WEBVTT
00:09.515 --> 00:14.867
[SPEAKER_00]: Hello, and welcome to the C3 Podcast Code Conscious Conversations.
00:15.108 --> 00:20.520
[SPEAKER_00]: I'm Dr. Lisa Piper, here with Wendy Cona's Born We Are The Founders of Code Health.
00:43.771 --> 00:46.854
[SPEAKER_01]: Hello, everyone, and welcome to the C3 podcast.
00:46.974 --> 00:49.457
[SPEAKER_01]: Today, our guest is Asher Cowen.
00:49.837 --> 00:53.761
[SPEAKER_01]: He is the co-founder and CEO of Dr. Cowen's garden.
00:53.781 --> 00:58.106
[SPEAKER_01]: Dr. Tom Cowen.com and the new biology clinic.
00:58.486 --> 01:09.778
[SPEAKER_01]: His work centers on restoring integrity to food and medicine through a deeper understanding of biology and health, carrying forward the work of his father, Dr. Tom Cowen.
01:09.758 --> 01:25.116
[SPEAKER_01]: Dr. Cowen's garden produces beyond organic, traditionally processed foods designed to support true nourishment, while the clinic and website help people understand the root causes of disease and how to restore health naturally.
01:25.156 --> 01:26.537
[SPEAKER_01]: Welcome to the show.
01:26.577 --> 01:29.220
[SPEAKER_01]: We are so excited to have you here, Asher.
01:29.481 --> 01:30.522
[SPEAKER_03]: Thanks for the opportunity.
01:30.582 --> 01:31.463
[SPEAKER_03]: Glad to be here.
01:31.983 --> 01:39.479
[SPEAKER_00]: So one of the first things we like to ask all of our guests is when you hear the word consciousness, what does it mean to you?
01:39.519 --> 01:47.916
[SPEAKER_00]: And what is one way that you intentionally bring consciousness into your work, your relationships, or your health?
01:48.149 --> 01:57.541
[SPEAKER_03]: Well, to me, consciousness, you know, obviously it's, you know, having an awareness and awareness of, you know, sort of, and, and I would say awareness and life.
01:58.102 --> 02:16.046
[SPEAKER_03]: And in my work, basically, the entire, my entire work is being aware and knowing who our customers are, what they like, what they care about, what they don't like, what they, you know, want to see in a product, what they want to see in a service, what they don't want to see.
02:16.506 --> 02:17.127
[SPEAKER_03]: And so,
02:17.107 --> 02:30.246
[SPEAKER_03]: For me, I've developed an awareness and knowledge of our customer base that's allowed me to produce products, design services that are tailored to them.
02:30.686 --> 02:40.380
[SPEAKER_03]: An example of that would be if we're looking to make a nuts product, I know that the nuts have to be soaked or sprouted before we sell it to them otherwise they won't eat that.
02:40.360 --> 03:07.617
[SPEAKER_03]: I know that the nuts have to be organic, otherwise they won't eat them, and so this awareness or consciousness or conscious awareness of our customers, where they are, their preferences, their taste, their desires, allows me to, you know, in a sense, serve them better, and so that's kind of, that's kind of been my life for the last 10 years or so with what I do in these businesses and everything else, so that's what it means to you.
03:07.917 --> 03:08.598
[SPEAKER_01]: Awesome.
03:08.758 --> 03:09.459
[SPEAKER_01]: I love that.
03:10.160 --> 03:11.803
[SPEAKER_01]: That's a great answer.
03:11.863 --> 03:23.120
[SPEAKER_01]: You know, it's always so interesting to hear each of our guest definitions or perspectives of what consciousness is and you are an entrepreneur.
03:23.781 --> 03:31.393
[SPEAKER_01]: And so even before we really dive into Dr. Cowen's garden and your website,
03:31.373 --> 03:58.866
[SPEAKER_01]: Before we started the show, we were talking about the fact that your father is the doctor, and he's been doing this for decades, but as his son, it doesn't necessarily mean or a child of somebody that does that, or anything that they do, they have to do exactly what their parent is doing, and you have had your own path, and now because of that,
03:58.846 --> 04:05.818
[SPEAKER_01]: You're now working hand in hand with your dad, but you're pursuing exactly who you are.
04:05.838 --> 04:19.723
[SPEAKER_01]: So I would love for you to talk about your journey a little bit with our audience because that has a big part in where you are today and what Dr. Cowen's garden has become because of you.
04:20.446 --> 04:20.887
[SPEAKER_03]: Thank you.
04:21.107 --> 04:33.774
[SPEAKER_03]: Um, so yeah, I mean, obviously, I knew I grew up knowing my daughter, my dad was a doctor and, uh, you know, I knew that's what he did, but didn't necessarily have a lot of interest in that.
04:34.055 --> 04:38.725
[SPEAKER_03]: And I like to say that when young boys were emulating their dads and.
04:39.093 --> 04:41.818
[SPEAKER_03]: wanting to be them, grow up to be just like their dad's.
04:41.878 --> 04:45.044
[SPEAKER_03]: I wanted to be a basketball player and not a doctor.
04:45.285 --> 04:47.288
[SPEAKER_03]: And so that actually didn't work out.
04:47.689 --> 04:51.516
[SPEAKER_03]: So my other favorite thing was to start businesses.
04:51.677 --> 04:58.249
[SPEAKER_03]: I had actually had my dad make carrot juice and I would sell it at the farm stand when I was,
04:58.364 --> 04:59.085
[SPEAKER_03]: five years old.
04:59.445 --> 05:07.977
[SPEAKER_03]: So that was my first like business and I would make applesauce and sell that to the neighbors and just, you know, being an entrepreneur was what I wanted to do.
05:08.638 --> 05:27.122
[SPEAKER_03]: And then when my dad had the idea for a vegetable power of business, I kind of took it and ran with it having him be the one to sort of, you know,
05:27.608 --> 05:34.299
[SPEAKER_03]: It's been like that for over 10 years now where he sort of does his thing.
05:34.800 --> 05:51.827
[SPEAKER_03]: Researches comes out with new theories presents his ideas on health and medicine and nutrition and biology and I handle the business side of things, which means designing products and services and hiring and managing staff.
05:51.807 --> 05:56.916
[SPEAKER_03]: and doing all the stuff that the business behind the scenes, business related stuff.
05:57.336 --> 06:02.365
[SPEAKER_03]: And I get to pursue my passions in the way that I want to.
06:02.766 --> 06:08.736
[SPEAKER_03]: I've always been interested in health and nutrition and being healthy and active.
06:08.716 --> 06:14.967
[SPEAKER_03]: all that stuff, but not as a scientist or a nutritionist or anything like that.
06:14.987 --> 06:31.855
[SPEAKER_03]: I've come to this from an entrepreneurial standpoint and my dad comes to it from the sort of scientific medical side of things and together it makes it really good team because I can't and don't want to do anything that he does and the same is true for him.
06:31.835 --> 06:41.172
[SPEAKER_03]: It makes it really good team, we stay out of each other's way, and we both know our respective roles, and I would say, you know, do it reasonably well.
06:41.353 --> 06:43.737
[SPEAKER_03]: So it's been a lot of fun.
06:43.757 --> 06:49.728
[SPEAKER_03]: So a lot of times you get these conflicts and family businesses, and that hasn't really happened with us.
06:49.889 --> 06:51.852
[SPEAKER_03]: We work pretty well together.
06:52.414 --> 06:53.235
[SPEAKER_03]: A lot of fun.
06:53.215 --> 06:54.517
[SPEAKER_01]: Well, not familiar.
06:54.817 --> 06:56.580
[SPEAKER_01]: Yeah.
06:56.600 --> 07:07.777
[SPEAKER_01]: You know, Lisa and I are not family, but this is exactly what we talk about because that's what makes the most successful partnerships.
07:08.478 --> 07:13.806
[SPEAKER_01]: It's where the two people coming together each bring something very different.
07:13.826 --> 07:19.695
[SPEAKER_01]: And I use the terminology to the table, you know, what do you bring
07:20.165 --> 07:27.181
[SPEAKER_01]: It really is very similar in the sense that Lisa is a doctor of natural medicine.
07:27.201 --> 07:33.334
[SPEAKER_01]: I'm not a doctor, although sometimes, you know, I pretend to be one where they call her one and she just nod.
07:33.414 --> 07:34.016
[SPEAKER_01]: I go with it.
07:34.196 --> 07:34.918
[SPEAKER_01]: I go with it.
07:35.158 --> 07:36.341
[SPEAKER_01]: I go with it.
07:36.361 --> 07:37.363
[SPEAKER_01]: I go with it.
07:37.343 --> 07:52.534
[SPEAKER_01]: right now would be you know velling oh you know just so happy that they're calling me doctor because she always wanted me to be a doctor so I'm just gonna go with it I'm just gonna go with it um but with that being said you know
07:53.054 --> 08:04.649
[SPEAKER_01]: with being an entrepreneur, and doing something that you love doing, it makes all of the hard work worth it.
08:05.450 --> 08:11.317
[SPEAKER_01]: And I could say that wholeheartedly from what we do, and it's not easy, right?
08:11.438 --> 08:17.205
[SPEAKER_01]: It's not easy work, and that's just part of what we talk about all the time as well.
08:17.185 --> 08:17.686
[SPEAKER_03]: Oh, yeah.
08:17.706 --> 08:18.206
[SPEAKER_03]: Absolutely.
08:18.226 --> 08:19.188
[SPEAKER_01]: There's a real grind.
08:19.268 --> 08:21.311
[SPEAKER_03]: If you break it out, the mission is big.
08:21.331 --> 08:22.652
[SPEAKER_03]: What am I actually doing?
08:22.752 --> 08:31.644
[SPEAKER_03]: You know, I'm sitting here in front of a computer typing typing, you know, and I'm sitting here in my spreadsheet doing an analysis of cash flow or something like that.
08:31.684 --> 08:44.121
[SPEAKER_03]: Like individually those activities are very fun, but if you put them if they are in the in the sort of the pursuit of your purpose or your or your dream or your.
08:44.101 --> 09:04.523
[SPEAKER_03]: basically a purpose, then, you know, those activities don't seem so monotonous and tough to handle and you get through them because it's a part of your purpose, so it makes it more fun, it makes it more exciting and you actually want to do it rather than it feeling like it's something that you have to do.
09:05.228 --> 09:07.591
[SPEAKER_01]: exactly exactly.
09:07.632 --> 09:18.307
[SPEAKER_01]: Well, let's talk about the actual company and what you all do because I did not know about what you do.
09:18.367 --> 09:28.502
[SPEAKER_01]: Lisa did not know about it until very recently and as soon as we it was brought to our attention actually by a very good friend of ours Samantha Lander.
09:28.482 --> 09:33.969
[SPEAKER_01]: She introduced us and told us that this is something that we need to look into.
09:34.010 --> 09:54.237
[SPEAKER_01]: Our mission is really so much bigger than our products and it is the importance of really empowering people to understand or for people to understand the importance of what they put on and in their body and what you and your dad are doing.
09:54.217 --> 10:04.770
[SPEAKER_01]: it exemplifies this to the hundredth power, really, because you are starting with pure nutrition.
