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How soursop may support cardiovascular health · Cultural Wars | America Out Loud News

• 0:00
  Informed descent, the intersection of health care and politics with Dr.
• 0:05
  Jeff Barkey, board certified primary care physician.
• 0:09
  And Dr.
• 0:10
  Mark McDonald, board certified child adolescent and adult psychiatrist.
• 0:15
  Welcome everybody to another great episode of Informed Descent.
• 0:20
  Yep, I'm flying solo again today, and I am proud to be doing so.
• 0:25
  I do have an incredible guest that I've known now for I don't know, about a year, and it's an interesting story how I got to know him.
• 0:34
  Uh, but that is the sour sop king of the world.
• 0:38
  And I'll explain where that comes from, and that's Ken Owen.
• 0:41
  Ken, welcome to Informed Descent.
• 0:43
  Nice to be here, Jeff.
• 0:45
  I can't remember, how did we meet?
• 0:47
  Actually, one of your assistants or other person introduced us, if you remember correctly.
• 0:52
  Uh-huh.
• 0:53
  Yeah.
• 0:54
  And next thing I know hadn't actually met you.
• 0:57
  You came to the farm and we met.
• 0:59
  That's right.
• 1:00
  Yes.
• 1:01
  You arrived, I'll never forget it was a Saturday.
• 1:04
  Yeah.
• 1:04
  So uh, as I recall now, the way it went down, is uh I was working with my girlfriend's story uh on putting together some supplements.
• 1:15
  And uh I wanted to create a blood pressure product that had sour sop in it.
• 1:24
  And Story looked like looked at me like I was crazy.
• 1:27
  Like, what is sour sop?
• 1:29
  I don't even know what that is.
• 1:30
  So we were talking to some social media folks about how to launch this, and we mentioned sour sop, and they said, You're not gonna believe this, but I'm in the office of a guy that owns the largest sour sop farm in the world, and you gotta meet them, and that led us down this path of ultimately going to Belize where you have the largest sour sop farm in the world.
• 1:53
  It's amazing.
• 1:54
  Yes, do eighty thousand trees.
• 1:58
  What's sour sop?
• 2:00
  It's I guarantee it's a super food that is uh like the ultimate actually.
• 2:05
  Everybody, any anybody and everybody that's listening, we have thousands and thousands of downloads of these podcasts, are gonna maybe peripherally have heard about sour sop, but most people are like, what?
• 2:16
  What is what is sour sop?
• 2:18
  Yeah, where'd that word come from?
• 2:19
  Sour sop anyway.
• 2:20
  Yeah.
• 2:20
  Yeah.
• 2:20
  We call it graviola also.
• 2:22
  Grav graviola.
• 2:23
  Gravola, yeah.
• 2:24
  Yeah.
• 2:25
  So it's been quite a journey to get here.
• 2:28
  My understanding, and because I came down to this the to the farm and got to see actually these trees, is for those that don't know.
• 2:37
  Sour soap is a tropical fruit.
• 2:39
  It looks like a kind of like a giant pineapple.
• 2:43
  And it's quite delicious, actually.
• 2:44
  It's very sweet, and it's fibrous, so it has like texture to it.
• 2:50
  Um, but that's not the part that really is important, although it's delicious and healthy and it's great to eat.
• 2:57
  The part that's important are the leaves of the sour sop tree, right?
• 3:01
  Absolutely.
• 3:03
  And these leaves, and in particular the baby leaves.
• 3:06
  We're gonna call them young leaves.
• 3:07
  Young leaves.
• 3:08
  People have said baby.
• 3:09
  Oh no.
• 3:10
  No, that's yeah.
• 3:12
  So the young leaves, and and you know, if you look at a sour sop tree, there's leaves of all different size, colors, shape, and some of them are older and yellowish and so forth, but it's the young leaves that have the most potent therapeutic benefit.
• 3:26
  Absolutely.
• 3:27
  And I imagine they're also the hardest to harvest and probably most expensive to harvest because you got to pick them right at the right time.
• 3:33
  You saw it firsthand.
• 3:34
  I did.
• 3:35
  So these young leaves have therapeutic benefit, and the therapeutic benefit, and again, I'm not here telling anybody to how to diagnose treat any medical problem, but it's been my experience that the benefit is far and wide.
• 3:48
  Uh, it has tons of therapeutic chemicals in it, and it's particularly good to help with things like blood pressure, blood sugar support, and I now know that a lot of alternative oncologists are using sour sop as one of the nutraceuticals for alternative cancer therapy.
• 4:12
  Get it all day long.
• 4:13
  How did how did how does a guy from Orange County end up with a sour sop farm?
• 4:19
  You go, you go visit Belize thinking you go buy a hotel, and then you find a farm.
• 4:24
  So you originally went there thinking you might buy a hotel or some property there.
• 4:28
  Came across a farm, and next thing you know, it's a doctor that owned it, and close an escrow, and he says, You need to look at the sour sop trees.
• 4:34
  You got 2,000.
• 4:35
  I go, what's sour sop?
• 4:37
  He says, look it up, you'll figure it out.
• 4:40
  And that's how it all started with 2,000 trees down to 85,000, a thousand acres.
• 4:44
  And originally when you bought this farm, you were just gonna cut the sour sop trees down.
• 4:48
  Well, I wouldn't go that far.
• 4:50
  We were we were actually, it was all about teak and mahogany.
• 4:53
  And uh orange trees.
• 4:54
  And sour sop, we I didn't even know what it was.
• 4:57
  It was on a list so big.
• 4:58
  At the bottom, there's two thousand trees of all kinds of.
• 5:02
  I go, whatever.
• 5:03
  But the teac and mahogany was where your interest was.
• 5:06
  Oh, absolutely.
• 5:07
  And it's still there, and you're also growing that also.
• 5:09
  You know, we got so much from the teak, mahogany, spanish cedar, coconut, sour sop trees, chocolate, blah, blah, blah, blah.
• 5:16
  There's just banana trees.
• 5:17
  You never had a banana.
• 5:18
  Remember the apple bananas?
• 5:19
  Yes.
• 5:20
  Oh, to die for it.
• 5:21
  Those are delicious.
• 5:21
  Yes.
• 5:22
  And the coconuts are delicious too.
• 5:23
  Ken will have some of his workers um bring coconuts every morning to the house and open them up and you get fresh coconut water, which is unbelievable.
• 5:32
  I I love coconut water.
• 5:34
  But when you have coconut water that's literally fresh off the tree from the coconut, and you drink it out of the coconut, there's nothing like it.
• 5:41
  Within hours of being picked.
• 5:43
  Yes.
• 5:43
  But remember the best part of that was throwing them off the balcony and rolling them down in between the coconut trees to see if we could cross the road.
• 5:51
  That's right.
• 5:52
  There's a coconut throwing contest.
• 5:54
  I think Story has the record.
• 5:56
  Yeah, absolutely.
• 5:57
  Absolutely.
• 5:58
  Yeah.
• 5:59
  So you go down to Belize with not even knowing what Sour Sop is, you were interested in this farm, teak, mahogany, and other things that piqued your interest.
• 6:07
  Uh the doctor who sold this to you, just as an aside, said, by the way, look it up, you'll figure it out.
• 6:13
  And you did, and you discovered a gem of a product that has therapeutic benefit and potentially could help millions and millions of people.
• 6:23
  It's Jeff, it's come so far because at the very beginning it was all fruit.
• 6:27
  Everybody thought the fruit was it, and then little by little as you grow the fruit and everything, and then we brought people down from labs and built a tea plant, as you know, to process it.
• 6:37
  So we're the only one in the world with the tea plant that actually is a true tea plant from making medicinal tea.
• 6:42
  And then when we take that, we found out that if we put it in a grinding stone, which you saw down there.
• 6:47
  Yeah, which are 4,000 pounds for Mother Nature.
• 6:50
  I always bring this back up because we've got a tree that's coming from Mother Nature in the best environment where the Mayans lived.
• 6:56
  And then you're going to process it through a plant that's basically as clean as possible and making sure that we get the highest quality product and saving the compounds because you don't overheat.
• 7:00
  Clean as possible and making sure that we get the highest quality product and saving the compounds because you don't overheat.
