0:00 What is a red flag when it comes to meat where you're like, "No way." Any sort of antibiotic use, I think that is a huge issue and I think that's really rampant. >> This is a perfect time to talk about the Vital Farms controversy. >> We thought it was all the things and then we come to find out it's not. >> It's really misleading and it's kind of hard to figure out. You couldn't even eat enough grains to get the nutrients that you could from like this amount of liver. It was crazy. >> Eat a little bite. >> Do you have to be careful with how much of each of these organs you consume? >> It was kind of like groundbreaking. Those daily decisions, those matter. When I'm doing something every single day, that's where I want to look into it. >> I don't know if you guys have seen this, but oh my gosh, I have a conundrum. I am very passionate. This shouldn't surprise anyone about what I feed my children. I try to be really intentional. I do not
0:45 try to be perfect. I'm 8020. I let them have the birthday cake and and we have all the sweet things in our house. We just try to do swaps. But when it comes to what I'm feeding them on a day-to-day basis, every single day, I try to be really thoughtful cuz they're eating it every day. And every single day, we pack a sandwich in their lunch. And the bread is fresh sourdough, and we'll do like avocado mayo or sometimes regular and and mustard, and we do turkey or ham. And so I'm on Instagram the other day and I see this this thing come up that the brand of ham and turkey that I'm giving them every single day is worse than cigarettes. The guy is saying this is the worst meat to give your children. There's microlastics in it. It's the like he's like throwing it away. So
1:31 dramatic. >> What kind of cigarettes is they smoking? >> Yeah. What the [ __ ] >> Anyways, so this is the conundrum and I think you're the perfect person to answer this. If you want to make a sandwich for your children, where would you get your meat? >> You're the one to ask. >> I am. >> I mean, I have meat companies, right? So, but I'd also look for like local I think local meat. When you can get close to your food, I think that's as good as it gets. And if you can do like a grass-fed, grass-finished beef or pasture-raised, like truly pastured that's clean, that's like off the farm, like that that's where you get it, right? >> Okay. But what if like it's just it's it's like deli meat? Where do I get like a I can't go like >> go to the local butcher. >> Yeah, you could. And I hope that becomes a thing, right? I I just think like we have this illusion of choice, right,
2:17 when we go to a grocery store, but the truth is like in the meat market, there's like massive consolidation. So 85% of the beef market, for example, owned by four four different companies and they have many different companies under their umbrella, but like a lot of them are doing 90% of what you find in the grocery store is factory farmed. You know, some of them have different labels that make you feel a little warm and fuzzy, but a lot of them are actually still factory farmed and kind of just dressed up with labels. So, I hope one day we see a system where we get to know people again in our community, those in our bio region. But if you have to go to Whole Foods, go to Sprouts, you know, get the best you can do. A lot of times, we can talk about this grass-fed doesn't always mean grass-finished, right? It doesn't necessarily mean no antibiotics. you know, the labels. It's it's it's
3:03 really misleading and it's kind of hard to figure out. And pastures, pasture-raised is kind of not defined either, right? And you saw like Vital Farms just kind of got in trouble. Did you hear about that? >> We I want to talk to you about that >> with eggs. Yeah. >> And by the way, everyone, this is your second time on the show. You were on about two years ago. I Everybody's got to go back and check that one out, but this is a perfect time to talk about the Vital Farms controversy, >> which which we will, but I just want to know my to-do list. My to-do list is I go to a butcher, a local butcher or at Whole Foods, and I go to to the counter and I say, "I'm looking for ham. Is ham okay?" They're saying ham isn't good now. >> You know, I see I there's so much nuance there, right? They put all these processed meats into one bucket. It depends on how the meat is processed, right? If it's like a traditionally fermented or cured ham, that's different than something that's been highly
3:49 processed and has all of these artificial additives and is older and is raised on a factory farm. So, you can't really say all processed meat is the same. I just did a whole podcast about this. Like our beef sticks, they're fermented, right? That's different than a slim gym, right? That has gluten and sugar and maybe encapsulated citric acid. I'm not sure how they're preserving it exactly, but no, I mean, I think you get as close as you can, go to the butcher. What do you have that's grass-fed, grass-finished? How is your ham prepared? Um, is it a traditional preparation? I think you just got to ask the questions. I wish I could give you more of a simple answer. And that's kind of why I'm here and that's why I felt kind of called to create the the products that gave people those alternatives and options easily. But it isn't always easy. What happened with Vital Farms? Every single person was
4:36 buying them. We all thought we were having grass-fed, grass-finished, da da da da d all the [ __ ] I mean, it's like a scroll. It's like pasture-raised, organic, da da da da. We thought it was all the things. And then we come to find out it's not. What was your opinion on that? >> Well, it's funny. I actually went to the lunch the other day with a CEO of Vital Farms and he is deeply passionate about um the humane the humane treatment of animals and I think I have a very nuanced take because what I studied for my dissertation is exactly this like the omega 6 to3 ratio in foods right so what they got called out for was linoleic acid are you guys familiar with it's an omega-6 fatty acid right and a lot of people believe it's toxic by definition but when you heat it it is when you eat too much of it I think that it can become more pro-inflammatory, right? It
5:22 leads to the production of compounds that are pro-inflammatory, but it's also an essential nutrient, right? So, what what people, I think, are surprised by is the amount of linoleic is kind of nerdy, but when they're not out on pasture a lot, which maybe they aren't. I don't know how often they're going out on pasture or what percentage of their diet is coming from corn and soy. That's the problem. People, I think, were surprised by how much of the diet of these animals were coming from corn and soy. And that is the lever that makes that linoleic acid level higher. >> So, are you eating Vital Farms? >> You know what? We actually get our eggs from Angel Acres. And are you familiar with that company? And they're actually the company that I think did the, you know, put the testing out there. They're really clued into this omega 6 to3 balance. And again, my dissertation was
