[00:00:00] Carl Lanore: [00:00:00] hey, Hey, welcome back to another episode of super human radio. This is a show that was actually supposed to air, uh, last week, uh, but due to the, uh, Corona virus, and, uh. System overload. We were not able to tape the show. We had a problem and we're doing it today and it's a very important show. It's a, it's a nutritional hack show.

[00:00:21] We're always looking for ways to get more out of the food we eat, and today we're going to teach you how to get more of the protein that you eat. Before we get started, we have to thank our title, sponsor legendary foods for the. Generous contribution they make to keeping the show alive and right now they have a fantastic offer for all of you.

[00:00:39] If you go to eat legendary.com and use the coupon code relief one five relief 15 you'll get 15% off all orders over a hundred dollars this does not include the tasty pastry. I know many of you may be disappointed in that, but the tasty pastries are flying, uh, box loads off the shelf. And so they did not want to include that in this [00:01:00] here, but they have fantastic nut butters and seasoned nuts.

[00:01:03] Uh, one of my favorites. Is these babies right here cause I'm Italian. The pizza flavored almond sniff. Fantastic. Check them out and they're great. Snack food again, eat legendary.com go there. We'll be square. Okay. My guest today is, he's been on before. He's reappearing and that is Wade Lightheart. How are you doing, Wade?

[00:01:26] Wade Lightheart: [00:01:26] Oh, doing great. Thank you for asking.

[00:01:28] Carl Lanore: [00:01:28] You are doing great. You, you. You're one of these perpetually enthusiastic people, aren't you?

[00:01:33] Wade Lightheart: [00:01:33] I really am. It's a, it's, it's, it's a curse and a blessing all at once. It's a, it's a blessing that I feel good all the time, but it's a curse of people around me all the time.

[00:01:41] Cause they're like, are you always that happy? And I'm like, yeah, it's unfortunate.

[00:01:44] Carl Lanore: [00:01:44] So I put a lot of thought into where names come from because back in the, you know, beginning of time we will usually named because of an attribute like in Italian, a very common name in Italian is pig natano [00:02:00] and that means metal worker.

[00:02:02] So these will usually blacksmiths, right? You, I have a feeling that light-heartedness was an attribute to your ancestors and that's where the name came from. Could

[00:02:12] Wade Lightheart: [00:02:12] be, could be. I'm, I sure. I never thought about it.

[00:02:16] Carl Lanore: [00:02:16] Yeah. Those things just fascinate me. So anyway, um, we all know that protein is King when it comes to a variety of things.

[00:02:24] And that is the book from building muscle to staying lean, but also more importantly, something that people forget about. The endoplasmic reticulum is, uh, in every cell. It's the Telegraph office of every cell. It's the way cell to cell messages. Transmitted and it uses amino acids as its vocabulary, and it puts them in certain orders, which is syntax, and it creates bonds weekend small that'll like commas and periods and stuff like that.

[00:02:56] So the way cells communicate from one to the other [00:03:00] is amino acids. Now imagine you're writing a book and you run out of the ability to write the word, though. That book is going to suck because the whole of a sudden all of these words that are necessary to make sense don't make sense anymore. Well, the same is true if your body doesn't have the right amino acids to build those messages.

[00:03:25] So protein is not just about building muscle. It's not about staying lean, but it's also. Required for biological function. It's so much more critical than people think. We just think it's, Oh, it's energy. It's, it's muscle. That's all protein does. But it's more than that, isn't it?

[00:03:42] Wade Lightheart: [00:03:42] You know, that was probably one of the best illustrations I've ever heard about describing that in layman's terms.

[00:03:48] And that you're absolutely right. And I think there's so much, um, I would say information, you know, it's the, it's the communication of information from cell to cell or [00:04:00] interest cell. Communication, whether it's RNA, DNA, all these sort of transcription things, and it's something that we kind of gloss over in science or in nutrition and stuff, but when you start diving into this, there's this, this infinite world of communication that's required by ourselves.

[00:04:16] And when I've been, like you said, when those things break down or you're not able to convert the protein that you're eating. In an inefficient way into the amino acids that are required for the cell to cell transcription and communication. That's when people start to run into problems. And this is oftentimes known as the decline and associated decline with aging that people happen.

[00:04:38] And one of the reasons people will, you know, start depleting their muscle mass is because people aren't actually getting. The amino acids from the food they're reading, they actually have to catalyze there. They're smooth and stride it muscle in order for these communications to continue to go. And we call that the aging and degeneration process.

[00:04:57] It's

[00:04:57] Carl Lanore: [00:04:57] interesting. Now, I know [00:05:00] that your company is built on a necessity being the mother of invention, and a lot of these things, uh, arose as a result of you and, and, uh, and Wade's, uh, own experiences. Tell the story about. Your bodybuilding competitive years, your relationship with protein and how you guys came up with this particular product, which is probably one of the best enzymes designed for people who want to get the most out of their protein.

[00:05:32] Talk about that a little bit.

[00:05:34] Wade Lightheart: [00:05:34] Yeah. I think as Tim Ferriss said, that the best products are coming from when you have an itch that you need to scratch my and in my, in my case. Um, you know, I had been a competitive bodybuilder for 16 years and won the national championship and had the opportunity to represent my country, the mr universe, which was a dream come true.

[00:05:53] Now, typically, as most people know in the sports world, it's like one gram per pound of body weight. And in the bodybuilding world, [00:06:00] typically people follow that and then they kind of increase it. They get a little boost. Then it's Flatos they increase it. And some people are eating 300, 400, 500, even 600 grams of protein a day as they get bigger and bigger.

[00:06:11] So I was competing at the Mister universe in 2003 so way long time ago. And you know, I had the typical stuff that happens, and this is very important to you and what you illustrate it for both communication. You know, I had achy joints, I had brain fog. Uh, you know, I'd wake up tired, you know, I just didn't have that spark.

