Speaker 1: Hey everyone, It's Jay Sheddy and I'm thrilled to announce
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Speaker 1: Head to Jsheddy, dop me Forward Slash Tour and get
Speaker 1: yours today. How many times have you promised yourself that
Speaker 1: this is the year you're going to change to a
Speaker 1: healthy diet. Maybe it's been your New Yar's resolution, maybe
Speaker 1: it's been a goal before the summer, whatever it is.
Speaker 1: I want this year to either year that you finally
Speaker 1: achieve it. Do you feel like you try and eat
Speaker 1: healthy but you're constantly tied about three PM, or maybe
Speaker 1: you're trying to cut out junk food but you're finding
Speaker 1: it really difficult, Or maybe you're someone who wakes up
Speaker 1: in the morning and always feels bloated. You even took
Speaker 1: get a step further and had the labs done that
Speaker 1: were fine, but you knew something was off. Or maybe
Speaker 1: you're one of those people was thinking, Jay, I need
Speaker 1: to get a gut test. I need to know what's
Speaker 1: going on because I'm not feeling great. If any of
Speaker 1: those are true for you, this episode is for you.
Speaker 1: The number one health and well Inness podcast, Jay Sety
Speaker 1: Jay Setty set So why did we put this episode together?
Speaker 1: I know that the amount of information out there on
Speaker 1: how to be healthy and what you should eat or
Speaker 1: not is so overwhelming. There are so many podcasts, there
Speaker 1: are so many articles. There is so much advice, even
Speaker 1: short thirty second tiktoks telling you what's perfect for you.
Speaker 1: What I wanted to do was help you understand how
Speaker 1: there is no one size fits all. I wanted you
Speaker 1: to hear from the best experts we've had on the
Speaker 1: show so that we can simplify and clarify some of
Speaker 1: these things that feel really complicated. So much of what
Speaker 1: we eat is marketed as healthy, but it's often working
Speaker 1: against us. Today's guests break down how to read your
Speaker 1: body's signals, improve your diet with protein and vegetables, and
Speaker 1: choose supplements that actually support your goals. Whether you're trying
Speaker 1: to feel better daily or prevent chronic disease down the line,
Speaker 1: these insights will help you make smarter and most importantly,
Speaker 1: sustainable nutrition decisions. I can't wait for you to hear it.
Speaker 1: One of the biggest things I've learned about health is
Speaker 1: that the more proactive you are, the more prepared you are.
Speaker 1: I'm sure you've felt it before. You feel healthy, you
Speaker 1: feel good, You get a test done when you're wondering,
Speaker 1: how did I not know that? How did I not
Speaker 1: feel that? How did I not see that? Now? Some
Speaker 1: people are scared of getting tests done, scared of getting
Speaker 1: their lab results. But here's the reality. It's much scarier
Speaker 1: being surprised or shocked by something in the future than
Speaker 1: it is to be aware right now and start making changes.
Speaker 1: This clip is from doctor Ksey Means, who talks about
Speaker 1: how we can be proactive and how we shouldn't wait
Speaker 1: for illness to start caring. I hope this inspires you
Speaker 1: to get more data, to get more tests done, so
Speaker 1: that you can be proactive in your health journey. Remember,
Speaker 1: you're the only person who has to live in your body,
Speaker 1: with your body and whatever you're going to go through.
Speaker 1: Let's not set ourselves up for failure. Let's be prepared
Speaker 1: for a long, healthy life. I wanted to talk to
Speaker 1: you about this because a lot of people have said
Speaker 1: this to me, and I just invested in a company
Speaker 1: called function Health. I don't know if you've come across
Speaker 1: them them.
Speaker 2: Oh great, I'm an investor for both advistor Perfect.
Speaker 1: So I just invest in a companicle, Functional Health, of
Speaker 1: known doctor Mark Lemon. For a few years, met the
Speaker 1: wonderful team, and I was very passionate about how they
Speaker 1: were allowing people to do I believe two hundred biomarkers
Speaker 1: at five hundred dollars a year, which to me felt
Speaker 1: like a great investment. I think one of the things
Speaker 1: I want to help people with is what do you
Speaker 1: do with those two hundred biomarkers results, the blood test,
Speaker 1: the biosensors, Like I think a lot of people again
Speaker 1: look at that list and you're like, well, where do
Speaker 1: I go from here? Like, where do I start? What
Speaker 1: do I do? What does HDL mean? What does you know?
Speaker 1: Homer IR mean? What does you know? Uric acid, Like,
Speaker 1: what is all of this stuff? It's so out of
Speaker 1: our vocabulary. And like you said, nine percent of doctors
Speaker 1: in the book you talk about this, nine nine percent
Speaker 1: of doctors don't understand it or will say don't worry
Speaker 1: about it. That's that's what I've been told as well
Speaker 1: many times before I was able to start getting tested
Speaker 1: by my holistic doctors. All I was hearing is don't
Speaker 1: worry about it, don't stress about it. It's not a big deal.
Speaker 1: You're young, you're healthy. And I'm like, I know, I'm
Speaker 1: young and healthy, but I want to stay young and healthy,
Speaker 1: and I believe that requires a bit more effort than
Speaker 1: me saying I'm young and healthy. It doesn't matter. And
Speaker 1: I've learned about early stages for me of LDL, of
Speaker 1: my predisposition to diabetes because of my heritage. And you know,
Speaker 1: there's so many things that I'm so happy I know
Speaker 1: about today, which has reduced my intake of certain things
Speaker 1: that I love or I enjoy, or I've been addicted
Speaker 1: to for years, whatever it may be. So how do
Speaker 1: people make sense of what to do with those two
Speaker 1: hundred biomarkers.
Speaker 2: The first thing I want to say is that the
Speaker 2: system again benefits off you thinking it's really complicated. It
Speaker 2: is not that complicated. Everything I learned about how to
Speaker 2: interpret lab testing I learned after medical school. I learned
Speaker 2: to doing my own research, and I think that every
Speaker 2: American adult is totally capable of understanding their basic biomarkers,
Speaker 2: and in fact we must. And so what I would
Speaker 2: say is start simple and start free. Every year, if
Speaker 2: you go to the doctor, they're going to order a
Speaker 2: very basic set of tests that usually involves a cholesterol
Speaker 2: panel and a fasting glucose test. They're going to take
Speaker 2: your blood sugar, your blood pressure as well. So a
Speaker 2: lot of people might be asking, how do I figure
Speaker 2: out if I have good energy or bad energy? And
Speaker 2: it's very simple. You start with five essentially free biomarkers.
Speaker 2: Fasting glucose, triglysrides, HGL, cholesterol, waste circumference, and blood pressure.
Speaker 2: They generally come stand around a physical and if you
Speaker 2: have a fasting glucose less than one hundred milligrams to
Speaker 2: test leader an HDL, cholesterol above forty for men or
Speaker 2: fifty for women. Triglyphs rides less than one hundred and
Speaker 2: fifty milligrams per duest leader, a blood pressure less than
Speaker 2: one thirty over eighty five, and a waste circumference less
Speaker 2: than thirty five for women or forty for men, and
Speaker 2: you're not on medication, you buy our standard criteria fit
Speaker 2: the category of essentially having good energy, that is essentially
Speaker 2: saying you are metabolically healthy. Shockingly, people who meet all
Speaker 2: five of those criteria not on medication currently comprise less
Speaker 2: than six point eight percent of American adults. Ninety three
Speaker 2: point two percent of American adults, based on the most
Speaker 2: recent research, have at least one of those metabolic biomarkers
Speaker 2: off or not in the optimal range. So that's just
Speaker 2: step one is just nowhere you stand, and you can
Speaker 2: literally like log into your electronic health record right now
Speaker 2: and get a tape measure for your waist and figure
Speaker 2: out those things. And I think a simple way just
Speaker 2: I'll just simply say kind of what those tests mean.
Speaker 2: So fasting glucose, like I mentioned, if that's rising in
Speaker 2: the blood, it's a symbol that deep inside your cells,
Speaker 2: the mitochondria are overwhelmed. The mitochondria overwhelmed from all the
Speaker 2: lifestyle things we talked about that are under our control,
Speaker 2: and they are saying we cannot process any more of
Speaker 2: this into energy. Therefore we are blocking it from coming
Speaker 2: into the cell. Therefore it rises in the blood stream.
Speaker 2: That's why fasting glucose matters. It is a sign that
Speaker 2: deep inside the belly of your cell, the cell is
Speaker 2: overwhelmed and is blocking the entry, so it's rising in
Speaker 2: the blood. Triglycerides are totally related to that because when
Speaker 2: that glucose is high and has nowhere to go and
Speaker 2: as in being converted in that miraculous cosmic process to
Speaker 2: human energy, it converts to fat so it can be
Speaker 2: stored because the body does not want the blood sugar
Speaker 2: to be super high. High blood sugar is a problem
Speaker 2: in lots of ways. It sticks to things and causes dysfunction,
Speaker 2: It causes inflammation. The body converts it to fat and
Speaker 2: stores it in within cells or in fat cells. So
Speaker 2: that's what trichglytride means. Triglyrides is basically saying there is
Speaker 2: again damage within the cell. The cell is overburdened and
Speaker 2: we are becoming metabolically dysfunctional, so we have to print
Speaker 2: fat to take care of this excess that we can't process.
Speaker 2: HGL is a helpful part of the cholesterol family, high
Speaker 2: density lipoprotein cholesterol. It's a type of cholesterol lipoprotein, so
Speaker 2: a molecule that floats around in the blood that actually
Speaker 2: takes cholesterol from the arteries back to the liver to
Speaker 2: be processed and excreted. So it's a way of taking
Speaker 2: it cholesterol from where it could be causing problems in
Speaker 2: the blood vessels and putting it back to the liver.
Speaker 2: And unfortunately, when the liver becomes dysfunctional because of the
Speaker 2: way we're living today and becomes filled with fat, do
Speaker 2: the other do I just spoke about with tregisrides, this
Speaker 2: process of creating the right amount of HGL gets dysfunctional
Speaker 2: and we start to see HDL decline and that's a problem.
Speaker 2: So HGL is quote unquote good cholesterol, and when it's low,
Speaker 2: that's basically means that we can't pull the damaging cholesterol
Speaker 2: from the blood vessels back to the liver. So, simply put,
Speaker 2: that's like, that's a lot of what you to know
Speaker 2: about metabolic biomarkers. There are so so so many more.