• 7:06
  Heat kills the compounds.
• 7:06
  Heat kills the compounds.
• 7:07
  Most people buy tea, don't realize it in this category.
• 7:07
  Most people buy tea don't realize it in this category.
• 7:10
  So you got to have low heat to make the keep the compounds in the tea.
• 7:10
  So you got to have low heat to make the keep the compounds in the tea.
• 7:14
  But what the big thing was, once we put that leaf, the larger cut leaf into that grinding stone to make powder, here come the compounds.
• 7:14
  But what the big thing was, once we put that leaf, the larger cut leaf into that grinding stone to make powder, here come the compounds.
• 7:23
  They went up by 400%, which actually exceeds 212 compounds and not powder.
• 7:23
  They went up by 400%, which actually exceeds 212 compounds on that powder.
• 7:30
  This is the holy grail.
• 7:31
  So we went thinking the fruit was it to now the young leaf of the tree, the young leaf of the tree is phenomenal, the tea and everything.
• 7:38
  But now this powder is off the charts.
• 7:42
  So these grinding stones, I was there and I saw it.
• 7:45
  You take these young leaves, you wash them very carefully, uh, you cut them up with a machine, then they go into these, and then they're dried.
• 7:54
  Then there's these giant, I don't know how to describe it, almost like flintstone-like wheels uh that are horizontal, two of them.
• 8:06
  The leaves go between these wheels, they're not wheels, they're made out of, what are they made out of?
• 8:10
  It's pure granite.
• 8:12
  Granite.
• 8:13
  And these wheels turn on each other and grind this into a powder.
• 8:18
  You you would think with modern technology, you'd just have a machine that would do that.
• 8:22
  Well, and you know, it's funny you say that because I think you led me into saying this.
• 8:26
  Is I started out originally after when we were doing the build-out of the tea plant, everybody knew I wanted to uh make powder.
• 8:35
  And so they said, Well, we could get you machines who'll make you a you know a ton an hour, whatever it is.
• 8:40
  And I was very cautious, and my tea master says, be careful.
• 8:44
  The frequency of those machines could destroy the integrity of the powder.
• 8:47
  Well, hang on.
• 8:48
  The frequency of the machines could destroy the integrity of the powder.
• 8:53
  Yes.
• 8:53
  What are you talking about?
• 8:54
  The speed in which it grinds it and the noise it comes from it destroys the integrity of the product.
• 9:00
  It strips it.
• 9:01
  And so you know, I know this is a little woo-woo, and I wasn't, I don't really resonate in this field, although I'm learning.
• 9:12
  Everything has frequency to it.
• 9:14
  And um, and it and it's makes a difference.
• 9:18
  And so you put this, these leaves in mechanical devices, modern mechanical devices that run on electricity and just grind this thing up.
• 9:27
  It's not as therapeutic for a variety of reasons than if you use old-fashioned um uh old-fashioned granite wheels that are macerating these leaves between the wheels to come out with the powder that you have.
• 9:45
  Right.
• 9:45
  You have no no speed, no frequency.
• 9:48
  You if you heard the machines, I I think I maybe have showed you at one point there.
• 9:53
  I sent to app to where was it to China and India powder.
• 9:59
  Actually, I sent leaves to make powder, and it came back, only India sent it back.
• 10:04
  And it came gray.
• 10:06
  Well, I just come back from the farm that same week, and I brought back stuff from the grinding stone.
• 10:11
  It was the most beautiful green.
• 10:13
  And so, right there I have a person that is an energy expert and everything else, and she told me in advance it wouldn't work, but I went down and showed it to her, and she touches, she says, There's nothing, there's no life to this.
• 10:23
  Yeah.
• 10:24
  And you look at them side by side, and just one's gray and one's green.
• 10:28
  That kind of tells you right there.
• 10:29
  But the Now I know some people that are listening, you just said, well, I have an energy expert, a person who can detect energy in products and in particular medicinal plants and so forth.
• 10:43
  And um, I I know this is weird stuff, but I really think it's a thing.
• 10:49
  We all know people that are very intuitive and can feel the energy of people and tends to be more women than men, but some men have this ability.
• 10:58
  Um it's true throughout nature that that this is actually a thing.
• 11:04
  And so I know in the in the supplement world, it's a big deal if you're making a supplement and then you have it tested by a third party to verify the ingredients and the and the quality and the potency of it.
• 11:18
  Integrity of it.
• 11:19
  And you you take all your products, not just all your products, but every batch of every product, and you have it third-party tested.
• 11:26
  Yes, can be a labs to be exact.
• 11:28
  Yeah.
• 11:28
  And by the way, now they just got bought out by NSF.
• 11:32
  Oh.
• 11:32
  That tells you how good they are.
• 11:34
  Yeah.
• 11:34
  They just acquired them, so now the world's largest lab with NSF.
• 11:39
  Yeah, absolutely.
• 11:40
  And so now you make this stuff, and you, if you're listening, you can buy it.
• 11:46
  You can go on what's what's the site, agravita, agri v T.
• 11:50
  Agravita, spell that?
• 11:52
  A-G-R-A-V-I-T-A-E.
• 11:54
  And there's a variety of products you sell there, including the tea.
• 11:59
  Jeff, could I stop one second?
• 12:01
  Sure.
• 12:02
  I want to go back to because so many people kind of they listen to this grinding stone and why did it do what it did to release all these compounds.
• 12:11
  Yeah.
• 12:11
  And I tell the story if I don't say it once a day at least, because I got so many people.
• 12:16
  But we're where the Mayans lived.
• 12:18
  Yes.
• 12:19
  Right?
• 12:19
  Yes, and and as we walked around your farm, we would see uh Mayan ruins.
• 12:24
  There'd be areas where the there, I mean, if if it was if it was in America, it'd be like considered a national monument and walled off, and they'd charge you to go in and look at this.
• 12:36
  But you can just walk around your farm, and there's tons of areas where there are actual Mayan ruins.
• 12:41
  Artifacts like crazy.
• 12:43
  Yes.
• 12:43
  And so the area where where the product comes from is really critical, where the Mayan Mountains.
• 12:48
  So the water's the purest cleanest.
• 12:49
  They didn't use DDT.
• 12:51
  We've talked about this in the past.
• 12:52
  You're pure and clean, and then you think about it uh 2,000 years ago, the Mayan medicine doctor was the man.
• 13:00
  Yes.
• 13:00
  And what did he do?
• 13:01
  He went and picked the leaf of a tree, picked the root of the tree and the bark and whatever it was.
• 13:06
  And what did he do?
• 13:06
  He put it in a stone bowl and ground.
• 13:09
  And ground that thing and put pressure on it.
• 13:11
  And if he didn't put it on you, he put it in you.
• 13:14
  Yeah.
• 13:15
  And then you were healed.
• 13:16
  Well, we did the same thing, but we're a little bit more sophisticated only because we have a 4,000 pound grinding stone.
• 13:23
  So we're able to release those compounds that probably go up more than at that time by three or four hundred percent.
• 13:30
  So you think of history.
• 13:32
  They did this back then, having this fruit, having this tree, the leaf and everything else.
• 13:37
  We've just been able to advance it with the pressure of the stone to give you the quality of this product.
• 13:42
  And it's from the most pure clean place.
• 13:44
  Yet this idea of grinding a product to release the compounds uh may be a bit foreign to people.
• 13:52
  So think of think of it this way.
• 13:55
  If you injure yourself working out or doing something stupid and you have sore muscles, what what do we want to do?
• 14:00
  What what do we want to do?
• 14:02
  We want to go to a good massage therapist that knows how to rub our muscles and our skin and our lymphatic system to release the energy of our body to heal ourselves, increase blood flow, increase immune support, uh, release fascial tissue.
• 14:02
  We want to go to a good massage therapist that knows how to rub our muscles and our skin and our lymphatic system to release the energy of our body to heal ourselves, increase blood flow, increase immune support, uh, release fascial tissue.
• 14:19
  So we're used to the idea of using physical pressure and physical touch uh to release the body's natural energy to heal.
• 14:19
  So we're used to the idea of using physical pressure and physical touch uh to release the body's natural energy to heal.
• 14:29
  So it's no different.
