0:00

Coming up on this episode of the

0:02

Doctors Pharmacy. When you understand what's in

0:04

food, the most important thing to understand

0:06

is that quality matters. The source matters.

0:08

Where it was grown matters. The quality

0:10

of the seed matters. The quality of

0:12

the soil matters. The way

0:14

it was grown and transported and

0:17

processed and where you could buy it.

0:19

All those things influence the quality of

0:21

the nutrition in the plant or

0:23

in the animal. Hey

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to the doctor's pharmacy. Every week I bring

3:57

on interesting guests to discuss the latest topics

3:59

in the field of... One

8:00

of them in particular has a particular power

8:02

to rejuvenate your immune system. And as we

8:04

age, there's something called immunosynescence, which is the

8:06

aging of our immune system. And that's why

8:08

we see with COVID, for example, so many

8:10

people who are older or chronically are getting

8:12

sicker and dying because their immune systems can't

8:14

handle it. So what the

8:17

Himalayan Tardic Baccuit has is phytochemicals

8:19

that actually kill the zombie cells

8:22

that are the immune-synescence cells and

8:24

really help your immune system rejuvenate.

8:26

They also contain over

8:28

130 more phytochemicals that are polyphenols

8:31

or spared and rutin. Christen, for example,

8:33

is very abundant in Himalayan Tardic Baccuit.

8:36

It's been found to regulate allergy, immunity,

8:38

gut health, as well as be beneficial

8:40

in prevention of COVID. So there's really

8:42

some interesting compounds in there. Plus it's

8:44

got more protein, less starch and

8:46

sugar, more minerals like magnesium and zinc than

8:48

almost any other what we call grain. And

8:50

the thing about it, it's not a grain.

8:52

So if you're grain-free, you get to have

8:54

bacuite because it's actually a flower and I

8:56

guess you can eat flour. So the next

8:59

category of foods, which is really a staple

9:01

in my diet, I eat this every single

9:03

day because one,

9:05

I have a genetic problem that makes it

9:07

hard for me to make a molecule called

9:09

glutathione. And two, it's just such a delicious

9:11

food. And three, it has all these other

9:13

benefits. So these are the cruciferous vegetables or

9:15

brassicas and they include things like broccoli, cabbage,

9:18

collards, kohlrabi, kale, I think

9:21

a rheolus part of it and

9:23

Brussels sprouts. So all those

9:25

kinds of family of vegetables

9:27

contain compounds called glucosinolates and

9:30

sulflurofanes and many other

9:32

compounds as well. But these have turned

9:34

out to be incredibly powerful to upregulate

9:36

a molecule in your body called glutathione.

