[00:00:00] Welcome back to another episode of super human radio. Today is October 22nd, 2020. And I promise you don't want to miss today's show. If you're listening to this, to the replay, the rebroadcast or the podcast, you're going to be happy you tuned in, and I promise you that. So, first of all, today, we're going to be exploring the role of alpha-lipoic acid and fat and weight loss to start out.

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[00:01:34] guest on and he is open up his mic. None other than professor Troy Hagan. Uh, he is with the Linus Pauling Institute. How you doing professor Hagen? Oh, sorry about that. Do I have you open? There we go. Sorry. I had your mic. Oh, okay. I'm doing just fine. I hope I'm on now. No, you're good. You're good. Really good.

[00:01:59] Really good. Thank you. [00:02:00] So this is a fascinating study. Alyssa found this study, um, and said we have to do this interview because it's about how alpha lipoic acid may influence. A fat loss in relatively healthy people who just happen to be obese before we get into that designation, because I want to know what classifies somebody as being relatively healthy yet obese.

[00:02:26] Uh, but more importantly, I think that we should talk first about your background in studying alpha lipoic acid. How far back it goes. We talked about BSF talk, talk about where you started studying. Alpha post-doctoral fellow with Bruce sames at the university of California, Berkeley. And we started getting involved with lipoic acid in the, Oh, let's say mid nineties.

[00:02:53] So I've been working with lipoic acid. For some time. I've now moved up to Oregon state and the [00:03:00] Linus Pauling Institute, but we've been working with lipoic acid, especially as an adjunct to perhaps see how it's working to improve health span, not necessarily lifespan, but health span. The time of one's life live free from disease and this use.

[00:03:17] And we're still working on it today. So I'm very, very excited about this molecule. It's fascinating. And it has fascinated me for years early on. You alluded to BHSF, which is really kind of like the mover and shaker. It was in the nineties because they were looking at lipoic acid. Uh, indeed a lot of the Germans were.

[00:03:42] For an antidiabetic compound. So I've used this as an adjunct in Germany for over 50 years in terms of glucose handling and the lights and BAS staff. As of course, we all know is a very, very large corporation and they hold a lot of the [00:04:00] patents for synthesizing. Lipoic acid, as well as separating lipoic acid from two versions, one the left-handed version or ask live kojic acid and the other one are lipoic acid.

[00:04:14] So they've, they've owned the patents and they've been able to drive a lot of the work because of those patent holders. So the fact that you are studying lipoic acid for its impact. On aging kind of keeps you out of their, let's say their, their target because they, I know a guy who was selling, um, alpha-lipoic acid 10 years ago.

[00:04:44] As a glucose disposal agent, and he got into Walgreens and they shut him down and he said, there's plenty of science. BAS have showed it works. But that's an area that when you get in there, big pharma goes, no, no, no, we're not letting you do that. But [00:05:00] because you're looking at this innocuous aging thing, they think there's no value in that.

[00:05:05] So they just leave you alone. Huh? We, uh, we, we kind of stay out of the way of saying that this is a drug that looking more of it as how it's working physiologically in the body using both cell animal. And obviously what I'm here with you today, talking about. With his human work and actually looking at how this is going.

[00:05:27] The current work I'm doing is, is you're absolutely right. Carl, I, this work that was just published was an NIH sponsored study. So this is a government federal government sponsored study. So we didn't have any kind of sponsorship if you will, from big corporations or anything like that when we were. So let's talk about the study itself.

[00:05:50] How was the study designed? So this was. The, the end points were not necessarily driving new [00:06:00] information. Um, lipoic acid has had a number of very small clinical studies done over the world in relation to obesity, outside of the other things that it's been ascribed to, but this one was different. And this one became very difficult in terms of the setup, because you already alluded to it.

[00:06:19] Carl, we wanted to look. At the direct effect of lot kojic acid in this case, our lipoic acid in terms of how it affected obesity, but in otherwise healthy individuals and to find a BESE individuals, but don't have co morbidities is not an easy task. Well, let's address that for a second. So, uh, probably about four or five years ago.

[00:06:52] A study was published that showed that obese people, uh, weren't unhealthy. And so what they took [00:07:00] were fairly young people, uh, who were obese and they said, look, all these markers are just as good as non obese people. But I think that the analogy I gave when we talked about that study on the show was you can pull a Winnebago with, with the, uh, Cooper, a mini Cooper.

[00:07:20] And you could probably pull it for a year or two, but after a while, the workload on that mini Cooper pulling all that weight, stopping all that weight, the car's going to break down. So I think that when we look at metabolically deranged people and obesity, there's a long period of time where the body works hard, especially if you're still in the reproductive age group where it will, will manage some of these, uh, Uh, markers, if you will, but then after a, while you, you, you start to succumb to them.

[00:07:48] Would you, would you speak to that? You, you, you have a really good sense of, of how things are moved. Obesity is a progressive [00:08:00] disorder, meaning that you can become overweight. And if you remain overweight, you're not necessarily having. Additional problems immediately, but you're at risk for developing further, as you say, derangements or dysfunction.

[00:08:15] So for instance, obesity can lead to a lack of glucose handling a lack of adiposity, where you're spilling lipids into other tissues outside the fat. You can start inducing inflammation, which is a major, major underlying problem here, but it doesn't necessarily begin that way. It keeps moving that way. As you get further and further along the obesity scale, meaning a higher and higher BMI, then you have more problems for hyperlipidemia, hypertension, cardiovascular disease risks.

[00:08:51] Factors and the light. So it's a syndrome and not everybody has it. And not everybody has every one of these markers at any one [00:09:00] time. And actually, this is part of the rationale of why we were doing this with that say, moderately obese subjects here. That did not have a lot of other confounding factors already because frankly, what we wanted to see was whether a supplement lipoic acid, which you can get any health, food store, even your grocery store, the levels that we're providing them.

[00:09:28] We're not providing them in very high level. And you do something in this pre determinative portion. Of the obesity or metabolic syndrome where you can kind of affect the trajectory toward that decline that we were talking about. Is there any reason to think, or would your next study beyond people who are actually have already reached metabolic derangement?

[00:09:57] wouldn't it make sense that it works for them as well? It [00:10:00] just may take longer. Well, there have been other studies, very small that have looked, especially at, at, let's say comorbidities, let's say obesity with type two diabetes and the like, and lipoic acid doesn't feed in those other studies outside of our own seem to have effect on weight.

[00:10:19] It does. In fact, meta analysis, where you look at it, just all the studies. You know, combined, there is clearly an effect on BMI. Many of these studies though, uh, are, have confounding variables, for instance, some are this racemic mixture of LA are an ass, some have one comorbidity, like type two diabetes, others don't and then some even do exactly, uh, perhaps like your, your, of.

[00:10:50] Getting to is if you combine lipoic acid, let's say with a low fat diet or a high protein diet, does it have a [00:11:00] accentuated effect? And yeah, all those can be done. And some of them have already been done. The bottom line is, is that weight loss seems to be a marker for most of these studies. But when you're trying to get out how LA is working.

