Latest / You Minding Your Own Business / Episode 83- My Conversation with JR Ortiz About Why MacroLife Superfoods are better than AG1 & IM8.

Transcript

Episode 83- My Conversation with JR Ortiz About Why MacroLife Superfoods are better than AG1 & IM8. · You Minding Your Own Business

• 0:02
  Speaker 1: I want to welcome Mr. J.R. Ortiz to my podcast today.
• 0:07
  Speaker 1: And you are Microlife Naturals. And when you sent me
• 0:11
  Speaker 1: the email about you and your mom starting this company
• 0:15
  Speaker 1: and everything that you said about what you liked about
• 0:18
  Speaker 1: my conversation with Miss Angela about diet and about nutrition,
• 0:23
  Speaker 1: it really made me want to have this conversation because
• 0:27
  Speaker 1: not only do I want to understand how you started
• 0:30
  Speaker 1: this company, But what was it that gave you that
• 0:34
  Speaker 1: light bulb that just said, you know what? We need
• 0:36
  Speaker 1: to do something that works with microbes and different things.
• 0:40
  Speaker 1: Because a lot of people don't know about microbiology and
• 0:43
  Speaker 1: things like that and how biology plays a different part.
• 0:47
  Speaker 1: And also about our macros when it comes to our
• 0:51
  Speaker 1: health and wellness. We always talk about exercise. We talk
• 0:54
  Speaker 1: about food. But we don't talk about minerals. We don't
• 0:57
  Speaker 1: talk about, you know, really... the difference between someone that's
• 1:03
  Speaker 1: smaller or someone that is more heavier, how to go
• 1:06
  Speaker 1: about being healthier because people are saying that, okay, if
• 1:10
  Speaker 1: you're smaller, that means you're healthier. But I think there
• 1:15
  Speaker 1: are two different types of healthy and unhealthy just in
• 1:20
  Speaker 1: two different ways. So what made you decide to create
• 1:23
  Speaker 1: this product, you and your mom?
• 1:25
  Speaker 2: Well, that's a great question. And Asha, thank you so
• 1:29
  Speaker 2: much for having me on. to share our story. And
• 1:33
  Speaker 2: so it started back in 1997, believe it or not.
• 1:37
  Speaker 2: So I had a very interesting duality for parents. And
• 1:44
  Speaker 2: so my father was a pediatrician. He had a PhD
• 1:47
  Speaker 2: in child psychology. He won Mr. America in natural bodybuilding.
• 1:52
  Speaker 2: And my mother was always the health nut of the family.
• 1:55
  Speaker 2: She I don't know if you recall, but even those
• 1:58
  Speaker 2: mini trampolines that people used to work out on in
• 2:01
  Speaker 2: the 80s, she had the first videos to show people
• 2:04
  Speaker 2: how to use those. So it was kind of like having,
• 2:06
  Speaker 2: you know, Jack LaLanne and Jane Fonda as parents. And
• 2:13
  Speaker 2: I was groomed to be a professional tennis player in
• 2:16
  Speaker 2: my youth. I was nationally ranked. I was one of
• 2:18
  Speaker 2: the best nine-year-olds in the world. Trained at the Voluntary
• 2:22
  Speaker 2: Tennis Academy for nine years. And however, I was always
• 2:30
  Speaker 2: really big. I was always, I was always obese. I
• 2:33
  Speaker 2: was always just, I was always big. I was always
• 2:35
  Speaker 2: a big boy. Um, and my parents could never understand
• 2:40
  Speaker 2: why I was playing, you know, an hour a day sometimes. Um,
• 2:45
  Speaker 2: and I still was remaining this heavy weight. You know,
• 2:49
  Speaker 2: they tried, they tried motivating me every which way from Sunday. And, um,
• 2:54
  Speaker 2: But my body only knew that bulk calories equaled energy.
• 2:59
  Speaker 2: And I had to consume that much or stockpile that
• 3:02
  Speaker 2: much just to be able to play the next day.
• 3:05
  Speaker 2: And it wasn't until this random morning, I think it
• 3:09
  Speaker 2: was a Tuesday if I had to guess, where my
• 3:11
  Speaker 2: mother comes and she pours me a glass of this
• 3:14
  Speaker 2: green stuff. And I looked at her and I was like, Ma,
• 3:16
  Speaker 2: you know, I love you. But if this stuff doesn't
• 3:19
  Speaker 2: taste good, forget it. Not drinking it. And she was
• 3:23
  Speaker 2: always taking, she had the, big pill bag of pills
• 3:26
  Speaker 2: and tablets. And she'd take them and she would tell
• 3:29
  Speaker 2: my dad, Oh, you have some stomach issues. You should
• 3:31
  Speaker 2: take some probiotics or some enzymes. And he would kind
• 3:35
  Speaker 2: of poo poo it and say, well, you know, I
• 3:36
  Speaker 2: don't know. Show me the white paper studies. Show me the,
• 3:39
  Speaker 2: show me the clinical trials. And my mother was like, no, well,
• 3:43
  Speaker 2: you should just, you should, you should try it for
• 3:46
  Speaker 2: yourself anyway. But that was the interesting duality. And, um,
• 3:50
  Speaker 2: So when she gave me this green stuff, I said, well,
• 3:52
  Speaker 2: I love you, but if it doesn't taste good, I'm
• 3:54
  Speaker 2: not drinking it. And she said, no, no, no. I
• 3:57
  Speaker 2: put an ounce of apple juice in there and eight
• 4:00
  Speaker 2: ounces of water. And I said, okay, let's try it.
• 4:03
  Speaker 2: And I said, yeah, it's not so bad. I can
• 4:06
  Speaker 2: drink that. She said, great. So she said, I'm going
• 4:09
  Speaker 2: to have it mixed up in the fridge for you.
• 4:11
  Speaker 2: You can just shake it up and pour a glass
• 4:13
  Speaker 2: with your breakfast. Then again, around three or four o'clock
• 4:17
  Speaker 2: when you get home from school, And if you wanted
• 4:19
  Speaker 2: to have one more at night or with your dinner,
• 4:21
  Speaker 2: you could. So that's exactly what I did. And I
• 4:25
  Speaker 2: just noticed that my, my food cravings, I didn't have
• 4:29
  Speaker 2: to go, you know, scratching for the strawberry Haagen-Dazs at night.
• 4:34
  Speaker 2: You know, I didn't have to, you know, have those
• 4:38
  Speaker 2: high calorie called cheap meals or whatever you want to
• 4:40
  Speaker 2: call them, those cravings. And, um, my father being a
• 4:44
  Speaker 2: physician said, huh, are you feeling okay? Uh, He thought
• 4:48
  Speaker 2: it was so dramatic because I lost around 65 pounds
• 4:52
  Speaker 2: in about six and a half months. It was so drastic.
• 4:58
  Speaker 2: My dad, in the middle of that transformation, he said,
• 5:03
  Speaker 2: what are you doing differently? What's going on? I said, well,
• 5:08
  Speaker 2: I'm actually just drinking that green stuff that mom has
• 5:11
  Speaker 2: in the fridge. He said, that's it? I said, yeah,
• 5:15
  Speaker 2: that That's it. But then I had to confess, you know,
• 5:19
  Speaker 2: I would normally dive into the strawberry Haagen-Dazs or have
• 5:23
  Speaker 2: quesadillas at night or whatever it was my body was craving.
• 5:27
  Speaker 2: And he's like, oh, I didn't know you were really
• 5:29
  Speaker 2: doing that. I was like, yeah, but I just don't feel,
• 5:34
  Speaker 2: you know, I just don't I don't have the craving
• 5:36
  Speaker 2: for it. I don't have to do that anymore. It's
• 5:39
  Speaker 2: a great keep it up. And so I did. And
• 5:43
  Speaker 2: after six and a half months, I said, you know, Ma,
• 5:46
  Speaker 2: I think we might have something here. And she said, yeah.
• 5:51
  Speaker 2: So we started very humbly with $ 5, 000 and nine credit cards.