Speaker 2: But and then waste circumference. That one's kind of interesting
Speaker 2: because it's really a proxymetric waste circumference for how much
Speaker 2: fat is around your internal organs. This is a type
Speaker 2: of fat that we're hearing about more and more called
Speaker 2: visceral fat. There's three types of fat. Subcutaneous fat, which
Speaker 2: is the fat you can see. It's the fat that
Speaker 2: you know, we kind of try to get rid of
Speaker 2: because if we don't look as good in a bathing suit.
Speaker 2: It's actually not the fat that's going to kill us.
Speaker 2: You know, this fat, it's not going to kill us.
Speaker 2: Then there's visceral fat, which is the fat that is
Speaker 2: around our organs that makes the organs dysfunctional. And then
Speaker 2: there's intracellular fat, which is literally fat that's built up
Speaker 2: inside the cell that causes massive dysfunction. Visceral fat and
Speaker 2: intracellular fat are the two types of fat that are
Speaker 2: going to shorten your lives your life, and those are
Speaker 2: both driven by in slim resistance, that process that we
Speaker 2: talked about that is fundentally rooted in mitochondrial dysfunction. So
Speaker 2: the waste conference is just a way of basically telling
Speaker 2: you how much fat is around my organs and therefore
Speaker 2: how insulin resistant might I be. And then the last
Speaker 2: one is the fifth one that I spoke about, which
Speaker 2: is blood pressure and blood pressure again, it roots right
Speaker 2: back to glucose and insulin and metabolism. As our insulin
Speaker 2: levels in the body rise, and they rise again. Just
Speaker 2: let's make it really simple. The cell, the mitochondria is broken,
Speaker 2: it's not working properly. It can't process the glucose. It
Speaker 2: creates insulin resistant because insulin resistance because insulin is the
Speaker 2: hormone that's secreted to help glucose get into the cell.
Speaker 2: But if there's an insulin block, essentially the insulin can't
Speaker 2: do that job, and glucose rise in the blood. But
Speaker 2: the body's like, oh no, the glucose is rising. We
Speaker 2: need to actually secrete more insulin to drive glucose into
Speaker 2: the cell, which of course adds more burden to the mitochondria.
Speaker 2: So insulin levels rise well when insulin levels rise, as
Speaker 2: a compensatory mechanism for this mitochondrial dysfunction and the rising
Speaker 2: glucose levels. Another impact it has is to block nitric
Speaker 2: oxide production. And nitric oxide is the chemical in the
Speaker 2: blood that dilates our blood vessels and keeps our blood
Speaker 2: pressure under control. So hopefully it's a little complex, but
Speaker 2: those five things all link back to the exact same thing,
Speaker 2: which is mitochondrial dysfunction, which is caused by the lifestyle
Speaker 2: pillar as we talked about. So just to summarize, those
Speaker 2: five simple tests that usually come on every annual physical
Speaker 2: are the best place to start understand where you stand
Speaker 2: on those compared to the range as I mentioned, and
Speaker 2: that will give you a sense of where you are.
Speaker 2: And then it's really implementing the basic dietary and lifestyle
Speaker 2: strategies to give your body what it needs. So we
Speaker 2: can free up the strand on the mitochondria and bring
Speaker 2: those things down. They will all start coming back in
Speaker 2: a normal range as you free up the mitochondria to
Speaker 2: do better work, which we do through our daily choices.
Speaker 2: Quickly speaking to function health, that is like the next level,
Speaker 2: and that is if it's something that's accessible to you.
Speaker 2: I recommend every single person in the world do this
Speaker 2: if they can, because it's over one hundred biomarkers, like
Speaker 2: you said, for less than five hundred dollars, less than
Speaker 2: the copaid that you would pay at the doctor's office
Speaker 2: for like ten labs. And what that will do is
Speaker 2: actually give you a hyper granular picture of what's going on.
Speaker 2: Side your body and your metabolism. And I mentioned that
Speaker 2: there are three hallmarks of bad energy. There's chronic inflammation,
Speaker 2: there's oxat of stress, and there's mitochondrisfunction. And the beauty
Speaker 2: of the Function health test is that they actually have
Speaker 2: tests that will tell you about each of those, so
Speaker 2: you can really know what's going on, and beautiful functional
Speaker 2: medicine interpretations that actually help you understand what they mean.
Speaker 3: But I think I.
Speaker 2: Think something that's again hopefully empowering and not too scary,
Speaker 2: is that at the best hospitals and medical schools in
Speaker 2: a mayorga like Stanford where I went to medical school,
Speaker 2: doctors are not learning how to interpret lab tests in
Speaker 2: a way that will help you be empowered to live
Speaker 2: a healthier life. We are only learning a very algorithmic
Speaker 2: way of looking at lab markers in isolation in order
Speaker 2: to prescribe medications. If LDL is high, prescribe as set.
Speaker 2: If glucose is high, prescribe met foreman and so on
Speaker 2: and so forth. And what's really interesting is that for
Speaker 2: the biomarkers that we do not have a good drug for,
Speaker 2: we ignore them. Like triglyst rides, you rarely hear about
Speaker 2: triglyps rides, even though they are more associated with heart
Speaker 2: disease than LDL. We only hear about LDL because we
Speaker 2: have a medication for it. If uric acid is high,
Speaker 2: here's alipurnoal. So we focus on the biomarkers that have
Speaker 2: a drug for them, and what they don't learn is
Speaker 2: how to look at the labs in concert with each other,
Speaker 2: to read the tea leaves of what the labs are
Speaker 2: saying together to tell you about your core physiology. So
Speaker 2: what I just shared with you about fascinating glucose treylis rides, HDL,
Speaker 2: blood pressure, and waste circumference is frankly more than what
Speaker 2: we even learn in medical school of how they all
Speaker 2: relate back to metabolic dysfunction. And so I think it's
Speaker 2: just really important for everyone to find the resources like
Speaker 2: the book that explains it in clear detail, and you
Speaker 2: can sit down with the book and your lab tests
Speaker 2: and understand for yourself where you stand.
Speaker 1: Absolutely and trust me, it's like for anyone who's listening
Speaker 1: and feeling like it's challenging. I've been learning all about
Speaker 1: this myself for the past couple of years, and while
Speaker 1: I could never explain it, as well as Casey does,
Speaker 1: or even begin to try and understand it as deeply
Speaker 1: as you do. I've noticed how some of these very
Speaker 1: simple lifestyle changes have shown me big changes in how
Speaker 1: I feel, and I wanted to focus on some of
Speaker 1: those with you. That you break down one of the
Speaker 1: big ones that I've struggled with for a very long time,
Speaker 1: because I remember feeling like I had to do this
Speaker 1: quick and fast forever. You talk about eating slowly, which
Speaker 1: I think sounds like the easiest, simplest but underestimated habit.
Speaker 1: So could you woke us through that?
Speaker 3: It's incredible.
Speaker 1: This is also my biggest challenge.
Speaker 2: It's so hard, especially as a surgeon like I just
Speaker 2: would wolf food down. And research strongly shows that the
Speaker 2: people who eat the slowest have a four times less
Speaker 2: likelihood of developing metabolic syndrome than people who eat the fastest.
Speaker 2: So literally, this has nothing to do with what you're eating,
Speaker 2: it's how you're eating. So this should be very empowering
Speaker 2: for people because it's like, even if you don't want
Speaker 2: to change the actual food, change the speed at which
Speaker 2: you're eating, and that does change everything. The average American
Speaker 2: family is eating fewer than three meals per week at
Speaker 2: a table with the family, like this is the This
Speaker 2: has become so normal now that we don't eat with
Speaker 2: other people, We eat in our cars, we eat while
Speaker 2: we're walking, we eat on the go, And I think
Speaker 2: just the key message here is that the more you
Speaker 2: can invest in sitting down at a table and eating
Speaker 2: slowly and mindfully, it's literally going to have a profound
Speaker 2: impact on your core metabolic health.
Speaker 1: If you're like me, I spent a long part of
Speaker 1: my life addicted to sugar. I wanted to sugar eat breakfast.
Speaker 1: I wanted to have a dessert every day. I was
Speaker 1: addicted to sugar for a long long time, and even
Speaker 1: today it's a craving that I really really have to
Speaker 1: work on. And by the way, I'm not alone. We've
Speaker 1: been programmed this way. All of our healthy breakfast foods
Speaker 1: are packed with hidden sugar. Everything today has so much
Speaker 1: sugar in it, and people will even convince you that
Speaker 1: sugar's fine, it's not that bad. But the truth is,
Speaker 1: spikes in our glucose are over intake. Processed foods, which
Speaker 1: are packed with those hidden sugars, are what's causing our
Speaker 1: crushes and later down the line, illnesses and diseases that
Speaker 1: we don't want to have to go through. My next
Speaker 1: guest is one of my favorites of all time. Jesse
Speaker 1: in Chope, also known as the Glucose Goddess, gives the
Speaker 1: most practical, simple daily habit changes. You don't need to
Speaker 1: buy anything, you don't need to learn a new skill.
Speaker 1: You can start applying these insights right now and it
Speaker 1: will change your life. I've been following these words as
Speaker 1: closely as possible, and I felt the benefits, and I
Speaker 1: can't wait for you to feel it as well. If
Speaker 1: you feel like you're struggling with your sugar intake, your cravings,
Speaker 1: your crashes, this clip is for you. What are some
Speaker 1: of the hidden places glucose is that we may not
Speaker 1: see or may not understand, that we can't figure out
Speaker 1: on a day to day basis. Because I feel like
Speaker 1: when I went to that test of the no sugar
Speaker 1: cereal in my head that didn't have glucose, only for
Speaker 1: me to understand it was the rice that it was
Speaker 1: made from that was having that impact on me. So
Speaker 1: whereas are there any others that you know that are hidden?
Speaker 4: Actually, breakfast food is usually a top of fender, right
Speaker 4: so orange juice, fruit smoothies, breakfast cereal, even if they
Speaker 4: say no sugar, low in sugar, that doesn't mean they
Speaker 4: don't contain glucose. It just means they don't contain any
Speaker 4: table sugar. But they could also contain sugar from fruit,
Speaker 4: which is quote unquote natural, so it doesn't have to
Speaker 4: be claimed as an added sugar in a package. Right,
Speaker 4: Breakfast foods huge hudre defenders. And then kind of like
Speaker 4: funny things that you wouldn't expect, like eating a lot
Speaker 4: of grapes. Y, if you eat fifty grapes, that's actually
Speaker 4: a lot of sugar because the fruit that we eat
Speaker 4: today has been bread to be extremely high in sugar
Speaker 4: and concentrated in sugar. But I think breakfast foods are
Speaker 4: one of the biggest ones.
