So you can imagine that Eric has a pretty strong opinion about grains. But, just wait until you hear his thoughts on instant oatmeal! Today the guys discuss the role of grains in our diet, and how new science is changing outdated beliefs.
(First of all) TWO BIG EVENTS COMING UP:
1) Fasted State April 16th-April 19th (sign up deadline is April 9th) Go to biofitcoaching.com/fast to reserve your spot.
2) Meet Eric and Chad in person at the Salt Lake Low Carb/Keto Conference April 26th and 27th. Check out details at ketosaltlake.com.
Grains, bloating and stomach pains...
The genetic alterations of grains today.
Do grains provide any nutrients? Comparing them to other foods.
Where is all the gluten-intolerance coming from?
What do grains contain?
And do you need grains in a keto lifestyle?
In this episode, Eric offers a remedy for all those free radicals grains produce! Go to bioStak.com and start stacking to a better life.
And as always, if you have any questions on this episode (or any questions in general) don’t hesitate to reach out to us at email@example.com, or submit a question on www.lifeinketosispodcast.com.
And if you’re interested in starting your own journey, you can find out more information at biofitcoaching.com or on Instagram @biofit_coaching
Chad: 00:00 This product we grew up with, or at least I grew up with called Wonderbread which we'd risk thought was the greatest thing in the world.
Eric: 00:09 Well, I still do it. If I'm, if I, if I see there's no better sandwich without, what was, what was it that made, you know, without wonder bread.
Chad: 00:19 And I'm not, I don't share that opinion. I think it's, I just know sometimes my kids ask for it. I'm like, that's gross.
Eric: 00:26 Uh, no, I grew up on Bologna sandwiches and with wonder bread is a kid. So anyway,
Chad: 00:31 They say a journey begins in a single step or in my case, one less piece of bread. My name is Chad and I'm a seeker. I have sought out an expert in the field of nutrition and fitness who I hoped would help me feel better. They call called the biohacker, but I call him Eric. I hope you'll join me in a path that leads you and I to optimal fitness, the body and the mind as we live our life in ketosis. This is the life and Ketosis podcast, a biohackers guide to optimal body performance.
Chad: 01:15 Hello everyone. My name is Chad and this is my quest to achieving the healthy state of being with Amanda can get me there. My mentor and cohost, he is the science to my regular guy. The extreme testing to my, I'll take your word for it. The biohacker himself, Mr Eric Bischof. Somewhere along this journey of ours, I realized the feeling better is really one part physical and one part mental and both are needed to achieve the optimal state of being what I call keto happiness or Ketosiness. And today we're talking about grains and uh, this is, I think this is a topic that you get asked a lot about, Eric is uh, you know what grains are allowed, why can't we eat grains? I love grain. What's your problem? You jerk. No, I'm just kidding. Yeah. Uh, but before we dive in, how are you doing Eric?
Eric: 02:02 Uh, super busy. Super busy a little throwback to the last weeks. Yeah. Cause no, I actually gave a lot of thought about that episode. I really did. I, I took notes on it even, you know, and I'm trying to implement some of that in my daily routine. So we got some, we got some good feedback from that one. Yeah we did. Yeah, I was real. I mean it was, it was great. And uh, I look forward to more. I a daughter and son in law took off for a seven day vacation. So Papa and grandma got to babysit and do the sports and the practices and off to school and I'm too old for that.
Chad: 02:47 did you, did you make them all eat keto while you were babysitting?
Eric: 02:52 Yeah, that they were always teasing me about Keto but it was funny cause you know they left them food, you know, for the week and, and it was just kind of funny that my dad is, I don't know, they, they each had their own, there's five of them and they all had their own big box of cereal for the week for sugar cereal. And they had their names on each box. And I'm like, this isn't right. This is not right and papa doesn't like this. And they said, well, make us eggs and make us this, make us bacon. So, you know, but no, I was a, there was a bit, it was really busy. Um, and then I realized, like I said, I'm going to go, I'm too old for this. I was happy to pick them up at the airport yesterday, put it that way. They're really good kids. But you know, with sports and activities and you know, families today, I mean it's go, go, go. And you know, when the kids are all playing a couple of sports and it's great to see kids busy. But wow. I mean I think you got that Beta energy. Yeah, yeah. I used it. I used it. Know, it was funny. They sat down and they're asking me questions and I was, uh, doing a little research paper on free radicals, which you know, is one of my favorite subjects. Right. And they actually, I put in a youtube and they watch two videos, you know, explaining real basics of free radicals and then when their parents call and they said, yeah, we learned a lot about free radicals. Those, stay away from Papa. Stay away from papa. It was fun. It was actually fine. Yeah, that's fine. I always throw in a little bit, but no. How are you? How are you?
