[00:00:00] Carl Lanore: [00:00:00] hey, welcome back to another episode of super human radio. I was getting my green screen set up there as you can see, I was disappearing for a second. I was doing a little magic trick. We have a fascinating show today. We're going to be joined shortly by dr. Sean O'Mara to, uh, talk about, uh, some research that he recently, uh, shared with the world, uh, comparing, uh, a vegan diet, which is generally high carbohydrates.

[00:00:25] What they, a low carb, high, fat, um, carnivores slash keto diet, uh, very fascinating stuff because we're led to believe that the vegan diet is a really healthy diet and, um, yeah. You know, like everything, it's more Plex. No, everybody wants to know. What's the one thing, there is no one thing. So we're going to talk about that later in the show.

[00:00:45] We're joined by Shannon Norton, Penna and Ron Penna to talk about how to use collagen in your, uh, Dessert, um, recipes to create mouth field [00:01:00] and, uh, and the sense of carbohydrates being in them when you're doing low carbs. So this is going to really fit nicely into. Uh, the context of today's discussion as well.

[00:01:09] Of course, I have to plug out title sponsor, legendary foods, eat legendary.com. Use the code SHR 10 to save 10% off of your entire purchase of all your low carb, keto friendly, high protein snacks, and desserts. And don't forget to check out their tasty pastry. It's basically a pop tart. With less than one gram of sugar, nine grams of high quality, high leucine protein, and less than three to four impact carbohydrates.

[00:01:37] I promise you if you try them, you'll never want to be without them. So check those out and we will be joined now with my guest, dr. Shawn. O'Mara. How you doing dr. Omera

[00:01:50] Dr. Sean Omara, MD JD: [00:01:50] Carl, how are you?

[00:01:51] Carl Lanore: [00:01:51] Wonderful. Well, welcome to the show. I, um, thanks. You know, during COVID I stopped training in the morning. I started training after [00:02:00] work and today was the first day I trained, uh, in the morning fasted.

[00:02:06] And I have to be honest with you this some acclimating. Okay. I feel like I literally dozed off in my chair about 30 minutes before this interview started, I thought, Oh, this is going to be great. So I just did a little, uh, Uh, Wim Hoff, uh, breeding, uh, to kind of wake myself off because I'm sworn off of caffeine as well, which is another big difference in my life.

[00:02:27] So, um, you were talking earlier about optimizing I'm in the process of optimizing and, and I. I I've started to, uh, I started to do things that were not optimal for me any longer, and I'm getting them out of my life one at a time. And there's some adjusting. We'll talk about that later in the show, but I want to talk more about the reason we have you on before we start that.

[00:02:48] Tell my audience a little bit about yourself, your background, your pedigree.

[00:02:52] Dr. Sean Omara, MD JD: [00:02:52] Sure. So, um, I, uh, actually was in law enforcement and, uh, practice, uh, You know, my [00:03:00] first profession was law enforcement and worked as a police officer, an undercover drug agent. And then I became a criminal prosecutor, went to law school and did narcotics prosecution think got a little frustrated with the politics of a criminal prosecution.

[00:03:14] And I still young enough at that time seven that I decided to go to medical school. And because I was in law enforcement, uh, I, uh, I accumulated a lot of law law school loans, school loans, and I felt like I could. Get a military scholarship. So I applied for a army scholarship to attend a medical school and, uh, attended temple university school of medicine.

[00:03:37] After I graduated from medical school, I, uh, practice or trained in emergency medicine at the time was the single highest rated, uh, best rated emergency medicine residency program in the world at Brooke army medical center down at Fort Sam Houston, San Antonio, Texas. And I was a dive RDR guy. I mean, I did everything, you know, cute emergencies.

[00:03:58] That's all I was interested in. [00:04:00] Uh, wasn't at all, interested in prevention, the medicine or anything too, to help people get better. I was, I was all focused in on gunshots, trauma, heart attack, strokes, things like that. Until about 2010, I met a, um, a patient who is incredibly healthy. He came into our hospital and, um, He told me then about a diet called the paleo diet, eating fat and low carb.

[00:04:27] And, uh, I was a physician walked around a gallon of skim milk with filled with chocolate Hershey powder. And that was my idea of eating healthy back at that time. And, uh, I accumulated weight. I had a lot of medical problems, high blood pressure prediabetic. I had clogged arteries. I had enlarged prostate.

[00:04:47] Uh, I had, uh, Um, metabolic syndrome and eczema all over my body. And so when he told me that, uh, the founder and owner of Google had gone on this high [00:05:00] fat, low carbohydrate way of eating paleo, that got my attention, particularly cause of the reasoning that the Sergei brain used to go on a high fat, low carb carbohydrate diet.

[00:05:11] He was looking at people were how that diet was behaving on the internet and a few. Want to know what's important to people. You look at where they spend money and where they spend pine and Google was looking at that and they saw it was in a high fat, low carbohydrate diet and not pay Anon and a weight Watchers or Jenny Craig or Nutrisystems or other diets or out there is just this diet then called paleo.

[00:05:35] So, uh, I, I read it, got it. And I immediately decided right there that that was pretty persuaded that Google was onto some good data analytics, and I thought it must, must have value. And I knew about the limitations of scientific studies and I thought, well, Google still can have a lot more data than, than what we can look at in scientific studies.

[00:05:55] And, uh, so I, I embarked on a high fat, low carbohydrate diet, [00:06:00] uh, my, my, uh, uh, intentions and what I was doing to my fellow physician colleagues. Then I was at literally shocked that nobody else wanted to do this. So I did it by myself, uh, easily over 10 years ago. And, uh, within one year, all of my medical problems that I was happy were all gone and nobody told me that they would go away or that they would gradually get better.

[00:06:26] So it wasn't like I was biased to do that, uh, and up, but they sure did. And, uh, eventually it got me to the position where I just felt really, really, really pissed off. Like I've been a fraud and as an MD and telling people to. To eat a low fat diet and, uh, you should be avoiding saturated fats and you should, you know, eat lots of bread and cereal and grains and things like that.

[00:06:54] And so I felt like my world was, was, uh, right. Got it. You know, my [00:07:00] foundation was taken out from underneath me and, uh, I decided that I had to start researching this for myself, uh, to figure out how in the world that we could have it's so wrong and medical school and the profession of medicine. And so it set me in of course, where by 2013, I, uh, I joined a, a, they researched practice up in Minneapolis, uh, with a research and MD PhD, dr.

[00:07:26] Zang, who had identified, uh, an interesting biomarker called visceral fat. And he, I didn't need to get myself scanned my own body. And I got myself scanned and measure my visceral fat and saw that I had a. A very reduced amount of visceral fat. And that was reassuring to a guy that had worked hard to eat a high fat, low carbohydrate diet and endeavored for almost three years to become really healthy.

[00:07:56] And then the scanner tech doubt of his booth and said to [00:08:00] me, uh, I was very nervous and scared what that scan was going to show, but he said, yes, you are obscenely healthy. And, uh, I had this insight that, Hey, this is a really cool. Biomarker, we ought to be paying attention to this real fat. And so for the next step, about seven, seven years, uh, I embarked it's on a research practice with dr.

[00:08:22] Zen, where we would use an MRI scanner to track, um, visceral fat. And then we later went on to start tracking fat around the hearts and then, um, arteries that were closed from outer strata, cardiovascular disease, particularly in the. Um, and this in the brain, the cerebral arteries, and we were looking at fat to muscle ratios, uh, in the body.

[00:08:48] And, uh, since that time I've sorta refined my, my approach to one where I practice what I call health and performance optimization. So we S over the seven [00:09:00] years that we were involved in our research together, we were able to take these biomarkers, showing the. The association should have reduced and elimination of chronic disease to the national science foundation who granted, um, support funding.

[00:09:17] We received a national science foundation grant to study the reversal of chronic disease for our country. And we were really excited to have that grant money and to, to share what we knew with, uh, other people. And then we began to explore now, now that we know how to reverse chronic disease. And use these biomarkers to do that.

[00:09:39] Uh, how can we set this up to start sharing with other people? And during this time, one of the, the, probably the most interesting takeaway point that I'd share with your audiences, when you truly eliminate chronic disease from the body and you increase human yeah. Performance. So [00:10:00] you actually can allow people to perform better.

[00:10:03] Whatever they do cross the board. It's not just like one area. They just are better at every other sense of approved their execution of, um, you know, musculoskeletal activity. Uh, if they're an executive running a company, they run the company better. Right. So that just to me, Carl real hope and promise for the future that we'll be able to take.

[00:10:27] This capacity to optimize people and sell it to companies who want their employees to work better and organizations who want their personnel to, uh, perform better. That, uh, it's just to me that we'll be able to overcome this, uh, what I would otherwise regard as sometimes a kind of a, a common apathy or an indifference to getting healthy.

[00:10:51] I'm sure. Well,

[00:10:53] Carl Lanore: [00:10:53] I think, I think the real problem with getting healthy, first of all, it's a ubiquitous term that we really can't [00:11:00] grasp a hold of. Right. Okay. As we're going to talk about the vegan diet, people think that if they're eating a vegan diet, they're eating healthy. I remember, uh, in 2009, I stood out of a Kroger store here in Louisville, Kentucky with a clipboard.

[00:11:17] And I asked people a series of questions while I looked at their cart. And, and, and unanimously, every single person who came out said, Oh yeah, we eat healthy. But as you just pointed out a second ago, they, the majority of what they had, and they will besides hot pockets where, you know, bread products and pasta, pot products and, and carbohydrates.

[00:11:39] And I would say to them, what are your choices for protein? And people would always say to me, well, we eat a lot of beans. And so I came up with this analogy, right? I'd say, um, if I told you I have a stack of money here, paper money. And I handed it to [00:12:00] you and it had one $50 bill and the rest was singled.

[00:12:04] Would you say that that is a good source of $50 bills or singles? And they say, Oh no, singles. I say, well, beans have 34 grams of carbs and six grams of protein. Why would you call it a good source of protein? And then people think, Oh, I didn't realize that. Because Oprah told me its a good source of protein or dr.

[00:12:21] Oz told me its a good source of protein. And so the reality is I think that people want to eat healthy. They just don't know what that means anymore because there are organizations out there who want your money, who are telling you something that's just not accurate.

[00:12:39] Dr. Sean Omara, MD JD: [00:12:39] What isn't that? The truth. They really is the case.

[00:12:41] And I, uh, it's a common theme that I hear in a lot of, a lot of jokes. That I'm invited to be a guest on. And I listened to shows that a boy, the, this system really set up against, but one of the, you know, one of the things that I'm doing, I'm a believer, even though I've been doing, looking at these sophisticated biomarkers, Houston and MRI, [00:13:00] during these set years, Carl, when I would do an MRI, I would look at people's faces before I would say, yeah.

[00:13:08] And I could tell. Because I got pretty good at looking at them face how much I can predict how much this role fat they have inside of them. So what that led me to, to understand it very, very accurately is it, uh, you could look at people's faces and be again, the form and functions are up there. Elise about their visceral fat.