10:05.551 --> 10:13.180
[SPEAKER_01]: And when people talk about something that's organic, you actually say it's beyond organic.
10:13.661 --> 10:15.583
[SPEAKER_01]: So let's talk about that.
10:15.935 --> 10:40.896
[SPEAKER_03]: Yeah, so first of all, organic, the USDA organic standards have decorated over time and I think a lot of people have come to realize that, you know, what it means to be organic is not necessarily what people used to think.
10:41.551 --> 10:43.153
[SPEAKER_03]: slipped up over the years.
10:43.213 --> 10:45.377
[SPEAKER_03]: And so we like to say beyond organic.
10:45.617 --> 10:54.410
[SPEAKER_03]: And what we mean by that is the farms that we source ingredients from are going above and beyond the typical organic standards.
10:54.771 --> 10:58.476
[SPEAKER_03]: And a lot of these are, you know, some of them are certified by our dynamic farms.
10:58.897 --> 11:05.787
[SPEAKER_03]: Others are, you know, just small family run farms that are, you know, doing things well above and beyond organic standards.
11:06.172 --> 11:21.565
[SPEAKER_03]: So that's number one, number two is that we're actually sourcing our ingredients directly from farms, rather than from these big ingredient houses where you might have organic ingredients, but you really want to be sourcing them directly from the farmers and then.
11:21.545 --> 11:39.284
[SPEAKER_03]: being in charge of the entire process yourself because once we source beyond organic ingredients that gets us to the next important part of our sort of model and beliefs of system and principles is that then they have to be processed properly.
11:39.304 --> 11:40.887
[SPEAKER_03]: And as I've mentioned in
11:40.867 --> 11:55.060
[SPEAKER_03]: In the beginning, to process nuts properly, you need to soak them first, you know, if, you know, the soaking breaks down the fideic acid and makes the nutrients more bio-available increases the nutrition level in a lot of cases.
11:55.821 --> 12:01.466
[SPEAKER_03]: And then you have a more nutrient dense, you know, less bad product because you've broken down the bad stuff.
12:01.586 --> 12:06.191
[SPEAKER_03]: You've broken down the fideic acid, made it more bio-available, made it more digestible.
12:06.731 --> 12:08.713
[SPEAKER_03]: And so that's the general principle you take
12:09.098 --> 12:13.504
[SPEAKER_03]: beyond organic ingredients, source directly from farms whenever possible.
12:13.945 --> 12:15.867
[SPEAKER_03]: And then process properties.
12:15.887 --> 12:24.619
[SPEAKER_03]: So if it's not their soaked, if it's grains, they're soaked, if it's olives for olive oil, the olive oil never touches any heat and it's shielded from light.
12:24.819 --> 12:37.857
[SPEAKER_03]: And the apple cider vinegar that we have is never heated and it's, you know, it's hands stirred every day to make sure that the fermentation process happens properly.
12:37.837 --> 12:46.627
[SPEAKER_03]: It's really about, you know, sourcing the best possible ingredients you have, processing them properly like the sour crowd is fully raw.
12:46.647 --> 12:50.572
[SPEAKER_03]: It's not pasteurized, because that would kill the nutrients.
12:50.672 --> 12:54.336
[SPEAKER_03]: And so everything is done to the standards and principles.
12:55.077 --> 12:59.642
[SPEAKER_03]: And when you do that, you have what I would consider the the premium product.
12:59.962 --> 13:03.186
[SPEAKER_03]: And so that's what we try to do with everything that we have.
13:03.858 --> 13:04.840
[SPEAKER_01]: It's incredible.
13:05.161 --> 13:14.542
[SPEAKER_01]: I mean, it's really incredible over the last few years, especially since Lisa and I have started code.
13:15.344 --> 13:21.478
[SPEAKER_01]: I've literally changed over my entire kitchen.
13:21.458 --> 13:41.610
[SPEAKER_01]: and it's been a process step by step by step by step and what I've realized is I have so much more that I need to do and it is a process because then when I look at a company like yours and I see the love and the
13:41.590 --> 13:55.170
[SPEAKER_01]: care and what goes into each of those products, it's like I want to take the existing products that I have in my cabinets and in my refrigerator and convert it to what you have.
13:55.731 --> 14:10.753
[SPEAKER_01]: And you know, everything takes time and it's not all at once, but what you have is so special and that's why as soon as we found out about
14:10.733 --> 14:13.836
[SPEAKER_01]: because it's, it's really special.
14:14.177 --> 14:14.898
[SPEAKER_01]: It really is.
14:15.018 --> 14:15.759
[SPEAKER_03]: Well, I appreciate that.
14:15.779 --> 14:28.873
[SPEAKER_03]: And then, you know, just to give another example, I mean, the granola, you know, if we have nuts and grains in the granola, and so both of those are soaked, you know, nuts are soaked, the grains are soaked.
14:28.893 --> 14:36.201
[SPEAKER_03]: And then the granola is, you know, there's no sugar added, you know, obviously we don't use sugar to sweeten any of our products.
14:36.221 --> 14:40.386
[SPEAKER_03]: And so it's sweetened with raw honey.
14:40.366 --> 14:45.288
[SPEAKER_03]: how we're conscious of our customers and their taste and preferences.
14:45.348 --> 14:46.815
[SPEAKER_03]: We know what they like, we know.
14:46.855 --> 14:50.190
[SPEAKER_03]: We know they wouldn't buy a product if it had sugar added sugar.
14:50.795 --> 14:53.119
[SPEAKER_03]: And so, you know, we just can't do that.
14:53.219 --> 15:02.014
[SPEAKER_03]: And so we have to come up with another way to make it taste good, which is kind of a third pillar, you know, better, best sourcing proper processing and then it tastes good.
15:02.034 --> 15:07.924
[SPEAKER_03]: Because if it doesn't taste good, then you're, then you're not going to make it part of your, you know, sort of daily routine.
15:08.184 --> 15:12.972
[SPEAKER_03]: And so that's, you follow those three principles and you have really great products.
15:13.272 --> 15:31.669
[SPEAKER_00]: You know, one of the things that we were all probably taught in some health class in 7th grade was that you are what you eat and then they came out with microwaves and, you know, all of these boxed foods and all of this stuff so.
15:31.649 --> 15:45.253
[SPEAKER_00]: Can you just tell us what, you know, let's talk about health a little bit and, you know, what is the connection between food quality and the body's ability to heal itself, you know, especially on a cellular level.
15:45.605 --> 16:02.365
[SPEAKER_03]: When we're energetic beings, and we were talking before we had record, you know, if our body is out of alignment or off balance, it's usually an energetic problem, like there's not flow, there's not energy, there's not.
16:02.750 --> 16:19.898
[SPEAKER_03]: vitality in the body and so you're then going to start breaking down, you know, and it's going to be different areas for different people, you know, maybe you have could be anything you could have an injury or an emotional scar or something like that that could affect you and if you're not.
16:19.878 --> 16:27.637
[SPEAKER_03]: feeding your body properly, you're not able to sort of deal with those toxins and stressors on it that happen on a day-to-day basis.
16:27.658 --> 16:35.457
[SPEAKER_03]: And so if we are these, you know, sort of alive electrical beings, then we need to feed our...
16:35.437 --> 16:40.487
[SPEAKER_03]: alive electrical being with alive food and alive, you know, water.
16:41.108 --> 16:55.217
[SPEAKER_03]: And so if we kill and destroy all the nutrients in our food through microwaves or through, you know, non-organic pesticides, you know, highly processed,
16:55.298 --> 17:01.306
[SPEAKER_03]: toxic condition food, then it's going to translate into a toxic body.
17:01.507 --> 17:07.054
[SPEAKER_03]: And our body is not going to have the energy it needs and vitality.
17:07.215 --> 17:12.882
[SPEAKER_03]: It needs to detoxifying to sort of work through all the toxins that you're integrating into it.
17:13.043 --> 17:18.370
[SPEAKER_03]: And so if you just feed yourself, you know, sort of dead,
17:19.075 --> 17:19.976
[SPEAKER_03]: toxic food.
17:20.737 --> 17:22.720
[SPEAKER_03]: You're going to have a dead toxic body.
17:23.241 --> 17:28.168
[SPEAKER_03]: And so, you know, not like officially dead, but like, you know, you start to break down.
17:28.909 --> 17:30.271
[SPEAKER_03]: You're tissue start to break down.
17:30.311 --> 17:46.433
[SPEAKER_03]: You start to, you know, develop all kinds of different things and you know, different for different people depending on where your weaknesses are and where where what toxins you're subjected to and
17:46.784 --> 17:49.724
[SPEAKER_00]: Yeah, that's where we get our energy from tomorrow.
17:50.308 --> 17:53.368
[SPEAKER_00]: Now how do you feel about like a carnivore diet?
17:53.652 --> 18:04.102
[SPEAKER_03]: I would say the carnivore diet probably could be beneficial in, you know, sort of intervals, you know, short bursts of a carnivore diet.
18:04.643 --> 18:18.917
[SPEAKER_03]: I think that to view the sort of healthiest diet and, you know, food, you kind of look to what we did in the past and every single culture basically ate whatever they had.
18:19.066 --> 18:28.501
[SPEAKER_03]: You know, there were no vegan cultures that were no vegetarian cultures and there really weren't very many, you know, just carnival only cultures.
18:28.541 --> 18:43.065
[SPEAKER_03]: I mean, there might have been a few, maybe, you know, eskimos in you with, you know, up there where they didn't have access to a lot of plant food, but most cultures,
18:43.045 --> 18:51.834
[SPEAKER_03]: seeds, nuts, plants, berries, and lots of fish if they're water, or game, or animal animals.
18:52.835 --> 18:57.040
[SPEAKER_03]: And so I think it's important to have a good balance in your diet.
18:57.480 --> 19:05.969
[SPEAKER_03]: I know that there's a lot of, you know, especially in the carnivore diet community, there's a lot of talk against grains, and I can see why that would be.
19:05.989 --> 19:08.952
[SPEAKER_03]: You know, a lot of the grains that are grown today are
19:08.932 --> 19:18.911
[SPEAKER_03]: these genetically modified hybridized grains that are sprayed with tons of pesticides and I would say, no, don't eat those at all.
19:19.332 --> 19:31.075
[SPEAKER_03]: But if you properly prepare, you know, heirloomed variety organic grains, then yeah, they can be part of a healthy diet and properly prepare, you know, that's the soaking, that's the sprouting, that's fine.
19:31.055 --> 19:41.537
[SPEAKER_03]: the proper preparation that we take with our products, you know, incorporate that with into your diet and, you know, you can you can incorporate all the different food groups in a healthy way.
19:41.888 --> 20:04.386
[SPEAKER_01]: Yeah, I think there's something to be said for moderation of everything across the board and if you have the ability to feed your body with that proper nutrition and you're eating a variety of things with the option to do so as long as they're properly sourced and prepared.
20:04.619 --> 20:17.008
[SPEAKER_01]: I think it's, I mean, again, I'm not a doctor, but I would imagine that just like in life with moderation of anything, it's always the best to do that.
20:17.174 --> 20:30.359
[SPEAKER_03]: And I could say that going on a carnivore diet for a couple of weeks to monitor to might be an appropriate thing for a person going through a certain condition.
