Latest / Ageless and Timeless Podcast® / James White, CEO and Owner KBMO Diagnostics

Transcript

James White, CEO and Owner KBMO Diagnostics · Ageless and Timeless Podcast®

0:08
Speaker 1: Hey, everybody, this is Michelle Hughes from Ageless and Timeless.
0:12
Speaker 1: Today I have a guest that has been a previous
0:15
Speaker 1: guest on our podcast. We often do this after a
0:18
Speaker 1: couple of years because there's so much that happens with
0:21
Speaker 1: these technologically based companies, and we also want be sure
0:27
Speaker 1: that our newer viewers get to experience the amazing guests
0:33
Speaker 1: that we have who want to share so much information
0:37
Speaker 1: for us. So today our guest is James White, and
0:40
Speaker 1: he is the founder and CEO of KBM Diagnostics, which
0:46
Speaker 1: stands well, actually, he'll tell us, but it's kind of
0:50
Speaker 1: fun because it's a family feeling business even though it's
0:55
Speaker 1: a major business in the industry of tests for the microbion,
1:01
Speaker 1: the health of the microbion. But his company name came
1:07
Speaker 1: from the names of his wife Catherine, his son Ben,
1:12
Speaker 1: his other son Max, and his daughter Olivier. Olivier I
1:17
Speaker 1: guess it is, and is that correct. James have a
1:22
Speaker 1: good memory from that, so it is. It's kind of
1:27
Speaker 1: cute because it shows who his real bosses are, not
1:33
Speaker 1: just the consumers, but the bosses at home. So James, welcome,
1:38
Speaker 1: and I'm so happy you could come back and we're
1:43
Speaker 1: happy this time that we can do it in video.
1:45
Speaker 1: So last time we had a technical difficulty, so we
1:49
Speaker 1: had audio only.
1:51
Speaker 2: Why didn't you tell us start off?
1:53
Speaker 1: Just because the people who haven't heard you before, tell
1:57
Speaker 1: us what KBMO does and why your unique and how
2:02
Speaker 1: you differentiate yourself from your competition.
2:07
Speaker 3: Sure that I'll keep it going for a little while,
2:10
Speaker 3: but I'll start trying to kind of keep it keep
2:13
Speaker 3: it simple for everyone.
2:15
Speaker 4: Yeah, So the idea about KBMO we were set up.
2:19
Speaker 3: Just over fourteen years ago now, and the idea was
2:21
Speaker 3: to look at how we can look at food sensitivities
2:25
Speaker 3: and work out on an individualized basis, how can we
2:29
Speaker 3: improve patient care. So there's a lot of one size
2:33
Speaker 3: fits all, and we all know that that's pretty poor,
2:36
Speaker 3: a poor model. So what I wanted to do was
2:38
Speaker 3: come up with a way of identifying which foods cause
2:42
Speaker 3: patients an inflammatory response on an individualized basis. And so
2:47
Speaker 3: the reason we wanted to do that is, and I'm
2:49
Speaker 3: sure Michelle's had lots of guests on before talking about
2:54
Speaker 3: root cause analysis. So what we're trying to do is
2:57
Speaker 3: get to the root cause. I ua your diet, which
3:01
Speaker 3: foods lead to an inflammatory response, And so that's what
3:06
Speaker 3: we're about, is to try to work out how we
3:09
Speaker 3: can give the patient and provider a way of identifying
3:12
Speaker 3: which food the patient's consuming are leading to an inflammatory
3:17
Speaker 3: response unbeknownst to that patient. So again, there's nothing that
3:21
Speaker 3: the patient's doing wrong, but what we want to do
3:23
Speaker 3: is give them the knowledge and the power to say, Okay,
3:26
Speaker 3: if I can continue to consume this food, it's going
3:29
Speaker 3: to lead to an inflammatory response. And basically inflammation is
3:34
Speaker 3: the root cause of pretty much every disease state. So
3:36
Speaker 3: what we want to try and work out is based
3:39
Speaker 3: on something that we all do at least three times
3:41
Speaker 3: a day is work out what are we consuming to
3:44
Speaker 3: make sure that it's not leading to an inflammatory response
3:49
Speaker 3: by doing this great test which identifies on an individualized
3:52
Speaker 3: basis which food cause you the patient an inflammatory response,
3:57
Speaker 3: and so that inflammation is shown, as.
4:00
Speaker 4: I mentioned, in a myriad of symptoms.
4:02
Speaker 3: So the classical thing with food has always been gut related,
4:05
Speaker 3: but now we're seeing, as we kind of work all
4:08
Speaker 3: these things out, the links between leaky gut and leaky brain,
4:12
Speaker 3: or as a number of our colleagues who are neurologists
4:15
Speaker 3: now tell us, it's leaky brain leading to leaky gut.
4:18
Speaker 3: So what we're trying to work out for you is
4:21
Speaker 3: which foods that we're all consuming are causing that inflammatory response.
4:25
Speaker 3: And so that really what we are about and how
4:29
Speaker 3: we differentiate ourselves is we look at this by multiple pathways.
4:34
Speaker 3: So rather than just assuming what we're exposed to is
4:38
Speaker 3: causing the foods is causing the inflammation, we're looking at
4:43
Speaker 3: best described by one of our practitioners in Ohio who said, look, James,
4:48
Speaker 3: this test is different. It's patented, which is great, and
4:51
Speaker 3: you're the only food sensitively tests on the market which
4:53
Speaker 3: is patented, but also you look at a whole immune system,
4:57
Speaker 3: and without getting too scientific on that, what it means
5:00
Speaker 3: is rather than just looking at what you're exposed to,
5:04
Speaker 3: which is half of your immune system measures your exposure,
5:08
Speaker 3: where we really differentiate ourselves is we also look at
5:11
Speaker 3: what it's called the innate immune system eye which of
5:14
Speaker 3: those foods that you're exposed to also goes on to
5:17
Speaker 3: then lead to an inflammatory response. And that's the big
5:21
Speaker 3: difference between KBMO and all the other myriad companies out
5:24
Speaker 3: in the market is they're telling you what you're exposed to,
5:28
Speaker 3: which i'd argue is a bit of a so what,
5:29
Speaker 3: Because we all know what we're eating. What we want
5:32
Speaker 3: to tell you is more importantly of what you're eating
5:35
Speaker 3: which ones are actually causing inflammation. And the great thing
5:38
Speaker 3: about that secondary screen it helps, in technical jargon eliminate
5:42
Speaker 3: bols positives, But to you and I, what it really
5:45
Speaker 3: means is we zero in on say five to ten
5:48
Speaker 3: foods which we're asking patients to eliminate from their diet.
5:52
Speaker 3: And the great thing about that elimination is generally it's
5:55
Speaker 3: only three to six months, so it's not it's not forever.
5:58
Speaker 3: But the idea is, let's identify a handful of foods which,
6:03
Speaker 3: by looking at this patterned process, really zeros in on
6:07
Speaker 3: the foods which cause you inflammation, which then correlate really
6:11
Speaker 3: strongly with whatever those symptoms are that you present with
6:14
Speaker 3: when you go in to see your provider. And we're
6:17
Speaker 3: fortunate we have just over ten thousand providers running the
6:19
Speaker 3: test now and so again we're widely available all around
6:22
Speaker 3: the US and globally to kind of now access the test,
6:26
Speaker 3: so we can kind of get patients to do it.
6:28
Speaker 3: The other cool thing about what we do, it's a
6:30
Speaker 3: finer stick, so you can do it in the comfort
6:32
Speaker 3: of your own home. And so again you can get
6:35
Speaker 3: it through providers and they'll enable you either to do
6:38
Speaker 3: it in their offices or more importantly, you can do
6:40
Speaker 3: it at home as well. So again we've tried to
6:42
Speaker 3: make it a widely accessible but again we value the
6:48
Speaker 3: review that you can then have with your provider to
6:51
Speaker 3: make sure we understand what's going on from a dietary
6:54
Speaker 3: standpoint along with what else is you're going. So we
6:58
Speaker 3: would describe our provider's being one percent of providers who
7:02
Speaker 3: really care about what you're consuming to make sure they
7:05
Speaker 3: bear that in mind on an individualized basis when they
7:08
Speaker 3: treat you the patient.
7:10
Speaker 1: And so how do you differentiate yourself And let's say
7:13
Speaker 1: some of the other tests like the spectra cell or
7:16
Speaker 1: the doctor's data or.
7:17
Speaker 3: You know the like I say, all those guys great companies,
7:21
Speaker 3: they're generally measuring a pathway which is called IgG. And
7:25
Speaker 3: that is that half of your immune system that we
7:28
Speaker 3: talked about. So we don't stop at that point because
7:31
Speaker 3: that is broadly Again, if you talked to any aalogists
7:34
Speaker 3: or so like, we don't believe in IgG testing. And
7:37
Speaker 3: the reason they don't believe in it is because again
7:40
Speaker 3: those you've just mentioned some fantastic companies, you know, best
7:43
Speaker 3: in class. I would argue all the way through there,
7:46
Speaker 3: but the limitation isn't those companies, it's that pathway, because
7:49
Speaker 3: that pathway is only telling you what you're exposed to.
7:53
Speaker 4: What we believe is way more important is rather than
7:55
Speaker 4: stopping at that point.
7:56
Speaker 3: We believe that's where the magic happens with KBMO is
7:59
Speaker 3: because you're now going on to look at of that
8:01
Speaker 3: long list of foods you're exposed to, which ones are
8:04
Speaker 3: truly causing an inflammatory response. Back to what we call
8:09
Speaker 3: what we spoke about earlier, I the root cause of
8:12
Speaker 3: what symptoms you're presenting with.
8:14
Speaker 4: And so obviously there's other things.
