# Scientist Reveals How to BOOST NITRIC OXIDE to End Inflammation & REDUCE Blood Pressure

https://www.youtube.com/watch?v=OgkMm0cmvMU
Translation: fr

[00:00] For me, it's no wonder why we have the sickest population on the planet.
  Pour moi, il n'est pas étonnant que nous ayons la population la plus malade de la planète.

[00:02] Everything we do is disrupting nitric oxide production.
  Tout ce que nous faisons perturbe la production d'oxyde nitrique.

[00:05] If you can't make nitric oxide, you're going to develop chronic disease,
  Si vous ne pouvez pas produire d'oxyde nitrique, vous développerez des maladies chroniques,

[00:08] cardiovascular disease, Alzheimer's, diabetes, chronic fatigue.
  maladies cardiovasculaires, Alzheimer, diabète, fatigue chronique.

[00:11] If you use mouthwash, you kill the nitrate reducing bacteria,
  Si vous utilisez du rince-bouche, vous tuez les bactéries réductrices de nitrates,

[00:15] and now you don't get the benefits of eating a good diet.
  et maintenant vous ne bénéficiez pas des avantages d'une bonne alimentation.

[00:19] So this is really the canary in the coal mine.
  C'est donc vraiment le canari dans la mine de charbon.

[00:21] And it should be a warning signal for people
  Et cela devrait être un signal d'alarme pour les personnes

[00:23] that have erectile dysfunction that, hey, this isn't just a sexual problem.
  qui ont une dysfonction érectile, disant : hé, ce n'est pas juste un problème sexuel.

[00:27] This isn't just a testosterone problem
  Ce n'est pas juste un problème de testostérone

[00:29] or an estrogen problem in women.
  ou un problème d'œstrogènes chez les femmes.

[00:31] This is a vascular
  C'est un problème vasculaire

[00:33] problem.
  problème.

[00:34] Insufficient nitric oxide production, and it's systemic.
  Production insuffisante d'oxyde nitrique, et c'est systémique.

[00:38] What is nitric oxide, and why does it matter for our health?
  Qu'est-ce que l'oxyde nitrique, et pourquoi est-il important pour notre santé ?

[00:42] Well, thanks, "Jesse." It's great to be with you.
  Eh bien, merci, "Jesse". C'est un plaisir d'être avec vous.

[00:44] And that's a look, that's a very important question,
  Et c'est un regard, c'est une question très importante,

[00:47] and really one we've been trying to answer for the past 30 years.
  et vraiment celle à laquelle nous essayons de répondre depuis 30 ans.

[00:50] But today we know that nitric oxide is a signaling molecule.
  Mais aujourd'hui, nous savons que l'oxyde nitrique est une molécule de signalisation.

[00:54] It's produced in the body naturally.
  Il est produit naturellement dans le corps.

[00:55] The older we get, the less we make,
  Plus nous vieillissons, moins nous en produisons,

[00:57] and that's what's responsible for age related disease.
  et c'est ce qui est responsable des maladies liées à l'âge.

[01:00] But it really, at its basis, it tells our blood vessels to relax and dilate.
  Mais en réalité, à sa base, il dit à nos vaisseaux sanguins de se détendre et de se dilater.

[01:05] So it improves oxygen delivery, improves blood flow, inhibits inflammation, oxidative stress, and immune dysfunction, the key hallmarks of every single chronic disease.
  Ainsi, il améliore la livraison d'oxygène, améliore la circulation sanguine, inhibe l'inflammation, le stress oxydatif et le dysfonctionnement immunitaire, les caractéristiques clés de chaque maladie chronique.

[01:14] So now we understand how the human body makes nitric oxide.
  Ainsi, nous comprenons maintenant comment le corps humain produit de l'oxyde nitrique.

[01:18] What goes wrong in people that can't make it?
  Qu'est-ce qui ne va pas chez les personnes qui ne peuvent pas en produire ?

[01:20] And now we know how to fix it.
  Et maintenant, nous savons comment le réparer.

[01:22] All right, well, let's start talking about what happens when the body isn't making it correctly.
  Très bien, eh bien, commençons à parler de ce qui se passe lorsque le corps ne le produit pas correctement.

[01:27] I know there's two different pathways.
  Je sais qu'il existe deux voies différentes.

[01:29] So let's take each one and get into the nuance there.
  Alors prenons chacune d'elles et entrons dans la nuance.

[01:32] So about, I guess it's probably been thirty thirty five years ago, it was first recognized that there's an enzyme in the lining of the blood vessel called nitric oxide synthase.
  Donc, il y a environ, je suppose que cela fait probablement trente trente-cinq ans, qu'il a été reconnu pour la première fois qu'il existe une enzyme dans la paroi du vaisseau sanguin appelée synthase d'oxyde nitrique.

[01:41] And that enzyme converts L-arginine, which is an amino acid, into nitric oxide.
  Et cette enzyme convertit la L-arginine, qui est un acide aminé, en oxyde nitrique.

[01:45] So that was the first pathway to be discovered.
  C'était donc la première voie découverte.

[01:49] Now, I just want to make a point that the first pathway to be discovered doesn't necessarily mean it's the most important or prominent.
  Maintenant, je veux juste souligner que la première voie découverte ne signifie pas nécessairement qu'elle est la plus importante ou la plus prédominante.

[01:55] It was just the first to be discovered.
  C'était juste la première à être découverte.

[01:57] So this enzyme converts arginine to nitric oxide, and you get citrulline as a byproduct.
  Ainsi, cette enzyme convertit l'arginine en oxyde nitrique, et vous obtenez de la citrulline comme sous-produit.

[02:02] And it's the second to second production of nitric oxide that regulates the second to second blood flow and oxygen delivery to every organ, tissue, and cell in the body.
  Et c'est la production seconde par seconde d'oxyde nitrique qui régule le flux sanguin seconde par seconde et l'apport d'oxygène à chaque organe, tissu et cellule du corps.

[02:11] And it's the dysfunction of that enzyme and we call that endothelial dysfunction.
  Et c'est le dysfonctionnement de cette enzyme et nous appelons cela un dysfonctionnement endothélial.

[02:16] So the older we get, the less nitric oxide we make.
  Ainsi, plus nous vieillissons, moins nous produisons d'oxyde nitrique.

[02:21] We have decreased blood flow, decreased oxygen delivery to every cell in the body, then we have inflammation, oxidative stress and immune dysfunction.
  Nous avons une diminution du flux sanguin, une diminution de l'apport d'oxygène à chaque cellule du corps, puis nous avons une inflammation, un stress oxydatif et un dysfonctionnement immunitaire.

[02:29] That's the first pathway.
  C'est la première voie.

[02:30] It's very well elucidated.
  C'est très bien élucidé.

[02:32] We know the enzymology, the biochemistry of that pathway, we know what goes wrong in people that can't make it and we know how to fix it.
  Nous connaissons l'enzymologie, la biochimie de cette voie, nous savons ce qui ne va pas chez les personnes qui ne peuvent pas la produire et nous savons comment la réparer.

[02:37] Now, the other pathway.
  Maintenant, l'autre voie.

[02:38] All right, before we jump into number two, I want to pause here and take some time and get into the subtleties there.
  Très bien, avant de passer au numéro deux, je veux faire une pause ici et prendre du temps pour aborder les subtilités.

[02:46] So arginine is the amino acid you mentioned, that is the first step of this pathway.
  Ainsi, l'arginine est l'acide aminé que vous avez mentionné, c'est la première étape de cette voie.

[02:51] We know that as we get older this doesn't work as well.
  Nous savons qu'en vieillissant, cela ne fonctionne pas aussi bien.

[02:56] Talk about where the arginine comes from.
  Parlez de l'origine de l'arginine.

[02:58] If it's an amino acid, I assume the diet.
  Si c'est un acide aminé, je suppose que c'est l'alimentation.

[03:01] And then let's get into where things go awry and why,
  Et ensuite, examinons où les choses tournent mal et pourquoi,

[03:04] As we age, does this not work as well?
  En vieillissant, cela ne fonctionne-t-il pas aussi bien ?

[03:07] Now, it's a fundamental question if you want to understand chronic disease and keep from getting chronic disease.
  Maintenant, c'est une question fondamentale si vous voulez comprendre les maladies chroniques et éviter de les contracter.

[03:14] So L-arginine is a substrate that this enzyme uses to make nitric oxide, and it's a semi essential amino acid.
  Ainsi, la L-arginine est un substrat que cette enzyme utilise pour produire de l'oxyde nitrique, et c'est un acide aminé semi-essentiel.

[03:20] Semi essential meaning that you get part of it from your diet.
  Semi-essentiel signifie que vous en obtenez une partie de votre alimentation.

[03:24] So the breakdown of proteins.
  Donc la dégradation des protéines.

[03:26] Proteins are made up of individual amino acids.
  Les protéines sont composées d'acides aminés individuels.

[03:28] Arginine is a common constituent of most proteins, and then it's also made through the urea cycle.
  L'arginine est un constituant courant de la plupart des protéines, et elle est également produite par le cycle de l'urée.

[03:35] So the human body makes arginine on its own.
  Ainsi, le corps humain produit lui-même de l'arginine.

[03:37] So even if you're not getting enough from your diet, you make enough through the urea cycle to theoretically saturate the enzyme to make nitric oxide.
  Donc, même si vous n'en obtenez pas assez de votre alimentation, vous en produisez suffisamment par le cycle de l'urée pour saturer théoriquement l'enzyme afin de produire de l'oxyde nitrique.

[03:46] So this whole concept of supplementation of L-arginine has never made sense to me biochemically, because there's never a condition where patients or sick people are deficient in arginine.
  Ainsi, tout ce concept de supplémentation en L-arginine n'a jamais eu de sens pour moi biochimiquement, car il n'y a jamais de condition où les patients ou les personnes malades sont déficients en arginine.

[03:58] So it doesn't make sense to give the body more.
  Donc, il n'est pas logique d'en donner plus au corps.

[04:01] In fact, we now know that if you give the body more, it can actually do more harm than good.
  En fait, nous savons maintenant que si vous en donnez plus au corps, cela peut en fait faire plus de mal que de bien.

[04:07] So the body makes enough L-arginine to where you don't have to supplement.
  Ainsi, le corps produit suffisamment de L-arginine pour que vous n'ayez pas à prendre de suppléments.

[04:12] If you supplement, there's at least two clinical trials showing that actually patients got worse post infarct patients, meaning people who've just had a heart attack.
  Si vous prenez des suppléments, au moins deux essais cliniques montrent que les patients, en particulier les patients post-infarctus, c'est-à-dire les personnes qui viennent d'avoir une crise cardiaque, se sont en fait aggravés.

[04:21] In 2006, they published a study that the people who were getting high dose arginine actually had a greater mortality.
  En 2006, ils ont publié une étude selon laquelle les personnes qui recevaient de fortes doses d'arginine avaient en fait une mortalité plus élevée.

[04:27] It was killing more people than the placebo.
  Cela tuait plus de personnes que le placebo.

[04:30] And then a similar study in, I think 2011 in patients with peripheral artery disease give them high dose l arginine, they got worse.
  Et puis une étude similaire en, je pense 2011, chez des patients atteints de maladie artérielle périphérique, leur a donné de fortes doses de L-arginine, ils se sont aggravés.

[04:37] So we've known for many, many decades now that arginine is not the solution for nitric oxide deficiency.
  Nous savons donc depuis de nombreuses, de nombreuses décennies que l'arginine n'est pas la solution à la carence en oxyde nitrique.

[04:43] In fact, it can be counterproductive and cause more harm.
  En fait, cela peut être contre-productif et causer plus de tort.

[04:47] So what happens, and the reason people become nitric oxide deficient is the enzyme that converts arginine to nitric oxide becomes uncoupled.
  Alors, ce qui se passe, et la raison pour laquelle les gens deviennent déficients en oxyde nitrique, c'est que l'enzyme qui convertit l'arginine en oxyde nitrique se désaccouple.

[04:55] So there's a flow of electrons through this enzyme.
  Il y a donc un flux d'électrons à travers cette enzyme.

[04:57] You have many different cofactors and substrates.
  Vous avez de nombreux cofacteurs et substrats différents.

[05:00] And when this enzyme becomes uncoupled, then it can't transport this flow of electrons to the five electron oxidation of arginine and production of nitric oxide.
  Et lorsque cette enzyme se désaccouple, elle ne peut pas transporter ce flux d'électrons vers l'oxydation à cinq électrons de l'arginine et la production d'oxyde nitrique.

[05:10] So now we know what causes enzyme uncoupling.
  Nous savons donc ce qui provoque le découplage des enzymes.

[05:12] It's the oxidation of tetrahydrobiopterin.
  C'est l'oxydation de la tétrahydrobioptérine.

[05:15] We provide a certain redox potential or an electric potential to prevent the oxidation of "BH4."
  Nous fournissons un certain potentiel redox ou un potentiel électrique pour prévenir l'oxydation du "BH4".

[05:20] You recouple the enzyme, and now we can improve endogenous nitric oxide production without the need for supplemental arginine or citrulline or anything like that.
  Vous recouplez l'enzyme, et maintenant nous pouvons améliorer la production endogène d'oxyde nitrique sans avoir besoin d'arginine ou de citrulline supplémentaires ou quoi que ce soit de ce genre.

[05:30] So that's the basic biochemistry of that pathway.
  C'est donc la biochimie de base de cette voie.

[05:33] Okay, there's a lot in there I want to unpack.
  D'accord, il y a beaucoup de choses là-dedans que je veux décortiquer.

[05:36] So we know that the substrate, arginine, isn't the rate limiting part of this whole thing.
  Nous savons donc que le substrat, l'arginine, n'est pas la partie limitante de cette affaire.

[05:41] We know that actually, if we take in too much, it can cause problems.
  Nous savons qu'en fait, si nous en prenons trop, cela peut causer des problèmes.

[05:45] I'm curious, in those studies where they did find there was problems where people were taking that, what was the physiology there?
  Je suis curieux, dans ces études où ils ont trouvé des problèmes où les gens prenaient cela, quelle était la physiologie là-bas ?

[05:53] Well, when you have an uncoupled nitric oxide synthase enzyme and you give high dose arginine, this enzyme actually produces superoxide, which is an oxygen radical and causes more damage, causes increased inflammation, oxidative stress, and immune dysfunction.
  Eh bien, lorsque vous avez une enzyme de synthèse d'oxyde nitrique découplée et que vous donnez une forte dose d'arginine, cette enzyme produit en fait du superoxyde, qui est un radical d'oxygène et cause plus de dommages, provoque une inflammation accrue, un stress oxydatif et une dysfonction immunitaire.

[06:07] So the patients got worse.
  Donc les patients allaient plus mal.

[06:08] The other problem we worry about is if you give high dose arginine,
  L'autre problème qui nous inquiète est si vous donnez une forte dose d'arginine,

[06:13] The body has enormous redundancy in it, and it regulates what it needs in certain pathways.
  Le corps a une énorme redondance en lui, et il régule ce dont il a besoin dans certaines voies.

[06:18] So if you give high dose arginine, you get an increase in expression of an enzyme called arginase, and then you divert the arginine, which would normally go through the nitric oxide pathway, away from the nitric oxide pathway, and through ornithine and urea disposal.
  Donc, si vous donnez une forte dose d'arginine, vous obtenez une augmentation de l'expression d'une enzyme appelée arginase, puis vous détournez l'arginine, qui passerait normalement par la voie de l'oxyde nitrique, loin de la voie de l'oxyde nitrique, et par l'élimination de l'ornithine et de l'urée.

[06:33] So you can actually divert and basically have unintended consequences of what you're trying to achieve by giving high dose arginine.
  Vous pouvez donc en fait détourner et avoir essentiellement des conséquences involontaires de ce que vous essayez d'atteindre en donnant une forte dose d'arginine.

[06:41] So I tell people arginine is not your problem, or it can be your problem if you're using arginine based supplements.
  Alors je dis aux gens que l'arginine n'est pas votre problème, ou cela peut être votre problème si vous utilisez des suppléments à base d'arginine.

[06:47] Save your money, save your health.
  Économisez votre argent, sauvez votre santé.

[06:49] You don't need them.
  Vous n'en avez pas besoin.

[06:50] In fact, if you don't know what you're doing, it can cause more harm.
  En fait, si vous ne savez pas ce que vous faites, cela peut causer plus de tort.

[06:53] Okay, so let's focus in now on the enzyme.
  D'accord, concentrons-nous maintenant sur l'enzyme.

[06:56] So we have this enzyme in the endothelium.
  Nous avons donc cette enzyme dans l'endothélium.

[06:58] It becomes uncoupled.
  Elle devient découplée.

[06:59] And this is where the issue is.
  Et c'est là que réside le problème.

[07:02] Is this just something that happens naturally?
  Est-ce juste quelque chose qui arrive naturellement ?

[07:05] It sounds like it is, but is this just something that happens naturally as we age, or are there certain things that we can do to slow that down, or are there things we're doing that are speeding that up,
  Cela semble être le cas, mais est-ce juste quelque chose qui arrive naturellement avec l'âge, ou y a-t-il certaines choses que nous pouvons faire pour ralentir cela, ou y a-t-il des choses que nous faisons qui accélèrent cela,

[07:15] that we can control?
  que nous pouvons contrôler ?

[07:17] All of the above.
  Tout ce qui précède.

[07:18] So if you look at population based kind of studies,
  Donc, si vous regardez les études basées sur la population,

[07:21] what we see is we lose about ten to 12% of the function of that enzyme per decade.
  ce que nous constatons, c'est que nous perdons environ 10 à 12 % de la fonction de cette enzyme par décennie.

[07:26] So really, by the time you're 40 or 50 years old,
  Donc vraiment, au moment où vous avez 40 ou 50 ans,

[07:28] you only have about 50% of that function of that enzyme that you had when you were 20.
  vous n'avez plus qu'environ 50 % de la fonction de cette enzyme que vous aviez quand vous aviez 20 ans.

[07:33] Now, we know that doesn't have to be the case.
  Maintenant, nous savons que ce n'est pas obligé d'être le cas.

[07:37] So I'll be 50 in a couple of months.
  Donc, j'aurai 50 ans dans quelques mois.

[07:39] But I have a biological age of a 38 year old.
  Mais j'ai un âge biologique de 38 ans.

[07:41] And we know we have 18, 20 year old kids who have the biological age and the vascular age of a fifty, sixty year old.
  Et nous savons que nous avons des enfants de 18, 20 ans qui ont l'âge biologique et l'âge vasculaire de cinquante, soixante ans.

[07:47] They have severe endothelial dysfunction.
  Ils ont une dysfonction endothéliale sévère.

[07:51] So we can now modulate the activity of this enzyme.
  Nous pouvons donc maintenant moduler l'activité de cette enzyme.

[07:54] So the rate limiting step is oxidation or oxidative stress.
  Donc, l'étape limitante est l'oxydation ou le stress oxydatif.

[07:57] So because we live in a toxic world,
  Donc, parce que nous vivons dans un monde toxique,

[08:00] we're exposed to "EMF," we're exposed to herbicides, pesticides,
  nous sommes exposés aux "champs électromagnétiques", nous sommes exposés aux herbicides, aux pesticides,

[08:03] we're exposed to a western diet, poor diet, processed foods, a lot of sugar,
  nous sommes exposés à un régime occidental, une mauvaise alimentation, des aliments transformés, beaucoup de sucre,

[08:08] all of those conditions lead to "NOS" uncoupling and nitric oxide deficiency.
  toutes ces conditions entraînent un découplage "NOS" et une carence en oxyde nitrique.

[08:13] But if we take into account and eat an anti inflammatory diet,
  Mais si nous prenons en compte et mangeons un régime anti-inflammatoire,

[08:16] If we get regular, moderate physical exercise,
  Si nous faisons de l'exercice physique régulier et modéré,

[08:19] if we're exposed to sunlight 20 or 30 minutes a day,
  si nous sommes exposés au soleil 20 ou 30 minutes par jour,

[08:23] all these things facilitate and we take antioxidants to prevent oxidative stress,
  toutes ces choses facilitent et nous prenons des antioxydants pour prévenir le stress oxydatif,

[08:28] then we can preserve the function of this enzyme and prevent this age related decline in nitric oxide production.
  alors nous pouvons préserver la fonction de cette enzyme et prévenir ce déclin lié à l'âge dans la production d'oxyde nitrique.