Chad: 04:39 I'm doing fantastic. Really, really good. Well that's good. Great. We are gearing up for spring break and just, I'm just happy to start seeing the sun. I saw you got out on a bike ride the other day. Yeah, that seemed really great. So yeah, we're hitting like the 60s here. So I'm, I'm doing, we have a couple items of business to take care of before we jump into talking about grains and these are two things that I'm very excited about. I hope everybody else's as well. The first one is fasted state. It's coming. Yes. Come fast with us for Eric's birthday.
Eric: 05:23 Please come. I mean if you haven't fasted a three day fast, you owe it to your yourself and yourselves to do it. You really do owe it to your body. I mean, you know, I call it, you know, in your cells, I'm not going to get technical. You got lysosomes. All right, we've got auto phagosomes aided and go in and gobble up all that crap in yourself and it's like a garbage disposal delivers it. It fuses with the lysosomes. That's your garbage disposal. It'll actually break it all down with enzymes and acid and reuse all of it, the amino acids, anything from that, we'll get reuse. You're regenerating that. So, uh, you get, you need, your body needs this, your cells need it. So it's good stuff.
Chad: 06:06 So yeah, go to biofitcoaching.com/fast. Uh, there's also a link in the description of this podcast that you can just click on, much easier than typing it all in, but biofitcoaching.com/fast join us April 16th through the 19th. It's guided fasting. Nobody else is doing this. You guys, you can jump in with a group of people who are fasting. The same time you get live Q and a with Eric. Uh, I will be there as well. I'm not answering any questions cause I'm not near smart enough to do, do that. But I will be there making jokes and keeping the conversation going. April 16th through the 19th. You want to sign up at least a week in advance because we do an entire week of prep work for you. And so you get an email every single day, a week in advance telling you what to have in the kitchen, what not to have in the kitchen, how to talk to your family about this, all sorts of mental and physical preparation for this three day fast. And uh, guys, summer's coming and this is a perfect time, perfect way to kick off summer both health wise, mental wise. Um, and there's the added benefit of a, you know, looking a little bit better as well.
Eric: 07:19 So it over your head, the ultimate detox. Everybody wants a detox your liver and drink these drinks and all this. This is the ultimate detox. Naturally you're endogenous way of detoxing. Okay. And this is going to make you feel so much better. It's amazing. It's amazing and it's fun. It's actually fun to work together. Everybody will be working together.
Chad: 07:41 Absolutely. So here's the deal, go to biofitcoaching.com/fast sign up. And let's fast together. Here's the second thing I want to talk about that I'm very, very excited about. Eric, you and I are going to be in person making a, making an appearance that makes it sound so important. I'm just kidding. We actually have a, it's called the low carb keto Salt Lake Conference. Um, we get our own keto conference coming to Salt Lake, which is so cool and we are going to have a booth on the, on the, on the floor. Um, the conference floor where we are going to do a ton of fun stuff. We're going to have a pushup contest. It looks like we're going to be, people can get their own stay keto T-shirt and you can come and meet with us and visit with us. We're also going to have biostak there. Possibly have some really yummy keto cookies that you can try out. Just a lot of cool stuff going on. Um, so the dates for that or Friday, April 26th and 27th here in Salt Lake City. Look it up. It's the low carb keto Salt Lake Conference. We'll also link to it in the podcast description, but it's going to be a good time. And I, from what I understand, uh, I don't keep up on this as much as you do Eric, but there's gonna be some pretty incredible speakers at this conference.
Eric: 09:00 Yeah. And, and I, I attend the low carb conferences like in Denver. And these conferences are really growing and, and the speakers that they have, uh, you know, I've heard him, most of them speak before and they're, they're really, really great, you know, talks. We're going to be covered. There'd be covering obesity, diabetes, of course, low carb from every, you know, therapeutic condition. Uh, they're, they're going to be talking about fatty acids, cholesterol, everything. And they, they really break it down to, to make it very understandable. They, they really do a good job, these speakers. And so it's a two day event and if you're low carbs, don't miss it. And we, we love to meet you.
Chad: 09:47 Yeah, absolutely. So again, those, those dates are April 26th and 27th, 2019. We're going to be there. We want to see you go get registered though. The web address is ketoSaltlake.com. Uh, again, it's the low carb keto Salt Lake Conference and uh, we hope to see you there. So, uh, Eric, let's get at it. All right, let's do it. So it's almost race season. Eric. Hi. No, I uh, I uh, you're ready. It's time to start throwing down time to load up on your grains, right? So you can get that energy. Yeah, that's what I used to think. No, seriously though about this, that that is an idea that I grew up with a, especially soccer coaches and all of that kind of, you know, coaches and trainers and whatever telling us, you know, you need to, you need to carb load or you need to get those grains in. So then tomorrow you'll have all of this energy to burn. And I'm thinking, in fact there was, I was his watching rewatching the office again. I don't know if you've ever watched that series, but I was rewatching the office again for probably the 15th time I did you watch the episode where they're, they're doing a five k a benefit, five k at the office and Michael Scott is downing, um, spaghetti right before the race just shoving it into his face. It's just so funny that we lived with this mentality for a little while. But I want to dive, I want to dive in and grains and, and what are grains and how did we come about putting them in every bit of every bit of food that we enjoy and, and that kind of thing.
