Dr. Autumn Smith On Healing Naturally, Eating Well, & What Actually Matters In Your Food

- She's a lifestyle blogger extraordinaire and he's a serial entrepreneur, a very smart company.

And now, Lauren Everett's in Michael Bostick are bringing you along for the ride. - Get ready for the major illness. - Welcome to the Skinny Confidential, him and her, Ah Bah. - If you are looking to find the highest quality meats, if you are looking to learn more about processed meats,

“if you want to know more about reading labels and the truth about organ meats,”

then you have to listen to this episode. Dr. Autumn Smith is back. She is the co-founder of Paleo Valley and Wild Pastures. I am passionate about this brand because this is one of my favorite brands when it comes to protein. I am obsessed with how they have a chocolate, bone broth protein.

It's actually genius. I asked her all the questions that you're dying to know about how to find high quality meat, mislabeling labels, and the truth behind the meat industry. And let me tell you, Dr. Autumn knows her stuff, you're going to see that. Let's welcome Dr. Autumn to the show.

- This is the Skinny Confidential, him and her. - I have a conundrum. I am very passionate. This shouldn't surprise anyone about what I feed my children. I try to be really intentional. I do not try to be perfect. I'm 80, 20. I let them have the birthday cake and we have all the sweet things in our house.

We just try to do swaps. But when it comes to what I'm feeding them on a day-to-day basis every single day, I try to be really thoughtful because they're eating it every day. And every single day, we pack a sandwich in their lunch. And the bread is fresh sourdough, and we'll do avocado mayo, or sometimes regular,

and mustard, and we do turkey or ham. And so I'm on Instagram the other day, and I see this thing come up. But the brand of ham and turkey that I'm giving them every single day is worse than cigarettes. The guy is saying this is the worst meat to give your children. There's microplastics in it. It's the, like, he's throwing it away so dramatic.

What kind of cigarettes is this? Smoking? Yeah. Oh, what? Anyways, so this is the kind of drama when I think you're the perfect person to answer this.

“If you want to make a sandwich for your children, where would you get your meat?”

Oh, you're the one to ask. I am. I mean, I have meat companies, right? So, but I'd also look for, like, local, I think, local meat. When you can get close to your food, I think that's as good as it gets. And if you can do, like, a grass-fed, grass-finished beef or pasture-raised, like, truly pastured, that's clean, that's, like, off the farm, like, that's where you get it, right?

Okay, but what if, like, it's just, it's, it's, like, delineat. Where do I get, like, I can't go, like, to a local butcher? Yeah. You can, and I hope that becomes a thing, right? I just think, like, we have this illusion of choice, right?

When we go to a grocery store, but the truth is, like, in the meat market, there's, like, massive consolidation.

So, 85% of the beef market, for example, owned by four different companies. And they have many different companies under their umbrella. But, like, a lot of them are doing 90% of what you find in the grocery store is factory-farmed. You know, some of them have different labels that make you feel a little warm and fuzzy. But a lot of them are actually still factory-farmed. It kind of just dressed up with labels.

So, I hope one day we see a system where we get to know people again in our community,

“those in our bio region. But if you have to go to Whole Foods, go to Sprouts, you know, get the best you can do.”

A lot of times, we can talk about this grass fed. Doesn't always mean grass finished, right? It doesn't necessarily mean no antibiotics. You know, the labels. It's, it's, it's really misleading, and it's kind of hard to figure out. And pastures, pastures is kind of not defined either, right? And you thought, like, vital farms just kind of gotten trouble. Did you hear about that? We all want to talk to you about that. With eggs. Yeah.

And by the way, everyone, this is your second time on the show.

You were on about two years ago. Everybody's got to go back and check that one out. But this is a perfect time to talk about the vital farms controversy. Which we will, but I just want to know my to-do list. My to-do list is I go to a butcher, a local butcher, or at Whole Foods. And I go to the counter and I say, I'm looking for ham is ham, okay? They're saying ham isn't good now.

You know, I see, I, there's so much nuance there. Right? They put all these process meats into one bucket. It depends on how the meats process, right? It was like a traditionally fermented or cured ham. That's different than something that's been highly processed and has all of these artificial additives and is older and is raised on a factory farm. So you can't really say all processed meat is the same. I just did a whole podcast about this.

Like, RB6, they're fermented, right? That's different than a slim gym, right? That has gluten and sugar and maybe encapsulated citric acid. I'm not sure how they're preserving it exactly. But no, I mean, I think you get as close as you can. Go to the butcher. What do you have this grass-fed grass-finished? How is your ham prepared? Is it a traditional preparation? I think you just got to ask the questions. I wish I could give you more of a simple answer

gave people those alternatives and options easily. But it isn't always easy.

What happened with vital farms? Every single person was buying them. We all thought we were having grass-fed grass-finished. All the fucking, I mean, it's like a scroll. It's like pasture-raised organic. Did that? Did that? Did that? We thought it was all the things and then we come to find out it's not. What was your opinion on that? Well, it's funny. I actually went to the lunch, the other day, with the CEO of vital farms and he is deeply passionate about the humane treatment

“of animals and I think I have a very nuanced take because what I studied for my dissertation”

is exactly this, like the Omega 6 to 3 ratio in foods, right? So what they got called out for was linoleic acid. Are you guys familiar with, it's an Omega 6 fatty acid, right? And a lot of people believe it's toxic by a definition, but when you heat it, it is. When you eat too much of it, I think that it can become more prone flammatory, right? It leads to the production of

compounds that are prone flammatory, but it's also an essential nutrient, right? So what people

I think are surprised by is the amount of linoleic and it's kind of nerdy, but when they're not out on pasture a lot, which maybe they aren't, I don't know how often they're going out on pasture, what percentage of their diet is coming from corn and soy. That's the problem. People I think were surprised by how much of the diet of these animals were coming from corn and soy, and that is the lever that makes that linoleic acid level higher. Are you eating vital farms?

