Brian (0s):
This week I interviewed Reed Davis for the second time. Reed is a board certified holistic nutrition practitioner and Certified Nutritional Therapist, and is an expert in lab testing and holistic medicine. He's the founder of FDN, functional Diagnostic Nutrition and the FDN certification course with over 4,000 graduates in 50 countries. We discussed how to avoid environmental toxins, the new food pyramid, Reed's top health principles, and his one tip to get your body back to what it once was. Really enjoyed my interview with Reed. I know you will too. Thanks so much for listening and enjoy the show. Hi, Welcome to the Get Lean, Eat Clean podcast.
Brian (42s):
My name is Brian Gryn and I have Reed Davis on for the second time. Welcome back,
Reed (47s):
Eh, fantastic, Brian. Thanks for having me. Either we didn't do enough or they wanted more, or not sure what, but
Brian (57s):
Well, I mean, it's always good to bring someone back on. Sometimes you do these interviews, you know, you do 'em every week and then people miss 'em or, so it's good to have good guests back, so I appreciate that.
Reed (1m 9s):
Thank you.
Brian (1m 10s):
And I actually met Reed through FDN. He is the Founder of Functional Diagnostic Nutrition, and I got a FDN certification, so that was how I sort of found out about him. So we'll definitely put links in the show notes and we'll touch on that a little bit today. What, what would you say was sort of your first entrance into the health business, into the health field? What, what sort of prompted that
Reed (1m 38s):
Without going too far back? The, the most immediate thing was in the late nineties I was in environmental law. I was watching the whole planet deteriorate in a frightening way. And I, again, you see enough dead birds and fish and you start wondering about people. And so, yeah, 1999 I was taking my son a high school athlete into a chiropractic wellness center. And after listening to the doctors there, explain how the body works and it really touched the nerve with me on the innate intelligence and the body wants to heal itself.
Reed (2m 19s):
And I just switched jobs. I, I wanted to work there and asked him, you know, find a spot for me. Within three weeks I was running the whole office and studying anatomy, physiology, and biochemistry and re really getting into it. So I, I jumped in with both feet real, like life changing. And I'm still doing it 20, 27 years later.
Brian (2m 46s):
Yeah. And, and influencing a lot of people because, you know, certifying coaches all over the world. And then also you wrote the book, the Gap, simple Steps to Reclaim Your Health and Reverse Most Chronic Disease. I like the name the Gap. What, what, what's, what's the premise behind the book?
Reed (3m 7s):
Yeah, it was the first thing I noticed starting to work at this wellness center and I didn't know much. I always say I had a, a lot to learn, Brian, but I had nothing to unlearn. And I just started interviewing every person walking in the door. And they all had the same thing. They'd been a 3, 6, 9, or 12 practitioners and weren't better yet. So that's the gap between what they wanted to achieve And what they were getting from standard medicine back then, it was not so clear cut. There was just alternative or, or medical.
Reed (3m 48s):
There wasn't a lot of, you know, functional medicine wasn't a phrase even it took a while for complementary and integrative, you know, maybe it was more clear cut. There was alternative, you know, quackery. And then of course the standard and the people coming in our office were, were looking for alternative. So I got to hear them. They're the ones who taught me what the gap is. It's, I can go into details, But it was, so people are suffering from,
Brian (4m 19s):
What would you say the biggest difference between just standard care and then, you know, care now where you can go to like a functional practitioner? What would you say the biggest difference is?
Reed (4m 29s):
Well, I got a few things to say about that, but trying to keep it succinct in the day, it was just, I was not a doctor, which turned out to be a real blessing because the doctors at the clinic laughed at me. They said, ha ha, you know, we can diagnose and treat. You can't, so if you're gonna help these people, you have to figure out what's really wrong with them and then teach them how to fix it themselves, more of, more that gap. So that's what I would see as alternative would be just really focused on causal factors and, and multiple causal factors and how they're interrelated with each other.
