Latest / Shawna and LaLa: Life Beyond The Mic / Can Your Gut Predict Your Health? Viome Shares the Science

Transcript

Can Your Gut Predict Your Health? Viome Shares the Science · Shawna and LaLa: Life Beyond The Mic

• 0:00
  Speaker 1: What's up? You're listening to Shauna and Laala. Check us
• 0:03
  Speaker 1: out at Shauna and Lala dot com on all social
• 0:06
  Speaker 1: media platforms at Shawna and Lalla. You could follow me
• 0:10
  Speaker 1: on Instagram at the Real Shauna May.
• 0:13
  Speaker 2: And check me out at Bella Underscore La La one
• 0:15
  Speaker 2: two five.
• 0:17
  Speaker 1: How was your weekend?
• 0:18
  Speaker 2: It was busy, busy, busy. I'm never free anymore, no
• 0:22
  Speaker 2: free time. So I had to go to two Canoli
• 0:25
  Speaker 2: events or three Canoli events I had going on. So
• 0:29
  Speaker 2: Sarahtoga Springs. There was one in Milford, PA, and there
• 0:33
  Speaker 2: was one in Port Jervice, So it was, hey, comes
• 0:36
  Speaker 2: with the one. Have your own business. You're never gonna
• 0:39
  Speaker 2: have free time.
• 0:40
  Speaker 1: Yeah, but you're doing really well with it.
• 0:43
  Speaker 2: Oh yeah, it's It's better than I could imagine. And
• 0:47
  Speaker 2: I hope it continues to grow. I know, everything is.
• 0:50
  Speaker 2: It can be a trend, it can be you know.
• 0:53
  Speaker 2: So it's kind of like trying to stay ahead of
• 0:54
  Speaker 2: the trends, try to stay ahead of where it doesn't
• 0:58
  Speaker 2: phase out. Like I'm booked in a twenty two nine,
• 1:01
  Speaker 2: not fully booked, yeah, but not fully booked, but like
• 1:04
  Speaker 2: people have weddings in twenty twenty nine to twenty twenty eight,
• 1:06
  Speaker 2: twenty twenty seven, so I think twenty twenty nine I
• 1:08
  Speaker 2: have two booked, twenty twenty eight I have like maybe six.
• 1:12
  Speaker 2: Twenty twenty seven has more so so far, so good.
• 1:15
  Speaker 2: But like if people stop booking, you know, you got
• 1:18
  Speaker 2: to figure out something else. So that's kind of the
• 1:21
  Speaker 2: thing with trying to stay ahead, trying to stay in
• 1:25
  Speaker 2: the now and keep it what people want. So it's hard.
• 1:29
  Speaker 2: It's hard. My brain is always going, always ticking, always thinking,
• 1:33
  Speaker 2: and it's a lot.
• 1:35
  Speaker 1: Yeah, it's always hard to like stay innovative and fresh
• 1:40
  Speaker 1: and uh yeah, I totally get it.
• 1:43
  Speaker 2: Know what the next big thing is and cost money,
• 1:46
  Speaker 2: and they things cost money, they take.
• 1:48
  Speaker 3: Time, and.
• 1:50
  Speaker 2: Yeah, So my goal would be to open up a
• 1:54
  Speaker 2: wedding venue. That's my goal. And because that never goes
• 1:57
  Speaker 2: out of style, I won't have to be innovative with that.
• 2:00
  Speaker 2: Maybe maybe the style of the wedding hall. But that's
• 2:04
  Speaker 2: my goal or dream to do, so maybe I'll get
• 2:08
  Speaker 2: to that point.
• 2:10
  Speaker 1: My mom and I went to Bethel Woods this weekend.
• 2:15
  Speaker 1: We were supposed to see the Beach Boys, and I
• 2:18
  Speaker 1: don't know what happened, but they canceled their whole entire tour,
• 2:22
  Speaker 1: the rest of their tour, I should say, but we
• 2:24
  Speaker 1: still went and we really had a good good time.
• 2:29
  Speaker 1: We saw Peter Noon from Hermit's Hermits. Never of Herman's Hermits.
• 2:36
  Speaker 1: I think it's called Okay. They're a band from like
• 2:39
  Speaker 1: when my mom was young.
• 2:41
  Speaker 2: Okay.
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  Speaker 1: I was like, oh, this is gonna be boring. I
• 2:44
  Speaker 1: had a freaking great time.
• 2:46
  Speaker 2: Oh wow, just because the music was good.
• 2:48
  Speaker 1: Yeah, he was just he was supposed to open up
• 2:51
  Speaker 1: for the Beach Boys and they ended up they ended
• 2:54
  Speaker 1: up having like a little intimate concert and it wasn't
• 2:57
  Speaker 1: on the main stage, so it was kind of like
• 3:00
  Speaker 1: on a separate stage like on the side yeah, of
• 3:04
  Speaker 1: where like all the all the vendors were, and he
• 3:08
  Speaker 1: was just he was great. He was in the crowd.
• 3:12
  Speaker 1: He was, you know, celebrating Bethel Wood's twentieth anniversary, so
• 3:17
  Speaker 1: like he would change the lyrics to say like Bethel
• 3:20
  Speaker 1: Woods and you know, happy anniversary, and like it was
• 3:24
  Speaker 1: just it was really, really, really nice. And the fireworks
• 3:28
  Speaker 1: were probably the best I've ever seen besides Disney World.
• 3:32
  Speaker 1: Bethel Woods always puts on really good firework shows. Yeah,
• 3:37
  Speaker 1: and again this year they did the best that I've seen.
• 3:42
  Speaker 2: Wow.
• 3:42
  Speaker 1: We also went to the two hundred and fiftieth celebration
• 3:46
  Speaker 1: for Orange County and that was okay, besides the fact
• 3:53
  Speaker 1: that I got eaten alive literally.
• 3:57
  Speaker 2: Yeah, the bugs are loving you.
• 3:58
  Speaker 1: Oh my god. The fireworks were all right, they weren't
• 4:02
  Speaker 1: that great. Every town should be like Bethel Woods and
• 4:05
  Speaker 1: just take after them and hire whoever they hire for fireworks,
• 4:10
  Speaker 1: because Bethel just does an amazing job.
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  Speaker 2: Wow. Yeah, you gotta have money for the nice fireworks
• 4:16
  Speaker 2: and the right people doing it, and that's really makes
• 4:19
  Speaker 2: a difference. Like Disney, I think that Disney was probably
• 4:23
  Speaker 2: the best fireworks I've ever seen.
• 4:25
  Speaker 1: Oh, hands down.
• 4:26
  Speaker 2: But they because they have the money and they have
• 4:28
  Speaker 2: the people. But yeah, so's I'm glad that to hear,
• 4:32
  Speaker 2: Bethel is pretty pretty good.
• 4:33
  Speaker 1: Oh it's amazing And just like Disney, I mean, there's
• 4:38
  Speaker 1: nothing like going to Disney for fireworks. Yeah, that's the
• 4:41
  Speaker 1: only part that I like about Disney. Yeah, fireworks. But yeah,
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  Speaker 1: Bethel Woods hands down, best fireworks show I've ever seen.
• 4:50
  Speaker 2: Wow.
• 4:51
  Speaker 1: We are looking forward to going to see Maya this weekend.
• 4:55
  Speaker 1: I'm so excited.
• 4:56
  Speaker 2: I am too. I'm excited for the old school song
• 5:00
  Speaker 2: she's gonna be bringing back some of her new hits,
• 5:02
  Speaker 2: she said, So that should be cool. And we're gonna
• 5:05
  Speaker 2: meet her in person, and not I love I love
• 5:08
  Speaker 2: meeting She seems so genuinely nice. And everyone who saw
• 5:12
  Speaker 2: our video interview, they all said, Wow, she really beams
• 5:15
  Speaker 2: with authenticity. She looks like she has a sweet soul,
• 5:18
  Speaker 2: and she really did. The way she talked, the way
• 5:21
  Speaker 2: she spoke to us, looked at us in the camera,
• 5:23
  Speaker 2: you could say, you know, she she gave us her time.
• 5:26
  Speaker 2: She wasn't rushing it, and sometimes you find that with slabs,
• 5:29
  Speaker 2: like it's like, all right, another interview, let me get
• 5:33
  Speaker 2: this over with. But she really gave her all in
• 5:35
  Speaker 2: it and really wanted to talk. So I'm excited to
• 5:37
  Speaker 2: meet her. And I'm excited because we're we're staying over
• 5:42
  Speaker 2: Seana staying in Mohegan Sun where the concert is, I'm
• 5:45
  Speaker 2: staying in Foxwoods, and I'm gonna go eat some great
• 5:49
  Speaker 2: food on both of those spots. And I'm excited for
• 5:51
  Speaker 2: that too.
• 5:53
  Speaker 1: You're always excited for food.
• 5:54
  Speaker 2: I am. I'm My husband said, I'm shocked that you're
• 5:57
  Speaker 2: not six hundred pounds like I should be. On ser
• 6:00
  Speaker 2: hundred pound life because that's how I view food. I'm
• 6:01
  Speaker 2: always like, oh, I wake up and I'm thinking about
• 6:04
  Speaker 2: lunch and dinner and you don't eat a lot, No,
• 6:08
  Speaker 2: I don't. I get full fast, but I'm always craving
• 6:11
  Speaker 2: things in my head and like, oh, I can't wait
• 6:13
  Speaker 2: for what's what's for lunch and what's for dinner? Not
• 6:17
  Speaker 2: breakfast doesn't thrill me anymore it used to, but definitely.
• 6:21
  Speaker 2: And restaurants, I love them, And you know, me and
• 6:23
  Speaker 2: my husband are We love finding exceptional restaurants and we
• 6:26
  Speaker 2: don't care that I shouldn't said. We don't care about
• 6:28
  Speaker 2: the price. There is a limit, but my sister thinks
• 6:31
  Speaker 2: we're weird because we'll spend We'll drop three hundred dollars
• 6:34
  Speaker 2: on a dinner between me and him because we want
• 6:37
  Speaker 2: to try that food if it's a good restaurant. So
• 6:39
  Speaker 2: we're gonna go to Hell's Kitchen, which I've been to
• 6:42
  Speaker 2: once and we loved it. So we're gonna try some
• 6:44
  Speaker 2: new stuff on that menu and a few of the
• 6:47
  Speaker 2: other spots in there, you know, maybe for lunch. And
• 6:49
  Speaker 2: I'm excited for that too.
• 6:51
  Speaker 1: I'm excited to try out Michael Jordan's restaurant. Yes, I'm
• 6:56
  Speaker 1: so excited because last time we went, I didn't know
• 7:00
  Speaker 1: that you needed reservations like a week in advance.
• 7:03
  Speaker 2: Yeah, it gets packed. I just hope we get there
• 7:06
  Speaker 2: in time to the dinner or to I.
• 7:08
  Speaker 1: Hope we get to Mohegan Sun to be able to
• 7:10
  Speaker 1: check in and go to dinner and not be late
• 7:12
  Speaker 1: to the concert.
• 7:13
  Speaker 4: Yeah.
• 7:14
  Speaker 2: The problem is check in times are so late. It's
• 7:17
  Speaker 2: so annoying because check in is usually at three if
• 7:20
  Speaker 2: they're ready on time, and then your dinner reservation at
• 7:23
  Speaker 2: four thirty, so it's like you got a rush, rush, rush,
• 7:26
  Speaker 2: you know, get ready.
• 7:28
  Speaker 1: They wanted sixty dollars to check in at three thirty,
• 7:33
  Speaker 1: which is early.
• 7:34
  Speaker 2: What that's so? What time is normal check in?
• 7:36
  Speaker 1: I guess four four thirty?
• 7:38
  Speaker 2: What that's crazy. I'm gonna have to look at my
• 7:41
  Speaker 2: check in time because I don't know what Foxwoods is
• 7:45
  Speaker 2: because we I mean we're planning on getting down there
• 7:48
  Speaker 2: early and not having the room and just maybe going
• 7:51
  Speaker 2: to the pool or or getting something to eat. But yeah,
• 7:55
  Speaker 2: that's gonna suck if it's that late.
• 7:57
  Speaker 1: You're gonna get something to eat and then go eat.
• 7:59
  Speaker 2: Oh yeah, we you know, we make we make the
• 8:02
  Speaker 2: most when we travel. It's like, what can we We're
• 8:04
  Speaker 2: gonna get there early, get a lunch, and then our
• 8:07
  Speaker 2: dinner reservation I think is at five or five thirty.
• 8:11
  Speaker 2: So if we get down there by eleven or twelve,
• 8:13
  Speaker 2: we're gonna have lunch somewhere nice there, nothing crazy expensive,
• 8:17
  Speaker 2: but we were thinking either Guy Fieri's because I love
• 8:19
  Speaker 2: his nachos, or another spot that we find, and then
• 8:23
  Speaker 2: we have our dinner reservation at Hell's Kitchen that's at
• 8:26
  Speaker 2: five or five thirty, can't remember, and then the show's
• 8:28
  Speaker 2: after that, and then after the concert, I'll probably be
• 8:31
  Speaker 2: hungry because I you know, that's a long time for
• 8:33
  Speaker 2: me to go without eating. The concert goes, it's seventy
• 8:35
  Speaker 2: five minute show. It's gonna be an awesome show. So
• 8:38
  Speaker 2: we'll probably get something snacky.
• 8:40
  Speaker 1: An hour and a half later.
• 8:42
  Speaker 2: Yeah, yeah, you know, you never know. And then the
• 8:45
  Speaker 2: next day we're planning on getting I don't know if
• 8:48
  Speaker 2: we'll do breakfast. I'm more of a lunch person, so
• 8:51
  Speaker 2: finding a cool restaurant for lunch so and then heading home.