8:16
Speaker 3: That will impact why you're sick, but clearly your diet
8:21
Speaker 3: is an important element to that. And what we always
8:24
Speaker 3: hear from the best providers that we work with, and
8:26
Speaker 3: we're fortunately we work with many of them, is that
8:29
Speaker 3: view your body as an engine. When you buy a
8:32
Speaker 3: new car, they'll tell you which gas to put in it,
8:35
Speaker 3: or now I guess which electricity to put in it.
8:38
Speaker 3: But the idea is what they're trying to work out
8:41
Speaker 3: is for a car, the specific oils and things that
8:44
Speaker 3: you should use that optimize that engine's performance. Your body
8:48
Speaker 3: is no different. What we're trying to help you with
8:51
Speaker 3: via the help of some of these great providers is
8:53
Speaker 3: which are the foods which you need to eliminate to
8:56
Speaker 3: make sure that your body can be in an optimum
8:59
Speaker 3: state so that again you can fully function, you know,
9:02
Speaker 3: as your program suggests, have significant longevity. And the great
9:08
Speaker 3: thing about your diet it's something we can all impact.
9:10
Speaker 3: It's not based on you know, on the pharmaceuticals or
9:14
Speaker 3: drugs or anything like that. It's all based on what
9:17
Speaker 3: you're actually putting into that engine or your body, and
9:20
Speaker 3: so you have one hundred percent control of that.
9:23
Speaker 1: So you are laser focused on food, which we all
9:27
Speaker 1: know food is our medicine.
9:29
Speaker 2: However, there are other environmental.
9:32
Speaker 1: And and well, I guess environmental would be the easiest
9:37
Speaker 1: one of the EMFs and the toxins and the pesticides
9:41
Speaker 1: and all the other How do you collect, you know,
9:44
Speaker 1: how do you put it all together in a in
9:48
Speaker 1: a formula that obviously affects inflammation and affects illness. But
9:54
Speaker 1: with food being your baseline and KBMO being the source
9:59
Speaker 1: to determin many what those foods are, but how do
10:02
Speaker 1: you factor in these other influencers on our total wellness.
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10:54
Speaker 3: So we also look at equally important as your foods
10:57
Speaker 3: are colorings and additives, because then to your point, you
11:01
Speaker 3: mentioned some of those things or any Michelle, but the
11:03
Speaker 3: key with all those colorings and additives, I argue we
11:06
Speaker 3: live in a kind of three D world. You're seeing
11:08
Speaker 3: them in three main areas. You're seeing them in processed foods,
11:12
Speaker 3: You're increasingly seeing them in supplementation and Thirdly, you're seeing
11:16
Speaker 3: them in personal hygiene products. So we're looking at those
11:19
Speaker 3: colorings and additives to make sure that patients are aware
11:22
Speaker 3: of what might be going on from a coloring additives perspective,
11:25
Speaker 3: and so we measure those on the test as well.
11:27
Speaker 3: And so what I found really interesting is that you
11:30
Speaker 3: see those appear. And so again those three areas are
11:34
Speaker 3: things that we can't really ignore in our lives. We're
11:36
Speaker 3: all eating processed foods, unfortunately, given you what goes into
11:41
Speaker 3: them now, and you know, there's all sorts of things
11:43
Speaker 3: like these colorings. A classic example of that is the
11:46
Speaker 3: red dye and I'm sure most people's favorite red velvet
11:49
Speaker 3: cake was invented by bio pharmaceuticals after World War two
11:54
Speaker 3: to color plastics.
11:56
Speaker 4: So again, here we are sixty years on.
11:58
Speaker 3: I'm not sure we've made much pro yes from the
12:00
Speaker 3: fact that what we're looking at now is those coloring,
12:04
Speaker 3: those colorings which instead of being I'm sure they are
12:07
Speaker 3: being applied to plastics, but they're also in the food chain.
12:10
Speaker 3: And so there's all these colorings and additives that have
12:12
Speaker 3: appeared in the food chain that we're trying to eliminate
12:15
Speaker 3: or should be eliminating given the toxicity that they're creating,
12:19
Speaker 3: and as you quite rightly mentioned, there's other environmental issues
12:22
Speaker 3: as well. But our view is by covering the key
12:25
Speaker 3: foods that people are consuming and look at those colorings
12:28
Speaker 3: and additives, you look at some of the key barriers
12:30
Speaker 3: for patients in terms of the skin, the gut, and
12:34
Speaker 3: you know what they're consuming. And so that's really important
12:36
Speaker 3: in terms of what we're doing as an organization is
12:39
Speaker 3: to try and cover off as many elements with a
12:42
Speaker 3: single test, and so in a way that leads us
12:45
Speaker 3: neatly into the kind of third element that we look
12:47
Speaker 3: at is kind of gut health as well, because when
12:50
Speaker 3: you look at what people are causing their inflammatory responses,
12:55
Speaker 3: there's always been a kind of classical question. It's a
12:57
Speaker 3: kind of chicken and egg which came birth with at
12:59
Speaker 3: least key gut or food sensitivities. And again I would
13:03
Speaker 3: argue the differentiator between our positions and some of the
13:06
Speaker 3: others out there as they believe in both of those terms,
13:08
Speaker 3: and so they understand that, you know, you need it's
13:12
Speaker 3: tough to look at one without the other. And so
13:14
Speaker 3: what we've done is rather than I guess being closed
13:17
Speaker 3: to that is, we've now developed a panel that sits
13:21
Speaker 3: alongside the food sensitivity test to look at your immune
13:25
Speaker 3: health via your gut health. And again you've talked about
13:29
Speaker 3: food being our medicine, and again that Hippocrates talked about,
13:32
Speaker 3: you know, all disease begins in the gut. So again,
13:35
Speaker 3: what we wanted to do was align those two elements
13:39
Speaker 3: together to make sure that that's how to say differentiate
13:44
Speaker 3: would be would be unfair. Completely puts US in a
13:48
Speaker 3: different class, I'd argue, from any other food sensitivity test
13:51
Speaker 3: on the market, because what we're now doing is we're
13:53
Speaker 3: giving the provider a way of working out what's going
13:57
Speaker 3: on from a gut health, so an immune health perspective,
14:00
Speaker 3: and what's going on from an inflammatory perspective with our
14:03
Speaker 3: food sensitivit attest. So again, in terms of you know
14:06
Speaker 3: what sets us apart, that combination puts US, I would
14:10
Speaker 3: say worlds apart from everyone else because again it's that
14:13
Speaker 3: dynamic combination of the two which is where a lot
14:17
Speaker 3: of the good practitioners work and we're very fortunate that
14:20
Speaker 3: we work with a lot of those well.
14:22
Speaker 1: And so you said two things. One is you said
14:24
Speaker 1: your test is the only one that's patented. What kind
14:27
Speaker 1: of pattern do you have?
14:29
Speaker 3: So it's around those multiple pathways, so to say the
14:31
Speaker 3: reality is rather than just having a pattern which looks
14:34
Speaker 3: at one pathway, it's that combination of pathways, which is really,
14:39
Speaker 3: as I mentioned, where the magic begins, because it gives
14:41
Speaker 3: us a way of rather than just isolating a pathway,
14:46
Speaker 3: the reality of everything in life. It's more complex than
14:48
Speaker 3: just a single answer. If it wasn't, then probably none
14:50
Speaker 3: of us would have a business, and more important, we'd
14:52
Speaker 3: all be able to take care of our own health.
14:54
Speaker 3: In essence, it's that combination of elements that work together,
14:58
Speaker 3: and that's why.
14:59
Speaker 4: We look at those multi pathways with the food sensitivities, and.
15:03
Speaker 3: Also why we look at the combination of immune health
15:07
Speaker 3: with the barrier panel as well as inflammation with our
15:12
Speaker 3: food sensitivity test and lay it on as we just
15:14
Speaker 3: discussed the environmental elements by looking at those colorings and
15:18
Speaker 3: additives to really try and get to the crux of
15:20
Speaker 3: what might be going on and as importantly, what might
15:23
Speaker 3: be causing those symptoms that the patients present with.
15:27
Speaker 2: You also said.
15:28
Speaker 1: That now that's very helpful, James. You also said that
15:33
Speaker 1: your test is so simple. It's a blood test, I mean,
15:36
Speaker 1: and you can do it in your home, which is
15:39
Speaker 1: very different than the typical microbiome testing, which is usually
15:43
Speaker 1: stool testing and us.
15:45
Speaker 2: You can do it in your home, but it's not
15:47
Speaker 2: much your fun exactly.
15:49
Speaker 1: So what is it that makes your blood tests as
15:53
Speaker 1: or more efficacious than the typical stool tests?
15:58
Speaker 4: Sure, so we do. We'll talk a little b about
16:02
Speaker 4: the GUP barrier parents.
16:02
Speaker 3: So there's four key markers on there, and there's a
16:05
Speaker 3: couple of pathways that we measure.
16:07
Speaker 4: And so the four markers are CANDIDA.
16:11
Speaker 3: Including an LPs, and I'll go into a little bit
16:13
Speaker 3: of detail on each one of them without I'm glad.
16:17
Speaker 2: I'm glad you because I want you to define each.
16:19
Speaker 4: One for exactly. I will. I will so a.
16:22
Speaker 1: Picture of the test if you have one handy that.
16:25
Speaker 3: They can bring that up as well, so we can
16:28
Speaker 3: show we can show everyone what the what what we're
16:31
Speaker 3: talking about, talk about.
16:33
Speaker 1: Mars yesh like I did in at the A four
16:37
Speaker 1: M a couple of years ago. What what does it
16:40
Speaker 1: look like and what are.
16:42
Speaker 4: The I just need you to let me.
16:46
Speaker 3: Screen share, that's fine, that's fine, and I'll bring that
16:51
Speaker 3: panel up and to your point. Hopefully they will make
16:53
Speaker 3: it a bit clearer to people in terms.