Reed (5m 14s):
And the person, you know, no diagnosing or treating specifics. We have one diagnosis, it's not a medical diagnosis. We call it metabolic chaos. So people come to us, they're in metabolic chaos. Just all kinds of things are going wrong. And so, to answer your question a little bit more, you know, as that evolved towards, again, complimentary and integrative and finally, finally, functional medicine does look upstream as you know, for some causal factors, but there's still very much bound to the diagnosis and treatment model, which we avoid. We're, we're not doctors, we're, we're not supposed to diagnose and treat specifics and diagnose medical.
Reed (6m 1s):
And guess what, none of the patients then or now want another diagnosis. They don't want that. They wanna know, Hey, what's, can you tell me what's really wrong and how I can fix it? So, so they're just, there's a lot of big differences like that along the lines of the patient being more self-aware these days and wanting to take control. They don't wanna be dependent on western medicine, oh, just take a pill that none, none of our patients or clients anyway.
Brian (6m 35s):
Yeah, it seems like Western medicine is really good at acute care, but when it comes to preventative, it's sort of, it's missing the boat on a lot of that. And part of that I think is, you know, sort of these functional lab screenings that, you know, you talk about in FDN. What are, what would you say some of your favorite functional labs that, you know, individuals take that really sort of gets, you know, gets down deep into what they, you know, really need to do to, to sort of optimize their health?
Reed (7m 2s):
Yeah. First of all, you're absolutely right. Western medicine is really good at getting rid of the symptoms. So credit where it's due, someone has a gunshot wound, they're not gonna call their nutritionist. Sure. You know, you've gotta get acute care as acute cares dictated by how you, how you are. But it's all the chronic downward, spiraling, preventative stuff that we get to do. And again, if there's time to heal, we can help people reverse the damage done, live themself out of the problems that they live themself into. And so, you know this 'cause you're a graduate, the, we like saliva testing, urine testing, stool testing, blood testing.
Reed (7m 47s):
We do hair, tissue mineral analysis. We do a lot of things that are a little out of the box. 'cause we're not looking to diagnose again, we're looking for, you know, the key phrase is we're looking for healing opportunities. I, here's something that needs repair, rebuilding, restoring, or, you know, a lot of ways to, to put that. But the body wants to be healthy. We look at the things that are dysfunctional and teach people how they can improve function. So you made a great point. I, I really wanna emphasize that for a sec. The, now we have relief care too, so we can offer relief care, but western medicine, that's what it does best.
Reed (8m 33s):
And it's very easy to just take a pill that doesn't fix anything except the symptoms for the most part.
Brian (8m 43s):
And, you know, we talk a lot about diet on this podcast and nutrition and I have people from all walks of life talking about one diet versus another. What, what, what is sort of your opinion around that? Or what have you gathered from, you know, all your years in being in, in functional health, why maybe one diet doesn't work for, you know, everyone,
Reed (9m 6s):
There is no one right diet for everyone. No right food. But there are bad foods. There are foods that are bad for everyone. Too much sugar And you know, all this stuff you know about. So, so it's gotta be individualized. That's number one. I learned that long time ago when I first started at the clinic, I read the Atkins diet and I tried the Atkins diet and it worked for me. I thought, oh, this is great. You know, I wasn't overweight, But it still trimmed up a little bit, put on a couple pounds of muscle and felt more energy and just, everything was great. So what, what do you think I did told everyone, try the Atkinson.
Reed (9m 50s):
And some said, wow, that's great, Reid, thank you. Others said, and I didn't notice anything different and even others said, I feel worse. So that's when I had to go to work and learn, you know, I learned metabolic typing, how to differentiate why people need more protein, for instance, or some actually do better on higher carbs. You just have to know what makes that distinction through a test. And then you can, you can recommend at least the right macronutrients, the right amounts of protein, fat and carbs. And I'm a protein type for sure.
Reed (10m 31s):
Learned that. Actually I learned it easy week, read a book, tried it, been eaten that way ever since. But for others who, who that doesn't work for what, what, you know, what you're gonna do.
Brian (10m 45s):
Yeah. You
Reed (10m 45s):
Gotta, you gotta know something about testing and, and teaching people, you know, on that note, I just have to add that I really was impressed. I, I wrote a paper on the new food triangle that came out from the National Institute of Health and it's so much better than the old. It's not perfect. Sure. But, so there's a, somewhere on Substack, I posted an article on that. Pretty cool.