Speaker 1: Oh.
Speaker 4: Also, dried fruit. People don't realize that it's not because
Speaker 4: something comes from fruit that it's good for you. Dried
Speaker 4: fruit or fruit smoothie or fruit juice can contain you know,
Speaker 4: tens and tens of grams of sugar even though it
Speaker 4: originally came from your fruits. But your body doesn't care
Speaker 4: whether sugar came from an orange juice and is now
Speaker 4: in an orange juice or whether sugar came from a
Speaker 4: beetroot and is now in a can of Coca cola, Right,
Speaker 4: those sugar molecules will both lead to a glucose spike.
Speaker 1: Yeah, And it's interesting because I think the way we've
Speaker 1: been trained to have a sweet breakfast. I've switched to
Speaker 1: savory breakfast last year, and that's something you are a big,
Speaker 1: big hack of mine. Yeah, yeah, I told to us
Speaker 1: about that switch.
Speaker 4: Well, listen, the glucose spike that we experience after breakfast
Speaker 4: is going to control.
Speaker 3: The rest of our day.
Speaker 4: So if you eat in the morning something that is
Speaker 4: pure glucose, like most of us do, right, I grew
Speaker 4: up on orange juice and Metalla crapes, so I.
Speaker 1: Know that's amazing.
Speaker 3: It was amazing.
Speaker 4: But then at ten thirty, I was exhausted because I
Speaker 4: was crashing. My gluco seveles were crashing, and I was
Speaker 4: super super hungry because after a big spike, a big crash,
Speaker 4: and that crash activates the craving center in your brain
Speaker 4: and literally it tells you, Jay, go find some chocolate,
Speaker 4: you know, and you cannot you can't resist that urge.
Speaker 4: So your breakfast, if you're having a big lucose pike
Speaker 4: at breakfast. You're setting yourself up for a day of cravings, fatigue, inflammation,
Speaker 4: and you're gonna feel quite awful. An important switch to
Speaker 4: make is to switch from a sweet breakfast to a
Speaker 4: savory breakfast built around protein. Right, whatever kind of protein
Speaker 4: you like. Maybe it's dairy, maybe it's tofu, Maybe it's
Speaker 4: protein powder, Maybe it's left over fish from last night,
Speaker 4: maybe it's eggs, whatever kind of protein you want that's
Speaker 4: going to keep your blugose levels nice and steady. Add
Speaker 4: some healthy fats in there, and you can have some starch,
Speaker 4: like a slice of bread for taste. But importantly, a
Speaker 4: savory breakfast contains nothing sweet, except if you want some
Speaker 4: for taste, some whole fruit. Right, and you know, all
Speaker 4: those sweet breakfast foods that you love, you don't have
Speaker 4: to say goodbye to them completely.
Speaker 3: The best time to have them.
Speaker 4: Is for dessert after lunch or after dinner, because if
Speaker 4: you eat something that contains a lot of glucose, something
Speaker 4: startsy or sweet after a meal, the glucose molecules are
Speaker 4: not going to arrive as quickly into your bloodstream because
Speaker 4: that's already going to be food in your stomach. The
Speaker 4: worst time to eat starches and sugars is breakfast because
Speaker 4: your body is super empty, so anything you eat goes
Speaker 4: to your bloodstream in a second.
Speaker 3: Right.
Speaker 4: But it's actually the meal of the day where most
Speaker 4: of us eat just starches and sugars. Think about the
Speaker 4: typical breakfast orange juice, oats with honey on them, breakfast
Speaker 4: cereal fruit smoothies exactly. And then you wonder why most
Speaker 4: of us feel so terrible throughout the day. Why it's
Speaker 4: four pm and we're exhausted and we need coffee or
Speaker 4: red bull. We have cravings all throughout the day and
Speaker 4: even at night. Your breakfast controls how you feel for
Speaker 4: the whole day. And I think switching from a sweet
Speaker 4: breakfast to a savory breakfast is almost like you know
Speaker 4: in the movies when they go through the mirror. It's
Speaker 4: a parallel universe. Yeah, And you really feel so differently.
Speaker 3: So so different. All of a sudden.
Speaker 4: You have steady energy, your brain is clear, you feel good,
Speaker 4: you feel like yourself. You're not controlled, You're not a
Speaker 4: victim to these cravings anymore.
Speaker 1: Yeah. I found though that as someone who has had
Speaker 1: cravings for a long time or lived in that sweet cycle.
Speaker 1: There's been a lot of withdrawal symptoms. I think when
Speaker 1: people stop eating sugar. I've definitely experienced headaches. I think
Speaker 1: some people experience very low energy. Someone who's telling me
Speaker 1: earlier today that they feel nauseous or sick. Like, there's
Speaker 1: a lot of different things that come with it. Talk
Speaker 1: to us about why it's so addictive. Yeah, obviously beyond
Speaker 1: the fact that we love the taste of it, Why
Speaker 1: is it so addictive and how does it.
Speaker 3: Cause a symptoms?
Speaker 4: Yeah, I think what you're talking about is if somebody
Speaker 4: goes cold turkey and just completely cuts things out, And
Speaker 4: that's not actually something that I recommend. I think again,
Speaker 4: like I have that kind of real power, and I
Speaker 4: want to help people improve their health without having to
Speaker 4: give up the sugar. So even if you delay the
Speaker 4: sugar from breakfast to after lunch is dessert, you're not
Speaker 4: going to get all those withdrawal symptoms. You're still going
Speaker 4: to be able to enjoy it and get the dopamine,
Speaker 4: but with less impact in your glucose levels. And listen,
Speaker 4: sugar is addictive, right, and that dopamine is very very,
Speaker 4: very very addictive, and as human beings eating something sweet
Speaker 4: is a very easy way to get a hit. Now,
Speaker 4: what you're talking about can also be due to if
Speaker 4: somebody completely cuts out carbs, so starches and sugars completely.
Speaker 4: Let's say from today to tomorrow you cut out all carbs.
Speaker 4: That can cause issues because if you've been eating carbs
Speaker 4: your whole life, your body expects these carbs every two
Speaker 4: to three to four hours, and your body's actually just
Speaker 4: burning glucose for energy. So all of a sudden you
Speaker 4: cut off its supply of glucose and it becomes a
Speaker 4: little bit stressed out, especially if your body's not used
Speaker 4: to also burning fat for fuel.
Speaker 3: Healthy body, you can.
Speaker 4: Switch from burning glucose for energy to burning fat for
Speaker 4: energy easily. So either you eat glucose in your body
Speaker 4: gets energy that way, or you're not eating and your
Speaker 4: body's burning fat. In most of us, we're eating every
Speaker 4: two to three or four hours some carbs, and so
Speaker 4: our body doesn't know how to burn fat for fuel anymore.
Speaker 4: It doesn't have that muscle. So the idea is to
Speaker 4: train it slowly to be able to do that, not
Speaker 4: to just cut out completely the glucose. You know, cut
Speaker 4: the grass from under the foot too quickly. That's going
Speaker 4: to be difficult.
Speaker 1: Yeah, And I think that's one of the biggest challenges,
Speaker 1: right because when it comes to newest resolutions or when
Speaker 1: it comes to changing habits, we often think we have
Speaker 1: to go in or out.
Speaker 4: I hate that in diets, you know, they don't work,
Speaker 4: they're super stressful. They're actually a pretty strong way to
Speaker 4: control women like I have been from the moment I
Speaker 4: was a teenager. The magazines are telling you lose five
Speaker 4: pounds in a day, you know, lose your belly before summer.
Speaker 4: You're bombarded by these messages. They make you feel inadequate
Speaker 4: if you're not on a diet. I mean, it's pretty
Speaker 4: messy step. The amount of fat on your body or
Speaker 4: how much you weight is not a good representation of
Speaker 4: the internal health of your body, right. And if you're
Speaker 4: just focusing on I want to lose weight, I want
Speaker 4: to lose weight, there are very unhealthy ways to do
Speaker 4: that that might actually make your health way worse.
Speaker 3: What I like.
Speaker 4: To teach people is these simple hacks. So savory breakfast
Speaker 4: is very important one. Eating sugar as dessert instead of
Speaker 4: a an empty stomach is another key one. And these
Speaker 4: hacks are going to help your body on the long
Speaker 4: term and create better health from within, and you might
Speaker 4: lose weight. For example, in my experiment, about half the
Speaker 4: people lost some fat on their body without trying to,
Speaker 4: without counting calories, without cutting out foods, just because naturally
Speaker 4: that's where their body wanted to be and it readjusted right.
Speaker 4: But the objective is not weight loss. The objective is
Speaker 4: being craving free and not feeling victim to finding sugar
Speaker 4: three times a day or not a victim to the
Speaker 4: pot of ice cream at the back of your freezer
Speaker 4: after dinner. Good energy, so you can actually live the
Speaker 4: life you want to live and go after your dreams,
Speaker 4: you know, that's the point, and play with your kids
Speaker 4: and have time for yourself, and then improving any medical
Speaker 4: condition you might have, from mental health to infertility to diabetes. Well,
Speaker 4: that's consequence, but it's not the whole point. It's not
Speaker 4: a diet, you know.
Speaker 1: Yeah. And it's a different shift in mindset really, because
Speaker 1: you're saying that a lot of us are addicted to weight loss,
Speaker 1: weight gain or something like that, and you're actually saying, well,
Speaker 1: let's make it about energy, Let's make it about focus,
Speaker 1: let's make it about make it about health, health, yeah, yeah,
Speaker 1: which is which is which we just haven't been trained
Speaker 1: to think that way, you know, we haven't. Even I
Speaker 1: grew up always feeling like, oh, if I didn't put
Speaker 1: on weight, then I must be healthy. And that's such
Speaker 1: a I mean, it's such a rudimentary belief around what
Speaker 1: health and well being is.
Speaker 4: Absolutely, and it's shifting. You know, we're now understanding that's
Speaker 4: not the way to go. We focus on health, not
Speaker 4: body size.
Speaker 1: Absolutely weight Absolutely what should someone eat at three pm
Speaker 1: when they're tired? Because everyone has that post lunch you.