[00:11:15] Bioavailability and what to actually give to people. Then you get into all these variables that you can't tease them out. Right. That's the thing. Yeah. So you're right. I think followup studies, we can now start doing some of those things where we can start doing added. Co variables into a study and looking at them because now we know a baseline, we know what acid is doing on its own.

[00:11:42] And without those other variables, in terms of health, there it's simply weight with this. So you okay. Did off the air, excuse me. That lipoic acid. And the R form is naturally occurring in our body in small amounts. Our body produces it. [00:12:00] And as you point out also, there's different versions of it. There's the R there's the S and then there's the just plain old, alpha lipoic acid, which is 50% of each.

[00:12:10] Do we know what these other forms do besides the R do we know what S does. Do anything we know, we know some things, uh, especially from rodent studies, there's almost no studies except for the original BHSF people who have looked at this in type two diabetes. For a clinical basis for our and ass. So the form, let me, let me even back up from this.

[00:12:38] Okay. Um, I, I have to give your audience a little bit of background knowledge and I promise I won't be a wonky scientist too much. This is a very intelligent audience. This is a highly intelligent audience. You can get it. Yeah. I'm sure of that. And I also don't want to speak down to anybody either. That's that's another problem that we have.

[00:12:58] So you, [00:13:00] you, you. Correctly said that lipoic acid is synthesized in the body lipoic acid that is synthesized in the body is the R form and is attached to certain enzymes and allows enzyme function, especially in terms of turning raw fuels, especially glucose and all into metabolic energy ATP. When you take lipoic acid, though, we're bringing it in from the diet.

[00:13:29] That, uh, lipoic acid is not incorporated. Let me repeat that. Not incorporated into those enzymes lipoic acid from the diet is working somewhat differently than its normal metabolic role. We have discovered as well as other groups that lipoic acid from the diet is taken in by what's called the vitamin, the sodium dependent, vitamin the transport protein.

[00:13:58] It is highly [00:14:00] bioavailable is taken into the bloodstream and that is usually taken up by the liver and then passed out from the liver to other. Various organs, lipoic acid from the diet. Even if you take it as a supplement is quickly taken into tissues and quickly disposed of quickly. I'm talking about if you gave this with a radio label or something, so you could follow it.

[00:14:26] If you take an oral dose, that will be excreted almost all. That will be excreted within 24 hours. Okay. So lipoic acid transiently builds up into cells and tissues, but it packs a wall up. It looks like both in terms of what we're talking about today, as well as other effects. So lipoic acid works. What we call pleiotropic glee.

[00:14:50] It works because of the sulfurs that are highly redox active on it. And it does a lot of things quickly. So [00:15:00] that's one thing I had to dispel. So there's a metabolic effect that is from the, uh, from synthesis. And then there is the dietary effect. Now getting to RNRs are, is the natural form. R is actually recognized by enzymes in the cell and can be reduced to a very active form.

[00:15:21] The S seems to be working too, but at a much lower rate of turning into an active form. Okay. There is very little evidence that the S it has negative connotations to health or body, but there are. Kind of some good examples that I can tell you where it doesn't seem to work as well as the R form. And so that's why, again, to not have this variable effect, which other studies have done with obesity and weight loss of lipoic acid, we chose to look [00:16:00] at this as the pure.

[00:16:02] Okay. That makes perfect sense. So describe the study. How was the study designed? You had a control group, you had a test group. What do you guys did? A double blind placebo controlled parallel study. So I gold standard of clinical trials, meaning. We did not know as the scientist who got what we had a person that had a marker, they were all blinded.

[00:16:31] We had just ABC and it was handed out randomly to the people that were included in the study. Back to that, the inclusion criteria was people with a BMI of 30 or greater. Uh, which did, because we could not find enough individuals in the Portland area. We went down a little bit on BMI. But the exclusion criteria was you could not be taking any lipid lowering drugs.

[00:17:00] [00:16:59] You could not be on any weight loss type of regimens. You could not change your lifestyle. We wanted people to be eating their normal food and working out or moderately exercising. So we literally chose people that were not basically gym rats or anything like that. Right. Right because these folks were basically fairly, you're fairly set sedentary, American let's put it this way.

[00:17:29] And, uh, it took a long time to recruit people in that were basically healthy, except for the fact we did want to see levels of. Fairly high triglycerides, which goes along with obese obese in that respect. And then they were randomly chosen, put into one, one group, the placebo group or into the  acid supplemented group.

[00:17:56] And they were asked to take live kojic acid, only 600 [00:18:00] milligrams a day. One, one, one bolus, one dose. That's it. One dose we wanted to, at one dose, they took two, 300 milligram tablets and they did that about 30 minutes before their breakfast. Why is that? That's because of some work that we've done in the laboratory here at the Linus Pauling Institute, where we showed that taking light kojic acid by mouth, about 30 minutes before you have a meal is the best way of fully absorbing that dose.

[00:18:35] If you take it with food, obviously you're going to get less actually into your body. Okay. And we want to do this too with food because lipoic acid, some people have a problem with lipoic acid. Fortunately, it's very small, but there are about 1% of people when invariably, when we are doing studies that have stomach upset because of all the sulfur that [00:19:00] lipoic acid has.

[00:19:01] So he wanted to take it with, you know, fairly close to food, which limits that overall problem with stomach upset. Also is it wise to take it before a meal? So, um, I had a good friend, uh, whose mom has since passed, but she was a type two diabetic. And this was about 10 years ago. And she was on, she was insulin dependent at the time.

[00:19:24] And, and recklessly, I told her, you should try alpha-lipoic acid, our alpha Polk acid. And she did, and she became spontaneous hypoglycemic within the first couple of days. And her doctor said, what are you doing? And she said, I'm taking this and he lowered her insulin dose by half and she kept taking the R Allah and eventually she got off the insulin.

[00:19:46] So isn't it wise to take it before a meal that contains carbohydrates. If you're moderately insulin resistant already, well, you make a great point and it's something I tend to, uh, give this advice all the [00:20:00] time. There is a group of people and it you've just. You've just given a great example where lipoic acid.

[00:20:08] Can induce glucose receptors to the surface of the liver. That's why it's being used in diabetes. And you can pull out so much glucose out of the bloodstream. You can actually become hypoglycemic. So you need to watch it. It is, that is a contrary indication to live co-ed to acid. If you're sensitive to hypoglycemic episodes.

[00:20:32] On the other hand, if you're a diabetic, this is something that is very efficacious for many diabetics. Right? And so therefore it is being used. It's being used in Germany for that very. Reason and it's actually being looked at clinically. I know that steady or work going on. I think at UC San Francisco, where they're combining lipoic acid with men format, which is another glucose lowering drug, [00:21:00] and there are some remarkable.

[00:21:02] Uh, evidence that you can do a very good thing for yourself of lowering high glucose levels. When if you have that condition, you know, type two diabetes, for sure. Obviously other types of diabetes as well. So, but you do have to watch it. So, um, I, I. I definitely caution your audience to, to, to watch this. So I started out start low and go slow, go slow people, you know, try at a low dose, try 200 milligrams, then try four, then try six and just kind of grow into that.

[00:21:37] Um, and so, so typically what, what I would. I recommend and actually what I do cause I take lipoic acid myself is I started out about 200 milligrams. You can get that amount easily from a grocery store or some you're a health food store works and then move up from there. For us 600 milligrams [00:22:00] seems to be the, kind of like the golden amount for many people.