Brian (11m 15s):
Yeah, yeah, I saw that. What was the, what what was sort of the pros and cons, sort of the summarize what you thought of the new, the new food triangle. I know they turned it upside down pretty much, right? Yeah,
Reed (11m 27s):
Yeah, yeah. If you, somewhere on, on X or something. I saw a little blurb that they actually put it on, on South Park, you know, it's a joke like turn it up. But it actually, you know, it focuses more on proteins and high quality fats than on the carbohydrates. And if you are gonna do carbohydrates, real nutrient dense, good quality vegetables and below that is fruits because they're good. Lots of vitamins and minerals and, you know, antioxidants and things, but still too high in sugar for people if, if they're protein types. And then the grains, which are your, you know, most of the complex carbs that are out there are grains and things like that.
Reed (12m 15s):
They're kinda lousy for most people. So I really like it. Again, I've got my issues, but they're not that
Brian (12m 25s):
It's a step in the right direction, that's for sure.
Reed (12m 27s):
Absolutely. Yeah. Yeah. I mean, just think if every, and it, this is how you look at that. It's more public policy than it is individual nutrition. Right. And so as a public policy Yeah. Get, get the kids in America off the junk and onto some real food, you know, just totally makes sense. You know, I i is are stories Okay, because I'll tell a quick one I didn't
Brian (12m 55s):
Tell Yeah, yeah. Story.
Reed (12m 56s):
Oh, well I had back in the day in the office. 'cause f the end didn't happen overnight. It took me 10 years to develop the, the mechanism, you know, the methodology. But back in the day, the lady was coming in the office and we were talking about this exact topic and the crappy food that kids are eating. She was a principal of five Montessori schools. So she went to one on Monday, Tuesday, Wednesday, Thursday, Friday, different one each day of the week. And she told me that she had started sitting in on the parent teacher conferences, which were nine times outta 10 over the misbehavior of the some kid, you know, bring the parents in, yell at everybody, whatever they were doing.
Reed (13m 49s):
And the principal says she was just sitting in and she started asking the child troublemaker, whatever, what did you have for breakfast today? And what percentage do you think were eating Crap?
Brian (14m 10s):
I'm sure very high.
Reed (14m 12s):
A hundred percent. It was every one of them was eating some sugary garbage. And so is it causal? It's contributory is is the best way I would put it. Yeah. Yeah. And so just think if they started eating real food. Like what, what my mom fed us. Fortunately, I grew up old fashioned.
Brian (14m 33s):
Yeah.
Reed (14m 33s):
Moms made breakfast, they made it, they, they started cooking well half hour before we even came downstairs. Well,
Brian (14m 39s):
Like you said, like the new food pyramid is more for just like public policy for schools. And I think, you know, influencing the, the, our young, the the what's getting fed in the schools is, is like, should be one of the top priorities of the government. And so if this can help influence it, I mean, I always thought, you know, I don't co I don't work at a high school, but I have nieces and nephews and I, and I also coach high school golf. So I walk through the high school and I see the vending machines And you know, those have, there are healthy alternatives now. There's some good vending companies that have sort of that, that understand. But, but most of these schools, the vending machines, it's still the same junk that it's been for the last however many years.
Brian (15m 21s):
So Yeah,
Reed (15m 22s):
Long time. Long
Brian (15m 23s):
Time. Yeah.
Reed (15m 24s):
Yeah. They, they didn't have that when I was a kid, but, 'cause we had to carry our lunch to school, which was another great thing. I I haven't seen that in, I don't know, 30 years. Yeah. That kinda a thing. But you're right, the public policy and the government, you know, can have a outline some things that schools and the government institutions and maybe some even private hospitals and whatever they, they could follow that. It's just guidance. But it isn't their job to tell us what to eat or not eat, you know, it's up to us. And so we can draw the line there. I'd be pretty happy.
Reed (16m 4s):
Tell me what you think's great, but don't tell me what I have to eat.
