you were to ask your average dietitian, for example, what they think about seed oils, they'll say that they're not only. They're not only benign, they're. And not harmful, but they're actually good for you. And so I think, you know, this is something that we're going to need a lot more research to say with certainty. But based on this line of thinking that I've, you know, at least begun to lay out, I think that we should all have a little bit more skepticism around them. And, you know, like linoleic acid, which is the form of Polyunsaturated fat that dominates these seed oils is also found in extremely healthy foods, like, again, nuts and seeds and things like that. And you find linoleic acid in animal sourced foods, egg yolks and things like that. And so a lot of the observational data on this, like when they'll correlate blood levels of linoleic acid, for example, to certain health outcomes, you know, it actually seems positive from that perspective. But there are a lot of confounding aspects to that observation. For one, nuts and seeds and other foods, as I've mentioned, that are high in this fat are healthful. And then also there is what's called healthy user bias, where these oils are adorned with the Heart healthy logo on them. So a health conscious person might be more inclined to consume canola oil and corn oil and soybean oil. Now, is their health good because of these oils or perhaps in spite of these oils? Because, I mean, that's a health conscious consumer, right? Maybe they're more inclined to take a multivitamin, or maybe they're less likely to smoke or drink alcohol excessively.

Gary Brecker (17:46)

So when it comes to snacking, Masa is flipping the script on what real food should look like. Masa chips are crafted with grass fed beef tallow, one of the healthiest fats on the planet. These chips are packed with essential vitamins like vitamin A, D, e and vitamin K2, all of which play a role in keeping your skin vibrant, your immune system strong, and your bones solid. But here's the real magic about Masa. Masa's corn goes through an ancient process called nixtamalization, which makes it way easier to digest and it amps up its nutrient profile. Plus, these chips are low in PUFAs, so you won't find any of the inflammatory seed oils that you find in most snacks. And instead, Masa uses pure Redmond sea salt, giving you a natural hit of minerals that keep your cells hydrated and your energy steady. So don't just snack reach for Masa. It's real food, real health, without any of the junk. Grab a bag and I promise you'll feel the difference. Now let's get back to the ultimate human podcast. Well, you know, I think you see such a parabolic rise in nearly all forms of chronic disease. Autism, add, adhd, ocd, manic depression, bipolar, schizophrenia, and then also the more physical characteristics, obesity, multiple chronic disease in a single biome, all of which the United States is leading the world in as we drop to 66 and like 66th in life expectancy, you know, we are leading in these areas that we don't, don't want to lead. Especially after spending four and a half trillion dollars a year on health care. You think if we spend four and a half trillion dollars, man, we should, we should all be flying around with Cape. Yeah, for four and a half trillion dollars we should be the healthiest, you know, nation in the world. But, and, and you know, I'm always cautious to say the pandemic of obesity or chronic disease is directly related to seed oil consumption. I think it is multifactorial. This is certainly a factor. You know, I don't think that the jury is out on, you know, oils becoming rancid at high temperatures and therefore, you know, at least known to be prudent. If you were to wipe seed oils out and add things back in, let's say room temperature oils like extra virgin olive oil or cooking in high smoke point oils like you know, coconut oil or grass fed butter, ghee, butter tallow, some of these oils that actually can withstand those temperatures. Quite frankly, I think things taste better personally when, when you cook in those oils and they're the only things you really need to have around your kitchen. But this product process of oxidation in seed oils, what are some of the outcomes of having these oxidized oils in high volumes in the bloodstream?

Max Lugavere (20:35)

Well, one effect which they've. So people can look up. There are two. There, there's a lot of, there are many different researchers, you know, working on this, but there have been some really interesting papers, clinical trials by a researcher with the last name of Ramsden and then Taha and there was one paper in particular that I often cite. It's actually a review, so it's pretty easy to read. By Taha Single author paper published in 2020 looking at linoleic acid and its impact on the brain, which is obviously a topic that I'm incredibly passionate about because my mom had dementia from a young age and I'll never know what caused her dementia. I don't know if it had anything to do with her exposure to her lifelong exposure to these kinds of fats. But yeah, it doesn't seem that consuming excessive amounts of linoleic acid, which again predominates these oils in question. Linoleic acid has easy access to the brain and it's a fat that's incredibly prone to oxidation because of its polyunsaturated nature. And the human diet is now saturated with this type of fat. I was reading a study that came out in 2023 and it painted the picture very plainly. That in 1910, more than 90% of the fats in the human diet were of animal origin. 90%.

Gary Brecker (22:04)

Wow.

Max Lugavere (22:05)

Yeah. And now that figure is, like, it's less than 15%. I mean, it's way lower. And the bulk of those fats have been replaced by these grain and seed oils. Like, most of the majority of fats in the human diet today come from soybean oil.

Gary Brecker (22:21)

Right.

Max Lugavere (22:22)

And corn oil.

Gary Brecker (22:23)

Yeah. And canola. Yeah, yeah, yeah.

