Episode #105 Featuring Body Bio Co-Owner Jess Kane! Healthy Aging, Phospholipids, Cellular Health, Navigating Nutrition, Seed Oils, Dietary Trends and more!

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Alright everybody, welcome back to the Dillandjamelli podcast.

So one of the things that I say that I want to really convey today that's a blessing

is the people that I get to meet by doing this.

Probably a lot of people that I wouldn't have had the chance to meet because scheduling

and people are busy and they tend to give you more time when we can sit and converse

like this.

But my point being is that I, like my guess today, I may not have met, but I'm so thankful

that I did.

We've had several good conversations, chipped the conversation leading into this probably

would have been good to have on camera, but overcoming some scheduling issues, which is

generally normal and fighting whether she is here today.

And we have topics of discussion that are going to thrill some people, probably piss some

people off and everything in between, but I guarantee you this, it will be enlightening

and they will be heartfelt and they will be factual.

So that being said, my guess today is the chief brand officer and co-owner of Body

Bio, which I think most people have heard of and they are one of the most well-known,

well-respected, a company that I use and I hear a sponsor by any stretch, but I use

and love and stand by and I heard about Body Bio from some of my most well-respected

people before I ever met you.

Betsy Earth, Dr. Earth, was the first one that turned that you onto me and she is like

my mentor.

So anyway, without me going too further into it, I want to introduce my guess because

she is amazing.

We have a good friendship and we see eye to eye on a lot.

So without further ado, Jess Cain.

Thank you so much for having me.

What a good intro.

I'm known for my antos.

I get lucky.

Great.

I get lucky on how I do stuff so, or blessed, but thanks for coming to see me.

I knew you had to work around a bunch of things, but I'm happy to be here.

I appreciate you making the time.

Well, okay.

I said we were going to make an impact today.

So let's do it.

Let's do it.

I do want to touch though briefly on Body Bio because there are certain things that the

products do that a lot of people aren't aware of.

We get into phospholipids and I talk a lot about cellular health, you know that.

But I would like to just talk a little bit about the company history.

Your dad, starting the company and how you've taken over and just your big basis behind

what you do.

Sure.

It's a very mission-driven company.

It always has been my grandfather actually started it.

Oh.

So it's a third-generation family business, still in the family, obviously.

My husband and I now run it together today.

And it was started in the 1990s to help children who were experiencing like terrible rare orphan

diseases.

And they were training these doctors on how to stabilize these children who were experiencing

these kind of brain-on-fire issues.

And through that, they pieced together through all this research that there is a specific

protocol and specific products that you could use that were actually IV drugs.

So initially, this came from doing blood testing, which we still do today, to the IV drug

protocol and then to developing the products in the early 2000s.

And it's this protocol that works synergistically together to stabilize your cell membranes and

to repair and make your cell membranes more resilient, essentially.

So it really started in relation to my grandfather actually developed products mainly because

he was experiencing chronic fatigue in the 1980s.

Oh, okay.

He owned a steel factory.

He had heavy metal toxicity, right?

And he was this OG biohacker who went to the other side of the country to figure out where

am I going to find these kind of, these people doing things more holistically.

And at the time, it was kind of the Pacific Northwest and Northern California.

And it was a super small community of people who were in the functional medicine scene in

the 1990s and 1980s.

And it's expanded and it's grown into such an incredible behemoth that we see today.

I still, like, I'm not used to going in places.

I was in a coffee shop earlier today.

And this woman looked at me and said, I recognize you.

Where do I know you from?

She was, oh my God, body bio.

And my brother's at Sundance this weekend and he's going, so many people kept coming up

to me talking to me about my bio.

It's just, it's weird to me because it was always such a niche.

We only sold to functional doctors.

Yeah.

And I'm so grateful that people are receiving what we were putting out there, that they

are learning from us, that they're going to healthier and that we're going deeper than

just at a surface level, kind of, like your typical vitamins and minerals.

Yeah, but you, you, you guys as products are different.

It's not the same stuff that you get everywhere.

I mean, there's a few things that you may find elsewhere, but what you do and, and that

what they do functionally is quite different.

It is quite important.

Yeah.

My goal would be with some of this as we educate people on phospholipids, the importance

of cellular membranes, because we always talk about mitochondria, which of course we do.

But nobody talks about cellular membranes.

I guess what has a membrane mitochondria.

Exactly.

And what we're not realizing is that living in today's world is completely disrupting our

membranes.

That is what is literally falling apart just in the way Likki got to us.

You have Likki cells.

You have Likki mitochondrial membranes.

And so all of this bad stuff is getting in.

And when we make our cells more resilient by reinforcing the cell, the mitochondria,

the organelle membranes, you have a better terrain and a better resilience overall.

The two most important structural fats for brain, for our brain are essential fatty acids

and phospholipids.

And those are two of the things that my grandfather just understood from the 1990s and started

manufacturing early on.

We say that stuff.

You and I know what it is.

A lot of people don't.

They may want to know when we say that.

What are phospholipids?

Let's start there.

And then we'll talk about how they work and why they're so important.

Yeah.

It's a structural fat.

It's a fat and oil that we make endogenously in the body.

We synthesize phospholipids from our diet.

And so when we eat a food, particularly meats, seeds, eggs, egg yolks, or like the best

form of phospholipids, oily fish, we make phospholipids from these foods.

The problem is, is that was fine, you know, 50, 100 years ago, today's world is just

a toxic sludge that we're living in, trudging through.

And we need some more, we need some more of those phospholipids to have this pool that

the body can pull from to constantly be reinforcing and repairing that cell membrane.

What's so critically important about the cell membrane, because we talk about it so

much, is that all of the actions of a cell, the DNA, what we are supposed to be performing

are architectural blueprint, the work of Dr. Bruce Lipton, everything is performed

on the membrane, hormone synthesis, neurotransmission, the energy produced by the mitochondria, comes

out through the membrane, through the mitochondrial membrane, through the cellular membrane.

So if that membrane is disrupted, all of those biochemical functions are disrupted.

And that's why I think my grandfather just focused on something that was so niche.

I think that the difference today that I don't think he would ever believe in the 1990s

is just how much people need it now.

That is a testament to all of the shit that gets put in our foods.

It's in our food, it's in the air, it's in the soil, it's everywhere.

And so it's just kind of where we're constantly assaulted.

And reinforcing with the structural fats is critically important now more than ever.

We're good.

And to get into the second one, it's really important.

And that's getting into one that we do not endogenously make in the body, is essential

fatty acids.

Yes, please.

Those are essential, we do not make them in our body.

You need to actually consume them.

And that's when you start getting into the discussions about polyunsaturated fats,

aka poofas, oxidized poofas versus non-oxidized and people get into the whole mess of seed

oils.

Okay.

So fatty acids, what we got different types, correct, that we need.