[00:06:33] And, and that's just kind of common as you're going into an extreme contest depletion. Well, after the contest, I gained 42 pounds of fat in water. In 11 weeks, I went from mr university and mr marshmallow, and it was devastating and my gut was bloated. I'd had a DEMA. Uh, I was, the bathroom was just a disaster.

[00:06:57] You know, the smell that was coming up. I mean, I felt like I was dying [00:07:00] of

[00:07:00] Carl Lanore: [00:07:00] rotting on digestive food still in your bowel movement.

[00:07:04] Wade Lightheart: [00:07:04] And I met it. I had a great fortune. I got lucky. Uh, I met a doctor by the name of Dr. Michael O'Brien, and he was famous for treating all kinds of people, various conditions using holistic health methods.

[00:07:14] And I said. And he was like in his seventies and he's vibrant and he's like, he's like everything I want to be. I'm like, what's going on? I got the best coach. I'm following precision diet on, I've got Spartan discipline. I'm supposed to be at the cosmetic ideal. How did I end up like just destroyed? And he said, Wade, you'll learn something very easy.

[00:07:34] There's something you don't know. Just hit me like a ton of bricks. He said, you've learned to build the body from the outside in. You haven't learned to build the body from the inside out. And that's when he taught me about enzymes. He taught me about the microbiome. He talked to me about how important the protein conversion through the digestive process to get these amino acids, how undigested proteins end up producing in doll and SKATO and [00:08:00] literally craps in your blood.

[00:08:01] And that's why you wake up with the crust in your eyes or the bad breath, or you're feeling tired in the morning or the crystallization in your joints that you know. You know, with all the itises and inflammatory proteins or just undigested proteins inside the body that your body is now reacting. As an agent that is affecting your health.

[00:08:23] So I went on his program, I started doing enzymes. I sort of do probiotics. No one was talking about at those times and doing all these different things that he suggested. Six months I got my body back, I got my health back, I got my vitality back, and Matt and I at the time had a bodybuilding education company.

[00:08:39] And so we started. Producing our own enzyme to see if we could enhance performance. Cause I was noticing big differences and he was noticing big differences. We've been both been trainers for 1516 years at that time. And we were able to test about 15,000 people over the next four years or every kind [00:09:00] of background you can have and getting feedback.

[00:09:02] And those are the old days when you had boards and they would put down their diet and they would add this in and we would track the results. And we sit incredible improvements. Not only. And, um, their recovery component, but also the, the middle would go down, their bellies would get smaller, not because they were losing body fat.

[00:09:18] I want to be clear about that. Right. They were just getting a sledge that had built up from years and years of like protein powder was up the ying yang. It just getting stacked in like a cement mix. You know, like grout inside your, when you're putting down those tiles,

[00:09:32] Carl Lanore: [00:09:32] distended stomach, you're talking about that.

[00:09:34] It's almost taught a shell. Look.

[00:09:37] Wade Lightheart: [00:09:37] Hundred percent. Yeah. So, so literally the intestines are floating on. And of course there's some people that are using growth hormone and things like that, which also contribute because it actually increases how much absorption of food is. And there's a whole bunch of things in that, that's not what I'm talking about.

[00:09:52] So I went on it. Um, our, our clients went on it, and after four years, I went back to the world championships again, came in, [00:10:00] uh, eight pounds heavier than I did before in better condition. Felt great. It didn't have the aches, didn't have the pains, and when I got done, I didn't blow up after and I was like, okay, great.

[00:10:11] You know what? We've got something here. And that's when we started sharing it with the world. I had a holistic health clinic in Vancouver and we started dealing with digestive issues with people, and when we cleared up digestive issues, all of a sudden. They got more vitamins out of their program, they were able to better hydrate.

[00:10:26] Their immune system boosted up because they weren't fighting them. You know, they weren't fighting their suffer, if you will. So all of these things we started to notice over time. And then at, uh, over the last 15 years, we realized that, like Hippocrates said, years and years in the, you know, centuries ago, all disease begins in the gut and it's a single canal from your mouth dear, but, and the reality is.

[00:10:51] When you eat food, it's not in your cells, it's not in your body. There is a conversion process that goes on, and enzymes are a critical [00:11:00] aspect of that, particularly in amino acid conversion, protein, amino acids.

[00:11:04] Carl Lanore: [00:11:04] Okay, so you also learned something else that second time around when you went back and competed, and that was, you got on stage heavier, but you were actually eating less protein right?

[00:11:18] Wade Lightheart: [00:11:18] I went from 250 grams of protein a day at a bar, at a, a weight of 176 pounds on what I, I'd died into a one 76 class to four years later, eating 85 grams of protein and, and co coming in at, you know, one 84

[00:11:39] Carl Lanore: [00:11:39] right. Right. So that, and that's counterintuitive because people would say, well, wait a minute, you can't cut your protein.

[00:11:45] And. And build more muscle, but the reason for that was that there was a greater efficiency taking place in the protein you were eating, making it into your body for the protein synthetic response.

[00:11:59] Wade Lightheart: [00:11:59] You see? [00:12:00] That's exactly it is what this is. The big piece that people don't understand is there is an assumption that every gram of protein I eat is going to get converted into a whole gram of amino acids, if you will, and that conversion rate.

[00:12:16] Is not only dependent on the protein that you're eating, it's, I think more critically dependent on how wa, how well your body can convert that protein into the amino acids. And so as you increase your protein, um, consumption, what typically happens over time is you get more inefficient at actually converting that.

[00:12:40] And there's a lot of reasons for that.

[00:12:42] Carl Lanore: [00:12:42] But one of those reasons is that the, the, the. The body can't keep up producing the enzymes needed to break down the protein. You know? We also assume that if I eat a pound of animal flesh in a sitting, that my body can, [00:13:00] because, because whole on digested. Animal protein isn't coming out in my stool and I, Oh, look at that.