You know what? We actually get our eggs from angel acres, and are you familiar with that company?

“And they're actually the company that I think did the, you know, put the testing out there.”

They're really clued into the Omega 6 to 3 balance. And again, my dissertation was on that, and so I've been really kind of thinking about it a lot, and so I'm not. It's not that I wouldn't, and I think we have to take dietary context into consideration. So did you think people are maybe overreacting? Because what I mean, I'm not following the egg controversy that close to I gotta be, I gotta be honest. I'm like Inspector Roger. But, you know, I see people are

passionate about it, and I, you know, see some of the headlines. I guess in your opinion, from a scale 1 to 10, how bad this revelation was, is this? Yeah, I'm not surprised by it, because I'm close to this. I know that chickens actually do need grains. They do eat grains, even the chickens that we raise, they eat grains. It's kind of how often are they on pasture, right? I think a lot of people think, oh, these are pasture eggs,

so they must be out on pasture all the time. That's just not true. And, unfortunately, I think that they have more grain and soy or corn and soy in their diet. That's the one that really moves that balance up. So, for me, I'm not that surprised. I was like a five kind of surprised. I don't think Little Lake acid is necessarily toxic on its own. I think because of a lot of seed oils, and because we've changed the way that we raise our animals, animals don't need a lot of corn and

soy all the time, but we've done that. We've changed the way that we raise our animals. And so, now, all of their omega balance is a very high. And so, I do think repeated consumption of all your animal products like that in addition to seed oils. I think that's probably not a great thing. But it's like one egg and isolation, you know, is going to be sent you over the edge as a toxic. I don't think so. Yeah, my favorite is like the people that are screaming about the eggs and then

they just got down with like a three-day drinking band around my dick. Yeah, the egg is going to be second-hurt. And also, we grew up in the 90s, and when I started to think of some of the snacks that we had, I was like, we made it through that. The egg will be, you know, it's fine. Yeah, it is like, there's so many nutrients in the egg. Like, it's way better than a donut. Like, and they're saying that they're the little egg acid levels comparable to canola oil. But this is very different. This is what I

would say to you. I agree with you. And I'm all about having McDonald's and like on a special occasion,

I'm all about it. But here's what annoys me specifically. Is when I'm doing something every

single day? Yeah. That's where I want to look into it. I don't care if I have eggs that aren't cage-free, past, whatever the fuck, on a random Tuesday when I'm out to lunch. What I care about is it's in my house every single day and my kids are eating it and you're eating it and I'm eating every single day. That's where I think it becomes problematic. I don't know, I get it. It's just hard for me as a general person to ever imagine a world where I would be spending time screaming about

eggs. But then again, you know, that's just me. Yeah. And like you said, I think it is important

“when it's your staples. I think it's something you need to consider, thoughtfully, for sure,”

but also if you have it once in a while. I believe it's in the world. I believe it's in the world. I believe it's in the world. I believe it's in the world. I believe it's in the world. It's in the world. And then he's like, oh, my wife like gets the best and he just sits around. I think what I think what the most the people want to know and what I try to like in my life is, okay, if it's not the bottom, tell me just tell me what egg it is. If it's not the butter,

you are yelling about me. So I just want to know what you know. It's why we talk people like, like, tell me, okay, is it what is the angel farms? What is it like to be a man where things just appear? That's like the best water appears. And your, and your magnesium appears every single month.

that's like to have things just appear. It's pretty nice, but I will say it's also the reverse

“where things just randomly disappear. Well, I think that's all that. And so,”

I'm a concept of that. You better believe it. What is a red flag when it comes to meet for you, where you're like, no way. Oh, yeah. I mean, definitely any sort of antibiotic use, right, I think that is a huge issue. And I think that's really rampant. Also, I really prefer animals that are pasturious. So this is what my dissertation was about. And meet is like a photograph of the land. Like, with our dissertation, we studied, you know, on an nutrition label, you see, like,

13 nutrients that we've traditionally tracked. But with this new technology called metabolomics, they're actually able to look like 30,000 nutrients. So there's 30,000 compounds in beef. And many of them changed dramatically based on what that animal is consuming. What kind of plants it was exposed to the health of the soil and on and on. I like the more diversity in the pasture we found, like the more omega-3 fatty acids, even the longer time that they are able to graze.

So for me, I like to see animals in their native pasture, like living their life happily. So anything with hormones, antibiotics, or that's just in a factory farm eating grain and soy, that's a red flag for me. In your opinion, what are the most nutrient-dense foods the majority of the population should focus on? Oh, gosh. I think, see, and I think meets been demonized so me is definitely, and I know you guys are big advocates of that too. So beef,

but definitely organ meets as well. Liver, heart, kidney. She's all about it. I'm, I'm, I'm on the, I'll have the liver. The heart starts to scare me a little bit. The heart's like the gain. I know how to cook a heart. Don't forget it. No, you don't. It's under help, me. It's milder, right? And it has all that coco 10. Do you feel that energy? When you, I mean, I don't know. I feel the energy of liver immediately. When you eat liver,

you feel energy right away. I don't know if it's the iron, you feel it.

