September 24, 2024 • 42 mins
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In Episode 50 of the Chasing Energy podcast, the hosts delve into the world of sprouting, highlighting the health benefits of fresh sprouts and addressing common challenges associated with traditional sprouting methods. The inventor of Sprout Spout joins the conversation to discuss the practicalities and advantages of this innovative product, designed to simplify home sprouting. They touch on the nutritional advantages of sprouts like broccoli and mung beans, sharing personal anecdotes and tips for successful sprouting at home. Additionally, the episode explores the broader impacts of healthy eating habits, sustainability, and the advantages of homegrown food. The guest also offers insights into staying healthy with practices like power yoga, fasting, and supplementing with products from USA Medical.
00:00 Introduction to Episode 50
00:04 Challenges of Sprouting at Home
01:00 Podcast Updates and Listener Engagement
01:47 Interview with Jake: Health and Wellness
03:55 Sprouting Experiences and Insights
07:07 The Benefits of Broccoli and Mung Bean Sprouts
12:30 Nutritional Insights and Health Benefits
22:08 Understanding CBD Absorption
23:14 The Benefits of Ashwagandha
25:21 Exploring Fenugreek Sprouts
30:17 Challenges in Sprouting and Commercialization
35:00 The Importance of Homegrown Food
37:49 Cultural Differences in Meal Preparation
40:30 Sprouting Tips and Final Thoughts
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Today on episode 50 of chasingenergy.
daniel_2_09-12-2024_1407 (00:04):
That's considered to be like the most
nutrient dense food you can eatand yet I heard her in a podcast
interview like three monthsafter her video went viral and
she said, yeah, I don't growthem at home because they're
just too much of a pain in thebutt.
the problem with the mason jaris it was never designed to
sprout.
There's no airflow through it.
And what happens when you don'thave the airflow?
They get soggy and then you canget, you know, bad things
(00:26):
happen.
There is a lot of beliefrequired to bring a product into
the world that does not exist.
you are 35 percent less likelyto develop any type of cancer if
you're eating broccoli at leastonce a week.
If you're only going to eat onevegetable, eat a broccoli.
I'm trying to make a greatimpact on the world.
I think the number one thing isspreading the awareness of the
(00:48):
health benefits and that it'sreally not that complicated.
you don't have to outsourcethis.
You can actually do it
Thanks for joining chasingenergy today.
This is episode number 50.
I have recorded severalinterviews to sort of queue up
(01:09):
the rest of the year.
Because I want to startreleasing every Tuesday and
possibly even every Thursday aswell.
So I'm putting pressure onmyself by even saying that to
you right now.
But the ask there of course, isthat if you haven't written a
review already, that would beawesome.
And if there's a particular,episode that speaks to you or
(01:31):
content that you want more of,whether it's nutrition,
training, or mindset, just putthat in your review.
Hey, I want to hear more aboutthis topic.
It, I do read everyone and I, Itry to schedule it around what,
what people need to hear rightnow..
Jake is a great interviewer.
He actually asked me if he coulddo this as a way of informing
people on how to do sprouts.
(01:53):
And, when I edited this episode,I realized just how good he is
at bringing out great questionsand.
even better, adding to thoseconversations to make them even
more effective.
Thank you for being a listenerof the chasing energy podcast.
feel free to share it withsomeone who you think might
benefit from the nutritionalinsights of sprouts that we
(02:16):
discuss here.
Of course I am the inventor andthe founder of sprout spout.
you can check itout@sproutspout.com.
I would love to have that inyour home.
You can check itout@sproutspout.com.
If you put in the code C E as inchasing energy, you will get 10%
(02:38):
off your purchase.
And I would love to hear backfrom you.
Thank you so much for
daniel_2_09-12-2024_140754 (02:48):
All right, the end.
Welcome to chasing energy backto chasing energy.
Yeah, I think it's been about ayear and a half since we last
talked and you're looking great,man.
Are you still doing the poweryoga?
jake_1_09-12-2024_110756 (03:00):
Oh, definitely.
I love the yoga.
I've honestly, like, I've beenreally into fasting recently.
I've been really into doing athree day fast here and then
kind of eating super clean onthe off days and then steam room
and yoga.
Just trying to stay reallyhealthy.
daniel_2_09-12-2024_140754 (03:11):
it's funny you say that.
I got a barrel sauna,
jake_1_09-12-2024_110756 (03:14):
no way.
daniel_2_09-12-2024_140754 (03:15):
ago.
It's a six person barrel sauna.
And then I put in the coldplunge about three months ago.
jake_1_09-12-2024_110756 (03:20):
Oh, crazy.
daniel_2_09-12-2024_140754 (03:22):
Say which one I like most because,
the, barrel sauna, it's a littleharder to go in there during the
hot muggy summers, but I do itanyway.
But man, about an hour beforebed.
It's fantastic for sleep.
jake_1_09-12-2024_110756 (03:35):
I got, I have one of the steam room,
like, it's not a barrel, butit's like a, it's like a cheap
room and there's a steam unityou put in there, and so I do
the same thing before bed.
It's great.
daniel_2_09-12-2024_1407 (03:43):
You're you're, you're in California,
right?
I was going to say real estate'sa little easier for me to put a
barrel of salt in my backyardhere in Tennessee.
jake_1_09-12-2024_110756 (03:51):
Yeah.
I can't put a barrel in myapartment here.
Yeah.
for sure.
daniel_2_09-12-2024_140754 (03:55):
tell us a little bit about what
you're doing lately.
what are you most passionatethat you're doing with USA
Medical in the last few months?
jake_1_09-12-2024_110756 (04:02):
Yeah, I think, we, we, we're really
focusing on just improvingeverything, the products, the
customer sales line, the postpurchase line, everything is
just getting better.
if you've experienced USAmedical in the past, if you've
tried our CBD, tried our CBG andyou loved it, it's even better.
Now, if you didn't like it, it'seven better now, you know, and
like everything we're doing isjust, we focus on, on making
things better.
(04:22):
we don't spend any money on ads.
We've never spent as much Anymoney ever on an ad because we
just want to spend the money on,the products and making it the
best.
And, you know, we're still astartup.
So until I feel like we're not astartup, I'm not going to waste
money on ads.
The point is like make thecompany, undeniably amazing,
which I think it is at thispoint.
And, you know, hopefully that'senough to keep growing, with
(04:43):
word of mouth, you
daniel_2_09-12-2024_140754 (04:44):
love it, man.
I love it.
And I appreciate it.
You were kind enough to let melike send you a sprout spout.
jake_1_09-12-2024_110756 (04:49):
I'm stoked to try it.
I'm so, this is, I'm so excitedto get into this.
daniel_2_09-12-2024_140754 (04:53):
it's a game
jake_1_09-12-2024_110756 (04:54):
thank you for doing this.
daniel_2_09-12-2024_140754 (04:55):
It's a game changer.
you and I both work from a placeof, we want to impact the world
as Steve Jobs would say, put adent in the universe in a way
that we want to make a healthyimpact on the world better than
it would have been otherwise.
so I'll let you lead off withthe first questions because we
want to kind of use this sessionas a Q and a on sprouts and
maybe a little bit of CBD CBG aswell.
jake_1_09-12-2024_1107 (05:16):
totally.
I mean, I think this is a great,unique kind of, time we have
because I told you I triedsprouting.
I'm a big, Mike Posner fan.
I dunno if you know who that is,but he talks about sprouting all
the time and all his videos.
I love him.
I love his music.
couple of the jars, and then Isearched like USDA or organic.
You know, sprouts and alfalfa iswhat pops up everywhere.
Like, okay, cool.
(05:37):
So I got that.
I did it, you know, the firstcycle and I liked it.
I liked how it tasted.
It was fresh.
I put some like, you know,vinegar or whatever on it.
And I was just like, I justdidn't feel great.
Like my stomach kind of hurtafter it.
I was like, well, it's probablyjust me adjusting to it.
So I redid it.
I, you know, next round I hadtwo of them.
So I got the next round andtried it again.
(05:57):
And I put it on some, uh, likea, like a, sandwich or whatever.
I'm trying to, and then again,same thing.
I was like, I don't feel good.
And I was like, you know what?
it obviously has to be thesprouts.
I'm just going to, say, okay, itwas the sprouts.
Threw it away.
Never thought about it again.
And then you text me orwhatever.
And you're like, Hey, have youtried sprouting?
You want to try sprouting?
I was like, yeah, I tried it.
I hated it.
(06:17):
You're like, well, what'd youtry?
I was like, alfalfa.
And you're like, there it is.
I was like, really?
And I was like, the way youresponded to that was such like
a, Oh, I'm an expert.
I know exactly why you felt thatway.
And you need to try this otherthing.
So today I think it's, I want tounderstand.
why is alfalfa what everyonedoes?
Why is it not correct in yourview?
(06:38):
And then what about this kit?
What is this kit that makes itso much, you know, easier or
better to
daniel_2_09-12-2024_14075 (06:45):
Yeah.
So alfalfa is the.
I'll start by saying whyeverybody wants it.
It's because it's what they puton sandwiches, and it is, the
way I call it is the mostamiable sprout.
It's very neutral flavored.
It's kind of like puttingspinach in food where it's just
going to absorb, or tofu, it'sgoing to absorb whatever you put
on it.
So, alfalfa is sort of like theflavor friendly sprout.
(07:07):
the reason that sometimes it'sconsidered to be more, of the
one that deters people forstomach issues is it is more
prone to mildew than most of theother ones And so this is part
of why The sprout spout wasinvented I was sprouting in
mason jars, especially duringthe pandemic
jake_1_09-12-2024_110756 (07:24):
Right.
daniel_2_09-12-2024_140754 (07:24):
and our Broccoli sprouts are the
healthiest ones you can eat, butthey are also the most expensive
And I had to throw out like twoor three batches in a row
because they weren't coming outright.