[00:13:06] Just an  piece of beef there. We just assume that the body is doing its job, but the reality is, at some point in time, after years and years of eating high protein age, the body just can't keep up with producing those enzymes. There's no way you, the body just can't keep beating being depleted and make more depleted and make more.

[00:13:28] Right.

[00:13:29] Wade Lightheart: [00:13:29] Exactly. In fact, I got really deep into the research by what a lot of people call the godfather of enzymes, or there was a fellow by the name of Dr. Edward Howe, and he wrote a couple of really groundbreaking books. One was called enzyme nutrition in the end. The other one was a food enzymes. For health and longevity.

[00:13:48] And he proposed, uh, with his research of doing all these animals and human testing, but particularly with animals cause he could see generational, the effects of generational deficiencies. Is that by, [00:14:00] he said that you had an enzyme bank account. Basically, enzymes are required from everything from thinking to blinking and every time you consume a enzyme deficient food, which humans are the only species that does that.

[00:14:13] That's a whole other

[00:14:14] Carl Lanore: [00:14:14] trick. Cause we cook our food right.

[00:14:16] Wade Lightheart: [00:14:16] Because we cook our food and that eliminates the enzymes. And so our body has to manufacture those enzymes, but we only have a limited capacity about how much enzymes that we can produce. And so. As we're producing enzymes for digestion, this limits the amount of enzymes that we can use for all of the millions of metabolic processes that are going on inside the body at any given moment.

[00:14:42] And as our enzyme bank account drains over the lifetime, we start shutting down, uh, the least essential components. And this is one of the reasons why I believe you'll see most athletes peak. If they're in a strength sport around [00:15:00] 28 years old, because what happens is recovery now becomes a major issue in the the factor.

[00:15:07] And that is they cannot get enough amino acids into their muscles in an efficient way to recover from the damage they're taking from either their sport or from the training for the sport.

[00:15:15] Carl Lanore: [00:15:15] Interesting. Now, um, Seth Wayne Arnold, who is watching, but he's watching on another. Facebook page, so he, he may be unable to place this question on our, uh, discussion here.

[00:15:29] He says, these are extraordinary claims, taking one gram of protein and making it feel like, or be like, or have the impact of three grams of protein. And he says this, is there any extraordinary evidence to prove that this is right? Is there evidence that the. Combination of, and we're going to talk about what's actually in the mass Zyme uh, but there is there science behind this?

[00:15:54] Wade Lightheart: [00:15:54] Yeah, great question. So back in, I believe it was 1984, there was a, [00:16:00] uh, research facility in the Netherlands that actually recreated a digestive system, like the human system with all the different components. It's very, very cool. And they started using, uh, various types of enzymes to see the effect, not only in the first part of digestion, but if the enzyme was designed properly, it could actually become reactivated in other parts of the body after it went through the highest CENIC state.

[00:16:26] And so in that determination, they found that in the case of proteases, there were three main types of proteins, which they designate as 3.0 4.5 and 6.0 which really is just markers for the bandwidth from which they work is the pH changes when hydrochloric acid comes in. Then there was some research done a few years ago by another company.

[00:16:46] Um, out of. Uh, China, which was demonstrating how if you could take a Strauss Magus and move it into an extract, that is one point, uh, removed from becoming a drug. So [00:17:00] that astrology is, is a, is a nerve that is used extensively in Chinese medicine as an amplifier for everything else. What they found is you could get a.

[00:17:10] Anywheres between 30 and 50% more amino acids crossing at the intestinal barrier. So yeah, there is science for it. And then those were what I would call the, um, scientific, you know, experimentation. But then there's also the clinical effects of people actually experiencing the results over a year. So there's always two levels to any kind of experience.

[00:17:31] Cause not always can you replicate, uh, you know, double blind studies in clinical experience and sometimes clinical experience. We'll end up leading how you design a double blind study to prove the efficacy.

[00:17:43] Carl Lanore: [00:17:43] Now you, you kind of did a kitchen model of doing this, uh, you, you, you, you use a vinegar as the environment, which we have, you know, MCL in our gut, which is about a pH of one and vinegars, right?

[00:17:59] In that [00:18:00] area. It's actually a little bit weaker than the hydrochloric acid, but then you took mass Zyme. And another supplement we talked about once before, uh, P three O M, which is a protein, a proteolytic probiotic. And you put raw meat in three glasses. One, I think was the control that was just the vinegar, right?

[00:18:24] Correct. The other one was one of your products and the other one was both of the products. And then you did a time lapse. And when you combine the mass Zyme with the P three O M. The meat got digested right in that glass, didn't it?

[00:18:40] Wade Lightheart: [00:18:40] Yeah. It was a pretty phenomenal, and of course it would be much more efficient inside your body.

[00:18:44] Yes. Literally put, we were literally putting a blowers on it to get like an a boat.

[00:18:49] Carl Lanore: [00:18:49] Yeah. You've got to get body catcher. Yeah, yeah,

[00:18:51] Wade Lightheart: [00:18:51] yeah. And typically too, there's a change, like that's a static pH in the vinegar. It would normally be changing, [00:19:00] changing its various amino acids and cleaved at different pH levels in that first pre digestive phase.

[00:19:05] And so that's a, was an experiment. So we could actually show, look, these things actually work, right? You can't just

[00:19:13] Carl Lanore: [00:19:13] like look inside, but think about it. Cause if they act, if they work in a glass, it's going to work even better in your gut.

[00:19:21] Wade Lightheart: [00:19:21] Exactly. And that video kind of went viral. Everybody sees it and they go, wow, that actually works.

[00:19:27] I now have a working understanding that I'm willing to experiment that. And once they experiment with it, then it's, you know, they're like, okay, I could get it. I feel the difference.

[00:19:38] Carl Lanore: [00:19:38] Uh, if people want to know more about this, cause you know, people are always watching. They check in, they check out. I just want to put this up.