• 14:29
  So it's no different with plants and products.
• 14:31
  And more and more now, I'm seeing people that are not looking for chemicals to make them better.
• 14:38
  And and I have this saying that I like to talk about when I'm talking about health and so forth.
• 14:43
  That I want to look for products that come from God, not for man to try to heal people whenever possible.
• 14:49
  This is a God-made miracle.
• 14:53
  The sour sop fruit, first of all, it's delicious.
• 14:56
  The tree, actually.
• 14:57
  Yeah.
• 14:57
  And we want to go back to the tree and I'm gonna jump in because why is it the tree of life?
• 15:02
  And there's four main things that make that.
• 15:05
  One is it's self-pollinating, doesn't take bees.
• 15:07
  Huh.
• 15:08
  Two is if the tree is maintained properly for uh trimming and making sure there's not fungus in it, it's able to grow leaf and fruit year-round in cycles.
• 15:19
  That's not heard of.
• 15:21
  Yeah.
• 15:21
  Third thing is the fruit of the tree is the nutrients of the body.
• 15:24
  It's got all the fiber in it and more vitamins than sae berry, more vitamins than blueberry.
• 15:29
  It is so loaded up.
• 15:31
  More antioxidants that asai, however you pronounce it.
• 15:39
  Yep.
• 15:40
  So sour soap actually has more antioxidants than blueberries and all these other things that are touted to be high in antioxidants.
• 15:48
  And what's the fourth thing?
• 15:50
  Uh I can't remember.
• 15:51
  The leaf of the tree.
• 15:52
  The leaf.
• 15:53
  The leaf.
• 15:54
  Here we go.
• 15:54
  Now we got this leaf that everybody all this time, you know, it's okay for tea, and it becomes the most powerful thing for the body.
• 16:01
  And then to make the powder out of it.
• 16:03
  So there's four things that make it the tree of life.
• 16:05
  And really, you think about it, it doesn't take a bee to pollinate it.
• 16:09
  That's crazy.
• 16:10
  Yeah.
• 16:10
  Especially nowadays, we hear that uh the bee population is diminishing and people are freaking out that things aren't going to be pollinated the way they used to, and people are raising bees, which is kind of cool and crazy all at the same time, and honey that comes from that.
• 16:25
  Uh so it's amazing.
• 16:26
  It's almost I mean, in many ways, it's almost like a miracle tree.
• 16:30
  It is a tree of life.
• 16:31
  Yeah.
• 16:32
  And every way, year around fruit, leaf healing year, the medicinal part of the fruit, just I always go, Lord, thank you.
• 16:39
  I do that all the time because we go back to Mother Nature.
• 16:42
  God created this.
• 16:44
  There's so many things out there that we can heal ourselves with.
• 16:46
  We're in a toxic society.
• 16:48
  100%.
• 16:48
  So it's about the cleanliness of products going into your body.
• 16:52
  And you know, it just makes me think how many other products, plants, God created things are out there that we don't even know about or only peripherally know about, whether unexplored areas of the Amazon or even Belize or what have you.
• 17:07
  And you had you didn't go down to Belize to get in the sour sap business.
• 17:11
  No.
• 17:12
  Definitely wasn't thinking of that.
• 17:13
  This is crazy.
• 17:14
  Yeah.
• 17:15
  Wasn't even in that category, but I like teak and mahogany for wood.
• 17:19
  And here we are, the world's largest farm with sour sop.
• 17:22
  It's insane.
• 17:23
  Yeah.
• 17:23
  It's like, oh, we just had we just had some guests down there, and there was about 15 of them, and they're just they're they were blown away.
• 17:30
  That's all I can say.
• 17:31
  And the local Belizean, if that's the right word, people, how do they accept uh the farm and what you've created down there now?
• 17:38
  You know, it's that's kind of crazy because at the very beginning, you know, you're nothing when you buy the farm, then you start telling everybody about sour sop.
• 17:46
  And I had to stay at a local hotel, which is about 45 minutes from the farm, and everybody started to know that I was growing sour sop.
• 17:52
  Well, you say sour sop to a Belizean, they smile and there's energy to them, and then there's a story that comes with it that it helped cure this or this or whatever it may be.
• 18:01
  And then eventually, because of the size of the project and everything, how many trees and everything?
• 18:06
  Next thing you know, I got the government coming out.
• 18:09
  Oh boy.
• 18:09
  And then they're bringing caravans from all over the world from people that want to actually do business with the country.
• 18:15
  We became the showpiece, basically, for the country of Belize.
• 18:19
  We are we are the largest in the world, probably the cleanest sour sop farm in the world.
• 18:23
  The Belize government is accepting of what you do.
• 18:25
  Oh, yeah, they're very supporting.
• 18:27
  They're not jealous and wanting to take over your farm.
• 18:29
  No.
• 18:31
  Now I remember when I was down there too that uh part of what you do, which I think is really cool, is you allow your local workers to take some of the product and sell it at the local farmers' markets.
• 18:41
  Oh, yeah.
• 18:42
  Support they support actually it's in the stores.
• 18:44
  We actually it's grown quite a bit.
• 18:46
  Originally I wasn't for that, and then it's like, go do it.
• 18:50
  It's like go out there, we're about helping and making a difference.
• 18:52
  And our community, and it actually, and and for our people that live on the farm.
• 18:57
  Was the guy who owned the farm before you, this doctor guy would what did he do with the soursop?
• 19:02
  Well, the trees were only about a two feet tall when I got the place.
• 19:05
  Oh well, who planted them?
• 19:07
  Well, he hadn't planned.
• 19:09
  Well, actually, so to back that up, so Abner, which has been the farm manager down there all these years, he basically talked to the uh doctor and said, we need to plant sour sop.
• 19:18
  And the doctor, you know, you got plenty of acreage, so he said, okay, plant 2,000 trees then.
• 19:23
  And that's how it all started.
• 19:24
  I gave the doctor credit, but it's actually Abner that gets credit.
• 19:27
  Yeah, we met Abner, right?
• 19:28
  Yeah, you met Abner.
• 19:29
  Yeah.
• 19:29
  Yes.
• 19:30
  And why did Abner want to plant sour soap?
• 19:32
  Because every Belizean loves sour sop.
• 19:34
  So it grows elsewhere on the island besides your farm.
• 19:37
  Well, it does, but the the real challenge is is the soil.
• 19:41
  There's just uh there's so many things.
• 19:44
  People realize or people ask, well, I want to grow sour sop.
• 19:47
  Well, if it gets below 70 degrees, it won't produce.
• 19:50
  You got to be careful of fungus.
• 19:51
  There's a hundred things that make a tree work.
• 19:53
  Most people don't understand it's self-pollinating.
• 19:55
  If you don't even understand how it blooms correctly and actually help it help add to the pollination of it, you won't get a good looking fruit.
• 20:03
  And most fruits are maybe if you're lucky a pound or two, we have them up to 15 pounds.
• 20:08
  And that's because the maintenance of the tree and everything.
• 20:10
  So all this is critical.
• 20:12
  That's amazing.
• 20:12
  I'm getting hungry.
• 20:13
  Now, story and I know a guy here locally that has a sour sop tree, and I think it grows one piece of fruit every couple years or something, and it's really small.
• 20:22
  And he's proud of it, but it's not a Belizean soursop for sure.
• 20:26
  No, no, and one of the biggest things that everybody says, how come we don't see sour sop in the States?
• 20:31
  You will, it'll come in from Mexico and a couple places, but the problem with it is they pick it green.
• 20:36
  This is a rare fruit in the way that it when it's ripe, you really got to eat it right then and there.
• 20:41
  It's only got a couple days for the shelf life as the fruit goes.
• 20:45
  So it's is it ripened off the tree?
• 20:48
  It's tough.
• 20:49
  It it's not the same texture and finish.
• 20:51
  So most people, if they want to export it, they pick it like five, seven days before.
• 20:55
  It's not the same.
• 20:56
  I would think Hawaii they could grow sour sop.
• 20:58
  They do.
• 20:58
  They have sour sop in Hawaii, but it's it's still the climate isn't like it is in Belize.
• 21:00
  But it's it's still the climate isn't like it is in Belize.