[00:13:28] During that time, it kind of woke me up. I saw him. There things. And I realized you could look at other markers on the body. So skin folds in the back, but the neck black kids, which are real, the patient has filaments on the nose. Um, the prominence of nasal crease to this on the face, uh, the skin turgor, uh , which kind of like spider veins, all these other things.

[00:13:55] Reverse as you get rid of stuff, uh, visceral fat. And [00:14:00] so, yeah, they suggested to me, these, these are markers absolutely free to kind of get an assessment of somebody's health and their own house. Now, what I promote is an awareness. I try to educate, keep people late people that they can look at their body.

[00:14:17] And begin to form opinions of their, how way better than what the system tells you to find out like cholesterol. So what I advocate and any, anybody who follows me on social media, there's two things I say that if you want to know how healthy you are, the two things that two reliable criteria that we have looked at for a millions of years or not last.

[00:14:45] And not x-rays or MRI. So it's two things, how you look and how you perform, what else matters? Do you look good? And do you perform well, dad or this [00:15:00] criteria metrics that everybody should be looking at to make a determination if they're living healthy and a lot of people don't want to do that, but it's, it's built in to us and we.

[00:15:12] We're attracted to people based on how healthy they are, their appearance and how well they perform. So it's, it's a natural, better criteria. I think for humans to be aware of,

[00:15:25] Carl Lanore: [00:15:25] talk about visceral fat for a second, for people who aren't really aware of this terminology before visceral fat is the fat that accumulates around the organs inside the core of the body.

[00:15:40] Correct. Yeah.

[00:15:42] Dr. Sean Omara, MD JD: [00:15:42] So maybe I'll, I'll go into the here. So if you take the, um, um, this particular image and, uh, if you do a MRI right through the level of the abdomen, kind of at the Delta button, it will produce this image, um, [00:16:00] here, where you can see this can try and move it a little bit closer here.

[00:16:03] Ron Penna: [00:16:03] Transverse axis.

[00:16:06] Yeah.

[00:16:07] Dr. Sean Omara, MD JD: [00:16:07] The visceral fat. This was a cross section through the abdomen and, um, where it's red and this particular image is visceral fat and the yellow is subcutaneous fat. So the yellow is on the outside. It's kind of pinched the inch kind of fat that everybody can feel, but it's that red stuff on the inside, uh, that you really want.

[00:16:31] On, uh, be worried about, so, uh, this is a picture, um, this doesn't have color, but this'll fat and fat on an MRI is white. Now this guy is still with visceral fat and if I showed you his face. Okay, but you would say this guy is not an attractive guy, right? Not a real healthy looking guy, but we can quantify that very easily by MRI.

[00:16:54] But you can also call off for the, your benefit and your audience's benefit, especially [00:17:00] you can quantify, I call it the poor man's MRI. You can just lay down on your, on your back and you can watch how much your stomach sticks up. And that will give you an ability,

[00:17:16] this fat rolls to the stock.

[00:17:19] Carl Lanore: [00:17:19] So, so you, you dropped out for a second, but what you're basically said was. If you lay down in your stomach, doesn't turn concave to some extent or even flat that's because there is this crowding in there that's pushing out on your stomach.

[00:17:35] Dr. Sean Omara, MD JD: [00:17:35] Exactly. So you can explore the difference between visceral fat and subcutaneous fat, which is this real fat has greater density.

[00:17:42] So it's more gelatinous. The subcutaneous fat rolls to the side, kind of falls to the side. So women have subcutaneous fat, at least they brought to the side, men get these abdomens that, that

[00:17:58] Carl Lanore: [00:17:58] they're distended. It's this a [00:18:00] distended stomach. It looks

[00:18:00] Dr. Sean Omara, MD JD: [00:18:00] like the Gympie, like go up, become like. W

[00:18:07] Carl Lanore: [00:18:07] w w w we're having some connectivity problems with, uh, with, with dr.

[00:18:11] Sean O'Mara right now. I don't know if he can still hear me, but his phone just dropped out. Uh, we were having some problems

[00:18:17] Ron Penna: [00:18:17] earlier

[00:18:18] Carl Lanore: [00:18:18] to getting him on, uh, getting his, uh, camera to work. We may have to take an early break and, uh, and work on getting him reconnected. Cause this is fascinating. Cause what I want to understand is how do you target.

[00:18:32] Visceral fat. How do you target to lose visceral fat? So let's do this. Let's go ahead and take our first commercial break now. And we'll be right back with more States is the superhuman channel evolution just got kicked up a notch.

[00:18:49] Welcome back. He was there a second ago. Dr. Sean O'Mara. Are you there? Well, you could see his wall that's for sure. So we do have a good kind [00:19:00] of camera image. Now we just need to get him back on the, uh, on the screen here. Let's see here. Oh, we just lost him. I don't know what's going on. This is, this is going to be a tough interview.

[00:19:11] Obviously. It's a really important one too, because I want to understand, uh, okay, hold on. Your camera. Just dropped again. And we are back from break here. He comes here. He comes. Let's see, let's see. There we go. Great. So real, real quick. So what, what, what influences the accumulation of a visceral adipose tissue?

[00:19:37] Dr. Sean Omara, MD JD: [00:19:37] Where's it coming from? So here is what we've found and maybe I'll show you is a good example is just, uh, uh, just eliminating certain one thing, one big player. Causes the most. So these are a series of MRI scans and you can see in this image right up here, um, thinker is pointing to,

[00:20:02] [00:20:00] yeah, so, okay then this, this one right here. Um, there's a lot of visceral fat and by the time they go down to this image, the bottom corner, um, that started five weeks slip or they've lost a lot of that fat and what's going on is. They just did one thing, they cut out processed carbohydrate it's. So if you can see the difference between this sandwich and the top corner and the image, and the other side of the lower corner is just elimination of process.

[00:20:33] So what, what,

[00:20:34] Carl Lanore: [00:20:34] so give me, give me an example. Give me an example of process carbohydrate. You're talking about bread, pasta, crackers, and stuff like that, right?

[00:20:41] Dr. Sean Omara, MD JD: [00:20:41] Yeah. Anything that's not in whole food form that comes in to natural form is a processed foods. Now. Certainly there are certain work, you know, the more processed something is the more it undergoes change, the worse it's going to be the lease process.

[00:20:56] So, you know, just taking tuna out. And adding some oil, you [00:21:00] know, some olive oil and putting in a can that changes it a little bit. That's not as bad add as taking grains, grinding, you know, adding cotton, canola oil, adding sugar, adding food for services. That's a lot more process. So what we tell our clients in our subjects, uh, in our studies to do is just start eating food and hope for meat in whole form.

[00:21:23] And minimally processed things. And the more you eliminate processed foods, the faster we see this whole fat being eliminate nailed it. So that's the thing is diet, you know, eating a more natural, you know, clean diet. So you don't even have to exercise to eliminate that that's real fat, but if you do size, we have found certain kinds of exercises.

[00:21:51] So lemonade, visceral fat better than others. So one, one particular form of exercise that we've found a good success in [00:22:00] limiting, visceral, helping to eliminate this real fat is spring. So spring is a very habitation app, advantageous a form of a fat. So I'll show you a picture of a visceral, how much visceral fat can change.

[00:22:16] From spraining, this particular image here. So in this particular image right here on the right, you can see this person here has a kind of a moderate amount of visceral fat, but it's this image here two months later, just two months, Carl, that, um, they have eliminated a lot more visceral fat in their orchestra.

[00:22:39] Their whole shape of their bodies changed. They felt a six pack. You know, are dominant, uh, breakfast at dominance. Now show a six pack. And the only thing they did was they stopped jogging. So we got them to stop doing that.

[00:22:52] Carl Lanore: [00:22:52] Interesting. So, so, so when we talk about sprinting, not everyone can sprint, but high intensity interval training on an elliptical or on [00:23:00] an Airdyne would probably give you the same results.

[00:23:03] Right?

[00:23:08] Dr. Sean Omara, MD JD: [00:23:08] Well, you know, we have not looked exactly at a sprint, but a lot of our clients, you know, uh, bring that up. So it's something that we say, if you can sprint, uh, then you can try substituting doing a buyer, a very high, intense, the equivalent of a sprint, uh, on a, on a site or, uh, some other, you know, a rolling machine.

[00:23:32] Um, and, and to track you think, we think that. Just about exercise that are probably the best rising health are running as fast as you can and fighting as well as well as you can, because those are survival traits. You know, we have to kill animals to eat them. We had to protect ourselves from another predator that was trying to kill us.

[00:23:59] And a lot of [00:24:00] times there was other human. And so your, your ability to fight and ability to run incredibly fast. Kept you contributing to the gene pool. So basically we have noticed that that really lines up with the best results on an MRI with eliminating visceral fat running incredibly fast for short period of time, and then strength training, you know, the equivalent.

[00:24:25] We don't tell our clients go out and get in a bar fight. You know, we tell our clients to lift weights and gym rings and to do calisthenics and body weight resistance training in a manner. That as closely as possible, it kind of mimics a fight and that's, that's how we get the best results in eliminating visceral fat and fat around the heart, and then opening our clogged arteries, which are, you know, really what I really, I think that I'd like to show you an example of that, because I think that's, that's also really important

[00:24:55] Carl Lanore: [00:24:55] to you.

[00:24:56] And this is, this fits into the, this fits into a question. I'm going to ask you about [00:25:00] cholesterol. So let's look at this. Good. Yeah, that's good.

[00:25:04] Dr. Sean Omara, MD JD: [00:25:04] Yeah. So, um, what we're looking at is a, a MRI one on the, on the image where my, my finger is pointing. If you're in production, you can see the artery and they're dark, but right here at the circle that I've got my finger on right here, you can see that there's a, a blockage.

[00:25:28] That blocked image. And you can see that on my side, Mid-Con wellness a little bit better, but that blocked artery. Uh, we brought that person back in nine months and, uh, doing a high fat, low carb behind it guides, uh, getting spent time using it, sauna, doing cold showers, um, and, uh, eating for me and it foods optimizing their microbiome.

[00:25:53] And you can see that, uh, that lesion there now has become opened up right here. Right? And [00:26:00] so that is no longer close. And so we've seen that repeated numerous times and we start looking at arteries because when we got rid of visceral fat people reported that their brains were performing better, their memories were better.

[00:26:15] They could understand information, better, interpret information, their cognition improved. And they asked us what's going on in the brain that might be going on in the brain when you get rid of visceral fat. So it's then that we discovered the changes are in, um, in the product cardiovascular plaque, leading vessels on actually reverse and open up when you make the right choices.

[00:26:42] But the, the point eyeglass, because it's not just doing one thing, like. Uh, it's a great thing to eat a high fat, low carbohydrate diet. I think that's a good start and exercise is good, but what would you really have to do is live well, you got to live [00:27:00] optimally, you got many, many dislike, you know, you went to them school and you just studied math.

[00:27:05] You only did one thing, like just worked out, right? All you do this exercise. You're not going to get as good results. If you change your whole life and do a lot more other lifestyle additions strategies, then it's going to what I call amplify those results. And so amplification results and optimization.