[00:19:44] It's mass designs.com/shr for a 10% discount, but they also have some bulk discounts on our page. We have some very exclusive offers. Uh, from, uh, BiOptimizers that my [00:20:00] audience has that isn't available anywhere else. So if you go to that website, if you go to mass  dot com slash SHR you'll find some very attractive offers.

[00:20:07] Um, grant, Cameron McPhee has a question, but grant, you're going to have to wait cause I want to cover this first. He has a question about one of your other products that's also very interesting in today's day and age, which has to do with gluten. So we'll get that on the other side of the break. I want to stick with this discussion right now.

[00:20:25] I want to tell you, so my own personal experiences. So I've had gut problems and my audience knows about it, and I have some autoimmunity issues that are actually getting better. And I can't say it's just this or it's just that all, all these types of situations are systemic. They need to have a systems approach to them.

[00:20:41] And that's what I've been doing. I've been doing several things, but one of the things that I started doing was not only using the mass Symes um. And the P three O M with meals, but I actually take one Petri O M and three mass Symes at bedtime. I've usually haven't eaten for three [00:21:00] hours at that point in time.

[00:21:00] I go to bed, I always make sure I'm, I'm done eating three hours before bedtime, and so I typically wake up in the morning and have a couple belches. And you know, it just boggles my mind. Like, what am I belching for? Food is like been out of my stomach for so long. So clearly there's still something in my stomach digesting since I've been taking them at bedtime.

[00:21:25] I don't fell two in the morning. And my logic is that anything that was undigested from the day that's been lingering is being broken down. Am I, is that a, you think that's a good supposition? I,

[00:21:38] Wade Lightheart: [00:21:38] I have. Had an incredible amount of anecdotal evidence of people reporting similar things, or people wake up, they used to wake up with a bad breath in the morning, or people that would wake up with crusty under the eyes or feeling very tired and lethargic and needing a coffee, and if you would look at like a, a live blood cell analysis.

[00:21:58] What you'll start to see is the [00:22:00] coagulation of the blood cells. Oftentimes, if your digestion, for example, if you and I just slammed a protein shake, did a shot before, and then did a shot of like maybe 30 minutes to an hour later, we'd actually see that protein entering into the bloodstain and the, and the protein starting to stick together.

[00:22:17] When you start adding, uh. Products like mass signs, which is a high proteolytic blend with 17 other enzymes total. Then you'll start to see a more efficient breakdown and delivery of the key elements, either building blocks or energy units, and all of a sudden, not only do you get the stuff out of the inner side, but you also will see a difference inside the bloodstream itself.

[00:22:39] So there's multiple levels that enzymes are going to work at. But keep in mind, they're responsible for everything from thinking to blinking.

[00:22:47] Carl Lanore: [00:22:47] So another thing that is important in this discussion is the fact that you eat a plant based diet. And so we're not just talking about meat protein here, we're talking about plant based protein and plant based protein has been [00:23:00] shown to be a little bit more difficult to actually break down and digest and then than animal based proteins.

[00:23:06] And so as a result of that, when there are a specific enzymes in here that are exclusively designed. To make it easier to digest and assimilate plant based proteins. Talk about that.

[00:23:21] Wade Lightheart: [00:23:21] Yeah. So all plant proteins create a, a protein component that actually prevents predator. It's a, it's a defense mechanism and it varies in strength to various theories.

[00:23:32] That's why some people, for example, will soak nuts and you know, to the activate. The enzyme inhibitors. There's the things like enzyme inhibitors, but there are specific enzymes that will allow for those matters to break down. One of the my favorites that we have in the product is a thing called Hemi cellulase.

[00:23:48] What's a breakdown? Almost any vegetable protein that you'll find in your body, and of course, we all know that having more vegetables in our life is an improvement, but many people who have [00:24:00] digestive issues when they eat. Vegetables. It's excruciating, painful. They have all kinds of problems because they already have a compromised digestion.

[00:24:09] What we've typically found is, you know, when you go along 30 60 90 days, usually by the 90 day point. What happens is a person has much more flexibility in their diet. And so Matt, my business partner is a ketogenic guy. I'm a plant based guy. We believe in metabolic flexibility. And so yes, there's certain genetic predispositions or digestive components, but as you improve your digestive system, you're able to actually.

[00:24:35] Have more different types of foods without the digestive stress that you had before. And so that cellulase the Hemi cellulase piece is a critical component to make sure that you can break down the plant matter.

[00:24:47] Carl Lanore: [00:24:47] Yeah. And, and, uh, I want to come back and say, comment about something you said. One of the reasons people have trouble digesting soy protein is because there's a, [00:25:00] there's a, uh, there's a trip, uh, what is it called?

[00:25:03] A triptan. There's a, there's an actual triptan inhibitor in the soil that keeps you from digesting the soy protein. And people don't realize this, that this is one of nature's defense systems. Plants can't fight, they can't bite, and they can't run. So they evolve to produce things that are anti-nutrients so that the animals.

[00:25:28] We being animals that prey upon them don't have good experiences and go, Ooh, I don't want to eat that anymore. And so what would this help those people who want to use soy protein, but know that they belch for hours afterwards because of the, uh, uh, the trypsin inhibitors that are in soy?

[00:25:46] Wade Lightheart: [00:25:46] Well, you can never say an absolute position, but it's a general rule that is most people have found to be true.

[00:25:52] Keep in mind that. Uh, if you look in Asia, which has been producing soy for thousands of years. Um, they have [00:26:00] very elaborate fermentation programs because there's many different enzyme. I think there's about 13 different enzyme inhibitors on the, on your average piece of soy that's coming to the States.

[00:26:11] Now, one of the reasons they use soy and food is because it doesn't break down that issue. It has great shelf life and you can make it taste like almost anything in Asia. They'll actually go through a specific fermentation process so that now it's been pre digested with. They're various probiotics in which they produce enzymes that breakdown that food, and now it becomes much more absorbable and utilizable by the body.

