Episode #105 Featuring Body Bio Co-Owner Jess Kane! Healthy Aging, Phospholipids, Cellular Health, Navigating Nutrition, Seed Oils, Dietary Trends and more!

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So one of the things that I say that I want to really convey today that's a blessing is the people that I get to meet by doing this. Probably a lot of people that I wouldn't have had the chance to meet because scheduling and people are busy and they tend to give you more time when we can sit and converse like this.

My point being is that like my guest today, I may not have met, but I'm so thankful that I did. We've had several good conversations, shit, the conversation leading into this probably would have been good to have on camera. But overcoming some scheduling issues, which is generally normal and fighting weather,

she is here today. And we have topics of discussion that are going to thrill some people, probably piss some people off and everything in between, but I guarantee you this, it will be enlightening and they will be heartfelt and they will be factual. So that being said, my guest today is the chief brand officer and co-owner of Body

“Bio, which I think most people have heard of and they are one of the most well-known”

well-respected a company that I use and I hear a sponsor by any stretch, but I use and love and stand by and I heard about body bio from some of my most well-respected people before I ever met you.

Betsy, your doctor of your earth was the first one that turned on to me and she is like

my mentor. So anyway, without me going too further into it, I want to introduce my guest because she is amazing. We have a good friendship and we see eye to eye on a lot. So without further ado, Jess Kane, thank you so much for having me.

What a good intro. I'm known for my anthros, I get lucky, I get lucky on how I do stuff, so or blessed. But thanks for coming to see me, I know you had to work around a bunch of things, but I'm happy to be here. I appreciate you making the time, so well, okay, I said we were going to make an impact

today, so let's do it. I do want to touch the briefly on body bio because there are certain things that the products do that a lot of people aren't aware of, we get into phospholipids and I talk a lot about cellular health, you know that, but I would like to just talk a little bit about the company history, you know, your dad starting the company and how you've taken over

and you're your big basis behind what you do.

Sure, it's a very mission driven company, it always has been, my grandfather actually started

it. So it's a third generation family business, still in the family, obviously my husband and I now run it together today, and it was started in the 1990s to help children who were experiencing terrible rare orphan diseases. And they were training these doctors on how to stabilize these children who were experiencing

these kind of brain-on-fire issues. And through that, they pieced together through all this research that there is a specific protocol and specific products that you could use that were actually IV drugs, so initially this came from doing blood testing, which we still do today, to the IV drug protocol, and then to developing the products in the early 2000s.

And it's this protocol that works synergistically together to stabilize your cell membranes. And to repair and make your cell membranes more resilient, essentially. So it really started in relation to my grandfather, actually, developed products mainly because he was experiencing chronic fatigue in the 1980s, and he owned a steel factory. He had a heavy metal toxicity, right?

And he was this OG Biohacker who went to the other side of the country to figure out where

“am I going to find these kind of, these people doing things more holistically?”

And at the time, it was kind of the Pacific Northwest in Northern California, and it was

1980s. And it's expanded and it's grown into such an incredible behemoth that we see today. I still, like, I'm not used to going in places. I was in a coffee shop earlier today.

“And this woman looked at me and said, I recognize you, where do I know you from?”

She was on my body bio. And my brothers at Sundance this weekend, and he's going so many people coming up to me talking to me about bio.

It's just, it's weird to me because it was always such a niche.

We only sold to functional doctors. Yeah. And I'm so grateful that people are receiving what we are putting out there that they are learning from us, that they're going to healthier, and that we're going deeper than just a surface level, kind of, light your typical vitamins and minerals.

Yeah, but you, you, you guys, as products are different. It's not the same stuff that you get everywhere. I mean, there's a few things that you may find elsewhere, but what you do and, and what they do functionally is quite different. It is.

Why do important? My goal would be with some of this as we educate people on phospholipids, the importance of cellular membranes, because we always talk about mitochondria, which, of course, we do. But nobody talks about cellular membranes.

And guess what has a membrane, mitochondria? Exactly. And we're, what we're not realizing is that living in today's world is completely disrupting our membranes. That is what is literally falling apart just in the way Liki got to us.

You have Liki cells. You have Liki mitochondrial membranes. And so all of this bad stuff is getting in, and when we make our cells more resilient by reinforcing the cell, the mitochondria, the organelle membranes, you have a better terrain and a better resilience overall.

“The two most important structural fats for brain, for our brain, are essential fatty acids”

and phospholipids. And those are two of the things that my grandfather just understood from the 1990s and started manufacturing early on. We say that stuff. I know what it is, but a lot of people don't, and maybe I don't know when we say that

what are phospholipids? Let's start there. Sure. And then we'll talk about how they work and why they're so important. Yeah, it's a structural fat.

It's a fat and oil that we make indogenously in the body. We synthesize phospholipids from our diet. And so when we eat the food, particularly meats, seeds, eggs, egg yolks, or like the best form of phospholipids, oily fish, we make phospholipids from these foods.

The problem is, is that was fine, you know, 1500 years ago, today's world is just a toxic

sludge that we're living in, trudging through and we need some more of those phospholipids to have this pool that the body can pull from, to constantly be reinforcing and repairing that cell membrane. What's so critically important about the cell membrane, because we talk about it so much, is that all of the actions of a cell, the DNA, what we are supposed to be performing,

our architectural blueprint, the work of Dr. Bruce Lipton, everything is performed on the membrane. Hormones synthesis, neurotransmission, the energy produced by the mitochondria comes out through the membrane, through the mitochondrial membrane, through the cellular membrane. So if that membrane is disrupted, all of those biochemical functions are disrupted.

“And that's why I think my grandfather just focused on something that was so niche.”

I think that the difference today that I don't think he would ever believe in the 1990s is just how much people need it now. That is a testament to all of the shit that gets prepared and foods. It's in our food, it's in the air, it's in the soil, it's everywhere. And so it's just kind of where we're constantly assaulted and reinforcing with the structural

fats is critically important now more than ever. And to get into the second one, it's really important. And that's getting into one that we do not indulge in, it's making the body.

It's essential fatty acids.

Yes, please. Those are essential. We do not make them in our body. You need to actually consume them. And that's when you start getting into the discussions about polyunsaturated fats, aka

poofas, oxidized poofas versus non oxidized, and people get into the whole mess of seed oils. OK, so fatty acids, what we got different types, correct, that we need. So can you talk about the types that we need and why? Yeah, so if you Google the essential fatty acid pathway, you'll see at the top there's linoleic acid, alpha linoleic acid.