16:55
Speaker 1: Of what go back to the school test, because I
16:57
Speaker 1: think people really want to know.
16:59
Speaker 2: How can I avoid It's.
17:02
Speaker 1: So easy, it's just prick, pricking my finger and getting.
17:09
Speaker 3: I don't I don't know if Jamie are editor in chief,
17:11
Speaker 3: can help us get into that. But says host disabled
17:15
Speaker 3: participant screen sharing. So maybe it's at the bottom of
17:17
Speaker 3: your screen there.
17:18
Speaker 1: Okay, Jamie if you can, oh, he says, can you
17:23
Speaker 1: can you see what he's saying?
17:25
Speaker 2: Can you email a picture?
17:27
Speaker 3: Yeah? I can find it. I'm not sure. Picture here,
17:33
Speaker 3: let go, we'll go live. I will take a picture
17:36
Speaker 3: of it now and then we'll send it. So that'll
17:38
Speaker 3: be I think that's described as multimedia, isn't it. So
17:43
Speaker 3: we'll get we'll get that so everyone, and I think
17:46
Speaker 3: it's definitely worth showing because again I think it will
17:48
Speaker 3: show people exactly what we're talking about, which I think
17:51
Speaker 3: is helpful.
17:52
Speaker 6: Exactly Jamie, So he's got that. So is that email again, Jamie,
18:02
Speaker 6: bring that up.
18:04
Speaker 4: To t sweet. Here we gain. I won't repeat it.
18:07
Speaker 4: Here we go and we'll get this out to you.
18:10
Speaker 3: But I think it's really helpful to show people a
18:12
Speaker 3: the different pathways that we're looking at. But more importantly,
18:16
Speaker 3: I think the four different elements that we've included, which
18:19
Speaker 3: I think will be really make it a lot more
18:22
Speaker 3: sense than we've got.
18:24
Speaker 2: Now, you know, most people, I mean most people know
18:28
Speaker 2: you say.
18:28
Speaker 1: Candida, and we Americans, I think, say Candida. But whichever
18:33
Speaker 1: way Candida or Candida, most people know what that is.
18:38
Speaker 2: I don't think a lot of.
18:39
Speaker 1: People know what zonulin including and LPs are, and so
18:45
Speaker 1: those markers are really important to understanding the results of
18:48
Speaker 1: your task. So that's why I wanted people to have
18:51
Speaker 1: a visual if you can, if it can work, If not,
18:54
Speaker 1: we'll just.
18:54
Speaker 2: Talk about it.
18:55
Speaker 3: But yeah, yeah, no problem. I think that's a great idea.
18:57
Speaker 3: So hopefully hopefully Jamie will have that and he'll help
19:00
Speaker 3: bring that up on screen. To your point, the other
19:02
Speaker 3: nice thing about what we're doing there is we're looking
19:05
Speaker 3: at a couple of pathways, So we're looking at the
19:07
Speaker 3: IgG in the complement, which obviously we do with our foods,
19:09
Speaker 3: which we were just discussing earlier, but we've also added
19:12
Speaker 3: I think on IgA one and two because IgA is
19:15
Speaker 3: a secretory marker which generally indicates it's found localized in
19:20
Speaker 3: the gut. So we want to look at those four
19:22
Speaker 3: markers from is it in the gut or has it
19:24
Speaker 3: become more systemic, And if it's become more systemic, generally
19:27
Speaker 3: what you'll see is the IgG and the C three
19:30
Speaker 3: D elevated. So again that's why we want to look
19:33
Speaker 3: at those multiple pathways to see is an early stage,
19:36
Speaker 3: so that helps to provide and work out what they
19:38
Speaker 3: need to do. It's early stage or is it later stage?
19:41
Speaker 3: I'm more systemic, have been going around for a longer
19:45
Speaker 3: time period. So hopefully I haven't seen Jamie response. It's
19:51
Speaker 3: got to go all the way from Boston to California
19:53
Speaker 3: on the on the super Highway. Hope there's no there's
19:57
Speaker 3: no accidents on the super Highway today.
20:00
Speaker 4: Uh, let me.
20:02
Speaker 1: Jamie. Are you okay about getting a visual up for us?
20:09
Speaker 1: Just waiting for the email? So the email hasn't gone through.
20:15
Speaker 3: Wow, anyway, So you've got as I said, we've got
20:19
Speaker 3: these two pathways and we'll talk about those four markers.
20:21
Speaker 3: So we use Canada as an indicative there may well
20:24
Speaker 3: be some early stage just bys this going on, so
20:27
Speaker 3: things beginning to occur that we'd want to avoid. And
20:31
Speaker 3: then to your point, Michelle, we talk about those two
20:33
Speaker 3: markersulin and occluding and they're talking about those tight junctions
20:38
Speaker 3: that exist between your gut and your blood system. So
20:41
Speaker 3: you want to make sure that they're opening and closing appropriately,
20:45
Speaker 3: and so zguline is a great indicator of how well
20:50
Speaker 3: those are functioning. And so we were very fortunate to
20:52
Speaker 3: work with what I describe as the as the dream
20:56
Speaker 3: team of doctor Alessios of Bazzano who just covered sonulin
21:00
Speaker 3: and its links with sealyact disease. And then also our
21:05
Speaker 3: very own Dr Brent Dorbel, who invented the cab mot
21:08
Speaker 3: fit test and he his not insignificant claim to fame
21:12
Speaker 3: was he invented the first rapid HIV test as well,
21:15
Speaker 3: So again a brilliant, brilliant man. Both of those are brilliant,
21:18
Speaker 3: brilliant scientists. And again what we wanted to use is
21:21
Speaker 3: they're combined know how to develop this sonulent.
21:24
Speaker 4: Test, and that's what they did for us. And so
21:27
Speaker 4: it's a.
21:28
Speaker 3: Unique recombinant donuline antibody that we've developed which enables us
21:32
Speaker 3: to measure that sonulin, which tells you how well those
21:35
Speaker 3: tight junctions are functioning. And then we also developed with
21:39
Speaker 3: our team was a the occluding marker, which tells you
21:45
Speaker 3: structurally are they still together or they're beginning to come apart.
21:48
Speaker 3: So it's almost level one Canada, level two zulin level
21:52
Speaker 3: three occluding And so the neat thing about that zulin marker,
21:59
Speaker 3: not wanting to keep circling back to stall, but again
22:02
Speaker 3: important to kind of highlight that zonulin was developed or
22:06
Speaker 3: discovered by doctor Alesio Pizzano. And when I asked him
22:09
Speaker 3: should that be a stall or a blood test, he
22:12
Speaker 3: told me, said, James, all my seminal research was done
22:16
Speaker 3: on the zangulin in blood. So on the basis it
22:18
Speaker 3: was good enough for him and his papers that have
22:22
Speaker 3: been published in the Lancet and other major journals, we
22:25
Speaker 3: wanted to kind of mirror his work. And that's really
22:27
Speaker 3: what we see now in terms of the prevalence in
22:32
Speaker 3: terms of the patient population with the WE measure is
22:36
Speaker 3: very similar to the data he had published in the
22:38
Speaker 3: Lancet back in early two thousands. Some we'veere very good
22:41
Speaker 3: about the quality of that marker, and again that's a
22:44
Speaker 3: unique market to KBMO, so we have the only patented
22:47
Speaker 3: food senscivity test, and we have this unique zangulin that
22:51
Speaker 3: is not available to anyone else in the marketplace. And
22:54
Speaker 3: again because it's so good that avoids people having to
22:57
Speaker 3: do the stall test, or at least understanding by doing
23:00
Speaker 3: this panel that we talk about do they have to
23:02
Speaker 3: go on and do the stall test or not because
23:04
Speaker 3: a lot of the markers are elevated, then you may
23:07
Speaker 3: feel like that that you could be reflexed onto a
23:10
Speaker 3: stall test at that point.
23:12
Speaker 2: And what about LPs the language.
23:14
Speaker 4: Just coming to that now.
23:15
Speaker 3: So LPs is short for a thing called LiPo polysaccharides,
23:19
Speaker 3: which again is one of these markers that we talked about,
23:22
Speaker 3: leaky gut, leaky brain. Lots of links between brain health
23:26
Speaker 3: and gut health linked with lipopolysaccharides. It's also another indicator
23:32
Speaker 3: of the innate immune system. And so we mentioned the
23:35
Speaker 3: innate immune system with the C three D marker. That's
23:38
Speaker 3: the second pathway that we measure. And so again we're
23:41
Speaker 3: strongly identifying on that side of the fence as well.
23:44
Speaker 3: So not just exposure, and it was it's been nicknamed
23:49
Speaker 3: by that good friend of ours at the company's Dr
23:51
Speaker 3: Rob Silverman, is l Diablo. So Basically, if you've got
23:55
Speaker 3: elevated LPs, that's indicative that a number of the gram
23:58
Speaker 3: negative bacteria that may be present in your gut inflaming
24:02
Speaker 3: you and causing you issues.
24:04
Speaker 4: So again, if.
24:05
Speaker 3: That's elevated, that's great information to know and may then
24:09
Speaker 3: lead on to going.
24:09
Speaker 4: To do a stall test to require.
24:11
Speaker 3: But again, if all those markers are a negative, you
24:15
Speaker 3: don't necessarily I would say that probably be gives you
24:17
Speaker 3: are pretty good way of avoiding.
24:19
Speaker 4: Having to do a stall test.
24:20
Speaker 3: If they're positive, then you might want to consider it
24:23
Speaker 3: based on the provider you work with and what our
24:26
Speaker 3: providers say. So on the bottom of our report we say,
24:29
Speaker 3: if any of these eight markers are positive, then we
24:33
Speaker 3: recommend you consult your provider with regards a good gut
24:37
Speaker 3: healing protocol.
