Latest / Unleashing Intuition Secrets / Skin Wisdom: Dr. Habib Skaff on Sweeteners, Inflammation, Aging & How to Stop Being Misled

Transcript

Skin Wisdom: Dr. Habib Skaff on Sweeteners, Inflammation, Aging & How to Stop Being Misled · Unleashing Intuition Secrets

• 0:00
  Hello, everyone.
• 0:01
  It's Michael Jaco with Unleashing Intuition Secrets.
• 0:04
  We have Dr. Habib and Jen Allen back with us.
• 0:07
  Yes.
• 0:08
  Skin Wisdom it's a great product, and w- but we're gonna be talking
• 0:10
  about the food industry how it misleads the public about sweeteners.
• 0:14
  Dr. Habib is a expert in this area, and has done some really good research that
• 0:18
  he's gonna share with us and how we can avoid being fooled by the food industry-
• 0:23
  as far as sweeteners are concerned.
• 0:24
  So- Yeah ... really good show.
• 0:26
  You want to share it, you want to watch this, you want
• 0:28
  to share this with everybody.
• 0:29
  Thank you.
• 0:30
  So Dr. Habib and Jen, thanks for joining us again.
• 0:32
  Thank you.
• 0:32
  I appreciate it.
• 0:34
  Yeah.
• 0:34
  We appreciate it.
• 0:35
  You guys bring great information, and it's information that's
• 0:38
  not really available- Yeah
• 0:40
  because they're hiding it from us.
• 0:41
  Yeah.
• 0:42
  That's, last time when I was here, we talked about the pharmaceutical industry,
• 0:44
  and big pharma, and how they mess things up, and that's hard stuff to get to.
• 0:48
  Yeah.
• 0:48
  Just to quickly, I, I had high blood sugar, and this is kinda like all came
• 0:52
  about of my journey of testing things on myself, and really kinda diving
• 0:56
  in to figure out why what people told me should work wasn't working, and I
• 1:00
  thought that it was really important to kinda let that information out,
• 1:02
  'cause it took me months to figure out what was happening with my blood sugar.
• 1:07
  And I've... You and I have discussed, we don't like being on metformin and stuff
• 1:10
  like that, so I was trying to find ways to avoid being on prescription drugs and, I
• 1:14
  think I've cracked part of the reason why my blood sugar was not as controlled as I
• 1:19
  would like it to be, and it really comes down to being misled by the food industry.
• 1:23
  Yeah, so just to kinda quickly as I mentioned I had high blood sugar.
• 1:27
  High, like in the high 200s, and I was eating horrible.
• 1:30
  I was doing all kinds of bad things to myself, so I only have
• 1:32
  myself to blame for it really.
• 1:34
  But I decided I was gonna go low carb, like no carb really diet.
• 1:38
  And it worked a little bit.
• 1:39
  I dropped it by about 100 points or so, and then I hit a s- I stalled out, and I
• 1:43
  was like, "This is weird." And I was like, "All right." And so I... And I always have
• 1:47
  to have coffee in the morning, and I have a sweet tooth, so I was using, the Splenda
• 1:50
  packets- And I would take, and I started monitoring my blood sugar every two hours.
• 1:55
  I was just pricking my fingers left and right to, to-
• 1:58
  Wow ... to get a measurement.
• 1:59
  And I was like, 'cause I, being from a science background, I was like, "All
• 2:01
  right, we're gonna do this systematically. I'm gonna figure out what's happening."
• 2:04
  I know you're a doctor and you're a scientist, Yeah
• 2:06
  'cause doctors are really scientists, yeah.
• 2:08
  So I love
• 2:10
  it.
• 2:10
  Yeah.
• 2:10
  So I started doing that, and I started realizing even if I just use heavy
• 2:14
  cream in my coffee, and I used a Splenda packet, and I like my stuff sweet, so
• 2:18
  it's usually- Yeah ... two to three Splenda packets, to be honest, my
• 2:22
  blood sugar was going up 30, 40 points.
• 2:24
  And I was like, "This is bananas." This is no... Thank you so much.
• 2:28
  You're welcome.
• 2:29
  I just brought him some of the-
• 2:29
  Sorry
• 2:30
  ... X2O.
• 2:31
  Yeah.
• 2:32
  So I, Ooh.
• 2:33
  It's gonna have water ... I so it was going up, and I was like, "This
• 2:35
  is weird. I'm literally taking no carbohydrates. Why is my blood
• 2:39
  sugar going up?" It was bananas.
• 2:41
  So I was like, "That's weird." I was like, "All right." So then I
• 2:44
  tried Sweet'N Low, so aspartame.
• 2:45
  I tried a different one.
• 2:47
  Same thing happened.
• 2:48
  I was like, "This is bana- this is crazy.
• 2:49
  This is a zero-calorie sweetener, and my blood sugar is increasing 30, 40 points
• 2:55
  within an hour of drinking coffee." That, as a scientist, I'm like, "That's
• 2:58
  not supposed to happen," because how does my blood sugar go up if I'm not
• 3:01
  taking any sugar into my bloodstream?
• 3:03
  So I started looking into it, and I was like, "All right, we'll put that on the
• 3:07
  side for a second." And I was like, "All right, I'm gonna start adding fiber, s-
• 3:10
  insoluble and soluble fibers to my diet," so that I, that's another thing, right?
• 3:14
  You take it before, it slows down the absorption of carbohydrates.
• 3:17
  So I got the special Metamucil that had, that's sugar-free for, literally it
• 3:21
  says, "For blood sugar control." This is all gonna make sense in a second when I
• 3:24
  tell you, like, why this is ridiculous.
• 3:27
  And I started taking it, and then I started doing it, blood
• 3:30
  sugar was going up another 20, 30 points even after I took the...
• 3:32
  I go, "This is just fiber.
• 3:34
  What is happening to my blood sugar?" So I started looking around, and
• 3:39
  I was like, "All right, let's just look at what are the ingredients
• 3:41
  in all these things," right?
• 3:43
  What people don't realize a lot of the time is with the sug- the packets,
• 3:47
  the s- the Plen- Splenda packets or other sweetener, all of them, to be
• 3:50
  honest with you, not just Splenda, have bulking agents in them, because
• 3:54
  Splenda, aspartame, Stevia, all of those are much sweeter than regular
• 3:59
  sugar on a taste bu- on your taste buds.
• 4:02
  Wow.
• 4:02
  Yep.
• 4:02
  They only put a little bit in there.
• 4:04
  But it's hard to measure out a little couple milligrams of the stuff, so they
• 4:08
  add other stuff so you can, so it's flowable and you can pour the packets in.
• 4:13
  Turns out what they're putting in there is dextrose and malto- maltodextrin.
• 4:19
  Yeah.
• 4:20
  Which if anyone doesn't know, is basic- dextrose is basically just
• 4:23
  crystallized glucose, which is direct- Wow
• 4:26
  sugar to your bloodstream, and maltodextrin is basically
• 4:29
  a polymer of glucose.
• 4:31
  So imagine this, they're selling you I'm gonna get heated because I
• 4:35
  got so upset, 'cause I was driving myself nuts trying to understand why
• 4:38
  my blood sugar was out of control.
• 4:40
  They are selling you no- zero calorie, sugar-free packets that are composed
• 4:47
  of worse sugars than the actual sugar that you would've been taking, right?
• 4:52
  So for example, there's what we look at in terms of blood sugar is
• 4:56
  understanding glycemic index, right?
• 4:58
  So glycemic index is how quickly if you take, if you ingest a carbohydrate, how
• 5:03
  quickly your blood sugar increases, right?
• 5:05
  So regular table sugar is around 65, a GI of 65 we say, which is on the higher end
• 5:11
  of the middle tier of glycemic in- index.
• 5:15
  Dextrose is between 96 and 100, and maltodextrin is between 85 and 105.
• 5:22
  So they're replacing sugar with something with a higher glycemic index than the
• 5:29
  sugar- Wow ... and then selling it as a, as something that is safe for
• 5:34
  diabetics and safe for people that are trying to avoid carbohydrates.
• 5:38
  Wow.
• 5:38
  Imagine that, right?
• 5:40
  Same thing with the fiber supplement.
• 5:42
  S- they have maltodextrin in it as well.
• 5:44
  Man, damn.
• 5:44
  I was like, that is literally marketed as a sugar-free blood
• 5:49
  sugar control fiber supplement, and you're dosing it with maltodextrin,
• 5:55
  which is just a polymer of glucose.
• 5:57
  And it's important here to measure, to, to, for everyone to understand-
• 6:01
  That when you're measuring your blood sugar, when you do the fingerprint
• 6:04
  thing, you're measuring glucose.
• 6:06
  That's what the only thing it measures, right?
• 6:07
  It doesn't measure sucrose, it doesn't measure fructose.
• 6:10
  'Cause when it, when you absorb carbohydrates, whatever they are, your
• 6:13
  bo- your liver will eventually convert it into glucose and glycogen, which is how
• 6:16
  it stores glucose, and then it releases it slowly as it needs to for the body, right?
• 6:21
  So I was driving myself nuts because I started going down
• 6:25
  these different rabbit holes.
• 6:26
  There's been studies that show that if you eat something sweet, even
• 6:30
  if it is zero calories... So just so everyone knows, Stevia, Splenda,
• 6:36
  aspirin in their pure form are zero calorie and have a GI of close to zero.
• 6:42
  It's all the other stuff they're putting in the packet that's
• 6:44
  actually causing you to increase your blood sugar itself, right?
• 6:47
  Great point.
• 6:48
  Great point.
• 6:49
  It's important
• 6:49
  that- 'Cause a lot of people on the chat are c- talking about Stevia and agave
• 6:52
  and honey and all these kind of things.
• 6:54
  Absolutely.
• 6:54
  But you can look and see, how... So just
• 6:56
  wanna get it.
• 6:56
  What's in it, right?
• 6:57
  So it's amazing that you're able to sell it as a sugar-free, 'cause it
• 7:01
  technically is sugar-free, but it's not carbohydrate-free, basically.