• 8:54
  Speaker 1: But well, I'm getting Krispy Kreme donuts. I My mom
• 8:59
  Speaker 1: buys like the six pack h and it's the cheaper
• 9:03
  Speaker 1: way to go, of course. Yeah, I just can't wait
• 9:06
  Speaker 1: for Coursby kreams.
• 9:07
  Speaker 2: Oh my gosh, in the morning, in the morning. These
• 9:11
  Speaker 2: I've never met people who eat donuts for breakfast, Like,
• 9:14
  Speaker 2: it's not a breakfast food. But showana like her dad
• 9:17
  Speaker 2: and then they'll eat donuts her breakfast.
• 9:19
  Speaker 1: You've never heard of that.
• 9:20
  Speaker 2: It's just it's dessert. It's sweet, and it's not good
• 9:23
  Speaker 2: for you. I can see as a dessert, you know,
• 9:27
  Speaker 2: but when people you're not the only one. I'm not saying,
• 9:29
  Speaker 2: because I have known people who eat like my friends,
• 9:32
  Speaker 2: they'll have.
• 9:32
  Speaker 1: I always thought, like donuts. I mean, maybe it's because
• 9:34
  Speaker 1: I was brought up that way, but like donuts, coffee cake,
• 9:38
  Speaker 1: that's like a breakfast.
• 9:39
  Speaker 2: No, I mean coffee cake maybe, but it's always been
• 9:43
  Speaker 2: dessert in the Italian family.
• 9:45
  Speaker 1: Like the crumb cake.
• 9:46
  Speaker 2: Yeah, like the crumb cakes. I mean crumb cake maybe,
• 9:49
  Speaker 2: But breakfast should be it's your first meal today. It's
• 9:52
  Speaker 2: supposed to be protein and yes there are some carbs
• 9:56
  Speaker 2: in it, but something healthy to get you through the day.
• 9:58
  Speaker 2: And then when you want a dessert, yeah, don't that's crumbcake.
• 10:00
  Speaker 2: We always had crumbcake at dessert after dinner with coffee,
• 10:03
  Speaker 2: you know, my parents had it with coffee. Yeah, doughnuts
• 10:05
  Speaker 2: were there too, on the table, like someone would bring
• 10:07
  Speaker 2: a box of Chocolantimin's or whatever, but for breakfast, Like
• 10:11
  Speaker 2: that's so bad for you.
• 10:13
  Speaker 1: Well, my grandmother used to have the Intimate's cakes and
• 10:17
  Speaker 1: there was another brand I can't think of it right now,
• 10:20
  Speaker 1: and we weren't allowed.
• 10:21
  Speaker 2: To touch them till dinner or no.
• 10:23
  Speaker 1: It was for company.
• 10:24
  Speaker 2: Yeah, yeah, yeah, that's yes, it's a company thing. Same
• 10:27
  Speaker 2: in the Italian household.
• 10:29
  Speaker 1: But and my dad would always open them up and
• 10:34
  Speaker 1: my grandmother would be like who opened this?
• 10:36
  Speaker 2: And I'm like, Dad, yeah, he's a sweet tooth. So
• 10:39
  Speaker 2: that's probably why you guys think it's breakfast food.
• 10:42
  Speaker 1: And I used to have milkshakes when I was younger
• 10:45
  Speaker 1: for breakfast.
• 10:46
  Speaker 2: Oh my god, no, wonder you guys are addicted to sugar.
• 10:51
  Speaker 2: Yeah that's I mean, hey, to each his own, but yeah,
• 10:54
  Speaker 2: it's not really healthy. Krispy Kreme is not a good breakfast.
• 10:57
  Speaker 2: It's a good dessert. I love I love blazed donuts
• 11:00
  Speaker 2: like I do so a dessert or even midday, I'll
• 11:03
  Speaker 2: eat it if we go to Dunkin Donuts or something.
• 11:05
  Speaker 2: I'll get a donut, but definitely not for breakfast.
• 11:08
  Speaker 1: So summer is here finally. Kind of uh with all
• 11:13
  Speaker 1: this rain, I'm really not sure what's going on with
• 11:15
  Speaker 1: the weather. But our Summer guide is on our website.
• 11:20
  Speaker 1: Make sure you check it out. Uh Lalla just reviewed
• 11:24
  Speaker 1: Next Playground with the kids, and you said it was
• 11:28
  Speaker 1: like really really cool.
• 11:30
  Speaker 2: Yeah, we've they've been playing it for I think it's
• 11:31
  Speaker 2: been I wanted. I like to give things a good
• 11:33
  Speaker 2: amount of time to review, so it's a real authentic review.
• 11:37
  Speaker 2: It's been about two months now that they've been playing
• 11:39
  Speaker 2: with it, and it is such I love it. I
• 11:43
  Speaker 2: never had a WI, So I'm gonna kind of compare
• 11:46
  Speaker 2: it to what I thought a Wei was, where you
• 11:48
  Speaker 2: were kind of active when you're playing the games, you're moving,
• 11:51
  Speaker 2: you're involved, right.
• 11:53
  Speaker 4: Yes.
• 11:53
  Speaker 1: The difference between the Wei and Next I think is
• 11:56
  Speaker 1: you can't see yourself on the screen.
• 11:58
  Speaker 4: Yeah.
• 11:59
  Speaker 2: So a Next Playground they show you on the screen
• 12:02
  Speaker 2: up in the corner and you get to pick from
• 12:04
  Speaker 2: so many games, Like there's so many games you'll see
• 12:06
  Speaker 2: in my review, and you don't have to hold the remote.
• 12:09
  Speaker 2: That's the other cool thing. I know with the WI
• 12:10
  Speaker 2: that was a big deal. You had to hold those rember.
• 12:12
  Speaker 2: People were breaking their TVs when they were swinging their arms.
• 12:16
  Speaker 2: So this just goes by. You have to stand still
• 12:19
  Speaker 2: and then the machine picks up where you are and
• 12:21
  Speaker 2: says raise your hands. It picks up where your hands
• 12:23
  Speaker 2: are and then it knows when you're moving. So Julina,
• 12:26
  Speaker 2: it's been amazing for my four year old because it's
• 12:29
  Speaker 2: better than her sitting in front of a TV. It
• 12:31
  Speaker 2: gets her running around like the blue she loves Blue.
• 12:34
  Speaker 2: It has her keep doing the keepy Uppie game where
• 12:36
  Speaker 2: they have to jump and hit the balloons up into
• 12:38
  Speaker 2: the sky, so she's jumping, she's jumping. My son plays
• 12:42
  Speaker 2: a soccer game. There's Hungry Hungry Hippos, all the old
• 12:45
  Speaker 2: school games that we had as we were a kid,
• 12:47
  Speaker 2: and but it's interactive where you're moving to win. There's
• 12:51
  Speaker 2: exercises on there, so it's like showing you what to do.
• 12:55
  Speaker 2: So very getting you again moving and having fun at
• 12:58
  Speaker 2: the same timeoutely love it. It has been a godsend
• 13:01
  Speaker 2: this summer when it was either too hot outside to
• 13:05
  Speaker 2: play or rainy. We've had a lot of rain so
• 13:08
  Speaker 2: I think it's gonna be even better for the winter
• 13:10
  Speaker 2: when the kids are cooped up. I highly recommend it
• 13:12
  Speaker 2: to any parents out there that their kids like games,
• 13:16
  Speaker 2: but you don't want them sitting in front of a
• 13:17
  Speaker 2: TV with the controller and just staring like a zombie.
• 13:21
  Speaker 2: This will have them thinking, moving, being active, and having fun.
• 13:25
  Speaker 2: And I love watching it. It's like a great babysitter.
• 13:28
  Speaker 2: But I love standing there laughing and watching them play
• 13:31
  Speaker 2: because it is really cool. And I've tried it too.
• 13:33
  Speaker 2: I had a lot of fun, but I got tired.
• 13:35
  Speaker 2: I was like, I'm too old for some of these games.
• 13:37
  Speaker 2: I'm like out of breath here.
• 13:38
  Speaker 1: And the dog had fun too.
• 13:40
  Speaker 2: Yes, our little Yorkie was watching them play the keepy
• 13:43
  Speaker 2: up game jumping, so he's like, Okay, I'm gonna jump too,
• 13:46
  Speaker 2: so he started jumping next to them. It was the
• 13:48
  Speaker 2: cutest thing I got on video. So I highly recommended
• 13:52
  Speaker 2: it should be on all the Christmas lists, all the
• 13:54
  Speaker 2: summer lists, Birthday list. It's money well spent.
• 14:00
  Speaker 1: So I've been working on making my bed more comfortable,
• 14:05
  Speaker 1: and it is so hard finding mattresses that are comfortable
• 14:11
  Speaker 1: and pillows, especially pillows. But I've been hearing so much
• 14:15
  Speaker 1: about Cozy Earth that I decided I needed to try
• 14:19
  Speaker 1: it out. So I got their pajamos and their sheets.
• 14:25
  Speaker 1: Oh my god, life changing the sheets.
• 14:29
  Speaker 2: I put the sheets on her bed and they were
• 14:32
  Speaker 2: so soft, so soft, but not in a not in
• 14:36
  Speaker 2: a cheap way, because sometimes you can buy those cheap
• 14:38
  Speaker 2: microfiber sheets at Walmart or wherever, and they're they're crappy,
• 14:43
  Speaker 2: They're not good. These were high quality, so soft and
• 14:48
  Speaker 2: smooth and cooling. They felt cool to the touch.
• 14:52
  Speaker 1: I don't even know how to describe them. I guess
• 14:55
  Speaker 1: the best way to describe it is like whipped cream
• 14:59
  Speaker 1: and butter, really smooth feeling to it.
• 15:03
  Speaker 2: Yeah.
• 15:03
  Speaker 1: And even the pajamas, I mean, they're so comfortable. They're
• 15:08
  Speaker 1: easy to access, especially like if I have surgery again,
• 15:12
  Speaker 1: they unbutton and then they button right back up and
• 15:15
  Speaker 1: I don't even have to unbutton them. I could just
• 15:19
  Speaker 1: pull it over my head. Yeah, so it's convenient for that.
• 15:23
  Speaker 1: I feel like I'm sleeping on a cloud. Yeah.
• 15:26
  Speaker 2: Really soft. The pajamas were so soft too, And they
• 15:29
  Speaker 2: sent us the two the pink pillows for our studio
• 15:31
  Speaker 2: that matched our chairs perfectly. Yes, and give me some
• 15:35
  Speaker 2: support when we're doing these interviews behind my back.
• 15:38
  Speaker 1: Yeah, And it's funny because we totally forgot to take
• 15:41
  Speaker 1: them off for Maya's interview, and we both just like
• 15:44
  Speaker 1: sat down and started doing the interview, and I'm like, oh, shoot,
• 15:47
  Speaker 1: we didn't take the pillows down, but I think we're
• 15:50
  Speaker 1: gonna leave them. Man.
• 15:51
  Speaker 2: Yeah, I thought that might be too big for us
• 15:53
  Speaker 2: and push us off the chair. But now they're perfect.
• 15:55
  Speaker 2: They're comfy, they look chic and cute, and they're they're staying.
• 16:00
  Speaker 1: Yes, they definitely are. And I'm gonna buy my mom
• 16:04
  Speaker 1: the pajamas too. And I think I'm gonna buy my
• 16:06
  Speaker 1: dad a pair of the sheets because he's like always sweating,
• 16:10
  Speaker 1: he says, and he can't sleep. Yeah, so I think
• 16:13
  Speaker 1: I'm gonna get him a set of the sheets and
• 16:15
  Speaker 1: my mom a set of the pajamas.
• 16:18
  Speaker 2: Yeah, I'm gonna. I'm probably gonna order sheets because I'm
• 16:20
  Speaker 2: kind of kicking myself in the butt that I didn't
• 16:22
  Speaker 2: the first time around. I wasn't. You just never know,
• 16:27
  Speaker 2: You never know what you're getting. And I've gotten sheets
• 16:30
  Speaker 2: before from other companies and I was disappointed. So I
• 16:32
  Speaker 2: was like, let's not go down that road. Again and
• 16:34
  Speaker 2: now I'm kicking myself in the butt because they are
• 16:37
  Speaker 2: everything that they said they were and they feel amazing.
• 16:40
  Speaker 1: And if you want to order, you could use our
• 16:43
  Speaker 1: code Shauna and La La on their website cozyearth dot
• 16:47
  Speaker 1: com for twenty percent off. Right now, we're gonna hop
• 16:52
  Speaker 1: into our interview with Janelle and Grant from Vyome. We
• 16:56
  Speaker 1: featured them a few months ago the brand and it's
• 17:00
  Speaker 1: an amazing company. It really showed a lot of insight
• 17:04
  Speaker 1: into what is going on cellular wise with our body.
• 17:09
  Speaker 2: Yeah, it was really interesting to learn about different foods
• 17:14
  Speaker 2: and even herbs that kind of were supplements that could
• 17:18
  Speaker 2: trigger or help our bodies, specifically geared towards us. So
• 17:22
  Speaker 2: you'll have to listen to interview. It was really awesome insight.
• 17:26
  Speaker 1: On the show. Today we have Janelle and Grant from
• 17:31
  Speaker 1: Vyome and we featured Vyome, I believe on our holiday
• 17:36
  Speaker 1: gift guide and it's an amazing company.
• 17:42
  Speaker 2: It was it was really unique, Ey thought, because I've
• 17:44
  Speaker 2: never seen anything like it. I know there's certain things
• 17:47
  Speaker 2: coming out now more and more, but it was like
• 17:48
  Speaker 2: Vyome was kind of leading the way in my opinion,
• 17:51
  Speaker 2: and it was really cool to be able to do
• 17:54
  Speaker 2: it all at home. That's what I loved about it,
• 17:56
  Speaker 2: because Sean and I have health issues and we go
• 17:58
  Speaker 2: to doctor after doctor in the lab and this and
• 18:01
  Speaker 2: that and it gets to be a lot so yoolme.