[08:32] And to me, that's the holy grail in cardiovascular medicine and really, health and longevity.
  Et pour moi, c'est le Saint Graal de la médecine cardiovasculaire et vraiment, de la santé et de la longévité.

[08:40] Okay, so there's these different lifestyle factors.
  D'accord, donc il y a ces différents facteurs de style de vie.

[08:43] You named a bunch of them, where we can prolong at least the degradation of the uncoupling of that enzyme.
  Vous en avez nommé plusieurs, où nous pouvons prolonger au moins la dégradation du découplage de cette enzyme.

[08:51] And food was part of that.
  Et la nourriture en faisait partie.

[08:53] And this is where it gets a little bit more complex.
  Et c'est là que cela devient un peu plus complexe.

[08:55] There's a second pathway that involves certain foods...
  Il existe une deuxième voie qui implique certains aliments...

[08:58] where we can boost "NO," so let's bring the second pathway in now.
  où nous pouvons augmenter le "NO", alors introduisons maintenant la deuxième voie.

[09:03] And then we're going to tie all this together.
  Et ensuite, nous allons lier tout cela ensemble.

[09:06] That's really the remarkable thing about human physiology.
  C'est vraiment la chose remarquable de la physiologie humaine.

[09:09] And I'm always intrigued by how the human body works.
  Et je suis toujours intrigué par le fonctionnement du corps humain.

[09:13] So we've known for centuries, right, diet and exercise is essential for health
  Donc nous savons depuis des siècles, n'est-ce pas, que l'alimentation et l'exercice sont essentiels pour la santé

[09:17] And well being and longevity.
  Et le bien-être et la longévité.

[09:20] But come to find out about twenty twenty five years ago,
  Mais il s'avère qu'il y a environ vingt vingt-cinq ans,

[09:23] we discovered a pathway whereby the mechanism of certain diets, like a Japanese diet, a plant based diet, Mediterranean diet, dietary approaches to stop hypertension,
  nous avons découvert une voie par laquelle le mécanisme de certains régimes alimentaires, comme un régime japonais, un régime à base de plantes, un régime méditerranéen, des approches diététiques pour arrêter l'hypertension,

[09:33] all of these diets that, through epidemiological evidence, have been shown to reduce blood pressure, reduce cancer rates, improve longevity and lifespan...
  tous ces régimes qui, grâce à des preuves épidémiologiques, ont montré qu'ils réduisaient la pression artérielle, réduisaient les taux de cancer, amélioraient la longévité et l'espérance de vie...

[09:42] The mechanism of those diets revolves around a molecule called inorganic nitrate.
  Le mécanisme de ces régimes tourne autour d'une molécule appelée nitrate inorganique.

[09:48] And this is a molecule found primarily in green leafy vegetables, things like beets, arugula, spinach, kale.
  Et c'est une molécule que l'on trouve principalement dans les légumes verts à feuilles, comme les betteraves, la roquette, les épinards, le chou frisé.

[09:54] The darker the green leafy vegetables, typically the higher the nitrate content.
  Plus les légumes verts à feuilles sont foncés, plus la teneur en nitrate est généralement élevée.

[09:59] Well, when we consume these vegetables, about 90 minutes after we consume them, the nitrate is taken up in the gut.
  Eh bien, lorsque nous consommons ces légumes, environ 90 minutes après les avoir consommés, le nitrate est absorbé dans l'intestin.

[10:05] It's concentrated in our salivary glands.
  Il est concentré dans nos glandes salivaires.

[10:08] And now for the next six eight ten hours, each time we salivate, we're secreting nitrate.
  Et maintenant, pendant les six, huit, dix heures suivantes, chaque fois que nous salivons, nous sécrétons du nitrate.

[10:13] And if we have the right oral bacteria in our mouth, the bacteria reduce nitrate to nitrite and nitric oxide.
  Et si nous avons les bonnes bactéries buccales dans notre bouche, les bactéries réduisent le nitrate en nitrite et en oxyde nitrique.

[10:19] So this is the first metabolic activation step of the diet.
  C'est donc la première étape d'activation métabolique du régime alimentaire.

[10:23] So we're 100% dependent upon the bacteria that live in and on our body to activate nitrate so that the body can utilize it to make nitric oxide.
  Nous dépendons donc à 100 % des bactéries qui vivent dans et sur notre corps pour activer le nitrate afin que le corps puisse l'utiliser pour produire de l'oxyde nitrique.

[10:32] And now our saliva becomes enriched in nitrite.
  Et maintenant, notre salive s'enrichit en nitrite.

[10:35] So when we swallow our own saliva, we get a burst of nitric oxide gas in the stomach.
  Ainsi, lorsque nous avalons notre propre salive, nous obtenons une explosion de gaz d'oxyde nitrique dans l'estomac.

[10:40] And that nitric oxide from swallowing our own saliva kills things like "H. pylori," the ulcer causing bacteria, "E. coli," "Salmonella," "Clostridium."
  Et cet oxyde nitrique provenant de l'ingestion de notre propre salive tue des bactéries comme "H. pylori", la bactérie responsable des ulcères, "E. coli", "Salmonella", "Clostridium".

[10:49] So if you've got a bacteria on the foods or the lettuce or the spinach or vegetables you're eating, then it kills it through normal nitric oxide production in the lumen of the stomach.
  Donc, si vous avez des bactéries sur les aliments ou la laitue ou les épinards ou les légumes que vous mangez, alors il les tue par la production normale d'oxyde nitrique dans la lumière de l'estomac.

[11:01] So you may have caught three important points there.
  Vous avez donc peut-être saisi trois points importants là.

[11:03] Number one, we need enough nitrate from our diet.
  Premièrement, nous avons besoin de suffisamment de nitrate dans notre alimentation.

[11:06] Number two, we have to have the right bacteria.
  Deuxièmement, nous devons avoir les bonnes bactéries.

[11:09] And number three, we have to have sufficient stomach acid production.
  Et troisièmement, nous devons avoir une production suffisante d'acide gastrique.

[11:12] And this is where Americans get it completely wrong.
  Et c'est là que les Américains se trompent complètement.

[11:16] And we've quantified this.
  Et nous avons quantifié cela.

[11:17] We know the standard American diet doesn't contain enough
  Nous savons que le régime alimentaire américain standard ne contient pas assez

[11:20] nitrate to fuel this pathway.
  le nitrate pour alimenter cette voie.

[11:22] Two out of three Americans wake up every morning,
  Deux Américains sur trois se réveillent chaque matin,

[11:25] use mouthwash, killing the oral microbiome,
  utilisent du rince-bouche, tuant le microbiome buccal,

[11:27] shutting down nitric oxide production.
  arrêtant la production d'oxyde nitrique.

[11:29] And there are 200 million prescriptions written for an acids every year.
  Et il y a 200 millions d'ordonnances d'antiacides chaque année.

[11:33] And that's not even counting the over the counter purchases.
  Et cela ne compte même pas les achats en vente libre.

[11:36] You can get "Prilosec," "Prevacid," "Nexium," all these over
  Vous pouvez obtenir du "Prilosec", du "Prevacid", du "Nexium", tous ces produits

[11:40] the counter products.
  en vente libre.

[11:41] And people have been on these antacids for...
  Et les gens prennent ces antiacides depuis...

[11:43] 5, 10, 15, sometimes 20 years.
  5, 10, 15, parfois 20 ans.

[11:45] And this completely shuts down nitric oxide production.
  Et cela arrête complètement la production d'oxyde nitrique.

[11:48] So it's just the American lifestyle it seems like
  Donc, c'est juste le mode de vie américain, il semble que

[11:51] every part of the American lifestyle
  chaque partie du mode de vie américain

[11:53] leads to a decrease in nitric oxide production.
  conduit à une diminution de la production d'oxyde nitrique.

[11:56] So for me,
  Donc, pour moi,

[11:57] it's no wonder why we have the sickest population on the planet.
  il n'est pas étonnant que nous ayons la population la plus malade de la planète.

[12:00] Everything we do is disrupting nitric oxide production.
  Tout ce que nous faisons perturbe la production d'oxyde nitrique.

[12:03] If you can't make nitric oxide, you're going to develop chronic disease,
  Si vous ne pouvez pas produire d'oxyde nitrique, vous allez développer des maladies chroniques,

[12:07] cardiovascular disease, Alzheimer's, diabetes, chronic fatigue...
  maladies cardiovasculaires, Alzheimer, diabète, fatigue chronique...

[12:10] It's what Americans are faced with today. Most Americans.
  C'est ce à quoi les Américains sont confrontés aujourd'hui. La plupart des Américains.

[12:14] All right, a lot in there to unpack.
  Très bien, il y a beaucoup à décortiquer là-dedans.

[12:16] I'm going to try and summarize a little bit here for us.
  Je vais essayer de résumer un peu ici pour nous.

[12:19] So we take in nitrates through the diet.
  Donc, nous absorbons des nitrates par l'alimentation.

[12:21] Dark leafy greens, best source.
  Les légumes verts à feuilles foncées, la meilleure source.

[12:23] The bacteria in the mouth are going to convert nitrates to nitrites.
  Les bactéries dans la bouche vont convertir les nitrates en nitrites.

[12:28] And this happens as the food is passing over our tongue.
  Et cela se produit pendant que la nourriture passe sur notre langue.

[12:33] Also, as we take in the nitrates, there's a pathway in our body that recycles them all the way back through the saliva onto the tongue again.
  Aussi, lorsque nous absorbons les nitrates, il existe une voie dans notre corps qui les recycle complètement à travers la salive sur la langue à nouveau.

[12:42] So there's the two different ways that that happens.
  Il y a donc les deux manières différentes dont cela se produit.

[12:46] Then we need the stomach acid when we swallow that saliva to turn the nitrite into nitric oxide.
  Ensuite, nous avons besoin de l'acide gastrique lorsque nous avalons cette salive pour transformer le nitrite en oxyde nitrique.

[12:54] Do I have that right?
  Est-ce que j'ai bien compris ?

[12:56] You got it.
  Vous avez bien compris.

[12:57] Well, let's start with.
  Eh bien, commençons par.

[12:58] There's these three pieces that we need to be cognizant of and need to make sure we're optimizing.
  Il y a ces trois éléments dont nous devons être conscients et dont nous devons nous assurer que nous optimisons.

[13:03] You mentioned them there, and I want to get into each of the three and make sure that we know how to do that starting with the dietary piece, we know, again, leafy greens, this is where we're going to get our nitrates.
  Vous les avez mentionnés là, et je veux aborder chacun des trois et m'assurer que nous savons comment faire cela en commençant par l'aspect alimentaire, nous savons, encore une fois, les légumes verts à feuilles, c'est là que nous allons obtenir nos nitrates.

[13:15] Let's talk about the absolute top sources in that category and then what we're looking for, because,
  Parlons des meilleures sources absolues dans cette catégorie, puis de ce que nous recherchons, car,

[13:22] For example, I know spinach is a good source, or beets.
  Par exemple, je sais que les épinards sont une bonne source, ou les betteraves.

[13:26] Which beets is a little bit different not obviously part of the leafy greens.
  Ce qui est un peu différent, les betteraves ne font pas évidemment partie des légumes-feuilles.

[13:31] But there are different factors as we're growing these and such that can influence how much nitrate are in the produce.
  Mais il existe différents facteurs, tels que la façon dont nous cultivons ceux-ci, qui peuvent influencer la quantité de nitrate présente dans les produits.

[13:38] So let's really pick this apart.
  Alors, décortiquons cela.

[13:40] We attempted to answer, I think the question you're trying to pose is if we wanted to use diet as a first line defense for preventing nitric oxide deficiency, how much spinach, celery, broccoli, kale, arugula would you need to eat to reach that threshold of nitrate so the body can convert it to nitric oxide?
  Nous avons tenté de répondre, je pense que la question que vous essayez de poser est si nous voulions utiliser l'alimentation comme première ligne de défense pour prévenir une carence en oxyde nitrique, combien d'épinards, de céleri, de brocolis, de chou frisé, de roquette faudrait-il manger pour atteindre ce seuil de nitrate afin que le corps puisse le convertir en oxyde nitrique ?

[14:00] And so to answer that question, in collaboration with Texas "A&M" University, we went to five cities across the US, and we just took vegetables off the shelf.
  Et donc, pour répondre à cette question, en collaboration avec l'Université du Texas "A&M", nous sommes allés dans cinq villes à travers les États-Unis, et nous avons simplement pris des légumes sur l'étagère.

[14:08] We brought it back to the lab, and we analyzed it for the nitrate content.
  Nous l'avons ramené au laboratoire, et nous l'avons analysé pour sa teneur en nitrate.

[14:12] And we went to Raleigh, New York, Chicago, Dallas and Los Angeles, kind of five corners of the US.
  Et nous sommes allés à Raleigh, New York, Chicago, Dallas et Los Angeles, un peu les cinq coins des États-Unis.

[14:19] What we found was it's really pretty shocking to us.
  Ce que nous avons trouvé était vraiment assez choquant pour nous.

[14:22] We figured there would be some variability.
  Nous pensions qu'il y aurait une certaine variabilité.

[14:25] but there's as much as a 50 to 80 fold difference in the nitrate content of vegetables bought and grown in New York compared to those bought and grown in Los Angeles or Dallas.
  mais il y a une différence de 50 à 80 fois dans la teneur en nitrate des légumes achetés et cultivés à New York par rapport à ceux achetés et cultivés à Los Angeles ou Dallas.

[14:37] So then when we uncovered this a little bit more, we realized, well, there's different farming practices on different parts of the US.
  Alors, quand nous avons découvert cela un peu plus, nous avons réalisé qu'il y avait différentes pratiques agricoles dans différentes parties des États-Unis.

[14:43] There's different soil conditions, certainly different climate conditions.
  Il y a différentes conditions de sol, certainement différentes conditions climatiques.

[14:44] And then we realized there's certain number of lightning storms in these different areas.
  Et puis nous avons réalisé qu'il y avait un certain nombre d'orages dans ces différentes régions.

[14:48] And so nitrogen is fixed in the form of nitrate primarily through lightning storms.
  Ainsi, l'azote est fixé sous forme de nitrate principalement par les orages.

[14:52] So to break the triple bond of nitrogen, you need high energy, and really, that only occurs through lightning things.
  Donc, pour briser la triple liaison de l'azote, il faut une haute énergie, et en réalité, cela ne se produit que par les éclairs.

[15:00] So we're finding that in areas kind of in the rust belt of the south, where there's a lot of thunderstorms, the soil seems to have more nitrate in it, and then other regions, for whatever reason, they may not.
  Nous constatons donc que dans les régions du sud, un peu comme dans la ceinture de rouille, où il y a beaucoup d'orages, le sol semble contenir plus de nitrate, et dans d'autres régions, pour une raison quelconque, il peut ne pas en contenir.

[15:13] And then the other shocking thing.
  Et puis l'autre chose choquante.

[15:15] So the point of that is we really couldn't make any recommendations on how many servings of a given vegetable you would need to eat, because it depends on where it was grown, what vegetable it was, because
  Le but de cela est donc que nous ne pouvions vraiment pas faire de recommandations sur le nombre de portions d'un légume donné que vous devriez manger, car cela dépend de l'endroit où il a été cultivé, de quel légume il s'agissait, car

[15:25] There's regional difference.
  Il y a des différences régionales.

[15:27] Then there's high variability from celery, broccoli, kale, spinach, across vegetable categories.
  Ensuite, il y a une grande variabilité du céleri, du brocoli, du chou frisé, des épinards, dans toutes les catégories de légumes.

[15:32] And then we did something a little bit on top of that.
  Et puis nous avons fait quelque chose d'un peu plus.

[15:35] We took organically grown vegetables.
  Nous avons pris des légumes cultivés biologiquement.

[15:37] So these are vegetables that have an organic label.
  Ce sont donc des légumes qui portent un label biologique.

[15:40] And then we compared those to conventionally grown vegetables.
  Et puis nous les avons comparés à des légumes cultivés conventionnellement.

[15:43] And on average, the organic vegetables had about ten times less nitrate across the board.
  Et en moyenne, les légumes biologiques avaient environ dix fois moins de nitrates dans l'ensemble.

[15:49] And now when you.
  Et maintenant, quand vous.

[15:50] You got to think about that for a minute, because most people think organic is good, I should eat organic.
  Il faut y réfléchir une minute, car la plupart des gens pensent que le bio est bon, je devrais manger bio.

[15:56] But from our studies, if you're eating only organic, you become nitrate deficient.
  Mais d'après nos études, si vous ne mangez que du bio, vous devenez carencé en nitrates.

[16:01] And I think, perhaps more importantly, you need nitrogen in the form of nitrate to assimilate other minerals and nutrients.
  Et je pense, peut-être plus important encore, que vous avez besoin d'azote sous forme de nitrate pour assimiler d'autres minéraux et nutriments.

[16:09] So if a vegetable is deficient in nitrogen or nitrate, it's not going to assimilate other nutrients.
  Donc, si un légume est carencé en azote ou en nitrate, il n'assimilera pas d'autres nutriments.

[16:14] So now these vegetables are deficient in things like magnesium, chromium, selenium, all the trace minerals and vitamins and nutrients that we used to get...
  Donc maintenant, ces légumes sont carencés en magnésium, chrome, sélénium, tous les oligo-éléments, vitamines et nutriments que nous avions l'habitude d'obtenir...

[16:24] So I tell people it's really difficult to eat enough organic vegetables to
  Alors je dis aux gens qu'il est vraiment difficile de manger suffisamment de légumes biologiques pour

[16:28] get enough nitrate in your diet to stimulate this nitric oxide production pathway.
  Obtenez suffisamment de nitrates dans votre alimentation pour stimuler cette voie de production d'oxyde nitrique.

[16:33] And organic means that one, no herbicides, no pesticides, but there's a restriction on nitrogen based fertilizers added to the soil in organically grown vegetables.
  Et biologique signifie que, un, pas d'herbicides, pas de pesticides, mais il y a une restriction sur les engrais à base d'azote ajoutés au sol dans les légumes cultivés biologiquement.

[16:43] So, for instance, what I do when I grow my vegetables, we raise our own beef, we grow our own vegetables, but I sample the soil and send it off for analysis to figure out what's missing in the soil, what I need to supplement.
  Donc, par exemple, ce que je fais quand je cultive mes légumes, nous élevons notre propre bœuf, nous cultivons nos propres légumes, mais j'analyse le sol et je l'envoie pour analyse afin de déterminer ce qui manque dans le sol, ce que je dois compléter.

[16:55] And then I add standardized nitrogen to the soil so I know that my soil is enriched in nitrogen.
  Et ensuite, j'ajoute de l'azote standardisé au sol pour savoir que mon sol est enrichi en azote.

[17:01] So the vegetables that I'm eating and that I'm growing here in my own ranch wouldn't be classified as organic because I'm adding fertilizers, but I'm not adding herbicides or pesticides.
  Donc, les légumes que je mange et que je cultive ici dans mon propre ranch ne seraient pas classés comme biologiques parce que j'ajoute des engrais, mais je n'ajoute pas d'herbicides ni de pesticides.

[17:11] So I think there's a fine balance here.
  Donc, je pense qu'il y a un bon équilibre ici.

[17:13] And I think people are so caught up in this whole concept of organic, and they really don't know what in the hell organic means.
  Et je pense que les gens sont tellement pris dans tout ce concept de biologique, et ils ne savent vraiment pas ce que signifie ce fichu terme biologique.

[17:20] They've been taught by the media that it's good, it's healthy.
  Ils ont appris par les médias que c'est bon, c'est sain.

[17:24] Well, I think it's free of herbicides and pesticides.
  Eh bien, je pense que c'est exempt d'herbicides et de pesticides.

[17:27] But we now know that the vegetables grown in the US since 1940s
  Mais nous savons maintenant que les légumes cultivés aux États-Unis depuis les années 1940

[17:32] have about a 78% less vitamins and minerals and nutrients
  ont environ 78% de vitamines, minéraux et nutriments en moins

[17:36] since the 1940s.
  depuis les années 1940.