Brian (16m 8s):
Right, sure. And what's, what's like, I mean, you've been in health and wellness for so long, what's like one thing you've changed your mind on?
Reed (16m 19s):
That's a really good question. Well, some of the, some of the medical stuff I've opened up to that, some of the things that a licensed doctor can do that I can't is really cool. So like, I have a very well used body. I've had sports injuries, you know, neck, back, both shoulders, knee, my right hip has a torn labrum right now. And I'm lining myself up for hip surgery in March, couple months. But I tried the PRP injections, the stem cell injections and things like that. And I'm still experimenting with that stuff.
Reed (17m 1s):
So that's something I, you know, I used to be just a pure food, all natural excipient free supplements, you know, and, and anything else was like poison right now I'm, I've opened up about that a little bit.
Brian (17m 17s):
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Brian (18m 1s):
So there you have it. I'll leave a link in the show notes for my step letter system book now back to the podcast more, a little bit more on some of the newer technology that's come about. It's it's pretty, yeah.
Reed (18m 14s):
Oh, the biohacking. You know, it's, it's, as long as you don't get too hung hung up on it, it's okay. Listen, I bought for my entire staff, I have 50 people working for me. So I bought everybody a device that they can use on their back and neck. It's a red light therapy wrap thing. And I got a good deal on 'em Now. I, so I sent that, I sent out a ton of those, like dozens to my step because they're cool. They're one of the cool parts of biohacking. Some of it I think is kind of junk, junk science and just try it, it might help, you know, so you, you have to be very discerning.
Reed (19m 2s):
But that's what we do in our, you know, we vet things for our tribe, right? So yeah, I love some of the biohacking stuff. I've sat in every kinda sauna there is, and cvac and you know, I've tried the, the other chambers that you can land in. Some of them hurt my ears. I can't do 'em. But, but I try it all. I think it's, it's great, you know, it, it's not, but as long as you aren't, you know, being promised anything, I think all those people should very much under promise. You know, like, and, and a lot of 'em do.
Reed (19m 46s):
But anyway, so yeah, a lot of it's kind of, kind of hype, you know, but, well,
Brian (19m 51s):
I, I was gonna say, I mean there are some, like I do red light and yeah, I'll sa I'll do some sauna and things like that. But like I always say, you wanna stick to the basics, you know, sleep, stress management, obviously eating clean. Those are those three things. And then movement, you know, obviously is important as well. Yeah. What would you say, I mean, your sort of top five principles are when it comes to, you know, you know, health, especially 40 plus year old individuals.
Reed (20m 25s):
Y you know, it actually starts much younger, but by the time you get that age, you should be smart enough and disciplined enough to actually follow these recommendations like diet, rest, exercise, stress reduction, supplementation. Those are my top five. It spells to rest as you know. And that's the cure in a sense. We can't use the word cure, but if you've lived yourself into really, you know, chronic downward, spiraling, mostly stress related conditions, you have multiple causal factors that'll get you outta trouble in an awful lot of areas.
Reed (21m 8s):
Hormones, the immune system, digestion, detoxification, all those are improved when you behave yourself,
Brian (21m 16s):
When you talk about stress. 'cause I think a lot of times with stress, people think it's just psychological. Maybe go into a little bit some of the other forms of stress that could, could, you know, cause havoc.
Reed (21m 28s):
Yeah, sure. Good one. So, you know, why is, why are people so sick? I really think it's 80% stress. You know, I mean, you can, you can get whacked with this thing or that thing. There's contagious disease, there's stuff like that. But the chronic downward spiral that comes from a combination of stressors. You mentioned a good one, mental, emotional. And we find that healing can require taking a good look at the, the mind and emotions of a person. But so much of it is, it's the environment, it's chemicals, it's toxins, it's that your body makes or that are in the environment.
Reed (22m 15s):
There's tens of thousands of toxic chemicals that have never been tested. We're the test. We're like the rats and the maze. And I get pretty angry about that sometimes. I caught a guy spraying my pond out in the back. It's a, I live in a, in a, in a area in Florida, bunch of geezers being pawned in the middle and found guy spraying some stuff and he couldn't tell me what it was. And, you know, I, I just, I hate that. So stress is all of it, including even what you're eating. If you're eating food that's contaminated, rodenticides, herbicides, insecticides and whatever else they're spraying on it.