• 18:04
  Speaker 2: I loved how it was just one simple box and
• 18:07
  Speaker 2: you took some blood yourself. And I'm a baby. I
• 18:10
  Speaker 2: hate needles, hate them. I was freaking out right gonna.
• 18:14
  Speaker 2: I pushed it off so much to take that ouse samples.
• 18:18
  Speaker 2: I was having a panic attack.
• 18:19
  Speaker 1: You wanted to get Our friend is a nurse, and
• 18:23
  Speaker 1: she's like, I think I'm gonna call her to do it,
• 18:27
  Speaker 1: and I'm like, you can't just do it yourself.
• 18:29
  Speaker 2: And I did it though, she did it, and I
• 18:31
  Speaker 2: was good. It was not bad.
• 18:32
  Speaker 1: I was like, oh, well, you were bleeding everywhere.
• 18:36
  Speaker 2: Yeah, well that's because I'm a bleeder. But like, it
• 18:38
  Speaker 2: was not bad at all. I'm like, O, why was
• 18:40
  Speaker 2: I so scared? But yes, it was much easier than
• 18:45
  Speaker 2: going to a doctor appointment and then going to a lab. So, so,
• 18:49
  Speaker 2: can you tell us a little bit about the company
• 18:51
  Speaker 2: and how this started and what you guys what it's about.
• 18:56
  Speaker 4: Yeah? Absolutely, Uh. Well, we were founded originally as a
• 19:01
  Speaker 4: Pure micro Biome company. My chief science officer, Momo I,
• 19:07
  Speaker 4: developed the technology over a number of years of working
• 19:09
  Speaker 4: for the US government. Was a part of a US
• 19:11
  Speaker 4: biodefense project. A lot of money went in, a lot
• 19:15
  Speaker 4: of patents, a lot of hard work, but basically what
• 19:18
  Speaker 4: they were doing they were trying to get it RNA. Right.
• 19:20
  Speaker 4: We talk a lot about DNA, but they were trying
• 19:23
  Speaker 4: to get RNA and it's kind of the messenger from
• 19:25
  Speaker 4: DNA to protein. But traditionally RNA was very volatile, right,
• 19:30
  Speaker 4: It was hard to get at. It represents less than
• 19:33
  Speaker 4: one percent of the biological information in a sample, and
• 19:37
  Speaker 4: so folks have stayed away from him because it's just
• 19:40
  Speaker 4: so hard to work with. Well, Momo and his team
• 19:43
  Speaker 4: there at last almost labs solved for all these problems.
• 19:46
  Speaker 4: He approached Navin, my CEO, and said, hey, I think
• 19:49
  Speaker 4: we could be using this for you know, for humanity,
• 19:51
  Speaker 4: for a larger cause. And so Navin on the idea
• 19:57
  Speaker 4: and founded the company. And so we use that to
• 20:01
  Speaker 4: create the world's largest meta transcriptomic lab. I know that's
• 20:05
  Speaker 4: a mouthful, but basically a lab that measures RNA and
• 20:09
  Speaker 4: we've applied that to consumer health. We started with the
• 20:12
  Speaker 4: gut microbiome, we moved into the oral microbiome. Now we
• 20:15
  Speaker 4: also look at blood to look at human gene expression,
• 20:18
  Speaker 4: not just microbes. And then we're taking all that technology
• 20:21
  Speaker 4: from the consumer side to build novel diagnostics in therapeutics
• 20:25
  Speaker 4: on the diagnostic side. So a lot of fun, a
• 20:28
  Speaker 4: lot of science, and really a new angle, right, because
• 20:33
  Speaker 4: you mentioned there's other microbiome tests out there, but essentially
• 20:36
  Speaker 4: they're all looking for the same things. Right, They're all
• 20:39
  Speaker 4: using DNA. Then there's different methods and techniques that they
• 20:43
  Speaker 4: use to look at DNA, but they're looking at DNA
• 20:45
  Speaker 4: and they're using that DNA to say, hey, we see
• 20:48
  Speaker 4: these specific microps. Right, you've got these good guys, you've
• 20:51
  Speaker 4: got these bad guys. There's this many of them. Here's
• 20:53
  Speaker 4: the ratios, and then they try to make some assumptions
• 20:57
  Speaker 4: based off of that, and that's okay, and that's where
• 20:59
  Speaker 4: they wear the science began. But the way it's evolving,
• 21:03
  Speaker 4: it's much less about naming microbes and looking at those numbers.
• 21:07
  Speaker 4: It's about what those microbes are actually doing in our bodies.
• 21:10
  Speaker 5: Right.
• 21:11
  Speaker 4: It's the chemicals that they're producing, it's their activities, because
• 21:14
  Speaker 4: that's what's triggering our own immune system, nervous system, right, metabolism.
• 21:21
  Speaker 4: It's that that chemical messaging, that love language between the
• 21:24
  Speaker 4: microbes and our bodies. That's what we evolved with. Our
• 21:28
  Speaker 4: bodies don't care what you name something, right, They don't know.
• 21:31
  Speaker 4: You know, hairy Joe Sally, they don't, they don't care.
• 21:33
  Speaker 4: It's about those inputs, those signals that the microbiome's producing,
• 21:37
  Speaker 4: and that's that's really what makes biome unique. We can
• 21:39
  Speaker 4: we can look at that activity, measure it through RNA,
• 21:42
  Speaker 4: and then give specific food and supplement recommendations to target
• 21:45
  Speaker 4: those pathways and activities to really leverage microbiome health for
• 21:50
  Speaker 4: your for your whole body health.
• 21:52
  Speaker 1: I thought it was really interesting because it showed exactly
• 21:55
  Speaker 1: what my body needed or didn't need anymore or had
• 22:01
  Speaker 1: too much of. Yeah.
• 22:03
  Speaker 2: I did like that part where it was like, oh,
• 22:05
  Speaker 2: add these supplements or add or take away these types
• 22:08
  Speaker 2: of foods, and some of it I was like, oh, yeah,
• 22:10
  Speaker 2: you know what that does bother me? And others I'm like,
• 22:12
  Speaker 2: oh man, I gotta stop eating that. But it was
• 22:15
  Speaker 2: really cool to see all that and I love that
• 22:19
  Speaker 2: And you listed everything that we would need, and that's
• 22:22
  Speaker 2: really helpful.
• 22:23
  Speaker 4: Yeah, listen, we all know we should be eating better, right.
• 22:26
  Speaker 4: We all know we should eat more vegetables. Grandma always
• 22:28
  Speaker 4: told us eat more vegetables, right, we know we should
• 22:30
  Speaker 4: be getting a more fiber. And there's all these recommendations
• 22:32
  Speaker 4: coming from every which direction. So it's kind of like exercise.
• 22:35
  Speaker 4: We all know we should be moving more and doing
• 22:37
  Speaker 4: this and doing that. But what's right for me, what's
• 22:39
  Speaker 4: right for my body, what's right for my goals. So
• 22:43
  Speaker 4: really being able to fine tune and personalize that program,
• 22:46
  Speaker 4: it's very important and that's only going to improve your
• 22:48
  Speaker 4: success right for the long run. And it's fun along
• 22:52
  Speaker 4: the way too, as you discover what foods are making
• 22:55
  Speaker 4: me feel best in my body, which foods trigger me?
• 22:59
  Speaker 5: So yeah, yeah, I think the kind of really interesting
• 23:03
  Speaker 5: part of I Am Too is like we're just we're
• 23:05
  Speaker 5: looking at whole foods right there. We're not looking we're
• 23:08
  Speaker 5: giving you recommendations on like pizza and stuff like that.
• 23:11
  Speaker 5: We're just looking at whole foods. But there can be
• 23:14
  Speaker 5: like a whole food that would be categorized as healthy
• 23:17
  Speaker 5: or superfood kind of out there in the world, but
• 23:21
  Speaker 5: for you it might not be. And then for me,
• 23:25
  Speaker 5: maybe it is right. So we get onto that like
• 23:27
  Speaker 5: granular level of like, hey, what's going on within your
• 23:30
  Speaker 5: body that makes this food work for you and it
• 23:33
  Speaker 5: doesn't work for someone else.
• 23:36
  Speaker 2: Yeah, that's really important because it's never one size fits
• 23:39
  Speaker 2: all throughout medicine medical stuff. So we always preach that
• 23:44
  Speaker 2: and I do like that. It was cool for me
• 23:46
  Speaker 2: and her to do it at the same time, so
• 23:47
  Speaker 2: we were comparing like and like you said, she needs
• 23:51
  Speaker 2: more than I do, or she needs less, or she
• 23:53
  Speaker 2: needs this, and I needed that, And it was really
• 23:55
  Speaker 2: cool to see to see those differences in her body
• 23:58
  Speaker 2: versus mine.
• 23:59
  Speaker 1: I like that. My seafood was parmesan cheese.
• 24:08
  Speaker 4: That's a good one.
• 24:09
  Speaker 1: Sorry. My futured food was.
• 24:12
  Speaker 5: Yeah, yeah, I can't go wrong with that. Was there
• 24:15
  Speaker 5: anything that surprised you in your food recommendation?
• 24:19
  Speaker 2: I'm trying to think. I think mine was maybe eggs
• 24:24
  Speaker 2: and I always eat eggs, and it's like that it
• 24:27
  Speaker 2: was like some inflammatory response. I believe that was what
• 24:30
  Speaker 2: it was. I can't remember, but I was like, I
• 24:32
  Speaker 2: was kind of shocked, like what, but I eat them
• 24:34
  Speaker 2: a lot, So maybe that's why I'm so inflamed all
• 24:37
  Speaker 2: the time.
• 24:39
  Speaker 5: Okay, I I when I peaked at your result, I
• 24:43
  Speaker 5: noticed like one of the contrasts was I think it
• 24:47
  Speaker 5: was I think it's Seana has like turmeric as a
• 24:50
  Speaker 5: superfood and Lala it's an avoid food. And I think
• 24:55
  Speaker 5: that's like a really cool example of what I was
• 24:57
  Speaker 5: talking about. Were like a food that's like known for
• 25:00
  Speaker 5: a lot of health benefits might not benefit someone at
• 25:03
  Speaker 5: that moment. And so we could say, like, hey, turmeric
• 25:07
  Speaker 5: has like so many like it's anti inflammatory, right, it's
• 25:11
  Speaker 5: super powerful, we love it, but it can also stimulate
• 25:16
  Speaker 5: bio production, and if you're someone who's microbes are like
• 25:20
  Speaker 5: taking that bio and recycling it, that can become inflammatory
• 25:23
  Speaker 5: in your body. So there might be a time where
• 25:26
  Speaker 5: you're like, hey, I need a back off or maybe
• 25:28
  Speaker 5: that supplement's not right for me right now until I
• 25:32
  Speaker 5: correct what's going on within my microbiome.
• 25:34
  Speaker 1: So does that mean that I have a lot of
• 25:38
  Speaker 1: inflammation in my body that I need the tumoric.
• 25:42
  Speaker 5: So turmeric as you're super food, let's see, Gona, I
• 25:45
  Speaker 5: gotta go back and look at it. Turmeric is an
• 25:49
  Speaker 5: awesome anti inflammatory, so it's likely linked in there for that.
• 25:54
  Speaker 5: And you know when Grant was talking about like we're
• 25:57
  Speaker 5: looking at our name. Microbes can do a whole slew
• 26:03
  Speaker 5: of things, and it's really about their environment that they're in.
• 26:07
  Speaker 5: So even like people, right, you can take a person
• 26:10
  Speaker 5: and we can put them in a good environment and
• 26:12
  Speaker 5: they might grow up to be like a good, hard working,
• 26:16
  Speaker 5: honest person. We could put them in a tough environment
• 26:20
  Speaker 5: and their outcomes might be different, right, Same with our gut,
• 26:23
  Speaker 5: and so we want to be able to create that
• 26:26
  Speaker 5: like anti inflammatory environment in the gut where where microbes
• 26:31
  Speaker 5: are happy, they're healthy, We're giving them the right food
• 26:34
  Speaker 5: they need to eat, and then they're going to produce
• 26:37
  Speaker 5: the things we need for them. So having anti inflammatories
• 26:40
  Speaker 5: in there is really helpful. We get that a lot
• 26:43
  Speaker 5: through like are not you know, our fruits and vegetables
• 26:47
  Speaker 5: are rich colored like fruits, but also our herbs are
• 26:51
  Speaker 5: great for that, and our spices as well.
• 26:53
  Speaker 2: Yeah, I think you nailed it though. Tumor was one
• 26:56
  Speaker 2: of them that I was shocked because I was taking
• 26:58
  Speaker 2: tumoric supplements every day for the past two years. So
• 27:03
  Speaker 2: when I saw the results, I was like, oh my gosh,
• 27:05
  Speaker 2: I got to stop taking them, and I haven't taken
• 27:08
  Speaker 2: it since. So yeah, sometimes it's not the right thing.
• 27:11
  Speaker 2: And I thought that was going to help my inflammation,
• 27:13
  Speaker 2: but maybe it was making it worse.
