Latest / Everyday Ancestral with James Barry / Protecting Your Family from Chronic Health Triggers, Hidden Ingredients, and a Medical System Built to Keep You in the Dark | Melissa Crispell

Transcript

Protecting Your Family from Chronic Health Triggers, Hidden Ingredients, and a Medical System Built to Keep You in the Dark | Melissa Crispell · Everyday Ancestral with James Barry

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Transparency to me is a passion in its emissions.
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So I am more than excited to be sharing our guest for today, Melissa Chris Spell.
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She and her partner have done deep dives into the supplement industry, into the practices
0:20
and to the ingredient sourcing.
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And so this episode is really all about the dirty secrets of the supplement industry.
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Please enjoy Melissa Chris Spell.
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I don't want to pull any punches on this.
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Let's go where we need to go, where we want to go.
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But you were saying, I've been in this industry for over 20 years.
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I have a degree in nutrition and health sciences.
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I learned supplements.
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You're seeing everybody on the news these days and they're addressing Congress or the
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Senate or whatever and they're saying, you know, can you believe that I never took
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a single nutrition class in medical school?
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Yes, I can believe that.
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You were taught to do a little with a lot of things.
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There are people that were taught this part.
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So we're in our lane over here.
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We know this part.
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You guys know lots of things over there.
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Let's do this together because it wasn't until I was forced to have to make these supplements
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myself to find a co-manufacturer, to find a facility.
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It wasn't until that moment that I knew how deep this issue really was.
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You can look at a label and you can go, oh, magnesium, steerate, I don't want that in
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my body or oh, silicon dioxide.
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I know what that is.
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Maybe people don't know what that is.
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So let's, you know, we can start there with what are these fillers?
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Okay.
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So let's start there.
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So how is the person purchasing supposed to know like where do they start?
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We always talk about, oh, we'll just read the label.
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But as you just mentioned, most of the things on the label in the supplement industry,
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no one knows what the heck they are.
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So that's what peer essentials is doing.
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We're trying to become the home, the resource center.
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I just created seven different PDFs of top fillers to avoid, 11 hidden ingredients
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in your supplements.
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You can back test all of this stuff.
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I don't like people to Google doctor themselves, but you can Google a definition.
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It's okay.
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Look the definition up and you can see I'm telling you the truth.
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This is exactly what citric acid is.
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People think, oh, citric acid, it's squeezed lime juice, squeezed orange juice, squeezed
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lemon juice.
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Could that be sure?
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Those things are citrus, but that's not necessarily the source of citric acid.
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What is the source of citric acid normally?
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It is usually a fermentation blend, and it can involve lots of mold, aspergillous
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Niger, specifically, and I worked as a consultant for a food and chemical sensitivity test.
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Lots and lots of people came up reactive to aspergillous Niger, and not like immediate
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allergy, like I put this in my mouth and my tongue swells or worse, this is long term,
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long chronic inflammation that finally pops and they get a diagnosis of MS or anything
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you can fill in the blank.
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It gets worse.
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Because that's the reality, right, is most people are not thinking and or talking about
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the accumulation of all these ingredients, and we're getting them from so many products.
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I mean, citric acid alone is, honestly, I haven't seen a product recently that doesn't
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have it in it.
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Now, citric acid is used as a preservative, is that correct?
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Correct.
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It can also be used for making something tart, making that sour flavor, all the kids that
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love those sour patch kids and all of that kind of stuff, and it's starting there.
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Parents are looking for what's the alternative.
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Okay, we know we don't want to give the kid nothing against sour patch kids, whatever.
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I don't care what the brand of the candy is.
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We know we don't want to do this.
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We see the sugar, we know what the FDNC colors are, and we don't want to give the kid this.
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So let's look for an alternative.
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Well, we start looking for things that look natural, and that's when we need to look
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even deeper and go, okay, it could be natural, but how natural is it?
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Do we really want that?
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Yeah, oh my gosh.
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Okay, so we have to cover all these topics because this is all too important.
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But before we go even deeper, let's just share a bit about your background.
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Why this matters to you?
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How you got to this point where you are now deep diving into the really the dirty secrets
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of the supplement industry?
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Well, it was an evolution, an evolution of 25 years.
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This was not my original career field.
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I had no understanding of natural supplements, natural health as a difference to how to treat
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people.
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I grew up as an army brat.
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A lot of time I was in Europe, the apothecary down the street where we lived, you know,
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Camamail tea, those kinds of things, those were normal for me.
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That's what you did.
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You didn't feel well, you drink more water, you have some tea, you know, you look at those
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kinds of things.
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So fortunately, my parents, they wanted to make a difference in nutrition for their kids,
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my sister and I, because of the way that they ate their World War II vet kids.
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They ate differently than what they had the ability to provide for us.
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And my parents cooked.
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They weren't, you know, I mean, sure, we had a microwave dinner or whatever.
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I think we were probably the first kids on the block to have a microwave.
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That's how old I am.
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Yeah, I remember when they came out too.
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So, I mean, neither of us grew up with them and that's that, you know, I think that's
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an important, important distinction.
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You know, life goes on.
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I learned food and growing food and, you know, every base my dad lived on.
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We lived on.
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My dad had his own garden, you know, it just, that was important in our house.
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Was real food and learning to cook.
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I can remember watching PBS with Justin Smith and I'll tell you what I'm going to do with
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my dad and he would write those recipes down and go to the kitchen.
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I grew up with real food.
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So when my sister, who's up there over my shoulder, she was in the army.
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She was in finance.
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She was stationed in Bosnia, so she was there during the war in the mid-90s.
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In a year, I guess, I don't remember the exact timeline, but within a year of returning
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to her base in Germany, she was sick over and over and over and they just kept giving
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her more and more antibiotics and you have pneumonia and you have this and you have
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that.
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And I think it went on for about eight to ten weeks and then she gets this diagnosis
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of leukemia.
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They metabacker.
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It's this big, huge thing.
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Metabacker from one place in Germany to another, grabbed her keys, grabbed this, grabbed
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that.
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Call her parents.
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It's this whirlwind of everything.
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She gets sent here to America.
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She was put in Andrews.
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I meet my parents there.
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We go to Walter Reed.
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It was this whole thing like she had never been sick.
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This kid didn't drink.
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She didn't smoke.
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She was active duty military.
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She was running, however much they had her running every day.
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She had a strong foundation.
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She had the same foundation I did.
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We also grew up on military bases, toxic chemical loads, you know, those kinds of things.
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Sadly, two and a half years later, she lost that.
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That battle with leukemia.
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She's buried at Arlington Cemetery and at one of the points that I was spending the
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night with her at Walter Reed, I had conversation with one of her oncologists and he was talking
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to me about epigenetics, talking to me about what we do or don't do can influence this blueprint
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that we have.
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I had never heard such a thing that sounded like Star Wars stuff to me in 1997.
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How old are you at this point?
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I wasn't quite 30.
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I was 30 and she passed away.
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So she passes away, life changes, all the things and doors just started opening.
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I had someone who came, I was breeding labs and someone came to our house for a lab and
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said, you know, you'd be great at this.
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And I was kind of dipping my toes into personal training and I coached my kids soccer basketball
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and lacrosse.
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You know, I was in that athletic type world.
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So I go and get a personal trainer certification.