Reed (22m 58s):
And not to mention all the fertilizers and GMOs. And so, so it's a toxic world. A buddy of mine, Dr. Russell Jaffe says we're marinating in a toxic soup. I don't like to go that far. You know, I, I get out on the water here in Florida and boating and fishing and I think it's pretty good. But, but man, some people, yeah. Living in cities and eating crap and not to mention all the electromagnetic frequency and radiation. And it really is kind of endless, this this bombardment of different stressors.
Reed (23m 39s):
So we help people sort that out. And you can often be led right to it by the labs you run. So when we see the hormones out of balance and the immune system's over or underactive and the digestion isn't breaking down food properly and absorbing it, and the liver and other detox organs are kind of congested and sluggish. And that's how people show up sluggish. I'm sorry, but you know, I'm always laughing at myself 'cause now that I'm 72, I'm part-time slug.
Brian (24m 16s):
Well, I, I, you know, I think you're right. I think the, the environmental factors are more so now than they were 20, 30, 40 years ago. And so now it's just about, you know, you have to live your life obviously, right? But can you sort of do things that can at least counteract some of the, you know, some of the toxins that are going on. We all can't live in an area where there's nothing. Yeah. And so, I mean, a lot of, a lot of com, a lot of commerce, a lot of companies have come from that, you know, even like the phone protectors and blocking EMFs And, you know, you could probably drive yourself crazy a little bit with, with all of that. But I think it's just finding that balance right.
Brian (24m 56s):
Between living your life but also trying to rid yourself of as many of these toxins as as you can. What would you say like ways for individuals to sort of go about, you know, you talk about toxins and foods and things like that. How can they sort of counteract what they're doing in their daily life to try to, you know, make sure that they're, they're living a healthy life?
Reed (25m 20s):
Yeah. Well we, what we do is we test people. 'cause so much of it's hidden, right? You know, I'm just thinking of the total tox test that we run. And people have really abnormal high levels, dangerous levels. Not that it'll kill you right away. You won't get acute. But like the glyphosate we mentioned sprays, you know, the, that's a very powerful herbicide that's everywhere and, and other things. So we test and then if it's a toxin, you can mobilize it and eliminate it and then you would take support.
Reed (26m 2s):
So you'd want to counteract any damage, done. There's really good nutrition, food and supplements and then retest. So it's kind of, it is kind of a system. And that, that's what people love about FDN is it's, it's very systematized. Even for something like, like electromagnetic frequencies, which we're exposed to. They're, they're everywhere. You test reduce exposure, you can shield yourself from what you can, you know, you can turn your equipment off at night and all these kind of things and you support with really good nutrition and exercise and sleep and, and supplements and things.
Reed (26m 46s):
And then you can retest. So you apply that re you know, test reduce shield, support, retest to almost anything going on. And, and you can, our, we we're doing all the time, we're like detectives, you know, like you got three dogs right? Where they do best, they sniff things out.
Brian (27m 9s):
Oh yeah.
Reed (27m 10s):
So, so we're like, we're like your dogs. We, we, we sniff and sniff and sniff until we uncover that hidden stressor and, and help reduce it. And it, it works. It's just a very functional, something people can take charge of themselves. And that's what we're advocating.
Brian (27m 30s):
Yeah. The testing is nowadays better than it ever has been. Are there, like, would you say there's like one or two tests i, you know, that like you find are maybe most effective for finding these toxins?
Reed (27m 47s):
There's two ways to look at that. One is we, we run functional labs to see the damage done, right? So that tells you how much work you have to do. We'll look at the hormones, they're out of bounds. Look at the immune system. It's often overactive and also underactive. Like it's, it's been damaged, especially in the gut, you know, the gut's where most of it is very easy to test for. And so we're looking at the damage done mucosal barrier, detoxification capacity. And when you see the damage, I've always found that when you see here's what's wrong, here's why you feel like crap all the time.