So can you talk about the types that we need and why?

Yeah.

So if you Google the essential fatty acid pathway, you'll see at the top, there's linoleic acid

and alpha linoleic acid.

And then there's a bunch of downstream metabolites.

There's oleic acid, there's some other ancillary omega 9, but the two mother essential fatty

acids are omega 3 and omega 6.

And then they produce downstream metabolites, EPA, DHA, GLA, gamma linoleic acid, which comes

from reading primrose, arachidonic acid, the omega 6 pathway, people tend to think of

as being inflammatory.

Yeah.

Yeah.

But the really interesting thing is there's this beautiful balance in the body of creating

an inflammation response, quälching the inflammation.

And so you need these things to play together in order to make the whole pathway work, where

people went really wrong about 10 years ago as they started taking too much fish oil,

which is lower level alpha linoleic acid.

So those are derivative of ALA on the omega 3 pathway.

And they were offsetting their omega 6 pathway entirely and shutting it down.

And so people that chronically take fish oil, you'll see their levels of 6 to 3 are completely

thrown off.

Just obliterated, yeah.

And then what ends up happening downstream from that is you will actually start to demilinate

if you don't have the proper amounts of omega 6.

It's fascinating.

What do you think about fish oil supplements in general?

I think in general, most of them, and I was on a podcast talking about this in the clip

one completely viral or completely rancid.

Yeah.

I know too much about the manufacturing of these things because we manufacture because I

get to go in the back and see every single quality control report because I see oxidation

reports.

There's been this marketing of, you know, if it doesn't smell fishy, then it's so highly

purified that it's not, it's like, if we just go back to whole food forms of this stuff,

if we go back to nature providing us the nutrients, that's where the good stuff is.

And there's no way you can derive these delicate essential fatty acids into all these different

triglyceride forms, ethyl ester forms.

It's just over time.

It's just not a good idea.

Now I will say you can get forms.

We make a form that is like a cold-press caviar essentially and it's super lightly treated.

There's no hexanes, no solvents, none of this crap to get the fish oil out.

And when it's delicately treated, it's a super food, but you use that in moderation.

It's not something for every day.

Fish oil should not be every day.

So you're somebody who can't consume the whole food form.

You don't like fish for whatever reason.

I always recommend that first and foremost.

Caviar is the most pure form of omega-3 that you can possibly get.

And it's encapsulated in a phospholipid.

So you're getting phospholipids.

You're getting essential fatty acids at the same time.

If you can't tolerate and you don't need caviar, then yeah, you can go for specific fish oils.

Have you heard of Vasipa?

Of course.

Okay.

Drug.

Yeah.

I take it.

I have to.

Do you take balance oil as well?

Yeah.

Okay, good.

Oh, I got it.

It's then filling that omega-6 that the three is throwing off.

Yeah.

Yeah.

Well, I just slowed it down.

Good.

Because I think for me, it's a triglyceride thing more.

So I was using it for kind of like plaque reversal or lower my L.P. little A because it was

so high.

Yeah.

And I think over time, just like I'm finding with jardy and juice now as I can't handle

it.

It's too much.

Yeah.

Because it can only go so far with it and it's just some of these things aren't meant

to be taken forever.

I think you'll eventually ween off.

Yeah.

And I think what you'll see is better lipid metabolism through taking all of the structural

fats, the right phospholipids, the right essential fatty acids.

What is the amount of fish that you would be comfortable with mercury-wise, like not

seven days a week, but like three or four days a week or what would be okay in your

area?

I am for two to three and I eat small-bodied fish, even like you could do four days a week.

So sardines and canned sardines are amazing and they're wonderful superfood.

I try to limit the larger fish, the larger fish are the ones that are going to have more

mercury.

So tuna, I know, I can't even smell sort of fish.

Like to me, I look at it and I'm like that, it just literally smells like mercury.

Any kind of like shark, mahi-mahi, those are going to be higher.

So I really don't consume those.

I consume a lot of like shellfish oysters.

Any kind of salmon row, any type of row in general is a superfood where I live in New Jersey

to get great steamers.

So clams, great mussels, things like that, scallops, I love occasionally, maybe once a week

a wild caught salmon.

I love the more wild caught versions.

I only eat sockeye salmon, yeah, that's all I need.

And when you're using things like Cetopia and these, they're getting the real good stuff,

then you can eat it a couple times a week.

I got a weakness for Chilean sea bass, I'm ready to work on, but gosh damn, it tastes

like you're eating straight butter.

I'm really good.

So good.

I got on a bad kick where I was having it like three days a week and I had to stop doing

that.

That'll affect your heavy mouth.

Yeah.

Plus it's expensive.

It is.

If you had done some testing before and after like a month of eating that, you would see

some differences there.

I do sockeye salmon two to three times a week, you know, something like that and Cetias

once.

Alright, there you go.

You throw a little oysters in there.

Should I, okay, so some good things that I need to try that different like scallops,

I just.

Yeah.

Great food, especially wild caught.

And if you can throw in some row of any sort, it does not need to be expensive caviar.

You can go to Whole Foods and get a 29.99.

Is it really?

No.

Oh, I think you might like it.

I mean, do you like fishier fish?

It's fishy.

It depends.

Yeah.

Some, yes, some know.

Yeah.

It just depends.

And you know, just teaspoon.

I like halibut and cod once in a while too.

You're not bad.

So long as it's not like a tilapia, you're full.

Oh hell no.

No, no, no, no, no, no, I'd rather eat shit than eat because you are eating shit.

Literally.

Yeah.

Okay.

So we kind of started to talk about you brought up eggs.

Yeah.

Yeah.

So literally, I think you tell me what you think.

But I think that if you forced me, Dylan, you can only have one food that you have to survive

on.

You have to live on that you could feasibly eat every day because you can't eat

pizza every day.

You could say, like, it sounds great when you're a kid.

Yeah.

I would pick eggs.

No, I would agree with you.

Okay.

Yeah.

So let's talk about picking out eggs first.

And then we'll get into some fun stuff here with one of our not so dear friends that

we found out about.

Talk about the differences between the tricky marketing, the cage freeze, all of the nonsense

that really means nothing that you're paying for and what should we do looking for?

It's just like the, this is the classic case of greenwashing, right?

Let's just confuse people and let's use clickbait.

I mean, we're seeing in the last week, this will take down a vital farms in the last

week that that's happening is really a misunderstanding about how linoleic works in

the body.

It's truly throwing the baby out with the bathwater.

This is the the nonsensical approach to essential fatty acids.

So you are treating a protected, beautiful egg yolk in the same way that you are treating

a canola oil and a restaurant that's using Kentucky fried chicken, right?

And we are missing the point entirely to be very honest with you.

I think that it's doing a detriment to people's health mainly because I think it's it's

driving an orthorexic behavior of being over critical about our foods and throwing something

out that is a complete natural food.