And the frustration for me washere you have, Dr.
Ron and Patrick had done severalvideos on broccoli sprout and
here you had this nutrientpowerhouse.
(07:48):
That's considered to be like themost nutrient dense food you can
eat and yet I heard her in apodcast interview like three
months after her video wentviral and she said, yeah, I
don't grow them at home becausethey're just too much of a pain
in the butt.
And so, yeah, the reason that Igot frustrated was because here
we are with this very nutrientdense food.
(08:08):
But everyone's trying to make amason jar serve that purpose.
And the problem with the masonjar is it was never designed to
sprout.
There's no airflow through it.
And what happens when you don'thave the airflow?
Humidity gets stuck in there andthey get soggy and then you can
get, you know, bad thingshappen.
when you have too much humidityin vegetables.
So that was the basis for whatit does.
(08:31):
And that's partially, sort ofanswer your question of why I
kind of say with people, ifyou're going to sprout at home
in a mason jar, alfalfa is notthe best place to start.
jake_1_09-12-2024_110756 (08:40):
So you think that, my stomach aches
came from probably Mold or likemildew.
Or do you think it was somethinghappened to those sprouts during
the spring?
Cause I wasn't, I wasn't themost conscious about it.
I was kind of like, I thought itwas kind of like, Oh, you just
spray water every day and lateand you just kind of leave it.
So you think that there wasprobably something.
Wrong with those
daniel_2_09-12-2024_140754 (08:57):
I think the easy way to test it is
get a sandwich with alfalfasprouts from your local sandwich
shop.
And if it still aggravates yourstomach, you may have a
sensitivity to it.
I have never met anyone with asensitivity to alfalfa.
I have heard people say there'ssome famous people who have said
of all the sprouts, alfalfa isthe one you have to be a little
bit careful with making sure youdon't get mildew from.
jake_1_09-12-2024_110756 (09:20):
Okay.
So now what sprouts did you sendme in this kit?
What's what's in
daniel_2_09-12-2024_140754 (09:24):
I believe broccoli and then,
because I wanted to make sure Ididn't put, in case you were
sensitive to alfalfa, I madesure I didn't send you any that
had alfalfa in it.
So there's a five seed mix thatwe have that I don't think I
sent you because it has alfalfain it.
Since you broccoli and mung beanmung bean is the easiest one to
sprout a lot of people don'tknow this mung bean Sprouted
mung beans are actually ketofriendly because When you sprout
(09:48):
them they create so muchnutrients and they're actually
go down in carbs versus a cookedbean That by the time yeah by
the time you you know Take outthe fiber.
It's almost like a neutral netcarb type thing But mung beans I
really I tell anybody who'snever sprouted I'm like dude
just do mung beans because yousoak them for 12 hours overnight
10 to 12 hours And in 48 hoursin the sprout spot, you can
(10:11):
harvest them now you can keepthem you can keep them in there
for three days even four days ifyou want the tails will just get
longer But literally after 48hours in sprouts, you can grab
on your hand and just Squeeze itin and when once you can squeeze
a mung bean and it breaks that'sright when it's ready to eat
It'll have a tail on it This is48 hours I'm like, no,
jake_1_09-12-2024_110756 (10:31):
Yeah.
daniel_2_09-12-2024_140754 (10:31):
real thing.
they're like, there's no way youmade eight to 10 servings of
mung beans in like less thanthree days.
I'm like, I do it all the
jake_1_09-12-2024_110756 (10:38):
I did.
Yeah.
daniel_2_09-12-2024_140754 (10:40):
my favorite thing to do with them,
they taste like a combination ofedamame and sugar snap peas when
you have mung beans, verypopular with my kids.
What I like to do is throw in, afat, so either, truffle oil or
olive oil, maybe some burratacheese, and just eat it like a
salad.
You can throw them on your wrapsas well, but they have enough
fiber and protein that macrowise, you can actually make mung
(11:05):
beans.
jake_1_09-12-2024_110756 (11:07):
No, like you're saying don't add
like lettuce or spinach.
daniel_2_09-12-2024_140 (11:11):
saying, for your macros, you can
actually hit your macros withjust mung beans.
With broccoli sprouts or alfalfasprouts or the five seed salad
mix, you're probably going towant to throw in some more
protein on there.
They're more of micronutrients,so they're going to have all
your vitamins and minerals typethings, but they're not going to
have a lot of protein.
jake_1_09-12-2024_110756 (11:32):
mung bean actually has a lot of
protein, like bioavailableprotein.
That's crazy.
How did you know how much perserving?
know how
daniel_2_09-12-2024_140754 (11:39):
had it in, it's actually on the, I
should know this.
I built that website
jake_1_09-12-2024_110756 (11:43):
it's,
daniel_2_09-12-2024_140754 (11:44):
and, I'm going to look it up while
we're talking.
jake_1_09-12-2024_110756 (11:46):
I mean, that's very interesting to
know that it has that muchprotein in it.
daniel_2_09-12-2024_140754 (11:51):
it's two grams of fiber and three
grams of protein per handful.
jake_1_09-12-2024_110756 (11:56):
Oh, wow.
daniel_2_09-12-2024_14075 (11:56):
Yeah.
And if you do, so I try to throwthis into whenever I have like
an ambassador, I throw this cupI made specifically for the
sprout spout, but I fill thiscup all the way up with dry mung
beans and so it's just over,just over a cup.
When you harvest it, it'll beabout 8 to 10 servings of mung
jake_1_09-12-2024_110756 (12:14):
And how long does that last after
you
daniel_2_09-12-2024_140754 (12:16):
most any of the sprouts, I put them
in a gallon Ziploc with a papertowel.
Don't seal it all the way so itcan still breathe.
And they'll, I usually have noproblem getting them a week out
of them in the fridge.
jake_1_09-12-2024_110756 (12:27):
Okay.
Well, that's crazy.
So I came into this like kind ofknowing about sprouts walking
way back into it Why sproutslike why did you quit your job
and decide to do sprouts?
You know, I mean this is a verycool interesting thing that I
want to understand.
Like how did you get
daniel_2_09-12-2024_14075 (12:41):
Yeah, you know, it's funny.
I feel like it was just a cool,I obviously have perspective
now, cause I've been working onthis project for three and a
half years.
And there was even a point wherewhen you're trying to do an
invention, it's not like, dropshipping a product.
It's you have to basicallyconvince yourself the world
(13:02):
wants this thing and then you'regoing through prototypes and
you're paying for molds and thenthe factory is telling you it
can't be done.
There is a lot of beliefrequired to bring a product into
the world that does not exist.
And in the particular case ofthis, my arrogance, was Hell, I
think it's a good idea.
Why wouldn't someone else?
(13:24):
And looking back, I wish I'dasked a lot more people.
What do you think about this?
Instead?
I was like, I'll tell you what Ihate about a Mason jar.
And then I did it around those.
So it went through a lot ofevolutions and now that it's out
in the public, I have gottensome good feedback where I go
and people think they're goingto offend me.
I'm like, I'm here to make thisthe best product I possibly
jake_1_09-12-2024_110756 (13:46):
right.
Yeah.
daniel_2_09-12-2024_140754 (13:47):
Now, what I will say is, and you
probably know this, Jake, youdon't have a magic wand.
So when people say somethinglike, Oh, just do this, this and
this, and then make it half theprice is
jake_1_09-12-2024_110756 (13:55):
do that
daniel_2_09-12-2024_14075 (13:55):
yeah, I know it's not that easy.
But, what made me do it was, Ihad the podcast and other things
like that, where it was justtrying to help people live a
healthier life.
And when it came down to it, Iwas like, this stuff is making a
minimal impact in terms ofscale.
Like when I think about thenumber of people, it'd be like,
(14:17):
if you said, I want to help feedthe poor.
And then every Sunday youbrought a bowl of soup to the,
soup kitchen, right?
It's like, okay,
jake_1_09-12-2024_110756 (14:26):
like, I'm feeding the poor.
I am doing it,
daniel_2_09-12-2024_1407 (14:28):
That's cool, but it's not going to
scale.
And I started thinking, youknow, if you just doubled down,
you could make a much biggerimpact here.
when you think about like COVIDlockdown, how many people in New
York, especially if they had twosprout spouts, you could have.
So much veggies going that youwould basically be making a huge
salad every day with nothing butsprouts, one handful of mung
(14:51):
beans, one handful of broccolisprouts every day into your
salad.
you wouldn't have to worry abouta farmer's market.
Your proteins, you can prettymuch freeze in the freezer.
You can put them in a can, youcan eat them from a bar, but
your micronutrients, that'swhere a lot gets
jake_1_09-12-2024_110756 (15:08):
Yeah.
It's junk.
Yeah.
It's not true.
They probably got the FDA onthem being like, Hey, stop doing
that,
daniel_2_09-12-2024_140754 (15:22):
had some influencers call them out
and say, this is not asubstitute for eating a real, so
I was trying to say, okay, howcan I make nutrients more
accessible than a microwavablemeal?
So my, my mantra that I came upwith lately was 30 seeds to your
door, 30 seconds a day,superfoods on tap on any kitchen
(15:44):
countertop.
And I truly believe that it's, Itime it, it's less than 30
seconds a day.
to grow these.
you give it one quick rinse inthe morning, one in the evening,
and you have so much sprouts.
I mean, obviously, dependingwhich time you do that you can
eat them every day and never runout because you're gonna fill
the jar every four days.
jake_1_09-12-2024_110756 (16:01):
Well, I love that part of it where
it's like you, you're solving ahealth problem for to start, but
like, also you're solving a foodproblem.
Like, you're like, you know,everybody can have renewable
food in their house all thetime.
again, you literally have foodin your house all the time.
