The Secret to the "Living Diet," Cutting Down "Visceral" Fat, and Why Fermented Food is So Healthy, with Dr. Sean O'Mara | Ep. 1408

Welcome to the Megan Kelley Show live on Sirius XM channel 111 every week day at Neast. Hey everyone, I'm Megan Kelley. Welcome to the Megan Kelley Show. Oh, do we have a treat for you today? All right, let me tell you how this came down. So I love RFKJ, and I heard that he was doing this very strange diet. It's not a very strange to me. It was all meats and quote, "firmens." And I wasn't even sure what a ferment was. I mean, I knew sauerkraut was fermented by, honestly, beyond that, I had no idea. Well, there's a whole school of things that are called "firmens," or that you can ferment, and it's a vast category of eating that maybe available to you if you are so interested. And this diet he was pursuing is basically meat, preferably grass-fed, grass-finished, red meat, with ferment, period, pretty much period, a couple of other things. And then one thing led to another, and I found out JD Vance was on this diet, too. Then eventually the Wall Street Journal did a piece on it and said that Sean Duffy, the transportation secretary, was on this diet, and then it said Howard Lutnik, the commerce secretary, and I'm like, what is this? Who is behind this? And it turns out it's a guy who's a former lawyer, now doctor, and retired US Army colonel named Dr. Sean O'Mara. Now, he is a physician. He's an expert in metabolic health, and his big focus is something called visceral fat, okay? And also human performance optimization. He believes that you can get better, not just get older, that you do not have to go on a downward slide as you go into more advanced age, that you actually can get better and better, that you actually can grow more hair on your head if you want, that you can be at your strongest and by the way, the exercise piece of this is totally doable and does not require you to be at spin, soul cycle classes non-stop. All right, it's a meat and microbes diet. It pairs nutrient dense animal meat with fermented foods, but you got to be okay eating pretty much just that. And all sorts of other things that will optimize your humanity, you as a human. It's not about losing weight, it's about losing visceral fat, which is around your organs, and you can have this even if you look thin on the outside. So I said to my team, can you book this guy? Let's book this, Dr. Sean. I want to know more about this. The next thing I knew, I was in an MRI machine. So I didn't even know how it happened. Kayla and Abby, Kayla's the new Abby, said you're going for a full-body MRI. I'm like, I am? I've never had that done before, so I went and I sat in it. And they give you like the quick rundown on how you did via the computer, you know, like at the place. And it was basically like, you're good. You know, you've got a couple of small things, but you're fine. And then you meet with Dr. Sean, and he he tells you his assessment. Well, he was looking for something very different from what the computer was looking for. And he was looking at visceral fat. And let's just say I didn't get an A, all right? And the the the word, um, toffee was used thin outside fat inside. So for a day and a quarter, I I'm doing this diet now. I am a day and a quarter into the Sean O'Mara diet. And he's here today to walk all of us through what it is and why he is so convinced it revolutionizes health. It's no wonder so many people are scared of AI because it is changing everything, including how criminals steal. They're targeting something most Americans do not even realize is vulnerable. The thousands of bucks in equity in your home. A scammer can use AI to craft the perfect document that they file with the county transferring your home into their name and then use your ownership to take out loans or sell it for quick cash. This is evil. It's called title fraud. And it is happening all over America. 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I took a picture of the ingredients we bought. I mean, we've gotten to know each other pretty well over the past few days. So let's just start with a little background on you because I for kicks. I was looking through your Instagram and back in 2016, you were definitely talking about wellness, but you weren't yet on this. So how did you get to the point where you're like, I've got it. I know what I need to do to eliminate this fat. So my background was of as a former criminal prosecutor. And then I decided I wanted to go to medical school. I was disillusioned with the practice of law. I really didn't feel like I could make the choices that I wanted to do to make as a professional. Yeah. And so I went back to the medical school. I went to school. I had to actually take a bunch of college courses to be able to get into medical school just to apply. And when I became a physician, I got a scholarship to the army. I practiced like a typical physician. I took care of people in emergency rooms. That was my formal formal training. And people fell apart and they came into the yard. Lots of bad things happened to them. But those bad things were slowly happening to me. And I met this young guy in the hospital gym. And he was in great shape. And I was just complaining about what most people complain about getting heavy. I was fat. And I wanted to lose weight. So he told me, do the paleo diet, eat fermented foods, start springing out the worse. So I did those things. And I did lose weight previously. I was drinking in skimilt with Hershey's chocolate powder in the emergency room with gallon of skimilt. That's what I thought was healthy. And I was eating apples. I wasn't losing any weight. And I just got sick of skimilt with chocolate and apples wasn't losing weight. But when I started eating these fermented foods and when I started to sprint, then I lost weight. But the other thing was I didn't nobody told me this. But I had had a high blood pressure at aphyschritic cardiovascular disease. I had erectile dysfunction. I had a large prostate that I would have to wake up five times the night to pee. I had to put toilet paper in my underpants. I mean, this is embarrassing to me. I was 48. But I was, you know, draining liquid at the age of urine, at the age of 48. And it was humiliating. And I suffered in silence. The urologists couldn't help me. I was really desperate. And when I started eating these fermented foods and started to sprint, I didn't have any expectation that I was going to get any better. I just thought I was going to lose weight. The other thing I had was pre-cancerous lesions around my esophagus. So I had a condition in my esophagus called Barrett's esophagus that were these pre-cancerous changes in the cell type lining my esophagus. So heartburn, years of suffering heartburn taking all this medicine. It all went away in about one year from eating these foods. And I was astounded. I mean, I was mad. I was upset that none of my medical training did anything for me to help me get better. And so I remember consciously making the decision morally and professionally that I had to investigate for this sake of my own understanding and moreover for patients because I couldn't see anything in the internet. There was nothing in my medical training that explained how my erectile dysfunction, how my prostate shrank, how I went from being five times a night, a millenite to nothing, and how those pre-cancerous lesions went away. My gastroenterologist couldn't explain it. He says, "You've been cured. I've never seen this." And you were like, it's all thanks to Patrick. You know Patrick? Well, I was attributing at that time to this young man who taught me to eat this paleo food. But lots of people were doing this before. I was really, I think, giving it a try. This is about 2009. And so because I changed so much, I became a researcher. So I made a sacrifice. I had five kids, and we were this Catholic family. I was sending my kids to Catholic schools. And I come back to working part time. time while I volunteer full time doing research for the National Science Foundation. So it was taxpayer money, NSF is funded by the taxpayer. And it was one of the great things that goes on in government, that they can fund some really important science. And one of them was my research project that I do with a colleague who is a Dr. C. J. Zang. And he was the one that taught me first about visceral fat. And so we targeted visceral fat. He had been doing research for the University of Washington and looking at at the Scritic cardiovascular disease. And he noticed the people that had the most amount of disease had this white stuff. He called it white stuff inside the abdomen. And he's got this thick Chinese accent and he said, "What is all this white stuff?" So I said, "What is all this white stuff?" And he investigated and he figured out what was visceral fat. And so he and I set up a research practice. We apply for our funding through the National Science Foundation. We studied C.J. and I study for seven years full-time visceral fat, fat around the heart, and then fat within the legs, volunteering C.J. and I never took a penny. We both did this full-time. And it was an enormous sacrifice for my family, professionally, to do this. But it allowed me to see for seven years, Megan, this dangerous fat that nobody else was talking about. It wasn't taught in medical schools. It's not part of the curriculum in medical schools. And it's not part of the curriculum attaining for resident physicians. When they graduate from medical school, you start specializing either in cardiology or gastroenterology or in my case emergency medicine or some other variant of surgery. None of those specialties train physicians to look at this fat. And you never hear it mentioned at your annual physical, etc. Now they talk about cholesterol, other things. But when we started studying it in 6,000 Americans, we noticed when we got rid of that fat and told them we learned how to get rid of it, we had an MRI scanner, we were scanning people sometimes every single day. We learned how to target that fat and get rid of it. We know they got better. They're all their other chronic disease that they're emitting to arthritis. Oversitis, erectile dysfunction, dermatitis, eczema. All these conditions, in fact, every form of chronic disease in those 6,000 Americans, we never found one that didn't get better or go completely away. Depending on how long they were eliminating this visceral fat, it went on for seven years. And so it became my life mission. I'm like, I am going to share with America how to get rid of chronic disease because it not only allowed people to get better in eliminate chronic disease, but they end up looking better and performing better. And then I got excited because I thought, well, corporations are going to find out about visceral fat because they're going to want their employees to have a wellness program that eliminates visceral fat. So the performed better productivity would go up, they would reduce their healthcare costs that many corporations are burdened by the second highest amount of cost to a corporation behind salaries and wages is actually healthcare costs for a self-insured company. And so it gives me great hope that America will eventually embrace this even though it's not taught yet in medical schools. The corporations are going to find out about it in this state, by golly, we're going to pay for visceral fat education and elimination of employees so that productivity goes up. And what a great objective, I mean, think about improving productivity across America. We in America are to blame for chronic disease because we introduce processed foods and then we spread it all over the globe, leading to disease all over our lifestyles and our diet. We need to redeem ourselves and share these insights about this dangerous disease, this disease process that for the most part, nobody has any idea that they have inside of them. Can you tell us about the coroner who called you? Yes. So after being on social media and sharing about visceral fat, a coroner pathologist reached out to me was doing autopsies and studying histopathology of tissues underneath microscopes. And she goes, before I found you on the internet, I thought I was the only doctor in the world that I figured out that all this fat inside of people, visceral fat, was causing all this disease. She would do autopsies and she knows the ones that died from chronic disease had all this fat inside of the ones that had beautiful arteries, beautiful muscle, beautiful tissue. And we're killed tragically in a car wreck had none of that. They didn't have that amount of disease. So she realized on her own, just her eyes, she's a great scientist and doctors who pay attention to things that develop, can see the association, this disease because it's not taught in medical school. However, there are over 25,000 published studies on visceral fat, showing its association disease. It is definitely documented and known in the literature, but it's kept out of the lies of doctors. And if you don't believe me, ask all your doctors to tell you about visceral fat, show, ask them to show you visceral fat on, on your MRI scan. It's the largest thing in your body and they won't even be able to point to it. And you don't, you don't know how much you have just based on your outside fat. Like you can be a toffee, where you're thin, people would say, what do you mean? And it's not a diet like I'm going to lose weight diet, it's a way of life. But it, it, you could be covered in it and not know if you haven't had this MRI testing. And the scary thing, Megan, and you, sharing that is the people that are tofies like yourself that have very little fat on the outside. And otherwise look seemingly healthy and attractive. And everybody says, a Megan, your grades and so and so, you're great. But meanwhile, they have this disease inside of them. They have a higher level of mortality than the patently heavy obese person. Why? Now as it turns out, this fat that's on the outside of your body is made up of a particular type of fact called superficial subcutaneous fat and it's abbreviated S-S-A-T. And this superficial subcutaneous fat has a molecule in it called adipenectin. And adipenectin is protective against disease. So what does society teach us? This explains so much about my lineage, my mom, my Nana, they both, my Nana was always overweight. She lived 101. My mom, she loves when I tell everybody that she's been overweight her whole life. She's 85. Yeah, but I'm thin, but I'm, I'm toffee. Keep going. And so society teaches you that you need to be thinning climbers and to have a six pack. But the reality, I think I'm the only physician except for physicians that train with me and learn about these fat depots and learn that the relationship, as you eliminate that fat on your body, and then you proudly display a six pack. You are accelerating your exposure to disease. And we see higher amounts of fat around the heart. We see more visceral fat, more fat in the muscles. And the bodybuilders, you know, are also championists. And poor. They die young a lot. They do. They do. The latest study came out and sudden cardiac deaths shows that and just amateur bodybuilders, your rate of mortality from sudden cardiac death is 10 to 15 times that of an average person. These are ostensibly healthy people lifting weights. But if you're a professional bodybuilder, even more aggressive about eliminating that fat, your risk for mortality of first sudden cardiac death is 90 to 180 times greater. So it's, I call it like what it is. The most dangerous sport and profession in the world is bodybuilding at a professional level in terms of what it does to your health. But the scary thing is a lot of women are getting involved in that and there's crossfit. And I see a lot of female clients that come to me and people online and share, you know, how they, they fell into this body, this body image of having a six pack like the guys. And then they confided in me that it gave them a dude face. They got a masculine looking face and their voices became emasculated. They weren't as attractive. And if your audience just goes on the internet and starts, you know, looking for photographs Googling or using AI to find photographs of women with six packs abs, very often their faces are cut off or their faces are blocked. But if you see their faces, they're not as attractive. And women have written to me that they've had procedures where they, they've had tummy tucks and liposuction and they've removed the fat on their abdomen, trying to get that sculptured look. And then they express regret because it changed their face. They're not telling women that they lose their pretty faces. And women need to have attractive faces. Women influence culture. and they have a role. in society. And their face plays a role. And so it doesn't man, but it's a little different way. But all the studies show that attractive people, people who are deemed attractive by whatever your societal standards are do better in life. They get more attention. They get more money. I don't know. It's just they do. They use that term that I know you don't like influence. They're better influencers. And so by that term, I mean their ability to help whoever they're dealing with understand the information that they're trying to convey. So for example, you are healthy. Your level of fat was way lower than most people, most average people. You do have disease inside of you. But because you have a lower amount and you you have the best amount, I have actually seen of any social media podcast host that I've ever been with and done this before. So you're at the top. You definitely have some areas of work. And we'll work work on that area together. But your ability to influence your audience is predicated on your face and your body. And the signal that it sends is and your brain to be able to articulate those words. But your appearance says, I hunt well. And I can help you hunt well and live better. I can get us a bison. Yes. Come with me. Yes. And people want biologically. They don't understand your audience. Doesn't really understand how wired their brains are to pay attention to the appearance of people and their performance so that they can live better. And what you're saying is that biological everyone can get there. You actually can get 100% more attractive. 