[00:00:00] Carl Lanore: [00:00:00] Hey. Hey, welcome back to another episode of soup. We have a really, really fascinating discussion today, and I'll tell you why, because January is world carnivore month and everybody is testing the carnivore diet. Right now. I was talking to a girl yesterday. Uh, who's suffered with multiple sclerosis for over a decade today and three days on the carnivore diet and she symptom free.

[00:00:21] She said she feels like she can run again. Uh, there's something to this form of elimination diet, but a lot of people have a hard time with it. Initially. It's also called a low residue diet. Most people get pretty constipated. Uh, food moves through them. Very slowly. We have a solution for you. We're going to talk about a probiotic and actually a couple of items that could solve this problem and actually get them, uh, get you to have more success.

[00:00:46] And gain more nutrition from your carnivore diet. Uh, before we do that, I have to thank my title sponsor, legendary foods. If you haven't tried the birthday cake, legendary tasty [00:01:00] pastry, uh, you're really missing out unlike the other tasty pastries, which are more like pop tarts, they have a more hard crust.

[00:01:06] This is a flaky crust kind of reminiscent. Of an Apple turnover and they taste amazing, uh, toasted or right out of the package. If you go to SHR network.biz/legendary and use the code SHR 10, you'll save 10% off. 20 grams of protein, zero sugar. Check them out. I bring my guests on here real quick. Wade Lightheart and Matt Gallant, two guys.

[00:01:31] I love having on the show. How you guys doing happy new year.

[00:01:36] Wade Lightheart: [00:01:36] Doing great. How are you? Yeah,

[00:01:37] Matt Gallant: [00:01:37] always, you know, every time I hear the music is superhuman radio. I just want to like go lift a bunch of weights or run down the street scream. Yeah. Or something. I just, I get so pumped up when I get here. So it's happy new year crowd.

[00:01:50] Great to be back on the show. Um, hope this year is. And improvement the last one right

[00:01:57] Wade Lightheart: [00:01:57] over last year.

[00:01:59] Carl Lanore: [00:01:59] Well, you [00:02:00] see all the politicians are saying, Hey, we don't have to worry about locking you down anymore. We're going to open a businesses and open up cities and just like that, it miraculously went away.

[00:02:10] Isn't that funny,

[00:02:13] Matt Gallant: [00:02:13] you know, miracles

[00:02:14] Carl Lanore: [00:02:14] are a manufacture. None of us, none of us want to eat. We're being very cautious right now. Right?

[00:02:20] Matt Gallant: [00:02:20] We are, we are, we are being caused, but you know, uh, we had Matt join us today because in light of the carnivore diet, which has caught a lot of attention and, you know, One of my favorite people in the world to listen to is a guy by the name of Dr.

[00:02:35] Jordan Peterson, who both him and his daughter suffered. Like literally his daughter was going to die. He had a variety of conditions. They had incredible success with the carnivore diet and. My business partner, Matt, that he has experienced all the nuances of the carnivore diet and we're for a lot of people, it is, it is an answer to major, [00:03:00] major problems.

[00:03:00] So we brought them on today, uh, pulled him out of all his responsibilities and duties because I wanted to make sure our audience had the best information. Uh, that they demand and deserve.

[00:03:12] Wade Lightheart: [00:03:12] And so I was using carnivore 25 years ago. Right

[00:03:18] Carl Lanore: [00:03:18] now. Are you, are you, are you Matt? Matt? Hold on a second. Are you carnivore or are you kedo or is, is that a moot subject when you're talking about these two diets?

[00:03:28] Side-by-side.

[00:03:30] Wade Lightheart: [00:03:30] No, I, I do cycles like right now, I'm trying to lose, um, 15 pounds of body fat in the next three, four months and just skip treaded. So that's when I go to carnivore and I want to preface that I don't have the immune issues that a lot of people have that makes them go to corner more. I use it because I find it easy to cut an extra five, six, 700 calories.

[00:03:57] By just eliminating the foods. Right. [00:04:00] And I do find that I crave less things, you know? Cause, cause I just tend to eat the same thing. Like right now it's salmon and steak and eggs. That's it. That's all I'm eating. I mean, I use, I do use a new hot sauce called traf Epic hot sauce, but it's, you know, it's pretty much almost got no calories and uh, I just that's it.

[00:04:22] So. Maybe the hot sauce, the carnivores zealot soul, throw me to the fire, but, um, that's, that's it. But even when I was 17, 18 following the anabolic diet, all I ate at that time was ground beef and cheese right now. I think the quality of fats matter. And I think that's one thing that I don't feel. Some of the carnivore experts are talking enough.

[00:04:49] Of course, organic is an upgrade. Uh, but I'm a believer in getting high quality fats, specially from wild salmon, uh, fish eggs, [00:05:00] you know, the, the DHA the is I think they matter, you know, and I think if you're just going to eat. Meat, which is my go-to and your true genomics matter. I mean, the people that thrive on carnivores or thrive on any diet, I think usually you're going to look at their genes and see that they can metabolize the fats from me or metabolize the plants into usable components and just thrive, you know?

[00:05:30] And I've. Always felt great when I go carnivore. And when I look at my jeans, they say, yeah, you know, you're, you're designed to eat a lot of beef,

[00:05:41] Carl Lanore: [00:05:41] which I want. So I want to ask you a question. So hold on just one second, hold on to your thought. I know there's a little lag time between you and I. So it's, it's a little cumbersome.

[00:05:51] So dig a little deeper into the fats, right? People are like, well, wait a minute. Meat has fat. So this morning I started eating carnivores [00:06:00] recently. Um, as a form of elimination diet, because I'm pretty sure that if I went to have scans, I would be diagnosed with multiple sclerosis. I have balance issues. I have a spasticity in my legs.

[00:06:14] Um, I have some numbness in my legs, but it varies by diet when I eat a lot more plants. It's worse when I eat sugar, it's horrible. Like the wheels come off. If I eat a piece of pizza, the wheels come off. But when I stick to pretty much meat, fish, you know, uh, some eggs, not too much, I like my eggs raw. I usually start the day off with a half a dozen raw eggs field.

[00:06:41] I feel like, Oh, I don't have any problems. So, um, I'm kind of in this position now where I look at myself and go. Do I say, Oh, well, I used to be able to eat that stuff or do I just adapt and go, this is what I have to eat moving forward. So with that being said this morning, I picked up six sausage patties [00:07:00] from Wendy's not good fat.

[00:07:02] Right. You would say, well, that's not a good choice of fat, right.

[00:07:06] Wade Lightheart: [00:07:06] I, yeah. I think it's just low quality. Plus again, you know, we are proponents of just minimizing toxins and, you know, the more 10 food tends to be mass produced. The more toxins tend to go in it. But I think, you know, when you're looking at what we talk about the quality of food, especially with proteins and fats, there's, there is clear differences, you know, with, with protein, we know that different people will struggle.

[00:07:39] To break down certain proteins. So gluten is an example. Is approaching, which some people can break down and it's extremely problematic. I mean, if you think about what an allergy is and just some allergies kill some people, if they consume that thing, it's an undigested protein, the body overreacts and that whole [00:08:00] cascade of events.

[00:08:01] So there's surfer proteins. Your body's gonna tend to thrive with and be able to break that down. Now, this is where enzymes are the hack. Right. Enzymes can break down almost any food

[00:08:16] Carl Lanore: [00:08:16] probiotics.

[00:08:17] Wade Lightheart: [00:08:17] Here's what to understand about probiotics. They're all there. They're like. They're like us, you know, there's certain things that they really love and they can break them down and eat them and then actually multiply and produce more biofilm.

[00:08:32] One of our, and we have a lab in Bosnia during these experiments, and it's really fascinating. So P three alum, which we're all huge fans of here is a proteolytic probiotic. And the cool thing about it. It actually loves gluten. So we've never actually published that, but we've seen that recently where, um, it just consumes it.

[00:08:55] It

[00:08:56] Carl Lanore: [00:08:56] may make sense. It makes sense. Gluten is a protein. [00:09:00] I remember going to a farmer's market one time, Wade you'll get a kick out of this and they had high protein bread and I thought, Oh, awesome. It's probably like four to five with whey protein and stuff like that. The first ingredient was gluten. I was like, Oh, wait, that's a protein.