And you're saying with the, mungbean, there's actually enough
protein to survive on it if youhad
daniel_2_09-12-2024_14075 (16:22):
Yeah, I would say you could have a
meal a day from it.
Yes.
the word survive,
jake_1_09-12-2024_110756 (16:27):
I understand.
But like, I guess what I'msaying is an extreme scenario,
you have
daniel_2_09-12-2024_140754 (16:30):
Oh
jake_1_09-12-2024_110756 (16:31):
You can literally grow mung beans
and you have protein and all thethings that, you know, your body
at
daniel_2_09-12-2024_140754 (16:36):
It is funny because I thought the
health community would justlike, as soon as I came out, I
was going straight for thehealth community and what some
of the people that were the mostinterested or were two groups I
did not see coming.
The preppers, the ones, theones, that are basically like,
keep, keep your, their doomsdaystash in the basement.
They showed interest in it.
And the other was homesteaderswhere people people were, and I
(16:59):
wish it was easier to ship toCanada.
My gosh.
But the number, the number onequestion I get from, from any
country on the face of the earthis when are you going to start
shipping to Canada?
And I'm like, have you pricedthis thing going over the
border?
It's absolutely insane.
I sent,
jake_1_09-12-2024_110756 (17:17):
Not just that.
Yeah, over the border, theirtariffs, and they have so many
import laws.
It's, yeah.
I mean, hey, I love my Canadianfriends, but sorry, I'm never
gonna be able
daniel_2_09-12-2024_140754 (17:24):
it is.
I'll give you an idea of howinsane it is.
You can only send one pound of aseed.
You can send as many pounds ofseed, but if you send more than
one pound of a type of seed,they stop it at the border, as I
learned.
in the shipping, I sent one lastweek to a friend in Canada, just
as a gift.
Shipping was way more than thesprout spout and the seeds.
(17:46):
This is completelyunsustainable, from a shipping
perspective.
And they said, well, you know,in Canada, you can write off as
a tax write off your shippingexpenses.
I was like, yeah, that doesn'twork here.
jake_1_09-12-2024_110756 (17:56):
Yeah, we need to actually be making
money to write
daniel_2_09-12-2024_14075 (17:58):
Yeah.
jake_1_09-12-2024_110756 (17:59):
you can't write things off.
Yeah.
But that's I think it's reallyunique that you have such a
because you are a very healthylooking person like whenever I
see you on podcasts on InstagramYou just like exude health.
So I'm very curious.
Like did have you always beendoing sprouts?
What else?
So, how'd you get here?
daniel_2_09-12-2024_14075 (18:19):
COVID when the farmer's markets were
closed and stuff.
And I,
jake_1_09-12-2024_110756 (18:22):
Oh, so literally you were looking for
like a replacement for thefarmer's
daniel_2_09-12-2024_140754 (18:26):
I was literally saying, why is it
that.
People in the data, I'll tellyou my favorite study that came
out like two months ago,examine.
com 730, 000 participants.
That's not a small study.
jake_1_09-12-2024_110756 (18:41):
Huge
daniel_2_09-12-2024_140754 (18:41):
So look up broccoli on examine.
com.
And they basically took, theylooked at all these studies on
broccoli and there were twogroups.
Those who consumed broccoli oncea week.
And those who didn't consumebroccoli once a week.
So your high broccoli means youeat it at least once a week.
Now, as a bias here, the reasonI like this study is it's on
(19:02):
broccoli, but broccoli sproutshave 10 to 100 times the amount
of sulforaphane.
That's why broccoli sprouts arejust like crazy powerful.
Point being, what they ended upfinding was, after the study was
completed, that you are 35percent less likely to develop
any type of cancer if you'reeating broccoli at least once a
(19:22):
week.
So, if you're hitting broccolisprouts, you are definitely
getting more nutrients than youare from broccoli stalk.
So, I try to tell people, canceris one of those things where,
it's kind of an ambiguous thingas to who gets it, who doesn't.
But if you know there's a 35percent less chance, I'm sure
some of that's correlation andcausation, but it would be a
good thing for you to stack inyour arsenal.
(19:44):
If you have cancer in yourfamily, to get at least a
handful of broccoli.
If you're not gonna eat broccolisprouts, eat broccoli at least
once a week.
Bodybuilders know this.
That's why they eat chickenbreast, sweet potato, and
broccoli is because they'rebasically like, we have to just
keep it to really simple staplesand get all our macros and
micros.
(20:06):
And they figured that out a longtime ago.
If you're only going to eat onevegetable, eat a broccoli.
jake_1_09-12-2024_1107 (20:11):
Totally.
One thing I'm curious about is,as a nutritionist, I think
about, making sure that we havethe right food groups together
and I try to make sure I don't,combine Oxalates with calcium in
my food, which I do not combine,phytates when I'm eating a
protein.
So my question to you is, do youknow if there's any kind of anti
nutrients in sprouts or isbecause they're not growing to
maturity, would there be much, Idon't know the answer to this
(20:34):
and you might not either, but doyou know if there's less.
Phytic acid, less oxalates, lesslectins in sprouts versus the
full
daniel_2_09-12-2024_14075 (20:42):
Yeah.
So the one that gets a lot of, Iknow, I've read some of the
books.
I'm trying to think of the nameof the doctor who did the gut
book recently.
And I read that and he wasbasically pushing back on
lectins, right?
I will tell you this.
When you sprout, you reduce thelectins in a mung bean
dramatically.
And that's I think the only twothat would affect the lectins
(21:02):
that we're talking about wouldbe the mung beans and the lentil
sprouts, which are in the fiveseed mix.
that would be sprouting willreduce your lectins to pretty
much nil at that point.
but as far as what you weresaying with some of the other
phytonutrients, I don't know theanswer to that.
I will tell you this, anytimeyou're eating something that's
high in vitamins and minerals,it almost always is better
(21:24):
absorbed if you have it with afat.
even if you're just taking avitamin D supplement, 25 percent
more of that vitamin D if you'retaking it with a fat.
jake_1_09-12-2024_110756 (21:36):
Yeah.
Anything fat soluble, right?
Ccb D two.
If you, if you take C, b, d, youneed the fat in there as well.
Really helps.
We don't, you don't need it,like you said, with, but it
helps absorption.
daniel_2_09-12-2024_140754 (21:45):
I have a question for you on CBD.
if people are taking it to helpsleep, okay, and here's, this is
one thing I think gets lost intranslation.
They almost always tell you takeCBD sublingually, right?
jake_1_09-12-2024_11075 (21:57):
Mm-Hmm.
daniel_2_09-12-2024_140754 (21:57):
what about people who are chronically
waking up around 2 a.
m.?
Would it make more sense forthem to take it orally because
it takes like another hour forit to kick in?
Would that buy you some moretime, delay the onset?
jake_1_09-12-2024_110756 (22:08):
When you say orally, capsules, like,
daniel_2_09-12-2024_140754 (22:10):
just taking the oil down their throat
instead of subliminally.
jake_1_09-12-2024_110756 (22:14):
So the problem is CBD does not survive
in stomach acid.
Pretty much the moment it hitsyour stomach acid, it gets
destroyed.
So this sublingual is the onlyway to really get And then also
when you swallow it, it'll getstuck in your esophagus and then
it'll absorb there.
It's just the, when it hits yourstomach, it's pretty much done.
So.
What we do for our soft gels iswe emulsify, we add a
(22:35):
polysorbate emulsifier, toprotect it in your stomach, to
get to your liver, right?
The goal is to keep it safeuntil it gets to your liver to
absorb.
I've always said that it'sactually on my, website right
now is if you need fat, if youhave problems falling asleep and
you need fast acting, helpfalling asleep, the sublingual
CBD oil gets you to sleep.
If you need help staying asleep,exactly what you said.
(22:57):
Oral CBD, from CBD capsules thathas been emulsified, to protect.
That is a much longer triggertakes about 90 minutes before it
really gets to full effect.
So, you know, if you're asleepat that, you know, you sleep for
90 minutes and then that hitsand you get the next basically
six hours with that CBD.
daniel_2_09-12-2024_140754 (23:14):
I've tried a lot of sleep
supplements, but, I will tellyou the number one game changing
supplement for me to get a goodnight's sleep.
And I don't have any problemfalling asleep.
It's staying asleep.
By far, the biggest game changerhas been Ashwagandha.
jake_1_09-12-2024_110756 (23:27):
Really before
daniel_2_09-12-2024_140754 (23:29):
No, yeah, I take it right when I'm
going to bed and I cycle it onand off.
So I noticed the difference ispretty pronounced.
But what I will say is thenumber one difference is if I
get up at like 2 a.
m., to go to the bathroom orsomething, it is way easier.
To not give into monkey mind andthen wake up and start thinking
about your day, the Ashwagandha,I find it much, much easier to
(23:52):
just go right back in.
And the difference at 6, 7 AMbetween me.
Taking two hours to fall back tosleep and 20 minutes is
dramatic.
The next day to the point that Ican crush a workout.
No problem.
If I fall back to sleep and it'sgoing to be a big labor, I'll
still do the workout, but itwon't be nearly as fun.
jake_1_09-12-2024_110756 (24:13):
That's really cool, wow, I didn't know
that.
We have using medicalashwagandha.
I'll send you some to try.
daniel_2_09-12-2024_140754 (24:17):
do you feel like the whole KSM
thing is worth, the difference?
jake_1_09-12-2024_110756 (24:20):
I work with KSM.
They're a very good company.
daniel_2_09-12-2024_140754 (24:23):
So KSM is a particular, basically
you tell people what that is.
jake_1_09-12-2024_110756 (24:27):
it's like a brand.
It's like a very special brandof ashwagandha.
They do it very specially.
They have special feels special.
It's like, it's kind of like,you know, they're like the, I
don't know.
daniel_2_09-12-2024_140754 (24:36):
The USDA.
jake_1_09-12-2024_110756 (24:37):
yeah, they're like, yeah, exactly.