• 5:59
  Speaker 2: My father actually passed away in 98. So this is
• 6:02
  Speaker 2: right in that big transition. So this is a very
• 6:05
  Speaker 2: tough time for us. And my mom said, well, you know,
• 6:10
  Speaker 2: I have a formula. I worked with a great nutritional healer, Dr.
• 6:15
  Speaker 2: Wagner and Mel, who was a friend of hers. And
• 6:20
  Speaker 2: she submitted the formula to the owner of the manufacturing facility.
• 6:24
  Speaker 2: And usually their minimums was like 2,500 units. And she said,
• 6:31
  Speaker 2: I just have the money to produce 250, which is
• 6:35
  Speaker 2: considered their test batch size. And he's like, we don't
• 6:39
  Speaker 2: do this, but I took a look at your formula.
• 6:42
  Speaker 2: And I've never seen anything like it before. I actually
• 6:45
  Speaker 2: want to use it. So I'm going to make it
• 6:47
  Speaker 2: for you. I'll try. You know, so he did. And
• 6:51
  Speaker 2: and we've been off to the races ever since we
• 6:54
  Speaker 2: started one health food store selling the product. And I
• 6:56
  Speaker 2: would be doing the demos. My mother would be doing
• 6:58
  Speaker 2: the demos because, you know, nobody wants the greens doesn't
• 7:03
  Speaker 2: look that delicious, you know. So you got to try it.
• 7:07
  Speaker 2: And that's, that's why, you know, we did the sampling
• 7:10
  Speaker 2: there at the stores and it's like, Oh, okay, well,
• 7:12
  Speaker 2: this does taste good. What is it? What does it do?
• 7:15
  Speaker 2: And that's really where, um, you know, it was originally pre-med, um,
• 7:20
  Speaker 2: and then it was an emphasis with biochem and even
• 7:23
  Speaker 2: further than that was a preventative oncology. So that was
• 7:28
  Speaker 2: really where I wanted to go with my, with my studies. And, um, through, um,
• 7:34
  Speaker 2: Through my professors and there were then colleagues now, they
• 7:38
  Speaker 2: helped me create the Miracle Reds formula, which something that
• 7:43
  Speaker 2: was near and dear to me because I said, look,
• 7:45
  Speaker 2: I want to make a multi, kind of like a multivitamin,
• 7:50
  Speaker 2: but multi-antioxidant formula. Because we know that cancer is, everybody
• 7:57
  Speaker 2: has cancer. It's an ongoing event in the body. that
• 8:02
  Speaker 2: your immune system keeps at bay. It's either cells that
• 8:05
  Speaker 2: stick together when they shouldn't. Well, it's more of a tumor.
• 8:09
  Speaker 2: Things in cells that don't stick together that should are malformed,
• 8:13
  Speaker 2: and that's more leukemia, that's more blood-borne cancers. But again,
• 8:17
  Speaker 2: your body, your immune system keeps it all at bay.
• 8:21
  Speaker 2: So that was my goal, and that was my intention
• 8:24
  Speaker 2: of building the Miracle Rents product. But to answer your question,
• 8:28
  Speaker 2: we started super humbly And it's because of my, we
• 8:35
  Speaker 2: have something that works. And it's about reorders and about
• 8:38
  Speaker 2: people feeling the product is the only reason why we're
• 8:41
  Speaker 2: in business today.
• 8:43
  Speaker 1: Wow. And I love that you and your mom did
• 8:45
  Speaker 1: that together, especially after your father passed away. My condolences
• 8:49
  Speaker 1: for that. I lost my dad February of this year.
• 8:52
  Speaker 1: And we're still trying to wrap our head around that
• 8:56
  Speaker 1: because my dad didn't tell us that he was sick.
• 8:59
  Speaker 1: We didn't know to the extent of how sick he was.
• 9:01
  Speaker 1: We knew he had diabetes. We knew that. We knew
• 9:04
  Speaker 1: that he was getting into the point of dementia because
• 9:07
  Speaker 1: he was starting to forget things. But he knew he
• 9:10
  Speaker 1: was dying. And instead of telling us that he was dying,
• 9:15
  Speaker 1: he was outside talking to my nephews on February 12th.
• 9:20
  Speaker 1: And he seemed fine. Then my mother said she didn't
• 9:23
  Speaker 1: hear from him. She noticed that he hadn't came in
• 9:24
  Speaker 1: the house. He was outside, passed out, unresponsive, and passed
• 9:28
  Speaker 1: away six-something that night, right before Valentine's Day. And I
• 9:35
  Speaker 1: remember they were bringing my stuff in the house. And
• 9:38
  Speaker 1: I remember when they pronounced him dead at the hospital.
• 9:43
  Speaker 1: And the lady said, I am so, so sorry. And
• 9:46
  Speaker 1: I said, thank you. I appreciate it. And, you know...
• 9:52
  Speaker 1: I want to look at his medical records because I
• 9:55
  Speaker 1: want to see what he was enduring because that way
• 10:01
  Speaker 1: me and my sister and our family know what we're
• 10:03
  Speaker 1: dealing with because of the way it happened. It happened
• 10:06
  Speaker 1: so abruptly. And I'm noticing now that Dolly Parton has
• 10:10
  Speaker 1: passed away. You have the guy that was the voice
• 10:14
  Speaker 1: of Optimus Prime from Transformers. He passed away. And Dolly Parton,
• 10:21
  Speaker 1: we didn't even know she had cancer. And so many
• 10:25
  Speaker 1: people are dying of cancer, but then you're hearing in
• 10:28
  Speaker 1: these other countries that there are these cures for cancer,
• 10:32
  Speaker 1: but they're not FDA approved here. There are people that
• 10:35
  Speaker 1: are going out of the country getting these tests done,
• 10:39
  Speaker 1: and then they're paying $ 1, 000 for everything, CT scans, MRI scans,
• 10:45
  Speaker 1: everything that can tell you everything that's wrong. But in
• 10:49
  Speaker 1: this country, we have to pay for MRIs, CT scans,
• 10:54
  Speaker 1: everything separately. And then when I go to a doctor
• 10:57
  Speaker 1: and I say, well, I'm having throat issues and they'll say, well,
• 11:00
  Speaker 1: I can't find anything. And then I go to another
• 11:03
  Speaker 1: doctor two weeks later and they're saying, well, you're having
• 11:07
  Speaker 1: issues with your ears. They didn't tell you that? I said, no.
• 11:12
  Speaker 1: And they were like, that's strange because your ear is
• 11:16
  Speaker 1: clearly infected. So I was like, well, how come?
• 11:20
  Speaker 2: Yeah. The bacterial infection just went to the throat.
• 11:23
  Speaker 1: Yeah.
• 11:23
  Speaker 2: Yeah.
• 11:24
  Speaker 1: And I say, well, how did you figure this out
• 11:27
  Speaker 1: and that the other doctor didn't? Probably because they didn't
• 11:30
  Speaker 1: think the check. And depending on what doctor you get,
• 11:34
  Speaker 1: some of these doctors don't. And some patients, like my
• 11:40
  Speaker 1: mom will go in and she'll say, and I'll.
• 11:43
  Speaker 3: Say, mom, did you tell them that this was going on?
• 11:45
  Speaker 1: No. Why didn't you tell them that? Well, I didn't
• 11:49
  Speaker 1: think to tell them. And the thing I loved when
• 11:52
  Speaker 1: this one girl went to Turkey was they said, we're
• 11:56
  Speaker 1: just going to test you for everything.
• 11:59
  Speaker 2: To get a baseline. And it's really important just to
• 12:03
  Speaker 2: remain to that is because you need your annual checkups.
• 12:09
  Speaker 2: These things are very important just to get an overall
• 12:12
  Speaker 2: scan of you. Because you probably had that ear infection
• 12:16
  Speaker 2: for months. You know, and that's something that can be
• 12:20
  Speaker 2: very dangerous. So, you know, I'm glad that was discovered
• 12:23
  Speaker 2: and somebody took the initiative to look at the whole
• 12:27
  Speaker 2: person instead of just, you know, a lot of physicians,
• 12:32
  Speaker 2: they have a hammer and all they see is nails, right?
