The Melanie Avalon Biohacking Podcast
The Melanie Avalon Biohacking Podcast

Episode 1 · 5 months ago

#141 - Dr. David Perlmutter: Drop Uric Acid, The Cause Of Metabolic Syndrome, Salt & Obesity, Alcohol, Purines & Gout, Mitochondrial Dysfunction, Endogenous Fructose Production, High Blood Sugar & Blood Pressure, And More!

ABOUT THIS EPISODE

GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/uricacid

2:15 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group At Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome!

2:15 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! @MelanieAvalon

2:30 - AVALONX SERRAPEPTASE: Get Melanie’s Serrapeptase Supplement: A Proteolytic Enzyme Which May Help Clear Sinuses And Brain Fog, Reduce Allergies, Support A Healthy Inflammatory State, Enhance Wound Healing, Break Down Fatty Deposits And Amyloid Plaque, Supercharge Your Fast, And More! 

AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Order At AvalonX.us, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At melanieavalon.com/avalonx

5:55 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More!

6:30 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At melanieavalon.com/cleanbeauty! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz

11:45 - Why Does Fructose Threaten Our Health?

13:50 - Can We Evolve Out Of The Obesity Signaling Pathway From Fructose?

20:20 - Triggering The Pathway

21:20 - Orange Juice

22:05 - BEAUTY AND THE BROTH: Support Your Health With Delicious USDA Organic Beauty & The Broth Bone Broth! It's Shelf Stable With No Preservatives, And No Salt Added. Choose Grass-Fed, Grass-Finished Beef, Free Range, Antibiotic And Hormone-Free Chicken, Or Their NEW Organic Vegan Mushroom Broth Concentrate Shipped Straight To Your Door! The Concentrated Packets Are 8x Stronger Than Any Cup Of Broth: Simply Reconstitute With 8 Ounces Of Hot Water. They’re Convenient To Take Anywhere On The Go, Especially Travel! Go To melanieavalon.com/broth To Get 15% Off Any Order With The Code MelanieAvalon!

23:55 - The Historical Consumption Of Fructose

25:45 - Depletion Of Energy In The Cell By Fructose Metabolism

30:15 - AMPD

34:05 - Neurological Effects Of High Uric Acid

36:00 - Uric Acid's Role As An Independent Risk Factor In Mortality

40:50 - Does Metabolic Syndrome Come With High Uric Acid Exclusively

41:40 - Purines

46:00 - Checking Uric Acid

47:20 - "Normal Levels"

48:30 - Recommended Sugar Consumption Per Day

52:00 - Allopurinol 

54:45 - Does Ketosis Create Uric Acid?

56:50 - NUTRISENSE: Get Your Own Personal Continuous Glucose Monitor (CGM) To See How Your Blood Sugar Responds 24/7 To Your Food, Fasting, And Exercise! The Nutrisense CGM Program Helps You Interpret The Data And Take Charge Of Your Metabolic Health! Learn More About Nutrisense In Melanie’s Interview With Founder Kara Collier At melanieavalon.com/nutrisense. Get $40 Off A CGM At nutrisense.io/melanie With The Code MelanieAvalon!

1:00:10 - Cycling Keto

1:03:30 - Healthy Mitochondria

1:06:00 - Gender And Uric Acid

1:09:20 - Endogenous Fructose Production

1:11:15 - Why Is The Body Making Fat If It Feels Its Dehydrated?

1:13:30 - The Evolution Of Storing Fat For Metabolic Water

1:15:00 - Sodium In The Diet

1:16:15 - Drugs That Elevate Uric Acid

1:17:40 - Quercetin Daily

Fructose signaled the body through increasing uric acid to make and store fat, and it happens to help keep us humans alive, giving us the ability to survive when we didn't have access to food or water. We're going in the wrong direction, and so what we're talking about here is basically a mismatch between our genetics that have been refined over literally millions of years, and the influences on our physiology brought on by our environment. Welcome to the Melanie Avalon biohacking podcasts, where we meet the world's top experts to explore the secrets of health, mindset, longevity and so much more. Are you ready to take charge of your existence and biohack your life? This show is for you. Please keep in mind we're not dispensing medical advice and are not responsible for any outcomes when we experience from implementing the tactics mind hearing. Are you ready? Let's do it. Welcome back to the Melanie Avalon biohacking podcast friends, I am so excited about today's episode. It is a surreal one. I always am just so in all when I get to interview people that I have been looking up to for so, so long. And not only that, the fact that this is actually my second episode with Dr Prol water is just so incredible. I am so, so grateful. And the topic is one that I'm becoming increasingly more and more interested in, and that is the role of fructos and uric acid in our metabolic health. I recently interviewed Dr Rick Johnson for his book nature wants us to be fat. I haven't aired that episode yet, but that is the first book that really got me interested in this topic. And then when I saw Dr Prol wonders book, I was so, so excited to dive even deeper into York acid. Having him on the show was incredible. He is so intelligent, so kind and I really think you guys are going to learn a lot in this episode. The show notes for today's episode will be at Melanie avaloncom slash urich acid. Those show notes will have a full transcript, so definitely check that out. There will be two episode giveaways for this episode. One will be in my facebook group. If biohackers intermitted. Fasting plus real foods plus life. Comment something you learned or something that resonated with you on the pinned post to enter to win something that I love, and then check out my instagram also, find the announcement post there and again enter to win something that I love. Okay, friends, did you get my biggest discount for my Sara peptise yet? It is still happening right now. It ends April nineteen, so you have a few more days. But yes, we have launched subscriptions. Okay, why do you want subscriptions? Let me tell you. Subscriptions help you save money, help you save time and help save the environment. If you are loving my Sara peptis supplement, like I am and like I know so many of you guys are, and you want it to be a long term part of your life like it is for me, I want to help make that more affordable for you. That's why we're launching subscriptions. When you sign up for a subscription now, during our special launch period, you get grandfathered in for a twenty five percent discount for life. Yes, for life. Basically, sign up now and the way it works is you get three bottles every four months and you will get those bottles at twenty five percent off. By shipping three bottles together every four months instead of one at a time, we're helping reduce emissions from shipping, so it's much more sustainable for the planet and you get that discount, like I said, for life. You can pause or cancel the subscription at any time. No worries. Of course, if you do cancel and then you come back, you won't get that initial twenty five percent off. There will still be a discount for subscriptions. So you can always have that option, but it won't be twenty five percent. So if you want the twenty five percent, sign up now. Again, you can pause or cancel at any time. So really you have nothing to lose. So to get that, go to avalon x dot US slash subscription. WHAT IS AIR PEP taste? It is a proteolytic enzyme created by the Japanese Silkworm. When you take it in the fasted state, it actually goes into your blood stream and breaks down problematic proteins in your body. So it can really address anything where your body is reacting to problematic proteins. These include allergies. That's why I started taking it. It can clear your situses like none other. Can also clear brain fog, reduce inflammation, enhance wound healing, help mitigate pain breakdown fibroids. Studies have even shown it can help reduce cholesterol and even breakdown amloi plaque. Basically, it's the coolest supplement ever. I love it and Mycear pep taste is Vegan and free of toxic fillers. It's tested for potency and purity. It's free of all common allergens like wheat, gluten, dairy, nuts, soy, selfish eggs, even rice, which is very, very common, and a lot of supplements, and it's tested to be free of heavy metals and mold. I promise you this is the best are peptase on the market. You can get it at avalon x dot US and again avalon x dot us. Subscription is the way to snag that twenty five percent discount...