24:37
Speaker 4: And so that's the advantage.
24:39
Speaker 3: Of doing this test is we can identify what might
24:42
Speaker 3: be going on from a tight junction perspective. I do
24:46
Speaker 3: you have leaky gut or not? Is there any early
24:49
Speaker 3: indication of this biasis. Can we get to it ahead
24:51
Speaker 3: of time with the candida market, or has it got
24:55
Speaker 3: more severe and the LPs is elevated by that lifeboat
24:59
Speaker 3: polysaccharis kind of kicking off as well, and life popoly
25:02
Speaker 3: sacrifice is linked to many different things. We've talked about
25:04
Speaker 3: brain cardiovascular health as well, so again another one of
25:08
Speaker 3: those important markers, xilolins also linked with cardiovascular health. So
25:12
Speaker 3: again you want to make sure that you know we're
25:15
Speaker 3: measuring these markers and for the positions that we work with,
25:19
Speaker 3: not a huge surprise that they recognize the interactions between
25:22
Speaker 3: all these different things, so you don't just go and
25:25
Speaker 3: see a gas trentrologist. That's the beauty of these functional
25:28
Speaker 3: medicine type providers that we work with. They're looking at
25:31
Speaker 3: the patient in the whole versus just identifying individual elements.
25:35
Speaker 3: So I think that's the great thing with functional medicine
25:38
Speaker 3: and the providers that we work with a they're some
25:41
Speaker 3: of the best of the best, but more importantly, they're
25:44
Speaker 3: looking at you as a whole versus individual organ by
25:48
Speaker 3: organ given that's not how your body works. The reality
25:51
Speaker 3: is your body is interconnected. All these things are working together.
25:55
Speaker 3: So the idea is great to work with providers who
25:58
Speaker 3: understand that versus a to maybe just one area of
26:01
Speaker 3: your body. Given the interactions and the fact that all
26:04
Speaker 3: these markers are linked through the research with you know,
26:08
Speaker 3: having an impact in a number of different concepts and
26:10
Speaker 3: areas as well.
26:12
Speaker 1: What I think has happened over the last few years
26:15
Speaker 1: is the microbione has taken a front seat to so
26:19
Speaker 1: many of the discussions about your overall health. And this,
26:23
Speaker 1: of course is really good for you and that you're
26:27
Speaker 1: providing solutions to people who are facing that the deterioration or.
26:34
Speaker 2: The damage of their microbione.
26:36
Speaker 1: And it seems like almost like there isn't a person
26:40
Speaker 1: alive that does not have a microbione issue one way
26:44
Speaker 1: or the other, whether it's leaky gut or candido or
26:47
Speaker 1: you know. So, you know, we could go into all
26:50
Speaker 1: the reasons why. I think everybody knows it's a you know,
26:54
Speaker 1: a society has gone awry with respect to choices, and
26:59
Speaker 1: this is just too many bad choices and too many
27:01
Speaker 1: people that are susceptible to whether they don't have the
27:05
Speaker 1: proper information or they just don't care, but they make
27:09
Speaker 1: the choices that are damaging to them if they wanted,
27:12
Speaker 1: If somebody wants to back up a little bit first
27:15
Speaker 1: and find out if they are inflamed just by looking
27:18
Speaker 1: at their blood. Is the CEA reactive protein tests the
27:22
Speaker 1: tests that you recommend. I know that's used for cardiovascular health,
27:26
Speaker 1: but it's also usually.
27:28
Speaker 4: Absolutely I mean, that's a great one.
27:30
Speaker 3: And actually we also have a we're just developing a
27:32
Speaker 3: cardiovascular inflammation test, and high sea reactive protein is one
27:38
Speaker 3: of the markets we've included because again talking about those interactions,
27:42
Speaker 3: we did a clinical study look at IBS and patients
27:45
Speaker 3: in the Greater La Area, Los Angeles area about ten
27:49
Speaker 3: years ago now, and we measured high sense to CRP
27:54
Speaker 3: as well as triglycerides and home sustein levels and what
27:59
Speaker 3: we saw took a hundred patients.
28:00
Speaker 4: It was an IRB A.
28:01
Speaker 3: Pre study, and we saw in the intervention group a
28:05
Speaker 3: dramatic reduction in symptoms when they eliminated the foods that
28:09
Speaker 3: we've identified on the on the food inflammation test. But
28:13
Speaker 3: also we saw their CRP, so the high sense of
28:16
Speaker 3: CRP a general as you point out, cardiovasculate inflammatory marker
28:21
Speaker 3: came down precipitously as well.
28:23
Speaker 4: As homo sesteine levels as well.
28:25
Speaker 3: So again that really talks to those inter relationships that
28:29
Speaker 3: I was kind of mentioning earlier. If you've got leaky
28:32
Speaker 3: gut or you've got IBS you then, and you're also
28:36
Speaker 3: dealing with high levels of CRP so C reactive protein
28:40
Speaker 3: as well as elevated Homo susteine levels. If you can,
28:45
Speaker 3: if you can help heel that gut, then good things
28:48
Speaker 3: happen across the system, so it's not isolated to just
28:51
Speaker 3: one thing. And so again back to you know, Hipocrates
28:54
Speaker 3: from obviously quite a while ago now saying that all
28:58
Speaker 3: that disease starts in the gut. So if you can
29:00
Speaker 3: heal that gut, then you're in a really strong position
29:03
Speaker 3: to look at your overall health. And I think the
29:05
Speaker 3: great thing about this path it's identifying a handful of food,
29:09
Speaker 3: so it's not overwhelming. And the other nice thing sometimes
29:13
Speaker 3: you see these reports of twenty thirty pages. Again you've
29:16
Speaker 3: got to maybe be a PhD and maybe even higher
29:20
Speaker 3: to kind of understand some of these things. So the
29:22
Speaker 3: idea about how we present the information to back to
29:24
Speaker 3: patients and providers is simple. We want it to be
29:28
Speaker 3: approachable because at the end of the day, if a
29:30
Speaker 3: patient cannot understand the report and what it's telling you,
29:34
Speaker 3: then we've lost. Because what we want to do is
29:37
Speaker 3: we want our patients to be compliant, because again, if
29:40
Speaker 3: they're not compliant, then we're all kind of wasting our time, frankly.
29:43
Speaker 3: So the idea here is how do we, with good
29:46
Speaker 3: science make sure we present data in a format that
29:50
Speaker 3: is approachable and understandable for patients. And so a good
29:55
Speaker 3: example of that is our report is intentionally short. It's
29:58
Speaker 3: not because we don't have got we've out of things
30:00
Speaker 3: to say after three pages. The idea is, let's keep
30:03
Speaker 3: it short so you the patient can see the foods
30:06
Speaker 3: you need to eliminate, and it's easy for the provider
30:09
Speaker 3: to interpret as well. And the gut barrier panels is
30:12
Speaker 3: on that three page report as well, so that's really
30:15
Speaker 3: key to us to make sure it's simple and easy
30:17
Speaker 3: to understand. And we've also now added a food app,
30:21
Speaker 3: so and applicate an app.
30:22
Speaker 4: So you can get those results on your phone.
30:24
Speaker 3: Because again, twenty years ago, you'd be able to kind
30:27
Speaker 3: of come back from seeing your physician. You could stick
30:31
Speaker 3: your results on a magnetic fridge and you'd be in
30:33
Speaker 3: great shape. Unfortunately, those fridges aren't very magnetic anymore. And
30:37
Speaker 3: nowadays everyone's got a smartphone, so let's put that information
30:40
Speaker 3: on their phone so if you're grocery shopping, you've got
30:43
Speaker 3: access to it. If you're out for dinner with friends,
30:46
Speaker 3: you've got access to it and you can show them,
30:48
Speaker 3: or if you're in a restaurant, you can show the
30:50
Speaker 3: way to look. These are the foods I need to
30:52
Speaker 3: eliminate or not eat when I'm here? Can you help
30:55
Speaker 3: me with my with my choices of what I'm going
30:58
Speaker 3: to consume tonight. Neat thing we've done is we've provided
31:01
Speaker 3: a meal plan because again, we want to make sure
31:04
Speaker 3: that whatever journey a patient is on, that they've got
31:07
Speaker 3: the information and the tools that can help them be successful,
31:11
Speaker 3: because they say, that's the key for what we do.
31:14
Speaker 3: We want patients to be successful. So let's give them
31:17
Speaker 3: some tools versus going here's a report, good luck with
31:20
Speaker 3: that our approaches, let's how do we give you, the
31:23
Speaker 3: patient and the providers tools to garret to kind of
31:27
Speaker 3: enhance the likelihood of a patient being successful with whatever
31:31
Speaker 3: that outcome they're looking for on their overall health journey.
31:35
Speaker 1: What we could call a normal homo sistine level.
31:41
Speaker 4: That's a great question.
31:42
Speaker 3: I'll get back to you on that in terms of
31:43
Speaker 3: what we consider normal on that again, that can vary,
31:47
Speaker 3: so again we can confirm that, but definitely what we
31:51
Speaker 3: saw on the study that we ran was a great
31:53
Speaker 3: reduction in that homelessestein and the CRP level. So it
31:56
Speaker 3: was really exciting because we talk about having a fee
32:00
Speaker 3: inflammation test, and again h CRP, as you mentioned, Michelle,
32:05
Speaker 3: is one that all physicians from any walk of life
32:09
Speaker 3: would would understand as a true marker of inflammatory response.
32:13
Speaker 3: So the fact that we saw that decline I think
32:16
Speaker 3: is really interesting. And the fact that it was an
32:18
Speaker 3: IBS population not maybe a more classical cardiovascular population, I think,
32:24
Speaker 3: as I say, it speaks to that interaction between the
32:27
Speaker 3: various markers and the various systems in your body.