[17:38] So the pressures of feeding a growing planet population
  Ainsi, les pressions pour nourrir une population planétaire croissante

[17:41] is at the expense of nutrient density.
  se font au détriment de la densité nutritionnelle.

[17:44] Let me just pause you right there,
  Laissez-moi juste vous interrompre là,

[17:46] because there's a lot I want to get into within what you've just shared.
  car il y a beaucoup de choses que je veux aborder dans ce que vous venez de partager.

[17:51] So we know that in general, organic has less nitrate.
  Nous savons donc qu'en général, l'organique a moins de nitrate.

[17:56] - And you explain the whole nitrogen being added to the soil and the reason for that.
  - Et vous expliquez tout l'azote ajouté au sol et la raison pour cela.

[18:02] You mentioned the fact that you're growing your own food so you can add that back in and not add the poisons.
  Vous avez mentionné le fait que vous cultivez votre propre nourriture afin de pouvoir la réintroduire et ne pas ajouter les poisons.

[18:08] What do you recommend to people then?
  Que recommandez-vous alors aux gens ?

[18:10] If they're not able to grow their own food,
  S'ils ne peuvent pas cultiver leur propre nourriture,

[18:13] they don't have the time, the land, whatever it is,
  ils n'ont pas le temps, la terre, quoi que ce soit,

[18:16] and they're buying from a grocery store.
  et qu'ils achètent dans un supermarché.

[18:19] And up till this point they've been buying organic.
  Et jusqu'à présent, ils achetaient bio.

[18:22] Can we just make up.
  Pouvons-nous simplement inventer.

[18:23] And there's another piece to this I want to make sure and tease out,
  Et il y a une autre partie à cela que je veux m'assurer d'aborder,

[18:27] and this is something I haven't heard you talk about before.
  et c'est quelque chose dont je ne vous ai pas entendu parler auparavant.

[18:31] I think the part about the nitrate not being in the soil is
  Je pense que la partie concernant le nitrate absent du sol est

[18:34] easy enough to understand,
  assez facile à comprendre,

[18:35] but you mentioned the fact that it affects the different nutrients beyond the nitrate.
  mais vous avez mentionné le fait que cela affecte différents nutriments au-delà du nitrate.

[18:40] So I know I threw a lot at you I want to understand that second part where it's affecting more than just the nitrate.
  Donc je sais que je vous ai beaucoup dit, je veux comprendre cette deuxième partie où cela affecte plus que juste le nitrate.

[18:46] And then also on top of that, for somebody who isn't going to grow their own food, what's the best they can do?
  Et puis aussi, pour quelqu'un qui ne va pas cultiver sa propre nourriture, quel est le mieux qu'il puisse faire ?

[18:52] There's the whole field of agronomy on how do you maximize product yield and nutrient density.
  Il y a tout le domaine de l'agronomie sur la façon de maximiser le rendement des produits et la densité des nutriments.

[18:58] And so go back 100 years ago, farmers used to do crop rotations so they would grow crops that would deplete certain minerals and nutrients from the field, and they would go back and plant, say, soybean or clover or some vegetable that would replete those nutrients back in the soil.
  Et donc, revenons 100 ans en arrière, les agriculteurs pratiquaient la rotation des cultures, ils cultivaient des plantes qui épuisaient certains minéraux et nutriments du sol, et ils revenaient planter, disons, du soja ou du trèfle ou un légume qui reconstituerait ces nutriments dans le sol.

[19:16] So crop rotation allowed for fertile grounds.
  Ainsi, la rotation des cultures permettait des sols fertiles.

[19:19] Now, you see these fields that are just, all they do is grow corn, all they do is grow soybean or cotton.
  Maintenant, vous voyez ces champs où tout ce qu'ils font, c'est cultiver du maïs, tout ce qu'ils font, c'est cultiver du soja ou du coton.

[19:26] So there is no crop rotation.
  Donc, il n'y a pas de rotation des cultures.

[19:28] So we have to assimilate nutrients in the plants that we grow.
  Nous devons donc assimiler des nutriments dans les plantes que nous cultivons.

[19:32] And you do that through nitrogen and nitrogen assimilation in the form of nitrate.
  Et vous faites cela par l'azote et l'assimilation de l'azote sous forme de nitrate.

[19:37] So if the soil is deficient in nitrate, it's most likely going to be deficient in other trace minerals and nutrients.
  Donc, si le sol est déficient en nitrate, il est très probable qu'il soit déficient en autres oligo-éléments et nutriments.

[19:45] But more importantly is, and you can see this, fertilized versus unfertilized vegetables.
  Mais plus important encore, et vous pouvez le voir, ce sont les légumes fertilisés par rapport aux légumes non fertilisés.

[19:51] The fertilized are really dark green.
  Les fertilisés sont d'un vert très foncé.

[19:54] They have higher yield.
  Ils ont un rendement plus élevé.

[19:55] The unfertilized is a light green, less nutrient, less yield.
  Le non fertilisé est d'un vert pâle, moins de nutriments, moins de rendement.

[20:00] So in the organic world, you can add manures, you can add organic compost, but again, there's so much variability in there.
  Donc, dans le monde de l'agriculture biologique, vous pouvez ajouter du fumier, vous pouvez ajouter du compost organique, mais encore une fois, il y a tellement de variabilité là-dedans.

[20:07] There's no standardization of the nitrogen.
  Il n'y a pas de standardisation de l'azote.

[20:09] So you don't even know what you're getting in from.
  Donc, vous ne savez même pas ce que vous recevez.

[20:12] In fact, the manure that compost may not have any nitrogen in it.
  En fait, le fumier qui compose peut ne pas contenir d'azote.

[20:16] So what I tell people is buy local, go to your local farmers market, talk to your local farmers, support the local growers, and then ask them questions.
  Alors, ce que je dis aux gens, c'est d'acheter local, d'aller au marché de producteurs local, de parler à vos agriculteurs locaux, de soutenir les producteurs locaux, puis de leur poser des questions.

[20:24] Say, hey, here's what I'm interested in.
  Dites, hé, voici ce qui m'intéresse.

[20:27] And people who live in... really urban areas and inner cities, it's very difficult.
  Et les gens qui vivent dans... des zones vraiment urbaines et des centres-villes, c'est très difficile.

[20:32] So then really the only solution for them is they've got to do what I call a micronutrient analysis.
  Alors, la seule solution pour eux est de faire ce que j'appelle une analyse des oligo-éléments.

[20:37] You can go get your blood tested and figure out exactly

[20:41] what are you deficient in,

[20:42] and then you can start to develop kind of some personalized supplementation.

[20:47] We know just broadly from the "NHANES" study,

[20:50] from the US government that 75% of Americans don't get enough magnesium.

[20:54] 95% of Americans are deficient in iodine, 65, 75% are deficient in chromium,

[20:59] selenium, these trace minerals.

[21:01] And this is what causing a lot of chronic disease.

[21:04] "Linus Pauling" said

[21:06] famously, 50, 60 years ago, that most chronic diseases

[21:09] are caused by nutrient deficiencies.

[21:11] If we don't have these trace minerals and nutrients,

[21:14] then the body can't do what it's designed to do and you become

[21:17] dysfunctional and you get sick.

[21:19] So

[21:20] it's a very interesting question, but the solution isn't very simple, right?

[21:24] So you have to be resourceful.

[21:26] But I think the simple thing is buy local from your local farmers

[21:29] market and then ask these farmers

[21:31] questions, how are you growing your foods?

[21:34] How are these vegetables?

[21:35] Do you add herbicides, pesticides?

[21:38] I certainly don't want that in my food supply.

[21:40] But

[21:41] I also want nutrients directly from the source.

[21:44] Okay so the part I'm still a little fuzzy on,

[21:46] the fact that

[21:48] the other nutrients

[21:49] are low in the organic as well,

[21:51] is that just because when they add the fertilizer,

[21:54] they're adding other things to the soil and upping those nutrients.

[21:59] So I get the fact that the nitrogen isn't being added and that's

[22:02] where the nitrate is lower...

[22:04] But is there something to the other nutrients and why they're

[22:08] lower in the organic as well?

[22:10] - I'll give you an example.

[22:12] So when I fertilize

[22:13] my land, I get nitrogen, I get potash,

[22:16] get potassium and sulfur.

[22:18] So there's a four

[22:19] kind of four main elements that we're adding to the soil.

[22:23] So nitrogen in the form of nitrate

[22:26] and you get potash.

[22:28] And so I use a mix because the soil samples tell me this is what

[22:32] I need for this type of land that I live on and grow in.

[22:36] So I know, for instance, it's 28% nitrogen, 14%,

[22:39] 14, seven, and then three and a half percent sulfur.

[22:43] So I'm putting all these nutrients in the soil

[22:46] so that now the plant has a way and the nutrients it needs,

[22:49] kind of like the human body,

[22:50] the plant now has what it needs to assimilate,

[22:53] transport all the other nutrients in the soil,

[22:55] provided those nutrients are in the soil.

[22:58] But if you don't test your soil and they're deficient in certain things,

[23:02] then the plants can't assimilate it because it's not available.

[23:05] And I think that's why soil sampling is so important.

[23:08] So you know exactly

[23:10] what's in your soil or what's not in your soil,

[23:12] and then you can put in there so that you have a nutrient dense food

[23:16] that you're growing in that soil.

[23:18] So it's a matter of availability

[23:20] and just not knowing.

[23:21] But it's also important

[23:22] because even if you have those nutrients in the soil

[23:25] without nitrogen in the form of nitrate,

[23:28] you don't assemble or transport those nutrients and assimilate them

[23:31] into the vegetable for the plant.

[23:33] That latter part is what I was trying to clarify,

[23:36] so that's great.

[23:37] So we know that when we're growing produce in different areas of the country.

[23:42] We're going to have different amounts of nitrogen.

[23:45] We know organic versus conventional

[23:47] is going to have a different amount.

[23:50] I took you on a tangent there.

[23:52] So continue your thought process when it comes to...

[23:55] nitrates in the produce.

[23:57] So I guess the point I was trying to make is that

[24:01] we've quantified this.

[24:02] So we took a standard american diet, just what most Americans would eat,

[24:06] and we grind it up and we quantify the nitrate content.

[24:09] And Americans are only getting about 150 milligrams of nitrate per day

[24:13] through normal dietary patterns.

[24:15] And we need at least 300 milligrams to see any trickle of nitric oxide production

[24:20] because the inefficiencies of conversion.

[24:23] So number one, we're not getting enough nitrate.

[24:26] And then number two, those that eat a plant based diet,

[24:29] they're not even guaranteed to get enough nitrate because

[24:33] depending on where they live, what vegetables they're eating,

[24:36] organic versus conventional,

[24:38] you may not even getting enough nitrate to reap the benefits

[24:41] of a plant based diet.

[24:43] So if we took kind of the best case scenario,

[24:46] and so we published on this, we took a Japanese diet,

[24:49] we took a Mediterranean diet,

[24:51] the dietary approaches to stop hypertension,

[24:54] and we just took food choices from those dietary patterns,

[24:58] and we quantified the nitrate that one eating those diets

[25:02] would consume over a period of a day...

[25:04] And we see anywhere in those diets from

[25:07] 400 milligrams up to 1500 milligrams in a Japanese diet of nitrate.

[25:11] So now what you're getting is you're getting sufficient nitric oxide

[25:15] being produced from those diets,

[25:17] provided you have the right bacteria

[25:20] and you can make stomach acid. So

[25:22] that kind of follows step one.

[25:24] The problem is we're not getting enough nitrate from our diet

[25:28] because of the variability in vegetables and regional growing techniques

[25:33] and organic versus conventional... Number two,

[25:36] and we stumbled upon this probably 20 years ago,

[25:39] if you use mouthwash, you kill the nitrate reducing bacteria,

[25:43] and now you don't get the benefits of eating a good diet.

[25:46] And think about this.

[25:48] I mean, people mostly have good intentions, right?

[25:51] They try to learn as much as they can.

[25:53] They try to listen and

[25:54] assimilate all the information they're getting bombarded with on TV,

[25:58] the media, advertising, and you see the commercials,

[26:01] wake up every morning,

[26:02] use "Listerine," use "Scope," it kills 99.99% of the bacteria in your mouth.

[26:08] Well, that's not a good thing.

[26:10] We and others have published that if you use bout wash,

[26:13] your blood pressure goes up

[26:15] and you lose the cardioprotective benefits of exercise,

[26:18] and you lose the benefits of eating a healthy diet.

[26:21] So the worst thing you can do is use mouthwash.

[26:24] And I try to put this in perspective because most people,

[26:27] this is kind of like the aha moment for a lot of people,

[26:30] think, oh, I'm doing damage by using mouthwash.

[26:33] Yes. -- We've known for many, many decades

[26:37] that you don't take an antibiotic every day for the rest of your life,

[26:42] right?

[26:43] If you've got an infection, you take a regimen of antibiotics, 7,

[26:46] 10, 14 days, and then you stop.

[26:48] You kill the bad guys,

[26:49] but you don't continue to take antibiotics because

[26:51] of the collateral damage. It's mostly

[26:54] non selective killing,

[26:55] right?

[26:56] So we're killing the bad guys, but we're also killing the good guys.

[27:00] And there are a number of problems that occur from that.

[27:03] We kill the gut bacteria, you get gut dysbiosis,

[27:06] you get systemic disease. Well,

[27:07] the same thing happens in your mouth when you kill the oral microbiome

[27:11] in your mouth every day, sometimes twice a day.

[27:14] There's consequences to that.

[27:15] And the number one consequence is it shuts down nitric oxide production,

[27:19] causes an increase in blood pressure, you lose the benefits of exercise,

[27:23] and you can no longer get nitric oxide from this secondary pathway.

[27:26] So I tell people all the time, look, if you're using mouthwash,

[27:30] you have to stop.

[27:31] I mean, the risk benefit kind of quotient there

[27:34] is all risk, no benefit.

[27:35] So you have to stop.

[27:36] And then the other important thing that a lot of people don't

[27:40] even consider either is fluoride.

[27:43] Most toothpaste have fluoride.

[27:44] And fluoride is put in toothpaste because it kills bacteria.

[27:48] It's an antiseptic.

[27:49] So you have to get rid of fluoride in your toothpaste.

[27:53] The other major problem is most municipal water systems are fluorinated.

[27:57] They put fluoride in the water, in the drinking water.

[28:00] Why?

[28:01] To kill the bacteria.

[28:01] So now when you're drinking the water, you're killing the good bacteria,

[28:05] you're killing the bad bacteria,

[28:07] you're shutting down your thyroid function and fluoride is a neurotoxin.

[28:11] So we have to rid our body

[28:12] of fluoride.

[28:13] I want to highlight the importance of this second step here.

[28:16] The fact that we have these bacteria on our tongue,

[28:19] and if we're killing them through things like fluoride or mouthwash,

[28:23] we're limiting this whole second pathway.

[28:26] And we already know that the first pathway is going to

[28:29] decline naturally as we age.

[28:30] So I can only imagine the number of people...

[28:33] that are getting older, their first pathway is degraded down,

[28:36] and they're using something like mouthwash or even drinking unfiltered

[28:40] water and getting fluoride and killing that bacteria.

[28:44] And then

[28:45] you clarify if I'm wrong.

[28:46] But as far as I know from preparing and reading your book

[28:49] and digging into your work,

[28:51] there is only these two pathways. So if you're

[28:54] impacting them both in a negative way, the first one, just by,

[28:58] we talked about living a healthy lifestyle helps accentuate that.

[29:02] But aging is going to dampen it naturally.

[29:05] It's so easy to

[29:06] mess this up is what I'm getting at.

[29:08] That's right.

[29:09] Yeah, see, like I said, everything we do

[29:12] from an American lifestyle

[29:13] is designed to shut down nitric oxide production.

[29:16] Now, what happens?

[29:17] Your blood pressure goes up.

[29:18] That's the number one risk factor for the number one killer

[29:21] of men and women worldwide,

[29:23] which is cardiovascular disease.

[29:24] Nitric oxide is important for insulin signaling,

[29:27] so you develop insulin resistance, type two diabetes,

[29:30] you start to develop mild cognitive disorders and vascular dementia.

[29:33] Eventually, Alzheimer's.

[29:35] You don't have the energy to exercise because your mitochondria

[29:38] aren't producing enough energy.

[29:39] So everything we know about the onset and progression of age related chronic disease

[29:44] can be traced back to insufficient nitric oxide production,

[29:47] then. So people have to ask yourself, well,

[29:49] what am I doing to disrupt my nitric oxide production?

[29:52] Well, you're not getting enough vegetables.

[29:54] You're not getting enough nitrate.

[29:55] Two out of three Americans use mouthwash every morning.

[29:58] And not coincidentally,

[29:59] two out of three Americans have an unsafe elevation in blood pressure.

[30:02] And think about this.

[30:04] If you have high blood pressure, you go to your doctor,

[30:06] and he puts youu on a blood pressure medicine,

[30:09] right?

[30:10] And 50% of the people that are on blood pressure medicine don't

[30:14] respond with better blood pressure.

[30:16] We call this resistant hypertension.

[30:18] It's resistant to standard pharmacotherapy.

[30:21] So why is that?

[30:23] Well, these drugs aren't

[30:25] targeted towards the oral microbiome.

[30:27] There's "ACE" inhibitors that,

[30:30] mechanistically,

[30:31] they're affecting the angiotensin converting enzyme,

[30:35] shutting down

[30:36] "Ang II" production.

[30:37] There's calcium channel antagonists, there's beta blockers, diuretics.

[30:41] So the reason that these patients are resistant to standard therapy is because

[30:46] it's the wrong target.

[30:48] They don't have a renin-angiotensin problem.

[30:51] They don't have a calcium dysregulation.

[30:53] They don't have a fluid imbalance.

[30:55] So "ACE" inhibitors, "ARBs," calcium channel antagonists,

[30:58] and diuretics aren't going to affect their blood pressure.

[31:02] Hypertension is a symptom of oral dysbiosis.

[31:05] So now we're finding if you're using mouthwash and you stop

[31:08] and allow this microbiome to repopulate and do its job,

[31:11] blood pressure will normalize.

[31:13] And now you can get off medications.

[31:15] And Americans, especially older Americans, are over medicated.

[31:18] They're put on one medication, two, three, four.

[31:21] I know people who are on 10, 12, 15 different medications,

[31:24] and the human body cannot and will not heal or perform

[31:28] when there's that many synthetic enzyme inhibitors

[31:31] at one time. I mean,

[31:32] that's not how the human body is designed to work.

[31:35] Okay, so for the person tuning in here,

[31:37] they're one of the two thirds of Americans that have been using

[31:40] mouthwash to this point...

[31:42] They're going to stop today,

[31:43] but now they're worried that they've killed the good microbiome in their mouth.

[31:49] What do they do?

[31:50] How can they accentuate bringing that back?

[31:52] I'm assuming there's a way.

[31:53] And then how long does it take?

[31:55] Yeah, we published on this,

[31:57] I think we published a seminal paper in 2019,

[32:00] and

[32:01] we designed this experiment to answer that question.

[32:03] So we took normal,

[32:04] healthy individuals that had normal blood pressure,

[32:07] and for seven days, we just used mouthwash twice a day.

[32:11] And at the end of seven days, we measured their blood pressure.

[32:14] We did tongue scrapings to figure out well,

[32:17] before and after, see what happened to the oral microbiome.

[32:20] And then we stopped the mouthwash for four days.

[32:23] Then after four days,

[32:24] let's see what happens to their blood pressure,

[32:27] and let's see what happens to the microbiome.

[32:30] So the results of that study were, after seven days

[32:33] of using mouthwash in otherwise normal tensive patients,

[32:36] we saw an increase in blood pressure.

[32:39] In fact, in one person, we saw a 21 mm increase in blood pressure.

[32:43] 21 year old triathlete, dental student,

[32:45] his blood pressure went up 21 mercury in one week

[32:48] just by killing the bacteria in his mouth.