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I get a job in a chiropractor's office.
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I start learning more about nutrition.
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I go and get a degree in nutrition and health sciences because this lights me up now.
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It's like, wait a minute.
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This food that we're eating has the potential to hurt us.
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People don't think about that.
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Let food be their medicine.
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Yeah, sure.
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But what about the foods that are hurting us?
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And let's look at those labels.
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I have a really good friend.
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Her name is Mira Desi.
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She wrote the book, The Pantry Principle.
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That became a staple for every client of mine that purchased a full 12 week wide awareness
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program.
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You have to have this book use this as, you know, anybody else out there, go grab it.
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I don't get paid for it.
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It's free info.
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Go get that book.
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It is a coaching manual of how to change your pantry.
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So that's how I came here was was the inspiration of my sister's one of her oncologists was how
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do we how do we affect this with food?
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What a gift your sister gave you.
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It's regrettable that she had to leave, but what a gift you you've done and how you
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are now amplifying what she gave you, the inspiration she gave you.
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So from nutrition now to focusing on supplements, how did that leap happen?
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So in nutrition care, we know what's happening in our country with food.
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We know that pesticides have been allowed.
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There are pesticides that are being found in our food that have been banned for 50 years.
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Does that mean that farmers are still using that pesticide?
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It probably doesn't.
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I don't know.
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It could in some cases, but it does mean that the soil holds on to it for that long in
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the body too.
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Yeah.
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Yeah.
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Yeah.
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But there's just not a high enough level of these vitamins, minerals, phytos, all the
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things that we need from the food and it creates this gap.
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Where do we go?
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How do we fill this gap?
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We go to nutritional supplements.
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They work together, not a replacement, you know, it's not like there's some magic pill
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you can take and everything's going to go away.
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But if you look at the body through a functional lens, look at the blood.
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Don't take zinc if you don't know what your zinc level is.
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Don't take vitamin D if you don't know what your vitamin D level is.
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So look at your blood objectively.
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What are functional reference ranges, not just the reference ranges put out there by
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the labs that are designed to not let you die.
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But let's look at them a little bit differently because we want to thrive.
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We don't want to just get by and survive.
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So let's look at those differently and then let's add those supplements to help fill in
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the gap and get us to where we want to be beyond the food.
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Yeah.
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And what you're really talking about too, because you mentioned earlier is not self-diagnosing,
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getting that support, you know, getting real testing from a qualified practitioner who
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is looking at it with the lens that is going to most support you holistically.
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And then you now have some information.
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You have some information about what your body might be depleted in and what it might
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need, but we're here to talk about the dirty secrets of the supplement industry, which
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you are very qualified to talk about because you have deep dived into this industry because
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you now run a supplement industry because you saw an industry that you didn't like and
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you saw a huge hole that need to be filled with integrity, with transparency.
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So can you talk about what you created?
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So Puria Central's originally was created by Dr. Richard Ash, a medical doctor, Fifth
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Avenue, overlooking Central Park, brilliant clinic.
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He was years, light years ahead of his colleagues.
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He was using magnesium and coq 10 before statins.
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He had a segment on Peter Jennings, World News Tonight and showed how arteries were opening
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without any statins.
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Like you can do this naturally.
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And so he was light years ahead.
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Unfortunately, he passed away nine years ago.
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Christmas Day was nine years ago.
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In that time frame, I stayed friends with his wife the whole time and Puria Central's
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went and it came back.
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And at the time that Rachel was ready to really be with Puria Central's, she came to me
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and said, I need your help.
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I can't imagine doing this with anyone else.
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Let's do this together.
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And I said, all right, let's do this together.
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So we started evaluating, okay, what do we have in front of us and where do we want
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to go ultimately?
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What do we want to put out into the world?
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And we agreed our mission is to reclaim health for humanity.
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We want children to not suffer.
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Like how many kids are obese right now?
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If you're obese now at 10, what's life going to look like at 35?
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Totally.
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Do you even make it to 55?
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I don't know.
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We have to start there.
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We have to educate parents.
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Parents are not doing this on purpose.
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Parents are not trying to hurt their kids.
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Parents are doing the best they can with the budgets that they have and the information
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they have.
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So we have to elevate that information.
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Puria Central's wants to be that home, that resource center, that trusted place where
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you can get some peace of mind.
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We've already done all of this for work for you and we'll show you what we've done.
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We're not going to keep it a secret.
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We're not gatekeeping anything.
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So when we're looking at the supplements, do these supplements match what we say we want
13:40
to put out into the world.
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Well, then we start looking at what the FDA requirements are.
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There is, I don't know if it's an actual booklet, mine's digital, but it's 21 CFR.
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It's the code of formulating these supplements.
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There are rules, believe it or not.
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Everyone says supplements are the wild, wild west in a way they are because I think
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that co-manufacturers, the people that own these facilities that make it allow just
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anybody to walk up if your checkbook is big enough, you can make whatever you want and
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put it out there.
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These companies, these fly by night e-commerce companies just pop up so quickly, the FDA just
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can't keep up with that stuff.
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There are enough human beings.
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So I have to cut them a little bit of slack here.
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There is a rule book and we're on our honor to follow that rule book.
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Rachel and I start going through this and we go to those manufacturers that we're supplying
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the essential supplements at the time and said, hey, we're going to need patch records.
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We're going to need COA is what it's called certificate analysis.
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We're going to need these things.
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We need to see the lab testing to make sure that what's in here is really on there because
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even though you're making it, the FDA says whatever we cause to be in commerce, we are ultimately
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responsible for.
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So we have to have the backup paperwork to prove it is what it is.
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They said no.
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They said no.
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They said no.
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They said no.
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We're not going to give this to you.
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It's proprietary information and I suppose the proprietary information.
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This is one of the biggest dilemmas of communication within the industry, right?
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Is they are not transparent to the person that came to them.
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So the manufacturer is not transparent to the business who they're creating the product
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for.
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And yet there's an illusion of transparency.
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And I'm thinking of a few businesses I know even that are putting out product that they
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are under the impression that it's incredibly clean.
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And I'm like, there's no way it's completely clean because for example, natural flavors
15:50
have carriers.
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And most companies are not revealing what those are.
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The most likely corn maltodextrin.
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It's so interesting because like an element T was just highlighted about how they had a
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very high amount of maltodextrin from their flavorings and everyone's freaking out.
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See for me, I just thought it was interesting because it's like, oh well, they probably
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didn't know is my guess.
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Maybe they did.
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I don't know.
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I'm just giving them the benefit of the doubt that they didn't know.
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And they're working on trying to fix it.
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But everyone that's making comments like, oh well, that amount of maltodextrin is not
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going to throw off your blood sugar.
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It's like, I'm not concerned about my blood sugar with it.
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I'm concerned about transparency and the fact that I'm getting corn when I didn't
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ask for corn, nor was it ever revealed to me that there was corn.
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And I'm personally sensitive to corn.
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In all fairness, corn maltodextrin for all the negative things that it is, it's from
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corn.
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Corn is highly GMOed.
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It's highly exposed to pesticides.
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You know, is someone reactive to the corn?
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Are they reactive to the pesticides or they reactive to something in the processing?
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Who knows, right?
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We can test to see if there's corn antigen in there.
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So it is possible to use corn maltode and test for the corn antigen.
