[00:00:00] Carl Lanore: [00:00:00] Welcome back to another episode of superhuman radio. Uh, I'm really excited about today's show, and it's for selfish reasons because those of you who've been listening to show up any like the time, know that I've been struggling with various nagging, uh, issues that are rooted in autoimmunity. And I'm hoping, I'm really, really.

[00:00:19] Excited about the discussion today about this unique probiotic. Before we do that, we have to, of course acknowledge. Today is March 11 2020 and our title sponsor is legendary foods. They have tasty pastries. All you can eat, they're back in stock and they will remain in stock. Uh, they have their production issue solved.

[00:00:43] And so. You can eat as many as you want, they'll make more of the tasty pastry is an upgraded pop tart with less than one gram of sugar and nine grams of high quality dairy protein, high leucine, dairy protein, and less than three to four impact carbs. [00:01:00] Uh, you can get them by going to eat legendary.com or go to superhuman radio.net and click the banner banner ad and get on those right away.

[00:01:09] So. Those of you who've been listening to the show for any length of time know that there are certain things I repeat over and over again. When we talk about inflammation, we talk about the gut. When we talk about the immune system, we talk about the gut because inflammation is the army deployed by the immune system, which resides in your gut and aging, in my humble opinion, or at least the disease is associated with aging.

[00:01:36] All come from the gut. My guest today, and in no particular order are Matt Golan and Wade Lightheart. How are you guys doing? Doing

[00:01:51] Wade Lightheart: [00:01:51] great.

[00:01:53] Carl Lanore: [00:01:53] And, uh, you have, uh, come out with something very, very unique, you know, probiotics and nothing new. And quite [00:02:00] frankly, uh, for a long time I've said. That the Willy nilly use of probiotics wasn't a sensible thing, that there were certain strains that had good potential.

[00:02:10] There were other strains that did not. And, uh, do you agree with that statement? First of all, let's, let's go to Matt. Do you agree with that statement, Matt?

[00:02:21] We're having some connectivity issues with Matt, I think. Um,

[00:02:25] Matt Gallant: [00:02:25] I do. Um, but .

[00:02:29] Carl Lanore: [00:02:29] Yeah. Your connection. We just lost Matt. Actually, we just lost Matt, so hopefully he will reconnect and we'll get him back on in a second. So we'll go to you Wade. Uh, do you agree with that statement?

[00:02:41] Wade Lightheart: [00:02:41] I do actually. If you look, um, historically with the kind of awareness and development of probiotics in the scientific literature, and I, I'm, I'm, I mean.

[00:02:51] The use of probiotics has been historically passed down for hundreds of generations. If you look through the historical records of, [00:03:00] uh, cultures that lived independently, but most of. The scientific literature is actually single strains being tested under circumstances, and we have to realize there's two to 500 strains of probiotic or different types of bacteria.

[00:03:15] I always say 10% good, 10% bad, 80% opportunists. Based on your dietary practices, it would appear where we are in the probiotic conversation now that targeting single strains for specific reasons is, is the most likely way that you're going to get . Manageable results  and there's a lot of what I would call random shotgunning of probiotics without any real science behind it.

[00:03:46] Uh, I'm not understanding how they compete. For resources and the bottom line, and, and are they actually sustainable in the gastrointestinal tract? Those are the issues. And so there's prebiotics postbiotics and there's the [00:04:00] probiotics. And so all of that is entering the common conversation. And now we're seeing there, we're kind of entering that what I believe is the beginning of the golden age of understanding of what's happening with our microbes that are inside the body, which are essential to life, essential to our immune system.

[00:04:16] And, uh, being able to stimulate that through, uh, the use of probiotics that actually work. But the reality is, is right now, there's a lot out there that don't, they just don't, they just, it's not effective. So we're,

[00:04:30] Carl Lanore: [00:04:30] I'm sorry, I didn't mean to interrupt you.

[00:04:31] Wade Lightheart: [00:04:31] No, that's okay.

[00:04:32] Carl Lanore: [00:04:32] Matt, can you hear me okay, Matt?

[00:04:36] Matt Gallant: [00:04:36] I hear ya.

[00:04:37] Oh, I've got a good connection. Now I've switched over.

[00:04:38] Carl Lanore: [00:04:38] We have just a tiny bit of latency. Uh, in me speaking and you hearing it. So we'll accommodate for that. I'll pause longer to get you on. Okay. So, um, this particular strain of probiotic is called El plantarium. And it first came up on my radar, uh, because there was a [00:05:00] doctor in the U K that I had on the show in 2008 who said that she was able to, uh, eradicate all of the, uh.

[00:05:09] The unwanted effects of autism in her son by supplementing with this particular El plaid term, how long has this particular, uh, uh, uh, micro been studied now?

[00:05:22] Wade Lightheart: [00:05:22] What's been studied for a long time? A

[00:05:24] Carl Lanore: [00:05:24] patent? Let, let, let Matt, let Matt go. Go ahead, Matt.

[00:05:30] Matt Gallant: [00:05:30] Um, well, the patent, it was patented about 20 years ago. So this is not an ordinary L plantarum as well. This is a special.

[00:05:39] Wade Lightheart: [00:05:39] Strain of, it's

[00:05:40] Matt Gallant: [00:05:40] a special breed of it. Um, so we, we take our plan and we put it through, you could call it a Darwinian process. We're only the strongest survive. Um, it's a proprietary process where it's a very stressful environment and most of them die.

[00:05:57] But the ones that remain, we call an [00:06:00] ISE, those, we multiply them. And that becomes the all term O M strain, which again, that's

[00:06:06] Carl Lanore: [00:06:06] brilliant. The lot of

[00:06:08] Matt Gallant: [00:06:08] different breeds of El plantarium and the same thing. I'd

[00:06:11] Wade Lightheart: [00:06:11] rather print .

[00:06:13] Carl Lanore: [00:06:13] What is this strain label? They usually

[00:06:15] Matt Gallant: [00:06:15] have, that's what we call it, the Navy seal of probiotics, because, I'm

[00:06:20] Carl Lanore: [00:06:20] sorry, I spoke over.

[00:06:21] Matt Gallant: [00:06:21] O M is the label, so El Pantera, O, M, O, M,

[00:06:24] Carl Lanore: [00:06:24] and you call it the, you call it the, uh, Navy seal of, of probiotics because it, it's withstood assaults already and it's survived.

[00:06:36] Matt Gallant: [00:06:36] It's kinda like, it's survived hell week, you know, not that many seals make it. So that's the same concept.

[00:06:43] Carl Lanore: [00:06:43] So let's go down the list of, uh, the purported benefits of this particular, uh, type of, uh, Alpine tower. So the first one is it increases mental clarity and focus. And I understand this one very well because I had dr Satish [00:07:00] Rao.

[00:07:00] On my show, and he talked about a bad microbes in the gut producing too much D lactic acid and creating lactic acidosis that leads to brain fog, and when they were able to eradicate those bad microbes, the brain fog went away. Is that similar to the pathway of action of using theL  plantarum strain that you guys have?

[00:07:23] Let's go to, wait on that one.

[00:07:26] Wade Lightheart: [00:07:26] Yeah. So let's, let's understand, the biggest obstacle to a healthy gut is undigested proteins and these undigested proteins serves as feed for quote unquote, the bad microbes. And the byproduct of those bad microbes consuming this protein creates. Neurotoxins, indel skate, all these variety of different things.

[00:07:50] They're literally pooping in your blood, and that's what creates that brain fog. The other component to that, I think it's a twofold component.  [00:08:00] the microbes in your back, in your gut. And I say there's 10% good, 10% bad, and 80% opportunist, you know, two to 500 different strengths. They're all competing for the food that you are consuming.

[00:08:12] And so when you have what's called dysbiosis. Or a disbalance of the ratio of microbes. What happens is oftentimes these bad guys are consuming the food that the good guys would get, and this is create. So number one, you're creating toxins on one side. On the other side of it. You are not able to manufacture the essential neurotransmitters that make you feel good, that make you feel happy, that make you feel calm, to make you feel centered.

[00:08:41] And when you have behavioral issues, concentration issues, um, waking up with that kind of brain fog, the little crusties in your eyes, the bad breath. These are all symptomatic, uh, indicators that. You've got [00:09:00] some sort of dysbiosis going on in your gut. And so the whole role of the L plantarum O M strain that we've cultured and developed.

[00:09:10] In other words, just like you have antibiotic resistant strains of bacteria because they've been suggested subject subjected to conditions that are very extreme, that's allowed a mutation to happen. We've taken that same principle, mutate it. A strain of L plantarium creating what we call the Navy seals of probiotics so that they have a much more robust activity of going off after and kill number one, eating up the undigested proteins, which starve out the pathogens and actually literally attack pathogens like viruses, which work through protein coatings and other bacteria who may be interfering with your gut health, your brain function.