• 7:05
  So I guess probably the better way to put it, right?
• 7:07
  Yeah.
• 7:07
  The way they're allowed to get away with that is that if the serving size
• 7:12
  is le- This is according to the USDA.
• 7:15
  If the serving size is less than half a gram, it's, of sugar,
• 7:19
  it's considered sugar-free.
• 7:21
  Okay, that's a good point.
• 7:23
  Now the point is, if you're taking three packets, two, three packets, whatever
• 7:28
  it is, you're now at over a serving size of one and a half grams, and you're the
• 7:33
  amount of sweetener you're taking with the dextrose, malt, is actually having
• 7:37
  a higher effect on your blood sugar than if you had taken regular sugar.
• 7:43
  Imagine, right?
• 7:44
  As they have higher GI compo- components, so it actually, i- it's basically like
• 7:48
  when you're taking dextrose or ingesting dextrose, it's quite literally like
• 7:52
  injecting glucose into your bloodstream, 'cause it immediately gets in there
• 7:55
  and gets into a very, what's called a high GI c- compound, sweetener.
• 8:01
  So that's the first part that kinda got me down this whole rabbit hole of blood
• 8:05
  sugar, how the food industry mislabels things, but it keep, it goes on and on.
• 8:11
  And, I mentioned a little bit about the with the way they're adding, fiber.
• 8:16
  So let's look at milled flour.
• 8:17
  So you have whole... People sell, the food industry will sell you, sorry
• 8:20
  I'm looking at my notes real quick, whole grain breads and cereals, right?
• 8:24
  Whole grain is difficult to, a lot of people don't like the texture, right?
• 8:28
  It's very grainy.
• 8:29
  It's hard, right?
• 8:29
  Yeah.
• 8:30
  So what does the food industry do, is that they grind it into
• 8:33
  an ultra-fine powder, right?
• 8:35
  So they make it really small so it's a little bit smoother
• 8:37
  and easier on the palate.
• 8:39
  The problem is the reason why whole grains were good is because you had
• 8:43
  these long fibers that slowed down the digestion and reduced the, or reduced
• 8:47
  the rate of absorption of carbohydrates.
• 8:49
  Oh.
• 8:49
  What
• 8:50
  the food industry did, took the best part of the whole grain fiber- got
• 8:54
  rid of it, and basically gave you no benefit, but they can label it
• 8:57
  as whole grain even though you're not getting the fiber benefit.
• 9:01
  So again, just like when we talked about the pharmaceutical industry,
• 9:04
  like I s- the deeper and deeper I got into this, the more I was like this
• 9:06
  is just full on fraud at this point of w- what people are saying, right?
• 9:11
  The other things are, no s- no, no sugar added just means there's no extra
• 9:15
  sugar added, just so everyone knows.
• 9:17
  So there's still sugar in what you're taking.
• 9:20
  But also I want to point out that- And this, I'll come back to the fiber part,
• 9:24
  'cause the fiber is super important.
• 9:26
  If you eat... I don't know anyone that's, I'm sure you aren't 'cause you're in good
• 9:28
  shape, but people that have been on Weight Watchers and things of that sort, they
• 9:31
  realize that it's a point system, right?
• 9:33
  The reason why you have zero points for an apple, but if you drink apple
• 9:37
  juice, it's like a couple points more points than I don't know what the exact
• 9:41
  number is, but it's points, is that you've taken the most important part
• 9:45
  of the apple out, which is the fiber, when you eat a whole apple, right?
• 9:49
  So drinking sugar, or drinking the apple juice is basically like
• 9:54
  just a quick, rapid jolt of sugar, whereas if you ate the apple, the
• 9:57
  fiber blunts the absorption of the sugar so you don't get those spikes.
• 10:02
  So the same thing when we're kinda playing around with different
• 10:04
  different things they sell.
• 10:05
  The another fun one is there's something, and we'll talk about this a little
• 10:09
  bit- So that that's interesting you say that, 'cause I always thought, if
• 10:11
  you're basically juicing the whole apple, then you're getting the f- the fiber.
• 10:16
  But no, you're basically- no ... what you're saying, you're breaking down
• 10:19
  the fiber, which is supposed to slow the process- of absorption.
• 10:21
  You're just
• 10:22
  kept in the fiber-
• 10:22
  Brilliant
• 10:23
  ... from the juice.
• 10:23
  Yeah.
• 10:24
  Got it.
• 10:24
  You're
• 10:24
  separating
• 10:25
  the rest of the, all the pulp and pectin and all that stuff that's-
• 10:27
  Yeah
• 10:28
  ... that helps you with your blood sugar is going out the other end of the juicer.
• 10:31
  And then you're drink- And I'm not saying it's unhealthy,
• 10:33
  I'm just saying be careful.
• 10:36
  I I'm here just to give you guys information and it's- Absolutely.
• 10:39
  Absolutely ... been proven that that I've lived and, and-
• 10:41
  That's a good point you made.
• 10:42
  I'm glad you made that point- ... 'cause that way, that, that
• 10:44
  way it's gonna live on YouTube.
• 10:47
  We're not telling you what to do, we're just saying this is the
• 10:49
  information, make your own judgment.
• 10:50
  Absolutely.
• 10:51
  But
• 10:51
  yeah,
• 10:51
  the important part is w- I used to be a big smoothie guy.
• 10:55
  I thought it was healthy.
• 10:55
  Oh, it's all these fruits and we blend them up and everything.
• 10:57
  Again, we're separating the sugar from the fiber, and we're just getting a huge
• 11:01
  jolt of sugar being absorbed in the body.
• 11:05
  The biggest one that I see now and I've really started getting into something
• 11:08
  called resistant starches, which are great for you if you do them properly, right?
• 11:11
  So resistant starches are starches that don't get digested until they get to
• 11:18
  the lower colon... or the lower large intestine, where- ... yeah, the bacteria
• 11:22
  in your gut actually ferment them and it makes a very healthy environment
• 11:26
  at, in, in your intestinal system.
• 11:28
  Excellent.
• 11:28
  Right?
• 11:29
  And it slows things out.
• 11:29
  It's great.
• 11:31
  The issue is when food c- food companies advertise resistant starch in their
• 11:37
  baked goods, it's kinda laughable because all of the resistant starch
• 11:40
  degrades once you heat it up and cook it.
• 11:43
  Oh, yeah.
• 11:44
  So you put resistant starch into these are your potato starch, right?
• 11:47
  That's a big one.
• 11:48
  That's a, it's a... Which is that if you take it as a natural
• 11:50
  potato starch, phenomenal.
• 11:53
  You put it in a bread and you heat it up, you start breaking down the
• 11:57
  starch into smaller compounds that now can be digested by the body.
• 12:03
  So you're getting no benefit from the... You don't get that probiotic
• 12:05
  benefit anymore- that you would if you were taking the raw natural starch.
• 12:10
  So I said all that, and I've been hel- and me and Jen have been
• 12:15
  working on this together, actually.
• 12:16
  I've been helping her out with this.
• 12:17
  So I found a, as I'm trying to find a re- a sugar substitute, again, I
• 12:22
  have a sweet tooth, I'll admit it.
• 12:23
  It is my fatal flaw.
• 12:24
  I love sweets.
• 12:25
  That doesn't cause that.
• 12:27
  There's one that I found that's a natural sugar called allulose, A-L-L-U-L-O-S-E.
• 12:34
  Allulose is found, is a rare sugar.
• 12:36
  It's found in figs and other sorts of fruits, but in, in small quantities.
• 12:40
  It is wh- what we call an epimer of fructose, which means it looks
• 12:44
  like fructose, slightly different so that the enzymes in the body can't
• 12:49
  digest it, so it flows through the body as if it doesn't exist, right?
• 12:54
  It's about 60%, I think, as sweet as sugar, so it's pretty close.
• 12:57
  So no bulking agents are needed, right?
• 12:59
  So because you don't need like a milligram of it, you need like a spoonful
• 13:04
  of it, they don't have to add other stuff to it, so it's pure allulose.
• 13:08
  It's about one-tenth the calories.
• 13:09
  I think it's .4 calories per gram as opposed to four calories per gram.
• 13:13
  And doesn't taste too bad.
• 13:15
  It's actually pretty good.
• 13:16
  So here we go.
• 13:17
  Again, back with my morning coffee.
• 13:19
  Take my coffee, put my creamer, stick in a spoonful of allulose.
• 13:24
  So I took my blood sugar, it's down 40 points.
• 13:27
  I'm like, "That's banana. Like, how did it drop 40 points in an hour?" It was,
• 13:31
  it's that's not really a normal thing to do without taking prescription drugs.
• 13:35
  So I started diving into the allulose rabbit hole, as we say,
• 13:41
  and I realized that it actually is a really interesting sugar.
• 13:45
  Like I said, it's absorbed by the body, but it's not metabolized by the body.
• 13:50
  So whatever you eat gets excreted 70% through the through urine 30%
• 13:55
  through the through the rectal- Ah, through the- ... excreted.
• 13:57
  Yeah.
• 13:57
  There you go.
• 13:59
  But- Yeah ... what it does is three major things.
• 14:02
  One is it basically inhi- well, one of the things it does is it inhibits
• 14:07
  the enzyme that the body uses to break down large carbohydrates into glucose
• 14:12
  and other smaller carbohydrates, right?
• 14:14
  So what that means is by slow- I- inhibiting it, doesn't mean stop
• 14:18
  it, it means just slows it down so you don't get that spike when
• 14:22
  you eat carbohydrates from...
• 14:23
  So if I eat spaghetti, instead of all of it going to my bloodstream at one
• 14:26
  time, it gets broken down slowly and ac- and then gets absorbed more slowly
• 14:31
  so you don't get that big spike, right?
• 14:33
  So that's number one.
• 14:34
  That's called what's the mechanism called?
• 14:35
  It's alpha-glucosidase inhibition.
• 14:38
  If anyone is super nerdy and wanna understand- Big word
• 14:40
  that's what it is.
• 14:41
  But it does it.
• 14:41
  The second thing it does- Wow ... is it actually upregulates,
• 14:45
  meaning it increases GLP-1.