Speaker 4: Know slop they do, they do, but it actually can
Speaker 4: go away if you study your glucose levels and if
Speaker 4: you no longer have these spikes, you don't have to
Speaker 4: feel that post meal slump anymore because generally that slump
Speaker 4: comes from your glucose having spiked and now dropping because
Speaker 4: after every spike, there's a drop, and this drop can
Speaker 4: make you feel really, really, really tired. So if you
Speaker 4: feel those symptoms of the post meal crash, the best
Speaker 4: thing to do is to start with your breakfast, So
Speaker 4: have a savory breakfast. Then the second thing I would
Speaker 4: recommend is that at lunchtime, make sure that you start
Speaker 4: your meals with a specific type of ingredient that is
Speaker 4: going to help balance your glucose levels. And before I
Speaker 4: tell you what that is, I want to tell you
Speaker 4: about this amazing research study Jay So researchers looked at
Speaker 4: a meal and they found that if participants ate the
Speaker 4: elements of that meal in a specific order, they could
Speaker 4: reduce the glucose spike of the meal by up to
Speaker 4: seventy five percent.
Speaker 3: Huge.
Speaker 4: That's huge without changing how much they're eating, without changing
Speaker 4: what they're eating overall, just by changing the order. And
Speaker 4: when I was in school, I remember biology teachers telling us, oh,
Speaker 4: when you eat it all becomes a big soup in
Speaker 4: your stomach. And so I thought, how is this possible?
Speaker 4: How can the order in which you eat the elements
Speaker 4: of meal have an impact? So the research is fantastic.
Speaker 4: It turns out that when you start your meals with vegetables,
Speaker 4: the fiber in the veggies when you eat it first,
Speaker 4: has time to coat your upper intestine and create a
Speaker 4: sort of protective mesh okay, like a shield on the
Speaker 4: walls of your intestine. And that shield then slows down
Speaker 4: how quickly the rest of the meal is going to
Speaker 4: access your bloodstream. How quickly, the molecules from the rest
Speaker 4: of the meal are going to make their way into
Speaker 4: your bloodstream, and so veggies first. Is this very important hack.
Speaker 4: Now the scientist.
Speaker 1: Lost really because you hated them because you're cobs. Oh yeah,
Speaker 1: and you know.
Speaker 4: Actually, so when you go to restaurants, they often give
Speaker 4: your bread at the beginning of the meal. And actually
Speaker 4: it's pretty smart. So I think there's a whole conspiracy
Speaker 4: here because if you give people some bread at the
Speaker 4: beginning of your meal, so you're super hungry, you eat
Speaker 4: the bread. Bread is start, it turns to glucose, so
Speaker 4: very quickly you experience this glucose spike and about ninety
Speaker 4: minutes later you're crashing. And that's when the waiter comes
Speaker 4: over and is like, Hi, anybody would like some dessert.
Speaker 4: And at that point you're feeling this intense creating for
Speaker 4: sugar because of that glucose drop, So you're going to
Speaker 4: order dessert.
Speaker 1: That makes sense to me. I love bread, But the best.
Speaker 4: Thing to do actually is to delay that bread and
Speaker 4: first have your veggies and then have your main dish
Speaker 4: and have the bread, you know, during the main dish
Speaker 4: or after the main dish, and that way you can
Speaker 4: still enjoy the bread, but the glucose molecules are going
Speaker 4: to be protected by that fibermesh and not going to
Speaker 4: create that big of a spike, so you will I
Speaker 4: won't feel those cravings ninety minute states, you won't feel
Speaker 4: the energy crash. So that's another super important hack. And
Speaker 4: if you do nothing else, just at your next meal,
Speaker 4: eat what.
Speaker 3: You would normally eat.
Speaker 4: Just add a plate of vegetables to the beginning of
Speaker 4: your meal and it can be three baby carrots, it
Speaker 4: can be some beautiful roasted cauliflower with tahini or whatever.
Speaker 4: It can be some salad, it can be any sort
Speaker 4: of veggies you have in your fridge, and tomatoes count
Speaker 4: as well, and you'll see how different you feel after
Speaker 4: the meal. No crash, no cravings, and you know you're
Speaker 4: also helping your body become healthier from within and interesting
Speaker 4: in you, Jay, This hack actually has a lot of
Speaker 4: parallels in cultural habits. So you know, I'm French and
Speaker 4: in France we have this tradition of kuditi at.
Speaker 3: The beginning of a meal, which is raw veggies.
Speaker 4: In Italy they have antipasti, which is generally vegetables at
Speaker 4: the beginning of the meal. In the Middle East, you
Speaker 4: usually start your meals with herbs eaten by the bunch.
Speaker 4: So none of the stuff I'm talking about is that revolutionary.
Speaker 4: It's kind of common sense. But we've lost touch with
Speaker 4: these traditions and now we understand the science behind them,
Speaker 4: so I want to bring them back.
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Speaker 1: the code on Purpose. So I already said that we
Speaker 1: have too much information on health and nutrition or there's
Speaker 1: lots out there, and a big part of that is
Speaker 1: we have a lot of information about vitamins and supplements,
Speaker 1: and there are so many on the market it's hard
Speaker 1: to know what we actually need, what's right for us.
Speaker 1: And if you're someone who's trying to figure out how
Speaker 1: you can boost your energy, boost your immune system and
Speaker 1: stay healthy and want to know which vitamins and supplements
Speaker 1: you should be on, this clip is for you. This
Speaker 1: next clip is from cleans expert and holistic nutritionist Elissa goodman.
Speaker 1: It's going to help you figure out which vitamins you
Speaker 1: should be taking, which supplements you should avoid, and what
Speaker 1: you should look out for on the packaging and the
Speaker 1: key nutrients we all need to live healthy, energy filled lives.
Speaker 1: If you're trying to figure this part of your health out,
Speaker 1: listen to this. Now walk us through in a practical sense,
Speaker 1: how does someone make a choice? What do they need
Speaker 1: to read on the back of a box or a
Speaker 1: bottle with vitamins and supplements, Like, what should they be
Speaker 1: looking for and what should they be looking at to
Speaker 1: make sense of it from a technical standpoint, not just
Speaker 1: the intuition standpoint.
Speaker 5: Yeah, that's a great question, because you want to have
Speaker 5: as least fillers and additives in that supplement as possible.
Speaker 1: And what's a filler?
Speaker 4: It?
Speaker 5: So filler is like something that just fills up the supplement,
Speaker 5: you know, it's like a you know, crystalline cellulose is
Speaker 5: a is a filler. Not all the supplement is going
Speaker 5: to be the B complex, but they need other things,
Speaker 5: you know, to bind the bees, you know, for the
Speaker 5: for you to be able to digest them. So a
Speaker 5: lot of times, you know, or like it's expensive to
Speaker 5: have the supplement be all you know, liposolmal C or
Speaker 5: B or whatever, vitamin D. So a lot of times
Speaker 5: they add that the additives so that it isn't as costly.
Speaker 5: So it really is a struggle because a lot of
Speaker 5: people don't do well with these additives and they don't
Speaker 5: know that. So micro crystalline cellulars is one that's in
Speaker 5: a lot of supplements and it gives you digestive issues
Speaker 5: if you're taking too many. So you could see a
Speaker 5: lot of people's supplements and they can all have microcrystalline cellulose.
Speaker 5: I mean it's wild so it or soy lesse than
Speaker 5: you know, or just these addits, just like in foods.
Speaker 5: You know, it kind of maintains the shelf life of
Speaker 5: the supplement as well. So it's hard to find supplements
Speaker 5: without that because they're costly and a lot of people
Speaker 5: can't afford that. So that's why, you know, I try
Speaker 5: to go more like with the food and that you know,
Speaker 5: lead with the food and then supplements come second. But
Speaker 5: there are some settlements out there that we absolutely do need.
Speaker 5: You know, Vitamin D is one of them. I mean
Speaker 5: since COVID, the studies that have been done on vitamin
Speaker 5: D and especially leposomal D because liposomal is a fossil
Speaker 5: liipid outside of a you know, supplement, and basically is
Speaker 5: better to absorb, easier to absorb like lipolsomal C and
Speaker 5: lepelsomal gluedethia on all those things. And so basically, you
Speaker 5: know D. When you raise your D levels, you.
Speaker 3: Can lower your cholesterol.
Speaker 5: Actually, you raise your D levels, it's better for immune system,
Speaker 5: it's good for cognitive function. People don't realize that there's
Speaker 5: a vitamin D cell receptor in every cell in your body.
Speaker 5: So you know, there's that, it's omega threes, it's you know,
Speaker 5: it's magnesium, and like there's certain things out there be
Speaker 5: be complex for stress.
Speaker 1: Yeah, I don't. One thing I definitely didn't realize until
Speaker 1: I really got on a good regime of supplements and
Speaker 1: vitamins was just how much harder I was working to
Speaker 1: feel good like it was. I just thought it was
Speaker 1: a mental battle, and so I was fighting the mental
Speaker 1: battle every day meditation and mindfulness and everything else. And
Speaker 1: then I realized I was like, actually, I would have
Speaker 1: been a much better meditator if I just took a
Speaker 1: supplements of vitamins early on, because then your body's actually
Speaker 1: helping you with that focus and with the physical activity
Speaker 1: or movement and exercise right whether it's hiking or sport
Speaker 1: or whatever it may be. And it's so funny now
Speaker 1: that you're naming all these things, I'm like, I've seen
Speaker 1: all these things on the backs and never known what
Speaker 1: that means. And it's so easy to just feel so uneducated.
Speaker 1: And I've definitely felt that way in this space. You know,
Speaker 1: without having good people around you, it's so hard to
Speaker 1: really know whether what you're doing is good for you
Speaker 1: or not. Walk us through like if we took a
Speaker 1: random stack of snacks right now, and I don't want
Speaker 1: to pick on any brands or anything like that in
Speaker 1: any way, but if you were to teach someone how
Speaker 1: to read the back of a snack pack, what should
Speaker 1: they be looking out for? Because this is something that
Speaker 1: I believe has changed the way I snack. And I generally,
Speaker 1: i'd say my diet is like maybe I don't know
Speaker 1: at this point, like five percent processed or packaged foods
Speaker 1: in any if that, probably when I'm traveling, I'll have
Speaker 1: like a protein bar that I travel with or something
Speaker 1: like that, But generally it's not I'm on the whole
Speaker 1: food's diet and everything else. But it wasn't that way before.