[00:09:53] And your immune system. And so that's what kind of makes this unique. And I think what's [00:10:00] powerful about it is I think we're entering into the golden age where in order for humanity to kind of thrive and survive, thanks to what we've done in the industrial food production system, we've solved the calorie issue and created a whole other issue with an excessive calories and processed foods that feed a lot of these bad guys is we're going to have to develop.

[00:10:19] These customized super strains of probiotics in order to combat what we've done in the last 60 to 70 years, uh, in food production and the overuse of antibiotics.

[00:10:32] Carl Lanore: [00:10:32] You know, uh, this a light bulb just went off in my head. So I've really upped my protein and my symptoms have gotten worse in the past week and a half.

[00:10:43] And. Like I, when I heard you say that, I actually got chills. I was like, cause I've been trying, you know, I'm a critical thinker and I'm really good at connecting dots and I haven't been able to connect the dots on what has changed in my diet that I would be suspicious of increasing the [00:11:00] severity of my symptoms.

[00:11:01] I never thought it was protein. In fact, I always thought it was the carbs. You know, I've cut out grains and starches and sugary things that are going to feed the bad microbes. No one has ever told me. That it's protein that is actually feeding these bad microbes. And so I've never thought about the protein in my diet being a contributor to this is this is, this is light years ahead of what anybody else out there is talking about when we talk about gut dysbiosis.

[00:11:29] So that's, that's really, uh, my nipples got hard. I swear to God. I'm not kidding you because I'm so excited about this. This is amazing.

[00:11:37] Wade Lightheart: [00:11:37] Well, I'm going to share with you a personal story. Um, you know, we got into this whole conversation after I competed at the mr universe in 2003, and I was consuming about 250 grams of protein a day at that time, uh, for a period of 11 months.

[00:11:54] And I was on an extremely restricted performance based diet so that I could reduce my body fat to [00:12:00] a, you know, an excruciating low level. Now, when I. Ended the context. I always say I went from mr universe to mr marshmallow. In 11 weeks. I gained 42 pounds of fat and water and entered into a massive gut dysbiosis, and it was devastating.

[00:12:15] Keep in mind, I had been preparing for that contest. I've trained for 16 years. I had the best coach performance coach in the world on that. I was doing everything by the book. Uh, you know, I had all the discipline, everything I was supposed to do, and how did I ended up in this spot because I didn't understand how.

[00:12:30] The role of microbes actually had a bigger contribution to my overall health and vitality and brain function. Leading up to that last six months, I had that excessive brain fog I my joints egg, there was inflammatory basis in my joints. Matt always talks about it. I was like a walking dead zombie and I was just so focused on the outcome that I was able to suspend the negative consequences and as soon as I let off the gas.

[00:12:56] All hell broke loose in my body. And then I [00:13:00] was in this, like I said, this mr marshmallow state. And that's when we discovered, um, through the meeting of a chance meeting with, uh, with a researcher, uh, Dr. Michael O'Brien, who was in his seventies. And he had this vibrant scan. And he was like so sharp and vital.

[00:13:15] And I was like, wow, this is, this is what I want to be. And somehow I'm less than half of this guy's age and I'm a disaster. And I asked him this question. I said, Michael.

[00:13:25] Carl Lanore: [00:13:25] How's this possible?

[00:13:26] Wade Lightheart: [00:13:26] I'm doing everything right.

[00:13:28] Carl Lanore: [00:13:28] I followed this program. I like, I've got the best of the best

[00:13:32] Wade Lightheart: [00:13:32] and I'm, I'm a physical wreck.

[00:13:33] And he said, wait, you've learned to build the body from the outside in. I'm going to show you how to build the body from the inside out. And it was just like a sledgehammer hit me in the head bag. He's so right. And that's when I engaged in reconstituting the, uh, my microbes inside the body. I went on an elimination diet.

[00:14:00] [00:14:00] We, we started working with the probiotic, and next thing you know. Uh, six months later, not only did I regain my physical conditioning, but I was able to get a new level of mental clarity, of new level of focus, a new level, a sense of peace. The inflammatory conditions went away, the brain fog went away.

[00:14:20] The tiredness went away. The crusty eyes when I woke up in the morning, went away. And from that point, uh, Matt and I, who also engaged in this process, he can share his own stories. We just got Uber super passionate about this message because we realized as high performance, uh, advocates and and trainers and teachers in that field, we realized, Holy crap, virtually everybody we know is going to end up in this situation.

[00:14:49] I just happened to get there faster because I was on the gas pedal. More as an athlete. And that's when we started diving into this and saying, how can we advance this message? How can we make [00:15:00] this better? And we started using high performance athletes originally. And then that evolved into my clinical practice in Vancouver, which then evolved into kind of this worldwide movement that launched the BiOptimizers brand and, and why we've been able to transform tens of thousands of people's lives just by this simple, clear message.

[00:15:18] And I wouldn't have discovered it. Had I not gone through that experience myself and never would've got it, never would have grasped it. And so call it a flute, call it divine Providence, call it whatever. But here we are and, and that's why we're spreading this message to people because it is a big issue and people are suffering.

[00:15:34] And we want to eliminate that. Our whole mission is to end physical suffering and activate awesome health. And that's what we've devoted. Our time, our effort, our energy, and the focus of our company to do that. And it's just a wonderful thing to experience.

[00:15:47] Carl Lanore: [00:15:47] So everybody that you talk to, I just had a conversation with my buddy Billy this morning, you know, and where he's even trying this new supplement to help him sleep.

[00:15:55] Everybody that I talk to, this sleep sucks and my [00:16:00] sleep is hit and miss. I'll get two or three nights of good sleep and I'll get two or three nights of crappy sleep. Matt, I'm going to direct this question to you and we'll pause and wait, cause I know that it will latency. So this product claims to improve sleep.

[00:16:15] I notice I feel the worse in the morning when I wake up. I almost, I questioned, I even had the carbon monoxide tested in the house because I thought, I feel really good at night. I go to sleep, I wake up and I feel horrible what's going on during my sleep. And then I realized the gut actually kind of. All those microbes are busy all night while you're sleeping.

[00:16:38] Is that why you get better sleep? Because they're not pooping poison into your bloodstream any longer?

[00:16:47] Matt Gallant: [00:16:47] That's part of it. So by that, I've been tracking sleep. I used to have the Zio bought the Orin when it first came out and been obsessive, really optimizing my sleep for the last five years. Spent about almost [00:17:00] 40 grand on sleep things. So I know what moves the needle. Um, in terms of , first of all, any food that's in your digestive track, um, especially in your stomach, is going to disrupt sleep massively.

[00:17:13] It's one of the worst things you can do. So you're just in general. Um, if you don't eat three, four hours for that, it's going to help. But because of the digestive powers of P three ILM,

[00:17:24] Wade Lightheart: [00:17:24] especially,

[00:17:25] Matt Gallant: [00:17:25] again, going back to protein. Undigested proteins. A toxin in the worst case scenario would kills you. That's what an allergy is, right?

[00:17:33] An allergy is basically proteins. Your body can't break down in the body freaks out. But there is obviously food sensitivities with a lower version of that. And as we get older, a couple of things happen. You know, we, we tend to make less hydrochloric

[00:17:47] Carl Lanore: [00:17:47] acid in our stomachs,

[00:17:49] Matt Gallant: [00:17:49] and our enzyme production tends to slow down.

[00:17:52] That's why you also have products like mass signs, which is the most proteolytic. Enzyme on the market. It's really designed to break down the [00:18:00] proteins to amino acids.

[00:18:01] Carl Lanore: [00:18:01] Or P three M

[00:18:01] Matt Gallant: [00:18:01] also has that proteolytic capability, which means it breaks the proteins down to amino acids.

[00:18:08] Carl Lanore: [00:18:08] So in terms of

[00:18:09] Matt Gallant: [00:18:09] removing load off the stomach, off the digestive track, it certainly helps with that.

[00:18:15] And then there's also all the benefits in terms of vitamins and enzymes that. The the

[00:18:22] Wade Lightheart: [00:18:22] stream is

[00:18:23] Matt Gallant: [00:18:23] creating while it's passing through the digestive track, which helps your body asleep better. So most people take a couple of caps before bed and they wake up feeling more refreshed than they do. If they don't,

[00:18:36] Carl Lanore: [00:18:36] I can't.

[00:18:36] I'm waiting. I keep looking out in the hall to see if the, the driver is here to deliver my box of product. I really, I'm still very selfishly interested in this product. We have a question from somebody in the audience. Uh, Beverly Schoenberg Gomez asked, uh, does this address histamine issues? A lot of women have histamine issues.