9:38

And this molecule has so many

9:41

functions in the body but particularly it's powerful

9:44

in regulating immune system

9:47

and improving your antioxidant system and

9:49

detoxifying. In fact, it's the master

9:51

antioxidant, master detoxifier and master regulator

9:53

of your immune system. And

9:56

it's made by the body but it often is

9:58

sluggish and making it when we're exposed. to so

10:00

many toxins and some of us like

10:02

me have a gene doesn't make that much of

10:04

it. So I mean historically we weren't exposed to

10:07

80,000 different toxic chemicals and

10:09

all this pollution and crap and so

10:11

we really need to have a robust

10:13

detox system. And

10:15

so for me it's really important to have at least

10:17

two cups a day of these cruciferous vegetables. I

10:20

like broccolini, I love that one. And you can

10:22

mix and match and have all kinds of different

10:24

ones but these are really critical. Plus not only

10:26

do they contain these compounds that are detoxifying but

10:28

they're also anti-cancer. And in China they did an

10:30

incredible study where they looked at the urine samples

10:32

among Chinese and they did food questionnaires and they

10:34

found that those who had the most in

10:38

their, these compounds in their urine, namely

10:40

you know most of the sort of broccoli

10:43

kind of extracts, which they are broccoli metabolites

10:45

in the urine, they had

10:47

the lowest rates of cancer. So

10:49

there's a direct correlation between high intakes of

10:51

these foods and low rates of cancer. Broccoli

10:54

sprouts are like broccoli on steroids

10:56

basically. And you can

10:58

put them on salads, they're really delicious, they're a little spicy,

11:00

yummy. And they're really

11:03

high levels of these phytochemicals like

11:05

sulforaphane, leucosinolates. And then all

11:07

these other compounds are also in these vegetables

11:10

like magnesium, folate as

11:12

well as vitamin K and iron and many, many

11:15

other really beneficial nutrients that we need. So

11:17

it's a real staple. The next major category

11:19

of food is mushrooms. And I'm not talking about

11:21

the white button mushrooms which actually are not that

11:23

nutritious and particularly you should not eat them raw

11:25

because they have a natural carcinogen in them. But

11:28

I'm talking about mushrooms that have been used for thousands of

11:30

years in China and

11:33

Japan and other countries and that actually

11:35

have powerful medicinal properties. And

11:37

they contain a class of carbohydrates called

11:39

polysaccharides. And these polysaccharides have

11:42

dramatic potential to boost

11:44

immune function, to help cancer

11:47

and many, many other things. So

11:49

for example, my favorites are shiitake,

11:51

maitake and lion's mane. So

11:53

shiitake is wonderful for immune function. Maitake

11:55

is also wonderful for immune function but

11:57

also cancer prevention. And there's

11:59

many, many studies. is on my talking cancer.

12:02

And then the last is lion's mane, which

12:04

looks like a brain and actually is great

12:06

for neuroplasticity. So you only can take them

12:08

as supplements, but you can cook them, I

12:10

roast them in the oven, I saute them,

12:13

they're delicious little garlic and they're really yummy

12:15

and they're great for you. And there's a

12:17

whole new mushroom explosion literally happening in our

12:19

country with exploration of different kinds of edible

12:21

mushrooms, therapeutic mushrooms, psychedelic mushrooms. So we're really

12:24

entering a mushroom revolution and stay tuned because

12:26

there's billions of dollars flowing into this marketplace.

12:29

And the last, and again, there's 25,000 different

12:31

molecules and I could have picked 10 other

12:34

foods, right? But these are the ones that I kind

12:36

of really like to talk about today. And the other

12:38

is green tea. Now green tea

12:40

has a class of compounds called epiglactocatylic

12:42

and gallates, which are powerful antioxidants, but

12:45

they also upregulate glutathione, they're powerful in

12:47

detoxification, they're anti-cancer, they've been shown to

12:49

improve immune function, for example, around COVID.

12:51

So they're really powerful and you can

12:54

just drink green tea and there's matcha,

12:56

there's sencha, there's, you know, I like

12:58

the brown rice, one green tea with

13:01

brown rice, I think it's called jamacha

13:03

or something, I probably screwed that up, it's

13:06

great. And those are

13:08

something you can incorporate in your day just as a

13:10

cup of green tea or iced tea.