[00:09:17] So they weren't lying. It was just not a protein that some of us digest.

[00:09:22] Matt Gallant: [00:09:22] If you go back in time, if you look at I'm a historian by nature. And if you look at a lot of the nutritional journals that were around in the early 19 hundreds and people who were moving to plant-based diets, they were actually making, um, meat substitutions out of gluten at the time.

[00:09:41] Now what people have to recognize. And I think let's, let's talk about carnivore because why does someone. Want to go to carnivore or what leads a person to that. And that is a compromised digestive system. Okay. So a compromised digestive system says, Hey, you [00:10:00] know what? I not able to break this food. I'm not able to break down carbohydrates well, or whatever it happens to be, you know, we're fine.

[00:10:06] It doesn't matter what it is. And the bottom line is as a whole. A hundred million people on any given day has severely compromised digestive system. That's why the whole, you know, we have a 13% of emergency hospital visits. Now are gastrointestinal related issues. You walk down the street, it's very obvious that everybody's got digestive issues and that's because of food, farming, production, and distribution and chemicalization, and the reduction of probiotics and enzymes that are naturally occurring in food because of a poor definition of food.

[00:10:36] But. Why does someone switch? They say, Hey, you know what? Like, let's take a Jordan Peterson. I, if I, if he has anything, that's in the carbohydrate round, he has an inflammatory response. His brain goes off. It's the inflammatory response from the food. That's the issue. And you're having an inflammatory response issue because when you get into your intestinal tract, there's like, it's like the Panama canal, there's [00:11:00] little Gates.

[00:11:01] That comes in. And this is really well explained by Dr. Tom O'Brien. I just had him on the podcast recently and he explains the inflammatory based conditions that lead to neuro neurological decline. And what happens is the food goes through that intestinal lining and then there's like, escalators that monitor.

[00:11:19] Is this an inflammatory agent? Then it goes to the next one. Then it goes to the next one and like four or five of these like locks. But as you eat inflammatory proteins, more and more, and you start getting leaky gut and things like that. These sentinels that monitor the inflammatory response, stop, being able to manage the inflow.

[00:11:39] It's like too many people coming across the border or whatever. And what happens is these, these undigested foods, oftentimes inflammatory agents, whether it's a gluten, whether it's some sort of carbohydrate, a rancid fat, which leads to mats component that now starts circulating in the blood. When that circulates in the blood, there's an inflammatory [00:12:00] response system.

[00:12:00] Your immune system says we're under attack. It increases the blood thickening with the platelets. This can trigger things like heart disease. Thanks the day after Thanksgiving, number one day for heart disease, heart

[00:12:11] Carl Lanore: [00:12:11] attack and stroke and stroke and stroke. It's another, another exact bottom thrombotic event.

[00:12:18] Matt Gallant: [00:12:18] Right. And, and you don't get there here. Here's the thing you don't get there in one day, right? Like I had a bad day and I ate some no, no, no. This is the culmination of decades of dysfunction. And so when you are in serious dysfunction, I do believe restriction based diets are the first go-to move. And why so many people get benefits from carnival are just like, some people would switch to a raw food diet.

[00:12:43] If you run a meat diet and couldn't do it it's so people mistake the diet. As the answer, as opposed to understanding the system is compromised in the diet is the only thing that's going to work in this time. But the key is to do that in the interim and then [00:13:00] rebuild the digestive system so that you can expand your options over time.

[00:13:04] But I'm a big, and this is coming from a vegetarian. Right. And, and a lot of people think, Hey, wait, are you a vegetarian vigilante? No, I'm, I'm a health optimization proponent. And for many people, it is undeniable going to a carnivore diet is the answer for them in the short term, in order to produce the result, but recognize.

[00:13:25] It's not the diet. It's it's. I have a compromised dietary system. I made my ability to metabolize and utilize and nutrify my system. I would also encourage if you're doing to a carnival or diet start adding organ meats because they're very, very high in nutrient density. I just had someone on the podcast the other day.

[00:13:45] Talking about that. And, um, there's a long history of that in, uh, various cultures about selecting various organs for different nutrients to improve the body. So I think there's a wonderful opportunity for people here. And then of course, you guys are experimenting and playing around with it. [00:14:00] Matt's an expert on this area.

[00:14:01] So I just want to kind of get that out of the way first, so people can look at the big grand picture. Okay.

[00:14:06] Carl Lanore: [00:14:06] So, so talking about the carnivore diet initially, and then I want to talk about. The fix. So to speak, like regaining the health of your digestive system, that the carnivore diet is considered a low residue diet because you sit, you're not eating plants.

[00:14:24] Um, gut motility is kind of stalled a little bit. Isn't it true that that is where a product like O M could help people make an easy entry to carnivore because now you have a proteolytic probiotics that are helping you break down that food, not breaking them down into neurotoxins, right? That's, it's breaking it down.

[00:14:46] And plus O M continues to duplicate itself and increase its population and the gut doesn't isn't that the answer to okay. Where the goal is to. To fix my digestion right now, reduce my symptoms, but [00:15:00] start planting better seeds in the gut so that when I do want to start eating other foods, I can, Matt, I want to turn that over to you since you're a staunch carnivores.

[00:15:11] Wade Lightheart: [00:15:11] Sure. So  is primarily a transient stream then that means that will usually proliferate in double for about. Two days as it's going through the intestinal track and have incredible benefits as, as it's going through certain other strains. And we're testing all of this, the build biofilm and to become part of the biofilm and become part of the sentinels that in a way was mentioning so different strains, do different things.

[00:15:45] And we're all in on figuring out the science of it. Now  is incredibly proteolytic, which is really well Tivoli rare. I mean, yeah, there's, there's probiotics. There's other ones that eat protein, but [00:16:00] a lot of them love sugar, the low carbs. So those will not have the same benefits on a carnivore diet. Again, you want strains?

[00:16:11] Or enzymes that are proteolytic, meaning that it takes these proteins, which are combinations of aminos breaks them apart so that your body can absorb the aminos. Cause it's the aminos that map, right. Proteins, right? I mean, th the, the narrative been bodybuilding for the last 20 years has been, you need more protein.

[00:16:31] Well, no, you need more aminos. So whether it's back in the day, I remember it was like pre digested protein, which always felt work better. Right.

[00:16:40] Carl Lanore: [00:16:40] When twin labs labs came out of it, they came out with it. Twin labs came out with the liquid pre digested. It tasted like soy sauce. I always wondered if it was just soy sauce, to be honest with you.

[00:16:51] It

[00:16:53] Wade Lightheart: [00:16:53] could be, you know, and, and on the flip side, there are certain proteins, like, I can only have so much [00:17:00] milk because casein is a slow, we know we call it slow digesting. What does that mean? It

[00:17:05] Carl Lanore: [00:17:05] means that it's digestion it's resistant to digest, right? Yeah. Yeah. So,

[00:17:11] Wade Lightheart: [00:17:11] you know, I'm not a proponent of. I want things that are easy to break down.

[00:17:16] I want to give my body the tools to make it easy to break down. And that's where mass times. Or CapEx would fats or  with, especially with aminos and proteins is magical. So that's why we're all about optimizing digestion because yeah, you, you, you're putting great foods in your body, but are you getting the value?

[00:17:38] Are you getting the aminos? Are you you don't what if you could double the amount of aminos and also reduce the inflammatory consequences of certain meats? Cause back to carnival, right? I've tested and track my biofeedback subjective and using HRV and heart rate my response to [00:18:00] different meats. Now I love pig.

[00:18:02] I love the taste. I love the flavor. I'll eat it some in a while, but if I eat pig, my body temperature goes up. My heart rate goes up, my HRV goes down. So I know it's stressful for whatever reason. Again, probably nutrigenomics. There's a stress to my body when I pig. I think that figuring out which foods.

[00:18:23] Your body naturally loves whether it's through your uterine genomics or through your gut biome or just your body's overall response is one of the most powerful ways for anybody to improve any diet. Right. We're just talking about biofeedback and Wade, you know, we've been using biofeedback to, to win national natural drug-free championships.

