Hangout With Hooper 7/27/2015

Hangout With Hooper 7/27/2015

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Show notes provided by ACH85. Thank you!

Hangout with Hooper 7/27/2015 Show Notes

  • 00:30 – Megadosing Unfair Advantage, subscribe to get some.
  • 2:00 – Check your doses on supplements, even if John and Jason mention a dose. Milligrams, micrograms, etc., mistakes can happen.
  • 2:45 – Jason previously mentioned that magnesium citrate may not be good for mitochondrial energy, does that apply to citrate forms of other supplements? Yes, let’s take an in-depth look at the Krebs cycle.
  • 7:00 – But don’t take this too far, a little bit is fine, like from the occasional citrus fruit, but be aware of the long-term consequences of regular supplementation.
  • 9:00 – If the podcast takes off, we’ll add visual aids for this sort of thing.
  • 9:30 – What are the best low FODMAP carb sources? (Many are listed.)
  • 12:30 – If you have Klebsiella overgrowth, it’s much harder. Try jasmine rice, well-chewed. Worst case, divided doses of dextrose (pure glucose.)
  • 14:30 – Figuring out which types of FODMAPs cause you problems, so you can eat a wider range of foods.
  • 17:15 – Thoughts on Upgraded Aging Formula from Upgraded Self? (Oxaloacetate.) Jason likes it a lot, and there are studies to back it up.
  • 20:30 – You won’t feel it, but you can see a drop in blood sugar quickly if you measure it.
  • 22:45 – Which probiotic bacteria eat and reduce oxalates in diet? There are three.
  • 24:15 – Maybe it’s time to focus on eating food that encourages the right gut bacteria, not take probiotics.
  • 25:15 – We have roughly 100 trillion bacteria in our gut. What is the labeled dose on most probiotics? Even if they’re alive (which is not guaranteed,) it’s a drop in the bucket.
  • 26:45 – The most effective way to change your gut bacteria is to change your diet.
  • 27:45 – Microwaved food and gut bacteria.
  • 28:55 – The only times John recommends probiotics, and results with clients without probiotics.
  • 29:30 – Do color and consistency of things like butter and beef indicate the nutrient content or the quality of the diet of the animal? Legumes in cow diet?
  • 32:15 – Scabies from chickens, salmonella on chickens and antibiotics on farms.
  • 33:35 – A lot of the color in eggs is genetic, but pastured chickens lay better eggs.
  • 34:25 – With butter and dairy, you will see a change to a more yellow or orange color from more carotenoids with a better product. Including the fat marbling in steaks.
  • 36:30 – If you had to eat conventional meat, would it be better to not eat the white fat? Yes. There are probably mycotoxins and other toxins in the fat of CAFO meat.
  • 38:15 – There are more polyunsaturated fat in grain-fed meat. It’s not that there’s more omega 3 in grass-fed beef, it’s that there’s less PUFA and more monounsaturated fats. Get omega 3’s from seafood sources.
  • 39:15 – Butter is softer with more PUFA content.
  • 40:00 – Why is store-bought butter lighter in color? Fewer carotenoids. Legumes in cattle feed? Cows eating clover and methane producing bacteria.
  • 42:55 – The best ways to store home-grown veggies long-term to maintain nutrients? Freezing vs. pickling?
  • 47:15 – Don’t many bottled water companies use tap water? Yes, mostly, but they’re reverse osmosis filtered and sometimes ozonated. But the plastic bottle is a problem, with some specific types to look for. Home filtration and remineralization. Some have fluoride, but it’s on the label.
  • 54:00 – Fluoride in the body, valences, thyroid.
  • 55:00 – What are ways in which we could damage fats? Cooking? Blending? Less stable fats can break down with heat, especially polyunsaturated fats. Glycolipids can form from cooking, binding to carbohydrates. Fried food is bad. Glycoproteins can form as well in the case of meat.
  • 58:20 – Grilled meats can create byproducts that impact some gut bacteria. Eat steak rare, or don’t eat steak if you have Ulcerative Colitis and Crohn’s.
  • 59:55 – Blending fats is fine.
  • 60:45 – What about oxidation from incorporating oxygen? Lipid peroxidation?
  • 62:00 – What about light?
  • 65:30 – Chicken scabies will be the death of the show.
  • 66:00 – What’s coming up on the next shows.
  • 66:45 – Where the donations go, future of the show.

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