They're like, they're not USDA,you know, certified, but.
they are like the cream of thecrop when it comes to
Ashwagandha, but there are somany Ashwagandha suppliers.
we have multiple suppliersbecause you have to in case KSM
is very, very good.
but I have not particularlynoticed when I take, you know,
cause we have different organicsuppliers and I only, I only do
organic suppliers, you know, forthe most part.
(24:58):
but when I take.
Ashwagandha from KSM versussomeone else?
I don't notice much
daniel_2_09-12-2024_140754 (25:03):
I,
jake_1_09-12-2024_110756 (25:04):
I do
daniel_2_09-12-2024_140754 (25:04):
I haven't I was curious as to what
your experience was.
jake_1_09-12-2024_110756 (25:07):
Yeah.
I don't notice much of adifference.
I think they're great.
They're the known, the knownname.
daniel_2_09-12-2024_140754 (25:12):
I will tell you one thing that I'm
looking into.
I don't carry these.
So there's no bias.
I don't think in this because Idon't actually carry these
sprouts that I think is prettygood.
Personally, the most in terms ofcost and benefit, I think it was
one of the most underratedsprouts and that would be
fenugreek seeds.
I don't know if you've looked.
jake_1_09-12-2024_110756 (25:30):
I've heard a lot
daniel_2_09-12-2024_14075 (25:30):
Yeah.
And testosterone, in libido andthings like that.
And how, when I priced them out,I was like, this is the cheapest
sprout.
And when I say they grew in thesprout spout, I mean, I threw in
a ton.
And in three days that I shotsome Instagram reels and people
like, what the heck is that?
(25:51):
And they smell when you'resprouting fenugreek, it smells
just like maple syrup in yourhouse.
jake_1_09-12-2024_110756 (25:57):
Oh, that's awesome.
That sounds
daniel_2_09-12-2024_140754 (25:59):
And when you eat them, I will tell
you, they say the number oneside effect, and it is
absolutely true, is your sweatand your pee will smell like
maple syrup.
So, when you go to the bathroom,you will be like, it smells like
somebody poured maple syrup inhere.
it's not, but what I will tellyou is, it's, I think it's a
super underrated superfood thatI go, now, the studies are
(26:20):
fairly recent, so I don't thinkhistorically they've known what
this is.
Much benefit to it other than itwas like a eastern medicine type
thing.
that is one that i've beenthrowing on what like when I eat
watermelon i'll throw a bighandful of those fenugreek
sprouts on there and it adds acrunch
jake_1_09-12-2024_110756 (26:35):
Wow.
daniel_2_09-12-2024_140 (26:35):
they're not they don't taste very
vegetal They taste basicallylike a honeysuckle that if you
remember those honeysuckleplants that have the tiny little
bit of honey Kind of somethinglike that that's what I've been
playing around with.
I'd love to, I'd love to startcarrying them, at some point but
to your point with the, withthe, KSM stuff, boy, to get USDA
certified organic on my brand,it was a lot of work, dude.
jake_1_09-12-2024_110756 (26:59):
you're never going to get it.
daniel_2_09-12-2024_140754 (27:00):
I got it.
I got it, Um, I had to work, Ihad to work with, a previously
certified organic supplier, buteven just.
jake_1_09-12-2024_110756 (27:09):
how you do it for
daniel_2_09-12-2024_140754 (27:10):
Even just the label to, they had to
sign off on that label.
It was almost three months ofwork to get them to sign off on
that
jake_1_09-12-2024_110756 (27:15):
Yeah.
Oh yeah.
I know we use a hundred percentUSD organic ingredients in all
of our CBD products, but theywon't certify us because we do
our own manufacturing and we arenot a GMP certified like
manufacturing plant, even thoughwe follow all of the protocols,
we thought we follow all of the.
daniel_2_09-12-2024_140754 (27:30):
no, I
jake_1_09-12-2024_110756 (27:30):
We need to go to a different
manufacturer who is massive andpay them to do it.
I've told them, I've told all mycustomers, like, look, we do it
USDA organic and we do it thebest.
I'm really happy that you feelthe same way
daniel_2_09-12-2024_140754 (27:41):
it's kind of like when you go to a
farmer's market, right?
none of them have organiccertification when you're at the
farmer's market, but you'relike, yeah, do you use anything?
And they're like, no, we justgrow it here.
if you know the person and youknow, the source, it's actually
probably even better off thanhaving the seal on there,
jake_1_09-12-2024_1107 (27:55):
Totally.
Yeah.
I'm sure you've seen them beforewhere it's like, we show like,
look, there's literally, I mean,there's nothing in it, but what
we say, it's exactly as pure aswe say it is, which is really
important with CBD.
Not All of our vitamins havethem.
So not just our CBD, but likeashwagandha, magnesium, like we
post our lab tests foreverything.
Cause it's like, look, you'd beshocked how much lead just gets
into vitamins and products fromthese massive manufacturing
(28:17):
companies.
Cause you gotta think likethese, these machines are, you
know, there's.
machinery, there's lead, there'scrap.
So lab testing is very, veryimportant.
And the USDA stuff, I'm, I'm, Idid not know that you had that
sort of, that's crazy to havethat because that means that
everything you're doing is just.
Above, above every bar.
So that's awesome,
daniel_2_09-12-2024_140754 (28:33):
I try, I try.
yeah, you're definitely rightabout the lab testing.
And, also, you got to becautious when you buy vitamins
that have a proprietary blend,and it does not tell you the
amounts of those.
jake_1_09-12-2024_110756 (28:45):
I
daniel_2_09-12-2024_140754 (28:45):
So it,
jake_1_09-12-2024_110756 (28:46):
I just saw this, there's a company, I
don't know their name, butthey're blowing up right now,
for this,
daniel_2_09-12-2024_14075 (28:52):
yeah,
jake_1_09-12-2024_110756 (28:52):
hate the word detox so much, but
yeah, and it's like proprietarydetox blend.
Who, who would take that?
Who in their right mind wouldtake that?
That's insane to me.
daniel_2_09-12-2024_14075 (29:02):
Well, the way that they're tricking,
especially, these, fly by nightsupplement companies, the way
they're tricking people is theymention a bunch of famous things
that people know or have heardof.
What they're not telling you isit is a trace amount of that in
there that is proven.
Nowhere near the effective dose.
(29:22):
And so whenever I see thatproprietary blend stuff, I go,
okay, come on.
I'm for all I know there's, youknow, whether it's, you know, I
want to think clearly, so itmentions like a couple of
mushrooms and some L theolineand some caffeine.
I don't know how much ofanything is in this and that, to
me, you're setting yourself upfor disaster is what you're
doing because it's a lot offillers is what it is.
jake_1_09-12-2024_110756 (29:45):
100%.
So right now it sounds like yourproduct, what's it called?
The sprout sprouts bout to me,it sounds like an absolute no
brainer for people to get andtry.
Cause it's, it everything you'vedescribed it as, it sounds very
easy.
It sounds very renewable.
It sounds very quick.
It sounds like it's tasty.
It sounds like you have all ofthe nutrients and the prices.
(30:08):
I think you could charge morefor it, honestly, from what
you've just told me.
So why?
What do you feel like thestruggle is getting people to
buy it?
daniel_2_09-12-2024_140754 (30:16):
I think it's multiple things.
Number one is, there is a stigmathat happened in the seventies
and eighties with sproutingwhere people got away from it
because they heard of an of anSomeone got sick from alfalfa or
mold and mildew and things likethat.
So I asked some elderly peoplethat I knew, like when I was
asking around, like, why don'tyou sprout?
And the number one feedback Igot was, well, I heard it can
(30:36):
have mold and mildew.
And that is, that is true.
You can totally, any, any typething at home, you can have mold
and mildew.
And so there was a little bit ofstigma with that.
even when I was telling you, Ijust presented in Vegas, that
the judges were like, I've notheard of sprouting.
Tell me what sprouting is.
jake_1_09-12-2024_11075 (30:50):
That's, is that crazy?
Like I, I'd not heard of iteither until recently.
It seems like that, like yousaid, we should, it should have
been a thing that's happened butit's
daniel_2_09-12-2024_14075 (30:57):
Okay, so the reason, the number one
reason that people don't see orrecognize broccoli sprouts,
including in a Whole Foods, isbecause they have not ever
managed to commercialize it,because once you sprout them,
you got about five to seven daysto consume them, and then
they're like, it's just too muchof a risk.
Now, I'll say, kind of, with anasterisk there, I have had them
(31:19):
in a ziplock in my fridge muchlonger than five, seven days,
but it's just like any othervegetable, just keep an eye on
it.
If you could figure out a way tocommercialize truffle mushrooms,
you could easily buy your ownisland, right?
So, all I was doing was saying.
Well, I know that this is whatpeople struggle with.
For example, for a mason jar,they tell you two tablespoons of
(31:40):
seeds.
Well, most people don't want towater a thing for five days and
clean out that nasty jar for onehandful of sprouts.
And it's just a very reasonablething.
I don't want to do all that workfor one handful of sprouts.
And it makes perfect sense.
But if you go to the farmer'smarket, that handful of sprouts
is about nine dollars.
(32:01):
Now to your point, why is it notmore popular?
I think it's the same thingyou're talking about, which is
like, well, I, I don't know thatthis, what, what are the
benefits of this?
I feel like selling your productwould be a whole lot easier.
We, by the way, when we werebuilding our website, we went
through a lot of CBD websitesand looked at like, what is it?
Because we were trying to builda subscription based model, and
(32:21):
so we were looking at the topfive subscription services on
the internet, on Shopify sites.
And I think two of them were CBDsites.