100% like I said, potentially with more hair, I should know these claims have not been evaluated by the food and drug administration to consult your own doctor. But I've seen it. I've seen it in you. I've seen it on your Insta. I've seen it on your phone. We've talked about numerous cases. Even thin people can get more shredded. Like you can see the muscles come out, but not obnoxiously, but just more ripped. And the biggest benefit, I think, well, I would argue on top of just being healthier, where you're going to live longer, ideally, is you feel better. You have been making the case. Kennedy has made the case. You feel much more mentally acute. So what's happening there? So as people eliminate disease, the disease process includes better improved blood flow. So our arteries are disease. I mean, they teach us in medical school and in physician training to feel for pulses. You should actually see pulses. Your arteries should be so clear. You were showing me that we wrote this story together. You held out your arm, just like just sticking your arm out to the side. And you were showing me, I could see your pulse in the, in the crook of your arm there. I mean, just you just held it up. And there it was. Every time you did it, I saw it. Yeah. It's a great, it's a great marker of how better perfusion. So when your blood flow is better, your brain is better. And so you become more articulate. You can access information in your brain and do better arguments. So this is a desirable feature. So lots of recently senators and congressman politicians have been finding out about this. And so I work with quite a few of them now to help them improve their performance. You got a lot of work to do. It's a rich, rich field. A long haul. Yes. All right. So now let's go through it because the number one thing I'm thinking that the audience wants to know because it was the number one thing I wanted to know when I heard about this was what about LDL? You eat red meat all day. And we'll talk about it, but like some dairy and cheeses and eggs, like actual eggs with yolks. And I, you know, we can all feel our cholesterol going up, which every doctor on earth, the American Heart Association, do a Google search on this. We'll all tell you, if it's high, it's going to kill you. That's a bad thing to have go up the LDL. The HDL is the good stuff. So the higher numbers there are okay. It's the LDL that they want us to worry about and they putting putting us on statins about and like every doctor says that. So what about the LDL? So LDL is the darling of not just cardiologists, but really mainstream medicine, physicians tout it. And so virtually every conversation you have with your doctor is dominated by discussion of cholesterol and LDL. And these markers and metrics associated with it. However, you know, keep in mind LDL cholesterol. These are natural molecules that are made in your body. Your body utilizes cholesterol, needs cholesterol, makes it to create cell membranes, to build hormones. You can't even have hormone without cholesterol. So just from the premise that we're giving medicine to try to lower something that your body is making, should give people a little pause and wonder if that's the very best strategy that we ought to be having our conversations with providers dominated by. But here's my opinion. I really think the discussion about cholesterol and LDL has been hijacked and really engineered socially by the the powers to be in the system. And I don't want to get into conspiratorial kind of discussions. But the system that is behind the largest part of economy, which is healthcare, it dwarfs oil. You know, oil is nothing compared to healthcare. And by the way, it's increasing at about twice the rate of our GPI. So basically, if you're smart with numbers, we are medically bankrupt as a nation because of chronic disease keeps going up. And meanwhile, the system is profiting from. It's a small number. I'd like to figure out where all the that pots of money are going that is leveraging and profiting from the disease of not just Americans, but the entire species. And this is a phenomenon that goes all over the country. So cholesterol is the wrong thing to pay attention to. There are eight billion people, named one person. If anybody in the show listening today can find the one person that ever optimize their their level cholesterol or the LDL and enjoyed any health benefit. It's a new it's a change in a number, but it doesn't eradicate disease. It doesn't really have any strong benefit. The president of the American College of Cardiology dropped to the ground on on a stage in San Francisco, San Francisco, I think was like three years ago when they had their meeting of a cardiologist and it had a heart attack. I mean, really the president of the college of cardiology, okay, has a heart attack. And by the way, the average person that has a heart attack has normal levels of cholesterol. So why are we spending so much time, money, effort on cholesterol? Well, here's my opinion because if the something more useful came out like disease LDL cholesterol is not disease. This role fat is disease. It's structural disease. You can measure it. It doesn't change in a few seconds or minutes. It's reflective of your lifestyle. So your report card really goes to how much of this fat do you have inside this disease? So let's not just call it fat. The better way is to be scientific and educated about this. Not all fat is the same. There's unbelievably dangerous fat, disease fat, like visceral fat and heart fat and fat in your muscles. And there's unbelievably beneficial fat, like superficial subcutaneous fat. And by Gandhi, Sean O'Mara wants the people to know that there is a big difference and to understand those two differences, that's your report card. I'm a health optimized infosition. That's my specialty. I've left working in a emergency medicine. I work with people that want to look better and perform better and function better. And I could follow any metric in the world, but I don't follow LDL cholesterol. I follow these disease processes because nothing in my seven years of research and since I've been doing now for 13 years, have I found that's more valuable for human being to work on, to improve how they look, how they perform, how they live, thinking rid of this disease. And so it's high time that it gets added back or gets added into the crickulons of medical schools. And by the way, the crickulons of medical schools in America are followed around the world. I mean, we have carried this concealment of this disease process to all the medical schools around the country. No other country. It's not like you go to, you know, physicians in India, or Bangladesh, or Qatar, know anything about this. Well, they don't. It's all, it's like I'm having that thought again. Somebody weak me up from this nightmare. Nobody knows about this unless they actually are researchers and start studying it. And the big difference is we didn't just research it. We didn't just see how bad it was. We figured out how to get rid of it. And then I was like surprised in my life. People got really good looking and they performed that. I just thought they would get healthy on naive I was. I just thought they, you know, would lose this disease. You're making America hot again. Yes. And I mean, I even went to a modeling agency and they said, you know, I said, you know, if your, your models find out about this real fat, they'll, their careers will last longer. And it's terrible. They held up a stack of, of resumes. this thing and said, well, when they don't look good, we got all these new girls that are coming in. To really say, I was so sad. I'm looking forward to watching Bobby Kennedy and JD Vance and Howard Lutnik get hotter. Yeah. And, you know, they are becoming healthier looking. And because they're becoming healthier looking, they're becoming more better performing and better influencer. So, I'll say this, so I, you and I have talked about this. My audience knows my dad died of a heart attack at age 45 in 1985. So I've lived my whole life since age 15 worried about having a heart attack young. And it's scary to me to do anything that's going to jack up my LDL just because of the conventional wisdom I've been raised on, and all the doctors say the one thing. But now more and more functional medicine doctors are saying we have put way too much emphasis on that number of LDL. And there's even a split, I know Peter, Tia worries about LDL, but like my hormones doctor doesn't worry about it at all. She's much more worried about protecting my brain with my hormones and cholesterol protects your brains and so on. So it's just, there's a split. So when you and I talked about my own comfort level is to try it. I actually, I am in the midst of trying it and plan to continue. And then some measure of months in, maybe we three months we said possibly, I'll go back to my cardiologist who I see every year for a stress test and a scan of my arteries. So he can see what the fatty built up is on the walls. And I will see where it is. So I like, for me, that's good because then I'll be able to look inside. We'll do the MRI again and we'll see if the visceral fat has gone down. But I'll also take a peak inside with a cardiologist just to make sure nothing catastrophic is happening. And people should consider that if they want to try this because we, both measurements would be good to have. Absolutely. So maybe it would be good to actually show a picture of this, this heart fat for people to actually see. So maybe I can put in the camera, get a better view. But this image, and I think your editors will put these images in, show three different hearts. And you can see that the top image is from a 28 year old that died from a motor vehicle accident. Okay. And the middle image shows a picture of somebody who's, I think, 38 who died from a heart attack. And you can see half of their heart is covered with fat. The image on the top is barely has any fat around it at all. Where's the fat on the second heart there in the yellow? So all that yellow is fat around versus the top image. They have just a little bit of fat around the arteries. Oh, for the listening audience, the entire front of the heart is in yellow. Yes. It's covered in fat. Yes. And the bottom image. Oh, what's the bottom image? There's not a single area on the bottom image looks like a beef Wellington. Yes. Fat in the heart. And the scary thing is, Megan, I haven't had a single 50 year old or older ever come to me that didn't have an image like the bottom one. And nobody knows this is going on. So how do you think your heart can function with all that inflammatory fat surrounding it? Well, what I do is I image that fat and I'm losing, losing fat on your body through a diet or exercise does not mean the reduction of visceral fat. No. So you said it best in the beginning. It's we're not talking about. I don't promote just losing weight. I promote losing visceral fat or what I like to say, lose disease. You don't want to lose weight. Yeah. You don't want to lose disease. Yeah. Now is when people lose weight and they lose disease that they actually put on healthier tissues. So look at this 87 year old guy. Maybe the screenshot they can take another screenshot of that. And maybe I have to move the will improve it on the post game. But in the image, visceral fat shows up as white in the bottom. And so his abdomen is pushing up this 87 year old man. His belly is bulging. Yep. And then to his right, you see how a flat, his abdomen got, he lost so much visceral fat. He no longer had a dad bod laying down on the table when he's going the MRI. He's got now has a flat abdomen. But the dark structures that are around his side right here are the oblique muscles on the side image right there is oblique muscles. And so his oblique muscles got bigger 40%. He's 87 years old. He didn't take testosterone. He didn't take peptides. He didn't take stem cells. He didn't take any hormones at all. He built muscle and got rid of disease and he's 87 years old. So what I like to tell people is our ancestors, you talked about, you're going to lead the hunt. You use that expression. Our ancestors in the past, the oldest women and the oldest men, the very best led the hunt. They led the fight. They led the tribe because they had two things, gray hair, which is connoted for wisdom and experience. Megan Kelly today knows way more than Megan Kelly when she was 20. And so that's why you lead this show and you lead so many Americans because of that experience. The future of professional sports will be football players in the NFL who are in their 50s and 60s will be the highest paid because we're going to get rid of disease that they don't know about right now. And they'll actually perform better. So a really cool kind of a story is take a look at this football player who's come, who just came to me this past week. He has a chronic disease that is Parkinson's and he's very open about his Parkinson's. So this is Brett Farve and he gave me permission to share. I don't talk about my clients. Everybody loves Brett and Brett is is attacking his Parkinson's and now he's attacking it by trying out a limiting visceral fact. All those 6,000 people, I didn't have any Parkinson's. So I went on the internet a couple of weeks ago to my ex-community and I said does anybody know Brett Farve and all my community reached out. Some of them knew them and they went to Brett. And so Brett came to me and he's working on getting rid of his Parkinson's by getting a limiting visceral fat and optimizing his microbiome. And just so people know like I was, there's a gal Jordan Peterson's daughter, Michaela Peterson. She has been all over YouTube for the past several years talking about how in her case I think she said she had bipolar and she also had an autoimmune disease and some other problems. And she seems very sensitive to things like molds and certain foods and so on. Long story short, she wound up going beef only, beef only. Just like an elimination diet and she stayed on it for I think eight years. Now that's not your diet or your way of eating, but it's like a sister in a way. And she eliminated all of those problems. Like she got rid of bipolar by eating just meat and her autoimmune issues by eating just meat. So it's like it is pretty remarkable because some people may be thinking you can't care Parkinson's with diet, but I'm not sure we know that's true. Yeah. But it turns out I think and there was a study just came out this week supporting that that microbes inside our gastrointestinal track, which are amount to our microbiome. This collection of species of microbes, again, not well taught in medical school, but at least is addressed and it's emerging a lot more. These microbes have been found to be associated with Parkinson's and moreover, there was a study that just came out about four months ago where they were doing fecal microbiota transplants, where they take some feces from super healthy humans, transplant it into people that had Parkinson's. And it was reversing their motor deficits. That means how they move, how they walk their capacity for motor movement of their muscles. So Parkinson's is a disease that has a very strong impact. But it's not just Parkinson's. The microbiome is ultimately going to play an enormous role that we're going to find out in many areas of chronic disease, disease that flicks human beings. That makes so much sense if you look back to what we've been doing to ourselves with the processed food. Right. And also the over prescription of antibiotics where we just absolutely destroy our microbiome. Yes. And then go along our merry way without thinking much about it, maybe take a probiotic. That's it. You're not actively building up the variety of good bugs. That's your diet with the firmens in particular. Exactly. So to your point about the carnivore diet, which Michaela Peterson promotes and does, she, her version is the lion diet, just eating meat and salt. I think she was eating specifically ruminant meat like lamb. Yes. Yes. And so what's ruminant? What's ruminant? Animals with rumens. And that's really interesting because they have a special type of, you could think of a specialized stomach that they eat vegetation and they ferment it. So fermenting vegetables unlike like chickens and swine pork, they don't have rumens. So this fermentation takes place and fermentation is going to be, I do, I mean, I love secondary Kennedy because