Let's talk fish! In this episode, Eric discusses the benefits of fish, fish oil, and krill oil in your diet, and how they can be a great supplement to ketogenic nutrition. Plus, Eric shares his "controversial" opinions on all things from flaxseed to sushi. This, plus more answers on our underwater friends:
Omega 6 vs Omega 3, which one do you want?
How can omega 3 help with inflammation?
What are the sources of omega 6 and omega 3?
What you need to watch out for when consuming fish.
How to tell if you are getting good fish oil.
The question on everyone's mind: How to regulate the fish oil burping?
How krill oil gives you even more bang for your buck than fish oil.
What kind of fish to eat, how much of it, and how often?
What about shellfish?
And, the 3 things Eric takes every day without fail (he even jolts awake in the middle of the night if he forgot to take one of the three!)
If you're looking for the truth about the omegas, fish consumption, and the right fish/krill oils to take as supplements, then this episode has you covered!
Eric: 00:00 I don't know what fish get when you eat Sushi, tastes I disagree with that
Chad: 00:09 They say a Journey begins in a single step or in my case, one less piece of bread.
Chad: 00:18 My name is Chad and I am your test subject. I have sought out an expert in the field of nutrition and fitness who I hoped it helped me feel better. They call him the biohacker, but I call him parent. I hope you'll join me on a path that leads you and I to optimal fitness as we live our lives in ketosis. This is the life in Ketosis podcast, biohackers guide to optimal body performance.
Chad: 00:51 Hello everyone. My name is Chad and this is episode 15 of my quest to achieving optimal body performance with the man that can get me there, the biohacker himself. Mr Eric Bischof. Every episode. I will be sharing my actual results, both successes and failures as Eric teaches me how to apply the principles of ketogenics, and functional movement to look and feel fantastic. The first five episodes of this podcast are foundational episodes, so if you haven't listened to those, we encourage you to push. Stop now. Go back, listen to the first five episodes of this podcast, and then rejoin us here, all of the principles that we talked about in this podcast and all the podcast from this point on will be built on those foundational principles, uh, in the first five episodes. And, uh, today, uh, the topic is very interesting. We're talking about fish. Why are we talking about fish when we have a podcast about ketogenics
Eric: 01:52 All right. Uh, it's one of my favorite subjects, actually a fish. What we're dealing with is another fatty acid. And I think we've talked a little bit about what we call pufas polyunsaturated fatty acids. These are your essential fats, OK? Meaning you cannot make them. The body cannot produce some indigenously. You can't do it. So exogenously, we need to take them from an outside source. That was your, your proof as we what we call the Omega six. And we'll calm omega-3. OK? Remember we have our mono unsaturated fats, Omega nine, and then we have our saturated fats. But those, uh, you can just eat fatty acids around on. The proof is you've got to eat them, but we got to eat them in a certain amount, a certain ratio, and we can get into that, but fish is very important. Uh, we can say fish oil or fish a, we can go plant based or we can go, you know, from, from the, uh, from the sea fish to get our essential fatty acids. All right.
Chad: 03:07 Help a little bit. Yeah, absolutely. So, so basically this is something that we have to ingest our body. It's essential for our body and the ketogenic diet, but we have to ingest it. It's not something that we can produce.
Eric: 03:20 Now you don't produce it, you, you've gotTa, you've gotta you have to eat it. And it's mainly, it's fossil lipids in your cell membranes. OK? So the benefit there of Omega Section Omega-3 is we've talked about, especially the Omega-3, is everybody knows it's very anti inflammatory and it goes back. This is that first, you know, my first big keto half besides sugar was back in early 2000. I read a book, a inflammation. And then before that is, I'll give his name. Dr Barry Sears was a big advocate of fish, fish oil or fish, and I read the book and said, oh my gosh, anti-inflammatory. They're silent inflammation. We call that the silent killer of acute inflammation. Then we have chronic inflammation, which is the inflammation. You do not feel. All right, remember, interesting pain comes from inflammation. You feel pain, you have inflammation, but there's a low level that we call it. The silent killer is the inflammation. Autoimmune diseases, you know, diabetes and cardiovascular disease, Alzheimer's, depression in the brain. These are silent inflammation and that's, as we talked about, every bad issue with health, you know, as far as diseases and degenerative issues with the brain comes as a result from the inflammation. So this is this just key. I mean this is, this is the root of everything and that's why I love the idea of Omega three.