[00:26:35] The other thing is, is with genetic modification of this, there's sometimes, uh, modifications that really are not, um, uh, claimable for the human organism. And that is one of the things. Maybe we'll adapt to genetically modified foods. Maybe we won't. But I think for a lot of people that are really contributing to their health.

[00:26:56] Um, you know, genetic modified shoes are still a very [00:27:00] unproven entity as far as longterm health.

[00:27:02] Carl Lanore: [00:27:02] Absolutely. Um, the, uh, other thing I wanted to ask you about was I, I've been doing some deep dives on coffee. I really believe that 76% of Americans claim that they have a stomach problem at one time or another.

[00:27:19] Many, many people. I w I've looked at. Autoimmunity. I've looked at gut dysbiosis and general GI distress in our population, and I look at people like you and I, we have very different lives. You know, you're plant based, but we both like to train. I'm more animal base, you know, when I look at everybody and try to find the common denominator, we all have this same problem.

[00:27:41] What are we all doing? It comes down for me to drink and coffee. So I've been doing a lot of deep diving into coffee and I'm telling you, it's not as good for you as people think it is. So we'll just leave that alone. But coffee has about a cup of coffee, has about [00:28:00] 0.8 grams of protein. Now, I don't know what kind of protein it is.

[00:28:05] But I, but now that I've started to learn some of the things that you and Matt have taught, taught me about, I'm wondering if in fact, it's the protein and coffee that's causing people this distress because maybe it doesn't digest well, maybe it lingers around, maybe it becomes one of these antagonistic proteins.

[00:28:22] Do you think that if someone is having issues with coffee, but they don't want to give it up, God knows why they wouldn't want to, but you know, you think that using mass Syme could give them some relief.

[00:28:34] Wade Lightheart: [00:28:34] I do believe that because here's what I have found. Any food that you consume, anything that you put in the mouth that does not get digested, absorbed and utilized properly now becomes a potential toxin, and your body will have some sort of negative reactive to let you know, Hey.

[00:28:51] This isn't working for me. And as we noticed, you know, we all were like, Hey, I remember when I was a kid and I could scarf down a couple of burgers and a couple of [00:29:00] pizzas and wash it down with a Coke and hit an ice cream and go out and hit the gym for two hours and then party all night long. And we'd go, what?

[00:29:06] How come I can't do that at 50? Well, all of those things, all of those things, you know, accelerated the degeneration and distraction of your digestion, absorption and utilization ability. And so at a certain point you get to that point. Where I used to be able to have this and I can that food that was okay, that gave me that pep has now become a toxin that my body has to address in different formats, and I have two options.

[00:29:33] Number one, I can eliminate that food and a lot of people who get really compromised, one of the challenges as they get down to eliminating everything, they can't have anything in life and there's no fun, and that's why I didn't want to do it. Or to. I could increase my capacity to break down the food that I'm, that I'm, that I'm eating, and that is the methodology that we believe in going for it.

[00:29:52] I always say we can't control our external conditions very much, you know, to do too much large expenses as we know right now. But what we [00:30:00] can do is build up our inner capacity to have, to do, to deal with the environment that we find ourselves in. And of course, that's a Darwinian, it's not the strongest.

[00:30:09] It's not the evolution of the strongest and fittest survive. If you look at his writing, it is that who is the most adaptable? And that's where we use our brains and that's why humans have become so dominant on the planet is that we worked in groups and we're able to use our brains to overcome the various challenges externally and internally that we deal with

[00:30:30] Carl Lanore: [00:30:30] a, I'm going to plug the product here before we take a break.

[00:30:33] Again, the product is called mass design. And if you go to the website, mass zines.com M a S S Z Y M E s.com/shr you'll find some amazing offers for this product. Um, all the people that have already taken advantage of this because they saw the P three O M show we did. They went there and then they saw that video and they thought, Oh my God.

[00:30:56] I'm going to try both of them. I'm already getting, in fact, we have a question [00:31:00] that we'll put up here in a minute from my friend Patrick Rogers. He's my friend through the show, and he's just ex strong man. The guys that amazing farms haunts. He does it all, and so he has some interesting questions about how the combination works.

[00:31:15] Uh, with supplementation, which I didn't even think about. And we'll address that when we come back. Mass designs.com/shr some amazing offers there. Uh, stay tuned. We'll be right back with more. Of superhuman radio. This is the superhuman channel evolution. Just got kicked up a notch.

[00:31:37] Welcome back. While we have some interesting questions, you can't see the questions on your phone, but we've got a really good one from a guy I know for a long time. Ivo SU, um, he lives abroad. Okay. So, um, I want to mention one thing. I have a pound of beef cooking in my hot logic that'll be ready for me to eat.

[00:31:56] And I take five mass Symes and two [00:32:00] a P three O M with that, because that's just a lot of animal flesh to digest. Right now I'm doing intimate and fasting. I stop eating at 6:00 PM my eating window. I just have two meals, so I have a, I have a full pound of something, whether it's salmon or beef. Am I, am I wasting like should I use less than five of the mass times?

[00:32:22] Do you think that's, that's a good idea. Good strategy.

[00:32:26] Wade Lightheart: [00:32:26] No, I don't. I don't believe so. So I always, I always rank things from a one to five enzymes. The bigger than meal five ends in NASDAQ will take care of almost anything. Most people, three is sufficient on any given meal or whatever. But if it's a, if it's a, you know, we're really heavy, like Thanksgiving dinner or the big Turkey steak program.

[00:32:46] Uh, the more that you throw in, the faster that conversion is going to great. Go over in the more efficient. There's one other key element that goes along with that. Keep in mind that enzymes are the first part of the breakdown in the stage after chewing. Then there's [00:33:00] hydrochloric acid that comes in. So your hydrochloric acid is going to activate some and some of the enzymes that predict proteolytic wines, and it's going to deactivate other ones.