...for life, for life, my goodness. And if you'd like to get all these updates so you don't miss any specials or my next supplement, which is vagnesium, definitely get on my email list. That's at avalon x dot US email list. The magnesium is coming. I am so excited for it. It is the best magnesium on the market as well. Eight forms of magnesium, yes, eight, with no potentially toxic fillers and activated forms of cofactors to help with absorption. That's activated basics and keylated manganese. Magnesium can help so many things, stress, sleep, muscle recovery. Most of us are deficient in magnesium and can really benefit from a supplement, so I can't wait to release mine again. To get information on all of this, get on my email list at avalon x dot us. Email list. Another resource for you guys. Do you struggle with food sensitivities like I do? If so, you've got to get my APP foods and guide. It's a comprehensive catalog of over were three hundred foods for eleven potentially problematic compounds. These are things you may be reacting to, like gluten, Lectins, solicillates, soul fights, dills, histamine, whether or not something as a night shade and so much more. You can learn about the compounds, create your own list to share in print and finally, take charge if your food sensitivities. It is a top itunes APP. I just checked and it's number thirteen and the itunes food and drinks charts, and you can get it at Melanie avaloncom. foodsins guide. And one more thing before we jump in. Have you cleaned up your food and environment? Have you cleaned up your skin care and make up? Did you know that Europe has banned thousands of compounds found in conventional skin care makeup due to their toxicity? These include ender constructors, which mess with your hormones, obesigens which literally can cause your body to store and gain weight, and even carcinogens linked to cancer. Do you know how many of the US has banned? Eleven. It is so, so shocking. There's essentially no regulation of this. So many of us are putting these toxic compounds on our skin every day and giving them direct access to our blood stream. If you're struggling to lose weight, have health issues, allergies and flammation, it might be time to look at your skin care and makeup. Even worse, these compounds built up on our bodies and, ladies, when we have babies, the toxins go through our placenta into the newborn. It is so sad and so shocking, commissional lipstick is even high and lead, which has a half life of thirty years. And the body. That means when you put on some conventional lipstick, thirty years later, maybe half of that lead has left your bones. Thankfully, there's an easy, the easy solution. There's a company called beauty counter and they were founded on a mission to change this. Every single ingredient is extensively tested to be safe for your skin. You can truly feel good about what you put on and their products really work. I love their overnight resurfacing peel and vitamin C serum. It makes my skin glow. They have counter time for antiaging, counter control for oily skin, countermatch for normal skin and counterstart for sensitive skin, and their makeup is amazing. Check out my instagram to see what it looks like. You can shop with me at beauty countercom Melanie Avalon, and if you use that link, something really special and magical might happen after you place your first order. Also, definitely get on my clean beauty email list. It's at Melanie avaloncom clean beauty. It give away a lot of free things on that list, so definitely check it out. And you can join me and my facebook group clean beauty and safe skincare with Melanie Avalon. People share product reviews and their experiences and I do a giveaway every single week in that group as well, and lastly, if you're thinking of making clean beauty and safe skincare a part of your future, like I have, I definitely recommend becoming a band of beauty member. is sort of like the Amazon prime for clean beauty. You get tim percent back in product credit, free shipping on qualifying orders and the welcome gift that is worth way more than the price at the yearlong membership. It's totally completely worth it and I'll put all this information in the show notes. All right, without further ado, please enjoy this wonderful conversation with Dr David prometter. Hi, friends, welcome back to the show. I am so incredibly excited about the conversation that I am about to have. Okay, so backstory leading up to this conversation. A few years ago now, I think I listened to an interview on Peter Tilla with Dr Rick Johnson and that was the first time I really started diving deep into the metabolism of Fruk toes and how that affects metabolic health. Fast forward to a few months ago, and or actually probably a little bit more than that now, but Dr Johnson was coming out with the new book nature wants us to be fat. Who and I actually interviewed him for it recently, and in that book I learned more about not only fructos but the connection to York acid. And around that same time, Dr David promotter actually wrote the forward for that book and he had a new book coming out called drop acid, the surprising new science of Yuric acid, the key to losing weight, controlling blood sugar and achieving extraordinary...

...help. And when I realize this book was coming out, I reached out to his agent because he had been on the show before for brainwash, and I was basically begging them please let him come back on the show because I'm just so obsessed with this topic. I think people are becoming more familiar with fructos, but the York acid connection is just something that is I mean, it could be profound and it's implications and I mean nobody is talking about this until now. So I am so excited I did to have you back on the show. Dr Prol Mutter, thank you so much for being here. I am so excited to be here and yeah, I would agree with you that, you know, this is all really new and very exciting information. And, like yourself, I was introduced to the topic by listening to that Peter a tea podcast with Dr Richard Johnson one day when I was running and I ended up doubling up on my run just to hear the end of the podcast and then the beginning again, and did what anyone else would, I guess, do. I called Richard Johnson immediately when I got home. Grab this shower first, then I called Richard Johnson and said, hey, that this is really exciting stuff because it really connected some dots for me that we're kind of hanging chads for an awful long time. You know, we've known since one thousand nine hundred and seventy, published in the journal of the Lancet, that fructos threatens metabolic health, despite what the corn refiners would like us to believe. We know that fructos is a powerful threat to metabolic health in terms of diabetes risk, hypertension risk, obesity risk, but we never fully understood the how and why it happens. and Dr Johnson made it very clear how it happens and I then explored interestingly why it happens. And it happens for very important reason, that is, to keep us alive. It's a survival mechanism to help keep us humans and our primate ancestors alive, giving as the ability to survive when we didn't have access to food or water. And suddenly, what that did for me was, and will unpacked all the mechanisms in the yarkat connection a moment. But what it did for me was, I think, life changing, because I've started looking not just at this issue, you know, fructose consumption, but all of the the mismatches that we experience in our modern lives that threaten our health, in terms of how these things that are now potentially bad may have actually and the reason they persist today is because they may have actually been survival mechanisms for us, having a raised blood sugar, raising our blood pressure, increasing our body fat. How all of these things, through the context of survival and our ancestors, may be looked upon as actually being good things, though. You know, becoming insulin resistant, we talked about frequently as such a terrible threat to our healths health, but in the context of our ancestors, becoming insulent resistant and then raising the blood sugar proved to be a powerful way of powering up the brain and allowing us to remain clever and pave the way for our survival. So it really is game changing in ultimately, we know that one of the things that fructose consumption does, and we'll talk all about this, is it increases the production of the level in our bodies of this emergency signaling pathway that is uric acid. Are Uric acid elevates and it's yelling to our bodies prepare for winter and do all the things that our bodies need to do to prepare for food scarcity in our time of food plenty, and therefore it's a mismatch that's leading to health issues. Actually, a broader question about the whole narrative of all of this, because you talk in the book about how it takes, you know, forty to seventyzero years for significant changes in our genome. So these changes, because you just mentioned and, like you said, well, we'll dive deep into it, but you just mentioned how these changes had beneficial effects for our survival, because clearly things are not painting out and we're having metabolic syndrome and issues now from these changes. Do you think will adapt to that, or have we reached the point where it's not something we're going to adapt our way out of like. Will there be a future mutation or change to address how these things are not working, or do you think it's all downhill? I'll downhill. Things are going downhill. I mean when you look at the numbers in terms of whatever obesity will you know, currently affects fifty rather thirty three percent of American adults and in the year distant future, in the year twenty thirty, that's eight years from now, that'll be fifty percent of American adults, not overweight but actually obese. Right now, ten and a...