“Do you have to be careful with how much of each of these organs you consume? Like in how frequently?”

Oh, yeah. You don't want to eat it every day, right? You don't want to eat it. There's a mass amount of vitamin A, like inactive form, retinol, right? So yes, you want to have, I'd say like two, three ounce servings every single week, three to four ounce servings.

Some people hear you say organ meet, and they're like, oh, I would never touch that. Like,

maybe describe you mentioned coco 10, but what are some of the direct benefits you think men and women will notice? Well, just like that was like, I did like Lauren, I did a happy dance. The first time I was like, wow, something in that my body really needed. And in 1934, some scientists want to know about the price for the finding that beef liver actually cured pernicious enemia. And you see so many people worldwide have iron regulation issues. And it's not

just because they don't get enough iron, right? Is the copper? Is the B12? Is the vitamin A? Is the synergistic kind of presentation of the nutrients that actually makes it very effective? That's why bodybuilders, endurance athletes, my brothers have been having like liver shakes for decades. And he used to do marathons. He's going to say Lauren is right. Just put it on your grave.

You know, I would never know. I'm going to come to me and say can I have some of your liver? No,

I mean, the liver and organ meat camp, but I think a lot of people that listen and watch are skeptical, especially there's there's a new wave of people that have either maybe been vegetarian or been practicing veganism that are now starting to be that moving towards trying and introducing meat. And I think the first thing is like, okay, I'll maybe I'll have a burger or steak. The jump to eating liver and heart is a big jump for a little bit. This will also have a bite

“and see how you feel because you're going to feel it right away. Yeah, so that's what I'm trying to”

get to is explaining, should maybe those individuals that are hesitant? Like, because here's the other thing. But we talk on the show all the time about autoimmune disorders or bloating or gut issues. Yeah. And we've also had so many stories that people coming on and start talking about incorporating these things and they're diet and in reading themselves with those ailments. Yeah. Well, yeah, and I go for the capsules. My husband tried to sneak it in every way all the organ meats like

tryp in a hamburger. I was like, no, this just doesn't work for me. And so you can definitely do the capsules. But I think to be fair, like there was research that looked at the nutrients most people are deficient in, right? B12 vitamin A calcium zinc iron and the foods that were had the highest levels of those nutrients, which I think is a specific concern for vegan and vegetarian people in particular. And it's liver, it's heart, it's kidney, it's like giblets, it's like all those

odd bits. So if you want to eat like the least meat possible or just make it, you know, and get the most bang for your buck, I think organs are the way to do that. And if you can do it in capsule form, you can start with tongue, you can start with heart, you can start with chicken liver, much more mild chicken liver is. Do you guys do a capsule? We do. Okay. Oh, I'm going to try your capsule. Yeah, that's a good place to start. This is what happened to me intuitively. I was pregnant

with my first born. And I was, I went to Bel Campo. If you know, you know, an L.A. they're not open anymore. And there was liver on the menu and there was tongue to, I think. And I was like

drawn to it, which I had never had it before in my life. And they brought it. And I tried it.

And intuitively, I felt so good from it. And I thought, I was like, is it because I'm pregnant

that I needed. 100%. Is that B12? Is that iron, copper, vitamin A? Yeah, vitamin A is so important.

And it's like the richest, natural source of vitamin A and B12 on the planet is liver, specifically. And like I said, iron, it's really hard to come by. And it's actually an anti-aging food. I don't

“know if you've heard there's a trial that gave, I think it was three servings of liver, actually”

three times a week. In addition to other things, like a lot of leafy greens. And it was a whole dietary protocol. Well, they were actually able to reverse biological aging because of its ability to donate methyl groups, essentially. Like liver is a great methyl donor and can positively affect gene expression. So, I think liver organs should be in everyone's diet. If you've done a egg or bomb before, you can do a little liver. Yeah, it's a lot. Or what's it called?

Gager bombs. Oh, yeah. Like the shot? Sometimes I think you're the coolest. And it's

another like, what a dark. What do you call it? You can drink a yager bomb. You can have a yager bomb. I don't want to hear you say yager bomb. I love that. That took me back to my L&D. I'm just like, I mean, I don't think it's that gross compared to that. No, no. And the way you feel, just it will just be worse. And especially because it's so rampant, my canoe train deficiency, like we all 90% of us have these deficiencies that are like significantly reducing the quality of

our life. Even if we don't know it, right? Like brittle nails and hair and skin, dull skin, and just like catching every cold that goes around, feeling tired. That's like nutrient deficiencies. So, why are most people deficient in vitamin A? Vitamin A? Or honestly, most of

why are many people deficient in vitamin A? I think a lot of is because we've heard this

that we can just eat carrots and sweet potatoes and get enough vitamin A. But the vitamin A in