13:12

I put matcha powder in my smoothie, for

13:14

example. So there's a lot of ways to

13:16

get it. I think these are really important

13:18

super foods that we should be incorporating in

13:20

our diet on a regular basis. When you

13:23

understand what's in food, and I

13:25

think it would be worth breaking it down a little bit. The

13:28

most important thing to understand is that

13:30

the quality matters, the source matters, where

13:32

it was grown matters, the quality of

13:34

the seed matters, the quality of the

13:37

soil matters, the way

13:39

it was grown and transported

13:41

and processed and

13:43

where you could buy it, all those things influenced

13:45

the quality of the nutrition in the

13:48

plant or in the animal. And

13:50

so we've developed a food system which is

13:52

really great creating a lot of starchy, well-preserved

13:56

carbohydrate calories that can sit on the

13:59

shelf for years. and not go

14:01

bad. But that is not what

14:03

we want to be eating because within food,

14:05

when you look at the quality aspect, it

14:08

says everything about how food can regulate

14:10

your biology. So for example, protein,

14:13

fat, carbs, I

14:15

just go through a couple of examples. So protein,

14:18

you think protein is protein, protein. Is it all

14:20

the same? Well, no, it's not. If you're eating

14:22

a feedlot cow versus let's say

14:24

a regenerably raised grass fed cow, the

14:26

effects on your biology are erratically different, even

14:28

if it's the same grams of protein. So

14:31

for example, the feedlot cow will be full

14:33

of antibiotics, will be fed a lot of

14:36

grain, will have a lot of omega-6 fats,

14:39

may have all kinds of

14:41

other inflammatory molecules in them because of the

14:43

diet they're eating and the

14:45

way they're raised, plus all the antibiotics and so

14:47

forth. The regenerably raised

14:49

grass fed cow is eating maybe a wide

14:51

variety of plants, 50 to 100 different plants,

14:54

many medicinal plants with all kinds of phytochemicals.

14:56

They have higher levels of omega-3, higher levels

14:58

of vitamins, higher levels of antioxidants, higher levels

15:00

of what we call phytochemicals. And you go,

15:02

wait a minute, Dr. Hyman, how are there

15:04

phytochemicals in animals? That doesn't

15:06

even make sense. They're called phyta, which means

15:08

plants. How can we plant chemicals in meat?

15:11

So the animals eat the plants and we

15:13

eat the animals. And basically

15:15

we are whatever we're eating ate.

15:18

So we're seeing, for example, as high levels

15:20

of some of these beneficial phytochemicals like the

15:22

catechins in, for example, goat

15:24

milk has been eating certain shrubs and plants as we

15:26

do in green tea. So that's

15:28

profound to discover that. And the quality changes

15:30

the effects on your biology. And there's been

15:33

some studies looking at, if you eat, for

15:35

example, wild meat versus feedlot meat, eat feedlot

15:37

meat, same grams of protein, your

15:39

inflammation goes up, eat wild meat goes down,

15:42

right? So the quality matters. Fat's another

15:44

example. You could eat the same

15:46

grams of trans fat, like basically

15:48

shortening, as you do of omega-3 fats, which

15:51

comes from fish. And it binds

15:53

to a part of your cell called PPAR, which

15:55

is basically a receptor

15:57

on the nucleus of your cells. And

15:59

when... When the trans fat binds to that

16:02

receptor, gram for gram, it turns on

16:04

inflammation. It slows down your metabolism. It

16:06

makes you prediabetic. When you

16:08

have the same amount of fat from fish oil,

16:10

it will actually reduce inflammation. It will speed up

16:12

your metabolism and reverse diabetes. So

16:14

same fat in terms of the

16:16

amount, but the quality matters. Same

16:18

thing with carbohydrates. If you

16:21

have Himalayan tardary buckwheat flour and

16:23

you make pancakes from that versus

16:25

modern dwarf wheat, which

16:27

is super starchy, has

16:29

way more glide in proteins than

16:31

traditional wheat and is sprayed with

16:33

glyphosate and harvest, which is a

16:36

terrible destroy of your microbiome and

16:38

the soil microbiome and also affects

16:40

the risk for cancer. It's

16:42

then preserved with something called calcium propionate,

16:44

which is a preservative that causes autism

16:46

in animal studies and hyperactivity behavior issues

16:48

in kids. I mean, that's a very

16:50

different kind of pancake, even though it's

16:52

you're eating the same amount of carbohydrate.

16:55

So that's just on the macronutrient level. But

16:58

on the micronutrient level, there's also

17:00

big differences in vitamin and mineral content, but

17:03

the bigger differences are in the phytochemical content.