Chad: 04:58 So how are these Omega Omega three fats a affecting this silent inflammation? OK,
Eric: 05:04 so what we have real briefly, I don't know, I don't really have any notes here, but remember your Omega six, Omega three, Omega six is what they call linoleic acid. OK, that's Omega six. It converting what we call D, G, L A. All right? Then that can actually be converted to what we call a rocket dominic acid. OK, and you can ask my kids, I mean back in early 2000, they're like, dad, be careful you're eating a rock hedonic acid because I was preaching very much Omega three and Omega six to conversion gets to rocket down like Ashton, which converts to what we call it, group of hormones called it costs notes. All right, those are inflammatory. So what is pushing is what they call prostate gland. OK? Knows that's an inflammatory pathway. All right? The prostate gland and series one, they call it and those are actually anti inflammatory, but then when it goes to rocket dominic acid and then it goes to three, it becomes very pro inflammatory.
Eric: 06:11 So we have omega six, we got to be careful with, that's known as the pro-inflammatory. Then we have Omega Three when that converts, EPA accosted panoptic acid, and then the other one is dj Decosta, henwick acid. All right. Those are the two that are in the omega. With law we have EPA and Dha. OK, so we have omega six, Omega three. All right. The issue is once more pro inflammatory omega six, Omega three is anti-inflammatory. Those are pushing. The prostate gland is the good ones to reduce inflammation. So what are our sources of Omega six and our sources of Omega three? Omega six is the. The biggest issue we have is vegetable oils. All right, number one out there. So I mean and then what came along in 19 eighties? Maybe 80 four, 80 five, I'm not sure. Canola oil. It actually had to be approved.
Eric: 07:07 FDA approved drug and all of a sudden that came on the market and what everything. You look at all your salad dressings, you look at everything. Yeah. Safflower, sunflower, Canola, soy bean. Even now on some dressings, when I coach people I say, hey, if be really. I haven't pushed the Omega six factor yet because like with you, I really haven't pushed it yet. Have, oh this is my first time hearing it, but I, I told others that's the next step. As I get further into. That's a level of [inaudible] I got. I would rather eat sugar than Omega six and don't shoot me for that, but I'm just saying, think about here. Here's an example of Omega six in fryers. When you go, you know when they fry, the biggest problem with Omega oxidization and when oxidizes inside your cell membrane or wherever it, it becomes very inflammatory.
Eric: 07:59 It's like I said, I know fire, but just a quick example I can in in French fries, you eat one serving of French fries, Indie Thilia oh, function in your arteries. OK? It reduces a nitric oxide so you don't have dilation up to 24 hours. All right? Just from one order of French fries in comparison, I think they think it was a cigarette. You smoke a cigarette that only does it for four hours and just need a little function. So here you go. The issue is oxidation of that Omega six, that Dgl, which turns a rocket [inaudible] acid. That's the issue that we're dealing with is oxidation of it. And so I know I'm talking a lot, but I just remember Omega six, Omega three and I, I really am in a, raised the level on some. I already have. I got off canola oil, I've got them off soy bean oil. Maybe those are phyto estrogens. OK. And even even flaxseed, we can talk about that. But there's, there's a lot of issues. That's interesting.
Chad: 09:03 Yes. So, um, I do know that this is probably a pretty cool, wide mistake, a mistake, a mistake made on a large scale by a lot of people who think they're eating Kido is there still in taking some of these Omega Sixes? This is incredible
Eric: 09:21 and I feel guilty, but how do I get people in coaching? I have to weigh everything. And I'm like, well, let me get you first hooked on that Beta hydroxybutyrate he'll get your body composition because it's hard. People have to, you know, be disciplined. OK? They're giving up. They think they're giving up foods that they really need. Then they realized the cravings are gone, the brain's got rid of that Beta took over. And next thing I'm saying right, can now we're going to get rid of all fried foods. I want to get rid of your canola, your soybean, your dressings, your vegetable oils, because let me give you a seminar on Omega six, how damaging it is. And the biggest problem today and, and studies have been done. Look, I mean I got, I mean I have no notes here, but I did down at all these studies on Omega six, Omega three fatty acids with staff and, and, and I've been on this pursuit since, you know, early 2000.