32:31
Speaker 1: Right, And then why did you see ALYSSA test? What
32:34
Speaker 1: I know that's kind of the grandfather, right.
32:36
Speaker 3: Of the food allergy is a type of technology which
32:41
Speaker 3: has been broadly adapted across many, many countries now and
32:45
Speaker 3: so one of the reasons we've we've applied it because
32:48
Speaker 3: again we have labs now in Mexico, Brazil, one in Shanghai,
32:52
Speaker 3: one a place called Chain Deo, and obviously our own
32:53
Speaker 3: here in Boston, Massachusetts. And so again it's a it's
32:57
Speaker 3: a relatively straightforward, highly robust technology that you can implement
33:02
Speaker 3: in many different parts of the world. So our view is,
33:05
Speaker 3: let's not necessarily have a five hundred thousand dollar piece
33:07
Speaker 3: of kit for labs to try and set up themselves.
33:12
Speaker 3: Let's make sure we have a technology that is highly
33:15
Speaker 3: robust that can then be an affordable to make sure
33:19
Speaker 3: that we can share the lovers that we're all around
33:22
Speaker 3: the world of the tests and technologies that we do,
33:25
Speaker 3: rather than make them prohibitively expensive for people to get
33:29
Speaker 3: involved in it. And that's both at the provider as
33:33
Speaker 3: well as patient level. So we've intentionally tried to make
33:35
Speaker 3: sure we keep things affordable.
33:38
Speaker 4: And that's one of the great examples of that.
33:39
Speaker 3: Let's use the most robust technology out there, which is Eliza,
33:43
Speaker 3: and the other nice thing with KBMO is we not
33:47
Speaker 3: only have the test, but we manufacture those Eliza tests
33:50
Speaker 3: as well, so we control the entire value chain. So
33:53
Speaker 3: that's really important because again we're looking at up to
33:57
Speaker 3: one hundred and seventy six different foods, colorings, and narratives
34:00
Speaker 3: and the eight markers that we just described on that
34:02
Speaker 3: gut barrier panel. We are passionate about making sure those
34:06
Speaker 3: results are accurate, and the best way you can ensure
34:09
Speaker 3: of those things is controlling all those things yourself. And
34:12
Speaker 3: so that's one of the things we've done as an
34:13
Speaker 3: organization is rather than leave those things to chance, let's
34:17
Speaker 3: make sure we control all that enhance the performance of
34:21
Speaker 3: the testing. A great example of that, again is one
34:25
Speaker 3: of the reasons I think we're so accurate is because
34:28
Speaker 3: our founder with is infect disease I measuring HIV back
34:33
Speaker 3: in the day. We use fifteen standards and controls for
34:36
Speaker 3: patient to enhance to make sure it's not only very reproducible,
34:41
Speaker 3: but also it's highly accurate. And again, I think that's
34:44
Speaker 3: been one of the knocks on some of these tests
34:46
Speaker 3: historically is that they've not always been accurate.
34:48
Speaker 4: So again that's the great thing about what we do.
34:51
Speaker 3: All our manufacturing is under FDA in an FDA registered
34:56
Speaker 3: manufacturing facility, and all the tests are run under in
34:59
Speaker 3: a clear high complexity labs. So again, all these things
35:02
Speaker 3: are monitored, which we love because again that enhances and
35:06
Speaker 3: ensures the accuracy of the testing that we perform.
35:10
Speaker 1: You know, the other thing too, is that being vertically integrated.
35:14
Speaker 1: You know, you don't rely on the Chinese or the
35:17
Speaker 1: supply chain that's been so damaged in the last few years.
35:22
Speaker 1: And absolutely yeah, So that effects not only the efficacy
35:27
Speaker 1: the quality, but also the price and the time that
35:31
Speaker 1: you have to respond to the patient because of the
35:37
Speaker 1: fact that you're controlling all of the different processes that
35:41
Speaker 1: go along into the measurement. So I think that's a
35:44
Speaker 1: really big uniqueness about you.
35:47
Speaker 3: Anything we buy from excellentally is from a big US manufacturer.
35:52
Speaker 3: During COVID they were having issues. We went, we drove
35:54
Speaker 3: to the plant in Maine to pick up the product.
35:56
Speaker 3: So again we are not shy to get off our
36:00
Speaker 3: behind some kind of fixed problems. So again we are
36:03
Speaker 3: making sure that that was the only thing that we
36:05
Speaker 3: didn't have. Now we stop well over twelve months supply
36:08
Speaker 3: of that one product that was the only thing we
36:10
Speaker 3: weren't consuming or manufacturing.
36:12
Speaker 1: Rather, you're still a private company, correct, we are.
36:16
Speaker 2: I actually approached by a lot of the big.
36:19
Speaker 3: Guys exactly, and I think you know, but the beauty
36:22
Speaker 3: of being private is we can invest heavily in R
36:25
Speaker 3: and D as we're doing and looking after our people,
36:27
Speaker 3: which again is an old fashioned approach, but we think
36:29
Speaker 3: it's really important that you know, we look after the
36:32
Speaker 3: people that work for us, they do an amazing job
36:34
Speaker 3: with very and I always say it's a great position
36:37
Speaker 3: of fortune that we're in that we can employ people.
36:40
Speaker 4: So if people choose.
36:41
Speaker 3: To work for us, we want to make sure we
36:42
Speaker 3: do the best that we possibly can for them. I'd
36:45
Speaker 3: argue that's not something if you work for a financial
36:48
Speaker 3: financially backed organization that they would say the same thing.
36:51
Speaker 3: So again, the fact that we're family run and on
36:54
Speaker 3: is very very important to me because again it means
36:57
Speaker 3: we can we can, we can be Johnny on the spot,
37:00
Speaker 3: we can do whatever we need to support our providers
37:02
Speaker 3: in terms of getting and test results or whatever other
37:04
Speaker 3: questions they may have. And that is we're very passionate,
37:07
Speaker 3: passionate about that. We don't look at well, is that
37:11
Speaker 3: going to be cost effective to pick up the phone
37:13
Speaker 3: and speak to Michelle on a Sunday. We don't care
37:15
Speaker 3: about that because we're privately owned and we're going to
37:18
Speaker 3: make sure we do the very best for all our clients.
37:21
Speaker 4: We're not led by shovels.
37:22
Speaker 3: We're led by making sure we're passionate about doing the
37:26
Speaker 3: right job for all our clients and all our supplies
37:30
Speaker 3: and more importantly all our employees as well.
37:33
Speaker 1: Well, you know, I have a little remiss in not
37:35
Speaker 1: doing what I normally do at the beginning of every podcast,
37:39
Speaker 1: probably because you were on my podcast previously, and that
37:42
Speaker 1: is asking you about your journey to where you are today.
37:46
Speaker 1: So let me just give a quick thumbnail so I
37:50
Speaker 1: don't interrupt our flow here because we're really into the
37:53
Speaker 1: reads of the product. But the reason I'm interrupting right
37:58
Speaker 1: now is because James, Well, first, everybody can tell you
38:02
Speaker 1: from I think everybody can tell where you come from,
38:05
Speaker 1: and that voices our wonderful ally across the pond Great Britain.
38:10
Speaker 1: And although we were having a conversation at Radfest this weekend,
38:16
Speaker 1: I was there for the for the Health Convention, as
38:20
Speaker 1: one of the topics was because there were some British
38:23
Speaker 1: people there is how do you tell the difference between
38:26
Speaker 1: Great Britain, South Africa, Australia and what was the other one?
38:34
Speaker 2: New Zealand?
38:35
Speaker 1: Of course, and so you know, people were saying that
38:37
Speaker 1: it's really and then I asked them can they tell
38:40
Speaker 1: that the one guy was from near London? I said,
38:44
Speaker 1: can you tell the different dialect when you come to
38:47
Speaker 1: the US. So anyway, so it is kind of difficult
38:49
Speaker 1: for us. For me, I oftentimes confuse someone from Australia,
38:54
Speaker 1: although they are far more dasled than the Great Great Britain.
38:59
Speaker 1: But but South Africa, I do have some difficulty differentiating.
39:05
Speaker 1: But anyway, not to get into that subject, just it's
39:08
Speaker 1: kind of humorous. But you obviously have been here for many,
39:13
Speaker 1: many years and came here having been with big corporations
39:16
Speaker 1: and came here with a big corporation and then, as
39:19
Speaker 1: often happens with entrepreneurs, who have their training with the
39:23
Speaker 1: big companies and then morph into the entrepreneurial world. But
39:28
Speaker 1: in between there you were with venture capital companies. And
39:33
Speaker 1: so the fact that you're not you didn't turn to
39:36
Speaker 1: venture capital for KBMO, I think is a.
39:40
Speaker 2: Much more.
39:42
Speaker 1: Compelling point here, given that you had all the contacts
39:46
Speaker 1: and could have gone that way. But of course, when
39:48
Speaker 1: you're going that way with the investor philosophy of the
39:53
Speaker 1: venture capital world, you know, you do potentially you lose
39:57
Speaker 1: a lot of control.
39:58
Speaker 3: And I think the other point is they all have
40:01
Speaker 3: funds and they have to kind of you know, their
40:03
Speaker 3: master to you know, other financial institutions, and so that
40:07
Speaker 3: timing may not necessarily work with what makes sense for
40:09
Speaker 3: us as an organization. And so my view, having seen
40:12
Speaker 3: that happen, much better to take control of your own
40:15
Speaker 3: destiny and do it the right way, and that gives
40:17
Speaker 3: us an ability to have a much longer term view
40:21
Speaker 3: and enable us to be vertically integrated, because we're going
40:23
Speaker 3: to look, you know, we own this business already for
40:25
Speaker 3: over ten years, which would be heresy in the venture
40:28
Speaker 3: capital world, whereas we're just starting after ten years. You know,
40:31
Speaker 3: we're you know, we're I always joke we're an overnight
40:34
Speaker 3: success after ten years. So it's one of those things
40:37
Speaker 3: where you know, if you can take a long term view,
40:41
Speaker 3: generally the outcomes will be much much more beneficial versus
40:45
Speaker 3: kind of, you know, constantly being in a flip mode,
40:47
Speaker 3: which I think a lot of these financial places are.