...half percent of adults in America have type two diabetes. Thirty three percent are prediabeticness. Eighty eight million adults. Our life expectancy is declining year after year, and that began pre covid so you know we're going in the wrong direction. And so what we're talking about here is basically a mismatch between our genetics that have been refined over literally millions of years and the influences on our physiology brought on by our environment. The variables, the sleep we get, the exercise, sunlight, food a very important informer to our physiology as to what's going on around us. What's our environment? So we're experiencing this environmental evolutionary mismatch. Our genome has been so refined to keep us alive and to pave the way for our survival under a given set of circumstances that have changed so dramatically, beginning about fourteen thousand years ago with the advent of agriculture and then the past two hundred years with the refinement of sugar. The production of sugar that is, you know, virtually exploded globally from sugar cane and now, more recently, from corn hype Fook, those Corn Syrup, and these are challenges to our more primitive, if you will, a physiology that is dictated by our genes. So we can, you know, to get these things back in line. We're not going to be able to change our genome many time soon that I'm aware of. And the again you mentioned the amount of time it takes for these net genetic changes to take place, and I began to puzzle over this mismatch and wrote an my first article on this topic fifty years ago, half a century ago, published in the Mimi Harold in one thousand nine hundred and seventy one, when I was sixteen, and I concluded that paper by asking the question, what about those of us living today with this outdated machinery? You know, and that calls to question our ability to change rapidly enough to adapt to our current environment. That's not going to happen. So you know, this is the the thesis behind the socalled Paleo Movement is to revert our lifestyle choices to be more in line with our Paleolithic genome, you know, and that's not always easy to do, but we know now some of the big players and and what we identified, and what both Dr Johnson and and I have talked about in our books, is the signaling pathways that are brought about to lead to increased body weight, increase blood sugar, increase blood pressure, and the primary signal for that these days is fructos. There are three inputs to uric acid, fructose, alcohol and a type of chemical called purings. The biggest player that we are exposed to is, of course, fructose. When we recognize that more than sixty percent of packaged grocery store foods contain added sweeteners and that by and large these are from high fructose Corn Syrup, we begin to get us sense, sense, us to you know, how we are bombarding our bodies with this signaling mechanism, fructose. Yes, it's a carbohydrate and yes, we can deconstruct our foods to look at fat, protein and carbs and micronutrians like minerals and vitamins, but at its core what food does is serves as a signaling mechanism. It serves as a way of informing our bodies. Food is information, and what fructose, which we got only in the late summer and early fall, informed our ancestors about was the fact that winter is coming, that fructose signal the body, through increasing uric acid to make and store fat, to decrease our metabolism, to affect how our Mitochondria works. Our metabolism would be decreased so we wouldn't burn as much fuel, to raise our blood sugar so that we could power our brains and find food and avoid being eaten, and even raise the blood pressure so that we would have a bit of a ability to resist becoming dehydrated. So this is a longstanding pathway in human is that evolved somewhere in our primate ancestors between fourteen and seventeen million years ago during what was called the middle is called the Middle Miocene period when the earth was a bit cooler and therefore access to food was a little bit sketchier, and those individuals of our ancestors who had this mutation so that they had higher uric acid level when they consumed fructose were the ones who survived and they passed that genetic predisposition for a...

...higher uric acid level onto each and every human walking the planet. Today. We're all geared. We have a thrifty genome. We want to make the most out of the calories that we come upon. We're all geared to make as much fat and lock it up as best we can to prevent us from dying of starvation. Nowadays, we're triggering that pathway three hundred and sixty five days a year for the winter that never comes. When I say winter, I mean the time of food scarcity. So you know this is what's going on. And and when we call it out like that and people begin to understand that this is a pathway in each of us, in our physiology, that is telling us to become metabolically dysfunctional, because that was a survival mechanism. When you get that, then you begin to understand, hmm, what are the markers uric acid, simple blood test. What are the inputs? Fructose, fructose, fructose, and also alcohol and Varens, but by and large it's the fructos. It's the reason we shouldn't be drinking soda. It's the reason we shouldn't be drinking orange juice and apple juice. Those are very powerful, concentrated sources of this signaling molecule called Fructos that tells us to make fat. There's nothing natural about a carton of orange juice. Our ancestors didn't suddenly come upon groves of trees that were growing cartons of apple juice or orange juice. Didn't work that way. We ate the whole fruit and that far less stimulated our ability to make uric acid and therefore increase body fat production. So again, this validates the whole notion of the of the Paleo approach, trying to emulate the lifestyles of our Paleolithic ancestors, meaning prior to agriculture, as a way of bringing our genome back into alignment with our our environment. Hi Friends, I'm about to tell you how you can get fifteen percent off of my favorite bone broth, which is an incredible way to open your eating window. Also for all of you vegetarians and Vegans, stay tuned, because there's something for you too. I've been talking about the incredible health effects of bone broth for years. Bone Broth is so nourishing for our body. It's rich in Collagen, which can really support your gut, help your skin, curb cravings, boost your energy and your immunity. But there are a lot of brands out there. A lot of them have ingredients that I don't like, and making it yourself can also be very time consuming. That's why I am thrilled about beauty and the broth. So beauty in the broth was created by Melissa Bologna. She's an incredible actress and entrepreneur. I've had her on the Melanie Avalon biohacking podcast, so I'll put a link to that in the show notes. But Melissa started beauty in the broth after she realized the profound effect that bone broth was having on her own health, specifically gut issues, and its ability to give her radiant skin perfect for the camera. She found a beauty and the broth which hits everything I could want and bone broth. It uses one hundred percent whole organic ingredients. Yes, it is certified USDA organic. It is one of the only few bone broth companies in the entire us that has a USDA certification for organic bone broth. It has no artificial flavors, no preservatives, no thalets, no sugar and, something that I love, no salt. Friends, even other bone broths that I really love always have salt added. This doesn't. Her Bone broths are made from grass fed ranch raised beef and vegetarian fed free range chicken bones from certified humane USDA organic farms, and all certified organic vegetables are used in the broth. This well, there's no antibiotics, no hormones, only the good stuff. And here's the super cool thing about beauty and the broth. It can be a little bit of a hassle to transport bone broth. It's heavy. You have to keep it frozen. Guess what? Beauty and the broth comes in shelf stable packets with no preservatives that you keep it room temperature and they are in concentrated form. That means that you add back water to reconstitute and you can make it any strength that you like. They're single serving, so you can take them with you on the go and even on the plane as yes, they are three ounces and they're delicious. Oh my goodness, friends, they will just make you light up. They're honestly one of the most amazing things I've ever tasted. And for all of you vegans and Vegetarians, beauty and the broth has a brand new vegan broth concentrate. It is USDA organic and is a slow simmered broth which is reduced into a thick gelatinous Gel. You Mix it with hot water and turn it into a delicious sipping broth. It features organic mushrooms and chick peas, Ginger, seaweed and P protein. It is so delicious, so definitely check that out. So if you've been looking to finally jump on the bone both train, do it now and do it with beauty and the broth, and Melissa has an amazing offer just for our listeners. You can go to the beauty and the brothcom or Melanie avaloncom broth,...