[00:18:54] I know women who can no longer drink red wine because of the histamine issues. Will this [00:19:00] help that at all? Matt Wade will ask you that.

[00:19:02] Wade Lightheart: [00:19:02] We can never always say a singular cause to anything. However, what I can say is, as we, Matt alluded to earlier. Is the state of our digestive health is going to determine how well we break down whatever it is that we consume.

[00:19:17] Be that alcohol, be that gluten, be that protein, be that refined carbohydrates. And so I'm going to, I'm going to address that issue, but I'm going to explain something that's really important for people to understand in order to really grasp this. Because what happens, we get caught in what I call, um, we get caught.

[00:19:36] In a, in a, in a loop of observation cause we're looking at the micro without seeing the whole big picture. And once you zoom out to the whole big picture, then you're going to understand the, the, the intricacy of the tiny issue because there's a bigger issue going on. If you're always changing chasing symptoms, you never get to the cause if, right.

[00:19:57] And, and you know the medical industry [00:20:00] know not to attack them there. If you look at the new England journal of medicine. They talk about we're treating the symptoms of disease, not the disease. Right? And that's why we can't say that we can treat any specific conditions. We're not medical doctors. We're not doing that.

[00:20:16] But let's just talk about how your digestive system works in the first place. Number one, you taste, touch, smell, and feel the food. You put it into your mouth and you masticate it. So the actually sensory things coming forward will respond. If I say, you know, dill pickles or whatever, oftentimes people will start to salivate, right?

[00:20:35] Or if you think of moms. Your favorite dinner from your mom's Apple pie or bake bread or whatever it happens to be. There's a salivary associative response. Your body's actually preparing for food, or if he created environment in restaurant, there's the prep. Then you chew the food, how well you chew the food as the first state.

[00:20:50] Oftentimes that's related to, are you staring into a television or are you actually sitting there having a food conference. We've interrupted the natural digestive process by putting yourself in a fight or [00:21:00] flight mode when we're eating and that's not conducive to help. Second thing is, as the food travels down the esophagus into the stomach.

[00:21:09] It goes into what's called the upper cardiac portion of the stomach, and the first 30 to 60 minutes, that's where digestion starts to break down the food, uh, which is the enzyme present. Now, humans are the only species on the planet that cooks their food. Any cooked food destroys all enzymatic capacity within it.

[00:21:24] Anything over 114 degrees, there's no enzyme. So you know, a shark that eats. Uh, you know, fish is eating the enzymes along with the food. A cow that's eating grass is eating the grass. A tiger that's eating a zebra, they get the end trails, they get the probiotics, and they get the enzymes first with their food.

[00:21:41] But we don't do that in our world where we don't eat carrots fresh out of the ground with the microbes in the enzyme.

[00:21:47] Carl Lanore: [00:21:47] And we don't eat the oval anymore. We used to eat the Opal and we don't do that anymore.

[00:21:51] Wade Lightheart: [00:21:51] Exactly. So all of that has has been altered in our digestive process through the modern food production and distribution, which solves [00:22:00] starvation for the most part, which has been great.

[00:22:01] But the results, unexpected consequences from a poor understanding of what food is and what constitutes and the role of enzymes and probiotics, which are the only things that do work in the body as it is. Every end's enzymes are responsible from everything from thinking to blinking. And that's why, uh, we have a limited supply according to Edward, dr Edward pal and enzyme nutrition and enzymes for food and longevity.

[00:22:23] I'm getting to the point in that after 30, 60 minutes, hydrochloric acid comes in and further breaks down. Now that's just where you disinfect against the other pathogens, viruses, bacteria, microbes. Parasites, all of these types of things. And the other part is that as the pH changes, certain enzymes will become activated and other enzymes will become deactivated.

[00:22:45] And this is an essential component, particularly with protein digestion. After that phase up, you know, you got a couple hours, a few hours or whatever. The time then moves on into the intestinal track, right? And this is where the microbes present in [00:23:00] your body are going to finish the process. So if you look at the first stage of digestion, it's like cutting the grass and inside the intestinal tract.

[00:23:07] That's like mulching the grass. You've got to convert that leftover units. Into energy units or into building blocks, and that is the job of the microbes. If we didn't have these microbes, we wouldn't do it. We'd all be dead. We'd never make it. So there's a symbiotic relationship between this as, and then the last part is the peristaltic contraction.

[00:23:26] That's going to push all the waste out of the body. Now, in today's world, we're eating food that's devoid of enzyme, devoid of the natural microbes that are on it. We're sitting in front of computers and TVs and in high stress state.

[00:23:39] Carl Lanore: [00:23:39] Not chewing. We're not chewing right. We're not chewing following whole untuned pieces of beef, right?

[00:23:46] Cause I'm in a hurry. I'm working, I'm working, I'm eating. At the same time I do it myself. I in fact, I want them to do a show just on mastication because I'm thinking we lost this art that it's an evolutionary gift of chewing food.

[00:24:00] [00:24:00] Wade Lightheart: [00:24:00] Everybody's in a rush in the digital age because we're trying to keep up.

[00:24:04] With computers who process very quickly, small bits of information. And so we're all kind of dragging behind that. That engine of artificial intelligence, which is in artificial intelligence, and people talk about it running away with things. It's already here. It's already happened. It's influencing us.

[00:24:20] And it has both positive and negative consequences. And then on top of that, we're oftentimes in chronic States of dehydration, which doesn't allow us to produce enough hydrochloric acid inside the body to break that down, which opens the door up for pathogens. And then finally, we don't have the essential microbes inside or our intestinal tract to finish off the job of converting the energy units.

[00:24:41] And guess what. We get sick, we get ill, we go in and strip vomit with some, some antibiotics, wiping out the good, the bad, the ugly wipes out everything. And then if our dietary diets continue the way that got us into trouble in the first place, guess what? It's a, it's a breeding ground for the bad bacteria to proliferate and [00:25:00] grow, and we end in this vicious cycle.

[00:25:02] And so over the course of generations, and I'm getting to the histamine issue in a moment here to on tick, tick, tick,

[00:25:08] Carl Lanore: [00:25:08] Chicano, this is bring this whole thing home. I love it. This is great.

[00:25:11] Wade Lightheart: [00:25:11] Yeah, we want it. We want to bring this thing home is. We can all assume that we are either in a gradual or rapid decline of of this digestive capacity over a period of time because it's a single canal from your mouth to your bum.

[00:25:26] The reality is this, it's when the fluid goes in that tube, it's not in yourselves, and the only way it gets in the cells, if all of those functions are operating in a perfect symphony, in perfect harmony, and the reality is for most people, that's not happening. We've got 12% of the hospital visits. Right now in the emergency ward are gastrointestinal related.

[00:25:44] We've got 100 million people on any given day that's taking some sort of over the counter prescription medication in the United States for digestive issues, a heartburn, acid reflex, gas, bloating, and these components of histamine are, the deeper issue is, is the digestive system that that lady's [00:26:00] talking about is really been compromised, so you can chase the food or you can chase that looking for a system saying it's the wine that's doing that.

[00:26:10] I would say this, it is the overall state of your digestive health system that needs to be reconstituted, to be rebuilt and to be brought into its vigor. And when you have what we call awesome health or biologically optimize health, it's not about a reduction of what you can do. It is increased capacity and flexibility to go have a glass of wine without having the histamine response to Briova to break bread with your family and still be able to not go into some sort of spun out coma of digestive distress because you don't have the capacity to break down that food.

[00:26:44] So we've been on that mission for the last. Well since 2004 to, to, to, to reconstitute that. And I think Matt has a piece that he'd like to add on to

[00:26:53] Carl Lanore: [00:26:53] that Matt has his hand up. Go, Matt. Uh,

[00:26:58] Matt Gallant: [00:26:58] well, just to add that [00:27:00] certain strains of probiotics have been shown to produce or increase histamineL  plantarum.

[00:27:06] O M is not one of them, and we stay away from those traits. So just as a other side note,

[00:27:12] Carl Lanore: [00:27:12] and this is, this is why I sent you like . For years, I took two packets of VSL number three, 900 billion CFU is a day I gave myself problems with that stuff. I then I stopped and a lot of the problems went away, but it took about a year for them to go away.

[00:27:29] This is why I say this Willy nilly approach to, Oh, probiotics are good. That's like say mushrooms are good, some of them are poisonous, you know, some of them cure cancer. So you know, there's that. Everything. Is just good. And I love my good friend Joel green loves to say, that's baby talk. This is good, this is bad.