Speaker 1: I used to think that if I ate healthy snacks
Speaker 1: then that was okay. So I would eat package goods
Speaker 1: and then fifty percent of my diet was packaged goods,
Speaker 1: or maybe thirty percent. Walk us through what we should
Speaker 1: be looking out for, because I think so much is
Speaker 1: hidden on these.
Speaker 3: Well, it's the same thing as the supplements.
Speaker 5: You know, there's a laundry list of things on the
Speaker 5: back of the snack, you know, box or bag or
Speaker 5: whatever that you don't even recognize, right, Like it's just
Speaker 5: I mean they're like, you know, certain dyes that are
Speaker 5: bad for us, and like going back to the soy
Speaker 5: lesson than like soy lesson is really bad for us everywhere.
Speaker 1: It's so funny, I've pronounced that my whole life now
Speaker 1: that you've told me.
Speaker 5: I mean, I love soy whole soy products, but you know,
Speaker 5: when it's processed down to that, it's bad. It's like
Speaker 5: the bad seed oils that's omega sixes and nines and
Speaker 5: like really causing inflammation. So again, if it's a laundry
Speaker 5: list of things that you don't recognize, like that kind.
Speaker 3: Of is a no go.
Speaker 5: I mean, you know, we're let's talk about some of
Speaker 5: the things we know, like plant milks. You know, they're
Speaker 5: they've been huge for years. Right now there's thank god,
Speaker 5: there's better healthier plant milks out there. They're just almonds
Speaker 5: and sea salt and water. Like those are the things
Speaker 5: to look for, something that's just simple.
Speaker 3: Even the cheeses, you.
Speaker 5: Know, I I do love some of the plant based
Speaker 5: foods and cheeses and some of the the fake meats,
Speaker 5: but again they could have a lot of bad stuff
Speaker 5: in them. So it's like you know, I sometimes you
Speaker 5: just got to go for the less is more. Even
Speaker 5: the protein bars too, you know, every so often it's
Speaker 5: not bad to have some of these things that do
Speaker 5: have these you know, all these things in them, because
Speaker 5: you're not going to be perfect. But I would say
Speaker 5: seventy five percent time eighty percent of the time to
Speaker 5: try to look for, you know, those things on the
Speaker 5: back and just try to do things with less additives
Speaker 5: because your system doesn't know how to process it doesn't
Speaker 5: know how to digest it. And the more you add
Speaker 5: these additives into your body, I think more toxic you become.
Speaker 5: And also the digestive system, like the digestive issues are
Speaker 5: crazy out of control, Like I created a digestive cleanse
Speaker 5: because it's been like everybody has digestive issues. Everybody calls
Speaker 5: me like my every time I eat, I get bloated.
Speaker 5: You know, I can't eat anything now, or I can't
Speaker 5: go to the bathroom, like the constipation for days on end,
Speaker 5: like it's really crazy, or the other side of it,
Speaker 5: where they're going in the bathroom too much, that's an epidemic,
Speaker 5: like the hydration.
Speaker 1: Yeah, so you're saying when you're looking at if you're outside,
Speaker 1: you're looking for snacks and products, it's like less ingredients yep,
Speaker 1: simple ingredients and real ingredients, basically things that you actually
Speaker 1: know what they are. If you don't know what they are, right,
Speaker 1: that's probably a sign that And the problem is it
Speaker 1: doesn't taste as good though, no it doesn't know. I
Speaker 1: had a protein by the other day because I was
Speaker 1: an expo and I had a protein bar and I
Speaker 1: was like, oh great, like this literally had three ingredients
Speaker 1: on it. I was so excited to eat it, and
Speaker 1: I tried it and it was so bad compared to
Speaker 1: the one that I've been programmed to love, which has
Speaker 1: all the other thirty things that you'd say I shouldn't
Speaker 1: eat and they're not good for me. And it's so
Speaker 1: frustrating because I'm like I wish I was trained to
Speaker 1: believe that whole natural foods were tasty and healthy. Whereas
Speaker 1: because I've been so spoiled by my taste buds have
Speaker 1: been ruined by all of this other stuff that now
Speaker 1: feels captivating and exciting and tasty.
Speaker 5: Yeah, most of America has, you know, right, I mean
Speaker 5: the sugar in these things, Like you know, there's a
Speaker 5: lot of sugar in these bars and in these milks
Speaker 5: and cheeses or whatever it is. Because things don't taste
Speaker 5: so great when they are on that simple side. You know,
Speaker 5: there's a lot of salt, there's a lot of sodium,
Speaker 5: so to make them taste better.
Speaker 1: Walk us through. So walk us through the core needs
Speaker 1: that people come to you so that you said they
Speaker 1: do it. There's a gut cleanse. Walk us through the
Speaker 1: different cleanses that in their lives.
Speaker 5: So the regular cleans is really I'll tell you a
Speaker 5: little bit about what's on it. There's a detox tonic
Speaker 5: on it with cocona kafir, which is a probotic drink.
Speaker 5: I am good a big fan of probotics, and I
Speaker 5: love coconut kaffirs, cocoa, and there's a lot of great
Speaker 5: products out there on the market. Then it has chlorophyll, apple,
Speaker 5: side of vinegar, lemon ginger in there, and then there's
Speaker 5: my homemade super seed bar. Then you basically get a
Speaker 5: bone broth or a vegan broth. Our bone broth is
Speaker 5: really gelatinous and so there's a lot of collagen, which
Speaker 5: I love. And then we get you get different salads
Speaker 5: for the week, different salad dressings, fermented vegetables. You get
Speaker 5: different soups for the for the nighttime, and then you
Speaker 5: get lattes for the evening. Then you also get digestive
Speaker 5: enzymes and you get magnesium, so to make sure that
Speaker 5: everything's working properly, because people going from an animal protein
Speaker 5: diet into a plant based legooms and beans can disrupt
Speaker 5: their stomach and also a lot of vegetables can as well.
Speaker 5: So there's that one. There's a three day.
Speaker 1: So with that one, walk us through. So are you
Speaker 1: encouraging people to not have dinners in that is that this.
Speaker 3: Soup is dinner?
Speaker 5: Yes, or they could have super lunch and do the
Speaker 5: salad for dinner, so it's not super strict. A lot
Speaker 5: of people who exercise a ton will add a little
Speaker 5: bit of animal protein, you know, to the meal potentially,
Speaker 5: and it doesn't take you away from the cleantons. So
Speaker 5: again you're just getting tons of vegetables. You're getting anti inflammatory,
Speaker 5: you know, nourishing, nurturing foods, So that you know that
Speaker 5: one is like my regular one that has been going
Speaker 5: on for nine years. Sometimes it blows my mind because
Speaker 5: the Tonic's been on there for nine years. The Bar's
Speaker 5: been on there, like it's crazy that things are still popular.
Speaker 5: People buy the tonics and the bars separately. And then
Speaker 5: the Gut Cleanse has activated charcoal on there, so what
Speaker 5: activated tarcole? So I love activated turcle because it lowers
Speaker 5: bacterial loads in your gut.
Speaker 1: Wait, how do you eat activated chocolate? You take a pill, right,
Speaker 1: you can.
Speaker 5: You can put it in a drink and you know,
Speaker 5: you get to put it in the detoc sonic or
Speaker 5: in water or whatever. But you take it's a pill.
Speaker 5: It's a very strong pill. And I have found when
Speaker 5: I had insulin resistant clients who couldn't lose weight, you know,
Speaker 5: weight resistant clients their insulin was high, their gut bacteria
Speaker 5: was too high, so I would put them on five
Speaker 5: days of activated turcle and lower their insulin levels, which
Speaker 5: was like fantastic. So that's how the gut cleans came about.
Speaker 5: So they get activated charcoal, they still get the enzymes,
Speaker 5: they get the magnesium, but they get chia pudding, they
Speaker 5: get sour kraut, they still get the detox tonic. They
Speaker 5: don't get the bar because a little too much sugar.
Speaker 5: I don't want sugar for them because the bacteria. And
Speaker 5: then they get everything else that's pretty similar. And the
Speaker 5: nighttime is a tulls t You know that Holy Basil
Speaker 5: is one of my favorites. It's anti inflammatory and great
Speaker 5: for the gut, great for sleep. So that's my That's
Speaker 5: the other cleans that I love, And so what I'm
Speaker 5: trying to do for people is really clean them out.
Speaker 5: Those clients are the ones that have a little bit
Speaker 5: of conservation issues, like aren't going to the bathroom regularly,
Speaker 5: and they're by the end of the week they're going
Speaker 5: two and three.
Speaker 3: Times a day.
Speaker 5: Wow, Like that's another crazy thing. Because people go, yeah,
Speaker 5: once a day. They that's considered constipated these days. It's crazy.
Speaker 1: So we'll go through that because that's always like an
Speaker 1: uncomfortable topic, you know, it's something that people don't talk about.
Speaker 1: But I mean, I don't think we've even we're getting
Speaker 1: to the point of understanding how important that the digestive
Speaker 1: system is and how often should be people going to
Speaker 1: the restroom, what what should be the healthy way of
Speaker 1: going about the area of their life.
Speaker 5: Well, you know, once a day is good, twice is great,
Speaker 5: three is perfect. So we really because we don't get
Speaker 5: enough fiber, because we don't get enough hydration, because we're stressed.
Speaker 5: Because when we're stressed, our digestive system completely shuts down.
Speaker 5: We are not being able to digest our food. So
Speaker 5: and also we're eating a lot of animal protein. So
Speaker 5: it takes you know, fourteen hours to get through the
Speaker 5: small intestine cow and animal protein and ninety minutes for
Speaker 5: plant based food.
Speaker 3: Which is crazy.
Speaker 1: So we're say that difference.
Speaker 5: So for plant based food, it takes ninety minutes to
Speaker 5: get through the small intestine for cow and animal protein
Speaker 5: to fourteen hours. So we're you know, we're eating eggs
Speaker 5: for breakfast and chicken for lunch and salmon for dinner. Like,
Speaker 5: so we're just like, not that it's bad for you,
Speaker 5: but we're just we're not getting hydration, we're not getting fiber.
Speaker 5: You know, we're doing all the we're not doing the
Speaker 5: other things.
Speaker 1: We're not sleeping.
Speaker 5: Sleeping is very detoxifying and helping us with our digestive system.
Speaker 5: So yeah, so we're supposed to be kind of like
Speaker 5: an animal and going after every meal and people are
Speaker 5: a little bit like, oh, please don't tell me bad.