• 27:15
  Speaker 4: You know, well, it's definitely a great anti inflammatory, but
• 27:19
  Speaker 4: I think the message here with your recommendations would be like, well,
• 27:23
  Speaker 4: maybe it's not the right anti inflammatory for you now,
• 27:26
  Speaker 4: and if it's driving some other dysfunction, and if our
• 27:31
  Speaker 4: goal is to maybe I believe you were looking to
• 27:35
  Speaker 4: lose some weight control your blood sugar, right, then maybe
• 27:41
  Speaker 4: we need to consider alternatives. So maybe ginger might be
• 27:44
  Speaker 4: an alternative for you to replace tumeric. And again this
• 27:47
  Speaker 4: isn't a forever recommendation, but if we can pull back
• 27:49
  Speaker 4: on the tumeric, we can see your bio acids and
• 27:53
  Speaker 4: that microbiomeactivity adjust. A lot of people don't know those
• 27:57
  Speaker 4: bio acids are very important for metabolic signaling. They directly
• 28:02
  Speaker 4: impact our genes in our expression and how we control
• 28:06
  Speaker 4: blood sugar right, how we control blood fats, cholesterol. So
• 28:11
  Speaker 4: they're very important signaling molecules. And what BIOL tests for
• 28:15
  Speaker 4: is the balance of that communication between biole acids conjugation, deconjugation,
• 28:22
  Speaker 4: and and that downstream signaling. But when we see dysfunctions
• 28:26
  Speaker 4: like well, we need to pull back on this, we
• 28:28
  Speaker 4: need to rebalance. Let's take the tumoric out amongst some
• 28:30
  Speaker 4: other things, and then and try to target those pathways
• 28:34
  Speaker 4: so we can improve those signals, improve blood sugar control.
• 28:37
  Speaker 4: And then that's only going to help support you for
• 28:40
  Speaker 4: that for that weight loss goal, right, for that long term.
• 28:43
  Speaker 4: And that's really the strategy. And so you know, kind
• 28:46
  Speaker 4: of bucket by bucket, activity by activity, we measure, we assess,
• 28:50
  Speaker 4: we see how can we get it that pathway with nutrition,
• 28:53
  Speaker 4: with food and supplements, we lay the foundation of a
• 28:56
  Speaker 4: whole food diet. We use supplementation so we can be
• 28:59
  Speaker 4: more target that effective, right, and then we follow that
• 29:04
  Speaker 4: plan for four to six months, and then we retest
• 29:08
  Speaker 4: how far did we make it? Oh, great, we've got
• 29:10
  Speaker 4: some wins. We still have some work to do. We
• 29:12
  Speaker 4: get an adjustment in our foods and supplets. Maybe maybe
• 29:14
  Speaker 4: we bring the tumor back in at that time, right,
• 29:16
  Speaker 4: or maybe we still have more work to do. Maybe
• 29:18
  Speaker 4: we need another couple of months, and then from there
• 29:21
  Speaker 4: you you fine tune and adjust and and use that
• 29:25
  Speaker 4: that microbiome to your advantage.
• 29:27
  Speaker 2: That's cool, that's it's very interesting, and I think it
• 29:31
  Speaker 2: has definitely been helpful for us, and hopefully it would
• 29:34
  Speaker 2: be helpful. I think I think many people would find
• 29:36
  Speaker 2: it helpful because this is not stuff that you're going
• 29:38
  Speaker 2: to have your doctor doing testing for or telling you,
• 29:42
  Speaker 2: you know, they This is digging deep into something that
• 29:45
  Speaker 2: you're not going to get in any doctor's office. So
• 29:46
  Speaker 2: I think it's absolutely it's needed.
• 29:48
  Speaker 4: Especially that's right. That's right, and it's not something you
• 29:53
  Speaker 4: can't not pay attention to. I guess people like to
• 29:58
  Speaker 4: turn a blind eye to diet and the microbiom. All.
• 30:01
  Speaker 4: We don't know what's going on in there. Okay, we
• 30:03
  Speaker 4: got some microbes that can eat what I want. Doesn't
• 30:05
  Speaker 4: really affect my health, right, you know, not in the
• 30:08
  Speaker 4: short term, but in the long term. The crazy thing is,
• 30:11
  Speaker 4: like we've been able to show that because of diet
• 30:14
  Speaker 4: and the microbiomeactivity, the oxidative stress and inflammation it can
• 30:18
  Speaker 4: cause is it's the equivalent of smoking like ten to
• 30:22
  Speaker 4: twenty cigarettes a day. It's a moderate level of smoking,
• 30:26
  Speaker 4: right if you think about the oxidative stress that's coming in.
• 30:29
  Speaker 4: And that's because, like Janelle spoke to you, you know,
• 30:31
  Speaker 4: you want to be feeding these things, the microbes, those
• 30:34
  Speaker 4: nutrients and those foods that they love best. Right, So
• 30:38
  Speaker 4: if they're happy, they're going to produce those those happy molecules.
• 30:40
  Speaker 4: That's going to make our bodies happy. If you don't,
• 30:43
  Speaker 4: if it's junk in, then it's junk out. And one
• 30:47
  Speaker 4: concern I have with the protein trend right now is, yeah,
• 30:50
  Speaker 4: we need protein for our bodies and we need to
• 30:53
  Speaker 4: consume that. But if it's not balanced, you have an
• 30:56
  Speaker 4: excess of protein coming in, then a lot of that
• 30:58
  Speaker 4: makes its way to those microbes. They begin to ferment
• 31:01
  Speaker 4: amino acids. They don't want to, but if there's not
• 31:04
  Speaker 4: carbs and fiber and polyphenols there, then they're forced to
• 31:07
  Speaker 4: because they have to survive, and they're going to survive
• 31:09
  Speaker 4: no matter what. So they can adjust their their pathways
• 31:12
  Speaker 4: to survive on protein amino acids. But like I just said,
• 31:15
  Speaker 4: junkin junk out, it turns out a lotments. Yeah, a
• 31:19
  Speaker 4: lot of the negative outputs from the microbiome come from
• 31:22
  Speaker 4: amino acid fermentation, and so it's something to be mindful
• 31:26
  Speaker 4: of and be always seeking to balance. I'm not saying
• 31:29
  Speaker 4: don't eat your protein. I'm not saying don't go high protein.
• 31:32
  Speaker 4: If you've got specific goals. Right, I'm a protein fan.
• 31:35
  Speaker 4: I'm just saying we need to balance the needs for
• 31:38
  Speaker 4: the body with the needs of the microbiome so that
• 31:42
  Speaker 4: we still get the best possible benefit.
• 31:45
  Speaker 5: Right, Yes, we see that in a lot of people's results, actually,
• 31:49
  Speaker 5: where like we're seeing that fermentation of those those amino acids,
• 31:55
  Speaker 5: and like Grant was saying, it's not so much about
• 31:58
  Speaker 5: the amount of protein as it is what are we
• 32:00
  Speaker 5: eating our protein with, Like, are we providing the fiber
• 32:04
  Speaker 5: to pair with that protein so that our microbes have
• 32:08
  Speaker 5: something that they want to eat and something they're gonna
• 32:10
  Speaker 5: they're going to take and make more useful for us.
• 32:14
  Speaker 5: And I think even in maybe both of your results,
• 32:16
  Speaker 5: we saw a little bit of that too, And so
• 32:18
  Speaker 5: I was curious what your experience is with like protein
• 32:22
  Speaker 5: in your diet and how that works for you, and
• 32:25
  Speaker 5: what some of your goals are there For.
• 32:27
  Speaker 2: Me, I mean, I eat a lot of protein. I'm
• 32:29
  Speaker 2: very balanced. I should cut out more of the carbs,
• 32:32
  Speaker 2: but I definitely love my protein. And I think that
• 32:37
  Speaker 2: on the violin it recommended an amino acid for me.
• 32:41
  Speaker 2: I cannot remember the name. Maybe it was glu el
• 32:44
  Speaker 2: glutamine or something. I forget glutamin is that was it? Okay.
• 32:49
  Speaker 2: I don't know if that has anything to do with it,
• 32:50
  Speaker 2: but I was like researching, and I have cut back
• 32:54
  Speaker 2: on the amount of meat I was eating because I
• 32:57
  Speaker 2: was really having steak or chicken about six days a
• 33:01
  Speaker 2: week and then in the morning, you know, I had
• 33:03
  Speaker 2: my protein with the eggs. So I've cut back a
• 33:06
  Speaker 2: bit and I've noticed less bloating, and my GI doctor
• 33:10
  Speaker 2: said it could be that my stomach was or my
• 33:12
  Speaker 2: digestive system was having a hard time breaking down all
• 33:16
  Speaker 2: the protein. So I agree with what you're saying.
• 33:21
  Speaker 5: That's cool, that's cool to hear.
• 33:23
  Speaker 1: And I don't eat enough protein. Yeah, we're total opposites.
• 33:31
  Speaker 1: I don't eat I'm allergic to a lot of things.
• 33:35
  Speaker 1: I have severe stomach issues where I could be fine
• 33:40
  Speaker 1: eating something yesterday and two months later, I could eat
• 33:45
  Speaker 1: the same exact meal and I just get totally sick
• 33:48
  Speaker 1: from it. But we're like two total opposites. Diet. Diet. Yeah,
• 33:57
  Speaker 1: so you know protein, I mean it. And that's the
• 34:01
  Speaker 1: weird part is, you know, I'm okay one day and
• 34:04
  Speaker 1: not okay the next.
• 34:05
  Speaker 2: And when she eats protein, she only eats a little
• 34:08
  Speaker 2: bit of it just in case it's gonna bother her stomach.
• 34:11
  Speaker 2: So yeah, it makes it. She's trying to make it
• 34:13
  Speaker 2: easier on her gut too.
• 34:15
  Speaker 4: Absolutely, I think And are you, Shanna, are you having
• 34:23
  Speaker 4: the maybe you have some reflux? Is that what I
• 34:27
  Speaker 4: want to remember? Did you have uh?
• 34:30
  Speaker 1: Yeah, I have Yeah, I have ibs. I have reflux.
• 34:36
  Speaker 1: And then they just diagnosed me that my body does
• 34:41
  Speaker 1: not break down fats or fats and something else. So
• 34:48
  Speaker 1: basically like the food is I guess just.
• 34:50
  Speaker 3: Going through probably those proteins, those proteins, and it's probably
• 34:53
  Speaker 3: from your digestive enzymes, right, yeah, when you consume those
• 34:55
  Speaker 3: foods that they should be triggering your digestive systems to say, hey,
• 34:59
  Speaker 3: we see fats prote means carbs here, let's release the appropriate.
• 35:02
  Speaker 4: Enzymes from the liver, from the pancreas, right from the
• 35:06
  Speaker 4: from the bio we were just talking about, to help
• 35:08
  Speaker 4: release that and help you break it down. But at
• 35:10
  Speaker 4: that signaling is not happening. Maybe it's low acid because
• 35:14
  Speaker 4: you have to take PPIs to manage your gourd. Whatever
• 35:18
  Speaker 4: that looks like. Now you interfere with those processes and
• 35:21
  Speaker 4: it's harder for your body to digest. And then there's
• 35:24
  Speaker 4: downstream microbiome consequences too, right to those molecules we were
• 35:31
  Speaker 4: just talking about coming from amino acids and undigested food stuff.
• 35:34
  Speaker 4: So now your body is not getting one at once.
• 35:36
  Speaker 4: The microbiome is getting a bunch of junk food. It's
• 35:39
  Speaker 4: having a heyday. You might see some overgrowth, right, You
• 35:41
  Speaker 4: might see some displacement of microbes from the large intestine
• 35:45
  Speaker 4: up into the small intestine. So yeah, definitely a lot
• 35:49
  Speaker 4: to manage. I think we did it. In your results,
• 35:52
  Speaker 4: see some issues with digestive efficiency, which would be congruent
• 35:56
  Speaker 4: with what your physicians are telling you. But we also
• 35:59
  Speaker 4: saw some met gas activity, right, methane gas. While it's
• 36:04
  Speaker 4: not unusual to have some methane, you don't want high
• 36:06
  Speaker 4: levels of methane gas. It really disrupts the motility the
• 36:11
  Speaker 4: movement of the intestines. Right when we think about, hey,
• 36:14
  Speaker 4: we eat a meal and we want that to be
• 36:16
  Speaker 4: slowly moved making its way through the intestines right in
• 36:19
  Speaker 4: a systematic way. Well, methane gas will disrupt that motility signaling, right,
• 36:27
  Speaker 4: Those motor neuron junctions can cause things to back up,
• 36:32
  Speaker 4: and then we see associations with IBS, CEBO and all
• 36:36
  Speaker 4: these other conditions, and a lot of people will try
• 36:40
  Speaker 4: to chase that, oh well, I need to eat more fiber.
• 36:42
  Speaker 4: It turns out some fibers will actually continue to drive
• 36:46
  Speaker 4: methane gas production. So you have to be selective, and
• 36:49
  Speaker 4: I think that's where we're testing and getting those personalized
• 36:51
  Speaker 4: recommendations can really come in and benefit and not just
• 36:56
  Speaker 4: not just for the short term, right, because obviously we
• 36:58
  Speaker 4: care about it. If we're having your talking about that
• 37:00
  Speaker 4: volatility from meal to meal, you don't know how you're
• 37:03
  Speaker 4: going to react. Is it going to trigger gas, bloating discomfort?
• 37:07
  Speaker 4: So we want to be addressing those short term symptoms
• 37:10
  Speaker 4: right and get that immediate relief, but also be thinking
• 37:14
  Speaker 4: about the long term implication and what foundation we're building
• 37:19
  Speaker 4: for gut health. I think too many times people will
• 37:21
  Speaker 4: back away from eating plants, vegetables, fibers because they do
• 37:26
  Speaker 4: get triggered and bloating, right, And so you people go
• 37:29
  Speaker 4: they have those IBS symptoms, they go little foughtmap. Some
• 37:32
  Speaker 4: of them will go extreme to carnivore or a keto
• 37:34
  Speaker 4: because they just feel so much better because they don't
• 37:36
  Speaker 4: have those trigger foods but that's setting them up for
• 37:41
  Speaker 4: long term risk for chronic disease, right, And so while
• 37:48
  Speaker 4: we want to get that immediate symptom relief, we want
• 37:51
  Speaker 4: to be setting the stage for future health and being
• 37:53
  Speaker 4: able to fine tune through testing, frequent testing, right to
• 37:59
  Speaker 4: dial in the diet and supplementation, I think is very important.