• 14:47
  So we're all familiar with GLP-1, the Ozempics and Mar- Mounjaros
• 14:50
  and all that stuff, right?
• 14:52
  Which makes you feel- ... filled up more, you're satiated, it slows down
• 14:56
  the process through the gut as well.
• 14:57
  So again, carbs aren't bad.
• 15:00
  What you, what's the problem is increasing carbs absorption very quickly so it all
• 15:06
  hits your bloodstream at once, right?
• 15:07
  'Cause then that triggers an insulin response, which then triggers a
• 15:10
  whole bunch of cascades of other hormones that happen from there.
• 15:13
  The last thing it does is it reduces, through another c- biochemical pathway,
• 15:20
  it reduces the liver's release of glucose.
• 15:24
  So what typically happens, and I was starting on this story and I got my
• 15:28
  ADHD kicked in, but if you eat something sweet- ... and your body, your brain
• 15:33
  automatically says, "Something sweet is happening. I'm gonna release insulin ahead
• 15:37
  of it hitting the bloodstream just so that it doesn't spike an increase," right?
• 15:41
  So normally you're, you would increase your insulin, pr- your expulsion,
• 15:45
  whatever, into the bloodstream.
• 15:47
  If there is no sugar in there, this is driving me nuts, if there's no sugar in
• 15:52
  your bloodstream for the insulin to take down or you go hypoglycemic, your liver
• 15:56
  kicks up and knocks out a bunch of glucose into the bloodstream to compensate, right?
• 16:01
  So that's how some people always say that there's all these studies with
• 16:04
  artificial sweeteners in sodas where people actually had a res- insulin
• 16:09
  response, and it's because your brain's telling your body sugar's coming and
• 16:13
  then it doesn't come, and it's gotta make up for that and it overcompensates
• 16:16
  typically back and forth, right?
• 16:18
  Like-
• 16:18
  Yeah it's bananas.
• 16:19
  So-
• 16:20
  I just showed where I got mine.
• 16:22
  Oh.
• 16:23
  Yeah, so yeah, it's a great source.
• 16:25
  So-
• 16:25
  Yeah
• 16:26
  ... that was really interesting, right?
• 16:27
  So we started going down the allulose route.
• 16:29
  So I've now, I will give you a warning, and this is an absolute, and we've had
• 16:32
  this disc- the warning is that if you take too much, don't take a lot of it at once.
• 16:38
  I found out.
• 16:39
  Typical doses are 5 to 10 grams per three times a day basically, right?
• 16:45
  Don't start... the reason being is because it is kicked back out through
• 16:49
  your colon or through the GI tract, it's, and it's a small molecule
• 16:54
  that's not digested or interacted with the body, it causes an increase in
• 16:59
  osmotic load, which means water flows.
• 17:02
  It's like you have a bag of salt water and you put it inside fresh water,
• 17:05
  the water flows to the salt water.
• 17:08
  Same thing here.
• 17:09
  The allulose is acting as the salt in your GI tract, and water flows into your
• 17:13
  GI tract and it gives you a loose stool.
• 17:15
  I don't wanna get graphic on it, but that's what happens.
• 17:18
  So if y- what I've done to combat that and it's been working really well,
• 17:21
  is first I would say start off slow.
• 17:24
  Two, three grams at a time and increase.
• 17:26
  Your body does get used to it over a couple of weeks.
• 17:28
  A week or two you'll start getting used to it.
• 17:29
  But I always add mine with a mixture of soluble and insoluble fiber, and
• 17:34
  what that does is it offsets the osmotic pressure in your GI tract,
• 17:38
  helps tighten things up, and then you don't have any issues from there.
• 17:42
  But experiment.
• 17:42
  Everyone's different.
• 17:43
  I I'm sure Jennifer has her... She used to call me up with her own stories.
• 17:47
  But it works.
• 17:48
  And Jennifer- It- ... w- was also started getting on allulose, and it
• 17:51
  struck yours how mu- how many points i- did your blood sugar dropped?
• 17:54
  It dropped.
• 17:54
  It it went very suddenly down to 85-
• 17:57
  'cause I- 85 ... I got too much in.
• 17:59
  Yeah.
• 18:00
  Yeah.
• 18:00
  It goes up and down.
• 18:01
  But I haven't been doing it three times a day.
• 18:03
  I'm listening and learning- sure ... with you- Yeah ... because I will do that.
• 18:06
  But I did put, I thought this works," so I put two spoonfuls
• 18:10
  in- That's a lot ... to my tea.
• 18:11
  I learned
• 18:11
  that- Just so
• 18:12
  everyone knows,
• 18:12
  that's about 20 grams of allulose in one shot, so-
• 18:15
  I really-
• 18:16
  a little too much ... cleaned myself out.
• 18:17
  But- So now I put one little spoonful in- Yeah ... and that's it, in the morning.
• 18:22
  Yeah.
• 18:22
  But I haven't done more, so I will keep continuing- Yeah ... working with it.
• 18:26
  So that, that's the exciting thing for me- ... was this discovery- Yeah ... of allulose.
• 18:29
  Yeah
• 18:31
  The last thing really is, and y- you, I know you were shaking your
• 18:33
  head 'cause I know you know about it, was the addition of fiber.
• 18:36
  So-
• 18:37
  You had me use Metamucil-
• 18:39
  Yeah, so- ... with, I got away... I make my own fiber supplements
• 18:41
  now 'cause I don't trust anybody else's, to be quite honest with you.
• 18:43
  But and we can talk about it another... 'Cause I'm kinda developing a supplement
• 18:46
  I think that may work for that.
• 18:47
  But- Oh,
• 18:47
  geez.
• 18:48
  The other thing is so in the food industry, I have a lot of
• 18:51
  friends that are in that space.
• 18:53
  They really believe that... So protein now is the big thing, right?
• 18:55
  Everyone wants high protein.
• 18:57
  And then, like how how valuable is your calories that you take in, right?
• 19:00
  Are they really full of macronutrients and all that stuff?
• 19:02
  They all believe that fiber is gonna be the next push through the, the food
• 19:07
  industry, the restaurant industry, where are you getting enough fiber per calorie
• 19:12
  that you're ingesting into your body?
• 19:13
  And that's super important.
• 19:14
  One is it's really healthy for your gut.
• 19:16
  It's important.
• 19:17
  I think growing up, my dad he lived to the age of 101, and I never in my life saw him
• 19:21
  not take a fiber supplement after lunch.
• 19:24
  No?
• 19:25
  Never.
• 19:25
  Wow.
• 19:26
  For 40, yeah, 48 years, I never saw him not do it.
• 19:29
  He always did it.
• 19:30
  He was very a regimented person and I think part of his health, and he
• 19:35
  had no real major health issues all through his life was part of that.
• 19:38
  And I think it's important that we... He was very import- It was very important
• 19:42
  to him to maintain his blood sugar, where there, there was a lot of issues.
• 19:46
  And I don't let's, I think it's important, let's take a second there.
• 19:48
  If your blood sugar's high, we all know, you can lose your legs, you lose
• 19:52
  your vision, you get the wet macular degeneration, all that stuff, right?
• 19:55
  Yep.
• 19:55
  What's more important, and I notice this too when you're dehydrated, your
• 20:00
  blood gets much more viscous when you have high blood sugar, right?
• 20:04
  So you have extra components there, so glucose in your bloodstream
• 20:08
  whether it's because you've eaten a lot of sugar or because you're
• 20:12
  a little bit dehydrated as well.
• 20:13
  So when I prick my finger in the morning and I'm trying to get the blood out,
• 20:16
  it's a lot harder to come out 'cause I've been, I haven't drank all night
• 20:18
  long, and it's becomes more viscous.
• 20:21
  Now imagine- If your blood is significantly more viscous, even by
• 20:27
  10%, 15%, your blood's gotta work that- your heart has to work that much harder
• 20:32
  to pump it throughout your system.
• 20:33
  So now you're putting a lot of cardiovascular strain on your body-
• 20:38
  ... to keep pumping everything around, and that's why obviously hydration's
• 20:41
  important, but also maintaining good blood health is also an important aspect.
• 20:46
  And I think one of the main ways, besides the Allulose, that I've been
• 20:50
  able to do that... And I'll just tell you, I've gotten my blood sugar from
• 20:53
  329 down to 115 just doing these things that I'm talking about right now.
• 20:58
  Over
• 20:58
  about- And 329 that's pretty, pretty high, and, That's crazy high.
• 21:00
  Been able to- you do not want to go through the-
• 21:02
  No, someone was telling me- ... the doctor.
• 21:04
  You probably should go to a doctor, but that's interesting.
• 21:05
  Yeah,
• 21:06
  no, you should go to a doctor.
• 21:07
  I did go to a doctor, but I was like, "Let me just..." They gave me two, three
• 21:10
  months to, to see if I could get it down with diet, and that's how all of this
• 21:14
  came together, and I was like- Right
• 21:15
  "I don't want to do metformin. I already know downsides of that compound." Yeah.
• 21:19
  So- Now,
• 21:21
  Now
• 21:21
  that we mention it, we brought that cat out of the bag
• 21:24
  Yeah
• 21:24
  ... now I've, I used it at a cert- for a certain period of time, and I didn't
• 21:29
  really notice anything, so I'm like, "Ah, it's not really... I don't know."
• 21:32
  And I heard some negative things about it, and I'm like, "Yeah, I'm not gonna
• 21:35
  do it." I had a friend 'cause we both started using it at the same time, he
• 21:39
  continued to use it and he got diabetes.
• 21:43
  I'm not saying that if you use metformin you're gonna get diabetes, guys, but
• 21:46
  I was very, I'm like an intuitive guy, and I was like, "I don't...
• 21:50
  I think I'm gonna back off this." And like I said, he kept going.
• 21:52
  I- and I've heard that from a lot of people.
• 21:55
  Yeah.
• 21:55
  But metformin, has helped people I'm not gonna say it's bad or good, Yeah ... but
• 21:59
  you have to use your own discretion.