40:49
Speaker 3: They try and quickly bolt things together so they can
40:52
Speaker 3: get to whatever scale really means, so they can flog
40:55
Speaker 3: the thing. On our view is build it the right
40:58
Speaker 3: way organically and make sure as we add stuff it'll
41:01
Speaker 3: be as we are world class. And so again they
41:04
Speaker 3: don't have that luxury because they're always in a hurry
41:06
Speaker 3: to rush to nowhere. Our view is make sure you
41:09
Speaker 3: take your time, you do it right, and if you
41:12
Speaker 3: do that, then you know you'll have long term success.
41:14
Speaker 3: And we're very fortunate that's where we're at.
41:17
Speaker 1: Well that that actually brings up a very good point
41:22
Speaker 1: and I'm getting a little bit off the track, but
41:24
Speaker 1: it's important that we covered this.
41:26
Speaker 2: Where are you going? Where do you think, what is
41:29
Speaker 2: your exit strategy?
41:30
Speaker 1: Where do you think you will be in the next
41:32
Speaker 1: ten years.
41:33
Speaker 3: So I think our view is, as I mentioned, we've
41:35
Speaker 3: got the best food tends to Be tests in the world,
41:39
Speaker 3: and that's a great place to be. But we've also
41:42
Speaker 3: got over ten thousand providers. So our view is can
41:45
Speaker 3: we add more world class tests? World class being the
41:48
Speaker 3: emphasis versus just we're going to add stuff, And I
41:51
Speaker 3: think that's our focus is to say how do we
41:54
Speaker 3: add the best to the best.
41:55
Speaker 4: So a good example of that would be Sonuline.
41:57
Speaker 3: There was zonulin tests on the market that we're average,
42:00
Speaker 3: and so we didn't want to settle for average. We
42:02
Speaker 3: wanted to develop one ourselves. So it took us four years.
42:05
Speaker 3: If I was in a public company, i'd probably been
42:07
Speaker 3: fired for that. But in the kind of I think
42:10
Speaker 3: the much better private world that I operate in, we
42:13
Speaker 3: took our time and created the best of the best.
42:16
Speaker 4: And so sometimes you know a gan chat isn't always right, and.
42:20
Speaker 3: So you want to make sure you've got the longevity
42:23
Speaker 3: to make sure you come up with the right products.
42:25
Speaker 4: And that's what we've done.
42:26
Speaker 3: And so you know, we've got the best gut barrier
42:29
Speaker 3: pal in fact the world, the only gut barrier pound
42:31
Speaker 3: on the world with the unique Siglin test. So again
42:35
Speaker 3: that's another way of separating us from from from the competition.
42:40
Speaker 3: And again I think what we've done with our cardiovascular
42:42
Speaker 3: information tests same thing. It's another world class test that
42:46
Speaker 3: we've added, and we're now looking at adding more tests
42:49
Speaker 3: and we can you know, watch this space to continually
42:52
Speaker 3: making sure that you know, we keep supporting our clients
42:55
Speaker 3: in the best way we can and our patients and
42:58
Speaker 3: our employees.
42:59
Speaker 4: And our appliers.
43:00
Speaker 3: So I think our view is if you look after
43:03
Speaker 3: those stakeholders who we consider very important, then you know,
43:07
Speaker 3: good things happen. And so we're very fortunate we have
43:09
Speaker 3: a lot of great physicians who work with us and providers,
43:13
Speaker 3: and so we're constantly working with them to find out
43:16
Speaker 3: one of the next things that they would like to
43:18
Speaker 3: add and so certainly that's how we created the gap,
43:21
Speaker 3: barrypal was feedback from those individuals. When we went from
43:25
Speaker 3: our FIT one point thirty two, which one hundred and
43:27
Speaker 3: thirty two foods, colorings, and antitives to our FIT one
43:30
Speaker 3: seventy six, we worked with just over three hundred providers
43:34
Speaker 3: there to kind of find out from them what it
43:36
Speaker 3: was did they want, versus saying, well, you know, we're
43:39
Speaker 3: brilliant scientists will tell you what you want. That's not
43:41
Speaker 3: our approaches. We're very fortunate we have some great clients,
43:44
Speaker 3: and so we want to listen to them to understand
43:47
Speaker 3: what they want and then do it in the right way,
43:50
Speaker 3: which isn't necessarily a quarterly financial model. It may take longer,
43:54
Speaker 3: and we're happy with that because what we want to
43:56
Speaker 3: do is come up with the best of the best,
43:59
Speaker 3: not cheap fast one because I've got to shut my
44:02
Speaker 3: venture capital fund in three years or three months or.
44:05
Speaker 4: Whatever it is. So our view is we want to do.
44:08
Speaker 3: The best by our clients, best by our employees, best
44:12
Speaker 3: by the patient, and best buy our supplies.
44:15
Speaker 1: And you mentioned the food food allergens, but you didn't
44:21
Speaker 1: mention the cosmetics, which I think is another point on
44:27
Speaker 1: the three legged stool, food and.
44:31
Speaker 2: Additives and then personal.
44:33
Speaker 4: Hi for sure.
44:35
Speaker 3: So those color examples, you see them in terms of
44:36
Speaker 3: you know, we see number of those markers in terms
44:40
Speaker 3: of that come up in those to your point, those cosmetics,
44:44
Speaker 3: and so again, thinking of skin as another barrier if
44:47
Speaker 3: anything's going on, you know, we see amazing results where
44:51
Speaker 3: you know, patients have different psoriasis, other skin related issues.
44:56
Speaker 3: The reality with a lot of those it's your body's
44:58
Speaker 3: natural response of inflammatory response, and that's why you see
45:02
Speaker 3: those things. And so again, if you can look at
45:04
Speaker 3: someone's diet to work out what might be causing that,
45:08
Speaker 3: then that's where I think, you know, you get these
45:10
Speaker 3: really incredible results that we see and here on a
45:13
Speaker 3: constant basis from our providers that you know, patients feel
45:16
Speaker 3: great because they've we've identified some of these issues, things
45:19
Speaker 3: like migraines another one that's another inflammatory response. We see
45:22
Speaker 3: great outcomes with patients who have migraines. So again, think
45:26
Speaker 3: of all these things which are leading from inflammation. Think
45:29
Speaker 3: of you know, bone inflammation or inflammation, you know, arthritis,
45:35
Speaker 3: All these things are linked to inflammation. We're in the
45:38
Speaker 3: process of doing an autism study at the moment with
45:41
Speaker 3: Purdue University. So we're very fortunate we're at the stage where,
45:45
Speaker 3: again we're not looking to flip this business.
45:47
Speaker 4: We're looking to expand it and look.
45:48
Speaker 3: At ways of we can work with more people doing
45:51
Speaker 3: more you know, clinical research to expand our capabilities and
45:56
Speaker 3: the types of providers we work with. With the brain health,
46:00
Speaker 3: we're seeing again we've been approached by a number of
46:02
Speaker 3: neurologists now who see the links between leaky gut and
46:05
Speaker 3: leaky brain, and so that's another whole area that again
46:08
Speaker 3: we're very dominant in because again we have that gut
46:11
Speaker 3: barrier panel that they'd probably like is to rename brain
46:15
Speaker 3: barrier panel.
46:15
Speaker 4: But that's fine.
46:16
Speaker 3: So you know, those tight junctions, guess what, they're not
46:19
Speaker 3: just in the gut, They're in the brain and they're
46:21
Speaker 3: in other major organs. So I think, you know, we
46:24
Speaker 3: feel very fortunate that we've invested and taken the time
46:27
Speaker 3: to develop the best of the best tests which then
46:29
Speaker 3: have application in a number of these areas. And I
46:32
Speaker 3: think that's the great thing with our company is we've
46:35
Speaker 3: got these opportunities and just making sure we do them
46:38
Speaker 3: steadily and slowly and make sure we do it the
46:40
Speaker 3: right way, on the basis of longevity and doing it
46:44
Speaker 3: the right way versus looking for an exit as such.
46:47
Speaker 1: And do you screen the providers that you know? Ten
46:50
Speaker 1: thousand of them, that's a lot of providers and you're
46:52
Speaker 1: going to only grow from here. So how do you
46:55
Speaker 1: know that you're getting the best of the best when
46:58
Speaker 1: you want.
46:59
Speaker 2: A provider approach.
47:01
Speaker 3: Well, we're very fortunate now a lot of them we're
47:03
Speaker 3: coming to us in terms of they're being referred by
47:07
Speaker 3: their colleagues and so that's always, you know, a a
47:09
Speaker 3: very nice thing for us in terms of we're at
47:11
Speaker 3: that stage of rather than pushing the kind of snowball
47:14
Speaker 3: up the hill, it feels like it's coming down the
47:17
Speaker 3: other side where we get those referrals and you know,
47:20
Speaker 3: the spankly there's no more, no better indication of the
47:23
Speaker 3: job you're doing, you know, when one of your clients
47:26
Speaker 3: is referring you on to one of their colleagues as well.
47:29
Speaker 4: And so that's where we see a lot of the business.