6:08 on that. And so, I've been really kind of thinking about it a lot. And so, I I'm not I It's not that I wouldn't. And I think we have to like take dietary context into consideration. >> So do you think people are maybe overreacting because what I I mean I'm not following the egg controversy that closely. I gotta be I gota be honest. >> Don't worry I am. >> I gotta be honest. >> I'm like Inspector Gadget. >> But you know I see people are are passionate about it and I you know see some of the headlines like is it in your opinion from a scale 1 to 10 how bad this revelation was? Is this >> Yeah, I'm not surprised by it because I'm close to this. I know that chickens actually do need grains. They do eat grains. Even the chickens that we raise, they eat grains. It's kind of how often are they on pasture, right? I think a lot of people think, "Oh, these are pastured eggs, so they must be out on pasture all the time." That's just not true. And unfortunately, I think that
6:55 they have more grain and soy or corn and soy in their diet. That's the one that really moves that balance up. So, for me, I'm not that surprised. I was like a five kind of surprised. I don't think linoleic acid is necessarily toxic on its own. I think because of a lot of seed oils and because we've changed the way that we raise our animals, animals don't need a lot of corn and soy all the time, but we've done that. We've changed the way that we raise our animals. And so now all of their omega balances are very high. And so I do think repeated consumption of all your animal products like that in addition to seed oils, I think that's probably not a great thing. But is like one egg in isolation, you know, is going to be send you over the edge. Is it toxic? I don't think so. >> Yeah. My favorite is like the people that are screaming about the eggs and then they just got done with like a three-day drinking bender. I'm like, it's the the egg's going to be it's not
7:42 going to hurt you. And also, we grew up in the '9s and when I start to think of some of the snacks that we had, I was like, we made it through that. The egg will be, you know, it'll be fine. >> Yeah. And it's like there's so many nutrients in an egg. Like, it's way better than a donut. Like, and they're saying that there's the linoleic acid level is comparable to canola oil, right? But they're very different. >> This is what I would say to you. I agree with you and I'm all about having McDonald's and like I like on a special occasion I'm all about it. But here's what annoys me specifically is when I'm doing something every single day. >> Yeah. >> That's where I want to look into it. I don't care if I have eggs that aren't cage-free pass whatever the [ __ ] on a on a random Tuesday when I'm out to lunch. What I care about is it's in my house every single day and my kids are eating
8:28 it and you're eating it and I'm eating it every single day. That's where I think it becomes problematic. >> I don't know. I get it. It's just hard for me as a general person to ever imagine a world where I would be spending time screaming about eggs. But then again, you know, that's just me. >> To each its own. >> Yeah. Yeah. And like you said, I think it is important when it's your staples. Like I think it's something you need to consider thoughtfully, for sure. But also if you have it once in a while is it >> I leave it to more passionate people too. >> No, he leaves it to me to handle and then he's like oh my wife like gets the best and he just sits around. >> I think what I I think what the most the people want to know >> and where I try to like my life is okay if it's not the vi tell me just tell me what egg it is or if it's not the butter you were yelling about the research.
9:14 >> I just want to know what the you know we just it's why we talk to people like tell me okay is it what is it Angel Farms? What is it like to be a man where things just appear? >> Like the best water appears and and your and your magnesium appears every single month and all of a sudden new toothbrushes and toothpaste. What I really actually want to know what that's like to have things just appear. >> It's pretty nice. But I will say it's also the reverse where things just randomly disappear. >> Well, things it's all about. >> And so I'm a you better you better believe it. What is a a red flag when it comes to meat for you where you're like, "No way." >> Oh, yeah. I mean, definitely any sort of antibiotic use, right? I think that is a huge issue and I think that's really rampant. And um also, I really prefer
10:00 animals that are pasturized. So, this is what my dissertation was about. And meat is like a photograph of the land. Like, with our dissertation, we studied, you know, on a nutrition label, you see like 13 nutrients that we've traditionally tracked. But with this new technology called metabolomics, they're actually able to look at like 30,000 nutrients. So there's 30,000 compounds in beef and many of them change dramatically based on what that animal is consuming, what kind of plants it was exposed to, the health of the soil and on and on. So u I like the more diversity in the pasture we found like the more omega-3 fatty acids and um even the longer time that they are able to graze. So for me, I like to see animals in their native pasture like living their life happily. So, anything with hormones, antibiotics, or that's just in a factory farm eating
10:45 grain and soy, that's a red flag for me. >> In your opinion, what are the most nutrient-dense foods the the majority of the population should focus on? >> Oh, gosh. I think see, and I think meat's been demonized. So, meat is definitely, and I know you guys are big advocates of that, too. So, beef, but definitely organ meats as well. Uh, liver heart kidney. >> She's all about it. I'm I'm I'm on the I'll have the liver. The heart starts to scare me a little bit, >> but the heart's like the game. I know how to cook a heart. Don't you forget it. >> No, you don't. >> Sandre helps me. >> Yeah. No, you don't. No. Yeah. Our nanny helps. >> Sandra knows how to cook a heart with me. It's milder, right? And it has all that CoQ10. Do you feel that energy when you I mean, I don't know. >> I feel the energy of liver immediately. When you eat liver, you feel energy right away. I don't know if it's the iron. You feel it. >> Do you have to be careful with how much