• 22:01
  Yeah.
• 22:01
  I have something to add to that, because I was pre-diabetic.
• 22:04
  I won't let them say I, I have diabetes.
• 22:06
  I keep saying I'm pre-diabetic, and I don't let any doctor put it in there.
• 22:10
  But a year ago, or two years ago, they put me on metformin.
• 22:13
  "Oh, Jennifer, everybody takes it. Just it'll lower everything down."
• 22:16
  Yeah.
• 22:16
  I started having a pain in my jaw that was so bad I was sure I had an infection.
• 22:21
  Yeah.
• 22:22
  I think I went to my dentist three separate times asking for x-rays,
• 22:26
  and he couldn't find anything.
• 22:28
  He said, "Your teeth are fine." Yeah.
• 22:29
  And I was at a New Year's Eve dinner two years ago, and I refused
• 22:33
  dessert 'cause I was stopped.
• 22:34
  I just don't eat a lot of sugar.
• 22:36
  And the guy says, "Are you on metformin?"
• 22:39
  And I said, "Yeah, I am." And he goes, "Get off of it.
• 22:42
  It's like arsenic." I said, "What do you mean?" He goes, "It'll hurt your
• 22:45
  jaw." And I went, "Oh, my God." So then I went home that New Year's Eve, and
• 22:50
  you know me, Michael, I researched.
• 22:52
  I found six articles immediately that night that I took to my
• 22:57
  dentist when, on the Monday that said that it can harm your jaw.
• 23:01
  It'll take, it'll give you a lot of pain.
• 23:03
  I went off of it, of course, that night, and I never had
• 23:06
  any more trouble with my jaw.
• 23:08
  Now- Yeah ... m- I have family member who's just been put on metformin because
• 23:12
  his went out of control, and I sent him my articles, but he's also using it
• 23:16
  'cause he thinks it can save his life.
• 23:18
  So I want everybody to do what they need to do.
• 23:21
  I'm not saying not to- Yeah ... but I know for a fact I had pain for a
• 23:26
  whole year- Yeah ... on this area.
• 23:28
  And I don't know.
• 23:29
  I,
• 23:29
  I- And I know a lot of doctors put a lot of diabetics on metformin, so there may
• 23:33
  be benefits.
• 23:34
  That's always the first line.
• 23:35
  That's the first line, yeah.
• 23:36
  That's the first-line treatment,
• 23:36
  and-
• 23:36
  Yep ... I think we've talked about this off- offline, is that- There are a number
• 23:41
  of large scale clinical trials that have shown that berberine works equivalent
• 23:46
  to metformin, and that's just a natural supplement- Wow ... that you can take.
• 23:49
  And that's- What is it?
• 23:49
  Berberine.
• 23:50
  Berberine?
• 23:51
  Yeah.
• 23:51
  Oh, I take
• 23:51
  that.
• 23:51
  Yeah, everyone- Berberine, I take it too.
• 23:54
  And that's clinically shown.
• 23:55
  They
• 23:55
  have good things about berberine, yeah.
• 23:56
  Yeah.
• 23:57
  And the doctor prescribed it to me.
• 23:58
  I was going to a- Yeah ... a chiropractor, and another guy came in
• 24:02
  and was doing stem cell injections.
• 24:04
  I worked with him, and he got me on berberine.
• 24:06
  I've been on it ever since.
• 24:07
  So yeah.
• 24:08
  Yeah.
• 24:08
  No, it's a great compound.
• 24:09
  Yep ... I will say I think it- it's important, I think if we're gonna talk
• 24:12
  about metformin, it's important to understand, like, how it actually works.
• 24:15
  And I... This is the reason why I didn't wanna get on
• 24:18
  it.
• 24:18
  Is that, what, the way metformin works is it actually blocks the absorption
• 24:23
  of sugars through the GI tract, right?
• 24:26
  So if you block it, it actually, that's why you end up getting some loose
• 24:28
  stool and stuff like that, because again, this osmotic pressure build up.
• 24:32
  But it also, what it also does is it messes up the microbiome,
• 24:35
  I found, that I've read.
• 24:36
  It messes up the microbiome in the GI tract as well.
• 24:39
  Wow.
• 24:39
  Because if you're adding that much sugar, that much osmotic pressure, all that
• 24:42
  kind of stuff, you get proliferation and more out of growth rate, growth rate of
• 24:48
  different bacterias that would typically be healthy that I have found through, I
• 24:51
  think are less healthy in large amounts.
• 24:54
  So that was part of it.
• 24:54
  Again it's sad that we have to actually do all of this research on
• 24:58
  our own, to be quite honest with you.
• 24:59
  That's why I'm always happy to come on this show to tell you guys what I found, I
• 25:02
  love it.
• 25:02
  Thank you.
• 25:02
  Yeah
• 25:03
  ... very systematically.
• 25:04
  But it, there should be... the fact that they're adding all those dextrose
• 25:08
  monohydrate to a sugar-free packet with a bulky agent that has a higher
• 25:12
  glycemic index than sugar- It's crazy
• 25:15
  it is cra- I don't know how else to say it other than it's crazy.
• 25:17
  To be, like, I don't know how- Yeah ... that's I don't know.
• 25:19
  It's get, it's like saying, "I'm giving you a bottle of water for
• 25:22
  hydration," but it's salt water.
• 25:23
  It doesn't make... Technically, I'm right, there's no sugar, but
• 25:25
  it's gonna do more damage than not taking the water at all, to be...
• 25:29
  it's it's crazy.
• 25:30
  Anyway.
• 25:31
  Back
• 25:32
  to the fiber, about fiber thing, is that, so a lot of people in the industry think
• 25:36
  it's gonna be the next big thing and it's super important- ... as I mentioned.
• 25:39
  And there's three types of fiber I want everyone to know about.
• 25:42
  There's the soluble fiber, which is like the beta-glucan and s- psyllium and stuff
• 25:47
  like that, where- What it does is when you add water to it, it becomes like a gel
• 25:52
  and it, what it does, as it goes through your GI tract, it slows everything down
• 25:56
  so that it controls the absorption of carbohydrates into the bloodstream, right?
• 26:02
  Again, carbohydrates aren't bad.
• 26:04
  It's the rate of absorption and the rate of glucose into your bloodstream
• 26:08
  that's the bigger issue, right?
• 26:09
  Yeah.
• 26:09
  So if we can slow it down with soluble fiber that's an important
• 26:12
  part of what's happening.
• 26:14
  I like
• 26:14
  it.
• 26:14
  Yeah.
• 26:15
  So second thing is there is the fermentable prebiotic fibers.
• 26:18
  These are like Arabic gum, or gum Arabic, sorry.
• 26:22
  I was re- gum Arabic and resistant potato starches.
• 26:25
  Again, these cannot be heated.
• 26:27
  You have to take them in the raw form, so if they're in baked
• 26:30
  goods it doesn't count anymore.
• 26:31
  If you mix it in with the other, with your fiber supplements, it works.
• 26:34
  What that does is, again, it goes undigested through your whole system
• 26:38
  until it hits the lower end of the GI tract and it actually where the
• 26:42
  bacteria in your GI tract will ferment it and actually creates propionate
• 26:48
  derivatives of fatty acids that go and shut down what's called neo- hold on.
• 26:54
  I want to make sure I get it right.
• 26:55
  Gluconeogenesis.
• 26:57
  This drove me nuts.
• 26:58
  So glo- gluconeogenesis- What
• 26:59
  was, what was that fiber again?
• 27:01
  That's sorry.
• 27:02
  So it would be a fermentable prebiotic fiber such as gum Ara- gum Arabic or
• 27:07
  resistant potato starch would be examples- Okay ... of that type of fiber, right?
• 27:11
  So what it does is it releases these fatty acids that have that are propionate.
• 27:14
  It's different derivatives that tell your liver to stop gluconeogenesis.
• 27:19
  So gluconeogenesis was the bane of my existence for a long time because
• 27:23
  I was not eating carbs and still somehow glucose was being formed.
• 27:29
  What ends up happening is if your body thinks it's starving, the liver
• 27:33
  can actually take amino acids and cholesterol and other fats and actually
• 27:37
  create glucose through this- Wow
• 27:39
  method called glu- gluconeogenesis.
• 27:42
  Sorry, it's a mouthful.
• 27:43
  These are
• 27:43
  big words.
• 27:44
  Yeah, very big words.
• 27:45
  Basically means that it's making
• 27:46
  glucose- That's a good one though,
• 27:47
  yeah.
• 27:47
  That's
• 27:47
  phenomenal
• 27:48
  information ... yeah.
• 27:48
  Yeah, and it's interesting because it's basically like a
• 27:51
  recycling plant in your body.
• 27:52
  Your bo- your liver's taking used up proteins in the form of amino acids
• 27:57
  and cholesterol and fatty acids and using them through different enzymatic
• 28:00
  pathways to create glu- glucose that it can put into the body itself.
• 28:04
  What these prebiotic fibers do is they create fatty acids that down regulate
• 28:10
  that process in the liver so you can reduce the amount of gluconeogenesis
• 28:15
  that your body actually does itself, which I think is interesting.
• 28:17
  There's something called, and I'm still fighting my way
• 28:20
  through this the dawn effect.
• 28:22
  The dawn effect is when you go to sleep, what I, was happening is I was
• 28:27
  getting my blood sugar really low.
• 28:28
  Even after eating all day, it would be down to 15 before I went to bed.
• 28:32
  And then I would wake up, it'd be like at around 40 or 50, and
• 28:34
  I was like, "That's weird." I was like, "I've been on a 10-hour fast.
• 28:37
  Why is my blood sugar going up?" So what ends up happening is this.
• 28:40
  This, the body's amazing.
• 28:41
  It's got amazing hormones, but in, around between 1:00 AM and 4:00 AM,
• 28:47
  your body getting ready to get up will release cortisol into the bloodstream,
• 28:52
  which then increases the it tells the liver to release glucose so that when
• 28:57
  you're awake, you have sugar in your bloodstream, so that you're alert.