Speaker 1: Yeah, wow, I know. This next clip is from Dave Aspriy,
Speaker 1: the founder of Bulletproof Coffee also known as the father
Speaker 1: of bier hacking. Now, what I love about this clip
Speaker 1: is if you're someone trying to figure out your protein intake,
Speaker 1: because there's so much information about protein out there, it
Speaker 1: really simplifies it if you're plant based. He also gives
Speaker 1: some great insight on how you can still get the
Speaker 1: adequate amount of protein. Also, if you're struggling to figure
Speaker 1: out which milk to be drinking thing thinking about how
Speaker 1: it impacts your blood sugar levels, or thinking about what's
Speaker 1: good for you, this clip will make a difference. I
Speaker 1: think the challenges is, we know with health and wellness
Speaker 1: there's always a new fad, a new trend, a new
Speaker 1: kind of thing that comes up and everyone gets behind it,
Speaker 1: and then afterwards a few years later we realized that
Speaker 1: there was more research to it. I think one of
Speaker 1: those big areas is around there's two areas in the
Speaker 1: book that you cover really well that I want to
Speaker 1: dive into. One is around where we get our protein.
Speaker 1: We know protein's important. I mean, remind us how much
Speaker 1: protein we need to get every day. Like good protein, you.
Speaker 6: Need between zero point eight and one gram of protein
Speaker 6: per pound of body weight. So I weigh two hundred
Speaker 6: pounds and I'm about seven percent body fat, and that
Speaker 6: means I need about two hundred grams.
Speaker 1: Of prosonody fat.
Speaker 7: Yeah, that's ridiculous.
Speaker 6: Yeah, as a guy who is the fat computer hacker
Speaker 6: from the first Jurassic Park.
Speaker 7: It's totally ridiculous.
Speaker 6: And in order to do that, if you're a beest
Speaker 6: like I was, you might say, well, if I weigh
Speaker 6: three hundred pounds, I had a undred punds of fat,
Speaker 6: you really only need two hundred grams of protein. You
Speaker 6: can subtract the extra fat from the number, but.
Speaker 7: Twohner grams of protein.
Speaker 1: It's a lot.
Speaker 6: And protein isn't all the same. And this is something
Speaker 6: that that's what yeah, yeah, that the big food companies
Speaker 6: are trying to tell us cricket protein or gluten is protein.
Speaker 6: There's a company making keto cookies that are all protein.
Speaker 6: They're just gluten and canola oil that is not food.
Speaker 6: So a while ago, the story was, oh, all calories
Speaker 6: are the same, so you can drink this hyperctose corn STARp.
Speaker 6: It's just calories. As long as you keep your calories low.
Speaker 6: You can drink a diet coke and a Snicker's bar.
Speaker 6: They councel each other's out. It doesn't work like that.
Speaker 6: Protein's the same way. So different proteins send different signals
Speaker 6: to the body. And there's something called amino acid availability score,
Speaker 6: and it turns out that animal proteins score much higher
Speaker 6: than plant based proteins. And I say this as a
Speaker 6: former vegan, a former raw vegan, and you just cannot
Speaker 6: get enough protein from plants unless you're doing heavy industrial
Speaker 6: processing of the plants, and that calms out a cost.
Speaker 6: But even then, the highest quality of plant based protein
Speaker 6: powders don't hold a candle to dairy protein, which is vegetarian,
Speaker 6: or egg protein, which is a vegetarian or sort of
Speaker 6: the king of proteins is beef or buffalo or bison.
Speaker 6: As a vegan. I had a problem with this because
Speaker 6: why was a vegan. I was in Tibet at a monastery,
Speaker 6: and Tibetan monks love to argue. They're trained since they're
Speaker 6: about eight years old. They have an eight year old
Speaker 6: sitting on the ground surrounded by older kids standing up
Speaker 6: all arguing at the same time, doing these aggressive things,
Speaker 6: and it's to teach you to be calm in the
Speaker 6: face of arguments so that you can still be at peace.
Speaker 6: And it's beautiful to watch. So I knew this, and
Speaker 6: so I'm kind of teasing the head lama. I said, well,
Speaker 6: you tell me no killing, but you have a yak
Speaker 6: skin on your prayer pole, so I think you're a hypocrite,
Speaker 6: and he starts laughing and it looks at me. He
Speaker 6: goes one death feeds everyone. I'm like mind blown because
Speaker 6: I had been a vegan until I went to Tibet,
Speaker 6: and I was I cannot be a vegan in Tibet
Speaker 6: because there's just very little food and if there's some
Speaker 6: yak butter tea or there's a little bit of meat,
Speaker 6: you just eat it because there's just not enough food.
Speaker 6: So I really thought about it, and that led me
Speaker 6: to think about death's per calorie. And as a guy
Speaker 6: has built a regenerative farm on Vancouver Island and raised
Speaker 6: all of my own animals for most of the last
Speaker 6: eight years, I will tell you that a cow will
Speaker 6: feed you for an entire year, and if it's grass
Speaker 6: fed and from a local farmer, no other animal died
Speaker 6: unless the cow stepped on a frog. I mean, it
Speaker 6: is literally one death. And if the cow was treated
Speaker 6: with respect and ethically, then you are killing fewer animals
Speaker 6: than an industrial plant protein because when they do those,
Speaker 6: the tractor comes through and it chops up every creature
Speaker 6: that's there, including the bunnies and the mice, and the
Speaker 6: butterflies and all the ugly ones like worms that no
Speaker 6: one likes that are important for life. So I feel
Speaker 6: really clean about it. But the most important thing that
Speaker 6: I can say if you choose to eat animal protein,
Speaker 6: which I do, is that practice gratitude before you eat.
Speaker 6: I believe because of my shamanic training, because of all
Speaker 6: the spiritual work that I do, that humans are energetic
Speaker 6: field as a species made a sacred agreement with the
Speaker 6: animals that we've domesticated, and they come here to nourish
Speaker 6: us in exchange for our gratitude. So if you are
Speaker 6: going to eat meat, you practice gratitude because that's the
Speaker 6: deal we made. And if you disrespect the animal and
Speaker 6: you're eating industrial meat and you're eating it with mindlessly, I.
Speaker 7: Don't think that's a good practice.
Speaker 6: But I do think it's ethical to eat meat because
Speaker 6: I'm killing fewer lives when I eat beef than when
Speaker 6: I eat plant based protein. And since that nourishes me better,
Speaker 6: which gives me stronger energy and stronger bones, and it
Speaker 6: gives me more energy to put back into the world,
Speaker 6: including building better soil via farming of animals, I feel
Speaker 6: like it's a good deal and it's within integrity for me.
Speaker 1: But even in some animal protein you are recommending, and
Speaker 1: we'll talk about the plant proteins as well, but some
Speaker 1: of the animal proteins you were saying are not as
Speaker 1: strong and reliable. I believe you mentioned chicken, turkey. I
Speaker 1: think there are a couple of years in the book
Speaker 1: that I.
Speaker 6: Saw birds are not that throw dinosaurs, so they're less
Speaker 6: like us, and the fat that's present in birds is
Speaker 6: similar to soybean oil. It's a lot of a Mega
Speaker 6: six that causes inflammation. And you would know this if
Speaker 6: you're in India and you're not feeling well, your grandmother's
Speaker 6: going to give you white rice and ghee, which is
Speaker 6: clarified butter. In the US, you get saltines and margarine
Speaker 6: or something, and it doesn't work very well. But the
Speaker 6: reason is that, gee, that saturated fat is very nourishing
Speaker 6: for you, and that you actually need that you don't
Speaker 6: get it from a chicken. And also one chicken to
Speaker 6: get the amount of protein I need a chicken a day.
Speaker 6: I'm killing three hundred and sixty five chickens a year.
Speaker 6: That doesn't feel very good. In addition to that, real chickens,
Speaker 6: the kind that I grow on my farm, take nine
Speaker 6: months to mature, and their fat is rich and yellow
Speaker 6: and full of vitamins, even though it's not the best
Speaker 6: kind of fat. But the chickens they eating at the
Speaker 6: store takes six weeks to get that big because they've
Speaker 6: been modified and bread to have these incredibly large breasts,
Speaker 6: and they're terribly mistreated. So unless the chicken is pasture
Speaker 6: raised and heritage breed, at which point, it's not affordable.
Speaker 6: They're terribly expensive to raise. Chickens exist to make eggs. Eggs,
Speaker 6: if you're not allergic, are really a good source of
Speaker 6: fat and protein. And when you eat eggs, you want
Speaker 6: to cook the whites and leave the yolk running and
Speaker 6: then you get the most nutrients that way.
Speaker 1: We talked about the plant protein from an ethical standpoint,
Speaker 1: but even from a nutritional standpoint. I mean, as so,
Speaker 1: me and my wife are both plant based, but plant
Speaker 1: protein is like not a big part of our diets
Speaker 1: at all. My wife's like not into eating any of
Speaker 1: the burgers or any of the meat, so it's probably
Speaker 1: a good fake meat is not good. Yeah, it's yeah,
Speaker 1: explain why, because I think that's slightly the challenge for
Speaker 1: a lot of people who try and make that switch.
Speaker 1: And I feel everyone who turns to that then goes
Speaker 1: back because it's not satisfying.
Speaker 6: Are you plant based to the exclusion of dairy?
Speaker 1: Yes, I are, okay, but we have been for years.
Speaker 7: Yeah, and it's working for you.
Speaker 6: But if you're from India, you probably have genes that are.
Speaker 1: Going to support that much better exactly.
Speaker 6: And so if you look at what your great grandmother
Speaker 6: eight that's going to be an indication of what you
Speaker 6: can handle. And if you look at you, your skin
Speaker 6: is really good. And that's unusual when most people go
Speaker 6: vegan because they eat a lot of industrial processed seed oils.
Speaker 6: So if you're eating a diet that agrees with your body,
Speaker 6: and I totally support doing that, then what you want
Speaker 6: to do is you want to make sure that you're
Speaker 6: getting complete amino acids, and you can do it from
Speaker 6: rice and beans.
Speaker 7: But here's the issue. To get enough protein.
Speaker 1: It's definitely hard. I'm fully like, I'm thinking about it
Speaker 1: a lot.