17:05

There's a wonderful book called Eat Wild, which

17:08

talks about, for example, they don't treat a

17:10

wild blueberry and a conventional

17:12

blueberry or a small

17:15

purple Peruvian potato versus a

17:17

giant Idaho starchy potato

17:19

or a different between

17:21

traditional Native American corn

17:24

versus the modern corn. Even

17:26

though they're all corn or other whatever,

17:28

the phytochemicals are profoundly different and have

17:30

tremendous differences in their biological effects. So

17:32

when we're eating food, we're not just

17:34

eating for energy. We're not just eating

17:36

for protein, fat or carbohydrate or fiber.

17:38

We're not just eating for vitamin minerals.

17:40

We're eating for this class of compounds,

17:42

which turns out to be probably

17:45

the most single, most important regulator of

17:47

all your biological functions and is the

17:49

major determinant of the quality of your

17:51

health and aging. So

17:53

if you want to create health, these

17:56

are not optional. So

18:00

we talk about essential nutrients and

18:02

vitamins and minerals as being essential to life. And if you

18:04

don't have them, you die. Well, you're

18:06

not gonna get a deficiency disease if

18:09

you don't have these phytochemicals like scurvy

18:11

or rickets, but you

18:14

will develop product disease and you will age

18:16

faster if you don't have these protective compounds

18:18

in your body on a daily basis. So

18:20

it's so important to understand that the quality

18:22

of your diet matters at every single level

18:24

and the source matters and all those things

18:27

along the entire supply chain matter. If you're gonna actually

18:29

think about what you're eating. So

18:32

what are the basic needs of your diet?

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18:41

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my favorite water filter. Let's follow a