[00:33:09] Is it as that chime changes? And then once that all leaves the intestinal tracking, did they . Into the lower intestine. That's where the probiotics are going to start breaking down the proteolytic. Probiotics are going to break down those amino acids and other microbiomes are going to bring down the carbs and the fats and whatever else is in the meal.

[00:33:27] Carl Lanore: [00:33:27] All right, let's get to some of these questions and then we'll wrap this up. So, Patrick Rogers, uh, he, so what he says, basically, and I'm going to paraphrase here, is that since he's been taking both Masszymes, MP3, O M. Uh, he notices that a lot of his supplements are working better, so he takes like, I do a thousand milligrams of niacin, nicotinic acid a day, and he never gets flushing from it anymore.

[00:33:53] But since he's been using these, he's getting flushing. It does, does this combination or just the mass times alone [00:34:00] increase the availability and bioavailability of your supplements as well?

[00:34:05] Wade Lightheart: [00:34:05] Yeah. But there's a real interesting kinetic chain that happens in nutrition. You need enzymes to get your protein protein to get your minerals, minerals to get your vitamins.

[00:34:16] Any break within that sequence will, uh, make your absorption and utilization of anything that you eat or any supplement you take. And so. Across the board. Anecdotally, for the last 15 years, I've had similar reports to people saying, I don't seem to need as much of the supplement I was taking before. Or they tend, they find that they cycle their supplements a little bit more and you can actually get evidence of this if you want to dive deep.

[00:34:43] I recommend people trying a SpectraCell test. They can look at the vitamins and minerals. They might've been taken. A SpectraCell will actually determine not only. Um, the vitamins and minerals that you're deficient in, but it'll actually show you which ones you're [00:35:00] having challenges absorbing. And so you can take a better supplement for that particular product.

[00:35:06] And the other thing is, is if you add in a product like mass signs, and you're going to start to see over time that you're going to fill up that bucket of, you know, that empty bucket of that vitamin or mineral much faster than you would have, uh, previously.

[00:35:19] Carl Lanore: [00:35:19] Now, here's an interesting question. I'm willing to bet you next time we see each other a soda.

[00:35:25] Neither one of us drink soda, so I know we're safe. We won't lose any money on this one, but here's a guy who's been listening to my show for a long time. He lives abroad. His name is Ivo SU. He says, I've been dissolving capsules of probiotics and coconut water, and after the probiotic eats the sugar and this drink becomes acidic, I use it for probiotic retention enema.

[00:35:49] The P three O M retention enema is the only one that gives me huge gas quite fast. Within minutes. What's your take on [00:36:00] this and would the proteolytic nature of PTO M be dangerous for rectal use? Uh, for example, by damaging the lining of the colon and intestines?

[00:36:13] Wade Lightheart: [00:36:13] It's a good question. I don't sure what coconut water he might be using, but I will say this, this is actually.

[00:36:18] One of, uh, Ben Greenfield and Matt's, uh, favorite tools. They actually ferment P throw em. So you put a P through, I'm in coconut water, you ferment it and then you do an enema and they actually suspend themselves on a yoga swing upside down to keep it in. And for most people, that's a positive effect.

[00:36:40] Usually you'll get deep removal of things if you are getting some kind of problem. I would check it into number one, is there any chemical additives in the coconut, coconut water that's causing some sort of disruption inside the body? Um, have you over fermented the, the [00:37:00] PCOM because there's what they all can place is if you want it to be slightly acidic.

[00:37:07] So there should be an acidic teacher, but not overly excited because then you kind of gone too far and you're actually, uh. You're adding, what could be potentially something that wouldn't be that helpful for you? So there's a sweet spot in doing any kind of animal process.

[00:37:23] Carl Lanore: [00:37:23] So would it be worth it to buy some lift ms paper and check the pH, and if so, what pH would you shoot for?

[00:37:32] For ideal acidity?

[00:37:35] Wade Lightheart: [00:37:35] Well, I'm not a big fan of litmus paper because I think there's a lot of fermions with your hands and fingers and, and the chemicals that they use and that it's not that reactive. But you would want something probably, uh, I would say in that under six and probably not more, not, not below three.

[00:37:56] Carl Lanore: [00:37:56] Um, a couple other questions here. So, [00:38:00] um, grant, let me go back to it. Wants to know about your gluten product. He says, please ask him about DPP Ivy, and if he's confident his gluten guardian product is enough to reverse an adult developing a sensitivity to gluten or dairy.

[00:38:21] Wade Lightheart: [00:38:21] Great question. So, um, what he's referring to is, uh, the enzyme that actually breaks down gluten.

[00:38:27] Gluten, I always say is it's kinda like if you've ever seen the cover off of baseball, gluten is the outside cover, and then all the nutrients are kind of like the string inside. And so for many people, they have lost the ability to break down gluten. And then DPP for that, he's referring to. Dipeptidyl peptidase is an enzyme that actually breaks down that coding, and so that coding doesn't become an inflammatory protein.

[00:38:54] It's a protein coding, and it's a very specific time. So yes, for most people [00:39:00] who have developed an adult onset of a gluten intolerance. That is definitely the product. Now, why will put a caveat with that, and that is typically you're going to ha, there's two odd things that we've noticed clinically. First thing is, is there is a variance between tolerance levels.

[00:39:20] So for example, if you had someone who wasn't, had almost no effect from gluten, may be a one and a  person would be a 10. We're all kind of moving towards the 10 over time, as as as we age. So let's say this guy comes in at a five, he may find relief at three capsules where another person needs five capsules and another person needs one capsules.

[00:39:45] What I have seen is a significant variance in the amount of capsules that you have to do. So unfortunately you got to kind of figure it

[00:39:52] Carl Lanore: [00:39:52] out.

[00:39:53] Wade Lightheart: [00:39:53] Yeah. Yeah. And then usually what happens if you consistently do it, like one of the things I do. When I go out or we do a [00:40:00] spike day as Matt was leaving for, we have one day where we spike her calories to keep her metabolism up and we keep the calorie deficient and I'll take, you know, five of those things before I go have a pizza or something like that because I want to make sure I break that down and I haven't, I never have digestive issues and there's an odd part.