[00:27:27] And it's been my observation that right. Most of the experts in a particular field just do one thing. They're kind of like a one trick pony, right. And you've had a mind Carl, right? These are guests that are like experts in one, then you know, they, they don't do the other things. And what I think we have to do as homo-sapiens is we have got to start living better.

[00:27:50] So I recommend my clients to basically 25 things, you know, it's a lot and it might, you know, intimidate some people, but it's basically just like [00:28:00] your story, your comment at the start of the show. It's just educating people to better choices that they should be making. So high intensity exercise standing there sitting, uh, doing, bringing, uh, doing, um, uh, getting outside and getting sunshine and fresh air and optimizing your microbiome mean that's a big, big area of our intervention to get people just to get them off foods and eating.

[00:28:33] In fermented foods where you get these microbes that go onto your gastrointestinal track and then pain, you know, the expression birds of a feather flock together, hang with healthier people. Because when you hang with people that are unhealthy, you pick up that microbes, right? And when you hang with really people that are living their life,

[00:28:51] Ron Penna: [00:28:51] well,

[00:28:52] Dr. Sean Omara, MD JD: [00:28:52] you pick up their good microbes.

[00:28:54] And that's why we see oftentimes in families. Uh, everybody's obese because [00:29:00] they they're sharing these obesogenic microbes, these microbes that cause, or the city here within families. And they get shared within, uh, institutions, gyms and locker rooms. And so we're, we're passing on these, these microbes and, and that's why society is getting so much heavier.

[00:29:21] Um, it's multifactorial. There's a lot of things, but the, the other end of the, um, uh, obesogenic microbes and pathogenic microbes are healthy microbes. So if you, you know, if you were to do a microbiome analysis on, you know, the world cup soccer, you know, winners, you see, they had really good microbes and you can in fact harvest those microbes.

[00:29:44] If somebody is listening right now, the future is going to be, if you want to make a lot of me, As you develop a company that starts harvesting these microbes from high performers and you sell them and you package that because you can eat [00:30:00] influence people's behavior, their performance by these micros and see this.

[00:30:05] And your audience sees this all the time. And when you see basketball games. So when somebody doesn't always go up and high five somebody, right. You're trying to harvest their mind. You're trying to get their microbes from their chest bumping and shaking hands. You know, you're changing the microbes, right.

[00:30:24] But when you see something that I cringe worthy, you look the other way, you, you recoil, you move away from them. You see people that are really sick. You don't want to go

[00:30:35] Carl Lanore: [00:30:35] and yeah, you don't want to high five. Yeah. Right, exactly.

[00:30:38] Dr. Sean Omara, MD JD: [00:30:38] Cool.

[00:30:42] Carl Lanore: [00:30:42] So

[00:30:44] Dr. Sean Omara, MD JD: [00:30:44] it's really, yeah. Microbiome is very important yet. Not enough.

[00:30:50] Carl Lanore: [00:30:50] Josh Bruner has a good question. He says, what about oils? Should oils be avoided? You know, olive oil. There's a lot of talk about polyunsaturated and saturated [00:31:00] oils. Are these effective or are they. Counter, uh, effective in this whole process.

[00:31:09] Dr. Sean Omara, MD JD: [00:31:09] Yeah. So that's a great question, Josh. So my opinion is that it's, uh, yeah, I, I think there's a lot of emerging information about these process oils that they are super bad. They, in fact, maybe worse than carbohydrates, particularly carbide, I would say definitely carbide. It's a natural form. I'd rather me.

[00:31:31] You know, if I had to a tablespoon of honey than a tablespoon of processed oils, uh, that, um, events, highly processed and very untreatable. So, uh, the type of, of fats, uh, that you should be using instead of oils would be like a hundred percent grass fed butter or QI or tallow or bar or sewage. No fat kidney [00:32:00] fats are a really, a really good source of a nutrition effect of, uh, kidney fat.

[00:32:06] You can, you can see, uh, in this MRI image and has a small amount of visceral fat, but fat around there. These animals, the fact that the native Americans would eat there. You know, first thing, when they hunted a bison, the first. You know, part of the animal that they would eat, they prize the most was that fat around the kidney.

[00:32:27] So, um, yeah, I stayed completely away from processed oils and I eat half healthy, natural forms of fat. And that's what we recommend.

[00:32:36] Carl Lanore: [00:32:36] So I want to answer Josh Bruner's question here. Sorry.

[00:32:43] No, go ahead. Go ahead.

[00:32:45] Dr. Sean Omara, MD JD: [00:32:45] The other thing I was going to say is in this particular image, this guy. I see, uh, how much muscular musculature he has an a scan is all his muscles are dark. Um, he's enormously mustard killer. [00:33:00] And, uh, this individual here, um, is a very, very healthy, um, individual. And this is his picture of his body.

[00:33:09] So you can see that in his, uh, and his picture. This guy's nice and muscular, and this is, uh, um, Emanuel Matti. And, uh, he's a sprinter. And, uh, when this picture was taken, he didn't lift any weights. Wasn't lifting any weights, didn't do pushups or pull us. He got that nice body just by sprinting. And so, uh, he had really enormous.

[00:33:31] So as muscles, his core was really well developed. So we see time and time again, if you really want to develop a nice core Karl, you want to do sprinting and that kind of high intensity form of exercise size has a really great impact. Uh, Uh, on your, your abdomen reduces visceral fat and really makes you look optimally healthy.

[00:33:52] Carl Lanore: [00:33:52] So I want to answer Josh Bruner's question here. He says harvesting microbes, but at what cost playing God equivalent to [00:34:00] cloning in order to change DNA. So Josh you're thinking way too deep brother. Do you know that 75% of the microbes are mother? Gives to it's her infant. When nursing come from her Arriola and not from the milk, we're not talking about altering DNA.

[00:34:17] Think of microbes, the way you think of food that you put in your mouth. This is, this is not about changing DNA. This is about planting seeds in the gut that interact with the food that you eat. So you're not, you're not playing, you're not playing God by, uh, by doing that. Let's, let's go to one other question.

[00:34:36] I want to answer for Josh before we move on. Cause then we'll take a break. He says, um, he asked two questions about cholesterol. Um, your, your research found that cholesterol really is not indicative of a, of the derangement that we think it is, right.

[00:34:55] Dr. Sean Omara, MD JD: [00:34:55] Yeah, exactly right. And so what I advocate people would be better [00:35:00] off following their visceral fact than cholesterol, because nobody can defend visceral fat. You don't want any in you, but there's a lot of evidence to shows. Once you start reducing cholesterol, your mortality increases

[00:35:15] Ron Penna: [00:35:15] your, your. For help

[00:35:18] Dr. Sean Omara, MD JD: [00:35:18] of decreases and giving us stuff.

[00:35:22] That's not good news cholesterol to build cells, to build, you know, construct hormones inside the body. So I'm very passionate to get rid of them cholesterol or how they it's just been big pharma and the healthcare system. Big medicine make money off of, you want to get rid of this whole fat look at your big gut.

[00:35:44] You know, your, your dad bought, you know, if you get that big Anthony going, um, that's something you want to get rid of. You don't have to do an MRI on that knee, you know, just, you know, uh, optimize your health. You can, um, you can, if you pay attention to people who look great hair, guys who [00:36:00] look good and perform well.

[00:36:03] I'll find out how they do it and you employ that and you'll look good and perform well as you start a God in their life. Not because you tracked your claim.

[00:36:12] Carl Lanore: [00:36:12] You know, there are two good studies done by the university of Hawaii called the cholesterol studies. Are you familiar with the studies? I'm talking about.

[00:36:23] Dr. Sean Omara, MD JD: [00:36:23] Uh, I have seen them. I can't recall the exact

[00:36:26] Carl Lanore: [00:36:26] details, what

[00:36:27] Dr. Sean Omara, MD JD: [00:36:27] they do, what they did was my memory

[00:36:29] Carl Lanore: [00:36:29] that they looked at individuals 70 years old and older, and they showed that the individuals seven years old and older, who had the highest cholesterol levels live the longest. And this, this flies in the face of this notion that we have to reduce cholesterol levels in order to improve health and longevity, if anything, it shows exactly the opposite.

[00:36:51] No one talks about these two. Well done studies. He's a very well done studies by the university of Hawaii. No one talks about them because they don't fit in narrative of the [00:37:00] statin pushing doctors today.

[00:37:05] Dr. Sean Omara, MD JD: [00:37:05] Yeah, no, it's so true. And I think we're going to see more and more studies coming out. There's not a lot of money for these studies to, to look at cholesterol and the harm they cause. And so, uh, it's just not a popular thing. So, um, I think, uh, I think cholesterol is just the amount of money we, we end up researching it, uh, is, is really.

[00:37:27] Driven towards trying to create a market. So I'd rather people look at natural biomarkers, their appearance and how well they perform, or, and I feel bad if you want to get rid of something visceral fat spider or beans, uh, the pier face. Yeah. How much care you have. Uh, we've I've known studies subjects that we put in our study of their, their hair sometimes, you know, w.

[00:37:54] It's too hot here, present on their legs. These are guys in their fifties, you know, who started [00:38:00] doing many, many things. And now they're their hairs on their legs are regrowing and a gray hair. I mean, my own, my own self, my gray hair is starting to turn black and to big patch in the back

[00:38:12] Ron Penna: [00:38:12] of my, uh, my head,

[00:38:14] Dr. Sean Omara, MD JD: [00:38:14] my hairstyle is found and I took it to a hair hair, transplant surgeon, and.

[00:38:20] You know, he's never seen anything like it either. So, uh, I think we're going to see a lot of really interesting bio markers to tineas external ones that nature gives us together. You have an idea of who's healthy and how to impact health, but you know that the real big point I think we have to make, I just don't follow a young people who may just look good because they're young.

[00:38:44] They want to follow older people and perform well because they live in there. Well, and they don't add a T you should instruct we've always valued out and we're kind of fallen away from that as people to D a [00:39:00] older they'd be, they perform less well, and then worse because chronic disease ever spent. And that is, you know, it became challenge the tradition of following elders.

[00:39:14] You know, when you and I were young kids, we. Learn respect. Some will be like follow our grandparents. But today our brand parents generations, now they're in nursing homes. They look like Haiti's, they perform terrible. They're not, you know, they're just riddled with disease and they got bags full of medications that they're taking.

[00:39:35] And so it becomes very difficult for young people. To listen to advice from old people when they have books.

[00:39:41] Carl Lanore: [00:39:41] Yeah, exactly.

[00:39:42] Dr. Sean Omara, MD JD: [00:39:42] Yeah. Don't pay attention to this old person. It's a nicotine dilemma that, you know, paradigm that I need to change.

[00:39:52] Carl Lanore: [00:39:52] I want to take a quick commercial break. When we come back, I want to talk specifically about the vegan diet, because this is illusion out there that if you're eating a strict [00:40:00] vegan diet, you are healthy, but we're seeing that.

[00:40:02] That's not true. We're talking with dr. Sean. O'Mara. Excuse me. I had to clear my throat, his, uh, his website. Let me just put it up here real quick. His website is med con. Wellness.com. If you want to reach out to him and learn more, we're going to take a quick commercial break, stay tuned. We'll grab that where we use oxygen for the power of it.