Eric: 10:12 And it kind of why I fell in love with, with Omega three is I, I started having arthritis and maybe maybe we mentioned before, I have to have two total knee replacements. All right. I've been to one of the best orthopedic surgeons. My insurance covered him in the nation. He's done elites and prose. And I met with him and say, Hey, there was 2000. 10 is before an ironman. He says, look, he says, I don't know how you're continuing doing what you're doing. All right? He says, your knees are shot. OK, do you need two full knee replacements, heels? How much pain are you in? And I said that's when I went into my lecture about Omega threes. He's like, so I went into that whole thing. I said, look, this is so anti inflammatory and I went by, I've been on it since early 2000 and he's like, well just keep doing what you're doing then.
Eric: 10:59 But he says, let me tell you, there will come a day and was 2010. He says, I promise you there you will come. Crawling in here to me was so much pain. You will beg me to replace your knees, but he doesn't tell then just I'm not going to tell you to stop doing what you're doing. And so I, I, I, I ain't been on Omega three since the early two thousands I've been up from, and we'll talk about dosage in a minute, but I'm just saying I have a history with that and I, and I really believe it was so anti inflammatory. Sure. I had painted steel but enough to keep racing. OK. Then two years ago, something else took over, which we know what that is that they have to execute or so. So we talked about sources of Omega Six. What are our sources of Omega three?
Eric: 11:45 All right, we've got plant base. All right? And then we have fish of course. OK, so there's the issue is plant based and we have seed and Chia and different things like that. This is my opinion, listeners. OK? This is what I believe. OK, you can do your studies. You can go dig deep like, like I do, and come up with whatever hypothesis you want to go with. OK? I go with, I'm not plant base. What happens? That's a l a. OK, that's one of the fatty acids. We've got three Ela, EPA and Dha. Epa is where so much of the anti-inflammatory is in your muscle, in your body. We have the DNA, which is the uptake into the brain. And remember as far as your brain, 50 percent dry weight of your brain is fact and people don't and that's when he's 10 and 30 percent of that way is poly unsaturated fats.
Eric: 12:42 OK? Your Omega six and Omega three and there's a purpose for that and like we talked about in the cell membrane, which we can get into that, but so basically as far as all a conversion from a plant very slow. OK. And the issue is like flaxseed, it oxidizes so fast and their studies I can you know, show you and I can talk about on the air if you want, but it's so pro oxidative it you can't. Once it hits the oxygen it oxidizes and that's like putting a torch to it and it, it just becomes rancid so fast. And the conversion of Ala to EPA. Remember a law is a short change, a short chain fatty acid to be any good it has to convert to EPA and Dha a longer chain fatty acid which is anti inflammatory. The shorter changes not so you have to eat a ton of it.
Eric: 13:38 Conversion and we have a lot of people pushing flaxseed and g and all that and I don't mean to be a downer on it, but for my homework and my studies, it's, it's just something I avoid. I avoid it because you're not. It's really tough to get straight, good flaxseed that's not been sitting because if you grind it, it's going to be exposed to oxygen. It'll oxidize the oils that can be exposed over a period of time. It's really hard to get good peer flaxseed if you can. It's not gonna hurt you, but it's real pure, but it's a slow transition to the EPA. Dha that you want. So what's our other options? Were narrowing down brand clothing was short enough of it. Oh No, no, you're good. All right, so now we come to fish. OK. I am not a big pro fish eater because we have an issue with fish.
Eric: 14:27 We have contamination and it's the mercury pcb. There's lead, there's other toxins in the ocean. All right. Little officiated. They the bigger fish. Keep eating the little fish. The bigger fee. It just keeps growing. And the total supply. Yeah. Toxins. CICD is, is huge. And so we're saying, how do we get, how do we get good fish? And so you got to go more than cold waters and other salmon that's out there. That's good. So it's a gamble that the fish you buy because what the Salmon? I think 80, 70, eighty percent. I can't remember. His is farmed salmon. Fish farms. All right. So what did they feed the salmon and the fish one crappy fish and I think it something like four or five pounds of crappie fish to make one pound of salmon. So you have all these toxins, just crew loads of it and you don't even know.
Eric: 15:27 Do you know when you buy fish chef Alli's farm fresh? Nope. Nope. You have no idea. So that's what's scary about fish. All right. And I know I eat it once a week on salmon, but it's good. Caught Salmon. I think my liver is really strong. I'd take milk. You don't have that sub that I take and I know a little detox in my liver. So I feel my livers really strongly to have salmon once a week. And then. So what's the alternative? A some sort of supplement. Got It, got it right. And we're back to fish oil.