Eric: 11:36 You know, it's amazing. I grew up with grains and I remember in the 70s you know, my dad, you know, bought a bunch of whole wheat kernels. We had buckets and buckets of them and then he actually had a grinder that in all that attached to the counter a hand and he would grow. We grind up wheat and he was saying, hey, we got to, you know, eat your wheat cereal in the morning. And there was no, that's whole kernel red wheat, you know, ground up. And uh, I'll tell you why you had to pour a ton of sugar on it or what, you know, what I was in high school, but I remember it just eating that big bowl of straight cracked wheat like that, you know, heat it up and boils and I couldn't even, my stomach hurt so bad. I mean, I, I remember as a kid I was like, oh my gosh, this is killing my gut and so then we'd backed down, you know, wouldn't have as much surf, but I'm sure he was trying to get us acclimated, but, but that's it. You know, I was always around grains, grains, grains, that's most nutritious thing you can eat. The government was pushing it, you know, all your servings a day of grain. It was the, the base of the food pyramid was grains. And so we all caught onto that. And little did we know while there's still people still pushing grains obviously, but, um, little did we know that we don't, I'm the wrong guy to ask about grains now because when I was Vegan for two years, I lived on quinoa because that's the nine essential amino acids, complete protein. So I thought I was doing myself a favor and I lived on quinoa had it every day almost.
Chad: 13:20 And did you experience the same gut because when you were
Eric: 13:24 yeah, I, I really did because I was getting quite a bit of it and I thought, oh, that's just part of it, you know, the insoluble fiber, you know, going through and get into the colon, you know, and you know, we can some havoc on Ya and my stomach would bloat and you know, everything else. And, and I just thought that was part of the package. That's just something that, you know, that's what you deal with. And I remember, you know, hearing about celiac disease and gluten and all that, I just thought, wow, this is all part of it. And then once I got away from grains completely, I, it was just like a big awakening for me. He really was. And I have not touched grains in four years. I mean, I'll have a little bit of that low carb bread piece once in a while. You know, it's, I am, I am not a grain fan and probably not the best for this podcast because you know, grains, you know, certain amounts and etc. Etc. And I'm not going to, uh, fight against, but there's just really no big benefit to grains and we'll talk about it.
Chad: 14:25 Yeah. So I, I was, um, I was reading a little bit about grains kind of preparing for this topic and, and I also listened to a podcast where they were talking about kind of the history of grain and talking about, um, specifically grain that's used in like pasta. And you know, if you, if you were to go to Italy and eat some pasta, you would probably feel a bit different than the pasta that you eat here. Even today, especially if it was like a higher end. I'm sort of processing pasta from Italy because, um, just genetically to get the most out of our, out of the pasture space or the field space that we have in America, they genetically have over the years engineered the wheat and the grains to be larger and more, more, uh, more grain on the stock. Right. So that we could get more out of it. And that genetic engineering is what has really done a number on us, both with our gut and our weight and our, the way we processed wheat. And the way that the food here that's made from grain. So is this, is this congruent with your findings?