he put in our national guidelines. God bless. this man. I don't know of a politician that did something more important than Secretary Kennedy, putting in fermentant foods, recommending it to Americans and also to emphasize the microbiome. These are going to have enormous contributions to our country. If Americans adopt this and listen to this great leader. Wait, I completely agree, love him. But you are going to make the point, Michaela Peterson is doing the lion diet. So she's with ruminant meat and salt. That's not this diet, though, because you allow more than ruminant meat. No. So ruminant meat, this red meat, does help because it's eliminating processed foods. So you don't need any processed foods. And also vegetables. So what we're finding out, now hold on, everybody's going to get upset at me, you know, particularly a plant-based. I take care of people, they're vegans, okay? And I get them well. But there are certain nutrients and certain elements inside plants that I would describe as micro toxins, okay? They're just small little things like lectins and oxalates and fallates and saponins. And we're learning more about them all the time. So there is anecdotally people that go on the carnivore diet, like you said, are eliminating autoimmune disorders, not in mass, not everybody does it. But enough people to create what we call a signal. A signal is something that has some sort of effect, either good or bad. So there is a positive signal we see when vegetables are cut back and there's more red meat, but you want to eat the healthiest form of red meat possible. But I advocate meat and microbes, like you talked about in the beginning, I call it the living diet, because when you add informative foods to your diet, you're actually eating extraordinarily different than you've ever eaten in your lifetime. You're now eating food that's alive with these living microbes. And I want America to know, stop thinking that germs are always bad. The reason you have obesity and you're overweight is you have an untreated infection inside of you. You have microbes inside you, ladies and gentlemen that is causing you to crave ice cream and cookies. That's not you. You don't lack willpower. You're infected. And big pharma knows that this works, but they're not going to treat the underlying infection because, you know, a Zampak and GLP meds are making a ton of money out there. But as soon as you stop taking it, every study shows that obesity returns weight gain, disease gain. Let's call it for what it is. It's not just weight. You're not putting back on muscle. In fact, you put on disease when you stop those medicines. They return to a greater level of disease that looks like them where you were when you started. And so this disease process begins because they never treated the underlying infection. If you want to get better, start eating fermented foods. Learn about the microbiome like Secretary Kennedy said. And get get these fermented foods into your diet. Eat them together with the food you eat. Secretary Kennedy goes to meetings and presentations and talks about co-mastication of fermented foods together with meat. But you can meaning you're chewing them together. That's one thing I didn't realize just in reading up about the diet. You're supposed to put this grass fed and grass, grass finished. We'll get into that beef in your mouth at the same time as the ferment. And you eat them together. If you look at Sean's average plate the way he eats, it's like, I think the New York Magazine described it as dropping a steak in the middle of an artist's palate. And I think that's a good description actually because you've got the beef in the middle. And then all around the beef, you've got not just one ferment. It's not like a dab of sauerkraut. It's like dab of sauerkraut, dab of kimchi, dab of fermented beets, a dab of kefir, whatever you say that, a dab of yogurt. And you want us to cut off the beef a piece of it and dunk it in several of those. Correct. And then eat them together simultaneously. So when we study the microbiome, one of the attributes and characteristics of a healthy microbiome, which means the person, the host is healthier, is alpha diversity and beta diversity. So they have a greater variety of species of microbes inside of them. And those species of microbes when they're more diverse empower the human to have better resources. So these microbes improve your immunity. They help you fight disease. They create peptides and signals that improve your level of health and your functioning and your performance. So really, it's something that the average consumer needs to find out about, but you want to strengthen your diversity of your microbiome by eating variety. Like one of the worst things you can do, army is very, it's a very elementary form of approaching the microbiome for metaphors. It's just eat one brand of sauerkraut, one little jar. You want to eat about, in my refrigerator, I have about 20 to 30 different varieties of fermented foods. And I'm always adding to them when I travel and I go to different areas, like I did up here. I get the local ferments in this area because we are maybe professionals, you're you're a journalist. I'm a physician, but biologically, we're all hunter-gatherers. And so we would roam following migratory patterns of animals. And when we roamed, we would collect the microbes in that area when we drank the water from the streams, rivers, and lakes 50,000 years ago. And when we hunted those animals, the the microbes from that animal literally were transferred to us in two ways. We would process that meat, field dressing, and there was no disinfectant. Megan, we didn't have sterilized USDA inspector, respective facilities where meat was processed. The microbes from the fur of the animal and the gut of that animal were transferred to the meat. We would eat it. And it would empower us. And our ancestors were so vigilant and so observant like the my my corner friend, Dr. Rosales, who picked up, you know, this visceral fat inside people cause disease. Our ancestors picked up that the healthiest bison made us healthier and better performing. And when you took that skin off that animal and you put it into another human being to wear his clothing, they got better. But if you hunted like a lame animal, an animal that was like a downer or some, you know, like predators, hunt whatever's easy, the old and the lame. We have cortex. We have higher levels of thinking. We can learn patterns. So we saw that the most majestic animals, you know, in a herd conferred through the skin made humans better or if you hunted the lower ones, it made you worse. Our ancestors could pick up on that. And that's why a dormant became popular, I think, into this day. People would pay attention to clothes because biologically, we would see this really oppressive animal fur and say, Oh my God, she must be a mighty hunter. Look at that skin, you know, animal fur that she wears on her clothing or she must be very important to somebody who conferred that majestic animal skin to her. And so we have this legacy of a dormant, but today it's very different. You see, you can go buy that and you could, you could be a, you know, I hate to use this term, a loser. And you could go buy fancy clothes and you think you're better made by your clothes. In the old days, it literally made you better. And it was a sign of accomplishment. But today we've lost that. So you started this by saying you go when you travel and you get the ferments from the local towns because the more wide and variety you can introduce the better when it comes to the the ferments. But I like, before we get to the specifics of the diet and I got ahead of us, like, I want to talk about like the bare minimum because I was reading up on you in addition to our interviews or behind the scenes talks. And it seems like the number one thing, if you want to do like the mini, mini, Sean O'Mara, yeah, you would eliminate every processed food from your life. Like I would. That is not negotiable. I would. You're going to do the baby Sean. And I'm so glad you asked the question. So if you're listening today and you're wondering, how do I get started? We'll take a look at this one particular study we did for the National Science Foundation. So these, this is the first time in the history of humanity this was done. And it's the only time in the history of humanity this was done. And see the red, it all goes away in 35 weeks substantially. And the dark muscles grew. So they lost visual fat. They grew muscle in 35 weeks. And are you ready for this? The only thing they did was they cut out processed foods. They didn't add in anything else. They didn't even add in fermented foods. There was one man who was a seven year old man who was a CEO of a company. And he did not exercise. Ready for this? One minute. - All he did was cut out processed foods. - He got rid of a ton of visceral fats. - Yes, so right now millions of people are going to see this. And there'll be a few people in the processed food industry that are going to get so mad that this, the cat is out of the bag right now for millions of people to realize how destructive processed foods are. And just how much you improve when you eliminate processed foods. So that's a mini doctor showing up. And you're saying I cannot, I cannot eat like this. I can't just do beef and firm ends for the rest of my life. You can, you can get rid of processed food. Just, that's the baby Sean O'Mair. - It is. - However, there is a question about what is processed food. I mean, I think we all know that like, you know, not to pick on Nabisco, but like a box of anything from Nabisco would be a processed food item. But I think there's like some sneaky processed foods. We're gonna pick it up, I'm gonna take a quick break. We're gonna pick it up there and we're gonna get into the specifics of how we're eating, how we're exercising and the other tips for taking yourself next level. When we come back, more with Dr. Sean right after this. Don't go away. When it comes to supplements, we all know there are two things that matter. That it works and that you can trust it. Rather than just tell you about relief factor, we often bring you what their real customers have to say. One, Jim said he ran out of relief factor twice and that both times his aches, stiffness and pain came back. Once he restarted it, he says he felt better again. As Jim puts it, "You know something's working when you run out of it." I know many people who have used relief factor and had it work for them, including me. I took it from my shoulder and then ordered it again and found real relief. They make it easy to find out if you're gonna join me as a satisfied relief factor customer and talking about how much it helps you tackle your daily aches and pains. Three weeks for just 17 bucks and 76 cents. Simply go to reliefactor.com or call 1-800-4 Relief. You will connect with their friendly local team and they will do everything they can to help you. And maybe you will be sharing your story with them and with me soon too. (upbeat music) Dr. Sean Amara is back with me. He's the author of "Growing Better, Not Older." How to biologically optimize your body, improve your appearance and crush your goals by targeting visceral fat. Okay, so we were talking about what is a processed food? It's not, they always say just avoid the middle of the grocery store and anything that's in a box or that you could, that could live on your counter, not live, but stay on your counter for two weeks without spoiling. But there's some sneaky processed foods, I think. - Yeah, there are. And you know, the simplest guidance I give to people is if it has a label, it's probably going to be processed. When it needs ingredients and ingredient lists, it's very likely that it's been processed to a little bit. So sometimes even taking meat and changing its form or vegetables exposes it to air and oxidation and helps degrade the process and make it more inflammatory. So the safest thing it eats, chunks of vegetables and chunks of meat. And so the other thing I tell my clients that work with me is calories don't matter as much in numbers as much as the quality of the calories. So a calorie isn't a calorie. The quality of calories matters more than the quantity of. - Well, like you said ice cream is processed. That's considered a processed food. - It is because oftentimes they will add things in like sugars and sometimes they'll leave it. - Send them gum. - Yeah, these fillers and stabilizers are more suppliers to make them more palatable tasting. But really you'd be better off making your own homemade ice cream. I'm not an advocate for sugar. You know, sugar, we know that people eliminate this visceral fat disease in their adjunance around the heart, the fastest when they cut out carbohydrates and then just eat fat and protein. So sugars, carbohydrates, attracts species of microbes that preferentially put down fat, fatty disease around your heart in your adgment rather than your suck cutaneous skin where you should be storing that fat. - And I said to you, well, I really like my ice cream. I, it's a bad vice. I have it a lot. I just have a little bit at a time, but I have it like every other night. And my dear friend Nancy told me that needs to stop. And then you came into my life and told me, I'm not gonna want it. That's right. So that's actually comforting. It's not that I'm gonna be longing for it and missing it. - Never. - The microbiome is gonna change to where the compulsion is not there. - Yeah, you'll even get a sick feeling. Like the, I mean, I feel so sad and I get nauseated, seeing people eating processed foods and ice cream. Even when it's, you know, pretty ostensibly kind of minimally processed, my microbiome is geared towards meat, seafood, and fermented foods. - And now it gives you almost like a sense of revulsion when you see the foods that are not good for you. - Yes. - Like when you see the unattractive cave woman. - Yes. - Yes. - Oh, she was not, she was not taking the healthiest bison. - But the aversion, you know, goes both ways. So sometimes people will see fermented foods and they'll be repulsed by fermented foods. But it's the microbes inside of them that are fighting for their survival and tell the host, don't eat that fermented food. So it's the sight, the smell, and the taste. So these microbes are wired into our central nervous system. And you would fight like Katie. So I always tell people, if I came across that table, put my hands around your neck and started choking, you'd become a wild woman in fight like crazy for your life. - Yes, yes. - The same thing with these microbes inside of you. When they see something that is threatening them, like their host is about to eat fermented foods, they make them hate them. So I tell my clients that have an aversion where they feel, you know, this repulsion to fermented foods, to take a little butter knife, dip it in a little bit of kimchi juice, a little of the juice around the fermented vegetables. Put it in a glass of non-chlorinated water, just one little drop, they won't see it, they won't taste it, they won't smell it. Then they drink that water. And when they drink it, they just drink millions of these beneficial microbes, they're gonna start living inside them, go down and kick the fannies of those bad microbes inside the gut of those person that was previously hating them. - And then eventually they think she is less unattractive. - Less offensive, less repulsive, and slowly over a period of time, like I rarely tell this story, but I remember my mother taught me to make fudge when I was four years old with a candy thermometer, you know, on a stove, I don't know how I never was scalded as a four year old, but my mom liked the fudge. So I made her fudge and made her coffee, those were her tictions. And so I ate all this fudge. But I became really colonized with all these bad pathogenic microbes. And I remember I was this sweet little kid that would listen to Christmas carols about Jesus and I'd be crying, you know, is this sweet little adorable little six, seven year old. But somebody would get behind me, I could smell kimchi, and I remember I'm telling you, for the first time in my life, I felt homicidal rage. - Oh wow. - I was seven years old, I understand it, but I wanted to kill the man behind me, and it would happen over and over again, and would be some Asian, a Korean, with kimchi on their breath. And that's how powerful these microbes are. They're so wired into the host to defend against a threat. - Is this part of the reason why most of us find organ meats repulsive? - In part because of the nutrient value, but less so because the microbes, 'cause typically organ meat isn't going to have a strong sense of microbial contribution and won't be living microbes. - So those are just genuinely disgusting? - Well, but also the metabolites. So there are metabolites that are richer nutrients in that organ meat that will be fertilizer for beneficial microbes, but also, and when the beneficial microbes start growing, they outsource, they outcompete the bad ones. So there's a war going on inside of you. It's an African safari. It's a drain forced in your stomach, but you never think about it. But the balance of that, you want as many healthy microbes in there as possible. - Okay, wait, I wanna keep going, 'cause I have so many things I need to talk about. In the break, we talked about