And then there's a bunch of downstream metabolites. There's linoleic acid. There's some other ancillary omega omega 9, but the two mother essential fatty acids are omega 3 and omega 6. And then they produce downstream metabolites, EPA, DHA, GLA, gamma linoleic acid, which comes

from eating primrose, arachidonic acid, the omega 6 pathway, people tend to think of as being inflammatory. Yeah. But the really interesting thing is there's this beautiful balance in the body of creating an inflammation response, qualching the inflammation.

And so you need these things to play together in order to make the whole pathway work, where people went really wrong about 10 years ago, as they started taking too much

So those are derivative of ALI on the omega 3 pathway.

And they were offsetting their omega 6 pathway entirely and shutting it down. And so people that chronically take fish oil, you'll see their levels of 6 to 3 are completely thrown off. It's doubly related. And then what ends up happening downstream from that is you will actually start

to demilinate if you don't have the proper amounts of omega 6. It's fascinating.

“What do you think about fish oil supplements in general?”

I think in general, most of them, and I was on a podcast talking about this in the clip one completely viral, are completely rancid. I know, I know too much about the manufacturing of these things, because we manufacture it, because I get to go in the back and see every single quality control report. Because I see oxidation reports, there's been this marketing of, you know, if it doesn't

smell fishy, then it's so highly purified that it's not, it's like, if we just go back to whole food forms of this stuff, if we go back to nature providing us the nutrients, that's where the good stuff is. And there's no way you can derive these delicate essential fatty acids into all these different triglyceride forms, apple, ester forms.

It's just over time, it's just not a good idea. Now I will say you can get forms, we make a form that is like a cold press caviar, essentially, and it's super lightly treated, there's no hexanes, no salvents, none of this crap to get the fish oil out, and when it's delicately treated, it's a super food. But you use that in moderation, it's not something for every day, fish oil should not

be every day. So, if you're somebody who can't consume the whole food form, you don't like fish for whatever

reason. I always recommend that first and foremost, caviar is the most pure form of a

omega-3 that you can possibly get, and it's encapsulated in a phospholipid, so you're getting phospholipids, you're getting a such a fatty acids at the same time. If you can't tolerate it and you don't want any caviar, then yeah, you can go for specific fish oils. Have you heard of the sepa?

Do you know, of course, drug, yeah, I take it, I have to. Do you take balance oil as well? Yeah. Okay, good. I'm on a whole protocol.

That's then filling that omega-6, that the three is throwing off. Yeah. Yeah. Well, I just slowed it down. Good.

Because I think for me, it's a triglyceride thing, more so I was using it for kind of like plaque reversal, lower my LP little A because it was so high. Yeah. And I think over time, just like I'm finding with Jardy and juice, now as I can't handle it, it's too much because they can only go so far with it, and it's just some of these

things aren't meant to be taken forever. I think you'll eventually lean off. And I think what you'll see is better lipid metabolism through taking all of the structural

fats, the right fats of a lipid, it's the right essential fatty acids.

“What is the amount of fish that you should, you would be comfortable with mercury-wise, not”

seven days a week, but like three or four days a week, or what would be okay in your way. I am for two to three, and I eat small body fish, even like you could do four days a week. So sardines, can sardines are amazing, and they're wonderful, super food. I try to limit the larger fish, the larger fish or the ones that are going to have more mercury.

So tuna, I can't even smell sort of fish. Like to me, I look at it and I'm like that, it just literally smells like mercury. Any kind of like shark, Mahi Mahi, those are going to be higher. So I really don't consume those. I consume a lot of like shellfish, oysters, any kind of salmon row, any type of row in general,

a super food, where I live in New Jersey, get great steamers, so clams, mushrooms, things like that, scallops. I love occasionally, maybe once a week a wild caught salmon, I love, you know, the more wild caught versions. I only eat sake, I salmon, yeah, it's so any kind of part.

And when you're using things like Ctopia, they're food that are getting the real good stuff, then you can eat it a couple times a week. I got a weakness for Chilean sea bass, I'd ready to work on, but gosh damn, it tastes like your eaten straight butter. I'm really good.

So good, is it very good? I got on a bad kick where I was having it like three days a week and I had to stop doing that. That'll affect your heavy mouth. Yeah, plus that's expensive.

It is. If you had done some testing before and after, like a month of eating that, you would see some differences there. I do sake, salmon, two to three times a week, you know, something like that and said that's once.

All right, there you go. You throw a little oysters in there. I should, okay, so some good things that I need to try that different like scallops, I just. Yeah, great, great food, especially wild caught.

And if you can throw in some row of any sort, it does not need to be expensive, caviar.

“You can go to Whole Foods and get a 29.99 that really?”

No. I think you might like it. I mean, do you like fishier fish? It's fishier. It depends.

Yeah. Some, yes, some, no. Yeah, it says. And, you know, just a teaspoon. I like halibut and cod once in a while too, they're not bad.

So long as it's not like a tilapia, you're. Oh, hell no. No, no, no, no. I'd rather eat shit than eat, because you are eating shit. We eat the lava.

Okay, so we kind of started to talk about you brought up eggs. Yeah. Yeah, so literally I think you tell me what you think, but I think that if you forced

“me, Dylan, you got, you can only have one food that you have to survive on, you have”

to live on, that you could feasibly eat every day, because you can't eat pizza every day. You could say, like, it sounds great when you're a kid. Yeah. I would pick eggs.

No, I would agree with you. Okay. So let's talk about picking out eggs first, and then we'll get into some fun stuff here with one of our not so dear friends that we found out about. Talk about the differences between the tricky marketing, the cage, free, all of the nonsense

that really means nothing that you're paying for and what should we do looking for. It's just like the, this is the classic case of greenwashing, right? Let's just confuse people and let's use clip bait. I mean, we're seeing in the last week this will take down a vital farms in the last week that the taponing is really a misunderstanding about how linoleic works in the body.

It's truly throwing the baby out with the bathwater.

This is the, the non-sensical approach to essential fatty acids.

So you are treating a protected, beautiful egg yolk in the same way that you are treating a canola oil and a restaurant that's using Kentucky Fried Chicken. Wow. These are missing the point entirely to be very honest with you.

