Dr. Andy Galpin

It still happens at roughly the same rate.

So on and so forth.

So with all that, I think that's our answer.

But I'm open.

I'm open to other things.

Yeah, this is actually a whole category of questions that are super interesting.

We grew up in the same nutritional generation,

Low fat, low fat, low fat.

And then we saw those consequences.

Okay, if you are really low fat for a long time, there are a cataclysm of problems that can happen with that, especially if you're combining that on top of hypochlorism.

Endocrine disruptions, sleep disruptions, probably long-term health disruptions in many areas.

It's going to be a huge issue.

What does low mean?

I don't think we have a great definitive number on that, but if it's less than 10% of your calories, again, combined with hypochloric for a long period of time, then you're probably running into all kinds of issues from cell membrane.

You don't have the basic building blocks to keep cells together to the other ones, endocrine health, organ health, transporter health, storage health.

It has so many roles in our body.

So you want to stay away from those things.

Now, past that,

In terms of fat quality, boy, how inflamed... Your audience is probably a little bit better, but how mad do you want the internet to get mad at these following statements, right?

I know it matters to you.