how your face will and actually can change as a result of this diet. And you talked about the example of your daughter, who's also on the plan. She's 25 years old, she works with you. Here's, this is a different. - Yeah, that's a picture of mine. - That's you. - Yeah, that's how much I changed when I was 48. That was me when I became the researcher for the National Science Foundation. - Wow. - So my face showed a huge amount. That's before. So how inflamed my face? - Oh, sweet and nerdy. (laughing) - But puffy. - But I was, I weighed less there. I weighed 165 pounds here in that photograph, but I had more disease and not as much muscle. Today I weighed closer to 178. I have like no visceral fat disease. And my muscles have gotten a lot bigger. - And your features have just become much more defined. - Yes, and I think this goes back 20,000 years ago. We can't find photographs, but if we could look at men and women 20,000 years ago, they'd have. of lean faces. >> So we were talking to the break about how when you get older, your nose starts to droop. And like, I don't know, it just seemed to me that it was gravity and you were saying that's not true. >> No. >> You do not have to surrender to that. >> It's not. So people think that they literally get heavy, their noses get bigger because they're older. But here's an example, my own daughter. So my daughter, Riley, when she was 14 years old, is originally right here her photograph. And we scanned her and she was filled with this whole fat. And she ended up getting, you know, polycystic ovarian syndrome. And this visceral fat inflamed her face and look how much she improved as she got rid of her visceral fat. That's not plastic surgery. >> The nose is like- >> No hormones, no steroids. Her nose got smaller. So we consistently see this in clients. I tell my female clients if you want to be a model and they're older, absolutely, make a model. Because when you get rid of health, I mean, you lose your health, you lose your appearance. But nobody in their 50s, 60s, 70s are getting better looking unless they're getting rid of this visceral fat disease. >> Yes. So this is a person in his 40s who we know is on the diet, his name is JD Vance. And he started it for Lent. He was just going to do it for Lent. And look at this. This is from February 28th to March 27th, the difference in the vice president's face alone. You can see how much less puffy he is. >> Indeed. >> I think a lot of women think the puffyness only happens to them, but it happens to men too. >> It does. It does. And, you know, particularly politicians who have a lot of stress, they build up cortisol, which feeds visceral fat inside of them. And it shrinks the fat on the outside. So they tend to have lower amounts of the beneficial superficial succutaneous fat. And they have higher amounts of the fatty disease around their heart and in their abdomen and their muscles. And this deteriorates their appearance and ability to influence. So as you get older, you actually should get more attractive, like looking at the examples of other politicians, many of them have gone on this diet and improved their appearance. As they've gotten rid of visceral fat, their face has improved. And so because their face has improved, you actually, like the example that happened to Joe Biden and President Trump I like to give. Now, we don't have the benefit of MRIs to see what happened. But this is the election at 2020 and this is 2024. And President Biden looked pretty good. His face was lean. He did well on the debate in 2020, but in 2024, he was abysmal. But look at the accumulation of cortisol, the inflammation in his face and look at President Trump. His face was more inflamed in 2020. I think one of his sons has gone carnivore and is now eating more healthy and maybe influencing his dad. Wow. And look how much he improved the president's face improved. And look, it reached voters. It reaches influencers. So the future of politicians over there, I reckon it makes them so look at the doctors. They had different doctors. So Biden's doctor was this physician and President Trump's was Admiral Jackson, Ronnie Jackson at Congressman. Yeah. So, you know, it depends on who's influencing, helping you to diet. Good point. Yeah. And so I tell people, you pay attention to your doctor. When you go to a doctor and they're so heavy and they're so diseased and they look all when they talk like this and you've got a little of your cholesterol, we're going to start a statin. You know, it's like going to a dentist with jacked up messed up teeth. Going to a personal trainer who's morbidly obese. Yes. I don't think so. Yes. Wait, this, when you and I were talking about the ice cream, one more, one more tip for those out there who are like me and have this problem. But no longer, you said to me, you know who else liked his ice cream every night? And I said, who, Joe Biden, I was like, oh, MGI, I never thought of it that way. Yeah. Problem solved. And I'm cured. Good point. Very good point. There's choosing to live well. Will result. Here's, here's the insight. You want to go to new level. You think when you eat that ice cream, you're eating for yourself. You're eating less for yourself and more for the microbiome. The community of microbes inside you. And so they drive you to eat that food and you, they are, they're far more. It's a form of intelligence that we don't really understand. But there's a mechanism inside a bacteria, a single cell mechanism called CRISPR. And CRISPR is, is publishing you. It's way more sophisticated than anything we've ever seen in human development. They can do it. They're editing. Yes. This ability to detect a threat, create the solution to the threat and eliminate the threat. It's a very elegant genetic capability that's in this single cell organisms. And so microbes have really a form of existence that is far beyond what we really understand. So it's high time that America pays attention to their microbiome. You said the same thing about alcohol because, well, I don't drink a ton. And I do drink socially and you were saying same thing that the, any Jones for alcohol will go away on, on the diet because you're going to change the microbiome for the, for this same reason. Yes. The bugs will change. I've worked with thousands of people now and they've reported to me. I used to never ask them to, to stop drinking alcohol. And sometimes I would. But now it just happens as they start eating fermented foods and they improve their diet. And they do the other things that we have them, that they, that we have them doing to eliminate disease. Their health improves so much that microbiome improves so much. They lose all attraction for alcohol. The healthy human being doesn't drink alcohol, doesn't have an attraction for it. And so alcohol is one of those things and other vices. I sometimes I feel like I'm almost a Catholic priest because these clients come back to me and tell me, I didn't tell you this before, father, but I, I was addicted to gambling. I was addicted to pornography. I was addicted to, to substance abuse, alcohol and drugs. And then they, they have to know what is it about getting rid of this whole fat and eating these fermented foods that these problems go away. They wanted me to tell them they have been struggling their whole lives. And so, you know, there are probiotics. Lots of effects, many, many beneficial effects. All right. Let's talk about the eating. So, so far, I'll, I'll tell the audience what I had for breakfast. I had eggs, a little bit of cheese, but you can't have just any cheese. It's got to be like smelly cheese, blue cheese, old-world cheese or old-world, okay. What's the other one? Blue cheese, Gorgonzola. And there was a third that we got, rogopher, rogopher. Okay. So, I had eggs. I had a little bit of cheese, I had a little kefir, and this is yesterday. And I did have like a couple of strips, tiny, not big, but you said, go for it if you want, of steak. I had left over, I had steak for the night before. So, that was my breakfast, which was very hard. It wasn't like a huge play, but I had all of those things on it and I made sure I was chewing co-mastification, whatever, or if KJ says, in every bite. And for lunch, I had steak with firmence, a bunch of them. And by the way, we have to talk about the fact that when you get your firmence from the grocery store, you have to reach into the back of the, of the display case and try to get the ones that were in the dark because light is not great for your firmen. So, reach into the back. And then you can keep it in your fridge, but as you pointed out, I'm like, well, the fridge has a light and you were like, nah, when it's closed, hello! Okay. Anyway. And then I had my steak, and I had a couple of different firmence on there. And then I basically had the same dinner as I did lunch. So I think that was a basic approach to the diet. You can get fancier, and you don't have to stick with just cow. You can do bison, elk, venison, lamb, and even some fish, though it's not your favorite, and I don't eat fish anyways. Yeah. It's kind of not a thing. And I recommend it like wild cut seafood. If you can do fish, do wild cut. And on the beef, not just grass-fed, but if you can find it, grass-finished, which means what? Yeah. So grass-fed grass-finished, and I'll show you a picture because it's very powerful. The difference that this makes when you actually eat something that is grass-fed, grass-finished, you get a higher level of healthier meat. So here's a picture of the difference, grass-fed, grass-finished steak on one side versus grain-fed. So you get this marbleization. It's the one that's grass-fed and grass-finished looks like pure red. And the one that isn't has a bunch of the fat marble throughout it. Yes. Okay. And so this marbleized meat is not as healthy. And so when you finish, sometimes it's just grass-fed, but they finish it on grain. So you really want to be eating meat that's grass-fed, grass-finished with less marbleization. And the impetus behind us, the reason why we learned this, and I didn't know this, they didn't teach us this in medical school, was really this photograph right here that shows the connection how this happens in human beings. So look at these two abdominal scans side by side next to them. We have the legs of the humans that are correlate with their abdominal scan. And you can see on the image on the left, they have a lot more visceral fat. - Yeah. on the right, or below it, they have less visceral fat, but their legs to the sides show different degrees of marbleization in their muscles. So the image on the bottom is from Olympic sprinter, correct. And look at those big, gorgeous muscles, very little visceral fat inside their abdomen, and their legs are very lean. But the guy in the top looks like I call him human wagyu. He has so much marbleization of his muscles. And ladies and gentlemen, if you follow me again, the reason you need a walker and a cane and a wheelchair is not because your old is because this white stuff forms in your legs and keeps you from supporting yourself anymore. That's it. That's it, America. No of the reason you need a wheelchair and you're going to need a wheelchair and eventually you want your muscles to be so filled with fat you'll fall over in a wheelchair and then you're in a bed for the rest of your life until you die. And unless you find out about this disease going inside you, this is it's that important. So that's why I have people eating grass fed, grass finished beef. So that and I promote many different, you know, you're allowed to have you're allowed to have eggs. And that was one thing I didn't ask you with yolks. Like are we going for it? Yes. We're you're not doing cholesterol thing anymore because like, no, most people look at that and say, holy shit, you'll be dead by news. Yeah, old science. So absolutely. Whole eggs are great. And the healthier the chickens, the healthier the eggs. So ideally you should buy eggs if you can from a farmer that has them out pastured, where they're out eating bugs and less not grains, poultry in the wild foul, game foul, they're not out eating grain. They're out eating bugs. And so you want to eat an animal that eats a natural diet. And so in between animals in the wild are domesticated animals like chicken, pork and beef. But to the extent that it's more natural, it's more healthier for you. So you want to eat grass fed grass finished in the room and it's beef and bison. And the chickens you want to eat once it are pastured. What's the thinking? But we're not eating chickens. You mean the eggs? Yeah. Yeah. What's the thinking behind the cheese? Like the stinky cheese? Yeah. So the the the thinking is dairy. I don't recommend dairy unless it's fermented. When you fermentation is the only processing that I can think of as a physician and a scientist and a researcher that actually improves the form of food. And so when you ferment dairy, you're actually improving, you're increasing the nutrient value and you're adding to the microbial value of these living microbes. And the ones that are more old world and more stinkier and smellier like blue cheeses and road comforts and gargonsolas have higher levels of colony forming units and metabolites. These little tiny signals, these little tiny peptides that are now the darling of big pharma and you see it just blowing up all over the internet, these peptides. Well, they already exist in nature. And so you can see that people that eat traditionally, and that's how we learned to co-mascate too, is traditional people eat fermented foods with meat. They chew them together like in South Korea. You would never eat a piece of meat without chewing it with kimchi. And the Korean women, the Ajima, the older women that are in restaurants, will come up and yell at you in Korean if you just eat the meat and don't eat the kimchi. They will castigate you in public over this because it's a tradition inculcated within their society. So cheese fermented is a tradition way of taking dairy and improving it. And when you-- So it's a ferment? It's a ferment. Okay. It's through fermentation that milk, specifically the lactose, the milk sugar, gets reduced, gets eliminated. It's changed into lactate and actually through this chemical biological process, a better way to describe it through biological influence of these beneficial microbes that are added to the vat aderi. And it's in a big cheese wheel. And then when it's cut into triangles, that's your-- when we were shopping, I told you about the triangular type, that's your cue that it's really old world processing. It's not like processed ricotta or, you know, cottage cheese that's really not moving. >> We were joking about our velvita. No offense, velvita. You served me well for a number of middle players. Here, for the listening audience, we're going to put on the board now and you should just check this out. It's about an hour, 20 minutes into the show. The purchases we made at Whole Foods, but you don't have to go to Whole Foods, you can probably do it at any other sort of more alternative grocery store. But Sean and I went together, which was very helpful. And I photographed here and just check out the show on YouTube. But all the things that we bought, including the butter, which is over there on the right, it's like a little French butter that Sean likes. And he uses that butter, man, because I said, what do I cook the beef in? He said, well, either just on the grill with nothing or you just, you can cook it in butter. And at the end, you put some butter on top of it. You are not afraid of the butter. This butter is delicious. I don't know what this is, but I've had it now for two days in a row and it's freaking heavenly. I just crazy. And then I took a picture back at my house more clearly of the labels and I'll show you those too. So if you just want to copy what I did, you know, it's just easier. Yeah. So it really is an important thing. You need to get around somebody who knows how to eat healthy and learn how to shop and stores because traditionally we just go in and grab anything, but you want to be mindful on the yogurt's too. There's a picture of the yogurt that you liked and fermented here. And you were not pro Greek. No. I was shocked to learn that. Now it's a form of processing. So they're eliminating the beneficial microbes and the liquid, the tart liquid form. If you separate it, it makes the yogurt more creamy and the people are buying it, but you're losing the metabolites and the microbes when you're doing that. And so the consumer is getting ripped off from that. And so it appeals to the palette. So that's a good example of how you know, processing can I send my process? The yogurt you like is on our little picture that shows that. Yes. So that picture shows that. But you know, I make the point that our ancestors didn't just hunt any bison. They were very selective about it. And you need to be that intentional Megan. And your audience needs to be intentional about selecting the very best food when they go to a grocery store. Don't just get the most tasty one. So there was a process and anthropology called selection pressure. It was an influence on our species. It's still present in the wild that has an animal select the best decision that's going to help them live longer and perform better. It used to be present for homo sapiens. Our existence, our survival and the quality life was