Jonathan Jarecki

So he had one group where he shined the red light and one group, again, where he did not shine the red light.

So they were the control group.

The group that got the red light shined on their back, and it was a very small portion of their back.

So it was about this big for people who were listening.

It was about like 10% of their total body surface area.

He shined the red light on their back for just 15 minutes.

And what he found, and this was before glucose consumption.

So he shined the red light, then he had the participants drink glucose.

So it's just straight glucose, not something people want to do.

It's one, it probably tastes terrible, but also not healthy.

Don't do that.

But what he did, he had these people drink glucose.

after the red light exposure.

And then, for the next two hours, he monitored their blood glucose levels.

And what he showed was that those who got the red light had a reduction in total glucose and a reduction in the spike.

So there was a dampened spike and a reduced total amount of blood glucose that was circulating in the bloodstream, simply from 15 minutes of red light on a small portion of the back.

And the mechanism here that he further studied was increased metabolic function and increased metabolism.

So their mitochondria were working harder and were using that glucose that the people were consuming.

And the way they found this was he also looked at carbon dioxide output.

So when our mitochondria produce ATP,