Eric: 15:42 Let's see with wheat It's more biologically been changed. Okay. I'm genetically like, we talk about that Genetically Modified food. The Gmo all right. Yeah, they haven't got it into wheat yet. Okay. So, you know, so in corn and others are, are GMO, they're genetically modified. So we right now, um, they, they have it, you know, Monsanto of course is, is ready to go. And you know, it's, it's probably, it's patented I'm sure, but it hasn't been introduced yet at all. But it's, you know, hopefully, you know, other countries won't let any GMO coming to their country. What's so ever so hopefully. But you're right, biologically they have changed wheat and you know, really what, what you get down to with like just grains and whatever. Um, whole grains are basically seeds and you know, in their whole state, you know, of course you have the husk that covers it. And then you've got the three edible parts that we've always talked about. You've got the bran, you've got the germ, and you got the Indo sperm. All right. And that's a major portion of the grain. But that's mostly the starch. We're, all the nutrients are, is in the germ and that contains, which we'll talk about some of your B vitamins and some of your minerals, but you got your fat, your protein and everything else. So basically after milling, what happens, you know, that's what killed it is the modern milled wheat or grains, you know, basically as our first process food. And so that's basically the downfall of the modern diet of, you know, our grains is because of the milling. And so when you really break it down and you mill it, you, you end up with white flour, but you taken out the germ, the brans gone. You left with the endosperm. So basically they call it an extraction. So you end up with a 60% extraction. And what you end up with is nothing. I mean, you get refined grains, like white flour, of course, you know, unbleached wheat, et cetera. But during that milling, you're only ended up with that endosperm and you're losing out on all, all the nutrients. But besides that, even if you just leave it intact, we've got to say, why are we eating it? What's the purpose of eating grains in your mind when I say, why do you eat grains? Okay. A lot of the days I don't even vegetables or whatever fruit. The bottom line if I asked you that you'd say, well, nutrients, right? You'd say nutrients obviously,
Chad: 18:15 but, well, there's also the element which I was gonna bring up and you've already touched on is like the, uh, cultural, like culturally, this is what we've been taught, like at some point, grains, whether they were just like, uh, uh, more cost efficient product or a lot of times it's the, the u s government that gets involved with the marketing of it and has an invested interest or whatever it is. For whatever reason, we became a very grain heavy society to where the proportions were way are way off where we're eating a lot more grains compared to vegetables. You know, like at our house, the rule is, or, or the big encouragement is, is, uh, your plate has to be 50% vegetables. Okay. And then everything else, right? So you can have your meat and if there is a grain for the kids or whatever, then that, that, that needs to take the second half of the plate. Whereas I think in general, we, for some reason that especially I did, I grew up almost every meal being almost all wheat and grain. I mean, when you think about cold, serious, that's cold cereal. That's what I'm aiming every single morning. Yeah. And then, uh, you think about a sandwich for lunch, it's two large pieces of bread with a thin slice of lunch meat and cheese in the middle. And then you come home and at night you have like mass amounts of bread with spaghetti or something,
Eric: 19:51 you know, and you know, I'm anti grain, but let's be honest, wheat, I mean it's the third largest crop in the world. Okay. We got round to corn. Wheat is survival, you know, so we got to say, I mean it's, it, there's so many countries that couldn't survive without it. Okay. So as far as you know, cause you know, we can, you know, make it through severe climates. It's it, you can transport it, you can store it, you can, you know, put it, put it away for years. Okay. And so basically, you know, it's, it, it is a food source. It's high in carbs. It has meant, you know, a little bit of protein. Okay. Some amino acids, it's, you know, but it's very low, you know, on protein on minerals and vitamins. But you know, that's the history of wheat. It's been around, I don't know, they say five, 9,000 years. Um, so there, there is a purpose of that. And if you strip all grain away from, you know, these other countries where we're, we're, we're going to have the famine. I mean, it's true. It'd be terrible. So in that, but in the United States where grains got pushed with the farmers and everything else, um, you just have to ask yourself, why do you need grains? And with, I ask that question is, do we really need it? No, because if you're talking time, no, because the nutrient value of grains. Okay, I'm talking about whole grains now. Okay. Not, not refined, refined, just garbage grains. So there's no ifs, ands, or buts about it. But if you really break it down into the what nutrients you're going to get. So I'm gonna say, okay, what do I get phytochemicals I get, I get vitamins, I get minerals. So what do I get out of my grains versus my vegetables and my, my, my other foods?
Eric: 21:34 And basically grains. grains are terrible. I mean, they're terrible as far as minerals and vitamins with you take like rolled oats. We'll get people that eat oats or even a cup of wheat when we get down and you break it down. Out of all the minerals in most in, in this you say rolled oats and wheat and quinoa, uh, basically you're only going to grab, there's 13 vitamins. You're only going to grab six B vitamins out of, of the, of the whole, like whole wheat or even of, of of o two. If you've got a cup of it, you know, cooked, you're all going to grab six B vitamins and out of the B vitamins, like, like in wheat, all you're going to get out of the way. You're not going to get any fat soluble vitamins. No vitamin E, nope, nope. Nothing. As far as the daily value, you're going to get zero of your fat soluble vitamins, no vitamin C, you're only going to get six of your B vitamins, and like in wheat, the highest value you're going to get is at a two of them, which is, which is B one and B, three 10% that's it.