“that is 12 times. You have to have 12 times more of that type of vitamin A. Then you do the”

retinol the pre-formed vitamin A that comes in animal products. And I think people are afraid of animal products. I mean, I think we've had them demonized for so long, maybe like not so much today, but like historically, I think that's a really issue. So, this is random, but again, you're the perfect person to ask. I recently learned and tell me if I'm wrong that four of the top cheeses that we all eat. Like the most famous cheeses, the big brands, are controlled by the pharmaceutical

industry. Oh, is this true? That's a good question. You don't know. I'm not actually sure. I thought about it. It doesn't. It wouldn't surprise me. There's some really interesting linkages in these big food corporations in the supplement world and it wouldn't surprise me, but I cannot confirm. Okay. How do you personally pick out your cheese and what do you look for? You know, I want grass fed, grass finished, and raw. That's what we get. We can get that down at

sprouts if you're going to do the store. Okay. We also live in Colorado. So we've got farms. Like literally just a drive down that we get, they've invited my son to go milk their cow, like 6 a.m. I mean, just we, we have the luxury being really close to our food, but I would do grass fed, grass finished. And why does it have to be grass fed and grass finished? Yeah, because the, this is the omega balance thing. So it's, and what my research looked at is the fatty acid profile

“of meat specifically, and it changes. So moral omega 3's less omega 6 fatty acids, right?”

Conjugated little like acid. I don't know if you've heard of that, but it's, yeah, it's cardiovascular protective, maybe anti-obcity effects. And so what that animal eats is, is ending up in its tissue, in, in its cheese. And like I said, you could actually have plant compounds in cheese, and in meat, that I think can positively impact health. And there's one researcher named Dr. Fred Provence, it looks at like satiety. Like are we not feeling like full from our meat because all of these

phytonutrients have been kind of bred out, or because we're only having corn and so in their feed. So we could get, you know, thousands of plant compounds plus more omega 3's less omega 6's. There's even research, and this wasn't in cheese, but the saturated fatty acid profile changes in positive ways. So in mineral profile changes, I mean, vitamin, I mean, it's just, yeah, so our research specifically looked at beef, but I do know that dairy can also change dramatically

based on the way the animal's fed. And I think those, like you said, those daily decisions, those matter, right? More omega 3's, 90,000 people die every single year from omega 3 fatty acid deficiency. And so if you're eating something on a daily basis and you can get like 3 times the omega 3's, which is what we found in our research, if they're, you know, fed grass, they're whole life rather than grain. I think that that really adds up in that matters.

You know, we recently took our kids to a dentist that we love. She's so fabulous. And she said, "It's so important that your kids are chewing food. What have you seen with people who are just giving their baby baby food or are actually getting the baby to chew when it comes to me?" "Oh, I haven't seen a lot. I mean, I don't work with a lot of babies, but I do imagine that

son. And I do see, unfortunately, many children who are not nourished, who are eating just

baby foods and not incorporating animal products. A joke was the first food we gave our son.

And then when we eventually, he was kind of rejecting and then we went into bone roths and eventually

“brought in meats and for him, he's been very, very healthy. But when you did meats, what did you do?”

Just selfishly, I want to know. Yeah, we would just kind of like, we would cook them down and then sometimes even puree them. But we would put like, it seems like that bone roth for some reason really prepared as digestive tract, because I remember early it was like kind of dicey whether or not we could get him to take a food. But we started giving him bone roth on a daily basis. And they would puree. No, just like sometimes like just like a little spoon. It wouldn't be a

ton. You just like every day, a few times a day, we would give him a little bone roth. And then we'd kind of puree the meats in the bone roth. And then kind of give it to him just a little bit at a time. And he used to it and he's good. He did. Yeah. And he was very, very, very vibrant little boy. He did. Yeah, he was. What I do with your meat sticks. Everyone needs to try this as you cut them up. Oh, yeah. And they just eat them like a little bite.

Well, they also have some meat sticks now. They just give me a meat stick. Yeah, it's so great. Well, that's a cool thing too, it's because they're softer, right? Because they are fermented. And so they have like a tenderness. And it is their season really well. And even if you do the teriyaki, that's like the kids favorite because it has a little bit of honey. So that that was always never exciting. And then I also did a trick. I don't know if I told you this last time it's called

chocolate water. No. Yeah. So chocolate water. Oh, me. Do you want some chocolate water? Chocolate water is your chocolate bone broth protein in a little bit of raw milk with a little bit of a little bit of water frothed up. And they think they're having a chocolate shake. And they ask for it every day. And it's 30 grams of protein. And then all due to scoops. And we like it so much that I get it delivered to hotels. I told you off air.

Which I think is amazing. Yeah. It's the thing I never missed a day of either with that

chocolate bone broth. It's really great. Life changing for me. Also when you're not starving, like sometimes I get home from work. And I just maybe had some food. And I just have a little bit of your chocolate bone broth powder in water. It's so good. Which by the way, and I want to talk to you, I want to talk to you about glycine in a second. But you know, I've weight lifted throughout my life. And a lot of the guys in the gym that weight lift, it's like a secret that

everybody knows is if you get hungry, you get a craving, late at night, or you're like, throughout the day, and you want to like have a poor snack. If you just do a quick protein shake with water, that goes away. And you can say see it in real quick. So it's like in my entire life, if I ever get in a position, I'm like, oh, I want that ice cream where I want that sweeter. I can't

“eat. If you do that real quickly, even in water, which is not the best way. It's not as good as milk.”

Immediately, you don't want to eat that. So it's just a swamp like that that I think is much better that people can utilize. It's amazing. And there's that protein lever to my hypothesis. So if you guys heard about this, yeah, I just haven't. Oh, you haven't. Like, essentially, like, your body is looking for amino acids. We're like eating in search of amino acids. And once you hit that amino acid, kind of like maximum, your appetite kind of turns off. But that's why people are eating carbs and

fat, and you know, and just other snacks, potato chips, and they just can eat and eat and eat, and eat, and eat, because those amino acids are missing. So yeah, if you have a craving, you come in hot with some amino acids right away. I mean, you're done. You feel good. And like with that bone, rather there's no sugar in there. And there's like you said 15 grams of protein.