11:31 of each of these organs you consume? Like, and how frequently? >> Oh, yeah. You don't want to eat it every day, right? You don't want to eat it. There's a massive amount of vitamin A, like inactive form, retinol, right? So, yes, you want to have I'd say like two three oounce servings every single week. Three to 4 oz servings. >> So, when people hear you say organ meat and they're like, "Oh, I would never touch that." Like, maybe describe you mentioned CoQ10, but what are some of the direct benefits you think men and women will notice? >> Well, just like that was like I did like Lauren, I did a happy dance the first time. I was like, "Wow, something in that my body really needed." And in 1934, some um scientists won a Nobel Prize for the finding that beef liver actually cured pernicious anemia. And you see so many people worldwide have iron regulation issues. And it's not just because they don't get enough iron, right? It's the copper, it's the B12,
12:16 it's the vitamin A. It's the synergistic kind of presentation of the nutrients that actually makes it very effective. That's why bodybuilders, endurance athletes, my brother's been having like liver shakes for decades and he used to do marathons. >> He's going to say Lauren is right. Just put it on your grave, Michael. >> And you're gonna come to me and say, "Can I have some of your liver?" >> No. No. I'm in the liver and organ meat camp. But I think a lot of people that listen and watch are skeptical, especially there's there's a new wave of people that have either maybe been vegetarian or been practicing veganism that are now starting to be that moving towards trying and introducing meat. And I think the first thing is like, okay, maybe I'll have a burger or steak. The jump to eating liver and heart is a big jumper. >> This is what I'll say. Have a bite and see how you feel cuz you're going to feel it right away. Yeah. And so that's what I'm trying to get to is explaining
13:02 to maybe those individuals that are hesitant like because here's the other thing what we talk on the show all the time about autoimmune disorders or bloating or gut issues. And we've also had so many stories of people coming on and start talking about incorporating these things into their diet and and ridding themselves of those ailments. >> Yeah. Well, yeah. And I go for the capsules. My husband tried to sneak it in every which way. All the organ meats like tripe in a hamburger. I was like, "No, this just doesn't work for me." And so you can definitely do the capsules. But I think to be fair like there was research that looked at the nutrients most people are deficient in, right? B12, vitamin A, calcium, zinc, iron, and the foods that were had the highest levels of those nutrients, which I think is a specific concern for vegan and vegetarian people in particular. And it's li it's liver, it's heart, it's kidney, it's like giblets, it's like all
13:48 those odd bits. So if you want to eat like the least meat possible or just make it, you know, and get the most bang for your buck, I think organs are the way to do that. And if you can do it in capsule form, you can start with tongue, you can start with heart, you can start with chicken liver. Much more mild chicken liver is. >> Do you guys do a capsule? >> We do. We do. >> Oh, I got to try your capsule. >> That's a good place to start. This is what this is what happened to me intuitively. >> I was pregnant with my first uh born and I was I went to Bellampo. If you know, you know in LA they're not open anymore. >> And there was liver on the menu and there was tongue too, I think. And I was like drawn to it, which I had never had it before in my life. >> And they brought it and I tried it and intuitively I felt so good from it. And
14:36 I I thought I was like, is it cuz I'm pregnant and I needed certain things? I feel like there was gaps and it filled in the gaps of the nutrients that I needed 100%. Is that B12? Is that iron, copper, vitamin A? vitamin A is so important and it's like the richest natural source of vitamin A and B12 on the planet is liver specifically and like I said iron it's really hard to come by and it's actually an anti-aging food I don't know if you've heard there's a trial that gave I think it was three servings of liver actually three times a week in addition to other things like a lot of leafy greens and it was a whole dietary protocol but they were actually able to reverse biological aging because of its ability to donate methyl groups essentially like liver is a great methyl donor and can positively affect gene expression. So,
15:23 >> if you've done a Jäger bomb before, you can do a little liver bomb >> or what's it called? Jager bombs. >> Oh, yeah. >> Like the shots. >> Sometimes I think you're the coolest and then sometimes I'm like, "What a dork." >> What? >> Joerger bomb. >> Yeah, that is very >> If you can drink a Jagger bomb, you can have a bite of liver. >> Well, I don't want to hear you say Jäger bomb anymore. I don't know. >> I love that. That took me back to my LA days. I just like I mean I don't think it's that gross compared to that. >> No. No. And the way you feel will just it will just be and especially because it's so rampant micronutrient deficiency like we all 90% of us have these deficiencies that are like significantly reducing the quality of our life even if we don't know it right like brittle nails and hair and skin dull skin and just like catching every cold that goes around feeling tired. That's like nutrient deficiency.
16:09 >> So why are most people deficient in vitamin A? >> Vitamin A >> or honestly say most people why are many people deficient in vitamin A? I think a lot of it is because we heard this that we can just eat carrots and sweet potatoes and get enough vitamin A, but the vitamin A in that is 12 times. You have to have 12 times more of that type of vitamin A than you do the retinol, the pre-formed vitamin A that comes in animal products. And I think people are afraid of animal products. I mean, I think we've had them demonized for so long. Maybe like not so much today, but like historically, I think um that's a real issue. >> So, this is random, but again, you're the perfect person to ask. I recently learned, and tell me if I'm wrong, that four of the top cheeses that we all eat, like the most famous cheeses, the big brands, are controlled by the
16:56 pharmaceutical industry. >> Oh, >> is this true? >> That's a good question. >> You don't know. >> I'm not actually sure, >> but it doesn't it wouldn't surprise me. There's some really interesting linkages in these big food corporations in the supplement world, and it wouldn't surprise me, but I cannot confirm. >> Okay. How do you personally pick out your cheese and what do you look for? >> You know, I want grass-fed, grass-finished, and raw. That's what we get. We can get that down at um Sprouts if you're going to do the store. We also we live in Colorado, so we've got farms like literally so nice, >> just a drive down that we get like they've invited my son to go milk their cow like 6:00 a.m. I mean, just we're we have the luxury of being really close to our food, but I would do grass-fed grass-finish. >> And why does it have to be grass-fed and grass-finished? Yeah, because the this