Eric: 22:41 10% of your value. You jump over to rolled oats. The same thing. You're, you're only going to grab 10% of of a couple of the vitamins and everything else is like Niacin and vitamin B, six and all that and full late, all the other, you're going to be less. You'll be one to 5% of your daily value minerals, 10% on a couple. So the only, you know when you bounce around and look at the nutrients, this is what you know, this is what you need. Don't try to sell me on grains. This is whole grain. This isn't refined. This is, we're talking about the whole kernel of the wheat. The rolled oats, quinoa is at least is a little better. You can get 20% of your folate out of a quinoa and then 20% of manganese and a couple other things like magnesium and phosphorus, but the only strongest mineral that's in wheat and is manganese. You can get 50% of your manganese and a good portion, a little bit of your s, your selenium, but every other mineral is zero to three, 4% and a couple or 10%. So as far as daily value, when you really break down the grains, you've got to say, I don't challenge my salad with grains, don't you know, uh, and my other foods because you get way more bang for your buck with w w with other foods. And I don't mean to be a big downer, but if you really study what's in it, you got to sell. Got 10 minerals, seven only six vitamins and very minimal at that. So anyway, I better get off my soapbox on that.
Chad: 24:24 I was just, as you were talking about this, it would be fascinating to know a little bit more about the history of why this became such a staple food and that, that process of going from, you know, having a wheat field and processing your own wheat and eating it as a whole with the Germ and whole and everything to, uh, this product we grew up with, or at least I grew up on called Wonderbread thought was the greatest thing in the world.
Eric: 24:54 Well, I still do it. I think there's no better sandwich without, you know, without wonder bread.
Chad: 25:04 And I don't share that opinion. I think it's sometimes my kids ask for it. I'm like, that's gross.
Eric: 25:11 Uh, no, I grew up on Bologna sandwiches and with wonder bread is a kid, so I knew it, you know it and it's sad, but you know, it's, you know, that that food pyramid taken off in the 80s, um, 78 when it went push grains and farmers for the base, right? Yeah. That was the base.
Chad: 25:33 How is that not veggies? That's so, that's so amazing to me that that was not the vegetables that was the base.
Eric: 25:40 Yeah. And it's, and it's gotten to the point where, you know, it's, it just when you do the extraction and you're, you're getting only 60%, there's just nothing left and you've, you know, all the refined products, everything, you know, that's, that's made with it, you know, and you got to search for whole grains, 100% whole wheat, you know, basically on the grains, you got to search it out. But what I was quoting here is this one cup of this whole whole grains and it's just not enough, you know? Sure. Wheat germ gives you vitamin D, but that's of the germ. But you've got to take a ton of germ out of the, out of the sea to make wheat germ oil. Sure. That's good vitamin E, but, but traditionally I just, as far as daily values, now, you know, that's what you're looking at is what percentage of your daily value you're going to get out of these. And they're just there.
Chad: 26:33 Make sure that I'm hearing you correctly. There's nothing in grain that we, that is very beneficial and whatever is, we could get other places. No problem. Yeah. It's
Eric: 26:44 the biggest bang for like we end is, is the other is manganese. If I want manganese, then obviously Megan is very important. Marin, manganese, superoxide, dismutase, blah, blah, blah. Um, is our, yeah, I'll get it from my walnuts. I get it from my green, my cruciferous vegetables and cabbage and all that. You're going to get your manganese. So basically, you know, you're right when you break it all down when you eat those rolled oats. But how many people are in incident olds or you know, they have nothing. Okay. There's just nothing there. You know, you've got to add, you know, sugar honey, you know, whatever they put, you know, most people put on it, sugar, honey, whatever. Then you add some fruit, then well, you're gonna need a little, you know, um, nutrients from the fruit, but you do have to load it up with something sweet. Otherwise you don't eat it most be, I don't know. Anybody can sit.
Chad: 27:37 Yeah. I grew up eating wheat hearts and um, it was just full of brown sugar. Yup. Yeah. That's healthy. You Thought, Oh yeah, yeah, yeah. That was my healthy breakfast. That was like my mom trying to get me to eat that once or twice a week outside of cold cereal. So,
Eric: 27:56 you know, and it's sad and I think it wasn't a 50s or whatever when the laws were passed, committed states that they said, all right, you got any new rich, all this process, you know, flower with the B vitamins, you know, throw a little iron in there and everything else. Um, so they finally said, hey, you know, we're stripping everything out of it. We've got to throw something back. And so, you know, and, and people will say, Hey, iron, you know? Yeah. But it's 10% of your daily valley value on most of of the grains, you know?