• 12:36
  Speaker 2: And they don't, they're very myopic. Sometimes they have blinders
• 12:40
  Speaker 2: on and that could be for multiple reasons. They're overworked
• 12:43
  Speaker 2: or whatever, or they're not a good doctor, so many
• 12:45
  Speaker 2: different things, right? So- And remember, not everybody that graduates
• 12:51
  Speaker 2: medical school is a good doctor. You have some that
• 12:55
  Speaker 2: just barely passed, and you have some that excel. You
• 12:59
  Speaker 2: have some that care. It's just the whole gamut, right?
• 13:02
  Speaker 2: It's like painters. You could be a good painter, or
• 13:06
  Speaker 2: you could not be a good painter, but you're still
• 13:08
  Speaker 2: a painter. But yeah, it's so important. So yeah, there's
• 13:13
  Speaker 2: a lot of those scans and things like that that
• 13:15
  Speaker 2: can give you some insight and some window But then
• 13:17
  Speaker 2: you have to take a look at, okay, so I
• 13:20
  Speaker 2: have this information. Now what am I doing? What steps
• 13:24
  Speaker 2: can I put into place? What should I try to
• 13:28
  Speaker 2: be avoiding? And I think we all have heard the rhetoric,
• 13:33
  Speaker 2: try not to eat a lot of fried foods and
• 13:37
  Speaker 2: things that, but it all comes down to this. It
• 13:41
  Speaker 2: all comes down to nutrient density per calorie. That's really
• 13:46
  Speaker 2: what it comes down in my humble opinion, because this
• 13:49
  Speaker 2: is really being showcased with a lot of the GLP ones.
• 13:55
  Speaker 2: What do they do? They make you eat less. Okay.
• 13:59
  Speaker 2: But then you really have to dial in your nutrition.
• 14:02
  Speaker 2: And that's where, you know, supplements and formulas like ours
• 14:05
  Speaker 2: really come into place that are, you know, absolutely vital
• 14:10
  Speaker 2: at that point because you're basically you're, you're, you're helping
• 14:15
  Speaker 2: your body become malnourished to a certain degree. If you're just,
• 14:18
  Speaker 2: you know, eating, you know, certain things or not eating
• 14:22
  Speaker 2: much at all, because you want that, you know, you
• 14:25
  Speaker 2: have that weight loss goal, but you got to do
• 14:27
  Speaker 2: it healthfully. You got to do it consistently. You have
• 14:30
  Speaker 2: to do it with the right nutrition. So that's where,
• 14:33
  Speaker 2: that's where we come in to kind of take the
• 14:36
  Speaker 2: guesswork out and give you products that are recognized by
• 14:41
  Speaker 2: the body as a food, instead of a supplement. Because
• 14:46
  Speaker 2: like our macro greens and our miracle reds, you know,
• 14:49
  Speaker 2: they both have about 35, 40 calories, which is perfect.
• 14:55
  Speaker 2: You know, your body has to turn on those gastric
• 14:57
  Speaker 2: juices for it to recognize that you're receiving some food.
• 15:02
  Speaker 2: That's the main difference with multivitamins. You know, they always
• 15:06
  Speaker 2: say take it with food.
• 15:08
  Speaker 1: Why?
• 15:09
  Speaker 2: Because your body has to turn on those gastric juices.
• 15:12
  Speaker 2: If it doesn't, then it really doesn't know what to
• 15:15
  Speaker 2: do with a lot of those vitamins and minerals because
• 15:18
  Speaker 2: it doesn't come with anything else. It's like, oh, okay,
• 15:20
  Speaker 2: I can use some of this, but I've got to
• 15:22
  Speaker 2: grab it from this part, and I have to grab
• 15:24
  Speaker 2: some from here. So that's why it's so important to
• 15:28
  Speaker 2: eat whole food ingredients and to, again, look at food
• 15:34
  Speaker 2: in a different way. How am I getting– am I
• 15:38
  Speaker 2: getting the most nutrients that I can? Of course, you
• 15:40
  Speaker 2: have to have– You can deprive the body all you want,
• 15:43
  Speaker 2: but it's extremely hard to deprive the mind. So go
• 15:46
  Speaker 2: ahead and have your, you know, have your favorite treats
• 15:49
  Speaker 2: or your favorite things, but just make sure they're surrounded
• 15:52
  Speaker 2: by other, you know, supporting healthy cast members.
• 15:55
  Speaker 1: That's all. I agree because a friend of mine, he
• 16:00
  Speaker 1: does these crazy diets and I'm like, but you haven't
• 16:03
  Speaker 1: lost any weight. And he'll say, well, I lost five pounds.
• 16:07
  Speaker 1: And I said, but you're starving yourself for three days.
• 16:11
  Speaker 1: And then your body is like, I'm hungry. So when
• 16:16
  Speaker 1: you start eating, it starts eating everything in bulk because
• 16:19
  Speaker 1: it hasn't eaten in three days.
• 16:21
  Speaker 2: Yeah.
• 16:23
  Speaker 1: Versus doing a 16 hour fast like I do every
• 16:25
  Speaker 1: day where I stop eating at a certain time. My
• 16:29
  Speaker 1: body has gotten so used to that. that around that time,
• 16:33
  Speaker 1: I'm like, I'm not hungry. And like you said, like micronutrients,
• 16:39
  Speaker 1: micro minerals, for example, their company, I take their vitamins
• 16:44
  Speaker 1: because they have something that is in addition to other
• 16:48
  Speaker 1: vitamins that will make them more stronger. But when I
• 16:54
  Speaker 1: lost my gallbladder, there was a specific type of vitamin
• 16:58
  Speaker 1: I had to have. that only micronutrients makes. And that
• 17:02
  Speaker 1: company is the only one that makes it. So it
• 17:05
  Speaker 1: has helped because like I told him, I said, you're
• 17:09
  Speaker 1: starving yourself for two or three days and you get
• 17:11
  Speaker 1: around your kids and you're eating pizza and you're eating
• 17:13
  Speaker 1: all of these things. And I said, if you're 350 pounds,
• 17:19
  Speaker 1: you go to the gym and you work out, you
• 17:21
  Speaker 1: go get you a burger. Even though, yes, there's protein,
• 17:24
  Speaker 1: there's still calories. So it defeats the purpose of you
• 17:29
  Speaker 1: working out if you're going to turn around and eat
• 17:33
  Speaker 1: and you don't lose as many calories working out as
• 17:37
  Speaker 1: you might think and so so i tell people what
• 17:42
  Speaker 1: it's really about is if you go and get you
• 17:45
  Speaker 1: a salad instead of getting that burger right after you
• 17:49
  Speaker 1: eat or you go and you have a protein shake
• 17:51
  Speaker 1: Or you have yogurt and you have chia seeds in
• 17:56
  Speaker 1: the morning. That will be better for you because it's
• 18:00
  Speaker 1: not going to make you as cool. It's not going
• 18:02
  Speaker 1: to make you as hungry. If you do the fasting
• 18:06
  Speaker 1: where you do the 16-hour fasting, then that means if
• 18:08
  Speaker 1: you go in the morning and sit at the clock
• 18:10
  Speaker 1: and walk, you're not going to eat anything until 10.
• 18:13
  Speaker 1: And between 10 and 6 or 10 and 8, you're
• 18:17
  Speaker 1: not going to eat. And then if you say, okay,
• 18:19
  Speaker 1: before I go to bed, I'm going to do some stretches.
• 18:22
  Speaker 1: I'm going to do some small exercise. Or you do
• 18:25
  Speaker 1: your major going to the gym at night. Then you're
• 18:28
  Speaker 1: going to notice a huge difference because then you're going
• 18:31
  Speaker 1: to be like, well, wait a minute. I'm losing weight.
• 18:34
  Speaker 1: But then I see people do Ozempic and then I
• 18:37
  Speaker 1: see the skin on their stomach and all that skin.
• 18:40
  Speaker 4: I'm like, because you have no muscle. So even though, yes,
• 18:45
  Speaker 4: you're saying I'm not going to eat any carbs, but
• 18:47
  Speaker 4: guess what? What's going to happen with that skin that
• 18:50
  Speaker 4: you got? Because you have to build muscle. And in
• 18:52
  Speaker 4: order to build muscle, you need carbs. So, yeah, when
• 18:56
  Speaker 4: you are bigger, you do want to be able to
• 19:02
  Speaker 4: maintain the not eating a lot of carbs. But I
• 19:06
  Speaker 4: think it depends on what type of carbs that you eat,
• 19:09
  Speaker 4: to be honest.