[00:40:30] Welcome back. We're talking with dr. Shontel marrow. We're talking about. Visceral fat really should be the main message of this discussion here. And it's bad if you've got it. It's a problem. It's going to lead to metabolic. So talk about that vegan diet for a second. People think that the vegan diet is a really healthy diet.

[00:40:50] Why did it not fair? Well, when you started the look got it.

[00:40:59] Can you hear me, [00:41:00] Shawn? Good. Good. I'm sorry.

[00:41:02] Dr. Sean Omara, MD JD: [00:41:02] Go ahead. Couple things fit in particularly longterm vegans. Yeah. I can hear you. Can you hear me?

[00:41:10] Carl Lanore: [00:41:10] You get a lot of crackling noise for some reason. I'm not sure what it is.

[00:41:13] Dr. Sean Omara, MD JD: [00:41:13] Well, they are on a vegan diet, a high, a high carbohydrate.

[00:41:19] Yeah, I hear it too. But go ahead. Go ahead. Keep it a little bit.

[00:41:26] Carl Lanore: [00:41:26] Yeah, let's try that. Good.

[00:41:31] Dr. Sean Omara, MD JD: [00:41:31] So, um, yeah, so what we noticed is in a vegan diet, people

[00:41:40] have, um, higher amounts of visceral or long time. So depending on how long they've been vegan, we see the, uh, a visceral fat, you know, if it's been a long time, particularly the older vegans accumulate a lot of Desferal fat. And so where you rescan these steps, [00:42:00] That say, Oh, you know, you're not going to find any visceral fat in me.

[00:42:04] I've been vegan for 27 years, uh, eating grains and cereal and, and, uh, and, uh, healthy pasta and vegetables. Uh, but then, you know, unfortunately it's signing up as this huge amount of this one. And so packet and dip, no, they use it just the young people hope look good. And I think it's. It's a false of advertising because, uh, you know, young people look good.

[00:42:33] Uh, you know, we really should be looking at how you look at you've been doing something for a while, you know? Cause it increases the power of even an end of one study, uh, to see, uh, what kind of stuff. So veganism is a problem for them. Do you think perspective, longterm, particularly in old age? With being seen on MRI, but that's more visceral fat.

[00:42:58] Carl Lanore: [00:42:58] What if, what if you're a [00:43:00] vegan, but you're not eating a lot of processed foods. I know a lot of vegans, a lot of vegans feel like. As long as I'm not eating animal, I'm a vegan. So they turn to lots of processed bread products and cereals and pastas and stuff like that. Do you think vegan to strictly eat only vegetables and, and, and, and natural foods fair, better than the vegans who eat the processed alternative foods?

[00:43:32] Dr. Sean Omara, MD JD: [00:43:32] For sure. For sure. And I have to admit that, uh, You know, we we've had the begins like that. You know, once that they don't are more, um, more pure in their diet, just eat vegetables and are eating processed forms of food. Uh, we've only we scan fewer birds, but they still work. I have this real fan and I think it's probably the amount of carbohydrates they they're exposed to, uh, and that they eat so [00:44:00] frequently.

[00:44:00] You know, they, they, they have to eat a large amount of, uh, Oh, so they're eating all day long and that again is sarcopenia. So, uh, it's not entirely clear why vegans older and suffer from sarcopenia. Um, but whenever I say this, you know, they always show me young, uh, you know, images of young bodybuilders and showing it down in my report to that is well.

[00:44:31] Let's see how the loan in 30 years after they've been vegan. And so, you know, dr. John McDougall is a famous vegan physician and he suffers terribly from sarcopenia and, uh, some other, uh, other physicians and other proponents older, you know, they don't take their shirts off. Right. I'm happy to take my shirt at the time and show that, uh, you know, I'm 57 years old and I have very good muscle tone and don't.

[00:44:57] You know, don't have a sarcopenia, but, [00:45:00] uh, um, and I hope no at 10 years when I'm 67, uh, to be able to be on your show, Carl show that I still don't have, uh, uh, Joan has. So, um, I think that's a, that's an important trick. Yeah. More people need to be paying attention to, um, the Trinity there must souls. And, uh, you, you mentioned the admin, so you don't want to add them and sticks up and you don't want to add them in that's concave that hung hangs down.

[00:45:27] You want a flat admin attaches to your scifi process, your intercostal rib margins, and attaches to pubic synthesis and to your iliac crest muscle tone. That keeps that, that, that must go. Sure. Any. You haven't been nice and flat. And so if you've got an ad and it's concave probably have some degree of sarcopenia where that Adam, it begins to, you know, all down, it's not able to hold itself [00:46:00] up anymore.

[00:46:00] So, um, that can be an annoyance of a sarcopenia. So you want it straight and flat, like an 18 year old. Who's got very, um, very good mode. And in your abdomen, And the same thing you want to see, you know, the muscles I came, you know, hanging on the bones, uh, the inhale to look with nice degree of Tony yesterday to those muscles so that they look good.

[00:46:25] And not just a flabby, you could put the flabby things you want.

[00:46:32] Carl Lanore: [00:46:32] Can the sarcopenia be explained by the, uh, low quality protein that most vegans eat. Are you low in leucine? A lot of the lot of the vegetable proteins are not bioavailable. They don't digest easily. Could, could the sarcopenia be explained the way by that and if they just supplemented with more leucine, they could fix that problem.

[00:47:00] [00:47:00] Dr. Sean Omara, MD JD: [00:47:00] Yeah, I think that that's a great study. We should be looking at the capacity for, um, vegans to supplement to higher quality protein that may assist them. Uh, you know, it hasn't been done, but I, if I was to put my finger on it, I think it's probably multifactorial, but I would say it's the source of protein.

[00:47:20] You know, that they're, they're not eating meat and, uh, meat. It has great sources. Of nutritional value. It being the most nutritiously dense form of food available, um, meat, uh, it doesn't have the same gree problems that, uh, plant based proteins do. So, um, I think it's, it's really a critical point and, uh, you know, I've seen less visceral fat and less sarcopenia, any especially, and people that eat something you're like fish rather than, um, You know, I still see sarcopenia and fish, but it's not [00:48:00] quite as bad.

[00:48:00] And so I think, I think it gets important to get healthier sources of protein to combat sarcopenia. I think it's absolutely narrative that you, that you read the healthiest sources of protein possible mice. The human body, not only its appearance, but its performance.

[00:48:18] Carl Lanore: [00:48:18] And that's why I think some of the healthiest, uh, forms of, uh, plant based diet or lacto, OVO, Peshy, vegetarians, where they are eating fish, they're eating eggs, they're eating dairy and they're eating a lot of plants as well.

[00:48:32] If you, if you insist on being a plant based person, you really have to choose one of those protein sources to accompany your diet. Would you say that that's an accurate statement?

[00:48:48] Dr. Sean Omara, MD JD: [00:48:48] Yeah, no, I could sort of step in the right direction. I, you know, I actually am a carnivore now, today, Carl. So I I'm on a corner board diet. I, I mostly just meat. I do eat vegetables, but the [00:49:00] only vegetables I eat are festivals that cyst by mother nature through microbes. So from it fermented vegetables, I only need fermented vegetables.

[00:49:12] And I think that's because. Well, it helps to decrease some of the planting fences that we're learning about sapping ins lectins, and, you know, the, the, these planes defenses that we're increasingly starting to question just how inflammatory and toxic our plants. Yeah. It might be and meat being a will any of these defenses.

[00:49:35] So the defenses are the teeth and, and, uh, the claws and things and stuff of these animals. That's how they defend themselves. Yeah, unless we get past that. It's, it's all good. Um, so, uh, I eat meat and the only vegetables I eat are fermented. And I also, uh, the only dairy I eat are fermented. So yogurt, fermented cheese, uh, fermented, uh, like kefir, uh, things along those [00:50:00] it's lines too.

[00:50:01] Um, yeah, as a better source, in my opinion, it gives me get another, the program biotic benefit, you know, the microbial benefit when I. I don't consume huge bonds of fermented vegetables. How are you doing teach small amounts? And I call it grazing on microbes and. Really better thought of as, as I'm eating the microbes more than I am eating vegetables.

[00:50:24] Carl Lanore: [00:50:24] Yeah. Uh, let me give you a website again. The website is med med cons con wellness.com. You can go there and reach out to dr. Omera there. I think the real big takeaway here is focused on getting rid of visceral fat. I think that's the real issue here. Correct?

[00:50:45] Did we lose you

[00:50:47] Dr. Sean Omara, MD JD: [00:50:47] advocate something to get rid of. It would be visceral high cholesterol, get rid of visceral fat and then work on improving your appearance. I mean, here's a, um, a change just in your face. So if you [00:51:00] can see this as a picture of how I used to look for, I got healthy. This is me about 10, about 10 years ago.

[00:51:08] Well, about 12 years ago, 11 years ago. And you can see as a much higher degree of inflammation in it. And that's because I had more visceral Flint at that time than I do today. And so that's, that's a big change. Yeah. For looking at it.

[00:51:25] Carl Lanore: [00:51:25] Yup.

[00:51:29] Dr. Sean Omara, MD JD: [00:51:29] A picture of my profile, how much my profile changed in the past three years. So, you know, 11 years. And you can see this picture is up on my website too. Even the shape of my life had changed. So my end goal is sticking out of my head, looks better. My hairs are hairier on my arms. They got more hair. I got more hair on my abdomen.

[00:51:50] My things are bigger on my hands. And my arms did, you can see in these photographs. So my vasculature changed. And, um, that's an interesting thing. I don't, I [00:52:00] don't know that this camera will allow because usually. Web camera's still out, but my thing, my arteries have become visible. Um,

[00:52:08] Carl Lanore: [00:52:08] yeah, I can see them.

[00:52:08] I can see

[00:52:09] Dr. Sean Omara, MD JD: [00:52:09] them. You can see my closest. Yeah. And, uh, even my, my artery or my radial arteries are visible and threat all my body, my lower extremity artery. So when you open up those arteries, you eliminate the plaques. They also become more compliant. And so you can begin to see those articles. Yeah, pulsating, which is exciting things I like to talk about.

[00:52:34] Yeah, no, if you're going to do things you want it to change mean you might start seeing your arteries become this, the pulses you want to see your spider veins disappearing. You want to see your face, look at more house, the more lean you want to see the tone of your muscles and proofing. Um, you want to see more hair developing on your head and your arms and your legs and your abdomen.

[00:52:56] These are all signs reassure you that we see in 50 year old, Steven. Um, [00:53:00] that they are actually getting better, that nobody talks about because this concept of amplification, patient takes so many things to do. Um, you know, it's basically a rework of a people's lifestyle and most people, you know, just want to do one or two things and it really could be Optima, optimally happy.

[00:53:18] You've got to do a lot more than just one or two things.

[00:53:21] Carl Lanore: [00:53:21] The website is med con wellness.com. You can reach out to dr. Omera there. Sean. Thanks for being on the show today.