21:22

piece of food that we're going to

21:24

put in our mouth, right? So we're

21:26

chewing it up. Guess

21:28

what? Our food actually interacts with

21:30

the healthy gut bacteria that lives

21:32

in part on our tongue. So

21:35

our tongue has healthy gut bacteria as well. The

21:37

gut starts in the mouth and it goes all

21:40

the way to the anus. And so when we

21:42

eat foods like a beet, for example, or

21:44

a piece of spinach, and we're chewing

21:46

and enjoying the beet, it

21:49

turns out that the nitrogen that

21:51

the plant naturally absorbed in the

21:53

soil gets converted by our gut

21:55

microbiome that live in the little

21:57

recesses of our tongue. So think about it. You get up on the

21:59

site. in the morning and you're brushing your tongue, okay,

22:01

now it'll grow back, okay? I don't do that,

22:04

I think it's supposed to, who brushes their tongue,

22:06

I don't know, it's a thing. But

22:08

people actually use this like, dentists

22:11

give mouthwash. And

22:13

they actually kill all the bacteria in your mouth

22:16

with the intent of actually preventing

22:19

cavities. Well look, if you have good, healthy

22:21

gut bacteria in your mouth, which is one

22:23

of the body's health defense systems, it

22:25

actually works for you and it doesn't work against

22:28

you. And it actually suppresses cavities by itself. So

22:31

eat a piece of spinach or chew it up, the

22:34

bacteria actually change the nitrogen into a form

22:36

that when you swallow it, gets absorbed in

22:38

your stomach, we're still following the food along,

22:41

as a chemical form that is

22:43

nitric oxide. Now nitric oxide

22:45

suddenly is absorbed in the stomach

22:48

in your blood vessels carried by

22:50

the circulation, which causes vasodilation, now

22:52

your blood pressure falls. And why

22:55

is that important? I

22:57

mean, hypertension, one of the big causes

22:59

of stroke, for example, and

23:02

for every single point, we can lower that

23:04

top number in the blood pressure, 140

23:07

over 90, we decrease our risk of stroke by

23:09

5%. So it's

23:12

meaningful. So, you know,

23:14

nitric oxide also has

23:16

other benefits for our

23:18

body as well. It actually calls another defense

23:20

system, stem cells to help us heal. So

23:23

the stem cells live in a bone marrow, have

23:25

nitric oxide, now they fly into the

23:28

bloodstream like bees in a hive, looking

23:30

for organs to actually repair. So just

23:32

eating a spinach or beet, for example,

23:34

will immediately help our cardiovascular system, help

23:36

us our regeneration system, and also can

23:39

help grow blood vessels that we need

23:41

to heal. That's just one example of

23:43

how we can track kind

23:45

of like, you know, it's like being like

23:47

a going on safari in Africa. You know,

23:49

you're in a Jeep with a camera and

23:52

trying to follow on what's going

23:54

on. And we're beginning to understand there's

23:56

this, you know, incredible journey

23:58

that had happened. in our body

24:02

with foods that we eat and they activate our

24:04

health defenses. Yeah, one of the favorite

24:06

things I love to talk about is how we've

24:09

sort of lost our nutritional wisdom and

24:11

historically we were attracted to the right

24:14

foods. Now we're not because our brain

24:16

chemistry hormones and our microbiome all been

24:18

hijacked and are sending chaotic signals to

24:20

our brain about what to eat, but

24:22

historically, we crave the right

24:24

things. And when you eat in a certain way,

24:26

you don't actually look at food the same way.

24:28

I mean, when you see, when I

24:31

see processed food or I go buy a Starbucks

24:34

and I see all the muffins, it

24:36

doesn't look like food to me. I'm like, well,

24:38

why would I eat that? It's like eating a

24:40

rock. Like, it just like doesn't even interest me.

24:42

And it's not because I'm depriving myself, it's because

24:45

I've changed my nutritional wisdom in

24:47

my innate biology to crave the

24:49

right things. And

24:51

what happens is when you look

24:54

at this phytochemical story, the

24:57

flavors in our food come from

24:59

these molecules. So actually

25:01

the more flavorful thing is naturally, not when

25:04

you put all kinds of stuff on it,

25:06

but naturally, actually the better it is for

25:08

you, the more medicine is in the food.