• 19:11
  Speaker 2: It does. And it's a double-edged sword with that. It
• 19:14
  Speaker 2: does and it doesn't. What really matters is what's with
• 19:19
  Speaker 2: those carbs. That's really what matters. So, and yes, there's
• 19:24
  Speaker 2: carbs that can spike your insulin levels. You know, you're,
• 19:28
  Speaker 2: you're the glycemic, the high on the glycemic index, like,
• 19:30
  Speaker 2: you know, just a steamed white rice, you know, or
• 19:34
  Speaker 2: white bread, you know, those spike insulin levels and you
• 19:37
  Speaker 2: kind of get that kind of sugar up and sugar down.
• 19:41
  Speaker 2: But it's really about, again, what's, what's with those carbs.
• 19:44
  Speaker 2: Like quinoa, quinoa has got some good protein with those
• 19:48
  Speaker 2: carbohydrates and it has good fiber with it. So the
• 19:51
  Speaker 2: fiber is really a big component. And to your point,
• 19:56
  Speaker 2: you've got to eat the better carbs. You want to
• 19:58
  Speaker 2: choose the ones with the most fiber because it helps
• 20:01
  Speaker 2: with the glycemic index. It helps with basically the trickling
• 20:09
  Speaker 2: your body with that energy, with those calories in a
• 20:17
  Speaker 2: longer period of time instead of just dumping it one time.
• 20:21
  Speaker 2: And that's where you get that glycemic spike. So yeah,
• 20:25
  Speaker 2: it's really about what's with those carbs. And you need
• 20:28
  Speaker 2: a balanced diet. You need some carbs. You do need
• 20:32
  Speaker 2: a good amount of protein. But then it's the... It's
• 20:37
  Speaker 2: the other things that you're missing out on, the phytonutrients,
• 20:41
  Speaker 2: which helps multiple systems of the body. And that's why
• 20:46
  Speaker 2: supplements like ours are really key because it checks those boxes.
• 20:51
  Speaker 2: It takes kind of that guesswork out. And if you're reducing,
• 20:55
  Speaker 2: if you're eating more protein and you're doing less carbs,
• 20:59
  Speaker 2: you're probably getting less fiber. So that means you might
• 21:02
  Speaker 2: be a little constipated. Your GI system might be upset
• 21:05
  Speaker 2: with you. And that's where you need probiotics. That's where
• 21:09
  Speaker 2: you need those digestive enzymes to kind of optimize your microbiome.
• 21:15
  Speaker 2: And we love to use freeze-dried aloe vera that's in
• 21:18
  Speaker 2: all of our products. And that helps with the GI tract.
• 21:22
  Speaker 2: It's great for silent inflammation because I tend to deal with,
• 21:26
  Speaker 2: I tend to be inflamed, my gut especially, right? And
• 21:31
  Speaker 2: so that's always been an issue for me. And that's
• 21:36
  Speaker 2: why the greens, all of our products are alkalizing. So
• 21:40
  Speaker 2: that's why they're really helpful for me because I'll get
• 21:44
  Speaker 2: that just like, and when you get inflamed, you retain
• 21:48
  Speaker 2: water weight and you get puffy and all this stuff.
• 21:51
  Speaker 2: It's just, it's a snowball effect. And you mentioned, people
• 21:58
  Speaker 2: like not eating for three days, they have that feast
• 22:01
  Speaker 2: or famine. And that's really, you know, you're just reversing
• 22:05
  Speaker 2: everything you just spent 72 hours trying to do.
• 22:10
  Speaker 1: Wow. And I tell people that, and I'm like, okay,
• 22:13
  Speaker 1: I'm awful fasting. And I started off with an eight-hour
• 22:16
  Speaker 1: fast where I don't eat anything after a specific time.
• 22:19
  Speaker 1: And my doctor told me that because I had had
• 22:22
  Speaker 1: surgery in my stomach and I had scarring. And she
• 22:25
  Speaker 1: said that you're going to have to be extremely careful.
• 22:29
  Speaker 1: And I had to have a hysterectomy done, and then
• 22:31
  Speaker 1: I had to have a hernia surgery and then a
• 22:34
  Speaker 1: gallbladder surgery. And she said, yeah, you're going to have
• 22:41
  Speaker 1: to be very careful on what you eat. And I
• 22:44
  Speaker 1: tell people too, you know, all the recalls of food
• 22:48
  Speaker 1: and stuff like that. I look on the back of
• 22:51
  Speaker 1: bottles like this one, for example, I drink spring water
• 22:54
  Speaker 1: instead of purified water because it has chlorine in it.
• 22:57
  Speaker 1: And there are a lot of chemicals that that are
• 23:01
  Speaker 1: causing stomach cancer because stomach cancer, colon cancer, digestive issues
• 23:06
  Speaker 1: are now at an all-time high compared to my mother's generation,
• 23:11
  Speaker 1: your mother's generation. You didn't have as many stomach issues
• 23:15
  Speaker 1: because you didn't have all of these chemicals that manufacturers
• 23:19
  Speaker 1: are using. And so when I go to the store,
• 23:21
  Speaker 1: I tell people, I can't use your product because I'm
• 23:24
  Speaker 1: allergic to shellfish. Your product is manufactured in shellfish and
• 23:31
  Speaker 1: peanuts and all these chemicals. I can't eat it. Even
• 23:35
  Speaker 1: if it's healthy, I can't eat it because of where
• 23:38
  Speaker 1: it's manufactured. And I asked this one lady, she had
• 23:43
  Speaker 1: pancakes and her pancakes are healthy pancakes. I said, can
• 23:47
  Speaker 1: I ask you a question? Where do you manufacture it?
• 23:50
  Speaker 1: I said, because I have extreme allergies to shellfish and
• 23:53
  Speaker 1: I can't buy a lot of healthy products because of
• 23:57
  Speaker 1: where it's manufactured. She said, you know what? Nobody's ever
• 24:00
  Speaker 1: asked me that. And she sent me, she did this
• 24:02
  Speaker 1: whole entire video on TikTok showing me that their manufacturing
• 24:06
  Speaker 1: company is where there's no shellfish, no tree nuts. Everything
• 24:12
  Speaker 1: is healthy as far as where they manufacture their stuff.
• 24:16
  Speaker 1: And she said she had to buy her own manufacturing company.
• 24:20
  Speaker 1: just so she could make her stuff where it's healthy.
• 24:23
  Speaker 1: And I wish a lot of like protein shakes, same thing.
• 24:27
  Speaker 1: I'm looking and I'm like, I can't take this. Not
• 24:31
  Speaker 1: because of what's in it, the additional additives, the additional chemicals.
• 24:38
  Speaker 1: So even though it's healthy because on the top part
• 24:42
  Speaker 1: is saying these are the ingredients, but if you go
• 24:44
  Speaker 1: further down, it'll say it has almond, it has this.
• 24:49
  Speaker 1: But not everybody can have almond because they're allergic to it.
• 24:51
  Speaker 1: Some people can't have bananas. Some people can't have stuff.
• 24:55
  Speaker 1: And I was talking to somebody about a cruise. And
• 24:57
  Speaker 1: I said, well, I'm highly, I can't even be in
• 25:00
  Speaker 1: the room with shellfish at this point. I said, so
• 25:04
  Speaker 1: I can't eat it. And she was like, what? I said,
• 25:07
  Speaker 1: I can't eat it. And this one lady I talked
• 25:11
  Speaker 1: to that I had a conversation with, she said, that's
• 25:15
  Speaker 1: why with my company, that is the first thing I
• 25:17
  Speaker 1: thought about. What is the point of me having food
• 25:21
  Speaker 1: or having anything that is good for you and you
• 25:25
  Speaker 1: have a reaction to it? She said that was the
• 25:28
  Speaker 1: first thing we look at. We go and we talk
• 25:30
  Speaker 1: to the manufacturers. We ask them, do they manufacture where
• 25:34
  Speaker 1: there's shellfish, tree nuts? So it kind of contradicts the
• 25:39
  Speaker 1: healthy part because of that for people like me. And
• 25:43
  Speaker 1: then it's hard for us to find things because of that.