[32:50] No change in diet, no change in exercise activity.

[32:53] The only thing we did was kill his bacteria,

[32:56] and we made him clinically hypertensive.

[32:59] And then, fortunately, once we stopped, four days later,

[33:02] the microbiome had completely repopulated.

[33:05] And his blood pressure had completely normalized.

[33:08] So

[33:09] this population is really resilient in the fact that if

[33:12] you stop killing it daily,

[33:14] it repopulates...

[33:15] We just got to give these bugs kind of what they need.

[33:18] So, number one, get rid of fluoride, get rid of mouthwash,

[33:21] and then start eating more green, leafy vegetables,

[33:25] because these are what we call nitrate reducers.

[33:27] They're facultative, anaerobic bacteria, meaning that if oxygen is around,

[33:32] they can respire on oxygen.

[33:34] If oxygen is not around, then they respire on nitrate.

[33:37] So the more nitrate rich vegetables

[33:39] you consume,

[33:40] we're feeding these bacteria a normal respiratory substrate that they

[33:44] can rely on and respire on,

[33:46] and they'll repopulate.

[33:47] And the beauty about that is we also published in that study

[33:51] that the greater diversity the oral microbiome,

[33:53] the healthier the microbiome

[33:55] and the better management of blood pressure.

[33:58] So we need diversity.

[33:59] There's biofilms,

[34:00] there's different communities on the dorsal part of the tongue,

[34:04] on the gingival tissue.

[34:05] So

[34:06] the ecology in the mouth is quite remarkable,

[34:08] but it's very resilient.

[34:09] So even if you've been using mouthwash for months or years,

[34:13] once you stop, at least the data from our study,

[34:15] published study, shows that within four days,

[34:18] these bacteria will completely repopulate.

[34:20] Now, you just got to feed them the good stuff.

[34:23] All right,

[34:24] so we know from before we touched on this quickly the fact that the bacteria

[34:28] on the tongue feed on nitrates,

[34:30] and they can feed on them as food is being chewed and before it's swallowed.

[34:35] And then also there's a secondary system, thankfully, that

[34:39] digests and then brings the nitrates back up through the saliva.

[34:42] And then we get a second chance at feeding those bacteria.

[34:46] Now that's kind of

[34:48] what we call a time release.

[34:50] So now each time

[34:51] you salivate, you're secreting nitrate in the saliva.

[34:55] And this is a very inefficient system, so we can quantify this.

[34:59] So... the nitrate, let's call.

[35:01] We eat 150 grams of spinach salad.

[35:04] 90 minutes after we consume that, the nitrate that's in that spinach,

[35:09] only about 25% of that's going to be taken up in the gut.

[35:13] Right? So

[35:14] about a fourth of the load that you're getting from the diet

[35:17] is taken up in the gut and then concentrated in our salivary glands.

[35:20] The rest is distributed throughout the circulation,

[35:23] filtered through the kidneys, you excrete some, some is reabsorbed.

[35:27] And then only about 20%.

[35:29] You only get about 20% reduction efficacy of the bacteria in the mouth.

[35:33] So each time you salivate.

[35:35] So 25% absorption,

[35:37] 20% reduction.

[35:38] That's 5% of the total nitrate load

[35:40] we're reducing into or metabolizing into nitrite and nitric oxide,

[35:45] and we've quantified that.

[35:47] We can verify it stoichiometrically.

[35:49] I mean, this is a very beautiful system.

[35:52] So I think it's an inherent inefficiency

[35:55] because it allows the body to produce nitric oxide over a long period of time

[36:00] in a time release manner.

[36:01] Provided that we have normal salivary secretion,

[36:04] we have normal

[36:05] nitrate reducing bacteria on the crypts of the tongue,

[36:09] and that our prital cells in our stomach can produce stomach acid.

[36:13] Okay,

[36:14] so we know when it comes to the bacteria in the mouth,

[36:17] you've mentioned fluoride, mouthwash.

[36:19] Those are both going to kill it.

[36:22] What about things like gum?

[36:23] People are chewing,

[36:26] tongue scraping.

[36:27] I'm just trying to think of different inputs into the mouth and how they

[36:31] might benefit or cause damage there

[36:33] to the microbiome.

[36:34] Yeah,

[36:35] there's a lot of unanswered questions still.

[36:37] So for the most part,

[36:39] the answer is we don't know.

[36:41] But here's what we do know.

[36:43] Tongue scraping.

[36:44] In that same study,

[36:45] we found that people who did daily tongue scrapings

[36:48] had the greatest diversity of the oral microbiome and had

[36:51] the best blood pressure.

[36:53] But if you tongue scraped and used mouthwash,

[36:56] those were the patients who had the greatest increase in blood

[37:00] pressure upon mouthwash. So

[37:02] our interpretation of that data was

[37:04] if you do tongue scraping and don't use mouthwash,

[37:07] that seems to be very beneficial.

[37:09] And I equate it to like, tilling the soil. Right.

[37:12] When you scrape the tongue, you're basically

[37:15] kind of tilling the soil

[37:18] and

[37:19] kind of allowing

[37:20] these organisms and bacteria to repopulate and diversify.

[37:23] And that seems, at least in our study, to have better blood pressure management.

[37:29] Things like chewing gum.

[37:30] I think it depends on if it's sugar, a lot of sugar in the gum,

[37:34] then sugar causes

[37:36] an overgrowth of acid producing...

[37:38] bacteria in the mouth and...

[37:40] carries and cavities and bad things...

[37:42] There's other things like essential oils

[37:45] that we don't have any answers to, things like oil pulling.

[37:49] I get questions all the time,

[37:51] and these are things that we just don't know.

[37:54] We haven't researched it.

[37:56] But

[37:57] unless

[37:58] it's antiseptic

[37:59] and kills non selective bacteria, the good, the bad,

[38:02] then I think it's probably going to be fine.

[38:06] If it's antiseptic, it's not going to be good.

[38:09] If the oral hygienic practice isn't killing any bacteria,

[38:13] like tongue scraping isn't killing anything,

[38:16] it's just kind of

[38:17] allowing a disturbance of the terrain. --

[38:21] So, yeah, I think, again,

[38:23] there's a lot of answers that we don't have.

[38:25] But what we do have,

[38:26] it's very clear that you can't use antiseptic mouthwash.

[38:29] You can't add fluoride to your body in any capacity whatsoever,

[38:33] and then just eat a balanced diet in moderation with some more green

[38:37] leafy vegetables and sometimes it's really that simple.

[38:40] All right, we're going to move into step three.

[38:43] So for somebody that's lucky enough to get by step one and two,

[38:46] taking in nitrates, they have the bacteria in their mouth.

[38:50] They haven't killed that.

[38:51] So now they have nitrite,

[38:53] which they're going to swallow and go into the stomach.

[38:54] We need an acidic environment to take the nitrite and form nitric oxide.

[38:56] "Haha." -

[39:02] You mentioned the antacids and how that's a problem.

[39:05] I'd like you to get further into that to start,

[39:07] and then we'll talk about other things to do with the gut.

[39:09] So

[39:11] biochemically speaking.

[39:13] So nitrate to nitride is a two electron reduction,

[39:16] and then nitrite to nitric oxide is just one electron.

[39:19] So as a biochemist, we count electrons.

[39:22] So we have to balance

[39:23] equations

[39:24] when we do this chemistry...

[39:26] So the "pKa" of nitrite, meaning...

[39:28] the pH in which nitrite becomes protonated to generate nitric oxide,

[39:33] is 3.4.

[39:34] And that means that at pH 3.4,

[39:35] 50 percent of the nitrite that we swallow is going to generate nitric oxide gas.

[39:40] The lower the pH,

[39:41] the greater the efficiency of protonation and conversion to nitric oxide.

[39:46] So when we do that again, the nitrite becomes nitric oxide.

[39:50] We can detect it in the lumen of the stomach.

[39:53] It kills bacterium, kills "H.

[39:54] pylori," the ulcer causing bacterium

[39:57] enhances gastric mucosal blood flow so now you've enhanced

[40:00] the blood flow to the stomach,

[40:02] so you can absorb nutrients like magnesium,

[40:05] iron, iodine, chromium, B vitamins.

[40:07] So it's facilitating this fundamental physiological response

[40:12] to nutrient absorption.

[40:14] If you can't make stomach acid,

[40:16] because you have achlorhydria for whatever reason,

[40:19] or you're using an antacid, now, you shut down stomach acid production,

[40:24] you eliminate the nitric oxide benefits

[40:26] of swallowing your own saliva.

[40:28] So now you can get overgrowth of bacterium,

[40:31] H.

[40:32] pylori, you can develop gastric ulcers, you become nutrient deficient.

[40:36] Without sufficient stomach acid, you can't absorb iron, you become anemic,

[40:40] you can't absorb B vitamins, you can't absorb

[40:43] zinc, chromium, selenium,

[40:45] a lot of these trace minerals and nutrients.

[40:48] But more importantly, again,

[40:50] you shut down nitric oxide production from the disproportionation

[40:54] of nitrite to "NO."

[40:56] But in 2013, 2014, there was a paper published

[40:59] that these antacids,

[41:00] specifically what's called proton pump inhibitors,

[41:03] things like "Omeprazole," "Pantoprazole,"

[41:06] they actually inhibit

[41:08] nitric oxide being produced from the enzyme nitric oxide synthase.

[41:12] So these drugs, PPIs specifically,

[41:14] are shutting down both nitric oxide production pathways.

[41:18] And people who take these drugs are completely devoid of nitric oxide.

[41:23] Now, the consequences of that are apparent.

[41:26] Now, in 2015, it was reported

[41:28] that people who have been on "PPIs" for three to five years had a 40% higher

[41:32] incidence of heart attack and stroke,

[41:35] not risk of heart attack and stroke.

[41:37] Actual heart attack and strokes.

[41:39] And then just last week, a report came out

[41:42] showing that people who had been on "PPIs" for four years

[41:45] had a 35% increase in dementia

[41:47] in Alzheimer's.

[41:48] So I mean to me, this is like the most

[41:52] awakening -- kind of...

[41:54] eureka moment in terms of pharmacology.

[41:57] These are very dangerous drugs. In fact,

[41:59] they were never approved by the "FDA" to be used chronically.

[42:03] The "FDA" approval on this years ago was for acute use

[42:07] for

[42:08] gastroesophageal reflux disease or acid reflux.

[42:10] Use them three to five days and then get rid of them.

[42:14] Never use them again unless you have another acute flare up.

[42:18] But yet people are using these every day

[42:21] for 10, 15, 20 years.

[42:23] And the consequences, heart attack, stroke, Alzheimer's,

[42:26] everything is on the rise. So

[42:28] you have to get rid of stomach acid or you have to get rid of antacids.

[42:33] And so that's just the nitric oxide

[42:35] consideration...

[42:36] The other problem with antacids is it prevents the breakdowns

[42:40] of proteins into amino acids.

[42:42] It's part of our normal digestion process...

[42:44] The human stomach is designed to make stomach acid hydrochloric acid,

[42:49] to break down proteins into amino acids.

[42:51] Without stomach acid, you don't get breakdown of proteins.

[42:54] So what happens?

[42:55] You have undigested food particles, undigested

[42:58] proteins, or what we call peptides,

[43:01] that are emptied into the gut,

[43:03] they transport across the gut, you get leaky gut syndrome.

[43:06] Now your body sees these foreign

[43:08] peptides

[43:10] as an invader. Now you're developing antibodies

[43:12] against these peptides,

[43:13] and that's the basis for foodborne allergies.

[43:16] When I was a kid, we didn't have peanut allergies,

[43:19] milk allergies,

[43:20] all these allergies that kids in school today have,

[43:23] and I think it can be traced back to the use of antacids as a kid,

[43:28] because you can't break down milk proteins into amino acids.

[43:31] You can't break down any proteins, amino acids,

[43:34] you develop a foodborne allergy and it's the basis for autoimmunity.

[43:38] These are very dangerous drugs and should never be prescribed.

[43:42] It should be taken off the market, over the counter.

[43:45] The evidence is very clear.

[43:47] Now that this data is becoming public.

[43:49] What you just talked about, there a couple of different studies

[43:53] do you find in the medical world, doctors are hearing this and

[43:57] changing the way they prescribe?

[43:59] - It's very difficult...

[44:00] to teach an old dog new tricks, especially physicians, right?

[44:04] Because a lot of them think they already know everything.

[44:07] So how can you teach me something new?..

[44:09] But some are receptive,

[44:11] some are very keen on keeping up with the published literature and understanding

[44:15] the advancement of science and the translation into clinical medicine.

[44:19] But here's what's.

[44:20] I mean, to me, it's so obvious looking from the outside,

[44:23] looking in, because...

[44:25] if you look back kind of from

[44:26] 50,000 foot view and just look at the observations,

[44:30] these class of drugs are causing heart attack,

[44:32] strokes, and Alzheimer's.

[44:34] Okay, so that's an interesting observation.

[44:36] And it's association, right?

[44:38] But it's not causation.

[44:39] But now we work backwards and figure out, mechanistically,

[44:42] exactly what's causing the increased risk of heart attack,

[44:45] stroke, and vascular dementia and Alzheimer's.

[44:48] It's because it's shutting down nitric oxide production.

[44:51] So now we have a biologically plausible mechanism for the interesting

[44:54] observations on a global population

[44:56] perspective. And so

[44:58] now we know, mechanistically, that there is causation.

[45:01] You shut down stomach acid production.

[45:03] You shut down nitric oxide production.

[45:05] This causes increase in heart attack and stroke,

[45:08] causes decrease in blood flow to the brain.

[45:11] You get mild cognitive disorders, vascular dementia, Alzheimer's.

[45:14] You develop metabolic disease.

[45:16] So now what do you do?

[45:17] Number one, you have to stop, but number two,

[45:19] you have to restore the production of nitric oxide.

[45:22] And that's kind of how we're trying to integrate this,

[45:24] because some people,

[45:25] it's very difficult to get off antacids because they've been so dependent

[45:29] upon them for many years.

[45:30] So then how do we address those patients and basically mitigate the risk

[45:33] of them having a heart attack or stroke or developing Alzheimer's?

[45:37] When you look at

[45:38] all the people taking these drugs,

[45:41] what is at the root of that?

[45:43] For somebody that wants to get off of them and get to the root of that issue,

[45:47] how do they begin?

[45:48] Well,

[45:49] the problem with physicians today is they don't have time to seek the root cause

[45:52] of why the patient's presenting with certain clinical presentation...

[45:56] Right? And so it's just easy.

[45:57] If you got a patient that comes to your office and says,

[46:00] hey, doc, I've got acid reflux.

[46:02] Well, for 40 years, you've written a prescription for an acid.

[46:05] So it's easy.

[46:06] They're in and out of the office in five minutes.

[46:09] You get reimbursed for your time, and

[46:12] it's an economic model,

[46:13] but it's certainly not a viable physiological model.

[46:17] So what I tell people is,

[46:18] you have to understand how the human body works.

[46:22] So the human body is designed to make stomach acid...

[46:25] And so

[46:26] then you got to ask yourself,

[46:28] chemically, how do the prital cells convert

[46:31] the?

[46:32] How does it create hydrochloric acid in the lumen of the stomach?

[46:35] Well, that reaction is very well elucidated.

[46:38] You need zinc, you need sodium bicarb,

[46:40] you need b vitamins, and you need iodine.

[46:43] But yet, if you can't make stomach acid,

[46:45] because you've been on acids for a number of years,

[46:48] you're deficient in b vitamins, you're deficient in zinc,

[46:51] and you're deficient in iodine.

[46:53] So now, when you get off these antacids, your body doesn't have what it needs

[46:58] for the prital cells to make hydrochloric acid.

[47:00] So

[47:01] you're going to remain

[47:02] acid deficient.

[47:03] So I tell people you got a supplement with iodine,

[47:06] twelve and a half milligrams a day, 15 milligrams of zinc, salt,

[47:09] B vitamins.

[47:10] And now you've given your body what it needs.

[47:13] It has the raw material to make hydrochloric acid in the parietal cells.

[47:17] Now, you can make stomach acid, you can digest proteins

[47:20] into amino acids, you can generate nitric oxide,

[47:23] and your acid reflux goes away.

[47:25] Acid reflux

[47:27] is a symptom of insufficient stomach acid production...

[47:30] So giving a substance that inhibits,

[47:32] further inhibits stomach acid production is counterintuitive.

[47:36] I think the consequences of that over the past 40 years have been revealed.

[47:40] It's not the way to eliminate acid reflux and it's causing more harm

[47:43] and providing zero benefit...

[47:45] So this takes time, right?

[47:46] So what I tell people acutely,

[47:49] and number one, I think it's a very important point,

[47:51] you can't just stop these drugs cold turkey,

[47:54] because you're going to get a rebound

[47:56] of

[47:57] acid production.

[47:58] So what I tell people is you have to wean off.

[48:00] So whatever you're taking, if you've been taking on a daily basis,

[48:03] cut the dose in half, take half a dose for three or four days,

[48:06] then take that half a dose every other day

[48:09] for three or four days, and then you can stop those drugs.

[48:12] But you have to slowly wean off, titrate the dose down,

[48:15] and then during that process, before every meal,

[48:18] just take a tablespoon of apple cider vinegar.

[48:20] Apple cider vinegar.

[48:22] Vinegar is acetic acid,

[48:23] so it's going to acidify the lumen of the stomach.

[48:26] So if your body can't make stomach acid,

[48:28] we're going to deliver acid directly into the lumen of the stomach.

[48:32] Now, you acidify that medium, you absorb nutrients,

[48:35] you break down proteins into amino acids, and you don't get acid reflux.

[48:39] It's very simple.

[48:40] How do you feel about supplements like "HCL" and taking digestive enzymes?

[48:45] Now, look, I think they're very important.

[48:48] And there's a place for those, because

[48:51] we need these enzymes,

[48:52] and we need to give the body what it needs to break down

[48:55] proteins, fats, and carbohydrates.

[48:58] And then the bacteria in our gut

[49:00] use small chain

[49:01] amino acids and butyrate and fatty acids.

[49:03] So we got to feed the microbiome,

[49:05] but we give our body what it needs in terms of amino acids from proteins,

[49:10] carbohydrates, and then break down fat.

[49:12] So if our body's deficient in these digestive enzymes.

[49:16] In fact,

[49:16] I take digestive enzymes typically after every meal,

[49:19] especially when I travel, because

[49:22] we don't always eat healthy when we're traveling.

[49:24] So we got to give our body all the help it can get,

[49:27] and then. Yeah, "HCL," betane hydrochloride.

[49:30] I'm a big fan of those,

[49:31] because we need to acidify the lumen of the stomach.

[49:34] It's the basis of all digestion

[49:36] and nutrient assimilation and nutrient absorption.

[49:39] Okay, so, taking our story here even further,

[49:41] we have the nitrite getting to the stomach.

[49:44] Assuming there's proper acid there, it's going to turn into the nitric oxide.

[49:49] What happens to it there? Because I know

[49:52] the molecule of nitric oxide, it doesn't last very long...

[49:56] So

[49:57] I'm picturing it either in the endothelium.

[49:59] Coming back to our first example, how it can be made,

[50:03] or it's now in the stomach.

[50:05] How do we have a systemic effect?

[50:07] That's a very good question.

[50:09] Let's go back to the start of this, because the very first question is,

[50:13] what is nitric oxide?

[50:14] And maybe

[50:15] I didn't state this, but it's a gas.

[50:17] And once it's produced, it's gone in less than a second.

[50:20] So, now you can imagine,

[50:22] how does this gas,

[50:22] this fleeting gas that once produced is gone in less than a second.

[50:26] How does it control and regulate so many fundamental physiological processes?

[50:30] And it does this to

[50:32] several ways. Number one, it's a gas that

[50:35] freely diffuses across cell membranes, right?

[50:37] So it can diffuse several millimeters in a tissue,

[50:41] so it can immediately be absorbed into the bloodstream...

[50:44] It binds to the red blood cell hemoglobin in our red blood cells.

[50:48] And so it's transported,

[50:50] bound to hemoglobin in our red blood cells.

[50:52] It's oxidized back to nitrite.