“I think that it's doing a detriment to people's health mainly because I think it's driving”

an orthorexic behavior of being over critical about our foods and throwing something out that is a complete natural food. Firstly, vital, vital farms, this, I, I'm not like endorsed by vital firms anyway. I eat their organic pasture-aest eggs. I also get eggs from the omish.

So I get three dozen eggs once every two weeks from the omish and they are like the greatest quality pasture-raised eggs. No, they're not officially organic because they won't pay for the certification, but you know the omish are doing the right thing. Right.

So those are the types of eggs that I will usually get. Vital farms eggs do consume corn, I think, and soy.

But that's a part of their diet and they've always been straightforward about that.

I don't mind a high linoleic egg yolk. I actually invite it because that is an unoxidized form. That's the pure whole food form that goes into our body and goes into the essential fatty acid pathway and does all the good stuff in our body. For ourselves, for our cell membrane, for our mitochondria, for cardiolipin, which is an incredible

phospholipid in our mitochondria that is so important for our mitochondrial energy stores. And it feeds our cardiolipid. We need omega-6. And so this concept that they, you know, oh, you can't eat these because they're high in linoleic.

Look for these eggs or gerries or this or it's like, we are going nuts. But we are stressing too much about the small things and I think that's actually doing more of a detriment to our central nervous systems than a high linoleic egg yolk is. Yeah, because I'll tell you what, I was in Whole Foods Sunday or Saturday and that thing is full.

The vital farms are full. I mean, when I tell you full, I couldn't believe how many. And then they had a center thing filled with them. They were just all sitting there. This is going to be a big thing for them.

I just think that we're going about it the wrong way. If you don't want to eat eggs because those eggs consume corn and soy fine, but don't make it about linoleic acid, right? Linoleic in the right forms, in those whole food forms, from seeds, from things like egg yolks, from meat, from specific, carefully treated polyunsaturated fats.

Like our balance oil are critically important for feeding the essential fatty acid pathway

that I remind you is essential and we do not make it in the body. We need to consume it. And so when you are not consuming enough of these essential fatty acids, not only are you going to eventually start demilinating, but your cell membranes are affected. You're might a condrome membranes are affected.

These structural fats really create the fluidity and the basis for which our cells operate and they're so critically important and we're just not getting enough of them. So you think the vital farms eggs are then okay in your item, how many eggs did they do you eat?

“You should have two to four, I tried to do, like I'll do a really soft boiled, two first”

thing in the morning. That's kind of my usual trick to get the protein in the first thing in the morning and then I do two raw. I'll just add yoke. Okay.

No. I do four whole six whites normally per day, something like that. I went from doing this low fat diet. So you probably did all whites forever. I did, there was a point in time and my wife will tell you, I was probably doing 14

egg whites a day, 14 to 16 ago funny. I saw somebody in a hotel in Barcelona and you could tell that you just got back from like a marathon long run and we were at this leadership conference and I looked over him and he's pulling apart of these hard boiled eggs and he had maybe 20 egg whites and he was

I looked over like buddy, you're going about this in the wrong way, you know, I'm not

“insisting that you eat like I think a really hard boiled egg yolk is tough to eat.”

Like I like them when they're on the soft side or nice runny egg that I was like, can I just educate you a little bit on fats. I think it's going to help your performance as an athlete and he actually was very receptive to it. Also, I mean, you're kind of taking away the nutrients from it when you overcook it and it's too

hard. Yes, too. It's conversation last night, tell my wife, you cook the shit out of everything and I said, you're destroying the egg and yeah. And it tastes a hell of a lot better when you just pull it off.

But I used to have this just extreme fear of fats for like the last 15 years. And the way I work out in train, I burn about 4,000 calories a day between the training and then just sedentary and whatever it's intense. Yeah. And I was eating like 16 or calories a day.

How was your brain fog? How was just my total attitude and everything I couldn't focus more than 15 minutes? There you go. Now I went from like 20 grams of fat a day to about 130. Amazing.

Yeah. And almost 3,000 calories a day.

I can't always get there.

It's hard. You know, when I spoke a pot, I could get there but I can't wait to do it. It is. And that's where I'm going with this is the importance of fats and now how people are finally starting to see it.

It is coming around. Yeah. Do you think that the inversion of the food pyramid now says a lot about how misled we were and that people are starting to realize the importance and what do you say to the people that are complaining?

I think that it's it's fascinating to see the reversal of the process food movement and the low fat movement because when you think of low fat, it is processed. All processed. Every low fat yogurt, low fat, everything is just so heavily processed. Yeah.

And it's the process by which that food goes through. It's the introduction of all these preservatives and additives and things to make things taste good.

“I think that we saw, you know, remember the days of margarine.”

And then it's just gone in the complete opposite direction. And I think it's great to see whole foods at the top of the pyramid now and the most important thing. I think when we get like so nuanced and nitpicky, we are we're not understanding the big picture.

And we're kind of doing, I think a lot of people are doing stuff for clickbait these days on social media, but I think that overall the movement towards a whole food, the movement away from low fat, towards healthy fats, the movement of food in general towards feeding ourselves and the concept of cellular health coming to the forefront is just awesome to say.

Do you think that that low fat, diet, craze and the way that it strips nutrients out and what it actually does and you were talking about the way it's processed, do you think that that has been a contributing factor as a side from what we discussed with the way that our foods are produced? But do you think that that was a contributing factor to rise as in disease, to lower testosterone

levels, to all of these things you see? 100%. I think that our food is medicine. And when we feed our body, ultra processed, unreal food, it's going to do things in the body that we don't want.

I mean, look at the rates of cancer, the rates of, I just heard of somebody else 30 years old with colon cancer. It's like, why is going on in the world? It's just wild.

“And so I think that we can't say that it doesn't have an effect and I think it's a culmination”

of things. Again, the toxic exposures that we have, it is the lack of a resilient terrain that our bodies have because of all of the things that we've been exposed to and the things that for so many years we were putting into our body. And so I think just going back to a more natural form of all of these things is going

to help everybody. And I think it's also going to change the trajectory of a lot of these disease states. I think so too. In fact, I know, so I can just tell you just on a personal level for me and I'm a fucking nutritionist. You know, and I was coaching people and explaining the things that you and I are talking

about, but not doing it myself, but it's not always the case.

It'll always. But I'm telling you the thing you said, how was your brain funk? That was one of my biggest issues. The constant having to get up every 20 or 30 minutes to go snack on vegetables because that was starving.