[00:18:44] So maybe talk about that concept because I think it relates to every

[00:18:48] Carl Lanore: [00:18:48] diet. Yeah. Wait, what do you think about biofeedback to find your ideal foods?

[00:18:54] Matt Gallant: [00:18:54] You know, way back in the day before we had all the great tech gear and all this sort of stuff. I [00:19:00] was instructed by my, uh, bodybuilding coach. First. It was Arnold.

[00:19:04] Schwartzenegger talked about it in encyclopedia of bodybuilding, doing pictures and feedback and tracking stuff. But then when I was under the guidance of, uh, Scott Abel, one of the most world's renowned bodybuilding coaches, we had to write down our dietary components in our exercise. But he said, I wasn't, he wasn't concerned with the sets and reps and the diet itself.

[00:19:25] Cause that was relatively rigid. What he was concerned of. What, what was, how did you feel? Did you wake up tired in the morning? Uh, did you have a lot of energy in your, in your exercise program? How hungry were you throughout the day? Did you experience brain fog? So I started to track these kind of things that a lot of us kind of blow off.

[00:19:48] We don't think about it, but when you, when you set it, and this is the beauty of a restrictive diet, like carnival or any other restrictive bodybuilding, very restrictive diet, you're eating the same things. Basically every day, [00:20:00] you start to get a gauge on how each one of those things is impacting the body, and then you can sub out something else and then track your results.

[00:20:10] Just in a two week period in anybody that's starting this program. What I'm going to recommend is get out a little, just get out of a journal, pen and paper. I still do this every day and track what's happening. And then look back over two weeks and you'll be shocked. You'll see patterns. And I think it's important for people to leverage the greatest observational tool in the world.

[00:20:33] And that's your own biofeedback and your own brain to start tracking it. Now you can correlate that with data, you can look at gut maps and, you know, get your intestines look at. And I do suggest if you're going on carnivore, do that, go get a gut map, go get, uh, your, your you're testing, a bio, a Viome test or whatever.

[00:20:51] And then see what happens a month later, you're going to see changes and you're going to see is those changes tracking in the right direction or the wrong [00:21:00] direction. And then maybe two months down the road, three months down the road, you might get to a point where you optimize or maximize the benefits and can start running into trouble.

[00:21:09] And you can, you're going to be able to pick this up over time. Um, one other thing though, just. As a note that people need to be mindful of. If they're switching to a carnivore diet, which is going to be a very high protein diet that uses an incredible amount of two things, water and hydrochloric acid, it can be extremely dehydrating.

[00:21:32] Now, one of the benefits of it, or a lot of people go, it's like, Oh, I did carnivore for two weeks and I've dropped 15 pounds. A lot of that's going to be Waterweight because of inflam inflammation and also. Water trying to draw in. And if you don't consume enough water, what happens that also impacts and why you get constipated and undigested protein sitting in your intestinal tracks, disrupts nervous system function.

[00:21:58] It starts to rot and [00:22:00] ferment and can cause a host of other issues

[00:22:03] Carl Lanore: [00:22:03] that the, you know,

[00:22:04] Matt Gallant: [00:22:04] that that was a whole other ball game. So you have to recognize and monitor each. Side of it and recognize every diet has advantages. Every diet has disadvantages. And if you're getting older, anybody that's, I'd say 35 and above probably adding hydrochloric acid.

[00:22:20] Uh, after you, after your meals is a good idea to just make sure that you're really changing the pH appropriately in your intestinal tract, so that it activates and deactivates the enzymes as well as disinfection food in a really great way. So you

[00:22:37] Carl Lanore: [00:22:37] have a Gretsch up in with a bunch of.

[00:22:39] Wade Lightheart: [00:22:39] Pro

[00:22:39] Carl Lanore: [00:22:39] tips. Yeah. Yeah.

[00:22:40] Wait, wait, hold on. I just want to throw, and then, so you have a great HCL product that you never promote. I haven't ever seen you promoted. I take it in between meals because I want to make sure that there's nothing left in my stomach before I eat something else. So while we're promoting  today, you must go to BiOptimizers [00:23:00] and shop CapEx, P three O M Masszymes.

[00:23:04] Uh, these are, these are the best. Digestive AIDS in the world. And I say that with complete honesty and humility, no one has done the research that these two guys have done to make. Products that enhance digestion, that solve problems that heal the gut. But more importantly, you, you, you, you, your, your stomach starts to work properly.

[00:23:30] Again. I love the HCL product. I was just thinking the other day I keep it in my car. Cause I take him in between meals. I think. Why don't we ever do a show just about this product? So while we're promoting  today, once you get to the website shop around, I promise you. You will never be disappointed in the products that you buy from BiOptimizers there's a reason why this company has literally exploded and it's not because they have fancy marketing tactics or these two guys are so handsome it's because people buy their products [00:24:00] once and go.

[00:24:01] Wow. I feel something. I feel different. I was just talking to my sales guy this morning, Dan Kopecki about someone who wants to come on the show and they sent the samples and I said, you feel anything? He says, no. The first thing people want to know is, do you feel something because the rest of it is meaningless.

[00:24:17] You feel something when you use their products, you feel food. Is it in your stomach, rotting and laying there, it's a great product, uh, their, their HCL product. I'm sorry to cut you off. But I, I had, I had to do that. I had to do that.

[00:24:32] Wade Lightheart: [00:24:32] I'll never cut you off, uh, giving us that kind of love and phrase, and we appreciate it.

[00:24:35] And you know, we've been obsessed and focused on taking digestion to the most optimized level possible. Literally, that's all we focused on for about five years, working with the smartest people in the world. At every one of those pieces and that's, that's a big key thing. You know, we work with [00:25:00] five genius formulators, and you know, when you work with formulators, they have a specialist, especially right.

[00:25:07] There's one, two, three things they know really well. And, um, we love working with them and we're always obsessed with them. Upgrading and making them the absolute best. And we do the research and, uh, they work, they work, they really do. And the digestive trilogy, the Holy Trinity, if you will, is your P three alum, which gives you the proteolytic, then the right enzyme, which is either Mount Psalms or CapEx on a carnivore diet.

[00:25:34] And my suggestion is if you're starting off, let's say you've never done keto before. I think you want your fats at around. 70 to 75%, which is traditional classic ketogenic prescription. But here's, here's the difference. As you AFAD adapt, you start dropping your fats and boosting your proteins. [00:26:00] Why? Well, it's easier for your body to break down the fats as you're building the Leipold lytic pathways and your body.

[00:26:08] We know this, you know, even your glycolytic pathways, which is what breaks down carbs, get weaker when you do keto carnivores, but the opposite happens when you do it. And that's what, when we say fat adapted, that's your body building those capabilities, but we can hack that with CapEx, but why do we want to boost the proteins?

[00:26:32] Well, one our net calorie loss. Improves right. Because 30% of the protein gets burnt up. Right. So our calories out, sir, dropping plus you're getting the anabolics and boost from increasing proteins. And all you have to do is pick different cuts of meat. So I always recommend, Hey, you're starting off. Let's start with some really fatty cuts, [00:27:00] right?

[00:27:00] Rib-eyes whatever you love, right? I mean, in a certain animals like ducks and pigs that are super fatty and meat, easy to hit eat 70% fat. But as you kind of hit the three month Mark, that's when you can start shifting to leaner cuts and go to like a 50, 50, and some people, you know, one guy that I had as a coach, Kevin Weiss, um, Yeah, it was one of Wade's old competitors.

[00:27:29] He's a world, uh, bodybuilding champion, natural drug-free as well as powerlifting and some old records, brilliant guy, incredible genetics. And that's how he gets shredded. You know, he would just be Quito, but he'd be just shifting his proteins, his food to higher and higher proteins. And if you do that too early, what can happen is one you're you're converting.

[00:27:56] The protein into glucose, which, you know, [00:28:00] one of the more shocking glucose tests ever did was drinking 40 grams of whey protein. Now we know it raises blood sugar, but I hit like one 45. Right, right. And there was no carbs.