[00:27:51] That's not true. Things are much more complex, but nobody wants to take the time to learn. I have people contacting me every day. What peptides should I take? [00:28:00] What's your problem? And Oh, look, what are you trying to achieve? It's like you gotta be more specific and you gotta be willing to do some research.

[00:28:06] So I remember reading a study about latitude effect on microbiome many years ago. Uh, sun and warmer climates tend to, uh, tend to have different ratios of bacteria, Dietz and Firmicutes, and those have been associated with greater uptake of energy and greater energy expenditure versus, uh, less energy expenditure.

[00:28:31] When we talk about, Oh, my metabolism is slowing down, no matter what I do, I used to think it was the thyroid. Now I'm starting to think it's the microbes in our gut that shift energy utilization. What about this particular form? I know you claim it, it boosts energy. Is that how it's boosting energy? Does it change that diversity in the gut will go to Matt on that one please.

[00:28:55] Matt Gallant: [00:28:55] Well, the, the stream produces a lot of vitamin BS, right as this Bri, as [00:29:00] far as Wade said, when it's in the mulching phase and breaking down the food, one of the things the plant of the strain produces is vitamin BS as well as enzymes. So enzymes and both vitamin B's have energy boosting effects. Um, and then just, you know, when you're, when you're eating food, and again, going back to protein and it's.

[00:29:20] You know, we've all had food and meals that just sit in our stomachs. The blood goes there. Obviously your energy is way down. You might pass out on the couch, as we call it, the Turkey dinner syndrome. Those are things that can happen, which obviously if you're. Breaking down the food. Again, not having protein issues.

[00:29:41] You're breaking down to amino acids. You're producing the vitamin BS, you're producing enzymes, you're going to have more energy. It's just a natural biological side effect.

[00:29:52] Carl Lanore: [00:29:52] Um, I want to take a commercial break, but before we do that, I want to tell people about a really unique offer. Uh, right [00:30:00] now you can get a, uh.

[00:30:02] Bottle or I have a friend who just bought six this morning. There's a fantastic deal on buying six plus an additional 10% off when you use the coupon code. SHR and I'm going to put this up here right now. Um, if you use the code SHR, you will actually save an additional 10% off your order. If you go to.

[00:30:21] Bio op. It's by, how do I pronounce it? I'm having a hard time not putting the word optimizer. bioptimizers.com use the code SHR for 10% off. This stuff is really promising. I'm excited about it. If it does 10% of what we're talking about today, I think everybody should be on this because all of the diseases of modernity have an autoimmune component to them.

[00:30:50] Even Parkinson's disease starts in the gut, and I have come to the conclusion that our gut gets sick first and it tears us and brings us down the rabbit hole of [00:31:00] aging, and anything you can do that will enhance that is worthy of your dollars. We're going to take a quick commercial break. When we come back, we'll be talking more about this.

[00:31:09] We've got lots more to discuss, especially we're going to talk a little deeper into autism too. Stay tuned. You're listening to superhuman radio. We'll be right back. This is the superhuman channel evolution. Just got kicked up a nudge.

[00:31:30] Welcome back. We're talking with Wade Lightheart and Matt Golan, and we're talking about this very, very unique probiotic, which actually is probably going to restore my trust and.

[00:31:43] Matt Gallant: [00:31:43] And probiotics,

[00:31:43] Carl Lanore: [00:31:43] because I just stopped taking them because again, I didn't believe that just piling probiotics was a wise thing to do.

[00:31:51] And uh, and sure enough, it's not. Let's talk about some of the other attributes of this particular probiotic strain, [00:32:00] which is, uh, a very specific form of, of L Rytary. Uh, so because it proteolytic and it enhances the breakdown of. Protein. Is it, is it fair to say that if you are looking to put on muscle at 62 years old, I really still want to maintain muscle as long as I can.

[00:32:20] Is it going to enhance that ability? A, you want to go after that, Matt?

[00:32:24] Matt Gallant: [00:32:24] Well, the one I let Wade weeds, uh, as a side note ways a three time national natural bodybuilding champion, and you can talk about mass slams as well, which

[00:32:33] Carl Lanore: [00:32:33] is we're going to do, we're going to do a separate show about mass times because it deserves its own showcase.

[00:32:39] So believe me, ma, mass times and, and this probiotic should be used together. Uh, because I know, you know, we, we, we lose the ability to break down food as we age because of motility slows down because of gastric emptying and gastric emptying is directly related to the amount of hydrochloric acid that [00:33:00] we produce.

[00:33:00] So we're going to do a separate show on that. But is it fair to say that if you're, if you're breaking down protein better, and we can turn this over to weight if you want, am I going to end up with, you know, more muscle for the same 350 grams of protein a day? I'm eating.

[00:33:15] Wade Lightheart: [00:33:15] Well, that was the question that I asked myself in 2004 after my complete meltdown and I switched, you know, talk about radical intervention.

[00:33:26] And I do believe if you want to become superhuman, you have to take a kind of radical action sometimes in order to have a breakthrough. And during that time, I went to a completely raw food diet, which had almost no protein inside of it. And I, and I do believe that the initial benefits of that was the elimination of the buildup of undigested protein and the toxins and reconstituting my microbes and all that sort of stuff.

[00:33:53] And after six months where I got my health back, uh, I then started experimenting with [00:34:00] both myself and the thousands of people we were getting clinical feedback from around the world. Who were also endeavoring to build a better body, and now I'll be clear about something. Genetics are a massive factor in your capacity to build muscle.

[00:34:16] So we're always one a languages conversation within whatever you're dealing with. I had terrible genetics for bodybuilding, but I had, I would say, a good mental side of it. What I was willing to go and experiment with things where other people wouldn't. So what I was able to do. Is actually reduced my protein intake down to about 85 grams a day, and it took me about four years to completely master the process and look through all the experimentation and get comfortable with what was the optimal amount for me.

[00:34:49] And I found 85 grams to a hundred while I was training for a world championship. And literally in 2007 after we had kind of [00:35:00] worked out all the nuances, I was able to do that. I was able to compete at a world championship level in bodybuilding on 85 grams of protein a day. That's on Treevis. It's unheard of.

[00:35:11] And, and the thing was, my competitors at the same way class, I was at a weight class of 80 kilos or 176 pounds when I was, was going at that. So my competitors would be eating somewhere between 250. And 300 grams a day, generally at that level, and I'm doing 85 grams a day, and now that I'm feeling great, I'm not having the side effects that are normally associated with competitive bodybuilding to brain fog, the aching joints and tires.

[00:35:37] I didn't have any of that stuff that I had in 2003 fast forward. Now. That was a long time ago, you know, that was, that was, we're now talking when I had, my initial thing was 17 years ago, then I reconstitute my system and then I made a comeback and Oh, Oh seven so that's 13 years ago.

[00:35:54] Carl Lanore: [00:35:54] To this day,

[00:35:56] Wade Lightheart: [00:35:56] I almost never break [00:36:00] a hundred grams of protein in any given day.

[00:36:02] I went to the gym yesterday. I'm still deadlifting over four plates aside. I'm still quiet, squatting over three plates aside. I'm almost 50 years old. And I don't see a dropoff in my ability to carry muscle mass to this state. That's no drugs, no peptides, no other agents. I'm not discrediting. You don't know what you do that and no replacement hormone therapy, none of that stuff is influencing that stuff.

[00:36:27] So being completely transparent, um, and the reason I'm able to do that is because I am able to digest, absorb, and utilize the protein I'm doing. And I'm not putting an excessive strain on my system. From undigested protein. So there's a two prong aspect that allows me to recover on a limited protein diet.

[00:36:47] Because I do believe all this work that I put in for all these years have, have, have given myself and I digestive health advantage. And so when the day comes and it will come like everybody else that I [00:37:00] want to engage in, maybe some of those add those products that that what I've been able to do is kick that can.

[00:37:07] As far down the road as I can before I initiate those units, because my goal is not to just be a high performer at 50 I want to be a high performer at 80 I want to push that envelope of what's possible, just like our mentor Dr. O'Brien did for me. You know, all those years ago. And I saw that and I, and I in that moment, and Matt and I both in that moment said, Hey, there's an opportunity to become a superhuman.

[00:37:36] There is an opportunity to, to break the mold of possibility if we commit to this for the next 2030 40 50 years and play that long game, just like a, a, a great investor is going to play the long game. We didn't get caught in that short term thing. And so that's where we are. And so yes, to answer your question, I do believe that is true.

[00:37:55] I do believe that you are. Using an economy of energy in [00:38:00] order to break down, utilize, absorb the nutrients, and you are not creating excessive waste from the food that you're eating.

[00:38:09] Carl Lanore: [00:38:09] What, which goes to, I'm going to put this in Matt's lap here, that there seems to be an enhanced fat loss using this particular strain of probiotic.