Interesting. Yeah. And your brain knew you were starving. Okay. I had this discussion again with my wife and I told her, I said, you have no idea

all these years how many things we went to and how many events that I had fun. But I was miserable the whole time because I was just thinking about how hungry I was. Wow. And I was scared to eat anything anywhere anytime. I used to look at food labels and go, oh, it's got more than two or three grams of fat.

Now it's like I want it to say 10 or more. I don't even freaking want it.

Yeah, but I think once you, once you try it and see like I saw HD, I'll go at 40 points and I saw myself getting leaner. Yeah. You're actually forcing yourself to be like overly thinner like not able to build the proper muscle and actually slowing your metabolism by using that crap.

So I want to talk to you. I want your thoughts on diet structure like macron nutrient breakdowns for your ideals.

“Like I'm so the wrong person to ask me, I really like, I think there are certain things”

that I try to prioritize. Yeah. So my Achilles heel is my thyroid. So I'm cognizant of where like my lectin and my insulin resistance and my ability

to kind of, my metabolic health, my metabolic function is always something I'm considering

because I had polycystic ovaries when I was about 30 years old. And that was the kind of inflection point for me in which I changed my health because I just said, you know, I want to have babies naturally. I want to feel good. I want to have healthy pregnancies and I really started focusing on healthy fats at that point.

So for me, I really look at it in terms of biggest meal today's breakfast and I'm really trying here lunch is the next biggest eating dinner in my circadian. So like when the sun is setting, I really try to do to eat. I am also a little bit of a snack or so I like to have a little bit of a snack. I'm not too controlled with it.

I don't count calories, macros, look at grams of fat. I just eat what feels right. I try to stick with a lot of fat, a lot of protein and vegetables. I love berries. I try to eat my fruits and veg seasonally with what's in season. Yeah.

But, you know, right now, I'm on the road eating a bowl of berries. So be it. I'm not going to. I'm not going to worry about it. Right.

“The one thing that's that's been really changed for me from my thyroid health.”

My TPO antibodies were going up and it was really down to gluten. So I have had to fully cut out gluten and that's incredible to see how much. It's just a driver of inflammation for me. It just is. Cutting that out has decreases TPO antibodies significantly.

What are some of your go-to foods that are kind of staples for you that are more something you have more consistently?

I will always have like a cook steak that I just kind of slice up and snack on.

Eggs every single day, every single morning. I love like a raw cottage cheese with some seeds. So pumpkin seeds, sunflower seeds, you know, maybe some other seeds, some berries, a little bit of raw honey. Mm-hmm.

My grandfather used to actually take the egg yolks and put them into the cottage cheese and them that way. But he was like a six, six egg yolk a day person. I love like for, you know, different vegetables, even like a nice, like we lived in England for the longest time.

So one of my favorite things in the winter is like a buttered cabbage, sauteed cabbage. I make a ton of stews. I'll always have like a high protein stew. Mm-hmm. I'm trying to get more fiber in through things like lentils and specific beans.

I always have a bread called Against the Green Bread, which I love, it's like eggs and cheese essentially. Really? Then they make a bread. It's frozen.

It's great. So have that in the morning as well. What's it called again? Against the Green. And then when I'm on the road, I have things like cream bars or what's out of the bar

I've been loving lately. I think it's called Jones. I don't know. There's so many damn named bars now, you know, they feel like it's got Jacob. Jacob are.

Yeah. Then loving these bars.

Do you always have with me?

That's the David bar. The David one that has that weird. I couldn't do it. New thing in it too much. All you lose.

It has a derivative of an MC tier something and they own the branded ingredient. I was like, this just doesn't write. I had one and I said, I can't ever eat these again. I shipped them back to them. They screwed my stomach up terribly.

But the Jacobs are good. Are they? They're really good. They're kind of on like the Prima, kind of the similar. I don't do a lot of processed protein powders or anything like that.

I just try to eat consume more whole food versions. Any love on the milk or raw milk? Do you raw milk? Do you raw milk? Yeah.

My whole family does. We get it from the omish. Anytime I've tried to cut out milk, it doesn't go for me. I love milk products, yeah. Okay.

Whole milk. Whole milk. Always. Whole fat.

“I make key for with key for greens myself using raw milk or like a raw goat milk.”

Raw cottage cheese, raw cheeses. You can even get raw butter, which literally smells exactly like buttery because it's high in buttery. And that sounds good. Where do you get all this stuff?

Millers bio farm. And they actually ship across the country that they drop off in New Jersey close to me. But they do ship. And they do ship.

It's some good stuff. It takes all omish. Millers bio farm. Millers bio farm. It's legit.

They've got a legit operation. Yeah. I always say how pissed off I am for all these years. I wasn't eating grass, but like cooking and butter and just using sprays once again, not great, right?

Yeah.

Yeah.

So one of the things that's confusing amongst all of the other tricky marketing is when

it says grass fed, but it doesn't necessarily mean it's 100% grass fed. Right. So what does it mean to just say grass fed and why do you want it to say 100% grass fed? Oftentimes I don't even really go buy those things because it's not, I just think a lot

of it is green washing these days.

“And I think once you've gotten on the roll, raw milk train, you know, seeing a grass fed”

milk in in whole foods just isn't it's still pasteurized, marginalized, heated to such extreme temperatures. I don't think it makes a difference whether it's grass fed or grass finished. It's just kind of destroyed in that process. But I think it's the exposures of things to the milk as well.

So is it, you know, is the cow grazing on glyphoside glyphoside ridden corn, not a good thing to consume? No. The organic, you're not going to have those pesticides and herbicides across milk, across finished or grass fed.

I think it's going to be better.

I, you know, I just, I go for the ultimate, which is raw.

What do you say to the people that have a problem with whole milk than the people that like things? That's tolerant. Yeah. Or the people that say it's so bad or scary or can kill you because they see you people

that say that. I just kind of, to each other. Yeah. You know, I do. Why do you mean you do?

What's the fear?

“Um, I think the dairy can have some like molecular mimicry that creates issues in the”

gut for a lot of people that can drive inflammation. Okay. I think it depends on the person as well. Um, but I think a lot of these highly processed, not milk, or just as bad. I think if you can find like a really great almond milk, macadamian nuts are really high

in fats. Like a great, all sometimes make a macadamian nut milk, or I crush macadamian nuts, add some eggs in and can make macadamia waffles or pancakes that are awesome. I mean, that's like a pure protein fat, particularly for my kids before they go to school. Yeah.

Um, so I always, that's another one of my snacks that I always have in my bag.