• 38:03
  Speaker 4: And we hear all the time from our not just
• 38:07
  Speaker 4: our our customers, but in our clinical trials where we
• 38:10
  Speaker 4: actually have randomized placebo control trials where we go in
• 38:15
  Speaker 4: and we give folks the recommendations. We've looked at ibs,
• 38:18
  Speaker 4: We've looked at insulin resistance and type two diabetes. We
• 38:22
  Speaker 4: looked at depression and anxiety because we know the gut
• 38:26
  Speaker 4: and all the axes between got brain, got liver really
• 38:33
  Speaker 4: can have meaningful impact. And we're seeing fantastic results. And
• 38:37
  Speaker 4: in all our trials to be concluded, we have preliminary
• 38:41
  Speaker 4: results which we've we've published, but looking at final results
• 38:44
  Speaker 4: and getting those out there into the literature, but really
• 38:48
  Speaker 4: exciting for us to show like, hey, this is actually working.
• 38:51
  Speaker 4: People have been telling us it's working, but now we're
• 38:53
  Speaker 4: going to have the building the evidence space to show
• 38:56
  Speaker 4: that No, Like we're seeing clinically meaningful results for you
• 39:01
  Speaker 4: looking at reducing gas, bloating, restoring uh, you know, normal
• 39:07
  Speaker 4: bow habits, and reducing that abdominal pain. And then even
• 39:12
  Speaker 4: on the metabolic side, you know, balancing blood cholesterol, lowering inflammation,
• 39:16
  Speaker 4: improving uh, fasting blue blood glucose, and hemic glow. A
• 39:21
  Speaker 4: want to see you for that that average gluecose level
• 39:24
  Speaker 4: that we see over time. That's meaningful, right, And that's
• 39:27
  Speaker 4: that's real health consequence. That's clinical And it's as simple
• 39:32
  Speaker 4: as you know, manipulating the diet so that it suits
• 39:36
  Speaker 4: you and your microps.
• 39:38
  Speaker 2: That's what I was saying. Yeah, so you would if
• 39:40
  Speaker 2: you had someone like Seana, you looked at her, you
• 39:42
  Speaker 2: would look at her results and say, oh, her methane's high,
• 39:45
  Speaker 2: and then you would recommend, like biom does take this,
• 39:48
  Speaker 2: Do that change this? And is that what you're saying
• 39:51
  Speaker 2: with these clinical trials or is this something different?
• 39:54
  Speaker 4: That's right? No, exactly right. So someone will come in
• 39:56
  Speaker 4: and we'll test and we'll screen and for the IBS cohort,
• 40:00
  Speaker 4: for example, we want to screen everyone. There's specific criteria
• 40:03
  Speaker 4: that meets a diagnostic definition for IBS, and we can
• 40:06
  Speaker 4: classify the subtypes, whether it's constipation, diarrhea, or mixed. Right,
• 40:10
  Speaker 4: So we use that room for criteria, and then once
• 40:14
  Speaker 4: we have our IBS population, then each one of them
• 40:17
  Speaker 4: we test through biome. They each get their own personalized
• 40:20
  Speaker 4: food and supplement recommendations. Right. That's what we're testing is
• 40:23
  Speaker 4: the platform. It's not this food or that supplement like
• 40:26
  Speaker 4: we've always seen in the past, Right, it's the platform.
• 40:29
  Speaker 4: So each each participant that comes through gets their own
• 40:32
  Speaker 4: set of recommendations to which they follow, and then we
• 40:35
  Speaker 4: follow them for three months. We retest see how their
• 40:37
  Speaker 4: improvement where they landed with their biome scores with questionnaires
• 40:43
  Speaker 4: looking at symptoms severity, which are clinically validated questionnaires used
• 40:48
  Speaker 4: in research. Right, And then we say, hey, where do
• 40:52
  Speaker 4: we land Did we see improvements? Yes, we are, we're
• 40:55
  Speaker 4: seeing that.
• 40:56
  Speaker 5: And it's what I love about our clinical studies because,
• 41:00
  Speaker 5: like like you were saying, well, you know, people come
• 41:03
  Speaker 5: in and they have maybe the same condition, maybe they
• 41:06
  Speaker 5: both have IBS, maybe they both have depression. You know,
• 41:09
  Speaker 5: we've looked at a few different a few different disease areas,
• 41:13
  Speaker 5: but they're given totally different diet and supplement recommendations. And
• 41:18
  Speaker 5: then we and then we get to the end and
• 41:20
  Speaker 5: they're getting similar outcomes. Right, so there are digestions improving,
• 41:24
  Speaker 5: their A one C is going down whatever it might
• 41:27
  Speaker 5: be that we're measuring in that in that test. But
• 41:29
  Speaker 5: it's it's so cool to see, Like it is about
• 41:33
  Speaker 5: being personalized, right, it is about finding what your body needs,
• 41:38
  Speaker 5: what's going to help you function the best, and then
• 41:41
  Speaker 5: the body responds to that. Right, we get those beneficial
• 41:44
  Speaker 5: outcomes when we're taking care of our body, and that
• 41:46
  Speaker 5: can look different for each person.
• 41:48
  Speaker 2: Yeah, it's that's funny because we go to the same
• 41:51
  Speaker 2: GI doctor. And when I went to her appointment with her,
• 41:55
  Speaker 2: they gave her what was it called the food map,
• 41:58
  Speaker 2: the FOP FOD map, and it's just like so many things.
• 42:03
  Speaker 2: When I went a few weeks later, you know, he
• 42:05
  Speaker 2: forgot that with her. He gave me the same sheet
• 42:07
  Speaker 2: and I like, you know, there's you don't know what
• 42:11
  Speaker 2: it's just everything's on there. Everything. So with this it
• 42:14
  Speaker 2: is great so that you're not just picking, you're just
• 42:16
  Speaker 2: not guessing, you know, that list of crazy amounts of
• 42:19
  Speaker 2: food that you can't have, versus it's personalized.
• 42:23
  Speaker 1: With viome and what you kind of eat. Yeah, or
• 42:26
  Speaker 1: what you should eating.
• 42:27
  Speaker 2: So I love that because that that list was very
• 42:30
  Speaker 2: overwhelming for me, and I know it was overwhelming for her.
• 42:33
  Speaker 2: So to pinpoint exactly what the problem is or what
• 42:38
  Speaker 2: can help, I think that's that's gonna do wonders for people's.
• 42:42
  Speaker 4: Health, absolutely right. And we see that trial and error
• 42:46
  Speaker 4: so many times, right because you know, honestly, providers don't
• 42:51
  Speaker 4: know what's going to work. You know, they're trained to
• 42:53
  Speaker 4: diagnose disease, to rule in or out pathology, but for
• 42:57
  Speaker 4: these functional disorders like IBS, they really at a loss
• 43:01
  Speaker 4: for both assessments and tools. So being able to use
• 43:06
  Speaker 4: testing like biomes to look at that RNA, you look
• 43:08
  Speaker 4: at that activity and then have a you know, very
• 43:12
  Speaker 4: specific targets to hit with your diet plan is is is?
• 43:18
  Speaker 4: I mean, it's it's revolutionary, right. And what we see
• 43:21
  Speaker 4: though in today's healthcare setting is it takes several visits
• 43:25
  Speaker 4: for folks to get through you know, uh, you know,
• 43:29
  Speaker 4: try these meds, try these supplements, try this diet, right,
• 43:32
  Speaker 4: come back and say, oh, I'll come back in three months.
• 43:34
  Speaker 4: Help that didn't work out, We'll try this, try that,
• 43:37
  Speaker 4: let's try against you know, another three months. But people
• 43:39
  Speaker 4: are suffering and it's impacting their day to day and
• 43:42
  Speaker 4: digestive symptoms, Like we don't talk about them a lot,
• 43:45
  Speaker 4: but they really can make or break, you know, your
• 43:47
  Speaker 4: your daily experience right when you're trying to go out
• 43:49
  Speaker 4: with friends or you know, your work. Yeah, you have
• 43:54
  Speaker 4: a you have a you have launch and then you've
• 43:55
  Speaker 4: got to go into a board meeting and like now
• 43:58
  Speaker 4: you're like trying to concentrate and present, but you can't.
• 44:02
  Speaker 4: So you know, you're on a date, You've got some
• 44:05
  Speaker 4: gas I don't know talked about, right, but yeah, that's
• 44:11
  Speaker 4: meaningful impact. So you want to see people getting better care,
• 44:16
  Speaker 4: better outcomes, personalization, and really get them to the finish
• 44:20
  Speaker 4: line as soon as possible. Right, that's what we're trying
• 44:24
  Speaker 4: to do.
• 44:25
  Speaker 1: Did you see any IBS in our results or anything alarming?
• 44:34
  Speaker 4: Nothing alarming. So you've got to remember that this is
• 44:38
  Speaker 4: a functional test and it's looking at those activities. Some
• 44:42
  Speaker 4: people can see their results and see a bunch of
• 44:44
  Speaker 4: red and they do think, oh, like.
• 44:46
  Speaker 6: I'm dying, Like what's happening by home? My doctor told
• 44:49
  Speaker 6: me I was healthy, So don't be alarmed. If you
• 44:52
  Speaker 6: test then you see a bunch of red this is
• 44:55
  Speaker 6: only looking at function, right, and function of your micro
• 44:59
  Speaker 6: function of your own cells, your mitochondria. And you know
• 45:03
  Speaker 6: that's important because we don't want to wait around for
• 45:06
  Speaker 6: a disease to occur.
• 45:07
  Speaker 4: Right. Most of the chronic diseases that are really plaguing
• 45:12
  Speaker 4: Western societies. When we look at cardio metabolic health, diabetes,
• 45:16
  Speaker 4: heart disease, we look at cognitive health has overlap with
• 45:19
  Speaker 4: metabolic as well. Cancers, right, obesity, all these things outside
• 45:29
  Speaker 4: of digestive disorders. It's it's it's a long term game, right.
• 45:34
  Speaker 4: It's it's it's a.
• 45:35
  Speaker 5: Marathon starting in your twenties and thirties, but not showing
• 45:39
  Speaker 5: up till you're fifty year right. Yeah, in those like
• 45:44
  Speaker 5: classic symptoms.
• 45:46
  Speaker 4: Yeah, and gosh, I just lost my train of thought.
• 45:55
  Speaker 2: So I think, well, pre recorded, so we'll just we'll
• 45:58
  Speaker 2: crop it said. With all these comic issues that we're facing, obesity, cancer,
• 46:07
  Speaker 2: heart issues.
• 46:09
  Speaker 5: We're trying to be like preventative. We're trying to catch
• 46:11
  Speaker 5: them functional issues early.
• 46:14
  Speaker 4: That was the message. So when we started thinking about
• 46:19
  Speaker 4: chronic disease and the impact that it's having on our society, right,
• 46:22
  Speaker 4: conventional medicine, we're kind of out of answers out of tools,
• 46:27
  Speaker 4: and we're trying to develop more, but it's really about
• 46:30
  Speaker 4: lifestyle medicine, personalized lifestyle medicine, and can we identify that
• 46:35
  Speaker 4: dysfunction early on. Let's not wait for that disease to
• 46:38
  Speaker 4: be diagnosed. Let's get upstream of it, identify any dysfunction
• 46:42
  Speaker 4: that's occurring, so we can hit that with lifestyle and
• 46:45
  Speaker 4: nutrition course. Correct. So now we're going on a different trajectory, right,
• 46:49
  Speaker 4: one towards health, not towards disease. And again that's that's
• 46:53
  Speaker 4: where you know the testing can really really benefit.
• 46:58
  Speaker 5: Yeah, and like Gratt was saying here, we're not a
• 47:00
  Speaker 5: diagnostic test, so we're not going to diagnose someone necessarily
• 47:04
  Speaker 5: like IBS or CIBO or any other types of conditions.
• 47:08
  Speaker 5: But we can look at these functional activities and how
• 47:13
  Speaker 5: they connect, and you'll have some health connections in your app.
• 47:17
  Speaker 5: And that might be insightful to say, hey, like, okay,
• 47:20
  Speaker 5: it showed this health connection for me, and it's showing me, hey,
• 47:24
  Speaker 5: which of those pathways are related to that connection. And
• 47:29
  Speaker 5: if I'm really worried about IBS and that's one of
• 47:31
  Speaker 5: my health connections, I can see, Hey, these are the
• 47:33
  Speaker 5: scores I really want to target and maybe take control
• 47:37
  Speaker 5: over to help improve that area. Another one we haven't
• 47:42
  Speaker 5: quite touched upon. Those I think Grant mentioned once it's
• 47:46
  Speaker 5: like the brain the gut brain connection. And I know
• 47:49
  Speaker 5: when you say, is there anything alarming, you know, like
• 47:52
  Speaker 5: grand said, nothing alarming necessarily, But that was an area
• 47:55
  Speaker 5: I think on Shawnas that caught my attention was that
• 48:01
  Speaker 5: I think you mentioned maybe some issues with like sleep
• 48:05
  Speaker 5: or concentration, or migraines or things like that, and sometimes
• 48:09
  Speaker 5: we don't always realize that actually the root of those
• 48:14
  Speaker 5: things are within our gut. We like to think it's
• 48:17
  Speaker 5: just it's just my stress, it's just my whatever this that,
• 48:22
  Speaker 5: But those signals come directly from our gut. And so
• 48:25
  Speaker 5: when we have you know, our gut makes most of
• 48:28
  Speaker 5: our serotonin, about like ninety to ninety five percent of it,
• 48:32
  Speaker 5: and that's going to be like our feel good neurotransmitter.