• 21:03
  Is anybody else uh growing sour sop with the intent of using the leaves for therapeutic medicinal value?
• 21:03
  Is anybody else uh growing sour soap with the intent of using the leaves for therapeutic medicinal value?
• 21:11
  Well, there are people, but the problem is is they can't produce enough.
• 21:11
  Well, there are people, but the problem is is they can't produce enough.
• 21:15
  And then as we started talking about the young leaf.
• 21:15
  And then as we started talking about the young leaf.
• 21:18
  Yeah.
• 21:18
  Yeah.
• 21:19
  Well, you look at the density level between the aged leaf and the young leaf.
• 21:19
  Well, you look at the density level between the aged leaf and the young leaf.
• 21:22
  It takes what, five leaves to six leaves to equal an aged leaf.
• 21:22
  It takes what, five leaves to six leaves to equal an aged leaf.
• 21:26
  So you gotta be able to pick that much more, and you gotta watch overpicking of the tree.
• 21:26
  So you gotta be able to pick that much more, and you gotta watch overpicking of the tree.
• 21:30
  You have to have a place like ours to be able to produce enough to feed a market with a quality product.
• 21:35
  How long for a young leaf to become an old leaf?
• 21:38
  Wow.
• 21:39
  The uh that that's interesting.
• 21:41
  Do you really want me to tell you?
• 21:43
  Yeah, because I gotta explain it.
• 21:45
  Do you have like this window of picking opportunity?
• 21:47
  Does it do they grow up really quick and leave the home?
• 21:51
  The uh we we've created a process that basically a leaf, because the way we cut a tree and everything, we can produce a leaf in about four weeks.
• 22:00
  Uh-huh.
• 22:01
  Which that's fast.
• 22:02
  And so that's being a young leaf, and you ate them.
• 22:04
  I mean, remember how they're delicious.
• 22:06
  Oh, they're unbelievable.
• 22:07
  And you know, you the way that we do it, there will be, you know, a thousand on a tree within that month, and you're gonna pick, you know, most of it that you can.
• 22:15
  So seasoned dictates also, sure.
• 22:19
  Um so ask me, why is our sour sop tea so much better than anything else in the world?
• 22:25
  Well, I I have I had I have your sour soap tea and I drink it.
• 22:29
  I have it at home.
• 22:31
  Uh, you were very generous and uh gave me a bunch of it, and it is quite delicious.
• 22:35
  Before I forget to ask, you mentioned too high a heat destroys some of the therapeutic chemicals.
• 22:41
  What's the proper temp temperature to make soursap tea?
• 22:45
  Just so good.
• 22:47
  So, number one is I would say the biggest mistake everybody makes is they boil water and pour it over the top of their tea.
• 22:54
  You just killed everything in that tea is got we've preserved the life of that tea.
• 22:59
  Those are the compounds that go in your body.
• 23:01
  Once you do that, you've destroyed it.
• 23:02
  So you should be somewhere between 165 and 175.
• 23:05
  Uh-huh.
• 23:05
  Not boil not boiling.
• 23:07
  Never boil.
• 23:08
  Never boil your water.
• 23:08
  You boil everything out of it.
• 23:10
  You just destroyed it.
• 23:10
  Yeah.
• 23:11
  And then there's all these internet pieces.
• 23:13
  Boil this, boil that, and it's like, for what?
• 23:15
  You just destroyed it.
• 23:16
  So, but I want to go back to because of the importance of water.
• 23:20
  Yes.
• 23:21
  So you're you're gonna tell us uh why your sour sop is the finest in the world, and I believe that it is, and then the importance of water.
• 23:31
  We're gonna first take a quick break, and then when we come back more with Ken Owen, the Soursop King of the World.
• 23:37
  We'll be right back.
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• 27:51
  All right, we are back on Informed Descent.
• 27:54
  We're talking with Ken Owen, who owns the largest soursop farm in the world, and it's in the beautiful country of Belize that I had the privilege of visiting.
• 28:00
  And it's in the beautiful country of Belize that I had the privilege of visiting.
• 28:06
  It's quite gorgeous down there.
• 28:06
  It's quite gorgeous down there.
• 28:08
  So you were about to tell us the importance of the water.
• 28:08
  So you were about to tell us the importance of the water.
• 28:12
  And uh, how is your sour soap different from sour soap that's grown elsewhere?
• 28:12
  And uh how is your sour soap different from sour soap that's grown elsewhere?
• 28:18
  Let's talk about the tea leaf.
• 28:18
  Let's talk about the tea leaf because that's really critical.
• 28:21
  Because that's really critical.
• 28:23
  And we all know nutrients is the most important thing for any tree should have its nutrients.
• 28:23
  And we all know nutrients is the most important thing for any tree who should have its nutrients.
• 28:28
  And so it was I decided.
• 28:28
  And so it was I discovered because of a third party that was touring the farm with a bunch of guests, and I think actually said, you know, this piece of property, this particular one is the 400 acres, is this is where the Mayans lived, and they lived right up on top of the hill up here, but they planted all of their fruit and everything right next to the river at this low-lying area.
• 28:50
  And he says the reason for that is is that one to two times a year, the river would flood, and it would bring a new layer of nutrients down the mountain out of the mountain Mayans.
• 29:00
  Self-fertilizing.
• 29:01
  Self-fertilizing with the best nutrients.
• 29:03
  Oh, gotcha.
• 29:04
  So that is where our zone is for our tea that everybody is purchasing.
• 29:10
  Very critical.
• 29:11
  And then you would think of the water.
• 29:12
  This is coming out of the Mayan Mountains.
• 29:14
  This is the most purest, cleanest water that you could ever imagine.
• 29:17
  So we are really, we consider ourselves the Napa Valley and Belize for sour so do they grow wine there by the way?
• 29:24
  Actually, no.
• 29:26
  If they did, I'd be enjoying it right now, actually.
• 29:29
  So we're we're taking a lot of pride in that.
• 29:31
  And you learn over the years all the benefits to where we're at.
• 29:34
  And again, I was pure lucky.
• 29:36
  Seriously.
• 29:37
  The doctor said you got 2,000 trees, and here we are today with the best sour sop in the world.
• 29:41
  Hang on.
• 29:42
  You really think you were lucky?
• 29:44
  I was blessed.
• 29:45
  Okay.
• 29:46
  Yes.
• 29:46
  I was blessed.
• 29:47
  And it, you know, uh you've got to one of the things is how did I get to where I'm at?
• 29:54
  And obviously buying a farm, I wasn't going to be in sour sop.
• 29:57
  Next thing you know, I said, okay, let's grow sour sop.
• 29:59
  We'll just sell the fruit.
• 30:01
  And then what happened is I was so disappointed in products that I went to the market and purchased in the States and other places, they called it sour sop.
• 30:11
  It was absolutely disgusting.
• 30:12
  Well, compared to what you grow.
• 30:14
  Yeah.
• 30:14
  And it's like, and it's misleading people to think this is what sour sop is.
• 30:19
  Costco was selling half a gallon of jugs in there for whatever.
• 30:22
  $20.
• 30:23
  And there's 2% sour sop in it, and it's all sugar.
• 30:26
  You know the the equivalent, most people, I'm sure most people listening has never have never been to Belize.
• 30:30
  And if you've gone to Belize, usually people go to the coast and enjoy the water, etc.
• 30:36
  Um, but it's the equivalent of if you ever go to Hawaii and you taste, I don't know, fresh papaya or pineapple, uh, or some of the tropical fruits, and you tasted there, you're like, oh my gosh, this is unbelievable.
• 30:52
  It's amazing.
• 30:54
  Then you come back home and a few weeks go by and you go over to the market and try to find the papaya or pineapple, and maybe you can find it and you cut it open and you taste it.
• 31:02
  It's just not the same.
• 31:03
  That's because it's picked green.
• 31:05
  Yes.
• 31:05
  For process for delivery and everything else.
• 31:08
  So you know, one of the big key things is we at the very beginning talked about the apple banana.
• 31:13
  Yes.
• 31:13
  Most people don't know this, but the bananas are gassed, and then they're brought into the United States and then degassed.
• 31:20
  It's not really good for you, right?
• 31:22
  At the end of the day.