Chad: 15:57 Fish oil is a cleaner, a cleaner source of these Omega threes. Can they. Can they test this? I mean, we talk about fish oil, what you hope.
Eric: 16:08 When I started in 2000 it was garbage out there and I didn't know better, but we'll only problem is what will help me.
Eric: 16:17 I got locked in with Dr Barry Sears and the early two thousands. He sold fish oil, not get capsules, but I was drinking the actual fish oil and his was purified, distilled pharmaceutical grade. I trusted him. He's in. Everybody knows Dr. very serious. He's. He just sold millions of books and he's the zone diet, which I didn't quite agree with that, but as far as this fish oil on hand, his philosophy and his silent information, I was right on board. There was a Omega Rx Book and then Anti Inflammation Book that I studied of his. So I was taking fish oil, but I got to a point where yeah, it didn't bother me. OK. But in the early years there was so much fish on. That's when it hit the market, making the stuff without. I mean you didn't even know if it was contaminated or not. In the game back then was take fish oil, cut the capsule, dump it in a cup, not styrofoam, but in a paper cup or Plastic Cup, put it in your freezer.
Eric: 17:17 And if it froze it was garbage. And a lot of people I told back then they would do it and their fish oil froze. So you know, full contaminate contaminants. And so that was. So. It's scary. Fish oil, you've got to make sure if you're going to fish oil around, OK, you got to make sure there's two things. You really got to make sure when they, when they distill it, OK, what we'd call it comes in triglyceride form. That means the glycerol is attached to the fatty acids, triglyceride I what they do, and they distill it. They got to take that backbone off. Alright? Purified. Get all the contaminants out, alright as much as they can until what's allowed parts per million them, if they don't put that triglyceride back to make more room in the capsule to stuff more official. They add what they call ethyl Ester to it. So that the show was gone. So esther now is the backbone. And guess what, your, your system will not digested. It's a lot harder to emulsify in your intestinal lining to get it through. So it's not bio available, but it's cheaper. So when you do, when I tell people when you do buy fish oil, make sure it's triglyceride form, not ethyl Ester, and it will say it on the bottle. So that's one way to make sure you're getting a better fish oil.
Chad: 18:41 So pay really close attention to the fish oil that you're, that you're purchasing. Yes. Um, is it, is price ever an indication? Is it, is the.
Eric: 18:52 Yes. OK. All right. Pharmaceutical-Grade fish oil, you will pay more. And I've, um, so you see the big thing about, about fish oil is everybody's different. If you take fish oil and it doesn't agree with your stomach, you may have issues. OK? And so it could be the cheaper brand. You're getting a bunch of contaminations and there could be air in the capsules, which we're going to make it oxidize. So usually the more expensive, if you read it, it's pharmaceutical, it's just still, that's triglyceride form. It's going to cost more, some cheap brands out there, but what I do test it, put in the freezer and see if it's any good.
Chad: 19:35 Well, we get a ton of questions based around fish. So let's, let's talk a little bit about, um, the actual logistics of working fish into your ketogenic diet. Um, and, and really give some people some take home points that they can apply today as they're looking at adding a lot of these omega threes to their life. Is that OK? Sure. All right, perfect. So one of the most common questions that we get is how much fish should I be eating? And it sounds like, I mean, you've already mentioned how the amount that you eat, um, so maybe it's best to look at it as a on a weekly basis, but what's your recommendation is as people start to consider fish or fish oil for their diet, what, how often should they be having this? What we're
Eric: 20:22 trying to do and what you know that's out there in this study is let's take fish oil. All right. First you got to make the determination. I think this is my opinion, which way you're going to go. Fish oil or Krill oil. OK. OK. And so that's a legitimate question. I have you been asked that? No, you've never been asked to come up. Come up. OK. That's a big issue out there. And you can get the internet and you can whatever hypothesis you want to start. I've studied both. Right? You make a decision based on you, which way you feel you should go from the studies. I made the decision to switch over to Krill oil and fish oil fanatic. I mean literally from the early [inaudible]. Never Miss. OK. I would get mail nine, take my fish oil, but I actually started with one gram.
