Dr. Nathan Bryan
speaker
1,178 appearances
5 recordings
3 series
first heard Feb 2025
last heard 3 Apr
Dr. Nathan Bryan’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 3 in all, peaking in Apr 2026 with 1.
Appearances
No, I look, you make a great point. It's individualized. And if you eat something and you don't feel great afterwards, that's your body telling you, Hey, back off. And you said that people eat and they get flu like symptoms. I mean, that would tell me, and I tell people all the time, keep a food diary.
And if you're if you're struggling with health issues, anything you put in and on your body, write it down. And then a pattern will start to develop and then just kind of record how you feel. Then when you go back to that and you go, I felt horrible yesterday afternoon. Then you go back and say, oh, 90 minutes before that, I had McDonald's, Big Mac and fries and a 48 ounce Diet Coke.
I mean, you should feel better.
Well, look, processed foods, it's a broad category.
So processed, even things like ground beef, ground turkey, ground chicken. It's processed. Whey protein. Yeah, it's all processed. But the problem is, and there's this term you hear all the time, non-perishable food items. That's an oxymoron. If it's non-perishable, it's not food, right? Food is designed to have a certain shelf life.
And so if you've got food that can sit on the shelf and not spoil... for weeks months years that's not food and the reason it's not food is because it's ultra processed and there's preservatives in there and things that won't allow it to rot or spoil and i think we've all seen this people who bought you know big mac and fries from mcdonald's that's been sitting outside
for 10, 12 years, it still looks like a Big Mac or fries that you would go and get if you bought it immediately.
It hasn't broken down. I mean, that is not food. And why is it not food? Because it's ultra-processed. So I think, again, the ultra-processed foods provide very little nutrient value. So there's no benefit. And what's the risk? The risk is all those preservatives that you're consuming are now disrupting normal cell biology.
So again, in the spectrum of risk benefit, ultra processed foods, again, I'd probably give it, you know, probably an E or an F. Okay.
Let's do a D. Okay.
Nitric oxide affects many different things. It turns genes on. I was here this week at a nitric oxide scientific meeting. The top probably 140 scientists in the world come together every two years and we discuss the latest in nitric oxide chemistry, biology, and the clinical applications of that.
But we're learning that nitric oxide can turn genes on and turn genes off by histone modification, by affecting DNA methylation. So it's really controlling the epigenetic regulation of gene expression. So there's many things that affect that. But here's what we know in terms of fat deposition. So it's the quality of the calories that we consume, and it's how we burn calories.
And it's based on the TCA Krebs cycle, glycolysis, and things like that. How do we mobilize fuel? So there's not a lot of data really on the direct effects of nitric oxide on fat metabolism. We know that through turning yellow fat to brown fat or white fat to brown fat, it's the yellow visceral fat that's inflammatory.
The brown fat is more thermogenic because it contains more mitochondria, generating more energy. So we know that things like caloric restriction, intermittent fasting, the cold plunge, the contrast therapy, all that has been known to convert the yellow fat, the visceral fat into brown fat, more thermogenic, and you basically consume more fat or burn more fat.
I'm not a fan of it. I do it. It's not very fun. But no, usually when I'm at home every day, I start my day in a sauna, 170 degrees for 30 minutes. And then I do a three minute cold plunge at 37 degrees.
We know that nitric oxide can help the body restore and replace cells during sleep. And so aging is just wearing ourselves out and the inability to repair and replace dysfunctional cells or senescent cells. And we repair and replace when we sleep.
So if you're not getting good sleep or if you have obstructive sleep apnea or you're hypoxic when you sleep, you can't produce nitric oxide, you can't mobilize stem cells, and you don't repair and replace dysfunctional cells. So in terms of poor sleep on nitric oxide, there are many other things that are affecting nitric oxide production than poor sleep.
But poor sleep will certainly lead to a loss of nitric oxide production because if you're not fully oxygenated, if you're not mobilizing stem cells and repairing and replacing cells that can work properly, then you can't make nitric oxide. And you're chronically inflamed, you're stressed, and it's just a downward spiral.
So today we know there's two ways that the human body makes it. One is through an enzyme called nitric oxide synthase. This enzyme is first found in our endothelial cells, the cells that line all blood vessels throughout the body. And so we call that ENOS. It's found in the neurons. We call it ENOS. It's found in our immune cells and activated macrophages. We call that inducible nitric oxide.
But really nitric oxide, the enzyme is found in most cells because every cell, part of that insulin signal transduction involves nitric oxide. So when that enzyme becomes dysfunctional, and it becomes what we call uncoupled, then it loses its ability to convert arginine, L-arginine, to nitric oxide. So that's number one. Number two is through the oral microbiome.
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