• 25:46
  Speaker 1: And that's what made me decide to do my podcast
• 25:48
  Speaker 1: was because it could be healthy all day. But if
• 25:53
  Speaker 1: it's manufactured where there's additives and there's other stuff that's
• 25:57
  Speaker 1: added to it, it takes away from what the natural
• 26:01
  Speaker 1: ingredients are. And then when you lift them up, they
• 26:04
  Speaker 1: have cancer. They cause all of these different issues. And
• 26:08
  Speaker 1: I'm like, I can't, I can't eat this.
• 26:11
  Speaker 2: Yeah, that's a very unique situation. And, um, So, yeah,
• 26:18
  Speaker 2: for any type of extreme shellfish allergy, that's very tough.
• 26:26
  Speaker 2: And it's hard to eat at restaurants. I mean, I
• 26:28
  Speaker 2: can imagine you deal with that all the time. And
• 26:32
  Speaker 2: you probably got to tell the server, extreme shellfish allergy, please.
• 26:36
  Speaker 2: That's really tough. And it's unfortunate that, you know, you're
• 26:45
  Speaker 2: so sensitive to, to that, to shellfish in particular, that
• 26:50
  Speaker 2: it's not allowing you to get a whole lot of
• 26:54
  Speaker 2: other great things, you know, and, you know, that's, so that's, that's, that's,
• 27:01
  Speaker 2: that's part of it. The one thing I will say
• 27:02
  Speaker 2: is that, you know, companies will put that on the
• 27:06
  Speaker 2: label as a kind of a safe harbor because they
• 27:09
  Speaker 2: don't know what ingredients are or what raw materials their
• 27:13
  Speaker 2: manufacturer is using and what they're not using. You know
• 27:17
  Speaker 2: what I mean? And, and also just to, there's being,
• 27:23
  Speaker 2: being in a, you know, doing manufacturing for 28 years,
• 27:26
  Speaker 2: I know a little bit. And so there's different lines,
• 27:31
  Speaker 2: you know, there's different packaging lines, there's different production lines.
• 27:36
  Speaker 2: And what a good manufacturer will do is that they
• 27:39
  Speaker 2: will only run shellfish or things that are highly allergic,
• 27:46
  Speaker 2: you know, the more commonly those, those ingredients on one
• 27:53
  Speaker 2: line only, they won't touch the other three or four
• 27:57
  Speaker 2: production lines that they have. And sometimes that one line
• 28:01
  Speaker 2: is in a separate building. So that's where you really
• 28:07
  Speaker 2: have to know what, how your manufacturer is actually set
• 28:10
  Speaker 2: up and, because it could be the same company, same
• 28:14
  Speaker 2: manufacturing facility making that product, but it's not on the,
• 28:21
  Speaker 2: it's called shared lines is the term for it. So
• 28:26
  Speaker 2: you really have to do your homework and say, is
• 28:30
  Speaker 2: this done on a shared line or do you have
• 28:33
  Speaker 2: a dedicated line for, you know, you make shrimp chips
• 28:38
  Speaker 2: or I don't know what you're making, but you know,
• 28:40
  Speaker 2: But then they can also be making something else, you know,
• 28:43
  Speaker 2: quinoa puffs, right? Nothing to do with each other, but
• 28:46
  Speaker 2: they're on separate lines. So then you don't have that concern. So,
• 28:51
  Speaker 2: you know, I'm glad that you're educating yourself and you're
• 28:55
  Speaker 2: contacting companies. You're asking them these tough questions because they
• 28:59
  Speaker 2: should know.
• 29:01
  Speaker 1: I think that's important because you're missing out on a
• 29:03
  Speaker 1: bunch of people. They're saying, I can't buy your product
• 29:08
  Speaker 1: because even though, yes, it has all of these healthy things,
• 29:12
  Speaker 1: but they're manufacturing companies. Why can't eat? And I think
• 29:16
  Speaker 1: it's something that companies need to understand. And I even
• 29:21
  Speaker 1: said that about a cruise line. I said, why is
• 29:24
  Speaker 1: it that y'all can't have a separate main dining room
• 29:29
  Speaker 1: for people that have allergies? That way they don't have
• 29:32
  Speaker 1: to worry about the issue of it being in the
• 29:35
  Speaker 1: air because some people are airborne. Some people, like my husband,
• 29:40
  Speaker 1: she can't even be in a room with nuts because
• 29:44
  Speaker 1: it breaks her out and it's just that bad and
• 29:47
  Speaker 1: for other people like myself it's shellfish it's in the
• 29:50
  Speaker 1: air it breaks us out we can't breathe and i
• 29:54
  Speaker 1: had to have a company i said um i can't
• 29:57
  Speaker 1: have there being in a room with someone with fish
• 30:01
  Speaker 1: and I kept breaking out and I lost my job
• 30:03
  Speaker 1: because of that. Because the fact of the matter of
• 30:07
  Speaker 1: the situation, because people, too many people complained that they
• 30:10
  Speaker 1: couldn't have fish because of my allergies. And, you know,
• 30:15
  Speaker 1: it is a difficult thing because there are millions of
• 30:17
  Speaker 1: people that die because they go to the store, they'll
• 30:20
  Speaker 1: buy something. And it does not say that it's manufactured
• 30:24
  Speaker 1: with tree nuts, but it's not just, Food is also lotions, waters.
• 30:30
  Speaker 1: I mean, it has been to the point where I
• 30:33
  Speaker 1: have reactions really bad. And the doctor said it could
• 30:37
  Speaker 1: be chemicals. And I was like, what do you mean?
• 30:40
  Speaker 1: He said it could be the chemical that's on things
• 30:43
  Speaker 1: that's causing you to have allergies, which is going to
• 30:45
  Speaker 1: make it very difficult for you. He said you may
• 30:47
  Speaker 1: have to start making stuff from scratch. And that is
• 30:50
  Speaker 1: something that I'm really considering because That's why a lot
• 30:55
  Speaker 1: of people now are growing their own foods. Now they're
• 30:58
  Speaker 1: creating their own, their own skincare, their own hair care
• 31:02
  Speaker 1: products because of the fact that it is where it's
• 31:06
  Speaker 1: manufactured and The allergenics and stuff. And that's why every
• 31:10
  Speaker 1: person that comes on like yourself and many others, I
• 31:14
  Speaker 1: always ask them, where do you manufacture your stuff? Do
• 31:16
  Speaker 1: you manufacture your stuff? Because even if you send it
• 31:19
  Speaker 1: to me, there's no guarantee I can I can drink it.
• 31:23
  Speaker 1: And like Dr. Mr. Parker, Mr. Brian Parker, he sent
• 31:27
  Speaker 1: me an elixir and I was fine. I was fine
• 31:31
  Speaker 1: because he said, no, I make sure that my stuff
• 31:34
  Speaker 1: is manufactured for people like yourself because you're right. If
• 31:37
  Speaker 1: it's about health, then the manufacturing company matters too. He
• 31:42
  Speaker 1: said it isn't just about.
• 31:43
  Speaker 2: It matters more than anything else because, again, the shared lines.
• 31:48
  Speaker 2: We have our dedicated lines. It's dialed in. That's the
• 31:55
  Speaker 2: great thing about being in business for such a long
• 31:57
  Speaker 2: time is that you can make these demands. So we
• 32:02
  Speaker 2: do something very unique. Since you're diving into a little
• 32:06
  Speaker 2: bit of manufacturing, we're one of the only companies that
• 32:12
  Speaker 2: demand what's called a production sample. And so what that
• 32:19
  Speaker 2: means is we buy all of our raw materials in
• 32:21
  Speaker 2: bulk and there's tons and tons of raw materials. But
• 32:25
  Speaker 2: just to back up, I'll give you a little insight.