Firstly, vital, vital farms, this I am not like endorsed by vital farms in any way.

I eat their organic pasture raised eggs.

I also get eggs from the amish.

So I get three dozen eggs once every two weeks from the amish and they are like the greatest

quality pasture raised eggs.

No, they're not officially organic because they won't pay for the certification.

But you know the amish are doing the right thing.

So those are the types of eggs that I will usually get.

Vital farms, eggs do consume corn, I think, in soy.

But that's a part of their diet and they've always been straightforward about that.

I don't mind a high linoleic egg yolk.

I actually invite it because that is an unoxidized form.

That's the pure whole food form that goes into our body and goes into the essential fatty

acid pathway and does all the good stuff in our body for our cells, for our cell membrane,

for our mitochondria, for cardiolipin, which is an incredible phospholipid in our mitochondria

that is so important for our mitochondrial energy stores.

And it feeds our cardiolipin.

We need omega-6.

And so this concept that they, you know, oh, you can eat these because they're high in

linoleic.

Look for these eggs or jerrys or this or it's like we are going nuts.

We are stressing too much about the small things.

And I think that's actually doing more of a detriment to our central nervous systems than

a high linoleic egg yolk is.

Yeah, because I'll tell you what, I was in Whole Foods Sunday or a month and Saturday

and that thing is full.

The vital farms are full.

I mean, when I tell you full, I couldn't believe how many and then they had a center thing filled

with them.

They were just all sitting there.

This is going to be a big thing for them.

I just think that we're going about it the wrong way.

If you don't want to eat eggs because those eggs consume corn and soy fine, but don't

make it about linoleic acid, right?

Linoleic in the right forms, in those whole food forms, from seeds, from things like egg

yolks, from meat, from specific, carefully treated polyunsaturated fats like our balance

oil are critically important for feeding the essential fatty acid pathway that I remind

you is essential, and we do not make it in the body.

We need to consume it.

And so when you are not consuming enough of these essential fatty acids, not only are you

going to eventually start demilinating, but your cell membranes are affected, your mitochondrial

membranes are affected, these structural fats really create the fluidity and the basis

for which our cells operate.

And they're so critically important and we're just not getting enough of them.

So do you think the vital farms eggs are then okay and eat in your...

I eat them.

I eat them.

How many eggs a day do you eat?

Usually about two to four.

Two to four.

Yeah, I try to do, like I'll do, I'm really like soft boiled.

Two first thing in the morning, that's kind of my usual trick to get the protein in first

thing in the morning and then I do two raw, just at yoke.

Okay.

No.

I do four whole six whites, normally per day, something like that.

I went from doing this low fat diet where...

You probably did all whites forever, right?

I did.

There was a point in time when my wife will tell you, I was probably doing 14 egg whites

a day.

14 to 16.

It was so funny.

I saw somebody in a hotel in Barcelona and you could tell he just got back from a marathon

long run.

Yeah.

And we were at this leadership conference and I looked over him and he was pulling apart

of these hard boiled eggs and he had maybe 20 egg whites and he was throwing out all

the egg yolks.

Yeah.

Buddy, you're going about this in the wrong way.

I'm not insisting that you eat like I think a really hard boiled egg, yoke is tough to

eat.

I like them when they're on the soft side or nice, runny egg but I was like, can I just

educate you a little bit on fats?

I think it's going to help your performance as an athlete and he actually was very receptive

to it.

Also, I mean, you're kind of taking away the nutrients from it when you overcook it and

it's too hard to.

We had this conversation last night, I told my wife, you cooked a shit out of everything

and I said, you're destroying the egg and it tastes a hell of a lot better when you

just pull it off.

But I used to have this just extreme fear of fats for like the last 15 years.

And the way I work out and train, I burn about 4,000 calories a day between the training

and then just sedentary and whatever.

It's intense.

Yeah.

And I was eating like 16 out of calories a day.

How was your brain fog?

That was just my total attitude and everything.

I couldn't focus more than 15 minutes.

There you go.

Now I went from like 20 grams of fat a day to about 130.

Amazing.

Yeah.

And almost 3,000 calories a day.

I can't always get there.

It's hard.

You know, when I smoke pot, I could get there, but I can't with that, but it is, and that's

where I'm going with this is the importance of fats and now how people are finally starting

to see it.

It is coming around.

Yeah.

Do you think that the inversion of the food pyramid now says a lot about how misled we

were and that people are starting to realize the importance and what do you say to the

people that are complaining?

I think that it's fascinating to see the reversal of the processed food movement and

the low fat movement.

Because when you think of low fat, it is processed processed.

Every low fat yogurt, low fat, everything is just so heavily processed.

Yeah.

And it's the process by which that food goes through.

It's the introduction of all these preservatives and additives and things to make things taste

good.

I think that we saw, you know, remember the days of Margarine?

And then it's just gone in the complete opposite direction.

And I think it's great to see whole foods at the top of the pyramid now and the most

important thing.

I think when we get like so nuanced and nitpicky, we are, we're not understanding the

big picture.

And we're kind of doing, I think a lot of people are doing stuff for clickbait these

days on on social media.

But I think that overall the movement towards a whole food, the movement away from low fat

towards healthy fats, the movement of food in general towards feeding ourselves and the

concept of cellular health coming to the forefront is just awesome to say.

Do you think that that low fat diet craze and the way that it strips nutrients out and

what it actually does?

And you were talking about the way it's processed.

Do you think that that has been a contributing factor aside from what we discussed with the

way that our foods are produced?

But do you think that that was a contributing factor to rises in disease, to lower testosterone

levels, to all of these things you see?

100%.

I think that our food is medicine.

And when we feed our body, ultra processed, unreal food, it's going to do things in the

body that we don't want.

I mean, look at the rates of cancer, the rates of, I just heard of somebody else 30 years

old calling cancer.

It's like, why is going on in the world?

It's just wild.

And so I think that we can't say that it doesn't have an effect.

And I think it's a culmination of things.

It's again, the toxic exposures that we have.

It is the lack of a resilient terrain that our bodies have because of all of the things

that we've been exposed to and the things that for so many years, we were putting into

our body.

And so I think just going back to a more natural form of all of these things is going to help

everybody.

And I think it's also going to change the trajectory of a lot of these disease states.

I think so too.

In fact, I know.

So I can just tell you just on a personal level for me.

And I'm a fucking nutritionist.

You know, when I was coaching people and explaining the things that you and I are talking

about, but not doing it myself, but it's not always the case.

Always.

But I'm telling you, the thing you said, how was your brain fog?

That was one of my biggest issues.

The constant having to get up every 20 or 30 minutes to go snack on vegetables because

I was starving.

Interesting.

Yeah.

And your brain knew you were starving.

Right?