47:31
Speaker 3: And then we are very fortunate to partner with some
47:35
Speaker 3: great conferences, things like Institute of Functional Medicine my all
47:40
Speaker 3: time favorite apoM. Again, the anti agent guys have done
47:42
Speaker 3: an amazing job I think of cornering that market from
47:45
Speaker 3: an education and conference perspective, and so we've been very
47:49
Speaker 3: fortunate that in many regards those are screened for us
47:53
Speaker 3: in terms of the types of providers who are looking
47:56
Speaker 3: to go the extra mile and attend these types of
47:59
Speaker 3: meetings where they're looking at, you know, recognizing that the
48:03
Speaker 3: kind of current system is kind of broken, how can
48:06
Speaker 3: they enhance medical care, how can they go the extra
48:10
Speaker 3: yard for their patient? And I think those types of
48:12
Speaker 3: organizations that we work with in terms of the conference
48:15
Speaker 3: with a hand give us this great on trend access
48:18
Speaker 3: to some of these, you know, world class type providers.
48:21
Speaker 2: And I you know, of.
48:22
Speaker 1: Course, I am a member of a four M and
48:24
Speaker 1: I think they're the granddaddy of the functional medicine conferences.
48:31
Speaker 1: Although I would say having just come back from Radfest,
48:35
Speaker 1: which was one that I had never really attended or
48:38
Speaker 1: thought of attending until the co founder was on my
48:41
Speaker 1: podcast and encouraged me, so I would tell you that
48:44
Speaker 1: that was actually a very interesting conference. It's much smaller
48:50
Speaker 1: and focus, you know, more. Their their kind of niche
48:55
Speaker 1: is immortality or living longer better. But of course, you
49:02
Speaker 1: know that's what all of us want is you know
49:04
Speaker 1: why we're you know, involved in all these functional medicine conferences,
49:10
Speaker 1: But this one was the exhibitors. I think you would
49:13
Speaker 1: have liked it because they get a chance to talk
49:17
Speaker 1: more directly to the doctors and the consumers that are visiting.
49:23
Speaker 1: Because it's a much smaller exhibitor hall than the thousand
49:27
Speaker 1: of or so that you get at a four M,
49:29
Speaker 1: so you do get a lot more attention. And James
49:32
Speaker 1: Stroll was is the person that was on my podcast.
49:36
Speaker 1: He you know, has been brilliant about bringing in some
49:40
Speaker 1: of the very very top speakers. They would probably love
49:44
Speaker 1: to have you as a speaker, and if you're ever interested,
49:47
Speaker 1: I'd be.
49:47
Speaker 3: Happy to connect with always trying to get the message
49:51
Speaker 3: out to kind of interest.
49:53
Speaker 1: You know, ten ten of the at least ten of
49:56
Speaker 1: my podcast guests were there as speakers. So that that's
50:01
Speaker 1: one a good a good validation for us. But it's
50:05
Speaker 1: also that they know how to search out some of
50:08
Speaker 1: the very best the way we do.
50:10
Speaker 2: And uh, I think it would be uh.
50:12
Speaker 1: And and actually I don't think there was anyone doing
50:15
Speaker 1: microbion like you know, Kurnan Krishna, and you know he's
50:20
Speaker 1: been just he wasn't there, and he's doing a lot
50:24
Speaker 1: of new things having left microbion Labs as a as
50:28
Speaker 1: a founder. So but people like that, you know, we're
50:33
Speaker 1: visibly conspicuously missing.
50:37
Speaker 2: So I think maybe there would be some reason.
50:39
Speaker 4: Out that sounds an interesting one for sure.
50:41
Speaker 3: And we're always looking for kind of new new avenues,
50:45
Speaker 3: you know, as we continue to grow. But those competition
50:48
Speaker 3: and those referrals seem to be you know, it's a
50:51
Speaker 3: constant source for us at the moment, which is fantastic.
50:53
Speaker 3: And I say, we're continually looking to grow and come
50:55
Speaker 3: on great podcasts like this one. You know, it's it's
50:58
Speaker 3: about getting the message out to you know, those interested
51:01
Speaker 3: consumers and providers you who are looking at making that
51:04
Speaker 3: next leap into you know, functional medicine and longevity.
51:09
Speaker 2: Well and the other thing.
51:10
Speaker 1: I think people need to know what are the most
51:12
Speaker 1: common food allergies. And let's also I know in our
51:16
Speaker 1: last podcast we did differentiate and you defined, but let's
51:20
Speaker 1: do it again just in case people didn't see that
51:23
Speaker 1: the differences of food allergies or just let's say allergies
51:29
Speaker 1: and intolerances and sensitivity. So those three, I guess would
51:34
Speaker 1: be the three legged stool of.
51:38
Speaker 3: So let the mon severity probably so allergy is a
51:43
Speaker 3: it's an immunological response, and the pathways is I think
51:46
Speaker 3: called IG which some of most people have heard of.
51:49
Speaker 3: And generally with an I G allergy response, it's instant.
51:54
Speaker 3: So again it kind of happens immediately in generally the
51:59
Speaker 3: symptoms of severe so things like prophylactic shop think bad
52:02
Speaker 3: thing happened, Think you know, kiddo eating peanut boom, instant reaction,
52:06
Speaker 3: and so generally with an allergy, it's pretty obvious what
52:10
Speaker 3: you might have just consumed has has kind of led
52:13
Speaker 3: to that, you know, that cause and effect type thing.
52:16
Speaker 4: So it's kind of instant with.
52:20
Speaker 3: A With the with the intolerance, what I would say
52:25
Speaker 3: there's it's an inability to process something. So if you
52:28
Speaker 3: think like a lactose intolerance, it's an inability to process.
52:33
Speaker 3: And that's what a you know, that's what you're looking
52:35
Speaker 3: at when when you talk about an intolerance, when you
52:39
Speaker 3: look at a sensitivity, which is what we're measuring, it's
52:43
Speaker 3: more it's like an allergy. It's both thill immnological reaction.
52:48
Speaker 3: But the big difference is the timing because what you're
52:52
Speaker 3: seeing is it can be delayed up to seventy two hours,
52:55
Speaker 3: so it makes it much harder for a patient to
52:58
Speaker 3: work out what they might have consumed in that seventy
53:01
Speaker 3: two hour period is leading to the symptoms they're presenting with.
53:04
Speaker 3: And those symptoms can be many invaried, And we talked
53:07
Speaker 3: about brain health, gut health, skin related issues, migraines, all
53:13
Speaker 3: these different symptoms, which again we like to think of
53:17
Speaker 3: the root cause of all those being inflammation. Hence why
53:20
Speaker 3: I think we're seeing the kind of traction that we do,
53:23
Speaker 3: because we're not just looking at exposure. We're looking at
53:25
Speaker 3: which foods cause you an inflammatory response. And so that
53:29
Speaker 3: when you look at those three things, you've got the
53:31
Speaker 3: allergy IgE, you've got the sensitivity IgG and with us
53:37
Speaker 3: the complement, and it's that delayed nature of that which
53:40
Speaker 3: makes it different. And again the symptoms is generally much
53:44
Speaker 3: less severe. And thirdly, as I say, you've got the intolerance,
53:48
Speaker 3: which is more as I say, an inability to process something.
53:52
Speaker 3: And the best example, obviously for most people is lactose.
53:55
Speaker 3: So again with the lactose intolerance, an inability to process
54:00
Speaker 3: us is an immediate reaction with the IgE or the
54:02
Speaker 3: delayed reaction with the food sensitivity.
54:06
Speaker 2: You know, that makes yeah, absolutely, and.
54:08
Speaker 1: I know that eggs and milk and wheat are the three.
54:12
Speaker 4: Yeah.
54:12
Speaker 3: In fact, we're always it's one of the things we're
54:15
Speaker 3: looking to develop, is can you develop a rapid test
54:17
Speaker 3: to look at the big three of eggs, milk, and
54:19
Speaker 3: wheat and so again that's one of the things we're
54:22
Speaker 3: looking at.
54:22
Speaker 2: Yeah, exactly what I was going to ask you.
54:24
Speaker 1: So you you you were a great mind sync alike exactly.
54:29
Speaker 1: But in addition, and just just one side note on that.
54:32
Speaker 1: You know, I recently just had a blood test done
54:35
Speaker 1: with my doctor, just you know, the normal one year
54:38
Speaker 1: physical exam blood test. But she's very, very thorough, so
54:42
Speaker 1: you know, they did they took twenty vials of blood.
54:46
Speaker 1: I know, the doctor of vampire.
54:48
Speaker 2: I didn't think I was gonna have any blood left.
54:50
Speaker 2: I walked out of there.
54:51
Speaker 1: But anyway, I guess one of the tests she did
54:56
Speaker 1: was they made it a little bit of a mistake.
54:58
Speaker 1: She wanted some food sensitivity test that was in her toolkit,
55:05
Speaker 1: but they took.
55:06
Speaker 2: The wrong one.
55:07
Speaker 1: But anyway, included in that one.
55:09
Speaker 2: They said that I had a sensitivity to eggs.
55:12
Speaker 1: But honestly, James I eat eggs all the time and
55:16
Speaker 1: I never feel anything, not immediately or even delayed.
55:22
Speaker 2: So what would that mean that.
55:24
Speaker 4: Well, that's the classical thing that's happened to you, Michelle,
55:28
Speaker 4: is that you met that they gave you an IgG test,
55:30
Speaker 4: which all it tells you is exposure, doesn't tell you
55:33
Speaker 4: about inflammation.
55:34
Speaker 3: So I would confidently predict that you know that test
55:39
Speaker 3: that you'll provide around a very thorough provider, I'm sure
55:43
Speaker 3: obviously if if twenty VARs has anything to kind of
55:46
Speaker 3: go by, so the idea would be they've just measured
55:50
Speaker 3: what you're exposed to, and so you quite rightly have
55:52
Speaker 3: identified that you eat a lot of eggs eggs, So
55:55
Speaker 3: again that is the the I would argue limitation of
56:00
Speaker 3: the IgG only test because it's only telling you what
56:03
Speaker 3: you're exposed to.