20:30.880 --> 20:39.216
[SPEAKER_03]: Same thing with going vegan for a short period of time, I think that could be a reset that could be appropriate for someone for a short period of time.
20:39.196 --> 20:49.092
[SPEAKER_01]: Speaking of vegan, let's talk about the vegetable powders that you have, and why are they so important?
20:49.592 --> 20:56.243
[SPEAKER_01]: Then let's say most of the supplement protocols that people are already following.
20:56.476 --> 21:18.737
[SPEAKER_03]: Well, I think a lot of supplements, you know, have like these, you know, derivative of vitamins like they're not like actual whole foods, you know, they have like this extract or, you know, subset of a food put into a vitamin and I think our bodies were generally meant to consume whole foods, you know, we've done that since.
21:18.717 --> 21:20.059
[SPEAKER_03]: since the beginning of time.
21:20.379 --> 21:34.918
[SPEAKER_03]: And I think our body does better when we have all the things in a plant, not just the vitamin C. We do better when we have that full rounded spectrum of nutrition, not just an extract from it.
21:35.139 --> 21:42.328
[SPEAKER_03]: And so with vegetable powders, a good way to think of them is
21:42.308 --> 21:50.489
[SPEAKER_03]: foods that you're already eating and it's a good way to add nutrition, vegetable diversity, and flavor to basically whatever you're eating.
21:50.609 --> 21:58.208
[SPEAKER_03]: And so with our powders, I kind of just recommend people use it as a seasoning and add it to things that they think would
21:58.188 --> 21:59.089
[SPEAKER_03]: taste good.
21:59.109 --> 22:07.602
[SPEAKER_03]: So for example, our, let's say, weak powder, you know, that goes really good on potatoes or fish or chicken or popcorn.
22:07.702 --> 22:17.477
[SPEAKER_03]: And so it's just a good way to add vegetables and nutrition and all the things that we offer you in your diet and it's a good easy way to get it in.
22:17.497 --> 22:23.065
[SPEAKER_03]: And so you can do that with with beats, you know, that might pair well with yogurt or
22:23.045 --> 22:51.162
[SPEAKER_03]: oatmeal or browning mix or something like that and so it's just a great way to add vegetables, nutrition, color, flavor to pretty much anything you're eating and again it's the same principle that we use with all of our other products resource vegetables directly from the farms who are going above and beyond organic standards and then we process them how they're supposed to be
22:51.142 --> 22:59.315
[SPEAKER_03]: They actually, well, they used to be all the rage, you know, kale was this big thing, but kale actually has Yeah, you saw it everywhere, right?
22:59.335 --> 23:04.965
[SPEAKER_03]: Yeah, and they have it's they have oxlets and other anti-nutrients present in raw form.
23:05.005 --> 23:14.280
[SPEAKER_03]: And so what we do is we actually lightly blanch or steam the kale prior to dehydration that breaks down the oxlets and it makes it a more
23:14.260 --> 23:21.719
[SPEAKER_03]: more tasty, but actually a better for you product because you've reduced the oxalates and made the nutrition more bioavail.
23:21.980 --> 23:26.532
[SPEAKER_03]: And so, same principle with the vegetable counters that we use with color of the products.
23:26.782 --> 23:56.181
[SPEAKER_00]: Well, I have a question about like genetics and I don't know over the years, I mean, I know your dad is the doctor, but you've had the opportunity to grow up with him and listen to every word that he says and you're you're talking and I'm thinking, you know, we just had our DNA tests done and I enjoy grains, but then there's this gene that says that
23:56.161 --> 24:15.660
[SPEAKER_00]: And it's like, well, how do you get the gluten out of the grains, you know, or, or is there another underlying issue that's causing people to have, you know, sensitivity to gluten, but for me, they say it's my genes, but I believe in epigenetics.
24:15.680 --> 24:21.286
[SPEAKER_00]: So I believe we can change our genes or switch them on or off based on the environment within the body.
24:21.346 --> 24:22.827
[SPEAKER_00]: So,
24:22.807 --> 24:26.113
[SPEAKER_00]: Has your have you ever heard anything about that, you know, with the glue.
24:26.233 --> 24:33.967
[SPEAKER_03]: Yeah, well, I'm just soaking up that and then you have a little bit of experience with a a gloomy intolerant dot.
24:34.228 --> 24:45.709
[SPEAKER_03]: And so, um, this was one of the first allergies that we learned about because on her first birthday, we couldn't figure out why she broke out after she ate or ate and, um,
24:45.689 --> 24:48.552
[SPEAKER_03]: She's 11 now, so this was like 10 years ago.
24:48.712 --> 24:55.199
[SPEAKER_03]: But anyways, so you know we avoided gluten for a while and then learned about iron corn flour.
24:55.219 --> 25:12.338
[SPEAKER_03]: It's this ancient grain heirloom variety of wheat that has a lower gluten content and my wife learned how to make sourdough bread and so she was essentially fermenting the iron corn flour which naturally had a lower gluten content.
25:12.436 --> 25:13.677
[SPEAKER_03]: And she was able to eat that.
25:13.837 --> 25:15.920
[SPEAKER_03]: And so we started with Iron Corn.
25:16.420 --> 25:29.433
[SPEAKER_03]: And then also, you have stories of people who were able to eat, we and other gluten products when they visited Europe, like Italy, France, Europe.
25:29.533 --> 25:33.077
[SPEAKER_03]: And they could eat gluten over there without any issues.
25:33.157 --> 25:36.180
[SPEAKER_03]: And so, and then when they come back here, same thing.
25:36.200 --> 25:38.022
[SPEAKER_03]: And so, we then,
25:38.002 --> 25:44.894
[SPEAKER_03]: found a source of really good quality Italian flower and sure enough our daughter's able to beat that as well.
25:45.516 --> 25:53.530
[SPEAKER_03]: So I think I think with the gluten intolerance, I think it has a lot to do with the hybridization.
25:53.510 --> 26:07.060
[SPEAKER_03]: of the wheat, I think they've read it to be a much higher gluten content and they've also, you know, there's also, you know, glyphosate and other issues going on with how the wheat gets grow.
26:07.221 --> 26:09.105
[SPEAKER_03]: So I think you have the
26:09.085 --> 26:13.449
[SPEAKER_03]: hybridization to have a much higher moving content in the wheat.
26:13.469 --> 26:18.173
[SPEAKER_03]: And I think that's done for mass production purposes.
26:18.753 --> 26:22.776
[SPEAKER_03]: And then you have all the pesticides and glyphosate in the recipe.
26:22.857 --> 26:27.320
[SPEAKER_03]: So I don't know if I would chalk this up to your genes.
26:27.581 --> 26:33.345
[SPEAKER_03]: I would look into other things before I blamed your genes for that.
26:33.485 --> 26:38.890
[SPEAKER_03]: I would look into number one, heirloom variety, organic iron corn flour.
26:38.870 --> 26:45.738
[SPEAKER_03]: Can't remember, it's like, like, it's, like, it's, it's how they know you saying pine cone or pine cone.
26:45.758 --> 26:46.138
[SPEAKER_00]: I'm corn.
26:46.819 --> 27:02.937
[SPEAKER_03]: I, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e,
27:03.237 --> 27:08.745
[SPEAKER_00]: No, other than constipation, you know, but I don't have, I don't break out from it.
27:08.765 --> 27:13.632
[SPEAKER_00]: I have other food allergies that I do have a problem with, but yeah, oh yeah, for sure.
27:13.652 --> 27:18.419
[SPEAKER_03]: I think that's what my daughter would experience if she had U.S. growing.
27:19.541 --> 27:21.724
[SPEAKER_01]: Do you still do that, Ashler?
27:21.764 --> 27:25.650
[SPEAKER_01]: Do you sell that flower on the website, the iNC?
27:25.951 --> 27:28.399
[SPEAKER_03]: We use too, but not anymore.
27:28.580 --> 27:32.432
[SPEAKER_03]: But there's lots of sources, ants and mills from the South Carolina.
27:32.653 --> 27:34.018
[SPEAKER_03]: That's the one I would go with.
27:34.499 --> 27:35.944
[SPEAKER_03]: They have really good quality stuff.
27:36.076 --> 27:36.576
[SPEAKER_01]: Yeah.
27:37.017 --> 27:39.119
[SPEAKER_01]: Okay, Greene, thank you for letting us know.
27:39.139 --> 27:42.402
[SPEAKER_01]: You know, these are all very important things.
27:42.462 --> 27:51.932
[SPEAKER_01]: And again, sometimes we think we have food, allergies, and it's actually like a food sensitivity.
27:51.952 --> 28:02.522
[SPEAKER_01]: And that sensitivity, Lisa, and I learned, comes from also eating that type of food over and over and over and over and then your body,
28:02.502 --> 28:05.244
[SPEAKER_01]: is not able to process it properly.
28:05.285 --> 28:10.529
[SPEAKER_01]: So I think there's also a confusion between allergy versus sensitivity.
28:10.549 --> 28:12.131
[SPEAKER_01]: And then what to do?
28:12.151 --> 28:22.680
[SPEAKER_01]: And that's where you just have to look at everything and then cut it out and start from scratch and just slowly add it back into the diet.
28:22.800 --> 28:32.509
[SPEAKER_01]: You know, again, Lisa and I are not, well, she's the doctor, but nutritionists and this is an our specialty.
28:32.489 --> 28:44.523
[SPEAKER_01]: have a baby, the thing that you're, you know, advised to do is you introduce one food at a time and see if that baby has any type of rash sensitivity.
28:44.543 --> 28:46.125
[SPEAKER_01]: And so it's the same.
28:46.145 --> 28:47.487
[SPEAKER_03]: We dealt with that.
28:47.567 --> 28:50.911
[SPEAKER_03]: She had a few, she had a few other ones that she's mostly grown out of.
28:52.232 --> 28:56.137
[SPEAKER_03]: But yeah, it's, I wouldn't look into more how things are grown here.
28:56.738 --> 29:00.522
[SPEAKER_03]: I think that's, that's a big one, especially with the weak and the flu.
29:01.531 --> 29:01.932
[SPEAKER_01]: Right.
29:02.953 --> 29:05.397
[SPEAKER_01]: That's really where I was going to go with it.
29:05.557 --> 29:28.332
[SPEAKER_01]: Also, I think we've gone so far away from, you know, that local farmer and trusting the source that our food comes from.
29:28.312 --> 29:54.792
[SPEAKER_00]: transparency and bringing it back to the heart of where our food comes from and the farmers and all of the families that you have been available in our country regeneration because that's part of the problem I think for so long and it's like a circular problem because you have to produce enough food for the population.
29:54.772 --> 30:09.979
[SPEAKER_00]: and it's a huge responsibility and pests are a real thing and when you're dealing with mass quantities of production and you have to meet certain requirements, it's a challenge and then
30:09.959 --> 30:19.649
[SPEAKER_00]: growing food for a huge population is if you make one change and it doesn't work out, then what are the people going to eat?
30:20.109 --> 30:22.572
[SPEAKER_00]: You know, it's a huge responsibility.