• 48:36
  Speaker 5: So if our if our microbes aren't able to perform
• 48:40
  Speaker 5: that function right, we're not feeding them well or there's
• 48:43
  Speaker 5: not enough of them there, we're losing out on that
• 48:46
  Speaker 5: connection that's telling our body things are all right, we
• 48:49
  Speaker 5: can relax. Same with there's another one called gabba. But
• 48:55
  Speaker 5: serotonin is super interesting to me because it's also necessary
• 48:58
  Speaker 5: to make melotonin and that's what we need for sleeping. Right,
• 49:02
  Speaker 5: So we've got that whole connection where the foods that
• 49:05
  Speaker 5: we're eating actually impact our stress level, they impact our mood,
• 49:09
  Speaker 5: they impact our sleep, and so that's a huge connection
• 49:13
  Speaker 5: that can make a big difference in the way we're feeling.
• 49:17
  Speaker 1: So if our listeners were looking to do one of
• 49:21
  Speaker 1: these tests and then they do their recommendations that you know,
• 49:26
  Speaker 1: they take the they eat the right foods and they
• 49:29
  Speaker 1: take the supplements and vitamins that you guys recommend, how
• 49:34
  Speaker 1: long should they do that and then retest that good question.
• 49:40
  Speaker 5: We recommend about four to six months before retesting, and
• 49:45
  Speaker 5: I think that tracks pretty well with any types of
• 49:48
  Speaker 5: dietary studies you'll look at. You know, we're we're not
• 49:52
  Speaker 5: using medications, we're using lifestyle and it takes a little
• 49:55
  Speaker 5: bit of time to really see that that shift. We
• 49:59
  Speaker 5: actually have a paper that was published recently that shows
• 50:03
  Speaker 5: that six month mark is really where you start to
• 50:07
  Speaker 5: see the change within the microbiome, which is cool, but
• 50:12
  Speaker 5: in all honesty, like you can start feeling better almost immediately, right,
• 50:18
  Speaker 5: we say that every meal is a signal to your body. Right,
• 50:22
  Speaker 5: food is just information and it's it's it's telling your
• 50:27
  Speaker 5: body what to do, it's telling your microbes what to do.
• 50:29
  Speaker 5: So just by making those slow changes, like hey, I'm
• 50:33
  Speaker 5: going to work on breakfast over the next two weeks,
• 50:36
  Speaker 5: that can start making a meaningful difference in the way
• 50:39
  Speaker 5: that you feel, in your energy level, your brain fog,
• 50:42
  Speaker 5: whatever it might be that you're you're trying to work on.
• 50:45
  Speaker 5: But for retesting, I think six months is a is
• 50:48
  Speaker 5: a good mark.
• 50:50
  Speaker 1: Well, we'll have to follow the diet.
• 50:54
  Speaker 4: Yeah, yeah, and we try to make that as easy
• 50:59
  Speaker 4: as possible right within the app. So, first of all,
• 51:01
  Speaker 4: all the app, all the results and recommendations that delivered
• 51:05
  Speaker 4: into the mobile app that you can browse at your
• 51:07
  Speaker 4: leisure But when we're giving the food and supplements, you
• 51:10
  Speaker 4: can look at the reasons for each one of those.
• 51:11
  Speaker 4: So if you want to know, hey, why it was
• 51:13
  Speaker 4: turmeric bad for me, you can tap on tumeric. It's
• 51:15
  Speaker 4: going to give you that description, it's going to give
• 51:17
  Speaker 4: you the evidence in the in the literature for for
• 51:21
  Speaker 4: that recommendation. We're going to give you dosing for supplements.
• 51:25
  Speaker 4: We're going to give you food serving sizes for those foods.
• 51:29
  Speaker 4: We have recipe generators that are going to take your
• 51:33
  Speaker 4: recommendations and make personalized recipes that are graded. Right. Hey,
• 51:38
  Speaker 4: this this, this recipe gets a ninety out of one
• 51:41
  Speaker 4: hundred for you because it incorporates so many of your superfoods. Uh.
• 51:45
  Speaker 4: This other one has got a lesser score. It's got
• 51:47
  Speaker 4: a minimize or avoid food for you. Right. And then
• 51:51
  Speaker 4: we also have the tools that can now link those
• 51:53
  Speaker 4: to grocery lists, automatically link it to insteracart, right, so
• 51:58
  Speaker 4: we can put those in your And then it's all
• 52:01
  Speaker 4: supported with AI health coaching chatbots that any question you
• 52:05
  Speaker 4: have about a food, a supplement, a result. Hey, what
• 52:09
  Speaker 4: what was RNA again? Can you tell me? The AI
• 52:13
  Speaker 4: health coach knows your information and knows how to speak
• 52:17
  Speaker 4: to it, and it helps support you in those questions
• 52:19
  Speaker 4: when when we can't. But we certainly the clinical nutrition team.
• 52:23
  Speaker 4: We have a lot of interaction with file on customers.
• 52:26
  Speaker 4: We have weekly q and as. We have a Thrive
• 52:29
  Speaker 4: community that's that's led by our head of Community Lisa,
• 52:33
  Speaker 4: to get folks together to hey, what's working for you,
• 52:36
  Speaker 4: what's not working? Build that sense of community, make sure
• 52:40
  Speaker 4: people are getting that accountability and staying on a track,
• 52:44
  Speaker 4: and then really because that's that's the sick everyone knows
• 52:47
  Speaker 4: again we should be moving and eating right. But how
• 52:50
  Speaker 4: can we make that diet plan first personal and then
• 52:53
  Speaker 4: give you the tools to make that that change as
• 52:57
  Speaker 4: quickly and easily as possible, right, and then stay consistent
• 53:01
  Speaker 4: over time. So we're trying to build that for folks
• 53:05
  Speaker 4: to make it as easy as possible.
• 53:07
  Speaker 2: Yeah, I think that, you know. One of the questions,
• 53:09
  Speaker 2: I don't know. I don't know if it's a question,
• 53:10
  Speaker 2: But when we first got our scores back in it,
• 53:14
  Speaker 2: some of it was very self explanatory, but then there
• 53:16
  Speaker 2: was other areas where we were confusedly, what does that
• 53:18
  Speaker 2: mean necessarily and what is this trying to say? So
• 53:21
  Speaker 2: for someone like that, a customer who gets their results
• 53:24
  Speaker 2: and they're a little overwhelmed or not understanding, would you
• 53:28
  Speaker 2: suggest the chat or is there a team member that
• 53:32
  Speaker 2: someone at ion that they would talk to, or how
• 53:34
  Speaker 2: would that work?
• 53:35
  Speaker 5: Both. We do have a couple of really great health coaches,
• 53:41
  Speaker 5: so someone can connect with one of them and have
• 53:46
  Speaker 5: a session or two to go over their results and
• 53:48
  Speaker 5: kind of get a game plan put together. And they're wonderful.
• 53:52
  Speaker 5: So that's a great option. Use that bot. I mean,
• 53:56
  Speaker 5: you can even use kind of the AI bought will
• 53:59
  Speaker 5: help you create meal plans, you know, like granted game plans.
• 54:05
  Speaker 5: It's going to consider all of your results. I think
• 54:07
  Speaker 5: doing the meal plans is a really like fun simple way,
• 54:12
  Speaker 5: especially like as a mom, and I'm going to be like,
• 54:15
  Speaker 5: and I need these recipes to feed like six people,
• 54:18
  Speaker 5: and this person doesn't eat this food. You know, you
• 54:21
  Speaker 5: can get a little bit more granular with that, which
• 54:24
  Speaker 5: is fun, but like still consider my biome results and
• 54:27
  Speaker 5: what I'm trying to work on.
• 54:29
  Speaker 2: That's awesome.
• 54:30
  Speaker 1: That's pretty cool.
• 54:31
  Speaker 2: Yeah, I have the check. I don't know if I
• 54:33
  Speaker 2: have the app download. I go on like the website,
• 54:35
  Speaker 2: but that's really awesome, and that's something like I'm on
• 54:39
  Speaker 2: it right now and I think it's changed. You must
• 54:42
  Speaker 2: have updated things from is this newer a lot of
• 54:45
  Speaker 2: the stuff on here.
• 54:46
  Speaker 4: Or oh yeah, yeah, we're constantly updating. Yeah, we're listening
• 54:50
  Speaker 4: to customers and trying to bring all these features, you know,
• 54:53
  Speaker 4: as we can, as we continue to build and support,
• 54:55
  Speaker 4: right because it's it's about that the long game and
• 54:58
  Speaker 4: if we can tests look at your biology, give you
• 55:04
  Speaker 4: personalized recommendations to help improve it, measure and monitor over time,
• 55:09
  Speaker 4: support your lifestyle. Uh and and and help you with
• 55:14
  Speaker 4: that behavioral modication, build those good healthy oubits, build that foundation.
• 55:19
  Speaker 4: Then we know we're going to be supporting uh, you know,
• 55:23
  Speaker 4: our customers and and their health and their families for
• 55:26
  Speaker 4: the for the long term. And uh yeah, So we're
• 55:29
  Speaker 4: constantly evolving, constantly building and trying to give customers with
• 55:33
  Speaker 4: what they're asking for, right, just that that additional support.
• 55:36
  Speaker 4: We all know we can do better, but life's hard, right,
• 55:41
  Speaker 4: and we all have our own whether it's kids, or
• 55:44
  Speaker 4: work or you know name. You know the thing, we
• 55:47
  Speaker 4: all have our hurdles and obstacles. And if we can
• 55:51
  Speaker 4: identify those and try to minimize them, we're only going
• 55:55
  Speaker 4: to just feel better about ourselves and and what we're
• 55:58
  Speaker 4: doing and and get that relief from the symptomatic perspective too, right,
• 56:03
  Speaker 4: and so we can just go be our best selves.
• 56:07
  Speaker 2: I love it, I do, and it's definitely gotten easier.
• 56:11
  Speaker 2: You guys have I love that you've listened to customers
• 56:15
  Speaker 2: because in the beginning we did this what a year ago,
• 56:18
  Speaker 2: maybe it was you know a little.
• 56:20
  Speaker 1: Around Christmas time we did it.
• 56:21
  Speaker 2: Yeah, So it's come a long way, and it's much
• 56:24
  Speaker 2: It's very easy to understand, and I love the changes
• 56:27
  Speaker 2: you're making and I appreciate that you are listening to
• 56:31
  Speaker 2: people and changing what you can to make because if
• 56:33
  Speaker 2: it's easier for us as the customer, it makes it
• 56:38
  Speaker 2: makes it easier for us to get healthier, you know,
• 56:40
  Speaker 2: to understand our results, to understand that app it makes
• 56:43
  Speaker 2: us easier to be healthier.
• 56:45
  Speaker 1: And I didn't know that I had issues with my
• 56:48
  Speaker 1: oral health either, oh from that yeah, yeah, because it
• 56:52
  Speaker 1: says oral health thirty six foods and ingredients. So I
• 56:56
  Speaker 1: had no idea that I had issues going on in Yeah.
• 57:01
  Speaker 4: And a lot of it's very overlooked, right. People don't
• 57:03
  Speaker 4: think about oral health. They think about you know, hey,
• 57:06
  Speaker 4: do I have a pretty smile? Do I have white teeth? Right?
• 57:09
  Speaker 4: And maybe you're going to the dentists a few times
• 57:11
  Speaker 4: a year, But those microbes and that oral health matters
• 57:16
  Speaker 4: just as much as the gut actually, and so we
• 57:18
  Speaker 4: talk a lot about leaky gut, and I think most
• 57:21
  Speaker 4: people know about what that means and testinal permeability and
• 57:24
  Speaker 4: the downstream effects, but the exact same thing happens in
• 57:27
  Speaker 4: the mouth right when your gums and that barrier protection
• 57:31
  Speaker 4: gets broken. Now you've got leaky gums, you still get
• 57:35
  Speaker 4: the downstream inflammatory signals and health impacts that you would
• 57:39
  Speaker 4: with the healthy gut. It's just it's very overlooked and
• 57:43
  Speaker 4: people aren't paying attention and oh yeah, we do have
• 57:46
  Speaker 4: microbes in our mouth and there are good imbat microbes
• 57:49
  Speaker 4: that should be there and it's a community and how
• 57:51
  Speaker 4: can we leverage that. But you see very strong associations
• 57:58
  Speaker 4: with the oral microbio and downstream health consequences, whether it's
• 58:02
  Speaker 4: cognitive health, amount of bolic health we were talking about
• 58:05
  Speaker 4: with controlling blood sugar and weight, pregnancy outcomes, immune autoimmunity,
• 58:12
  Speaker 4: hard health, so real impacts that the oral microbiome is having,
• 58:16
  Speaker 4: which is why we moved into the space. And then
• 58:19
  Speaker 4: even with you know, with our customer data, we actually
• 58:23
  Speaker 4: were able to create a breakthrough device approval for oral
• 58:27
  Speaker 4: and throat cancer. So based off you're you know, you
• 58:30
  Speaker 4: collect your bum uh saliva sample and we can tell
• 58:33
  Speaker 4: you if if you you know, your doctor orders is
• 58:35
  Speaker 4: tests or if you purchase it. It's separate from the
• 58:38
  Speaker 4: consumer test that you guys had trialed, but we can
• 58:42
  Speaker 4: tell you with the high sensitivity specificity if you have
• 58:45
  Speaker 4: oral and throat cancer. So really a game changer. We've
• 58:49
  Speaker 4: got pincreatic cancer early detection tests coming down the pipe.
• 58:53
  Speaker 4: We're looking at colon cancer and polyps with the with
• 58:56
  Speaker 4: the same technology and platforms. So really amazing what we've
• 58:59
  Speaker 4: been able to to do. But these things again overlooked,
• 59:03
  Speaker 4: but have serious health impacts. And if we can bring
• 59:05
  Speaker 4: that to folks attention, give them those recommendations where they
• 59:09
  Speaker 4: can target it, and then again now we can we
• 59:11
  Speaker 4: can prevent that disease. That's that's the dream.