And, when you see that, I cantell you as someone in my
position, you go, that's a lotmore instant gratification than
four days of growing your ownvegetables.
jake_1_09-12-2024_110756 (32:38):
The grass is always greener.
daniel_2_09-12-2024_140754 (32:39):
In this case, the sprouts are
greener, but yeah.
jake_1_09-12-2024_110756 (32:42):
The sprouts are greener.
Yeah.
Yeah.
So you just think that there wasa lot of stigma around it that
kind of got it killed.
There's no way to commercializeit.
And now you've innovated a newproduct.
you've really cut out a newniche in this space.
So, I mean, we're kind of havingthis conversation very ground
(33:03):
floor of this this very muchshould be a multimillion dollar
business of just like, cause itmakes so much sense.
So, what do you need help with?
Like how can we, cause I have itright here, I'm very interested
to start using it after thisconversation and talk about you
know what I mean?
Like, what do you need?
daniel_2_09-12-2024_14 (33:16):
customer because you were doubtful.
You're giving it the benefit ofa doubt.
I would, love it if you triedit.
And even if you came back andgo, look, it didn't work.
And here's why I'm all aboutfeedback.
it's my responsibility everytime.
the customers, they don't knowthis.
The customers.
When they email the company, itgoes directly to me and I read
every single one and I respondeverything from, Hey, great
(33:41):
instructions.
I think the music is a littleloud to, you know, this order.
jake_1_09-12-2024_11075 (33:45):
music's loud.
Alright,
daniel_2_09-12-2024_140754 (33:47):
I feel like the shipping could be
faster and things like that, butI take it very seriously.
I'm trying to make a greatimpact on the world.
I think the number one thing isspreading the awareness of the
health benefits and that it'sreally not that complicated.
I think a lot of people see itand influencers, as you know,
they want to unbox the productand basically say, I did my
part.
(34:07):
I'm done.
jake_1_09-12-2024_110756 (34:08):
Show it, done, be
daniel_2_09-12-2024_140754 (34:09):
and that's where I go.
Yeah, this isn't that kind ofproduct because that doesn't do
me any good if you just want tounbox it and make a flashy
video.
So it's hard to actually getpeople to understand.
This is a big like a homesteadergets it.
They're like all about patience.
jake_1_09-12-2024_110756 (34:23):
yeah, they
daniel_2_09-12-2024_140 (34:24):
talking about people who want to pour a
scoop of athletic greens and go,I did all my stuff for today and
I'm done, it's like, yeah,that's, that's not the way it
works.
jake_1_09-12-2024_110756 (34:35):
Yeah, the instant gratification.
It's nice that CBD, CBG, thatkind of stuff, it does.
quickly, and the sprouts, youknow, take a couple days.
But this is such gratification.
I mean, the fact that, like,Even when I, even not liking the
alfalfa, growing my own crop wasreally cool.
I did this, you know, like I'venever grown anything before.
I don't do that.
So it's, very, very gratifyingto have something that you have
(34:56):
grown and then literally eat it.
I was talking to my dad aboutthis, yesterday.
About how we've grown up in aculture of, distrusting food.
the culture is like, no, we goto the store and get food and
anything from home is dangerousor it's not, you know, healthy
or it's not.
So I've really been trying tounpack in my own life of like,
no, the store is a luxury.
(35:17):
Like we can grow food.
We can get our own food, Andlike you said, the homesteaders,
you know, Obviously get this
daniel_2_09-12-2024_140754 (35:22):
And if you
jake_1_09-12-2024_110756 (35:23):
yeah, I'm, I'm learning
daniel_2_09-12-2024_140754 (35:24):
so there's two parts that one is,
the fulfillment, like you'resaying, I think you're alluding
to the fulfillment you get fromfeeding it to your kids or
feeding it to your girlfriend orin your eating it for dinner.
You're like, dude, I grew thison the counter yesterday.
this is, you know, within fivefeet of my kitchen.
that's a big deal.
the other, I was going to sayone more thing about the, Oh, I
know what it was.
Michael Pollan, if you've readany of his books, he's a very
(35:46):
prolific food writer.
And what he argues in books likethe Omnivore's Dilemma is that
what we have done, especiallywhen you look up North, you have
people who make a lot of moneyand they don't want to cook when
they get home because they couldliterally pay someone a fraction
of what they make to.
And so that's calledspecialization.
And what specialization hasdone, and I know plenty of
(36:09):
people in New York who havenever cooked a meal.
Like they'll say I was there for10 years and I never once lit my
stove.
I went out to eat every singlemeal.
And.
From a financial standpoint, itmakes sense.
You go by the food booth, youget what you need or you
whatever.
what I will argue is that thereis a certain part of our nature
(36:30):
that says I made this dinner andI'm going to connect with
somebody because we're breakingbread together.
And that's the part I feel gotlost is what happened to the
idea of making dinner with yourown hands and seeing it go from
there to there.
And quite frankly, if you wantto get into a health
perspective, your digestiveenzymes are designed to build up
(36:53):
the entire time you're smellingand cooking the food so that by
the time the food goes into yourstomach, your stomach's ready
for and it breaks down the food.
When you think about the factthat like a whole lot of people
in the nation are on antacids.
The re big part of that is whenyou're driving through, you pull
it in the bag and then you starteating.
Your stomach has not had anytime to for that.
(37:14):
So basically doing a wear andtear on your stomach in terms of
the nutrients aren't beingabsorbed.
You're, you're basically causingreflux.
So you just take the purple pilland it solves it for now.
If you want to take it back to ahealth perspective, preparing
your own food gives your brainand your body this chance to
build up to it and really enjoythe bites as opposed to just
walking in, grabbing it off acounter and start eating.
(37:37):
that's my two cents as to, whatI feel I'm trying to add that
back into people's life and say,you don't have to outsource
this.
You can actually do it
jake_1_09-12-2024_110756 (37:47):
hmm.
Yeah, that's so good I was justin France a couple weeks ago and
like meals there are so Sodifferent like we're on our
phones We have meetings over melike meetings over meals is the
most American concept.
Nobody else in Europe is doingmeal, meetings over meals.
(38:08):
You know, in Italy, you're goinghome during, reposo, right?
You're going home to have yourtime off in France or taking a
two hour break.
It's like they, whenever you sitdown, he said, whenever you're
sitting down to break bread withpeople, you're, this is a thing
you're doing this together andyou're having that meal.
I was working on my laptop and Iwas on the phone and my food
came, I was like, What am Idoing?
(38:28):
Like I'm not even eating myfood.
Like I, so I had, I like closedmy laptop and sat down and ate
properly, you know, but it'sjust, we are such a go, go, go
culture.
So I love that.
Not only do you have thatperspective, but this, sprout,
like actually provides thatopportunity to.
Like, but you said break bread,like bring, Hey, I made this,
let's do this together and, andfind, I assume you can find new
(38:48):
recipes for the find new thingsand innovate using them.
daniel_2_09-12-2024_14075 (38:52):
great point.
I actually was just talking tosomebody last week about this
and they were asking what thedifference was because I love
Italy, by the way, and they'relike, well, what's the
difference between breakfast inItaly and in America?
I was like, first of all, theydon't need breakfast in Italy.
At the most, they eat acroissant.
jake_1_09-12-2024_110756 (39:08):
To croissant.
daniel_2_09-12-2024_140754 (39:08):
that lunch is going to be light
dinner is going to be a twohour, at least a two hour deal,
which involves, um, smallportions, but several portions
where it's in, I think from afood standpoint, I think
everybody thinks a pasta whenthey think of Italians, they eat
a ton of seafood.
It is
jake_1_09-12-2024_1107 (39:27):
Totally.
The brand.
Zeno the, yeah.
daniel_2_09-12-2024_140754 (39:29):
when you're there and you look at the
menus.
Like almost like half of it isseafood and when you eat
jake_1_09-12-2024_110756 (39:35):
A
daniel_2_09-12-2024_140754 (39:35):
the people like at the restaurant
will be like, Oh, I caught thatat, I caught that at lunchtime
today.
It's just amazing.
I was in Spain a few months agoand I was just kind of killing,
it was a late night walk.
It was dark and I thought, letme drop in here and get a little
tapas before I go home and go tobed.
And I had like a glass of wineand it was, I think some shrimp
(39:55):
scampi or something.
That shrimp, I've had shrimp afew times in my life.
this was like, I had no idea howsweet, like a freshly caught
shrimp.
Like I was just eating it and ittasted like super sweet.
Like almost like when you eatfresh corn and you go, I forget
when corn is picked the day youget it.
It has this almost like sweetscallops.
(40:18):
If you've ever had a scallopthat was fresh, it has a sweet
corn flavor to it.
And if you get, at least here inTennessee, if you get them in
the grocery store, forget aboutit.
jake_1_09-12-2024_110756 (40:26):
Yeah, not many fresh scallops in
Tennessee.
Right.
I have one last question beforewe go.
You mentioned you have a multipack.
Can I combine the mung bean andthe broccoli or do they have to
be grown separately?
daniel_2_09-12-2024_140754 (40:39):
They do not have to be grown
separately.
the only thing I would advise,and it's not necessary, is make
sure you soak the mung beans forat least 10 hours.
I generally opt for about 12 tobe on the safe side.
The broccoli seeds, I wouldprobably soak them 8 to 10
hours.
That's the only difference.
jake_1_09-12-2024_110756 (40:58):
And it over soaking is a bad thing.
daniel_2_09-12-2024_14 (41:00):
probably be hard to over soak the mung
beans.
I would think that broccoli ispretty forgiving, but I'm just
giving you the recommendedguidelines.