[00:38:21] What do you attribute that to? More efficient. Utilization of the food that you are eating, because a lot of people probably have nutrient deficiencies, but not caloric deficiencies. Or do you think that this, the shift in this particular, the presence and availability of this particular microbe has some sort of, uh, effect on the body using fat?

[00:38:44] For instance.

[00:38:48] Matt Gallant: [00:38:48] Well, I think it has an effects you on using the calories. Cause if you think about food going through again, your intestinal track, your body, your, the microbes are going to eat. And we know [00:39:00] that there's certain people that have a certain strains that burn more fat and some people are lacking that.

[00:39:07] That's been shown in research. So there are certain strains that. Certainly, uh, eat, consume more food than others. We believe  is one of those. It's that doubling power when it's doubling, it's eating. Usually, you know, carbohydrates, it's eating the amino acids. It's feeding itself. So that's part of it. The other part of it too, is just better digestion.

[00:39:29] I mean, again, faster motility. Tends to be correlated with a faster metabolism. So in other words, if the food is just getting moving really slowly through your intestinal tract. You tend to absorb more of those calories versus if it's just very efficient, effective, and moving through faster. Um, again, people usually have faster metabolism is, as they call it.

[00:39:52] So then motility, speed is part of that. And I think the peach realms really

[00:39:56] Carl Lanore: [00:39:56] helps with that. Now, Matt, I'm going to throw this back at you because this is [00:40:00] something we talked about off the air. There's a notion that, uh, we are actually, um, planting microbes in the gut. But that's really not the real value of this.

[00:40:12] Is that you, you said that that's completely misunderstood. I'm not going to see a,

[00:40:18] Matt Gallant: [00:40:18] you know, I feel like using the word scam, I think it's just a

[00:40:21] Wade Lightheart: [00:40:21] no

[00:40:22] Matt Gallant: [00:40:22] rinse. So we, I've talked to James Wade and I was walking with them a couple of years ago and we were chatting and his opinion was, and this guy owns the company violin, which is one of the top

[00:40:34] Carl Lanore: [00:40:34] gut

[00:40:35] Matt Gallant: [00:40:35] pro gut bacteria tests in the world.

[00:40:38] He said, there's no probiotics or a scam in the sense that they don't call an EIS. And we, we've always known Peter REM is transients usually out of the system in 72 hours. Um, I just got a new violin tests last week. I had zero probiotics in my stools. So is it possible that the, [00:41:00] the probiotics that are inside your intestinal track are not shedding and landing in the poop?

[00:41:04] Maybe. But every  has been done. There was a big research done in the UK, the chest, 54 genes. Nothing seems to colonize.

[00:41:13] Carl Lanore: [00:41:13] So I think

[00:41:14] Matt Gallant: [00:41:14] their colonization story is just incorrect that I just don't think it's accurate. However. Probiotics do have a lot of benefits as they're going through your intestinal tract, starting from the stomach with, again, the digestive help, and then as it's moving along the mulching, and then all the vitamins and enzymes that it produces, but the colonization.

[00:41:38] Story is just, there's no evidence at this point. The evidence is pointing to the contrary. So that's, that seems to be the case.

[00:41:46] Carl Lanore: [00:41:46] Would that change if you are taking a product like this with a powerful, well-known prebiotic, maybe with a, you know, leeks or onions or something that's going to create a scaffolding for [00:42:00] the, uh, for the probiotic to actually take nesting root in the gut?

[00:42:08] Matt Gallant: [00:42:08] It's possible.

[00:42:09] Carl Lanore: [00:42:09] Uh, we're actually about

[00:42:10] Matt Gallant: [00:42:10] to start doing a lot of really exciting experiments. We've brought on two of the

[00:42:16] Carl Lanore: [00:42:16] world's top.

[00:42:17] Matt Gallant: [00:42:17] Bacteria researchers that are literally going to do lab experiments for us. And one of the things we're going to be testing over the next few months is different prebiotics to see what the effects are.

[00:42:28] So we're really about that. Um, maybe we can come back and report in a few months, but absolutely we don't.

[00:42:34] Carl Lanore: [00:42:34] We don't know.

[00:42:34] I

[00:42:34] Wade Lightheart: [00:42:34] mean, the truth is we don't know.

[00:42:36] Matt Gallant: [00:42:36] And there's so much we don't know in general about. Probiotics and bacteria. It's, it's a very complex world. I think if we fast forward a decade from now, we'll look back and say, well, we knew 1% of what we

[00:42:48] Carl Lanore: [00:42:48] know now.

[00:42:49] So

[00:42:49] Matt Gallant: [00:42:49] there's so much more to know. And I think as long as we keep reading, research, doing experiments and tests, um, we'll get there. But w I don't know the answer to that [00:43:00] question.

[00:43:00] Carl Lanore: [00:43:00] I mean, from the prebiotics. You what? I'm sorry. Well, the prebiotics

[00:43:06] Matt Gallant: [00:43:06] seem to help at least again,

[00:43:07] Carl Lanore: [00:43:07] feed it.

[00:43:09] Matt Gallant: [00:43:09] Through the intestinal tract, you're going to get more doubling, you're going to get more growth.

[00:43:14] Um, is it colonizing? I don't know. But certainly the prebiotics, if you're feeding the strain, feeding them is very important. Again, they, there are like any other living organisms they need to eat in order to

[00:43:27] Carl Lanore: [00:43:27] procreate and

[00:43:28] Matt Gallant: [00:43:28] multiply and all of these things. So the prebiotics certainly helped with that.

[00:43:32] Will the adding onions and leeks and other things create a scaffolding? I don't know.

[00:43:38] Carl Lanore: [00:43:38] The only reason why I say that is because we know that small intestinal bacterial overgrowth occurs, which means that these microbes are taking, making homes in the small intestines. So one would hope that these kids as well.

[00:43:51] Now, this particular probiotic does not need refrigeration Wade. You want to explain why that is? Because a lot of [00:44:00] probiotics say, Oh, they must stay refrigerated in order to stay in that dormant suspended animation state.

[00:44:09] Wade Lightheart: [00:44:09] Great question. So again, temperature and moisture are big factors in determining the growth rate of any probiotic strain.

[00:44:22] Generally, the higher the temperature, the faster something will grow. And, and moisture is a, is a component that's, that's factored into that process as well as the prebiotic mediums that they might be. Feasting or fasting on depending, right. So I want to lay that out first. When it comes to, I used to run a retail store years ago, and I got, you know, and I can remember specifically one day, the truck that was delivering a probiotic, uh, that was refrigerated on the street with the refrigerator.

[00:44:59] The guy came [00:45:00] in. And he had told me that the refrigeration unit on his truck had been broken and he was hauling these things around and, you know, business being business. He was delivering this product. And, uh, I sent it back because I said, well, geez, I, I see a moderate change in temperature from manufacturing.

[00:45:19] To the warehouse, to the warehouse, delivering to my store, to it, sitting on the store shelf, maybe for a little bit of time or in the back of the warehouse before it got delivered to the store. I change in the re the slightest one degree, two degree changes can have radical implications for these little tiny micro organisms.

[00:45:37] For us, it's one to two degrees. For that microbe, it's life or death. So just of from a logical regional. Rational distribution side of things, having something that needs to be maintainable and in a, in a, in a cool, dry, optimal state, the chances of that happening on a store shelf that you're buying as a consumer, almost zero.

[00:46:00] [00:45:59] There's too many factors influencing it. So I believe that when you freeze dry a, a probiotic strain, and inside of it you support, you provide the essential a prebiotic. A strain that's going to allow them to go. When you, when you take that temperature down and you have to do this process, you know, it's, it's got to follow specific parameters.

[00:46:21] It's kind of like when they, when they froze Han solo in Carbonite and they weren't sure if they got it right. You got to get this stuff right. Right. And when you get it right, what happens is you have just enough prebiotic and you have a time. You have a time span where they know that

[00:46:35] Matt Gallant: [00:46:35] they can prove

[00:46:37] Wade Lightheart: [00:46:37] through.

[00:46:37] Testing at a GMP lab or an independent study from a GMP lab that one year from now or two years from now, you will actually have this many live strains. When you insert that probe biotic in a warm, wet environment like is inside your body. Okay. That is the standard, and with every batch that's produced with the freezer I train, you need to be able to demonstrate that.

[00:47:00] [00:47:00] Carl Lanore: [00:47:00] So you know the shelf life that at the end of X amount of years, you know what percentage is still going to be active. Basically.

[00:47:08] Wade Lightheart: [00:47:08] Exactly. So for example, and here's an, it's something that's very interesting that people might not be aware of. In America and in America, you're able to put the amount of strains on the bottle the day that it was manufactured.