There's no bunk fruit in there. There's a little more food. I'm going to say this, and I've never

said this to anyone. Oh, I am very picky about my protein powder, and your protein powder to me is number one. That I've ever had. And I've tried a lot of protein powder. But I'm going to say it is the best protein powder. It is the protein powder. I give my children. I love your protein powder. Thank you very much. I really do genuinely. But please save a couple bags first after this episode. You guys will just have a shipment. I really do. I'm telling you, I buy so many bags of it all the

time. I like that it's bone broth is so interesting to use as a protein. It's so smart. Yes. Tell us as Michael mentioned about glycine. Well, so here's my understanding of glycine. It's an amino acid. Yeah. I started taking it at night before bed for recovery after working out in the gym. And I noticed that my sleep was just way better. And I felt better in the day. But I don't really know any of the science other than I've seen somebody talk about it. I was like, I'll try it and I like it.

Oh my gosh. Well, I've gone on the nerdyest deep dive. And I just started my own YouTube channel. And I was like, I'm just going to, I've been talking to these biochemists, like Dr. Joel Brent specifically. And I was like, I'm just going to put this podcast out there because it's nerdy people. I mean, it's like 230,000 views, thousands of comments. People. Well, when a contract must

“are you also in your room? Yes, seriously. But what it is is, yes, that's what most people know about glycine.”

Right? It's good for sleep. It's kind of a calming neurotransmitter in the brain. So it kind of like takes you down a few notches. There's also been really cool research around its metabolic benefits, right? It can improve a one-seer, you know, but I've noticed when I wear my continuous glucose

But the coolest part is, so there's a paper came out in 2009. And what they found was that the amount that we make, if you're over 100 pounds, isn't tied to how much you need, right? So it

isn't considered an essential amino acid. So we were like, oh, it's not that important, but we

can make it, but we just don't make that much. So Dr. Joel Brent, so I think we're working with like an 8 to 10 gram deficiency, according to some people. Now, there's a researcher. He's been researching for 50 years named Dr. Joel Brent. He just wrote this book, The Gliceine Miracle. And it's so good. I read it twice. He's been studying amino acids specifically like 15 years. So what he found out, and this is so interesting, because you know, inflammation is tied to almost

every chronic condition today. He found out in macrophages, which is our immune cells, that kind of like come in. They're like the first responders, right? If those immune cells have

“enough glycine, and this is more glycine than you need to build proteins like collagen, which glycine”

is a very significant part of. If there's enough glycine around, they don't overreact. Like they don't in response to like an injury. Like you won't get that same level of inflammation. And he did this self-experimentation where, you know, he fell down and he doesn't get the, you know, he doesn't get the inflammation. He doesn't get the sunburn. And I would have said, okay, you know, those are awesome anecdotes. But on these podcasts, like so many people experience the same thing.

I don't have back pain anymore. I'm sleeping great. Like people are going crazy. So it's that first step. It's like it shuts off that inflammation. It's this really nerdy thing. Like the glycine gated chloride channel. It allows chloride into the cell, which makes keeps it really negative so that the cytokines and those kind of immune molecules that can cause damage, they're not sent out when they don't need to be. It's like if a cop showed up and at a traffic

stop and then just starts shooting people, right? It's like that's what can happen with your immune system. If you don't have what they call that hyperpolarization that chloride going in there and keeping everything calm. So what he believes is that we're all operating on this deficiency, which is just creating this rampant inflammation. There's also another step in the inflammatory process. Kind of the last one called pyroptosis, where they also discovered that glycine can

prevent that kind of like cell burst that creates that again massive damage. So I think the implications

of this, we've always been throwing our bones in the trash, right? We started eating muscle

meats primarily instead of putting the bones in the soup and that's a relatively recent change but he thinks that that inflammation was in the bones were a good source of glycine. And guess it Koreans love bones and their skin are so beautiful. That's really crazy. I am taking a peptide for skin and in it, the main ingredient is glycine and I didn't know that and I swear to God since I've been taking that peptide, my sleep has been better and I never correlate it to what

you're saying. Well you mentioned even sunburns too and this is going to sound crazy but like I haven't had like a real sunburn in a while and I was like as you were saying that I'm like I wonder if

“that's a correlation of of that. See and that's what people are saying in the comments too were like”

because I haven't had sunburns in a very long time but I do a lot of things, right? Like I don't need to see to us a lot of people attributed to that but a lot of people are saying the same thing. Like they think the glycine, if you do like a carnivore diet and then you add a lot of glycine, if you're eating a lot of animal products with the glycine that for them. It's the right amount or he says eight grams a day. Yeah so that can look like and that's a thing. He has his own kind of

supplement thing. You can take glycine powder like two to three servings of bone broth a day. Like you could do that gelatin also a great. If you want to make kids glycine like rich gelatin gummies you can do like a little honey or like some fruit powder and some gelatin and like you know make them a little more you can do that for yourself. So gelatin also like ox tail more collaginous cuts like slow cooking you know regularly just having those more grass fed

pasture raised meats. He originally got into it because researchers found that methionine and muscle meats when you restrict it have you heard about this? So researchers know at least in animal models if you cut down the amount of methionine from muscle meats that

animals eat they live 30 to 40 percent longer but that's hard to do right because it's also

good source of protein and they also sometimes their growth is restricted. So what Dr. Brandon did is came in and said okay well what if we add the glycine in and then he did he found that that extended the life 10 to 20 percent and I don't know if you've heard about the research around Glynec have you heard this too? So this is another like glycine kind of like