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Those things are so highly processed.
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There may be zero corn left in it.
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I didn't test this product.
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I didn't look at their sea of eggs.
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So I don't know that for a fact.
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But there is the possibility to test for the corn presence.
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Are you guys testing for everything?
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Because that's the other issue is a lot of people don't realize that it's not like
17:32
the manufacturer is paying for that.
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It's the company that's paying for it.
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And those testing fees just get higher and higher and higher.
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And suddenly, everyone's like, well, why is element to you or why is this product so expensive?
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It's like, well, because we had to pay for so many freaking testing fees.
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I have a co-formulator.
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She is a licensed naturopathic physician out in Oregon.
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She and I decide what formula we're going for.
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We just...
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I'll share this one with you because I'm still proud of her ultra vitamin D3.
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We got our USDA organics seal on it.
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We use organic ranger moss so that it's like and based.
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It's vegan.
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It is not from sheep grease, which is what Lanolin is.
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And most D3s are from Lanolin.
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We also used organic MCT oil from coconut.
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So those are the only two ingredients in there.
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But each of those ingredients were tested on their own.
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And each of them have their own organic certifications on their own
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before we put them together.
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But we do that for every single solitary ingredient that we choose.
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Everything gets tested singularly to know what's in it.
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Because if we just test the finished product,
18:40
well, now I don't know which one that came from.
18:42
And if you have something like this,
18:44
my new menopause symptom relief formula,
18:47
it has four different ingredients in it.
18:49
And one of them is trademarked and it has three herbs in it.
18:52
So if I wait and test this at the very end,
18:55
I don't know what's what.
18:56
So each and every ingredient gets tested
18:59
before we move forward,
19:00
before any prototypes or bench tests
19:02
or any of that kind of activity happens.
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And then we test the finished product
19:08
that each of us are sent a case of product to observe it.
19:12
We observe everything from the label.
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We use bio stones so it's rock, not paper, on our label.
19:18
But we inspect everything, every single pill.
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How does it smell?
19:21
How does it look?
19:22
How does it taste?
19:23
Is this exactly what the prototype look like?
19:25
And then we send that out to a third party
19:28
to verify that what we said is in the bottle
19:31
is actually in the bottle before we accept the shipment
19:34
from the producer of it.
19:37
So every lot that you produce, they're doing that?
19:40
Yeah.
19:41
You must have to be on top of your inventory
19:42
incredibly because that probably slows down the process,
19:45
of you getting the actual product available.
19:48
Well, we're really new, we're young,
19:50
we're 28 months into this.
19:52
Fortunately, we're going about this way
19:55
from the very beginning.
19:56
This is the ethos of our company.
19:59
And we're making those decisions up front.
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What we're going to test?
20:02
How often we're going to test?
20:03
What labs we're going to trust?
20:06
We've found that there are labs that'll say,
20:09
what's the original C of A, what's your label claim?
20:11
What do you want it?
20:12
They're basically adjusting things to be what you need it to be
20:17
so you can sell it to the public, yeah.
20:18
The illusion, the illusion continues.
20:22
What's your primary focus when you're testing?
20:24
So for example, like more and more,
20:26
we're hearing about microplastics.
20:27
Are you testing for microplastics?
20:29
Are you testing for glyphosate?
20:32
What are your main focuses when you are testing?
20:36
You mentioned, of course, you're testing the ingredient
20:39
just to make sure the ingredients pure,
20:41
but what about all those other things?
20:43
So it depends on what the ingredient is,
20:47
but we're testing for carriers.
20:50
We want to know if we say no carriers at all,
20:53
for instance, are bromelain
20:54
that's coming out in our new quercetin product
20:56
is just straight bromelain.
20:58
We had to test it to make sure there's no carrier,
21:00
no corn molto in there, or worse.
21:03
Were those pineapples, were those trees, plants,
21:06
was something sprayed, residual solvents?
21:09
How did you extract it?
21:11
What was the method?
21:12
Was it hot water, cold water, ethanol?
21:14
Alcohol can be an extractor too.
21:16
Or did you use something like hexane?
21:18
In our search for a vegan D3,
21:21
we found a company that uses pine
21:24
and sustainability and love for our planet
21:28
is a big deal for Jen and I, for pure essentials.
21:32
We don't want to raid any one particular place
21:35
and cause an issue or cause harm to the earth
21:38
or the farmers or the community.
21:40
We want to make sure that what we're doing
21:42
is sustainable long-term.
21:44
So we thought pine, our country's never gonna run out of pine trees.
21:47
This is gonna be brilliant.
21:48
Let's use pine.
21:49
They use hexane to extract the D3 from the pine.
21:54
Okay, let's test that.
21:56
Yes, there was hexane in the final goods.
22:00
So there are companies that are using that raw vendor.
22:04
Which is put your hexane as a petroleum, right?
22:07
Yeah, it's not a good one.
22:08
You don't want it.
22:09
I don't know that there is a good toxin,
22:11
but there are things that our body can,
22:13
it just takes what it leaves and needs and leaves the rest.
22:16
But this one, that's in one of the classes to absolutely avoid.
22:20
So in many ways, you're testing to make sure
22:23
that the manufacturer is on the up and up, really.
22:27
So there are a few different levels.
22:29
So a company like us who does not own
22:32
our own manufacturing facility.
22:35
We don't own our own machines.
22:37
We contract what's called a co-manufacturer.
22:39
So this is a company and I'll tell you who we use.
22:41
We use one of the companies we use
22:43
is Gemini Pharmaceuticals.
22:44
Let me tell you what.
22:45
You talk about a buttoned up organization.
22:47
That sales rep a year and a half ago looked at me
22:50
and said, Melissa, you're going to be spoiled by Gemini.
22:52
And I thought, I've heard that one before.
22:54
I had already been through three co-manufacturers
22:56
and I can share some of the debacle with you with those guys.
23:00
And so my rep says, you're going to get spoiled with us.
23:02
And I said, sure, I'll give you a chance to try.
23:04
He wasn't wrong.
23:05
Everything that we do with them, every raw ingredient,
23:09
they test it exactly the way we want it tested.
23:12
They provide us with every bit of paperwork
23:14
from the original vendor, the raw ingredient.
23:18
So they're the ones who, we tell them what we want.
23:21
They go out to whatever country we say
23:23
and we try to avoid certain countries
23:25
unless there's just something that doesn't grow anywhere else.
23:29
So we do source globally, but we do pay attention
23:31
to what countries those come from.
23:33
Anyway, Gemini then goes and gets the bromelain
23:37
from where we want the exact company we want it from
23:39
because Jen or myself, mostly Jen,
23:41
has already had a conversation with that company
23:44
and we've decided what we want
23:45
because we've already gotten CBAs from that company.
23:48
But then Gemini will turn around and give us the CBAs
23:51
for that particular batch.
23:52
They don't hide the company name on it.
23:55
They don't redact any information.
23:57
They don't blur anything.
23:58
They give it to us exactly the way that it is.
24:00
And this is the big thing that I hope
24:03
that the other companies, supplement companies,
24:06
food companies, I don't know if it doesn't matter.
24:08
Your product can be reverse engineered
24:11
just by the ingredient label.
24:13
So stop hiding.
24:14
Can you explain that further?