dictated on us making better choices. Today's selection pressure has been replaced by what I call selection pleasure. Greek yogurt, creamier things, taste your things, sweeter things. So I tell my clients the enemy tastes sweet. Now you might think you're giving up a lot by giving up sweet things. I don't know a human being in the world than enjoys steak and firmets better than Sean O'Mare. It is like better than any trip to Walt Disney World that I've ever had. And it's every single day that I eat is the most unbelievable experience I could have during the day because that food tastes so extraordinarily good. My microbiome is all in on the very best strategies for optimizing. And eventually it happens to my clients over a period of time. So as you do this, you'll get more and more excited about eating. It will taste way better. You will laugh and be appalled. Did you ever eat ice cream at some point? I'm looking forward to that. Now we should talk about what you just said every day that I'm eating because you are not eating every day. Fasting is a part of this diet. I'm sorry to break it to you at home because I think fasting is so hard. I was telling you, I used to do this 16 eight fast. And even the 16 for me, I thought as a woman was particularly hard though, those last two hours. And then I did hear some conventional wisdom that women shouldn't go 16. You were like, not only should you go 16, you should go three maybe even four days. And then I said to Sean, women, women should go four days. And he said, when the men couldn't find the bison, what do you think the women were doing? That no one was eating the males or the females. Yeah. So it's absolutely. So talk about the fasting. And by the way, I forgot to ask you something important. Is that every week? You don't fast four days a week every week, do you? I fast typically, I used to fast three or four days every single week. So literally like half the month I was fasting. I still kind of do that now, but I do even longer fast like five days. So look at this lady's face who is kind enough to allow us to share her photograph. How much she improved her face. So this is over a six month period of time. This lady adopted meat and microbes, the living diet, and also started fasting. So when you fast, you eliminate structural disease in your body and the influence in your face. So you get this gorgeous appearance to your face. A lot of women are afraid to come to me. They think that only work at these you know, study males, tough guys. But women get these beautiful results where they have fantastic results. So biology knows no difference between men and women in terms of lifestyle. The healthier the food you eat, the healthier lifestyle is available for men and women. Let's just say it's three days because four days sounds insane to me. Maybe it won't take months away. It took years for me to get up to that. Okay, so I eased into it. So I don't want to, what should I do right now as a, as a baby Sean disciple? So I tell people to ease into fasting because the scariest thing for me right now is Megan Kelly goes on a three day fast, hates it, feels super weak. And it said, I try fasting. And it comes on the show says, and that sucks. Everything I said, I take back. Yeah. Yeah. I mean, it'd be a terrible tragedy. So you want to ease into it. It's not a race. You're a young lady. You've got decades of quality living ahead of you. So ease into it. Now a little tip are ancestors when they didn't get a bison would go drink from creeks, rivers, lakes, glaciers. And they knew the great-haired women and the great-haired men, the alphas, the leadership of a clan, knew which particular stream to drink that would reduce their hunger. And so these microbes have a capacity, literally, of increasing GLP1. And so GLP1 is this natural endogenous peptide that causes satiety. So today we can't drink rivers and lakes. But here's what we're going to find out. I am now experimenting and it's going to come out with certain strains of bacteria, probiotics that you will take, and also postbiotics, postbiotics are what probiotic microbiotic, these species of microbes produce. So there are pieces basically of the living microbes. They signal you that you're no longer hungry. And so even though you didn't get a bison that day in the hunt, you're not hungry and you still have energy. So what does that mean for you today in 2026? You'll probably be getting, and I've already given some to you, certain species of postbiotics that you can take, probiotics rather, and postbiotics. And they will reduce your hunger and allow you to fast without any hunger paints, without food noise, without cravings for food. So my clients, the longest I've seen a client fast 10 days with these particular strains of microbiota. And I can't say what they are because we want them to be manufactured and available for all Americans to take. So we're in the process trying to do that, work through that. But it'll be in the future that you'll be taking these strains of microbiota. They will dust all of the medications that are out there because they're going to treat the underlying infection. So for the listening audience though, like what can they do before they get the special probiotics? Like, can they, what's your, what's a realistic goal one day a week to go, just go 24 hours of that? You know, a lot of people should be able to do these 18 to 24 hours, see how they do, drink non-clarinated water, make sure you're taking glycine magnesium. And I like magnesium citrate when I'm fasting because it has less bump on your autophagy. Autophagy is the physiological condition that you want to achieve by fasting. So autophagy is like spring cleaning inside your cells. Where cellular debris and disease is cleared up from the body. So people who fast just get healthier. You can have coffee. You can have coffee. I'm fasting right now. Full disclosure, I've been fasting four days straight. That's so crazy. I haven't had a single calorie in four days. Does it look or sound like I have a lack of energy? No, or brain fog. No. Because I said to you, I said, I tried, I found it very hard to do the 16 hour fast into a show. I needed to eat or I'd have brain fog. And you said you will get to the point where you will only do your show while fasting. That's so crazy. Your most important shows you will do in a fastest state. The most important, like the Super Bowl and World Cups, the owners of those teams will demand that their athletes are in a fastest state. Really? And those 50 year olds are going to be as they'll be healthier than 20 year olds. Why? What does Megan Kelly, you dust everybody in journalism compared to a 20 year old because you learned how to become a better journalist, human beings in the past, the 50 year olds were healthier than the 20 year olds. Think about that. Today, the 20 year olds are healthier than 50 year olds only because of this undiagnosed disease process. But in the future, there's going to be 50 year old men and women, athletes and also politicians and executives. So as quickly as possible, optimize your microbiome. If your high performer come to me, I'll work with them and get them more optimized. But that's what you're going to do. You'll be using fasting and these insights to perform better, look better because you're going to be better in a fastest state because that's when you hunt. How many years did you take you to get to doing three days of fasting? Literally, I was slow. I didn't realize all these benefits because the studies have been coming out over the past 10 or so years. But it took me about five to six years to get up to three days. Now, I get a lot of my clients like that young lady. She was doing three days, I think, in within one month. What? She eased into three days fast. She just had water and coffee. Coffee and then take certain species of bacteria, probiotics that you take. So maybe we won't fast until you can see publicly what the probiotics are. And then kimchi, you know, a little bit of kimchi juice, a little fermented brine. So a little like fermented pickles, you know, fermented pickle brine, because there's no calories in it. And a little bit of like a couple tablespoons of like organic, unpasteurized vinegar, pasteurized vinegar is dead. So you want like apple cider vinegar. So unpasteurized. And you add it a little bit to non-coordinated water and you drink it and it stops your hunger pains. It increases your satiety and improves your level of health. And so it's a great addition to the fasting. We've disclosed it. It's coming your way. Just know that that's a piece of it. It is coming to America. Don't wait for it to go mainstream if you're an early adopter move ahead. I do. I do want to talk about eating out because that seems like it would pose a challenge on this diet, which brings me, of course, to this wonderful clip of Cheryl Hines talking about our FKJ, her husband's diet, sought one. Well, right now he is only eating meat and fermented vegetables. So what that looks like is, in the morning at 6.30, he's cooking a steak and eating sourcrow. So what happens to you guys go out to eat? Is he like waiting to get back home to eat? Now this is, I don't know if he wants me to say this. He's so dedicated to this diet that he's eating that he will bring his own sourcrow. Which by the way, Katie, you will appreciate this because we'll be in the car dressed up. I'll have like a little, no, I'll have my little clutch, right? One of my good bags. I don't only take out every once in a while because I don't, I want to keep them nice and he'll hand me a bag of sourcrow and say, can you put this in your bag? And I'll say, I actually cannot. And if you would have told me when we were inside, I would have brought a different bag. But what you're about to put in in this bag is not okay. I'm going to give this bag to one of my batters. When she, you know, when I die, this is not a sourcrow bag. But you, if you tell me, I don't have the time I can bring a sourcrow. You know what I mean? Too much. I won't bring the Chanel. Exactly. That's Cheryl with Katie Veller in a very funny exchange. Totally funny. I think she's the funniest woman I had dinner with. The best. And she's like that all the time. Yeah, she is that right in the chair. I think she's the funniest female I've ever met in my lifetime. She's got it. I love her. So eating out, you do have to bring the sourcrow. Not necessarily in a bag. You recommend a baby food jars. I do. I do. I get the little tiny baby food jars. They're really small ones. And I put a variety of ferments into it. Put it in this little discrete jar. I put it into my co-pocket or my jeans pocket. I pull it out when I'm in a restaurant and dump it on the plate. I call it reverse shoplifting. Like you're bringing something into a restaurant. But oftentimes they're little uneasy about it. But you don't need a lot. Put that little garnish in there. I get some, sometimes I get stares, but I do it fast. I put it back in, you know, it's called. You look for grass-fed beef. I do. And you ask if they can cook it in butter. I do. And so when you're at the table and you're talking to a waiter or waitress, you can say, do you cook your butters in seed oil, or your meat in seed oils, can you cook mine in butter and ask them? And that's why you want to be selective. You know, and I also tell people, look, you can't always find grass fed when you go to restaurants. I eat in McDonald's, I do. It's not great quality meat, but it's way better than pasta. I just don't eat the buns and the ketchup's and all the other things are added to it. And I bring ferments with me. I remember going out of vacation with my wife. I'm a retired army guy. I'm not a wealthy guy. So, you know, we're out eating in McDonald's, my wife, you know, I'm 62 years old then, you know, and we're eating in McDonald's and we're getting rid of the buns. And I'm dumping the ferments on the McDonald's patties. And that was our date night while we're out in this old vacation. Or you could potentially have like a white fish or some sort of kind of food. And you can, and ideally I like wild caught because they tend, you know, the farmed variety of seafood. They feed a lot of grains, just like they do with cattle. So they're dumping stuff into these farm ponds that they, you know, have all this fish in. And sometimes even when they're out in the ocean, they pretend like, you know, that's a healthier version. They might get a little bit more healthier water, but then they're still feeding grains and carbs and all this unnatural diet to these farmed fish. And sometimes there are better operations, but I just think you need to be a lot more selective about the food you eat whenever you can, especially at home. You can go shop. You can find the very best foods shopping online and your local, you know, grocery supplier, bring that home. And then on occasion, if you have to go out, eat a little grass-fed beef or a grain-fed beef, bring some ferments with you. And when you go to your neighbor's house or your family members, don't dive down to their level. Be the hero. Be the champion in your family's life and in your neighbor's house. And you show them that you eat differently, you eat better, and it's real for you. Don't compromise your health. So it's an opportunity to kind of like witness to them. I'm trying to live better. And you know, the consequences is, you know, not that you just miss out on all the beneficial living. We're talking cancer and strokes and neurodegenerative conditions from this not just one cheat meal of your eating ice cream. It's a cumulative effect of bad food over a lifetime and a poor lifestyle. And it contributes and manifests with all the structural disease, visceral fat around your heart. And you never know when you're going to get a bad disease. Can you talk, I was telling the audience what I ate yesterday on my first full day on the diet. Can you give an example of your typical diet, like your breakfast, your lunch, and your dinner? So I get up in the morning, and if I want to eat, particularly if it's feasting. And I just, you know, I love a lifestyle of fasting and feasting, just like our ancestors. You know, we did not eat around the clock, you know, grazing and things were not cows. We would hunt, get a gigantic animal, woolly mammoths, who are a good example. It's the only animal I can think of that we hunted to extinction, ding, ding, ding. We love woolly mammoths, you know. I got to bring that back. And we do have the menu work on that for sites, little, little steak, little, little lamb, little woolly. So I eat a big chunk of meat, I eat, and when I feast, I'm eating a lot, game on. You are eating a lot. That one picture has, it looks like four burgers with butter. It's not cheese on top. It's a lot of butter. And all that I ate, I eat a lot. I will eat four, I eat more than Sean Baker, I'll eat four to five pounds of meat. Oh my God. What? That's insane. I know. Well, because I'm making up for the meat that I didn't eat. When you were fasting. When I was fasting. Okay. So I recover. And so, you know, as far as the amount of food goes, it's probably equitable for, you know, what I would be eating if I was eating like a standard American, you know, kind of lifestyle. So if you are easing your way into this diet where you are maybe fasting one day a week if that do not have four to five pounds of beef in the day. No. But like feast. But when I break, and the other thing you should be aware of too is I call it primed upon. If you haven't eaten in like four days, most people when they return to eating, they can have a hyper-ismotic effect where they put food in until their GI tract track gets acclimated to it. And they can have some, you know, dysbiosis, they can, they can be a little bit uncomfortable a little nauseated. So you're going to ease into a fast. Okay. Start slow, priming the pump and a little bit of blue cheese, a little bone broth, a little soup broth, a little tiny piece of meat over about four to five hours and work their way up to it. Now, I can break my fast, everybody that's eating this way is always surprises. I can break my fast with four rib eyes and I do, I'm just like a lion. I have a eaten and, you know, six days and I'll eat four giant rib eyes. Wow. My biggest, I've done six pounds of meat in one sitting, 96 ounces. I hate to see the LDL at that moment. I don't think that would be encouraging. You won't worry about LDL, after you do this, you'll realize that LDL cholesterol is beneficial to you. It's the structural disease around your heart. You'll feel so much better. Talk about your breakfasts. So breakfasts is kind of like what you ate, steak and eggs are one of my favorite breakfasts in the morning, onlets with, you know, aged cheddar cheese and some blue cheese and some firments. Oh my gosh, to wake up and have that is just so sustaining and beneficial. And so every meal is a little bit different because there's so many varieties of fermented foods that you can eat, yogurts and kefirs and different forms of fermented vegetables and fermented fruit. So I do eat fruit, but only if it's fermented. I have my clients back off of fruit because of the fructose and the fruit sugars that are in there. We noticed when we had people eat fermented fruit and cut out, where I got a fruit, that the fat around the heart went away a lot faster. And vegans that don't eat any meat, they do lose fat around