• 31:23
  And one of the things that I tell a lot of people, or a lot of people, I say, if you a banana tree can only produce one run of bananas in its whole life.
• 31:32
  So that big run that you saw down there were eight feet long, that tree will never produce again.
• 31:37
  It drops a seed and grows another one.
• 31:39
  Huh.
• 31:40
  Yeah.
• 31:40
  So I had no idea, but three years ago, and I got educated on bananas.
• 31:45
  Oh, there you go.
• 31:45
  Are there banana trees on your farm?
• 31:47
  Oh, thousands.
• 31:48
  Yeah.
• 31:48
  Yeah.
• 31:49
  That's where all those apple bananas are gotcha.
• 31:51
  Yeah.
• 31:52
  So a couple questions.
• 31:53
  Uh soursop tea, does it have caffeine in it?
• 31:56
  No.
• 31:57
  So it's naturally decaffeinated.
• 31:59
  I shouldn't say naturally decaffeinated, it just doesn't have caffeine.
• 32:03
  So you can drink it at night, no problem.
• 32:05
  Oh, yeah.
• 32:05
  Okay.
• 32:06
  And we're going to heat it, not up past about 160 degrees.
• 32:09
  160, 170.
• 32:11
  Now, there's a big push that people should buy organic stuff, produce and fruits and vegetables and so forth.
• 32:19
  And while there isn't an organic certification system in Belize, your stuff is all organic, meaning you don't have Abner running around spraying pesticides on the trees.
• 32:31
  There's no chemicals, there's no pesticides.
• 32:34
  There's nothing inorganic from the standpoint of caring for those trees that you use.
• 32:39
  No.
• 32:40
  We just had guests, I was saying down there.
• 32:42
  And it was kind of funny because we went to town and everything, and then one of the things in the stores, which are not big stores, there's no such thing as organic down there.
• 32:51
  Because everything's natural.
• 32:52
  It's just the way they make it.
• 32:53
  It's just the way it is.
• 32:54
  Yeah, well, a generation ago there was no organic section in the supermarket.
• 32:58
  Everything was organic.
• 33:00
  And we started spraying crap on all of them, DDT and other pesticides and glyphosates, and now we have to, you know, designate something as organic to get people to believe that it's healthy.
• 33:12
  Yeah, it's it's in my book, it's very misleading, honestly, because you can buy a certificate to say you're organic.
• 33:18
  Right.
• 33:18
  Yeah.
• 33:19
  So for what that's worth.
• 33:20
  But really, you know, if you buy a watermelon, a watermelon for me, I love watermelon.
• 33:24
  It's one of the good things for digestion and sugars and stuff.
• 33:27
  But if you're buying a watermelon and your water supply is not good at the highest standard in quality, which is common in Mexico, that watermelon's 90%, 95% water.
• 33:38
  Sure, of course.
• 33:39
  And it's sucked up water that's not of the best quality.
• 33:41
  Yes.
• 33:41
  Yeah.
• 33:42
  So bad water makes bad watermelons.
• 33:44
  Across the board.
• 33:45
  Mayan water makes uh soursop grow.
• 33:48
  Makes soursop grow and everything around it.
• 33:51
  And that's where those leaves again.
• 33:52
  I want that purest, cleanest water to make sure it's feeding the leaves.
• 33:57
  Now I'm I'm not making any medical claims about what soursop can do to heal anybody.
• 34:03
  Um, however, I routinely use and recommend sour sop in my practice to augment some of the things that I do.
• 34:12
  Um blood pressure support, um, blood sugar support.
• 34:18
  Uh I had a patient literally just today, and and when we stop recording, I'm gonna tell you a little bit about her because I want your help with her.
• 34:26
  Uh, but she was diagnosed about a year ago with rectal cancer, and fortunately she's doing good, but she had a consult with me to learn more about what are some alternatives that she can do to treat cancer.
• 34:39
  And again, I am not making any claims, uh, but soursop seems to have some anti-cancer properties to it.
• 34:48
  Yes.
• 34:49
  And Charles from UCI, you know, he's on some of our videos on the farm.
• 34:54
  He goes through that with the mice, and he, you know, he gets in detail about it.
• 34:58
  Yes.
• 34:58
  And yeah, it's already known.
• 34:59
  There's so many articles out there.
• 35:00
  So many articles out there.
• 35:01
  It's been around for so long.
• 35:01
  It's been around for so long.
• 35:02
  You know, and it was fought for many years by big agencies and everything.
• 35:02
  You know, and it was fought for many years by big agencies and everything.
• 35:07
  Now, because of the media and stuff, people really know.
• 35:07
  Now, because of the media and stuff, people really know, and there's been lots of things said.
• 35:10
  And there's been lots of things said.
• 35:12
  I've been living on sour sop literally for probably seven years now.
• 35:12
  I've been living on Sour Sop literally for probably seven years now.
• 35:16
  Seven years.
• 35:16
  Seven years.
• 35:17
  And they've made claims of different things that can happen to you.
• 35:17
  And they've made claims of different things that can happen to you.
• 35:20
  Well, I don't have a problem.
• 35:20
  Well, I don't have a problem, and I got a farm full of people that these are not wealthy people that eat sour sop and drink that tea daily.
• 35:21
  And I got a farm full of people that these are not wealthy people that eat sour sop and drink that tea daily.
• 35:27
  They just chew on the leaves, huh?
• 35:27
  They just chew on the leaves, huh?
• 35:28
  Yeah, they eat them right off the tree.
• 35:28
  Yeah, they eat them right off the tree like we did.
• 35:30
  Yeah.
• 35:31
  Yeah.
• 35:31
  It's it's quite tasty.
• 35:32
  And there's nobody with any disease.
• 35:35
  And the fruit is delicious.
• 35:37
  Do you import the fruit or I should say export it anywhere where people can eat the fruit?
• 35:41
  No, it's more of a challenge than it's worth.
• 35:43
  Yeah.
• 35:43
  That's why we really focus on the tea.
• 35:45
  Now the sour sapder is particularly potent as far as the therapeutic benefit.
• 35:50
  You were working on possibly even selling the powder.
• 35:54
  Is that is that yet available?
• 35:56
  Well, as you know, it's already in the product line with the shillage it.
• 36:00
  Yes.
• 36:00
  Yes.
• 36:01
  Shillage it.
• 36:02
  Shillage it.
• 36:03
  Good old famous.
• 36:04
  I was actually going to bring it to show the a brick of pure black.
• 36:09
  I'd like to see that.
• 36:09
  Shilajit is a really interesting product.
• 36:11
  We'll shift a little bit because I find the idea of shillujit very fascinating.
• 36:17
  Not a lot of people know what shillage it is.
• 36:19
  And it's one of those things that you wonder who is the first person to stick their finger in it and go, hmm, let's try this.
• 36:26
  So hell let me let me know if I got this right.
• 36:31
  Shilajit is this black tarry substance that grows at high altitude, like in the Himalayans at 15,000 feet between the rocks.
• 36:40
  And it has unbelievable therapeutic benefit as well with minerals and vitamins and antioxidants right in the shillujet.
• 36:49
  And so there are some people now that have harvested or taken the shillujet and has turned it into products for people to consume as a supplement.
• 36:57
  And you've done that as well.
• 36:59
  That we have.
• 36:59
  So it's just for clarity purpose.
• 37:01
  So shillujet came from the ice age.
• 37:03
  So when in the high mountains, think about a dinosaur was 100 foot tall, right?
• 37:07
  Yeah.
• 37:08
  A leaf of a tree was 50 feet across.
• 37:10
  So when the ice age came in the high altitude, it actually crushed all that.
• 37:15
  And over millions of years, that pressure created that shillujet to become a tar, like oil underground.
• 37:21
  Yeah.
• 37:22
  This is above ground.
• 37:23
  And so what it did is it seeped out of the cracks of the mountains.
• 37:27
  And so guys will hang out out at 18,000 feet elevation on ropes and chip these off, and there'll be a black black brick of shillage.
• 37:37
  Yeah.
• 37:38
  It is the worst smelling thing there is.
• 37:39
  Uh-huh.
• 37:40
  Yeah, it is bad, but it's full of trace minerals.
• 37:43
  Yeah, like who is the first guy that said, I don't know, let's try eating this nasty smelling stuff.