[00:47:20] However, when you're in Canada, you have to put the amount on the bottle. That was a year after manufacturing different rules about how, so you'll have the exact same strain, will have a different amount of, of what they call CFU is what they call colonized warming unit, which is an interesting component based on our conversation, but they know that this many live ones are being possible.

[00:47:41] So we went down that road to freeze dry them, suspend them in a prebiotic mixture, not using any of the weird unpronounceable chemicals and agents are, or possible disruptors to the, the survival. Those mechanisms. And we're able to prove in the patent that those are maintainable in the gastrointestinal track.

[00:47:59] And [00:48:00] I always say, have no patent, no proof. When you're dealing with a patent, you know that you have to read the rigorous scientific validation in order for that patent to be true. And that's what, uh, when people take our products, they know, Hey, it's not us saying these things. It's not us giving these components.

[00:48:15] This is the patent office that has been able to demonstrate that this strain stays alive in your, in your gut is maintainable in that gut and has the, the, uh, advantages and capabilities that are listed. You know, the antiviral anti retro proteolytic maintains in the digestive tract. Uh, those, those statements are not based on what we're saying.

[00:48:36] That's what the patent office is saying.

[00:48:38] Carl Lanore: [00:48:38] And, and, and let's, let's springboard from that. Matt, I'll put this to you. Uh, this particular strain of probiotic, uh, actually doubles in population every 20 minutes. Once it's, it's digested in the gut, how does it do that?

[00:48:58] Matt Gallant: [00:48:58] It's eating and multiplying. [00:49:00] So you take kombucha for an example, takes, you know, weeks, right, to, to multiply.

[00:49:06] I mean, offers this, multiplying, multiplying. But there, every, every probiotic or bacteria has a different doubling rates. This one is about every 20 minutes. So if you do the math on that, you know, people look at the. Count on the bottle. Sure. But what's the doubling rate? That's a better question because if you do the math, it's just like if you gave me a penny, he allowed me to double every day.

[00:49:27] I'd be a very wealthy man in 30 days. Right. Same concept with probiotics. So you want to be able to multiply it, and it's just essentially the nature of it. So as soon as it starts eating, as soon as the water

[00:49:40] Carl Lanore: [00:49:40] makes contact

[00:49:41] Matt Gallant: [00:49:41] with. The probiotic comes to life, it starts eating the prebiotics that are in the capsule, and then it'll continue feeding on the food that's inside your stomach or inside your intestinal track.

[00:49:53] And it just keeps multiplying until it, it does. It runs out of food and then it's out of the body.

[00:49:58] Carl Lanore: [00:49:58] And if it runs out of food [00:50:00] every, yeah, and if it runs out of food, yeah, you've achieved what you want to achieve. It's actually digesting. It's eating all the protein that's left. If there's no protein left and we don't have to worry about the problems that, uh, undigested protein in the body actually produced, which we talked about in the beginning of the show.

[00:50:20] Matt Gallant: [00:50:20] Yeah. And just as a side note, um, when people are changing diets, you know, food cravings, the majority of them are coming from the probiotics with the bacteria in your gut that you've been feeding certain foods. So I've been eating Doritos for the last three years, and you stop eating Doritos. Well, the Dorito loving bacteria are going to start telling your brain, where's my Doritos?

[00:50:41] Now the good news is if you start those strains, which takes. You know the inner from 24 to 48 hours, they'll start dying off. They not necessarily will completely die off, but they'll start going dormant, dying off. The cravings will subside and you're going to start [00:51:00] eating salads. Then the salad loving bacteria will multiply.

[00:51:04] Carl Lanore: [00:51:04] And I know

[00:51:04] Matt Gallant: [00:51:04] that for a fact, cause I'll do a variety of virome tests and I've done it while I'm on Cheeto or carnivore and I've done it while I'm eating plants. And, uh. The bacteria in my gut changes completely, you know, within weeks. So it'll basically, I'm just feeding certain strains, starving other ones.

[00:51:23] And I wanted to do that experiment to, to see if that was the case. And I've just got the data a couple of days ago, and that is so,

[00:51:30] Carl Lanore: [00:51:30] so there's a lot of talk about, uh, retroviruses today, thanks to a Corona virus. And I'm not suggesting that this could protect people against coronavirus. I wouldn't say something reckless like that.

[00:51:41] Uh, but. Uh, it does have some antiviral properties and antiretroviral properties. Retroviruses include HIV, Ebola, SARS, I believe is a retrovirus. And now the new strain covert 19. You have any opinions on what this could do to help the immune [00:52:00] system ward off? Retroviruses, maybe Wade, you want to talk about that?

[00:52:06] Oh wait, we don't have any volume on you all of a sudden. Did you hit mute. Oh, that's not good. I weighed, uh, I'm sorry. What we're going to do is let, let's, let's get Matt to answer that question and we're going to take one more break and we'll make sure that your backup with us. Matt, you want to go ahead and talk, talk about the retrovirus component.

[00:52:26] Matt Gallant: [00:52:26] Yeah. I want to be really careful. Um, but what I say here, so.

[00:52:31] Carl Lanore: [00:52:31] Uh,

[00:52:33] Matt Gallant: [00:52:33] you know, again, just for legal reasons,

[00:52:35] Carl Lanore: [00:52:35] but, um, yeah,

[00:52:36] Matt Gallant: [00:52:36] the strain, again, if you read the patent and I'll refer back to the patent, the pen has shown anti viral antiretroviral. Um, yeah. Again, I don't know what I'm willing to say or not say about it.

[00:52:49] Um, but, uh, I'll just stop there. Just, just full legal reasons.

[00:52:54] Carl Lanore: [00:52:54] Yeah, no, I know it's reckless today cause everybody. You know, colloidal silver. I did an article about sun. There's [00:53:00] a latitude effect. It's, he appears that, uh, retroviruses, um, uh, seem to change their replication, uh, ability. Uh, the closer you get to the equator, it's not the temperature, it's the sun because vitamin D upregulates LL three seven, which is an antiviral antimicrobial peptide, but the Unbound 25 hydroxy itself seems to have in one study showed, uh, it stopped HIV.

[00:53:24] One from replicating. So there's a lot of things out there that help the immune system. Uh, but the gut is an interesting one because the gut is really where the immune system resides and it's what really goes bad on us. The older we get, the, the, actually the, and I'm going to talk after our interview, I'm going to talk about.

[00:53:42] Uh, coronavirus in the gym because you know, everybody's canceling. In fact, there was a Corona virus symposium today that was canceled because of the Corona virus. It talk about irony, but, um, so we're, we're all still going to the gym. I'm still going to the gym and I'm sweating and people are sweating [00:54:00] and I'm touching things.

[00:54:00] Now. I do wash my hands before I leave the gym all the time. But we're going to talk about that a little bit later. But the, the, um. I don't want to, I don't want to talk about this product and that because then it's going to take on a, a tainted, a tainted opinion here. But what I do want to do is take one last commercial break, and when we come back.

[00:54:21] Uh, we're going to talk about, uh, some studies that show effectiveness of this particular, uh, um, uh, microorganism in, in helping children with

[00:54:31] Matt Gallant: [00:54:31] autism.

[00:54:32] Carl Lanore: [00:54:32] And I'll get your opinions on that. Stay tuned with right back.

[00:54:42] welcome back. We have weighed back. Let's make sure his volume. Can you hear me? Yeah. Great, good. BU I, you know, I, I was going to tell you, just disconnect and reconnect and you did it instinctively. So that's wonderful. So I'm kind [00:55:00] of in the, in the vein of, uh, talking about antiretroviral applications. I am bringing this out, and this is not something that you put on your website, but, uh, there had been a couple of really good studies done on this particular strain of a probiotic.

[00:55:19] Uh, in children with autism on the spectrum, let's say, um, have you seen some of this, Wade, have you seen the research or do you have any opinions on it at all?

[00:55:33] Wade Lightheart: [00:55:33] Yeah, I, I have seen some of the research, and of course, I, again, I, I can't make any medical claims or things like that, but in regards to how viruses work, they basically attach through a protein coding.

[00:55:47] Um, that's how they attach to the cells and that, and then they are able to replicate their message and disrupt the normal functioning of that cell. That's how a virus works. And so the concept or theory behind addressing that [00:56:00] is that if you have something that can digest or break down that protein coating on the virus, then you can render the virus inert.

[00:56:08] Carl Lanore: [00:56:08] So

[00:56:12] I can't believe we lost this volume again. We just lost your volume again. This is horrible. I'm so sorry. I don't know what it is. Um, well, Matt, thanks for your question. Um, yeah, I mean,

[00:56:28] Matt Gallant: [00:56:28] the elk plantarium has a lot of interesting resources looking at some research theater day that has been shown to, to produce intestinal STEM cells.