And I don't have any right now. It's killing me, but our macadamia nuts. I lived in Hawaii for a while and you can imagine the popularity there of those and I never touched them. Oh, and I wish I had.

Yeah. Certainly, certainly one of the best nuts out there, but you can be careful because those are easily over eat, like, so easy to over eat, but they fill you up really well. And it's just a really nutritious snack. Do you like nut butters or do you, you're against those?

Do. Yeah. I don't mind. And I don't even mind a sunflower seed butter. So sun butter, organic, we use at home.

And even though it's lightly roasted, I still think it's better than using a peanut butter. Cuts are really high in something called very long chain fats. Very long chain fats accumulate on your cell membrane, and they affect your health. They are an oxidized fat that is bad for you.

And you do not want an accumulation of these very long chain and renegade fats because it throws off your cell membrane fluidity and stability, essentially. And it's kind of akin to eating a rancid seed oil. And so I don't eat peanut butter. I love sunflower butter and that's when my kids will get if they ask for.

“I think it's just a great way to add a little bit more nutrients in fat and protein to a”

piece of bread that they might be eating. I went down the line and tried every nut butter and existence. I'm talking pissed at you. Look at your old butter, almond butter. Many of them you like.

I had this combination. I think it was an almond and cashew butter. It was a combo one that I really, really liked. It was really good. I have this issue because I love peanut butter so much, but only the fresh ground one.

But yeah, and almond butter is good to have it, but then I don't want it too long because it's so kind of dry. Yeah, I agree. It's good, but then it's not the same with the pistachio. It was good, but then I was like, I don't think I can keep doing this.

Did you try this on flour butter? No, I have. Try it on butter. Go have it in Whole Foods. Get the workout on right after.

Yeah. I'll try it. I'll try it. And then I'm going to try some of the seafood that you mentioned. Yeah.

Try something different. Good. Love it. Yeah, might as well. What about meat?

So, that was one of the things I didn't have meat for 10 or 15 years. And then when I said, okay, I'm done. I started eating 93 to ease myself into it and I was like, okay, let's try the 90 that try the 85. Now I only eat 80, but I do force a nature meat.

So I went. Did elk vanish and try them all. What are your thoughts on just like having meat or pork because I see some people all pork as such a filthy animal. And I think pork tenderloin is phenomenal for you personally.

Yeah. I have no issue with it. I like the elk myself, but I think the venison's great. All of those. Do you think that meat in general should be a staple as long as it's good quality meat?

As long as it's good quality meat, I mean, and the ancestral meats and the ancestral meats are so great that I don't typically like to eat a lot of chicken because it tends

But that force of nature, chicken and ancestral chicken blend is like the greatest meatballs with that. That's an easy thing to make and then having the fridge to even be able to eat for breakfast. So I will tend towards savory most of the time, particularly with breakfast. I'll essentially eat a dinner for breakfast.

I like the ancestral meats, I like the things like bison and venison and elk. I think these are great. I put them a lot in my stews that I make.

They have the right nutrients for us and the right fats and the right essential fatty acids

and the right phospholibus. All of these healthy fats are in meat. I think meat is amazing. You want to know what's the one of the most nutrients, dense foods you could possibly bone marrow?

Really? Yes. Marrow. So when you see an also buco at a restaurant, get it. Really?

It is like feet. I mean, it is just feeding yourselves, essentially. And it's feeding your mitochondria because it's got the right blend of olioic with phospholibus and the key essential fatty acids and it's just an awesome thing. I'm going to have to try that.

What about the bone broth and all of that? What's your thought? I use them a lot. Yeah. I get them from the same momish place because I don't have the time to cook down

long back. My mom used to make them and they were amazing and magical but I don't have the time to do it. Remember, like having my pressure cooker and trying to do it all the time in London. I think they're really, really great if you are on low histamine thing.

If you're histamine bucket is too high, you don't want to go for bone broth.

But I like to use them as the base for a lot of my soups and stews. I will also just sip on bone broth throughout the day. I think it's really just back getting those ones to get really gelatinous. Yeah. I love bone broth.

I want to know before, because then I want to get into some supplements, sides of things, different things, but I want to know, like, your five staple favorite foods that you just that you think that people should really consider in their diets. Pick five. Stake, eggs.

I think you need vegetables in there. I think so too. You really do. I think so. I know some people don't, but I think you're missing the wagon.

It ain't enough. Yeah. I need fiber and you need good clean carbs. I'm sorry. This is some people off, but you need to have balance.

You do.

“And like, also, you have to approach everything with balance, right?”

I need dessert. I eat in a restaurant. I enjoy some French fries. Right. And like enjoy these things.

But in terms of my staple staple soups, you've got meat, eggs for meat, dairy's up there. So like a raw cottage cheese is in my every day. Vegetables. So we got four. I don't know, we'll be my last.

We'll be your last. I can't live without avocados. I just can't do it. Interesting. See, I'm not an avocado person.

I wouldn't touch it. I wouldn't touch avocado, salmon, all this stuff that I can't live without now. I will, I might, my staple foods. Interesting. I won't go, like, literally a day without those.

I'm going to go for my last one, and I'm going to say, it's a toss up between oysters and caviar. Ah. Fucking caviar, man. Yeah.

Doesn't have to be expensive either. No. I'm like the caviar poster child. I have got to try it. You got me curious.

Yeah.

“It's like the only thing that I could ever see with that is watching a movie when I was”

a kid and only expensive, the only rich people could eat. Well, like, richy rich. Yeah. No. It's not that any longer.

It's really not. And you've got some good options out there. Any kind of row you can get. Erin, you say row, you know the only reason I know that what that means is because of all

the cross repulsals I used to do when I had shit jobs when I was a kid and row was always

an answer for something. 100%. Yeah. The only reason I know what I love that he's any kind of fish eggs. That's that's what you should eat.

I don't tend to eat a lot of salmon salmon just or something about it. I wasn't the other thing. I wouldn't touch. Yeah. Now, I can't eat it every day.

But like salmon sushi. I don't know. I don't do sushi. I think parasites. I can't do it.

And same with salmon row. It's just a little too fishy for me. So I tend towards like trout row, herring row. Things like that. I got you.

I just bake salmon. I just bake. Yeah. At a low temp. Yeah.

I do like a 325. Oh, you do. Good stuff. Let it sit for a while. It's really nice and kind of soft.