30:22.692 --> 30:35.865
[SPEAKER_00]: So one of the things, you know, we are just so grateful for and it's why we love the grow blockchain and what they're doing and we support it wholeheartedly because it really is about how do we save the planet
30:35.845 --> 30:46.203
[SPEAKER_00]: through our soil, through our water, through our air, through sustainable farming practices, through educating people about what they put on and in their bodies.
30:47.104 --> 30:50.149
[SPEAKER_00]: And I think we're doing similar things.
30:50.189 --> 30:51.632
[SPEAKER_00]: We're doing them a little bit differently.
30:51.672 --> 30:53.234
[SPEAKER_00]: You're doing it through whole food.
30:53.495 --> 30:56.841
[SPEAKER_00]: And I just wish you all had a grocery store right next door down the street.
30:56.901 --> 31:00.246
[SPEAKER_00]: I'd be just shopping there, like forget about all these other things.
31:00.547 --> 31:01.228
[SPEAKER_00]: Thank you.
31:01.208 --> 31:16.990
[SPEAKER_00]: What you describe is like, I'm in the health food store still reading the package to determine if the health food is actually health food, you know, yeah, so, but yeah, well, no, I mean, you know,
31:17.577 --> 31:22.305
[SPEAKER_03]: The things that people sometimes consider health foods are always health foods.
31:22.325 --> 31:38.252
[SPEAKER_03]: You know, there are a lot of times there, you know, derivatives of other things and extracts of things that are put together and at the end of the day, highly processed and highly processed in a way that they shouldn't be, you know.
31:38.232 --> 31:43.200
[SPEAKER_03]: you have pastries, sourcrout and dairy products and you know, those aren't the best.
31:43.561 --> 31:48.289
[SPEAKER_03]: You have all kinds of sugar and stuff added to things and fillers and all.
31:48.309 --> 31:49.371
[SPEAKER_03]: Hidden sugar and more hidden sugar.
31:49.391 --> 32:03.835
[SPEAKER_03]: And then soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy
32:03.815 --> 32:33.822
[SPEAKER_01]: I was in sprouts and every time that I go in I try and look for something that sparks my interest and it's still as packaged food, obviously it's outside of the proto section and I would say 90% of the time, the things that I pick up that I say, oh this looks like it could be really great
32:33.802 --> 32:35.886
[SPEAKER_01]: the seed oils right there.
32:35.927 --> 32:39.234
[SPEAKER_01]: And I just put it back away.
32:39.274 --> 32:42.561
[SPEAKER_00]: Actually, that was going to be my next question.
32:42.621 --> 32:50.157
[SPEAKER_00]: You know, if you could remove one ingredient from the modern food supply or what you find in the grocery store, what would it be?
32:50.137 --> 33:06.623
[SPEAKER_03]: That's a, I mean, probably the seed oils, I mean, because you have, yeah, I mean, that's something that I'm not a lot of people think of and it's in just about everything, whether it's in a multiplier or fried in it or something like that.
33:07.284 --> 33:14.936
[SPEAKER_03]: There's so many, there's so many negative health outcomes from that, you know, from obesity to cancer to all kinds of stuff.
33:14.976 --> 33:16.498
[SPEAKER_03]: I would probably do
33:16.900 --> 33:20.687
[SPEAKER_00]: It's confusing to people though, you know, it's really confusing.
33:20.708 --> 33:28.623
[SPEAKER_00]: I think because like think about this, you can eat olives, but not all olive oil is created equal.
33:28.723 --> 33:33.152
[SPEAKER_00]: You can eat sunflower seed, but sunflower oil is not good for you.
33:33.192 --> 33:38.723
[SPEAKER_00]: You can use these things to eat or, but you can't, but the way that they're processed
33:38.703 --> 33:42.367
[SPEAKER_00]: Yeah, it's the heat is really what makes them toxic.
33:42.487 --> 33:59.426
[SPEAKER_03]: Yeah, it's the heat that's applied either during the extraction process or, you know, if you're deep frying chips and sunflower seed oil, you know, it's the heating that denatures the proteins that creates the toxin, that makes it a toxic product.
33:59.987 --> 34:06.634
[SPEAKER_03]: And so yeah, you really need to be mindful of those things as much as you can and cut them out as much as you can.
34:07.340 --> 34:11.744
[SPEAKER_03]: There are associated with so many different health conditions it's almost too many to list.
34:11.965 --> 34:12.287
[SPEAKER_03]: So.
34:13.178 --> 34:15.121
[SPEAKER_01]: yeah, especially chronic wounds.
34:16.122 --> 34:31.182
[SPEAKER_01]: You know, I don't know if I'll even go anywhere, but last night, we're watching the Super Bowl and we were watching the commercials and waiting and waiting for the commercials, something to be great, like they used to be.
34:31.223 --> 34:32.845
[SPEAKER_01]: There was one commercial.
34:32.905 --> 34:38.933
[SPEAKER_01]: I don't know if
34:38.913 --> 34:43.464
[SPEAKER_01]: he was passing on his farm to his daughter.
34:43.504 --> 34:44.587
[SPEAKER_01]: Did you guys see it?
34:45.228 --> 34:45.910
[SPEAKER_01]: I didn't see it.
34:45.930 --> 34:51.724
[SPEAKER_01]: It was probably I thought one of the best commercials on the night.
34:52.177 --> 35:15.332
[SPEAKER_01]: Yeah, very heartfelt and he was retiring and it was showing her as a little girl on the potato field with him picking it and it was beautifully done really really beautifully done and then at the end it showed that they were the potato farmers for leaves potato chips.
35:15.869 --> 35:24.678
[SPEAKER_01]: And it's just my own personal opinion about it, but I'm like, gosh, here it is.
35:24.798 --> 35:34.168
[SPEAKER_01]: It's the storyline of the farmer and living his whole life doing this and the pride that they take in their farm.
35:34.208 --> 35:40.375
[SPEAKER_01]: And then it's being outsourced to be processed like that.
35:40.355 --> 35:54.393
[SPEAKER_01]: So, but that's the way the world, and we live, you know, where we live in this modern world, and, you know, it's not always the easiest thing to find everything perfectly sourced all the time.
35:54.473 --> 36:07.290
[SPEAKER_01]: But what you are doing, what your dad has done for all of these years, we just really want to raise our glass of non-alcoholic
36:07.270 --> 36:13.284
[SPEAKER_01]: revered to you because we just we've been we've been talking here.
36:13.324 --> 36:16.171
[SPEAKER_01]: There's your, you're not so we have rude ice tea.
36:16.191 --> 36:16.772
[SPEAKER_00]: I've landed.
36:16.792 --> 36:22.906
[SPEAKER_01]: But I mean even that, you know, Asher, we love a beautiful glass of wine.
36:22.966 --> 36:24.570
[SPEAKER_01]: We really do.
36:24.550 --> 36:26.132
[SPEAKER_01]: And we enjoy it.
36:26.592 --> 36:33.420
[SPEAKER_01]: And so often when we travel, we want to just get a, you know, a glass of wine.
36:33.520 --> 36:41.690
[SPEAKER_01]: And we have to just look at the menu and see because we know that all wines are not made equally either as well.
36:41.890 --> 36:43.252
[SPEAKER_01]: So it's choices.
36:43.292 --> 36:46.736
[SPEAKER_01]: And it goes back to exactly how we started the conversation.
36:46.916 --> 36:48.418
[SPEAKER_01]: Consciousness, right?
36:49.058 --> 36:52.262
[SPEAKER_00]: And being conscious about what you put on in your body.
36:52.242 --> 36:52.963
[SPEAKER_03]: Absolutely.
36:53.343 --> 36:56.907
[SPEAKER_03]: And being conscious of a better way of doing things.
36:57.327 --> 37:00.130
[SPEAKER_03]: You know, you have to know that there is a better way to eat.
37:00.150 --> 37:04.615
[SPEAKER_03]: You have to know that, you know, if you eat nuts, you should soak them first.
37:05.576 --> 37:06.317
[SPEAKER_03]: You have to know that.
37:06.337 --> 37:08.059
[SPEAKER_03]: You have to be conscious in a layer of that.
37:08.219 --> 37:09.420
[SPEAKER_03]: So that's something.
37:09.720 --> 37:11.923
[SPEAKER_00]: But if you don't know, right?
37:12.023 --> 37:14.405
[SPEAKER_00]: Well, and not roasted, right?
37:14.485 --> 37:17.929
[SPEAKER_00]: Because then you have the heat
37:18.652 --> 37:22.757
[SPEAKER_01]: But like I was, you know, it's just saying, but if you don't know, you don't know.
37:22.777 --> 37:32.989
[SPEAKER_01]: But then if you're open to learning and you hear these things, then you have the ability to make that conscious choice.
37:33.289 --> 37:34.210
[SPEAKER_01]: What's right for you?
37:34.230 --> 37:46.465
[SPEAKER_01]: It may not be right for everybody and what we're saying may not be right for everyone, but at least you have these incredible alternatives that are natural.
37:46.445 --> 37:47.847
[SPEAKER_01]: back to the basics.
37:48.468 --> 37:50.993
[SPEAKER_01]: So thank you so much for what you do.
37:51.013 --> 37:57.785
[SPEAKER_01]: It's been a great code conscious conversation with you and we love everything that you're doing.
37:57.825 --> 38:02.332
[SPEAKER_01]: So can you please tell our audience if they are interested in learning more?
38:02.392 --> 38:04.596
[SPEAKER_01]: Where do they can look for you?
38:04.837 --> 38:04.997
[SPEAKER_03]: Awesome.
38:05.017 --> 38:07.281
[SPEAKER_03]: Well, thank you for having me.
38:07.301 --> 38:08.503
[SPEAKER_03]: It's been a
38:08.483 --> 38:19.582
[SPEAKER_03]: Great time talking with both of you and thanks for the opportunity to find out more Dr. Cowan's Garden.com, that's where you can find out about all of the foods that we were talking about.
38:20.663 --> 38:26.533
[SPEAKER_03]: If you're wanting to follow my dad and the work he does, that would be Dr. Tom Cowan.com.
38:27.555 --> 38:34.727
[SPEAKER_03]: And if you go on and read some of the stuff that he talks about and find out that you want to
38:34.994 --> 38:40.021
[SPEAKER_03]: see someone who thinks about medicine and health and biology and nutrition.
38:40.041 --> 38:51.916
[SPEAKER_03]: The way he does, we have a new biology clinic.com where you can work one-on-one with health professional who thinks of way that he does about healthy nutrition and biology, disease, et cetera.
38:52.136 --> 38:53.839
[SPEAKER_03]: So, there you go.
38:54.900 --> 38:56.963
[SPEAKER_00]: All right, well thank you again for being on our show.
38:56.983 --> 38:57.964
[SPEAKER_03]: Thanks again for having me.
39:19.477 --> 39:21.268
[SPEAKER_02]: Mine's that create
40:23.348 --> 40:37.273
[SPEAKER_02]: Unconventionly dare to explore Breaking barriers open indoors With every step they light the way I need
41:20.133 --> 41:36.690
[SPEAKER_02]: Mission lighting away, transforming the future with love every day With science and spirit that journey unfolds Restoring balance as the future unfolds
00:09.515 --> 00:14.867
[SPEAKER_00]: Hello, and welcome to the C3 Podcast Code Conscious Conversations.