[00:22:05] And so we, we tend to do things at 600 milligrams for people, although I'll also tell you, Carl, um, people for diabetes, uh, are using as much as 1200 milligrams a day. Yeah. Yeah. I could see people meet people who are severely metabolically, deranged. They're going to have to go higher. So. You just cleared up something else for me, I have always referred to alpha lipoic acid as an insulin mimetic, but it's not.

[00:22:33] It's a glucose disposal agent. Well, it is an insulin mimetic in that it acts on a receptor or a protein like an insulin molecule would, it does some of the same things. That's the inherent nature of this chemistry. So in that sense, in, in a broad sense, that kind of is an insulin, the magic, but in reality, it's doing [00:23:00] something different than insulin in order to do these things.

[00:23:03] Now, most of the. The mechanism has been worked out in rodents. So I'll hasten to add. And of course it may be slightly different in people. We were not Roden. And so therefore that's why we had to move from rodent studies to human studies for doing these things in the current, um, paper, we looked at glucose levels, although the glucose levels were normal in these subjects.

[00:23:26] That was another reason for recruiting these steps. Okay. Did you look at that? Did you look at how much insulin they were producing in order to maintain. Lolo. Oh, that would have been the magic. Yeah. Great followup. Yeah, absolutely great. Follow-up to do that. Are you getting more kind of metabolically stable?

[00:23:46] If you will, you don't need as much what, which, which would lead me to the question. Is there any evidence that our Allah improves insulin sensitivity on a receptor level? There is in rodents. [00:24:00] In in, uh, high-fat fed rodents as well. Uh, you can, you can make the inference from the diabetic studies in Germany as well that there would be some of that, but it is evidence for humans.

[00:24:13] I would say that that needs follow-up. I have a lot more questions. We have to take a break. We're going to take a break three minutes early, so I can add to three minutes to the next segment. Uh, we're talking today with professor Tory Hagen. Uh, he is with the Linus Pauling Institute. We're talking about.

[00:24:28] Our alpha-lipoic acid, which is making me take a second. Look at it. I have supposedly the best our ally in the world from live on labs, or you can't see because my green screen, but this is  Lee delivered our Allah at 226 milligrams per packet. And I'm going to start taking three a day. And I, obviously, the other thing that makes a lot of sense to me is.

[00:24:50] Since it has a 24 hour half-life I don't have to take it before every meal. I could just take what I want in the morning, or I could spread it out if I'm afraid that I'm going to become [00:25:00] hypoglycemic because there's not enough carbohydrates in my diet. Well, maybe, maybe we can start there as to maybe a reason why take it as a bolus when we come back because I do have a, I have something to say about that.

[00:25:11] Okay. That sounds great. Stay tuned. We'll be right back more. Stay tuned. This is the superhuman channel evolution just got kicked up a notch.

[00:25:23] Welcome back. We're talking with professor Tory Hagen from the Linus Pauling Institute. We're revisiting. Alpha lipoic acid and you should too. So I suggested that, uh, I would take a 200 milligram with each meal, but it's probably why they're just to take all 600 milligrams, get up to 600, just take it all in the more.

[00:25:42] Right. Well, the only thing I'm going to add to that is, is that we've looked at this and rodents and lipoic acid does have some effect on circadian rhythms. Um, so if you take it. Too late in your [00:26:00] day, whatever your day is. People have also told me that this may correlate with, uh, activity or hyperactivity at night and they have a harder time sleeping actually.

[00:26:12] So to avoid that, and again, I don't know in humans, but I certainly know in rodents that there is an, a circadian effect here, um, that, uh, is a little bit pronounced. And so, uh, we like it in the morning and we like it. Uh, with breakfast, with a meal. And so therefore you avoid that and you actually regiment, uh, if you were a rodent any way you would regiment your circadian rhythms a little bit better.

[00:26:37] So that's not a bad thing at all. Well, you did say it's a signaling molecule and that makes sense from that standpoint. Yeah. Yeah, it is. Yeah. And it certainly affects the brain. So how much weight loss was observed in the subjects that received the 600 milligram bolus of, uh, of our Allah in the morning?

[00:26:55] And over what period of time. Yeah. Thank you. Why we followed the [00:27:00] subjects, either taking placebo or, uh, or the, our allies as you call it, uh, over 24 weeks. So it's, it's a relatively long time. That's another thing that most other studies have been much shorter than, than this one. So we wanted to do it.

[00:27:16] Because this is a lower dose for a relatively long time. Again, hopefully the subgroups were not changing their lifestyle. Although we think that the men on placebo probably were, cause they actually lost some weight on placebo, which was highly unusual, but, uh, they, they lost, uh, the women, especially, uh, and those that were more obese.

[00:27:41] On the more higher end obesity scale that said a BMI above 35 lost significant amounts of weight and changed their BMI study. So what is significant, how much weight are we talking about? Um, I can't remember. I think it depended differently on men and [00:28:00] women, but I think it was four to six pounds and it was off.

[00:28:03] And was this DEXA scan? Do we know it was all fat. Did you do DEXA scans on all bod pod? So we could actually. Calculate crew fat mass from these individuals. And so we were not seeing weight loss per se. We were seeing a fat loss in these individuals. So the bottom line was I very low level of supplementation, a very low level dose of.

[00:28:31] Our alpha lipoic acid was more pronounced at 24 weeks versus the interim 12 weeks. So this was an ongoing thing. That was another significant thing because we've seen, and there's a lot of different compounds out there, especially even antioxidant and all that. You'll see a dive in weight loss, and then come back.

[00:28:51] But this one was an ongoing effect. A moderate dose and the most obese individuals, especially women [00:29:00] were the ones that were most positively affected by the supplementation. So let me get back to my questions here. You didn't look at insulin levels. At this point in time, you looked at fasting blood glucose on the, on the subjects where they required to keep a food diary.

[00:29:17] Do we know what percentage of their diet happened to be carbohydrates? They were required to keep a food diary. I do have that data. I I'm sorry, Carl, I don't have, I can't recall the amount, but we were basically asking them, uh, not to change their diet. We were basically asking them to keep everything the same.

[00:29:40] So there was, I would say it was a spectrum of caloric intake, although I will also say. That the level of calories, regardless of the macro nutrient that it came from was equalized in the placebo and the R lipoic acid supplementation group. [00:30:00] I will also tell you with the results where we, we were interested in finding out whether lipoic acid had what's called an anorexic effect, meaning that you.

[00:30:11] Lost appetite or something like that, that would be doing it. And there was no evidence of that based on the food questionnaires and the caloric intake at all. So that answered a question for us because in rodents, any way, we do see a loss of appetite with lipoic acid, especially high levels of that, but that wasn't the case in the clinical work here.

[00:30:36] So Chrissy's Fox said, bingo. She took 600 milligrams. Uh, the other day, I think Chrissy's is a girl. I'm sorry if you're not, it's just a unique name. So if I got that wrong, I apologize in advance. She was, uh, he, he or she was up all night. Uh, usually they take it in the morning, but there's a couple of questions presented.