[50:54] The nitrite is vasoactive in the circulation,

[50:57] but it also binds to glutathione.

[50:59] And glutathione is our master antioxidant hormone.

[51:02] And so that's a tripeptide, three amino acids,

[51:05] one of them being cysteine, which is a sulfur containing amino acid.

[51:09] So, no binds to the sulfur of glutathione,

[51:12] and then it transports and it extends the biological half life

[51:15] from one millisecond out to tens of minutes and hours.

[51:19] So now we have a hierarchy of these nitric oxide vasoactive nitric oxide

[51:23] metabolites that are distributed throughout the whole body.

[51:27] But again,

[51:28] this is dependent upon sufficient nitric oxide production,

[51:31] sufficient available thiols, kind of redox active thiols,

[51:34] and the ability of hemoglobin in the red blood cell

[51:38] to latch onto that nitric oxide and then transport it.

[51:41] And that's what oxygenates individual cells and tissues of

[51:44] the body in bound to hemoglobin.

[51:46] Okay, to make sure I understand this correctly,

[51:49] then

[51:50] very quickly, this gas is going to disappear.

[51:52] But if it has secondary effects,

[51:54] then it can stick around in the body for longer.

[51:57] Yeah, these are called second messengers...

[51:59] So nitric oxide is kind of the primary signaling molecule,

[52:03] and then it activates and forms these other kind of chemical addects.

[52:07] So the first pathway,

[52:09] "NO" binds to an enzyme called guanylyl cyclase,

[52:12] produces cyclic GMP.

[52:13] Cyclic GMP is a second messenger

[52:15] that's dependent upon nitric oxide production.

[52:18] S-Nitrosoglutathione is a second messenger that's dependent

[52:21] upon nitric oxide production.

[52:23] "NO" bound to hemoglobin in the red blood cell is a second messenger and transport

[52:29] mechanism

[52:30] for bioactive nitric oxide gas.

[52:31] So it preserves the vasoactivity

[52:33] and prevents it from being gone in less than a second.

[52:37] Got it. And how does glutathione fit in again?

[52:40] Nitric oxide can bind to

[52:41] the sulfur, the cysteine residue of glutathione.

[52:44] And then this tripeptide actually delivers nitric oxide

[52:48] systemically.

[52:49] And so at certain kind of what we call redox potential.

[52:52] At certain. So,

[52:53] redox potential is an electrical potential at which an electron can

[52:57] be abstracted from a biomolecule.

[52:59] And it's that redox reduction oxidation potential that allows

[53:03] for nitric oxide to come off

[53:04] at the right time, in the right place

[53:07] from glutathione, and then it can dilate the blood vessels,

[53:10] it can activate soluble gauntlet, cyclase, and all these other second messengers.

[53:15] And I believe you said, for hours,

[53:17] once some of these reactions have occurred,

[53:20] it can stick around in the body.

[53:22] What is the timeline again? How far

[53:24] into the future

[53:26] can the "NO" have an effect?

[53:28] Well, there's different,

[53:30] what we call biological half lives of different nitric oxide metabolites.

[53:35] One,

[53:37] when nitric oxide reacts with oxygen, it forms nitrite.

[53:41] So just like the nitrite formed in our saliva,

[53:44] when "NO" is formed and oxygen is around, it reforms nitrite.

[53:48] Then, if you just infuse nitrite intravenously,

[53:51] you get a half life of this molecule of about 110

[53:55] minutes, 2 hours.

[53:56] And a half life means that after 2 hours, 50% of that nitrite is gone,

[54:01] and then after another 2 hours, another 50% is gone, or 75% is gone.

[54:06] So usually

[54:07] five or six half lives

[54:09] tell us that what you initially gave is like 99% gone.

[54:12] So five to six half lives would be ten to 12 hours for nitrite.

[54:17] For S-Nitrosoglutathione, it's probably a little bit longer,

[54:21] maybe two to three hour half life,

[54:23] and then no bound to hemoglobin.

[54:25] It's the absolute essential kind of mechanism for tissue oxygenation,

[54:30] and it's what controls nitric oxide delivery

[54:33] from the

[54:34] arterials all the way to the venous side. So when

[54:37] the red blood cell goes from the arteries to the vein through the capillaries,

[54:42] it's what we call this "P50," where oxygen comes off,

[54:45] you pick up carbon dioxide.

[54:47] But this process doesn't occur without nitric oxide.

[54:51] So for that, "NO" bound to hemoglobin.

[54:53] The respiratory cycle,

[54:55] probably...

[54:56] 1 minute or so each time the blood circulates,

[55:00] basically getting six liters per minute pumped through the heart,

[55:04] which is

[55:06] full blood

[55:07] body volume.

[55:08] So "NO" bound to hemoglobin is probably about a minute half life.

[55:12] And where this becomes really practical when it comes to half life and

[55:16] how long this lasts in the system

[55:18] is when it comes to dosing.

[55:20] We know from before that

[55:21] different produce is going to have different amounts of nitrate to start.

[55:26] But you did give us a baseline number there,

[55:29] I think it was per day that we're aiming for.

[55:32] I'll have you restate what that is...

[55:34] And then where I get curious here, when it comes to, again,

[55:38] these half life

[55:39] numbers,

[55:41] is it better to have, say, like a bolus of nitrates

[55:45] at three times

[55:46] during the day, at three different meals,

[55:48] or is it better to have them spread out more...

[55:51] through the day?

[55:53] Basically, how

[55:54] often is the ideal...

[55:55] of taking in nitrates to have the best effect?

[55:58] Well, the clinical data, if we look at

[56:00] regulation of blood pressure

[56:02] and the impact on exercise performance or athletic performance,

[56:07] we know that we need at least 300 to 500 milligrams as a bolus,

[56:11] as a single serving. Right.

[56:12] So, taken in at once.

[56:13] You're not going to get the effect if you're taking

[56:17] 100 milligrams in a meal for breakfast, 100 milligrams for lunch...

[56:21] You need it as a bolus all at once.

[56:23] But the beauty of this pathway is, once you consume that,

[56:27] it takes 90 minutes for this to become activated.

[56:30] Now, for the next 6, 8, 10 hours,

[56:32] we're slowly titrating that system and slowly generating nitric oxide over time.

[56:36] So the best bang for your buck is going to be

[56:39] all you need is just one kind of bolus,

[56:41] whether it's ideally at lunch or dinner or whenever,

[56:43] throughout the day,

[56:44] depending upon what you're going to be doing.

[56:47] If you're about to run a race or do...

[56:49] a marathon or triathlete, then you probably want to do that before.

[56:53] At least 90 minutes before.

[56:54] --- And what we're finding is there's really no added benefit to doing more.

[57:00] The body kind of self regulates.

[57:02] You give it what it needs, it's going to take the nitric oxide,

[57:06] generate it upon demand.

[57:08] But giving more nitrate is not going to always

[57:11] generate more nitric oxide to see better performance,

[57:14] better regulation of blood flow or blood pressure.

[57:18] Important we got into that because you took it the other way.

[57:21] I was talking more about, like,

[57:22] having little doses throughout the day to keep topped up.

[57:26] But you're saying you got to make sure you're hitting that bolus

[57:29] with enough in one serving

[57:31] to actually have the impact. So,

[57:32] if you were to do what I was talking about,

[57:34] you wouldn't have the same impact on the body.

[57:37] You got to have enough in one serving

[57:39] to have the impact.

[57:40] Cause it goes back to this 5% reduction efficacy,

[57:43] right? 25% uptake in the gut, 20% reduction

[57:46] by the oral bacteria.

[57:47] So let's just say

[57:48] if you're taking in

[57:49] 100 milligrams of nitrate,

[57:51] you're going to generate five milligrams of nitride,

[57:54] and that's not going to be enough to really see any vasoactive activity,

[57:58] dilate blood vessels, normalize blood pressure,

[58:01] induce mitochondrial biogenesis, improve performance.

[58:04] So we need to titrate it up enough to at least 300 milligrams,

[58:08] where we're getting enough of that

[58:10] to activate these endogenous pathways.

[58:13] Okay,

[58:13] while we're talking about the 300 milligrams,

[58:16] it gets me thinking about somebody that gets really ambitious,

[58:19] and they try and aim for, like, 500 milligrams in a bolus.

[58:23] And we know a lot of,

[58:24] we've talked about a lot of the benefits of "NO." throughout the conversation,

[58:28] one being that the vessels get dilated.

[58:30] So what I'm getting at here

[58:33] can we have too much.

[58:34] Can we overdilate vessels? Can we

[58:36] overwhelm the body

[58:37] by having too much at once?

[58:39] Nitrate? Probably not.

[58:40] I mean, because when we looked at

[58:42] the Japanese diet, sometimes they're getting 1500,

[58:45] 2000 milligrams through

[58:47] certain dietary choices and certain foods they eat.

[58:50] And I think that's why this is

[58:53] such an inefficient mechanism, right? Because

[58:55] if we converted all of that into

[58:58] nitrite and nitric oxide, then probably after a

[59:01] heavy meal of a vegetarian or plant based meal,

[59:03] everybody would get an unsafe drop in blood pressure.

[59:06] They'd pass out and go to sleep because they don't have enough perfusion pressure.

[59:11] Right. They get syncopy.

[59:13] So the body is very resilient, in fact, that it regulates what it needs.

[59:17] But it's like a ushaped curve, right.

[59:19] Just like everything in physiology, we know, too little is bad,

[59:23] too much is bad.

[59:24] So we have to find that sweet spot in terms of nitric oxide.

[59:27] So

[59:28] how do you know if there's too much nitric oxide?

[59:30] Well, there's only two signs of toxicity.

[59:32] Number one, you get an unsafe drop in blood pressure.

[59:35] And number two, you get what's called methemoglobinemia,

[59:39] where you start to oxidize the iron of hemoglobin in the red blood cell,

[59:43] and you oxidize it to form methemoglobin.

[59:46] And then you reduce the oxygen carrying capacity

[59:48] of the red blood cell.

[59:50] So you become cyanotic, you'll get blue around the lips,

[59:54] and it's a very serious condition.

[59:56] But typically, you'll develop

[59:58] really low blood pressure

[59:59] before you will ever develop any methemoglobinemia.

[01:00:03] And when it comes to the other way around, when people find out that they're

[01:00:07] deficient in "NO," how do they typically find their way to your information?

[01:00:11] Is it because their blood pressure is running awry and they can't control it?

[01:00:15] I know erectile dysfunction.

[01:00:16] I've heard you talk about that being a canary in the coal mine.

[01:00:20] How do people know, symptom wise,

[01:00:23] if they're deficient in "NO?"

[01:00:25] Yeah,

[01:00:26] it's a very good question and something we've been trying

[01:00:29] to answer now for 25 years. And so

[01:00:31] the first question people always asked was,

[01:00:33] how do I know if I need nitric oxide?

[01:00:35] How do I know if I'm deficient?

[01:00:37] And so about 15 years ago,

[01:00:39] I developed a salivary test strip that we could test your saliva.

[01:00:42] And really what we were testing were

[01:00:46] the ability of your bacteria in your body to reduce nitrate to nitrite.

[01:00:50] So when we sample saliva, we're looking at number one.

[01:00:53] Are you ingesting enough nitrate?

[01:00:54] Do you have the right bacteria to convert the nitrate to nitrite?

[01:00:57] Because on the saliva test strip, we're measuring salivary nitrite.

[01:01:01] And I think I tell people that's a good tool to have in your toolbox.

[01:01:04] There's no false negatives.

[01:01:05] If you're low, you're low.

[01:01:06] But there are some false positives.

[01:01:08] And that's why I've gotten away from the test strip,

[01:01:11] because

[01:01:12] people with active dental infections, oral infections,

[01:01:15] show that they're kind of optimal on the nitric oxide test strip,

[01:01:19] but systemically they're completely depleted.

[01:01:22] The best example is a 50 year old hypertensive,

[01:01:25] overweight, diabetic patient with "ED"

[01:01:27] spits on the test strip and it's bright pink.

[01:01:30] Well,

[01:01:31] obviously this guy isn't replete in nitric oxide.

[01:01:33] It's a false positive

[01:01:34] on his test.

[01:01:36] So

[01:01:37] what we rely on, and it's the question you brought up,

[01:01:39] we have to rely on symptoms.

[01:01:41] So if you're nitric oxide deficient, what happens?

[01:01:44] The first thing that typically happens

[01:01:46] is you develop erectile dysfunction, right?

[01:01:48] Because when you lose the regulation of blood flow,

[01:01:51] when you can no longer dilate

[01:01:53] the blood vessels of the sex organs, whether it's the penis or the clitoris,

[01:01:57] and that's dependent upon nitric oxide. So

[01:01:59] if that vascular bed can't generate nitric oxide to dilate those

[01:02:03] organs to get engorgement,

[01:02:04] then you're nitric oxide deficient.

[01:02:06] Develop erectile dysfunction, as you said, the canary and the coal mine.

[01:02:10] That tells you that something's wrong.

[01:02:12] That's usually first.

[01:02:14] Second, your blood pressure starts to creep up.

[01:02:17] Right.

[01:02:18] When you lose the production of a main vasodilatory molecule,

[01:02:21] nitric oxide, blood vessels start to constrict,

[01:02:24] they get rigid, they get stiff, and now with each beat of the heart,

[01:02:28] they causes damage.

[01:02:29] This pulse wave travels really quickly

[01:02:32] through the vascular tree, causes a lot of damage.

[01:02:35] Endothelial dysfunction, upregulation of adhesion molecules,

[01:02:39] platelet aggregation, monocyte neutrophils

[01:02:41] start sticking to the lining of the blood vessel and you start to get plaque.

[01:02:47] Then thirdly,

[01:02:48] typically you develop exercise intolerance.

[01:02:50] So if you walk up a flight of steps,

[01:02:52] you become short of breath and you just can't catch a breath or you

[01:02:56] can't even go out and walk 20 minutes

[01:02:58] without feeling tired.

[01:02:59] That's a nitric oxide deficiency problem.

[01:03:02] If you're insulin resistant, type two diabetic,

[01:03:04] that's a nitric oxide deficiency problem because nitric oxide is required

[01:03:08] for insulin signaling and glucose uptake.

[01:03:11] And then typically, fifth, you start develop, you lose your memory,

[01:03:15] you develop mild cognitive disorders, if not corrected, vascular dementia,

[01:03:19] if not corrected, Alzheimer's,

[01:03:20] because all of those are a loss of regulation of blood flow

[01:03:24] to the brain.

[01:03:25] When you don't get blood flow to the brain,

[01:03:27] you can't get the good stuff in, you can't take the trash out.

[01:03:30] Beta amyloid plaque builds up tau tangles, the hallmarks of Alzheimer's.

[01:03:34] So you mentioned the test strips,

[01:03:36] there being an objective way of testing this.

[01:03:39] I know there's also a test I've heard you talk about called the "EndoPAT."

[01:03:43] Talk more about what that is, and then

[01:03:46] if you feel that's something that

[01:03:48] is only warranted if we're suffering from other symptoms like you mentioned,

[01:03:52] or who should get one of those done.

[01:03:54] I think everyone should...

[01:03:56] this is a functional test.

[01:03:57] It's a non invasive, functional

[01:04:00] medical device,

[01:04:01] but it's really the only device that tells us

[01:04:04] how well our blood vessels are making nitric oxide...

[01:04:08] Right.

[01:04:09] And so the basis of this, we call this flow mediated dilatation,

[01:04:12] or a reactive hyperemia.

[01:04:13] So the basis of this test is you put a blood pressure cuff

[01:04:16] over your brachial artery up

[01:04:18] near your bicep,

[01:04:19] and then you inflate this cuff to super systolic level.

[01:04:22] So now there's no blood flow into the forearm.

[01:04:25] So you're completely shutting off the blood supply to the forearm.

[01:04:29] And you do this for five minutes...

[01:04:31] And it's a little bit, I wouldn't say uncomfortable, but

[01:04:34] it's kind of like sleeping on your arm, right?

[01:04:36] Your arm falls asleep, you're going to get tingling.

[01:04:40] But what happens is when you release the cuff,

[01:04:43] now,

[01:04:44] these blood vessels and tissues have been deprived of oxygen for five minutes,

[01:04:47] and they want to increase blood flow,

[01:04:49] and they do this through the production of nitric oxide.

[01:04:52] So you can look at the degree of vasodilation,

[01:04:55] what's called reactive hyperemia.

[01:04:56] And that tells you, and through a pretty complex algorithm,

[01:04:59] it can tell you your endothelial function

[01:05:02] or how well the endothelial cells of your blood vessels produce nitric oxide.

[01:05:06] If you get a lot of vasodilation,

[01:05:08] that tells us that your blood vessels are making sufficient nitric oxide.

[01:05:11] If you don't get any dilation in response to

[01:05:15] releasing the blood pressure cuff,

[01:05:17] then that tells us that your blood vessels aren't making any nitric oxide.

[01:05:21] And even though you may not have "ED" or high blood pressure,

[01:05:24] any of the symptoms we talked about,

[01:05:26] that's really the first sign and symptom that you're on a very

[01:05:30] slippery slope to developing

[01:05:31] chronic disease.

[01:05:32] "ED," hypertension, everything we talked about.

[01:05:35] So now you need to take corrective steps and figure out,

[01:05:38] why aren't my blood vessels able to make nitric oxide?

[01:05:41] Is it because of my diet?

[01:05:42] Is it because of what I'm doing?

[01:05:44] Is it because of some drug therapy I'm taking?

[01:05:47] And then you got to start asking questions and then start doing the

[01:05:50] things that we've shown clinically

[01:05:52] to enhance endothelial nitric oxide production.

[01:05:55] All right, just so I'm clear, the test strip,

[01:05:58] I see how that's going to be testing the second pathway,

[01:06:02] although not perfect, you talked about

[01:06:04] how there can be issues there

[01:06:07] doing

[01:06:08] the "EndoPAT."

[01:06:09] It sounds like in the beginning, when you're talking about it,

[01:06:13] it's testing the endothelium.

[01:06:15] But then you mentioned

[01:06:17] taking in nitrates, I believe.

[01:06:19] So what I'm getting at is, what can we decipher from each test?

[01:06:24] Is it an overlap of the two different pathways,

[01:06:27] or is it.

[01:06:28] One is testing one and one is testing the other.

[01:06:31] The test strip is kind of measuring what we call total body

[01:06:35] nitric oxide availability...

[01:06:36] So whether you're getting nitric oxide produced in the lining of your

[01:06:40] blood vessels from the endothelium, that

[01:06:43] nitric oxide is primarily oxidized to nitrite and nitrate.

[01:06:46] Right.

[01:06:47] And so the human body doesn't discriminate nitrate coming from the

[01:06:51] diet or nitrate being produced from the oxidation of nitric oxide.

[01:06:55] It just sees nitrate

[01:06:56] circulating in the blood

[01:06:57] and then through the

[01:06:59] receptor,

[01:07:00] it's taken up in our salivary glands and then secreted in our saliva,

[01:07:03] then we reduce it to nitric oxide.

[01:07:05] So if you're low on the test strip, let's use an example.

[01:07:09] If you test your saliva and it doesn't turn pink and it's completely white,

[01:07:12] that tells us that you're low in nitric oxide.

[01:07:15] But it doesn't tell us why you're low.

[01:07:17] Is it because you have endothelial dysfunction and your endothelial

[01:07:20] cells can't make nitric oxide?

[01:07:21] Is it because you're not getting enough nitrate from your diet?

[01:07:24] Is it because you're getting enough nitrate from your diet,

[01:07:27] but you're using mouthwash and you don't have the right oral bacteria?

[01:07:31] - But now you can start to interrogate each of these and then figure

[01:07:35] out exactly what's going wrong

[01:07:37] and why the test strip isn't lighting up.

[01:07:40] But the very important distinction is

[01:07:42] the test strip is a biochemical test.

[01:07:45] It's measuring a single molecule in one biological compartment...

[01:07:49] The "EndoPAT" is measuring the functional production of nitric oxide

[01:07:53] in the lining of the blood vessel.