Max Lugavere (22:25)

It's like, it's. It's shocking. So the fact that these, you know, the idea that these fats are benign and not having some kind of physiologic effect, I mean, it's just that. That doesn't even pass, like, logical muster, you know, like, of course they're doing something. We just have to figure out what that something is. One thing that they do do, and this was actually shown in a paper by Ramsden, I forget which year, but people can look this up, is that they increase in the blood, something called ox lambs, oxidized linoleic acid metabolites. And these have been associated with Alzheimer's disease. I mean, these. These compounds.

Gary Brecker (22:58)

Atherosclerosis. Yeah, yeah. Narrowing of the arteries. You find a lot of these oxidative species, you know, at the site of inflammation and also, you know, at the site, you know, where. Where cholesterol coalesce into, you know, these plaques. And I think often we blame cholesterol for crimes it's not committing. I often refer to cholesterol as a fireman. If your house catches fire, the fireman shows up to put the fire out. But he didn't just show up randomly. If this Airbnb never caught fire, fireman would never show up in the driveway. But if it did, they would show up to extinguish the fire. Cholesterol is usually called to the site of inflammation. And I think it's something that goes lost on a lot of folks. They just think because of the presence of LDL cholesterol, especially. Especially if LDL cholesterol is in higher amounts, then I have a higher risk for narrowing of the arteries or arteriosclerosis. But that's. That's like making the argument that if there were more firemen, we would have more fires. But, you know, that line of thinking is not. Not true. And I think it is about to be majorly disproven. But one of the things that I like that you were saying before the podcast started was we have to understand that, you know, these. These polyunsaturated fatty acids are built on the backs of this entire house of cards built around LDL cholesterol. And if, if, if one of those cards, like polyunsaturated fatty acids, falls apart, the house of cards starts to come down because you're like, well, if, if the fact that these, because the, the, the, the discussion is, well, they lower LDL cholesterol. And is an LDL cholesterol terrible? Is an LDL cholesterol bad for you? Isn't LDL cholesterol the genesis of all heart disease? I mean, shouldn't you, if you have high LDL cholesterol, lower it as low as you possibly can? And if seed oil's lower LDL cholesterol, then the argument's over. They're, they're not bad for you.

Max Lugavere (25:03)

Yeah, I mean, I've said that LDL cholesterol isn't, isn't just a biomarker, it's an industry. And, and it's not just one industry.

Gary Brecker (25:13)

Yeah, I love your one liners, man. It's like, I like the health food line. I'm gonna borrow that. You can see it start creeping up in podcasts.

Max Lugavere (25:19)

Yeah, yeah, feel free. Use it, use it. Credit me, but. Or don't. I don't know.

Gary Brecker (25:27)

So it's an industry. This LDL cholesterol is an industry.

Max Lugavere (25:30)

Yeah. And so like this notion that seed oils are good for you, you know, refined bleach and deodorized seed oils are good for you. It's true that seed oils reduce LDL cholesterol relative to certain saturated fatty acids. And so you have to accept that as being a benefit, because if that's not a benefit, then suddenly animal sourced foods are not the dietary villain that they're often made out to be. And suddenly statins, their LDL lowering you know, effect might not necessarily be, you know, of benefit. Statins have pleiotropic effects. They're also anti inflammatory, but.

Gary Brecker (26:08)

Exactly. Yeah, yeah, Very interesting podcast with Dr. Gundry on that, talking about the, the research on the minimal impact that, you know, that statins had on life extension, which was very, very minimal, and the impact that it had on cardiovascular disease coming from the anti inflammatory effect, not actually from the LDL lowering effect.

Max Lugavere (26:33)

Yeah. So I mean, the house of cards that you referenced is something that I think it's really important. That seed oils are heart healthy is a card in that house of cards. And for us to challenge that assumption, well then that might lead to a reassessment of all of these other assumptions that we make about what causes heart disease. Maybe saturated fat isn't the dietary villain that it's often for decades made out to have been. So. Yeah, that's why I think it's been a real challenge to actually address this stuff because there's so much commerce tied to it. And I'm not saying that LDL cholesterol is unimportant, that APOB is unimportant, but heart diseases, multifactorial.

Gary Brecker (27:25)

Right. And yeah, I don't think it's directly causal for LDL cholesterol or directly causal for seed oils either. But I think the more of these things, you know, it's interesting as I sort of travel the world and talk to experts like yourself and other experts and PhDs and MDs and researchers and are leading minds in the field. Yeah. So we're, we seem to be coming full circle, you know, and just getting back to the basics. You know, a lot about what you talked about, how a lot of these polyunsaturated fatty acids weren't even in the diet in the, in the 1900s. And you also saw very significantly lower rates of cardiovascular disease. Cardiovascular disease is a relatively new phenomenon, especially in younger ages. Not, you know, when in older ages it was certainly a phenomenon, but in young, it's becoming younger and younger. And so is metabolic syndrome. You know, I read a really interesting article and had a discussion with Dr. Gundry about this about, you know, the metabolic syndrome which we were discussing before the podcast. You know, abdominal adiposity, hyperinsulinemia, hypertriglyceridemia, elevated or suppressed HDL cholesterol and high blood pressure. We, we really tend to think of these things as, these are older age problems. Right. Like, like we think Alzheimer's, dementia, cognitive decline. I, I'll start worrying about that in my late 60s, my early 70s. But all of genesis, that's decades earlier than they manifest themselves. And obviously diet plays a huge role in that. Now, I know you're a meat eater like I am, and I've often heard you dispel a lot of the vegan, vegetarian and not saying attacking vegans and vegetarians, but just dispelling the myth that you can't be healthy unless you're eating an entirely plant based diet.