When you measure them out withyour cup, don't soak them in
this because that's, that's a,in fact, I'm going to have these
rebuilt in the next rendition,but people try to scoop them in
this and soak them, and I'mlike, a mung bean will triple in
(41:22):
size when you soak it, so itimmediately come over the top,
and then the water will dry, soI,
jake_1_09-12-2024_110756 (41:29):
Yeah.
the sprouts.
daniel_2_09-12-2024_140754 (41:29):
just soak them in a large cup before
you put them in the sproutspout, use the sprout spout,
jake_1_09-12-2024_110756 (41:33):
So don't soak them in the sprouts.
Soak them in a large, large cupand
daniel_2_09-12-2024_14075 (41:36):
Yeah.
Yeah.
Just pour them into the top ofthose sprouts and you should be
good to go.
jake_1_09-12-2024_110756 (41:42):
Cool.
Well, I'm going to start ittoday.
I'll let you know how it goes.
Hopefully I have some sprouts
daniel_2_09-12-2024_140754 (41:45):
this is so great, man.
It's so good to connect with youand see what you're doing with
USA medical and changing livesand I like how you're saying
we're constantly upgrading theproduct, man, listening and you
know, Thanks.
jake_1_09-12-2024_110756 (41:58):
It sounds like you're in the same
boat.
So I'm very excited to see howthis grows and keep the
conversation going with you.
daniel_2_09-12-2024_140754 (42:02):
man.
I look forward to your feedback.
I hope we get some, pictures orsomething of your first harvest.
jake_1_09-12-2024_11075 (42:08):
Thanks, Daniel.
Today on episode 50 of chasingenergy.
daniel_2_09-12-2024_1407 (00:04):
That's considered to be like the most
nutrient dense food you can eatand yet I heard her in a podcast
interview like three monthsafter her video went viral and
she said, yeah, I don't growthem at home because they're
just too much of a pain in thebutt.
the problem with the mason jaris it was never designed to
sprout.
There's no airflow through it.
And what happens when you don'thave the airflow?
They get soggy and then you canget, you know, bad things
(00:26):
happen.
There is a lot of beliefrequired to bring a product into
the world that does not exist.
you are 35 percent less likelyto develop any type of cancer if
you're eating broccoli at leastonce a week.
If you're only going to eat onevegetable, eat a broccoli.
I'm trying to make a greatimpact on the world.
I think the number one thing isspreading the awareness of the
(00:48):
health benefits and that it'sreally not that complicated.
you don't have to outsourcethis.
You can actually do it
Thanks for joining chasingenergy today.
This is episode number 50.
I have recorded severalinterviews to sort of queue up
(01:09):
the rest of the year.
Because I want to startreleasing every Tuesday and
possibly even every Thursday aswell.
So I'm putting pressure onmyself by even saying that to
you right now.
But the ask there of course, isthat if you haven't written a
review already, that would beawesome.
And if there's a particular,episode that speaks to you or
(01:31):
content that you want more of,whether it's nutrition,
training, or mindset, just putthat in your review.
Hey, I want to hear more aboutthis topic.
It, I do read everyone and I, Itry to schedule it around what,
what people need to hear rightnow..
Jake is a great interviewer.
He actually asked me if he coulddo this as a way of informing
people on how to do sprouts.
(01:53):
And, when I edited this episode,I realized just how good he is
at bringing out great questionsand.
even better, adding to thoseconversations to make them even
more effective.
Thank you for being a listenerof the chasing energy podcast.
feel free to share it withsomeone who you think might
benefit from the nutritionalinsights of sprouts that we
(02:16):
discuss here.
Of course I am the inventor andthe founder of sprout spout.
you can check itout@sproutspout.com.
I would love to have that inyour home.
You can check itout@sproutspout.com.
If you put in the code C E as inchasing energy, you will get 10%
(02:38):
off your purchase.
And I would love to hear backfrom you.
Thank you so much for
daniel_2_09-12-2024_140754 (02:48):
All right, the end.
Welcome to chasing energy backto chasing energy.
Yeah, I think it's been about ayear and a half since we last
talked and you're looking great,man.
Are you still doing the poweryoga?
jake_1_09-12-2024_110756 (03:00):
Oh, definitely.
I love the yoga.
I've honestly, like, I've beenreally into fasting recently.
I've been really into doing athree day fast here and then
kind of eating super clean onthe off days and then steam room
and yoga.
Just trying to stay reallyhealthy.
daniel_2_09-12-2024_140754 (03:11):
it's funny you say that.
I got a barrel sauna,
jake_1_09-12-2024_110756 (03:14):
no way.
daniel_2_09-12-2024_140754 (03:15):
ago.
It's a six person barrel sauna.
And then I put in the coldplunge about three months ago.
jake_1_09-12-2024_110756 (03:20):
Oh, crazy.
daniel_2_09-12-2024_140754 (03:22):
Say which one I like most because,
the, barrel sauna, it's a littleharder to go in there during the
hot muggy summers, but I do itanyway.
But man, about an hour beforebed.
It's fantastic for sleep.
jake_1_09-12-2024_110756 (03:35):
I got, I have one of the steam room,
like, it's not a barrel, butit's like a, it's like a cheap
room and there's a steam unityou put in there, and so I do
the same thing before bed.
It's great.
daniel_2_09-12-2024_1407 (03:43):
You're you're, you're in California,
right?
I was going to say real estate'sa little easier for me to put a
barrel of salt in my backyardhere in Tennessee.
jake_1_09-12-2024_110756 (03:51):
Yeah.
I can't put a barrel in myapartment here.
Yeah.
for sure.
daniel_2_09-12-2024_140754 (03:55):
tell us a little bit about what
you're doing lately.
what are you most passionatethat you're doing with USA
Medical in the last few months?
jake_1_09-12-2024_110756 (04:02):
Yeah, I think, we, we, we're really
focusing on just improvingeverything, the products, the
customer sales line, the postpurchase line, everything is
just getting better.
if you've experienced USAmedical in the past, if you've
tried our CBD, tried our CBG andyou loved it, it's even better.
Now, if you didn't like it, it'seven better now, you know, and
like everything we're doing isjust, we focus on, on making
things better.
(04:22):
we don't spend any money on ads.
We've never spent as much Anymoney ever on an ad because we
just want to spend the money on,the products and making it the
best.
And, you know, we're still astartup.
So until I feel like we're not astartup, I'm not going to waste
money on ads.
The point is like make thecompany, undeniably amazing,
which I think it is at thispoint.
And, you know, hopefully that'senough to keep growing, with
(04:43):
word of mouth, you
daniel_2_09-12-2024_140754 (04:44):
love it, man.
I love it.
And I appreciate it.
You were kind enough to let melike send you a sprout spout.
jake_1_09-12-2024_110756 (04:49):
I'm stoked to try it.
I'm so, this is, I'm so excitedto get into this.
daniel_2_09-12-2024_140754 (04:53):
it's a game
jake_1_09-12-2024_110756 (04:54):
thank you for doing this.
daniel_2_09-12-2024_140754 (04:55):
It's a game changer.
you and I both work from a placeof, we want to impact the world
as Steve Jobs would say, put adent in the universe in a way
that we want to make a healthyimpact on the world better than
it would have been otherwise.
so I'll let you lead off withthe first questions because we
want to kind of use this sessionas a Q and a on sprouts and
maybe a little bit of CBD CBG aswell.
jake_1_09-12-2024_1107 (05:16):
totally.
I mean, I think this is a great,unique kind of, time we have
because I told you I triedsprouting.
I'm a big, Mike Posner fan.
I dunno if you know who that is,but he talks about sprouting all
the time and all his videos.
I love him.
I love his music.
couple of the jars, and then Isearched like USDA or organic.
You know, sprouts and alfalfa iswhat pops up everywhere.
Like, okay, cool.
(05:37):
So I got that.
I did it, you know, the firstcycle and I liked it.
I liked how it tasted.
It was fresh.
I put some like, you know,vinegar or whatever on it.
And I was just like, I justdidn't feel great.
Like my stomach kind of hurtafter it.
I was like, well, it's probablyjust me adjusting to it.
So I redid it.
I, you know, next round I hadtwo of them.
So I got the next round andtried it again.
(05:57):
And I put it on some, uh, likea, like a, sandwich or whatever.
I'm trying to, and then again,same thing.
I was like, I don't feel good.
And I was like, you know what?
it obviously has to be thesprouts.
I'm just going to, say, okay, itwas the sprouts.
Threw it away.
Never thought about it again.
And then you text me orwhatever.
And you're like, Hey, have youtried sprouting?
You want to try sprouting?
I was like, yeah, I tried it.
I hated it.
(06:17):
You're like, well, what'd youtry?
I was like, alfalfa.
And you're like, there it is.
I was like, really?
And I was like, the way youresponded to that was such like
a, Oh, I'm an expert.
I know exactly why you felt thatway.
And you need to try this otherthing.
So today I think it's, I want tounderstand.
why is alfalfa what everyonedoes?
Why is it not correct in yourview?
(06:38):
And then what about this kit?
What is this kit that makes itso much, you know, easier or
better to
daniel_2_09-12-2024_14075 (06:45):
Yeah.
So alfalfa is the.
I'll start by saying whyeverybody wants it.
It's because it's what they puton sandwiches, and it is, the
way I call it is the mostamiable sprout.
It's very neutral flavored.
It's kind of like puttingspinach in food where it's just
going to absorb, or tofu, it'sgoing to absorb whatever you put
on it.
So, alfalfa is sort of like theflavor friendly sprout.
(07:07):
the reason that sometimes it'sconsidered to be more, of the
one that deters people forstomach issues is it is more
prone to mildew than most of theother ones And so this is part
of why The sprout spout wasinvented I was sprouting in
mason jars, especially duringthe pandemic
jake_1_09-12-2024_110756 (07:24):
Right.
daniel_2_09-12-2024_140754 (07:24):
and our Broccoli sprouts are the
healthiest ones you can eat, butthey are also the most expensive
And I had to throw out like twoor three batches in a row
because they weren't coming outright.