Speaker 6: It's like three hundred grams of carbs to get twenty
Speaker 6: grams of protein. So then your best bet for plant
Speaker 6: based proteins to have the highest amino acid score, it's
Speaker 6: actually hemp protein with the fat removed because hemp oil
Speaker 6: isn't particularly good for you. So then what you into
Speaker 6: doing is saying, Okay, I'm going to do that and
Speaker 6: I feel good. I've also helped a lot of a
Speaker 6: lot of vegans. In fact, this is a David Wolf'speagan conference.
Speaker 6: I explain the virtues of ghi, where no animals die
Speaker 6: to make ghi and ghee helps to escort the nutrients
Speaker 6: from plants into the body, so you make better use
Speaker 6: of the plants. So sometimes adding tablespoon of gie a
Speaker 6: day gives you like a healthier skin glow and it
Speaker 6: feels more nourishing. And people can choose to do that
Speaker 6: or not choose to do that. And people get mad
Speaker 6: because I tease vegan. Dude, I was a vegan. Like
Speaker 6: it's teasing guys. It's not a disrespectful thing. It's in
Speaker 6: my case, it actually harms me. And some things like spinach, kale,
Speaker 6: even raspberries and almonds are very high in oxalic acid,
Speaker 6: which I write about in the book, and it causes
Speaker 6: crystals to form. Seventy percent of kidney stones are from
Speaker 6: plant based compounds, not from eating meat and beer thirty
Speaker 6: percent or from meat and beer, and so you can
Speaker 6: overdo either direction, right, So I want people to say,
Speaker 6: choose the right plants when you're plant based. And I
Speaker 6: would consider if I was plant based, adding hemp based
Speaker 6: protein powder, even though it is a processed food, it's
Speaker 6: going to be a process food that has the best
Speaker 6: amino acid score that you can get.
Speaker 1: Absolutely, thank you so much, very useful. If everyone is listening,
Speaker 1: and I wanted to dive into drinking the wrong kind
Speaker 1: of milk because I think milk's been this. You know,
Speaker 1: there's obviously there's been the almond milks and the oat milks,
Speaker 1: and then there's been debate on either side. Walk us
Speaker 1: through milk because I think like that's again I'd love
Speaker 1: to hear your side of it, because again it's one
Speaker 1: of the I find all of this so confusing because
Speaker 1: you hear something new come out, everyone gets behind it.
Speaker 1: It works for people, maybe it doesn't work. Stopping dairy
Speaker 1: milk from my diet helped me with my gut. But
Speaker 1: I also don't drink a lot of oat milk or
Speaker 1: almond milk. That's not really that's not really part of
Speaker 1: my diet. I don't I don't have cereal and stuff
Speaker 1: like that, so I'm not drinking that. But then there's
Speaker 1: a lot of debate on that side of it as well.
Speaker 6: There is a lot of Yeah, dairy milk has been
Speaker 6: part of human food for at least five thousand years,
Speaker 6: and it's a convenient way to not kill an animal
Speaker 6: and to have it continuously produce fat and protein, which
Speaker 6: are the hard things for humans to get enough of
Speaker 6: because carbs are relatively abundant in nature. So what do
Speaker 6: you do well, Normally you just drink milk. But the
Speaker 6: milk we would drink was from a breed of cows
Speaker 6: that makes a too milk and they ate grass and.
Speaker 7: That works well with our biology.
Speaker 6: The kind of milk that you get now is from
Speaker 6: cows that are bread to eat grain and corn and soy,
Speaker 6: and that milk has the wrong kind of fat and
Speaker 6: it has a kind of protein called a one protein
Speaker 6: that's very inflammatory. So a lot of people who can't
Speaker 6: drink milk, which include me, because it messes up my
Speaker 6: gut royally, it just makes it makes me stupid. Actually,
Speaker 6: my brain swells up from it.
Speaker 1: I get a lot of mucuse I used to get
Speaker 1: throat like I used to get more throat infections like
Speaker 1: me too.
Speaker 7: It's very similar.
Speaker 6: So sometimes you can handle a two milk, but raw
Speaker 6: a too milk is how we used to drink it.
Speaker 7: And in many states it's still illegal.
Speaker 6: Why the government thinks it has a right to tell
Speaker 6: you what you're allowed to eat, I don't know. They
Speaker 6: don't have that right, So it doesn't matter if they
Speaker 6: make it illegal. They didn't have the right to make
Speaker 6: it illegal, So therefore it's not illegal in the world
Speaker 6: that I live in. Then again, if you're selling it,
Speaker 6: they might still try to arrest you. Then you got
Speaker 6: to go to court.
Speaker 7: But here's the deal.
Speaker 6: Raw milk from many people is very very healing, and
Speaker 6: for some people weigh protein, especially if you're vegetarian but
Speaker 6: not vegan. It's a source just get grass fed way
Speaker 6: protein because the animals are treated better and because it's
Speaker 6: a higher quality and nutritional product. But let's assume you're
Speaker 6: not going to drink cow's milk, because for a lot
Speaker 6: of people it just doesn't work, including me, I don't
Speaker 6: touch it. Butter and ghee usually are acceptable, especially gee
Speaker 6: won't trigger allergies, and mucous like that for almost anyone.
Speaker 6: Well what about the fake milks? Right, so these are
Speaker 6: all industrial products unless you make it yourself. And what
Speaker 6: they figured out with almond milk was, oh, we can
Speaker 6: take leftover parts of almonds and you know, the ones
Speaker 6: that are broken and unsightly, and we can use those
Speaker 6: to make milk. And it's just a few almonds and
Speaker 6: some canola oil and some high fryctose corn syrup, some
Speaker 6: flavorings and we blend it up. And we sell it
Speaker 6: for like eight dollars as a health food product. It's
Speaker 6: not a health food product. So almond milk is high
Speaker 6: in phytic acid that sucks minerals out of your bones.
Speaker 6: You have to take more minerals. And it's also high
Speaker 6: in oxalates, which are the things that are causing kidney
Speaker 6: stones and things that are causing gout and joint pain
Speaker 6: when you wake up. Even if you have really bad
Speaker 6: skin and you're eating a ton of these high oxylate
Speaker 6: foods like almond milk and kale smoothies and all, this
Speaker 6: can be why because it's making tiny razor sharp calcium
Speaker 6: oxolate crystals in your skin that are coming out. So
Speaker 6: I don't recommend almond milk. Also if you're a vegan.
Speaker 6: For animals, the number of bees about a third of
Speaker 6: all bees dye pollinating almonds every year, like it is
Speaker 6: not a particularly clean product. So then we say, well
Speaker 6: oat milk, Okay, that is the biggest scam on the
Speaker 6: planet right now. It raises your blood sugar as much
Speaker 6: as drinking a coke. It is not a health food
Speaker 6: and it usually has glyphisse and it's high in fidic
Speaker 6: acid that sucks minerals out of your body.
Speaker 7: And I know you might not like hearing.
Speaker 4: This, but.
Speaker 7: Do the math. There's a tablespoon of oats blended into
Speaker 7: a bunch of water and you spent six bucks on that, Like,
Speaker 7: are you dumb? Right?
Speaker 6: It's not a good move, right, So what should you drink?
Speaker 6: There's two kinds of milk that are okay. One of
Speaker 6: them is macadamian milk, which is really expensive and you
Speaker 6: have to make it yourself because macadamias have the right
Speaker 6: kinds of oil in them. But the other one that's
Speaker 6: abundant and.
Speaker 7: Healthy is coconut milk. So if you're going to do it,
Speaker 7: use Coconine's.
Speaker 1: The worst tasting one.
Speaker 7: I know, right, yeah, it is the worst tasting one.
Speaker 6: But here's the problem though, If you say, okay, I
Speaker 6: don't like the taste of coconut milk, and I'm with
Speaker 6: you on that, so I'm going to.
Speaker 1: I don't drink any milks.
Speaker 7: But yes, yeah, that's really the key.
Speaker 6: You don't need to drink a plant milk. It's a
Speaker 6: made up product that you don't have a need for.
Speaker 6: But if you say I'm going to do one of
Speaker 6: these other things, you're spending a lot of money, you're
Speaker 6: getting anti nutrients, you're getting mostly water, and you're usually
Speaker 6: getting a toxic burden. So like, why am I doing
Speaker 6: this again? The thing that milk has that's most important
Speaker 6: is it has protein, and the second most important is
Speaker 6: it has good fats. When you have a replacement milk,
Speaker 6: even coconut milk, there is no protein. So the coconut
Speaker 6: yogurt you like, it doesn't work because it doesn't have protein.
Speaker 6: So you have to take that and add way protein
Speaker 6: or add scoops of maybe hemp protein if you're doing
Speaker 6: plant based, but you've got to add a whole bunch
Speaker 6: of protein to it because normal yogurt has that. Most
Speaker 6: people tolerate grass fed yogurt pretty well. I still don't.
Speaker 6: I can't touch cow's milk unless it's ghee for the
Speaker 6: most part, or I could do some butter. But if
Speaker 6: I was to have, you know, two tablespoons of regular milk,
Speaker 6: it messes me up. My gut's wrong, it's just not right.
Speaker 6: So that's an immune response. So I just want to
Speaker 6: tell you're not getting protein in your plant milks, and
Speaker 6: you're getting stuff you don't want in your plant milks.
Speaker 7: So just don't do it now.
Speaker 1: Today's craze is all about protein, but one of the
Speaker 1: things we're missing is talked about in this next clip.
Speaker 1: We barely hear about it, and I'm so glad that
Speaker 1: my next guest, doctor darsh And Shah, who happens to
Speaker 1: me my doctor too, talks about the importance, where to
Speaker 1: find it and how to get it. He also talks
Speaker 1: to us about the key supplements that can help your
Speaker 1: diet and where it usually falls short, especially when it
Speaker 1: comes to quality sleep and focus. Check it out. Let's
Speaker 1: talk a bit about supplements and vitamins, because I think
Speaker 1: that there's a lot of mixed messaging out there about
Speaker 1: what's needed, how much of it's needed. Some people are like, well,
Speaker 1: none of it really gets absorbed and does it make
Speaker 1: a difference, And there's always a debate about it. How
Speaker 1: do you go about figuring out what someone needs as
Speaker 1: an individual as opposed to just taking what everyone's taking,
Speaker 1: because you keep hearing about it everywhere.
Speaker 8: Now, that's such a great question. And we can't even
Speaker 8: talk about that, Jay without talking about number four on
Speaker 8: the list, which was vegetables. All right, and I'll tell
Speaker 8: you why. So the fourth thing, which is as important
Speaker 8: protein is getting enough vegetables in your diet on a
Speaker 8: daily basis. So do you know how much that is?