[00:28:11] Carl Lanore: [00:28:11] So

[00:28:14] Wade Lightheart: [00:28:14] the point is you want high fats, forced the fat adoptation use CapEx. And then after three months you can shift a leaner cuts, use mass Symes, or, you know, in one of these guys and maybe Wade, you can talk about your experience kind of.

[00:28:29] Going back to lipolytic pathways. We, you know, when he competed in a net, him, he was a super high carb, high protein, low fat guy and CapEx.

[00:28:43] Matt Gallant: [00:28:43] Yeah, I couldn't, I was one of these guys that, so everybody has kind of what I say, enzyme dominance, and that might be genetic base. That might be, you might be compromised.

[00:28:54] So oftentimes a lot of people who eat a lot of sugar when they're kids. Do very well. If they move [00:29:00] off carbohydrate, they reduced carbohydrate diets. Um, I ate a lot of, you know, I was a meat eater, big time when I was a kid, but I did not metabolize fats very well. And so whenever I would try a ketogenic diet or something that was high fat and get cut the carbs out.

[00:29:17] It was a disaster. Like it just didn't work. I had no energy, I couldn't metabolize. The fats were showing up in my stool. So I knew, I knew that I wasn't breaking this stuff down. And anything that you do not break down is a potential toxin. And Matt and I are, I think we had a boat. 10 or 15 year debate about giants.

[00:29:39] So we go back and forth. I believe that you want counter-arguments to everything, to get to a closer version of the truth. And he did the research and realize that, Hey, you know what, Wade's probably deficient in some of these lipolytic pathways and develop CapEx that had four different types of lipase.

[00:29:56] It's just like we have five or six different [00:30:00] proteolytic components in mass times. When we, when I added that in, I switched to a vegetarian version of a ketogenic program to, to, as an experiment, I could start cranking my fats up and it didn't show up in the stool and I didn't have the energy drain like I did before.

[00:30:17] So it was like recognizing that the digestive system is the control mechanism of how successful you're going to be on a carnivore diet on a ketogenic diet or any other diet that you want to do. Matt, I just want it. Maybe you want to talk about, uh, selecting. Well,

[00:30:35] Carl Lanore: [00:30:35] wait a minute. Can we recipes? We have take a break.

[00:30:39] I'm sorry. We could totally go on. So hold that thought. Hold that thought. Okay. And then we have some questions from live viewers that I want to get to as well. I want to put this up right now. This is the gateway into the website. So if, uh, if you're listening to the show right now and you want to learn more about , by the way, Pete three O M is L [00:31:00] plantarum.

[00:31:00] Now, I'm not making any promises here and I'm not making any sort of, of medical space,

[00:31:05] Wade Lightheart: [00:31:05] but very special.  it's it's uh, it's uh, it's an evolved. Of Alpine chairman. That's a very important distinction we wish we can talk about. Yeah.

[00:31:15] Carl Lanore: [00:31:15] Oh no, we will, because I'm going to make a statement here and I'm going to expect you to put me in my place.

[00:31:19] When we come back, there's a doctor in the UK that I had on my show a decade ago, who wrote a book. That she had a child on the spectrum. And she discovered when she gave this child L plantarum 90% of his symptoms subsided. Now it doesn't surprise me because I believe like lots of other disorders that we deal with today.

[00:31:38] I'm sure that being on the spectrum has some, uh, gut and autoimmunity issues involved, but. This is a great probiotic. If you're eating high protein. And as we found out a second ago, gluten is a protein, uh, SHR network.biz/  and use the code super human S U P E R H U M a N [00:32:00] to save money on it, check it out.

[00:32:02] And while you're there shop because they have so many great product products. If you're one of the 70% of Americans who claim to have gut problems, This website should be on speed. Dial for you. The BiOptimizers websites should be on speed. Dial for you. We're gonna take one quick commercial break. When we come back, we'll get to the questions.

[00:32:21] We'll talk more States.

[00:32:24] Wade Lightheart: [00:32:24] You got the best course. Intro music and piano. I'm sitting

[00:32:29] Matt Gallant: [00:32:29] here. Just, I feel like I'm at home. You know, heavy metal concert rock.

[00:32:34] Carl Lanore: [00:32:34] It was, it was a company. There was a company here in town, radio Joe's they used to do a lot of professional TV and radio spots. I don't even know if they're still in business, but we'll add them to there.

[00:32:43] He picked up music for the show 15 years ago. Yeah.

[00:32:47] Wade Lightheart: [00:32:47] Wow. Great stuff. Still rocks.

[00:32:51] Carl Lanore: [00:32:51] Always let, let's get these, the questions, uh, answered too. Cause I have some theories that I have some questions as a result of that. Robert Thompson says, can someone have an intolerance to meet. [00:33:00] I have family members that state.

[00:33:02] So my experiences more meat, the better.

[00:33:07] Wade Lightheart: [00:33:07] Any thoughts on that? Well, yeah. Yeah. That's where we've been kind of talking about that. Some people for genetic reasons, enzymatic reasons, gut biome reasons are going to struggle to break down the meat and it's going to sit there to not going to feel good. And that that's where the biofeedback set.

[00:33:26] Right? I mean, if

[00:33:28] Carl Lanore: [00:33:28] that is by the feedback that is real time biofeedback. Right?

[00:33:33] Wade Lightheart: [00:33:33] Well, that's what, that's what we were talking about. You know, if you eat the right food for your body, Don't feel bloated. You don't feel heavy, you just feel good. It feel light, you know, you can kind of go and walk and do the life.

[00:33:46] We've all had the experience of the opposite, where we're just kind of wrecked on the couch, wondering, Holy shit, did I just eat? You know? Um,

[00:33:54] Matt Gallant: [00:33:54] but we grow, grow. We grew up in the, in, in the unhealthiest province in Canada. It's [00:34:00] set the record. I think it's number one for years, but, um, that's the, here's the cultural belief.

[00:34:08] If you're sitting there with a big, like bloated belly and feeling that stuff to the gills, that was the standard of a good meal.

[00:34:19] Carl Lanore: [00:34:19] Yeah. Like people

[00:34:21] Wade Lightheart: [00:34:21] are  tries. Right. Remember, wait, if you it's the French fries at a restaurant, cause your plate was overfilled. That's a great place. That's where you go eat, right?

[00:34:31] Yeah. So-so

[00:34:31] Matt Gallant: [00:34:31] volume and stuffiness. Where the, where the standards of a great meal where we grew up from. And I know when I, when you know, I ran into my digestive issues. It's that led to the formation of this company literally, you know, 16 years ago. And I started to not have that feeling of a full stomach.

[00:34:59] Carl Lanore: [00:34:59] It [00:35:00] was fun. Just they thought something was wrong. Right, right. You know, like, Oh,

[00:35:06] Matt Gallant: [00:35:06] I'm not getting a full meal. And then, and then I realized now, I only get that when I go off the rails on some, you know, social occasion and you know, I'm a social guy and I go to those events and they bring out the big buffet of stuff when I lose my mind and I forgot my enzymes and stuff at home.

[00:35:27] And I go, all

[00:35:29] Carl Lanore: [00:35:29] right, over the holidays, you went, you went home for the holidays, by the way, Darcy Clark lives in Canada. He's an avid listener. He's asking if you live in Saskatchewan.

[00:35:41] Matt Gallant: [00:35:41] No. Um, I, we grew up in a place called new Brunswick, which is right next to Maine, uh, in the United States. But I was born in Toronto, grew up in Maine and then lived on the West coast.

[00:35:51] So I'm a coast to coast Canadian, but I'm a little deficient in my Prairie experience. Although I have some great friends from Estefan. [00:36:00] In, uh, in Saskatchewan. And of course in the end, from my understanding, the culture is very similar to what we grew up with in the, in the maritime

[00:36:08] Wade Lightheart: [00:36:08] provinces. I I'm also, I had driven through Saskatchewan and it was, I kind of liked the.

[00:36:15] You know, just the flat lands. It was kind of fun to drive compared to the crazy up and down months, but it's cool. Oh,

[00:36:23] Carl Lanore: [00:36:23] but wait, when you went home for the holidays, I saw you post pictures of these beautiful pies and I have to believe you ate some of them while you were home. Right. I got,

[00:36:31] Wade Lightheart: [00:36:31] I got up to raise his mom, you know, I've, I've been blessed to been given some of her bread and pastries and no, no, no human can resist those.