Chad: 28:28 Yeah. Until there's really not, they're not there. So one of the most common, one of the most common arguments for grains that I hear, and I actually can agree with this, but I think, um, there's other ways to get it, or there's something happening that we're not aware of, but that it, that it's feeling and substantial. Yeah. Um, you know, when you eat grains, you do feel full and satisfied. I think,
Eric: 28:55 well your colon full of fiber and you feel pretty full too. I mean think about it. That's insoluble fiber which says, Hey, you know, I got a lot of things, you know, they aren't very real, real pleasant feeling basically. It's tough. I mean, you know, they're just there and it just rips right through your, your GI track and, and that's why, you know, when you get into fiber a lot of issues that they're discovering it. Remember it, you know, you've, you've, you've got your intestinal walls, your, your, your GI track, you know, when it's coming down the colon, I mean it's moving down and a lot of that is pretty, its roughage obviously and it does do some tearing and he does do some damage and then you've got to kick in this mucus, you know, to help it. And that's why there's, there's people saying, is this really worth my intestinal lining? Downing all this fiber and the, in this, there's new hypothesis coming out on fiber and you know, I'm not into the, you know, into fiber like I was before because, you know, I've been doing some more research on a fiber and maybe, you know, when, when I was thinking of eating all this roughage and everything else, it's, you know, it's not going to, you know, it's going to alleviate constipation and it's going to be good for me and all that. And he bacteria wise and there's some different, different, I know studies coming out on this. So yeah. You know, you get your fiber from all your vegetables and fruits and whatever you're going to get, you get plenty of fiber from that.
Chad: 30:21 Right. So what I'm saying is, so this, this feeling of being full or, or satisfied? I think one, I think as a culture in America, we put a little too much emphasis on this feeling of full. Yeah. And, and we, we seek that feeling of being quote unquote, fall, what we're really do, what we really are as gorged. Um, and probably bloated, right. Honestly. And so, so we talked, when we talk about grains, we can't not talk about gluten and this increase, what it seems like the increase of people who are, who are averse to gluten and it causes this feeling of bloat and pain and all of that. I mean, that was just at a conference last week, Eric in Colorado where there was almost 40, uh, 40 participants in the conference is they'll work workshop thing. We were there for a week and all the meals were eaten there. And I was shocked at the amount of people who are now gluten free because of these, these digestive issues that they, you know, and, and people my age and you know, between 35 and 40, who within the last year or so have just discovered this aversion and went gluten free and felt a million times better and, uh, and are just making it a way of life now. So that's so interesting to me that it's so is it just that awareness is up or have we just been dealing with this and nobody's said anything and now we're getting to the point where we're not willing to live this way. What's your read on it?
Eric: 32:00 Yeah. And it in gluten is real. Okay. We got it. And what? Rye, barley and wheat. Okay. But, but the CELIAC disease. Okay. That's an auto immune disease. Okay. That gluten in your, you cannot handle any gluten in the least degree cause that's an auto immune. It really kicks in and it's triggered by gluten. Okay.
Chad: 32:20 That's average diagnose onset re really around 12 or 13 years old. Right.
Eric: 32:26 And I and I in the can and then I think it's like 1%. It's one or one point something percent of the population are true. CELIAC disease. Okay. But the other, you know, all the different things. Gluten intolerance, we call that non CELIAC gluten sensitivity. Okay. And that's real. Okay. That's real there. And people are, are gluten sensitive and, and really what, what's happening with, with gluten, we know portion of, of, of, of the grain, it's gluten is in the stomach. We're going to, it's broken down in a couple of things. Okay. Uh, you can call it a pro in, but basically the problem and it breaks down into what we call glee added and gluten hin. And that's broken down by an enzyme that that basically is in the small intestine and they call it the ttg. It's a tissue Trans Amaze, um, enzyme. But if you're sensitive to when gluten breaks down to to this, this is a culprit glee add in. Okay? Your immune system just says, Hey, I'm not, I'm not buying this a, it basically gets attacked with some antibodies. And then when, then even those antibodies, if they attack that ttg, then it really gets into an autoimmune. But the importance of that ttg is basically in our, in our intestinal lining and the cells, it basically kind of holds that together. All right. But when these antibodies, you know, start to destroy the ttg and then, um, uh, glee ad and also activates what you call a Zonulin. And that's another, that also controls the spaces in your intestinal cells. So what happens when, when this, this reaction from this glee ad and coming from the gluten actually starts to separate those cells. Okay. Through, through these pathways then what, what gets through the UN on digested portion of, of that protein, other foods can cross into the bloodstream and that's when you have an allergic reaction.