25:11

Well, and you know, when you treat the

25:13

food with medicines like putting pesticides on foods,

25:15

for example, you might make it look a

25:18

little bit nicer. But in fact, I always

25:20

like to talk about this example. I

25:23

used to be a skeptic

25:26

about organic foods. And

25:28

the reason is because there was so much

25:30

marketing on there and telling me

25:32

to have less something bad doesn't

25:34

attract me. I wanna know, like I

25:36

want a different reason. And so

25:38

I started talking to horticulturalists and

25:42

they told me something really important. They said, you know that

25:44

a plant like a strawberry or

25:47

a coffee bean, when

25:49

they're existing in the wild and

25:52

the pests, the little bugs, insect, nibble

25:54

at their leaves and stems. Yeah, they

25:56

produce more chemicals. They produce more chemicals

25:58

because they view the- little nibbles as

26:01

an injury. So in response as a

26:03

wound healing response, they create more elastic

26:05

acid in a strawberry or more chlorogenic

26:07

acid in the coffee bean. And

26:10

sure enough, when you actually put pesticides

26:12

on a strawberry or a coffee, which

26:14

is conventionally grown, you wind up they

26:16

don't need to make more of those

26:18

chemicals. And so what you wind up

26:20

having is something that looks like a

26:22

coffee bean is something that looks like

26:24

a strawberry, but it's actually relatively deficient

26:26

in what Mother Nature would have otherwise

26:28

served up that's actually good for our

26:31

body. And so, you know, I started to

26:33

change my mind more good, as

26:35

opposed to less bad. Yeah, that's true. Now that

26:37

actually tracks me. It's true. I think I

26:39

think the other point that to make on the back of that is

26:41

that when we put these chemicals on the

26:43

soil, it kills all the life in

26:45

the soil. So when you till the soil, when

26:47

you put fertilizer on it, when you pesticides,

26:50

herbicides, it literally kills the microbiome of

26:53

the soil. And the plants

26:55

are in an intimate relationship with the microbiome

26:57

of the soil, they're feeding the microbiome, I

27:00

bring in carbon dioxide, turning in that into

27:02

metabolizable starch. And then in

27:04

turn, those bacteria are helping the plant

27:06

extract nutrients from the soil, minerals,

27:09

vitamins, all kinds of stuff that the

27:11

soil has that benefits the plants with

27:13

this mutualism that occurs, that

27:16

if when we break that cycle, we end

27:18

up, as we see now with many of

27:20

our fruits and vegetables having dramatically lower levels

27:22

of nutrients than they did even 50 years

27:24

ago. And that terrifies me

27:26

because we're these nutrients are not just

27:29

kind of window dressing on our food, they're critical

27:32

molecules that are they call them vitamins, bite it

27:34

vital for life. That's what that by means that

27:36

they call and that was the whole point of

27:38

these things that you get sick and die if

27:40

you didn't need them. So we're kind of a

27:42

pandemic of that. Well, and I totally

27:44

agree because I think you and I were at

27:47

a meeting once where we both heard there was like only 60

27:50

harvests left. Yeah, right. In topsoil in America,

27:52

like, just think about that, like you could

27:54

you can count that off, you know, with

27:56

a with a family member on hands and

27:59

fingers and toes. that is truly

28:01

scary. And so I think that, you know,

28:03

the greater, the

28:06

more we're alert to the fact that

28:09

if we wanna take good care of ourselves, we don't

28:11

wanna get more complicated, we wanna get more simple. We

28:13

wanna actually follow our body's instincts to eat those

28:16

things that are more natural, that

28:18

are less processed, that are plant-based.

28:20

And, you know, ultimately, you know, you were

28:22

talking earlier about, you know, animals eating plants,

28:24

you know, even these delicious

28:27

seafoods, oily fish that people actually eat.

28:29

At the end of the day, it's

28:31

big fish eating smaller fish, eating smaller

28:33

fish, eating plants. And that's where the

28:35

omega-3s come from. Exactly, algae,

28:37

right. Exactly. Exactly.

28:39

Yeah, it's so true. I think,

28:42

you know, the interesting thing that I've been learning

28:44

about is that the animals

28:47

left to their own devices, they'll eat three

28:49

or four main crops or foods. But

28:52

if they're free to eat and

28:55

forage for a wide variety of plants, they might

28:57

eat up to 50 or 100 different plants. And

28:59

they'll sample little bits of each one, kind

29:02

of like taking their vitamins or

29:04

their daily pharmaceutical drugs. And those

29:06

animals, and if you take a

29:08

feedlot cow, it takes an enormous amount of investment

29:10

to keep it healthy. Antibiotics, hormones,

29:12

you know, all kinds of, you

29:14

know, very aggressive measures because they're

29:16

not eating their natural diet. And

29:19

the molecules in there that we want aren't

29:21

there. And there may be inflammatory molecules. When

29:24

you take a grass-fed cow, better.

29:26

But if it's only eating one or two kinds

29:29

of grasses, that's not great. And

29:31

they need extra support. Whereas regenerated

29:33

raised cows foraging on maybe 100

29:35

different plants, actually don't need medicines,

29:38

don't need antibiotics, don't get sick.