I had this discussion again with my wife and I told her I said, you have no idea all these

years, how many things we went to and how many events that I had fun, but I was miserable

the whole time because I was just thinking about how hungry I was.

And I was scared to eat anything anywhere or anytime.

I used to look at food labels and go, oh, it's got more than two or three grams of fat.

Now it's like, I want it to say 10 or more.

I don't even freaking want it.

It's crazy how the trends change, right?

Yeah.

But I think once you, once you try it and see like I saw HD, I'll go up 40 points and

I saw myself getting leaner.

Yeah.

And you're actually forcing yourself to be like overly thin or like not able to build

the proper muscle and actually slowing your metabolism by using that crop.

So I want to talk to you.

I want your thoughts on diet structure like macron nutrient breakdowns for your ideals

like.

I'm so the wrong person to ask because for me, I really like, I think there are certain

things that I try to prioritize.

Yeah.

So my Achilles heel is my thyroid.

And so I'm cognizant of where like my lactin and my insulin resistance and my ability

to kind of my metabolic health, my metabolic function is always something I'm, I'm considering

because I had polycystic ovaries when I was about 30 years old.

And that was the kind of inflection point for me in which I changed my health because

I just said, you know, I want to have babies naturally.

I want to feel good.

I want to have healthy pregnancies and I really started focusing on healthy fats at that

point.

So for me, I really look at it in terms of biggest meal of the day's breakfast.

And I'm really trying here lunch is the next biggest eating dinner in my circadian.

So like when the sun is setting, I really try to do to eat.

I am also a little bit of a snacker.

So I like to have a little bit of a snack.

Yeah.

I'm not too controlled with it.

I don't count calories macros, look at grams of fat.

I just eat what feels right.

I try to stick with a lot of fat, a lot of protein and vegetables.

I love berries.

I try to eat my fruits and veg seasonally with what's in season.

Yeah.

But you know, right now if I'm on the road eating a bowl of berries, so be it, I'm not

going to worry about it.

Right, right.

The one thing that's been really changed for me for my thyroid health, my TPO antibodies

were going up.

And it was really down to gluten.

So I have had to fully cut out gluten.

And that's incredible to see how much it's just a driver of inflammation for me.

It just is.

Cutting that out has decreased those TPO antibodies significantly.

What are some of your go to foods then that are kind of staples for you that are more

something you have more consistently?

I will always have like a cook steak that I just kind of slice up and snack on.

Eggs every single day, every single morning.

I love like a raw cottage cheese with some seeds, so pumpkin seeds, sunflower seeds, you

know, maybe some other seeds, some berries, a little bit of raw honey.

My grandfather used to actually take the egg yolks and put them into the cottage cheese

and eat them that way.

But he was like a six egg yolk and daddy person.

I love like for, you know, different vegetables, even like a nice, like we lived in England

for the longest time.

So one of my favorite things in the winter is like a buttered cabbage, sauteed cabbage.

I make a ton of stews.

I'll always have like a high protein stew.

I'm trying to get more fiber in through things like lentils and specific beans.

I always have a bread called against the grain bread, which I love.

It's like eggs and cheese essentially.

Really?

Then they make a bread as frozen.

It's great.

So I'll have that in the morning as well today against the grain, okay.

And then when I'm on the road, I have things like prima bars or what's that other bar I've

been loving lately?

I think it's called a Jones.

I don't know.

There's so many damn named bars now, you know, I feel like it's Jacob.

Jacob bar.

Jacob bar, yeah.

I saw that.

I saw that.

I saw that.

So that I'll always have with me.

There no, that's the David bar.

The David one that has that weird, I couldn't do it.

New, new thing in it too much.

How you lose it has like a derivative of an MCT or something and they own the branded

ingredient.

I was just like, this just doesn't right.

I had one and I said, I can't ever eat these again.

I shipped them back to them.

They've screwed my stomach up terribly.

But the Jacob's are good.

Are they?

They're really good.

They're kind of on like prima, kind of the similar.

I don't do a lot of like processed protein powders or anything like that.

I just try to eat, consume more whole food versions that you love on the milk or raw

milk.

Do you raw milk?

Yeah.

My whole family does.

We get it from the Amish.

Anytime I've tried to like cut out milk, it just doesn't, doesn't go for me.

I love milk products here.

Okay.

Yeah.

Whole milk.

Whole milk always.

Whole fat.

I make kefir with kefir greens myself using raw milk or like a raw goat milk.

Raw cottage cheese, raw cheeses.

You can even get raw butter, which literally smells exactly like buterakes.

It's high in buterate.

And that sounds good.

Where do you get all this stuff?

Millers bio farm.

And they actually ship across the country, but they, they drop off in New Jersey close

to me.

But they do ship.

And they do ship.

It's some good stuff.

Oh, Amish.

Millers bio farm.

Millers bio farm.

Okay.

It's legit.

Yeah.

I always say how pissed off I am for all these years.

I wasn't eating grass, but like cooking and butter and just using sprays once again,

not great, right?

Yeah.

Yeah.

I mean, just missing out tremendously.

Yeah.

So one of the things that's confusing amongst all of the other tricky marketing is when

it says grass fed, but it doesn't necessarily mean it's 100% grass.

Finish.

Right.

What does it mean to just say grass fed and why do you want it to say 100% grass fed?

I will, I oftentimes I don't even really go by those things because it's not, I just

think a lot of it is greenwashing these days.

And I think once you've like gotten on the raw milk train, you know, seeing a grass fed

milk in in Whole Foods just isn't, it's still pasteurized, marginalized, heated to such

extreme temperatures.

I don't think it makes a difference whether it's grass fed or grass finished.

It's just kind of destroyed in that process.

But I think it's the exposures of things to the milk as well.

So is it, you know, is the cow grazing on glyphosate, glyphosate ridden corn, not a good

thing to consume.

No.

The organic, you're not going to have those pesticides and herbicides, a grass milk,

a grass finished or grass fed, I think is going to be better.

I, you know, I just, I go for the ultimate, which is raw.

What do you say to the people that have a problem with whole milk than the people that

like think like just a dollar?

Yeah.

So it's so bad or scary or can kill you because I see you people that say that.

I just kind of, to each side, you know, I do, I do, I do me, you do you, what's the fear?

I think that dairy can have some like molecular mimicry that creates issues in the gut for

a lot of people that can drive inflammation.

Okay.

I think it depends on the person as well.

But I think a lot of these highly processed nut milks are just as bad.

I think if you can find like a really great almond milk, macadamia nuts are really high

in fats.

Macadamia nuts are like a great, I'll sometimes make a macadamia nut milk or I crush macadamia

nuts, add some eggs in and can make macadamia waffles or pancakes that are awesome.

I mean, that's like a pure protein fat, particularly for my kids before they go to school.

Yeah.