And the frustration for me washere you have, Dr.
Ron and Patrick had done severalvideos on broccoli sprout and
here you had this nutrientpowerhouse.
(07:48):
That's considered to be like themost nutrient dense food you can
eat and yet I heard her in apodcast interview like three
months after her video wentviral and she said, yeah, I
don't grow them at home becausethey're just too much of a pain
in the butt.
And so, yeah, the reason that Igot frustrated was because here
we are with this very nutrientdense food.
(08:08):
But everyone's trying to make amason jar serve that purpose.
And the problem with the masonjar is it was never designed to
sprout.
There's no airflow through it.
And what happens when you don'thave the airflow?
Humidity gets stuck in there andthey get soggy and then you can
get, you know, bad thingshappen.
when you have too much humidityin vegetables.
So that was the basis for whatit does.
(08:31):
And that's partially, sort ofanswer your question of why I
kind of say with people, ifyou're going to sprout at home
in a mason jar, alfalfa is notthe best place to start.
jake_1_09-12-2024_110756 (08:40):
So you think that, my stomach aches
came from probably Mold or likemildew.
Or do you think it was somethinghappened to those sprouts during
the spring?
Cause I wasn't, I wasn't themost conscious about it.
I was kind of like, I thought itwas kind of like, Oh, you just
spray water every day and lateand you just kind of leave it.
So you think that there wasprobably something.
Wrong with those
daniel_2_09-12-2024_140754 (08:57):
I think the easy way to test it is
get a sandwich with alfalfasprouts from your local sandwich
shop.
And if it still aggravates yourstomach, you may have a
sensitivity to it.
I have never met anyone with asensitivity to alfalfa.
I have heard people say there'ssome famous people who have said
of all the sprouts, alfalfa isthe one you have to be a little
bit careful with making sure youdon't get mildew from.
jake_1_09-12-2024_110756 (09:20):
Okay.
So now what sprouts did you sendme in this kit?
What's what's in
daniel_2_09-12-2024_140754 (09:24):
I believe broccoli and then,
because I wanted to make sure Ididn't put, in case you were
sensitive to alfalfa, I madesure I didn't send you any that
had alfalfa in it.
So there's a five seed mix thatwe have that I don't think I
sent you because it has alfalfain it.
Since you broccoli and mung beanmung bean is the easiest one to
sprout a lot of people don'tknow this mung bean Sprouted
mung beans are actually ketofriendly because When you sprout
(09:48):
them they create so muchnutrients and they're actually
go down in carbs versus a cookedbean That by the time yeah by
the time you you know Take outthe fiber.
It's almost like a neutral netcarb type thing But mung beans I
really I tell anybody who'snever sprouted I'm like dude
just do mung beans because yousoak them for 12 hours overnight
10 to 12 hours And in 48 hoursin the sprout spot, you can
(10:11):
harvest them now you can keepthem you can keep them in there
for three days even four days ifyou want the tails will just get
longer But literally after 48hours in sprouts, you can grab
on your hand and just Squeeze itin and when once you can squeeze
a mung bean and it breaks that'sright when it's ready to eat
It'll have a tail on it This is48 hours I'm like, no,
jake_1_09-12-2024_110756 (10:31):
Yeah.
daniel_2_09-12-2024_140754 (10:31):
real thing.
they're like, there's no way youmade eight to 10 servings of
mung beans in like less thanthree days.
I'm like, I do it all the
jake_1_09-12-2024_110756 (10:38):
I did.
Yeah.
daniel_2_09-12-2024_140754 (10:40):
my favorite thing to do with them,
they taste like a combination ofedamame and sugar snap peas when
you have mung beans, verypopular with my kids.
What I like to do is throw in, afat, so either, truffle oil or
olive oil, maybe some burratacheese, and just eat it like a
salad.
You can throw them on your wrapsas well, but they have enough
fiber and protein that macrowise, you can actually make mung
(11:05):
beans.
jake_1_09-12-2024_110756 (11:07):
No, like you're saying don't add
like lettuce or spinach.
daniel_2_09-12-2024_140 (11:11):
saying, for your macros, you can
actually hit your macros withjust mung beans.
With broccoli sprouts or alfalfasprouts or the five seed salad
mix, you're probably going towant to throw in some more
protein on there.
They're more of micronutrients,so they're going to have all
your vitamins and minerals typethings, but they're not going to
have a lot of protein.
jake_1_09-12-2024_110756 (11:32):
mung bean actually has a lot of
protein, like bioavailableprotein.
That's crazy.
How did you know how much perserving?
know how
daniel_2_09-12-2024_140754 (11:39):
had it in, it's actually on the, I
should know this.
I built that website
jake_1_09-12-2024_110756 (11:43):
it's,
daniel_2_09-12-2024_140754 (11:44):
and, I'm going to look it up while
we're talking.
jake_1_09-12-2024_110756 (11:46):
I mean, that's very interesting to
know that it has that muchprotein in it.
daniel_2_09-12-2024_140754 (11:51):
it's two grams of fiber and three
grams of protein per handful.
jake_1_09-12-2024_110756 (11:56):
Oh, wow.
daniel_2_09-12-2024_14075 (11:56):
Yeah.
And if you do, so I try to throwthis into whenever I have like
an ambassador, I throw this cupI made specifically for the
sprout spout, but I fill thiscup all the way up with dry mung
beans and so it's just over,just over a cup.
When you harvest it, it'll beabout 8 to 10 servings of mung
jake_1_09-12-2024_110756 (12:14):
And how long does that last after
you
daniel_2_09-12-2024_140754 (12:16):
most any of the sprouts, I put them
in a gallon Ziploc with a papertowel.
Don't seal it all the way so itcan still breathe.
And they'll, I usually have noproblem getting them a week out
of them in the fridge.
jake_1_09-12-2024_110756 (12:27):
Okay.
Well, that's crazy.
So I came into this like kind ofknowing about sprouts walking
way back into it Why sproutslike why did you quit your job
and decide to do sprouts?
You know, I mean this is a verycool interesting thing that I
want to understand.
Like how did you get
daniel_2_09-12-2024_14075 (12:41):
Yeah, you know, it's funny.
I feel like it was just a cool,I obviously have perspective
now, cause I've been working onthis project for three and a
half years.
And there was even a point wherewhen you're trying to do an
invention, it's not like, dropshipping a product.
It's you have to basicallyconvince yourself the world
(13:02):
wants this thing and then you'regoing through prototypes and
you're paying for molds and thenthe factory is telling you it
can't be done.
There is a lot of beliefrequired to bring a product into
the world that does not exist.
And in the particular case ofthis, my arrogance, was Hell, I
think it's a good idea.
Why wouldn't someone else?
(13:24):
And looking back, I wish I'dasked a lot more people.
What do you think about this?
Instead?
I was like, I'll tell you what Ihate about a Mason jar.
And then I did it around those.
So it went through a lot ofevolutions and now that it's out
in the public, I have gottensome good feedback where I go
and people think they're goingto offend me.
I'm like, I'm here to make thisthe best product I possibly
jake_1_09-12-2024_110756 (13:46):
right.
Yeah.
daniel_2_09-12-2024_140754 (13:47):
Now, what I will say is, and you
probably know this, Jake, youdon't have a magic wand.
So when people say somethinglike, Oh, just do this, this and
this, and then make it half theprice is
jake_1_09-12-2024_110756 (13:55):
do that
daniel_2_09-12-2024_14075 (13:55):
yeah, I know it's not that easy.
But, what made me do it was, Ihad the podcast and other things
like that, where it was justtrying to help people live a
healthier life.
And when it came down to it, Iwas like, this stuff is making a
minimal impact in terms ofscale.
Like when I think about thenumber of people, it'd be like,
(14:17):
if you said, I want to help feedthe poor.
And then every Sunday youbrought a bowl of soup to the,
soup kitchen, right?
It's like, okay,
jake_1_09-12-2024_110756 (14:26):
like, I'm feeding the poor.
I am doing it,
daniel_2_09-12-2024_1407 (14:28):
That's cool, but it's not going to
scale.
And I started thinking, youknow, if you just doubled down,
you could make a much biggerimpact here.
when you think about like COVIDlockdown, how many people in New
York, especially if they had twosprout spouts, you could have.
So much veggies going that youwould basically be making a huge
salad every day with nothing butsprouts, one handful of mung
(14:51):
beans, one handful of broccolisprouts every day into your
salad.
you wouldn't have to worry abouta farmer's market.
Your proteins, you can prettymuch freeze in the freezer.
You can put them in a can, youcan eat them from a bar, but
your micronutrients, that'swhere a lot gets
jake_1_09-12-2024_110756 (15:08):
Yeah.
It's junk.
Yeah.
It's not true.
They probably got the FDA onthem being like, Hey, stop doing
that,
daniel_2_09-12-2024_140754 (15:22):
had some influencers call them out
and say, this is not asubstitute for eating a real, so
I was trying to say, okay, howcan I make nutrients more
accessible than a microwavablemeal?
So my, my mantra that I came upwith lately was 30 seeds to your
door, 30 seconds a day,superfoods on tap on any kitchen
(15:44):
countertop.
And I truly believe that it's, Itime it, it's less than 30
seconds a day.
to grow these.
you give it one quick rinse inthe morning, one in the evening,
and you have so much sprouts.
I mean, obviously, dependingwhich time you do that you can
eat them every day and never runout because you're gonna fill
the jar every four days.
jake_1_09-12-2024_110756 (16:01):
Well, I love that part of it where
it's like you, you're solving ahealth problem for to start, but
like, also you're solving a foodproblem.
Like, you're like, you know,everybody can have renewable
food in their house all thetime.
again, you literally have foodin your house all the time.
And you're saying with the, mungbean, there's actually enough
protein to survive on it if youhad
daniel_2_09-12-2024_14075 (16:22):
Yeah, I would say you could have a
meal a day from it.