[01:07:55] So a functional measurement will always be more

[01:07:58] reliant

[01:07:59] and

[01:08:01] meaningful than a biochemical test because there's too many

[01:08:04] factors that are affecting the biochemistry and the saliva and

[01:08:08] the nitrite and the saliva.

[01:08:09] And when it comes to both of those tests,

[01:08:12] how

[01:08:13] far back are they looking?

[01:08:14] Are they just kind of looking at the last 24 hours and how

[01:08:18] much nitrate we've taken in,

[01:08:20] plus our endothelial function?

[01:08:22] How do we get a picture over a longer period of time,

[01:08:25] is it just doing the tests again and again?

[01:08:27] Yeah.

[01:08:28] Any test we do, whether it's a blood draw, whether it's a functional test,

[01:08:32] it's basically one point in time.

[01:08:34] Right?

[01:08:35] It's what's in your blood at the time they did the blood draw.

[01:08:38] Same thing with the test. It's how your blood vessels are reacting

[01:08:42] at the time we do the test.

[01:08:44] Is it when you're fasted, did you just eat a really

[01:08:47] unhealthy diet?

[01:08:48] And we've done these studies.

[01:08:50] So if you do it fasted and you show good endothelial function,

[01:08:54] you go and eat "McDonald's" fries,

[01:08:57] inflammatory diet, then you redo that test,

[01:08:59] you're going to have a blunted response to your endothelial function.

[01:09:03] And then some of our clinical trials we've done with our product technology,

[01:09:08] you can get a baseline endothelial function.

[01:09:11] Take the lozenge or take our nitric oxide.

[01:09:13] 4, 5, 6, 12 hours later,

[01:09:15] we retest, and now we can improve it.

[01:09:17] So all these tests are basically capturing a single moment in time...

[01:09:21] based on what you did before that.

[01:09:22] So I think to get a true sense of how your body's reacting or performing

[01:09:26] is you do this over time and track it.

[01:09:28] And if it gets better, then I tell people, don't get away from what's working,

[01:09:33] keep doing it.

[01:09:33] If it gets worse, then you got to stop and think,

[01:09:36] what am I doing that's making my endothelial function worse?

[01:09:39] Right, as you explain that,

[01:09:41] it gets me thinking about the person that goes on a week vacation and

[01:09:44] forgets their mouthwash at home.

[01:09:46] And then all of a sudden,

[01:09:47] they try and do a test to see where they're at.

[01:09:50] And

[01:09:51] you mentioned,

[01:09:52] I think it was only four days that the bacteria can start to repopulate

[01:09:56] and start converting.

[01:09:57] So I could see how things could change quite rapidly.

[01:10:00] --- I've been studying the human body for more than 25 years,

[01:10:03] and I'm still just in awe

[01:10:05] of how resilient it is...

[01:10:07] Even though we insult the body, some people insult their body every day,

[01:10:11] all day, for years, decades, and yet they're still living,

[01:10:15] right? The body's so resilient.

[01:10:17] I mean, they

[01:10:18] may not be healthy,

[01:10:19] but the body's still performing in some capacity,

[01:10:22] or they'd be dead.

[01:10:24] I think

[01:10:25] it's just remarkable that the body's able to put up with all this

[01:10:29] abuse that we give it,

[01:10:31] but yet it doesn't have to be that way.

[01:10:33] We understand the biochemistry specifically as it

[01:10:35] relates to nitric oxide,

[01:10:37] that we know what interrupts it, we know how to improve it.

[01:10:40] And so for me, there's really no excuse, and there's no excuse

[01:10:43] for cardiovascular disease being the number one killer of

[01:10:46] men and women worldwide.

[01:10:47] Even today, billions of dollars in research.

[01:10:50] - We know what causes cardiovascular disease.

[01:10:52] We know how to diagnoses, and we know how to fix it.

[01:10:55] What's the problem?

[01:10:56] It's education and awareness.

[01:10:59] We have to go out and change the way people are treating

[01:11:02] cardiovascular disease.

[01:11:03] We have to bring nitric oxide to the fore

[01:11:06] and make it the number one consideration for physicians seeing patients

[01:11:10] with poorly managed chronic disease, uncontrolled high blood pressure,

[01:11:14] uncontrolled diabetes. Why is that?

[01:11:16] Well, think about nitric oxide.

[01:11:17] Nitric oxide controls insulin signaling, glucose uptake,

[01:11:20] regulation of blood flow to every organ, tissue, and cell in the body,

[01:11:24] and it decreases inflammation, oxidative stress, and immune dysfunction.

[01:11:27] Every single chronic disease, whether it's diabetes, heart disease,

[01:11:30] Alzheimer's, same three things, decreased blood flow, inflammation,

[01:11:34] oxidative stress, and immune dysfunction.

[01:11:35] Nitric oxide corrects every single one of those.

[01:11:38] All right,

[01:11:39] let's get practical for somebody that's tuned into this point.

[01:11:42] They're headed to the grocery store.

[01:11:44] They're going to start loading their cart with a lot of the leafy greens.

[01:11:48] Some beets try and get their nitrate level up,

[01:11:52] but then they get to the meat area

[01:11:54] and they go and grab their bacon, and they see nitrate, nitrite free.

[01:11:59] And then they're really confused.

[01:12:01] They're supposed to be getting these through their produce,

[01:12:04] but yet their bacon and their meats

[01:12:06] are advertising that they're free of these.

[01:12:09] So let's talk about what's going on there.

[01:12:11] Well, first I tell people,

[01:12:13] turn off your TV and stop watching advertising,

[01:12:15] because

[01:12:16] we're being misinformed.

[01:12:17] I know in today's time, that's probably not a surprise,

[01:12:20] but I think one of the greatest myths that's ever been perpetuated,

[01:12:23] there's two in the medical sciences.

[01:12:26] The first one is cholesterol causes heart disease.

[01:12:28] The greatest myth that's ever been perpetuated in the medical sciences,

[01:12:32] cholesterol doesn't cause heart disease.

[01:12:34] The other one, which is near and dear to my heart,

[01:12:37] is that nitrite and cured and processed meats causes cancer.

[01:12:40] I mean, it's completely

[01:12:41] myth that's been perpetuated now for 50 or 60 years.

[01:12:45] So why is that?

[01:12:46] Well, years ago, they found in the 1950s,

[01:12:48] it was first reported that

[01:12:50] nitrite cured fish,

[01:12:52] when consumed,

[01:12:53] was causing an increased risk of certain cancers,

[01:12:56] liver cancers, gastro, certain stomach cancer.

[01:12:59] So this is what we call an association, right?

[01:13:03] This is nutritional epidemiology,

[01:13:05] where you take populations who are eating certain amounts of these foods,

[01:13:10] looking at outcomes years later, an association, but not causation.

[01:13:14] Now, to establish causation,

[01:13:16] you've got to have a biologically plausible mechanism to

[01:13:20] tie that observation

[01:13:21] to the increased risk of cancer.

[01:13:23] So in the, they came up with this

[01:13:26] thought that

[01:13:27] nitrite can form nitrosamines. Nitrosamines

[01:13:30] can intercolate DNA, cause mutations and cause cancer.

[01:13:34] So now the story was complete.

[01:13:36] Nitrite cures meat, causes nitrosamine formation,

[01:13:40] nitrosamines cause cancer.

[01:13:42] Well,

[01:13:43] now their story falls apart because in 2000,

[01:13:46] the -

[01:13:47] - National Toxicology Program of the US government did a dose escalation study

[01:13:51] to try to answer that question, does nitrite cause cancer?

[01:13:54] What they found was, through dose escalation studies in mice,

[01:13:58] rats and rabbits

[01:13:59] found there was no evidence of cancer causing activity by nitrite

[01:14:03] in any animal and any cancers.

[01:14:05] In fact, at some doses, it was anticancer.

[01:14:08] So now you start to think, well we know that

[01:14:11] vegetables, a plant based diet, vegetarian diet,

[01:14:15] lower incidence of cancers,

[01:14:18] right? If nitrate and nitrite cause cancer,

[01:14:21] vegetarians, the Japanese

[01:14:23] Mediterraneans, would have about a hundred times higher

[01:14:28] cancer rate than meat eaters.

[01:14:30] But we know it's just the opposite.

[01:14:32] So nitrite and nitrate does not cause cancer.

[01:14:35] And I've consulted for companies like "Kraft," "Oscar Meyer,"

[01:14:39] these meat companies,

[01:14:40] and I tell them, look, you have to get away from advertising.

[01:14:44] No nitrite, no nitrate added cured meat,

[01:14:47] because nitrite's absolutely essential for food safety...

[01:14:50] If your sausage and bacon and hot dogs didn't have nitrite,

[01:14:54] there would be an epidemic of food borne

[01:14:57] illnesses and deaths from "E. coli",

[01:14:59] "Botulism," "Salmonella." Nitrite is the only thing that preserves

[01:15:03] the antimicrobial activity of ready to eat foods.

[01:15:06] - And so now,

[01:15:07] in the 1970s,

[01:15:09] the code of federal regulation changed. It says,

[01:15:12] if you're adding nitrite to any cured and processed meat product,

[01:15:17] you have to add

[01:15:18] a certain amount of ascorbic acid erythorbate.

[01:15:21] And today they use erythorbate,

[01:15:23] so that prevents any nitrosative chemistry.

[01:15:26] And we actually measured this.

[01:15:28] We published this in 2009, and we took

[01:15:31] regular nitrite cured bacon, and then we took

[01:15:34] no nitride added bacon,

[01:15:36] and we brought it to the lab.

[01:15:38] We quantified the nitrite in it,

[01:15:40] and we found that the no nitrite added bacon

[01:15:43] had five times higher nitrite

[01:15:45] in it than the conventionally nitrite cured bacon.

[01:15:49] So

[01:15:50] it's really consumer deception,

[01:15:52] because what these meat companies are doing is they're adding vegetable powder,

[01:15:57] which is a source of nitrate.

[01:15:59] Then they add a starter culture of bacteria called "Staph carnosus."

[01:16:03] And these bacteria convert the nitrate to nitrite on the surface of the meat.

[01:16:08] And then the nitrite cures the meat.

[01:16:11] So they're not adding sodium nitrite

[01:16:13] directly to the meat.

[01:16:15] They're adding celery salt or...

[01:16:17] different powders, and then putting bacteria on it

[01:16:22] to form nitrite to cure the meat.

[01:16:25] And what does that mean?

[01:16:26] Well, it's a variable yield.

[01:16:28] So the food quality,

[01:16:29] the shelf life of these organically cured products are less.

[01:16:34] The quality of these products are much less.

[01:16:37] And there's very little residual nitrite,

[01:16:39] even in conventionally grown or eventually cured nitrite added meats.

[01:16:43] So I tell people,

[01:16:44] don't spend an extra 2-3 dollars a pound to buy no nitrite,

[01:16:48] no nitrate added meat. Go and buy it.

[01:16:50] You shouldn't be afraid of it.

[01:16:52] In fact, I tell the meat companies,

[01:16:54] you should say supplemented or fortified with nitrate or nitrite,

[01:16:57] because you need that.

[01:16:58] We know it's an essential,

[01:17:00] indispensable nutrient needed for human physiology.

[01:17:03] All right, so there's a lot there. The fact that

[01:17:06] when you're buying nitrite free,

[01:17:08] you've in your lab, tested,

[01:17:10] and the actual nitrite free had higher levels

[01:17:13] because of this celery powder or celery juice and the

[01:17:17] conversion with the bacteria. Okay.

[01:17:20] But underneath all of this is the fact that you're saying,

[01:17:24] it doesn't matter.

[01:17:25] It'd actually be potentially in our advantage to

[01:17:29] fortify with these.

[01:17:30] Well, you got to ask yourself. -

[01:17:32] No, that's exactly right. So

[01:17:34] the use of nitrate salts dates back thousands of years,

[01:17:38] long before refrigeration.

[01:17:39] And these early settlers had to preserve meat.

[01:17:42] So if they went and killed a buffalo or a deer or some animal,

[01:17:45] there was no refrigeration.

[01:17:47] So how do they preserve that carcass

[01:17:49] that's going to get them through the winter?

[01:17:52] How do they do that?

[01:17:53] Well, thousands of years ago,

[01:17:55] it was discovered that if they use sea salt

[01:17:58] and to preserve that, then it created this cured meat color.

[01:18:02] And so what it was, it was

[01:18:04] what's called saltpeter, potassium nitrate.

[01:18:07] That was naturally found in sea salt,

[01:18:09] that when the bacteria on that would convert the nitrate to nitrite.

[01:18:14] So this chemistry goes back thousands of years.

[01:18:17] And so

[01:18:18] in, I guess, the early 19th century and... later

[01:18:21] turn of the century,

[01:18:22] it was realized that the mechanism for this was

[01:18:26] nitrite being reduced in a low oxygen environment to nitric oxide.

[01:18:30] Nitric oxide binds to the iron of

[01:18:32] myoglobin in the muscle,

[01:18:34] and that forms the nice pink nitrosyl hemochrome pigment.

[01:18:38] And that's the pink color you see in all

[01:18:41] cured meat.

[01:18:42] But it's not just the antimicrobial activity.

[01:18:45] Nitrite also inhibits lipid oxidation...

[01:18:47] Lipid oxidation

[01:18:49] in humans causes a lot of oxidative stress and disrupts membranes and

[01:18:53] causes oxidation of fats and membranes.

[01:18:56] Nitrite prevents lipid oxidation.

[01:18:58] So that's an essential antiinflammatory

[01:19:01] molecule in human physiology.

[01:19:03] So the chemistry of meat curing by nitrite basically is the exact

[01:19:07] same in what we would hope to get

[01:19:09] in kind of curing the own human body of chronic disease...

[01:19:13] So nitrite is absolutely a cure. It's a cure

[01:19:16] for meats to prevent foodborne pathogens,

[01:19:18] prevent lipid oxidation and the rancidity and warmed over flavors.

[01:19:22] But it's also a cure in human physiology

[01:19:25] for curing conditions of nitric oxide deficiency,

[01:19:27] which is heart attack, stroke, vascular dementia, and diabetes.

[01:19:31] So that's what we focused on for the past 20 years,

[01:19:34] is how do we provide

[01:19:35] a treatment, a therapeutic,

[01:19:37] a safe and effective nitric oxide technology

[01:19:39] that can overcome a lot of these poorly managed diseases.

[01:19:43] So when it comes to the nitrite in conventional meats,

[01:19:48] are they getting that from sea salt and from plants,

[01:19:52] or what are they doing to

[01:19:55] get that and add it to the product?

[01:19:57] Well, in conventionally cured meat products,

[01:20:00] like your normal hot dogs, bacon, sausage, ready to eat meats,

[01:20:04] they're adding sodium nitrite.

[01:20:06] So it's just a salt, it's a white salt. They add it,

[01:20:09] there's restrictions and there's regulations on what type of product,

[01:20:13] how much you have to add to get an efficient cure and

[01:20:17] antimicrobial activity... For the

[01:20:19] organically cured or no nitrite added cure

[01:20:21] they're adding,

[01:20:23] it's primarily the industry standard is celery salt.

[01:20:26] So celery is a high source of nitrate.

[01:20:28] You sprinkle that as a brine, then you add the starter culture,

[01:20:32] the bacteria.

[01:20:33] The bacteria reduce the nitrate to nitrite,

[01:20:36] and that's where you're getting the cure.

[01:20:39] But

[01:20:40] even in

[01:20:41] uncured meat, like, if you take a steak, for example,

[01:20:44] that's uncured, unprocessed, just call it a ribeye,

[01:20:48] and we grind that up,

[01:20:49] there's still nitrite and nitrate in that muscle.

[01:20:53] And why is that?

[01:20:54] Well, that cow was once eating grass.

[01:20:57] Green grass. Right.

[01:20:58] That green grass has nitrate

[01:21:00] in it.

[01:21:01] And cows are ruminants with several stomachs.

[01:21:03] So now they've got a diverse microbiome that's reducing that

[01:21:07] nitrate into nitrite and nitric oxide,

[01:21:10] and it's actually assimilated into the muscle.

[01:21:13] So now when we eat the fresh meat from that cow,

[01:21:17] whether it's hamburger meat or a steak,

[01:21:19] we're getting a source of nitrite and nitrate

[01:21:22] because of what that cow ate. Grass.

[01:21:25] Cows are vegetarians.

[01:21:27] I just happen to eat vegetarians.

[01:21:29] The cow, I'm a meat eater.

[01:21:32] Which brings me to my next question.

[01:21:35] Because there's so much popularity these days in the carnivore

[01:21:39] diet and only eating meat,

[01:21:42] how much of a significant source would beef be

[01:21:45] of nitrates and nitrites?

[01:21:46] - It's not a significant source. So

[01:21:49] I think, you know,

[01:21:50] I'm not a big fan of either of these extreme diets,

[01:21:53] like a hardcore carnivore or hardcore plant based.

[01:21:56] I think we get our nutrients... from

[01:21:59] a balance of food in moderation, from a diverse food population.

[01:22:03] I think that's how we evolved,

[01:22:05] and I think that's what's going to give us the most

[01:22:08] nutrients we get.

[01:22:09] So when we quantify this,

[01:22:11] and we've actually done this because we wanted to see

[01:22:14] if doing a straight carnivore diet for a period of months or years,

[01:22:18] is this going to cause problems

[01:22:21] in terms of vascular compliance and nitric oxide production?

[01:22:24] And

[01:22:26] the data tell us that you're really not getting enough nitrate from eating a

[01:22:31] strict carnivore diet because there's so little in the muscle itself

[01:22:36] that we need the vegetables, we need the plants.

[01:22:39] To fuel this pathway.

[01:22:41] And so I think that's why it's important that we eat

[01:22:44] a balanced diet in moderation.

[01:22:46] Throw in some green leafy vegetables.

[01:22:48] -- We need B vitamins and iron and a lot of the micronutrients found in

[01:22:53] animal proteins and animal meats that we're not getting from plants

[01:22:57] and we need the nutrients in plants that we're not getting

[01:23:00] from animal proteins and meats.

[01:23:02] So I think we need a balance. And

[01:23:04] if you're not doing that, then I think -

[01:23:07] - you should do a micronutrient analysis to figure out

[01:23:10] what's your body missing, and then supplement that nutrient.

[01:23:14] And that's personalized nutrition.

[01:23:16] Which this naturally takes us to

[01:23:18] plant toxins.

[01:23:19] So people on a carnivore diet typically talk about plant toxins,

[01:23:23] wanting to avoid things like phytic acid and

[01:23:26] lectins and oxalates...

[01:23:28] And we can take the oxalate piece there and expand upon that.

[01:23:32] Say somebody's using spinach to get

[01:23:34] their dark leafy greens, to get their nitrates...

[01:23:37] They're going to be getting a big hit of oxalates at the same time.

[01:23:42] So what would you say to that person?

[01:23:44] Well,

[01:23:45] some people are sensitive to it and some people aren't.

[01:23:48] Obviously, if you're sensitive to oxalates,

[01:23:50] you're prone for

[01:23:51] kidney stones, gallstones, things like that.

[01:23:54] So everybody's different.

[01:23:56] And so

[01:23:57] that's why I think it's impossible to kind of

[01:24:00] ascribe a one size fits all for everybody.

[01:24:03] I think there's some truth in

[01:24:05] blood types,

[01:24:06] in requiring certain nutrients and certain dietary patterns

[01:24:09] based on your blood type.

[01:24:11] I think it's dependent upon the gut microbiome,

[01:24:14] some people are sensitive and can't digest

[01:24:16] things because they have gut dysbiosis.

[01:24:19] So we have to fix the gut, and then now they become

[01:24:22] less sensitive to different foods or food allergies.

[01:24:25] But again,

[01:24:26] the body is really resilient in the fact that if you

[01:24:29] give the body what it needs, the body's going to perform for you.

[01:24:32] But if you're sensitive to certain things,

[01:24:35] then obviously that's a sense and a sign...

[01:24:37] your body telling you, hey, this really doesn't agree with me,

[01:24:41] so let's avoid that.

[01:24:42] As you talk about the blood type there,

[01:24:44] it gets me thinking about genetics as a whole.

[01:24:47] And this, to me, would apply more to the first pathway,

[01:24:50] the endothelium.