...and you see cupon Code Melanie Avalon to get fifteen percent off. That's the beauty and the brothcom with the Cup on Code Melanie Avalon for fifteen percent off all of the listeners who have tried it ever since I aired my episode with Melissa have talked about how much they love it. It is so delicious. You guys will definitely love it. So definitely check that out. And, by the way, bone broth does break your fast, so this is something that you want to have in your eating window. In fact, it's an amazing using way to open your eating window because when you're in that fastet state, when you take in bone broth as the first thing, all of those rich nutrients and Collagen go straight to your gut. Help heal your gut, help with leaky gut, help digestive issues. And again, you can go to the beauty and the brothcom and you see keep on Code Melani Avalon for fifteen percent off, and I'll put all this information and the show notes all right. Now back to the show. evolutionarily, when we were consuming fructose, when the winter was approaching and so we were preparing to stock up on fuel in our bodies essentially. So do the issues with fructose require fructose in a calorie excess, like do you have to gain weight with the fructose to create the problems, or does fructose, independently of weight gain cause issues. Well, that's it's an excellent question. So fructose in its metabolism, then it's not just the calorie component, for this is the actual metabolism of what that fructose becomes that stimulates the body to make and store body fat, to turn down metabolism and actually increased blood sugar production. So it isn't the fructose is that we're loading up on the calories that are derived from Fructos, like you might, you know, see from eating a high carb meal or eating glucose. That's not how it works. If you block the metabolism of fructose by inhibiting a specific enzyme called fructokinnees, then the down stream damaging effects actually don't happen. We don't see the nonalcoholic fatty liver disease, for example, the increased production of fat, the insulin resistance, even the hypertension. Those things are not happening when we block fructose metabolism either at the stage of the initial enzyme, Fructo Kynees, or further down in the production of uric acid, by blocking actually the the production of uric acid by using drugs that happen to have been developed as an attempt to treat a disease called Gout, while which is characterized by having a high level of uric acid. So when we inhibit enzymes involved in the production of uric acid, then those downstream effects actually do not manifest. That's been seen in laboratory anals. It's been seen in human interventional trials as well. So you know, I think that answers you, answers your question. The good news is that, yes, we can limit uric acid production by reducing our fructos consumption, that's for sure, but we can also emulate the or imitate the action of the drugs that are used to treat gout, with things like Quercetin, a a bioflavonoid. Corstin acts exactly the same as uric acid as alip here and all the drug does in terms of inhibiting uric acid production and has the benefits of those interventional trials, then that are seeing to reduce hypertension and elevated blood sugar and fat production, that are seeing when fructose is given to test subjects, along with inhibition of the uric acid production. One more question about the fructose and then I'll don't more into the uric acid. So this is a question that has been haunting me and I was wondering it while reading ricks book and then I was wondering it while reading your book. You talked about how the metabolism of fructose actually creates less energy or depletes energy in the cell. And normally, like with something like ampk, we see it as a good thing to have an energy to pletion state. So why does fructoast to pleating energy in the cell? Why is that not a good thing? Like, why is it not similar to ampk activation? Well, ampk actually enhances fat metabolism. So you know, it is, as you mentioned, what we are trying to do. We want to, we don't. We want to enhance ampk while at the same time we want to reduce the action of its evil twin, which is amp DMAS. So when we activate amp kinnase, which is what we are all trying to do, I mean we do that with exercise, we do it with the drug metform and we do it with Queer Sittin, for example, we are actually doing a couple of things. We are reducing the generation of glucose in the liver. We call that Gluconeogenesis. That's why it's an antidiabetes strategy, but we're also enhancing fat metabolism. We're liberating fat,...

...mobilizing fat, reducing fat storage and enhancing fat metabolism. So in those ways, you know, this is the reason we want to keep ampk lit up. AMPDMASE has the exact opposite activity and Pekin ampdmase is instructing our bodies then to reduce fat metabolism, increased fat storage, ratchet down generally metabolic activity so that we don't burn as much energy and we're able to conserve energy and actually stimulates the production of glucose at the level of the liver. Again the Code Genesis. Now, so we have this teeter totter, this balance between ampk on the one hand, the good guy, on the other hand, ampdmnase, which, in context of our modern world, is not really what we want. One would think there might be a circumstance in which we'd rather have ampdmase lit up, and that would be, for example, if we were getting ready to hibernate. If you're a bear and you're getting ready to hibernate, then by all means you want to make as much body fat as you can store it up. You want to ratchet down your metabolism. That's the way you're going to survive for the months that you are hibernating, by burning, by having this fat resource. And that's exactly what happens. A bear feasting on berries as got his or her ampdmase turned on. NAMP Connie's is shut down and it turns out, interestingly, that what controls which way we go is uric acid. So as uric acid is elevated, this is the switch. It's shuts down amp kindees and it turns on Ampdm and he's and as it shuts down amp kinees, we make more blood sugar, we make more body fat, we lock up our body fat and we reduce our metabolism. That's the danger of having an elevated uric acid and you know, interestingly, I think, mainstream medicine still to this day, although we're watching it change very, very quickly, and as such, you are way ahead of the game here. Mainstream medicine focuses on uric acid really in the context of Gout, almost exclusively, at least here in America. Globally, there's certainly a very big interest in elevation of uric acid as it relates to a variety of metabolic components like elevated blood sugar, elevated by mass index, elevated blood pressure, dislipid Emi, elevated trackless rites, etc. So there's, you know, kind of a global concern for elevation of uric acid, but in America not so much. You know, we'd like to Pigeonhole it in terms of Gout and of story. I mean to this day we are seeing, you know, patient set. I refer to their physicians for other reason. I happen have an elevation the uric acid level. They come back either on alow pure and all or being told Hey, you know a pad on the head, don't worry about it, you don't have gout. Well, that's not what our literature is telling us. Our literature is telling us that, for example, having a uric acid over seven milligrams for destolator, which is common, I mean the average uric acid level. The average in America is six. Having a level just over seven is associated with a sixteen percent increase risk of what is called all cause mortality over an eight year period, meaning becoming dead for any reason, a thirty nine percent increase risk of what's called cardiovascular mortality, basically meaning dying of a heart attack, a thirty five percent increased risk of dying of a stroke. And for every point elevation over seven, and again seven is very common, for every point elevation there is between an eight to thirteen percent increase risk of all cause mortality. So these are real numbers and they're real important as it relates to my specialty, being neurology. One reason study published in the annals of rheumatic diseases in two thousand and eighteen, interestingly that's a Gout Journal, followed people for twelve years. One Thousand Sixteen hundred people, and those with the highest level of uric acid had an eighty percent increase risk of dementia, a fifty five percent increase risk specifically of Alzheimer's disease, and they one hundred and sixty six percent increase risk of what is called vascular or mixed dementia in correspondence with this elevation of their uric acid levels. When we again revisit the connection of elevated uric acid to high blood pressure and high blood sugar, we see that those are powerful threat to the brain. And then when we get that we see what uric acid is doing then to these metabolic markers. It's no wonder then that we can understand...

...why high uric acid level, formally only appreciated in the context of Gout, is now associated with diseases of the brain, for crying out loud. And what is really interesting is that, and I wrote about this and drop acid, that we've known this since the late eighteen hundreds, and this was written about by Dr Alexander Haig, wrote a book about this, about elevated uric acid being a powerful risk factor well beyond gout. He talked about dementia and depression and so many other and high blood pressure and did experiments on blood pressure with uric acid weight in the late eighteen hundreds for crying out loud. But that information was lost until about twenty years ago when researchers, primarily in Japan and also Turkey, but now in the United States as well, began to revisit this and have real made some really startling and empowering, if I may, discoveries. So questioned about this connection and causation correlation uric acids actual role as an independent risk factor, because I was looking at a two thousand and twenty two review last night that looked at the u shaped mortality curve of so many different diseases and how it connected to uric acid, and they were proposing we shouldn't actually be looking at uric acid levels because they were saying it had to do more with comorbidities and gender and that it was ultimately a u shaped curve. So the actual role of uric acid, because you talked about this in the book a lot. You point out how it's an independent risk factor, how it often precedes these diseases. Is it causing these diseases or how do we know it's not a correlational factor? Or, to be even super controversial and play devil's advocate, it's antioxidant benefits that it has. How do we know it's not protective? This is a very interesting question and I'm glad you asked. I will tell you you're not the first person to ask that question. In fact, in two thousand and sixteen this was the the title of a research study, and that is uric acid in metabolic syndrome from innocent bystander to a central player, meaning, you know, originally it was noted that in people with high blood sugar, high blood pressure, obesity, that Oh coincidentally, they're uric acid our elevated kind of we knew that and it was sort of known in passing. We didn't really pay much tension to because of course your ak acid only has a role to play as it relates to gout. But then researchers began doing experiment in humans where uric acid was the only variable and they were lowering euric acid with drugs that inhibit an enzone called anthe and Oxidays, which is the final step in the creation of uric acid. Basically giving people, as I mentioned earlier, gout drugs and seeing improvements in their blood pressure, in their blood sugar and even in their body weight. And I put these studies in the book. So so, yeah, we noticed it was sort of correlational in the past. There's a lot of correlative data. I've already reviewed some of that for you, but here is human interventional data that shows when you manipulate uric acid exclusively, that you see changes in these very important metabolic parameter like blood sugar and blood pressure, for example, so important for, you know, general health and really important as it relates to the brain and the heart and the kidneys. So that I think, you know, that's a great question that you ask. How do we know that it just doesn't happen to be interesting and a correlation that we just happened to notice this elevation of uric acid along with these other metabolic problems? I think that study that I mentioned, research paper from tooth US and sixteen, really takes us away from the notion that it's an innocent I love the way they called it, an innocent bystand and it just happens to be there. Well, no, nature in her wisdom typically multitasks the various types of measurements and things and in our bodies, the variables and as such. You know, for us to think that uric acid is just a gout consideration, you know, is really quite, with all due respect, my opic, I mean just because that's how we learned it and the quick fix for the elevated uric acid was alop here and all, end of story. Takes a little bit more of a deeper dive now when we realize it's a much, much bigger issue. You know, we name things and we tend to pigeon hole them, like testosterone is a male hormone, you know, and progesterone is pro meaning for just station, and that's all it's for. And colsis to kind and has only a role to play in the gall bladder, and we realize that. You know that just it's just not what we know.