Max Lugavere (29:18)

Yeah, definitely worth pushing back against because there's so much money that goes into the promotion of plant based diets. Right, right. But yeah, no, I'm a, I'm an unapologetic omnivore. I think that people are best suited eating both plants and animals. And you know, there's like the ethical question that always Arises and I think that's a good, you know, these are important questions. Animal treatment in this country, particularly in the CAFO system is like really aberrant and it's not great for the environment either. But from a nutritional value, I think it's, you know, should not be controversial that animal sourced foods are, can play a really important role in, in the optimized diet. They're, they comprise some of the most nutrient dense foods on the planet. Red meat in particular, I think it's a, it's a repository for not just really high quality protein, the highest quality protein, but creatine, carnosine, vitamin E. You get a tiny amount of omega 3s in grass fed, grass finished red meat, taurine even. There's, there are carna nutrients, nutrients that are found exclusively in animal source foods that I think we, we shouldn't be neglecting. And so yeah, I take a really unapologetic, unapologetic stance. And you know, the, the epidemiology surrounding red meat is really terrible. It's, you know, most of the time I find, can't be trusted, you know, barely scientific uses called food frequency questionnaires where, you know, within the category of red meat you'll see hamburgers, right. You know, at the population level, people who are eating more hamburgers are eating more fast food. And it's like, is it the bun, is it the high fructose corn syrup ketchup on the burger? Is it the french fries? That.

Gary Brecker (30:59)

Right, that came with it.

Max Lugavere (31:01)

Exactly, came with it 100%. So you know, observational research tends to paint red meat as a, as a dietary boogeyman. You know, those observations, those associations are easy to find. Red meat associated with increased risk of colorectal cancer, you know, all this stuff. But the question, the, the issue is really diet quality. Randomized control trials do not bear out those observations. And those observations also, those increase in risks that you tend to see tend to be very small. They're increased. The risks are relative risk. Yeah, relative risk. Yeah.

Gary Brecker (31:35)

Hey guys, let's talk about meat for a minute. Did you know that 96% of the beef sold in stores is not grass fed? That's right. Most beef comes from cows fed a grain based diet in feedlots, which isn't even healthy for you or the cow. And even if a label says grass fed, that doesn't always mean what you think it means. A cow spent at least 50% of its life on grass. So now if you're ready to eat a real nutrient dense meat that was raised on a Pasture. Then let me introduce you to Parker Pastures. I love this place. The story of Parker Pastures is as inspiring as it is heartwarming. Chloe Parker, just 19 years old, took over the family business when her mom was diagnosed with cancer. Instead of backing away, Chloe stepped up to lead and turned an overwhelming challenge into a calling. Chloe says it best. In honor of my mom and for the health of all, I guarantee Parker Pastures meat will always be flavorful, nutrient dense and healing for both you and the land. You can order grass fed and grass finished beef, lamb, bison, as well as pasture raised pork and chicken to be delivered straight to your door. Next week. She delivers to all 50 states. So why settle for mystery meat from the store when you can eat meat that nourishes your body and restores the earth? Visit parkerpastures.com today and you'll get 25 bucks off your order. That's parkerpastures.com and get $25 off your first order. Now let's get back to the ultimate human podcast. Interestingly, I didn't mean to cut you off, but we talked about this yesterday on a podcast at a pediatrician on and we were talking about statistical data. I have a background in probability and statistics in mortality modeling. And by asking a different question, you can get a completely different answer from the same data. And one of the things that we were discussing was if you have 100 people in a population, for example, and one person is helped by, let's say a pharmaceutical intervention and you tweak that pharmaceutical intervention and now 1.5 people out of 100 are helped, well, that's a 50% increase in the efficacy. And so now, you know, consumer sees, wow, there's a 50% improvement in what you would think, well, it went from one to 50 out of 100, but it didn't, it went from one and, to one and a half out of 100. The statistics claims a 50% improvement, which I guess hyper technically is true. But you know, when you're, when you're looking at the data, it's, it's, it's misleading. And that's a lot of what happens with epidemiological studies.