[00:36:41] That's my opinion.

[00:36:42] Matt Gallant: [00:36:42] Yeah, we, we, we have a running joke. So my, my mom is, you know, in her early seventies and she's the queen of gluten. Okay. Like there's no gluten in the meal. It's not a meal, but. No matter how much you might be resistant to gluten. I've [00:37:00] seen some of the best nutritionists in the world, sit down at that table.

[00:37:04] And none of them can stand up to my mom's bread or my mom's pies and cookies and things like that. It's over, you're going down and you go, so my mom. Who is about five foot, nothing is undefeated and taking on some of the biggest strongest, healthiest people on the planet when it comes to pain. So, yeah, again, digestive management.

[00:37:26] I came out of the holidays, only put on five pounds over the holidays, which was, uh, which was really great. And a lot of it has to do with just being able to have great digestion and engage my mom because she gets a little upset if I don't eat her pie things and I would get upset too. Cause I kinda like it as well.

[00:37:45] So

[00:37:46] Carl Lanore: [00:37:46] Matt earlier to talk about recipes, right? For, for kedo, I mean, for, for carnivores, But, but the reality is that something that segues into that discussion is like Elisa [00:38:00] is aging better than anyone I know. And Elisa eats the foods that Elisa knows work well for her. She's never really eaten much beef in her entire life.

[00:38:12] She doesn't eat much fish. She just doesn't like it. My mother was like this, my mother would chew meat, but then put it in a napkin and throw it away. I'd say, mom, what? Why she goes, I like the taste of it, but I don't digest it. Well, she knew that she knew that instinctively, but what is, so what do you say, Matt?

[00:38:31] When you are going carnivore like me, because it makes me feel so effing good. And someone says, what, but you got to have, we'll have some broccoli. You gotta, you gotta have something green. What do you,

[00:38:45] Wade Lightheart: [00:38:45] Y you know, listen, we can break you. You know, when you, when we look at health and we look at food, Yeah, people look at it.

[00:38:54] Okay. It was broccoli. Then, then some people look at it from the macro level, but the [00:39:00] deeper you go, the more it's all the same. Right? I mean, we're talking about nutrients at the end of the day, what Wade and I are all about is nutrification you want to feed your body the right nutrients that it thrives on.

[00:39:14] Yeah. Some people may be broccoli of course, here for vegetarians. It's it's awesome. Cause it's, it's a very high protein veggie. We're not anti broccoli, but you know, it's protein, it's fiber, you know, you can break down broccoli to its core components. So as long as you're getting those nutrients you're you're okay.

[00:39:35] You know, one thing is that I'm huge on for carnivores. Specially is taking salt. To a different level. Like I'm a 10th, the 15 grams of salt a day guy, specially, when I go carnival for a couple reasons, one is you just hold on to more water. And I think. I've I used to be way more dehydrated doing keto and [00:40:00] carnivore when I started adding more salts and then more cream of tartar.

[00:40:04] Cause I I'm, uh, you know, it just, we are a big proponent of keeping your body's nutrients on the upper range. So I want my potassium and it's right on the edge of high it's on the upper range of optimal. I just feel better, you know, and, and especially here in Panama, I live in Panama. It's hot. I mean, I'll sweat two liter during a workout.

[00:40:28] Like that's just baseline. So you need to replace. Cause when you're sweating, you know, losing water, you're losing minerals and, and on keto, you're losing more glycogen of course. So you want to protect that water and just some really interesting research on salt and fat loss. They've done it with the rats.

[00:40:49] They have a node, the humans, but I have noticed that when I really cranked my salt. My metabolism seems to go up. It does like, you know, I've done, I've [00:41:00] done the, I get kind of trapped. We did,

[00:41:02] Matt Gallant: [00:41:02] we did massive salt as well in my bodybuilding days, which was the Scott Abel thing. We never held back on salt. It was a key component to that.

[00:41:12] I think it gets a bad rap. Um, and I, and then there's also, you know, I think some of that is because of the. Chemicalized table salt that has a lot of garbage in it is the problem we're, we're using high quality salts, not low grade stuff that you, you get in this, you know, in your regular supermarket. So there's a differentiation.

[00:41:32] And then there's the, I think the chemicalized salt side, it's in a lot of processed foods. Isn't what we're talking about. We're talking about high grade, maybe, you know, Himalayan or Celtic salt or some of these things actually. And if you get some of the South American. Assault from the Andes, which has an orange cover color in the Himalayan.

[00:41:50] You can actually see that the coloring comes from different mineral components and you feel different on the different salts. So you can kind of tell. And one of my chiropractors would [00:42:00] say, Hey, you want to do sometimes sea salt sometimes, um, mountain salt, like vary between the two, because there is a difference in the mineral content and how you feel and just track again, how, which ones you feel better on.

[00:42:13] Carl Lanore: [00:42:13] How do you, how do you take your salt mat? Uh, element was a, a S a sponsor for a short period of time. They have flavored salts, or do you just put it in your water?

[00:42:24] Wade Lightheart: [00:42:24] So a couple of ways about talking about the carnivore piece first, and by the way, I'm going to give, share some pro tips to tenderize meat, because you can do both here.

[00:42:35] So salsa tenderizer. Now, if you take Mazza times. You break, open the capsules and you put it with the salt. I mean, you can tend to rise a piece of rubber. I mean, it's, it'll sort of breaking down the meat. You gotta, you gotta watch it. Usually seventy-five minutes, 90 minutes is enough time. Like it'll it'll you gotta watch the breakdown.

[00:42:59] Right. [00:43:00] And you'll see it when you cook it too. But I literally coat my steaks with salt. Like I grabbed course, um, you know, sea salt. Just load both sides. I leave it there for about 90 minutes. I probably have like 20, 30 grams of salt on the steak. Like, it's

[00:43:18] Carl Lanore: [00:43:18] good, but you don't eat the whole, I get it. Now when you started

[00:43:21] Wade Lightheart: [00:43:21] cooking and a lot of it falls off and probably left with 10 grams.

[00:43:26] So that's one and two, I put about five grams in too. Two and a half liters of water with this is the, this is the, game-changer a quarter teaspoon of cream of tartar. That's where you get the potassium, because if you're just cranking the salts, you're getting a lot of sodium, but you want your sodium potassium to be in balance.

[00:43:48] And that makes a huge difference in hydration. I couldn't stay hydrated on carnivore until I cracked my potassium. Just the sodium. Wasn't cutting the cake. [00:44:00] So that that's, um, that's a big one. I, I don't lose water. Like I used to, like, I I'm I'm carnival right now. I, I used to lose, like,

[00:44:13] I don't do that anymore. And I, and I feel much better.

[00:44:17] Carl Lanore: [00:44:17] Yeah. A lot of people are after Dr. James Dean, Nicholas Antonio's book, the salt fix all of a sudden, a lot of this salt fallacies started to just kind of go by the wayside. We actually have. A couple more questions. Uh, I want to take a quick commercial break.

[00:44:32] When we come back, I have a question about hydrochloric acid and rebound of the gut and how it affects the gut. Before we go out, I want to put the banner back up. You really need to check this stuff out. You really, you know, I kind of feel like it's, this is, this is really a, um, not a good use of time by focusing on one product when it comes to BiOptimizers.

[00:44:55] Um, there's lots of companies that have products that fit all these [00:45:00] different categories or pre-workout, or this or that protein powder when it comes to BiOptimizers, you need to go on their website and shop. And the reason for that is because a lot of these products, uh, not only so effective that they're worthy of your dollars, because there's so much stuff out that we spend money on that we don't even know why we spend money on.

[00:45:19] I use the mass Symes every single day with every single meal I use  with every save, especially now that I'm eating even more protein than ever, but I started using their hydrochloric acid product in between meals. I'll explain the theory on that when we come out, um, I'm giving you the link to take you to the  website, but stay there and look around at other products at BiOptimizers.