You know, we know that women's bodies make testosterone and need testosterone and men make Estra, estrogen and coalsist to kind of receptors are in the brain for crying out laugh. So, you know, we have to take a step back and realize maybe we were a little bit narrow minded in our understanding and that, you know, there's new data out there and we have to accept that and now move forward. And ultimately that, as we mentioned earlier, is impact powering because it's giving us a brand new and very important tool to rain in this pervasive metabolic mayhem that we talked about originally. I mean it sounds like a lot of things we've experienced in analyzing the causes of health and thinking things are just like the study set innocent bystanders, when maybe they are playing a much larger role. So can you have metabolic syndrome and not have high uric acid levels, or is it pretty much usually always elevated. No, of course metabolic issues are multi factoral. have to do with things like the ratio of brown fat to white fat or Beige Fat. Certainly Diet is important. You know, what the research is showing is that when uric acid is brought under control it has a significant effect on on the Panorama of metabolic issues. There's nothing that's really one factor. Maybe pregnancy. I guess there's one thing that causes that, but aside from that, you know, there's a lot of things. That's things that ultimately conspire to form our various disease states. So you mentioned, you know, multiple factors going into these high uric acid levels. So the fructose connection, also the alcohol, the purings. So what is the role in actually addressing this? Maybe we can talk a little bit about the purings in foods. Does that play a major role to people need to be looking at their peuring intake. I'm not going to say it plays a major role. It's playing a role peer into the breakdown products of the DNA and R in a found in cells. Foods that are very hyper cellular, liver for example, and kidney, tend to create more purings. You know, frankly, the reality is that in your body to thirds of the purings, generally most people, that are floating around our actually from your own breakdown of your own muscle tissue, for example, when you exercise, and only a third come from the Diet. If you go online and try to read about dietary recommendations for Gout, for example, it's all about limiting purings. It's all about avoiding, you know, the puring rich foods again that the organ meets the game, that's Ourdine's, anchovies, etc. The reality is there's always a pushback in being derogatory towards sugar, especially fructose, and I know you know. I think we can understand why that might be. There's great interest in making sure we keep eating a lot of sugar. It's worrisomehow that comes about. But anyway, beyond that, so the gout diets have always been low puring dies. But the reality is that even dating to the late seventeen hundreds are sugar consumption had already begun and well into the eighteen hundreds when Gout, you know, was fully recognized, we'd already started eating more sugar than in the history of humankind, especially in various European countries, especially in England, are sugar consumption began to along with alcohol because of increase quite dramatically. So you know, if you were asking the five sources of uric acid, they would be number one, fructose. Probably. Number two would come in at being fructose, and number three, I'd have to settle on fructose, and then four and five would be alcohol and peering. So it's a player. There's no question it's a player and the reason we talked about it in drop acid is because if an individual were to still have an elevated uric acid and he or she was really a circumspect as it relates to reducing their fructose consumption, then you know, then purings become something you want to look at, as does alcohol. You want to look at those things. But I would tell you that by and large, people who become really careful with their consumption of fructose, and by that I don't mean necessarily fruit. We'll talk with that moment. But eliminate the fruit juice and the sugar sweetened beverages and the other sources of fructose and the sixty plus percent of foods in the grocery store that have fructose in them. That really helps a lot. And when you add in five hundred milligrams of Quercetin a day and some vitamin C, maybe around five hundred milligrams, this is going to be what is needed for most people, I think most people. You know, we know that there are genetic we call polymorphism, senetic variations in people that in some people could cause them to be at risk for higher uric acid. There's something called the Urat one gene and people have variations of...

...that gene and some people are genetically more predisposed. We know that people from Micronesia Polynesia have more likelihood of having higher uric acid level. But that said, if in fact you've done what we've talked about and then your ass is still elevated, then you want to target the puringes. Then you want to choose wine over beer. Beer is an issue because it has alcohol but is also very rich in purings because it's made from yeast, which is very cellular, so a lot of genetic material, new nucleic acid, so higher levels of pearings. And then, I mean they're there are people that are even treated. I mean in Japan people are treated without Gout, with gout medications to get their uric acid levels down just because a there at risk for God and be they might have high blood pressure. They're treating people who have high blood pressure and they have elevated uric acid with gout medicines in Japan now with good results. So is it stored anywhere? So like if you were to check your uric asset throughout the day, is it like blood sugar, where it would fluctuate? Yes, it does fluctuate for reasons entirely unlike the reason that your bloods or fluctuates during the course of the day. It fluctuates based on your activity, based upon the foods that you're currently eating. You know, drink a glass of coke and your uric acid is going to go up very, very quickly. So will there ever be a time that we have continuous monitoring available to us for uric acid? I was wondering that. Yeah, you think so. I can tell you that's going to be something we should anticipate in the future, but I don't think that it will be as valuable as CGM. So you know, CGM allows us to know, you know, moment to moment, the variations are a blood sugar based upon any number of inputs. I find it extremely valuable. Uric acid. I think, you know, testing every couple of weeks is reasonable. Fasting in the morning on not the day following a real vigorous exercise protocol, so that you don't break, you know, not a day that you ran a half marathon the day before, because you're going to break down a lot of tissue. Elevate your peerings, uric acid level goes up. That's typically what we recommend. Once you achieve a good level, which is below five point five, and that's kind of important because the socalled normal level is below seven middle grams per deest leader. Please understand that that is a level that relates to Gout, you know. That's the level. Above seven milligrams per dest leader, then uric acid begins to crystallize in your body because of precipitate. That's, you know, form crystals and new joint sets with gouts all about, and that is not what the best recommendation is as it relates to the to the metabolic consequences of elevation of the uric acid. So we want to get our levels below five point five. Around the S in America, uric acid levels averaged three point five. Now they average, as I mentioned earlier, six so these increases in your gasid have been in lock step with our increased consumption of sugar, and even table sugar. That's fifty percent fructos right there. It's not the gluecose that's raising uric acid, it's uniquely the fructos. As relates to that input, that sugar input. I read in your book that you did that letter recently with Casey means. I've had her on the show for continuous Cli close monitors, so I will put a link to that in the show notes for listeners who'd like to learn more. Well, that's right. We wrote an Nope, I not ed in Medpage Day actually published February, twenty one of two thousand and twenty one. We it was open letter to President Biden that really just called out the fact that United States Department of Agriculture recommended that we allow up to ten percent of our calories in our daily diets to come from sugar, which has no scientific support. Is Not what you know. The the scientific inputs to the US US Department of Agriculture. Think about that. From what they're the ones in charge of growing corn, helping our corn refiner, corn growers and refiners, you know, with their their revenues. They're the ones who supply that information to the USDA, the can and then they come up with a recommendation of ten percent, which is the you know, the requirement for sugar in the human diet is zero grams per day. That's not very much. We said, let's get it down to six percent of total calories. You know, there's been no change. So what do we do? Well, we get out and we speak, we write books, we go on a podcast like this with you know, and you know, I've see, I see you have featured so many of my friends out there who are you know, we're basically coming ultimately to the same conclusions that in diet is everything, whether it's, you know, Maria emeric talking about proteins very modified fast, or Paul Saladino, all these great...