00:15.108 --> 00:20.520
[SPEAKER_00]: I'm Dr. Lisa Piper, here with Wendy Cona's Born We Are The Founders of Code Health.
00:43.771 --> 00:46.854
[SPEAKER_01]: Hello, everyone, and welcome to the C3 podcast.
00:46.974 --> 00:49.457
[SPEAKER_01]: Today, our guest is Asher Cowen.
00:49.837 --> 00:53.761
[SPEAKER_01]: He is the co-founder and CEO of Dr. Cowen's garden.
00:53.781 --> 00:58.106
[SPEAKER_01]: Dr. Tom Cowen.com and the new biology clinic.
00:58.486 --> 01:09.778
[SPEAKER_01]: His work centers on restoring integrity to food and medicine through a deeper understanding of biology and health, carrying forward the work of his father, Dr. Tom Cowen.
01:09.758 --> 01:25.116
[SPEAKER_01]: Dr. Cowen's garden produces beyond organic, traditionally processed foods designed to support true nourishment, while the clinic and website help people understand the root causes of disease and how to restore health naturally.
01:25.156 --> 01:26.537
[SPEAKER_01]: Welcome to the show.
01:26.577 --> 01:29.220
[SPEAKER_01]: We are so excited to have you here, Asher.
01:29.481 --> 01:30.522
[SPEAKER_03]: Thanks for the opportunity.
01:30.582 --> 01:31.463
[SPEAKER_03]: Glad to be here.
01:31.983 --> 01:39.479
[SPEAKER_00]: So one of the first things we like to ask all of our guests is when you hear the word consciousness, what does it mean to you?
01:39.519 --> 01:47.916
[SPEAKER_00]: And what is one way that you intentionally bring consciousness into your work, your relationships, or your health?
01:48.149 --> 01:57.541
[SPEAKER_03]: Well, to me, consciousness, you know, obviously it's, you know, having an awareness and awareness of, you know, sort of, and, and I would say awareness and life.
01:58.102 --> 02:16.046
[SPEAKER_03]: And in my work, basically, the entire, my entire work is being aware and knowing who our customers are, what they like, what they care about, what they don't like, what they, you know, want to see in a product, what they want to see in a service, what they don't want to see.
02:16.506 --> 02:17.127
[SPEAKER_03]: And so,
02:17.107 --> 02:30.246
[SPEAKER_03]: For me, I've developed an awareness and knowledge of our customer base that's allowed me to produce products, design services that are tailored to them.
02:30.686 --> 02:40.380
[SPEAKER_03]: An example of that would be if we're looking to make a nuts product, I know that the nuts have to be soaked or sprouted before we sell it to them otherwise they won't eat that.
02:40.360 --> 03:07.617
[SPEAKER_03]: I know that the nuts have to be organic, otherwise they won't eat them, and so this awareness or consciousness or conscious awareness of our customers, where they are, their preferences, their taste, their desires, allows me to, you know, in a sense, serve them better, and so that's kind of, that's kind of been my life for the last 10 years or so with what I do in these businesses and everything else, so that's what it means to you.
03:07.917 --> 03:08.598
[SPEAKER_01]: Awesome.
03:08.758 --> 03:09.459
[SPEAKER_01]: I love that.
03:10.160 --> 03:11.803
[SPEAKER_01]: That's a great answer.
03:11.863 --> 03:23.120
[SPEAKER_01]: You know, it's always so interesting to hear each of our guest definitions or perspectives of what consciousness is and you are an entrepreneur.
03:23.781 --> 03:31.393
[SPEAKER_01]: And so even before we really dive into Dr. Cowen's garden and your website,
03:31.373 --> 03:58.866
[SPEAKER_01]: Before we started the show, we were talking about the fact that your father is the doctor, and he's been doing this for decades, but as his son, it doesn't necessarily mean or a child of somebody that does that, or anything that they do, they have to do exactly what their parent is doing, and you have had your own path, and now because of that,
03:58.846 --> 04:05.818
[SPEAKER_01]: You're now working hand in hand with your dad, but you're pursuing exactly who you are.
04:05.838 --> 04:19.723
[SPEAKER_01]: So I would love for you to talk about your journey a little bit with our audience because that has a big part in where you are today and what Dr. Cowen's garden has become because of you.
04:20.446 --> 04:20.887
[SPEAKER_03]: Thank you.
04:21.107 --> 04:33.774
[SPEAKER_03]: Um, so yeah, I mean, obviously, I knew I grew up knowing my daughter, my dad was a doctor and, uh, you know, I knew that's what he did, but didn't necessarily have a lot of interest in that.
04:34.055 --> 04:38.725
[SPEAKER_03]: And I like to say that when young boys were emulating their dads and.
04:39.093 --> 04:41.818
[SPEAKER_03]: wanting to be them, grow up to be just like their dad's.
04:41.878 --> 04:45.044
[SPEAKER_03]: I wanted to be a basketball player and not a doctor.
04:45.285 --> 04:47.288
[SPEAKER_03]: And so that actually didn't work out.
04:47.689 --> 04:51.516
[SPEAKER_03]: So my other favorite thing was to start businesses.
04:51.677 --> 04:58.249
[SPEAKER_03]: I had actually had my dad make carrot juice and I would sell it at the farm stand when I was,
04:58.364 --> 04:59.085
[SPEAKER_03]: five years old.
04:59.445 --> 05:07.977
[SPEAKER_03]: So that was my first like business and I would make applesauce and sell that to the neighbors and just, you know, being an entrepreneur was what I wanted to do.
05:08.638 --> 05:27.122
[SPEAKER_03]: And then when my dad had the idea for a vegetable power of business, I kind of took it and ran with it having him be the one to sort of, you know,
05:27.608 --> 05:34.299
[SPEAKER_03]: It's been like that for over 10 years now where he sort of does his thing.
05:34.800 --> 05:51.827
[SPEAKER_03]: Researches comes out with new theories presents his ideas on health and medicine and nutrition and biology and I handle the business side of things, which means designing products and services and hiring and managing staff.
05:51.807 --> 05:56.916
[SPEAKER_03]: and doing all the stuff that the business behind the scenes, business related stuff.
05:57.336 --> 06:02.365
[SPEAKER_03]: And I get to pursue my passions in the way that I want to.
06:02.766 --> 06:08.736
[SPEAKER_03]: I've always been interested in health and nutrition and being healthy and active.
06:08.716 --> 06:14.967
[SPEAKER_03]: all that stuff, but not as a scientist or a nutritionist or anything like that.
06:14.987 --> 06:31.855
[SPEAKER_03]: I've come to this from an entrepreneurial standpoint and my dad comes to it from the sort of scientific medical side of things and together it makes it really good team because I can't and don't want to do anything that he does and the same is true for him.
06:31.835 --> 06:41.172
[SPEAKER_03]: It makes it really good team, we stay out of each other's way, and we both know our respective roles, and I would say, you know, do it reasonably well.
06:41.353 --> 06:43.737
[SPEAKER_03]: So it's been a lot of fun.
06:43.757 --> 06:49.728
[SPEAKER_03]: So a lot of times you get these conflicts and family businesses, and that hasn't really happened with us.
06:49.889 --> 06:51.852
[SPEAKER_03]: We work pretty well together.
06:52.414 --> 06:53.235
[SPEAKER_03]: A lot of fun.
06:53.215 --> 06:54.517
[SPEAKER_01]: Well, not familiar.
06:54.817 --> 06:56.580
[SPEAKER_01]: Yeah.
06:56.600 --> 07:07.777
[SPEAKER_01]: You know, Lisa and I are not family, but this is exactly what we talk about because that's what makes the most successful partnerships.
07:08.478 --> 07:13.806
[SPEAKER_01]: It's where the two people coming together each bring something very different.
07:13.826 --> 07:19.695
[SPEAKER_01]: And I use the terminology to the table, you know, what do you bring
07:20.165 --> 07:27.181
[SPEAKER_01]: It really is very similar in the sense that Lisa is a doctor of natural medicine.
07:27.201 --> 07:33.334
[SPEAKER_01]: I'm not a doctor, although sometimes, you know, I pretend to be one where they call her one and she just nod.
07:33.414 --> 07:34.016
[SPEAKER_01]: I go with it.
07:34.196 --> 07:34.918
[SPEAKER_01]: I go with it.
07:35.158 --> 07:36.341
[SPEAKER_01]: I go with it.
07:36.361 --> 07:37.363
[SPEAKER_01]: I go with it.
07:37.343 --> 07:52.534
[SPEAKER_01]: right now would be you know velling oh you know just so happy that they're calling me doctor because she always wanted me to be a doctor so I'm just gonna go with it I'm just gonna go with it um but with that being said you know
07:53.054 --> 08:04.649
[SPEAKER_01]: with being an entrepreneur, and doing something that you love doing, it makes all of the hard work worth it.
08:05.450 --> 08:11.317
[SPEAKER_01]: And I could say that wholeheartedly from what we do, and it's not easy, right?
08:11.438 --> 08:17.205
[SPEAKER_01]: It's not easy work, and that's just part of what we talk about all the time as well.
08:17.185 --> 08:17.686
[SPEAKER_03]: Oh, yeah.
08:17.706 --> 08:18.206
[SPEAKER_03]: Absolutely.
08:18.226 --> 08:19.188
[SPEAKER_01]: There's a real grind.
08:19.268 --> 08:21.311
[SPEAKER_03]: If you break it out, the mission is big.
08:21.331 --> 08:22.652
[SPEAKER_03]: What am I actually doing?
08:22.752 --> 08:31.644
[SPEAKER_03]: You know, I'm sitting here in front of a computer typing typing, you know, and I'm sitting here in my spreadsheet doing an analysis of cash flow or something like that.
08:31.684 --> 08:44.121
[SPEAKER_03]: Like individually those activities are very fun, but if you put them if they are in the in the sort of the pursuit of your purpose or your or your dream or your.
08:44.101 --> 09:04.523
[SPEAKER_03]: basically a purpose, then, you know, those activities don't seem so monotonous and tough to handle and you get through them because it's a part of your purpose, so it makes it more fun, it makes it more exciting and you actually want to do it rather than it feeling like it's something that you have to do.
09:05.228 --> 09:07.591
[SPEAKER_01]: exactly exactly.
09:07.632 --> 09:18.307
[SPEAKER_01]: Well, let's talk about the actual company and what you all do because I did not know about what you do.
09:18.367 --> 09:28.502
[SPEAKER_01]: Lisa did not know about it until very recently and as soon as we it was brought to our attention actually by a very good friend of ours Samantha Lander.
09:28.482 --> 09:33.969
[SPEAKER_01]: She introduced us and told us that this is something that we need to look into.
09:34.010 --> 09:54.237
[SPEAKER_01]: Our mission is really so much bigger than our products and it is the importance of really empowering people to understand or for people to understand the importance of what they put on and in their body and what you and your dad are doing.
09:54.217 --> 10:04.770
[SPEAKER_01]: it exemplifies this to the hundredth power, really, because you are starting with pure nutrition.