Somebody once said to me, okay, you live in the middle of America. You cannot access anything except for fast food. What do you do? And my answer is just eggs. Right?

Yes. Just keep it simple. Thanks. You can get eggs. And they don't.

I don't even care if they're organic, pasture raised, crazy. Yeah. Just get some eggs. Yeah. Get them a dollar general.

I don't care. It's the eggs that are going to provide the healthy structural fats for our brains. I make sure on my plates that I'm getting a little bit of everything. And I prioritize protein and fat, but they're still carbs within it. Good.

And it's a good balance. Good. You know? So I just think people are nuts.

“They either are just like, that you have to go off the deep end on everything.”

It's not just foods. Either it's just everything. I know. But that's just like the age that we live in, right? We're exposed just so much where we get to meet awesome people like you.

But at the same time, you're, you know, opening your phone and reading all this crazy

I thought I was doing it right. But now I'm not. And you're beating yourself up. It's too much.

“It's just, it's got to do much mess out there.”

And you want to know what's crazy that? So that company that did the testing of vital farms, the original testing, Citoile Scout actually tested it and I read their posts. Yes. But the, the OASA sap, I love this.

I went and looked up our products on the app and you know body bio PC helps to clear microplastics. Yeah. We've done a couple of case studies on this. We're going to do a clinical trial to prove it.

But we know from anecdotal data of working with doctors for 35 years that it helps to remove these microplastics and nanoplastics from the body. They had the nerve to write the because our body bio PC capsules are in a plastic bottle that it likely contains microplastics. And actually, I, like, looked at my husband and I was like, I mean, this is, this is wrong.

Like this is, it's not the family story. I'm not going to get all crazy. But this is how they're, and then they're scoring of our products was pretty low based on the fact that they haven't run full testing. But the thing that people don't understand about these tests in third party labs, there's

some amazing labs doing third party testing.

All of our products are third party tested as well as in house tested. You can run a lab on phospholipid levels and they'll run it completely the wrong way. And so in their, in their listing for body bio PC, it says that it contains phosphatidal serene, there's no phosphatidal serene in our product. What kind of test are you running?

So now you're saying it contains microplastics, which, let's take a deep breath here people. Yeah. It's not leaching into the capsules. It doesn't work that way.

Well, I mean, it's just, this is just nuts, like we, we are going way too far. Yeah. This stuff. It was a fine line on the psychotic mess here. There is, but it's also nuanced, right?

Like we're trying to do things the right way. We try really hard to do things the right way and do right for our customers because we know so many people who take our products are also really sick. Yeah. Yeah.

I would never compromise those people's health.

“And so I think to, like, see something like that, I'm just like, "God, you're just getting”

this so wrong." Yeah. There's some, there's some of these testing companies that are doing it right. I like Sapko. Yeah.

I think they're doing some cool stuff. Yeah. He's a good guy. I met him. Well, you saw me talking to him.

And thorough. Yeah. And thorough, they're testing it the right way. They reached out to us. They said, "What do we do?

How do we test this?" And so we're doing the right test, but things like this. But, you know, when I saw that, I was just like, "Oh, you just have such a--" No. And I think sometimes even, it's like a lot of things.

Sometimes I think it's not that the intentions bad. It's just the lack of understanding what you're doing and then you get-- It's a lack of resource. Yeah. And it costs a lot of money.

It has a lot of spaceville of a testing the right way. There's only like three labs in America that can do it. Right. Yeah. And I'm sure they don't have that.

And I think they crowd source. So they crowd source to be able to run these tests. There's a couple of people like this out there that do it. I just kind of asked that if you do it. I mean, I reached out to them and said, "Hey, let me walk you through the right ones to

do. I don't really got parts of me." But maybe, hopefully, they will. But there's danger when you do things like this if you have either inadequate income or testing or whatever you do.

And then you put it out there. Yeah. And you're deceiving, whether you mean you or not.

“And somebody's intention, you know what I see a lot of?”

Because we deal with a lot of people who really sick this kind of like victim mentality.

And I always find that very interesting because to me, I'm always thinking like part of the

journey that you have is healing that, healing the trauma, healing that kind of mind-frame. And what's happening to your central nervous system and then kind of piecing together the little pieces. We had a lot of people in our Facebook group, we've got like 15,000 people in there. And some people, you know, you have Lyme disease, you have multi-acidity, you have tons

of autoimmune conditions, you have lupus god knows what else. And you start taking our products, they have a really high voltage. They're like electrically charged, essentially. Right. And your body is at a low voltage, because you are dealing with all these chronic illnesses.

It's not the, that you take PC and you get a headache, which most people do not. But if somebody has dealt with chronic Lyme for 20 years they may, it's not the product that's the problem. It's the terrain of the body, it's the resilience of the body. And so when we can build these things up mentally, physically through what we eat, through

what we consume, through what we even consume mentally, I think that you can get to a better place and then you're actually more resilient to be able to layer in different therapies for healing. You know, everything I've done now is switched from just body to mind and body and understanding the correlation.

Yeah. And the study's a neuroscience now and everything that I do. And then just what you said, I guarantee you, if we conduct a study and we took people that are negative, that have victim mentalities, that have excuses.

they do this.

I guarantee you look at their blood panels and compare it to somebody that does nothing like

that. They're all messed up. I think so. I would bet my life on it. Yeah.

And find that there would be very few that weren't inflamed and just having all kinds of issues. Yeah. I think it comes from the mind too. There's a post that went viral, the where I'm talking about caviar from the Josh

Axe podcast and somebody commented, like, why are we listening to this person? Let's listen to a medical doctor and who am I laughing? I'm like, what is a medical doctor going to know about caviar? And it's content of Omega 3. They don't learn this in medical school.

They learn how to write prescription. I'm just talking about eating some caviar people, like, don't come at that. But then you go to respond and then I've just learned, like, okay, just don't just don't because they, they want you to respond. They do.

And that's the thing.

Just because someone has a bunch of letters after their name, I think most people are

up to the understanding now that you don't know what they're getting taught in school. Go find out, like, I found out. I have a complete firsthand understanding and knowledge of what is being taught in medical school from maltitudes of people that I'm friends with in colleagues with. And it would blow your mind with they don't get taught.

Yeah. And so when you go to a general practitioner, the term general is they just know a little bit about a lot of stuff, but it doesn't mean they're experts in anything.

“I think everybody starts out with the right intentions, right?”