Max Lugavere (34:08)

Yeah, 100%. It's like if you are, if they take a group of, I mean, we'll just say like 100 people and you know, they see four, four of those people getting a negative health outcome related to a certain variable like red meat consumption. You know, four of those people out of 100 and then you know, another cohort that, you know, maybe is meat avoidant, you'll see three people, you know, have the same health outcome. The headline will be 25%. 25% reduction, risk reduction. Right. But it's just going from 4 to 3. And it's like red meat, you know, maybe was assessed via these food frequency questionnaires, which are notoriously inaccurate. Yeah. And there's all of these other variables. There's, you know, healthy user bias, there's multi colinearity. There's like all, all of these other.

Gary Brecker (34:57)

Multi What?

Max Lugavere (34:57)

Colinearity, which I was. I got to.

Gary Brecker (34:59)

Multi colinearity.

Max Lugavere (35:01)

Yeah.

Gary Brecker (35:01)

I've been in the industry a long time. I never heard of that.

Max Lugavere (35:03)

I got into a debate on multicollinear. Yeah. I got into a debate with, with one of these, like, vegan science communicators. Their whole shtick is, like, promoting, you know, their, their activism around that diet, that lifestyle and. Yeah, and, you know, there was a. They can be so pedantic, you know, and we got into this debate about semantics and healthy user bias versus multicollinearity. They're related concepts, but. Yeah, so that's why those, those kinds of studies, I think, are really not trustworthy.

Gary Brecker (35:35)

They're.

Max Lugavere (35:35)

They're useful for generating hypotheses.

Gary Brecker (35:37)

Right.

Max Lugavere (35:38)

But. But the randomized controlled trials don't really tend to show any negative health effect from the consumption of red meat. In fact, one meta analysis of randomized controlled trials was just published that found that of all the cardiovascular biomarkers that were assessed across myriad randomized control trials using red meat as an intervention, the only potentially negative effect to come from red meat consumption up to about 6 ounces of, or on average, 6 ounces of red meat consumed per day was a tiny, tiny, tiny bump in LDL cholesterol. And it's like, is that bad? No, probably not. No, it's not.

Gary Brecker (36:18)

I did a whole podcast on this with Dr. Aseem Malhotra, a cardiologist out of the UK. He's up for a cabinet position in the new administration. It's not the American Heart association, but it's another cardiovascular society running the Health and Human Services. And he said, the very first thing that I'm going to do is I'm going to decorate LDLs direct risk for cardiovascular disease. And we saw this in our mortality tables where we used large data, because when we were determining mortality, we used voluminous pools of data because we were putting people into a cohort of a thousand lives. And we didn't use randomized clinical trials. We used actual data, day, date, time, location, and cause of death. And Triangulated that back into the record. And if elevated LDL cholesterol was correlated to decreased mortality, we would have had it as a risk factor, what we call morbidity factor or comorbidity factor. But it wasn't. In fact, it was oppositely correlated in older ages that the higher the LDL cholesterol, the more it was correlated to longevity. We didn't, at the time that I was there, process death claims on centenarians, which we would see from time to time. Sometimes in life insurance, the policy does what they call endows. So if you actually make it to age 100, the death claim pays. So kind of, kind of fun to like screw your children and make it to 101 years old. Hey, dad just got his life insurance 101. I'm going on a bender. I just got 10 million tax free. But what was interesting about these death claims is many of them died in, you know, hospital or secure living facilities or, you know, other kind of areas where we had blood work. And universally across the board, they had what we would consider to be, you know, elevated levels of LDL cholesterol. And yet they used to, the centenarians.

Max Lugavere (38:24)

And great longevity. Wow. Yeah.

Gary Brecker (38:25)

And great longevity. So he and I went deep down the rabbit hole with this. If you want to check that podcast out, it's Dr. Aseem Malhotra. But I saw a tweet of yours that I, I want to dig into because I happen to agree with it. Agree with most of your tweets. Aside from being funny, you've got some great one liners. But you tweeted about the five best sports supplements. Creatine, beta alanine, nitrates, caffeine, and protein. And I wonder if we might discuss that. I mean, obviously I think protein is pretty, pretty well vetted and discussed. I don't think anybody considers protein to not be excellent for sports nutrition. But what about beta alanine, creatine, nitrates, caffeine? Why did those make your top five list?

Max Lugavere (39:12)

Yeah, well, actually, that was a review that just came out and it sought to elucidate the five top sports supplements. So the five top sports supplements, according to this new review, was creatine, which was sort of the king.

Gary Brecker (39:27)

I would, by the way, agree with that. Yeah, I think it is the most, most underserved nutrient in 40 plus year old females, you know, especially perimenopausal, pre menopausal, postmenopausal women, you know.

Max Lugavere (39:42)

Yeah, it's the bomb. I mean, it has a really long historical track record for safety and efficacy. And they're now starting to. Research is starting to mount showing that it has a cognitive benefit. Supplemental creatine. It can improve cognition when people are under slept, which is a great thing.

Gary Brecker (40:03)

Pretty much everybody.

Max Lugavere (40:05)

Yeah, yeah, right. It might have a cardiovascular health benefit. So I think creatine is amazing. I take about 5 grams a day and it seems to be, I mean, save for people with, you know, kidney disease, you know, and other medical conditions, it seems to be very safe.