• 59:14
  Speaker 5: We have some really cool products that actually introduce specific
• 59:18
  Speaker 5: probiotics right into the oral cavity to help that area,
• 59:22
  Speaker 5: help balance it, help those functions. And we have a
• 59:27
  Speaker 5: tooth gel that I just love. I've been using it
• 59:30
  Speaker 5: for several years now, but it literally like breaks the
• 59:36
  Speaker 5: plaque bonds on your teeth and it's not abrasive, so
• 59:40
  Speaker 5: it's not hurting your teeth. Your teeth feels like super
• 59:42
  Speaker 5: clean afterwards. So there's there's some cool things to check
• 59:47
  Speaker 5: out there too.
• 59:49
  Speaker 2: Is that something that they can we could order off
• 59:52
  Speaker 2: viol website? Is that something a customer can go in
• 59:54
  Speaker 2: there and get yes.
• 59:56
  Speaker 5: So, yeah, you can look under your supplements and you'll
• 59:59
  Speaker 5: see all the ingredient for it. So we have personalized
• 1:00:02
  Speaker 5: toothpaste and tooth gel and personalized oral lozenges and they're
• 1:00:06
  Speaker 5: kind of like a breath mint, but they provide They
• 1:00:09
  Speaker 5: provide biotics and fibers and polyphenols and things that are
• 1:00:13
  Speaker 5: going to help your oral cavity.
• 1:00:15
  Speaker 4: Yeah, that's right. We had a really hard time targeting
• 1:00:19
  Speaker 4: those pathways with the regular diet.
• 1:00:21
  Speaker 1: Right.
• 1:00:21
  Speaker 4: If you think about the exchange time you have, it's
• 1:00:24
  Speaker 4: really when you're chewing and swallowing, so really a very
• 1:00:27
  Speaker 4: short window to target those pathways. Plus, you need free
• 1:00:31
  Speaker 4: nutrients that are naturally available in the food. So if
• 1:00:35
  Speaker 4: I need an amino acid like argentine, for example, I
• 1:00:38
  Speaker 4: need that amino acid to target a pathway in the
• 1:00:41
  Speaker 4: oral microbiome. I'm not the body is not digesting any
• 1:00:45
  Speaker 4: protein yet in the mouth, right, it has to wait
• 1:00:47
  Speaker 4: until we get to the stomach and intestines before it
• 1:00:49
  Speaker 4: starts to do that work with stomach acid and enzymes.
• 1:00:52
  Speaker 4: So I need to look at foods that happen to
• 1:00:54
  Speaker 4: be particularly high in free argentine, right, and that's going
• 1:00:57
  Speaker 4: to really narrow my window of food that I can
• 1:01:00
  Speaker 4: choose to help target pathways. So as a result, we
• 1:01:05
  Speaker 4: still get food in several recommendations, but we're like, hey,
• 1:01:09
  Speaker 4: like we need a better tool and other strategy, and
• 1:01:13
  Speaker 4: that's where the oral lozenge is. Now, you're going to
• 1:01:15
  Speaker 4: hold that in your mouth for twenty to thirty minutes
• 1:01:17
  Speaker 4: while it dissolves. We're going to give those amino acids.
• 1:01:20
  Speaker 4: We're going to give those polyphenoes, the probotics, the postbodics,
• 1:01:26
  Speaker 4: the fiber types that we know leverage those pathways. Now
• 1:01:29
  Speaker 4: we can have that much more of an impact on
• 1:01:32
  Speaker 4: the oral microbiome to help lower inflammation of the gums,
• 1:01:36
  Speaker 4: to help heal those gums, to restore pH balance, which
• 1:01:40
  Speaker 4: is so much so important for tooth health and the microbiome.
• 1:01:44
  Speaker 4: We think about saliva and you know as a as
• 1:01:48
  Speaker 4: a lubricant, as a moisturizer, but it really helps balance
• 1:01:52
  Speaker 4: that pH and that directly affects your teeth, right, because
• 1:01:56
  Speaker 4: the teeth is about that enamel. It's about deposits and withdrawals.
• 1:01:59
  Speaker 4: Just like you're checking account, so are you building enamo
• 1:02:04
  Speaker 4: with you know by depositing minerals or are you withdrawing
• 1:02:08
  Speaker 4: them because there's a high pH and you need to
• 1:02:11
  Speaker 4: balance that, so you're looking to bring in those minerals
• 1:02:13
  Speaker 4: to help balance pH. So again with with measuring the RNA,
• 1:02:19
  Speaker 4: we can look at those activities, at the microbes, look
• 1:02:22
  Speaker 4: at breath health, look at tooth health, look at gum health,
• 1:02:26
  Speaker 4: and then give you those personalized recommendations to leverage it,
• 1:02:29
  Speaker 4: improve it.
• 1:02:30
  Speaker 1: Now, was there a way to see your actual scores
• 1:02:34
  Speaker 1: to see what exactly came back as high or.
• 1:02:40
  Speaker 4: Ye? So if you were gonna, if you were in
• 1:02:42
  Speaker 4: your app, you would first go to your your health score,
• 1:02:45
  Speaker 4: so you'd see oral health. You could tap on that.
• 1:02:47
  Speaker 4: It's going to give you a description of what that
• 1:02:49
  Speaker 4: means and with what the score is looking at, and
• 1:02:51
  Speaker 4: then you can see all the supporting sub scores for
• 1:02:55
  Speaker 4: the happys I just mentioned. And then depending on you know, a,
• 1:02:58
  Speaker 4: I see a tension area here that's in the red
• 1:03:01
  Speaker 4: I need to target that. You can click on that
• 1:03:03
  Speaker 4: and then it'll show you not just with the description,
• 1:03:06
  Speaker 4: but also show you any recommendations that are tied to
• 1:03:09
  Speaker 4: that pathway.
• 1:03:11
  Speaker 2: Awesome, that's really great, interesting because people think like, oh,
• 1:03:15
  Speaker 2: I just brush my teeth and I use mouthwash. That's it.
• 1:03:18
  Speaker 2: But sometimes I've heard that mouthwash can also harm them
• 1:03:22
  Speaker 2: the biome in your mouth and your guts.
• 1:03:24
  Speaker 5: So yeah, we'd say don't don't use that type of mouthwash.
• 1:03:28
  Speaker 5: There are mouthwashers out there that use you know, essential
• 1:03:32
  Speaker 5: oils and post batics and different things in there that
• 1:03:36
  Speaker 5: are that are good, but those antiseptic mouthwashes, because think
• 1:03:40
  Speaker 5: about it, like you're you're killing bacteria, that's the purpose
• 1:03:44
  Speaker 5: of them. But that means you're killing the good with
• 1:03:46
  Speaker 5: the bad, and unfortunately, when we do that, the bad
• 1:03:50
  Speaker 5: tends to grow back stronger. Right there, They're going to
• 1:03:52
  Speaker 5: take over, and so we're changing that balance within your mouth.
• 1:03:56
  Speaker 4: It's like, say, you wouldn't take an intibiotic every day
• 1:03:59
  Speaker 4: right for your gun, but you're essentially taking using those
• 1:04:03
  Speaker 4: antiseptic mouthwashes. It's like taking a tabiotic every day, and
• 1:04:06
  Speaker 4: we know that can help it every day. Yeah yeah, yeah,
• 1:04:12
  Speaker 4: but people, and you know, to be fair, there's a
• 1:04:14
  Speaker 4: time and place for antisepic mouthwash, right there's true clinical
• 1:04:19
  Speaker 4: reasons that you might need a chlorohexidine mouthwasher. You know,
• 1:04:23
  Speaker 4: maybe you got gum disease, whatever, So there's there's true indications,
• 1:04:26
  Speaker 4: but for us to just kind of blindly be using
• 1:04:29
  Speaker 4: them on a daily basis as a part of our
• 1:04:31
  Speaker 4: our our normal hygiene, That's that's what we're speaking to.
• 1:04:35
  Speaker 4: There's we need to be rethinking those daily exposures that
• 1:04:40
  Speaker 4: impact these microbes, right, and then if we can maintain
• 1:04:44
  Speaker 4: our oral health while leveraging the microbes and their activity,
• 1:04:48
  Speaker 4: then that's only going to benefit us for the for
• 1:04:51
  Speaker 4: the long term.
• 1:04:53
  Speaker 2: Yeah, I mean a little side story be some what
• 1:04:55
  Speaker 2: you're saying with the antabatics. I as a child was
• 1:04:58
  Speaker 2: on a lot of antabatics heavy for a while and
• 1:05:01
  Speaker 2: I got a ulcer clitus from it. Back then, they
• 1:05:05
  Speaker 2: didn't want to tie the two together. But the more
• 1:05:07
  Speaker 2: forums I was in and talking to other people who
• 1:05:09
  Speaker 2: had crones or ulceroclitis, a lot of it came out
• 1:05:12
  Speaker 2: of after a strong bout of antibiotics a long period
• 1:05:15
  Speaker 2: of time where it killed the good bacteria in the
• 1:05:18
  Speaker 2: gut and then something was able to attack. And now
• 1:05:21
  Speaker 2: my doctor agrees with me, But back then that was
• 1:05:24
  Speaker 2: like in the early ninety nineties, you know that they
• 1:05:26
  Speaker 2: were like, oh no, no, you know, but I so
• 1:05:29
  Speaker 2: I understand how the mouth what you're saying with the mouthwash,
• 1:05:32
  Speaker 2: if that's what happened to me with antibotics in my gut, you.
• 1:05:34
  Speaker 4: Know absolutely, And like the new studies are showing, we
• 1:05:39
  Speaker 4: you know, there's evidence that after using antibiotics, that microbiome
• 1:05:47
  Speaker 4: balance doesn't really fully restore, sometimes to four or five
• 1:05:51
  Speaker 4: years down the road. Right, we see a big rebound
• 1:05:55
  Speaker 4: typically within thirty days of stopping. But how you how
• 1:06:00
  Speaker 4: that microbiome comes back really is uh, there's so many
• 1:06:05
  Speaker 4: variables there, but it you know, you could you could
• 1:06:08
  Speaker 4: bounce back and return to your your baseline or you
• 1:06:11
  Speaker 4: balance back and you're you're actually below that, right, because
• 1:06:15
  Speaker 4: like you now just spoke to, there's opportunists. There's microbes
• 1:06:19
  Speaker 4: in the community that have been capped at bay normally, right,
• 1:06:22
  Speaker 4: because there's an ecological balance between those those good guys
• 1:06:25
  Speaker 4: in backtized bad guys and those activities that are occurring.
• 1:06:29
  Speaker 4: But when ambiotics disrupt the activity and that balance, now
• 1:06:33
  Speaker 4: the opportunists have that opportunity to come in and get
• 1:06:38
  Speaker 4: a stronger foothold. And we see this with C. Difficile
• 1:06:40
  Speaker 4: for example, So you might have heard of C. Dificile
• 1:06:42
  Speaker 4: associated diarrhea can be a life threatening condition, right, like
• 1:06:47
  Speaker 4: you could literally poop until you die. Dehydrate it, you know,
• 1:06:50
  Speaker 4: you can land in the hospital easily. Well, c diff
• 1:06:53
  Speaker 4: is a normal commensal. It's actually amuerrate prediction prediction producer.
• 1:06:57
  Speaker 4: We didn't speak to butrate, but it's the anti inflammatory
• 1:06:59
  Speaker 4: moment microbes create for us. We can't produce it on ourselves.
• 1:07:02
  Speaker 4: It's very important for our great health metabolism. Seediff can
• 1:07:06
  Speaker 4: create that right as a commensal. Well, when there's that
• 1:07:09
  Speaker 4: that disturbance in the microbiolme because we took an antibiotic,
• 1:07:12
  Speaker 4: Now Seadiff sees an opportunity. It breaches out, tries to
• 1:07:18
  Speaker 4: grab more territory. I guess if you think of a
• 1:07:20
  Speaker 4: you know, if you think of a neighborhood and a
• 1:07:22
  Speaker 4: lot of people moved out of the neighborhood and then
• 1:07:24
  Speaker 4: people are moving back in. Well, Seediff wants to take
• 1:07:27
  Speaker 4: as many of those houses as it can. So it
• 1:07:28
  Speaker 4: actually starts to produce toxins. Right, So now it goes
• 1:07:31
  Speaker 4: from happy commensal producing buttery rate to a competitive opportunitist
• 1:07:35
  Speaker 4: producing toxins. And those toxins are what caused the actual
• 1:07:39
  Speaker 4: diarrhea and downstream health implications. So yeah, so antibiotics and
• 1:07:43
  Speaker 4: these disturbances, whether it's in the mouth or in the gut,
• 1:07:46
  Speaker 4: have you know, serious consequences that we're just now starting
• 1:07:50
  Speaker 4: to tease out and we need to be paying attention.
• 1:07:53
  Speaker 4: Right And you might say, oh, I've got great oral health,
• 1:07:56
  Speaker 4: and you know, my dentas says everything is good to go,
• 1:07:59
  Speaker 4: and that's great. And most people are doing their daily hygiene.
• 1:08:03
  Speaker 4: They're they're flashing, uh, brushing twice a day and flossing,
• 1:08:06
  Speaker 4: they're going to the regular visits and all that's very important.
• 1:08:09
  Speaker 4: But the microbial activity that we can't see or haven't
• 1:08:16
  Speaker 4: been able to measure, is just like lying in wait
• 1:08:19
  Speaker 4: right to where those times where we you know, we
• 1:08:21
  Speaker 4: can't brush or or there is a disruption in our health.