[00:40:19] To the Dimetapp to adults two days is it seems to work on dairy as well for a lot of people. I don't know. I have a theory. I have a theory.

[00:40:28] Carl Lanore: [00:40:28] Yeah, go ahead. I had this conversation, so I did a show probably four or five years ago about a study that showed that people who thought they were, um, that they were lactose intolerant in fact, weren't.

[00:40:41] They actually were producing the lactase enzyme, but yet when they had dairy. They still had GI distress and I submitted to the scientist. I said, you know, I have a theory about this. And he says, what? I said, well, if a mother drinks beer while she's lactating, the alcohol gets, you know, some of the alcohol gets into the [00:41:00] milk and the baby falls asleep.

[00:41:02] We know that what you eat if you're lactating, gets into your milk and is given to the baby. Would we all agree with that?  well, cows eat guessed SWAT corn and grain. And so if you are, if you are gluten insensitive, you are getting gluten by proxy because there's some of it in the milk. The same is true of eggs, chickens that I offended, a grain will and no one's tested this.

[00:41:29] I wish somebody would just buy a container of milk and tested for gluten. I predict it in there.

[00:41:35] Wade Lightheart: [00:41:35] I think there might be another element as well to that, and that is. Herbicides, pesticides and fungicides that are sprayed prolifically as particularly North America on the food. Cause I can tell you I, and you might be one of these people, I can't tell you how many people will go to a place like Italy.

[00:41:54] They have a gluten sense of here. They eat past all, they're fine, they're totally fine because they're [00:42:00] not growing the same grain and they'd not putting the chemicals on that grant. It's not genetically engineered and it's not grown on mineral deficient soils.

[00:42:07] Carl Lanore: [00:42:07] And in fact. Monsanto wrote, uh, uh, a directive to farmers six years ago.

[00:42:14] We had it on this show. We talked about it on this show. So one of the problems with harvest that growing and harvesting wheat is synchronization of the crop. So theoretically you have an acre of wheat, but only 60% of it is ready to harvest. And if you wait for the other 40% to be ready and mature, then you lose the opportunity to harvest the 60% so there's this net net loss of of harvest.

[00:42:41] What Monsanto discovered was, as disgusting as this sounds and is that if you spray Roundup on the crop, the entire crop synchronizes and matures within three days. And you harvest the whole so, so by spraying Roundup on the crop, you get [00:43:00] 100% per acre of ready to harvest crop. So they are literally spraying it right before they're taking it and baling it and pulverizing it into flour and selling it to you.

[00:43:11] This is why today in the United States, wheat has so much, there was a study just published three months ago. I don't even pay attention to them anymore because we know this already. Like, uh, how many different flowers they tested, and they had high levels of glyphosate in them. So you're exactly right. I think you're more right than I am about the, uh, the gluten being in the dairy right there.

[00:43:33] That's great. All so, uh, let's get another question up here. Uh, grant wants to know, uh. What do you think about bile supplements? I guess ox bile has been around for a long time. What do you think?

[00:43:45] Wade Lightheart: [00:43:45] Yeah, well, in fact, we actually included bio stimulators in our, another product that we produce called capex cause a lot of people who can't metabolize fat.

[00:43:56] Particularly need extra bile. And of course, [00:44:00] some of the keto flu that people have. And that's a product that's high protease and high dif for different life phases. And it also creates a bio stimulation, which helps slow down some of that Kito flu that people will experience before they do that. So, um, I do believe that some people do respond well to bile supplements.

[00:44:21] And so if you're one of those people, I say, don't knock yourself out of the park and, and do it.

[00:44:26] Carl Lanore: [00:44:26] Okay, we're going to take another break, but before we do, I have to ask. Uh, grant wants me to know. It wants to know if I have a piece of paper and a pen because he wants to meet to write something and holding it up to the camera.

[00:44:38] So I'm going to take a break when we come back, if you give me the directive that you want and we have a couple other questions that popped up, we'll get them answered and get the show wrapped up. Stay tuned. You're listening to superhuman radio. We'll be right back.

[00:44:52] Wade Lightheart: [00:44:52] This is

[00:44:52] Carl Lanore: [00:44:52] the superhuman channel where we use oxygen for the power of good.

[00:45:00] [00:45:00] Welcome back to superhuman radio, talking with Wade Lightheart about mass zines, fantastic enzyme. You know, and I'm sitting here thinking there was a couple of days I missed using them cause I left the bottles at home and I usually eat at one of my meals here at the studio. And I didn't feel as good the next couple of days.

[00:45:22] And then I started to put them in my backpack and just take them to and from. And you know, it's funny, when you don't use something that's when you really truly reveals its value. Uh, I'm a big believer in enzymes. I always have been, and I really think that the mass Symes, uh, and the a P three O M are an amazing dynamic duo.

[00:45:44] In fact. Uh, let's see here. So first of all, grant Cameron. McPhee said, do you have a piece of paper and pen? When I couldn't communicate with you, I would have been brilliant. I could have written, but I wasn't even sure you could see me because I couldn't say, [00:46:00] well, I have a solution. I'm going to add something to this interface.

[00:46:03] Next time I do a show, I have a solution for this, but thank you grant for coming to my rescue. Uh, let's see. Uh, Ben Turner Dixon says, Hey guys, I picked up some Peter EOM and mass Simes from your last show. Uh, and I'm, Ooh, that just moved. Hold on a second. Uh, and I'm, uh, where did it go? I also have some, uh, syrup tastes.

[00:46:25] Am I saying that right? Sarah? Pep taste. And that'll kinase, I wonder if, uh, you would have any recommendations for non digestive enzyme protocols. Uh, thanks for all you do. Uh, love the show.