Gary Brecker (40:21)

And what form of creatine?

Max Lugavere (40:22)

Monohydrate. By far.

Gary Brecker (40:23)

The monohydrate or the hcl.

Max Lugavere (40:25)

Yeah, most of the research is on creatine monohydrate.

Gary Brecker (40:27)

Okay.

Max Lugavere (40:28)

Yeah. So creatine HCl might be as efficacious and safe, but I don't think we know. And monohydrate is super cheap and it's very easy to find. And. Yeah, yeah. Most of the research, you know.

Gary Brecker (40:40)

Yeah. And so centers on that. And how does beta alanine play in into that?

Max Lugavere (40:44)

That's a good question. I mean, beta alanine is not something that, that I'm all that familiar with actually, which is part of the reason why I was like reading that, that research review because it's not something that I currently use, but it did seem to make the list. And there is this interesting thing. It does give you tingles when you take it. Yeah.

Gary Brecker (41:02)

Niacin flush or something.

Max Lugavere (41:04)

Yeah, something like that. It does feel very similar to that.

Gary Brecker (41:07)

But.

Max Lugavere (41:07)

Yeah, but that, but the fact that it made the top five, I mean.

Gary Brecker (41:09)

That and the nitrates. Because, you know, we classically would look for nitrate free meats and consider nitrates to be things that are embedded in highly processed meats.

Max Lugavere (41:19)

Yeah.

Gary Brecker (41:20)

And is, are these the same nitrates?

Max Lugavere (41:23)

Same.

Gary Brecker (41:23)

And wow.

Max Lugavere (41:24)

Yeah.

Gary Brecker (41:25)

So maybe we're coming full circle on the.

Max Lugavere (41:27)

Well, nitrates basically support your body's nitric oxide pathway, which, which normal. Normalizes blood pressure, can reduce blood pressure and also increase blood flow. So I mean, everybody's familiar with the certain pharmaceutical that works to increase blood flow in a region of the body.

Gary Brecker (41:44)

Right.

Max Lugavere (41:44)

That's, you know, facilitative of sex.

Gary Brecker (41:47)

Right.

Max Lugavere (41:48)

But interestingly, there have been some reports and actually some research on people taking that same drug, Viagra, if you haven't guessed, in the pre workout setting. And it seems to actually improve muscle protein synthesis on par with 1-200mg of testosterone in this small study. So nitrates might have a really powerful effect. I mean, not least of which you're gonna probably see a better pump from it. But it might have Enduring, you know, an enduring impact on muscle protein synthesis.

Gary Brecker (42:20)

Yeah. And just so we don't leave the vegans and vegetarians totally out of the conversation, like what are some important things for vegans and vegetarians to pay attention to? You know, I often just to highlight the fact that, you know, there's a widespread assumption that if it's not meat, it's healthy. But you know, if you look at beyond burgers and non burgers and you read the list of ingredients in there, the number that I can't even pronounce and don't even recognize, you know, the polysorbate 80 and there's just all kinds of binders, fillers, gelatins, thickening agents, you know, things that are put in there for, for consistency that you do not find anywhere naturally in nature. But for, for vegans and vegetarians, what are they particularly depleted in and what do they need to replace that a meat, you know, diet is giving.

Max Lugavere (43:14)

Yeah, that's a good, that's a good question. I mean, you know, vitamin B12 we all know is, is most easily obtained from eating animal source foods. But if I were going to go vegan, which I won't be anytime soon, but, but I would say, you know, a nice omega 3 supplement like an, like an algal based omega 3 for DHA fat. Very useful. I don't think we can rely on plant based forms of omega 3s to, to adequately support our needs from an omega 3 standpoint. So you know, I would definitely be supplementing with preformed omega 3 fatty acids. Algae is a great option there. I would also supplement with creatine. You know, at this point the evidence is pretty strong. Strongly in favor of creatine. Yeah, so I would definitely take that. Creatine's found exclusively in animal source foods. Yeah, I agree. And it's, it's synthesized so it's, it's vegan. You know, you could, you could take that. Those would be my two, you know, supplemental, I guess, like the, the high leverage, you know, nutrients that I would look into. There are, there are a lot of other nutrients though that I think are valuable that vegans likely under consume. I would put choline in there, which is really important for brain health. Yeah, you can find choline in animal sort in plant based foods. I mean choline does exist, I believe in soybeans and cruciferous vegetables, but in much lower concentration than animal source foods.

Gary Brecker (44:41)

So you can supplement it from a vegan source or from a vegetarian source.

Max Lugavere (44:44)

So yeah, there's like.

Gary Brecker (44:46)

Well you definitely get a choline supplement.

Max Lugavere (44:48)

Yeah, yeah, like, yeah, you're right. Yeah, like city choline and stuff.