Reed (28m 29s):
Overweight, tired, fatigue, foggy thinking, can't sleep, you know, you name it. Then you wanna look at, well, what caused it. But only once you've got the functional markers like, like how bad are things and it gets people pretty dedicated. Then we'll run microbiome testing and food sensitivity testing and total tox testing and things like that to find out why you're in such, you know, what do I need to eliminate or, and often it's gonna tell ya what you need more of too. You know, people are very malnourished, you know, even though there's good food around, they
Brian (29m 10s):
Interesting. Don't
Reed (29m 10s):
Eat enough of it and they don't supplement properly.
Brian (29m 14s):
Yeah. When you say malnourished, you're meaning they're not, they're not getting the nutrients from their foods either because perhaps of where they're grown or just the, the, the food quality, right? Like if you're eating processed food, you're, what are you really getting from that food? You know, other than calories. Yeah. Right. Calories you're getting mainly probably fat, you know, some, you know, fat and carbohydrates that, you know, bad fats, you know, and so, and that's something they actually talked about in the food pyramid was this sort of shift from bad fats to good fats and that we have to sort of make that, that shift in our own diet because you know,
Reed (30m 0s):
That was good. Yeah, that's a good thing. The problem with that food is it tastes good, it's engineered to satisfy your taste buds and your cravings so that you eat more of it. It's all actually addicting. Some of it, you know, you see sugar's as addictive as cocaine or something like that. And it's, I don't know if it's that bad, but yeah, it's definitely,
Brian (30m 28s):
Well I think engineered
Reed (30m 29s):
That
Brian (30m 30s):
Way. I was gonna say, I think a lot of the problem is not necessarily even the sugar, it's what, what is, what else is in that, right? Like, you know, you could say there's a lot of sugar in a donut, but you're also getting something that's fried in, you know, you know, seed oils and Yeah. And a lot of like artificial flavorings and things, ingredients that you can't pronounce. I always say like, if, if you can pronounce the ingredients and there's less than six of them, you know, it's not, probably not so bad. Right?
Reed (30m 59s):
Yeah, exactly. My wife buys three ingredient bread or, or you know, don't eat a lot of it, but she gets it shipped frozen, right. And then we thaw out one, one little thing at a time and you
Brian (31m 13s):
Gotta eat ingredients, you gotta eat it right away. Right, right.
Reed (31m 17s):
Well,
Brian (31m 17s):
Or well if you freeze it, I guess you could freeze it.
Reed (31m 19s):
Yeah. Yeah. But it's, it's, it's gluten-free flour, which is salt And you know, some kind of binder. Yeah. You know, that's it. That's, that's all it has. And it, it's sexy, quite delicious. I've been putting beef tallow on mine. I actually stopped using butter. I'm trying to do zero dairy, so Oh, okay. All ever did was butter and a little cheese anyway, but I even put that out to see how if things improve a little bit. So yeah, you can play with it if you pay attention, but you gotta focus your, your dollars in the right place. Like, like especially with kids.
Reed (32m 1s):
Again, that one story I told about the five, you know, the principal with the five schools, it's just one of so many success stories. Kids are easy to kind of fix up because they're not as bad as adults. Haven't been around long enough to really screw things up.
Brian (32m 20s):
Yeah. My wife likes to cook a lot, so, and I always say cooking, cooking for yourself is one of the biggest health hacks I think you could do.
Reed (32m 30s):
Absolutely.
Brian (32m 31s):
Yeah. I mean, even making your own bread, we haven't quite quite gotten there yet, but a friend of ours makes home homemade sourdough and nice. Yeah, it's really good. I always say like, if, if it's homemade, even if it's a dessert, it's a lot. You're, you're, you're, it's a lot better for you than, than something that was sort of, I don't know, industrialized and, and made for the masses.
Reed (32m 54s):
Yeah. For, for 25 years we've been telling people stay out of the aisles in the grocery store. Just walk around the perimeter because that's where the vegetables and the meats and the, if you ate it there and stuff, the sort of good stuff's on the outside. Right. All the like, fun stuff's on the inside, unfortunately. But yeah, I'm glad you're cooking with your wife Brian. That's really important. Food prep time is a consideration for some people 'cause they, they claim they don't have the time. Sure. But once you Yeah. Once you start doing it, you know, to, you know, it, it gets easier and easier.