24:15
So many of these companies, particularly
24:17
the supplement companies, that's what I have the experience with.
24:20
They don't want to give you the CBA,
24:22
the certificate of analysis,
24:23
because it breaks down exactly what's in that product.
24:26
If this is a magnesium product, it'll say
24:29
magnesium by a score bait and this is the amount
24:32
that they found, this is the reference range.
24:35
Magnesium glycinate by blah, blah, blah.
24:38
And so it has exactly what the form is,
24:40
exactly what the amount is, exactly what our label claim is,
24:43
exactly what the reference range is.
24:45
And these companies don't want to share that
24:47
because they think they're letting out the ancient secrets.
24:51
Well, anybody can pick up this label of pure essentials product
24:54
and go take it to a co-manufacturer.
24:56
They have R&D teams, they have chemists,
24:58
they have scientists.
24:59
They can reverse engineer it just from that.
25:01
In a sense, you're saying, well, anyone can do it,
25:04
but that's not our mission.
25:07
So we're not going to be in fear of someone doing that
25:10
because our mission is the transparency
25:12
and planetary human people, planet, profit,
25:17
obviously, the three P's, right?
25:19
So let's dig into the ingredients,
25:23
not of your product necessarily,
25:25
but of what you learned through this journey
25:28
of diving into this supplementary.
25:31
You mentioned a sorbic acid already.
25:34
What would you say are another four
25:36
so we can give people five of the kind of main ingredients
25:39
that we see in supplements
25:43
that most people don't realize are coming from a certain source
25:47
that they may be getting something
25:49
that they didn't know that might have a carrier
25:51
that they didn't know.
25:52
So there's citric acid.
25:54
We know about that, GM.
25:55
Oh, I said a sorbic acid in there.
25:57
I said citric acid, sorry, yeah.
25:58
Well, you know what, let's go back to a sorbic acid.
26:01
People think a sorbic acid is also citrus.
26:04
That's true, yeah, you're right.
26:06
It's not, it's fermented corn and acetone.
26:10
Every vitamin C on the planet, every a sorbic acid,
26:15
unless you make it differently,
26:17
is likely from corn or beet.
26:21
Now, there are, you will see,
26:22
everyone's gonna say, no, mine's not from that
26:24
because if mine says this,
26:26
if you have something that's from say acerola cherry,
26:29
it is the acerola cherry,
26:31
1700,000 pounds of it smooshed down,
26:34
and you have whatever vitamin C that equals.
26:37
But if it says a sorbic acid on it,
26:40
it is fermented corn.
26:43
Hours is from cassava.
26:45
So ours is different.
26:46
There's cornstarch.
26:48
Cornstarch can be in supplements.
26:50
They use that as a filler.
26:52
Caragena.
26:53
People think, oh, seaweed, natural, it's okay.
26:55
No, it's not, no, it's not, not at all.
26:58
Not only has it been shown and look at the NIH,
27:01
look at PubMed, go look at some real studies,
27:04
not the Google Health Study and your Gemini and your AI
27:07
and all that kind of stuff now,
27:08
because I have noticed that even chat GPT
27:11
puts absolutely false citations in articles.
27:14
You have to fact check everything these days.
27:17
It looks really real, but it's not scientific at all.
27:19
So go to the scientific sources, go look at those.
27:22
Caragena has been shown to be a cancer-causing agent.
27:25
Why, though?
27:26
Even as a chef, I was always, it's like it's a seaweed.
27:29
So what are they doing to it to do that?
27:31
It has to be how their process is doing, right?
27:34
It's quite possibly how it's being processed.
27:37
I do know that, and I learned this recently,
27:39
my son was diagnosed with Hodgkin's lymphoma,
27:43
and he's the marine.
27:44
So all of these military people in my family.
27:47
I'm sorry.
27:48
Thank you.
27:48
He's good, he's good.
27:49
It's gone.
27:50
He had a whole year of treatment
27:52
and we combined both sides,
27:54
alopathic and naturopathic medicine.
27:57
He took his dietary supplements.
27:58
His oncologist was great with it.
28:00
We all worked together.
28:01
It was very good, and he's great.
28:03
He was co-diagnosed, though.
28:05
This is what kind of made it initially
28:07
in the beginning really, really wonky.
28:09
He was diagnosed with alpha-gal syndrome.
28:12
So the beef is sensitive to beef, right?
28:14
Sensitive to all mammal protein.
28:18
Caragena mimicked that.
28:20
In the alpha-gal community, we learned
28:23
that Caragena mimics that same reaction in the body,
28:27
and that's really when we started digging in
28:29
even closer to these supplements.
28:31
Like, what is really in here that someone could have
28:34
a reaction to, and they have no clue,
28:36
they're going through their food log.
28:38
They're running down their diet.
28:39
Look at this, look at this.
28:40
Nothing was different, nothing changed.
28:42
But wait a minute, maybe something did change.
28:45
Here's another shocker.
28:46
The co-manufacturer can change an ingredient on you
28:51
if it is as close as possible.
28:55
If I'm manufacturing clay,
28:58
and I'm using this particular type of clay,
29:01
that it's called a co-manufacturer
29:03
because they're the people that own the building.
29:04
They're the ones that are actually putting the powder
29:06
in the capsules and putting them together.
29:08
If they run out of x-clay, but they have y-clay,
29:13
it's really, really close to x-clay,
29:15
they can put y-clay in there, and they don't have to tell me.
29:19
What is the definition of close though?
29:21
Is it a certain percentage?
29:23
Is it within 10%, 5%, do you know the details around that?
29:28
That's a great question,
29:29
and I have yet to discover that answer.
29:32
You know, when I was creating Cluck
29:34
because it's the first time anyone had ever
29:37
combined these ingredients in the way that we did,
29:41
the USDA and FDA didn't know what to do with us.
29:43
They kept lobbing us back and forth to one another.
29:47
And I talked to a USDA overseer
29:52
who basically shared the details with us,
29:55
but they, for months, they were like,
29:56
no, you take it, no, you take it.
29:58
And at one point, I got a call
30:00
before I actually had an in-person meeting,
30:02
and they were like, hey, can you just put in
30:04
2% or less of organ me?
30:07
And I was like, wait, what?
30:08
And they're like, well, because if you do that,
30:11
then we don't care about you anymore.
30:13
Like, you're good.
30:14
As long as it's 2% or less.
30:16
And I was like, but that's pointless.
30:19
Like 2% organ me in a seasoning
30:21
that you're already only getting a little bit at a time.
30:24
Like that snake oil, why would I do that?
30:26
That was one piece of story that I was like shocked about,
30:29
that they just, it's like, they don't understand
30:32
the value of what we're trying to do,
30:35
what our mission is, right?
30:36
So they're not on board.
30:37
They're more concerned about that percentage
30:40
that we just identified even when they can make changes, right?
30:43
Well, skip ahead then I was actually looking
30:46
for a co-manufacturer, a co-packer.
30:49
And I ended up talking to one of the chemists
30:53
at one of them and they were like,
30:55
well, why are you using organ me?
30:57
And I was like, what?
30:58
And he was like, well, because I could put in a flavoring
31:01
that gives you that meaty taste,
31:02
why do you need the organ me?
31:04
And I was like, oh my God, this is the industry.
31:07
This is the issue.