“I'm just trying to keep up with all the big words I'm so sorry it is so dirty but I think”

the body is like and I want to keep going and here's the takeaway though the takeaway is just like we eat the whole animal right you make sure that you're not just eating muscle meats and if you bring bone rough collagen all this stuff back into your diet like it doesn't need to be nerdy like we just need to be considering that differently. Why again so again I started to take it for recovery and sleep why does it help you sleep better do they this was early they found that it like

neurotransmitter so again the same kind of properties it has for the immune system or homes and quite keeps it quiet same thing for your brain it kind of just takes it down it's just a calming neurotransmitter. Can you take it out of your body temperature? Yes you can take it out because for some reason I thought I was like I was doing it like every other day at night and you can I mean yeah for me I like to just cut if I'm not eating it then maybe I will supplement but usually

I try to always get everything from food form but Glynec too it's glycine plus anestecidal

cysteine they've done some recent trials with that supplementation and they've like reversed it was kind of like groundbreaking like almost all of the hallmarks of aging where do you get the mix of that you can get it's like it's it's a different kind of supplement it's just Glynec it's just Glynec they're two amino acids so glycine and anestecidal cysteine if you've ever taken an anestecidal cysteine it's like for mucus buildup or you know I take it all I take that pretty much daily but

“we do yeah a lot of people do and it's I think more people are deficient in glycine then”

cysteine because it's an easier amino acid to get but yeah I think for some people if you're deficient in both it could be also an awesome solution but if you're somebody who suffers from consistent chronic inflammation glycine could be a really good tool to use and I can't give medical advice obviously but I think wow like if we could just eat something that could keep our immune system calmer and that's the thing that he calls it like the trigger lock it's not like it's

going to shut off inflammation that you need right when there's an infection like you're still going to have that healthy inflammatory response which is why I think makes so unique what you can take things at dampen the inflammation but then they dampen like all of the different types of the inflammatory response so no I think it's I'm so excited about the implications because I just everybody suffers from inflammation if you wanted to get Glynec and glycine together is there a

certain blend that you like from some brand you know a glycine and Glynec both can take a Glynec contains glycine so yeah you can get pretty much anything I've tried and I don't often take it because I have a lot of glycine on a regular basis but I have tried the peering capsulations which I mean I slept like a baby what's in the foods that you used to you mentioned dox tail bone broth bone broth is you know because it's the glycine is in the bones and in collagen

“so it's like 30% of the amino acids in bone in collagen and so that's why if people are eating”

that then they're missing out on this kind of you know potentially huge benefit so gelatin collagen bone broth those are the main the good main sources you can find it in plants you know soy will have it but plants contain far smaller amounts you know certain seeds pumpkin seeds but ox tail you know these kind of like tougher cuts with more collagen I would say to get it I would do gelatin if you want to stick to food I would do bone broth regularly as regularly

as possible if you want to supplement with collagen that's great and then do like slow cooking regularly just like get it in a crock pot get those tougher cuts it's actually very budget-friendly anyway eat them regularly and see what happens oh my goodness that's a great tip I have

a my essential amino acids every day they're the ones with like nine essential amino acids

are they in there already here's that's the food it's not considered essential it's not considered essential it's considered it's considered it's considered it's considered a conditionally essential amino acid because your body can make it but the amount that we make you know for proper collagen turnover it's not adequate they're saying like we need like 12 grams a day for like proper collagen turnover imagine all that turnover that happens when you're breaking

your body down and building it back up and if you want beautiful skin and yeah so you're probably not meeting in and you're definitely not meeting you with essential amino acids because glycine is an essential so much to do I mean but if you just eat the the whole animal and kind of eat you know embrace the more traditional methods I think I think you're good what are you seeing with the GLP ones and your business I mean I haven't really seen much for us I think

people just the protein conversation in general has really helped our business but I haven't seen a lot as it ties to GLP one I think you're gonna say maybe the protein sales one up because people are

“so into protein well here's the thing they definitely are and our sales are good but there's so many”

have you noticed how there's so many different people doing the protein putting the protein in everything so I think we're holding steady and we're definitely growing but I think also the offerings are just growing too it's just like everything protein is an everything right highly processed products and so but yeah I think that people who are very mindful of quality and you know definitely are coming our direction what are the red flags and a protein

powder things to avoid and you're like pull out my scroll yeah so first of all protein better

is notorious for heavy metals I don't know if you guys have seen this but oh my gosh you know I know a buddy of mine's gonna listen to this and we were talking and he was like he buys like the big gnc tubs and I was like no no no yeah can't do I check it out yeah so relax does a lot of fantastic check it out and specifically on the chocolate for some reason those seem to be worse

so heavy metals we want to be very very mindful of that and also like what is up with all the

“additives like all the like gut I mean like protein powder most protein powders are ready”

give you like gut rot gut ache but if you're having you know obviously the artificial sweeteners and all of that I just sucralose and it was just not something that I really like and the quality

you almost never it's very rare to see like a healthy animal protein powder you know that