17:42 is the omega balance thing. So, it's and what my research looked at is the fatty acid profile of meat specifically and it changes. So, more omega-3s, less omega-6 fatty acids, right? Conjugated linoleic acid. I don't know if you've heard of that, but it's yeah, it's cardiovascular protective maybe anti-obesity effects. And so, what that animal eats is is ending up in its tissue in in its cheese. And like I said, you you can actually have plant compounds in cheese and in meat um that I think can positively impact health. And there's one researcher named Dr. Fred Provenza looks at like satiety. Like are we not feeling like full from our meat because all of these phytonutrients have been kind of bred out because we're only having corn and soy in their feed. So we
18:29 could get, you know, thousands of plant compounds plus more omega-3s, less omega sixes. There's even research and this wasn't in cheese, but the the saturated fatty acid profile changes in positive ways. So, and mineral profile changes. I mean, vitamins, I mean, it's just Yeah. So, our research specifically looked at beef, but I do know that dairy can also change dramatically based on the way the animals fed. And I think those, like you said, those daily decisions, those matter, right? More omega-3s. 90,000 people die every single year from omega-3 fatty acid deficiency. And so if you're eating something on a daily basis and you can get like three times the omega-3s, which is what we found in our research if they're, you know, fed grass their whole life rather than grain, I think that that really adds up and that matters. You know, we recently took our
19:14 kids to a dentist that we love. She's so fabulous and she said it's so important that your kids are chewing food. >> Yes. What have you seen with people who are just giving their baby baby food or who are actually getting the baby to chew when it comes to meat? >> Oo, I haven't seen a lot. I mean, I don't work with a lot of babies, but I do imagine that they'd be far better nourished to have a lot of animal products. It's the first thing we gave our son and I do see unfortunately many children who are not nourished, who are eating just baby foods and not incorporating animal products. Egg yolk was the food's first food we gave our son. And then when we eventually he was kind of rejecting and then we went into bone broths and eventually brought in meats and for him he's been very very healthy. But
20:00 >> when you did meats, what did you do just selfishly? I want to know. >> Yeah, we would just kind of like we would cook them down and then sometimes even puree them. But we would put like it seemed like that bone broth for some reason really prepared his digestive tract because I remember early it was like kind of dicey whether or not we could get him to take a food. But we started giving him bone broth on a daily basis and they would puree. No, just like sometimes like just like a little spoon. It wouldn't be a ton. You just like every day, a few times a day, we would give him a little bone broth and they would kind of puree the meats in the bone broth and then kind of give it to him just a little bit at a time. And >> he used to it in his gut. >> He did. Yeah. And he was very very very um vibrant little boy. He gained weight. >> What I do with your meat sticks, everyone needs to try this, is you cut them up little. Yeah. And they just eat
20:47 them like a little bite. >> Well, they ask for meat sticks now. They just say, "Give me a meat stick." Which is great. >> Yes. It's so great. >> Well, that's a cool thing, too. It's cuz they're softer, right? Cuz they are fermented and so they have like a tenderness and it is they're seasoned really well. And even if you do the teriyak, that's like the kid's favorite because it has a little bit of honey. So that that was always Maverick's. >> And then I also did a trick. I I don't know if I told you this last time. It's called chocolate water. >> No. >> Yeah. So chocolate water. >> Tell me. Do you want some chocolate water? Chocolate water is your chocolate uh bone broth protein in a little bit of raw milk with a little bit of um a little bit of water frothed up and they think they're having a chocolate shake and they ask for it every day and it's 30 20 grams of protein and then I'll do
21:35 two scoops and we like it so much that I get it delivered to hotels. I told you off air which I think is amazing. It's the thing I never miss a day of either with that chocolate bone broth. It's life-changing for me. >> Also, when you're not starving, like sometimes I get home from work and I just maybe had some food and I just have a little bit of your chocolate bone broth powder in water. It's so good. Which by the way, and I want to talk to you, I want to talk about glycine in a second, but you know, I've weightlifted throughout my life, and a lot of the guys in the gym that weightlift, we it's the it's like a secret that everybody knows is if you get hungry, you get a craving late at night or you're like throughout the day and you want to like have a poor snack, if you just do a quick protein shake with water, that goes away and you become satiated real quick. So, it's like, >> yeah, >> in my entire life, if I ever get in a
22:22 position where I'm like, "Oh, I want that ice cream or I want that sweet or candy." If you do that real quickly, even in water, which is not the best way, it's not as good as milk. Immediately, you don't want to eat that. So, I It's It's just a swap like that that I think is much better that people can utilize. >> It's amazing. And there's that protein leverage hypothesis. Have you guys heard about this? Yeah. I haven't. >> Oh, you haven't? Like essentially like your body is looking for amino acids. We're like eating in search of amino acids. And once you hit that amino acid kind of like maximum, your your appetite kind of turns off. But that's why people are eating carbs and fat and you know just other snacks, potato chips, and they just can eat and eat and eat and eat because those amino acids are missing. So yeah, if you have a craving, you come in hot with some amino acids right away. I mean, you're done. You feel good. And like with that bone broth, there's no sugar in there. And there's, like you said, 15 grams of protein. >> Monk fruit in there.
23:07 >> There's a little monk fruit. >> I'm going to say this and I've never said this to anyone. >> Oh, >> I am very picky about my protein powder. And your protein powder to me is number one that I've ever had. And I have tried a lot of protein powders. I'm going to say it is the best protein powder. It is the protein powder I give my children. I love your protein powder. >> Thank you for >> I really do. Genuinely, it's the best. >> Please save a couple bags for us after this episode. >> Well, I just love >> you guys will just have a shipment. I really do. I'm telling you, I buy so many bags of it all the time. I like that it's bone broth is so interesting to use as a protein. It's so smart. >> Yes. >> Um, tell us, as Michael mentioned, about glycine. >> Well, so here's my my understanding of glycine. It's an amino acid.