• 32:29
  Speaker 2: Of course, our facility is CGMP, current good manufacturing practices,
• 32:34
  Speaker 2: FDA certified, NSF certified, National Science Foundation certified. It's pharmaceutical grade, period,
• 32:41
  Speaker 2: full stop. It's the same protocols that any pharmaceutical company
• 32:47
  Speaker 2: would take. And that includes like, you know, a room
• 32:51
  Speaker 2: that is the blending room. It needs to have curved walls.
• 32:55
  Speaker 1: Why?
• 32:56
  Speaker 2: Because you need to spray down that entire room after
• 33:02
  Speaker 2: a production run is being done. You need these very
• 33:06
  Speaker 2: unique structural and protocol items to ensure that you are
• 33:16
  Speaker 2: cleaning everything as efficiently and to spec. So every one
• 33:22
  Speaker 2: of our raw materials gets When it gets delivered, it
• 33:25
  Speaker 2: goes into a separate building, which is a quarantine building.
• 33:30
  Speaker 2: And then each raw material is taken and tested for
• 33:33
  Speaker 2: identity and purity with machines called HPLC, high pressure liquid chromatography,
• 33:42
  Speaker 2: basically getting the exact kind of DNA signal, if you would.
• 33:46
  Speaker 2: It's not DNA, but it's the biomarkers of, for instance, like.
• 33:55
  Speaker 2: If you get the lemon juice powder, it's going to
• 33:59
  Speaker 2: have citrine. It's going to have these certain phytochemicals in there.
• 34:03
  Speaker 2: So that's the identity. So it goes into the quarantine.
• 34:07
  Speaker 2: Everything is tested for identity and for purity to match
• 34:11
  Speaker 2: the certificate of analysis from the raw material manufacturer. Once
• 34:15
  Speaker 2: that is done, then it's brought into the main house,
• 34:18
  Speaker 2: the main production facility. Then it gets weighed out. Then
• 34:22
  Speaker 2: it gets blended. Then it gets bottled. And well, it gets,
• 34:26
  Speaker 2: so the production samples that I mean is we do
• 34:29
  Speaker 2: a hundred kilo test or production sample each and every lot,
• 34:34
  Speaker 2: each and every lot number is, you know, a little different, um,
• 34:38
  Speaker 2: could be different, but it's just how many times are
• 34:40
  Speaker 2: you batching that product called a lot.
• 34:43
  Speaker 1: Right.
• 34:44
  Speaker 2: And so we do a, um, so we, before the
• 34:48
  Speaker 2: product is bottled, we take, we are sent. that production
• 34:53
  Speaker 2: sample in a little bottle and we test it against
• 34:57
  Speaker 2: the current, you know, the last batch and then a
• 35:00
  Speaker 2: random batch that we have. And we do our own,
• 35:03
  Speaker 2: it's called organoliptic testing. We look at it. Okay.
• 35:09
  Speaker 1: Yep.
• 35:09
  Speaker 2: We're same color. We taste the powder. Then we mix it.
• 35:14
  Speaker 2: We taste them, you know, separately.
• 35:15
  Speaker 1: Yeah.
• 35:16
  Speaker 2: This is identical. Okay. We, of course we take a
• 35:19
  Speaker 2: look at the, at the, um, finished product certificate of analysis,
• 35:24
  Speaker 2: which has all the heavy metal testing and all the
• 35:27
  Speaker 2: microbiote testing. Okay, everything looks great. And then we go
• 35:31
  Speaker 2: to full production. Only about 1% of companies actually go
• 35:37
  Speaker 2: through that last step of quality control, but it's in
• 35:42
  Speaker 2: our manufacturing contract. So it's something that we, you know,
• 35:46
  Speaker 2: we're either, so I can say that My mother or
• 35:52
  Speaker 2: I or both have tested and tasted every single batch
• 35:57
  Speaker 2: of every single product we've ever made for the past
• 36:01
  Speaker 2: 28 years as the last step in QC, before it
• 36:04
  Speaker 2: gets bottled and before it goes into commerce. So you
• 36:10
  Speaker 2: really have to have your manufacturer dial up it.
• 36:14
  Speaker 1: And that's important. And that's why I'm glad I have
• 36:16
  Speaker 1: these conversations with companies because Some of these companies don't
• 36:20
  Speaker 1: even realize that.
• 36:23
  Speaker 2: No, they don't know to ask. They don't even know
• 36:26
  Speaker 2: that you can do that. A lot of manufacturers will say, no,
• 36:30
  Speaker 2: we don't do that because they don't want to go
• 36:32
  Speaker 2: through the hassle because it's a lot more extra work,
• 36:36
  Speaker 2: but that's something that they do for us.
• 36:43
  Speaker 1: And I love it. And lastly, because I don't want
• 36:45
  Speaker 1: to take up too much of your time, but as
• 36:47
  Speaker 1: far as the product itself, how does it help people
• 36:51
  Speaker 1: when it comes to their macro bios as far as
• 36:55
  Speaker 1: not only with their weight loss, but also their health
• 36:58
  Speaker 1: and wellness overall? Because people are so fixated on the external.
• 37:03
  Speaker 1: And I tell people, you don't know how much damage
• 37:07
  Speaker 1: that the internal body has been through and I did
• 37:12
  Speaker 1: a podcast yesterday where I said my body does not
• 37:15
  Speaker 1: trust my mind and somebody said what do you mean
• 37:20
  Speaker 1: and I said it and I don't know what made
• 37:22
  Speaker 1: me say it and I said well I say that
• 37:24
  Speaker 1: because my mind don't say get up my body's like
• 37:27
  Speaker 1: no I don't trust you you don't put me through
• 37:30
  Speaker 1: all of this stuff because mentally you want to do
• 37:34
  Speaker 1: it but physically I'm just not I can't I need sleep.
• 37:40
  Speaker 1: I need rest. When are you going to listen to
• 37:42
  Speaker 1: me and say, sometimes I just, I need to heal.
• 37:48
  Speaker 1: And when I got sick and I could not walk
• 37:51
  Speaker 1: and I remember I couldn't walk and my mind kept saying,
• 37:54
  Speaker 1: get up my body right now. And so the doctor
• 38:00
  Speaker 1: says that happens. Your body has been through so much
• 38:03
  Speaker 1: physical trauma between accidents. And I told him everything I
• 38:06
  Speaker 1: went through as far as accidents, slips and falls. He said,
• 38:09
  Speaker 1: your body is broken. And you are beat up. You
• 38:14
  Speaker 1: have not taken time to really work on the external,
• 38:20
  Speaker 1: the internal of your body. Because with bruises, they heal,
• 38:25
  Speaker 1: you don't see them. But you don't know that when
• 38:27
  Speaker 1: you break your arm that it's going to be something else.
• 38:31
  Speaker 1: So I was like, I never thought about that. And
• 38:36
  Speaker 1: I'm building that trust and that communication between the mind
• 38:40
  Speaker 1: and the body. So my whole entire concept of everything
• 38:43
  Speaker 1: is it internally is going to be messed with. Externally,
• 38:49
  Speaker 1: it's going to be messed with. Or anything that's going
• 38:52
  Speaker 1: to help make my mind, my body, my spirit, my
• 38:54
  Speaker 1: health messed up. I can't do it. And no matter
• 38:59
  Speaker 1: how much I want it, which is dopamine. And it
• 39:01
  Speaker 1: made me realize psychologically and mental health because psychological is
• 39:06
  Speaker 1: completely different than mental health because psychological is that one.
• 39:10
  Speaker 1: It is that desire. It is that thing that I
• 39:13
  Speaker 1: just have to have. But my mind is like, no,
• 39:16
  Speaker 1: why do you, why do you need this that bad?
• 39:18
  Speaker 1: And it was like, well, because it makes me feel
• 39:20
  Speaker 1: good because I want it. But then when the damage
• 39:22
  Speaker 1: is done, it's my mind that has to clean it up.
• 39:25
  Speaker 1: But my body's the one that's being damaged. So now
• 39:28
  Speaker 1: we justify that. Yeah. it's justifying things and I'm like
• 39:32
  Speaker 1: now it's like no uh-uh no and I said don't
• 39:36
  Speaker 1: go wrong I want things all day but is it
• 39:38
  Speaker 1: something I need is it something that's going better my
• 39:41
  Speaker 1: health is it something that's going to help me internally
• 39:45
  Speaker 1: to continue my healing and recovery process. That's why every
• 39:49
  Speaker 1: product that I do, everything is like this foundation now.
