James Barry

But what I'm doing differently is I'm only doing fermented vegetables, cultured vegetables.

There you go.

And I feel fantastic.

Yeah, kimchi, sauerkrauts, and pickles as well.

But the key, though, is the way that you would do these things unnaturally is using vinegar.

So you want to look for cultured products that are truly fermented.

So if it's fermented, it's going to be more natural.

But they're just using salt or just what's in the air.

That's, to me...

And Bill and I, Bill Schindler, I brought up earlier, he and I kind of agree on this.

It's like a lot of people focus on the what, like what are you eating, right?

Right.

But what's not always in the conversation, which we think about because we both cook, is what about the how?

Because when we talk about like if your digestion system got smaller, meaning that you can't digest these things, because, you know, like a lot of influencers like stay away from kale, stay away from this, right?

They're saying like this is bad, but it's like, well, is that bad or is just the way

It was produced.

You're preparing it.

You know what I mean?

If you're eating it raw, maybe that's not bad.

But like when we got this bigger brain and we got the smaller digestive system, what we gained with the brain is now that we have the knowledge and the tools to make the digestion outside of our body.