[00:30:55] Um, one was for when you do [00:31:00] a empty stomach or with food, you indicated it's best to take on an empty stomach, right? Well, I I'm, I'm trying to say that. Take it before a meal, just before a meal, but then take the meal. Don't do this and leave yourself on or leave the supplement on an empty stomach. In other words, just take a few minutes, 10, 15, 20 minutes before you eat a meal is the best way of doing it.

[00:31:25] And that's, if you're sensitive though. If you're sensitive to lipoic acid and about 1% off, let me tell you the contrary indications and not just from this study, but from other studies, but we're the problems. One number one, stomach upset, and about 1% of the individuals. So very low. And we also saw almost the same thing in the placebo.

[00:31:44] How so? So it is very low, but. In consistently throughout the work that has been done with lipoic acid, you see, uh, an interesting compound or concept, and that is, um, [00:32:00] Itchiness. So some people like, like a, like a niacin flushing, right? Yeah, yeah, exactly. Yeah. I wonder if that might indicate some effect on prostate glands, which I have a question about inflammation in a moment.

[00:32:12] Yeah. As well. Okay. Okay. So getting, let me see. I think I answered the question if I'm not mistaken. So, so don't just leave it on an empty stomach. Okay. It's uh, it's very important that you take it with a meal and if you are sensitive, go ahead and take it with a meal. Yeah, it is. You're going to get lipoic acid absorbed anyway, it's just not as much.

[00:32:34] Uh, do you have any opinion at all on delivery methods? Just raw versus like a liposomal encapsulated? Like I have from, from, they used to be a sponsor of mine, wonderful people, um, uh, Cindy and, and, uh, Les Nachman in Las Vegas, they make a superior lipids for a lot of lyposomal. Uh, our aloe, which is a lot easier to take to, cause our Al is really bitter.

[00:32:56] I mean, when I used to take our Allah powder used to burn my [00:33:00] throat. Yeah. It's it's got, I got a little picture here. I don't know if you can see it. Uh, let me see if I can hold it up. Yeah, we can do right. You can see two sulfurs there. And a lot of people really are sensitive to sulfur containing foods.

[00:33:18] Like some people don't like broccoli, right? So it's got all sulfur containing foods. So some people are very sensitive to that. Um, lyposomal versus our versus a racemic. I can't tell you about lyposomal because I actually officially have never worked with lyposomal work in the laboratory. So I can only tell you what I know.

[00:33:40] Um, I. I am a fan of our lipoic acid. I'm not necessarily, I'm an agnostic against our versus ass right now, because I think eventually the AR is going to do its work no matter how much you get in. Um, and I do know based on the work that [00:34:00] we've done in animals and all that lipoic acid is looked on nutritionally as a vitamin.

[00:34:06] It is absorbed very, very well. On its own. So I couldn't tell you a side-by-side comparison with liposomal ones. I would say that the lyposomal ones may be better in terms of any stomach upset. Right. And I wouldn't be against lyposomal ones. I have nothing to say negative about it. I just don't know. On a comparative basis, whether one is better than the other in terms of bringing them up.

[00:34:34] One last question. Um, she has been informed by a dr. Cutler who actually was on my show probably seven years ago. He's the guy about all the amalgam fillings and get the amalgam out that I'm taking Allah will cause suffer severe mercury toxicity and deposit mercury and mercury in the brain. If you have amalgam fillings.

[00:34:53] How she can't find any science that says that maybe what he means is [00:35:00] anything acidic, even vitamin C um, in the mouth, if it's left in the mouth could potentially break down, uh, maybe some of the, uh, cracks through, through the cracks in the teeth and get to the mercury. I don't see why alpha-lipoic acid over other types of acids would have this unique effect to deposit mercury somewhere.

[00:35:20] Have you ever heard anything about that? Okay. So I get asked this a lot actually about mercury and the like, and it is certainly out there in the web verse. It's everywhere, but I know of little to no actual scientific work that shows lipoic acid. Is a means by which you free range mercury in the body.

[00:35:48] So your, your note in terms of, um, you know, an acidity that may be, but I don't know anything specific about lipoic acid. Let me tell you a little bit though about [00:36:00] that. We do know that lipoic acid in rodents, as well as in vitro is a very good metal P later. Uh, we, we, we know this from our own work, especially iron, even iron, uh, professor Hagen.

[00:36:15] Iron is not lipoic acid does not bind iron that well, but binds copper. And it is actually given clinically, if you have acute mercury poisoning, wow. That's hidden in the emergency room. Why? Because LACO acid is not doing anything on its own, but lipoic acid induces another antioxidant glutathione, which is.

[00:36:45] One of the body's natural ones and glutathione will bind to mercury and hasten his disposal and its excretion from the kidneys. So lipoic acid does have an effect on, shall we say mobilizable [00:37:00] metals that it has also been shown. We showed it to in our laboratory that you can't remove metals from proteins with lipoic acid.

[00:37:08] So it doesn't make proteins as we call it  or loss of. Important metals that it can remove things like when we see an aging, we see an accumulation of certain metals. We see a benefit, especially in the brain when lipoic acid is given to road and send the light. So I've not seen anything. Negative is what I want as a bottom line in terms of mobilizing metals, I've seen only benefit.

[00:37:36] Okay. So now let's get back onto some of the discussion that we want to have about the potential benefits of, of supplementing with lipoic acid. I told you a story off the air. I'm about to go for intraarticular injections in my hip, uh, to help regrow cartilage. And I ate a lot of sugar yesterday. And my hip is really bothering me today.

[00:37:57] Like the worst it's ever bothered me. [00:38:00] I had a couple of glasses of alcohol. I had chocolate cake, I ate bread. I ate starches and I don't usually eat that sort of stuff. And we know especially sugar is, is part of the inflammatory process that destroys chondracytes. In fact, they use osmolar dextrose injections to speed along the damage of chondracytes to create an artificial.

[00:38:24] Arthritic joint and rodents. So anything that manages and dispose, loses a glucose and keeps glucose levels low. In theory should do two things. Number one should have beneficial effects on chronic inflammation. Number two should actually be anti-aging in the true sense of anti-ageing in that we know that cellular senescence is triggered by glucose signaling.

[00:38:50] So when your glucose goes up, cells age rapidly, talk about inflammation. And inflammation, which they like to call it now. [00:39:00] And the role of, of lipoic acid possibly being a prophylactic. Okay. So to get older is to become inflamed. This is something that we are now like normal, and I I'm acutely aware of this because I'm nearly 60.

[00:39:17] So I'm, I'm, I'm getting to that point too. So what does that mean? It means that you're. For various reasons. Uh, one is, is glucose is one thing, but there is just a increased levels of pro-inflammatory markers or cytokines that are occurring in the body as you get older. And it's because. Of many effects, but primarily it is, uh, a kind of a dysregulation of the normal homeostasis for metabolism.

[00:39:51] And one is glucose. Glucose can do a many, many different things. If anybody I'm sure your audience has as [00:40:00] grilled meat. I mean, that's. Well fed. Well, when you Brown meat, you're basically taking a lot of sugars and that is the Browning price called a Micheal. That's the dish. That's the glycogen in muscle.