31:09
We had a co-manufacturer who we were going through,
31:12
we were reviewing the formula, we were reviewing documentation,
31:15
we wanted to make sure that we had all the documentation
31:17
for each one of these ingredients.
31:19
This was a complicated herbal formula,
31:21
which did not see the light of day, by the way.
31:24
Back on the drawing board,
31:25
and we're going to look at it again later on this year.
31:28
So this company was providing us the sea of A's.
31:31
They weren't necessarily hiding anything,
31:34
but they weren't just forthright with everything,
31:37
if that makes sense.
31:38
If I asked for it, they'd give it to me,
31:39
but they weren't just coming up with it
31:41
and saying, here, here's everything that you need.
31:43
So Jen and I were sitting in a meeting with them
31:45
and this one particular herb,
31:48
they said they used the whole plant.
31:50
And she says, but that's not what you do
31:53
with that particular herb.
31:54
You only use the berry.
31:58
You use the stem and the leaf.
32:00
You're going to give people diarrhea.
32:02
We can't have that in our supplement.
32:04
That's not what we're going for here.
32:06
And they said, well, this is what this raw vendor told us.
32:09
This is what they said that they use and she said,
32:11
well, I meant, that's okay, but we're not going to use that.
32:13
We want the berry.
32:14
That's the part of the plant that we need.
32:16
And he holds up a catalog that says,
32:20
the letters easy health on it.
32:23
That's where he was ordering our herbs from.
32:26
Like they had no reputation.
32:28
They had no, it was like, you go into, I don't know,
32:32
nap the auto parts or something,
32:34
you go and try to find what your filter is
32:35
and it's a catalog and it was like that.
32:39
Oh my God.
32:40
So in many ways, they don't even know their sourcing.
32:43
Oh my God.
32:44
No, no, we were looking for cranberry
32:48
and we did end up finding one
32:49
and we did put that in our product
32:51
and that'll be out later this month at Ships.
32:54
But we found a great source of cranberry in Oregon.
32:58
Who knew Oregon had higher polyphenol activity
33:03
in their cranberries?
33:04
The anthocyanins in cranberry from Oregon
33:08
is higher than from Massachusetts or Wisconsin,
33:10
which are like known for their cranberry growing.
33:13
So we go to Oregon for this cranberry
33:16
and find out from the sales rep
33:18
that the cranberries are frozen,
33:21
shipped to China where they're dried, sprayed,
33:25
pulverized, powderized,
33:27
and then shipped to California to be sold in America.
33:31
And they didn't have to tell anybody that.
33:34
What is the consumer to do that?
33:37
Just such a lack of transparency.
33:40
You know, I haven't been in supplements for 20 years
33:42
but I've been in the health field for 20 years
33:43
and even I get paralyzed.
33:45
I'm just like, oh my gosh.
33:47
What we're not supposed to eat vegetables now?
33:49
Like, you know, like whatever the trend is,
33:51
it's like, oh, I just can't, I can't keep up.
33:54
Cause in a sense we're saying,
33:56
our food industry is not as nutritious as it was
34:00
and this is a fact, the government has been tracking it
34:02
for decades, basically every few years
34:06
or every decade they can show that it's tomato of today
34:09
is not a tomato of 10 years ago
34:12
and it kind of goes for everything.
34:14
So we know that less nutritious food equals nutritional
34:19
deficiency, we look to supplements
34:22
to supplement that nutritional deficiency
34:25
but most people are purchasing supplements
34:29
based on price which we know for a fact
34:33
means that there's gonna be fillers,
34:35
there's gonna be ingredients that are not
34:37
what's on that label, not revealed.
34:39
You're getting less of a dose
34:42
or an active ingredient in that supplement
34:45
than you would if you were going to a practitioner
34:48
quality supplement.
34:50
So we know that, we know that there's ingredients
34:53
that are in those products in all supplements
34:56
that may not be listed.
34:58
Can you actually talk about why those aren't listed?
35:01
You mentioned earlier, it was because, you know,
35:04
there's proprietary but there's other reasons as well, right?
35:07
Here's a fact, this isn't a what if,
35:09
we learned that mag glycinate is standardized
35:13
to a certain percent.
35:15
I'm gonna say 15% don't quote me on that
35:17
but I think it was 15%.
35:19
That's what it is, that's the potency of mag glycinate.
35:22
It's standardized to that percent for a certain reason.
35:24
So then you know how much you're gonna put in
35:26
and you're gonna get more and more and more like that.
35:28
If someone says that they have potency at 20% or 25%,
35:33
what we learned from this one particular chemist
35:35
is they likely have bulked it up beyond the 15%
35:39
with mag oxide.
35:41
Well, mag oxide is not very absorbable,
35:44
it's not super beneficial to the gut
35:48
and we don't want mag oxide at all in there
35:50
but it doesn't have to be reported on the back of the label
35:55
because it wasn't intentionally added to the formula.
36:00
It was already, it's an ingredient.
36:01
It's part of the mag glycinate.
36:04
So the mag glycinate is what's listed.
36:06
That is one of the loopholes, right?
36:08
And I know that the flavor industry does that.
36:10
So when the manufacturers receive the natural flavor
36:14
or the artificial flavor,
36:16
they, in most cases,
36:18
A, don't even know what ingredients are in those flavorings
36:22
because it's an industry that is not very transparent
36:25
but B, the natural flavor is the ingredient.
36:29
So nothing else has to be listed.
36:31
But yet we're learning more and more
36:33
we're through people like yourself
36:36
that there are nefarious ingredients
36:39
within these ingredients.
36:41
And there doesn't have to be.
36:43
That's the trick.
36:45
I don't think supplement manufacturers are out there
36:47
trying to hurt people.
36:48
They're not trying to, it's not malicious in intent.
36:51
I think things have just been done the same way for so long.
36:54
It's not like any other industry.
36:56
If socks are made the same way
36:57
with that crinkle scene thing across the toe
37:01
until someone says, I don't like that scene
37:02
and I'm tired of turning my socks inside out
37:05
every time I go run 10 miles,
37:06
the sock industry doesn't change, right?
37:08
And they have seamless now or tag-less shirts
37:11
or those kinds of things.
37:12
So I think it's our time to stand up and say,
37:16
God, you're not trying to hurt us on purpose
37:19
and you may not put value on this
37:21
because corn is not listed as one of the major allergens.
37:25
So when we say to a co-manufacturer,
37:27
we don't want any major allergens,
37:29
to Jen and I, corn is on that list,
37:31
but it's not one of the government recognized top ones.
37:36
So we have to specifically say all of these things.
37:41
And it's on your list mostly because it's usually
37:44
a GMO corn, right?
37:46
It's that and there are people that are sensitive to it.
37:49
A celiac should not have that.
37:51
Use it a teeny tiny amount and will that hurt them?
37:53
I don't know that, but I don't want that on my watch.
37:57
So let's just not use it.
37:59
Let's go tapioca.
38:01
There are rice solutions that use the rice hull.
38:04
There is no rice antigen, but it takes time
38:08
and it takes a lot of testing
38:10
and it takes asking questions.
38:13
We had a co-manufacturer down in Florida
38:15
that was putting together, we put the formula together
38:18
and they were helping us back test everything.
38:20
Can this be in this size gusset bag
38:23
and is it gonna taste good?
38:24
We were trying to make a meal replacement.