• 1:08:25
  Speaker 4: Now those opportunities can take hold and and and now
• 1:08:27
  Speaker 4: that activity has has that stronger impact, and now that
• 1:08:31
  Speaker 4: the hygiene isn't keeping it at bay. And because we
• 1:08:34
  Speaker 4: all have our runs, right, we all have our runs
• 1:08:36
  Speaker 4: where you know, maybe don't brush our teeth their phlosopher
• 1:08:38
  Speaker 4: a while. And what's the implication of that, Well, we
• 1:08:42
  Speaker 4: try to bounce back, but maybe now I've got a
• 1:08:44
  Speaker 4: little more inflammation than it. Now I can't get under control.
• 1:08:47
  Speaker 4: I've got a little bit of ginger bitis and light bleeding. Uh. Anyway,
• 1:08:51
  Speaker 4: it's it's it's important to not just hygiene is very important.
• 1:08:55
  Speaker 4: It's going to keep those microbes at bay, but we
• 1:08:57
  Speaker 4: also be paying attention to the microbes. I think that's
• 1:08:59
  Speaker 4: the overarching message there.
• 1:09:01
  Speaker 2: Yeah, twenty two your bioage, geez, who day. Yeah, I
• 1:09:09
  Speaker 2: thought I was going like two years, three years old?
• 1:09:13
  Speaker 5: Yeah, yeah right.
• 1:09:16
  Speaker 2: Inflamma inflammating, inflammating?
• 1:09:21
  Speaker 1: Is that inflammation?
• 1:09:25
  Speaker 4: Yeah?
• 1:09:26
  Speaker 5: Yeah, related to inflammation.
• 1:09:28
  Speaker 1: Okay, So yeah, I knew it was gonna be high.
• 1:09:30
  Speaker 2: Yeah, I'm shocked at your bioage. That's pretty good.
• 1:09:36
  Speaker 5: I think that a lot of your I'd have to
• 1:09:38
  Speaker 5: look again, but I think your cellular scores were pretty good.
• 1:09:41
  Speaker 5: You guys were almost flocked in that sense where like
• 1:09:44
  Speaker 5: it's trying to struggled a little or no, you struggle
• 1:09:48
  Speaker 5: at more digestive balla struggled a little bit more like
• 1:09:52
  Speaker 5: mitochondrial cellular I think in that sense.
• 1:09:55
  Speaker 2: And what does that mean, like the mitochondrial cellular like for.
• 1:09:59
  Speaker 5: Me, Yeah, so same thing is what we've kind of
• 1:10:01
  Speaker 5: talked about with the gut micros. But this time, we
• 1:10:04
  Speaker 5: measure RNA in your cells and so we can get
• 1:10:08
  Speaker 5: an idea of like what your cells are doing. And
• 1:10:11
  Speaker 5: so your mitochondria are your little powerhouses in the cell.
• 1:10:14
  Speaker 5: They're going to help with your energy, and if they're
• 1:10:18
  Speaker 5: sluggish or like you're not making enough, it's in your
• 1:10:21
  Speaker 5: sports it's going to be called mitochondrial biogenesis. But that
• 1:10:24
  Speaker 5: just means like you making more mitochondria, you need to
• 1:10:29
  Speaker 5: constantly be doing that or you might feel the effects
• 1:10:33
  Speaker 5: of like low energy, right, And so there's things we
• 1:10:36
  Speaker 5: can do on like targeting your cellular health with antioxidants
• 1:10:43
  Speaker 5: and things like that that are going to help to
• 1:10:45
  Speaker 5: boost that efficiency. It's totally related to you know when
• 1:10:49
  Speaker 5: you're talking about like blood sugar control and that goal,
• 1:10:53
  Speaker 5: because essentially, like if our mitochondria aren't taking in that energy,
• 1:11:00
  Speaker 5: right and we're not using it to produce ATP, which
• 1:11:03
  Speaker 5: is our cellular energy, then the blood sugar hangs out
• 1:11:06
  Speaker 5: and then we get higher blood sugar. So being able
• 1:11:10
  Speaker 5: to support our cells actually ends up supporting our blood
• 1:11:13
  Speaker 5: sugar levels.
• 1:11:14
  Speaker 2: Also, yeah, they told me I was insulin resistant. They
• 1:11:17
  Speaker 2: did a biopsy of like colon or I forget where
• 1:11:21
  Speaker 2: when they did a kolonoscopy and they said, i'd insulin resistance.
• 1:11:24
  Speaker 2: I am pre diabetic, so I know I'm having issues
• 1:11:27
  Speaker 2: with the sugar and how my body's handling it.
• 1:11:31
  Speaker 5: Yeah. Yeah, And part of your test for biome is
• 1:11:36
  Speaker 5: we have we call it a glycemic response model, which
• 1:11:41
  Speaker 5: is where we look at your microbes and we're able
• 1:11:44
  Speaker 5: to make some predictions on foods that will spike your
• 1:11:48
  Speaker 5: blood sugar more than typical. Right, so we can say,
• 1:11:52
  Speaker 5: like for everyone, you know, if you eat a banana,
• 1:11:55
  Speaker 5: you're going to get a little bump in your blood
• 1:11:56
  Speaker 5: sugar and that's normal.
• 1:11:58
  Speaker 4: But for some people that.
• 1:12:00
  Speaker 5: Bump will go high and stay high for a longer
• 1:12:02
  Speaker 5: period of time, and that's what we want to try
• 1:12:04
  Speaker 5: to avoid. And your microbes actually play a big role
• 1:12:09
  Speaker 5: in that. Not only are you know they involved in
• 1:12:11
  Speaker 5: your digestion, but they produce compounds, these short chain fatty
• 1:12:15
  Speaker 5: acids that actually send signals that impact insulin resistance. And
• 1:12:22
  Speaker 5: so take a look at your foods on your minimize list,
• 1:12:27
  Speaker 5: because that's where they'll fall and you'll see ones that
• 1:12:30
  Speaker 5: are flagged for blood sugar and those are going to
• 1:12:34
  Speaker 5: be the foods that, based on our analysis, are more
• 1:12:38
  Speaker 5: likely to spike your blood sugar, and so we just
• 1:12:40
  Speaker 5: want to keep them to like once in a while
• 1:12:42
  Speaker 5: foods or smaller portions so that that blood sugar is
• 1:12:46
  Speaker 5: staying in range.
• 1:12:48
  Speaker 1: And where can our listeners purchase the biome kit.
• 1:12:53
  Speaker 5: Biome dot com.
• 1:12:55
  Speaker 4: That's right, vi vome dot com. You can look and
• 1:12:58
  Speaker 4: that you can shove. You can look at any one
• 1:13:00
  Speaker 4: of our test kit products. You can test just the
• 1:13:04
  Speaker 4: gut microbiome, or you can say I want to do
• 1:13:06
  Speaker 4: the gut, I want to do the oral microbiome. Man,
• 1:13:08
  Speaker 4: I want to look at that human gene expression. So
• 1:13:10
  Speaker 4: there's some options there. With the purchase of the test
• 1:13:15
  Speaker 4: the kit will be delivered to your door. You collect
• 1:13:17
  Speaker 4: your samples, put those in the mail. Once the labor
• 1:13:20
  Speaker 4: seize them, it's about an average two weeks before you
• 1:13:23
  Speaker 4: get results. Like we mentioned, those get delivered to your app.
• 1:13:26
  Speaker 4: Now you've got all your food and supplement recommendations, all
• 1:13:29
  Speaker 4: those tools we mentioned, all the support, and then you
• 1:13:32
  Speaker 4: can say, hey, Vyom, I'm good to go. I'm gonna
• 1:13:34
  Speaker 4: build out my own supplement plan. I'm gonna go purchase
• 1:13:36
  Speaker 4: my own supplements or build out my own diet plan.
• 1:13:40
  Speaker 4: Or you can say hey, I'd like to partner with you.
• 1:13:43
  Speaker 4: I'd like to purchase the personalized supplement recommendations and then
• 1:13:47
  Speaker 4: the lozenges and the tooth gels we spoke to, but
• 1:13:49
  Speaker 4: then also thecapsulated ingredients. We actually custom blend those formulas
• 1:13:54
  Speaker 4: in real time. So we have this like many like
• 1:13:58
  Speaker 4: robotic manufacturing facility. It's almost like a compound pharmacy, so
• 1:14:01
  Speaker 4: we have exact control over the ingredients and the dosing
• 1:14:05
  Speaker 4: will build your formula based off those recommendations. It's like
• 1:14:09
  Speaker 4: a little bend that goes down, receives the ingredients and
• 1:14:12
  Speaker 4: then it'll take that sonically mix it, encapsulate it, and
• 1:14:15
  Speaker 4: then ship it to your door. We do that on
• 1:14:17
  Speaker 4: a monthly subscription and you'll get on the supplements delivered
• 1:14:19
  Speaker 4: to your door on a thirty day basis. You know,
• 1:14:22
  Speaker 4: if you can pause at any time, and then now
• 1:14:24
  Speaker 4: you've got your plan, you've got the health coaching support,
• 1:14:28
  Speaker 4: the community, your food plan, your supplements, and then you're
• 1:14:31
  Speaker 4: off to the races.
• 1:14:33
  Speaker 2: Yeah, it speaks volumes of alvioon though, because I did
• 1:14:36
  Speaker 2: love that you did give me the option if I
• 1:14:39
  Speaker 2: wanted to purchase my own supplements, because it listed them
• 1:14:41
  Speaker 2: out and I could go to my local store and
• 1:14:44
  Speaker 2: buy them, or I could buy through you. And I
• 1:14:45
  Speaker 2: think that's amazing because it's not at that point. It
• 1:14:47
  Speaker 2: shows me that you're not only about money, you're about
• 1:14:50
  Speaker 2: actually helping people and giving them that choice's right.
• 1:14:54
  Speaker 4: And we it was never to become a supplement company
• 1:14:58
  Speaker 4: that just came by necess So we were giving food
• 1:15:01
  Speaker 4: and supplement recommendations and we were telling customers, hey, go
• 1:15:04
  Speaker 4: buy this brand and this product, right, this formula, go
• 1:15:08
  Speaker 4: get this one by this other company, right, depending on
• 1:15:12
  Speaker 4: what they needed. But people were having access issues, issues
• 1:15:16
  Speaker 4: with costs because those those bottles they add up, right,
• 1:15:20
  Speaker 4: supplements add up, it could be very four dollars depending
• 1:15:24
  Speaker 4: on your stack.
• 1:15:26
  Speaker 5: And right like those other companies, Yeah, we don't always
• 1:15:29
  Speaker 5: know when they're changing their product or if they're starting
• 1:15:32
  Speaker 5: to put fillers in their product or things like that
• 1:15:35
  Speaker 5: that are hard for us to track and make sure
• 1:15:38
  Speaker 5: that we're giving a good quality recommendation that's right.
• 1:15:41
  Speaker 4: And so customers like, hey, I need help, this isn't
• 1:15:44
  Speaker 4: working you. We're like, hey, well what if we get
• 1:15:45
  Speaker 4: custom in these for you and send them straight to
• 1:15:49
  Speaker 4: your door. So that was the light bulb moment and
• 1:15:51
  Speaker 4: we made it happen and so now we're one of
• 1:15:53
  Speaker 4: the most personalized nutrition companies in the world. It's pretty cool.
• 1:15:57
  Speaker 4: But yeah, but it's it's about leading those healthy foundations.
• 1:16:03
  Speaker 4: It's about getting those early signals. How can we target
• 1:16:06
  Speaker 4: the dysfunction, How can we correct it with nutrition? How
• 1:16:09
  Speaker 4: can we support you and in creating that nutrition plan
• 1:16:13
  Speaker 4: and implementing the plan and improving your nutrition? And then
• 1:16:18
  Speaker 4: how can we monitor you over time so you can
• 1:16:20
  Speaker 4: track those improvements and and continue to improve. Yeah, and
• 1:16:26
  Speaker 4: that's that's our process. That's the dream. How can we
• 1:16:30
  Speaker 4: prevent chronic disease? Uh and and really help humanity? Uh
• 1:16:36
  Speaker 4: So that's that's momo Ina being that's the original. Hey,
• 1:16:39
  Speaker 4: how do we how do we make people feel better?
• 1:16:41
  Speaker 4: And that's only going to benefit society, right, So that's
• 1:16:44
  Speaker 4: that's what the team and that's the vision. That's our mission.
• 1:16:48
  Speaker 2: Thank you so much. We can see that firsthand and
• 1:16:50
  Speaker 2: we appreciate all that you guys do and all the
• 1:16:53
  Speaker 2: work that you do to make this happen.
• 1:16:56
  Speaker 4: Thanks for having us on guys.
• 1:16:58
  Speaker 1: Everyone at check out vieyoma dot com and make sure
• 1:17:01
  Speaker 1: to order your test kit and there's a bunch you
• 1:17:05
  Speaker 1: can choose from. So we did the full body intelligence test.
• 1:17:10
  Speaker 2: I believe, yes, yes, yeah, So that was great and
• 1:17:14
  Speaker 2: I'm excited for the toothpaste and the Lozengers because I
• 1:17:16
  Speaker 2: didn't know you guys sald that. So I need to
• 1:17:18
  Speaker 2: get back on the website and be checking out the shop.
• 1:17:24
  Speaker 1: Thank you so much for coming on the show today,
• 1:17:27
  Speaker 1: Grant and Janelle. Everyone check out vyomet vyome dot com
• 1:17:32
  Speaker 1: and that's our show. Thank you so much for tuning in.
• 1:17:34
  Speaker 1: Be sure to check out Shaunaanlala dot com. Be sure
• 1:17:38
  Speaker 1: to follow us on all social media platforms at Shauna
• 1:17:41
  Speaker 1: and La La. You could follow me on Instagram at
• 1:17:45
  Speaker 1: the Real.
• 1:17:46
  Speaker 2: Shauna May and check me out at Bella Underscore La
• 1:17:48
  Speaker 2: La one two five.
• 1:17:50
  Speaker 1: We will see you next week.