[00:40:13] That's the glycogen and muscle. And you mixed things called advanced class occasion end products, which are very pro-inflammatory right? So you ADI builds up these compounds as you get older too. And the lie, you also then start getting a dysregulation of fat metabolism and you start producing more inflammatory molecules called inflammatory cytokines.

[00:40:39] Um, it's just very common. So again, to become older is to become inflamed at a low level. You then start inducing many different aspects of, of inflammaging, which includes senescence cells and the like as well as higher oxidative stress activation at a low [00:41:00] dose of the immune cells. Chronically, this is part and parcel of arthritis.

[00:41:05] As you were saying, degradation. Joints and the like, uh, and we all experienced this as we get older. So what about lipoic acid? Lipoic acid is a remarkable compound in that it's not like a drug that is targeted to a single entity, a single protein or something like that. It's reactivity is in those sulfurs.

[00:41:33] And so therefore it becomes almost a. Slight stress, a weakened stress. We would also maybe call it a hormetic stress for me. This is a, is a natural kind of phenomenon that will have a small effect. Maybe not necessarily a bad effect, but induce the body to doing a lot of good things, to try to alleviate that.

[00:41:59] Effect. [00:42:00] Um, if you're asking me Carl, how lipoic acid works, my job as a professor is to tell you that our studies are showing that it is a weak stressor that then induces the cell to do something about it. Remember, we talked about that. It comes into the body quickly and it goes quickly. So it's not working on its own, but it's inducing.

[00:42:26] Indogenous stress resistance. To then ameliorate that stress and do good things. We see this in many ways. One, we see this and we saw this in the study that we're talking about today. We looked at pro inflammatory markers, even though these were individuals were simply obese. We were looking at inflammatory markers and we saw the stress response of the body going up.

[00:42:53] Even though they didn't work. Didn't have high levels of inflammation. The stress response [00:43:00] system was still induced. So it was a movement more toward an antiemetic. Yeah. It's going to, yeah. If you, if you have, if you have Bazell inflammation and the body handles it by giving a Bazell response and then all of a sudden, without the inflammation elevating you elevate the response, you're going to suppress the inflammation even more.

[00:43:22] That's right. That's what we want to see. And we also know that live kojic acid acts as a so-called transcription. Inducer. So what does that mean? So in our own laboratory, we've have a number of studies out showing that lipoic acid will activate gene expression. And the genes that are expressed are all around a transcription factor called N R F two.

[00:43:49] NRF two is our body's major kind of Sentinel in terms of turning on a number of anti-stress. Gene's [00:44:00] oxidative stress, detoxification, and, uh, anti-inflammation genes. So lipoic acid works nuclear away. In order to do a lot of its things. So my, my real surprise after all these years is I moved from lipoic acid as an antioxidant to live poet acid as a weak stressor that does the body good by turning on that cellular stress resistance mechanisms and heightening them in order to maintain, let's say cellular homeostasis and an outer sense lowering, especially.

[00:44:38] Start of inflammatory markers. So that's a good thing. I think I haven't seen a negative thing. Any, any of these genes, neonate, I'm fascinated with neonatal genes. I'm 62. Now I've been experimenting with fairly high doses of oxytocin. Post-workout because oxytocin has an ability to turn [00:45:00] on neonatal genes in the heart.

[00:45:02] And when we think of. The heart and aging. We want those neonatal genes that actually created the heart in the first place sometimes to turn back on and repair the heart as we age any evidence that any of those gene sets are neonatal in nature that, that alpha pocast that affects. Not that I've seen Mo we've seen so far, uh, we've alluded to this, Carl, maybe I should bring this into the audiences around insulin signaling.

[00:45:27] So that's a signaling effect. And we've also seen this around, uh, again, NRF two, which turns on as many as. 300 anti-stress genes. So, okay. This isn't a small thing, but getting back to your question, I don't know of any studies and certainly not ours that have seen anything in terms of neonatal type of genes.

[00:45:51] Like what you're alluding to. I do more that lipoic acid in the heart. Uh I've I've done a number of studies of that and we. [00:46:00] The heart is, is, uh, Oregon that, uh, we are worried about as you get older, because you know, it, it has to keep working. And in reality, the number of cells there are declining as you get older.

[00:46:14] So you don't tend to refurbish the heart with the number of cells, the cells that you have this get bigger and still have to do the same work. But we have been looking at lipoic acid along with another. Supplement carnitine in term cardiovascular work. And that, that the combination seems to be very, very exciting to us.

[00:46:36] That's pushing us forward into that realm as well. I'm going to add, well, I'm going to start taking my art Allah in the morning. Pre-workout but I already take de Ribos a very bioavailable form of magnesium. I take a Siedel, uh, um, You see the low car T yeah, I haven't seen a little carnitine and I take Coq Q 10 because that, that allows the heart to work really hard.

[00:47:00] [00:47:00] And so I'm going to add the, uh, I'm going to add the, our altitude. We're going to take a quick commercial break when we come back. I want to ask you about any effects on gut microbiome, uh, diversity, uh, and also auto-immunity. So stay tuned. We'll be right back with more soon. Move over superheroes. This is the superhuman channel.

[00:47:26] Welcome back. So professor Hagen, uh, everybody's fascinated by the microbiome today. In fact, we were doing an interview, very few people really understand anything about it, and there's a large body of evidence that it responds to diet. It doesn't influence. So given the fact that. This is a hormetic signaling agent.

[00:47:50] It is a glucose disposal agent. It potentially is an insulin sensitizing, a receptive sensitizing agent, any role in changing the diversity [00:48:00] of microbes in the gut leaning towards, you know, um, Firmicutes or bacteria DDS or anything like that. Your, your question is an excellent one. And frankly, it is one of the directions that we're posing going forward from the study we've currently done.

[00:48:18] We don't know that's the bottom line. It is a black box as to how lipoic acid is affecting the microbiome. I would say this. From the scan studies that have been out there, lipoic acid could be being used by the GI tract, by the microbiome in the GI tract. And the actually efficacious molecules may be those metabolites from the microbiome.

[00:48:49] That is a very, very distinct possibility. So. I cannot answer your very good question. I'd love to be able to answer the [00:49:00] question. I think it's a natural to look at this. Any small molecule like live coy acid that is solved for containing is just a natural fit for. Being taken up and being utilized by the GI tract and the gut microbiome.

[00:49:17] We do know that there is methylation going on of our ELA and that's likely from the gut microbiome. We don't know what that means in terms of it's used in the cell and in the natural body, but we would strongly suspect that the microbiome influences lipoic acid and lipoic acid when they influence the microbiome.

[00:49:43] Okay. A couple more questions. Uh, alpha-lipoic acid or autoimmunity and neuropathy to auto-immunity and neuropathy are rampant in our population. The truth is that the medical orthodoxy doesn't know, they used to think neuropathy was a result of advanced glycation. Now they're [00:50:00] saying it's vasculature in nature.

[00:50:02] Um, it could be inflammatory in nature. These two conditions kind of overlap people with auto-immunity developed, develop neuropathies. What about Allah? Well, the only way I can answer this is some of the work related to diabetes, which should be polyneuropathies of diabetes has been well-studied without a lipoic acid.