10:05.551 --> 10:13.180
[SPEAKER_01]: And when people talk about something that's organic, you actually say it's beyond organic.
10:13.661 --> 10:15.583
[SPEAKER_01]: So let's talk about that.
10:15.935 --> 10:40.896
[SPEAKER_03]: Yeah, so first of all, organic, the USDA organic standards have decorated over time and I think a lot of people have come to realize that, you know, what it means to be organic is not necessarily what people used to think.
10:41.551 --> 10:43.153
[SPEAKER_03]: slipped up over the years.
10:43.213 --> 10:45.377
[SPEAKER_03]: And so we like to say beyond organic.
10:45.617 --> 10:54.410
[SPEAKER_03]: And what we mean by that is the farms that we source ingredients from are going above and beyond the typical organic standards.
10:54.771 --> 10:58.476
[SPEAKER_03]: And a lot of these are, you know, some of them are certified by our dynamic farms.
10:58.897 --> 11:05.787
[SPEAKER_03]: Others are, you know, just small family run farms that are, you know, doing things well above and beyond organic standards.
11:06.172 --> 11:21.565
[SPEAKER_03]: So that's number one, number two is that we're actually sourcing our ingredients directly from farms, rather than from these big ingredient houses where you might have organic ingredients, but you really want to be sourcing them directly from the farmers and then.
11:21.545 --> 11:39.284
[SPEAKER_03]: being in charge of the entire process yourself because once we source beyond organic ingredients that gets us to the next important part of our sort of model and beliefs of system and principles is that then they have to be processed properly.
11:39.304 --> 11:40.887
[SPEAKER_03]: And as I've mentioned in
11:40.867 --> 11:55.060
[SPEAKER_03]: In the beginning, to process nuts properly, you need to soak them first, you know, if, you know, the soaking breaks down the fideic acid and makes the nutrients more bio-available increases the nutrition level in a lot of cases.
11:55.821 --> 12:01.466
[SPEAKER_03]: And then you have a more nutrient dense, you know, less bad product because you've broken down the bad stuff.
12:01.586 --> 12:06.191
[SPEAKER_03]: You've broken down the fideic acid, made it more bio-available, made it more digestible.
12:06.731 --> 12:08.713
[SPEAKER_03]: And so that's the general principle you take
12:09.098 --> 12:13.504
[SPEAKER_03]: beyond organic ingredients, source directly from farms whenever possible.
12:13.945 --> 12:15.867
[SPEAKER_03]: And then process properties.
12:15.887 --> 12:24.619
[SPEAKER_03]: So if it's not their soaked, if it's grains, they're soaked, if it's olives for olive oil, the olive oil never touches any heat and it's shielded from light.
12:24.819 --> 12:37.857
[SPEAKER_03]: And the apple cider vinegar that we have is never heated and it's, you know, it's hands stirred every day to make sure that the fermentation process happens properly.
12:37.837 --> 12:46.627
[SPEAKER_03]: It's really about, you know, sourcing the best possible ingredients you have, processing them properly like the sour crowd is fully raw.
12:46.647 --> 12:50.572
[SPEAKER_03]: It's not pasteurized, because that would kill the nutrients.
12:50.672 --> 12:54.336
[SPEAKER_03]: And so everything is done to the standards and principles.
12:55.077 --> 12:59.642
[SPEAKER_03]: And when you do that, you have what I would consider the the premium product.
12:59.962 --> 13:03.186
[SPEAKER_03]: And so that's what we try to do with everything that we have.
13:03.858 --> 13:04.840
[SPEAKER_01]: It's incredible.
13:05.161 --> 13:14.542
[SPEAKER_01]: I mean, it's really incredible over the last few years, especially since Lisa and I have started code.
13:15.344 --> 13:21.478
[SPEAKER_01]: I've literally changed over my entire kitchen.
13:21.458 --> 13:41.610
[SPEAKER_01]: and it's been a process step by step by step by step and what I've realized is I have so much more that I need to do and it is a process because then when I look at a company like yours and I see the love and the
13:41.590 --> 13:55.170
[SPEAKER_01]: care and what goes into each of those products, it's like I want to take the existing products that I have in my cabinets and in my refrigerator and convert it to what you have.
13:55.731 --> 14:10.753
[SPEAKER_01]: And you know, everything takes time and it's not all at once, but what you have is so special and that's why as soon as we found out about
14:10.733 --> 14:13.836
[SPEAKER_01]: because it's, it's really special.
14:14.177 --> 14:14.898
[SPEAKER_01]: It really is.
14:15.018 --> 14:15.759
[SPEAKER_03]: Well, I appreciate that.
14:15.779 --> 14:28.873
[SPEAKER_03]: And then, you know, just to give another example, I mean, the granola, you know, if we have nuts and grains in the granola, and so both of those are soaked, you know, nuts are soaked, the grains are soaked.
14:28.893 --> 14:36.201
[SPEAKER_03]: And then the granola is, you know, there's no sugar added, you know, obviously we don't use sugar to sweeten any of our products.
14:36.221 --> 14:40.386
[SPEAKER_03]: And so it's sweetened with raw honey.
14:40.366 --> 14:45.288
[SPEAKER_03]: how we're conscious of our customers and their taste and preferences.
14:45.348 --> 14:46.815
[SPEAKER_03]: We know what they like, we know.
14:46.855 --> 14:50.190
[SPEAKER_03]: We know they wouldn't buy a product if it had sugar added sugar.
14:50.795 --> 14:53.119
[SPEAKER_03]: And so, you know, we just can't do that.
14:53.219 --> 15:02.014
[SPEAKER_03]: And so we have to come up with another way to make it taste good, which is kind of a third pillar, you know, better, best sourcing proper processing and then it tastes good.
15:02.034 --> 15:07.924
[SPEAKER_03]: Because if it doesn't taste good, then you're, then you're not going to make it part of your, you know, sort of daily routine.
15:08.184 --> 15:12.972
[SPEAKER_03]: And so that's, you follow those three principles and you have really great products.
15:13.272 --> 15:31.669
[SPEAKER_00]: You know, one of the things that we were all probably taught in some health class in 7th grade was that you are what you eat and then they came out with microwaves and, you know, all of these boxed foods and all of this stuff so.
15:31.649 --> 15:45.253
[SPEAKER_00]: Can you just tell us what, you know, let's talk about health a little bit and, you know, what is the connection between food quality and the body's ability to heal itself, you know, especially on a cellular level.
15:45.605 --> 16:02.365
[SPEAKER_03]: When we're energetic beings, and we were talking before we had record, you know, if our body is out of alignment or off balance, it's usually an energetic problem, like there's not flow, there's not energy, there's not.
16:02.750 --> 16:19.898
[SPEAKER_03]: vitality in the body and so you're then going to start breaking down, you know, and it's going to be different areas for different people, you know, maybe you have could be anything you could have an injury or an emotional scar or something like that that could affect you and if you're not.
16:19.878 --> 16:27.637
[SPEAKER_03]: feeding your body properly, you're not able to sort of deal with those toxins and stressors on it that happen on a day-to-day basis.
16:27.658 --> 16:35.457
[SPEAKER_03]: And so if we are these, you know, sort of alive electrical beings, then we need to feed our...
16:35.437 --> 16:40.487
[SPEAKER_03]: alive electrical being with alive food and alive, you know, water.
16:41.108 --> 16:55.217
[SPEAKER_03]: And so if we kill and destroy all the nutrients in our food through microwaves or through, you know, non-organic pesticides, you know, highly processed,
16:55.298 --> 17:01.306
[SPEAKER_03]: toxic condition food, then it's going to translate into a toxic body.
17:01.507 --> 17:07.054
[SPEAKER_03]: And our body is not going to have the energy it needs and vitality.
17:07.215 --> 17:12.882
[SPEAKER_03]: It needs to detoxifying to sort of work through all the toxins that you're integrating into it.
17:13.043 --> 17:18.370
[SPEAKER_03]: And so if you just feed yourself, you know, sort of dead,
17:19.075 --> 17:19.976
[SPEAKER_03]: toxic food.
17:20.737 --> 17:22.720
[SPEAKER_03]: You're going to have a dead toxic body.
17:23.241 --> 17:28.168
[SPEAKER_03]: And so, you know, not like officially dead, but like, you know, you start to break down.
17:28.909 --> 17:30.271
[SPEAKER_03]: You're tissue start to break down.
17:30.311 --> 17:46.433
[SPEAKER_03]: You start to, you know, develop all kinds of different things and you know, different for different people depending on where your weaknesses are and where where what toxins you're subjected to and
17:46.784 --> 17:49.724
[SPEAKER_00]: Yeah, that's where we get our energy from tomorrow.
17:50.308 --> 17:53.368
[SPEAKER_00]: Now how do you feel about like a carnivore diet?
17:53.652 --> 18:04.102
[SPEAKER_03]: I would say the carnivore diet probably could be beneficial in, you know, sort of intervals, you know, short bursts of a carnivore diet.
18:04.643 --> 18:18.917
[SPEAKER_03]: I think that to view the sort of healthiest diet and, you know, food, you kind of look to what we did in the past and every single culture basically ate whatever they had.
18:19.066 --> 18:28.501
[SPEAKER_03]: You know, there were no vegan cultures that were no vegetarian cultures and there really weren't very many, you know, just carnival only cultures.
18:28.541 --> 18:43.065
[SPEAKER_03]: I mean, there might have been a few, maybe, you know, eskimos in you with, you know, up there where they didn't have access to a lot of plant food, but most cultures,
18:43.045 --> 18:51.834
[SPEAKER_03]: seeds, nuts, plants, berries, and lots of fish if they're water, or game, or animal animals.
18:52.835 --> 18:57.040
[SPEAKER_03]: And so I think it's important to have a good balance in your diet.
18:57.480 --> 19:05.969
[SPEAKER_03]: I know that there's a lot of, you know, especially in the carnivore diet community, there's a lot of talk against grains, and I can see why that would be.
19:05.989 --> 19:08.952
[SPEAKER_03]: You know, a lot of the grains that are grown today are
19:08.932 --> 19:18.911
[SPEAKER_03]: these genetically modified hybridized grains that are sprayed with tons of pesticides and I would say, no, don't eat those at all.
19:19.332 --> 19:31.075
[SPEAKER_03]: But if you properly prepare, you know, heirloomed variety organic grains, then yeah, they can be part of a healthy diet and properly prepare, you know, that's the soaking, that's the sprouting, that's fine.
19:31.055 --> 19:41.537
[SPEAKER_03]: the proper preparation that we take with our products, you know, incorporate that with into your diet and, you know, you can you can incorporate all the different food groups in a healthy way.
19:41.888 --> 20:04.386
[SPEAKER_01]: Yeah, I think there's something to be said for moderation of everything across the board and if you have the ability to feed your body with that proper nutrition and you're eating a variety of things with the option to do so as long as they're properly sourced and prepared.
20:04.619 --> 20:17.008
[SPEAKER_01]: I think it's, I mean, again, I'm not a doctor, but I would imagine that just like in life with moderation of anything, it's always the best to do that.
20:17.174 --> 20:30.359
[SPEAKER_03]: And I could say that going on a carnivore diet for a couple of weeks to monitor to might be an appropriate thing for a person going through a certain condition.