100% grass fed and grass finishes becoming more popular but that is also a deal breaker I mean you're just again we are what we eat we are with those animals eight and so I don't want to definitely don't want to concentrate that down and also be mindful of the processing like we use water and the protein right it's a glomeration rather than like spray drying or you know using solvents and acids you know to take like if you're going to take like a height or a

hoof down into a powder which is what most collagen powders come from rather than like a bone in water gotta be very mindful of the way that it's processed too and pesticides I mentioned this last time pulling pesticides we test for like 60 different pesticides in our powder but yeah it's really overwhelming isn't it and it's sad that it has to be this overwhelming but we just find people who care and paying attention and consumer labs does all of the testing you see so many

people doing this kind of testing right it's hard to find like a brand that you really that has a lot of integrity behind what they're doing it's sad it is and listen there's a lot of great brands out there so I don't want to paint a picture like there's a lot of people doing it right but I like finding people like yourself where there's a person because as an operator I know you in the reputation you want to have it so like you're going to be you're not going to put

things out that are done and it's just same like you know Paul Saladino's a friend on the show and

like I know he's like they could ties back to somebody it always worries me a little bit when I'm like

there's no mission or a person and I'm like well how do I know then what the company is because

“there's no face right and so I think when it comes to things like this where in the especially”

in the supplement industry you can kind of get anything made and done these days like you want to make sure that there's efficacy and that there's quality behind it is so true and a lot of these supplements and protein batteries that are made by marketers you know unfortunately so I totally agree you just have to find people you trust and and that are willing to show you their testing you have a well-rounded diet but are there certain we talked about glycine are there

certain things you're reaching for that's your supplementing for that you know you're just not getting in the average American diet consistently you know what it's funny I don't really supplement like if you look at our product line it's like all whole foods because I'm a true blue believer and like I don't think you can recreate a food the complexity of that matrix in a supplement so what I do instead is I start with fermented foods almost every day because

I think that's like one of the most powerful things that you can do there's also really cool research around that where did you hear about the sound and burger study where they gave me their fiber or fermented foods and the researchers actually thought okay the people eating the fiber are going to have better outcomes in terms of microbial diversity in inflammatory response but they actually found fermented foods like blue them away like what kimchi sour crowd so what

I do everything I have sour crowd it's from the farmers market that you haven't been doing too you got to dip into that sour crowd those fermented foods even yogurt I mean yogurt caviar you can go um skir if you're like have like a local dairy operation it's even been shown to like social anxiety and college students there's something about those fermented foods so I eat fermented foods every day I do the organ meats you know and I just I build my diet

around high-quality animal products and fruits and vegetables and then when I go to the doctor and I spin out I'm deficient in something I'll literally try and craft my diet around how I get

that in and you know I will it's not like I'm never take supplements I would if I were deficient

I just try to avoid them because I just don't think you can recreate it that easily

“what are the 10 most nutrient dense foods on the planet that's what we're talking about”

talk to your type deals research when he looked at all of the nutrients that most people are deficient in in middle and low-income countries and the surprising finding for most people is like there was one plant food in there now we were looking at like vitamin A, calcium, vitamin B12 and folate and specific set of nutrients but their organ meats their heart their liver their kidney wow way at the top like liver is why at the top and if you look at the

chart grains you couldn't even eat enough grains to get the nutrients that you could from like this amount of liver it was crazy eat a little bite then beef yeah just a little bite a little wild fish of course you make wild fried fish I don't believe I have sardines in it and anchovies yeah anchovies you've heard about that sardine diet where the people just eat sardines have you heard about that no oh my gosh people are doing it just to sardine like sardine

fast and I think what's it cool about it that breath isn't going to be great well we got to do other things in sardines that's a lot I haven't done it I haven't done it but there's like a lot of really high quality sardine companies that are coming out now that do like nice sardines

that is divorce with a capital D kind of comes in that tan tan package Michael I'm the one

that bought that those are French sardines or maybe Italian and do not even do what are sardines pop yeah there's like some good sardine but back in it when we were kids like the sardines were a little dicey yeah oh yeah I I'm not there yeah my husband is in daily but if you think about like an anti inflammatory combo it's like that will have glycine in it like fish skin sardines yeah omega threes yeah so many people are deficient and I mean there's something to it

“that's a good one are noticing I think if you eat blueberries and sardines weekly you're going to”

be in a good place I agree I think the moral omega threes you can get wild fish like sardines and antides like you're set so yeah it's high quality animal products is organise it's fish okay and it's like dark leafy greens what fish because you know they say that to the sardines salmon mackerel herring you know what I found in this by somewhere there's like little cans of herring with just like pepper and it's good you know really good we got invited to flamingo

estate which is gorgeous it's so pretty and Martha Stewart was hosting the event and she started the event now drop one it's an angel it's like it's a real event what I'm going to say

is that Martha Stewart started her event out just so everyone knows with mackerel yeah and at first

you're like huh mackerel but it was so good I love it no I am telling you it's like one of these forgotten foods that is like such a gold mine of like omega three fatty acids and minerals no yeah mackerel and here mackerel more this mackerel she should start a brand five simple ways to get a hundred grams of protein a day let's do it okay okay so this I like to do the 30 30 30 30 30 30 30 rule okay and then 10 so you just you know three eggs in the morning turkey sausage right

every meal has 30 grams protein you just build it you know four to six ounces and then you just snack 10 grams protein right you just have to meet six three eggs in the morning yeah turkey sausage for lunch yeah no turkey sausage because three eggs is going to have about 20 grams per okay so you're going to need to add a little extra you're going to have a little bacon maybe a little twist aside of the torch yep and then twice as and then maybe for lunch we'll have like

five or six ounces of steak okay oh we love a good steak and then maybe salad and then for dinner we have maybe you know five or six ounces of salmon okay what if I do up sometimes I'm just not hungry at night I do your protein oh yeah that's my second so I like this is a whole food version