So I always, that's another one of my snacks that I always have in my bag and I don't

have any right now.

It's killing me, but our macadamia nuts.

I lived in Hawaii for a while.

You can imagine the popularity there of those and I never touched them.

Oh, and I wish I had, yeah, certainly, certainly one of the best nuts out there, but you

have to be careful.

So those are easily to overeat like so easy to overeat, but they fill you up really well.

And it's just a really nutritious snack.

Do you like nut butters or do you do against those?

I do.

Yeah.

I don't mind and I don't even mind a sunflower seed butter.

So sun butter, organic we use at home.

And even though it's lightly roasted, I still think it's better than using a peanut butter.

These are really high in something called very long chain fats, very long chain fats

accumulate on your cell membrane and they affect your health or they are an oxidized fat

that is bad for you.

And you do not want an accumulation of these very long chain and renegade fats because

it throws off your cell membrane fluidity and stability essentially and it's kind of

akin to eating a rancid seed oil.

Okay.

And so I don't eat peanut butter.

I love sunflower butter and that's what my kids will get if they ask for.

I think it's just a great way to add a little bit more nutrients and fat and protein to

a piece of bread that they might be eating.

I went down the line and tried every nut butter and existence.

I'm talking about your butter, almond butter.

Any of them you like?

I had this combination.

I think it was an almond and cashew butter.

It was a combo one that I really, really liked.

It was really good.

I have this issue because I love peanut butter so much, but only the fresh ground one.

But yeah, and almond butter is good like to have it, but then I don't want it too long

because it's so kind of dry.

Yeah, I agree.

It's good, but then it's not.

Same with the pistachio.

It was good, but then I was like, I don't think I can't keep doing this.

Did you try this sunflower butter?

No, I have.

Try sunflower butter.

They'll have it in whole foods.

We're going right after.

Yeah.

That's a bit rough.

Okay.

I'll try it.

I'll try it.

I'll try some of the seafood that you've mentioned.

I'm going to try something different.

Good.

Love it.

Yeah, might as well.

What about meat?

That was one of the things I didn't have meat for 10 or 15 years, and then when I said,

okay, I'm done.

I started eating 93 to ease myself into it, and then I was like, okay, let's try the

90.

That's right, the 85.

Now I only eat 80, but I do force a nature meat, so I went, did elk, venison, try them

all.

What are your thoughts on just like having meats or pork?

Because I see some people, oh, pork is such a filthy animal.

I think pork tenderloin is phenomenal for you personally.

I have no issue with it.

I like the elk myself, but I think the venison's great, all of those.

Do you think that meat in general should be a staple as long as it's good quality meat?

As long as it's good quality meat, I mean, and the ancestral meats and the ancestral

blends are so great, that I don't typically like to eat a lot of chicken because it tends

to be a dirty bird, but that force of nature, chicken, ancestral chicken blend is like,

I make the greatest meatballs with that, and that's an easy thing to make and then have

in the fridge to even be able to eat for breakfast.

So I will tend towards savory most of the time, particularly with breakfast.

I'll essentially eat a dinner for breakfast, but I like the ancestral meats.

I like the things like bison and venison and elk.

I think these are great.

I put them a lot in my like stews that I make.

They have the right nutrients for us and the right fats and the right essential fatty

acids and the right phospholibus, all of these healthy fats are in meat.

I think meat is amazing.

You want to know what's the one of the most nutrients, dense foods you could possibly

eat?

Bone marrow.

Really?

Yes.

Marrow.

Wow.

So when you see like an also buco at a restaurant, you get it.

Really?

Like feet, I mean, it is just feeding yourselves, essentially, and it's feeding your mitochondria

because it's, it's got the right blend of oleic with phospholipids and the key essential

fatty acids, and it's just an awesome thing.

I'm going to have to try that.

What about the bone broth and all of that?

What's your thought?

Yeah.

I use them a lot.

I get them from the same momish place because I don't have the time to cook down bone

puff.

My mom used to make them when they were amazing and magical, but I don't have the time

to do it.

I remember like having my pressure cooker and trying to do it all the time in London.

I think they're really, really great.

If you are on like a low histamine thing, if your histamine bucket is too high, you don't,

you don't want to go for bone broth.

But I like to use them as the base for a lot of my soups and stews.

I will also just sip on bone broth throughout the day.

I think it's really just about getting those ones that get really gelatinous.

Yeah.

And I love bone broth.

I want to know it before, because then I want to get into some supplements sides of

things, different things.

I want to know like your five staple favorite foods that you just, that you think that people

should really consider in their diets.

Pick five.

Steak, eggs.

I think you need vegetables in there.

I think so too.

You really do.

I think so.

I know some people don't, but I think you're missing, missing the wagon if you don't.

Yeah.

I need fiber and you need good clean carbs.

I'm sorry.

I appreciate some people off, but you need to have balance.

You do.

And also, you have to approach everything with balance, right?

I eat dessert.

I eat in a restaurant.

I enjoy some french fries.

And enjoy these things.

But in terms of my staple, staple, so you've got meat, eggs, for meat, dairy's up there.

So like a raw cottage cheese is in my every day.

Vegetables.

So we got four.

I don't know.

What would be my last?

What would be your last?

What would you talk about?

I can't live without avocados.

I just can't do it.

Interesting.

I wouldn't touch it.

I wouldn't touch avocados, salmon, all this stuff that I can't live without now.

I will.

I will.

My staple foods.

Interesting.

I won't go like literally a day without those.

I'm going to go for my last one, I'm going to say it's a toss up between oysters and

caviar.

Ah.

Fucking caviar, man.

Yeah.

Doesn't have to be expensive either.

No.

Unlike the caviar poster child.

I have got to try it.

You got me curious.

Yeah.

The only thing that I could ever see with that is watching a movie when I was a kid and

only expensive.

The only rich people could eat it.

Well, like richy rich.

Yeah.

No, it's not that any longer.

It's really not.

And you've got some good options out there.

Any kind of row you can get.

Erring, you say row.

You know the only reason I know that what that means is because of all the crossword puzzles

I used to do when I had shit jobs when I was a kid and row was always an answer for

something.

100%.

Yeah.

That's the only reason I know what I love that he's.

Any kind of fish eggs.

That's that's what you should eat.

I don't tend to eat a lot of salmon.

Salmon just, there's something about it.

That was the other thing I wouldn't touch.

Yeah.

Now I can't eat it every day.

But like salmon, like salmon sushi.

I don't know.

I don't think parasites.

I can't do it.

And same with salmon row.

It's just a little too fishy for me.

So I tend towards like trout row, herring row, things like that.

I got you.

I just bake salmon, man.

I just bake.

Yeah.

And at a low temp.

Yeah.

I do like a 325.

Oh, you do.

Good stuff.

Let it sit for a while.

Yeah.

And kind of soft.