...people, Saladin, who are talking about basically what Diet does to our physiology and, more importantly, and this is the take home message, how does our Diet interface with our Geno? That's what is key. And suddenly, out of the blue we had this mismatch between what are wonderful gift our genome that has been refined, you know, literally for a couple billion years, if you really want to take it back, but you know, as it relates to primates, over the past fourteen to seventeen million years and more recently humans two hundred thousand years, constantly refining our genome to pave the way for health, longevity and our ability to survive during times of adversity. Suddenly, yesterday we developed agriculture and just this morning we developed the ability to refine sugar, and this has bombarded our genome with information that it's never experienced. We're suddenly activating a pathway, a survival pathway, in our body to prepare for winter. We're elevating our fructose consumption that's becoming uric acid, that is screaming to our physiology. Make Fat, store fat, reduce metabolism, raise the blood sugar to prepare for winter. And it's the winter that will never come because we're not going to have food scarcity and instead, you know, this is a pathway that's operating twenty four seven, three hundred and sixty five and is responsible for our these rampant rates of obesity and a pretension and diabetes. So you know are. No one needs to call it out because we all see it now. I'm just thinking about because you're talking about, you know, the foundational role of Diet compared to these, you know, genetic adaptations, and you know how we're mismatched. So taking, for example, that your AC acid lowering jugs, I'll APP here in all since that's actually inhibiting an enzyme. Is that sort of like taking a genetic adaptation in a pill? Know the genetic adaptation is that would be countering a genetic adaptation. The genetic adaptation is the production of the high level of your ac acid that we have. Let me take you back on fourteen to seventeen million years ago. Our primate ancestors didn't really make a lot of uric acid. Why? Because they had the gene, an active gene, to create an end I'm called Ur a case that broke down uric acid. Then there was an environmental pressure that lasted about a million years. It was called the Middle Miocene period, when the earth became cool and food became scarce, and that was a powerful selection pressure for selecting for survival those animals that could make a little bit more fat, not that they became obese just a little bit of an edge, a little bit more body fat, and could ratchet down their metabolism just a little bit and could create just a little bit more blood sugar to power their emerging brains, their enlarging brains over time. And that genetic change was the loss of the URA case enzyme. So these primate ancestors of ours lost the ability to break down uric acid and that allowed them, that signaled them, to be able to make that little bit more fat and make blood sugar, etc. Every human walking the planet now has inherited that Eura case gene enzyme issue, such that we don't have Eura case. Humans don't have your case. Other mammals do and their uric acid levels are about a third of what ours are. So we have this superpower that we inherited from our primating ancestors, this superpower that allowed us to survive, allowed us to make just a little bit more body fat and we pulled it off and survived to this day. Now, suddenly we develop agriculture and our food shifts away from fat and protein to being much more involved with carbs, and then much, much more recently, we develop this ability to refine the carbohydrates in point zero zero. Four percent of the time that humans have been on the planet. Not enough time for us to to really shift our genome and therefore shift our physiology to adapt that we're kind of stuck with this outdated machinery, as I wrote about fifty years ago when I wrote a paper on this, and in the mime Harold half a century ago, speaking of the carbs on the flip side, low carbs and key tones. What is the significance of key tones competing with Euric acid? OR DO THEY COMPETE? Or what happens with that? Well, interesting, what does what are you telling your body when you're in keytosis? Tea is fat for fuel and keytones. Yeah, what you're telling our...

...body. The signal is. And what how is it? That's your starving. There's not food. You Bet your body's in keytosis. It's telling our bodies that we are starving. And what is that do? It's pull out all the stops. We've got to do everything we can to survive this time of food scarcity. That's what happens when we are deprived of food and, as such, as you might expect, a powerful signaling mechanism gets amplified and that is uric acid. So when we're deeply and KYTOSIS are, uric acid levels go up and that activates these pathways to take us away from amp Kinnie's, oddly enough, and favors us to ratchet down our metabolism and does indeed tend to lock our fat up. So you know, this is kind of new and important information. Is it worthwhile to get into Kytos has? You Bet it is, but it's in much more important to cycle through it and then allow your body to recover. Staying deeply into keytosis for a long period of time is associated with threats from cardiovascar disease, a variety of issues that are really kind of threatening to our health. I am all for keytosis. I'm all for, certainly the notion of even daily getting a little bit of a bump in terms of our bodies ability to generate keytones, via the notion of time restricted eating as an example. So I think the more we learn how to again emulate the the environment and the influences of our Paleolithic ancestors, not our Neolithic answers, there's that will be the best way of relating to our genome of honoring our genome and interfacing with our DNA in such a way as to pave the way for better health. Hi Friends, I'm about to tell you how you can get forty dollars off one of the most life changing revealing biohacking experiences that I have had. That would be the Nutra Sense CGM program you guys know I Love Continuous Glucose monitors. Monitoring and understanding your blood sugar levels is so, so important for metabolic health and longevity. Did you know that the majority of chronic illnesses actually stems from an inability to manage your blood glucose levels? If you know how your body is actually responding two different foods, amounts of sleep, stress, fasting, exercise, wine, anything else you're doing in your life, then you can truly make changes to achieve your health goals. So, whether that's managing your weight, eating foods that make you feel good, having energy throughout the day, optimizing your longevity, Understanding Your Blood Glucose is key. Here's the problem. True, you can check your blood at the doctor or you can randomly check it with a glucometer at home where you prick your finger. The problem is that's just a snapshot. It's a single picture of that brief moment in time and if I've learned one thing from wearing continuous glucose monitors, it's that your blood sugar can change a lot, even from minute to minute. You really need to get a sense of how your blood sugar is changing all throughout the day when you wear a continuous Glucose Monitor, which is painless to put on, I promise. I have a lot of videos on my instagram of how to put them on, so definitely check those out. It gives you a picture of your blood glucose levels seven for fourteen days. And what I love about the Nutricens CGM program is it has a super awesome APP that helps you interpret the data and really understand what's going on. And the APP not only does it track your data, but you can log meals, see macronutrient breakdowns and so much more. It even gives you an overall score for each of your meals based on your body's response, so you can really find what meals are working for you. And each subscription plan includes one month of free support from a registered DIETITIAN. NUTRICENCE Dietitians will actually help you identify what you should be paying attention to, what that data actually means. They can really hold your hand. If you're new to the space, or if you're already knowledgeable, then they can provide you even more advanced tips and recommendations. It is so, so helpful. They'll make sure that you adjust your diet and lifestyle to find what you enjoy doing so that you can have long term, sustainable changes. NUTRICENCE also has a private facebook group for members where you can find support from other members and learn about their experience. I love wearing a CGM. I just think it is so profound. Even if you just do it once for fourteen days, I think you will learn so, so much. It's helped me realize, for example, how low car versus low fat affect my blood sugar levels, how Berberine has an amazing effect at lowering my blood sugar and so much more so. If you'd like to get a continuous glucose monitor, go to nutricence dot Io Melanie. That's in Utri Sein Se Dot iolas melaniem Ela and ie, and the cupon code Melanie Avalon will get you forty dollars off any subscription. That's nutricence dot io Melanie with the Cuban Code Melanie Avalon for forty dollars off any subscription. If you haven't tried to continuous Glucose Monitor, you...