[01:24:52] How much variance do you see between different people and how good they are at

[01:24:57] making "NO?"

[01:24:58] We know the whole field when I took genetics as a...

[01:25:01] sophomore at University of Texas when I was an undergrad,

[01:25:04] that genetics course

[01:25:05] is completely

[01:25:07] antiquated to how we know genetics today.

[01:25:09] So the genetics I learned is completely different than the genetics today.

[01:25:14] And you can no longer blame your disease or your condition on genetics,

[01:25:18] because now this whole field of epigenetics,

[01:25:20] of how we regulate and turn genes on and turn genes off,

[01:25:24] is what controls the day.

[01:25:26] And we know certain foods can be epigenetic drivers and

[01:25:29] turn certain pathways on.

[01:25:31] Expression of down regulate certain proteins,

[01:25:33] upregulate other proteins,

[01:25:35] and it's the nutrients from the diet that control the epigenetic

[01:25:39] regulation of protein expression.

[01:25:41] So let's take, for example,

[01:25:42] and there's all types of different genetic "SNPs," or what's called

[01:25:46] single nucleotide polymorphisms.

[01:25:48] And so those are just

[01:25:51] errors in the genetic code or the sequencing

[01:25:54] to transcribe and translate that protein.

[01:25:57] So the most obvious,

[01:25:58] or if you've got a "SNP" in your "eNOS" or any of the "NOS" enzymes,

[01:26:02] then probably that enzyme, even if it's

[01:26:05] expressed and

[01:26:06] made into a functional protein, it's not going to have optimal activity,

[01:26:11] right, because --

[01:26:12] - there's an error in the sequence...

[01:26:14] the DNA sequence, the amino acid sequence.

[01:26:17] The other problem is "MTHFR," what we call the methyl

[01:26:20] tetrahydrofolate reductase.

[01:26:22] And that "SNP" is, depending upon which reports you read,

[01:26:25] 45% to 55% of the US population.

[01:26:28] So if you have an "MHHFR" "SNP," then you're by definition

[01:26:31] nitric oxide deficient,

[01:26:33] because that enzyme

[01:26:34] is what converts biopterin to tetrahydrobiopterin.

[01:26:37] That's the rate limiting step in nitric oxide production

[01:26:41] through the enzyme.

[01:26:42] So "MTHFR," you have an uncoupled "NOS," you can't make nitric oxide.

[01:26:46] So now you're dependent upon

[01:26:48] the nitrate pathway because you have severe endothelial dysfunction.

[01:26:52] All right,

[01:26:53] so where that comes into play is genetic wise,

[01:26:56] like you just talked about, and then also aging.

[01:26:59] The good thing about this is we know there are two pathways,

[01:27:03] and not that you should be neglectful of pathway two till you get older.

[01:27:07] But when you do get older, if you do have a genetic

[01:27:11] predisposition, luckily we can make up for it,

[01:27:14] or at least largely so with the second pathway.

[01:27:17] Yeah,

[01:27:18] there's enormous redundancy in the human body.

[01:27:21] And it didn't make any sense to me that if nitric oxide is so important

[01:27:25] and critical in everything we read in the science and observe in clinical medicine,

[01:27:30] then why would the body

[01:27:32] develop

[01:27:33] a single pathway to make nitric oxide?

[01:27:35] And then this pathway becomes dysfunctional over time.

[01:27:38] And so,

[01:27:39] I think the way the human body is designed is one can

[01:27:42] compensate for the other.

[01:27:43] There's a balance of these.

[01:27:45] But if you develop endothelial dysfunction,

[01:27:48] then you become reliant upon the dietary pathway.

[01:27:51] If you have good endothelial function,

[01:27:53] then you can get away with eating a poor diet.

[01:27:56] And I think I look at kids, I have young kids, 15

[01:27:59] and 12 now. And

[01:28:00] even when I was young, I didn't eat a very healthy diet,

[01:28:04] but yet I was in great shape, I was physically active,

[01:28:07] I wasn't overweight, and I was an athlete. So why is that?

[01:28:11] Well,

[01:28:11] it's because my endothelial function was good,

[01:28:13] and I could get away from not getting nitric oxide from my vegetables.

[01:28:18] But now the older I get, I realize

[01:28:20] that now I've got to compensate some.

[01:28:22] I need to throw in some more green leafy vegetables and fuel this pathway,

[01:28:26] because

[01:28:27] if I do some bad things and I go out and

[01:28:29] eat an inflammatory meal,

[01:28:30] or if I'm traveling a lot and exposed to a lot of toxins,

[01:28:33] then my endothelial function goes down and I've got to compensate over here.

[01:28:38] But I think if we can maintain good endothelial function,

[01:28:41] maintain nitric oxide production from our diet,

[01:28:44] then we're truly optimized humans.

[01:28:46] And I think that's what defines

[01:28:48] human optimization, and whether that's

[01:28:51] improvement in longevity, longer lifespan, better quality of life, better performance

[01:28:56] in the boardroom, the bedroom, or on the athletic field.

[01:28:59] I mean, for me, it's about human optimization.

[01:29:02] Earlier, we talked about arginine and the fact that

[01:29:04] there's definitely no advantage to supplementing and putting more

[01:29:08] of that substrate into the mix.

[01:29:09] There could even be detriment.

[01:29:11] I want to zoom back from that and talk about supplements as a whole.

[01:29:14] And I know you have a lineup of products as well.

[01:29:17] Let's talk about

[01:29:18] your products

[01:29:20] versus some of the more classical supplements

[01:29:23] people are tuned into,

[01:29:25] like possibly going to the health food store and not arginine.

[01:29:29] We've already got into that, but other ones...

[01:29:32] and what's useful and what's not.

[01:29:34] Yeah,

[01:29:35] it's one of my biggest frustrations.

[01:29:37] I'm trained as a biochemist and physiologist,

[01:29:39] so my whole motivation in getting this field was to develop,

[01:29:42] understand human disease to the extent that we could fix it.

[01:29:47] So

[01:29:48] we've accomplished that. We know

[01:29:49] nitric oxide enzymology, biochemistry inside out.

[01:29:51] Now we know how to fix it.

[01:29:53] So that my underlying objective and motivation was to develop

[01:29:56] safe and effective drugs

[01:29:58] for nitric oxide,

[01:29:59] get this technology through the "FDA," so we can have safe and effective

[01:30:03] drugs for physicians to write prescriptions for their patients.

[01:30:07] But we know that that takes about ten years and 800 million

[01:30:10] to bring that to market.

[01:30:11] So years ago,

[01:30:12] I developed a dietary supplement product technology...

[01:30:15] so that we could take

[01:30:16] what's missing from the diet primarily in the form of nitrate,

[01:30:20] or the ability to convert it to nitrite. And nitric oxide

[01:30:23] and then give that back to nitric oxide deficient patients.

[01:30:26] Right.

[01:30:27] But the frustration and the problem in the nutrition and dietary supplement

[01:30:31] industry is that everybody says the same thing,

[01:30:34] right?

[01:30:35] You got the arginine folks pushing their nitric oxide products in.

[01:30:38] It's a nitric oxide product.

[01:30:39] It's going to promote nitric oxide, help in blood pressure

[01:30:43] performance, blah, blah, blah...

[01:30:44] Well, there was an act called the "DSHEA" act,

[01:30:47] the Dietary Supplement Health and Education Act,

[01:30:50] from years ago, maybe 20 years ago, that allowed companies to now

[01:30:53] market

[01:30:54] and support the normal structure and function of the human body.

[01:30:57] That was how dietary supplements were born.

[01:31:00] But you can't make drug claims. You can just say they support the normal

[01:31:04] structure and function of the body.

[01:31:05] But yet 99% of the products out there that are marketed as nitric

[01:31:09] oxide products do not work.

[01:31:10] We've tested them.

[01:31:11] They don't stimulate, they don't activate, they don't produce nitric oxide.

[01:31:15] So these are called nutraceuticals.

[01:31:17] So my challenge was, how do we differentiate what I do,

[01:31:21] what my products do, which actually generate nitric oxide gas,

[01:31:24] that we can quantify, we can verify, and we can detect?

[01:31:27] How do I differentiate that from all these other yahoos on the market

[01:31:31] that are selling nitric oxide products that don't do anything

[01:31:35] but deceiving and defrauding the consumer?..

[01:31:38] So I created a new term called nitraceuticals.

[01:31:40] So it's on the kind of a play on nutraceuticals,

[01:31:43] but what we do are nitraceuticals, and we actually generate nitric oxide gas.

[01:31:47] And so I've copyrighted and trademarked this term.

[01:31:50] We own it,

[01:31:51] and we make products that are nutraceuticals that

[01:31:54] are completely different

[01:31:56] than any other products on the market.

[01:31:58] And so any product that we bring to market,

[01:32:01] we can detect nitric oxide coming off of it.

[01:32:03] We

[01:32:04] see the physiological effects of nitric oxide.

[01:32:06] We can look at valid endpoints

[01:32:08] in terms of patients who take it.

[01:32:10] We can see normalization of blood pressure,

[01:32:13] improve in exercise performance,

[01:32:15] improvement in cognition,

[01:32:16] blood flow throughout the body, improvement endothelial function.

[01:32:21] Everything that nitric oxide is known to do,

[01:32:23] we can actually quantify and detect that in the products that we develop.

[01:32:28] And then the other major problem is

[01:32:30] beets became...

[01:32:31] kind of a hero vegetable in 2012 in the Olympic games in London,

[01:32:35] when it was realized that most of these Olympic athletes were drinking liters of

[01:32:39] beetroot juice because there was evidence that it would produce nitric oxide

[01:32:44] and then enhance their performance.

[01:32:46] Now the market is flooded with beet powders,

[01:32:49] beet gummies, beet chews. And I mean,

[01:32:52] it would be humorous, if it wasn't

[01:32:54] dangerous

[01:32:55] for the entire industry

[01:32:56] because these products can't work.

[01:32:58] You cannot get nitric oxide in a gummy or a chew.

[01:33:01] And so there's nothing super about some of these beet products

[01:33:05] that are marketed on TV.

[01:33:07] In fact,

[01:33:08] it's outright fraud and it's deceiving the consumer and the customer.

[01:33:12] So what we do is we try to, my motivation for this

[01:33:16] is authentic because

[01:33:17] you,

[01:33:18] it could kill the entire nitric oxide industry.

[01:33:20] And I hear this all the time when I go, well,

[01:33:23] I've taken nitric oxide and it didn't seem to do anything for me.

[01:33:27] And I go, what do you mean? I go, well,

[01:33:29] I took this beet powder that I saw advertised on TV or this beet

[01:33:32] gummy and it didn't do anything,

[01:33:34] but it's nitric oxide.

[01:33:35] And I go, no, you didn't take nitric oxide.

[01:33:37] You took a product

[01:33:38] that was fraudulently marketed as a nitric oxide product.

[01:33:41] So when people come to me and say, hey, I've tried, nitric oxide didn't work,

[01:33:45] it's not that important.

[01:33:46] I go, what? No, this could kill an entire industry.

[01:33:49] And nitric oxide is so important for what we're doing in the history of medicine,

[01:33:53] in the future of medicine, that this cannot be allowed to happen.

[01:33:57] So we have to call these companies out.

[01:33:59] We have to demonstrate products that actually generate nitric oxide.

[01:34:02] Now when they take our products, they actually see the effects.

[01:34:07] We can support normal blood pressure.

[01:34:09] We can improve performance.

[01:34:10] And now when they take

[01:34:12] nitraceuticals or products that actually generate nitric oxide,

[01:34:15] now they see the effect.

[01:34:17] Now they got the aha moment and go, this is life changing.

[01:34:20] So that's the point. And

[01:34:22] we have to call these companies out.

[01:34:24] We have to call a spade a spade.

[01:34:25] And

[01:34:27] some of these products contain certain nutrients that may be good nutrients,

[01:34:30] but they're not nitric oxide products.

[01:34:33] So stop calling them nitric oxide products.

[01:34:35] So would it be fair to say the big difference between what products you're

[01:34:40] making versus some of these others that are on the shelf at the supplement store,

[01:34:46] that say a beet powder

[01:34:47] at the health food store would be more of a nitrate supplement

[01:34:51] where you'd need to still

[01:34:54] create nitric oxide in the body

[01:34:56] and yours is bypassing

[01:34:57] the endothelium and those other steps

[01:35:00] and creating nitric oxide, final product in the body that it can use?

[01:35:04] Yeah, that would be the best case.

[01:35:06] What you talked about...

[01:35:08] the beet powders being a source of nitrate.

[01:35:10] -- I've tested hundreds of these beet powders,

[01:35:13] and 99% of them don't contain any detectable amounts of nitrate or nitrite.

[01:35:18] So they're not even providing the precursors at a level that your

[01:35:22] body even could convert it.

[01:35:23] So these are dead beet products. In fact,

[01:35:25] we use them as placebos in our clinical trials.

[01:35:28] The only thing they do is turn your pee and your poop pink

[01:35:32] and cause a lot of anxiety.

[01:35:33] They do nothing in terms of nitric oxide.

[01:35:36] So what we do is completely different. And

[01:35:38] the whole motivation for this was if your body can't make nitric oxide

[01:35:42] because you have endothelial dysfunction or because you're

[01:35:45] not getting enough nitrate,

[01:35:46] or because you're using mouthwasher, because you're using an acid,

[01:35:50] then we have to do it for you.

[01:35:51] Your body can't make it. It's clear...

[01:35:53] I can give you all the substrates, precursors,

[01:35:56] but if your body can't convert it to nitric oxide,

[01:35:58] which is your problem,

[01:35:59] then you're not going to get a benefit from that.

[01:36:02] And I don't want to create a product...

[01:36:04] that creates benefit for one in three people.

[01:36:06] I want to develop a product that's going to provide benefit to every

[01:36:09] single person that takes it,

[01:36:10] whether they're getting enough nitrate from their diet,

[01:36:13] whether they're using mouthwash or not, whether exposed to fluoride or not,

[01:36:16] or whether they're on an acids or not.

[01:36:18] So my product technology, when you take it,

[01:36:20] it generates nitric oxide for you.

[01:36:22] We're not dependent upon the conversion of nitrate.

[01:36:24] We're not dependent upon the oral bacteria.

[01:36:27] We're not dependent upon stomach acid production.

[01:36:29] We control and dictate the metabolic state of the product,

[01:36:32] technology that we put in your body...

[01:36:34] But more importantly, we fix the enzyme

[01:36:37] that makes nitric oxide in the lining of the blood vessel.

[01:36:40] We create a certain electrical potential in that product technology that

[01:36:44] recouples the "NOS" enzyme prevents tetrahydrobiopterin oxidation.

[01:36:47] Now we improve endothelial function.

[01:36:49] And the other thing,

[01:36:50] by giving these bacteria on the crypts of the tongue a source of nitrogen

[01:36:54] in our lozenge,

[01:36:55] we're seeing that we can increase the diversity of the oral microbiome.

[01:36:59] We can increase the number of nitrate reducing bacteria.

[01:37:02] So now we're improving the body's ability to make nitric oxide from both pathways.

[01:37:07] We're giving the body a source of nitric oxide,

[01:37:10] but we're actually improving the body's ability to make it on its own...

[01:37:13] So over time, theoretically,

[01:37:15] you would need less and less of my product over time because we

[01:37:18] were actually fixing the reason your body couldn't make it.

[01:37:21] So

[01:37:22] that's probably a poor economic model from a business standpoint,

[01:37:25] but it's a beautiful physiological model

[01:37:27] and I'm more interested in maintaining the integrity of the science than I

[01:37:31] am in making a profit from selling

[01:37:33] products. Because we have to understand

[01:37:35] why people can't make nitric oxide and fix it.

[01:37:37] That's how the human body is designed to work.

[01:37:40] You went right where I was going to go next.

[01:37:42] The fact that

[01:37:43] taking a supplement like that, it gets me thinking about,

[01:37:47] is it something I need to take for life?

[01:37:49] And you addressed it sort a little bit there.

[01:37:52] The fact that it's going to fix the physiology,

[01:37:54] at least to some extent, have a long term benefit.

[01:37:57] But have you guys done specific research

[01:38:00] where people have taken this for a period of time,

[01:38:02] stopped, and then say like a year later,

[01:38:05] retested to see if the changes are lasting?

[01:38:07] Yeah, it's hard to change people's habits, right?

[01:38:10] And humans are conditioned to.

[01:38:12] They want to fix, they want a simple fix,

[01:38:14] they want a pill they can swallow to overcome their bad habits,

[01:38:17] right?

[01:38:18] Nobody wants to change their diet and start exercising,

[01:38:21] right? So people are looking for a silver bullet.

[01:38:23] And I'm going to tell you, nitric oxide is not a silver bullet.

[01:38:27] My products are not a silver bullet.

[01:38:29] That doesn't exist.

[01:38:30] So what we're finding, and I'm probably the best example,

[01:38:33] I've been doing this for 20 years,

[01:38:35] been taking my nitric oxide for about that long,

[01:38:37] and I take it every day,

[01:38:39] not because

[01:38:41] I think I need it every day.

[01:38:42] It's because the world we live in is so toxic,

[01:38:45] right? The air we breathe.

[01:38:46] I'm on an airplane every week for the past five,

[01:38:48] six, seven years.

[01:38:49] Every week I'm on an airplane going somewhere,

[01:38:52] going into a hotel with a lot of "EMFs," airports

[01:38:55] exposed to environmental pollutants and toxicants.

[01:38:58] And a lot of times I don't get to eat a very good diet.

[01:39:01] So I take it prophylactically

[01:39:03] to protect my body from the assault that I'm getting

[01:39:06] on a daily or weekly basis.

[01:39:07] So with that said, if we lived in utopia,

[01:39:10] in a perfect world where we didn't have herbicides,

[01:39:12] pesticides, environmental toxins, the air we breathed was pure, then,

[01:39:16] no,

[01:39:17] you would never need to supplement anything.

[01:39:19] And if the food we ate was replete in all the vitamins,

[01:39:22] minerals and nutrients we needed, then you would never need to supplement

[01:39:26] and it would be true utopia.

[01:39:28] But unfortunately, that's not the world we live in.

[01:39:31] So I think

[01:39:32] what we're finding is

[01:39:33] a daily nitric oxide boost

[01:39:34] is, I think,

[01:39:35] fundamental to preventing this age related loss.

[01:39:38] And I think

[01:39:39] the conversations needs to be for people being proactive instead of reactive.

[01:39:43] Today, medicine is a reactive practice.

[01:39:45] Humans are reactive, right?

[01:39:47] We don't take action until we have a heart attack or stroke

[01:39:51] or something.

[01:39:52] We're driven by fear.

[01:39:53] We have to change that.

[01:39:54] We have to be proactive, do the things...

[01:39:57] that we need to do to prevent our body from getting sick

[01:40:00] and developing these so called fears

[01:40:03] and having heart attacks and strokes, because

[01:40:06] we know how to completely prevent that.

[01:40:09] So maybe that was a long winded answer to your question,

[01:40:12] but I think

[01:40:13] if you get moderate physical exercise, which stimulates nitric oxide,

[01:40:17] you eat a good, clean

[01:40:18] anti inflammatory diet,

[01:40:19] you get exposure to 20 30 minutes of sunlight a day,

[01:40:22] and you restrict your exposure to things like fluoride,

[01:40:25] chlorine, things we're exposed to, then

[01:40:27] typically not your body's going to perform and do what it's designed to do.

[01:40:31] But very few people live in that

[01:40:33] environment.

[01:40:34] I live out on 800 acres out in the middle of nowhere.

[01:40:37] We eat our own beef, we grow our own vegetables.

[01:40:40] The air we breathe is clean.

[01:40:41] We don't have fluoride in our water.

[01:40:43] We got a full filtration system.

[01:40:46] And I haven't been sick in more than 20 years.

[01:40:49] But I take care of myself. I exercise.

[01:40:51] I supplement with nitric oxide and a few other supplements that I'm

[01:40:54] typically not getting from my diet.