“but my protein powder is that's 30 grams of protein right there okay so that's what I do”

because like you I'm assuming I have a hard time eating that much meat even though I'm such a huge proponent of it yeah so what I do is I start my morning with the bone broth this is the first thing I eat actually it's very good for the gut anyway and then I just do it in a night cap like you do with your glycine before bed that is also a source of glycine before bed and so that's 30 grams

of protein and then it's much easier and the other thing I always like to do is eat your protein first

that way you're just not filling up on anything else it's a lot easier to get that when you do that and that's what I never understood in the restaurants is they serve this bread first not martha well that's because they're marching the third macro yeah but the bread fills you up and then it makes you not want to eat the stuff that's good I always think like it should be in reverse I would agree if they were looking over your health you know yeah I think yeah but yeah no actually

myself as I get older not doing any of that kind of stuff anymore I always just like wait till the bread you've even noticed that I just go to the I wait till I get to the protein and then I reverse go back into the bread if I want it but I try to do the thing

“you should just try to eat liver once we can you'll be in a much better space what I notice I didn't”

even want to eat the liver since I've been trying I've eaten and I've had it I just am not like chomping it down left and right like you okay okay okay I think what's what's interesting is it's been interesting for me to watch her get introduced to animal meats and proteins and these things because I think like this is again I if you grew up in like a gym cultures these are things you just kind of half we were doing it probably for the wrong reasons because we were trying to like

build muscle gains but then as as now the world is adopting more of these things I realize like oh it's probably just been a good diet to live by in general all these years like every morning I have three or four eggs and then I go into some kind of protein in the middle of the day with maybe a little bit of lettuce and then at night it's primarily a steak or a fish or like that's my whole life that's perfect and I don't think building muscle is a bad goal I think it's one of the best things

you can actually do to like live it healthy life but yeah I agree I build my meals around and I was someone who really avoided protein as a young certain I think I suffered yeah it emotionally mostly but next time you're here I have to get you mousse farms carnitas kit oh it's so good I get it at the farmers market we have it twice a week what is it so it's at Barton Creek

meat a little bit tiny little tortilla and some green salsa and we we eat this twice a week also make an elk puzzle that you can like like the day we came back we're traveling all week and then you get home and it's late at night and it's just this it's a puzzle and you're saying it's like an elk meat

and garbanzo and it's really good. It would be approved by you incredible. I have to tell you you guys

“I think you should all try the chocolate bone broth protein that's what I would start with if you've”

not tried the brand I love to frost it up that's my tip of the tip and I like to do it with raw milk or water like I said and then I'm a huge fan of your meat sticks I just had two before I went on the podcast I like the Venison ones and you gave them a code yes okay we can do paleovali.com/skini or you can use code skinny at checkout for 20% off your first purchase that's so nice you're also offering the audience 20% off for life I will be using that and an extra 15 dollars off your first

purchase at wildpastors yeah wildpastors.com/skini and tell us just a little bit about both the brand so they have context. What are your favorite gochis right now with your brand oh my god

“the bone broth is my favorite okay okay caramel here's a little fun to try that you've got to”

if you take the a scoop of the chocolate and then put a little caramel it's like a caramel mocha so you put that in your milk or you put then your coffee it's actually delicious and again no sugar our super food bars are another one of my favorites right no sugar also has that collagen in the glycine in there and our meat sticks I mean the summer sausage meat sticks are just

they're just amazing they're the meat sticks that like don't hurt your gut they're just like

it's a tender and so paleovali is just that company that I had IBS for 10 years no doctor knew how to treat I was a total mess you know mental health issues and then when my husband was like let's figure this out because we're gonna get married and we we deserve better for you and food change my life so all the things that I've used the organ meats were our second product I mean it's been on the market for like 12 years because I realized those nutrients were something

that my body desperately needed so that's all of the the super food bars the bone broth the meat sticks you know we have so many cool products coming out to fish row all of these like whole food

yeah fish shows amazing but so many other fun months and then while pastures was when

our summer's born we realized you know the state of agriculture in America today the we're losing top soil it's being depleted some people nobody knows how long will be before we run out but some people say like 60 years until maybe our children can't even grow their own food and so we became really passionate about how do we support the type of agriculture that rebuild the soil we knew so many farmers and ranchers because a we're from Montana and b we had all these

meat sticks so they wanted to do regenerative agriculture but they didn't know how to find the market so we're like let's we'll find the market for you and so it's only American raised regeneratively raised meats and you send me some of your meats I would love to you are going to our summer

“or like our breakfast sausage is to die for in our steaks all you have to do is put a little”

onion powder garlic powder some paprika it's they're incredible it's there any organs yes we have a primal blend now like you're taking you to the center check it out okay yeah I would love to send you some stuff and we're gonna do a giveaway of all my favorites that I've told you I love and maybe some of your favorites okay all you guys have to do is follow @paleovalley on Instagram and then tell us your favorite part of this episode on my latest post at Lauren Bostick

and everyone can go to paleovalley.com/skini and wildpastors.com/skini to get the discount