Brian (33m 36s):
Yeah. I mean I, we, you know what we do a little bit like what you mentioned with your wife is we buy, we buy it monthly, you know, like for example, the meats, the proteins are, you know, in the freezer. And so all you do is just decide the night before what you're gonna have and you can keep it pretty simple. Right. I mean you don't have to make some like elaborate recipe.
Reed (33m 58s):
That's right. It is simpler the better. Throw it in the crockpot with some
Brian (34m 2s):
Yeah. Right.
Reed (34m 3s):
Stuff can't go wrong.
Brian (34m 5s):
Yeah. Well you,
Reed (34m 7s):
But you order from like a grass fed beef place.
Brian (34m 11s):
Yeah. We use, yeah, we use force of nature a lot. That's a good company. It's like on regenerative farming and Yeah, it's grass fed, grass finish and it's, and and they've actually now they're, they're in some stores now too. You'll see 'em from time to time in stores. But force of nature is a nice company. I had the Yeah, go ahead.
Reed (34m 31s):
Force of nature.
Brian (34m 32s):
Yeah. Force of nature.
Reed (34m 34s):
I'm writing it down. I'll take it up. Yeah,
Brian (34m 36s):
Yeah, yeah.
Reed (34m 38s):
I use a Nebraska beef company called Piedmontese.
Brian (34m 42s):
Okay.
Reed (34m 42s):
And figure out how to spell it. But man, they're fast and they, you could tell that they're like harvesting their own cows 'cause they don't always have everything. Mm. You know, what's in stock is depending on how fast it's sold out and stuff. So, but I, I keep it stocked and for some reason I'm able to buy my lobster from them too, so. Okay. I'm happy with people.
Brian (35m 5s):
Yeah. Yeah. There's so many companies now that have really, you know, given you options to get things and, and so you can prep. I had the, the gentleman who started a company called opia and that's, we get like sushi grade fish and Yeah.
Reed (35m 22s):
Yeah. What's it called again?
Brian (35m 23s):
It's called Zootopia C Yeah. And ISEA and Topia. T-O-P-I-A. Yeah.
Reed (35m 33s):
Yeah. It makes sense. C topia.
Brian (35m 34s):
Yeah. It's a cool company. It's actually what they do is it's farm raised fish, but they're, they're fed on their species appropriate diet. And so essentially, 'cause even with wild fish nowadays you're, you know, you can still get microplastics and things like that in there. Just the way the ocean is, as you would know. And So they, they have these farms all over the world that they bring their fit that, that are tested and made sure that they're eating what they're supposed to be eating. And so yeah, we've, I've been, God it
Reed (36m 6s):
Probably started. That's really cool. Yeah. Yeah. They're not farm fed. That's amazing. That's, that's wonderful. Yeah. Well let's give our listeners another chip. 'cause you mentioned something else really important, especially when you're eating out, is the, the seed oils. Sure. You know, seed oil's not good for you. You want to use avocado and olive oil and beef towel and really good some butters. Okay. But, so I use seed oil scout. Have you seen that one?
Brian (36m 33s):
Oh yeah, sure.
Reed (36m 34s):
It's a great app. The other, the other day my wife and I had to take the car in for, you know, an hour or so, it's worth of work. And So we took an Uber and just looked on Sea Scout, found a restaurant we'd never tried, went it was fantastic. You know, nice little sort of secret place now seed oil scout and there's a free version.
Brian (36m 57s):
Yeah, I was gonna say, I think I follow him or whoever that is on Instagram and, and he'll, they'll, they'll show restaurants in the areas Yeah. That, that are seed oil free and Yeah. No, I love that.
Reed (37m 9s):
Yeah. Good, good, good lead for people. Yeah.
Brian (37m 13s):
What would you say, and then we'll, we'll close it up in a bit, but what would you say like one tip for someone that's maybe looking to get their health back in order, what would you, what's that one tip you'd give them?