• 39:53
  Speaker 1: And I told people my foundation of my healing and recovery,
• 39:56
  Speaker 1: my health and wellness is non-negotiable. I say, because I
• 39:59
  Speaker 1: took these steps to get here. I'm at a place
• 40:02
  Speaker 1: now where I'm about to be back in the world.
• 40:06
  Speaker 1: And I said, I'm not going back in the world
• 40:08
  Speaker 1: being unhealthy. I'm not going back in the world going
• 40:11
  Speaker 1: through all of these things that's going to affect my
• 40:13
  Speaker 1: internal health. And I said, after everything I've done to
• 40:16
  Speaker 1: be sick, to come out of it, I said, I
• 40:20
  Speaker 1: cannot go back to being sick again. And I'm not
• 40:22
  Speaker 1: saying a common cold or something like that is not
• 40:26
  Speaker 1: going to happen. But the things majorly that I can
• 40:30
  Speaker 1: avoid that will not mess up the process and the
• 40:34
  Speaker 1: progress I've done in my healing and recovery and health
• 40:39
  Speaker 1: it's just non-negotiable food. And everything I do now is
• 40:43
  Speaker 1: a part of that foundation.
• 40:44
  Speaker 2: Yeah, and it needs to serve you. It needs to
• 40:47
  Speaker 2: serve you in the right way. And that starts with
• 40:49
  Speaker 2: the microbiome. It starts with your gut because you take
• 40:53
  Speaker 2: in these foods, your body has to figure out what
• 40:55
  Speaker 2: to do with it and then send out those nutrients
• 40:58
  Speaker 2: to different parts of the body to either heal it,
• 41:01
  Speaker 2: maintain it, or whatever. So it really does start with there.
• 41:05
  Speaker 2: And that's why probiotics are very important. And the World
• 41:10
  Speaker 2: Health Organization, they put out lots of studies, but one
• 41:14
  Speaker 2: of them was they looked at, well, how many probiotics
• 41:19
  Speaker 2: should you be trying to get a day? And their
• 41:22
  Speaker 2: answer was about 10 to 20 billion per day. And
• 41:27
  Speaker 2: that can come in many, many different forms. But it's
• 41:32
  Speaker 2: a little tricky because it's hard to quantify Because they say, well,
• 41:37
  Speaker 2: you know, you want to eat more fermented foods. Kimchi
• 41:39
  Speaker 2: is one of those great things, right? Or yogurt or kefir,
• 41:45
  Speaker 2: things like that. But it's hard to quantify how much
• 41:50
  Speaker 2: is in your small serving of fermented veg or, you know,
• 41:53
  Speaker 2: it's hard to quantify that. But with products like ours,
• 41:57
  Speaker 2: you know, our macro greens has 18 billion probiotics in
• 42:00
  Speaker 2: every serving. So that is a wonderful foundational one. It's
• 42:05
  Speaker 2: not a therapeutic dose. Therapeutic doses of probiotics are 100 million,
• 42:11
  Speaker 2: 200 million CFUs per dose or per day. This is
• 42:16
  Speaker 2: really a maintenance foundational level amount. And that's really what
• 42:24
  Speaker 2: our products are. They're foundational supplements. They're foundational superfoods. So
• 42:29
  Speaker 2: getting your body's microbiome, getting it stronger, being able to
• 42:33
  Speaker 2: be more resilient, Two, even your allergy to shellfish, it's
• 42:42
  Speaker 2: probably a histamine reaction. But if you have 10 times
• 42:48
  Speaker 2: the amount of defenses, that will lower the reaction that
• 42:55
  Speaker 2: you would normally get. So you're really helping to protect yourself,
• 42:58
  Speaker 2: not only from your histamine reaction or whatever reaction you
• 43:03
  Speaker 2: have with the shellfish, But again, bolstering your defenses and
• 43:10
  Speaker 2: the probiotics are very key with that. And feeding your
• 43:13
  Speaker 2: body the prebiotics that you need to feed that good
• 43:17
  Speaker 2: health bacteria, which is raw fruits and vegetables. You can
• 43:24
  Speaker 2: eat a salad. Cooked veggies are great too. They don't
• 43:27
  Speaker 2: always have to be raw, but all that, call it mush,
• 43:32
  Speaker 2: turns into the food for your bacteria, right? So, you know,
• 43:38
  Speaker 2: probiotics are very important. And we believe, you know, that
• 43:42
  Speaker 2: you should try to get up to 20 billion per day.
• 43:47
  Speaker 2: You know, try to have some foods. I love kombucha tea.
• 43:50
  Speaker 2: That also is a good thing for me that I
• 43:51
  Speaker 2: like to have. But, you know, the greens and reds
• 43:56
  Speaker 2: are staples. Again, the greens is your foundational new multivitamin.
• 44:02
  Speaker 2: that supports multiple systems with the different herbs and extracts
• 44:06
  Speaker 2: that we use and probiotics. The red one is your
• 44:09
  Speaker 2: multi-antioxidant form of the 19 berries and fruits with the turmeric,
• 44:13
  Speaker 2: the bromelain, the aloe vera, and the plant sterols to
• 44:17
  Speaker 2: help with LDL cholesterol. So again, you're getting your both,
• 44:22
  Speaker 2: we call it kind of both sides of the equation.
• 44:25
  Speaker 2: And that's why you got to, you know, you have
• 44:28
  Speaker 2: to try the products for a week and And see
• 44:31
  Speaker 2: how you feel. You're going to feel a little lighter.
• 44:33
  Speaker 2: Your body will be digesting your foods a little bit easier.
• 44:36
  Speaker 2: The elimination should be better, so you're more regular, and
• 44:40
  Speaker 2: that's good for overall processes. And a little more energy
• 44:44
  Speaker 2: without caffeine or any kind of stimulants. And also, most importantly, alkalizing.
• 44:53
  Speaker 2: So that is something that really, for me, again, I
• 44:58
  Speaker 2: tend to be very acidic. So then the high acidity
• 45:03
  Speaker 2: levels will get you to crave the sugars and the salts.
• 45:07
  Speaker 2: So empty calorie foods. So really helping your body be
• 45:11
  Speaker 2: more alkaline is a growing science for inflammation and for cancer. Basically,
• 45:22
  Speaker 2: a lot of things thrive in an acidic environment, especially inflammation.
• 45:27
  Speaker 2: So getting your microbiome dialed in, feeding your body at
• 45:31
  Speaker 2: the cellular level, having the foundation of these phytonutrients every day.
• 45:37
  Speaker 2: And antioxidants, we can get the reds too. If you
• 45:41
  Speaker 2: had to pick one, it would be the greens if
• 45:43
  Speaker 2: I had to suggest it. And trying that, seeing how
• 45:48
  Speaker 2: your body adapts to it and incorporate that. So I
• 45:52
  Speaker 2: hope that you would feel a great benefit from it.
• 45:56
  Speaker 3: And that's a good thing because I noticed with prebiotics
• 45:59
  Speaker 3: and probiotics, it definitely... Helps and then having something for energy,
• 46:02
  Speaker 3: because I tell people when you start these journeys of
• 46:05
  Speaker 3: working out, you have to replenish everything.
• 46:08
  Speaker 1: That you lost. It's just what you're replenishing it with.
• 46:14
  Speaker 1: And like I say, when you sent me the email
• 46:16
  Speaker 1: about your mom and I'm sure she don't even look
• 46:19
  Speaker 1: her age and I'm very sure she takes very good
• 46:22
  Speaker 1: care of herself. And I love the fact that when
• 46:24
  Speaker 1: you were in that state as a kid and you
• 46:26
  Speaker 1: were in your old weight, she said, I'm not going
• 46:29
  Speaker 1: to let this define my child. I'm going to continue
• 46:31
  Speaker 1: to find something that works. And because of what she
• 46:35
  Speaker 1: did for you, she took this thing that helped her son.