Gary Brecker (44:51)

Because I think what, you know, you, you and I are both involved in really, as we discussed the beginning, putting our platforms behind this Make America Healthy Again movement, which I'm super excited about, and hoping that it can coalesce into, you know, more of a well organized movement. A lot of us are trying to do that. In a perfect world, what do you see as, you know, what are the biggest threats right now to society because of our, you know, the corruption in our nutritional research and the corruption in our, you know, food supply. Chemicals in our food supply. Like, there's so much, you know, like banning Red Dye 3 was amazing. And then everybody, of course, everybody crawled out of the woodwork and said, what about a red dye number 40? And what about, you know, yellow 90? And, and I agree with that. Yeah. But in, in a perfect world, where do we start? And, and what are some real actionable things that the government could do public policy wise or, you know, to restrict certain corruptive practices to make the biggest impact in the shortest amount of.

Max Lugavere (46:03)

Yeah, I mean, I'll preface by saying I'm not formally involved in any way in the, you know, the administration or.

Gary Brecker (46:11)

Right. I'm not formally involved in the same.

Max Lugavere (46:13)

Yeah, we're kind of like tangentially, you know, at this point supporting, you know, it's a fantastic initiative. I remain totally optimistic. I know, I know you are as well. But what can they do? You know, I think for one, RFK Juniors, you know, the, the motivation is there to uncouple some of the, the many conflicts of interest with our regulatory agencies, whether that's the FDA. You know, almost 50% of the FDA's budget comes from what are called user fees, which are predominantly from the pharmaceutical industry.

Gary Brecker (46:48)

So getting the Food and Drug Administration's budget comes from user fees. What is a user fee?

Max Lugavere (46:54)

So user fees are basically the application fees that these, you know, and other forms of fees that the pharmaceutical agencies pay into the FDA to, you know, I believe, look at data with regards to drug trials and things like that. So sort of like administrative fees that the pharmaceutical companies pay.

Gary Brecker (47:15)

Okay.

Max Lugavere (47:16)

Into the fda. A proportion of that comes from the food industry, but most of it comes from the pharmaceutical industry. Yeah.

Gary Brecker (47:23)

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Max Lugavere (48:50)

Yeah, well, I think that getting pharmaceutical ads off of tv, that's easier said than done, to be fair. You know, a lot of these networks, I mean, if you watch the nightly news in America, I mean, most of the ads are for pharmaceutical drugs. Right. You know. Right. So, you know, I don't know the. I don't. I don't know the proportion to which the. Those. The revenue of those companies, those conglomerates.

Gary Brecker (49:16)

Come from their advertising as high as 74%, I've read.

Max Lugavere (49:20)

Yeah. And, you know, and. But the. The crazy thing is that those ads are not even necessarily there to influence consumer spending, which is what we would. Which is what even I assumed, you know, prior to Callie coming on to my show and pointing out that, no, they're actually spending their money to influence the platforms.

Gary Brecker (49:38)

Right.

Max Lugavere (49:38)

You know, if you look at every.

Gary Brecker (49:39)

Narrative and control the narrative.

Max Lugavere (49:41)

Exactly as you've said. Yeah. So I think. I think, you know, uncoupling, that would be amazing. I think getting the conflicts of interest out of the usda, which, you know, I don't know how that's gonna unfold. I mean, it was just announced that, you know, Trump nominated a former c. I believe she was the CEO of one of the largest cedawell lobbying groups to be the chief of staff for the usda. So I don't know how it's all gonna shake out. The point at which we record this RFK has not been confirmed either. So I feel like, like there are a lot of moving parts and once he, you know, if he gets officially confirmed, you know, we might see major sweeping changes. But you know, I personally would really love to see this is something that I would, I would love to see. I think it should be banned that ultra processed foods are allowed to make health claims. I think it's really screwed up that you can, you know, that the least healthy foods in the supermarket make the loudest claims, whereas the healthiest foods in the supermarket don't make any claims. You know, most of the healthy, the, the healthiest foods in the supermarket, the grass fed, grass finished red meat, eggs, you know, extra virgin olive oil. Like very, very seldom will you see any. Even in avocados. Like you don't see health claims on those foods. Berries, you don't see health claims. Where do you find the health claims on all the ultra processed garbage foods, the seed oils, the commercial cereals marketed towards children? Of course.

Gary Brecker (51:09)

Yeah. Wow. I actually never thought about that. That's a really good angle. I mean, such a large percentage of our public policy nutritional research is funded by pharma. And I think this has got to be partially responsible for an upside down food pyramid. Lucky charms more nutritious than grass fed steak. And if there's any mechanism to flip that pyramid or to be a little more truthful, I'm of the same mindset that you are. We shouldn't restrict free choice. Right. Like people buy cigarettes, obviously. I don't think anybody buys a carton of cigarettes and doesn't know what the risks are. But they're an adult and they know what the risks are. They can grab that off the shelf. I think what you're pointing out is intentionally misleading. You know, heart healthy, fortified, enriched and you know, high fiber. And then on the back it says high fiber diets are related to a, you know, improvement in cardiovascular, you know, reduction of cardiovascular disease and improvement in a reduction in colon cancer and things like that. And you know, leading you to believe that that box of cereal reduces.