23:53 >> I started taking it at night before bed for recovery after working out in the gym. And then I noticed that my sleep was just way better and I felt better in the day. But I don't really know any of the science other than I've seen somebody talk about it. I was like, I'll try it and I like it. >> Oh my gosh. Well, I have gone on the nerdiest deep dive and I just started my own YouTube channel and I was like, I'm just going to I've been talking to these biochemists like Dr. Joel Brin specifically and I was like, I'm just going to put this podcast out there cuz it's nerdy people. I mean, it's like 230,000 views, thousands of comments, people. >> Wow. You want a contract? I'll start right now. >> Seriously, you got But what it is is Yes. That's what most people know about glycine, right? Is that it's good for sleep. It's kind of a calming neurotransmitter in the brain. So, it kind of like takes you down a few notches. There's also been re really cool research around its metabolic benefits, right? It can improve A1C or,
24:39 you know, your blood. I've noticed when I wear my continuous glucose monitor, if you drink that bone broth, it pulls everything right back down really, really quickly. Um, but the coolest part is, so there's a paper came out in 2009 and what they found was that the amount that we make if you're over 100 pounds isn't tied to how much you need, right? So it isn't considered an essential amino acid. So people are like, "Oh, it's not that important." But um, we can make it, but we just don't make that much. Um, so Dr. Joel Brin. So I think we're working with like an 8 to 10 gram deficiency according to some people. Now there's a researcher he's been researching for 50 years named Dr. Joel Brin. He just wrote this book the glycine miracle >> and it's so good. I've read it twice. He's been studying amino acids specifically like 15 years. So what he found out and this is so interesting
25:25 because you know inflammation is tied to almost every chronic condition today, right? Um he found out in macrofasages which is our immune cells that kind of like come in they're like the first responders, right? If those immune cells have enough glycine, and this is more glycine than you need to build proteins like collagen, which glycine is a very significant part of, if there's enough glycine around, um, they don't overreact like they don't in response to like an injury, like you won't get that same level of inflammation. And he did this self-experimentation where, you know, he fell down and he doesn't get the, you know, he doesn't get the inflammation, he doesn't get the sunburn. and I would have said, "Okay, you know, those are awesome anecdotes." But on these podcasts, like so many people experience the same thing. I don't have back pain anymore. I'm sleeping great. Like people
26:11 are going crazy. So it's that first step. It's like it shuts off that inflammation. It's this really nerdy thing like the glycine gated chloride channel. It allows chloride into the cell which makes keeps it really negative so that the cytoines and those kind of immune molecules that can cause damage, they're not sent out when they don't need to be. It's like if a cop showed up and at a traffic stop and then just started shooting people, right? It's like that's what can happen with your immune system if you don't have what they call that hyperpolarization, that chloride going in there and keeping everything calm. So, what he believes is that we're all operating on this deficiency which is just creating this rampant inflammation. There's also another step in the inflammatory process, kind of the last one, called pyroptosis, where they also discovered that glycine can prevent that kind of
26:58 like cell burst that creates that again massive damage. So, I think the implications of this, we've always been throwing our bones in the trash, right? We started eating muscle meats primarily instead of putting the bones in the soup. And that's a relatively recent change, but he thinks that that inflammation >> was and the bones were a good source of glycine. >> They are. >> And guess Koreans love bones. They they and their skin are so beautiful. That's really crazy. I am taking a peptide for skin. >> Yeah. >> And in it, the main ingredient is glycine. And I didn't know that. And I swear to God, since I've been taking that peptide, my sleep has been better. And I never correlate it to what you're saying. >> Well, you mentioned even sunburns, too. And this is going to sound crazy, but like I haven't had like a real sunburn in a while. And I was, as you were
27:43 saying that, I'm like, I wonder if that's a correlation of of that. >> See, and that's what people are saying in the comments, too. were like cuz I haven't had sunburns in a very long time. But I I do a lot of things, right? Like I I don't eat seed oils. A lot of people attribute it to that. But a lot of people are saying the same thing like they think the glycine if you do like a carnivore diet and then you add a lot of glycine if you're eating a lot of animal products with the glycine that >> grams the the right amount or >> he says eight grams a day. Yeah. So that can look like and that's the thing he has his own kind of supplement thing. You can take glycine powder like two to three servings of bone broth a day. Like you could do that. Gelatin also a great if you want to make kids glycine like uh rich gelatin gummies you can do like a little honey or like some fruit powder and some gelatin and like you know make them a little more you can do that for yourself. Um so gelatin also like oxtail
28:30 the more collagenous cuts like slow cooking you know regularly um just having those more grass-fed pasture-raised meats. He originally got into it because researchers found that methionine in muscle meats when you restrict it have you heard about this So researchers know, at least in animal models, if you cut down the amount of methionine from muscle meats that animals eat, they live 30 to 40% longer. But that's hard to do, right? Because it's also a good source of protein. And they also sometimes their growth is restricted. So what Dr. Brennan did is came in and said, "Okay, well, what if we add the glycine in?" And then he did he found that that extended the life 10 to 20%. And I don't know if you've heard about the research around glycard, too. So, this is another like glycine
29:15 kind of like >> I'm just trying to keep up with all the big words you're saying. >> I'm so sorry. That's what I mean. Like it is so nerdy, but I think >> the audience are like and I we we I want to Yeah, we keep going. >> And here's the takeaway though. The takeaway is just like we eat the whole animal, right? You got you make sure that you're not just eating muscle meats. And if you bring bone broth, collagen, all that stuff back into your diet, like it doesn't need to be nerdy. Like we just need to be eating considering that differently. >> Why? Again, so again, I started taking for recovery and sleep. Why does it help you sleep better? Did they >> This was early. They found that it like they did a lot of research in schizophrenia, but essentially it's kind of like a calming neurotransmitter. So again, the same kind of properties it has for the immune system where it calms and keeps it quiet. Same thing for your brain. It kind of just takes it down. It's just a calming neurotransmitter.