38:26
That hasn't seen the light of day either.
38:28
They're very complicated.
38:29
Those are places where ingredients get hidden
38:33
in those protein powders.
38:35
Share a little bit about that like because of the filler.
38:38
Because of the filler, number one,
38:40
when you're going with a plant-based protein,
38:42
there's gonna be heavy metals there.
38:44
Stuff was grown in the ground.
38:46
I think there's more education
38:47
that needs to be done around Prop 65.
38:49
It does not mean automatically cancer.
38:51
Go pull the carrots or the beets from my backyard.
38:54
Yeah, they're gonna be higher than lead.
38:56
Right.
38:57
There, again, that corn maltau is just so,
39:00
just insidious, it's everywhere.
39:03
Vitamin A, find a vitamin A that's not soaked in corn oil.
39:07
Please find it and let me know.
39:08
We haven't found it yet.
39:09
Two and a half years later, we have not found what we want.
39:13
Be vitamins.
39:14
Some of these co-manufacturers have laughed at us
39:16
when we say this is the form we want.
39:18
This is the form that helps the human body
39:20
and they say, but we can get this one for you cheaper.
39:23
I'm the one who buys the organic stuff.
39:25
I'm the one who buys the grass-fed grass-finished beef.
39:28
I'm not worried about that part
39:30
because I'm making these supplements for these people,
39:33
the people that put value on all of the ingredients
39:36
and the ingredients of the ingredients.
39:39
What are the kind of top three nefarious ingredients
39:43
that consumers should be looking for on labels
39:47
that are probably indications of, stay away from this product?
39:52
Magsteerate.
39:53
Magsteerate's used as a flow agent.
39:55
It keeps the powder from sticking to the machines.
39:58
So if the powder, whatever that ingredient is,
40:01
goes through too fast, it'll stick to the machine and burn
40:04
and then it's ruined.
40:05
So they use that kind of as the anti-sticky stuff.
40:08
But it can cause neuromuscular issues in great quantities.
40:13
It also, in a lot of cases, is made from pig.
40:17
Someone with alpha gal can't have magsteerate.
40:20
But is that even going to be listed on the label
40:22
if they're using it on the machines?
40:25
Well, they use it in the powder
40:27
because as it's going through the machine,
40:29
it lubricates them.
40:30
Okay, so it is an ingredient.
40:32
It is.
40:33
I have seen companies starting to use palm oil
40:36
and they're starting to differentiate themselves in that way.
40:40
And they say magsteerate from palm.
40:43
The palm oil must have a carrier, right?
40:45
I mean, it's a liquid that they're then drying, right?
40:50
They probably use alcohol in that case to help with that one.
40:54
But does it fully dry without a carrier?
40:56
Because like even I think coconut water,
40:57
they usually has a carrier as well, doesn't it?
41:00
When they dry it?
41:01
It depends on who's doing it.
41:02
There are places that are doing it right,
41:05
but they're so small and they're so expensive,
41:08
they get overlooked.
41:10
They're for the boutique brands,
41:11
they're for the people who do put value on that.
41:14
So the next one up, I'm going to say is sodium benzoate.
41:17
That can magnify hyperactivity and ADHD in kids.
41:21
And that's a preservative, right?
41:23
It is a preservative.
41:24
It's a filler, a preservative.
41:26
It can also increase or exacerbate asthma in adults.
41:31
It's usually combined with a squabic acid.
41:33
And when it does, it creates a carcinogen called benzy
41:37
when you mix it together.
41:38
I remember when I was a kid,
41:40
there was this product called koala.
41:42
It was like the norinch soda.
41:44
It was such a fascinating thing.
41:45
They pulled it off the shelves
41:46
because I said I had high amounts of benzing.
41:49
And I was like, wait, but isn't benzing in coffee as well?
41:53
I think in some, in pericensials, it's not.
41:56
But back in the day, I think,
41:58
I mean, I'm talking this is in the 80s.
42:00
Yeah.
42:01
I'm pretty sure most of the coffee on the shelves,
42:04
because there was no kind of artisanal coffee
42:07
then no awareness around Starbucks didn't exist, you know.
42:10
They were in the tin cans that you had.
42:12
Yeah, it was all the tin cans.
42:13
And I remember they pulled it off the shelves,
42:16
but there was a point of like, well,
42:17
they got pulled off because they were a smaller company,
42:20
but the bigger industry would never get pulled off the shelf
42:22
for that, but it's in there.
42:24
Sodium benzoate's not just in food.
42:26
Fun fact, I had done my chemical sensitivity testing.
42:30
Sodium benzoate came up and I thought,
42:32
this is the weirdest thing.
42:34
We only become reactive when we're talking about delayed reactions.
42:37
We become reactive to the things
42:39
that we're exposed to the most.
42:40
If we haven't been exposed to it,
42:41
we don't develop a sensitivity to it.
42:43
Our body just doesn't randomly say,
42:45
we're not going to process broccoli today.
42:47
It doesn't work that way.
42:48
So I'm trying to figure out where sodium benzoate,
42:51
I know where my supplements come from.
42:53
I know where my food comes from.
42:54
Where am I getting this stuff from?
42:56
And I happened to be in Houston.
42:58
I had these organic apricot, whatever, face wipes.
43:03
Real quick nighttime routine kind of thing.
43:06
I woke up the next day and my face was like red and swollen
43:09
like someone had been slapping me all night long.
43:11
And I'm like, oh my gosh, I have to give a presentation today.
43:14
What is wrong with my face?
43:15
I look at the back of it, sure enough, sodium benzoate.
43:18
I had been doing it to myself this whole time.
43:21
Yeah, I mean, of course,
43:22
we're talking about supplements,
43:23
but your skincare industry is just as or even more worse.
43:29
And then of course the cleaning products,
43:31
I mean, most of those don't even have ingredient labels, right?
43:36
Like that industry is a mess in terms of transparency.
43:40
Okay, any other ingredient to highlight?
43:43
Another filler is titanium dioxide.
43:46
So titanium dioxide makes white things wider.
43:48
It like amplifies the white color.
43:51
It creates gut issues.
43:53
It breaks down the intestinal lining.
43:55
It can trigger IBS issues.
43:57
So IBS itself is not its own diagnosis.
44:00
It's a accumulation of all of these different symptoms.
44:04
And here you have IBS.
44:05
It can trigger symptoms people that are already diagnosed
44:08
with colitis and Crohn's.
44:10
And it can trigger a reaction.
44:13
Titanium dioxide.
44:14
Duncan Donuts, people can Google this.
44:16
Duncan Donuts got in trouble
44:17
for putting titanium dioxide in their powdered sugar
44:20
because they wanted the powdered sugar
44:22
to be even brighter white.
44:24
I'm thinking of the health industry.
44:27
The way that it's set up is someone is sick.
44:31
They have something going on.
44:33
They go to their doctor, their doctor diagnosis it,
44:36
whatever it is.
44:38
And then they give them some sort of pharmaceutical
44:41
or supplements sometimes.
44:43
And they say, okay, go on your way, just take this.
44:45
And sometimes that this is forever.
44:48
But no one's actually saying, well,
44:50
let's look at what you're putting in your body.
44:53
Let's look at what you're putting on your body.
44:55
And let's look at what you're spraying in your environment.