• 29:00
  It's probably a survival from back in the day when we were hunter
• 29:03
  gatherers and we had to wake up quickly and be full of energy, right?
• 29:07
  So this is called the dawn effect.
• 29:08
  It happens and it gets wor- if you sleep poorly, your cortisol levels go up and
• 29:13
  you actually get a greater dawn effect.
• 29:15
  And so your blood su- your blood sugar may increase, 40, 50 points from there.
• 29:19
  And I was like, "This is nuts," because I'm, my fasting blood sugar is higher
• 29:23
  than it is at the end of the day.
• 29:24
  It doesn't even make any sense.
• 29:25
  No.
• 29:26
  And it's due to this gluconeogenesis, right?
• 29:27
  The way that I've been tr- I've been minimizing it is by
• 29:31
  including these fermentable prebiotic fibers only at night.
• 29:36
  So I only take those at night.
• 29:38
  I take, something like- Let's say five to 10 grams of gum arabic
• 29:43
  and another, maybe 10 grams of the resistant potato starch and mix that
• 29:47
  at the end of the night and add it.
• 29:48
  Because you may start feeling a little bit more bloated, and that's not a
• 29:51
  big deal if you're going to sleep, but during the day it's probably a
• 29:53
  little bit uncomfortable because of all the fermentation that's happening.
• 29:56
  But it does help have a significant effect on blunting that, that effect.
• 30:01
  The later you can take it the better, because you want those...
• 30:04
  Gum arabic gets digested a little bit faster than the resistant potato starch,
• 30:10
  but you want to time it where it's hitting your GI tract right around that
• 30:13
  1:00 AM to 2:00 AM so you can blunt that type of, that signal process.
• 30:18
  And the last part is insoluble fiber, which we're all, I think,
• 30:21
  pretty a- aware of, right?
• 30:22
  So insoluble fiber doesn't have any real direct effect on the blood sugar
• 30:27
  other than it's a bulking agent, so it keeps everything together, but it
• 30:31
  also slows things down as well, right?
• 30:33
  Think of insoluble fiber as the sweeping mechanism that cleans
• 30:39
  everything out, but keeps it all together in, in a normal sense.
• 30:42
  So those three fibers, it's important to include all of those in my opinion.
• 30:46
  I've been take- I've, I have this very complicated spreadsheet
• 30:49
  of things that I'm doing now.
• 30:50
  I'm just distilling it down to the high points.
• 30:52
  But I think that the important takeaway for me was don't trust the food
• 30:59
  industry when they're trying to sell you stuff that they say is sugar-free.
• 31:02
  'Cause sugar-free does not mean low glycemic index, and that's really what you
• 31:05
  care about, is how much glucose is in your bloodstream, not what you're taking in.
• 31:09
  So that's really my story for today.
• 31:15
  Yeah.
• 31:16
  That's fantastic.
• 31:16
  And we've been seeing a lot of this stuff over, over the years.
• 31:19
  Now gum arabic I looked that up and that's that's a nice one.
• 31:21
  I'm gonna add that to, And put it in my protein shake.
• 31:25
  Yeah ... blend it in the protein shake so we're slowing down this process.
• 31:28
  Now a lot of people have asked also about detoxing the liver.
• 31:32
  Do you think that is a good move as well?
• 31:34
  Because it's sounds all the stuff that we're exposed to- ... we want
• 31:37
  to keep that functional as well.
• 31:40
  Yeah.
• 31:40
  So here's the thing with, So the reason why I had... okay, as everyone
• 31:45
  remember that the liver is the storage bay of glucose for your body, right?
• 31:49
  It's what's controlling...
• 31:50
  so you have to storage it.
• 31:51
  And that's when you get a lot of glucose that gets turned into
• 31:53
  fat and you get fatty liver.
• 31:54
  That's where that all comes in, right?
• 31:56
  So at the beginning of my journey when I was eating like garbage and
• 31:59
  I had, I probably had, I have no diagnosis, but I could tell you that.
• 32:03
  No matter what I was doing, the liver was always pushing glucose out, and
• 32:09
  it was in this heightened state of, Of basically panic, to be honest with you.
• 32:13
  So it always thought that no matter what I did, that the gl- that the blood sugar
• 32:17
  at 250, 300 was normal, and would keep pushing out glucose at those levels.
• 32:22
  So if you go lo- like for me what worked was I went very low carb.
• 32:27
  I got rid of all the artificial sweeteners except for allulose.
• 32:30
  I will say this, if you I do use Splenda sometimes, but not in the packets.
• 32:34
  It's the Splenda dissolved in glycerol, the liquid drops, because
• 32:38
  there's no bulking agents in that.
• 32:39
  The, what's, what they're using is glycerol instead of, the
• 32:44
  dextrose and the maltodextrin and that you get in the packet.
• 32:46
  So if you are gonna go down the Splenda avenue, I would recommend- what about
• 32:49
  monk fruit?
• 32:50
  So here's the thing with monk fruit.
• 32:51
  It's my
• 32:51
  favorite.
• 32:52
  No, monk fruit is great.
• 32:53
  It has a GI of zero, and I'm sure yours ... I haven't tried the one that you use.
• 32:57
  The one that I used did increase my blood sugar, and I think it's because
• 33:02
  they didn't refine it enough and some extra sugars came along with the monk.
• 33:07
  When they tried to isolate the monk fruit extract, other stuff came along with it.
• 33:11
  So I, and- Wow ... this was one that a friend of mine gave that his friend owns
• 33:14
  a company or whatever and just I'll try it
• 33:18
  I'm sure, I know monk fruit does have a GI of zero.
• 33:21
  I just haven't found the brand that I can say that I'm comfortable with.
• 33:24
  You, I might try your, I haven't tried yours yet.
• 33:25
  Yeah, I'll
• 33:25
  give you some.
• 33:26
  What are you using, Jan?
• 33:28
  It begins with an L. Yeah, La-
• 33:31
  I'm gonna get- Search Amazon, guys.
• 33:32
  The one with the L. Yeah,
• 33:33
  No, I'll get it.
• 33:33
  I'm not doing that
• 33:36
  It's like a, it's a scavenger hunt for the L-Munt.
• 33:39
  All right.
• 33:40
  But this is great research you've done, Yeah
• 33:42
  independent research.
• 33:44
  And it's not backed by any medical institution or anything, but you...
• 33:48
  it's like what you said, it's up to us really to, Yeah ... and
• 33:51
  you're guinea pigging yourself.
• 33:54
  I am.
• 33:54
  You're seeing you're not getting results from different things.
• 33:56
  You're like what is it that I need?
• 33:57
  This is not working." And then you start to try different stuff, and
• 34:01
  you do the research like your very good scientific mind, analytical
• 34:04
  process, and you're a great researcher.
• 34:07
  And you came up with some options and they're fantastic options.
• 34:11
  I hope people, really do their research after watching this
• 34:14
  show and share the show widely.
• 34:16
  Yeah.
• 34:16
  This is Lakanto.
• 34:18
  Oh, yeah.
• 34:20
  L-A-K-A-N-T-O.
• 34:21
  I see it in reverse here, but it's L-A-K- Munkfruit ... A-N-T-O.
• 34:25
  Yeah, monkfruit.
• 34:26
  I've been using this for a long time, but, Is that,
• 34:28
  is that like a granular or a liquid?
• 34:31
  Liquid.
• 34:31
  Totally.
• 34:32
  I can tell you the liquid's probably gonna be okay.
• 34:34
  It's the powders- Yeah.
• 34:35
  You were talking about
• 34:36
  earlier about how- Yes.
• 34:37
  I don't do the, yeah ... that, that is probably one good piece of advice.
• 34:40
  If you're looking at the artificial sweeteners-
• 34:41
  I've heard that was the
• 34:42
  best ... the li- the liquid ones are better only because they don't use those
• 34:45
  dextrose and maltodextrin as, Right
• 34:48
  flow agents,
• 34:49
  yeah.
• 34:49
  And is there- It's just- ... multiple reasons why they use the
• 34:53
  dextrose to preserve it and make it in a powder form or?
• 34:56
  Probably cheap and doesn't taste bad.
• 34:58
  Make it taste better.
• 34:59
  That's probably
• 34:59
  why.
• 34:59
  And everybody's "Oh, I'm using good stuff," but they're
• 35:02
  actually using not so good.
• 35:03
  Yes.
• 35:04
  So you- I
• 35:04
  just haven't
• 35:05
  exactly did the research like you did-
• 35:07
  Yeah
• 35:07
  ... years and years ago,
• 35:08
  yes.
• 35:08
  Usually when you ask a question like that, the answer is typically cheap.
• 35:13
  That's why they use it, right?
• 35:14
  That's typically the driving factor.
• 35:15
  But
• 35:15
  somebody said so, and you trust that person or a doctor.
• 35:19
  Yeah.
• 35:19
  And then you start using it, and you don't, you're not doing, Yeah ... the
• 35:22
  test every day that you do.
• 35:23
  Sometimes several times a day just to see- Yeah ... how did that affect me?
• 35:27
  And I'm like that too.
• 35:28
  I'm just obsessive- Yeah ... sometimes when I go into the research mode.
• 35:31
  So great job.
• 35:32
  Yeah.
• 35:33
  There was a... Actually there's an in- I forget his name.
• 35:35
  I wish I could plug him for you.
• 35:36
  But there's a guy on TikTok who has a continuous monitor put in, and
• 35:40
  he'll do the studies where he'll eat whatever, like a watermelon.
• 35:43
  Yeah.
• 35:43
  And he'll just show you the curve over the two hours- Oh my God
• 35:45
  exactly of what's happening to him.
• 35:47
  And I was like, this guy's doing... it sounds silly.
• 35:49
  It's really an important thing to understand.
• 35:51
  Like he's showing this is what happens over the two hours, 'cause two
• 35:54
  hours is usually your point, right?
• 35:55
  You peak at an hour, and then you should be back to baseline
• 35:57
  by two if you're not diabetic.
• 35:59
  If you're diabetic, then that, that's a different story.
• 36:01
  It takes longer.
• 36:02
  I, here's my takeaway.