30:01 >> Can you take it your body temperature? Yes, you can. >> Because I for some reason I thought I was like I was doing it like every other day at night. And you can I mean I yeah for me I like to just kind if I'm not eating it then maybe I will supplement but usually I try to always get everything from food form but GLAC too it's glycine plus an acetylcyine they've done some recent trials with that supplementation and they've like reversed it was kind of like groundbreaking like almost all of the hallmarks of aging. >> Where do you get the mix of that? >> You can get it's like it's a it's a different kind of supplement. Um it's just ginac. It's just glyc amino acids so glycine and and an acetylcysteine. If you've ever taken an acetylcysteine, it's like for mucus buildup or you know >> NAC. >> Yeah, >> I take it I take that pretty much daily. >> But Oh, you do? Yeah, a lot of people
30:47 do. And and um it's I think more people are deficient in glycine than cysteine because it's an easier amino acid to get. But yeah, I think for some people if you're deficient in both and it could be also an awesome >> but if you're somebody who suffers from consistent chronic inflammation, glycine could be a really good tool to use. And I can't give medical advice obviously, but I think, wow, like if we could just eat something that could keep our immune system calmer. And that's the thing that he calls it like the trigger lock. It's not like it's going to shut off inflammation that you need, right? When there's an infection, like you're still going to have that healthy inflammatory response, which is why I think makes so unique, right? You can take things that dampen the inflammation, but then they dampen like all of the different types of the inflammatory response. So, no, I think it's I I'm so excited about the implications cuz I just everybody suffers from inflammation. If you wanted
31:33 to get Glac Knack, >> yeah, >> and glycine together, is there a certain blend that you like from some brand? >> You know what? Glycine and gloak both contain GLYC contains glycine. So, yeah, you can get pretty much anything I've tried and I I don't often take it because I have a lot of glycine on a regular basis, but I have tried uh the pure encapsulations, which I mean, I slept like a baby. >> What's the foods that you you mentioned oxtail? >> Bone broth. bone broth is, you know, cuz it's the glycine is in the bones and in collagen. So, it's like 30% of the amino acids in bone and collagen. And so, that's why if people aren't eating that, then they're missing out on this kind of, you know, potentially huge benefit. So, gelatin, collagen, bone broth, um
32:19 those are the main the good main sources. You can find it in plants, you know, soy will have it, but plants contain far smaller amounts. you know, certain seeds, pumpkin seeds, but um oxtail, you know, these kind of like tougher cuts with more collagen. I would say to get it, I would do gelatin if you want to stick to food. I would do bone broth regularly, as regularly as possible. If you want to supplement them with collagen, that's great. And then do like slow cooking regularly. Just like get it in a crock pot, get those tougher cuts. It's actually very budget friendly anyway. And just um eat them regularly and see what happens. Oh my goodness, that's a great tip. I have my uh essential amino acids every day. They're the ones with like nine essential amino acids. Is are they in there already? Here's that's the funny. It's not considered essential. >> It's not considered an essential amino
33:05 acid. >> It's they consider it's a considered a conditionally essential amino acid because your body can make it. Got it? >> But the amount that we make, you know, for proper collagen turnover, it's not adequate. They're saying like we need like 12 grams a day for like proper collagen turnover. Imagine all that turnover that happens when you're breaking your body down and building it back up and if you want beautiful skin and Yeah. So, you're probably not meeting it and you're definitely not meeting it with essential amino acids cuz glycine is an essential. >> There's so much to do. >> I know. >> I MEAN, I KNOW. But if you just eat the the whole animal and kind of eat, you know, embrace the more traditional methods, I think I think you're good. >> What are you seeing with GLP1s and your business? M I I mean I haven't really seen much for us. I think people just
33:51 the protein conversation in general has really helped our business, but I haven't seen a lot as it ties to GLP1. >> Oh, I thought you were going to say maybe the protein sales went up because people are so into protein. >> Well, here's the thing. They definitely are and our sales are grow, but there's so many. Have you noticed how there's so many different people doing the protein, putting the protein in everything. So I think we're holding steady and we're definitely growing. But I think also the offerings are just growing too. It's just like everything protein is in everything, right? Highly processed products and so but yeah, I think that people who are very mindful of like quality and you know definitely are coming our direction. >> What are the red flags in a protein powder? Things to avoid and you're like pull out my scroll. >> Yeah. So first of all, protein powder is notorious for heavy metals. I don't know
34:37 if you guys have seen this, but oh my gosh. You know, >> I know a buddy of mine's gonna listen to this. And we were talking and he was like, he buys like the big GNC tubs. And I was like, >> no, no, no. >> Yeah. >> Can't do it. >> Check it out. Yeah. Consumer Labs does a lot of that testing. And check it out. And spec specifically on the chocolate, for some reason, those seem to be worse. And actually, the plant-based protein powders seem to be worse and have more heavy metals, which so heavy metals, we want to be very, very mindful of that. And also, like, what is up with all the additives? like all the like gut I mean like protein powder most protein powders already give you like gut rot gut ache but if you're having you know obviously the artificial sweeteners and all of that I just sucralose and it was just not something that I really like and the quality you almost never it's very rare to see like a healthy animal protein
35:24 powder you know 100% grass-fed and grass-finish is becoming more uh more popular but that is also a deal breaker I mean you're just again we are what we eat we are what those animals ate and so I don't want I definitely don't want to concentrate that down. And also be mindful of the processing like we use water and the pro you right is elomeration rather than like spray drying or you know using solvents and acids you know to take like if you're going to take like a hide or a hoof down into a powder which is what most collagen powders come from rather than like a bone in water. You got to be very mindful of the way that it's processed too. and pesticides. I I mentioned this last time, but like pesticides, we test for like 60 different pesticides in our powder, but yeah, it's really overwhelming, isn't it? Um and it's sad
