Calley Means

small amounts of uric acid that our body knows how to handle. It's when we overwhelm those pathways in a short period of time that we get the uric acid skyrocketing and create that oxidative stress. So it's really a lot about pacing. And they've even done research showing that if you drink a Coca-Cola

slower, like over the course of an hour or two hours versus in five minutes, it actually has less of a damaging effect on liver because you have to think we're just made up of a ton of cells that are trying their hardest to process this stuff, right? And so if you can process and clear, process and clear, it's better than if you just jam it down your throat and

slower, like over the course of an hour or two hours versus in five minutes, it actually has less of a damaging effect on liver because you have to think we're just made up of a ton of cells that are trying their hardest to process this stuff, right? And so if you can process and clear, process and clear, it's better than if you just jam it down your throat and

slower, like over the course of an hour or two hours versus in five minutes, it actually has less of a damaging effect on liver because you have to think we're just made up of a ton of cells that are trying their hardest to process this stuff, right? And so if you can process and clear, process and clear, it's better than if you just jam it down your throat and

overwhelm the enzymatic, you know, all these enzymes in the body that are trying so hard to get through it. And then you end up creating excess of these damaging byproducts that ultimately lead to organ dysfunction. So fructose is a big one. The second big one I would mention is the pro-oxidative stress inducing foods that come from more like refined fat.

overwhelm the enzymatic, you know, all these enzymes in the body that are trying so hard to get through it. And then you end up creating excess of these damaging byproducts that ultimately lead to organ dysfunction. So fructose is a big one. The second big one I would mention is the pro-oxidative stress inducing foods that come from more like refined fat.

overwhelm the enzymatic, you know, all these enzymes in the body that are trying so hard to get through it. And then you end up creating excess of these damaging byproducts that ultimately lead to organ dysfunction. So fructose is a big one. The second big one I would mention is the pro-oxidative stress inducing foods that come from more like refined fat.

So it's like the seed oils that we talked about. Again, the name of the game is in many ways oxidative stress, which is this process that damages our mitochondria. So you want to avoid those refined seed oils that are in everything that's packaged.

So it's like the seed oils that we talked about. Again, the name of the game is in many ways oxidative stress, which is this process that damages our mitochondria. So you want to avoid those refined seed oils that are in everything that's packaged.

So it's like the seed oils that we talked about. Again, the name of the game is in many ways oxidative stress, which is this process that damages our mitochondria. So you want to avoid those refined seed oils that are in everything that's packaged.

And you really be vigilant about looking at labels and trying to opt for things that only have oils like avocado oil, olive oil, coconut oil, ghee, butter that are less prone to oxidation.

And you really be vigilant about looking at labels and trying to opt for things that only have oils like avocado oil, olive oil, coconut oil, ghee, butter that are less prone to oxidation.

And you really be vigilant about looking at labels and trying to opt for things that only have oils like avocado oil, olive oil, coconut oil, ghee, butter that are less prone to oxidation.

Not saying that based on our data set. None of these actually, these ones for this question, not talking about our data set. The thing is about... about the data set is that what we're seeing is the real time response to different foods.

Not saying that based on our data set. None of these actually, these ones for this question, not talking about our data set. The thing is about... about the data set is that what we're seeing is the real time response to different foods.

Not saying that based on our data set. None of these actually, these ones for this question, not talking about our data set. The thing is about... about the data set is that what we're seeing is the real time response to different foods.

But the next layer of this onion, when we have lots and lots of people using this type of technology over long periods of time is we think we'll start to see the longer term, the lagging effects of how these other products like fructose and refined seed oils and excess alcohol over the longer term lead to glucose instability.

But the next layer of this onion, when we have lots and lots of people using this type of technology over long periods of time is we think we'll start to see the longer term, the lagging effects of how these other products like fructose and refined seed oils and excess alcohol over the longer term lead to glucose instability.

But the next layer of this onion, when we have lots and lots of people using this type of technology over long periods of time is we think we'll start to see the longer term, the lagging effects of how these other products like fructose and refined seed oils and excess alcohol over the longer term lead to glucose instability.

A lot of that we just don't have much knowledge about because we haven't been looking at pre-disease very much in our medical system. We don't really study healthy people and how they go from healthy to pre-disease to disease because that's not the way that our healthcare system works. We wait until disease and symptoms emerges and then we react. And that's a problem.