• 37:47
  Well, actually, what happened is is during the summer season, the elephants and monkeys and everything would head for the mountains, and they realized that they were healthier by the end of the summer season.
• 37:57
  They were eating this day.
• 37:58
  They're eating it, licking it.
• 37:59
  And they got the trace minerals.
• 38:01
  Yes.
• 38:01
  Yeah, that's how it all started.
• 38:03
  So you've got a source, you get the shilajit, arguably some of the best in the world.
• 38:07
  It is the best in the world.
• 38:08
  And you combine it with sour sop into a product.
• 38:11
  Yeah.
• 38:12
  It's quite a process because actually, as you were saying earlier, it's a tar.
• 38:16
  Yeah.
• 38:16
  And so we've actually created a system to take it, break it down with hydrogen water, and then after that's completed, now we have a liquid form of it.
• 38:26
  And then we add our com or powder, which got the 212 compounds plus in it, dry it out, then put it through a hammer mill, and now we've got a hundred percent pure shillage it with gravyola leaf powder, and that's it.
• 38:40
  Incredible.
• 38:40
  No byproduct at all.
• 38:42
  And no thinner.
• 38:43
  Nothing to nothing to thin out the product.
• 38:45
  The problem with it is everybody thins it out with other products.
• 38:49
  Uh-huh.
• 38:49
  Yes.
• 38:50
  And so it's really that product along with uh the the shilajit along with the sour sop that has tremendous therapy potentially tremendous therapeutic benefits.
• 38:59
  Well, it doesn't.
• 38:59
  And what uh a lot of people don't know this, but you need your trace minerals to absorb vitamins.
• 39:04
  Yes.
• 39:05
  So everybody out there listening, you have to have trace minerals.
• 39:08
  You're not getting it in your food today in most cases.
• 39:10
  Most cases.
• 39:11
  You've got to find other ways because you want to absorb your vitamins.
• 39:14
  And you're not getting it in your water.
• 39:16
  Nope.
• 39:16
  Most people have some sort of filtered water, and if you use reverse osmosis, you are taking everything out of the water.
• 39:22
  Which is good.
• 39:23
  You've got now pure water, but you have to add back trace minerals and electrolytes to your water, or you're drinking something that's going to further deplete your body of those minerals.
• 39:34
  And that's the critical part of it.
• 39:35
  Yes.
• 39:35
  Yes.
• 39:36
  So and shillujit is uh excellent at doing just that.
• 39:39
  Oh.
• 39:40
  Yeah, you just it's it's an amazing product.
• 39:42
  I got a long story that goes with that one later.
• 39:46
  Well, when we talk about products, and I take a lot of pride in quality.
• 39:50
  It's if it isn't the very best, we're not going to have it.
• 39:52
  You're not going to have it.
• 39:53
  And if I don't if I haven't had one, I've had a thousand people call me like Ken, I can't believe your products.
• 39:58
  I had a lady the other day using the AGR 74.
• 40:01
  Yeah.
• 40:02
  And she she raises, she actually does.
• 40:05
  AGR 74.
• 40:06
  That's the uh the essence of the uh of the graviola leaf that's in almost like a pen where you you can spray it into your mouth.
• 40:14
  Yeah, we actually it's the powder.
• 40:16
  So we're able to extract the powder and put it in an aerosol spray the dosage, and it's good for you know, sugar diabetes, so all drop in sugar levels and everything else.
• 40:26
  Is that the most potent form that you sell for within reason, yes, because it's instant.
• 40:34
  You're gonna get about 90% exorption under the tongue and in your bloodstream in 30 seconds.
• 40:39
  Yeah.
• 40:39
  I showed you a picture earlier.
• 40:41
  Yeah, you showed me uh uh uh a person who uh came in your presence, was in your office, used uh blood glucose monitor, her blood sugar was off the rails high.
• 40:52
  Uh, she used some of your product, and within an hour or so the blood sugar dropped.
• 40:57
  Big time.
• 40:58
  Big time.
• 41:00
  And this is just non-stop consistent.
• 41:02
  And these anecdotal events uh are just occurring all the time.
• 41:07
  And think about it, it's 100% natural.
• 41:09
  Yeah, yeah.
• 41:10
  Yeah, for sure.
• 41:12
  Ken, what role does faith play in your life with all of this crazy stuff that's going on?
• 41:17
  You're a friggin' businessman who lives in Orange County, and now you're in the sh in the sour sap business and the shillage business, like what?
• 41:26
  Jeff, your face.
• 41:27
  Are you kidding me?
• 41:28
  Uh well, I how does that happen?
• 41:30
  The uh, you know, I'm very blessed, actually.
• 41:32
  So I grew up in my father was a minister, my brother still is a minister.
• 41:37
  And you know, God is God is my Lord, my savior, and always will be, and I believe in anything that he made for us in this earth was meant to be pure and clean, and now it's toxified with so many different things.
• 41:50
  It's horrible.
• 41:51
  So I I gotta lead with faith first.
• 41:54
  And when you have that, you know, it's amazing.
• 41:56
  And I seriously say, God introduced me to this farm with sour sop to make sure that it came to market the way that we're doing it.
• 42:00
  Me to this farm with Sour SOP to make sure that it came to market the way that we're doing it.
• 42:05
  Yeah.
• 42:05
  Yeah, because nobody's ever done it.
• 42:06
  Because nobody's ever done it.
• 42:07
  Yeah.
• 42:07
  Yeah.
• 42:08
  And so I always go, all right, Lord, you put me through the torturous task here.
• 42:08
  And so I always go, all right, Lord, you put me through the torturous task here, let me get it done.
• 42:12
  Let me get it done.
• 42:13
  Yeah.
• 42:14
  Yeah, no, no, no question about it.
• 42:14
  No, no, no question about it.
• 42:16
  What what is what is next for Ken?
• 42:16
  What is what is next for Ken?
• 42:19
  Um, you know, really making a difference.
• 42:19
  Um, you know, really making a difference.
• 42:22
  I really I look forward to actually giving to our missionary program.
• 42:22
  I really I look forward to actually giving to our missionary program.
• 42:25
  So I gotta really get the word out there.
• 42:25
  So I gotta really get the word out there.
• 42:27
  Make a difference.
• 42:27
  Make a difference.
• 42:28
  When you get as many people.
• 42:28
  When you get as many people as I get that made a difference in their life with the product, I mean it's crazy.
• 42:35
  I started to tell you a story of a lady that uh does Doverman pitch or uh German Shepherds for the police department in Arizona.
• 42:42
  Uh-huh.
• 42:42
  She called up three times at the office.
• 42:45
  Finally, I took her call, and she says, I want your product, but I want to talk to you first.
• 42:49
  Oh, I said, okay.
• 42:51
  And very smart lady, was registered nurse, and she went in to train in dogs for the sheriff's department, and she had sugar challenges, uh-huh, diabetes.
• 43:01
  And so she we went through all the different things.
• 43:03
  And so, bottom line is she ordered product, and I actually got the text, and over the course of six months, she goes, Ken, my sugar is stabilized, which was really bad.
• 43:12
  She goes, but what's amazing about it is I couldn't walk.
• 43:16
  I was in a car wreck.
• 43:17
  And she goes, for a year and a half, I was in terrible shape.
• 43:20
  She goes, I'm walking on that foot.
• 43:21
  That's because it uh took the inflammation out of the body.
• 43:25
  And you and I both know what causes a lot of challenges is sugar and inflammation create other things to take place.
• 43:33
  Now, that's not to say that people shouldn't change the way they eat and get the sugar out of their diet and watch out for too much alcohol and get out in the sun and get in nature and do all those things.
• 43:44
  Uh but combination.
• 43:46
  Yes.
• 43:46
  And then certain supplements I think can really make a difference.
• 43:50
  And I think Sour SOP certainly is up on the list.
• 43:53
  It's one of those supplements that most people, I don't even know if it's right to call it a supplement, but it's one of those products that I'll I'll bet there are more people that have no idea that it even exists, even in Western educated world, there's such an opportunity uh to introduce this to more and more people uh for the benefit that it could bring.
• 44:15
  I'd be surprised if two or three percent in the United States know of it.