Eric: 21:13 OK. Remember there's EPA and Dha in the fish oil. Usually your, your IPA is a little bit more in the, so let's say 1000 milligrams. You might have a 600 EPA and four semesters in there. So let's say you have 550 and then you have an EPA and then 400 Dj. So that's a racial. That's, that's good. OK. Because you want both of them, Dah, Dah, Dah is what will cross the blood brain barrier in the cell membranes. You know, fluidity is what you want. You want flexible membranes, then you want the EPA also anti-inflammatory. We're talking about. I went from one gram up to eight creams because I have some severe inflammation with, with my arthritic issues in the knees. So then I went all the way up. There's people who take 15 grams. I mean it was just crazy. I mean 30 grams. Um, so I went up to eight, came back down to five, get the same effect down to four, so I average between three and four grams. And that was fish oil and good pharmaceutical grade stuff. Is that per day? Per Day, per day. And then be jumped over to Krill, which you can actually take a little less. It's more bio available today. And there's people talking about the burpee. Have any questions like that?
Chad: 22:33 Yeah, I've experienced it. Oh yeah.
Eric: 22:40 Now you got to figure out what can cause the burp. OK,
Chad: 22:43 well let's, let's be clear here. When we talk about the BURP, we're talking about the nasty smelling, tasting, atrocious green smoke that comes from your stomach.
Eric: 22:59 The most complete I get why I moved over to Krill is because here's what happens with Krill oil. Fish oil, you eat it, it goes into the stomach triglyceride form of it, that there's something that happens with your fat. You need the liver, and the gallbladder has to come into action now, OK? Because you know bile, the liver makes, creates bile, shoves it to the gallbladder to store it, and then it obviously goes into the stomach to do one thing, emulsify fat, break them down. So when you take that fish oil, you've got to have that broken down into the triglyceride and the fatty acids. OK? So without bile, you're knocking him multiple. You could break it down, all right? And then once that happens is just the, call it pancreatic actually from the pancreas comes in and breaks it down further. So then the fatty acid and get out of the small intestine into your thoracic, like we've talked about before on its way.
Eric: 23:55 OK? Kyla microns will carry it on out. OK, so if you have an issue with your liver, your gallbladder is not functioning. It's dysfunction. You're not producing bile or you don't have a gallbladder. What's going to happen? Those families, and so even a burp it. You're going to get stomach stress. You're not gonna feel good. You may get constipated, diarrhea wherever we actually knew have because you're not actually emulsifying those fats. You're not breaking them down. So if you're on fish oil and you have issues like that, even as a pure issue by are the most expensive you get. And I have a lot of non burping, disgusting. I can't. I can't do it. I'd Burp it. Then I have to go through. Well, let's talk about Krill oil and Krill is why I moved over to Krill. It's, you know what I my, I agree with the apotheosis of it. And that's out there either way. So what happens is a fossil Lipton, there's a phosphate additives, all right? Which means when you eat that, it doesn't need to falsify. The liver doesn't have to secrete bile to the gallbladder, gallbladder,
Chad: 25:11 it doesn't. So it's less processed, less process, and that's the exciting part about there's a pancreatic,
Eric: 25:17 the enzyme that helps it and then it goes right into a, your thoracic and so you're not messing with it and it's more bio-available. You get more bang for your buck and I can go into more detail.
Chad: 25:27 Yeah, but it, I, I moved over to Krill. Cool. That's a great case for Krill. I'm going to bring you back to two things. One thing was you glossed over it like it was no big deal, but you said since the early two thousands, I wake up in the middle of the night to take my fish oil. What are you talking about?
Eric: 25:49 Maybe it's OCD, I don't know, but like you do, we all need to wake up in the middle of the night to take our fish oil. There's two things that I wake up for the middle of the night. Maybe the two most important things. I wake up for my fish oil. Maybe my wife shouldn't hear this, but they're very important honey I those and she knows it. She's like, what are you doing? And I was like, oh, I forgot to take my, my, my krill actually, and in the old day it was fish oil,
Eric: 26:25 and because I was so, it was so anti inflammatory and I believed in it so much it that I can actually go seven hours on it because it's the root of everything. OK. And a very causing disease. Neural degenerative and even depression now is an inflammation issue. They're discovering. And I had these studies to show it. Even men raising your lower, your triglycerides, raising your html. The mortality has dropped overall mortality. But those people who can sing consume Omega three. OK.