Eric: 34:30 Autoimmune inflammatory conditions really, really increased. So that's basically what is, what is happening. It's the glee ad and coming from the gluten, people are sensitive to it and you can go get, you know, you can, there's an anti, a ugly ad and Igg, a, a antibody that you can get tested for to see if you're really, you know, having that reaction because this antibody will kick in and tried to say, hey, that's a pathogen or whatever and it is a threat. So it'll go in and fight that off and then you end up excreting it, you know, and you know, through your bowels and you can actually get it tested to see if you have those, uh, glean an iga as in, in your stool. And if you do, then obviously you are really obviously sentences, you know, sensitive to the, to the GLIAC and coming from the gluten and, and, and that's a pro a pro women. And, and it's not just gluten from wheat. I mean there's other preliminary protein, so you have glee ad and coming from wheat, but then there's a avenue from oats, there is sequel in and from Rye, I think it is. And there's another one [inaudible] and Co Quantia. These parliaments are there and it, it also has a reaction on the Zonulin and also kicks in inflammation. Basically what you're trying, it's getting through the intestinal lining, sales and getting, you know, we call leaky gut and other things. It's actually breaking through. So that's, that's a scary part of, of, you know, that is one issue that, you know, these prolem men's that you're dealing with grains, but then you're going to jump into other things, you know, like you, you met, you know, like, like lectins. Okay. Lectins are, are something that are, are really, I mean, something to watch out for.
Eric: 36:25 Then we got phytates and we've got amyloid Pectin, which is a sugar that's in inside the grain, which actually raises your blood sugar higher than table sugar does. But when you get into the Lectins, that's that, you know, you, you talked about that, you know, being full, you know, that that activity, but lectins also affect your, your, your what. The lectins also affect your Leptin receptor. That's the receptive and makes you satiated and makes you full. But you know, the lectins also will, you know, they recap it on your ribosomes a little bit. That's where your, you know, your protein synthesis, uh, digestion of proteins and Lectins, they, they affect your intestinal lining, which is, which is pretty rough on you. Um, so, you know, the lectins are something you really need to, to avoid from the grains. Um, so, you know, and there's, there's opponents and also ingrains a those binders, the cholesterol molecules in your intestinal cells.
Eric: 37:30 Um, you can jump into, uh, the phytates, which, you know, I've always talked about phytates from nuts and seeds and grains, phytates or you know what, we'll actually, you know, uh, make your minerals lots of bio available cause they will bind to those minerals and you can't absorb it. So your iron, your zinc, your other minerals, you're going to lose out because of the phytates. Um, you know, and that leaky gut, when we talk about back to the Lectins, um, there's a lot of disorders coming from lectins. So, yeah. Yeah. Those are, you know, if you think of the three, basically, you know, we've got gluten, we talked about, we got the phytates. Uh, and especially in nuts too. I people do over overdo their nuts and you gotta be careful with the phytates and you know, those lectins are really small and they're, they're really hard to digest so, and they really do damage the gut lining. And so when you, when you think about all these, you know, those things are in the grains, those are some other issues that you want to, you want to take up with grains?
Chad: 38:39 Yeah. So, oh, go ahead. I'm sorry. I'm sorry. Oh, I was just going to say, so I wanted, I wanted to ask you about the end, we'll kind of wrap up with this, but um, I wanted to ask you about the tie between grains and carbs. Obviously this is a Keto podcast and we are very concerned about carbs. But before we do that, I just want to talk really quick about biostak if that's okay. Sure. You mentioned in relationship with gluten this idea of inflammation and it's its contribution to inflammation. Obviously that's a great segway to talk about biostak because biostak is you develop biostak, one of your main, what'd you say your number one goal or one of your main goals with biostak was to reduce inflammation or to address inflammation. Right? Um, and you talk a lot about inflammation and being the silent killer and leading to a lot of the elements that we worry about, but we don't realize these are root pro, these problems are rooted in inflammation. And so, um, is there anything that you just want to mention really quick about biostak? Anything that's been on your mind this week about biostak?
Eric: 39:55 Anything, you know, especially with, with in grains, you know, if you're really sensitive to gluten, a also you're going to deal with lectins. You're, you're going to deal with, um, with phytates. But more than anything with any, any foods, you're going to get back to the chemicals and the toxins that are in grains and food. And these are damaged. Amie, think of all the chemical insecticides used and in the farming practices I can name off, you know, six of them, but one of the big ones is a glyphosate. That's you know, that's roundup. That's what is, she is a big talk about now is glyphosate that's being used and obviously to kill the weeds and the crops basically are immune to that but it's wreaking havoc on people's bodies and when you're eating this stuff that has glyphosate and other chemicals, you're creating free radical in even with gluten and everything else, your creating free radicals and free radicals is a precursor to inflammation and that's what you got to get to the root cause. Get into the cell and counter that. Okay, we want you, we don't want these things to turn on our NF Kappa B. That's your, your your major source of genetic expression. It goes into the nucleus and expresses your in inflammatory cytokines, which is creating inflammation. We want a certain amount of inflammation, but we don't want the chronic for them getting from all the chemicals and toxins. And some of these, these nutrients that we talked about are basically the root cause or free radical. So I'm sorry to go on, but that's, that's what we're chasing.