• 44:18
  I mean but it's really picking up.
• 44:19
  I can't tell you how many emails and stuff we get is like SourSop, how do I know the difference?
• 44:24
  Everybody's like, how do I know yours is any good?
• 44:26
  It's a good question.
• 44:27
  Yeah.
• 44:27
  So it's like, well, you can see where it's coming from.
• 44:30
  See we do our certificate on our website.
• 44:33
  We have nothing to hide, call Camilla Labs.
• 44:35
  Not that they're going to answer because they're a busy placing everything, but it's back to quality.
• 44:39
  I bought a product, Jeff, it was just about a month ago, and it came off of Amazon, which we're on Amazon, and we're the most expensive tea, but you can't produce what we're having for the lowest price.
• 44:48
  It doesn't exist.
• 44:49
  And I saw this product, it looks just like ours.
• 44:51
  Oh no.
• 44:52
  I went, what?
• 44:53
  And it was $12.99.
• 44:56
  And so I go, This is crazy.
• 44:57
  I ordered it and it came in.
• 45:00
  I don't even know what it is because it's not tea.
• 45:02
  Uh-huh.
• 45:03
  It was 60 bags, and I open up first thing I smelt it.
• 45:06
  I went, oh my goodness.
• 45:08
  And then we opened it up, and we actually filmed this.
• 45:11
  And it's just chunks of tree and all kinds of things put in these bags.
• 45:16
  How can you sell something if it's high quality for 1299?
• 45:20
  It's got to come from ship to package and do a lot.
• 45:24
  It's impossible.
• 45:25
  Which is, you know, by the way, Ken, I I always tell my patients and audience and whoever is willing to listen that I think it's a terrible idea to buy supplements on Amazon.
• 45:35
  Believe me, I love Amazon.
• 45:37
  I, you know, I don't I don't feel good about myself if I don't have an Amazon package coming at least uh, you know, a couple times a week.
• 45:44
  But supplements is a product you should never order on Amazon.
• 45:48
  Amazon, of course, allows third parties to sell.
• 45:51
  Uh, you don't know where some of this stuff is coming from.
• 45:54
  You don't know how it's stored, could be stored in the back of somebody's trunk.
• 45:58
  There are tons of fraudsters on Amazon that will rip people off and make a product look identical to a branded product.
• 46:07
  Me.
• 46:07
  Uh, and you just can never quite tell what you're getting.
• 46:11
  So I only recommend supplements directly from the manufacturer.
• 46:15
  Uh I use a website for must much many of my supplements called full script.
• 46:21
  And if you've any of you listening, if you go on my website, RX4Liberty, there's a link to full script.
• 46:27
  Full script gets it directly from the manufacturer.
• 46:29
  They have great customer service, and it's always below uh retail.
• 46:33
  For your product, though, they should go directly to agro vitae.com.
• 46:39
  And they can order it right there.
• 46:40
  Yeah.
• 46:41
  And your whole lineup of teas to tinctures uh to capsules are right there.
• 46:48
  The AGR 74, the skin care line.
• 46:51
  You know, a lot of people just listening right now.
• 46:53
  Skincare is a big thing.
• 46:54
  Actually, stories putting her hand on her chest, like, oh yes.
• 46:58
  The skincare, you know, the biggest thing is some what goes on your skin is in your blood in 30 seconds.
• 47:02
  Sure.
• 47:03
  And so you want to be careful, just like bug spray.
• 47:06
  You know, all these different things that you put on body, it goes, it ends up in your blood.
• 47:10
  So our skin care is all about quality.
• 47:12
  It comes in my arm glass, and it's sour sop-based.
• 47:16
  Yeah, so anti-inflammatory properties that you put on your skin.
• 47:20
  Same thing with sour sop, anti-inflammatory properties.
• 47:23
  All across the board.
• 47:24
  Easy to absorb uh and incredibly therapeutic.
• 47:28
  Yeah.
• 47:28
  Yeah.
• 47:29
  You know, we were going to talk just a brief bit about the blood.
• 47:33
  Yes.
• 47:33
  Tell me about it.
• 47:34
  You you put you educated me about something that I thought was just uh batshit crazy.
• 47:42
  People that take blood and look at it in our microscope and somehow get some useful information about it.
• 47:48
  There are so many modalities and uh alternative health strategies that us that are trained in Western medicine, and I'm an MD, trained traditionally.
• 48:02
  I've had to unlearn much of what I've learned in medical school.
• 48:05
  There are so many things available to us, but we've been brainwashed to think that somehow Western society has the only mechanism forward to help people heal.
• 48:18
  I remember hearing somebody uh talk about having a conversation with uh some Chinese herbalist or something and asked about what do you think about Western medicine?
• 48:29
  And she said, Well, you know, when it's been around for 2,000 years, ask me then.
• 48:34
  So some of these healing arts, be it acupuncture and the like, have been around for so many years, proven over generations to be effective.
• 48:44
  So blood analysis is a thing.
• 48:46
  It's a big thing.
• 48:47
  So tell me about that.
• 48:49
  Well, I won't drag out a story, but I actually 20 years ago couldn't get off my floor.
• 48:53
  I'm type A personality, go, go, go.
• 48:55
  Couldn't figure out why.
• 48:56
  Went to blood, I went to doctors for a whole year.
• 49:00
  Year.
• 49:00
  Nobody could figure out my problem.
• 49:00
  Nobody can figure out my problem.
• 49:01
  No energy.
• 49:01
  No energy.
• 49:02
  And a guy says to me, he says, You need to go see my blood specialist.
• 49:02
  And a guy says to me, he says, You need to go see my blood specialist.
• 49:05
  I said, I'm done seeing blood specialists.
• 49:05
  I said, I'm done seeing blood specialists.
• 49:07
  They haven't done any good.
• 49:07
  They haven't done any good.
• 49:08
  And he goes, No, he's a live blood specialist.
• 49:08
  And he goes, No, he's a live blood specialist.
• 49:10
  I said, Really?
• 49:10
  I said, Really?
• 49:12
  So I went down to his Dr.
• 49:12
  So I went down to his Dr.
• 49:14
  Hugh was his name.
• 49:14
  Hugh was his name, never forget.
• 49:15
  Never forget.
• 49:15
  And he checked my blood.
• 49:15
  And he checked my blood.
• 49:16
  And bottom line is he actually, after about five minutes of looking in the microscope at it.
• 49:16
  And bottom line is is he actually, after about five minutes of looking in the microscope at it, and he was making, oh my goodness, mm-hmm.
• 49:22
  And he was making, oh my goodness.
• 49:24
  Mmm, oh.
• 49:24
  And I thought I was dying.
• 49:24
  And I thought I was dying.
• 49:26
  I thought I had cancer.
• 49:26
  I thought I had cancer.
• 49:27
  I thought it was over.
• 49:27
  I thought it was over.
• 49:28
  And he gets he turns around and looks at me.
• 49:28
  And he gets he turns around and looks at me, drops his glasses at the end of his nose, and he goes, What kind of dog do you have?
• 49:35
  And I go, What does that have to do with that?
• 49:36
  He goes, What kind of dog do you have?
• 49:38
  I go, got a Yorkie terrier.
• 49:39
  He goes, quit letting the damn thing lick you.
• 49:42
  I go, what?
• 49:43
  And he now I'm looking at the screen all this time, and this is years ago, so it was only about a 36-inch screen.
• 49:48
  Yeah.
• 49:48
  And I didn't know what I was looking at.
• 49:50
  Well, I had parasites so bad that it was eaten that tells of all the nutrients in my oh it was I have a picture I showed earlier.
• 50:00
  Yeah, you should have a lot of things.
• 50:01
  It looks like it in that little drip of blood.
• 50:03
  It's like little aliens and it was octopuses, so big in my blood that was eating everything, and I had no energy.
• 50:09
  And within a week now, in a week, I get goosebumps even telling the story.
• 50:13
  In a week, I had I pure he cleaned me up.
• 50:17
  How did what'd you do to clean up?
• 50:18
  A parasite cleanse.
• 50:19
  Took me through parasite cleanse, vitamin B, a bunch of different things to get me back to normal.
• 50:23
  In a week.