• 36:03
  Try allulose out.
• 36:04
  I loved it.
• 36:05
  It worked really well.
• 36:05
  Yeah.
• 36:06
  Don't do too much.
• 36:07
  Include it with fiber, and include all three fibers in your thing,
• 36:09
  and that's been the g- and get rid, and stop the powdered sweeteners.
• 36:13
  'Cause if you're gonna do a powdered sweetener, just use sugar
• 36:16
  at that point- But the allulose is sweet ... to be honest with you.
• 36:17
  It's gonna be l- have a less effect on your blood sugar than the other ones.
• 36:22
  Very good.
• 36:22
  Very good.
• 36:23
  Yeah.
• 36:23
  Wow.
• 36:24
  Great research.
• 36:24
  That's cool.
• 36:25
  Great information.
• 36:26
  And then as a segue we, we all use Skin Wisdom.
• 36:30
  T- tell us give an overview of Skin Wisdom.
• 36:33
  So Skin Wisdom is our a spray that we've developed over, or that Jennifer and her
• 36:38
  group have developed and I've taken over at this point that we use for burns, all
• 36:43
  kinds of burns sunburns, thermal burns.
• 36:45
  If you burn yourself on the oven, that's
• 36:47
  I can show you.
• 36:48
  That one is about three days old, and it's already almost healed up completely.
• 36:52
  Wow.
• 36:52
  Yeah, it's actually worked.
• 36:54
  Did you
• 36:54
  do that on purpose so you could-
• 36:55
  No, I didn't ... show us that?
• 36:56
  No, I was cooking pizza for my kids, but it works for burns.
• 36:59
  Radiation burns as well.
• 37:00
  We've gotten some really good results with radiation dermatitis.
• 37:03
  Yeah.
• 37:03
  It also works well for wounds, like an open wound.
• 37:05
  It helps stop the bleeding and it helps the healing process.
• 37:08
  It can coo- and as well for insect bites.
• 37:10
  That's really what drew me to the company initially, is I was using it
• 37:13
  on my oldest son who gets really big welts from mosquitoes down in Florida.
• 37:18
  Within about 20 minutes or so, it's completely flat.
• 37:20
  The mosquito bite itching is gone.
• 37:22
  And that was really what impressed me.
• 37:24
  I ended up becoming an investor and then the CEO of the company now.
• 37:28
  We have so we c- we use it for a lot.
• 37:30
  You can use it for eczema any sort of- Any sort of inflammation of the skin,
• 37:35
  this product will help alleviate a lot of the symptoms associated with it.
• 37:39
  It includes our proprietary compound called Elancone, which you guys can see
• 37:43
  there, which is a proprietary silicone.
• 37:45
  We're real- I think the next time I come on this show, I'll be able to
• 37:48
  explain to you how exactly that works.
• 37:50
  I'm just finalizing a couple studies to tell you exactly how Elancone's doing what
• 37:54
  it's doing, but it's really interesting.
• 37:56
  Sh- I can't wait ... Jennifer doesn't even know yet, actually.
• 37:59
  But the Elancone forms a a membrane over the skin and does some other
• 38:04
  things afterward and actually reduces inflammation reduces
• 38:07
  itching and helps the epi- reepi- epifiliation of the skin, which is
• 38:11
  the healing process of it as well.
• 38:13
  Again, we have the JACO2025 coupon for everybody, for all you guys, at 25% off.
• 38:19
  Nice.
• 38:19
  There is one more thing that we can do and so we had talked about this on... We're
• 38:23
  about to launch or close to launching a new cosmetic line that is made up of-
• 38:28
  Wow
• 38:28
  ... a facial cleanser, a toner, a day serum, and a night serum, and a beard balm.
• 38:33
  But-
• 38:33
  And we have been using it and we can, we give it high marks.
• 38:36
  Yeah.
• 38:36
  So very
• 38:37
  nice.
• 38:37
  No, it's really good.
• 38:38
  It's very good.
• 38:38
  It works phenomenally.
• 38:40
  I'm 150 years old and look how- ... my skin looks.
• 38:43
  But,
• 38:44
  It's good.
• 38:44
  You're looking good.
• 38:45
  Yeah, I am.
• 38:46
  But w- what we're looking for is, so the first 20 or 20...
• 38:49
  I don't know how many samples I have left.
• 38:50
  About 20 or 25 people, if you order the Skin Wisdom with the JACO2025, and
• 38:55
  you tell me in the notes, "Please send me a sample kit," and you're willing
• 38:58
  to give us some- Ooh ... feedback on it, we're happy to do that for
• 39:01
  the first 20- Wow ... or 25 people.
• 39:03
  But we want you guys to really tell us what you think.
• 39:05
  We know it works really well.
• 39:06
  What we're working out now is it too tacky?
• 39:08
  Is it too oi- we're trying to get the, how it texture on the skin feels.
• 39:11
  You guys are gonna love... the reviews for the cleanser and
• 39:14
  the toner have been phenomenal.
• 39:16
  It'll take off makeup.
• 39:17
  It's very gentle, though.
• 39:18
  The toner has been keeping people's faces very matte.
• 39:21
  You don't get any shininess.
• 39:22
  And the day and night serum have been working well for getting rid of ri-
• 39:25
  not getting rid of, reducing wrinkles and increasing collagen production.
• 39:29
  And it's been working really well.
• 39:30
  I'm interested in hearing how, what you think of the beard balm, beard
• 39:33
  and aftershave balm that I sent you, but I know, I don't think you've used
• 39:35
  it yet, but when you do, let me know.
• 39:37
  I have used it.
• 39:38
  Yeah.
• 39:38
  It's really good.
• 39:39
  It's, yeah.
• 39:39
  E- everything you sent was is phenomenal.
• 39:41
  Yeah.
• 39:41
  And I've used it in different ways, too, so we'll have to when we s- we're really,
• 39:45
  when you're really ready to launch it.
• 39:47
  Now, this is a great opportunity for those that listen in on this,
• 39:50
  'cause I'm not gonna make it public.
• 39:51
  It's just the people that listen in on the show live or watch it later.
• 39:54
  So-
• 39:55
  Yeah.
• 39:55
  It'll go- ... and once again request a sample pack
• 39:59
  Yeah, so just use the Jaco2025 coupon code.
• 40:03
  That gets you 25% off, and in the notes you can always send me willing to be
• 40:06
  a tester or willing to try out the new products and give you feedback on it.
• 40:10
  We'll send you the products as well as a bunch of packets of what's in them so
• 40:13
  you know what all the ingredients are.
• 40:14
  We're very transparent.
• 40:15
  Yeah.
• 40:16
  What to expect over what time period, and what your feedback would be and,
• 40:19
  we'll just email all you that stuff and we'd appreciate any sort of feedback.
• 40:22
  'Cause, w- we mentioned that the lip balm is in manufacturing now, so hopefully
• 40:26
  in the next couple weeks that'll be out.
• 40:28
  Yeah.
• 40:29
  Next thing will be the beard balm and these other skincare products.
• 40:31
  And then I think from there we're gonna have a moisturizer probably next year.
• 40:35
  It's a lot of manufacturing for this year to go on already.
• 40:38
  But then after that I think we're shifting more towards the wound care
• 40:40
  space, where we think- Yeah ... we can make, with diabetic ulcers and radiation
• 40:44
  burns- Wow ... and things of that sort.
• 40:45
  So yeah, a lot of great things happening.
• 40:47
  We thank you and your audience for all their support.
• 40:49
  They've been phenomenal.
• 40:50
  And we want to just see if we can do and, tell us if you wanna be
• 40:54
  testers and we'll, send me an email and then order and we're good to go.
• 40:57
  Good deal.
• 40:58
  Yeah.
• 40:58
  And it's thank you to the audience because of your generosity- Yeah ... in buying the
• 41:02
  product and of course you're experiencing that it is a fantastic product.
• 41:06
  You're coming back for more.
• 41:07
  Yeah.
• 41:07
  And still getting 25% off.
• 41:09
  Yeah.
• 41:09
  You know- Yeah ... because of your support they're able to increase the product line.
• 41:14
  Offerings,
• 41:14
  yeah.
• 41:15
  And and then you're gonna get the product line, it's just gonna be amazing.
• 41:17
  Yeah ... just fantastic.
• 41:18
  Yeah,
• 41:18
  that's what we're excited about.
• 41:20
  Yeah, so we've learned that, being a one, one product company's a little
• 41:23
  bit, not difficult, but y- you get much more opportunities when you have
• 41:25
  a whole line of products, and that's what we're- That's true ... getting
• 41:27
  towards in the next couple months.
• 41:30
  Yeah, and you're just taking something that works phenomenally and rolling- Yeah
• 41:33
  other things
• 41:34
  et cetera.
• 41:35
  That's right.
• 41:35
  And now that the- Real- ... close to understanding how it a- like how
• 41:38
  the real mechanism of how it works, we're able to really improve how
• 41:42
  we use it in other products as well to get the most benefit out of it.
• 41:45
  Great.
• 41:45
  I've been using the spray for 20 years twice a day, just
• 41:49
  morning and night, and Yep
• 41:50
  and I a- I'll be 79 this year the wrinkles aren't there.
• 41:53
  But I do use Alavida.
• 41:55
  I see a lot of people, I've been trying to look at the, thank you everybody
• 41:58
  for the zooming in with Michael.
• 42:00
  But I use that at night because I'm a Lifewaver and I love everything.
• 42:05
  I d- really don't have...
• 42:06
  And he gave me the samples, Michael, what, couple months ago.
• 42:10
  And my brown spots, which I do have, they're disappearing.
• 42:13
  Yeah,
• 42:13
  yeah.
• 42:14
  So that I know.
• 42:15
  You don't see- Yeah ... a bunch of them, so that's-
• 42:17
  I will say this- Yeah ... so I, I- They're
• 42:18
  going away
• 42:19
  ... my, and this is actually talking I was new to the skincare space.
• 42:23
  I w- I'm pharmaceutical, I was an organic, chemist.
• 42:26
  That's the space I'm used to.