Chad: 26:58 And it's just the list goes on and on. But why are you taking it in the middle of the night? Because I forgot. Yeah. I will not miss a day without my fish drill now. I thought this was some sort of techniques in the middle of the night. It was better. Better process now. OK, that's it. I'm on board with being absent. Mine was. It's so important. If you forgot to take it throughout the day, you would wake up in the middle of the night and take it? Yes. OK. Yes, I've got it. I'm, I'm on board with you. And the other thing I wanted to bring you back to how much. This is a really popular question. How much fish should I be eating or how much fish slash krill oil should I take it? Fish
Eric: 27:41 once a week. OK. That, that, that would suffice. If you're eating good salmon, I would recommend salmon cold-water caught northern waters of Alaska. And you can, you can find it. If not, I would go with Krill a personally. OK. But if you're doing a fish oil, a good pharmaceutical grade, I'd probably go to two grams. OK. And then Krill one to two grams because it's more bioavailable. And the neat part about Krill that I probably don't want to get too deep in is the, the Xantham. There's an anti oxidant in Krill. OK. And what it does. And we talked about antioxidants. OK, in your cell anti. The neat part about so Xantham is it's either water or fat soluble. It's an antioxidant. Normally it's in the cytoplasm, in the fluid water, it's not in the cell membrane. So remember in that Cell Membrane you've got your EPA, your DNA, and your dgl law.
Eric: 28:46 You'll make a sixth rocket, bionic acidy in that cell membrane, phospholipids in the membrane. That's where the polyunsaturated fats go. What we need is something to offset that because we don't want what we call a toll-like receptor on the outside of the cell. All right? We're trying to head that off and that promotes what they call nf Kappa B or that your inflammatory pathways. And I don't wanna get too deep. That's what initiation all these issues that inflammation. OK, so what happens at EPA will will squelch that acid actually go down and bring that down elsewhere there. Their academic acid, the dgl a conversion to rocket don, what's neat about the Xantham, it's an antioxidant, but it can actually be in the cell membrane. I it's fat soluble or water can go in the cell membrane, which is all right. Those are your fatty acids. It can actually work on a rocket doc acid in there and it can work on the DGL A, it can be anti-inflammatory in the cell memory outside, extracellular, and inside the cell.
Eric: 29:49 Big Bang for your buck.
Chad: 29:51 I had to throw that in, so we're going to get to this answer. One serving of fish a week is good suffice. Should that be with daily fish oil or Krill oil?
Eric: 30:03 I do. I do both. Yeah. You never. You're not going to o d on Epa and Dha. It'd be really hard to do because there's people taking 15, 20 grams a day. They have their purpose. All right? Uh, if you have really inflammatory issues, then I would say let's increase that. And that's what I went up to. Six to eight grams and then I thought, how do I really need all that? And so I backed it down and I still didn't have the paint that, that pain threshold is what I monitor. So most of what I'm getting is most importantly, is it clean? Get it. Yes. It doesn't fish oil.
Eric: 30:37 It doesn't necessarily matter how much. Right? But you need to get something into your diet and it needs to tell you have to, because we're getting the ratio of Omega [inaudible] versus Omega three is watch destroying our health. OK, think about it. The vegetable oils, the fried food and everything. We need that ratio. The ratio used to be three to one, three, Omega six to one. You're not going to live on fish and all that. All right? She are gonna get vegetable oils, you know, to a certain degree. So they used to be three to one as it probably when I was a kid, I remember my mom actually used to think that we needed cod liver oil. OK. And that was in the day when it's so disgusting. I mean, you, you're gay. But what I'm saying is what do you think the ratio is today?
Eric: 31:21 Think of all the people eating processed foods with all made with vegetable oils, canola and soybean, and every other safflower, sunflower, all these other oils. We're up to 15. OK? Yeah. And that's what's causing eh, we have obesity, we have all these inflammatory diseases. Because that make six is what oxidizes in the cell membrane and it doesn't keep it even neurotransmission when we transmit a neurotransmitter, right? How it's move from one brain cell to another, brain south through synaptic. OK? That's in apps. When it travels across, it's carried in like a little bubble. All right. The neurotransmitter is. And what's that bubble made of? Pufa Omega six and Omega three because it's very flexible. It's very fluid in communication and how the cell membranes communicate to each other. You want that Omega-3 there. You want that in, in your brain. And if you don't have it then you have more saturated.