36:09 that it has to be this overwhelming, but um you just find people who care and paying attention and Consumer Labs does all of this testing. You see so many people doing this kind of testing, right? >> It's it's hard to find a brand that you really that has a lot of integrity behind what they're doing. as sad as it is and listen there's a lot of great brands out there so I don't want to paint a picture like there's a lot of people doing it right but I like finding people like yourself where there's a person >> because as an operator I know you and the reputation you want to have and so like you're going to be you're not going to put things out that are then same like you know Paul Saladino is a friend on the show and like I know he's like it ties back to somebody it always worries me a little bit when I'm like there's no mission or person and I'm like well how do I know then what the company is
36:54 because there's no face, right? And so I think when it comes to things like this where in the especially in the supplement industry, you can kind of get anything made and done these days, like you you want to make sure that there's efficacy and that there's quality behind it. >> It's so true. And a lot of these um supplements and protein patches, they're made by marketers, you know, unfortunately. So I I I totally agree. You just have to find people you trust and and and that are willing to show you their testing. >> Yep. >> You just ask them. So, for you, you have a we've t you have a well-rounded diet, but are there certain we talked about glycine. Are there certain things you're reaching for that you're supplementing for that you know you're just not getting in the average American diet? >> Ooh. >> Consistently. >> You know what? It's funny. I don't really supplement. Like, if you look at our product line, it's like all whole foods cuz I'm a true blue believer in
37:41 like I don't think you can recreate a food the complexity of that matrix in a supplement. So what I do instead is I start with fermented foods almost every day cuz I think that's like one of the most powerful things that you can do. There was also really cool research around that where did you hear about the Sonnenberg study where they gave them either fiber or fermented foods and the researchers actually thought okay the people eating the fiber are going to have better outcomes in terms of microbial diversity in inflammatory response but they actually found fermented foods like blew them away >> like what >> um kimchi sauerkraut. So, what I do every day, >> I have sauerkraut from the farmers market that you haven't dipped into. >> You got to dip into that sauerkraut. >> Those fermented foods. Um, even yogurt. I mean, yogurt, kafir, you can go um skur if you're like have like a local
38:26 dairy operation. It's even been shown to like social anxiety and college students. There's something about those fermented foods. So, I eat fermented foods every day. I do the organ meats, you know, and I just I build my diet around high quality animal products and fruits and vegetables. And then when I go to the doctor and I find out I'm deficient in something, I'll I'll really try and craft my diet around how how I get that in. And you know, I will. It's not like I'm never take supplements. Um I would if I were deficient. I just try to avoid them because I I just don't think you can recreate it that easily. >> What are the 10 most nutrientdense foods on the planet? >> That's what we were talking about with Dr. Ty Beal's research when he looked at all of the nutrients that most people are deficient in in middle and low-income countries. And the surprising finding for most people is like there was one plant food in there. Now we were
39:12 looking at like vitamin A, calcium, vitamin B12 and folate and specific set of nutrients, but their organ meats, their heart, their liver, their kidney. Wow. >> Way at the top. Like liver is way at the top. And if you look at the chart, >> grains, you couldn't even eat enough grains to get the nutrients that you could from like this amount of liver. It was crazy. >> Need a little bite. >> Then beef. Yeah, just a little bite. Beef, eggs, goat, and then dark leafy greens. Um, sardines, wild fish, of course, small dried fish. Sardines. I don't think I have sardines the other day. >> Oh, anchovies. Yeah, anchovies. You've heard about that sardine diet where they people just eat sardines. Have you heard about that? >> No. >> Oh my gosh. People are doing just a sardine, like sardine fast. And I think what's cool about it, >> that breath isn't going to be great, but we got to do other things than sardines. That's a lot. That's a lot.
39:59 >> I haven't done it. I haven't done it. >> No, but there's like a lot of really high quality sardine companies that are coming out now that do like nice sardines. like for a while. >> If you come to me and tell me that you're going to eat only sardines, it kind of comes in that is divorced with a capital D. >> It kind of comes in that tan tin package. >> Michael, I'm the one that bought that. Those are French sardines or maybe Italian. And do not even get >> Don't blow up our sardines spot. But yeah, there's like some good sard, but back in the when we were kids, like the sardines were a little dicey. >> Yeah. Oh, yeah. I I'm not there yet. My husband used them daily. But if you think about like an anti-inflammatory combo is like that will have glycine in it. Like fish skin, sardines, yay. Omega-3s, yay. So many people are deficient and that I I mean there's something to it. People are noticing,
40:45 but I haven't um I haven't dipped my toes in that water and sardines weekly, you're going to be in a good place. >> I agree. I think the more omega-3s you can get, if you can get wild fish like sardines and anchovies, like you're set. So yeah, it's high quality animal products. It's organ meat, it's fish, >> and it's like dark leafy greens. >> What fish? Cuz you know they say anch sardines, salmon, mackerel, herring. You know what I found? And this might sound weird. There's like little cans of herring with just like pepper and it's good. It's >> really good. >> Uh we got invited to Flamingo Estate which is gorgeous. It's so pretty. And Martha Stewart was hosting the event and she started the event. >> A name drop, Lauren. >> It was It's a name drop. >> Well, there it's like it's very irrelevant to what I'm going to say. Martha Stewart started her event out,
41:33 just so everyone knows, with mackerel. >> And at first you're like, "Huh, mackerel." But it was so good. I'm tell >> I love it. No, I eat mackerel regularly. I'm telling you, it's like one of these forgotten foods that is like such a gold mine of like omega-3 fatty acids and minerals. No. Yeah. >> Mackerel. Martha's mackerel. She should start a brand. Um, five simple ways to get 100 grams of protein a day. Let's do it. >> Okay. Okay. So, this I like to do the 30 30 30 rule and then 10. So, you just, you know, >> three eggs in the morning, turkey sausage, right? Every meal has 30 grams of protein. You just build it, you know, four to six ounces and then you just snack. 10 grams of protein, right? You just have two meat sticks. >> Three eggs in the morning. >> Yeah. >> Turkey sausage for lunch.