20:30.880 --> 20:39.216
[SPEAKER_03]: Same thing with going vegan for a short period of time, I think that could be a reset that could be appropriate for someone for a short period of time.
20:39.196 --> 20:49.092
[SPEAKER_01]: Speaking of vegan, let's talk about the vegetable powders that you have, and why are they so important?
20:49.592 --> 20:56.243
[SPEAKER_01]: Then let's say most of the supplement protocols that people are already following.
20:56.476 --> 21:18.737
[SPEAKER_03]: Well, I think a lot of supplements, you know, have like these, you know, derivative of vitamins like they're not like actual whole foods, you know, they have like this extract or, you know, subset of a food put into a vitamin and I think our bodies were generally meant to consume whole foods, you know, we've done that since.
21:18.717 --> 21:20.059
[SPEAKER_03]: since the beginning of time.
21:20.379 --> 21:34.918
[SPEAKER_03]: And I think our body does better when we have all the things in a plant, not just the vitamin C. We do better when we have that full rounded spectrum of nutrition, not just an extract from it.
21:35.139 --> 21:42.328
[SPEAKER_03]: And so with vegetable powders, a good way to think of them is
21:42.308 --> 21:50.489
[SPEAKER_03]: foods that you're already eating and it's a good way to add nutrition, vegetable diversity, and flavor to basically whatever you're eating.
21:50.609 --> 21:58.208
[SPEAKER_03]: And so with our powders, I kind of just recommend people use it as a seasoning and add it to things that they think would
21:58.188 --> 21:59.089
[SPEAKER_03]: taste good.
21:59.109 --> 22:07.602
[SPEAKER_03]: So for example, our, let's say, weak powder, you know, that goes really good on potatoes or fish or chicken or popcorn.
22:07.702 --> 22:17.477
[SPEAKER_03]: And so it's just a good way to add vegetables and nutrition and all the things that we offer you in your diet and it's a good easy way to get it in.
22:17.497 --> 22:23.065
[SPEAKER_03]: And so you can do that with with beats, you know, that might pair well with yogurt or
22:23.045 --> 22:51.162
[SPEAKER_03]: oatmeal or browning mix or something like that and so it's just a great way to add vegetables, nutrition, color, flavor to pretty much anything you're eating and again it's the same principle that we use with all of our other products resource vegetables directly from the farms who are going above and beyond organic standards and then we process them how they're supposed to be
22:51.142 --> 22:59.315
[SPEAKER_03]: They actually, well, they used to be all the rage, you know, kale was this big thing, but kale actually has Yeah, you saw it everywhere, right?
22:59.335 --> 23:04.965
[SPEAKER_03]: Yeah, and they have it's they have oxlets and other anti-nutrients present in raw form.
23:05.005 --> 23:14.280
[SPEAKER_03]: And so what we do is we actually lightly blanch or steam the kale prior to dehydration that breaks down the oxlets and it makes it a more
23:14.260 --> 23:21.719
[SPEAKER_03]: more tasty, but actually a better for you product because you've reduced the oxalates and made the nutrition more bioavail.
23:21.980 --> 23:26.532
[SPEAKER_03]: And so, same principle with the vegetable counters that we use with color of the products.
23:26.782 --> 23:56.181
[SPEAKER_00]: Well, I have a question about like genetics and I don't know over the years, I mean, I know your dad is the doctor, but you've had the opportunity to grow up with him and listen to every word that he says and you're you're talking and I'm thinking, you know, we just had our DNA tests done and I enjoy grains, but then there's this gene that says that
23:56.161 --> 24:15.660
[SPEAKER_00]: And it's like, well, how do you get the gluten out of the grains, you know, or, or is there another underlying issue that's causing people to have, you know, sensitivity to gluten, but for me, they say it's my genes, but I believe in epigenetics.
24:15.680 --> 24:21.286
[SPEAKER_00]: So I believe we can change our genes or switch them on or off based on the environment within the body.
24:21.346 --> 24:22.827
[SPEAKER_00]: So,
24:22.807 --> 24:26.113
[SPEAKER_00]: Has your have you ever heard anything about that, you know, with the glue.
24:26.233 --> 24:33.967
[SPEAKER_03]: Yeah, well, I'm just soaking up that and then you have a little bit of experience with a a gloomy intolerant dot.
24:34.228 --> 24:45.709
[SPEAKER_03]: And so, um, this was one of the first allergies that we learned about because on her first birthday, we couldn't figure out why she broke out after she ate or ate and, um,
24:45.689 --> 24:48.552
[SPEAKER_03]: She's 11 now, so this was like 10 years ago.
24:48.712 --> 24:55.199
[SPEAKER_03]: But anyways, so you know we avoided gluten for a while and then learned about iron corn flour.
24:55.219 --> 25:12.338
[SPEAKER_03]: It's this ancient grain heirloom variety of wheat that has a lower gluten content and my wife learned how to make sourdough bread and so she was essentially fermenting the iron corn flour which naturally had a lower gluten content.
25:12.436 --> 25:13.677
[SPEAKER_03]: And she was able to eat that.
25:13.837 --> 25:15.920
[SPEAKER_03]: And so we started with Iron Corn.
25:16.420 --> 25:29.433
[SPEAKER_03]: And then also, you have stories of people who were able to eat, we and other gluten products when they visited Europe, like Italy, France, Europe.
25:29.533 --> 25:33.077
[SPEAKER_03]: And they could eat gluten over there without any issues.
25:33.157 --> 25:36.180
[SPEAKER_03]: And so, and then when they come back here, same thing.
25:36.200 --> 25:38.022
[SPEAKER_03]: And so, we then,
25:38.002 --> 25:44.894
[SPEAKER_03]: found a source of really good quality Italian flower and sure enough our daughter's able to beat that as well.
25:45.516 --> 25:53.530
[SPEAKER_03]: So I think I think with the gluten intolerance, I think it has a lot to do with the hybridization.
25:53.510 --> 26:07.060
[SPEAKER_03]: of the wheat, I think they've read it to be a much higher gluten content and they've also, you know, there's also, you know, glyphosate and other issues going on with how the wheat gets grow.
26:07.221 --> 26:09.105
[SPEAKER_03]: So I think you have the
26:09.085 --> 26:13.449
[SPEAKER_03]: hybridization to have a much higher moving content in the wheat.
26:13.469 --> 26:18.173
[SPEAKER_03]: And I think that's done for mass production purposes.
26:18.753 --> 26:22.776
[SPEAKER_03]: And then you have all the pesticides and glyphosate in the recipe.
26:22.857 --> 26:27.320
[SPEAKER_03]: So I don't know if I would chalk this up to your genes.
26:27.581 --> 26:33.345
[SPEAKER_03]: I would look into other things before I blamed your genes for that.
26:33.485 --> 26:38.890
[SPEAKER_03]: I would look into number one, heirloom variety, organic iron corn flour.
26:38.870 --> 26:45.738
[SPEAKER_03]: Can't remember, it's like, like, it's, like, it's, it's how they know you saying pine cone or pine cone.
26:45.758 --> 26:46.138
[SPEAKER_00]: I'm corn.
26:46.819 --> 27:02.937
[SPEAKER_03]: I, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e, e,
27:03.237 --> 27:08.745
[SPEAKER_00]: No, other than constipation, you know, but I don't have, I don't break out from it.
27:08.765 --> 27:13.632
[SPEAKER_00]: I have other food allergies that I do have a problem with, but yeah, oh yeah, for sure.
27:13.652 --> 27:18.419
[SPEAKER_03]: I think that's what my daughter would experience if she had U.S. growing.
27:19.541 --> 27:21.724
[SPEAKER_01]: Do you still do that, Ashler?
27:21.764 --> 27:25.650
[SPEAKER_01]: Do you sell that flower on the website, the iNC?
27:25.951 --> 27:28.399
[SPEAKER_03]: We use too, but not anymore.
27:28.580 --> 27:32.432
[SPEAKER_03]: But there's lots of sources, ants and mills from the South Carolina.
27:32.653 --> 27:34.018
[SPEAKER_03]: That's the one I would go with.
27:34.499 --> 27:35.944
[SPEAKER_03]: They have really good quality stuff.
27:36.076 --> 27:36.576
[SPEAKER_01]: Yeah.
27:37.017 --> 27:39.119
[SPEAKER_01]: Okay, Greene, thank you for letting us know.
27:39.139 --> 27:42.402
[SPEAKER_01]: You know, these are all very important things.
27:42.462 --> 27:51.932
[SPEAKER_01]: And again, sometimes we think we have food, allergies, and it's actually like a food sensitivity.
27:51.952 --> 28:02.522
[SPEAKER_01]: And that sensitivity, Lisa, and I learned, comes from also eating that type of food over and over and over and over and then your body,
28:02.502 --> 28:05.244
[SPEAKER_01]: is not able to process it properly.
28:05.285 --> 28:10.529
[SPEAKER_01]: So I think there's also a confusion between allergy versus sensitivity.
28:10.549 --> 28:12.131
[SPEAKER_01]: And then what to do?
28:12.151 --> 28:22.680
[SPEAKER_01]: And that's where you just have to look at everything and then cut it out and start from scratch and just slowly add it back into the diet.
28:22.800 --> 28:32.509
[SPEAKER_01]: You know, again, Lisa and I are not, well, she's the doctor, but nutritionists and this is an our specialty.
28:32.489 --> 28:44.523
[SPEAKER_01]: have a baby, the thing that you're, you know, advised to do is you introduce one food at a time and see if that baby has any type of rash sensitivity.
28:44.543 --> 28:46.125
[SPEAKER_01]: And so it's the same.
28:46.145 --> 28:47.487
[SPEAKER_03]: We dealt with that.
28:47.567 --> 28:50.911
[SPEAKER_03]: She had a few, she had a few other ones that she's mostly grown out of.
28:52.232 --> 28:56.137
[SPEAKER_03]: But yeah, it's, I wouldn't look into more how things are grown here.
28:56.738 --> 29:00.522
[SPEAKER_03]: I think that's, that's a big one, especially with the weak and the flu.
29:01.531 --> 29:01.932
[SPEAKER_01]: Right.
29:02.953 --> 29:05.397
[SPEAKER_01]: That's really where I was going to go with it.
29:05.557 --> 29:28.332
[SPEAKER_01]: Also, I think we've gone so far away from, you know, that local farmer and trusting the source that our food comes from.
29:28.312 --> 29:54.792
[SPEAKER_00]: transparency and bringing it back to the heart of where our food comes from and the farmers and all of the families that you have been available in our country regeneration because that's part of the problem I think for so long and it's like a circular problem because you have to produce enough food for the population.
29:54.772 --> 30:09.979
[SPEAKER_00]: and it's a huge responsibility and pests are a real thing and when you're dealing with mass quantities of production and you have to meet certain requirements, it's a challenge and then
30:09.959 --> 30:19.649
[SPEAKER_00]: growing food for a huge population is if you make one change and it doesn't work out, then what are the people going to eat?
30:20.109 --> 30:22.572
[SPEAKER_00]: You know, it's a huge responsibility.