Chad: 41:35 So yeah, so the biostak addresses those actually and repairs the damage that's done by free radical
Eric: 41:41 stops it, that's what we need. And we have so many stressors that we don't even know about. Just not even the stressors we just talked about with stressors out in the environment, stressors in life, everything is a precursor to more stress free radical production. So that's really, yeah.
Chad: 41:59 Yeah. Well if you haven't at this point you need to check out biostak.com go check it out. There's a lot of information on there about biostak can tell you about the five organic ingredients that work synergistically together. Biostak.com go check it out, see how good you can feel. So let's, let's wrap this up by addressing addressing carbs. What is the tie between grains and carbs or, or how, how are they, do they hit go hand in hand or they're always carbs where there's grains. Yeah. And are they any different than any other carb? Um, and I know this is kind of a left field question for you, but, um, I think it's really important that we discuss the relationship of grains and carbs and, um, and what, how we should interact with grains on a Keto lifestyle
Eric: 42:49 grains across the board. If I take an average most of the fiber content with that, now we're not talking about refined, I'm talking about, I'm given the benefit of the doubt here. Wholegrains okay. Um, across the board, you're going to run anywhere from total carbs, probably per cup, anywhere from 28 to 35. Okay. Grams of carb and then you minus off the fiber, most let you say average five, five grams of fiber. If that some are four some are three, some are five, some are six or seven. So you average off the fiber content. So you're going to look up and let's you say net 26 carbs. Uh, I mean, you can, you can do keto and have 26 carbs for one cup, but is, is it worth it to you? I mean, that's what it, and if you're going to waste those carbs is a two cups. You're going to blow all your carbs for the nutrients that we talked about and you're going to bypass all your veggies and maybe some minimal fruit and other things that you can get your, your vitamins and your minerals from it. The trade off isn't worth it, not at all. And if you want to break it down, like I do micro nutrients, uh, I'll challenge anybody. Okay. As far as what you're going to eat. Um, and all those rolled oats, oats for breakfast. I just don't know. It's just like really, really that's what you're eating for breakfast. So anyway, carbs are there and are busy card. We got glucose. You know, a carb is a carb, you know, you can have your different, your different sugars, your models and um, monosaccharides and everything else. But basically when it gets digested the liver, everything treats glucose, carbs as glucose no matter what.
Chad: 44:32 So what I'm picking up here is that you're, you're not a fan of instant oats?
Eric: 44:36 No, no. It's just funny how it's marketed though. Okay. Start Your Day. Heart healthy. This new heart healthy stuff all over this grains and things. It's just aggravating. And you know, I don't mean to be a grain Downer but I'm just saying, you know, chase your nutrients, chase your micronutrients, chase him down. Macros, we all know protein, carbs and fats. And besides in grains, what are your fats? There's no monounsaturated fat. There's no saturated fat. There's yes, polyunsaturated fats, which you need a little bit, but that's your Omega six. There's no Omega three. You got your Omega six that's why vegetable oils are, are all omega six and those things wreak havoc on your cellular membranes. There's this and that's a big free radical oxidative producer. So I just
Chad: 45:29 look at are we going to look back and see all this heart healthy stuff? Cause you see it all over cheerio boxes and oh it's an all of that kind of stuff. You know, promotes heart health and you're doing good things for your heart. Are we going to 10 years? Are we going to look back on this the same where we're working now looking back on the fat free and the low fat and uh, you know, all of that marketing geniusness most definitely.
Eric: 45:53 Most definitely. And that's the sentence you just said it right there. The marketing genius behind it. And that's to sell product. And if you can put heart-healthy on you pay the fee and put it on your product and you walked down the aisle and you know nothing about micronutrients there, you're going to buy it. You're going, yeah, I'm doing good. I'm doing good. Well we have the illness and obesity and Metabolic Syndrome and diabetes and cancer and everything else because it bottom line you, I, you know, I'm the gene guy in genetics but hey, you know, genes do not cause our disease, our environment and our food is the cause of diseases. Genetics play a role, you know, and some expression, but yeah, the better fine tune your food. That's where the answer is.
Chad: 46:39 Yeah. Well this has been very interesting. Thanks for all your work on this, Eric. Thanks for biohacking with us today. I appreciate it and I want to thank all of you for joining us on this quest for optimal fitness. If you're ready to begin your own journey and live your life and Ketosis, be sure to check out biofitcoaching.com or biofit coaching on Instagram, the handles @keto.biohacker lots of amazing information on there. I love watching it. Um, and, and I think you will too. Also, if this podcast has helped you at all or entertained you, we, we encourage you to go to iTunes or wherever you get your podcast. Leave us a five star rating and a glowing review that'll help us spread the word to more people. And finally, the greatest compliment that you can give us is sharing this podcast with your friends and family, those who need it the most, who are looking for a different way of living. And until next time, stay keto.