Eric: 32:19 It's more becomes stiff. The communication through the cell membrane becomes stiff. You neurotransmission is an effective anymore. And that's how we communicate that. So neurotransmission. So there's a lot of those things that we've got to be concerned about, you know? Interesting. So what about other friends from the sea? So shellfish all. Yeah, it's all there. You get a certain amount of Omega-3 from it. Um, so our deans, which is, and there's fish oil made from sardines and allow that member fish oil comes from one thing. All right, let can call it pond scum or allergy because fish eat it. Then that little fish gets eaten by bigger fish and then it goes up the food chain and a big fish eat it and look of all the contamination from little on little line, it just built up there. I think there's been tests where they can actually tested fish at 15 parts per million of pcb.
Eric: 33:07 And I think I don't have my notes. I think it's eight zero point nine point zero nine something of parts per million that's allowed for us to eat at. You know, the FDA allows them that much because you'd be in your fish, but it's. So if that Omega six is in, in, in your cell membranes, OK, that's the cause of poor skin. I mean even all the way down to cellulite, I haven't. Even when you think about it, it's Omega six. That's the oxidation in, in, in, in that have that fatty acid that causes skin conditions. Cellularly. If you look at my hand, I'm going to do some here, just thought of it. I know that last one is it's a type of Collagen which is a derivative of your fatty acid content under your skin or in yourself. So I'll get which we hope we have a lot of Omega three and Omega six. Watch this. I'm a let go on my skin. Look how slowly dropped. Boom years.
Eric: 34:10 boom. Smashed faster. Snack, stretchy skin, but skin is up to like, I think it's puberty. Your hormones aren't there to keep producing it. You know, we're kind of biologically programmed to die at a certain time, but through gene expression we can change that. So even like sunburns, the people who even burned to eat a lot of Omega six, that's like putting the flame right there and you actually get really sunburn and there are studies showing that if you really reduce your omega six, she bring up your change, your fatty acid content under your skin to the Omega-3, less of them Omega six. You actually only have sunburn as much. Really? Yeah. That's why everybody runs from the sun. I sit out in the sun 20 minutes a day to get my cholesterol and I won't go into that detail, but I may share. That's why she's like, what are you doing as I'm getting my cluster honey anyway, my vitamin D, so our crab, lobster, shrimp, all of those are they as contaminated fish contaminating contaminated. And that's the issue. Um, it's just gotta be you gotTa. Be careful, you know? And, and my kids go out for Sushi all the time and I tease him all the time. What are you eating that stuff for? You know, I don't know. What fish. Do you know a fish or get when you eat Sushi? I disagree with that. I would have, I don't eat Sushi. I wouldn't even think of that. Hey, hey, I'm not going that far because if I started telling my, my, uh, like my clients know
Chad: 35:43 Sushi without the rise, she's tough because it's hard to find a good role or a good Sushi without rice. We don't what those carbs. Yeah, exactly. So anything else you want to. Anything else you want to tell us or make sure is talked about on this subject of fish or fish oil? Krill oil before we close up here?
Eric: 36:00 No, I, I, I, I live. I preach it. I live by, by Omega three. I think it's the greatest thing besides Beta hydroxy butyrate molecule. There's three things that I would know if I could live on an island. I would say I've got to have these three things. One, Beta hydroxy [inaudible] molecule number two, Omega three. Number three, so for fame, one of these days I will. We'll have a podcast for fame. Those are the three things I did not go to bed without. Awesome. This has been fantastic.
Chad: 36:33 Thank you so much, Eric. I appreciate it. Yeah, so I want to thank Eric obviously for biohacking with us today and I want to thank you for joining us on this quest for optimal fitness. If you're ready to begin your, your own, if you're ready to begin your own journey and live your life in Ketosis, be sure to check out biofitcoaching.com or biofit coaching on facebook. There's a lot of support, discussion questions being answered. Eric posts, periodic videos on there, just giving good keto tips or functional movement tips. It's just a great place to be and we're getting a ton of good feedback, especially with some of the holiday stuff that we're doing and our risk recipe book. Um, so anyway, uh, also if you're enjoying this podcast and we've brought value to you in any sort of way, we'd like to invite you to consider going on itunes or wherever you get your podcast to our podcast and give us a review. It helps us reach more people. It helps people give a. It helps give a good. It helps give people a good idea of what the podcast is about and how it's helping people. So anyway, we appreciate you listening this week and until next time, stay keto!