44:59
And let's see what's in those things.
45:01
So how should the consumer be advocating for themselves?
45:05
Like what we've talked about,
45:07
clearly people should be reading labels.
45:09
What are some other kind of general tools
45:12
people can be using to just kind of start to bring awareness
45:15
into their homes, into their lifestyle,
45:19
and start practicing what you're about to share.
45:24
What would be some good practices
45:26
that people can start incorporating
45:28
to just be more mindful of what's in the things
45:31
that they're eating or using?
45:33
I would say the very, very first thing for people
45:36
who are ready to make the change
45:38
is forgive yourself for all of the things you didn't know.
45:41
Because I see people going, oh my gosh,
45:43
I didn't even know that.
45:44
Oh my gosh, I didn't know that wasn't,
45:46
you know what, you didn't know.
45:48
Put it aside.
45:49
Don't worry about what you didn't know.
45:50
Now you do start from this point forward
45:53
and make these changes one at a time.
45:56
First thing, you're drinking water.
45:58
We cannot control where the air goes
46:00
and the birds and the bees
46:01
and all of those kinds of things
46:03
when it comes to the food.
46:04
Even things that are grown on a completely organic space,
46:07
you can't control where that water flows.
46:09
So do the best you can with what you have.
46:12
First is your drinking water.
46:14
Make sure that that is clean drinking water.
46:17
I can tell you, if people tested their water,
46:20
they will find things in there
46:22
that aren't supposed to be there.
46:24
More than just fluoride, clearly, yeah.
46:26
We found a moxasillin.
46:28
Oh my gosh, right.
46:30
I don't take that.
46:31
I haven't taken that and I don't know how many years,
46:33
I can't even tell you how many years.
46:35
You can find things in your water.
46:37
COVID was found in the water treatment plants
46:41
long before, and I don't know if I'm even allowed to say COVID,
46:44
but it was a thing and it did happen.
46:46
It was found in water treatment plants
46:47
and people come back to test that too.
46:49
And it was found before they made a big giant deal
46:51
and started putting protocols in place.
46:53
It was found, it was here, it was done.
46:56
And that's not conspiracy stuff.
46:58
There are things in your water,
47:00
get a water filtration system.
47:02
If what you can do in your house and your budget right now
47:05
is one of the on the counter ones
47:08
that has the expert filter,
47:10
I don't even know what they're called at this point.
47:12
And you see it has chemicals listed on it
47:15
that it says it does this, start there.
47:18
Work your way up to a whole house filtration system
47:21
because it's not just the water you drink,
47:23
it's the water you bathe in,
47:24
it's the water you brush your teeth in, it's all of it.
47:27
Next up, look at the dirty dozen.
47:29
If your budget is such that you're starting at this place
47:33
and you're going to work, good, better best,
47:36
start here, look at those foods,
47:39
purchase those foods and spend the extra
47:42
on these that we know are really, really highly pesticide exposed.
47:46
And can you just share for anyone that doesn't know
47:48
about the working group like what the dirty dozen is?
47:51
Yeah, you can go to EWG and you can look
47:54
and see what all of the chemical exposures are,
47:58
what the toxicity of the thing is,
48:01
all the way down to shampoo and body wash,
48:02
you can go there and get a rating
48:04
for everything that you're doing.
48:05
Every year they're testing, right?
48:08
They're your buddy, they're your friends,
48:10
they're the ones doing this work for you
48:12
so you don't have to.
48:13
Another organization that you can look to is Made Safe.
48:17
Made Safe is certifying products
48:20
that are not exposed to and do not contain
48:22
these 14, 15,000 toxins.
48:25
So you can go to Made Safe as well.
48:27
Look at the foods that have thin skins.
48:30
You know, when you wash your fruit,
48:32
I know people laugh at people like us
48:34
and they go, well, you can't wash a pesticide off,
48:36
you're right, you can't, we're washing dirt off, got it.
48:38
I don't want to clump a dirt or a snail
48:39
or whatever on my vegetables.
48:42
So if we're using thin skinned fruits and vegetables,
48:44
those are the ones that are probably highly exposed
48:47
to pesticides on the inside, on the flesh.
48:50
So let's go to certified organic for those types of things.
48:54
You know, that's something I've always found interesting
48:57
and I love that you pointed out water first
49:00
is that a lot of times when people are cleaning their food,
49:04
you know, washing their food, you know,
49:06
like my mom always loves to say,
49:08
oh, wash that apple, wash that berry.
49:10
And I'm like, well, but what are you washing it in?
49:13
We have this idea that one thing is gonna cancel out another
49:16
but a lot of times, in more cases than not,
49:19
that one thing we're using to attempt to cancel out
49:24
the other thing is also contributing to an issue.
49:29
Yeah, well, if you have a water that's full of chemicals
49:32
and toxins and, you know, whatever else can be
49:35
in that water, you're not helping the strawberry.
49:37
Yeah, I always think about chicken, for example, right?
49:39
Cause they wash chicken and on the manufacturer level,
49:42
they wash it, you know, usually with some kind of chlorine
49:46
or something like that.
49:47
And so the big thing is like people are like,
49:49
oh, should I wash my chicken and I get home?
49:51
I'm like, yeah, but there's chlorine in your water.
49:53
Like, who cares?
49:56
It's like you're either been chicken chlorine washed
50:00
one place or you can do it in your home,
50:02
but it's still, unless your water has no chlorine,
50:05
it's gonna be washed in chlorine.
50:07
People just don't know these things.
50:09
They don't know what the process is for the food,
50:12
for those chickens, where did they start?
50:15
And what was their whole cycle to get to your table?
50:19
People don't know that.
50:21
I really love exposing what's going on
50:25
and helping people really think deeper
50:28
about the ingredients and what's not on the label.
50:31
And just be aware that there are things
50:34
that you can have the best intentions.
50:37
You can have all the money in the world
50:38
and be spending all this money,
50:39
but you still may not know what you're eating
50:42
or what's in that product that you're using.
50:46
So where my mind goes with that lack of control
50:50
that we really, that is truth.
50:52
We don't have control over all these things
50:54
and you touched on that earlier,
50:56
is then how much emphasis should we put on all this?
51:00
Because sometimes when what I'm seeing a lot
51:03
and I'm curious on your feedback on this,
51:06
is that people are getting extremely anxious
51:09
and extremely stressed out over these details
51:12
that we're highlighting.
51:15
I have to imagine that that stress
51:17
is more an issue than potentially even the item.
51:21
Now that's not to say that someone who has a delicate
51:25
immune system who's responding or reacting to these things,
51:28
that person, yes, they should absolutely be looking
51:31
at what they're eating,
51:32
but someone who's not as sensitive to some of these things,
51:35
or maybe has less symptoms showing up at this stage
51:40
in their life, isn't the stress around this awareness
51:45
going to potentially cause more harm than good?
51:49
What are your thoughts around that kind of philosophy?
51:52
I love that you brought up someone whose body
51:54
is less reactive or less sensitive.
51:57
Because honestly, our bodies have evolved
52:00
over thousands and thousands and thousands of years.
52:03
We're designed to survive.
52:05
Our bodies can heal.
52:06
Our bodies have this innate ability to detox.
52:10
So stop drinking all your celery juice cleanse detox stuff.
52:14
That's what our kidneys do.