[00:53:32] And we'll we'll talk soon. We were having some

[00:53:35] Dr. Sean Omara, MD JD: [00:53:35] activity. Well, thank you for having me. I appreciate that. You and your audience.

[00:53:39] Carl Lanore: [00:53:39] All right. And stay tuned. When we come back, we're going to be joined by Shannon and Ron Peno to talk about some tricks to make desserts taste better, stay tuned.

[00:53:55] welcome back. We're joined by. Shannon and [00:54:00] Ron Penna, how you guys doing good. How are you? Oh, and your audio sounds perfect. Thank you so much. Uh, anyway, so, um, that, you know, this is actually a good conversation to have following the discussion because we know that visceral fat seems to be driven by insulin.

[00:54:19] Is that true, Ron? You, you, you always correct me when I'm wrong about these things. You think it's driven by insulin.

[00:54:26] Ron Penna: [00:54:26] I mean, you know, that's complex. I think that's certainly a good place to point the finger. Um, just when you look at the kind of people that have a lot of visceral fat, but you could probably get there other ways to, you know, high fat, but if you wrestle lower,

[00:54:41] Carl Lanore: [00:54:41] one of the things I wanted to ask, dr.

[00:54:42] O'Mara, but we were so challenged with audio was, you know, when, when, when people have liposuction, the subcutaneous fat that's removed mechanically. The body builds more visceral fat as a way to like, okay, I'm going to put it here. You can't [00:55:00] get it now. Which means to me that the body builds visceral fat for very specific reasons.

[00:55:07] And I, you know, and, and juxtaposed against this backdrop of eating too much. The body is building visceral fat for some reason, either it's because it can't put it anywhere else or because it wants that fat there for a reason. Right? I, that, that's the thing that if I had not understood that the phenomenon of having liposuction and developing greater degrees of visceral fat as a result of removing that, that inventory, so to speak that those fats sell inventory, the body goes okay, we're going to put it here now.

[00:55:38] So there's gotta be something else about visceral fat, something unique.

[00:55:41] Ron Penna: [00:55:41] It's interesting. You say that because if you look back at Sean Ameris

[00:55:45] Dr. Sean Omara, MD JD: [00:55:45] photos,

[00:55:46] Ron Penna: [00:55:46] he has actually showed the musculature and how there's depositions of fat in the musculature, because it doesn't know where to put it. So it's got to put it some, so I never thought of

[00:55:54] Dr. Sean Omara, MD JD: [00:55:54] the bodies having

[00:55:55] Ron Penna: [00:55:55] too much of a plan in terms of real fat.

[00:55:58] I always assume that, you know what, [00:56:00] it's just getting so crazy around here. We got to stick it somewhere. Um, and obviously there's, you know,

[00:56:04] Dr. Sean Omara, MD JD: [00:56:04] I know East

[00:56:05] Ron Penna: [00:56:05] Asians have more of a tendency to have visceral fat so that there was definitely some, um,

[00:56:15] not enough room. We gotta find a place to stick it. And

[00:56:18] Carl Lanore: [00:56:18] well, what about now, now, now that you say that it makes sense to me, right? If you, if you remove storage, subcutaneous storage inventory, The body has to put it somewhere. So it defaults to visceral fat, I guess, because it ran out of space artificially.

[00:56:33] Ron Penna: [00:56:33] Right? You're actually

[00:56:35] Dr. Sean Omara, MD JD: [00:56:35] removing those cells are not there

[00:56:36] Ron Penna: [00:56:36] anymore. So now it's

[00:56:37] Dr. Sean Omara, MD JD: [00:56:37] like, Oh God, you got to create

[00:56:38] Ron Penna: [00:56:38] some. Or I got to stick this energy somewhere. Doesn't have time. So yeah, I think that, that does make sense.

[00:56:43] Carl Lanore: [00:56:43] So in, in the world of, of, of eating less sugar and eating low carbohydrate, I mean every day studies come out that show low carb diets are beneficial for a variety of reasons.

[00:56:54] But we love snacks. We love dessert. I can't eat a meal without [00:57:00] something sweet at the end of it to make me feel like it's punctuated. I'm done eating now. This is where Shannon comes in, who goes, Shannon has developed a, uh, an art artistic style. For taking things that are typically bad for us to eat and making them good for us, or let's say less bad for us, if not, for lack of better terms.

[00:57:23] And we've had, I actually talked about her rice pudding before, and we're going to put the recipe back up on the website today and direct people to your Instagram. Um, what we didn't know last time with a macros, but more importantly, I think what I really want to talk about is something that we glossed over.

[00:57:39] Uh, in the last interview and that was the use of, uh, casein and collagen protein to create mouthfeel. Right. Is that what you do?

[00:57:49] Shannan Yorton Penna : [00:57:49] So the key, I mean, part of the Meisler casein is in general, when you taste and try different protein powders, you know, things like a whey isolate weight concentrate while it tastes maybe okay.

[00:57:59] As a [00:58:00] shake or something like that. In something more neutral, bland like a cake or a cheesecake or something you're really going to taste the proteins. And I'm a, I'm a,

[00:58:08] Dr. Sean Omara, MD JD: [00:58:08] I'm a supertaster.

[00:58:09] Shannan Yorton Penna : [00:58:09] So I have a real big sensitivity to, uh,

[00:58:12] Ron Penna: [00:58:12] proteins in general.

[00:58:14] Dr. Sean Omara, MD JD: [00:58:14] Um,

[00:58:14] Shannan Yorton Penna : [00:58:14] so I discovered that my, of casein is a really neutral protein.

[00:58:18] Unflavored plain doesn't have to have vanilla chocolate or anything. It's a really great thing. Not only to, um, add protein without the taste of protein being in it. But the texture, it doesn't leave grittiness, greediness. A lot of, you know, whey protein, ice lifts will do that. So people are always trying to use whey protein.

[00:58:36] So to get straight protein, very little fat, very little card, um, you get to do the same thing with my staircase casing, but you get the texture, you get no taste or aftertaste, no protein, Venus. Um, so that, that's kind of more why I use it.

[00:58:52] Carl Lanore: [00:58:52] Okay. So the texture that you're talking about is a mouth feel that's usually contributed by carbohydrates, right?

[00:58:59] Shannan Yorton Penna : [00:58:59] Or [00:59:00] fat

[00:59:00] Dr. Sean Omara, MD JD: [00:59:00] cream

[00:59:00] Shannan Yorton Penna : [00:59:00] butter gives you that nice, you know, sort of fatty, creamy taste and oddly my sore, Casey. Yes. If you mix just a little bit of my, so casing with water, we do this a lot, or I'll use some touches unsweetened all at all and just mix it till it makes almost a paste. It's really, really soft. It almost has a, if you don't mix it too well, you can leave it kind of chunky.

[00:59:22] If you will. It's almost a cottage cheese.

[00:59:24] Carl Lanore: [00:59:24] It's got that creamy

[00:59:25] Shannan Yorton Penna : [00:59:25] texture, but slightly. So we'll do that. Sometimes add a little bit of a almond butter or peanut butter, and you've just got a good protein boost right there. Um, so it's just, like I said, it's a very, I call it a soft protein. It doesn't have any grittiness or graininess.

[00:59:40] Um, when you mix it, even with just water it's, it's super, super

[00:59:43] Carl Lanore: [00:59:43] smooth. Okay. So let's talk about the rice pudding recipe for a minute. Because I didn't realize this, but it only has 1.9 grams of net carbs. That's insane because, because typically a bowl of rice pudding would have 40 or 50 grams of carbohydrates, right?

[01:00:00] [01:00:00] Shannan Yorton Penna : [01:00:00] Yeah. If not more with all the sugar then to add to it. So yeah. So in general, you know, the rice pudding thing came up where, uh, it's something I love and grew up with. My mom loves it. Um, and I thought, why not use that? All those shirataki noodles, they have, she we're talking rice now. Um, why not try and make a rice pudding out of it?

[01:00:19] The one thing people need to do more is try different brands. Cause I used to use the general miracle noodle

[01:00:26] Dr. Sean Omara, MD JD: [01:00:26] rice

[01:00:27] Shannan Yorton Penna : [01:00:27] and there, well, a lot of people didn't like, you know, the water

[01:00:32] Carl Lanore: [01:00:32] liquid, it smell, it smelled. It smelled like rubber.

[01:00:36] Shannan Yorton Penna : [01:00:36] Yeah. It's, it's different everywhere. Some people say it's just very oceany fishy, so you have to rinse it.

[01:00:41] And it goes away. It's not a big deal, but a lot of people are just turned off automatically and they're like, I can never touch that. So you just have to try the brands now they're doing a lot, um, without any liquid in there. Yeah. Just, you can just still rent some of the same, but it's not

[01:00:53] Dr. Sean Omara, MD JD: [01:00:53] full of that water, which is often yeah.

[01:00:55] Ron Penna: [01:00:55] Um, what they have like a

[01:00:56] Shannan Yorton Penna : [01:00:56] lime in it. They have some different things, but, [01:01:00] um, there are a lot of brands that use a little bit of oat fiber and that gives it a more aldente, uh, type of texture, rather than that sort of gummy

[01:01:10] Ron Penna: [01:01:10] or

[01:01:11] Shannan Yorton Penna : [01:01:11] guide or a gelatinous. See, some people would say, you know, I don't mind it. I.

[01:01:15] Mixed and make all around it. So I don't have a problem with the texture of like the original type of miracle noodles or that, that type of brand, but they are making ones now that don't have the, the, like tofu, there's some brands out there that have tofu in it. So if you're not someone who wants to have, you know, tofu, soybean stuff in there, Um, there's companies that are using Oak brand.

[01:01:36] And so it just adds a little bit more fiber to it and you get that more aldente texture. So anyway, there's a lot of brands out there. I can list a bunch for you so you can put them up on there. Um, but they have more of the color of pasta. So they're slightly that, you know, beigey creamy color instead of clear.

[01:01:53] Dr. Sean Omara, MD JD: [01:01:53] So they even look

[01:01:54] Shannan Yorton Penna : [01:01:54] more like pasta or noodles or rice or whatever. So anyway, part of it is just trying out different brands to [01:02:00] find the one that I found, two brands I

[01:02:02] Ron Penna: [01:02:02] absolutely love. And those are just my go tos now.

[01:02:04] Carl Lanore: [01:02:04] And that's what you use in place of rice, correct?

[01:02:08] Shannan Yorton Penna : [01:02:08] You use using place at Bryce. Cause they make, instead of having the spaghetti noodles, they make them a little bracelet pellets.

[01:02:14] Carl Lanore: [01:02:14] Right, right. So theoretically you could use that to replace rice. And just about any meal, not just this rice

[01:02:20] Shannan Yorton Penna : [01:02:20] post, I've done it with chicken. I've made a, what was that thing I made? I made a Curry recently. Chicken. Um, I've done a lemon, like the lemon coconut soup with some rice. So it was, you know, like you can do, uh, any, anything you want surpri you can do all

[01:02:36] Dr. Sean Omara, MD JD: [01:02:36] sorts.