Somebody once said to me, okay, you live in the middle of America, you cannot access anything

except for fast food.

What do you do?

And my answer is just eggs.

Yeah.

Just keep it simple.

Eggs.

You can get eggs.

You certainly can.

And they don't, I don't even care if they're organic, pasture raised, crazy, just get

some eggs.

Yeah.

Get them a dollar general.

I don't care.

It's the eggs that are going to provide the, just the healthy structural fats for our

brains.

I make sure on my plates that I'm getting a little bit of everything.

And I prioritize protein and fat, but they're still carbs within it and it's, it's a good

balance.

Good.

You know, so I just think people are nuts.

They either are just like, they have to go off the deep end on everything.

It's not just foods either.

It's just everything.

I know.

But that's just like the age that we live in, right?

We're exposed just so much where we get to meet awesome people like you.

But at the same time, you're, you know, opening your phone and reading all this crazy stuff

and you're walking around Whole Foods going, I thought I was doing it right, but now

I'm not and you're beating yourself up.

That's just too much.

It's just, it's causing me to miss out there.

And you want to know what's crazy, that, so that company that did the testing of vital

farms, the original testing, seed oil scout actually tested it and, and I read their

posts.

Yes.

But the, the OASIS app, I love this.

I went and looked up our products on the app and you know, body biopc helps to clear

microplastics.

Yeah.

We've done a couple case studies on this.

We're going to do a clinical trial to prove it.

So we know from anecdotal data of working with doctors for 35 years that it helps to remove

these microplastics and nanopostics from the body.

They had the nerve to write that because our body biopc capsules are in a plastic bottle,

that it likely contains microplastics.

And actually, I like looked at my husband and I was like, I mean, this is, this is wrong.

Like this is, it's not defamatory.

I'm not going to get all crazy.

This is how they're, and then they're scoring of our products was pretty low based on the

fact that they haven't run full testing.

But the thing that people don't understand about these tests in third party labs, there's

some amazing labs doing third party testing.

All of our products are third party tested as well as in house tested.

You can run a lab on phospholipid levels and they'll run it completely the wrong way.

And so, and they're put in their listing for body biopc.

It says that it contains phosphatidocerine.

There's no phosphatidocerine in our product.

What kind of test are you running?

So now you're saying it contains microplastics, which, let's take a deeper out there, people.

It's not leaching into the capsules.

It doesn't work that way.

Well, you're just going to sell them.

It's, this is just nuts.

Like we've, we're, we are going way too far with this stuff.

It was a fine line on the psychoticness here.

There is, but it's also nuanced, right?

Like we're trying to do things the right way.

We try really hard to do things the right way and do right for our customers because

we know so many people who take our products are also really sick.

Yeah, yeah.

I would never compromise those people's health.

And so I think to like see something like that, I'm just like, God, you're just getting

this so wrong.

Yeah.

There's some, there's some of these testing companies that are doing it right.

I like Subco.

Yeah.

I think they're doing some cool stuff.

These are good.

Yeah, he's a good guy.

I met him.

Well, you saw me talking to him.

And thorough.

Yeah.

They're, they're testing it the right way.

They reached out to us.

They said, what do we do?

How do we test this?

Like, and so we're, we're doing the right tests with things like this.

But, you know, when I saw that, I was just like, you just have such, and I think sometimes

even it's, it's like a lot of things.

Sometimes I think it's not the, the intentions bad.

It's just the lack of understanding what you're doing.

And then you get the lack of resource.

Yeah.

And it costs a lot of money.

It has been possibly been testing the right way.

There's only like three labs in America that can do it.

Right.

And I'm sure they don't have that.

And I think they crowd source.

So they crowd source to be able to run these tests.

There's a couple of people like this out there that do it.

I just kind of asked that if you do it, I mean, I reached out to them and said, Hey, let

me, let me walk you through the right ones to do.

Nobody got parked me.

But maybe hopefully they will.

But there's danger when you do things like this, if you have either inadequate income

or testing or, you know, whatever to do it.

And then you put it out there.

Yeah.

And you're deceiving whether you mean to or not.

And somebody's intention, you know what I see a lot of because we deal with a lot of

people who are really sick.

This kind of like victim mentality.

And I always find that very interesting because to me, I'm always thinking like part of

the journey that you have is healing that, healing the trauma, healing that kind of mind

frame and what's happening to your central nervous system and then kind of piecing together

the little pieces.

We had a lot of people in our Facebook group.

We've got like 15,000 people in there.

And some people, you know, you have Lyme disease, you have Mold toxicity, you have tons

of autoimmune conditions, you have lupus, God knows what else.

And you start taking our products, they have a really high voltage, they're like electrically

charged essentially.

And your body is at a low voltage because you are dealing with all these chronic illnesses.

It's not the that you take PC and you get a headache, which most people do not.

If somebody has dealt with chronic Lyme for 20 years, they may, it's not the product

that's the problem.

It's the terrain of the body, it's the resilience of the body.

And so when we can build these things up mentally, physically through what we eat, through

what we consume, through what we even consume mentally, I think that you can get to a better

place and then you're actually more resilient to be able to layer in different therapies

for healing.

You know, everything I've done now is switched from just body to mind and body and understanding

the correlation.

Yeah.

Yeah.

Yeah.

And the studies and neuroscience now and everything that I do and then just what you said,

I guarantee you if we conduct a study and we took people that are negative, that have

victim mentality, that have excuses, all of this stuff and you'd look at, and the people

that just write hateful things all day and do this, I guarantee you, you look at their

blood panels and compare it to something that does nothing like that, they're all messed

up.

I think so.

I would bet my life on it.

I would find that there would be very few that weren't inflamed and just having all kinds

of issues.

Yeah.

I think it comes from the mind too.

There's a post that went viral where I'm talking about caviar from the Josh Axe podcast

and somebody commented, like, why are we listening to this person?

Let's listen to a medical doctor and I'm like, laughing.

I'm like, what is a medical doctor going to know about caviar?

And it's content of Omega 3.

They don't learn this in medical school.

They learn how to write pressure.

I'm just talking about eating some caviar people, like don't come at it for that.

But then you go to respond and then I've just learned, like, okay, just don't, just don't

because they, they want you to respond, you know, and that's the thing.

Just because someone has a bunch of letters after their name, I think most people are up

to the understanding now that you don't know what they're getting taught in school.

Go find out, like I found out, I have complete firsthand understanding and knowledge of what

is being taught in medical school from multitudes of people that I'm friends with and colleagues

with.

And it would blow your mind with they don't get taught.

And so when you go to a general practitioner, the term general is they just know a little

bit about a lot of stuff, but it doesn't mean they're experts in anything.

I think everybody starts out with the rate intentions, right?

You want to help people.

And I think the difference for me is I'm not an expert.

I'm not a, I'm not a doctor.