• 42:27
  I wasn't really used to the cosmetic space.
• 42:29
  But it's really interesting.
• 42:30
  And what I've tried to do is when I was going through it, like I did my research.
• 42:33
  I go down the rabbit holes.
• 42:34
  Yeah.
• 42:34
  Skincare's complicated, man.
• 42:36
  There's all these different products and they're expensive and it's out of control.
• 42:39
  Yeah.
• 42:40
  What I tried to do is develop a line that basically addresses all the
• 42:45
  needs of the skin, making the pores smaller, making your skin more even
• 42:49
  increase collagen, elastin, all that stuff, but with a very simple...
• 42:53
  Yes, they're all American-made.
• 42:54
  They're made actually- Yes ... in either Florida and we're looking
• 42:57
  at a facility in Georgia.
• 42:58
  So actually even- Yeah ... Southeast made.
• 43:01
  All of
• 43:01
  it.
• 43:01
  America, yeah.
• 43:02
  It's made in the United States.
• 43:04
  So-
• 43:04
  But you also ship overseas.
• 43:06
  We do ship anywhere all over the world, absolutely.
• 43:08
  Yes.
• 43:08
  You'll have to probably pay the customs due when it's over there if there is.
• 43:11
  I don't know if there is or isn't.
• 43:12
  Sometimes it goes through, sometimes it doesn't.
• 43:14
  But, Yeah ... with customs, but yeah.
• 43:16
  We- we're trying to make skincare easier, but also give the customer all
• 43:20
  the value they get from all this stuff.
• 43:22
  Thank you, Katie.
• 43:22
  Jen does look fantastic.
• 43:23
  Thank you, Katie.
• 43:24
  She does look amazing.
• 43:25
  I
• 43:26
  got... All these people that are your fans, I'm telling you, they
• 43:28
  do so much to support all of this.
• 43:30
  Yes.
• 43:30
  Yeah.
• 43:31
  They re- I want it... I know I'm interrupting, but this is
• 43:34
  the s- this is the allulose.
• 43:36
  And if anybody wants to see it, that's the allulose.
• 43:38
  Yeah.
• 43:39
  And maple syrup.
• 43:40
  Do you get that online?
• 43:41
  Yep.
• 43:41
  On Amazon?
• 43:42
  On
• 43:42
  Amazon- Yes
• 43:43
  ... you get it, yeah.
• 43:43
  I got it- That's where I get it ... kilo.
• 43:45
  Yeah.
• 43:45
  I got mine at my health food store, Abby's.
• 43:48
  But, and then this is the, just the pure liquid, see?
• 43:51
  Yeah.
• 43:51
  But the, I was interested because he was explaining that this allulose
• 43:55
  comes out of maple sugar, some of it.
• 43:57
  Yeah.
• 43:57
  Yeah, maple sugar,
• 43:58
  I think.
• 43:58
  And this is the maple sugar form.
• 43:59
  So I love this stuff.
• 44:00
  Wow.
• 44:01
  And you can get it in Amazon or anywhere.
• 44:03
  Yeah.
• 44:04
  Yeah.
• 44:04
  It's great.
• 44:04
  But be careful, don't use too much at the beginning.
• 44:06
  Let your body get used to it.
• 44:07
  Oh.
• 44:07
  I will give you
• 44:08
  that one.
• 44:08
  Yeah.
• 44:09
  Good point.
• 44:10
  I'm not
• 44:10
  using that much.
• 44:10
  And Jen was our model for that, so thanks, Jen.
• 44:13
  Oh, we both were- Yeah ... but Jen definitely was very vocal about it.
• 44:18
  Vocal.
• 44:19
  She went, "What?"
• 44:19
  Both of you actually test your blood.
• 44:22
  I'm gonna have to start doing that too.
• 44:23
  I do.
• 44:23
  What do you recommend as far as testing your blood, as far as like the method?
• 44:27
  Oh.
• 44:27
  Oh, no, the, how the finger thing.
• 44:29
  Oh, I, I- The One Drop, but I don't know if they're selling them anymore.
• 44:32
  It's called One Drop.
• 44:33
  Yeah, I don't, I
• 44:34
  forget
• 44:34
  the name- And
• 44:34
  you prick
• 44:34
  it ... of the one that I use.
• 44:35
  You get blood.
• 44:35
  They're all pretty standard I think.
• 44:37
  Yeah, they're all standard.
• 44:38
  But whatever is best.
• 44:39
  Like I, It doesn't hurt
• 44:40
  I think what's important is I al- for me, 'cause I have issues and I don't want it,
• 44:43
  so I did it at every time, same time every day in the morning at fast- while fasting.
• 44:48
  Yep.
• 44:48
  So usually around 7:00 AM or whatever.
• 44:50
  I do this- I try to drink a glass of water at least a half hour before
• 44:55
  I do it, just so that I, I- it's not a dehydrated reading, right?
• 44:59
  So if you're dehydrated, obviously your glucose is gonna be higher than
• 45:03
  it would be just because you have less water in your bloodstream at
• 45:05
  that point, and that just causes an increase in concentration, right?
• 45:08
  That's just basic stuff.
• 45:08
  So I try to drink water, wait a half hour, take my blood sugar, and then because I'm
• 45:13
  crazy, I take it all throughout the day.
• 45:15
  But I would also suggest you do it in the evening before you go to bed.
• 45:19
  Just if you're having that dawn effect in the morning.
• 45:23
  And if that, if you are getting that where you're going to sleep and you're
• 45:26
  waking up higher, then I would suggest you increase some, you put some of that
• 45:30
  prebiotic fermentable protein such as the potato star- or resistant potato starch
• 45:35
  there, or gum arabic into your- this
• 45:37
  is the one drop.
• 45:38
  It comes with a little thing that measures and I get that it's so easy.
• 45:42
  And it does not hurt.
• 45:43
  I, I- ... a little kid might not like it, but I don't mind it and- I
• 45:47
  can deal but I don't like to hurt myself.
• 45:49
  Yeah.
• 45:50
  Yeah.
• 45:50
  Yeah, that's
• 45:51
  true.
• 45:51
  Jen's much
• 45:51
  fancier than I am.
• 45:52
  I don't- So that's it.
• 45:53
  His is one drop and it has a blade that goes in there and you throw it out.
• 45:56
  And then, I'm not gonna do it right now 'cause I don't wanna do it in front of
• 46:00
  everybody.
• 46:01
  Yeah.
• 46:01
  But alcohol wipe and that's it.
• 46:02
  Yeah.
• 46:03
  Alcohol wipe- It's- ... and then then boop and then- Put it
• 46:06
  in, put it on.
• 46:07
  You're in five
• 46:07
  seconds- Now, do you, with intermittent fasting, I don't usually eat until
• 46:11
  12 but do you still recommend, when you get up or before?
• 46:15
  I always do it the same time.
• 46:16
  So I'm intermittent fasting too, so I have found that- Okay ... I
• 46:18
  go 16 hours and then so- Yeah
• 46:20
  from my, I try to eat, stop eating around 6:00 PM and then I won't eat again
• 46:23
  until 10:00 or 11:00 the next morning.
• 46:25
  Okay ... mostly that is because of the neoglycogenesis, right?
• 46:30
  The issue with... i'm trying to dump all the glucose out of my liver so it doesn't-
• 46:34
  ... go over the middle of that, right?
• 46:35
  So that I found, I'm a big fan of intermittent fasting.
• 46:38
  I think it's phenom- I think every clinical study that's ever been
• 46:41
  done on it has been positive.
• 46:43
  Right ... there's also, I think part of intermittent fasting that I don't think
• 46:46
  is appreciated is that you would typically on a what I would consider restricted
• 46:53
  calories, not because you're not eating enough, but it's just hard to eat a lot
• 46:57
  of calories really quickly in an hour.
• 46:58
  So you end up having what's, what you have restricted calories.
• 47:02
  And there's been a lot of studies on aging that shows that if you are nutrient dense
• 47:07
  but calorie light, meaning that you're just getting- Yeah ... really high quality
• 47:10
  nutrients with less calories- Yeah ... the aging process slows down significantly.
• 47:15
  And this has been done in humans as well as in apes.
• 47:18
  And the ape study was crazy.
• 47:19
  You, they showed pictures of the two, and it's like night and day.
• 47:23
  They were like, I think they were brothers or something like that, the
• 47:25
  two apes, and one was on like, let's just call it 1,200, and the other was
• 47:29
  on like th- 2,500 calories, and it was night and day difference in terms of...
• 47:33
  Your body just becomes more efficient.
• 47:35
  It knows how to process foods without exerting itself more, and you end up
• 47:39
  processing oxygen better, and everything gets down you just, I think when you
• 47:43
  eat too much, and I am completely guilty of this before so- ... i'm branding
• 47:46
  myself a glutton as well in the past.
• 47:49
  A- you end up being lazy 'cause you keep giving your body a whole bunch
• 47:52
  of extra stuff and it doesn't have to be efficient when it processes, right?
• 47:55
  'Cause you have, you eat extra.
• 47:56
  Whereas if you put yourself in a state of intermittent fasting where it's
• 47:59
  gotta learn how to function for 16 hours without calories being taken in, it
• 48:04
  starts to learn how to do things better.
• 48:05
  And I've, to be honest with you, with cutting out a lot of the
• 48:08
  carbs and refined sugars, my energy level's through the roof.
• 48:11
  Yeah.
• 48:12
  I wake up on my own at 5:00 AM now without any sort of I j- I'm asleep by
• 48:15
  9:30, 10:00 and I'm awake by, by 5:00.
• 48:19
  I'm sorry.
• 48:19
  I'm awake by 5:00 on my own.
• 48:21
  And I think that is my, the cortisone level, all the whole
• 48:23
  cycle i- is realigning itself to be a more efficient process.
• 48:27
  But I'll keep updating you guys on, on my journey of - Yeah ... of
• 48:32
  trying to be healthier and maintain my blood sugar normally.
• 48:35
  I think a lot of doctors would tell you couldn't bring 329 down to 115
• 48:38
  on your own, and you clearly can.