[00:45:47] The website is SHR network.biz/p three O M. Use the code superhuman save money. But shop I'm telling you, you will not buy anything at this website that you will feel bad [00:46:00] about buying it will all make you feel better. Yes,

[00:46:03] Wade Lightheart: [00:46:03] please. I've got another hot product, hot product for carnivore, which is mag breakthrough from the motility to me.

[00:46:11] And a lot of people. That use it for that. And they love it. Like, you know, three, four caps, usually the next morning when you wake up. It's

[00:46:21] it's

[00:46:22] Carl Lanore: [00:46:22] beautiful. Yeah. Yeah.

[00:46:25] Wade Lightheart: [00:46:25] So breakthrough for carnivores can be a great, uh, game changer on that level. I'm

[00:46:29] Carl Lanore: [00:46:29] talking about people, you get to that website. There is so many things that you will want.

[00:46:35] Um, but again, use the code superhuman, uh, for the P three O M and save money and check it out. We'll be right back with more of welcome back. We're talking with Wade Lightheart and Matt Golan

[00:46:47] Wade Lightheart: [00:46:47] from BiOptimizers.

[00:46:49] Carl Lanore: [00:46:49] So I did a show in 2020, maybe it's 2019, um, a study that showed that people who had autoimmune [00:47:00] disorders.

[00:47:00] This is this isn't, there's a lot of interesting. Uh, facts within this discussion that had nothing to do with the study people with rheumatoid arthritis. I think it was, or it was one specific autoimmune disorder when they took sodium bicarbonate in between meals, their symptoms started to subside very quickly.

[00:47:23] And the reason for this wasn't the sodium bicarb intrinsic effect, but sodium bicarb. Lowered gut pH, which caused the rebound for hydrochloric acid to be produced and digest undigested food that was sitting in their stomach. Now that's an interesting aspect of the study, but the other thing is, Oh my God, autoimmunity and the gut and undigested food, which is what you guys are all about.

[00:47:50] Right? Okay. So there's other ways to skin that cat, you don't have to take hydrochloric. Uh, you don't have to take 'em. Uh, uh, sodium bicarbonate. My theory was [00:48:00] why not just take hydrochloric acid in between meals and hence why I personally take your HCL product in between meals. So Robert Thompson asked, he said, I've heard that if you supplement with HCL, your stomach, downregulates HCL production to maintain pH.

[00:48:18] Is that true? Who wants to grab that one? Wait.

[00:48:24] Matt Gallant: [00:48:24] You know, what's interesting what we have found when people. Start taking most people start taking HCL because they have low hydrochloric acid production. And that's a combination of aging and dehydration are the two big ones factors on it. The second thing is what we have noticed is people who it's actually the opposite.

[00:48:43] Most times when people start using HCL, there seems to be an increase in production after three, four months. So a lot of people that have compromised HCL and to be Frank, I don't know what that mechanism is. What I have noticed is just the pattern that people will use HCL for a period of [00:49:00] time. And they say they, they, they need less and less after usually three or four months.

[00:49:05] So it's a great question to come up and I think here's a. Here's something that I think is, is, is really important to recognize. A lot of us will have our own experience with the product, the supplement or a diet, and because it works for us or doesn't work for us, we start extrapolating from that and predict objecting that onto other diet strategies or to other diet systems.

[00:49:31] And this is what kind of gets all the diet Wars and philosophy arguments, and the experts kind of battling each other as opposed to N of one is all that matters. Right. Does it work for you? Yeah, that's a good point. And yeah, it's all that

[00:49:44] Carl Lanore: [00:49:44] matters the end of the day. It doesn't matter what the study says.

[00:49:47] If it doesn't work for you, that doesn't matter. And that don't matter. And everybody agrees that if you, Oh, if you just take Apple cider vinegar in between meals. It will correct your gut problems. Well, what that's doing is it's lowering the [00:50:00] pH temporarily. So if you in fact, have a negative rebound effect from that, the opposite of taking sodium bicarb, which right.

[00:50:07] Jesus pH, and then the body tries to increase, uh, acid production. Then, then, then the whole, the whole industry of Apple cider vinegar would be a lie, but it's not because it works for people. There's people who take Apple cider vinegar in between meals for a few months and they go. My gut problems went away.

[00:50:28] So what do you think, Matt, do you think, do you think that using the HCL in between meals, I'm doing myself a disservice? No. So,

[00:50:37] Wade Lightheart: [00:50:37] you know, people may kind of that logical assumption that there's downregulation of everything. That's true for certain things, right. We know you inject testosterone, your production.

[00:50:50] Downregulates right. So there are receptors in the body that when you saturate them, the body responds by doing all kinds of things, right. [00:51:00] Down-regulating receptors or producing counter enzymes. However, as far as, as we know, there's no receptors for acid or for enzymes. Um, there are sensors in the mouth in terms of picking up for carbs.

[00:51:17] So we know that, right? We know that as soon as you eating carb body, your mouth produces amylase started that process. When the food hits the stomach, or even prior to hitting the stomach, the brain's figuring out what am I eating? Right. And then what do I need to start producing in terms of enzymes in the stomach?

[00:51:34] It's not with the protease and the lipase. It's not instant. Like the amylases. Emily is just kind of boom. And it starts right away. So as far as taking capsules, there's no sensors. That's telling the body, Hey, start, stop producing acid, stop producing enzymes. That's that's where the, the logical fallacy is.

[00:51:56] Carl Lanore: [00:51:56] And if, and if in fact there was a sensor, then we wouldn't [00:52:00] develop low gastric acid because the body would go, Oh, acids getting low in this stomach. Let me turn it up. But it doesn't do that.

[00:52:07] Wade Lightheart: [00:52:07] Yeah. And, and, and we've done the experiments many, many times. And so there are clients where you let's say take mass times and stop you, just go back to baseline.

[00:52:17] You know what I mean? It's not like you go back and worse than you were before. Right. Which would be a clear sign of some sort of deregulation, right. Downregulation. Okay. So we don't have that, that effect with, with enzymes or HCL. So

[00:52:30] Carl Lanore: [00:52:30] the last question I have, and I want both of you to weigh in on this independently.

[00:52:35] So it takes, it takes a decade or more for your gut to really go bad. I mean, it goes bad slowly. The body tries to keep it in line, but you keep assaulting it with things that your gut doesn't like, and little by little, the health of your gut erodes. Once you remove the, the bag, bad actors, the things that are causing insult to your gut.

[00:52:56] For me, it was coffee. I discovered that I am off coffee forever. [00:53:00] Once you remove the bad actors. And you start eating foods that through logical biofeedback, you go, wow. When I eat these foods, I feel great. I don't feel heavy. I don't feel bloated. I don't burp. I don't fart. And, and, and you do you're on the right track.

[00:53:16] What period of time do you believe from your personal experience? As well as working with others and hearing other stories, does it take to see a resolution of these types of gut issues?

[00:53:31] Matt Gallant: [00:53:31] What I've found is 90 days seems to be the optimal amount of time to completely

[00:53:42] match the

[00:53:43] Carl Lanore: [00:53:43] way we look. We won. We lost you at the end of the word completely. I'm sorry.

[00:53:48] Matt Gallant: [00:53:48] Yeah, to completely restructure your microbiome. So you can get instant results by adding enzymes or hydrochloric acid or changing your diet, but [00:54:00] your microbiome you're going to have, when you change your diet, you're going to starve out some strains.

[00:54:06] And those strains will go into kind of like a reduced area. And they'll kind of hide out in the microbiome and go away almost a semi dormant state. So in case you reintroduce that food. Uh, and then other strains that are in that state will start to respond and grow accordingly. And so one of the things that we have found over the last 15 years of working with people, if they go on.

[00:54:28] So if you're going on carnivores, for example, let's, let's use that to tie it back to this, go on carnivore for at least 90 days, 30 days is probably enough. 60 days is probably enough 90 days get the probiotic support, adding something like . And just so you know, when you talk about L plantarum, that is a patented.

[00:54:47] Uh, mutated strains. So we strategically mutated that strange to make it a super probiotic. So it has enhanced capabilities over other probiotics that doubles faster. It takes down protein at a fast [00:55:00] rate. It has some, uh, if you look at the patent. We can't make those claims in this thing world, but the patent demonstrates its effectiveness in immune response through a variety of agents.