their heart and they lose visceral fat if they add in fermented vegetables. So if they're eating a predominantly plant-based diet, sorry, converse, the plant-based people are losing visceral fat when they stay vegan if they add in fermented foods. But on all honesty, they lose it slower. But they're losing it and rest of America is gaining it. So vegans who add in fermented foods do better than Americans who are eating standard American diet. So vegans can do this diet. They can. Do they have to ferment every vegetable? They don't have to, but I prefer it. They don't have to, but they seem to prefer to have some fresh vegetables that aren't fermented. And so they broccoli and other things that I've been fermented. On that front, and I want to ask you lunch too, but on that front, one of the first things you said to me is, there's no cheating on this diet. So if you were weak and you wanted to have a salad, you shouldn't, but why? Is that going to throw the whole thing off? So the cheating with the salad is not going to be bad as cheating with raisins and then you add in honey and then you add in a sweet, a salad dressing, which sugar in it, that's the more of a cheating that's problematic. If you just eat lettuce or you know, some, you know, arugula, it's really as a very, very small amount of these anti-nutrients and microtoxins, not realistically a huge threat. It's often times when it comes to salads, the accoutrements and the condiments and other things. What about, we've had some people say on the show that sourdough bread is not bad for you because it's got a lower glycemic index. It is very bad for you. It's just not as bad. That's what this physician research is. When people come to me and they take sourdough bread, they always have visceral fat and heart fat. And when I show that to them and they get very upset, they eliminate it. And then that heart fat and visceral fat goes away. It honest to God correlates because it's still carbohydrates, it's still processed, it's dead bread. It may have had some living microbes in it at some point, but when you bake it, it's dead. And so those beneficial microbes are no longer present in there. Again, if you are doing the starter, Sean, you are eliminating processed foods, which will include bread, pasta, obviously sugars, ice cream, etc. The bare bones version of this could be meat and what, like if you had to give them not the full Sean. Meat and then, you know, probably eating like vegetables that aren't fermented. That are not. Okay. Maybe add fermented too. And then yes, but if you're going to be eating any vegetables that aren't fermented, make sure you're comasicating, including in your meal, fermented vegetables. But anything processed really, you should, anybody listening to your show, should be able to eliminate processed foods relatively easily. And then up your amount of seafood and meat and vegetables, if you really want to. You want to add in vegetables and you want to take a slow kind of junior approach, a Dr. Sean light approach to this diet. Just for people who think I can't do it, I can't, you know, I know a lot of people are thinking it's too extreme, I can't do it, but maybe you could try the intro version. And then if you do okay on that, the real version might not seem too undoable. Now wait, there's a lot more to discuss, including drinking. Like what do we drink? And you've got thoughts on that you have two drinks here. We're going to talk about what you should order as your beverage at a restaurant and what you should be drinking as your beverage at home. There are a couple of options that surprised me. And I think they'll surprise you too. Stand by. We're going to take a quick break. And then we are back with Dr. Sean here to tell us about his revolutionary new diet. Check with your doctor before you jump full in, but your doctor will probably say he doesn't like it. Yeah. Expect that. Okay. We are just over a month out, but the midterms are fast approaching and make no mistake. If the house flips, it's a big deal for our economy. What if the house in the Senate flip? This uncertainty is one of the reasons to consider diversifying with gold from birch gold group. In the three months leading up to the 2024 presidential election, the price of gold jumped over 12% why? It's a hedge against uncertainty. If you do not own gold, consider talking with birch gold. 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There's no medical exam. You just answer a few simple health questions online and you can get up to 3 million bucks in coverage and some policies are as low as $30 a month. So if you've been putting off getting life insurance, take 10 minutes and look into coverage through ethos today. It could be an important step toward helping protect your loved ones and providing financial security for your family. Take 10 minutes to get covered today with life insurance through ethos. Get your free quote at ethos.com/mk, that's ETHOS.com/mk, application times may vary, rates may vary too. Dr. Sean O'Mara is back with me. He is the author of Growing Better, Not Older, and there's still so much to talk to you guys about. So let's start on the water because I was surprised that you're not against RO water, which is what literally everybody tells you to get, the RO filter, but you really prefer something else. Tell us what you like. I do. So I like natural water. It comes right out of the earth. And it's very interesting that there's no chemicals like added from chlorine and fluoride and from natural bottled water. And so I prefer water that comes from EU. They actually have laws in the European Union that the water has to be in the bottle in the same form that comes out of the ground. We don't have that in America under the USDA and the FDA. The water has to be processed. It's heat treated. Oftentimes it's filtrated. So if you have a choice to get like sand, pellugrino, or my favorite is Gural Steiner water, that actually has-- Can you spell that? Yeah, G-E-R-O-L-S-T-E-I-N-E-R, Gural Steiner. It's kind of cheap water over in Europe. It's a little more pricey over it by the time it gets over here. Comes from the German Alps, but it has a very low level of acidity. So it's really more an alkaline water and it has the highest amount of minerals. And it's the most probiotic, meaning it has some living microbes still present in that water. It comes out of the ground versus what we process here. So if you have a choice, get that water. And it will add to your microbiome. It will contribute. It's a way better source of water to drink from, rather than drinking the processed kind even RO that helps to eliminate chlorine. I have yet to find a single RO that completely eliminates chlorine. And chlorine is disruptive on your microbiome because we added to water to keep bacteria from growing in there to kill bacteria. But the downside to it is, it doesn't just finish its job when it's in the pipes coming from some municipal treatment center. It gets delivered into a microbiome where it disrupts, oftentimes, the elegant, beautiful beneficial microbes to help fight disease and keep us healthy. Do you drink 100% of your water out of a bottle you got from Europe? I do. Why not? I go to a natural spring near me, a Minnesota called the Frederick Miller spring. You can Google natural spring near me and find different sources of natural springs. You go like with a bucket, little house on the prairie style. Yeah. And then for years, I was taking cowboy showers with these jugs of water and I would pour it over me because I wouldn't let, I didn't do my chlorinated water. But now I have a brand of water called a, a, a, a fora that's a cold plunge and they take out the chlorine and it has super high levels of oxygen. So now I can take a bath in my cold plunge every day, it's very interesting technology. And clients get to try it out when they come to my, to, to my house is a for a cold plunge. So now no more cowboy showers for Dr. Sean, I lived in, you know, a suburban house and, and for years. Then the police came, arrested for public indecency and that was the end of the cowboy shower. So I do love natural water. I think, you know, we drink way too much processed water and another fun fact is it's an observation I'm a, I'm a surfer is I've never seen an overweight surfer that's heavy. And so the ocean water is one of the richest source of microbes that you can get. Oh. And when we were at a little children, we would get knocked out by a wave and we'd drink that water and you thought you were going to die, but you live perfectly fine. But the surfers are two things about them. They're lean and they're attractive. The men are attractive women love male surfers and males love surfer babes because they're hot. They're attractive. They're healthy. And what's going on there is not because of their exercise. First of all, I'm a surfer. It's the laziest sport in the world. You're only balancing for a few seconds and then what happens? You wipe out and you drink the ocean water. And so it's the only population in the world that's intentionally drinking ocean water. Unintentionally, but forced to drink it. And so it's making this rich microbial contribution and it's one of the richest sources of food that you can actually water that you can drink comes right from the ocean. Wow. And so I do have my clients actually drinking intentionally small amounts of ocean water contributing to the microbiome and it adds to diversity to your microbiome. But as in like the rule is the only things you drink in a day are water and coffee. Correct. That's it. I'm not drinking anything else. And when you go to a restaurant, you'll say do you have Sam Pellegrino? I do. I asked her Sam Pellegrino. I'll ask for Geralt Steiner. If they don't have it, I'll drink an American brand like Mountain Spring or something. But I do not drink any chlorinated water. I once was talking to a head of state and I remember they're they're asking me, well, how long do I have to wait before because they were drinking, taken probiotics to help increase their microbiome? They said, how long do I have to wait before I can start drinking tap water? Well, I'm like, oh my God, never for ever, never drink tap water because it's so filled with chlorine and it's just going to disrupt your microbiome. So you get one step forward, two steps back. Always think of your new life as you optimize is adding the most amount of beneficial microbes and the least amount of detrimental ones. So you want your lifestyle choices to be intentional about protecting your microbiome and trying to add to the diversity, protect all those good bugs you just created. Correct. By the way, we're sitting here and whenever I have a guest on the set, I'm always conscious of my posture because it's a two shot and I always want to. But one of the things you say is likely to happen to you on this diet is you actually will stand a little taller, your posture could improve, like you've seen that in yourself. I have. So I actually have a couple of pictures that I can show of how much my posture has changed over this period of time and it's really interesting. And it's because, as you lose this disease, fat that's inside of you, the fat that's inside your muscles, here's a picture of my posture. And it was just kind of an accidental photograph that I went back in years and caught this. But you can see my posture is curved in the photograph there with the short, a pair of pants on. And it's because you get this curvature of your spine as this fat that invades your muscles, invades your back muscles too. And so you get this curvature of your spine and then look how much better my posture is today. And so on the right, you look like the army colonel you are. Yeah. And it's not like intentional. I stand, I sit like a, I don't know, like an 18 year olds. I'm always like that. But I remember formally kind of being kind of hunched over and looking like some kind of a strange, strange kind of figure. But that muscle becomes invaded with inflammatory fatty disease called fatty muscle replacement or myosteotosis muscle fat. And it's the same process you see in most meat that you buy in a supermarket, marmalized meat. And so I'm sorry, all the ranchers and a lot of people say that marmalization is what you pay for. Here's the ironic thing. Let me say it for the first time in a podcast. When you are buying prime meat, you're buying disease meat and paying more for it by choice. The only difference is less marmalization, but it's the US prime rating. You don't want prime. You want choice. Oh, and it's cheaper. Oh, it's less diseased. And Americans are paying more. It's ironic that our federal government, USDA, under Secretary Rollins, she runs the USDA, they actually pay inspectors to go look at the level of marmalization and say that's high enough. It's got enough, really has enough disease in it that you could be able to charge prime. So the consumers are that backwards in their mentality. They're buying more disease meat and it's even worse with wagyu. You're paying sometimes $100 a pound for the diseased animal. And these cattle I've been told can barely stand, much less walk. They can't, they can't fornicate. They can't reproduce. They have artificial dissemination. It's kind of a practice. This practice a lot in the cattle industry. However, here's an interesting fact. I've never heard. I've read this blummy wave, wagyu beef. When the egg is fertilized, the embryo, they don't transfer it back into a wagyu cattle. They transfer it back into a char main because the wagyu is not healthy. It's a different breed of cattle. And so the char mains are not as diseased as wagyu beef because the baby can't survive long enough ingestation and the mother won't live during birth. And so they actually literally just use the diseased egg and sperm, then they put it into different breed of cattle. So you're not a big fan of the wagyu? No, I'm not. Is there other than looking for choice at the grocery store and grass fed if you can find it grass finished as well? Is there like a cut of beef that you recommend? A cuts that I like, typically if it's really grass fed or grass finished or my favorite beef right now is plain view beef, which is grass fed sprout finished. So they feed these sprouts that have higher nutrients to these cattle and they get a higher level omega threes that get inside their meat. And that means the meat, their flesh is more nutritious. So you get more nutrition for your money. So grass fed sprout finished plain view beef, I don't, I, I sponsored them, but I don't get any money. I just promote them because I'm a physician. I don't want you don't have to pay me money to say something good. So I like that, that particular type of, I also like pea monies. I like white oak pastures and I like US wellness. Those are all grass fed, grass finished ranchers writers, right. And they're right here in America and on the cuts and it revised New York strips hamburger. If it's grass fed grass finished, you want that fat, but if it's grass fed grain finished or just all grain, cut the trim the fat off, go with the leaner cuts like New York strips or fillets, don't get the hamburger if it's green fed because it will be more inflammatory. Your higher levels of omega sixes and just not as good. But grass fed grass finished or grass fed sprout finished higher nutrition. And you can get any cut you want, eat nose to tail. And, and then and you'll, you have a higher level nutrition and be healthy. If it's just grass fed because most of us just go to the grocery store and it doesn't say anything about how it's finished, just as grass fed, should we be eating the whole thing? Like is the fat in that product? Yeah. Okay, to eat or not. Yeah, it's better than, than no grain, no grass fed at all. But here's an interesting thing like you, you talked about grass fed. One of the things I've noticed when I eat grass fed and grass finished that you, you, you extract a lot more nutrients in it. So take a picture, take a look at this. So this is an interesting phenomena that happens to my clients. That is a yellow mountain or yellow green mountain dew. They put this color in because it creates a signal and makes you want to buy. It's a positive signal in your brain that that's good. Well, here's the interesting thing. When you start eating grass fed, grass finished and you eat firmats and never told you this surprise, surprise that that jar on the bottom, the left is urine. That's green. Florescent. It's green. And it's like a witch's broom. Yeah, and you, you'll start peeing a fluorescent green. What? When you eat grass fed, grass finished with a healthy microbiome. Really? So my clients are all waiting to, to pee green and then they get in the client group. I'm starting to pee green. And then I've done this a hundred times, Megan, when I go and start eating grain, because sometimes my boys would come back from Texas A&M and I'd have to take Costco. I mean, they go, those kids are eating a lot. I'm, you know, military family. So we go buy a lot of steaks at Costco, and green urine would disappear. And then when the boys would go home, go back to school, I'd eat the grass fed, the green urine would come back. And so the reason is, is hean. Hean is present in hard country, H-E-M-H-E-M-E. So H-E-M-E is, is higher in grass fed grass finished meat and lower in grain fed. And it, vegans don't get it. So vegans don't get to pee