• 48:40
  You just have to do the research to do it.
• 48:43
  All right.
• 48:43
  Very good.
• 48:43
  It makes a difference,
• 48:44
  so everybody that's out there, and if some people in the chat, they're pr- their,
• 48:49
  their own cer- certain products that-
• 48:51
  Oh,
• 48:51
  yeah.
• 48:51
  Sure ... maybe,
• 48:52
  maybe not so good for you.
• 48:53
  But these that we've been talking about, guys you should
• 48:55
  definitely give them a shot.
• 48:56
  Try them out.
• 48:58
  I'm gonna do the what is it?
• 48:59
  One stop?
• 49:00
  One step?
• 49:01
  Oh, no.
• 49:02
  Oh, One drop ... One drop One drop.
• 49:03
  One drop.
• 49:04
  That's it, one drop.
• 49:05
  I'm gonna try out the One Drop and start doing that and see where I'm at
• 49:08
  and see how if I, start to, you know- Yeah ... using these products, what it's
• 49:12
  gonna do to my blood sugar or whatever.
• 49:13
  Yeah.
• 49:14
  So it's gonna be, it's gonna be interesting.
• 49:15
  It's gonna... I enjoy, these little challenges and-
• 49:18
  Yeah
• 49:18
  ... trying to make my body, even more... 'Cause I, as a bodybuilder, a lot of the
• 49:22
  guys that were, like, super successful, they had doctors that would monitor
• 49:26
  them, just like you're talking about.
• 49:27
  Yeah.
• 49:27
  And I was like, "Wow." Yes.
• 49:28
  I wish I could afford that.
• 49:29
  But, you know- Yeah ... now I kinda can.
• 49:31
  I can do it myself, and- Yeah ... I know how to do this now.
• 49:34
  Big thank you.
• 49:34
  It's funny when you say that.
• 49:35
  You remind me of when I, w- I used to make a joke, 'cause I used to
• 49:38
  be into weightlifting and I was I even joked that I would trust
• 49:41
  a bodybuilder talking to me about hormones more than an endocrinologist.
• 49:45
  Those guy- those guys understand hormones and how they work in the body
• 49:50
  better than anyone I've ever known.
• 49:52
  Like the real bodybuilder, the guys that are out there.
• 49:54
  Like they know- Oh, yeah ... what's going on in their bodies and
• 49:56
  all.
• 49:56
  Hardcore.
• 49:56
  Yeah, definitely.
• 49:57
  They know how to deal with insulin.
• 49:59
  They know how to deal with, with all the different testosterone.
• 50:01
  It's... I was like sh- I was like, "Do these guys know what they're
• 50:04
  talking about?" It was incredible.
• 50:07
  And they're testing on themselves, so they know, they know the results.
• 50:10
  That's- Yeah ... that's the advantage with all of our products, right?
• 50:12
  I test every product on myself before we ever even send it out
• 50:15
  for, initial testing everywhere, so-
• 50:17
  Yeah I'm the same way.
• 50:18
  I'm not gonna promote something unless I- No ... have incredible results for it,
• 50:22
  so that's what we have with Skin Wisdom.
• 50:24
  Sure.
• 50:24
  Jan's a great example.
• 50:25
  I've been using it for several years now day and night like Jan does.
• 50:29
  And a- any kind of little owie or anything, skin trouble-
• 50:33
  It works wonders.
• 50:34
  It... I say it should be in your med kit, but you should really
• 50:36
  be using it every single day.
• 50:39
  We wanted it to go overseas with all the soldiers in their backpack
• 50:42
  really, to help them because-
• 50:43
  It was gonna be really good.
• 50:44
  Yeah.
• 50:45
  It's... But, you got the FDA, and Obama, and all those guys that
• 50:48
  killed a lot of stuff That's right
• 50:50
  that military was gonna be getting from,
• 50:51
  the One Drop is not available in that form because guess what?
• 50:55
  Everything is now on your iPhone.
• 50:57
  And so my daughter told me I should be using it, but they do have a whole
• 51:00
  bunch of other choices in there.
• 51:01
  Yeah.
• 51:01
  Those are pretty
• 51:02
  standard.
• 51:02
  I think
• 51:03
  everyone- So now it's electronic and it hooks right into your phone.
• 51:06
  Yeah.
• 51:06
  I don't know how, but
• 51:07
  It's through Bluetooth.
• 51:09
  It does it through Bluetooth to your
• 51:10
  monitor.
• 51:10
  It's the same thing.
• 51:11
  It won't hurt as much, but- Yeah.
• 51:13
  But,
• 51:13
  Check it out
• 51:14
  ... I guess we're giving that that study to somebody else then if it's going to that
• 51:18
  place.
• 51:18
  That's true.
• 51:19
  Just, all you have to do is, you know- Yeah
• 51:20
  get any sort of blood sugar monitor.
• 51:21
  It's- Yeah ... they're all like $20 online.
• 51:23
  Yeah.
• 51:23
  They have them on there.
• 51:24
  They're not costly.
• 51:25
  And- Very cool ... it's worth it.
• 51:26
  But I think, I know we all talk about diabetes and all that stuff, but I
• 51:29
  don't think anyone that's... until they become diabetic, they don't take their
• 51:32
  blood sugar measurements serious enough.
• 51:35
  And I think, again, we have talked about this before on the
• 51:37
  phone, preventative is way better- Sure ... than treatment itself.
• 51:40
  So I encourage everybody to get ahead of it.
• 51:43
  Make sure you're eating healthy and yeah, holistic, organic.
• 51:45
  That's it.
• 51:46
  I agree- That's it ... with whoever just posted that.
• 51:48
  That's 100%
• 51:49
  accurate.
• 51:49
  Yeah.
• 51:49
  Anna DeMello did.
• 51:50
  Yeah.
• 51:50
  Hi, Anna.
• 51:50
  So I'm a big, I'm a big believer in that.
• 51:52
  You know- They have One Touch.
• 51:54
  One Touch, Michael.
• 51:55
  Look at it that way instead of One Drop.
• 51:56
  Okay.
• 51:57
  One Touch.
• 51:57
  That looks exactly like mine, so
• 51:59
  anyway.
• 51:59
  That's
• 52:00
  what we use.
• 52:00
  More electronic too.
• 52:02
  Yep.
• 52:02
  Yeah.
• 52:03
  Yeah.
• 52:03
  We've taken a lot on the blood sugar, but I'm fascinated and I've, I've- Yeah
• 52:08
  learned a lot myself today.
• 52:09
  I w- yeah, it's... When I went down that route, I was like, "You know what?
• 52:11
  This will be really interesting for Michael Sur" 'cause I was shocked by
• 52:14
  the stuff that I was finding, Anna.
• 52:16
  This is... First of all, it's not right, but here's the right, what I have found
• 52:19
  that works, and I think it's important to get that information out there.
• 52:21
  Yeah.
• 52:22
  That's fantastic.
• 52:25
  And and Janice saying, "I'm not overweight and I'm active." Being
• 52:29
  active too is obviously very important- It's important ... as well, guys.
• 52:32
  So- Yeah ... some people just want, "I just want something that
• 52:35
  I can eat and just watch TV." It's like, "No, it's gotta have,
• 52:39
  gotta have both."
• 52:40
  Yeah.
• 52:41
  I will say this though so this is interesting.
• 52:43
  When you're high blood sugar like I was, you can't do...
• 52:46
  It's not that you can't do.
• 52:47
  I could do squats, I could do all those things.
• 52:49
  That wasn't an issue.
• 52:50
  The problem is y- you start releasing adrenaline, and that again increases
• 52:53
  your blood sugar as well as part of that whole making sure you have enough energy.
• 52:57
  So my suggestion is if you're really trying to do this and your blood sugar's
• 53:00
  already high, start with just walking, and what you're trying to do is just
• 53:04
  suck the blood the, suck the sugar out of your blood into your muscles- ... in
• 53:09
  a non-impact low impact way where you're not increasing your heart rate too much.
• 53:13
  Once you get it under control, then I would increase the exercise as well.
• 53:16
  Yep ... worked really well were calf raises because the muscle's
• 53:19
  small enough that it doesn't cause a big spike in adrenaline.
• 53:23
  Wow.
• 53:24
  But it is big enough to suck up e- enough blood sugar to see a,
• 53:27
  10, 20 point drop after you do it.
• 53:30
  Outstanding.
• 53:31
  Wow.
• 53:32
  Yeah this has been phenomenal.
• 53:34
  I'm I rarely listen to the shows I do again, but I'm definitely gonna listen
• 53:38
  to this one again and take notes.
• 53:40
  So I, I've noticed I'm like, "God, I wanna be taking notes here," so but, ... I'll
• 53:43
  listen to this again and take some notes.
• 53:45
  Yeah.
• 53:45
  And if anything I've been trying to put some of this stuff in the chat
• 53:49
  that you guys have been talking about.
• 53:50
  So I'll I'll try and make some notes and put some links and stuff for
• 53:53
  you guys in the description box.
• 53:55
  Look for that later.
• 53:57
  And again you want free samples, guys.
• 54:00
  I, I'm telling you free, hello?
• 54:03
  Absolutely.
• 54:03
  And they're fantastic products that are coming get in there JACO2025
• 54:07
  order another batch of Skin Wisdom, and then ask for the free sample kit.
• 54:13
  Yep.
• 54:14
  And you're gonna get it, and then you're gonna love it.
• 54:15
  Gosh, this is great.
• 54:16
  I'm so excited, so happy to be a part of this, guys.
• 54:19
  So thanks for- Oh, happy to have you ... thanks for including me.
• 54:21
  Thank you.
• 54:21
  Appreciate
• 54:22
  it.
• 54:22
  Yep, thank you.
• 54:23
  Thanks to the audience too for all the support.
• 54:25
  Yes.
• 54:25
  Absolutely.
• 54:26
  Thanks, everybody.
• 54:26
  Thanks.
• 54:27
  We'll see you guys next time.
• 54:27
  Take care.
• 54:28
  Take care, guys.
• 54:29
  Have a great week