...are missing out. Now is the time and I'll put all this information in the show notes. All right. Now back to the show. So to clarify the potential issues of ki too, are they parallel and similar to the issues created by uric acid, or are they raising your acid and creating the issues? I think they run in in parallel. Where they differ is there's really no benefit at all, ever, unless you're starving, to having an elevated uric acid, whereas we know that. You know periodically being in Keytos has is a good thing as it relates to reducing mt or activity, as it relates to transiently improving amp Kinney's activity in the short run, and you know certainly as it relates to Mitochondril biogenesis, as relates to my tough agy, the degradation of defective Mitochondria. So you know I'm certainly all in. But if you read a James Clements Book called I love James, I'm really good friends with him. Yeah, called the switch you know, he very clearly takes us between. You know, it's like there was you're not going to know this, but because you're too young, there was a group in the day called the birds and they wrote it. They did a song called turn, turn, turn, and it's a time to build up a time to break down. Anyway, it was a very popular song, Brock and roll, back in my day, way before your time. Anyway, it turns out that that song was written based upon a Biblical section and in ecclesiasts about, you know, how it's good to cycle between building up and breaking down, time to make war, time to make peace, all these things that they sing about the song. And so it is with human physiology. We need a time to build up and a time to break down. You know, certainly in our younger years, are teenage years, we're building up, as we should be in order to grow, but breaking down is also just as important. You know, we need to activate these pathways of autophagy and secondarily, downstream or included under the umbrella of Autophgy, becomes Mitophagy, the ability of that we have to break down Mitochondria that are defective, our energy producers. But let me digress from that for just a moment. Important to understand that there's more going on in the Mitochondra than just the fact that they make energy. The Mitochondria are involved in determining whether a cell will live or die, and directly do that by influencing enzymes that are called the cast base enzymes that are involved in determining whether the cell undergoes preprogrammed suicide that we call apotosis or not. When the MITOCHONDRA are dysfunctional and they're excessively producing free radicals and not producing enough energy ATP energy, it's signals these pathways that ultimately activate the enzymes that kill the cell. In areas of the body where the cells can regenerate, like the liver, for example, not as big of a deal as it would be, for example, in the brain. So a lot rides then on keeping mitochondrial function where it needs to be so that this apotosis pathway isn't activated. And importantly, then, we want to have healthy Mitochondria, and one of the ways that we do that is by allowing my tophagy to happen, whereby we activate pathways that both identify and then rid our bodies of defective cellular parts. Like defective Mitochondria, and this has wide ranging implications because our immune cells, for example, are really quite dependent upon mitochondrial function because there's so metabolically active, and there's a lot of research going on right now in, I understanding, how our bodies identify immune cells that are functioning as they should or are not or have become senescent or old as a consequence of their mitochondrial is function. So there's a lot of research going on in in terms of what is called CENOLYTIC therapy, allowing our bodies both to scavenge as well as then to rid themselves of these old or less functional immune cells, and they're again their immune dysfunction is, as a characterized by deficient function of their Mitochondria. So when we activate autophagy, we're helping our immune systems. If we never cycle between being perhaps close to keytosis or even just making some keytone bodies not fully into Keytosis, we never cycle between the two parts of the switch that James Clement talked about with you on the podcast,...

...we never give our bodies that opportunity to identify the defective cellular components and get rid of them, and therefore we basically just accumulate debris, which is really one of the key hall marks of aging, not only a hallmark but a contributor to our biological aging. Again, we need a time to build up and a time to break down, and you know, that's the beauty of being involved in programs that help us make that happen by being involving ourselves an intermittent fastening or even time restricted eating. We want to really do our best to allow that autophagy to happen and allow our bodies to recycle that those components that are broken down during that that process of autophagy. I'm so obsessed with all the science of autophagy and that was something I found really fascinating in your book was you talked about how your acid actually stops atophitty as well. That's a major role there. And one other big topic to maybe tackle. So, speaking to the context of everything and how how there's nuance to all of this, what do you think is the role of gender when it comes to uric acid? I was reading about the the correlations and oftentimes the like what the all cause mortality. Some of those would disappear when it would just be found for men, for example, and you talked about the role of alcohol and how it correlates to uric acid and that it didn't apply to women, and whine like why, why is that happening? Why are women maybe not experiencing as many of the negative effects as men? It's a great question and there's a fairly straightforward explanation for that, and that is that estrogen helps the kidney release uric acid into the urine. So women buy and large have lower uric acid levels in comparison to men, and that goes away after menopause. So you know that that's something. It actually does tend to explain a lot and, you know, getting back to the alcohol, I just want to make sure that your listeners understand what the the data is telling us about that, and these are, you know, evaluation of tens of thousands of people who complete what is called a food frequency questionnaire, in other words evaluating what people eat over a period of time and then looking at various blood markers of whatever you want to measure. In the case of uric acid, what has been noted is that women who consume wine, their wine consumption is associated with a lower uric acid level. In men, they don't really have much change in their uric acid level when compared to wine consumption. Hard liquor, in men and women, more so in men, is associated with an increased level of uric acid. But by far, in a way, the worst player is beer. Beer has alcohol and also has purings, again from the brewers yeast. So that's very, very cellular, lots of nucleic material broken down into purings. What is that doing? Dramatically raising uric acid and telling the body make fat. So there's very good rationale for understanding where the beer belly is coming from. The beer belly is a manifestation of activating an alarm system in the body telling it to make and store fat very quickly to prepare for a time of coloric scarcity when you may not have any food. And you know, one of the area I just want to unpack briefly, because I think it's really important, and that is that our bodies actually make fructose, and that's in the in the context of survival. That's a great thing, right, that you could activate a mechanism in your body sets that it would make more fructose so you could make body fat and survive. But these days maybe it's not the best news. And you might then ask, well, what is causing our bodies to make fructose, if it's such a bad thing these days? What are we doing to make that happen? And turns out that one of the most powerful influences on the pathway to make and it's called the poly all pathway, poliol the one of the most important influence is when the body feels as if it's dehydrated, when it's dehydrators feels it's dehydrated and enzyme is activated called aldose reductate, Aldo lates reductase. Aldose Reducta, sorry and Al this is the sugar and Aldo's Reductase is involved in converting glucose, blood sugar, into fructose, and that'll be on the quiz. So everybody has to remember that. Anyway, the body thinks it's dehydrated, it makes more fructose. How does the body think it's dehydrated? It does so because the body is very sensitive to sodium levels. When you get dehydrated,...