Speaker 8: By chance?
Speaker 1: I don't. I mean, I have a lot of vegetables,
Speaker 1: but I have no idea, So you're gonna have to
Speaker 1: tell me.
Speaker 8: Right, And so a lot a lot of people really
Speaker 8: know like what's the right amount, And really the amount
Speaker 8: of vegetables you eat has a lot to do with
Speaker 8: the amount of fiber intake you need, which ninety percent
Speaker 8: of America doesn't get enough fiber, and fiber is a
Speaker 8: critical ingredient of our diet. Secondly, that's where most of
Speaker 8: our micronutrients and phyto nutrients are is in those vegetables. Thirdly,
Speaker 8: they just keep you full and satiated all the time
Speaker 8: as well. So getting enough vegetables in your diet is
Speaker 8: extremely important. The number that I've seen in a lot
Speaker 8: of fitness and nutrition gurus talk about is it's a
Speaker 8: big number. It's like eight hundred grams of vegetables, just
Speaker 8: about a quart of vegetables, right, So once again, get
Speaker 8: your scale and measure this out and see what it is.
Speaker 8: It's not a small amount. It's like two full salads
Speaker 8: a day, but that's kind of what we need to
Speaker 8: work up to. So if you're doing that, the need
Speaker 8: for supplementation is minimal to none. Actually, I'm not a
Speaker 8: big supplement pusher. I'd much rather people get it in
Speaker 8: your diet. The reality of the situation is, however, it's
Speaker 8: really hard to get that much protein and that much
Speaker 8: vegetable product into your diet right And of course we
Speaker 8: can't talk about vegetables without talking about making sure you're
Speaker 8: buying organic. You know, you're buying as local as possible.
Speaker 8: And if you can't, go to EWG dot org Environmental
Speaker 8: Working Groups website. They'll give you a list of what
Speaker 8: are the most toxic vegetables and the least toxic out
Speaker 8: there right now, So look at that website and don't
Speaker 8: give you the list. So, if you're not getting enough
Speaker 8: vegetable intake into your diet, the next step is to
Speaker 8: add some supplementation to that. The most common supplements I
Speaker 8: recommend for people are vitamin D. We don't get enough
Speaker 8: sunlight to produce it, We're not getting enough in our diet,
Speaker 8: so most people do need some vitamin D. It needs
Speaker 8: to be dialed in in based on a blood test,
Speaker 8: so you do a blood test. I like the vitamin
Speaker 8: D level to be around fifty to eighty and the
Speaker 8: vitamin D form that I like people to take is
Speaker 8: vitamin D three K two. The K two is also
Speaker 8: another vitamin added in. It prevents over absorption of calcium
Speaker 8: with the vitamin D and deposition of calcium in your
Speaker 8: blood vessels. So vitamin D three K two. Then fish
Speaker 8: oil supplement as well for the vegetarians and vegans out there.
Speaker 8: There's some great non fish sources of fish oil as well,
Speaker 8: so I would do that as well. Magnesium is something
Speaker 8: that we're all very deficient in, so I would do
Speaker 8: magnesium as well. And then creatine. Believe it or not,
Speaker 8: it is amino acid that has a lot of research
Speaker 8: behind it. Do you do creatine? Yes, yeah, five to
Speaker 8: eight milligrams every morning, just put a scoop in your
Speaker 8: coffee and mixes in with anything. I think that's another
Speaker 8: really interesting good one. And then I kind of then,
Speaker 8: you know, kind of do it based on what I
Speaker 8: ate the day before. Right, So if I got a
Speaker 8: couple of good salads in fine, I don't need to
Speaker 8: do anything else. If I didn't, I'll take a packet
Speaker 8: of AG one, which is like a phyto nutrient powder,
Speaker 8: which I really like, and or a multivitamin sometimes as well.
Speaker 8: I'll do that too, And then protein powders are pretty
Speaker 8: much always a staple for me as well. That's the
Speaker 8: other supplement that I use.
Speaker 1: You're just putting that onto other stuff.
Speaker 8: Yeah, putting that onto other stuff, putting that into a shake.
Speaker 8: You know, shakes are very convenient. There's a really good
Speaker 8: protein powder I like called super Gut. It's actually a
Speaker 8: resistant starch and a protein powder and fiber all in
Speaker 8: one like bag. And so super Gut is a fantastic
Speaker 8: like rescue product I have, like if I've been on
Speaker 8: a plane for eight hours or something, you know, and
Speaker 8: I just come home and just take that and I
Speaker 8: get my nutrition in and that's pretty much it. You know.
Speaker 8: There's other things you can do, Like if you're having
Speaker 8: trouble sleeping, there's ashwa Ganda, there's glycine. If you're having
Speaker 8: trouble with stress, ashaganda is another good one for that.
Speaker 8: But then I'm really selective about which ones to use.
Speaker 1: Yeah, yeah, great, there is a fantastic that's a really
Speaker 1: good breakdown for anyone. I mean, I remember when I
Speaker 1: first started measuring that with monas like my vitamin D,
Speaker 1: which you would never have known if you met me
Speaker 1: or saw me, was ten. And it was just like
Speaker 1: I was living my life like I was on planes,
Speaker 1: I was giving keynotes, I was I was healthy, I
Speaker 1: was energetic, whatever, and she was just like, I don't
Speaker 1: even know how you function I was out of ten.
Speaker 1: It was like it was and I was unaware how
Speaker 1: old were.
Speaker 8: You when you to do this?
Speaker 1: This is oh, this is like a year and a half,
Speaker 1: oh two years. It was just interesting to me because
Speaker 1: the only thing I could feel is like I was
Speaker 1: feeling a bit of fatigue, and that was the only thing.
Speaker 1: And that's why I think that the reason why I'm
Speaker 1: raising that for my audience and community here today is
Speaker 1: don't take it for granted, and don't assume that you
Speaker 1: might be like I don't need any of these vitamin supplements.
Speaker 1: It's like it could be the tiniest thing that you're
Speaker 1: experiencing as a symptom. It's important to take it seriously
Speaker 1: because you don't want to be at a ten.
Speaker 8: You bring up an extremely good point. A couple points
Speaker 8: I want to make here. One is you have to
Speaker 8: become the CEO of your own health. And what I
Speaker 8: mean by that is a CEO manages a business by
Speaker 8: looking at numbers on a daily basis. Right, most people
Speaker 8: manage their health based on a feeling that they have
Speaker 8: symptoms that they have. They're not looking at numbers. So
Speaker 8: becoming the CEO of your own health means knowing what
Speaker 8: are the key KPIs of your health. There's only about
Speaker 8: ten of them, skeletal muscle mass being one of them,
Speaker 8: body five percentage being another, Vitamin D level being another.
Speaker 8: You got to keep that dialed in right, because the
Speaker 8: other point I want to make with you is that
Speaker 8: when your vitamin D level is low, like at this age,
Speaker 8: and you don't take care of it for twenty to
Speaker 8: thirty years, that's when the lack of vitamin D leads
Speaker 8: to the higher risk of Alzheimer's, leads to the higher
Speaker 8: risk of heart attack, leads to the higher risk of
Speaker 8: hormone problems. It all started twenty to thirty years before,
Speaker 8: when you barely felt it, you see what I mean.
Speaker 8: So looking at those numbers twenty to thirty years ahead
Speaker 8: of becoming sick is the key to becoming CEO of
Speaker 8: your own health and then making all those diseases a
Speaker 8: non issue, making all the things that people die of
Speaker 8: a non issue fantastic.
Speaker 1: Yeah. No, I couldn't agree more. And I'm so glad
Speaker 1: you made that connection because I think it often when
Speaker 1: you find it out long term, you then feels like
Speaker 1: a surprise, right, But actually it is and if you're
Speaker 1: looking at the numbers, and I think we just haven't
Speaker 1: been trained to look at our health in terms of numbers,
Speaker 1: like you'd measure your height growing up, or you'd measure
Speaker 1: your weight growing up, but those are such poor indicators
Speaker 1: of health in and of themselves without looking at all
Speaker 1: of these other metrics that we're talking about here today,
Speaker 1: whether it's your glucose levels, whether it's your vitamin D levels, magnesium,
Speaker 1: et se, try you mentioned so many other vitamins and supplements.
Speaker 1: I just don't think we're trained to know where to
Speaker 1: look and what to look at, and therefore we're basing
Speaker 1: it on I feel tired today, I feel and I
Speaker 1: think this is something I want to mention as well,
Speaker 1: that the mind and the body are so connected. But
Speaker 1: I think so often our physical challenges, we think are
Speaker 1: a mental challenge. So we think we're tired because we
Speaker 1: have we're not focused enough, or we're not excited enough,
Speaker 1: we're not motivated enough. We make the physical issue a
Speaker 1: mental issue, but it isn't. It's purely a physical and
Speaker 1: I know that because I feel so purposeful and love
Speaker 1: what I do, and I'm so joyful about it, and
Speaker 1: I'm so excited about it. So if my body's not
Speaker 1: working to the degree I want it to, I'm very
Speaker 1: clear that you can have all the mental stuff down,
Speaker 1: but if you're not taking care of your body, it
Speaker 1: doesn't just you can push it a bit further, but
Speaker 1: that's not going to get you up the hills. I
Speaker 1: really hope that this helped simplify and clarify your health journey.
Speaker 1: See real health starts with what you eat and how
Speaker 1: you fuel your body, but understanding blood sugar, protein needs, supplements,
Speaker 1: and vitamins puts your health back in your control. All
Speaker 1: I want for you is to live long, healthy, happy lives,
Speaker 1: and in order to do that, we have to take
Speaker 1: our physical health seriously a lot of people are talking
Speaker 1: about mental health today, but our physical and mental health
Speaker 1: are so connected. If we learn how to eat better,
Speaker 1: we'll actually feel better mentally, emotionally, and even spiritually. If
Speaker 1: this year, you're trying to live longer, live happier, live healthier.
Speaker 1: Go and check out my conversation with the world's biggest
Speaker 1: longevity doctor, Peter Attia on how to slow down aging
Speaker 1: and why your emotional health is directly impacting your physical health.
Speaker 3: Acknowledge that there is surprisingly little known about the relationship
Speaker 3: between nutrition and health, and people are going to be
Speaker 3: shocked to hear that, because I think most people think
Speaker 3: the exact opposite.