[00:55:12] What that does is it kills off enough of the inflammatory based bad bacteria in your body and wipes those guys out and you starve them out as it in combination that after 90 days, when you maybe go back to a more, you know, your typical diet or a less, a less inflammatory diet or a change in diet, you now have a different microbiome.

[00:55:32] The biggest mistake that people make is they do something for 30 days or 20 days or two weeks or whatever, and they don't have enough time to make the complete adaptive switch, uh, and, and reconstitute their microbiome. And I would add one other thing to your commentary. Uh, when I just had Dr. Tom O'Bryan, who's an expert in gluten and he talks about what happens over decades and the assault in dementia and brain [00:56:00] deterioration is usually.

[00:56:02] Happens 30 to 40 years in me as a great, you can go on a site or whatever, and check out that whole thing with people are suffering from mental decline and they start reversing it. They can reverse that trend. They think that they can't do it. You can't fix it with drugs, you fix it with your hands digestion.

[00:56:21] And that's where products like P 3m are just world-class and getting your digestive system back. I would throw in a little bit on the, uh, building the microbiome with something like leaky gut guardian, because so many people are suffering for leaky gut. We have PhDs. In micro, uh, in biofilm and we just throw the kitchen sink, Matt, and I go, Hey, what happens if we blast it with EMF?

[00:56:43] What happens if we put poison in the system? What happens if we put vitamins and minerals? What happens if we throw steak? And like we just, whatever we dream up, we just run an experiment. So we've got a lot of, um, I would say experimental data and Matt, uh, [00:57:00] He, he I'll let him kind of expand on that of what you can do, but again, allow yourself enough time to make the adapter so that your microbiome can make the shift.

[00:57:09] It takes time to do it. 90 days is a sufficient amount of time.

[00:57:13] Wade Lightheart: [00:57:13] Yeah. So just to get deeper into the sign for, so I agree with wait 90 days is a great benchmark and we know this was it. So I'm going to tell you things that not a lot of people know because they don't have the data, but when it comes to probiotics, it's very fast.

[00:57:29] It's very fast one. They will start dying and there's a curve. There's a growth curve. You can measure it. We can, we do measure it. It's about 48 hours. Now. We here's what we also know. If you hit them with P three O M, which kills a lot of gram negative bacteria, then you can hit them with leaky gut guardian, which will kill gram positive.

[00:57:53] Bad bacteria, which are typically very hard to kill. You guys are killing the bad bacteria and we've had a [00:58:00] lot of people say, Oh my God, my, my dad's. And this is how we got introduced to Dave Asprey. His assistant gave  to her dad who I guess had 10 years of problems. And one night that's all it took for the symptoms.

[00:58:20] And the pain because when P three OLM hits bad bacteria, certain strains, most strains, it will beat their eyes. We know that we've got the lab results to prove that. So that's fast. I think what takes time is a couple things. One is the inflammation. So yeah, you've killed the bad bacteria, but we know inflammation takes a while to leave tissues of the body.

[00:58:47] I think that takes a while. And then. The the lipolytic pathways or the, you know, Carboline pathways, if you will, those take time as well. And that's a big part [00:59:00] of thriving on a diet. So I think 90 days is a good benchmark, but when it comes to gut dysbiosis due to bad bacteria, that could be very, very quickly.

[00:59:12] So

[00:59:12] Carl Lanore: [00:59:12] what we've seen and see, and the reason I asked this question is one of the things I've learned over my life is. If you're not confident, the path you're on, he's going in the direction. You want it to go. You're more likely to, well, I'll try this road. Oh, I'll try that road. Or you won't go as fast if you, you know, if you have a map and you know, if I go from here, To there on this road, I will get to where I'm going.

[00:59:38] But if you're just guessing you don't have the confidence that you're on the right path, you won't go as fast. And B you'll probably step off every chance you get an opportunity. If somebody says something else, you read an article. So. I feel that one of the greatest gifts you can give people is be confident.

[00:59:56] If you do this, you'll end up where you want to go, because then [01:00:00] they just go, okay, I'm going to wait it out. That's why I want them to know 90 days, because I know none of these things resolve quickly and that leads people to go. I don't notice anything. Maybe I'll try this instead. I don't notice any out.

[01:00:12] And they just hop from one thing to another and they could have been where they needed to go by now, but they just kept, took taking all these side routes.

[01:00:21] Wade Lightheart: [01:00:21] Oh, yeah. We've seen that many times as trainers and coaches. You know what I mean? And we, we like being the last stop though, right? Like, okay. Let's stop.

[01:00:30] The madness was figured this out and create a good game plan. So Natalie,

[01:00:34] Carl Lanore: [01:00:34] Natalie Kopecky is my director of communication. She does all the work for the show and she has been taking Petri O M before bed. And she has some, she has some gut issues. She has some obstructions that are, that are, that are physical obstructions.

[01:00:48] So that's not something to supplement. We'll just, and she says it works like nothing else. And I have to get more. So she's a firm believer, MP3 O women. But she

[01:00:58] Matt Gallant: [01:00:58] takes it before bed. Every night [01:01:00] to do your real work. Yeah. Yeah. It'll go through the whole system and start working on, on digestive proteins in the blood, the whole nine yards.

[01:01:07] It's a transient strain. And so it's amazing. And I take four caps. Every night before I go to bed. And if I had an inflammatory evening out, I'll double down on probably like, you know, you go to a social occasion and I know, Hey, I got some, I got some bad food floating in the system. I'll take four, eight, eight, 10, you know, and, and wake up feeling great.

[01:01:30] Wade Lightheart: [01:01:30] Can I share an advanced pro tip? Yes, you take . You put it in coconut water. I could, if your carnival forget that this, you can't do this move if you're carnival or if you're, if you're against coconut water, but you put in coconut water, you let it ferment for four to eight hours. Depends on room temp. And you got to watch it a bit, but you're multiplying the probiotics, right?

[01:01:58] You're multiplying then [01:02:00] many times. So then you drink that before bed and. In our opinion, T3, OAM calms the nervous system down, back to food, right? We know just looking at HRV that food and different things, you to ramp up your response, your nervous system response, which is not good, right. Or you can shift it to parasympathetic in our pain.

[01:02:24] P three on has that. Uh, FAQ. And when, when you drink that coconut pizza, that fermented pea 3m drink, um, you feel it, I mean, it's pretty quick, you know, it's almost like the whole body just calms down a bit. So yeah, I think that's the kind of the mechanism at which it's improving sleep

[01:02:43] Carl Lanore: [01:02:43] so well, I'm going to, I'm going to, I learned about cream of tartar today.

[01:02:46] I mean, uh, I'm gonna definitely get some of that and start

[01:02:48] Wade Lightheart: [01:02:48] experimenting with it.

[01:02:50] Carl Lanore: [01:02:50] Quarter teaspoon. So, you know, I, lot of my, uh, listeners probably know when I'm not totally committed to a sponsor products. [01:03:00] And, uh, and I think that I it's clear that I'm committed to BiOptimizers and the reason I'm committed to BiOptimizers is because their products are well thought out.

[01:03:10] They, they are reasonably priced, intelligently priced and they work and I've been using them. Now going on my second year and I won't be without them and mass Symes, P three O M the gluten guardian. Once in awhile, I do have, you know, a little something to crackers or something like that, that, and I, and I take them then pizza.

[01:03:33] Oh, does

[01:03:33] Wade Lightheart: [01:03:33] it eat

[01:03:33] Carl Lanore: [01:03:33] pizza? I don't eat pizza. I don't. I work when I was a kid and a pizzeria. And so pizza doesn't even excite me anymore. It really doesn't. But no Elisa buys these sour dough. Um, crackers and they're from like they're Danish or something exotic. And I just love them. They're so tasty, you know?

[01:03:54] Um, but every now and then I'll eat three or four of them and I'll follow it with like three or four of the gluten guardians. [01:04:00] So I believe in the products because I know they work and it's easy for me to let go. Yes.

[01:04:06] Wade Lightheart: [01:04:06] We have a carnivore cookbook coming out in just a couple weeks, and this is designed by, so I met this guy and just kind of a genius at creating, you know, you would think carnival, you don't have a lot of options.