• 46:39
  Speaker 1: And now millions of people get to experience this themselves
• 46:44
  Speaker 1: and seeing the difference. So not only is she, did
• 46:48
  Speaker 1: she help you, she helped millions of others. So who
• 46:51
  Speaker 1: would have thought her helping you through this, this journey
• 46:55
  Speaker 1: would produce those two products that I'm looking at. And
• 46:57
  Speaker 1: now it's helping millions of people. I always tell people
• 47:00
  Speaker 1: when it comes to God, you'll be amazed or a
• 47:03
  Speaker 1: higher power, whatever your spirituality religion is. You never know
• 47:07
  Speaker 1: how something like that can not only benefit you, the
• 47:11
  Speaker 1: people in your life, but also the people that are
• 47:16
  Speaker 1: around the world that are in need. And there's so
• 47:18
  Speaker 1: many different ways that help people that don't destroy you.
• 47:21
  Speaker 1: I always say help people to the point where it
• 47:25
  Speaker 1: doesn't destroy you. And doing things like this, I think
• 47:29
  Speaker 1: are a beautiful thing because you're helping other people And
• 47:33
  Speaker 1: the thank yous you get, I'm very sure all the
• 47:36
  Speaker 1: letters she gets, all those things, I'm sure she's touched
• 47:40
  Speaker 1: by every single bit of that because she gave people
• 47:45
  Speaker 1: something that even if she leaves this earth, it will
• 47:49
  Speaker 1: live on past her to help people. And I always say,
• 47:53
  Speaker 1: do something that It's going to live past you. It's
• 47:56
  Speaker 1: not always your children that are your legacy. Sometimes it's
• 48:00
  Speaker 1: your products and services and what you did to contribute
• 48:04
  Speaker 1: to the world. So how can people get this product
• 48:08
  Speaker 1: and how can they reach you when it comes to,
• 48:11
  Speaker 1: as far as talking about microbiomes and all of these
• 48:15
  Speaker 1: different things, how can people reach you and your mother
• 48:18
  Speaker 1: when it comes to getting this product?
• 48:20
  Speaker 2: Yeah, so the easiest is our website, MacroLifeNaturals.com. And we're
• 48:26
  Speaker 2: going to make you your own promo code, too, for
• 48:28
  Speaker 2: your followers, for your listeners. It'll be ASHA35, if that's
• 48:33
  Speaker 2: okay with you.
• 48:34
  Speaker 1: Thank you. Yeah.
• 48:36
  Speaker 2: So then everyone gets 35% off. And that's the highest
• 48:41
  Speaker 2: discount we offer. So, you know, you've got to try it.
• 48:46
  Speaker 2: We know, well, we're pretty confident that you'll feel that difference.
• 48:51
  Speaker 2: And you'll want to continue with it. So we want
• 48:54
  Speaker 2: to give you that special price. And the contact us
• 48:59
  Speaker 2: is right there. I mean, my email is pretty simple.
• 49:01
  Speaker 2: It's JR at MacroLifeNaturals.com. You can always reach me there
• 49:07
  Speaker 2: or they can submit a question to the team via
• 49:10
  Speaker 2: our website. You can also find our products on Amazon
• 49:15
  Speaker 2: or your you know, favorite site. However, the best value
• 49:19
  Speaker 2: is with the ASHA 35. I appreciate it.
• 49:24
  Speaker 1: I appreciate it. And I would love for you to
• 49:26
  Speaker 1: send me some samples so I can try them and
• 49:29
  Speaker 1: let my audience know. And I will definitely continue to
• 49:33
  Speaker 1: promote the product as well because I will definitely, if
• 49:37
  Speaker 1: it works for me as far as allergies, continue to
• 49:39
  Speaker 1: use it and show my journey. And for you doing this,
• 49:43
  Speaker 1: I greatly appreciate it because this was a very important
• 49:46
  Speaker 1: conversation because it wasn't just about health. I just want
• 49:50
  Speaker 1: people that when they make products and services to understand
• 49:54
  Speaker 1: that it's important that millions of us want to try
• 49:58
  Speaker 1: your product. Don't get me wrong, we do. But doing
• 50:02
  Speaker 1: them to where they're going to benefit people's health But
• 50:06
  Speaker 1: also take into consideration our allergies, the things that are
• 50:11
  Speaker 1: going to keep us from taking these products. I think
• 50:14
  Speaker 1: that needs to be taken into consideration because there are
• 50:18
  Speaker 1: people that can't try a lot of things because of
• 50:20
  Speaker 1: their allergies. So I'm really thankful for having this conversation
• 50:25
  Speaker 1: with you and that. you know, people know that if
• 50:29
  Speaker 1: you have an allergy like mine, they can still take
• 50:32
  Speaker 1: your products. Where is manufactured from? And I think that's,
• 50:35
  Speaker 1: that's important. And I'm glad that people like yourself miss
• 50:38
  Speaker 1: Vicky's cakes. I'm glad that people, when I ask these questions,
• 50:43
  Speaker 1: send me videos, they show me where it's manufactured because
• 50:47
  Speaker 1: trust is everything. Trust between your, your, your consumer and
• 50:54
  Speaker 1: you is very important. Because like I said, your products
• 50:59
  Speaker 1: are stuff we take every day. And it's important that,
• 51:02
  Speaker 1: you know, if it's going to be based on health,
• 51:05
  Speaker 1: then it should be taken more seriously than clothing and
• 51:08
  Speaker 1: all of those things. Because what we consume as far
• 51:11
  Speaker 1: as our bodies, as far as food, is something that
• 51:14
  Speaker 1: I think every person that creates something needs to understand
• 51:18
  Speaker 1: that Our health is in your hands.
• 51:23
  Speaker 2: It's very intimate. It's very intimate. And, you know, that's why,
• 51:26
  Speaker 2: you know, when you, you know, a lot of companies, many,
• 51:32
  Speaker 2: many companies will formulate something with marketing first. And they'll
• 51:36
  Speaker 2: put it together. It sounds great. But they don't really
• 51:42
  Speaker 2: take the time or they don't sometimes want to take
• 51:45
  Speaker 2: any of the time or extra effort. And, you know, that's,
• 51:49
  Speaker 2: that's really where I think that, you know, we, you know,
• 51:53
  Speaker 2: we're a family company. We don't take anything. We don't
• 51:55
  Speaker 2: make anything. We don't take ourselves. So it is very intimate.
• 51:59
  Speaker 2: We respect our customers. We respect ourselves. We want to
• 52:02
  Speaker 2: give us our, you know, the nutrition that we need to,
• 52:06
  Speaker 2: to do more good things, not only for us, but
• 52:08
  Speaker 2: for the village at large, you know, it takes a
• 52:12
  Speaker 2: village and you've got to support the village and it's,
• 52:14
  Speaker 2: you know, you got to do it the right way. So,
• 52:17
  Speaker 2: Thank you so much for your time and helping to
• 52:20
  Speaker 2: share our story. And yeah, make sure that I have
• 52:24
  Speaker 2: your address and we'll make sure that package was sent
• 52:27
  Speaker 2: out this week because I can't wait to hear your
• 52:31
  Speaker 2: thoughts and how you're doing with it and how you're feeling.
• 52:35
  Speaker 1: Me as well. And guys, I hope this conversation is
• 52:39
  Speaker 1: not only health and wellness, but also companies that deal
• 52:43
  Speaker 1: with health and wellness and products to understand that. We
• 52:47
  Speaker 1: are your consumers and y'all need to make sure we're
• 52:50
  Speaker 1: taken care of because it is about being intimate. But
• 52:53
  Speaker 1: thank you so much, Mr. J.R., for doing this for me.
• 52:57
  Speaker 1: I greatly appreciate it. And for those of you out
• 52:59
  Speaker 1: there listening, I hope you get so much inspiration and
• 53:02
  Speaker 1: so much of it's okay. It's a process. Don't rush
• 53:07
  Speaker 1: the process. Don't try to rush it because slow always
• 53:12
  Speaker 1: wins the race no matter what. And with that being said,
• 53:15
  Speaker 1: thank you guys so much. I appreciate you guys. Until
• 53:18
  Speaker 1: next time, we will talk to you guys later. Have
• 53:21
  Speaker 1: a good day, y'all.