[01:02:37] Ron Penna: [01:02:37] And they've been using konjac in Japan

[01:02:39] Dr. Sean Omara, MD JD: [01:02:39] for years.

[01:02:39] Ron Penna: [01:02:39] They call it like the diet food, you know, where are they? Basically, it's a tuber. But it's all. Um, there's no net carbohydrates, it's all fiber. And one as it's happening is basically swells and it fills your stomach

[01:02:51] Dr. Sean Omara, MD JD: [01:02:51] up. And it's pretty simple. If you have like a,

[01:02:54] Ron Penna: [01:02:54] like the chicken Curry meal, you're basically eating chicken, but the meals is actually pretty big and it [01:03:00] fills you up and tide you over.

[01:03:01] It's the same effect I have with the right splitting genetics. It's basically approaching delivery system. You're talking about over 72 or 75%, uh, calories come from protein and you have basically three ingredients. You've got my solar Casey, and you've got the collagen and you've got the

[01:03:20] Shannan Yorton Penna : [01:03:20] rice well, and then I use heavy cream, but you could use, if you want to make a lower fat version, you know, you could do unsweetened almond milk or coconut milk or.

[01:03:29] Anything you want? Um, I just prefer to use, I like heavy cream. I'm more ketose so that's just more of my thing. You could do half the amount of heavy cream. There's some, it's not like you have to use the heavy cream to make it work. Um, you can make this same thing with just straight water. If that's what you wanted to do, it's going to be less, you know, creamy, but you can, you can do it

[01:03:47] Ron Penna: [01:03:47] it'll work.

[01:03:48] Carl Lanore: [01:03:48] In fact, the konjac is made from, I can't think of the name of the fiber that it's made from.

[01:03:54] Shannan Yorton Penna : [01:03:54] Well, it's it's, uh, it's called like, they call it. Okay.

[01:03:57] Carl Lanore: [01:03:57] Glucomannan thank you. So, so glucomannan [01:04:00] good. I'm sorry. Well, I was going to say dr. Sandra Cassandra foresight, probiotic, or she's been married now. I think her name is different, but when she was at Yukon, dr.

[01:04:08] Cassandra foresight wrote a book for a women's day magazine that was revolved around using gluco man and fiber 15 to 20 minutes before every meal. And naturally it increased the tidy. It made you full, it slowed gastric emptying people ate less than they lost weight just by adding glucomannan. So theoretically you could eat a cup of this, uh, of the rice pudding before every meal and have probably the same effect.

[01:04:39] Ron Penna: [01:04:39] Yeah. That's kind of how I use it. I usually get it once a day, but that meal is it's like 275 calories. It's really small 75% of its protein calories.

[01:04:49] Dr. Sean Omara, MD JD: [01:04:49] But it lasts a

[01:04:50] Ron Penna: [01:04:50] long time. Some of my other meals, you know, you get hungry an hour or so later, but this one, even though it's relatively low fat works really well.

[01:04:57] So I I've played with glucomannan capsules [01:05:00] before me. Yeah. It definitely swells up and it really does work. Yeah.

[01:05:04] Dr. Sean Omara, MD JD: [01:05:04] The rice is a much better

[01:05:05] Carl Lanore: [01:05:05] format. It's more enjoyable. It's more enjoyable. The other problem that they found out with the capsules was they don't always open up completely and expose all of the fiber to the gastric juices so that they can inflate with liquid, like, um, They discovered that some of them kind of look like worms where they didn't open up all the way.

[01:05:26] They just got wet on the outside and they stayed like that and they didn't do their jobs. So I'd rather use the rice pudding because it's, it's already inflated. It's ready to go. You eat it. And you're,

[01:05:35] Shannan Yorton Penna : [01:05:35] well, it's always more fun to eat that anyway.

[01:05:37] Carl Lanore: [01:05:37] Yeah. Come on. Really? Who wants to take a capsule right now?

[01:05:40] Ron? You're a huge fan of collagen protein, but you, you say it's not for the reasons that most people think of, what is it.

[01:05:49] Ron Penna: [01:05:49] Yeah, I guess I'm a relatively recent convert. Cause I

[01:05:52] Dr. Sean Omara, MD JD: [01:05:52] know I was always

[01:05:53] Ron Penna: [01:05:53] suspicious of it for a couple of reasons. Number one, college, and it's super low and leucine, as you were talking about in your last segment.

[01:05:59] Um, and [01:06:00] it's really seen

[01:06:00] Dr. Sean Omara, MD JD: [01:06:00] as kind of an inferior protein

[01:06:03] Ron Penna: [01:06:03] and,

[01:06:03] Dr. Sean Omara, MD JD: [01:06:03] um,

[01:06:04] Ron Penna: [01:06:04] I, you know, I always thought that that was the case. However, you did a show a few years ago. If you remember, you remember on jump rope and college and synthesis. And do you remember that?

[01:06:14] Carl Lanore: [01:06:14] I think no, not the one where you can actually rebuild soft tissue by taking collagen before, correct?

[01:06:20] Yeah. That we're actually

[01:06:21] Ron Penna: [01:06:21] in college and this guy was, I think he was doing jump rope three times a

[01:06:24] Dr. Sean Omara, MD JD: [01:06:24] day,

[01:06:25] Ron Penna: [01:06:25] any kind of impact thing. That's pretty interesting. And one of the things that I didn't realize is proteins at this. This is driven by Lucy over here, and then you've got college and synthesis over here, which is totally independent driven, mostly by glycine.

[01:06:37] And the

[01:06:38] Dr. Sean Omara, MD JD: [01:06:38] two

[01:06:38] Ron Penna: [01:06:38] are not, then they're there. Related,

[01:06:41] Dr. Sean Omara, MD JD: [01:06:41] but they're independent

[01:06:42] Ron Penna: [01:06:42] at the same time. So yeah. You know, a lot of people say, well, why am I going to waste time with collagen? Because I'm really just trying to build muscle. Well,

[01:06:48] Dr. Sean Omara, MD JD: [01:06:48] you know,

[01:06:48] Ron Penna: [01:06:48] college isn't, this, this is a very important part of that.

[01:06:51] Dr. Sean Omara, MD JD: [01:06:51] And if your glycine is

[01:06:52] Ron Penna: [01:06:52] low, you will actually eat efficient state.

[01:06:56] Additionally, if you need a lot of animals, which a lot of people that are listening to [01:07:00] this show, do your methoding sky-high um, and glycine is used to buffer methyl groups. So.

[01:07:06] Dr. Sean Omara, MD JD: [01:07:06] The more animal protein you eat,

[01:07:08] Ron Penna: [01:07:08] probably the more college

[01:07:09] Carl Lanore: [01:07:09] you should,

[01:07:11] Dr. Sean Omara, MD JD: [01:07:11] which is

[01:07:12] Ron Penna: [01:07:12] Chris master. John talked about this. It's pretty interesting because you know, you think about in the wild, what do you eat?

[01:07:17] You have a lot of connective tissue, so you're getting a lot of college and you're getting

[01:07:20] Dr. Sean Omara, MD JD: [01:07:20] skin. You're eating all that.

[01:07:21] Ron Penna: [01:07:21] We don't really eat that. Reading stakes, reading burger, you know, ground up ground beef does have more collagen,

[01:07:27] Dr. Sean Omara, MD JD: [01:07:27] but. Um, most likely we're a

[01:07:29] Ron Penna: [01:07:29] little out of whack on the, uh, the leucine side.

[01:07:32] So yeah, that's why I became a convert to college and I've always been suspicious of it because it works really well. It's Cybil protein. So it goes into solution really well and manufacturers love it. Cause it's cheap and it's easy to work with. Right. Usually that's a bad sign. I think in this particular case, it's actually the opposite and it's measurable.

[01:07:50] You can measure college and synthesis, and I know you use glycine for asleep, weren't you?

[01:07:54] Carl Lanore: [01:07:54] Yeah, I do. I still do three grams of glycine at night and I sleep so much better. I just do, and my son was [01:08:00] having trouble sleeping and I told him to do it and he did it and he sleeps like a charm now and that, but see glide glycine has a, does two things.

[01:08:10] It increases brain Gabba to a greater extent than just taking GABA itself. Uh, not all Gabba that you take orally gets into the brain, but, but when you take glycine, the upregulation of GABAA in the brain is dramatic, like gram for gram, more than taking Gabba. So you have that, so that relaxes you and kind of get you ready to fall asleep.

[01:08:33] But the other thing that glycine does, especially in a world of, um, people with trouble with blood sugar levels, and that is. It, uh, it's a highly Glucogenix amino acid. It can convert to glucose like that. And so it's able to stabilize blood sugar throughout the night without demanding the adrenals or some other process to actually kick in to force [01:09:00] gluconeogenesis to occur.

[01:09:01] So it's really, to me, it's like a miracle. And now I know that you don't use glycine, but you do use, um, uh, collagen protein at night, right?

[01:09:11] Ron Penna: [01:09:11] I do. And I don't like to talk about it because it's such a good

[01:09:14] Dr. Sean Omara, MD JD: [01:09:14] weapon

[01:09:15] Ron Penna: [01:09:15] that I don't want the whole world to know

[01:09:17] Dr. Sean Omara, MD JD: [01:09:17] about

[01:09:19] Ron Penna: [01:09:19] it. And

[01:09:19] Dr. Sean Omara, MD JD: [01:09:19] then you've had a

[01:09:20] Ron Penna: [01:09:20] Joel green on your show too, who talks about this, but I, I kind of found out about it by accident,

[01:09:25] Dr. Sean Omara, MD JD: [01:09:25] but I noticed that we were making

[01:09:27] Ron Penna: [01:09:27] jello blocks and using them a lot of times late at night for trying to control your calories.

[01:09:31] You're kind of hungry if you eat

[01:09:33] Dr. Sean Omara, MD JD: [01:09:33] that. Oh my

[01:09:34] Ron Penna: [01:09:34] gosh. If he does something very unusual appetite, I've played with lots of appetite, suppression. You know, to, you know, uh, podia, gordonia and things like that. Right. But it does definitively have a very dramatic effect on appetite.

[01:09:46] Dr. Sean Omara, MD JD: [01:09:46] You don't really need to eat anything

[01:09:48] Ron Penna: [01:09:48] else.

[01:09:48] So. That is yet another interesting thing about pricing.

[01:09:51] Carl Lanore: [01:09:51] So do you have a brand that you like Tony  is asking, uh, what brand he's at? He had Tony. Yeah. [01:10:00] Tony unflavored great lakes. Hydrolysate is what he uses. What do you think?

[01:10:06] Shannan Yorton Penna : [01:10:06] Vital proteins. So we have, we use their collagen and we played a few others. I mean, I don't know, you sort of have your feeling on

[01:10:16] Ron Penna: [01:10:16] that.

[01:10:17] Dr. Sean Omara, MD JD: [01:10:17] Remember you've got gelatin,

[01:10:18] Ron Penna: [01:10:18] which is what you need to make, like, uh, blocks jello blocks. And you've got college and hydrolyzed collagen, which is a smaller peptide, which is what we use in the, um, in the, uh, the rice pudding and things like that. So, but what you've, you've done a lot of different one naked colleges.