• 50:24
  Now I hadn't been good in a year.
• 50:26
  Wow.
• 50:27
  And so when we talk about blood, I get excited about blood because that when you look at what Sour Soap will do for your blood, and I could go on and on, we won't right now, but you were talking about clean blood heals.
• 50:39
  Your blood is one of the most it is the most important thing in your body within reason.
• 50:43
  But what acupuncture, why do people do acupuncture?
• 50:46
  That is to get blood to a zone to heal it, right?
• 50:49
  Yes.
• 50:50
  Well, if your blood is pure and clean, you'll heal an area.
• 50:52
  This knee right here.
• 50:55
  One month ago, I was in my kitchen, fell on the floor.
• 50:58
  Went out and I'd like, what's going on?
• 51:00
  And everybody says, Well, take your IR or and we'll take you to the doctor.
• 51:04
  And I said, No, I'm gonna go see my acupuncturist.
• 51:06
  When saw Christopher in one week cupping this and everything, I'm back to normal.
• 51:12
  Yeah, I'm convinced there's a lot of modalities for healing that aren't Western modalities that we all should be learning more about.
• 51:18
  And hopefully Western doctors start incorporating some of these things into the uh into the treatment protocols that they use as well.
• 51:26
  I think a blend, which is the same thing.
• 51:28
  By the way, you you had Story and I go see this uh blood guy.
• 51:32
  Mick and he poked our finger and took a drop of blood and looked at it under microscope.
• 51:38
  And I'm proud to say that he looked at my blood and said, This is some of the nicest, healthiest blood I've ever seen.
• 51:43
  Well, Jeff, he told me that too.
• 51:47
  But it was really interesting to see your blood projected on a screen under a microscope and the various components.
• 51:54
  And it's moving.
• 51:55
  See, the difference is you've got about 10 to 15 minutes, it's live.
• 51:59
  So the activity that blood tells the story.
• 52:02
  I mean, think about this if you're listening.
• 52:04
  That you know, we all go to the doctor and you have your cholesterol checked and your blood count and this, that, and the other, and various things.
• 52:11
  And there's, I don't know, probably thousands of blood tests that are available to measure various parameters of your blood, and probably millions more that we don't even know about.
• 52:24
  But what we don't do is have somebody physically look at a microscope at your blood immediately after getting it.
• 52:33
  I mean, there are people that do this, of course, but not in Western medicine.
• 52:37
  Nobody comes into my office and I draw a drop of their blood and I look at it in a microscope.
• 52:41
  Maybe I should learn that skill or have somebody that does that as part of the healing process, holistic healing process.
• 52:48
  Usually the the seasoned veterans, Dr.
• 52:50
  Hugh that I saw years ago, the guy had been doing it for like 30 years mixed, been at it for 40 years, done over 40,000 people.
• 52:57
  And they they learn from everybody's blood.
• 53:00
  You know, they can tell drama in your blood.
• 53:01
  Oh, it's just amazing.
• 53:03
  Yeah.
• 53:03
  What I found out.
• 53:04
  Yeah.
• 53:04
  The key thing, blood is critical, pure water.
• 53:08
  You get to quality of water, you know.
• 53:09
  What kind of water do you drink?
• 53:10
  You drink hydrogen water, don't you?
• 53:11
  I I make hydrogen water.
• 53:13
  Yep.
• 53:13
  Yeah.
• 53:14
  So yeah, I tell people, first of all, water is really important.
• 53:17
  Never ever, ever, ever drink tap water.
• 53:20
  Oh, it's toxic.
• 53:21
  Uh, you're relying on the government to determine what level of toxins that they think is safe.
• 53:27
  If you've ever repiped or have seen somebody repipe their house, and you look inside one of those pipes, all the junk that's inside there, well, that's what your tap water is collecting before it comes out of the tap.
• 53:39
  And then you drink that stuff, you're better off getting the cheapest water filtration pitcher at target and using that rather than tap water.
• 53:47
  And if you can afford something fancier, get something fancier.
• 53:50
  If you can afford a reverse osmosis, do that, but be sure you add back, you know, trace minerals and um and elements to the water.
• 53:58
  And then ideally don't drink out of plastic either, because we have too many microplastics uh in our body.
• 54:05
  That's what I tell people.
• 54:06
  And then the second part of it is don't take a hot shower with tap water either.
• 54:10
  Get some sort of water filtration system on your shower filter, because you know, who doesn't love a nice hot shower?
• 54:17
  Open up your pores and pour chlorine and fluoride and heavy metals right into your body.
• 54:22
  Hot.
• 54:23
  It's no wonder why chronic illness is just exploding, especially in the United States.
• 54:28
  You always think of the pipe that starts where the water sources at and how far it's got travel.
• 54:34
  You most people don't realize most of the piping that's out there is 40 to 50 years old, right?
• 54:39
  Yeah.
• 54:40
  So the infrastructure is so aged and it's got so much corrosion in it and everything else over the years before it ever even makes it to your house.
• 54:47
  I think next we should come up with a line of coffee.
• 54:52
  How about some how about some sour soap coffee?
• 54:55
  I got some.
• 54:56
  Yeah, let's do let's do that.
• 54:57
  Sour sop coffee.
• 54:58
  It's funny, everybody wants it.
• 55:00
  It's uh my wife actually told me, Will you bring home sour soap coffee?
• 55:04
  Said, yes, dear.
• 55:05
  So you do have it.
• 55:06
  Yeah.
• 55:07
  Is it uh it's instant beans from Belize that you mix with sour soap?
• 55:12
  Actually, it was they're roasted, and then it's got a uh proprietary blend of different things in it.
• 55:17
  Yeah, no jitters.
• 55:19
  Awesome.
• 55:19
  Pretty pretty impressive to what it took to put this together.
• 55:23
  There is every product, so people realize out there, every product that's made takes usually a year for it to be tested, go through the steps, or your labeling everything to get there.
• 55:34
  It's not you just don't go make something overnight.
• 55:36
  This takes a lot of work.
• 55:37
  People see the end product and they think it's easy, and if you do it right, it looks easy.
• 55:41
  Yeah, but the work behind it is never seen.
• 55:43
  Quality of product is everything.
• 55:45
  How about sour soap chocolate?
• 55:47
  Why do you keep asking me?
• 55:48
  You know, are you asking for me to pull up?
• 55:53
  It's available.
• 55:54
  It's uh and I don't have it on the site, we're seasonal with it.
• 55:58
  And it's uh actually is you may or may not know it, but a shiliget sour sop raspberry organic raspberry organic, there we go, in the chocolate, which were Belizean beans, the highest quality beans in the world.
• 56:00
  You may or may not know it, but a shilajit sour soap raspberry organic raspberry organic, there we go.
• 56:07
  In the chocolate, which were Belizean beans, the highest quality beans in the world.
• 56:12
  Wow.
• 56:12
  Wow, I gotta get me some of that.
• 56:12
  I gotta get me some of that.
• 56:14
  I need I need it.
• 56:14
  I need I need it.
• 56:14
  Sounds like I need another road trip down to Belize.
• 56:14
  Sounds like I need another road trip down in Believe.
• 56:17
  Yeah.
• 56:17
  Yeah, come on down.
• 56:17
  Come on down.
• 56:18
  Well, Ken, we're just about out of time, and uh it's been an honor talking to you.
• 56:18
  Well, Ken, we're just about out of time, and uh it's been an honor talking to you.
• 56:22
  Thank you so much for coming on Informed Descent.
• 56:22
  Thank you so much for coming on Informed Descent.
• 56:25
  Great to have great to have you on.
• 56:25
  Great to have great to have you on.
• 56:26
  Love being here.
• 56:26
  Love being here.
• 56:27
  Thank you, Jeff.
• 56:27
  Thank you, Jeff.
• 56:28
  Awesome.
• 56:28
  Awesome.
• 56:28
  Thanks so much.
• 56:28
  Thanks so much.
• 56:30
  You've been listening to Informed Descent with Dr.
• 56:33
  Jeff Barkey, Board Certified Primary Care Physician, and Dr.
• 56:37
  Mark McDonald, board certified child, adolescent, and adult psychiatrist.
• 56:43
  Informed dissent, the intersection of healthcare and politics.