green. They don't have this really attractive. I know they're missing out on it, but it really turns on your microbiome. So the degree of your microbiome adds to your ability to do that. And one trick, if you're listening today, and you want to try eating, you know, getting this green pee, and I call it the ultimate bioflex, like, you ain't nothing unless you can pee green, you know, is to take it from a piece of meat. You take grass fed grass-finished liver, because that has way more heme in it. And you eat that liver, and then you have a higher concentration. We eat liver. I do. How do you prepare it? So I have a little interesting way of doing it. I take it and I blend it for 10 seconds with water. I know. And then I add a little kefir and I shake it up. So I add a little ferment to it. And then I usually add a little brine and shake it up. And then I eat it like a little kid, drink it. I hold my toes because it tastes like iron. And I drink it in one shot down. It's like 10 golpes. I get that liver and two hours later, I'm peeing green from that grass fed grass-finished liver. When we went to Scandinavia, we went to the farmer's house for lunch, the whole family. And I don't eat fish. I just don't like it. I never have. And it was all fish. We forgot to ask what the menu would be. And I was like right on the water in Norway. And it was all fish, which it was like, okay fine, I was making my way through it with a polite bite here or there. And then she brought out this fish that was in the shape of a bell. I don't know. It had been formed and it was fried. And one of my kids asked, how did you make this? And the mom, this Norwegian woman, just stout, sturdy lady, was like, oh, we put the whole fish in the blender and we just blend it up and then we used the cookie cutter thing to make the shape. I was like, is anyone else sweating? I think I need to step outside. Just the thought of a freaking blended fish. I'm not sure I'm going to make this. Anyway, blended livers, not quite that bad. But it's up there. Okay. You should have shared that with Chevy Chase for a new vacation movie. Yes. It was that level. All right. Let me go through a couple of other things. I know I'm jumping all over the place now, but we only have another 40 minutes with you and I want to make it count. Steve Krakow, our executive producer, wanted to know, is there any way other than the MRI to figure out what your visceral fat is? Yeah. Great question. So the other way to visualize visceral fat and by the way, the only ways to directly visualize it is by either an MRI or CT scan. So a lot of people will report that their levels of visceral fat are X amount because they do a Dexas scan. So let me just say Dexas is a technology that's completely incapable of directly visualizing and measurable visceral fat. What it does is it looks at overall body fat and it does an an interpretation through algorithms that's based on your weight and what it sees in fat and your muscle, and it extrapolates what an average person would have. So it doesn't really measure your visceral fat, it doesn't image your visceral fat. You can't see it on a dexis scan, but you can on a CT and MRI. Well, what's the difference between CT and MRI? MRI is better resolution. You can see it more and CT less resolution and it also uses radiation and the MRI uses magnetic field. So I have my clients using save magnetic field non-ionizing MRIs. They get a better image and by the way, the clearer you see this disease, the more your life changes. So the MRI, like it's going to be about $2,400 bucks, it's not cheap, but it's not, that's a full body. I thought it was going to be 10 times as much. Yeah. It's a full body, $2,400 from Pernuva, where we sent you to. They're the best in the country that I've ever seen for caption. The imaging is the best and how they do it. I can't tell you. It was quite pleasant. I was lying there. It wasn't uncomfortable at all. You know, like I went ahead and I had an MRI and my shoulder and it was so uncomfortable as your arm has to be back like this for prolonged periods. It was just lying, you know, supine and they gave me the little eyepiece, you know, this thing like this mask over your eyes and I watched the gentleman. You could pick your show on Netflix or whatever. It was very pleasant. They had good snacks. They had delicious coffee. They're really good. It was very nice. Yeah. They got it down. The best science, the best imaging there and they also standardize it. So I sent all my clients there if I can. Now some clients are in foreign countries, although they were also in Dubai and some other foreign countries, London, but you can also instead of just getting a full body scan, you can just get an abdominal scan and abdominal scan frequently will capture at least some of the heart. So you can see that. Listen, you have it. You have visceral fat. You don't, if you can't afford the MRI, just know that you have it and you have to do something about it. I mean, really the odds of you not having it, I think are pretty slim. If you've been eating any processed foods or you're regular, we hope to get the price down. If America starts tracking visceral fat, the price will come down through scales of economy. And so I think there's a future that it's going to come down cheaper. Okay. So that's, we're talking about her diagnosis again. Forgive me for jumping around, but I want to hit all my points. I didn't ask you about your lunch and your dinner. We just did the breakfast. Yeah. My lunch will oftentimes be just a different variant. I will have more meat. Sometimes it's a completely different meat. So I might go from rib eyes just to New York strips or I might start doing massive amounts of hamburgers. So I take hamburgers. I don't make patties. I take the square hamburgers and break them in half twice. So they're squares. They're nice and thick. And I grow them. I like it medium rare to rare inside and I'll eat tons of those. I'll eat like 12, you know, three pounds of hamburger, put some cheese on it and all my firmets only the cheese that was approved. Yes. Only, you know, I'd know Valvita. I just get cheddar. You said that was a new one. Aged, aged. So it's just old cheddar or like the grocery store have that. So yeah. And it will oftentimes be on a label, we'll say aged to like one year, age six months. The older, the better, the more. If you don't want to do all the firmets all over your plate because you're rushed or whatever, is it okay to just have the cheese in the burger because the cheese is meant? Sure. I mean, a little bit. Yeah. And sometimes on as a God, I have to do that because, you know, that I only could get like one. I'm going somewhere on the move. I'm going all over the place. Sometimes I can't get, you know, fermented vegetables, kimchi. Now Asian markets are everywhere all over the world, but sometimes you can't get it and you can get cheese. And so I least will eat the living cheese with my meat and get it in that way. That improves it. Okay. So then we get to the dinner. Now you have sometimes a chef who helps you, you don't eat with the chef every night. But I have to show the audience a bit of this video because I had hope reappear in my life when I saw this video. It looked so elegant and so lovely and inviting. I was like, okay, because at first I'm thinking every meat, forever more, I'm going to have a hunk of burger and like a bunch of sauerkraut that doesn't sound like a life. And then I saw this video and I started thinking about it very differently. Let's play some of what Dr. Sean's chef prepared when he had a guest over. The fruit on here is fermented and every nut or seed, anything that I use is always fermented. On the bottom, you have a pumpkin cabbass with a little bit of sour cream. I actually took the barbacoa sauce and then fermented that. So it's guajillo chilies, a sea of peppers, and organic tomatoes, and then you have just a sprinkle of a lava salt and then you have a pig montes pecania and then New York strip and ribeye. Yum, looks delicious. Everything's fermented. Absolutely. None of that is not fermented. It's all fermented except for the meat and my chef is exquisite. He's the best in the in the world that I'm aware of with fermentation and. He's got to do a cookbook ASAP. He and I are writing a cookbook, the living diet cookbook. Oh, good. So we come back on and promote it, the living diet. So we'll do that. I'm going to have a white coat on mine, the Dr. White code, he'll have a chef code on the cover. I like it. And we'll launch it. But yeah, he's great. He works with my clients to make sure that they can eat well. You can eat super healthy and super delicious. A lot of people like you were afraid initially that if you're going to eat healthy, you're going to have to dive down into a world where it's not palatable and it's not sensational. It can be every bit of the delicious meal that people are eating right now. Only these meals actually make you better instead of diseases. Yeah. And it looked elegant. I mean, I very much I would be happy to serve that at a dinner party. Back to the bathroom. You talked about the urine, but we didn't talk about the number two because I did see what you said about this. I don't know. Maybe it was a New York magazine or the Wall Street Journal. I can't remember, but it was very funny. And I'm just going to I'm just going to read what you said. When you start eating healthy, you don't need toilet paper. Animals in the wild have no residual stool on their anus. He described a proper bowel movement to me this way. Oaterless, wipe free over in three to seven seconds and nearly orgasmic. That's that's a bridge too far. But it could you just explain so everything's going to change in the bathroom. Yes. So you're only as good as you defecate and as you pee. So your biological functionality really is a marker of how healthy you are. So over the thousands of clients I've worked with, they they're able to defecate so much better. They overcome constipation and they have a stool it's just a it's not a real one. It's just a graphic. But they do teach us a medical school and this is the Bristol stool chart. And what you want is stool like four, the number four that's pointing. And when you have pointy stool, you don't have residual stool on your anus. And animals in the wild don't need toilet paper because they have a healthy functioning anus. And your anus is a marker of how healthy you are. And when you toilet trained your kids, you taught them to wipe and you said mommy says to wipe daddy says to wipe and there was nothing on that toilet paper because there are little anuses and their gastrointestinal tracks were so healthy. And so what happens is you have a rectum. It fills with stool, the stretch receptors get triggered. It tells the hosting organism to start moving towards a bathroom. You're going to have a bowel movement. Uranus is on the outside and it's actually folded in. And as you have a bowel movement, it opens up and comes unfolds. And there's a little tiny hole that creates that little tip on the initial part of that stool, little tiny tip. And then it opens up to a preformed kind of a distance. It kind of it's like a super computer. You have a normal shaped stool. And then when the stretch receptors relapse, it starts a program to close it perfectly. And that's why a healthy stool has points on each end. And when you wipe, there's no stool. So I tell my clients, my report card is how well this works in your report card. Eventually you won't have to, you won't have any residual stool and you'll have these ghost wipes where you wipe and your anus is super-hound. Now when you are having a stool like that, you're running. You're sprinting. You're standing. You're enjoying life to a new level. You're having sexual relations with your spouse like a whole way better level of living than you've ever lived before. And yeah, the fact that we encove it, everybody needed toilet paper because we were so diseased. So often tell my clients, you're going to make this up, come in and work with me. And the amount of money you're going to save in toilet paper alone, you know, for the rest of your life. Yeah, how well you defecate, how well you pee. is an expression in a markup of how healthy you are. - Not only that, but you also mentioned like in the bedroom for men, you should expect potentially better performance because you got the whole blood flow going. You got like better circulation the same way I could see your vein pumping in your arm. - Yes, so blood flow really is all over your body. So you genitalia really should be a biomarker of how healthy you are, but you don't want to take a pill to be able to achieve an erection if you're male. You want to have a lifestyle that allows you to have a super healthy erection. And what we have noticed, and it wasn't taught in medical school, I have this conversation in urologist, is when clients get a much healthier erection, they report this little teeny balance that started out, and then the balance would get bigger and more prominent. So there are these 60 year old males no longer need Viagra or Cialis, they get a fantastic erection, and this little balance eventually turns to this big balance, and you just imagine 50,000 years ago before there was this sacrament of matrimony and marriage and things, there'd be males walking around, they would get an erection, the maids of weighting and some watering hole would be attracted to that male with a big balance because he had better perfusion and better genetics, and he would hunt better. You'd see that balance, you'd be like, "This guy is gonna provide some massive woolly mammoth meat to me. I'm gonna live well and compared to the person with a little teeny balance or no balance at all, and it's just like drooping down." So that blood flow is key, but not just to your genitalia, to your brain, to your liver, to your heart, to your muscles, and to your skin. So health is your whole package, how well you look. So these little attributes are just part of the biometrical expression, but it's the whole body. Okay, so the other piece of it is outside of eating. There's exercise, and then there are lifestyle things. Like I know you mentioned cold plunge, which you like, you love sauna. You tell me I should go on the sauna every day, which I will, and I have been. I daily dry sauna versus infrared, 20 minutes if you can do it. Sweat, you wanna be sweating, and you have maintained on social media that the better shape you get in with the eating program and everything, the sooner you'll sweat. So I believe that 'cause I'm not a good sweater, sweat, I will be. - You will be. - But can we talk about the exercise? Because if you go to Dr. Sean's Instagram, you're gonna see he's ripped. There's a lot of shirtless videos of you on there. And you say you only do five minutes of exercise a day. - I do. - So explain this. - Yes, so the bottom line is we have exercise incorrectly. When we set up this study to get rid of chronic disease for the National Science Foundation. We studied, we forgot the science, 'cause it's not working, we're falling apart. We study what goes on in nature. They have no visceral fat, no heart fat, no muscle fat. So how do they exercise? How do they eat? We copied those things, and we put humans into doing those tasks. So how do animals exercise as they have fights? They sprint, fight or flight. You may be a journalist, but biologically you're a hunter-gatherer, and the way you always exercise our species is fight or flight. It's not chronic exercise. I'm sorry, but not chronic exercise. We get our clients to stop doing durational exercise. It's fight or flight, it lasts about one to five minutes, and then it's done. It's a big fight or a big sprint. And so we get our clients to save gobs at time. Most of them are like senators or governors or high-level executives. They love the fact that we save them time. It's time to go to gym and workout for 30 to 45 minutes a day. We get them sprinting for a few seconds a day, and do pushups and pullups and lifting weights. And the ROI on that is phenomenal. We see that fat disappearing on MRIs. We see the fat leaving in their legs and their skeletal muscle. We see the fat around the rectum disappearing through maximum intensity exercise. So the bottom line is everybody else is lifting wrong, exercising incorrectly. It's fight or flight. That's how you're meant to design and it's recovery period. And so that's why we do that. - If somebody goes outside to date, now I know it depends on how old they are. But what does the sprint look like? I mean, you were saying don't do it on your treadmill. Do it out on the road. - So we believe in nature. But first, before anybody thinks that they can go exercise with a belly full of visceral fat and do a sprint or lift weights, they got to be medically clear. That disease sets you up. The more disease you have, the more likely as you can get strained. Think about a deer that's at its end of life. It can still sprint. It looks good. You probably wouldn't even be able to tell it's an old deer. You sure can tell an old human because of the amount of chronic disease they have. But that visceral fat can set you up to have an injury when you start springing. So you got to ease into this. So I have my clients start eliminating visceral fat, work with our, I don't really call coaches or work with our executive consultants or biological