They want to help people. And I think the difference for me is I'm not an expert. I'm not a, I'm not a doctor. I don't have any credentials. I know through my own experience with Lyme, with mold toxicity, with polycystic

ovarian syndrome with GI issues after trauma, I know what's worked for me. And I just want to help people through that because I feel great every day. And I know people can. It's all data that we need real data, just testing is great. We need it.

But when like I have had thousands of clients, people I work with people I monitor, logs I've read. I want that kind of data. I want to see what real life can some shin action, how it really, really translates into masses of people.

And then there's, you know this, you have to look at so many different intricate details. The so-and-so have this. Well, did they have this because of this? And it's just never end. Like, yeah, I was telling you about the guardians.

I can't handle it anymore because it is stripping me of so much nutrient that my electrolytes can't get back. They're just completely screwed every morning. Wow. Okay.

I'm peeing like 20 times a day. Well, because it's meant for diabetic patients and I'm taking it for rejection fraction. So it's, well, I got the great benefit of that. Yeah. It's destroying me.

There are side effects. Well, I'm not saying to say those drugs are bad. I mean, no, it's a great deal. It's fabulous. But for somebody like me that already had a low potassium level as it is from all the training

and interesting. My body's not absorbing it because you pee out glucose all day.

“I think it's one of the most wonderful drugs ever created, but I can't take it.”

Interesting. Yeah. So that's me just giving an example of I love something and I'm telling you, screw in me up. Wow.

You know? That's like, I don't know if you've ever heard of any of your people doing mold protocols taking colostiramine. Yeah. It's like the ultimate binder.

Yeah. But it breaks down and it just destroys your boss house. Can they? Yeah. Literally strips the fats out and it just binds to those those lipids and removes them

from the body and your left feeling shocking after you've just removed this mold. I guess it's good at removing all. I don't know. I haven't used it.

There's other ways to do it. You can actually flood the body with structural fats.

You can flood the body with phospholipids and essential fatty acids and start to remove

these things naturally. Really? As long as your bile is flowing and your gallbladder and your liver are working while your phase one and two detox and you're having like daily bowel movements and you're peeing and you're sweating, you can remove these things from the body.

Really, really efficiently, which is crazy. Well, that's the thing too, sometimes you'll go and I've done this a lot or it's like well, I need when I found out I had some plaque and arteries and I found 30 things that will help with plaque and I just took them all and then you know you start having issues and it's like you don't know what's doing what because it's like all in.

Yeah. So I question that in a couple of the products on your page that are different from the phospholipid things. Yeah. That was to me when I had heard about a lot before that was something that I was told

was necessary.

“It's in the biohacking, like early adopters are always biohackers to the stuff, right?”

Why is it so important? It's a post-biotic. So we know what prebiotics are, we know what probiotics are. Beauty rate is a post-biotic, it's the by-product of a healthy microbiome. Who do you know?

In today's world, it has a healthy microbiome. It just doesn't exist. I mean, you're exposed to glyphosate, whether you're like it or not, it's in that completely disrupts the gut microbiome where antibiotic, you know, overuse from our childhoods, even

taking them. There's so many things that are disrupting our gut all the time and we are kind of G-I systems are so off that we are producing lower levels of beauty rate than ever before.

“But beauty rate is like this powerhouse of a molecule that is so important for autoimmune”

it's important for immune cells, it's important for leaky gut, it's important for cellular communication between the gut and the brain, it's just fascinating stuff and we're not getting enough of it and so we need it in therapeutic doses and so it's awesome stuff. It really is. I love it.

I do it twice a day. Nice. I love it. Absolutely. Another one.

I know about this but a lot of people don't and this is because I train so many bodybuilders that

were using the steroids and I had to protect the liver and so everybody would always

go, you need milk this, we need that but no. Tadka. It might sleep herself. Yeah. Okay.

Let's talk about it. It's our number one selling product. So PC by volume because there's different skews of it. Tadka is like this powerhouse of a, it's a bile salt and what it does is just incredible. I mean, you're seeing decrease liver enzymes, gallstones being dissolved.

Better bile flow, you're not getting that sludge build up. Have you ever been in a position where you ate an egg and egg yolk and you feel just like that upper right quadrant pain, you can't digest fats, gets rid of it. Right. I mean, it is truly and with better gallbladder, flow, bile flow, liver health, digestion

of fats, you are able to process other things better. You're able to detox better, you're able to process hormones better. So women, for me, it was like an issue postpartum after my second baby, I, you know,

Adenegioca, I was like, oh my god, it's my pain, but it's just super powerful.

And I call it a sleeper cell because for the longest time, we were like, why is this so popular? We had no idea. A lot of it was coming from bodybuilders. So those were like the earliest adopters of Tadka, then it was alternative cancer therapies.

Okay. People on the Fenmen and the anti-paracetics needed deliver support because that's so stressful on the liver.

“And now I think people are really coming around to understanding the importance of the digestion”

of these fats and oils. So if you are taking body bio PC and balance oil, you want to assimilate every single little bit of those fatty goodness going into the body and you need your liver and functioning really to do that. I cycle on and off it, so I'll take it just like a couple days a week.

Yeah. Other people take it every single day depending on if you're, you know, you're practicing your doctor puts you on and every day, but it is, it is powerful stuff.

Yeah, I think if you're not in our super need for it, two, three times a week is good.

And it's really great if you just want like a liver break. Yeah. You drink alcohol. I want to give yourself a little detox. It's right.

It's really great. It's just, it's a really cool supplement. It was actually used originally in Chinese medicine for like 300 years. I didn't know that. They would, they would kill bears and they would remove their gallbladder and use that.

We do not do that. No animal bear. But it's, it's synthetically made, it's safe and, yeah, it's, it's a really cool vial salt. Bad practice call outs on that area.

Yeah. Yeah, because the back then toxicity from oral steroid used that I was coaching and you see these blood panels and then I got turned on to it. It was a drastic difference in mitigating a lot of the, the toxicity that was coming across on this.

And I, I was seeing ALTs and ASTs through the roof.

“On, because in oral steroid, you, you have to, they do a C-Salt 17 alpha outglation to pass”

it through the liver, but then it just destroys your liver and your kidneys. And Tadka was like my key weapon back then. This was like 2012 when I was doing the coaching. Oh. Yeah.

So I was on to it back then. Interesting. And the really good companies that made all in one protections would have some in there. But you know when they make those, they only, they put small amounts of it. And then it's got some milk.