I don't have any credentials.

I know through my own experience with Lyme, with mold toxicity, with polycystic ovarian

syndrome, with GI issues, after trauma, I know what's worked for me.

And I just want to help people through that because I feel great every day.

And I know people can.

It's all data that we need real data, it's testing is great.

We need it.

But when like I have had thousands of clients, people I work with, people I monitor, logs

I've read, I want that kind of data.

I want to see what real life, consumption, action, how it really, really translates into

masses of people.

And then there's, you know this, you have to look at so many different intricate details.

There's so and so have this.

Well, did they have this because of this?

And it's just never it.

Like I was telling you about the Giardians.

I can't handle it anymore because it is stripping me of so much nutrient that my electrolytes

can't get back.

They're just completely screwed every morning, every day.

I'm peeing like 20 times a day.

Well, because it's meant for diabetic patients and I'm taking it for ejection fraction.

So it's, while I got the great benefit of that, it's destroying me.

There are side effects.

Well, I'm not supposed to say those drugs are bad.

I mean, no, it's a great draw.

It's fabulous.

But for somebody like me that already had a low potassium level as it is from all the

training and my body's not absorbing because you pee out glucose all day.

I think it's one of the most wonderful drugs ever created, but I can't take it.

Interesting.

Yeah.

So that's me just giving an example of I love something and I'm telling you it's screwing

me up.

Wow.

You know.

That's so, I don't know if you've ever heard of any of your people doing mold protocols

taking colostyramine.

Yeah.

It's like the ultimate binder.

Yeah.

But it breaks down and it just destroys your boss.

I was going to say, yeah, literally strips the fats out and it just binds to those lipids

and removes them from the body and you're left feeling shocking after you've just removed

this mold.

I guess it's good at removing all.

I don't know.

I haven't used it.

There's other ways to do it.

You can actually flood the body with structural fats.

You can flood the body with phospholipids and essential fatty acids and start to remove

these things naturally.

Really?

As long as your bile is flowing and you've gallbladder and your liver are working well.

Your phase one and two detox and you're having like daily bowel movements and you're

peeing and you're sweating, you can remove these things from the body really, really

efficiently, which is crazy.

Well Matt, that's the thing too.

Sometimes you'll coat and I've done this a lot where it's like, well, I need, when I

found out I had some plaque myadaries and I found 30 things that will help with plaque

and I just took them all.

And then you start having issues and it's like, you don't know what's doing what because

it's like all in.

So I questioned that on a couple of the products on your page that are different from the

phospholipid things.

Yeah.

The sodium butyrate for one.

Yeah.

Amazing stuff.

That was, to me, one I had heard about a lot before that was something that I was told

was necessary.

It's in the biohacking.

Yeah.

Like early adopters are always biohackers to this stuff, right?

Why is it so important?

It's a postbiotic.

So we know what prebiotics are.

We know what probiotics are.

Butyrate is a postbiotic.

It's the byproduct of a healthy microbiome.

Who do you know in today's world, it has a healthy microbiome?

It just doesn't exist.

No.

It goes to glyphosate, whether you like it or not, and that completely disrupts the

gut microbiome.

We're antibiotic, you know, overuse from our childhoods, even if you haven't used it

in years, you are exposed to antibiotics, even when other people are taking them.

There's so many things that are disrupting our gut all the time.

And we are kind of GI systems are so off that we are producing lower levels of butyrate

than ever before.

But butyrate is like this powerhouse of a molecule that is so important for autoimmune.

It's important for immune cells.

It's important for leaky gut.

It's important for cellular communication between the gut and the brain.

I mean, it's just fascinating stuff and we're not getting enough of it.

And so we need it in therapeutic doses.

And so it's it's awesome stuff, it really is.

I love it.

Yeah.

I do it twice a day.

Nice.

I love it.

Absolutely.

I love it.

Another one.

And I know about this, but a lot of people don't.

And this is because I train so many bodybuilders that were using steroids and I had to protect

the liver.

So everybody would always go, you need milk, this we need that, but no.

Tudka.

Tudka.

It's my sleeper cell.

Yeah.

Okay.

Let's talk about that.

It's like, it's our number one selling product.

So PC by volume because there's a difference, there's different skews of it.

Tudka is like this powerhouse of a, it's a bile salt.

And what it does is just incredible.

I mean, you're seeing decreased liver enzymes, gallstones being dissolved, better

bile flow.

You're not getting that sludge buildup.

Have you ever been in a position where you ate an egg and egg yolk and you feel just

like that upper right quadrant pain, you can't digest fats, gets rid of it.

Right.

I mean, it is truly, and with better gallbladder, flow, bile flow, liver health, digestion

of fats, you are able to process other things better.

You're able to detox better.

You're able to process hormones better.

So women, for me, it was like an issue postpartum after my second baby, you know, ate an egg

yolk.

Oh my God, it means I got my pain, cut, you know, it's just super powerful.

And I call it a sleeper cell because for the longest time, we were like, why is this

so popular?

We had no idea.

A lot of it was coming from bodybuilders.

Those were like the earliest adopters of Tudka.

Then it was alternative cancer therapies, people on the fan bend and the anti-parasitic

needed the liver support, because that's so stressful on the liver.

And now I think people are really coming around to understanding the importance of the

digestion of these fats and oils.

So if you are taking body by OPC and bounce oil, you want to assimilate every single little

bit of those fatty goodness going into the body, and you need your liver functioning really

to do that.

I cycle on and off it, so I'll take it just like a couple days a week.

Yeah.

Other people take it every single day depending on if you're, you know, your practitioner,

your doctor puts you on and every day, but it is, it is powerful stuff.

Yeah, I think if you're not in our super need for it, two, three times a week is good.

But it's really great if you just want like a liver break, you drink alcohol and you

want to give yourself a little detox.

That's right.

It's really great.

It's just, it's a really cool supplement.

It was actually used originally in Chinese medicine.

Really?

For like 300 years.

I didn't know that.

They would, they would kill bears and they would remove their gallbladder and use that.

We do not do that.

No animal bear.

I'm in the main body by OPC, but it's, it's synthetically made, it's safe.

And yeah, it's, it's a really cool bile salt and bad practice call outs on that.

Yeah.

Yeah.

Cause the back then toxicity from oral steroid use that I was coaching and you see these

blood panels and then I got turned on to it.

It was a drastic difference in mitigating a lot of the, the toxicity that was coming

across.

And I, I was seeing ALTs and ASTs through the roof on, cause an oral steroid, you, you

have to, they do a sea salt, 17 alpha alkylation to pass it through the liver, but then it

just destroys your liver and your kidneys.

And Tudka was like my key weapon back then.

This was like 2012 when I was doing the coaching.

Oh, yeah.

So I was on to it back then and the really good companies that made all in one protectants

would have some in there.