[00:46:39] Wade Lightheart: [00:46:39] Yeah. Both of those products are fantastic. They're, they're classified on what's called a systemic enzymes. And so those are enzymes particular that, uh, work on breaking down scar tissue inside the body.

[00:46:52] So, uh, they're used extensively in medical situations or whatever, you know, with scarring from heart [00:47:00] disease and things like that where I'll start breaking up the, uh, the club COAG and cause anytime you have a scar, your scar tissue is normally. Your, your fibers go like this, but when you cut yourself or hurt yourself or, or surgery, you get these type of things that cross fiber and you need to break down those bonds.

[00:47:16] So they'll, those things will smooth. And if you don't, they get kind of starting to coagulate. And of course, a Sarah peptides has been well known, well-written, recommended as, as NATO, canines for various components in the body as far as, uh, what people should do. I think that's something that is always

[00:47:32] And this is something I've noticed is if there's such a variance independently, uh, and it's hard for me to say what your condition might be or what you might using it for. And that's where you really should have, uh, someone who is versed with the condition that you're using it for at like an MD or an MD.

[00:47:50] That's, that's pro enzymatic usage in the body for that, which I find interesting. Many medical doctors, they're very pro of the effects of [00:48:00] Sarah peptidase or nattokinase and saying the effect events. But then they also poo-pooed the effect of digestive health end zones. And now one of the things that people will notice is with mass times, I'll give you a friend a story.

[00:48:10] It's kind of interesting. I had a lady friend of mine who had an necrosis scar on her shoulder. It was like about an inch. It was about three inches long and about a half an inch high. It's pretty thick. She had a scar, his spider leader's shoulder, and it this huge scar and she had lost her ability to, to be very mobile.

[00:48:31] She used to do the silks and all that in the circus. We used to give her five mass signs on an empty stomach, and within about 10 minutes it would itch and get red. And so we kept doing this twice a day, five mass signs a day. For nine months and a nine months, the scar went to almost exactly the color of her skin and reduced the flat so much.

[00:48:52] Your three year old daughter grabbed her shoulder when she was older, said, mom, your skier's

[00:48:55] Carl Lanore: [00:48:55] gone. So that, that's evidence that these enzymes are doing much more than [00:49:00] we, you know, once again, you know what kind of like monolithic, Oh, they digest food. No, they do more than that. Enzymes do a lot of things.

[00:49:05] They, they, they break down fibrotic tissue. They reverse scars. Yeah, I know. It's amazing. I mean. It's a, it's so funny that we don't pay attention to them for all of these other reasons. We only talk about like, it's sexy to build more muscle. Hey, you could actually get rid of that scar. Yeah. I don't care about that.

[00:49:23] You know what I mean? It's like people don't pay attention to it. Uh, last question here. Ben Turner says, following up on Grant's question, he also has some , uh, which was good for bio production and liver support. Any feedback on, or should I look out. For the signals of optimal bio function. Perhaps something similar to baking soda feedback for

[00:49:44] Wade Lightheart: [00:49:44] HCL.

[00:49:46] Yeah. I, I don't know that particular, uh, product. So I, I would be, I would be remissed to comment specifically on any, any Contra indications or if it's effectiveness or whatever. So I don't know.

[00:50:00] [00:49:59] Carl Lanore: [00:49:59] Uh, and, and he, he backed up this question. These are just plain gut questions, you know. What do you think about chewing gum in between meals?

[00:50:08] Wade Lightheart: [00:50:08] Don't

[00:50:08] Carl Lanore: [00:50:08] use it. So I actually might, lot of my gut problems got worse when I started chewing gum and I, and it's hard to stop once you start. It's like a, it's like cigarette smoking, but it wasn't until I came home one day and Alisa called me into the laundry room and she said, look in the dryer. And I looked in the dry and it looked like a spider web of blue.

[00:50:33] Because the gum I chewed was blue. I went to the gym, I got into sauna. The gum gets super soft in the heat. I took the gum out. I had nowhere to put it. I put it on my towel. I thought, I'll throw it away when I get it. I forgot about it. The towel went into the washer and the dryer and every piece of clothing had like a sh.

[00:50:50] It looked like some, it looked like there were, there were peop uh, what do I want to say? Gremlins. And they're having a silly string fight. That's what it looked like. It was [00:51:00] so bad. I gave up gum shortly thereafter, but yeah, I, I found that my gut problems got worse when I chewed gum all the time. Yeah, definitely.

[00:51:08] Okay, so one more time. We're going to plug the product, go to mass enzymes, M a S S Z Y M E s.com/shr there are a host of amazing orders, the offers there that you can get this very, very reasonably priced. And while you're there, if you don't already have the P three O M a GoTo. By optimizers, B I. O P T, I, M, I, Z, E R s.com.

[00:51:33] Get yourself some P three O M these work together. Fantastic. They really do, and again, you're going to get more value out of the money you spend on food because it doesn't just digest protein. It helps you with the vegetables you eat as well. I mean, it's an all around fantastic dynamic duo, a stack, whatever you want to call it.

[00:51:54] I love these products. I love these products a lot. And I, and they've, they've helped me in my [00:52:00] recovery, so I can honestly say that. And thank you very much for making them.

[00:52:04] Wade Lightheart: [00:52:04] Thanks Carl. Really appreciate it.

[00:52:06] Carl Lanore: [00:52:06] Great to have you here, uh, today. And, uh, I think, uh, I definitely think the name fits you. Lightheart it definitely fits you fantastically.

[00:52:14] You're a great guy. Have a great weekend and everybody have a great weekend. And those of you who are worried about. Corona virus code 19. You have to listen to yesterday's show. I have scientific proof from all the interviews I've done in the past month about a Corona virus. Uh, there is a way to completely protect yourself from it, from ever getting it.

[00:52:35] And it's, it's legit science. All the studies are published in the show article that I served up yesterday, so check that out. We'll see everybody Monday with more superhuman radio. Thank you for being here and making us popular. [00:53:00] .