[00:50:25] And. It does seem to have a positive effect on the neuropathies associated with diabetes. Um, in fact, it's, that's one of the biggest uses that lipoic acid is being done in Europe with interestingly their Karl and getting into perhaps what could be done with autoimmunity as well as other forms of neuropathies lipoic acid is there is some evidence now is very new that it starting to work on certain of the nociceptors.

[00:50:55] Which are part of the brain signaling or the neuronal signaling of [00:51:00] pain and lipoic acid seems to have a direct effect on certain protein receptors in that regard. So again, just like you had with the gut microbiome, these are very good questions. Not totally answerable, but I will say in terms of a glucose.

[00:51:20] Inflammation access also vascular, which are the polyneuropathies of diabetes. Uh, there is clear, beneficial evidence that lipoic acid works, but it has to be very high levels there. They're giving that real higher than the 600 milligrams day giving at 1200, I believe for something like that. Okay. Which leads to my next and last question.

[00:51:41] This is a selfish one. So once a week, I take six milligrams of rapid myosin for its ability to, uh, dispose of senescent cells. Would it pay for, for me to do a mega dose, a 1200 milligram dose of our ally on those now keeping my rapid myosin has a three day half-life. Okay. [00:52:00] So it's pretty long lasting, but just on that day one, what if I did a mega dose?

[00:52:04] What would that be harmful or any harmful effects? Are there any, uh, unwanted effects of taking that high of a dose of, of our ally? So, uh, rapamycin will work on the  system of the cell, which is the energy balancing system. Uh, I couldn't answer your question directly. Whether a mega dose would be, uh, detrimental.

[00:52:28] I would say that it would. Lead into that same system through another system of energy balance. Cause lipoic acid can work on amp kinase. Yeah. And that's what you want. You want MPK, right? You want that to rise? Right. So if you could have additive effects there, um, I could also see maybe possibly, uh, you know, antagonistic effects.

[00:52:52] So I couldn't answer that. So scientifically I better stick to say, I don't know. Okay. What about, what about [00:53:00] sands? The rapid myosin, just the 1200 milligram dose, maybe once a week of our Allah, any negative effects I should be aware of. Um, other than what we've described, any kind of gastrointestinal work like that, um, and the hypoglycemic effect would be the only thing I would watch out for I'm I'm extremely, I'm extremely metabolically, flexible.

[00:53:21] I can fast for two or three days and train and live. So I don't think that I would become hypoglycemic. I think my body, I, in fact, I know my body produces ketones relatively quickly after a 16 hour fast. So I think that I'm safe there. I'm going to get, I'm going to give it a try next week and see what happens.

[00:53:37] Well, all I can say then is, is that. Uh, as a molecule lipoic acid, outside of the things that we've talked about seems relatively safe. Um, you know, that's all I'm gonna say up to a certain dose. It's interesting that there are different, uh, LD, fifties in different organisms, but humans seem [00:54:00] to tolerate it pretty well.

[00:54:01] I'll say that fascinating research. I hope that when you. Learn more. You'll come back on the show and talk about it. And I will be taking my, our Allah every day. I'm going to start tomorrow morning with a 600 milligram dose first thing in the morning. Well, sounds great. And I'd love to come back to Carl.

[00:54:18] Yes. Thank you for being here today. Have a great day. Have a great day. Thank you. Bye-bye we're going to take one quick commercial break. And when we come back, we're going to be joined by the guys from Piedmontese certified Piedmontese because we're going to be talking about. The carnivore diet and why Piedmontese beef should be the beef that you use and choose.

[00:54:39] Uh, if you are on the carnivore diet, stay tuned. We'll be right back with more superhuman radio.

[00:54:57] welcome back. [00:55:00] We're joined by Ben mole and Joe Finnegan, the guys over at certified. Piedmontese how you guys doing? We're doing really well. Football season starts this Friday. I don't be more excited about that. I don't know anything about that. I'm like a chick when it comes to sports. Like, I don't know.

[00:55:20] I don't, I, in fact, I shouldn't say I am like a chick because the truth is that at Elisa, my future wife, uh, knows more about basketball, football, baseball, and everything else than I do. And she's always excited when the world series is on. And when the, the, uh, what the big football game at the end of the season, the, uh, Super bowl.

[00:55:41] See, I can't even tell you the name of this stuff. I pay no attention to it whatsoever. No bandwidth dedicated to sports. So I'm not, I'm not, uh, excited about that. Sadly grass fed. It's pretty much beef farming, Husker football on the same level. And then that's pretty much it kick the season off [00:56:00] because football season includes a lot of beads.

[00:56:02] So it's always a good thing for us here in my house. Every day includes a lot of beef. You know, I eat a pie. I eat a pound of beef on average every single day. And I've been doing that for close to a day. Okay. Now, um, but I've talked to him. Piedmontese certified Piedmontese beef on the show before. And I think that people think that I'm just pimping it.

[00:56:22] When I say it's the best beef in the world. If you guys left the show and weren't. Uh, uh, sponsors, I would still believe that it's the best beef world. And the major portion of that reason is because of the taste. Now I've learned, uh, you know, Ben you've taught me how to cook the beef, the best I used to overcook my beef and I don't.

[00:56:45] And you know, when you cook the, just the right amount, of course, it literally tastes like you slathered it in butter without adding any butter to it. Really, but there's, there's another secret about Piedmontese beef that I don't think people understand. [00:57:00] The average person thinks that all beef is the same.

[00:57:05] Number of grams of protein per ounce. And this is a big deal. If you are a high protein or kettle person, like being able to squeeze an extra gram of a protein out of an ounce of beef is like, like getting money back on your purchase. Talk about the fact of how the Piedmontese breed is actually higher protein per, per pound, compared to conventional beef.

[00:57:31] Sure. I mean, like I said, if you think of all the top bog in New York strip, for example, you know, because of these cattle being leaner, they have less fat and connective tissue in thrilling throughout the entire carcass. So when you're talking about a New York strip, you're getting less fat, less connective tissue.

[00:57:48] And so to fill that space, it's just basically more meat. So when you're buying a traditional steak, like the fact that you're getting as a constituting for more protein, it's just R. Our stakes have more stake, [00:58:00] you know, um, because of, of those, you know, denser muscle fibers and all that less fat tissue is still resulting in a very tender bite as well.

[00:58:09] So, I mean, um, for people that are really, really macro Watson they're in their nutrients and their calorie intake and fat, I mean really there is no better beef out there. And when we talk about the better tastes, it comes back to that too, is that you're not tasting fat. You know, your tastes and beef, the way it should be.

[00:58:24] And we raised it all natural you're grazing in some of the best grasses that are available in entire planets right here in Nebraska. So you take good land, good cattle, good ranchers, and a good way to finish the process. Leave. You're getting a taste of real Nebraska beef, and that's why it's the best. So, so this is a good point to kind of hit again.

[00:58:44] Joe people think that it's the fat in the beef that gives it the flavor, but it's really not the right to the fat gives you a certain feel on the tongue. And there is enough fat in Piedmontese beef to get that feel. But the flavor really doesn't come from the [00:59:00] fat. Does it. Right. And that's kind of just the whole misconception with, with what the industry, as a whole has only ever told you is fat equals flavor.