But you know, when they make those, they only, they put small amounts and then it's got

some milk.

And they, this one act everything else.

Yeah.

You're only getting small increments of each one.

We just do pure Tudka.

Yeah.

Otherwise, by the time you add them up, maybe you're getting a decent amount of, but you're

really not.

The interesting thing about Tudka and Beauty, right?

They kind of have a similar role at the cellular level and they're, they're called chemical

shaperones.

Oh, okay.

And they go into the cells and to the, into the organelles into the mitochondrial nuclear

DNA and they break down those oxidized fats and the very long chain fats that build up.

When you consume oxidized vegetable oil, let's say you go to a restaurant, you can talk

you fried chicken.

You don't recommend it, but you've, you know, you've consumed a heated canola oil or

you buy canola oil at your local market and you go home and you cook some eggs in it.

That is going to go into the body and build up these very long chain fats.

Tudka and Beauty rate go in and they break that junk up.

And then we use PC and balance oil to remove the junk from the body.

So it's part of the whole protocol that came from the original protocol in the 1990s.

And as these roles as chemical shaperones, that's where they kind of fit into the body

bio world.

And I both know this and I see this, these people like big names that try to come out

and fight for seed oils and act like they're like people like you and I don't know what

we're talking about or we're just way off base here.

Yeah.

I'll let you go before I get pissed off.

Just briefly, why are they so negative and like for us and how they're harmful and are

we over exaggerating in any way, the negative effect that they have on our overall health?

I don't think we are.

But I think there's a difference between an oxidized vegetable oil and an unadulterated

essential fatty acid.

Those two things are different.

One is a whole food form.

One is heated, oxidized, terrible for you.

Builds up these very long chain fats.

Does damage causes inflammation.

But the essential fatty acids that I talked about earlier, those are still critical.

Yeah.

I think that's important.

I guess what they're the same things.

They're polyunsaturated fats.

And so I often, I tell people, if you are like deathly afraid of seed oils, but you want

to start consuming some essential fatty acids, a really easy way to start eating seeds.

Okay.

Just start eating seeds, not roasted seeds, not heated seeds, but a raw seed, raw pumpkin

seeds, raw sunflower seeds, raw flax, these types of things.

I actually will soak them overnight in electrolytes and then I just put them into a blender, grind

them up.

And then I put them in the freezer.

I call it a seed cream, pop one into a smoothie every day and you get those essential

fatty acids.

Wow.

Okay.

So I love whole food forms, our balance oil that we make, we make for medicinal purposes.

Right.

We make it for these doctors that understand the nuance and the difference between an oxidized

vegetable oil, seed oil and essential fatty acids.

We also make them because we do a blood test that shows the levels of your plasma.

That is happening to your red blood cells and looks at the build up of these very long

chain fats, renegade fats, oxidized fats.

Okay.

And so we can see that somebody who has been refusing linoleic for years and anti seed oil,

only eating carnivore, whatever it is that you eat, we will see that your blood tests

will be fucked up.

They're missing out.

You're missing out on those essential fatty acids that once again are essential and we

need them for our health.

But you can get it a good way or a bad way.

You can.

Like anything.

Right.

And so let's not have this myopic view.

Let's not throw the baby out with the bath water.

Let's remember that you can have two different kind of form and carefully treated versions

of each.

So they're just sneaky with how they describe the benefits because they know when it's

oxidized, it's going to fuck you up and they just want to get around it and to sell it.

I think it's maybe it's clickbait.

Maybe it's that they think they're getting the right form in foods and they probably are

because these people are so dialed in.

But I think they also know what kind of cells on the internet.

Yeah.

To a large extent, you can look at a piece of research and see it.

I mean, look at the way.

Um, what's that guy?

Bioline, like look at the way he will look at research that PhD researcher and the way

somebody like Paul Saladino is going to look at a piece of research.

You can look at that same piece and see things two different ways.

And I just think that I always go back to talking to the doctors that we work with, hearing

about their success stories, hearing about what's important to their patients and their

health.

Looking at the red blood cell fatty acid tests that we do, which we're going to be expanding

this year.

I'm super excited about and going back to basics, right?

Circulating blood plasma levels of omega six and three.

These tests that everybody does and like the omega one, oh, my levels are 25 to one.

I need to stay away from sixes.

No, you need to stop eating fried foods and stop cooking with vegetable oils and you need

to start eating the whole food forms because that's what's going to help that whole pathway

that works together, builds on each other and be balanced.

I mean, that's why we call it balance oil.

You look at it from all perspectives.

You don't come in here with this ridiculous attitude.

It's all one way without having the alternative because there are needs in so many ways to

be well-rounded and people get on these, I don't even know what to call it, but they get

on these kicks where they just it's all and they're just so against one thing or so against

the other.

Eventually, you realize that you're wrong.

Some people admit it and some people don't, but you keep it as real as can be and that's

why I like you so much because that's the only way I do it and I'm just always like look

dude.

I'm just going to take exactly what it is.

You might not like it, but what you need to hear and I think if we had more people with

that attitude that weren't fearful of being wrong and weren't fearful to say what is actually

true, we'd go a hell of a lot further.

So I appreciate your attitude, your approach and your work and everything else in between

and then the products themselves and carrying it on and doing what you've done and it's

a lot of fun.

Yeah, you and your husband have done just amazing work and you continue to do it and I'll

always support that all day long.

Thank you.

I feel so grateful to be in the position to be able to do it, right?

You just help people.

You're blessed in a million ways over and you're helping to bless other people.

Yeah.

Tell everybody and I will link everything for you in the description, but where should we

follow you and what do we need to do to get all these amazing products?

Get your bio.com.

Yes, the products come from us, even on Amazon in different places and different health

food stores.

You can get body bio.

Body bio is our Instagram.

My personal handle is at Jess Kane, which I'm putting more content out there.

I avoided it for years, but the time has come.

You're going to have to.

Yeah.

And so that's my personal, but yeah, it's even putting stuff out on LinkedIn about how

we're building the business and the business aspect behind it.

It's been a lot of fun.

I think you should do that.

I think it's important for people to see.

Sometimes you're not just buying a product, you're buying the story and you're buying

the person.

Yeah.

And it goes a long way to show everybody the care.

The brand.

That's right.

Buying the brand.

Thank you so much for coming and seeing me through this storm and all of this nonsense

we're dealing with.

Frozen Earth.

Yes.

The cancellations, all of that and everything, but we were going to get it done.

Yes.

Thank you again.

I appreciate everything.

Thank you for having me.

All right.

That wraps up another one, everyone.

I hope you find this extremely impactful, helpful and get on some of these products because

I use I think four or five at this point in my daily routine and I have a nice stock

of them.

And so that being said, stay tuned for plenty more to come.

Dylan Jamelli and Jess Kane signing off.