[01:04:22] Right. Which that's where I used to think. But when I met him and saw what he did. Anyway, so he's put together just an amazing array of recipes. So it's so stay tuned. Sub-optimized

[01:04:33] Carl Lanore: [01:04:33] with doc it's like

[01:04:34] Wade Lightheart: [01:04:34] carnivore bread. Yeah. He's cracked the code on that.

[01:04:38] Matt Gallant: [01:04:38] So I don't know if you have to put a slice of bread between the carnivores slices and like it, like, is it red, which I don't know how that works.

[01:04:46] I'm fascinated.

[01:04:47] Carl Lanore: [01:04:47] So I have to ask you a question. Meat bread is the carnivores is, is, is way. Or casein protein acceptable on the carnivore diet

[01:04:59] Wade Lightheart: [01:04:59] most would [01:05:00] say no. Um, you know, and again, I do use way once in a while and you know, I, but I, again, I've got limits like magic spoons. Yeah, which is an incredible milk based cereal, high protein.

[01:05:13] Right, right. Yeah. Or you did an entire box, which it tastes good enough. It's not that hard to do, uh, the no proteins, you know? Uh, it's it's rough now I just take more mouse signs and it solves it. But yeah, again, I'm not a big fan of, of milk-based proteins ways, better thin casein, for sure. Right. But most, most carnivores zealots would say don't.

[01:05:40] Hmm.

[01:05:41] Carl Lanore: [01:05:41] Okay. Um, once again, I just want to promote this, uh, this, this link again, the, a website is SHR network.biz/p three O M. But please, while you're there, look around, shop around. There are so many good things on this website. If you're like [01:06:00] 70% of Americans and have chronic or transient gut issues. You should have BiOptimizers website on speed dial.

[01:06:09] They have subscription programs, so you'll never be out. And on top of that, uh, you get better savings when you sign up for the subscription programs. Uh, let's see here, I couldn't you have pre could you add  to milk? Uh, Like fair, uh, fair life, whole milk. I guess he's asking for that, uh, alternative to the, uh, to the coconut water, I guess.

[01:06:35] Right? Lacto, as long as it has some sugar in it.

[01:06:40] Wade Lightheart: [01:06:40] Well, again, in protein, it needs protein, you know, so the aminos and the coconut water, um, are part of it. Just be mindful

[01:06:48] Matt Gallant: [01:06:48] because it will start fermenting that quick. So you just monitor the time and the temperature. Um, and you, you, you want to get the S the sweet spot is when it just starts to [01:07:00] get just a little tinge of sour, but not like, eh, no, it's just like, okay.

[01:07:06] That's the magic point, whether using coconut water, whether you're using a dairy-based product.

[01:07:11] Wade Lightheart: [01:07:11] Okay. So we're testing different mediums of growth, um, and milk works. Okay. Coconut water seems to work better and we'll be coming out with all kinds of, of, uh, research tips soon we're working on.

[01:07:28] Carl Lanore: [01:07:28] Okay, well, I'm excited about the cookbook too, so maybe we can do that.

[01:07:31] The next show about when the cookbook is out. That would be a great, cool first show of the year. Great to spend time with you both. I am. I learned so much when I do shows with you too. And I think my audience does to show them some love by optimizers, uh, is now a legacy sponsor of the show. Show them some love, check them out by their product.

[01:07:50] You'll love their products and you'll be, uh, a better human for it. We'll see you guys soon. Okay.

[01:07:57] Wade Lightheart: [01:07:57] Thanks.

[01:07:58] Carl Lanore: [01:07:58] Take care of too much. Okay. [01:08:00] I, we're going to take one quick commercial break. And when we come back, I want to talk about next week shows we have a lot of good shows. I also want to show you a funny video of myself.

[01:08:08] For those of you listening to the podcast, you'll have to go to my Instagram. Uh, you'll have to go to YouTube or something later and watch the end of the show. Stay tuned. We'll be right back. Welcome back. I really do believe that gut problems will probably respond for 50 to 75% of all the chronic disease today.

[01:08:28] Getting your gut straight. Is it is an urgency. Keeping your gut straight will keep you from developing diseases, pay attention to the foods that make you feel good. And the foods that make you feel sleepy and tired and full and bloated and stay away from the ladder. As much as you can and donate blood every two months, I'm telling you, I'm not joking about that.

[01:08:47] One. Get the dirty blood out your body makes new clean blood there's studies that show that people who donate blood live longer studies that show that. So. People want to know what [01:09:00] I do in my spare time. I know, you know, I'm busy, but I do have spare time. Well, I want to show you a picture, a video of me recently.

[01:09:08] Here we go. Let's go to play.

[01:09:13] What, why is there any video? Oh, hold on, hold on. That, that I blew it. I blew it. We have to start it again. Hold on. Here we go. I didn't have the mic on. Yeah,

[01:09:31] I think I'm a handsome black man. I got to tell you the truth. That's that re face app. And I put my face on 50 cent in that music video. It's really funny. I've said that some people late, they got a good chuckle out of it. So next week we have a list of really, really good shows that. I'm going to give you now in advance.

[01:09:50] So you know which ones you absolutely need to make. So Monday, uh, we have, uh, another episode of fathers and sons [01:10:00] with coach Wade Johnson. And then, uh, the second half of Monday show is how to test your heart health by climbing stairs is interesting. Study was published that showed just what you can do in your own home, on a flight of stairs to assess.

[01:10:15] How healthy your heart is very, very valuable tool. Tuesday of course, is the blueprint power hour with coach Rob ruggish. Uh, Wednesday, we have an interview with Gina Aliante this one's for the women. Uh, so have your significant other wife, girlfriend tune-in, uh, jumpstart, your motivation and metabolism, plus the power of a consistent diet with Gina Eliade.

[01:10:39] I think she likes me to pronounce her name. Aliotti so there you go. Aliotti. Uh, Wednesday, Wednesday, Wednesday, that's Wednesday. So Thursday, uh, we have an episode called nothing hidden, uh, teens and mental illness with Jerry and grotto. Uh, he and his wife have started a foundation. [01:11:00] Uh, teenage suicide is a big problem in this country.

[01:11:02] A lot of times there are telltale signs. Uh, quite often families don't know what to do about it. A lot of times they're embarrassed about it by, uh, by it. And so they don't want to talk about it. Um, and it's time for parents to commune with other parents who have lived with this problem, uh, and take notes on how to deal with it.

[01:11:23] So that'll be a Thursday show I'm off the air on Friday so far, unless something really exciting comes up that I want to do a show about. Uh, so Friday is still open, but it could be filled before, you know, it, this is Friday, today. And as a result, Uh, I am off tomorrow and Sunday, which I love and I get to go home to the lovely and talented Elisa FOMO, by the way, casual Friday comes back at the end of this month, the last Friday of this month, if you have any topics that you want us to cover on a casual Friday episode, send them to.

[01:11:58] Casual [01:12:00] This email address is being protected from spambots. You need JavaScript enabled to view it.. Again, that's casual This email address is being protected from spambots. You need JavaScript enabled to view it.. We'll work it into the show, you know, for those of you who've never seen casual Friday, cause it was off the air for quite a few years. Uh, casual Friday is a show where Elisa and I kind of do like a news magazine, uh, episode where we talk about current events.

[01:12:21] Recent stories in the news and we opine on them and it's a, it's a light-hearted show where I strive to try to make people laugh half. Uh, I try, I don't always get it right. And, uh, Elisa brings the charm and the sweetness and everybody misses her sweet voice. So you'll get to hear it again on the show at the end of the month.

[01:12:43] Uh, that's it for today. Thank you for being here, please. If you're a fan of Superman radio, you can do me one big favor that I will be forever indebted to you. And that is always share shows, share them with friends, share them with family. Maybe they won't listen to everyone or watch every [01:13:00] video, but maybe you will get them to watch one or two, uh, and there'll be hooked and what could happen.

[01:13:07] They get healthier. They get stronger. They live healthier, longer, only good things. It's only a good thing. So please share the show. And we will see everybody Monday with more superhuman radio. Thank you. Being here today. [01:14:00] .