Max Lugavere (52:18)

Yeah.

Gary Brecker (52:18)

Colon cancer.

Max Lugavere (52:19)

I'm happy with products marketing how they've been produced. Like I think if it wants to say organic, great. You know, but it's the health claims and I'm happy to say, you know, across the board, no health claims on even foods that I would consider healthy. You know, I think it should just be a level, level playing field to inspire consumers to learn for themselves to seek out their own sort of education around this topic. But it's like, once we start allowing foods to make health claims, that's actually. It sounds like on the surface that would be a good thing, you know, like a ranking system for foods and things like that. But there's just too much money involved, and it's like, who's to say what's healthy and what's not?

Gary Brecker (52:57)

Right?

Max Lugavere (52:57)

You know, So I think just across the board, banning health claims, I think that would be great.

Gary Brecker (53:02)

And then leaving it up to consumer choice. Yeah, yeah, I would agree with that, too. I mean, I have high hopes for this movement to just create less leverage and more transparency. Because I think one of the major things that's gone wrong is we've privatized profits and we've socialized the expenses expense, and when I say socialize the expense, Medicaid, Medicare is picking up the cost of this burgeoning, you know, explosive era of chronic disease and type 2 diabetes and morbid obesity. I know you've been outspoken about classifying obesity as a disease and certainly about it being genetic. So talk a little bit about that. I mean, you think that. That obesity should be considered a disease?

Max Lugavere (53:52)

Yeah, I think it's a. You know, I mean, it's highly responsive to our diets and our lifestyle. So it's not something that we can. That we. That we're. That we're unable to address with our own agency in the world. But I push back. What I push back primarily against is the notion that it's genetic. You know, there are certainly genetic influences, but this idea that it's primarily genetic. Genetic. That's B.S. you know, I mean, obesity has tripled over the past 50 years. Our genes have not changed all that much.

Gary Brecker (54:26)

Right.

Max Lugavere (54:27)

But our. Our lifestyle, our. Our food environment has dramatically changed.

Gary Brecker (54:31)

Absolutely.

Max Lugavere (54:32)

And so.

Gary Brecker (54:33)

And from a mental health perspective, what do you think is most. Because you're a huge mental health advocate. But what. What has most dramatically impacted our mental health? And for those folks that are listening, we just gave five of the top, you know, supplements for. For fitness and for sport. What about for good mental health, for cognitive health? We've actually started the discussion on nicotine. Oh, yeah, I'm not quite there yet. You know, we had this discussion in Baja, but. But I'm on the precipice of it because, you know, I've heard Huberman talk about it. You know, Ben Greenfield's big on it, Dave Asprey and I spoke about it on his podcast. You and I have spoken about it. I, I, I'd love to because I think as soon as you say nicotine, people think, think cigarettes, vaping. Yeah, we're obviously not right, you know, talking about those things.

Max Lugavere (55:19)

But nicotine. Yeah, nicotine is a, I mean, I, there's no such thing as a, as a free lunch. And I think nicotine has some benefits and it has some definite downsides. The benefits are that it improves cognitive function. I mean, it's a, it's a well studied nootropic. It might benefit mental health also with fear extinction and things like that. There are a few studies that I've.

Gary Brecker (55:47)

Actually seen, some of the cancer binding site research which seems to be very promising with even some oncologists recommending pure nicotine patches for patients that are going through oncology treatment. I don't purport to know the science behind that, but if we just stick into cognitive function as a cognitive enhancer, I would say the majority of people over 40 would say I have some level of brain fog, some level of short term recall issues or some level of focus, concentration issues. So if, if we're just isolating, you know, cognitive function and, and the neurotropics, where do you fall on what you feel are the best long term for our brain health aside from maybe the short term impact of nicotine.

Max Lugavere (56:36)

Generally speaking, like, aside from nicotine, I would say, you know, choline is definitely important. I try to, you know, prioritize choline in my diet from eggs, red meat, fish, things like that. I think collagen plays an important role in longevity and systemic health. I think brain health probably too.

Gary Brecker (56:57)

The problem with collagen is people think that we can target direct collagen. Right. If you eat collagen, it shows up as collagen in your skin. But you know, I always use the analogy that we don't need our nails to grow our nails or eat our hair to grow our hair.

Max Lugavere (57:07)

Fair.

Gary Brecker (57:07)

And collagen is going to provide, you know, it's an incomplete protein and won't really build muscle, but I think it can become amino acids which can then become collagen, elastin, fibrin in the skin.

Max Lugavere (57:19)

Do you take it or.

Gary Brecker (57:20)

I don't take collagen. I take these, I take these perfect aminos because that's all eight of the essential amino acids and these actually have nucleotides in them too. And I take it because it has such a low caloric impact, less than 2 calories and, but it provides the equivalent of 29 grams of whey protein. So especially you Know, working out in a fasted state. You know, I find that the essential amino acids, they're essential for a reason. And, and, and if you look at metabolic processing conversion, as soon as you're deficient in even a single one of the essential amino acids, the balance of those are, are going to be become fat or sugar. So the, the eight essential amino acids in the right ratio is, is critical. And obviously you can get them from high protein sources. But I think that way better than bcaas alone. Yeah, yeah, Complex.