That sounds amazing. And they make this one actually. Everything else. They get in small increments of each one. So we just do pure Tadka.

Yeah. Otherwise, by the time you add them up, maybe you're getting a decent amount of, you're really not. The interesting thing about Tadka and beauty, right? They kind of have a similar role in the cellular level.

And they're, they're called chemical chaperones. Oh. And they go into the cells and to the, into the organelles, into the mitochondrial nuclear DNA. And they break down those oxidized fats and the very long chain fats that build up.

And when you consume oxidized vegetable oil, let's say you go to a restaurant, you can tuck you fried chicken. Don't recommend it. But you've, you know, you've consumed a heated canola oil or you buy canola oil at your local market and you go home and you cook some eggs in it.

That is going to go into the body and build up these very long chain fats. Tadka and beauty are going into the, they break that junk up. And then we use PC and balance oil to remove the junk from the body. So it's part of the whole protocol. They came from the original protocol in the 1990s.

by a world. You and I both know this and I see this, these people, like big names that try to come out and fight for seed oils and act like they're, like, people like you and I, don't know what we're talking about or we're just way off base here. Yeah.

“I'll let you go before I get pissed off, just briefly, why are they so negative?”

And like for us and how they're harmful and are we overexaggerating in any way the negative effect that they have on our overall health? I don't think we are, but I think there's a difference between an oxidized, vegetable oil

and an unadulterated, essential fatty acid.

Those two things are different. One is a whole food form. One is heated oxidized, terrible for you builds up these very long chain fats. It does damage causes inflammation, but the essential fatty acids that I talked about earlier, those are still critical.

Those are still important. I guess what are the same things, they're polyunsaturated fats. And so I often, I tell people, if you are like, definitely afraid of seed oils, but you want to start consuming some essential fatty acids, a really easy way to start eating seeds.

Okay. Just start eating seeds, not roasted seeds, not heated seeds, but a raw seed, raw pumpkin seeds, raw sunflower seeds, raw flax, these types of things. I actually will soak them overnight in electrolytes. And then I just put them into a blender, grind them up, and then I put them in the freezer.

I call it a seed cream, pop one into a smoothie every day, and you get those essential

fatty acids. Oh, okay. So I love whole food forms, our balance oil that we make, we make for medicinal purposes. We make it for these doctors that understand the nuance and the difference between an oxidized, vegetable oil, seed oil, and essential fatty acids.

We also make them because we do a blood test that shows the levels of your plasma. It is happening to your red blood cells and looks at the buildup of these very long chain fats, Renegade fats, oxidized fats. Okay. And so we can see that somebody who has been refusing linoleic for years, and anti-seed oil,

only eating carnivore, whatever it is that you eat, we will see that your blood test will be fucked up. They're missing out. You're missing out on those essential fatty acids that once again are essential and we need them for our health.

But you can get it a good way or a bad way. You can, like anything, right, and so let's not have this myopic theo, let's not throw the baby out with the bath water.

“Let's remember that you can have two different kind of forms and carefully treated versions”

of each. So they're just sneaky with how they describe the benefits because they know when it's oxidized that it's going to fuck you up and they just want to get around it and to sell it. I think it's maybe it's clickbait, maybe it's that they think they're getting the

right form in foods and they probably are because these people are so dialed in. But I think they also know what kind of cells on the internet. And I think to a large extent, you can look at a piece of research and see it. I mean, look at the way, what's that guy, biolane, look at the way he will look at research that PhD researcher and the way somebody like Paul Saladin is going to look at a piece

of research. You can look at that same piece and see things two different ways.

And I just think that I always go back to talking to the doctors that we work with hearing

about their success stories hearing about what's important to their patients and their health. Looking at the red blood cell fatty acid tests that we do, which we're going to be expanding this year. I'm super excited about.

And going back to the basics, right, circulating blood plasma levels of omega 6 and 3, these tests that everybody does and like the omega quantity, oh my levels are 25 to 1. I need to stay away from sixes. No, you need to stop eating fried foods and stop cooking with vegetables and you need to start eating the whole food forms because that's what's going to help that whole pathway

that works together, build on each other and be balanced. And I mean, that's why we call it balance oil. You look at it from all perspectives. You don't come in here with this ridiculous attitude. It's all one way without having the alternative because there are needs and so many ways

to be well-rounded and people get on these, I don't even know what to call it. They get on these kicks where they just, it's all and they're just, so against one thing or so against the other and then eventually you realize that you're wrong. Some people admit it, some people don't but you keep it as real as can be and that's why I like you so much because that's the only way I do it and I'm just always like, look

dude. I'm just going to take exactly what it is.

“You might not like it but that's what you need to hear and I think if we had more”

people with that attitude that weren't fearful of being wrong and weren't fearful to say what is actually true, we'd go a hell of a lot further. I agree. So I appreciate your attitude, your approach and your work and everything else in between and then the products themselves and carrying it on and doing what you've done and it's

a lot of fun. Yeah, you and your husband have done just amazing work and you continue to do it and I'll always support that all day long. Thank you. I feel so grateful to be in the position to be able to do it, right?

And you just help your blast in a million ways over and you're helping to bless other

Yeah.

Tell everybody and I will link everything for you in the description but where should

“we follow you and what do we need to do to get all these amazing products?”

Bodybuy.com. Yes, the products come from us even on Amazon in different places in different health food stores. You can get body bio. Okay.

At body bio is our Instagram.

My personal handle was at Jess Kane which I'm putting more content out there. I've avoided it for years but the time has come. We're going to have to. Yeah. And so that's my personal.

But yeah, it's even, you know, I'm even putting stuff out on LinkedIn about like how

we're building the business and the business aspect behind it.

It's been a lot of fun. I think you should do that.

“I think it's important for people to see.”

Sometimes you're not just buying a product. You're buying the store and you're buying the person. Yeah. And it goes a long way to show everybody the care. The brand.

That's right. I'm buying the brand. Thank you so much for coming and seeing me. Oh, thank you. Through this storm and all of this nonsense we're dealing with.

Isn't Earth? Yes. The cancellations, all of that and everything but we were going to get it done. Yes. Thank you again.

I appreciate everything. We're having me. All right. That wraps up another one. Everyone.

I hope you find this extremely impactful helpful and get on some of these products.

“Because I use I think four or five at this point in my daily routine and I have a nice stock of them.”

So that being said, stay tuned for fully more come, Dylan Jamelli and Jess Kane. Sign it off.