[00:59:08] Fat equals flavor, fat equals flavor. But with our beef, if you, I mean, you obviously know, but if you haven't tried it, you know, you're getting a really clean beef eating flavor. And just with that finishing period of, you know, 90 to 120 days of grain, it really rounds out that. Really rich beef flavor profile and gives it just enough fat, but it doesn't take it to the extreme of, of, uh, the Wagyu cattle or even, you know, prime grade beef.

[00:59:35] Because, um, when you're getting into those extremes, you're actually, you know, eating 75% of what's on your plate. And then the rest of that 20 to 25% of, of leftovers is. On your plate by way of fat tissue and stuff, you know, for people who like that fatty or feeling, uh, you know, a lot of shifts, uh, myself included, you know, you just, you could drizzle with a nice, you know, extra-virgin olive [01:00:00] oil and you'll get that fat flavor without actually having to eat actual fat.

[01:00:03] I have an idea that I'm going to try. So I'm getting ready to order some beef in the next few days, maybe next week. And I'm going to order a couple of those tomahawks. They're beautiful. But I'm also going to order some marrow bones. And what I think I'm going to do is I'm going to get the steak cooked to where it's pretty good.

[01:00:24] You know, like it's, it maybe just needs another four or five minutes on the grill and then I'm going to scrape the marrow out and drop it on top and just let that melt and ooze. What do you think of that idea? Uh, I did something very similar to that, actually. Just this last Friday, he just took it 10 degrees higher.

[01:00:42] Tell me what you mean? Tell, tell me what you did. Y'all want to do what you are, where I want to do it. Right. You know, being Ben and I being foodies that we are, um, I put it, uh, it was technically a cowboy cut, revise, so I just cut the Tomahawk bone down. So the bone was only about this long. And then I put it in a Suvi [01:01:00] circulator and surveyed it.

[01:01:01] Uh, I believe it was like one 29 pitcher. Right. And then what I did was I roasted marrow bones and then I made like a chimichurri of sorts with Faisal parsley, um, lemon juice and some garlic. And then I roasted those marrow bones, um, sled the marrow into that. Chimichurri able to go to the next and I laid that on top of the steak.

[01:01:25] Um, and I ate that with a scallop scampi. My, my wife was blown away. So. Wow. You really, you really hurt foodie. You really are. Wow. That sounds so delicious with those bones. Um, you can soak it in like a brine, a saltwater brine, and that'll actually help draw out some of the impurities or blood within those bones.

[01:01:49] So that could sit in there for like eight hours or a day, hold those out, dry them off. And you know, all those salt and pepper and roast you. Right. It's just going to be such a nice. You know, beef butter, essentially, [01:02:00] you're putting on the stakes and, um, you know, a lot of good nutrients within that marrow, um, and really a good, healthy fat tend to really add to state mean, if you are a butter person, you could fold it into a butter, so you can kind of a marrow butter.

[01:02:11] Um, that's also a really great idea. We had Joe thrown with herbs. It looks pretty on the plate too. I've just been using like Mero and Sarah Potter. Honestly. It's so good. Oh, delicious. I know I have. I've I've been eating marrow bones forever. In fact, the funny story, um, my 60th birthday, I invited a bunch of people to this Italian restaurant that we go to and they had marrow bones.

[01:02:33] They've had them. You know, they, they, they, they put them in the oven and they put some Parmesan cheese on top and some spices and I just, you know, suck that stuff out of the bone. Yeah. And so I ordered the four of them as an appetizer and a good friend of mine, Kelly, his partner. Is a vegan and he was sitting right next to me.

[01:02:52] And the next day I saw Kelly at the gym and he said that Chris, his partner was literally gagging, but he didn't want to like ruin my [01:03:00] birthday party. But he was literally gagging while I was eating the marrow out of the bone. So yeah, a funny story, but I love, I love, I love them. I love them. Yeah, that's fantastic for the theme of this segment here, too, for talking about carnivores.

[01:03:15] I mean, that's a good way to enter it. Like if you are wanting to eat a later state introduce fats, um, through, through marrow, but you know, you know, our rabbis have fats in them. So we have some States that can really fit into if you are wanting more fat that one day or lean or some of the other days. Um, so I mean, there's just a lot of flexibility.

[01:03:37] Between our products and what's important in there is that the consistency of the way we raise the cattle and produce them. It's like when they go out on the package, I mean, our nutritional labels. I mean, they're almost down to a T as far as what you can get out of it, right? You're not going to get one rabbi that is super Leanne and an extra buy.

[01:03:53] And it's super fatty. I mean, we shoot for consistency because that's what our customers want our consumers want. And certainly [01:04:00] we'll be rewind too. So. And the nice thing with those mirror mounts that you mentioned, Carl was, uh, um, we actually split them. So they're boated already, um, because we've heard lots of horror stories that people try to do it themselves.

[01:04:13] And yeah, I, I used a, the first time I bought them years ago, they would, they would just, you know, the whole shank boat, the whole shinbone, whatever you want to call it, the cannon bone and horse, we call it a Canon bone. And so I figured out I'll be able to cut those out. I got a Hacksaw and I just, and I literally, it took me like, 20 minutes to cut one would a Hacksaw.

[01:04:33] Like there was like, it was like bone powder coming out. It wasn't ripping anything. It was like, Oh my God. So now, uh, I buy I'm just already cut and yours are already cut. And you know, there's not a lot of websites where you can buy them at all. They just don't. They just don't offer them. I guess they think people don't need them.

[01:04:51] They don't want them. I don't know, but I couldn't, I couldn't find any other beef supplier online that sold them. Besides you guys. Yeah, they're tough. I mean, in a lot of it just comes [01:05:00] to down to the way they're produced. I mean, when you're talking about a bone saw, you know, what I, yeah. At a level where you can sell to the public, I mean, you got guys that are throwing these schemer Bruins, throw a bone, saw with a lot of speed and efficiency and that's a pretty risky job.

[01:05:13] And I saw it done once and this guy was. Smile on his face, uh, with such speed and accuracy. I couldn't believe he could do what he's doing, but they're difficult to produce or difficult to package and ship, but, you know, obviously we found a way to way to get it done and preserver in a really good finished product for folks.

[01:05:29] Um, I think that's really unique, you know, and you know, for the people yeah, we have when we're on our site too. So for the folks that are, are wanting more of a complete access, you know, to some organ meat in the bones and the stakes and the ground beef. I mean, that's been really designed to compliment really anybody's carnival lifestyle or to anyone who just wants more premium beats.

[01:05:47] Right. So, um, even if they're Keough or just to a normal, healthy diet, Uh, we really can fit into any, any diet or lifestyle. So, so my audience gets, Oh, I'm sorry. My voice was coming back at me. I thought Joe was [01:06:00] saying some, so my audience gets 25% off all beef, uh, at the, uh, if they go to SHR network.biz/all caps, save to five, save 25 and I'll repeat it.

[01:06:12] And they use the code SHR, all the bones considered a beef product under that. Did they get the code? Yep. So the beef products that we have on there are all of the certified Piedmontese beef products. We do have a couple of other protein options, um, with soon, hopefully fingers crossed. It's more of that chicken that you guys like.