29:40

If the plants are the right plants to actually

29:42

grow to their ideal

29:45

weight as fast as feedlot cows, and

29:48

don't release as much methane. I mean, it's really

29:50

fascinating when you get into the science of the

29:52

biology of how much the

29:55

interrelation between soil, plants, animals

29:57

and humans exists, you know. And

30:00

the concept of diversity, which you're talking about

30:02

is so important, right? Because we do want

30:05

to protect the species and the diversity of

30:07

species in our planet. But actually, this is

30:09

how we're hardwired as well. We,

30:12

our human body, loves diversity. Our gut

30:14

microbiome, lots of different things, our health

30:16

defense systems, our five health defense systems,

30:18

all crave different types of stimuli to

30:21

activate them, to keep them kind of

30:23

agile and active and in shape and

30:25

working on our behalf. And

30:28

here's, I think, the really good news for

30:30

people that are watching this is that ancient

30:33

cultures, ancient food cultures that

30:35

revere, treasured, tasty foods,

30:37

mostly plant-based foods, actually understood this. And

30:39

that's why so many of the foods

30:41

from the Mediterranean or from Asia, if

30:43

you go back and look at traditional

30:45

foods, like, I mean, you and I

30:47

talked about this before, this idea of

30:49

Mediterranean cuisine, like there's a lot of

30:51

unhealthy eating that goes on in modern

30:53

Mediterranean countries today. We're talking about traditional

30:55

eating patterns. Same thing in Asia. We're

30:58

talking about going back to basics. And

31:00

so, we're entering this

31:02

era where we're, in a

31:04

way, I think that we're all kind of shedding the

31:07

artificial skin that

31:09

we've grown over the last five

31:12

decades, that what we are

31:14

sold in media or in

31:17

the supermarket is actually better for us.

31:19

And when you shed your skin, you

31:22

kind of get back to basics. The more authentic

31:25

instincts that we have about what we should eat

31:27

happen to also taste better as well. It's so

31:29

true. You know, I went to a Chinese

31:32

doctor the other day and I had just to

31:34

check up. I just wanted to get my pulse

31:36

checked and get it tuned up. And

31:39

afterwards, she sent me a prescription, which

31:42

was, after feeling my pulse and seeing where

31:44

I was out of balance, she says, oh, you need to build

31:46

up your blood for this or that, other things. So she said

31:48

I should eat bison and beets and duck and

31:50

liver and cuttlefish avocados and black sesame seeds.

31:52

And then she said I should eat walnuts

31:55

and almonds and woodier mushrooms and

31:57

all mushrooms, olives, natto and seaweed.

40:00

or hotter cold therapy will

40:02

actually trigger a response to

40:04

create a benefit. So when

40:06

I heard you talk about

40:08

the broccoli compounds, the glucosinolates,

40:10

they basically are a signal

40:12

to upregulate your body's

40:14

own enzymes for detoxification.

40:18

Is that right? I think

40:20

you hit something, Mark, that's extraordinarily important.

40:24

This concept of hormesis, we

40:26

have to differentiate, I think, the mechanism of

40:29

treating a disease with a bioactive new to

40:31

nature molecule called a drug from

40:34

eating foods that have bioactivity ingredients

40:36

in them. Foods

40:39

have undergone the largest scientific study

40:41

in the history of any living

40:44

species called natural

40:46

selection. Think about it,

40:48

if you want to talk about a study that

40:50

has a long history, plants

40:52

have smoothed their composition over

40:54

millions of years. That's

40:57

the clinical trial. They

40:59

have survived in their environments as a

41:02

consequence of that process of natural selection

41:04

to form medically contain

41:07

substances that allow them to have an immune

41:09

system to defend against some of the most

41:11

hostile environments. How do you like to be

41:13

a corn plant sitting out in Iowa and

41:16

have to be out there every day with your arms

41:18

stretched to the sky with

41:20

no umbrellas? I

41:22

mean, that's like instant sunburn, right? Just to think

41:25

about that. So how do plants protect

41:27

themselves? They develop these xanthophils

41:29

and carotenoids that are sun SPF

41:33

compounds, right? It prevents

41:35

them from oxidative injury from the

41:37

ultraviolet light. And so

41:39

they have these substances that are the

41:41

right level in those plants to provide

41:44

the optimal protection against the environment which

41:46

they have been living in the

41:48

case of wild plants for hundreds

41:50

of thousands or millions of years. That's

41:53

why when I talked to Mary Ann Lila, who

41:57

was originally at the University of Illinois,

41:59

she's now...