[00:56:38] Um, let me just shift over here.

[00:56:40] Carl Lanore: [00:56:40] No, no, no. It's that we are so.

[00:56:43] Matt Gallant: [00:56:43] Okay. Uh, yeah, intestinal STEM cells. So yeah, there's a lot of interesting research around, uh, open term as far as autism. I mean, obviously we're still trying to figure out what's going on. Um, and yeah, we're, we're, we're not making any claims, but maybe you can talk a [00:57:00] little more about the research.

[00:57:01] Carl Lanore: [00:57:01] Well, so, so here's my opinion on it. After reading this, and, and like I said, 2008 was the first time I learned aboutL  plantarum. And I learned about it because a, uh. A doctor, a medical doctor in the UK had treated her son, and she's actually written a book about it. And, uh, she had treated her son who was on the spectrum, uh, with Al planetarium.

[00:57:22] And as a result of that, it mitigated all of the, uh. Um, resistance type behavior, you know, where he would get unruly and all that sort of stuff. And you know, no one could say, Oh, it cured his autism. But they were able to say that those symptoms were completely mitigated. And so she felt compelled to write a book for other mothers and fathers who were struggling with children on the spectrum.

[00:57:47] That led to. Numerous, well done studies being done, like the one in Taiwan, uh, like the one that, this is also another one. I can't remember the university that did this, but this was a fairly recent one. Um, which, [00:58:00] which made me start thinking that may be okay. So we know that gut dysbiosis produces chemicals.

[00:58:11] That mess up the brain, right? We know. Brain fog, dr Satish Rao, D lactic acidosis, overwhelming amounts of it. Brain fog. Well, why can't it be that the gut dysbiosis is producing chemicals that have fouling the child's brain in the areas of the brain that are responsible for behavior and, and, and mirror, mirror, mirror, mirror.

[00:58:31] They call it mirror movement. You know, eye contact, your mother smiles, you smile to see these children. They have. They don't, they don't lack mirror neurons in their brain, but their mirror neurons don't work like other humans. When the mother looks at it in the crib and smiles, you look up and you know proprioceptively you're smiling back.

[00:58:52] And so why can't it just be that this spectrum disorder is just on the [00:59:00] continuum of autoimmune disorders? And we have, because don't forget these children. They crave sugar. They fight. If they want sugar, they have sensory problems, they have appetite problems. They gravitate Tate to things that turn into sugar quickly and they gravitate to, to sugars themselves.

[00:59:20] They're feeding these microbes. The microbes are pooping poison. The poison is effing up the brain and the kid behaves as, as in that fashion. Why can't spectrum disorder just be in the continuum of autoimmunity? And that's why microbes, a micro organisms like probiotics that actually have a value. Hmm.

[00:59:39] Wait, are you there?

[00:59:40] Wade Lightheart: [00:59:40] Yeah. Can you hear me

[00:59:41] Carl Lanore: [00:59:41] all right? Yes, yes. Thank you.

[00:59:45] Wade Lightheart: [00:59:45] I believe you're, you're absolutely on the right track, and I think that that's where the research is leading to, and again, it goes back to our food production and distribution, which we radically altered over the last hundred to 150 years and have, [01:00:00] like we said, we solve the calorie program, but we may have initiated a variety of things we didn't understand through.

[01:00:06] How does that affect micro levels inside the body and what is the consequences of that generationally, as well as being fed an enzymatically deficient diet, as well as being fed and inappropriate nutrients, thanks to factory farming and distribution. And then on top of that, yet all the chemicals, the herbicides, the pesticides, the fungicides, the dyes, the preservatives, and in the infusion of plastics, all of these things are influencing our microbiome and how we.

[01:00:33] Are able to digest, absorb, and utilize the food that we're eating. And of course, I have this, it's kind of a radical theory. And I, I got it one time after listening to Paul Stamets who talks about 350 millionaire years ago, uh, us in mushrooms actually shared a common ancestor and the mushrooms evolve to.

[01:00:54] You know, develop an externalized digestive system, which is one of the most mushrooms are one of the most, [01:01:00] uh, robust changing organisms. Their ability to alter right in his work is fantastic. I mean, he can get mushrooms to eat nuclear radiation. Um, but we decided, we developed an internal system and one of the biggest, what's interesting is one of the drugs that causes the most complications is antifungal drugs.

[01:01:20] So I was like, what if.

[01:01:23] Carl Lanore: [01:01:23] What if we're really,

[01:01:25] Wade Lightheart: [01:01:25] since we have 10 X approximately 10 times the amount of microbes in our body than we do have cells. What if really we're just a giant mushroom run by these bacteria to

[01:01:35] Matt Gallant: [01:01:35] run it to, to to

[01:01:36] Wade Lightheart: [01:01:36] what we call us is we're just actually navigating this and we're some sort of a composite of the microbes and the fungus and the organisms and the parasites and all these things are working together to create what I call me or what I call I.

[01:01:52] I don't know if that's the case, but I think it opens up a whole area of study. And I do believe that you're on the right track, is that [01:02:00] there's no one thing. It's a composite of all of these factors. And by manipulating this or manipulating that, we may get to a go in a direction, uh, towards health and vitality and optimization.

[01:02:12] And by moving this way, we go to degeneration, destruction, and death. And so I think as all of us. Have to remain open to these concepts and start experimenting and tweaking. And what I do, what I can say is based on where we have and the the wide variance between, say, the average listener of this podcast and the average person who's just eating a standard American diet and has no interest in this thing.

[01:02:37] If you look at, if you took a, if you took a sample study of both of those populations, you're going to see a very different performance. Component because of what they're doing, what they're ingesting, what are they taking in inside of their life, on both sides of things. So I think you can just keep running those experiments ad infinitum, and we're probably in the midst of the evolution [01:03:00] of homosapiens and just something else.

[01:03:02] And I do believe with digital technology, I do believe with consciousness technology, and I do believe with health technology and its rapid growth that the homo sapiens as we know it, it's over. And we're splitting into these various evolutionary species and we're not really sure which one's going to win out.

[01:03:24] Overall, are we going to have to be fused with artificial intelligence and robotics and digital components? Do we need to take CRISPR genes to alter it? Do we need to add probiotic strains or super probiotic strains to make the elephant. I don't know, but I'm leaning towards the level that, uh, you know, consciously manipulating this information in a way that produces health is, is, is definitely the way to go.

[01:03:48] And I think that's also in the case of disease and distress people in the world, that it's a composite of maybe not even just. What's happening in that individual in this time. But it's also what's been [01:04:00] happening in the parents and the grandparents during this degenerative process where we're actually been passed on.

[01:04:06] Carl Lanore: [01:04:06] We're actually seeing selection pressures play out in front of our eyes, but we're calling them disease States. And so, because you know, there are, there are a string of current conditions. That baffled me and I keep coming back to the gut. Uh, obstructive sleep apnea and GERD, they have, they go hand in hand.

[01:04:28] Uh, mitral valve. There's idiopathic mitral valve prolapse, and there's idiopathic atrial fibrillation. Uh, when we start to look at these. These new emerging conditions and they cut across socioeconomic line. They cut across lifestyle lines. I train, I eat, I supplement, I do this. Then I have friends that are couch potatoes.

[01:04:48] We all have neuropathy. None of us. I was never diabetic. My blood sugar, my fasting blood sugar is 76 days to 80 all the time, and so. What do we have in common? We are being [01:05:00] exposed to certain things, and these are the new selection pressures. They're not famine, they're not ice age. They're adapting to the modern  of our world living.

[01:05:10] And as a result, these are diseases of modernity, but they're actually selection pressures because what's going to come out the other end is a more refined human that's capable of thriving under these assaults.

[01:05:26] Wade Lightheart: [01:05:26] I don't believe that's very accurate.

[01:05:27] Carl Lanore: [01:05:27] I, I gotta, I gotta also say something else. I have lots of sponsors and I'm very fortunate to be able to select the sponsors. Uh, you know, I'm, I'm the longest running health and fitness and anti-aging podcast in the world. I, in fact, they show starter before the word podcast actually came out.

[01:05:43] And so I, I'm very fortunate that I can pick and choose who I want to do business with. I love doing business with people who aren't just dotting the landscape with a new type of creatine. Or you guys are light years ahead, man. I got to tell you, I, I'm very excited to be [01:06:00] working with your company, uh, partnering with you because you guys are actually producing things that will help people.

[01:06:07] Survive those selection pressures that we now call disease States. I really commend you. Honestly,

[01:06:15] Wade Lightheart: [01:06:15] it's, it's built into our mission statement and it's something that Matt and I embraced as individuals and as trainers in that we've infused into the company culture and also the people we associate like yourself are on that mission and understand the evolutionary pressers that you've identified.