52:15
That's what our liver does.
52:16
How about we just don't put the things in there
52:19
that clog up their process?
52:21
Let's rely on our bodies to do what they're supposed to do
52:25
by taking care of them.
52:27
And we take care of them by drinking clean water.
52:30
We take care of them by not putting
52:31
excessive process foods and alcohols and stuff.
52:35
It doesn't mean you can't have a cupcake
52:36
and a glass of wine for your birthday.
52:37
It doesn't mean that at all.
52:39
It just means you probably don't want
52:42
to scratch your box open kind of thing on a daily basis.
52:47
Doesn't mean that everybody has to become a chef either.
52:50
It means you have to do the best you can with what you have.
52:53
And there are so many, there are three or four more pillars.
52:56
Are you sleeping every night?
52:59
Are you getting eight to nine hours of sleep?
53:01
These people that tell me, oh, I get four to six
53:02
and I'm good, no, you're not.
53:04
You might be good today.
53:05
Couple of years you're not gonna be.
53:07
And you probably aren't.
53:09
You just haven't made all of the connections yet.
53:11
So are you sleeping?
53:12
Are you having fun?
53:14
Do you laugh every day?
53:16
Are you hanging out with the kids and blowing bubbles
53:19
and chasing the ball and that's movement and exercise too?
53:24
So what you didn't have time to get to the gym?
53:26
Go to the garage and do 25 jumping jacks and 25 push-ups.
53:29
If that's where you are in your day and in your routine
53:33
and in your time frame to work with, do it.
53:36
Because that's better than absolutely zero
53:38
and plopping on the couch and watching TV
53:40
for the next three hours until it is time to go to bed.
53:42
Or until you fall asleep on the couch and wake up
53:45
so that's time to go to bed.
53:46
I think it's a really important message
53:48
that we can, you know, we can focus
53:50
on the dirty secrets of the supplement industry.
53:52
We can reveal all these things to be aware of.
53:55
But at the end of the day, there was this book
53:58
that I once read, they call it your stairway case of need.
54:01
So these are your basic pillars, your basic steps
54:04
that we all need to be covered to be able to function,
54:09
you know, in this world fully.
54:11
That ultimately that's where you start.
54:14
And that some of these granular details
54:17
that we covered today are for people at very specific stages
54:21
of either their health or their awareness,
54:24
where they're ready to be more aware of like,
54:27
okay, I'm taking this.
54:29
I'm using this in my house.
54:31
I'm eating this.
54:32
I want to know more details about like,
54:35
how does meat that's 100% grass fed affect my body?
54:38
How does it feel my body versus, you know,
54:41
conventional meat that was grass started
54:44
but then fed other things like, you know,
54:46
GMO, soy or corn or whatnot later on.
54:49
You know, so I think what I hear you saying is
54:53
we need to honor where we are in the stage of awareness
54:57
and let that dictate your next step.
55:00
But I loved that you uncovered so many things
55:04
in this conversation today that, I mean, I learned so much.
55:09
Where can people get the supplements
55:14
that you've very consciously created
55:18
and then where can they learn more about you?
55:21
So everyone can go to pure-essentials.com.
55:26
So P-U-R-E-S-E-N-T-I-A-L-S.
55:31
You can get all of the supplements there.
55:34
You can learn about the supplements there.
55:35
There are data sheets.
55:37
If there's something that we talked about here
55:40
that you don't see on the website,
55:41
there's an email, client services at pure-essentials.com.
55:44
Send an email, we're happy to answer your questions.
55:47
I get on the phone with customers.
55:49
Why is this any different than the other one?
55:51
I call them and I talk to them about it
55:52
because I'm proud of what we've done.
55:53
So they can do it at pure-essentials.com.
55:56
You can go to the resource center at pure-essentials
56:00
on the website and you can download hydration ideas,
56:03
recipes for fruit drinks, infused waters.
56:06
There's all kinds of healthy recipes on there
56:08
cooking as my passion.
56:10
So folks can go there.
56:12
They can follow us on the socials shop, pure-essentials.
56:15
We put information out about all of this, all of the time.
56:19
They can follow us there.
56:20
You can go anytime there.
56:22
Take a look, take a look at the supplements.
56:24
Take a look at the coffee.
56:25
We have our own coffee now that's been mold tested,
56:28
ochre toxin A tested, all of the fun things that's passed.
56:31
So go take a look at everything.
56:33
I'm excited for your group.
56:34
And we did a code for you, plug 10.
56:37
So anyone who goes can put plug 10
56:39
in the little code box at the cart
56:41
and get a little bit of a reduced rate
56:43
just for listening to our show.
56:45
Oh, thank you so much.
56:47
I haven't actually tried your products.
56:49
I can't necessarily say talk to them,
56:50
but after having, well, you came vetted to me
56:54
by someone I very much respected, care about and trust.
56:58
But now after having talked with you for an hour,
57:02
I absolutely feel your integrity.
57:06
I cannot mirror back to you enough how you are taking
57:10
the gift of your sister of what she gave you
57:14
and you are passing it forward in such a beautiful way.
57:17
And I hope you want to yourself for that
57:19
because it's similar to what we said,
57:22
we can only take the next step when we're ready.
57:25
We can only we only know what we know.
57:27
Now for me looking back at your journey
57:30
from what you shared and seeing how you're showing up
57:33
in the world, I have to think that you,
57:36
you took that gift and just created such bounty with it.
57:40
So her life is just being so honored.
57:43
Thank you for recognizing that and thank you for saying that.
57:46
Thank you and please continue to fight for transparency.
57:50
We need people and companies like you.
57:54
I think it's the only way we are going to see change.
57:56
And I love that you mentioned that,
57:58
that even in an industry that's very antiquated,
58:02
it's not that the industry is against human nature.
58:04
No one is necessarily malicious.
58:07
They just don't know better.
58:09
They don't realize that some of these things are an issue.
58:12
And the only way that we're going to do that
58:14
is by businesses like you guys demanding that change.
58:19
And that's what we're doing.
58:19
We're doing it for for the people.
58:22
If we want to we want to raise the consciousness
58:25
and we want to raise the awareness,
58:27
we have to do it from the foundational level,
58:29
which is what we're putting in our mouth.
58:31
What what our body is becoming because we are what we eat.
58:35
And that includes dietary supplements too.
58:37
So thank you for inviting me on on your journey.
58:40
And I'm glad to be on this mission
58:42
with other like-minded people.
58:43
So thank you very much.
58:45
Well, thank you all for either watching or listening.
58:48
I'm your host, James Barry.
58:50
This has been Everyday Ancestral.
58:52
And I truly hope that you feel inspired and curious
58:56
to learn more about what you're putting in your body
58:59
or what you're spraying in your environment.
59:03
But remember, most of all, just take it one day at a time.
59:06
Be curious.
59:07
Thank you all.
59:09
Thank you so much for joining me on Everyday Ancestral.
59:14
If you enjoyed this episode, hit subscribe
59:17
so you don't miss the next one.
59:19
You could find the show notes, links and resources
59:22
mentioned at eatpluck.com.
59:24
That's E-A-T-P-L-U-C-K dot com.
59:30
And hey, if you know someone who'd get something out
59:33
of this, share it with them too.
59:35
Stay curious, live well, and keep it ancestral.