42:19 >> Yeah. No, turkey sausage cuz three eggs is going to have about 20 grams of protein. So, you're going to need to add a little extra. You're gonna have a little bacon, maybe a little turkey. >> Side of the tur. Okay. And then some turkey sausage. And then maybe for lunch we'll have like five or six ounces of steak. Okay. >> Oh, we love a good steak. And then maybe a salad. And then for dinner we have maybe, you know, five to six ounces of salmon. >> What if I do a sometimes I'm just not hungry at night. I do your protein. >> Well, yeah. That's my second. So I like this is a whole food version, but my protein powder is that's 30 grams of protein right there. Okay. So that's what I do because like you, I'm assuming I I have a hard time eating that much meat even though I'm such a huge proponent of it. So what I do is I start my morning with the bone broth. This is the first thing I eat. Actually, it's
43:04 very good for the gut anyway. Um and then I just do it in a night cap like you do with your glycine before bed. That is also a source of glycine before bed. And so that's 30 g of protein and then it's much easier. And the other thing I always like to do is eat your protein first. That way you're just not filling up on anything else. It's a lot easier to get that um when you do that. And um >> that's what I never understood in the restaurants is they serve this bread first. >> Not Martha. >> Well, that's because they served mackerel. >> Yeah, but the bread fills you up and then it makes you not want to eat the stuff that's good. I always think like it should be in reverse. >> I I would agree if they were looking out for your health, you know? Yeah. >> I think Yeah. But yeah. No, >> I find myself as I get older not doing any of that kind of stuff anymore. I always just like wait till the You notice that? I just go to the I wait till I get to the protein and then I reverse go back into the bread if I want
43:49 it. But I try to do the thing. >> You should just try to eat your liver once a week and you'll be in a much better space >> because I noticed I didn't even want to eat the best. >> Well, you try liver since she says >> I will try and I've eat it and I and I've had it. I just I'm not like chomping it down left and right like you. >> Okay. But again, I think what's what's interesting is it's been interesting for me to watch her get introduced to animal meats and proteins and these things because I think like this is again if if you grew up in like a gym cultures, these are things you just kind of have to we were doing it probably for the wrong reasons >> cuz we were trying to like build muscle gains. But then as as now the world is adopting more of these things, I've realized like, oh, it's probably just been a good diet to live by in general all these years, like every morning I have three or four eggs and then I go into some kind of protein in the middle
44:36 of the day with maybe a little bit of lettuce and then at night it's primarily a steak or a fish or like that's my whole life. >> That's perfect. And I don't think building muscle is a bad goal. I think it's one of the best things you can actually do to like live a healthy life. But yeah, I agree. I build my meals around and I was someone who really avoided protein as a youngster and I think I suffered. Yeah. Emotionally mostly. But >> next time you're here, I have to get you Moose Farms Carnitus kit. >> Oh, >> it's so good. I get it at the farmers market. We have it twice a week. >> What is it? >> So, it's at Barton Creek Farmers Market on Saturdays. It's called Moose Farms and we get the carnitas kit. It's carnitas meat, a little bit tiny little tortilla, and some green salsa. And we we eat this twice a week. >> They also make an elk pizzole that you
45:21 can like like the other day we came back, we're traveling all week, and then you get home and it's late at night, and it's just this. It's a pizzole and you just bunch of elk meat and garbanzo and bunch. It's really good. >> Yes, it would be approved by you. >> Incredible. >> Um, I have to tell you, you guys, I think you should all try the chocolate bone broth protein. That's what I would start with if you've not tried the brand. I love to froth it up. That's my tip of the tip. Um, and I like to do it with raw milk or water, like I said. And then I'm a huge fan of your meat sticks. I just had two before I went on the podcast. I like the venison ones. And you gave them a code. >> Yes. >> Okay. We can do uh paleo valley.com/skinny or you can use code skinny at checkout for 20% off your first purchase.
46:06 That's so nice. You're also offering the audience 20% off for life. I will be using that. >> And an extra $15 off your first purchase at Wildpastures. >> Yeah. >> Wildpastures.com/skinny. And tell us just a little bit about both the brands so they have context. >> Okay. And what are your f I mean, since it's been two years, what are your favorite go-tos right now with your with your brand? >> Oh my gosh. Well, the bone broth is my favorite chocolate. Okay. Caramel. Here's a little fun. >> You've got to if you take the a scoop of the chocolate and then put a little of caramel. It's like a caramel mocha. So, you put that in your milk or you put that in your coffee. It's actually delicious. And again, no sugar. Um, our superfood bars are another one of my favorites, right? No sugar. Also has that collagen um and the glycine in there. And our meat sticks, I mean, the summer sausage meat sticks are just
46:52 they're just amazing. They're the meat sticks that like don't hurt your gut. And um they're just like I said, tender. And so, Paleo Valley is just that company that I had IBS for 10 years. No doctor knew how to treat. I was a total mess, you know, mental health issues. And then when my husband was like, "Let's figure this out cuz we're going to get married and we we deserve better for you." And um food changed my life. So all of the things that I've used, the organ meats were our second product. I mean, it's been on the market for like 12 years because I realized those nutrients were something that my body desperately needed. So that's all of the the superfood bars, the bone broth, the meat sticks. You know, we have so many cool products coming out too. Fish Row, all of these like whole food. Yeah, fish show is amazing. But so many other fun ones. And then wild pastures was when our son was born, we realized, you know,
47:38 the state of agriculture in America today that we're losing top soil. It's being depleted. Some people, nobody knows how long it will be before we run out, but some people say like 60 years um until maybe our children can't even grow their own food. And so we became really passionate about how do we support the type of agriculture that rebuilds the soil. And um we knew so many farmers and ranchers because a we're from Montana and b we had all these meat sticks. So they wanted to do regenerative agriculture but they didn't know how to find the market. So we're like let's we'll find the market for you. And so it's only American raised regeneratively raised meats. Um >> can you send me some of your meats? >> I would love to. You are going to our summer or like our um breakfast sausage is to die for in our steaks. All you have to do is put a little onion powder, garlic powder, some paprika. It's
48:24 they're incredible. Is there any organs? >> Yes, we have a Primal Blend now like you were talking. I want to check that out. >> Check it out. Yeah, I would love to send you some stuff. >> And we're going to do a giveaway of all my favorites. Maybe we can mix both brands. I don't know. Is that doable? >> Probably. >> Okay, let's do you can do all my favorites that I've told you I love and maybe some of your favorites. Okay, all you guys have to do is follow Paleo Valley on Instagram and then tell us your favorite part of this episode on my latest post at laurenbostic. And everyone can go to paleo valley.com/skinny and wildpastures.com/skinny to get the discount.