30:22.692 --> 30:35.865
[SPEAKER_00]: So one of the things, you know, we are just so grateful for and it's why we love the grow blockchain and what they're doing and we support it wholeheartedly because it really is about how do we save the planet
30:35.845 --> 30:46.203
[SPEAKER_00]: through our soil, through our water, through our air, through sustainable farming practices, through educating people about what they put on and in their bodies.
30:47.104 --> 30:50.149
[SPEAKER_00]: And I think we're doing similar things.
30:50.189 --> 30:51.632
[SPEAKER_00]: We're doing them a little bit differently.
30:51.672 --> 30:53.234
[SPEAKER_00]: You're doing it through whole food.
30:53.495 --> 30:56.841
[SPEAKER_00]: And I just wish you all had a grocery store right next door down the street.
30:56.901 --> 31:00.246
[SPEAKER_00]: I'd be just shopping there, like forget about all these other things.
31:00.547 --> 31:01.228
[SPEAKER_00]: Thank you.
31:01.208 --> 31:16.990
[SPEAKER_00]: What you describe is like, I'm in the health food store still reading the package to determine if the health food is actually health food, you know, yeah, so, but yeah, well, no, I mean, you know,
31:17.577 --> 31:22.305
[SPEAKER_03]: The things that people sometimes consider health foods are always health foods.
31:22.325 --> 31:38.252
[SPEAKER_03]: You know, there are a lot of times there, you know, derivatives of other things and extracts of things that are put together and at the end of the day, highly processed and highly processed in a way that they shouldn't be, you know.
31:38.232 --> 31:43.200
[SPEAKER_03]: you have pastries, sourcrout and dairy products and you know, those aren't the best.
31:43.561 --> 31:48.289
[SPEAKER_03]: You have all kinds of sugar and stuff added to things and fillers and all.
31:48.309 --> 31:49.371
[SPEAKER_03]: Hidden sugar and more hidden sugar.
31:49.391 --> 32:03.835
[SPEAKER_03]: And then soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy soy
32:03.815 --> 32:33.822
[SPEAKER_01]: I was in sprouts and every time that I go in I try and look for something that sparks my interest and it's still as packaged food, obviously it's outside of the proto section and I would say 90% of the time, the things that I pick up that I say, oh this looks like it could be really great
32:33.802 --> 32:35.886
[SPEAKER_01]: the seed oils right there.
32:35.927 --> 32:39.234
[SPEAKER_01]: And I just put it back away.
32:39.274 --> 32:42.561
[SPEAKER_00]: Actually, that was going to be my next question.
32:42.621 --> 32:50.157
[SPEAKER_00]: You know, if you could remove one ingredient from the modern food supply or what you find in the grocery store, what would it be?
32:50.137 --> 33:06.623
[SPEAKER_03]: That's a, I mean, probably the seed oils, I mean, because you have, yeah, I mean, that's something that I'm not a lot of people think of and it's in just about everything, whether it's in a multiplier or fried in it or something like that.
33:07.284 --> 33:14.936
[SPEAKER_03]: There's so many, there's so many negative health outcomes from that, you know, from obesity to cancer to all kinds of stuff.
33:14.976 --> 33:16.498
[SPEAKER_03]: I would probably do
33:16.900 --> 33:20.687
[SPEAKER_00]: It's confusing to people though, you know, it's really confusing.
33:20.708 --> 33:28.623
[SPEAKER_00]: I think because like think about this, you can eat olives, but not all olive oil is created equal.
33:28.723 --> 33:33.152
[SPEAKER_00]: You can eat sunflower seed, but sunflower oil is not good for you.
33:33.192 --> 33:38.723
[SPEAKER_00]: You can use these things to eat or, but you can't, but the way that they're processed
33:38.703 --> 33:42.367
[SPEAKER_00]: Yeah, it's the heat is really what makes them toxic.
33:42.487 --> 33:59.426
[SPEAKER_03]: Yeah, it's the heat that's applied either during the extraction process or, you know, if you're deep frying chips and sunflower seed oil, you know, it's the heating that denatures the proteins that creates the toxin, that makes it a toxic product.
33:59.987 --> 34:06.634
[SPEAKER_03]: And so yeah, you really need to be mindful of those things as much as you can and cut them out as much as you can.
34:07.340 --> 34:11.744
[SPEAKER_03]: There are associated with so many different health conditions it's almost too many to list.
34:11.965 --> 34:12.287
[SPEAKER_03]: So.
34:13.178 --> 34:15.121
[SPEAKER_01]: yeah, especially chronic wounds.
34:16.122 --> 34:31.182
[SPEAKER_01]: You know, I don't know if I'll even go anywhere, but last night, we're watching the Super Bowl and we were watching the commercials and waiting and waiting for the commercials, something to be great, like they used to be.
34:31.223 --> 34:32.845
[SPEAKER_01]: There was one commercial.
34:32.905 --> 34:38.933
[SPEAKER_01]: I don't know if
34:38.913 --> 34:43.464
[SPEAKER_01]: he was passing on his farm to his daughter.
34:43.504 --> 34:44.587
[SPEAKER_01]: Did you guys see it?
34:45.228 --> 34:45.910
[SPEAKER_01]: I didn't see it.
34:45.930 --> 34:51.724
[SPEAKER_01]: It was probably I thought one of the best commercials on the night.
34:52.177 --> 35:15.332
[SPEAKER_01]: Yeah, very heartfelt and he was retiring and it was showing her as a little girl on the potato field with him picking it and it was beautifully done really really beautifully done and then at the end it showed that they were the potato farmers for leaves potato chips.
35:15.869 --> 35:24.678
[SPEAKER_01]: And it's just my own personal opinion about it, but I'm like, gosh, here it is.
35:24.798 --> 35:34.168
[SPEAKER_01]: It's the storyline of the farmer and living his whole life doing this and the pride that they take in their farm.
35:34.208 --> 35:40.375
[SPEAKER_01]: And then it's being outsourced to be processed like that.
35:40.355 --> 35:54.393
[SPEAKER_01]: So, but that's the way the world, and we live, you know, where we live in this modern world, and, you know, it's not always the easiest thing to find everything perfectly sourced all the time.
35:54.473 --> 36:07.290
[SPEAKER_01]: But what you are doing, what your dad has done for all of these years, we just really want to raise our glass of non-alcoholic
36:07.270 --> 36:13.284
[SPEAKER_01]: revered to you because we just we've been we've been talking here.
36:13.324 --> 36:16.171
[SPEAKER_01]: There's your, you're not so we have rude ice tea.
36:16.191 --> 36:16.772
[SPEAKER_00]: I've landed.
36:16.792 --> 36:22.906
[SPEAKER_01]: But I mean even that, you know, Asher, we love a beautiful glass of wine.
36:22.966 --> 36:24.570
[SPEAKER_01]: We really do.
36:24.550 --> 36:26.132
[SPEAKER_01]: And we enjoy it.
36:26.592 --> 36:33.420
[SPEAKER_01]: And so often when we travel, we want to just get a, you know, a glass of wine.
36:33.520 --> 36:41.690
[SPEAKER_01]: And we have to just look at the menu and see because we know that all wines are not made equally either as well.
36:41.890 --> 36:43.252
[SPEAKER_01]: So it's choices.
36:43.292 --> 36:46.736
[SPEAKER_01]: And it goes back to exactly how we started the conversation.
36:46.916 --> 36:48.418
[SPEAKER_01]: Consciousness, right?
36:49.058 --> 36:52.262
[SPEAKER_00]: And being conscious about what you put on in your body.
36:52.242 --> 36:52.963
[SPEAKER_03]: Absolutely.
36:53.343 --> 36:56.907
[SPEAKER_03]: And being conscious of a better way of doing things.
36:57.327 --> 37:00.130
[SPEAKER_03]: You know, you have to know that there is a better way to eat.
37:00.150 --> 37:04.615
[SPEAKER_03]: You have to know that, you know, if you eat nuts, you should soak them first.
37:05.576 --> 37:06.317
[SPEAKER_03]: You have to know that.
37:06.337 --> 37:08.059
[SPEAKER_03]: You have to be conscious in a layer of that.
37:08.219 --> 37:09.420
[SPEAKER_03]: So that's something.
37:09.720 --> 37:11.923
[SPEAKER_00]: But if you don't know, right?
37:12.023 --> 37:14.405
[SPEAKER_00]: Well, and not roasted, right?
37:14.485 --> 37:17.929
[SPEAKER_00]: Because then you have the heat
37:18.652 --> 37:22.757
[SPEAKER_01]: But like I was, you know, it's just saying, but if you don't know, you don't know.
37:22.777 --> 37:32.989
[SPEAKER_01]: But then if you're open to learning and you hear these things, then you have the ability to make that conscious choice.
37:33.289 --> 37:34.210
[SPEAKER_01]: What's right for you?
37:34.230 --> 37:46.465
[SPEAKER_01]: It may not be right for everybody and what we're saying may not be right for everyone, but at least you have these incredible alternatives that are natural.
37:46.445 --> 37:47.847
[SPEAKER_01]: back to the basics.
37:48.468 --> 37:50.993
[SPEAKER_01]: So thank you so much for what you do.
37:51.013 --> 37:57.785
[SPEAKER_01]: It's been a great code conscious conversation with you and we love everything that you're doing.
37:57.825 --> 38:02.332
[SPEAKER_01]: So can you please tell our audience if they are interested in learning more?
38:02.392 --> 38:04.596
[SPEAKER_01]: Where do they can look for you?
38:04.837 --> 38:04.997
[SPEAKER_03]: Awesome.
38:05.017 --> 38:07.281
[SPEAKER_03]: Well, thank you for having me.
38:07.301 --> 38:08.503
[SPEAKER_03]: It's been a
38:08.483 --> 38:19.582
[SPEAKER_03]: Great time talking with both of you and thanks for the opportunity to find out more Dr. Cowan's Garden.com, that's where you can find out about all of the foods that we were talking about.
38:20.663 --> 38:26.533
[SPEAKER_03]: If you're wanting to follow my dad and the work he does, that would be Dr. Tom Cowan.com.
38:27.555 --> 38:34.727
[SPEAKER_03]: And if you go on and read some of the stuff that he talks about and find out that you want to
38:34.994 --> 38:40.021
[SPEAKER_03]: see someone who thinks about medicine and health and biology and nutrition.
38:40.041 --> 38:51.916
[SPEAKER_03]: The way he does, we have a new biology clinic.com where you can work one-on-one with health professional who thinks of way that he does about healthy nutrition and biology, disease, et cetera.
38:52.136 --> 38:53.839
[SPEAKER_03]: So, there you go.
38:54.900 --> 38:56.963
[SPEAKER_00]: All right, well thank you again for being on our show.
38:56.983 --> 38:57.964
[SPEAKER_03]: Thanks again for having me.
39:19.477 --> 39:21.268
[SPEAKER_02]: Mine's that create
40:23.348 --> 40:37.273
[SPEAKER_02]: Unconventionly dare to explore Breaking barriers open indoors With every step they light the way I need
41:20.133 --> 41:36.690
[SPEAKER_02]: Mission lighting away, transforming the future with love every day With science and spirit that journey unfolds Restoring balance as the future unfolds