...your sodium level goes way up. You see somebody in the emergence room is really dehydrated. Their sodium level is sky high and you have to vary judiciously bring it down by giving them an IV slowly that is low in sodium. So that's the body sensor that's telling it that. It's telling the body that we can't find water. Sodium goes up. Well, turns out that you can raise your sodium just by of eating a bag of chips, just by eating, you know, a lot of added salt. I'm parking yourself in front of the playoffs, in front of TV, eating a bag of pretzels with salt. Your sodium levels going to go up and immediately you're going to activate the conversion of glucose into fructos uric acids produced. And guess what? You make body fat. You become insulin resistant. And you know, for a long time we've known that people on a higher salt diet have a dramatic increase risk for becoming obese, a dramatic increase risk for developing type to diabetes, and we've certainly known the hypertension part of that story for a very long time, but we didn't understand the mechanism. So then you might ask, well, why is the body making fat if it thinks it's dehydrated? How and why? Right? Why would you want to make fat if you're if you're dehydrated, and I think the image I'd like to give you would be a very unique animal that has the ability to spend three weeks without drinking water and walking across the desert because it has a hump on its back. And if you look inside that Hump, what will you find? You're not going to find water. You're going to find fat. Inside the camels Hump is fat. Yeah, it uses the fat as an energy resource. Sure, but when the camel and Melanie and I burn fat, we form two things, carbon dioxide that we breathe out and water body fat becomes. We call metabolic water. That's the advantage of making body fat when your body thinks it's dehydrated. It's why whales have so much blubber. Yeah, it's an energy depot, we get that, but whales don't stop along the way and find a spring in the middle of the ocean. Humming birds, prior to their epic trips of thousands of miles, they have forty percent of their body weight is fat. And what do you if you want a hummingbird in your backyard, what do you put out there? You put a humming bird feeder and you fill it with sugar, sugar water, because it then makes the fructose in the sugar water becomes ultimately stimulates about it to make fat. You know, this is interesting and it at really starts to fill in a lot of blanks. I mean, we knew this about salt consumption and an obesis. So it's not just avoiding the fructose what we've got to be cogs in fact that. Hey, your body can make fructose as well through this polyall pathway, and that is stimulated by adding a lot of salt to your food. Now, if you do that, if you add a lot of salt or you have a soup that at a restaurant, you know darn well it's really salty. Drink a lot of water afterwards and that will tend to dilute it down and reduce your production of fructose and therefore uric acid. When we were evolving, wouldn't we have died from dehydration before we'd have the ability to store fat and relieve that dehydration? Yeah, and understand these are processes that take place over hundreds of thousands, if not millions, of years. In the acute sense it isn't going to help you. But if generally, over years and years and our generations and generations. There's less available water because presumably it's, you know, tied up frozen in the in the polar caps. Less free water available. Then having a source of metabolic water would be an advantage. So these are very, very minimal advantages, but they become relevant because they play out over hundreds of thousands, if not millions, of years. And again, those of our primate ancestors that ended up surviving didn't survived because they became fat. They just had a tiny advantage, a little bit more body fat in comparison to those who didn't have that ere case enzyme gene issue and therefore didn't make that little bit more fat. I'm not saying that our primates, you know, walking around with big bellies. No, not at all, but just a slight advantage played out over a long period of time. You know, is selected for in terms of genetic natural selection. It's a little bit of an advantage, but over time it gets amplified. So like temporarily today, did we learn now how sodium equals this effect? So,...

...like is there a difference between somebody on a chronically slightly high elevated sodium diet compared to a low sodium diet with a Bolus of sodium at one moment. Yes, it is the Bolus. It is the acute elevation of the sodium that is the real problem here. And again, if you know, a person does get exposed to, you know, high salt food in the my all means that can be diluted down and and understand that. Interestingly, as you might infer or expect, the high level of sodium not only activates the production of fructose, but even it's metabolism into uric acid by activating an inns I'm called FRUCTO Kynase, which is the first ends I'm involved in. Fructis metabolism. And you know, I would say that one of the issues with people taking water pills is of course their sodium levels might go up right because they become dehydrated. And water pills will we call diuretics are traditionally dramatically associated with elevated uric acid. So there are there are is a suite of drugs that are associated with elevation of uric acid and the diuretics are on that list. So are things like Beta blockers for high blood pressure that presol an acid blocking drug used by while that type of drug used by fifteen million Americs. Arkins over that many of them over the counter dramatically associated with increase uric acid. Even aspirin and even viager are all associated with increasing uric acid. ASPIRIN, what is the PART OF ASPIRIN? You know, I don't know the part of it, but aspirin consumption, even eighty mili grounds to day, is seen to be associal with an elevated uric acid level. Testosterone drugs for Parkins In't like Levodopa, a breathing drug, lung drug called theophyline, even the artificial sweetener xylotoll A, sugar alcohol, these are also see with elevation of uric acid. That, of course, put out this list in the book, and so you know we can come at this issue, the elevation of Ur AC acid, from so many vantage points. Look at the drugs you're taking, certainly look at your diet and you know, consider the addition of some queer stans and vitamin C, which augments our ability to excrete uric acid. A lot of things, you know, a lot of tools. We put the toolbox here to help bring uric acid under control without re resorting to a drug. Now, I'm not saying that people shouldn't take drugs relevated uric acid, but I am saying that, you know, as it relates, for example, to Querestin one study of twenty two males given who had mild elevation. These are young men with elevation of their uric acid, five hundred milligrams of Quercetin over eight weeks drop their euric acid level, no other changes, drop the uric acid level by eight percent, which is really quite significant. So there's a lot that can be done without resorting to drugs. And again, you know, I'm a medical doctor. Drugs are not foreign to me. They're not rejected. There's a time in a place. You know, the purpose of the book, though, is to call out the importance of elevation of uric acid a be give you the tools to bring it under control. Well, I cannot thank you enough for doing all of that. Listeners, you have got to get drop acid. It is so incredible, dives so deep into everything that we talked about and then, like Dr Promoter said, it has so many resources for things to look at. He has his love Diet that you can follow to lower your own uric acid levels. So I really really can't think you enough. And that actually is perfect, because my last question, I don't know if you remember it from last time, but it's just because I realize more and more each day how important mindset is. So what is something that you're grateful for? Well, there are a lot of things I'm grateful for every day and that's really part of part of my my daily routine is to stop and just be with those aspects of my life that I'm grateful for, having wonderful children, a wonderful marriage. It gives my life meaning. One thing I maybe didn't mention last time, I think when you ask me the questions. I'm grateful for the fact that I have a particular skill and that I've identified that particular skill and that I'm exploiting that particular skill, which is the ability it to take seemingly complex information and make it understandable for many people. There are a lot of things I can't do. I'm terrible at Ping Pong, I'm not the best snow skier and I don't like diving off the high dive. I'm here to admit that. But I have a particular skill and that is to look at. As you see with drop Atsid, this can be daunting information, but to really break it down so as many people can benefit from it as I can reach. So I'm grateful that that I was able to identify that and...

...that I have this skill and in the first place, and I'm always grateful for people like you who are out there exploring stuff and making information known. Maybe you don't fully subscribe to everything that your guests are talking about, but at least it's out there and it's not judged. You know it's this is information, people are talking about it. Here's the information and you know it's not presented in such a way that you know that you necessarily have to subscribe to it, but it's out there and it is worth looking at. So I honor you for that and and I have to say I honor everybody who gives me the opportunity to spend time with them, and this was a particularly Nice, nice interview, very kind and in depth and well researched on the front end. So please know that was very much appreciated. Well, thank you so much. I am just so honored and grateful. I mean, I've been a follower of your work for years, years, years, ever since screen brain so to have you on the show for brainwash and now this for drop acid, it has just been absolutely wonderful and I am also so, so grateful that you touched on that. One thing that's really important to me is just being open to all the information, because I really think that's the only way we can find truth, as if we are just listening to everything and and finding, you know, what works for us. Well, you're right, and it's unfortunately so missing in our in our day to day lives these days. You know, it's called cognitive empathy, and that is the ability to try on another person's point of view, whether, you know, you may not agree with it, but at least be with it. You know, this was the agora, the market place where ideas were shared, and we just don't seem to do that so much anymore, as my way is the only way and we won't make progress if it's only my way. I have to listen to the views of other people and be willing to accept the fact. No, years ago I was all in on the low fat diet. I mean fat was the devil. You know, I would put my patients on a loaf at that because it's the best I knew and how wrong that turned out to be. And it's so important to listen and be able to change with the science and be, you know, be able to be malleable as it relates to ideology. I could not agree more. Thank you so, so much. Please, please, keep doing what you're doing. Oh, Melanne, thank you. Do you have another book coming out? It's not in the works. Yep, but I think that the natural nextbook is going to be the drop acid recipe book. I'm sure that's coming. I we haven't talked about it yet, but I you know it'll be. We have forty recipes in this book, but it'll be a whole book dedicated to lowering your acid or lowering your values. Lluv awesome. Well, I wipe. It links to all that the show notes. Thank you so much for all that you do and hopefully we can talk again in the future. Thanks, Meloni. Talk soon. Bye, bye. Bye. Thank you so much for listening to the Melanie Avalon biohacking podcast. For more information, you can check out my book what when wine? Lose weight and feel great with Paleo style meals, intermittent fasting and wine, as well as my blog, Melanie avaloncom. Feel free to contact me at podcast at Melanie Avaloncom and always remember you got this.

In-Stream Audio Search

NEW

Search across all episodes within this podcast

Episodes (165)