[01:40:56] So everybody's different,

[01:40:58] and everybody has a different kind of objective and

[01:41:01] metabolic demand on what they're trying to achieve and what

[01:41:05] they're trying to do so

[01:41:06] you have to personalize your own approach.

[01:41:08] As we're talking about supplements,

[01:41:10] it gets me thinking back to something we mentioned earlier,

[01:41:13] erectile dysfunction,

[01:41:15] which when we hear that,

[01:41:16] we all automatically think about "Viagra" and the blue pill.

[01:41:21] What I'd like you to do is compare the physiology of somebody taking that

[01:41:26] versus one of your supplements.

[01:41:27] Do they act in a similar way in the body?

[01:41:30] And is the "Viagra" just more powerful or

[01:41:33] decipher between the two?

[01:41:34] Now, look, everybody's familiar with the blue pill,

[01:41:37] and these drugs were approved in

[01:41:39] 1998,

[01:41:40] so they've been on the market for 25 years.

[01:41:42] And these drugs are called phosphodiesterase inhibitors.

[01:41:45] So there's a misconception in medicine by some really smart physicians.

[01:41:49] They just understand the mechanism of action.

[01:41:52] But there's a misconception that these drugs are nitric oxide donors.

[01:41:56] These drugs are not nitric oxide donors. In fact,

[01:41:59] they're dependent upon nitric oxide production.

[01:42:02] So when I mentioned earlier when we started this,

[01:42:05] when nitric oxide is produced,

[01:42:06] it creates a second messenger called cyclic GMP.

[01:42:10] And that cyclic GMP is what leads to

[01:42:12] the calcium dependent smooth muscle relaxation and blood vessel dilation.

[01:42:16] And it's drugs like "Viagra," the phosphodiesterase inhibitors,

[01:42:20] that prevent the breakdown of cyclic GMP.

[01:42:23] So I tell people nitric oxide turns the switch on,

[01:42:27] and then the "Viagra" keeps it on because it prevents the breakdown from cyclic GMP.

[01:42:32] And that's the reason you're warned against four hour erections and

[01:42:36] unsafe drop in blood pressure.

[01:42:37] That's why you have all these side effects,

[01:42:40] because now you've lost regulation, you've turned the switch on,

[01:42:43] but there's no off.

[01:42:45] You're continuing to have the cyclic GMP around because you're

[01:42:48] preventing the breakdown.

[01:42:50] But here's what we've also learned. In 25 years,

[01:42:53] 50% of the men that are prescribed "Viagra" or "Cialis"

[01:42:56] or "Levitra," the three main

[01:42:58] branded drugs, don't.

[01:42:59] Respond with better erections. So why is that?

[01:43:03] If you're given a phosphodiesterase inhibitor,

[01:43:05] why don't they dilate the blood vessels and improve erectile dysfunction?

[01:43:09] It's because in these non responders, they're not able to make any nitric oxide

[01:43:13] to activate the second messenger, cyclic GMP.

[01:43:16] So now there's no substrate for these drugs to work on.

[01:43:19] So what does that mean?

[01:43:21] Erectile dysfunction is a symptom of insufficient nitric oxide production.

[01:43:25] And now if you fix their nitric oxide with our technology or something else,

[01:43:30] now the non responders to viagra become responders,

[01:43:33] and the responders, you can actually titrate down the dose

[01:43:36] because they need less of the drug

[01:43:39] to optimize the effect.

[01:43:40] Because we're improving

[01:43:42] the underlying problem in these patients with "EDs," we're improving their nitric

[01:43:46] oxide production and now allowing the signal cascade to do its job.

[01:43:51] Produce cyclic GMP,

[01:43:52] activate the enzymes, dilate the blood vessels,

[01:43:55] improve blood flow, improve erectile function,

[01:43:57] and then cyclic GMP is broken down, you gain regulation again,

[01:44:01] and you don't have a four hour erection, but you can perform

[01:44:05] and then recover.

[01:44:06] And that's how the body's designed to work.

[01:44:09] And I want to tie this back to what we said earlier.

[01:44:11] The "ED"

[01:44:12] is a canary in a coal mine.

[01:44:14] And I'm sure for a lot of people,

[01:44:16] that's what brings people into this world and wanting solutions.

[01:44:20] But if you're having a problem in that realm,

[01:44:24] it means you have a huge "NO" issue beyond "ED"

[01:44:27] and use this as a warning sign to get to the bottom of this

[01:44:31] and

[01:44:32] prevent, hopefully,

[01:44:35] quote unquote,

[01:44:36] more serious issues such as a heart attack or stroke.

[01:44:39] Look, if you have...

[01:44:40] endothelial dysfunction

[01:44:42] in the vascular bed of the sex organ,

[01:44:44] right,

[01:44:45] the conditions that allowed for endothelial dysfunction

[01:44:48] in the corpus cavernosum

[01:44:49] of the penis, for example,

[01:44:51] those conditions are going to cause endothelial dysfunction

[01:44:55] in the coronary arteries,

[01:44:56] the endothelium in the heart.

[01:44:58] So if you have endothelial dysfunction in the sex organs,

[01:45:01] you have endothelial dysfunction in the coronary arteries,

[01:45:04] you have endothelial dysfunction in the cerebral arteries,

[01:45:07] you have endothelial dysfunction in the pulmonary arteries,

[01:45:10] the liver, the kidneys, every organ in the body.

[01:45:13] So it's just kind of socially inconvenient

[01:45:15] that you're not able to regulate blood flow to the sex organs upon demand.

[01:45:19] But think about this.

[01:45:20] If you can't regulate blood flow to the heart

[01:45:23] upon demand and dilate the blood vessels, when you start to exercise,

[01:45:27] you're going to get ischemium or anginum because you can't dilate the blood vessels

[01:45:31] and you're going to get chest pain,

[01:45:33] occlusion of the blood vessels

[01:45:35] and heart attack.

[01:45:36] Or if it happens in the cerebral arteries, you're going to get a stroke.

[01:45:40] So this is really the canary in the coal mine.

[01:45:42] And it should be a warning signal for people that have

[01:45:45] erectile dysfunction that,

[01:45:47] hey, this isn't just a sexual problem.

[01:45:49] This isn't just a testosterone problem

[01:45:51] or an estrogen problem in women.

[01:45:53] This is a vascular

[01:45:54] problem. Insufficient nitric oxide production.

[01:45:57] And it's systemic.

[01:45:58] It manifests in the sex organs first.

[01:46:00] But you have systemic disease and it's called nitric oxide deficiency.

[01:46:05] You mentioned there the fact that it affects the sexual organs first.

[01:46:09] How long does that take?

[01:46:11] When somebody has "ED," doe this mean they've been having

[01:46:14] issues with "NO" for years,

[01:46:16] or do they catch it really quickly...

[01:46:18] with that symptom?

[01:46:19] We know the sex organs are pretty dynamic in the fact that you have to respond

[01:46:24] with an increase in vasodilation.

[01:46:26] To a larger degree,

[01:46:27] the coronary arteries

[01:46:29] are probably the most responsive because the only way to increase

[01:46:32] oxygen delivery

[01:46:33] to the heart,

[01:46:34] to increase the metabolic demands on the heart when exercising,

[01:46:38] is through vasodilation.

[01:46:39] In the heart,

[01:46:40] there's already 100% maximal oxygen extraction

[01:46:43] through normal blood flow.

[01:46:44] So to increase oxygen utilization and oxygen delivery,

[01:46:47] you got to dilate the blood vessels.

[01:46:49] In the sex organs.

[01:46:50] There are a number of things that control vasoactivity you have hormone regulation.

[01:46:55] - If you have low testosterone,

[01:46:57] obviously you're going to have some degree of erectile dysfunction,

[01:47:00] but you can have optimal testosterone, decreased nitric oxide production,

[01:47:04] and you're never going to get an optimal erection...

[01:47:06] So what we're finding is that

[01:47:08] it's a spectrum, right?

[01:47:09] It's not just like a switch where one day you have good erectile function,

[01:47:13] the next day you have full blown "ED."

[01:47:15] It's a spectrum.

[01:47:16] So you start to develop slight erectile dysfunction,

[01:47:19] slight endothelial dysfunction.

[01:47:20] If not corrected and you're not changing your habits and improving

[01:47:24] your endothelial function,

[01:47:25] then it's just going to continue to get worse.

[01:47:27] One day you wake up and you're not going to be able to get an erection,

[01:47:32] and that's full blown "ED."

[01:47:34] So

[01:47:35] I think with any disease process,

[01:47:36] if we catch it early on, we can certainly reverse it.

[01:47:39] And I think

[01:47:40] we've demonstrated this in erectile dysfunction or patients with

[01:47:44] mild cognitive disorders.

[01:47:45] If we catch it early in the process, restore endothelial function,

[01:47:49] produce nitric oxide,

[01:47:50] then we can completely reverse that vascular dysfunction.

[01:47:53] And that's the goal, is that we start to

[01:47:55] make people aware of signs and symptoms of nitric oxide deficiency.

[01:47:59] Stop doing the things that are disrupting it,

[01:48:01] get off mouthwash, get rid of fluoride,

[01:48:03] stop using antacids and start doing the things that promote it.

[01:48:07] Start exercising 20 30 minutes a day, get moderate physical

[01:48:11] sunlight 20 30 minutes a day,

[01:48:12] and throw in some more green leafy vegetables...

[01:48:15] That's pretty simple.

[01:48:16] And that actually saves people money.

[01:48:18] And then if all else fails or you want to kind of biohack it then we have product

[01:48:23] technology that does it for you.

[01:48:24] We've gone deep into the dietary piece,

[01:48:26] and obviously that's foundational for all this.

[01:48:29] But before we part ways,

[01:48:30] you've touched on exercise and sunlight a couple of times,

[01:48:34] and you gave a little bit of a description

[01:48:37] of what we'd want to do in those realms.

[01:48:39] But let's get more nuanced and talk about what the ideal dose would be,

[01:48:43] frequency,

[01:48:45] and what's happening with the physiology with those two,

[01:48:48] specifically?

[01:48:49] Well, sunlight, first,

[01:48:51] there's certain wavelengths of light.

[01:48:53] There's both on the "UV" side of the spectrum

[01:48:55] or the infrared...

[01:48:56] So these different wavelengths of light provide a certain frequency

[01:49:00] that will liberate nitric oxide,

[01:49:02] bound to what we call photolabos stores,

[01:49:04] whether it's metals in the tissue or even cysteine thiols.

[01:49:08] So when we generate nitric oxide, as I mentioned, nitric oxide gas is gone,

[01:49:12] but it creates these second messengers.

[01:49:14] And then when we're exposed to sunlight, for instance, infrared light,

[01:49:18] that frequency will actually knock nitric oxide off of metals.

[01:49:22] So if nitric oxide is captured by a metal, it can liberate it, become vasoactive.

[01:49:26] That's why

[01:49:27] sunlight lowers blood pressure.

[01:49:29] It does a lot of things.

[01:49:31] And then the "UV" side will actually cleave "NO" bound to cysteine thiols...

[01:49:36] So

[01:49:37] we have to have enough of these

[01:49:38] kind of photolabol stores of nitric oxide to be acted upon by the sunlight or

[01:49:42] infrared or certain wavelengths of light.

[01:49:45] So I tell people,

[01:49:46] if you use an infrared light or an infrared sauna,

[01:49:49] dose up with nitric oxide prior to going out in the sunlight or

[01:49:53] getting an infrared sauna,

[01:49:55] because we can actually improve the efficiency...

[01:49:58] of light therapy.

[01:49:59] And then in exercise, we need oxygen to make nitric oxide,

[01:50:02] and we need nitric oxide to deliver oxygen.

[01:50:05] When we exercise,

[01:50:06] we reach an anaerobic threshold where we run out of oxygen.

[01:50:09] So the body's no longer able to produce nitric oxide.

[01:50:12] But if we titrate up with nitric oxide, first we create a buffer, a reservoir

[01:50:17] that when we run out of oxygen,

[01:50:18] now we have kind of a reservoir of nitric oxide that pushes the oxygen gradient,

[01:50:23] extends the anaerobic threshold, and improves performance.

[01:50:26] So

[01:50:27] even if you don't titrate up,

[01:50:29] then exercise has been shown to stimulate and activate nitric oxide production,

[01:50:33] because what happens is that tissue is running out of oxygen and going,

[01:50:37] hey, I need to adapt to this

[01:50:39] exercise because I don't want to run out of oxygen again.

[01:50:42] And the body responds by creating more blood vessels,

[01:50:45] called angiogenesis, generating more nitric oxide.

[01:50:48] Nitric oxide improves mitochondrial biogenesis.

[01:50:51] So now the cell has more mitochondria, generating more ATP, more efficiently,

[01:50:55] with less oxygen.

[01:50:56] So that's the adaptive effects of exercise and the adaptive effects

[01:51:00] of nitric oxide production.

[01:51:01] So, loading.

[01:51:02] I think what we do is, and I mentioned this earlier,

[01:51:05] if you're like us,

[01:51:06] "Jesse," we're relatively young and healthy and don't have

[01:51:10] any disease or symptoms,

[01:51:11] then the dosing and the metabolic demands on us are much

[01:51:14] different than somebody that's

[01:51:16] 60 with high blood pressure, "ED," and diabetes.

[01:51:19] So for us, usually one dose a day of our lozenge

[01:51:22] or our nitric oxide beets product...

[01:51:24] before a workout.

[01:51:26] And we develop this to kind of titrate in what's called restorative physiology,

[01:51:31] give the body what's missing.

[01:51:33] So, obviously, somebody who's 50 or 60 with diabetes,

[01:51:36] "ED," high blood pressure,

[01:51:38] they're going to need a much higher dose or much different dose than

[01:51:42] what you and I are requiring.

[01:51:43] So for those, I say one lozenge every

[01:51:46] 6, 8, 10 hours, depending on the individual

[01:51:48] to start with. That's kind of the loading dose,

[01:51:51] and then your body's going to respond and kind of reset the rheostat,

[01:51:55] if you will,

[01:51:56] and then you can kind of lower the dose and just be on a maintenance dose.

[01:52:00] But everybody's different

[01:52:02] and you just have to kind of self titrate in and pay attention to your body.

[01:52:06] When it comes to the lozenges or the beet powder,

[01:52:10] what are the biggest symptom differences people report

[01:52:14] when they start taking those?

[01:52:15] Yeah,

[01:52:17] there's three things.

[01:52:18] Better blood pressure, better erectile function,

[01:52:20] and better sleep.

[01:52:22] And those are three big

[01:52:24] ones.

[01:52:25] I mean, most people don't get enough sleep.

[01:52:27] "ED," 50% of the men over the age of 40 self report some type of erectile

[01:52:31] dysfunction and then blood pressure.

[01:52:32] Two out of three Americans have an unsafe elevation in blood pressure,

[01:52:36] and many people are looking for natural remedies for blood pressure.

[01:52:40] So those are the big three for the lozenge,

[01:52:42] the no beets, which is our fermented beet powder,

[01:52:45] we pre convert it.

[01:52:46] We take the oxalates out.

[01:52:48] So it's a beet powder, but it's white.

[01:52:50] No beet pulp, no beet crystals, no oxalates, and no beet taste.

[01:52:55] We use that as an energy source or a pre workout.

[01:52:58] We've seen an enormous improvement in exercise efficiency.

[01:53:02] - The perceived exertion of an exercise regimen is much less...

[01:53:05] and then just more energy.

[01:53:07] I mean, you can take it in the afternoon.

[01:53:09] And we really position this to be a replacement for things like "Red

[01:53:13] Bull," "Monster Energy," "Five Hour Energy." These stimulant ridden,

[01:53:17] really dangerous energy drinks that people are drinking.

[01:53:20] So why not take a natural source of energy that replets

[01:53:23] the body of nitric oxide,

[01:53:25] improves circulation, and improves energy naturally.

[01:53:28] I mean, that's the beauty of these products.

[01:53:30] And if somebody tuning in right now wants to give one of them a try,

[01:53:34] we have a discount.

[01:53:35] I think it's a discount code.

[01:53:36] We'll put in the show notes so people can access that so thank you for that.

[01:53:40] And I just want to thank you for coming on the show.

[01:53:42] This was super informative.

[01:53:44] We went into a lot of detail and I learned a lot.

[01:53:46] I'm sure the audience did as well.

[01:53:48] And I just appreciate the work you're doing,

[01:53:50] "Nathan." Thank you.

[01:53:51] Well, "Jesse," thank you. I mean, it's.

[01:53:53] Look, nothing we do

[01:53:54] would ever mean anything if we can't get it out to the masses.

[01:53:57] And I think that's what you do is so important because now we can

[01:54:00] speak directly to the masses

[01:54:02] and cover, really, the tough biochemistry and physiology,

[01:54:04] but hopefully put it

[01:54:06] in a way that's easily digestible, but most importantly, that is practical.

[01:54:09] And

[01:54:10] from the moment you get up from watching this,

[01:54:12] you can start making changes

[01:54:13] and just stop doing the things that disrupt nitric oxide production and

[01:54:17] start doing the things that promote it.

[01:54:18] And your body will thank you for it.

[01:54:20] Yeah, there's a lot of powerful inputs.

[01:54:22] That's what I love about this conversation that people

[01:54:25] can implement right away

[01:54:26] and see changes.

[01:54:27] And,

[01:54:28] "Nathan," one last thing we'll end on here.

[01:54:30] The fact that you've been in this world for so long,

[01:54:32] you've done so much research, and you have this lineup of products,

[01:54:36] you've written books.

[01:54:38] What's next for you?

[01:54:39] You mentioned you're still relatively young and healthy,

[01:54:41] you got a lot of years ahead of you, and you've done all this work...

[01:54:45] Where are you going next?

[01:54:46] Well,

[01:54:47] I hope I have many years ahead of know we never.

[01:54:49] But, you know,

[01:54:50] I think what excites me every day is getting up is we have

[01:54:53] a drug discovery program.

[01:54:54] I've got a drug company called "Bryan Therapeutics." We're developing

[01:54:58] nitric oxide drugs.

[01:54:59] We've got drugs in

[01:55:00] clinical trials for ischemic heart disease.

[01:55:02] We've got a drug for Alzheimer's,

[01:55:04] we've got a topical drug for diabetic ulcers and non healing wounds.

[01:55:08] And I see this as really the way we treat patients for the next 100 years.

[01:55:12] There's really not an indication

[01:55:14] that would not be affected or improved by nitric oxide at the right dose,

[01:55:18] at the right time, in the right patient. And

[01:55:21] that's the objective and mission of our drug company,

[01:55:24] is to bring safe and effective nitric oxide drugs to the market for every major

[01:55:28] health indication there is out there.

[01:55:30] So that's exciting.

[01:55:31] I've got a new book coming out probably in

[01:55:33] late fall, early winter,

[01:55:34] called "The Secret of Nitric Oxide," picked up by a major publisher.

[01:55:38] So we should have that out, hopefully

[01:55:40] in the winter at the latest. But

[01:55:42] it's really to try to build awareness and education on nitric oxide.

[01:55:46] It's partly autobiographical,

[01:55:48] talking about the discoveries we made from 20,

[01:55:50] 25 years ago and how we've seen this

[01:55:53] into the translation of safe and effective nitric oxide product technology.

[01:55:57] But more importantly,

[01:55:58] it's to hopefully teach and get people to understand the importance of nitric oxide

[01:56:03] and what they can do to take control of their own health and

[01:56:06] be proactive and not reactive.

[01:56:08] All right like I mentioned before.

[01:56:10] We're going to link up the discount code.

[01:56:11] We're going to link up your books and your research,

[01:56:13] everything in the show notes.

[01:56:14] And I just want to thank you again for coming on the show.

[01:56:17] This has been great.

[01:56:17] Thank you, "Jesse." I appreciate you.

[01:56:19] Now that you're finished,

[01:56:21] "Nathan," you're going to want to stick around here and catch my chat with

[01:56:24] "Dr. Lou." He won a Nobel Prize for his work in nitric oxide.

[01:56:27] You don't want to miss this.

[01:56:29] I'll see you over there.

[01:56:30] And then I realized that I was awarded the Nobel Prize.

[01:56:34] I just want

[01:56:36] the world to realize how --