[01:10:33] Shannan Yorton Penna : [01:10:33] Yeah, I use, well, I use, um, that company, I guess, naked. I don't know if they do naked protein, naked, everything. They get

[01:10:39] Dr. Sean Omara, MD JD: [01:10:39] muscle. I mean, naked. My, so

[01:10:42] Shannan Yorton Penna : [01:10:42] I use there. Uh, collagen and they're my Casey and I also use, uh, vital proteins. Um, but that was one of the things. Yeah. Because I also put collagen in the rice pudding as a trick.

[01:10:53] It's not, I mean, it's great. It's another way to get more collagen, but it's also a trick it's so one of the complaints [01:11:00] most people have about Shira talking noodles, those type of, uh, gluco, Bannon, noodles, rice, whatever it is, is that nothing sticks to it. Oh, I try to use it with pasta sauce in my pasta sauce slides right off of it.

[01:11:11] Yeah. College and allows it to stick. So I use it as a way to get everything, the protein, the cream, or whatever, to stick onto the noodles and make a rice pudding effect by spinning. I will also put it if I'm making pasta and I do pasta sauce, I will just put maybe one scoop of collagen in that,

[01:11:30] Carl Lanore: [01:11:30] um,

[01:11:31] Shannan Yorton Penna : [01:11:31] on the noodles and then put your pasta sauce in your chicken or your whatever.

[01:11:34] So

[01:11:35] Carl Lanore: [01:11:35] you put it on the noodles first.

[01:11:36] Shannan Yorton Penna : [01:11:36] Yeah, yeah. Yeah.

[01:11:38] Carl Lanore: [01:11:38] Well, it's in the pro it's like primer. Yeah, sorry.

[01:11:42] Shannan Yorton Penna : [01:11:42] It just helps it all stick on. So people wouldn't have the complaint of like everything slides up. Like if you're going to make Mac and cheese that, you know, that type of thing, he used a little collagen, it helps everything

[01:11:53] Dr. Sean Omara, MD JD: [01:11:53] stick to those things.

[01:11:54] Ron Penna: [01:11:54] This

[01:11:55] Dr. Sean Omara, MD JD: [01:11:55] is such a big deal. I'll back

[01:11:56] Ron Penna: [01:11:56] this up. Cause we used to eat it. And you had sort of this thing where you had your [01:12:00] noodles or your rice and then the soft sounds over here. It never was like eating a

[01:12:04] Dr. Sean Omara, MD JD: [01:12:04] pasta dish.

[01:12:05] Ron Penna: [01:12:05] Like you've

[01:12:05] Dr. Sean Omara, MD JD: [01:12:05] probably know that

[01:12:07] Carl Lanore: [01:12:07] I've used it all the time.

[01:12:08] Dr. Sean Omara, MD JD: [01:12:08] Yeah. Yeah,

[01:12:09] Ron Penna: [01:12:09] making these things that taste amazing so we can all get fat

[01:12:13] Dr. Sean Omara, MD JD: [01:12:13] and

[01:12:13] Ron Penna: [01:12:13] until she figured out the college, and like, if you want to, if you want to beat the palette of a real Italian,

[01:12:18] Dr. Sean Omara, MD JD: [01:12:18] you're going to be much

[01:12:19] Ron Penna: [01:12:19] closer because it does.

[01:12:22] Yeah. It

[01:12:23] Dr. Sean Omara, MD JD: [01:12:23] helps with the

[01:12:24] Shannan Yorton Penna : [01:12:24] mouth feel, but it doesn't help everything get more tacky. It's attack agent, you know, blue agent that'll help, help, whatever you're making stick to the, to the product. So. So that's kind of the other thing, plus now you're getting a little extra colleges.

[01:12:36] Carl Lanore: [01:12:36] So, so a faith fitness guy who's watching us on YouTube says the proline and collagen acts like leucine in way.

[01:12:44] If anybody knows about this, you would know about this, Ron, is that true?

[01:12:47] Ron Penna: [01:12:47] I mean, here's the thing. Um, I was actually thinking about, as we were talking about, you've got basically proline, hydroxy, proline, and glycine. Those are the things that you need to build collagen and vitamin C. Does proline act like leucine way?

[01:12:59] I [01:13:00] mean, it's

[01:13:00] Dr. Sean Omara, MD JD: [01:13:00] interesting. I always thought that it was the glycine. That was the main driver there.

[01:13:05] Ron Penna: [01:13:05] I think your show even covered it. Yeah. If we, if we go back and look at that one with it, with the guy who did the, um, the number of research. So it's interesting that if proline, um, that, wasn't what I, I thought I thought glycine was, but he may very well be, uh, it's almost certainly not hydroxy proline, so.

[01:13:22] Oh, that'd be .

[01:13:25] Carl Lanore: [01:13:25] And the idea you don't need a college and to build muscle is ridiculous because it's college and fibers holding muscle together. The outside, the outside of the muscle, uh, the, the facia of the muscle is, is basically a collagen. I mean, you know, you, if you. If you want to build muscle, it's like saying we're going to keep buying furniture, but we're not going to make the house bigger.

[01:13:49] Eventually the furniture is only going to be able, it's going to fill the house and that's going to be it. And so if you want to make the house bigger, you want to expand the size of the rooms. You have to build more walls and expand them. That's [01:14:00] what college and comes in college. And as a it's very, very important as far as building muscle goes, but it's overlooked.

[01:14:06] Everybody just cares about leucine and M Tor and that's it.

[01:14:10] Ron Penna: [01:14:10] Yeah. And the other thing you made me think about it, there's a lot of accompanies that talk about college and type one type two type three type four. Um, one of the things you have to think about is you

[01:14:19] Dr. Sean Omara, MD JD: [01:14:19] actually make colleges,

[01:14:20] Ron Penna: [01:14:20] you don't. So a lot of people think, Oh, hair, skin, and nails.

[01:14:23] It's really good for that. Therefore all eat that. The problem is

[01:14:26] Dr. Sean Omara, MD JD: [01:14:26] in between

[01:14:26] Ron Penna: [01:14:26] that process, you actually break it down to generally single amino acids, maybe two, but certainly not. You're not gonna absorb longer than three at most, you know, acid. So you basically get those building blocks and then you have to break, you know, where you get the full college and you break it down to this building blocks and you have to rebuild your oncologist.

[01:14:43] So a lot of times people will ask us, is it important to get isn't it like type three, which comes from molluscs and type four, which comes from the chicken embryos? Not really in my opinion, because at the end of the day, all sources of collagen are going to be reduced to amino acids. And then depending on what's going on in your body, you're either going to build more [01:15:00] collagen or you're not, which.

[01:15:01] If you think about it, people with scurvy, these are

[01:15:03] Dr. Sean Omara, MD JD: [01:15:03] people that are dying, their teeth are falling out of their mouth and

[01:15:05] Ron Penna: [01:15:05] can't build collagen.

[01:15:07] Dr. Sean Omara, MD JD: [01:15:07] You can give them a crap,

[01:15:08] Ron Penna: [01:15:08] ton of collagen doesn't solve the problem

[01:15:10] Dr. Sean Omara, MD JD: [01:15:10] because they can't

[01:15:11] Ron Penna: [01:15:11] build it. So they're digesting it. They're breaking into the amino acids and then they can't build it and they still die.

[01:15:15] So that's, to me the best argument, why the whole simplicity of

[01:15:19] Dr. Sean Omara, MD JD: [01:15:19] you are what you eat. It's not

[01:15:21] Ron Penna: [01:15:21] quite true. It's what, it's what you can manufacture out of what you mean. It's not as simple as just. You need nails, so emails or, you know, need a connective tissue connective tissue,

[01:15:31] Carl Lanore: [01:15:31] right? Yeah, I know. You're right.

[01:15:32] It's, it's all, it's all broken down into its component, amino acids and then reassembled by the body. Um, so getting back to the whole, uh, notion of making healthy, uh, dessert

[01:15:44] Ron Penna: [01:15:44] type products and, and back

[01:15:45] Carl Lanore: [01:15:45] to the, the rice pudding here, how long does the rice pudding stay in the refrigerator once you make it?

[01:15:50] Is it something that stays, stays for awhile or do you have to make small batches.

[01:15:55] Shannan Yorton Penna : [01:15:55] No. Well, I make, I make a batch of about 12 servings. [01:16:00] So, you know, you can make it as big or as little as you want. I feel like how he wants to eat it, which is daily. I'm going to make a bunch and put it in the fridge. Right.

[01:16:07] So I would say what last about a week to week and a half?

[01:16:10] Dr. Sean Omara, MD JD: [01:16:10] Well, for a

[01:16:11] Shannan Yorton Penna : [01:16:11] woman when he eats it,

[01:16:13] Ron Penna: [01:16:13] probably two and a half to three weeks,

[01:16:16] Dr. Sean Omara, MD JD: [01:16:16] um, I

[01:16:16] Ron Penna: [01:16:16] pushed it. I mean, 

[01:16:19] Shannan Yorton Penna : [01:16:19] last in the fridge for awhile refrigerated. I mean, I'm not going to say months, but you know how

[01:16:24] Dr. Sean Omara, MD JD: [01:16:24] long I think of cream

[01:16:26] Shannan Yorton Penna : [01:16:26] cream lasts quite a long time.

[01:16:28] Carl Lanore: [01:16:28] Crazy. We had cream last Thanksgiving, this past Thanksgiving, and it was in the refrigerator. I

[01:16:36] Shannan Yorton Penna : [01:16:36] know you're buying your crane.

[01:16:38] Carl Lanore: [01:16:38] Well, no, it was it somehow it got stuck in the refrigerator, out in the garage all the way in the back. So this past Thanksgiving. Yes. And then that refrigerator gets open maybe four times a week.

[01:16:49] Let's say that cream was still good. I opened it up. It didn't smell sour. I mean, it was definitely dense. It was dense and like syrupy, but it [01:17:00] didn't go bad. And that made me think, wow, fat doesn't go bad. Does it?

[01:17:03] Shannan Yorton Penna : [01:17:03] It, it, it will spoil, eventually cream will go back, but it does last, you know, couple to several months.

[01:17:09] I know at least five, the date on. The container. So that's, I mean, otherwise you're just mixing that into cream. Now, if you were to add water to it or almond milk now, you're, you're putting another product in there that

[01:17:23] Carl Lanore: [01:17:23] it has a different shelf life.

[01:17:25] Shannan Yorton Penna : [01:17:25] But if you're, if you're just doing it with mainly cream, Um, you, you've got a long, many weeks shelf life, um, especially refrigerated, but he goes through his easily a week to a week and a half, I would say, in this 12 servings.

[01:17:37] Cause he eats about one a day, sometimes two.

[01:17:39] Ron Penna: [01:17:39] Right. It also travels really well. So, you know, shakes travel pretty well, but it doesn't have the satiety of this thing. So.

[01:17:46] Shannan Yorton Penna : [01:17:46] If I'm going to use, like, some people prefer it, microwave warm. He likes his warm, I like cold.