[01:06:34] And, uh, I, they're very real and they're very significant and they're having massive impact on the population. And we're just delighted to be in that conversation with you as advocates of a new possibility and potential for humans. Uh, under the current situation. So it's not bad. It's not good. It's not.

[01:06:51] It just is. And let's find a way to optimize it. And that's what the whole message behind biological optimization is, let's take this science. Let's take some experiments. Let's [01:07:00] bring in some scientists. Let's get in the lab. Let's get in the clinics and let's, let's, let's do this and see where we go from now.

[01:07:06] Just like the pioneers that you know, sailed across the world and under uncharted waters to discover the new world. Uh, I do believe that's where we are and that's what's driven humanity from, you know, the guys that first figured out how to make fire to the people today that are, that are, that are building the, the technology that we're talking about.

[01:07:24] Carl Lanore: [01:07:24] Matt and Wade, thank you for being here. Thank you for being sponsors. Show the these guys some love. The website is BiOptimizers. B, I, O, P, T, I, M, I, Z, E, R, S. dot com. Use the code SHR get an additional 10% off. They have some great pricing. Like I said, my buddy Billy just bought six bottles after we talked this morning because he has a lot of the same problems I have.

[01:07:45] And, uh, and, and got a super discount on buying six plus an additional 10% off. Uh, you know, and don't wait to have diseases. So if I had this to do all over again, uh, I would have gone [01:08:00] down this rabbit hole a lot earlier. Uh, especially when some of my nagging symptoms started showing up and I just discounted them and I, you know, rolled through them.

[01:08:09] Cause I, you know, I'm like, you wait, if I'm still dead lifting, if I'm still squatting, if I'm still strong, I think I'm doing it all right. And I've been using the outward representation of my body as an indicator of my health and longevity. And now I'm focusing more on the inside of my body. As you pointed out.

[01:08:27] So don't wait to get sick. And if you have a loved one, if you have a look, your mother and father, if they're my age, they have gut problems. You know? Uh, ARP did a study, a survey of members like, uh, five or six years ago, and they reported that 76% of all of their members claim to have transient or regular gut problems.

[01:08:50] Digestive issues, GERD, heartburn, uh, you know, just bloating these things. This is rampant. This is probably when you look [01:09:00] at the hierarchy of disease States and in the country. Type two diabetes has a component, uh, w with gut issues. So this is a great product. Even if you don't have the symptoms yet and you just won't get the symptoms.

[01:09:14] That's the important thing. Guys, thanks for being here today.

[01:09:19] Wade Lightheart: [01:09:19] Thank you. Thank you.

[01:09:20] Carl Lanore: [01:09:20] Alright, and we will have you back on because I definitely want to talk about the mass enzyme product in conjunction when used with this, they have an amazing video. If you go to bioptimizers.com and look at this video, they take raw meat, drop it in a bowl, add water one day, add the, uh, the, the probiotic.

[01:09:36] The other one, they add the probiotic and their enzyme to meet dissolves in the water, goes away. So think about what it does for your digestion and your stomach. I will going to take one quick commercial break and when we come back, I want to talk about, are you still going to the gym? I am. I ain't afraid of no Corona virus.

[01:09:55] Stay tuned. We'll be right back.

[01:10:00] [01:10:00] You are listening to the superhuman channel. We're ripped and we're ready.

[01:10:07] Welcome back. So this has got to be quick. I'm going to wrap it up, but I just wanted to ask people out there who's still going to the gym in light of Corona virus. I mean, I am. I, you know, I'm so confused about Corona virus. I really am. I'm confused about it because. Um, I know that there's been about 12,000 deaths just from influenza since October of last year through February.

[01:10:33] But I understand that it's, you know, it's, it's not as contagious and all that other stuff, and this is so much more contagious. This one is so much more contagious because there are people out there who get vaccines against influenza, older people that maybe keeps them from getting it in the first place.

[01:10:48] If we didn't have an influenza vaccine, would we see. The same kind of death rate and contagion rate as we do with with the coronavirus. But there are [01:11:00] people out there who have coronavirus that have no symptoms at all. We know that they're coming forth. They're talking about they're being tested, they're being told they have Corona virus.

[01:11:08] They're self quarantining, that they develop those symptoms. They don't get the fever, they don't get the sore throat. They don't get the lung problem, so they're, they're fine. And I realized that that actually is a problem because if you have Corona virus but it's not affecting you negatively and you go out into the world and you kiss grandma and grandpa and they get it, they will die.

[01:11:29] The death rate of coronavirus varies by age group. There's a, there's so supposedly reported 1% mortality rate right now. But that varies by age group. Uh, 60 to 69, it's actually 2.4% of the people who get Corona virus. This particular form covert 19, uh, uh, 2.4% die, uh, from the age of 60 to 69, 70 to 79.

[01:11:53] It's something like, uh, 6.4% and 80 and above, it's almost 25%. Uh, you [01:12:00] know, I mean, one out of four people, 80 and above. They die from it. The problem I have with all of this is that we had H one N one, which obviously was a variation of mutation of seasonal flu, but we've had swine flu, we've had avian flu, we've had all these other, um, viruses that have killed a lot more people than the total number of people that have been killed by covert 19.

[01:12:25] But I realized it's not done yet. So I am taking precautions. We, Elissa and I. We were planning on going to Mexico in April, and we're a little concerned about flying to Mexico and being in Mexico. Uh, so we've actually postponed the trip. We're still going to go, we're just going to wait until things fall into place.

[01:12:44] But Elisa said to me this morning, are you still going to the gym? I said, sure, why? She goes, well, you know, covert 19 and it dawned on me, I never thought about worried about getting the coronavirus at the gym. [01:13:00] So I want to hear from you. I want you to email This email address is being protected from spambots. You need JavaScript enabled to view it.. I legitimately want your opinion.

[01:13:08] Because nobody, I mean, I'm no expert at this. I'm just like you and I'm interested in hearing what other people's opinions are. I plan on going and training tomorrow. Now, obviously I do something now that I didn't do before. They have hand sanitizers all over the gym. I am using them. Um, maybe wearing gym gloves is a good idea, but then they say that the Corona virus can live for up to a week on a hard surface.

[01:13:33] So am I just. You know, putting the coronavirus on the glove and then taking it home. Um, but I definitely am washing my hands a lot more. I do pushups out in the hall a lot of times in between, uh, during commercial breaks and, uh, I've been washing my hands after doing them now, where before I didn't, you know, I'm a little stupid.

[01:13:53] Let's be honest. Um, I wouldn't have injured myself as much if I, as much as I did if I wasn't a little stupid. But [01:14:00] are you still going to the gym and do you plan on changing? I could train at home. I have everything I need to train at home, but I love going to the gym. I love seeing my friends. I get motivated.

[01:14:10] I like getting in the sauna. I don't have any plans of not going to the gym. So email This email address is being protected from spambots. You need JavaScript enabled to view it. whenever you get this message, uh, and let me know just, or no? Yeah, I'm still going through the gym. I'm not worried about it. No, I'm not going to the gym anymore. I'm worried about it. I'd like to just do an impromptu survey.

[01:14:32] And let's see what people say. Uh, this is a great show today. I am telling you, I am so excited, uh, about this product. This is a, this is not something that I would discount the value of, uh, this particular product. A P three O M is a, is very exciting to me. I'm looking forward to start taking it. I'm hoping to see some changes in.

[01:14:57] My own autoimmune, uh, [01:15:00] symptoms. And, you know, the, the, the light bulb went off in my head when Wade said it's undigested protein. I've upped my protein. I'm eating 300 to 350 grams of protein a day. I'm eating fish, I'm eating chicken, I'm eating eggs, I'm eating meats. I mean, and my symptoms have gotten worse.

[01:15:18] And I'm thinking that shouldn't be like my Shipt of should be better because I'm cutting out a lot of the starches and the grains. And. And Holy crap, I didn't even think about the proteins being a cause of this problem. So. I'm getting my P three O M delivered today. I know it's out for delivery. I will start taking it immediately today.

[01:15:40] I will report on this show in upcoming weeks if I noticed anything and what I notice. And to say that I'm a have reserved excitement is an understatement. Uh, but that's it for today. I'm glad that you, those of you who watched the show on Facebook live, we're able to ask some questions. And those of you who are [01:16:00] listening to the show and the podcast, please share the show, uh, because I really think that we can do a better job in helping people, uh, solve some of their health problems.

[01:16:11] And that's it for today. Uh, we will see it tomorrow, and thank you for listening today. [01:17:00]