56:04
Speaker 4: And again, you're a sharp individual, Michelle.
56:06
Speaker 3: You know what you're eating, so you know it's kind
56:10
Speaker 3: of a limited I would say, used to someone you
56:13
Speaker 3: know who's aware of what they're consuming. And even if
56:16
Speaker 3: you're not fully aware of what you're consuming, Yeah, that's
56:19
Speaker 3: not very helpful in terms of from a clinical perspective,
56:22
Speaker 3: because you want to know what's the root cause what
56:25
Speaker 3: is it you're consuming? Is is anything you're consuming leading
56:30
Speaker 3: to the symptoms that you present with when you go
56:32
Speaker 3: either if you're an annual check you know, or you're
56:35
Speaker 3: looking for a major reset whatever that might be in
56:38
Speaker 3: terms of the health journey that we're all on.
56:41
Speaker 1: Okay, So one thing, another thing I wanted to be sure.
56:44
Speaker 1: I remember the last time you helped our viewers to
56:49
Speaker 1: contract to connect with one of your nutrition experts.
56:53
Speaker 2: Is she the German lady? Is she still is still available?
56:58
Speaker 3: So again, if anyone's been running the test after this,
57:01
Speaker 3: we'd be delighted to link her up with doctor Heine.
57:06
Speaker 3: If you come to the kb m O Diagnostics dot
57:09
Speaker 3: com website, so that's www dot KBMO diagnostics dot com.
57:15
Speaker 3: In fact, if you look at the screen, it's underneath
57:17
Speaker 3: my name there KBMO Diagnostics dot com. And if you
57:21
Speaker 3: just go to the about you know, the send us
57:25
Speaker 3: a message on that website and mention more importantly ages
57:29
Speaker 3: and timeless, and we will will put you in contact
57:33
Speaker 3: with Silka and she'd be delighted to to help you
57:37
Speaker 3: a get get you a test kit. As we mentioned,
57:39
Speaker 3: it can be done at home. So and then more importantly,
57:42
Speaker 3: she's an amazing provider to kind of then go through
57:46
Speaker 3: review those results with you. So again, yeah, that would
57:48
Speaker 3: be uh a very a very good thing for any
57:51
Speaker 3: one of us to do. Is a not only take
57:53
Speaker 3: the test, but more importantly have the you know, the
57:56
Speaker 3: great honor of working with Silco is an amazing europe
58:00
Speaker 3: In a nutritionist and has many many years of education
58:05
Speaker 3: as well as running a fit test as well.
58:07
Speaker 1: And then so people could come to you. Our viewers
58:11
Speaker 1: can come directly to you, even if they're coming through
58:14
Speaker 1: a provider, they can do that. If they go to her,
58:18
Speaker 1: he is provided, but she's within your company exactly.
58:22
Speaker 4: I can then make sure we can make that happen.
58:24
Speaker 1: And last time, I think you offered and I don't
58:26
Speaker 1: want to put you on the spot.
58:29
Speaker 4: I feel like you are going took anyway.
58:32
Speaker 1: I think you're very kind and generous and nice.
58:34
Speaker 2: Why I think I can do that. But I think last.
58:36
Speaker 1: Time, if they come through the ageless code that they
58:40
Speaker 1: would get an ageless discount.
58:43
Speaker 2: So is that still available or we should be Well.
58:47
Speaker 3: Let me check that with Silka before I say it,
58:49
Speaker 3: and then go, oh my gosh, okay, potentially, so yeah,
58:54
Speaker 3: potentially there is a discount available if you mentioned Ageles
58:57
Speaker 3: and Timeless, and what I'll do is I'll reach out
59:00
Speaker 3: to Silker make sure that we can we can include that.
59:03
Speaker 1: Okay, And so just so you know people are not
59:06
Speaker 1: disappointed if it isn't available, the test costs how much for.
59:12
Speaker 4: Appreciation, We'll make sure that Silka can provide it.
59:14
Speaker 3: I don't to be honest, I'm not entirely sure what
59:16
Speaker 3: her current pricing is because again we don't deal with
59:20
Speaker 3: the kind of end user price.
59:21
Speaker 4: We only need to deal with the wholesale price to
59:22
Speaker 4: the provider.
59:24
Speaker 2: The providers got it, okay, understood all right?
59:27
Speaker 1: Well, as always, I'm not sad when we come to
59:30
Speaker 1: the end of our discussion and that we couldn't get
59:33
Speaker 1: your test that's up on the screen.
59:36
Speaker 2: So if people want to look at the test, and
59:38
Speaker 2: they go on your website and see the sample.
59:40
Speaker 3: So again, if you go up on the website, you'll
59:42
Speaker 3: see it under the gut barrier panel. You'll see you'll
59:46
Speaker 3: see the panel that we're talking about. Hopeful it will
59:49
Speaker 3: be up afterwards. So again, if there's a follow on
59:51
Speaker 3: to this, and you know, hopefully we can have that picture.
59:54
Speaker 3: If not, I can definitely send you on and then
59:57
Speaker 3: that will be give you access to kind of seeing
1:00:00
Speaker 3: the test as well.
1:00:01
Speaker 1: So it's been about a year since I did your night.
1:00:04
Speaker 1: Last time at the A form, I only did the
1:00:07
Speaker 1: gut barrier. I didn't do that two years ago we did.
1:00:10
Speaker 2: The whole thing. Is it possible?
1:00:12
Speaker 1: I mean, is that about the right time every year
1:00:15
Speaker 1: to do the gut barrier?
1:00:16
Speaker 2: A year?
1:00:16
Speaker 3: I mean, people do it, But again, if you're if
1:00:19
Speaker 3: you're not feeling any symptoms, or if those symptoms are
1:00:21
Speaker 3: cleared up, then that's a great thing. But I think
1:00:23
Speaker 3: the gut barrier is a great one to run because
1:00:25
Speaker 3: again you can see what might be going on in
1:00:28
Speaker 3: terms of from an immune health standpoint. And again it's
1:00:32
Speaker 3: only taken a pandemic for us all to recognize immune
1:00:35
Speaker 3: health's kind of important.
1:00:36
Speaker 4: But that's a good thing, and so we can look.
1:00:38
Speaker 3: At that and kind of give you a good indication
1:00:41
Speaker 3: of what might be going on.
1:00:42
Speaker 1: Yeah, I like to do the food sensitivities because I
1:00:45
Speaker 1: think that is the root cause of a lot of
1:00:47
Speaker 1: what people have then as a result in the gut
1:00:51
Speaker 1: barrier panel. So, like you've just described today, I mean,
1:00:54
Speaker 1: food is oftentimes the root cause of why you're having issues,
1:00:59
Speaker 1: So I think doing the whole I'm just recommending this
1:01:02
Speaker 1: to our viewers. I think, do the whole thing, the
1:01:05
Speaker 1: comprehensive tests, and then can they get a list of
1:01:08
Speaker 1: providers from your website.
1:01:10
Speaker 3: If look, if they come into our website that I'll
1:01:14
Speaker 3: make sure our sales team are then kind of fanning
1:01:16
Speaker 3: them out to make sure that they've got provided. But
1:01:18
Speaker 3: to say, given again post pandemic, that we're all more
1:01:21
Speaker 3: familiar with kind of doing these things, they over zoom
1:01:24
Speaker 3: right still because.
1:01:25
Speaker 4: At a great kind of place, or if they want
1:01:29
Speaker 4: to kind of visit someone, they can they can do
1:01:30
Speaker 4: that as well.
1:01:31
Speaker 1: Perfect, Okay, James, Well, the time is gone and they're
1:01:36
Speaker 1: flagging me to get off, So I always try to
1:01:39
Speaker 1: keep it within their time frame because I respect them.
1:01:42
Speaker 2: So I'm really sorry that it ends.
1:01:44
Speaker 1: But you know, I think we've covered so much ground today,
1:01:47
Speaker 1: and even though you've come on for a second time,
1:01:49
Speaker 1: there was a lot of new things that you shared
1:01:52
Speaker 1: with us today. So I feel like even if people
1:01:55
Speaker 1: did see the first one, they've learned a lot from
1:01:58
Speaker 1: the second one. And of course, nothing ever is attic
1:02:00
Speaker 1: in this world. So well, thank you so much for.
1:02:03
Speaker 2: Being with us.
1:02:05
Speaker 4: Thank you.
1:02:05
Speaker 3: Thank you, Michelle and everyone who listens to a Timeless
1:02:08
Speaker 3: I think it's an amazing podcast, and again we're very
1:02:12
Speaker 3: we're a repeat defender and we're back on as.
1:02:16
Speaker 1: A return favorite to you saying such a wonderful.
1:02:18
Speaker 2: Thing about us.
1:02:19
Speaker 1: I'm going to tell you that the other conference I
1:02:21
Speaker 1: went to was Fab Mancini. It's a small bow cheque
1:02:25
Speaker 1: conference that you would absolutely love and they had some
1:02:28
Speaker 1: incredible speakers there, very much like you. So I've got
1:02:34
Speaker 1: two jobs to do for you. One is to introduce
1:02:37
Speaker 1: you to Fab and the other one to introduce you
1:02:40
Speaker 1: to his name.
1:02:42
Speaker 2: I have to get rad Fest and Fab Mancini.
1:02:49
Speaker 1: So and the last time this time was in LA
1:02:52
Speaker 1: but they changed the location for the Fab Mancini one,
1:02:56
Speaker 1: so you will hear from me soon. But I'm going
1:02:59
Speaker 1: to make my riches to them for you.
1:03:02
Speaker 4: Thank you, Thank you again, Michelle, much appreciate, Thanks everyone
1:03:05
Speaker 4: for listening.
1:03:06
Speaker 2: Much pire Bye bye h