[01:17:52] Carl Lanore: [01:17:52] I love warm rice pudding because when I was a kid, we used to go to the Jewish delis and they would scoop it out of the, it was on the steam table.

[01:17:59] It [01:18:00] was on the steam table. They would scoop it out and they put a little cinnamon on it. It had raisins in it. I used to wait for my mother to take me to NATS and that's was the Jewish deli by the grave. My mother owned the hosiery store where she sold, you know, underwear and nighties and stuff like that.

[01:18:14] And NATS deli was around the corner. And when we went there, she would say, you want something? I say, yeah, rice pudding. And he would scrap it out of the steam table and put it in there. And I loved that and it was warm, right?

[01:18:26] Ron Penna: [01:18:26] Yeah, yeah. Yeah. Then you're going to definitely want to make it because it's, it travels.

[01:18:30] Well, you can take it with you, but it's got that real taste of like what you remember when you were a kid, a lot of the

[01:18:36] Dr. Sean Omara, MD JD: [01:18:36] recipes

[01:18:37] Ron Penna: [01:18:37] that you try or they get close, but they're not quite there. This is when you can fool people with

[01:18:42] Shannan Yorton Penna : [01:18:42] this. This is the recipe that for sure, you know, like making a cake it's, you know, regular flour, white flour cake is not going to be the same as an almond meal cake, but you know, this one is it's, it's hard to know the difference.

[01:18:55] Carl Lanore: [01:18:55] Right. So it's a good one. Did you happen to catch up dr. O'Meara's [01:19:00] discussion about, uh, uh, sprinting and how important sprinting is to reducing visceral fat?

[01:19:06] Ron Penna: [01:19:06] We did, we actually came on

[01:19:08] after,

[01:19:08] Dr. Sean Omara, MD JD: [01:19:08] but I've seen some of the imagery that he has.

[01:19:10] Ron Penna: [01:19:10] He's got a sprinter where he shows basically like a cross sectional view and you can see his Leo.

[01:19:15] So as there are these two thick courts right in front of the spine, and you see these directors and I mean, you, you can really see in that image. Wow. How protected the spine is, all, you know, basically all the way around because of those. So. Yeah, those images are impressive, but

[01:19:32] Shannan Yorton Penna : [01:19:32] it such a big thing with leaning out too.

[01:19:34] Cause like sprint work was like the thing and then hit got so vague and all its forms.

[01:19:38] Carl Lanore: [01:19:38] So, well, one of the things he said was he alluded to the fact that the people who do lots of long, low impact cardio. Tend to develop more visceral fat. And when they start sprinting, the visceral fat goes away like rapidly.

[01:19:55] And that made me think because we have a lot of them, people who just get on the treadmill for [01:20:00] hours at nauseum and they just walk and they walk and they walk in, I guess, walking is good. Don't get me wrong. But, you know, some sort of hit, yeah, you got to balance it. You got to balance this.

[01:20:10] Shannan Yorton Penna : [01:20:10] There's two sides to it though.

[01:20:11] There's a lot of benefit to the so called long steady state stuff, you know, for heart, you have much more detail on that. So, you know, there's benefits to all of it. I think it's like you gotta do a little bit of everything. Um, multiple days a week to have, you know, the, the, the full rounded body of what, you know, what you want health wise, internally

[01:20:31] Ron Penna: [01:20:31] and external look.

[01:20:32] Yeah, the, the Lowe's slow longterm cardio really impacts the size of the left ventricle. So, you know, it's really tough

[01:20:40] Dr. Sean Omara, MD JD: [01:20:40] with hit to get your left ventricle bigger. And I

[01:20:42] Ron Penna: [01:20:42] mean, that's, if you ever had Philomath Attilan on your show by chance?

[01:20:45] Carl Lanore: [01:20:45] No, but we had, uh, Derek Trombetta, his wife, uh, on the show talking about the Maffetone, uh, methods.

[01:20:52] Ron Penna: [01:20:52] She was the one that actually got me doing it and, and she got me to get my heart rate low enough. That actually was the [01:21:00] thing that had the biggest effect on my resting heart rate. And, you know, I think you can get very hung up on, like, it doesn't hurt, it doesn't work. Um, but th the, the math its own method is one where it's actually the opposite where you actually you're working on mitochondria and the left, the size of the left ventricle.

[01:21:15] So can you tell me what

[01:21:17] Shannan Yorton Penna : [01:21:17] your goals were like for him? He was working on getting it. Is resting heart rate lower and still the Maffetone did the trick for him on that.

[01:21:24] Carl Lanore: [01:21:24] It did work. It did work for you, Ron. It did. Cause I remember you were chasing it for awhile.

[01:21:29] Ron Penna: [01:21:29] I was chasing him for years and then I was reading Joel Jamieson's work.

[01:21:32] And he said basically staying between 130 to one 50, but I found that I always kind of stayed closer to the one 50 because it just felt like I was doing nothing. And Derek's wife was the one who said, no, no, no, you gotta be down closer to one 30. And that, and I like, how come on going even less intense, that's going to have more results, but I did it for several weeks and there's a test that you can do so you can

[01:21:52] Dr. Sean Omara, MD JD: [01:21:52] objectively see if it's work.

[01:21:54] Ron Penna: [01:21:54] And that's what it was just being over 145 beats. The blood doesn't stay in your left [01:22:00] ventricle long enough to be centric.

[01:22:01] Carl Lanore: [01:22:01] Uh, I see, I see

[01:22:06] Ron Penna: [01:22:06] interesting query.

[01:22:07] Carl Lanore: [01:22:07] What is, what is Derek's wife's name? I feel terrible. We keep reverting. Kristen. Thank you. I like, Oh, Derek's wife. Derek's wife. Derek's wife. She didn't have a name before she married Derek, you know?

[01:22:20] Thank you. Thank you. I look at her on Instagram.

[01:22:23] Ron Penna: [01:22:23] Terrible. I feel terrible.

[01:22:26] Carl Lanore: [01:22:26] So we're going to put this recipe up on a superhuman radio's website. It's and we'll also put Shannon's Instagram page where you can go and find lots of great recipes. People. Actually use Shannon's Instagram to plan their whole week's menu of food that for recipes and right.

[01:22:45] Ron knew, you know, I'm not lying.

[01:22:47] Ron Penna: [01:22:47] Here's the thing I know of guys really smart. He got his girlfriend interested in it and he, she basically has made like 80 or 90% of all the rest of his life. He texted me the day submit I had an eating amazingly well. [01:23:00] All I did was I turned my girlfriend or your wife's page.

[01:23:02] And so, yeah, there's a couple of manipulative guys out there that have used that very effectively because it is fun. I mean, if you're focused on protein and fat, that's

[01:23:11] Carl Lanore: [01:23:11] what she focuses

[01:23:11] Shannan Yorton Penna : [01:23:11] on. Yeah. But the other thing, the other side of it is if you're willing to play a little, even if you're not a keto person and you're just relatively low carb, you can follow any of these plans, you know, or, or recipes, and just kind of.

[01:23:24] You know, adjusted to what you want. If you don't want as much back, pull out some of the cheese, if you don't want as much fat, take out half the cream and put in, you know, unsweetened, almond milk or whatever you drink, there's ways to adjust it. People kind of go, Oh, I don't need that high fat. I can't do that.

[01:23:38] You just have to look at the ingredients and make simple substitutions. You don't have to be a chef or a Baker to do this stuff at all.

[01:23:45] Carl Lanore: [01:23:45] Right. It says that says, it says the Baker, I'm only kidding. I'm only kidding,

[01:23:52] Dr. Sean Omara, MD JD: [01:23:52] but it really isn't.

[01:23:53] Ron Penna: [01:23:53] But you do see the same principles coming up

[01:23:55] Dr. Sean Omara, MD JD: [01:23:55] over and over.

[01:23:55] Ron Penna: [01:23:55] So if you look at like 10 or 20 recipes, cause somebody who wants said to me,

[01:23:59] Dr. Sean Omara, MD JD: [01:23:59] I [01:24:00] don't understand how you can take white

[01:24:01] Ron Penna: [01:24:01] powders, protein powders and things like that.

[01:24:04] Make

[01:24:04] Dr. Sean Omara, MD JD: [01:24:04] food, make all these things right. Um,

[01:24:06] Ron Penna: [01:24:06] but it really is. It really can be done, especially once you understand, you know, Shannon was talking about the, the, my solar casing is, is a good, it's a really soft protein, whereas the stickiness comes from the college and that's when you really go. Cause it's that last 15% where it goes from this tastes healthy to, wow, wait a minute.

[01:24:23] Is this Rick? Can I be eating this? And it's those, those little things that make that

[01:24:27] Carl Lanore: [01:24:27] like Alyssa used to say, you feel like you're cheating, but you're not.

[01:24:31] Ron Penna: [01:24:31] That's right. Yeah.

[01:24:32] Dr. Sean Omara, MD JD: [01:24:32] And

[01:24:33] Ron Penna: [01:24:33] you know, some people say, how do you do this for 30 years? Well, a lot of the meals, if you were to see him, you wouldn't have any idea.

[01:24:40] If you look at the macros or if you take a, a blood sugar reading before, during and after, and

[01:24:43] Dr. Sean Omara, MD JD: [01:24:43] ketones, you'll see

[01:24:44] Ron Penna: [01:24:44] massive differences, but you can't tell by looking at it. Cause the

[01:24:47] Dr. Sean Omara, MD JD: [01:24:47] texture

[01:24:48] Ron Penna: [01:24:48] has been so tricked out and you know, so many, uh, you know, experiments had been thrown in the trash to get to that meal.

[01:24:54] But yeah. That's why, if you look on the, on the page, you don't see all the errors, you just see that

[01:25:00] [01:25:00] Carl Lanore: [01:25:00] your, your Instagram pages at quest creator, right? Yeah, yeah. Adequate. And the reason for those of you who don't know this, the quest bar started in Shannon's kitchen. She was making it for her personal training clients before Ron realized, wow, we have something that's a lot more exciting than internet security here.

[01:25:21] And, uh, the business plan changed. So that's wonderful. I want to thank you both for coming on the show today and talking about this. Thank you. And thank you. And also Ron, we have to do like a deep dive into nutrition with you someday. Yeah. Just like random, just like random questions and answers because rapid fire.

[01:25:41] Yes. Vast amount of really great information. When it comes to nutrition. I take my cues from you when it comes to new

[01:25:48] Ron Penna: [01:25:48] trials. Well, it's reciprocated. I take, I've learned quite a bit from you. It's pretty fun, but we do it all the time, you know, back channel. But yeah, we'll definitely do one.

[01:25:57] Carl Lanore: [01:25:57] That would be fun.

[01:25:57] That would be fun. I look, thanks so much for being here today. [01:26:00] Absolutely. Thank you. Take care. And that's it. For today. We have lots of great shows all week long. Hope you can make them if you can't there's the podcast. And of course, please share the show. Always share the show, help other people learn what you already know.

[01:26:15] Share the show. We'll see you tomorrow with more superhuman radio. Thank you for being here. [01:27:00]