Max Lugavere (58:13)

Yeah.

Gary Brecker (58:13)

Because the branch chain amino acids are, you know, just leucine, isolucine, valine, and usually they're in the right ratios that 2 to 1:1 ratio. But I, but the branch chain amino acids are only 3 of, of the necessary amino acids. And I think the old adage used to be, well, BCAAs are either metabolized at the muscle level or they're the most commonly used at the muscle level. So we should take branch chain amino acids, you know, prior to workout or during a workout. I think you should take full spectrum of the essential amino acids prior to workout or during a workout so that you can build anything from that complete protein, you build natural killer cells, you build collagen, you can build muscle, you can build anything from those essential amino acids. Well, this is amazing, man. I'm super excited about anything that we can do and our peers can do to have a positive impact on this Make America Healthy Again movement. I'm also not directly involved with the administration, but tangentially and significantly supporting that movement. So as you know, I ask all my podcast guests and you can't give me the same answer that you gave last time. Should we look up his last answer?

Max Lugavere (59:26)

Ooh, I wonder what it was.

Gary Brecker (59:28)

I asked them all the same question at the end of the podcast before we go into my VIP community and after you answer this, we're going to go into a private room. If you're interested in becoming an Ultimate Human VIP, you can go to theultimatehuman.com and just sign up to be one of my VIP Ultimate Humans. We do private podcasts. I do a lot of one on one in group settings, answering questions. We do challenges where we're just building an incredible community of like minded folks and I give discounts on all of the products that I endorse. But before we go into the private podcast for my VIP community, I ask all the guests the same question, you know, what does it mean to you to be an ultimate human?

Max Lugavere (60:14)

Damn.

Gary Brecker (60:17)

That was the shortest answer we've ever had great. Thank you, Max.

Max Lugavere (60:21)

I forget, I completely forgot what I, how I answered at the time. I don't know. For some reason my brain is going to like James Bond.

Gary Brecker (60:30)

To be really good at karate and shooting with a.

Max Lugavere (60:33)

Gun, like strong in body and in intention and to, you know, and in values and to be a high integrity person, to be a self sufficient person. I think that's, you know, and obviously health I think is a crucial one to embody. Making sure that you're strong, that you're taking care of your body, that you're prioritizing self care. And then I also think it's important to show up in the world presentable and have respect for not just your body and your mind, spiritually, your relationships and all that stuff, but also how you're perceived. Some people scoff at appearance and things like that. It doesn't matter, it's shallow. But I think because my mind went to James Bond, I'm also thinking about, well, he's a person who dressed really well and he showed up really well and he was always presentable and I think that's why he's such an iconic character. I happen to be a big, big, you know, James Bond fan.

Gary Brecker (61:44)

I think everybody growing up was a big James Bond fan.

Max Lugavere (61:47)

Favorite, favorite Bond. Who's your favorite Bond?

Gary Brecker (61:50)

Who was the English Bond? The heavy accent English actor? I'm having a brain. Was it now Sean? No, well, it was actually Sean Connery. He just faked the British accent.

Max Lugavere (62:04)

Did he? Oh yeah, I guess.

Gary Brecker (62:05)

Yeah, he did. He picked a really thick British accent him. But I, I, I, I love the Sean.

Max Lugavere (62:10)

Mine is Daniel.

Gary Brecker (62:11)

Sean Connory was like, he was a badass at 75.

Max Lugavere (62:14)

Yeah, yeah, yeah, yeah, yeah. He was an old Clint Eastwood, you.

Gary Brecker (62:17)

Know, like kind of like tougher and, and more chiseled at 75 than at 45.

Max Lugavere (62:23)

He was, yeah. My Daniel Craig for me is the, is the goat. Yeah, Roger Moore.

Gary Brecker (62:30)

Roger Moore is your favorite Bond. Cool.

Max Lugavere (62:32)

I'm so, hasn't been a good box.

Gary Brecker (62:34)

Series in a while.

Max Lugavere (62:34)

No who the next Bond is. Maybe it'll be you, Gary.

Gary Brecker (62:37)

Hey, I'm in Universal Studios. I'm here if you guys want to send me a contract. Well guys, as, as always, I'll put the links to any of the topics that we talked about below to the extent that their research. I'll also try to dig up the studies that you referred to if you help my team get those so I can link those in the podcast below. Where can people find you? I mean my, my audience for the most part is familiar with you, but where can people find people find you?

Max Lugavere (63:02)

And yeah, my. My podcast, the Genius Life, is my pride and joy. So come over and listen to that if you're into podcasts, as I'm sure you are if you listen to this. And I'm also very active on X and Instagram, which I know you are as well. Yeah, very.

Gary Brecker (63:16)

Okay, well, VIPs will see you in the private room. And the rest of you guys, until next time, that's just science.