Reed (37m 23s):
Oh man, I could oversimplify that eight ways. Yeah. Which makes it complicated. But, you know, paying attention, you know, don't eat automatically, don't just shovel. If, if you're doing poorly, you know, I have a buddy and he won't change his diet. He's, he's, he won't come and visit me. My health, it sucks, you know, because we're we're older, we went to high school together. Yeah. And like, dude, I'm trying to help him, but my point is that pay attention if, if if, if you're sick, ill recurring downward spiraling sort of stress related kind of things.
Reed (38m 8s):
If the world seems bad to you, probably is just, you gotta pay attention to what you're eating every day. It's the one of the biggest epigenetic forces and factors. And then, you know, the dress man, you gotta go to bed on time. You gotta, you can't stay up getting EMFs and blue light all over your body till midnight. That's, you can't be healthy. And, and so getting good sleep and of course moving your body. You talk a lot about movement in your shows and stuff.
Brian (38m 48s):
Yeah. I mean, you know, like, like what you said, like being intentional, I think in general, being intentional when you're eating, just being present, I think that's important. And not being in such a hurry to, to eat. I, I always tell my wife she just like grazes and I'm just like, why don't you just like sit and have a meal? But, you know, some people are, are grazes better that than Yeah. Than others, but yeah. Yeah. I like, I like that tip. I think that, you know, if you sit at a table for every meal instead of sitting in your car or somewhere else, I think that that can go a long way. Oh yeah.
Reed (39m 24s):
As well. Yeah. I see my, I see people eating in their cars and I haven't been through a drive through restaurant in more than 25 years.
Brian (39m 35s):
Yeah.
Reed (39m 35s):
Not eaten a, a a a burger.
Brian (39m 38s):
Yeah.
Reed (39m 39s):
Any of that stuff. I mean more than 25 years since I did that. So the intentionality is good. My wife and I like to say grace before a meal, like I'd say way more than half the time if we're out, if we're at home, it, it doesn't matter. We actually bless our food and that puts you in a better state for digestion.
Brian (40m 2s):
Sure,
Reed (40m 2s):
Yeah. You just, your juices are gonna flow differently if you chill out a little bit
Brian (40m 8s):
And, well this is great Reid and FDN training.com is the website, right? Functional diagnostic nutrition. So if you're looking to, if you're a health coach and looking to, to, to further your education or if you're maybe an individual looking for someone to help you with functional labs and things like that. People like myself. Thanks Frank. Yeah. Check them out.
Reed (40m 30s):
Appreciate that. Yeah, we're, we're easy to get along with.
Brian (40m 36s):
Yeah, it's a great organization. So, well Reid, thanks for coming on for a second time. Thank you. Looking good in, in Florida there. I'm jealous. So en enjoy the nice weather. It's zero degrees here. So
Reed (40m 51s):
The coldest, I grew up in Canada actually, and the coldest I've ever been is in Chicago, so it, it's sometimes those Alberta clippers come through there and it just, yeah,
Brian (41m 3s):
You
Reed (41m 3s):
Better just stay inside.
Brian (41m 5s):
Yeah, yeah. You know, it's been, last few days have been pretty cold, so tough with the dogs. They don't, their paws don't love that. But we'll, we'll, we'll make it work, so,
Reed (41m 15s):
Yeah. Yeah. Good. Good luck to you and yeah, Florida, you know, I still have my house in California, but moved out here and bought a house and I'm enjoying the, the, I'm not ready to retire, but I, I know this is, you know, I can spend a lot of time here quite easily.
Brian (41m 33s):
Yeah, well I'm jealous, so, so thanks for that man. Yeah, yeah. Well thanks Reed. Yep. Take care, Brian. Thank you. All right. Thanks for listening to the show. I know there's thousands of podcasts out there and you chose to listen to mine. I will put a link in the show notes if you want to connect with my guest. And if you are looking for one-on-one consulting with me, I will put a free 15 minute link so you can set up a call to see if you're fit for my six month health breakthrough program. So thanks again, feel free to rate and subscribe. I would love that to help support the podcast. And till next time, have a great rest of the day and I will see you on my next podcast. Thanks so much.