consultants that work with people to help them get started into sprinting and lifting weights. So you want to be medically clear. You want to ease into this, start eliminating your visceral fat and also improving the inflammation your visceral fat. Before even as your visceral fat is going down, the very characteristic of that fat is going down and it improves your performance as that happens. So just a little bit of visceral fat reduction dramatically changes people's faces, their bodies and their level of performance. - So what does this typical sprint look like? - Typical sprint that we have people do is about 10 seconds, maybe 15 seconds long, starts slow and slowly accelerate because the acceleration is where the injury happens when you first accelerating. And think about this in the wild. Like people, like I got all these athletes attacking me when I said you want to be able to sprint that animals in the wild sprint. If animals are grazing and they go from zero miles per hour to 16 like no time flat, there's no warming up. I mean, yeah, humans have to warm up because we're so diseased, but that's not your ideal state. Your ideal state is to be standing on suddenly gunfire or car coming towards you and you can sprint out of the way. We've all seen those videos of the fat guy can barely get out of the way, you know, gets clobbered because they can't react fast enough. And nature, that's how you get eliminated from the gene pool. And humans, you want to have a capability of reacting instantly, very quickly, not needing to warm up. That is your optimal state that you want to get to. So that's where I work with clients so they can react in a nanosecond to any kind of a threat that's going on or a tough question. When you're a litigator, you're handing somebody on a stand, you're cross-examining. You can react very quickly because to the extent you can react physically, you can react intellectually. So physiology and cognitive capabilities go together. - So 15 seconds, you go out there, assuming you've got, you've built it up to this point. You go out there 15 seconds, you start off as low and then you go full bore. - Full bore for 10 to 15 seconds. - And then you rest for how long after that? - And then you, usually I try to get people to rest until their shortness of breath goes away. And by the way, I've yet to see any form of exercise get you more to short of breath in 10 seconds than a sprint. I mean, I can go get a gigantic barbell and put as much weight on as possible and try to lift it for 10 seconds or even lift it for 10 seconds. I'm not a short as breath as I get and do it in 10 seconds because you use so much muscles. - So you wait until it comes back down and then you do another, like how many of those, or you just keep doing it until five minutes or two? - Yeah, you do. I'll do it over five minutes. And actually my best favorite thing to do is to do about six sprints of about 10 seconds and I do it over the course of eight hours. Every hour, you know, when I'm doing productions, when I'm doing admin, I'm reviewing scans, I'm working with clients, I'll go out and do a short sprint. And I have-- - Wait, one sprint? - One sprint, the five minute thing every-- - Up to 30 seconds, six every hour, a 30 second sprint. - Wow. - Okay. (coughs) - Bless you. - Excuse me, and I mix it up. And then executives, when they open up a report and the KPI and the company is doing bad, drop and do pushups or go out and do sprints. - 15 seconds. - Yep, you just jacked up your quarter saw and what's killing Americans are is unrecovered stress. You just tolerate it. But I have told people that go into the White House situation room. Do pushups in this situation room? Do pushups in your board room? Do pushups, when life happens, answer the stress that you get with some brief intense form of exercise. And that's how you get rid of stress that is otherwise causing disease. And ultimately can lead to your early demise, deteriorate your face, your health, your performance. So you look at poor Senator Mitchell today. Stress from being-- - McConnell. - Sorry, McConnell, the majority leader that he had for that period of time, you accumulate all this stress and it causes cognitive decline because it happened to Joe Biden. So politicians, business executive, chairmen's of the board, singers. performers, journalists running shows, you meet, you get stressed, you've got to meet that stress through recovery, doing some kind of form of intense exercise, but it doesn't take a lot. And so in studies, analysts, when they get attacked by lines and tigers, when they're before the attack, their cortisol is going up, the line and tigers are million around. Those analysts are restless, they're moving around, but when this, when the attack happens, they're sprinting and they adrenaline and the mild kinds that get released lower your cortisol. Now, duration of runners, they're out jogging and when they jog for a long time, it raises their cortisol, they stop jogging, they go back to their house, they're drinking water, the cortisol stays elevated. When you do a sprint, many studies show you don't even bump the cortisol up in a short sprint, but if you do enough, it will go up and then when you stop sprinting, it goes down, ready for this, lower than when you started a sprint. So that's how you improve yourself a sprint. What about, how do you, do you get muscles? I mean, you're obviously doing more than sprinting. When you sprint, if I could only do one thing, I couldn't lift weights, I couldn't do anything else. It would be a sprint. So what happens like this, this guy whose example, the best MRI scan with the best, the biggest muscles that I've ever seen inside a core, this guy right here at the bottom, all he did was sprint. He did nothing else. He was a one, what about your arms, because you need, it causes my own kinds that produce your arms. And when you sprint, you're using your arms. And so I learned this when I became a researcher, I put blood flow restriction bands on my arms. And I realized when I added those in, I got much more short of breath. So Megan, you use your arms like crazy in a sprint. You think it's just your legs, but that's why you get so short of breath in a sprint. And so you want to be sprinting, if you get only do one thing, you want to be able to do sprinting. But do other things push up, push up, okay, and lifting weights. For how long? Like if you're doing push ups just to the point of exhaustion or what? To exhaustion. You can't do anymore. Okay. I'm praying to God to ask me to do one more. Dear God, help me. Help me. I like to just share exhaustion because that's how you fought. When you were fighting for your life, you don't say, oh, I think I'm going to stop and die. No. If you exercise in that manner, with that level of intensity, you produce a higher level of myokine, which tells your body to do things, burn deadly fat and produce beneficial muscle. Okay. So that's why we get great results. We got 10 minutes. We got to we got to tear through these last things. You say kids can do this. Yes. I'm a doctor. He won't like it. But because I was saying, you know, like my teenager, how is he supposed to do it? He has to go into school and eat at the lunch counter, which is definitely not going to have ferments and grass-fed beef. Yes. So lunch counters oftentimes in schools have very poor levels of health. But look at these kids. Even kids can do this. So these are two different MRI scans on these kids. But look at their faces. They have inflamed looking faces. So this is happening. This real fat is accumulating a face. We have the permission to show this on. We do. This family came to me and they want this. And in fact, this was shared with very, very high level people in our government. How much they changed. So their thin little pale lips become big and red and healthy. And their eyes become healthy, their faces. This is six months of eliminating this real fat by working with their mom and dad. And by the way, both sets of grandparents did this together. The entire family, 11 of them came to me. They caused me a lot of-- They're remarkable. I was doing a lot of sprints. Those three days trying to scan 11 of them and they sit down and go through all of them. But when families do this together, they get even better results than seeing it. What do they eat at lunch? What do they eat at school lunch? They eat meat and they also bring ferments. Now, these kids happen to be homeschool. So they're homeschooled and so they have a little bit of advantage. But I'm working, trying to work with a school, I can't quite say, but it's a school that-- Sorry. Oh, what? It was in the news. And we're going to get this tired. It's an excellent school. No, in Minnesota. Oh, no. Yeah, we're going to do it there. The Catholic school that was the subject of the shooting. Yeah. Well, that's terrible. Yeah, they approached me. So we're going to do it. They approached me and they want to be a model for the rest of their artisies and the rest of the country. So it's such a great thing I can't wait to tell Secretary Kennedy that story. But yeah, we're going to help those kids and so they want meat in microbes. They want to do this. So I'm just so excited. For the audience, the pictures are remarkable. They're little boys who, they look maybe six years old to me, seven, and their faces are completely shrunken in the second picture in a good way. Their bone structure has come out. Their lips have come out. Their big eyes are more beautiful. It's a remarkable difference. OK, I want to keep going. Can we talk about the dental floss? I mean, I told you about-- I floss obsessively. I'm a big flosser. And you were like, stop doing that unless you're going to rinse with ferment, brine after it. I'm like, what? Basically, I get to go downstairs and grab the pickle juice, keep a little jar of it next to my sink or the sourcrout juice or apple cider vinegar. And what? What? So you want a variety. So think, when you floss, you disrupt your braid those tissues and you're perturbing the skin and you're opening up your immune system. And so when you just leave it open, other pathogens from your tongue, biofilms, can get in. And these travel to your gut and to your brain. And we found that it's associated with dementia. But what we have our client's doing is flossing, perturbing those immune systems, opening them up. And then rinsing, swishing around with fermented brine, which adds beneficial microbes and just the juice of just the juice akin to fermented sourcrout, fermented carrots, even yogurts and keffers. So do it like a mouthwash, swishing around and there's better now. Yeah. Don't use antiseptic mouthwash is within 15, 20 minutes of using like listerine or some product like that. You actually raise your blood pressure. It perturbs your physiology. But adding in these formats is the way to go and will significantly improve your oral health and your overall health. You are a big proponent of sleep like every doctor on earth. But you have a recommendation or two for what to do when you can't sleep and how to improve your chances of falling asleep and staying asleep. Yeah. So the health that you are, the better you'll be able to sleep. But one big problem. Can I just say just now for nothing, but last night I slept like a baby and I have sleep problems. Yeah. It's a night one. Yeah. I don't know if it's like psychological, but like a baby. Probes help you sleep so much better. They really involved in the production of melatonin, the microbiome. Nothing will improve a human being more than getting visceral fat and the way to do that is optimizing your microbiome. That's the strategies we use focus on. But you also like to take the lights down and do like these Himalayan salt. When you have lights there from LEDs, it's like eating processed foods. So would you want or incidescent light bulbs or light that goes through pink Himalayan salt with a natural red rather than like red glass. A lot of people are doing like online influencers recommend red incidescent light bulbs. Just getting pink Himalayan salt, the natural color tones. They get the good lord and mother nature made and have that and it's like a campfire. You put that on air and you're living room all over your house. It's campfire. Every room we have these pink Himalayan salt lamps. And when I travel and people like senators and governors, very high people, they have these incidescent light bulbs and these pink Himalayan salt lamps are light bulbs. And it's a going red when they travel and they sleep so much better getting rid of the light pollution. So it's not going to work for kids who have to do homework until the week hour is evening. And no, but you know, you can at least get them on incidescent light bulbs and it cuts out the blue spike. They can still see so go back by incidescent light bulbs. There's a great company called Strainless lighting. I don't have any Trump. We can get those again. I don't have yet. Thanks. Thanks to President Trump. I don't have any affiliation with Strainless lighting, but it was a college kid. He's genius. Strainless. Strainless. So no strain. Okay. Strainless lighting. He knows he couldn't sleep in his college dorm room. He got an incidescent light and he started sleeping better. Now he launched this company, he sells these little lights with incidescent light bulbs. Absolutely. I love these lights. I give them to cabinet members and, you know, senators and stuff to have these lights when they travel. It's a little small thing you can put in your in your suitcase. And so incidescent light is beneficial because it has a blue spike and it doesn't flicker. These lights going on and off with LED lights flickering cause inflammation and disrupt your melatonin and disrupt your physiology. And you also say if you do wake up in the middle of the night, rather than tossing and turning for 20 minutes in the bed, what should you do? Yeah. So people that have that, oftentimes they're getting a cortisol spike. And so to eliminate that, if you get some, particularly fasting can make you look crazed, crave a little more carbohydrates, want to wake up. But if you take some probiotics or drink some kimchi brine before you go to bed, you'll sleep through that and you won't do that. If you still wake up, you could have a little teaspoon of that kimchi brine, you know, it's nonchaloric and little nonchlorinated water, and it'll ease you right back into sleep. Wow. So that's a little tip. Your microbiome is your most underutilized asset, and there are almost nobody's taking advantage of it. And that's why it's Wall Street Journal, you know, New York Times, the Times of London, financial times, all of these, you know, stories are picking up and it's just spreading. What are we not anticipating? What makes people quit? Well, I think a big problem is bad microbes. They have in them that war against them, getting healthy. Here's the thing. I'll just come out and say it at the risk of alienating the audience. The microbes you have in you, where they reproduce and what their mission is, dictates what they're going to do in you. And so if they live in you and reproduce in you, their full life cycle, their helping you, their creating metabolites to help the host organism. But let me ask this question. What happens if they can't complete their life cycle in you, but only in dirt? There's something like toxoplasmosis that can only complete its life cycle in a cat. Well, they cause rats when toxoplasmosis gets in them, you were told when you were pregnant to stay away from cat litter boxes and toxoplasmosis causes a rat to lose its fear of a cat. And it literally walks around very prominently so that the cat sees the rat, catches it, kills it and eats it. Because the toxoplasmosis drives the rat to die. So this is a way of saying what? So what it means is your microbes, where they complete their life cycle influence, where they're going to help you or hurt you. So the ones that need to complete their life cycle in the soil, may be harming the host to kill the host to get it into the dirt. So don't go on instinct is your point to not go on instinct. Well, you want to get the very best microbes in you that complete their life cycle inside of you. And that comes the best collection you can get that can think of comes from fermented foods. All right. We've got one minute left. So far, I feel kind of heavy in the stomach one day and do it. Is that unusual? No, very often when people change their diet, start adding in fermented foods and eat more meat, their microbiome needs to adjust to a period of time. So just take it as an indication, great things are having inside of you and great things are coming. I can't wait to report back on the bathroom, the bedroom, the street in front of my house. I run like the wind. There's a lot to do. I'm actually excited to try it. And I love that you gave us all this time. And thank you so much for everything you've done for me, Sean. It's been a pleasure getting to know you. Well, thank you for being a brave American. Have me come on your show, sharing it with your audience. It means so much to me and I'm so grateful. To be continued. This is the beginning of a beautiful relationship. I hope so. Is there a website, Sean? Yeah. You find out more from me, Dr. Sean O'Mara.com, D-R-S-E-A-N-O-M-A-R-A.com. Awesome. Thanks for listening to The Megan Kelly Show, no BS, no agenda and no fear.