[01:06:33] Yeah. And then, uh, we also have a lineup of great range bison, and then we also have a neighboring ranch of ours that we mentioned last time. Um, Morgan ranch, Wagyu. So, you know, you're looking for getting leaner on the carnivore diet. You know, obviously our, our stakes and nutrition speaks for itself, but if you're looking for, um, you know, a special occasion or just want to try a Wagyu product, we have that available as [01:07:00] well.

[01:07:00] Um, but the discount code specific to superhuman radio is only certified Piedmontese beef. I mean, you, you could get lost in just the product that's considered certified Piedmontese beef. You don't have to stray. Uh, also for limited time, you're going to get two pounds of ground beef with any order of beef, chicken, or bison plus free shipping.

[01:07:21] This is the best time if you've been thinking about Piedmontese beef, you hear me talk about it all the time. I'm going to warn you. If you take care, take advantage of this offer 25% off all beef plus two pounds of ground beef, which I eat the ground beef every single day. I love the ground beef plus free shipping.

[01:07:40] You're going to hate me because you will never be satisfied with any other beef ever again. You'll go to fine restaurants and you'll have a stake in the back of your head. You'll think, man, I could've made a better steak at home. Yeah, you'll be spoiled the restaurant anymore. Either. Of course, we have a restaurant now on our facility here that I will eat their city.

[01:07:58] Uh, but you know, and it's, [01:08:00] what's nice too is with, you know, we would certainly work with any of listeners here even to corporate gifts. I mean, if they're coming up for, for holiday gifting, for colleagues or coworkers, you know, general, and I can help work a good discount in, because right now, you know how you shake it.

[01:08:14] 2020 has been a testing time for pretty much everybody. Yeah. You know, to extend out to coworkers or colleagues or customers, you know, gift food, um, could be a really touching gift, you know, and you're sending them really good beef, you know, uh, stuff that you know, that they're gonna enjoy and enjoy, and I'll put a nice discount together to make sure everyone's happy.

[01:08:33] And, um, and it's just a good time of year to start thinking about it. And honestly, you know, it seems like at least where we are here in Nebraska at 2020, and COVID is kind of. Sticking around, um, longer than most probably envisioned. So, um, you know, that's probably going to have an effect with families congregating for Christmas, Thanksgiving, et cetera.

[01:08:55] Um, and you know, we're here also with, especially with some, some key time to [01:09:00] holiday sales and promotions. Um, you know, that you're able to kind of still share that meal, potentially cities, neighborhoods, States apart, um, you know, with our mail order beef, right to your front door. So you might not be able to be together, but there's no reason why you still can't share in that same meal.

[01:09:17] It's a great idea. If you have five people in your family that can't get together by a Tomahawk steak for the other four, and you all cook it on the same day, get on zoom and sit down and have Christmas dinner together. How about that. And I think you'll probably see a lot of that this holiday season, just because of the nature of what's happening.

[01:09:33] Yeah. Again, my brother and a couple of friends, we have a little grill off, I'm a virtual grow off. It was just touching to declare a winner, you know? Yeah. Because nobody could tastes. Yeah, you had it. You had to take somebody else's word for it. Now mine actually tastes better than you, as I think save 25% off all certified Piedmontese beef.

[01:09:53] Plus get two free pounds of ground beef and free shipping. Go to SHR [01:10:00] network.biz/s a V E two five, and that's capital S a V E all caps, SHR network.biz/all caps  and take advantage of it because I promise you. You won't be satisfied with any other beef. Again, we went to a restaurant the other night and I had, um, a New York strip and I said to Alyssa, I say, you know, the New York trips I make at home tastes better than this.

[01:10:24] It's just, it's very it's. It's it's I I'm I'm I'm trying to come up with a term. Is it beef envy or Monty's envy? You know, the people are going to start suffering. Piedmontese envy. They're going to go, man. This is, this doesn't taste as good as the steaks I have at home. So you said something about a restaurant.

[01:10:40] Are you planning on opening up restaurants in major cities like Chicago, New York, LA it's interesting. I mean, our restaurant here is probably going to be the best steak house in the Midwest. You know, if we can get people to come here to Lincoln, Nebraska, I mean, we're pulling beef right from the source.

[01:10:56] So it really helps. But you know, if this concept works well and [01:11:00] responds well and we can get the resources in place to expand. I mean, I wouldn't. You know, it compliments to our, most of our retailing or our box food businesses going out to the coast and other big cities. Um, so no doubt. At some point it would make sense to have a restaurant where it was big cities and it's called Casa Bolina, uh, a little play on cow house is loosely Lucy.

[01:11:22] That's cute. That's really awesome. And, um, you know, it's, it is based on an idea of a steak house with some Italian inspiration, but we really draw from local fresh ingredients to really build a dining experience. So it's not like a steak and salad and potatoes, you know? It's. Is that good? Yeah. That blue bloomin' onion has lost its appeal.

[01:11:45] I can tell you that right now. Yeah, it's a, it's a great sharing menu. So, I mean, you're really just getting the best of the best center. Are, we have a James Beard nominated chef that's from here in Nebraska. And, um, it's just a, a good showcase to our beef and a really great place to [01:12:00] eat. We have staff meals on Thursday, so we actually just came from ours and it's what a treat it is to.

[01:12:05] So come out into a steak and potato dish, uh, come around and show here. Thanks guys. And we both probably, you know, bit off, more than we could chew. You know, I'm sure that you used that before, Joe, that you used that term before a bit off, more than you can chew. I like that you guys are the best. Your beef is the best.

[01:12:24] And thank you for being a sponsor of the show. Show them some love. These are the people that make this show possible. If you like the art alpha-lipoic acid discussion that we just had, and you're thinking, man, I'm going to use that. P certified Piedmontese brings you that information by being a sponsor of this show, go to SHR network.biz/all caps.

[01:12:46] use the code SHR save 25% off all beef. Get two extra free pounds of ground beef plus free shipping. It doesn't get better than that. Try it. You won't ever buy any other beef [01:13:00] again, guys? Thanks for being here today. Yeah, we'll talk soon. And that's it for today's show. I am so excited about the R alpha lipoic acid discussion.

[01:13:11] I have my art Allah right here. I have two more. I already took 200 milligrams and I'm going to go ahead and take, uh, 200 more here in a couple of minutes so that I can experience the 600 milligram, uh, experience that we just talked. It's about. I'm going to start taking it every morning, and I hope some of you do too, because I'd love to share notes maybe in a month or two.

[01:13:32] See what we notice. Uh, let's see. Tomorrow we have a great show with BiOptimizers. Uh, you won't want to miss that. And, uh, next Friday I think is the date that dr. Betsy earth is going to come on and we're going to talk about a peptide. That's more anabolic than some anabolic steroids. Stay tuned for this one.

[01:13:54] This is stuff you only get here on super human radio. You don't get it anywhere else. [01:14:00] I look. Thanks for being here. Thanks for participating. Although the live of viewers that ask questions, Chrissy's Fox. Thank you for all of your intelligent questions. We'll see everybody tomorrow with more superhuman radio.

[01:14:10] Stay strong. .