Yes.
the word survive,
jake_1_09-12-2024_110756 (16:27):
I understand.
But like, I guess what I'msaying is an extreme scenario,
you have
daniel_2_09-12-2024_140754 (16:30):
Oh
jake_1_09-12-2024_110756 (16:31):
You can literally grow mung beans
and you have protein and all thethings that, you know, your body
at
daniel_2_09-12-2024_140754 (16:36):
It is funny because I thought the
health community would justlike, as soon as I came out, I
was going straight for thehealth community and what some
of the people that were the mostinterested or were two groups I
did not see coming.
The preppers, the ones, theones, that are basically like,
keep, keep your, their doomsdaystash in the basement.
They showed interest in it.
And the other was homesteaderswhere people people were, and I
(16:59):
wish it was easier to ship toCanada.
My gosh.
But the number, the number onequestion I get from, from any
country on the face of the earthis when are you going to start
shipping to Canada?
And I'm like, have you pricedthis thing going over the
border?
It's absolutely insane.
I sent,
jake_1_09-12-2024_110756 (17:17):
Not just that.
Yeah, over the border, theirtariffs, and they have so many
import laws.
It's, yeah.
I mean, hey, I love my Canadianfriends, but sorry, I'm never
gonna be able
daniel_2_09-12-2024_140754 (17:24):
it is.
I'll give you an idea of howinsane it is.
You can only send one pound of aseed.
You can send as many pounds ofseed, but if you send more than
one pound of a type of seed,they stop it at the border, as I
learned.
in the shipping, I sent one lastweek to a friend in Canada, just
as a gift.
Shipping was way more than thesprout spout and the seeds.
(17:46):
This is completelyunsustainable, from a shipping
perspective.
And they said, well, you know,in Canada, you can write off as
a tax write off your shippingexpenses.
I was like, yeah, that doesn'twork here.
jake_1_09-12-2024_110756 (17:56):
Yeah, we need to actually be making
money to write
daniel_2_09-12-2024_14075 (17:58):
Yeah.
jake_1_09-12-2024_110756 (17:59):
you can't write things off.
Yeah.
But that's I think it's reallyunique that you have such a
because you are a very healthylooking person like whenever I
see you on podcasts on InstagramYou just like exude health.
So I'm very curious.
Like did have you always beendoing sprouts?
What else?
So, how'd you get here?
daniel_2_09-12-2024_14075 (18:19):
COVID when the farmer's markets were
closed and stuff.
And I,
jake_1_09-12-2024_110756 (18:22):
Oh, so literally you were looking for
like a replacement for thefarmer's
daniel_2_09-12-2024_140754 (18:26):
I was literally saying, why is it
that.
People in the data, I'll tellyou my favorite study that came
out like two months ago,examine.
com 730, 000 participants.
That's not a small study.
jake_1_09-12-2024_110756 (18:41):
Huge
daniel_2_09-12-2024_140754 (18:41):
So look up broccoli on examine.
com.
And they basically took, theylooked at all these studies on
broccoli and there were twogroups.
Those who consumed broccoli oncea week.
And those who didn't consumebroccoli once a week.
So your high broccoli means youeat it at least once a week.
Now, as a bias here, the reasonI like this study is it's on
(19:02):
broccoli, but broccoli sproutshave 10 to 100 times the amount
of sulforaphane.
That's why broccoli sprouts arejust like crazy powerful.
Point being, what they ended upfinding was, after the study was
completed, that you are 35percent less likely to develop
any type of cancer if you'reeating broccoli at least once a
(19:22):
week.
So, if you're hitting broccolisprouts, you are definitely
getting more nutrients than youare from broccoli stalk.
So, I try to tell people, canceris one of those things where,
it's kind of an ambiguous thingas to who gets it, who doesn't.
But if you know there's a 35percent less chance, I'm sure
some of that's correlation andcausation, but it would be a
good thing for you to stack inyour arsenal.
(19:44):
If you have cancer in yourfamily, to get at least a
handful of broccoli.
If you're not gonna eat broccolisprouts, eat broccoli at least
once a week.
Bodybuilders know this.
That's why they eat chickenbreast, sweet potato, and
broccoli is because they'rebasically like, we have to just
keep it to really simple staplesand get all our macros and
micros.
(20:06):
And they figured that out a longtime ago.
If you're only going to eat onevegetable, eat a broccoli.
jake_1_09-12-2024_1107 (20:11):
Totally.
One thing I'm curious about is,as a nutritionist, I think
about, making sure that we havethe right food groups together
and I try to make sure I don't,combine Oxalates with calcium in
my food, which I do not combine,phytates when I'm eating a
protein.
So my question to you is, do youknow if there's any kind of anti
nutrients in sprouts or isbecause they're not growing to
maturity, would there be much, Idon't know the answer to this
(20:34):
and you might not either, but doyou know if there's less.
Phytic acid, less oxalates, lesslectins in sprouts versus the
full
daniel_2_09-12-2024_14075 (20:42):
Yeah.
So the one that gets a lot of, Iknow, I've read some of the
books.
I'm trying to think of the nameof the doctor who did the gut
book recently.
And I read that and he wasbasically pushing back on
lectins, right?
I will tell you this.
When you sprout, you reduce thelectins in a mung bean
dramatically.
And that's I think the only twothat would affect the lectins
(21:02):
that we're talking about wouldbe the mung beans and the lentil
sprouts, which are in the fiveseed mix.
that would be sprouting willreduce your lectins to pretty
much nil at that point.
but as far as what you weresaying with some of the other
phytonutrients, I don't know theanswer to that.
I will tell you this, anytimeyou're eating something that's
high in vitamins and minerals,it almost always is better
(21:24):
absorbed if you have it with afat.
even if you're just taking avitamin D supplement, 25 percent
more of that vitamin D if you'retaking it with a fat.
jake_1_09-12-2024_110756 (21:36):
Yeah.
Anything fat soluble, right?
Ccb D two.
If you, if you take C, b, d, youneed the fat in there as well.
Really helps.
We don't, you don't need it,like you said, with, but it
helps absorption.
daniel_2_09-12-2024_140754 (21:45):
I have a question for you on CBD.
if people are taking it to helpsleep, okay, and here's, this is
one thing I think gets lost intranslation.
They almost always tell you takeCBD sublingually, right?
jake_1_09-12-2024_11075 (21:57):
Mm-Hmm.
daniel_2_09-12-2024_140754 (21:57):
what about people who are chronically
waking up around 2 a.
m.?
Would it make more sense forthem to take it orally because
it takes like another hour forit to kick in?
Would that buy you some moretime, delay the onset?
jake_1_09-12-2024_110756 (22:08):
When you say orally, capsules, like,
daniel_2_09-12-2024_140754 (22:10):
just taking the oil down their throat
instead of subliminally.
jake_1_09-12-2024_110756 (22:14):
So the problem is CBD does not survive
in stomach acid.
Pretty much the moment it hitsyour stomach acid, it gets
destroyed.
So this sublingual is the onlyway to really get And then also
when you swallow it, it'll getstuck in your esophagus and then
it'll absorb there.
It's just the, when it hits yourstomach, it's pretty much done.
So.
What we do for our soft gels iswe emulsify, we add a
(22:35):
polysorbate emulsifier, toprotect it in your stomach, to
get to your liver, right?
The goal is to keep it safeuntil it gets to your liver to
absorb.
I've always said that it'sactually on my, website right
now is if you need fat, if youhave problems falling asleep and
you need fast acting, helpfalling asleep, the sublingual
CBD oil gets you to sleep.
If you need help staying asleep,exactly what you said.
(22:57):
Oral CBD, from CBD capsules thathas been emulsified, to protect.
That is a much longer triggertakes about 90 minutes before it
really gets to full effect.
So, you know, if you're asleepat that, you know, you sleep for
90 minutes and then that hitsand you get the next basically
six hours with that CBD.
daniel_2_09-12-2024_140754 (23:14):
I've tried a lot of sleep
supplements, but, I will tellyou the number one game changing
supplement for me to get a goodnight's sleep.
And I don't have any problemfalling asleep.
It's staying asleep.
By far, the biggest game changerhas been Ashwagandha.
jake_1_09-12-2024_110756 (23:27):
Really before
daniel_2_09-12-2024_140754 (23:29):
No, yeah, I take it right when I'm
going to bed and I cycle it onand off.
So I noticed the difference ispretty pronounced.
But what I will say is thenumber one difference is if I
get up at like 2 a.
m., to go to the bathroom orsomething, it is way easier.
To not give into monkey mind andthen wake up and start thinking
about your day, the Ashwagandha,I find it much, much easier to
(23:52):
just go right back in.
And the difference at 6, 7 AMbetween me.
Taking two hours to fall back tosleep and 20 minutes is
dramatic.
The next day to the point that Ican crush a workout.
No problem.
If I fall back to sleep and it'sgoing to be a big labor, I'll
still do the workout, but itwon't be nearly as fun.
jake_1_09-12-2024_110756 (24:13):
That's really cool, wow, I didn't know
that.
We have using medicalashwagandha.
I'll send you some to try.
daniel_2_09-12-2024_140754 (24:17):
do you feel like the whole KSM
thing is worth, the difference?
jake_1_09-12-2024_110756 (24:20):
I work with KSM.
They're a very good company.
daniel_2_09-12-2024_140754 (24:23):
So KSM is a particular, basically
you tell people what that is.
jake_1_09-12-2024_110756 (24:27):
it's like a brand.
It's like a very special brandof ashwagandha.
They do it very specially.
They have special feels special.
It's like, it's kind of like,you know, they're like the, I
don't know.
daniel_2_09-12-2024_140754 (24:36):
The USDA.
jake_1_09-12-2024_110756 (24:37):
yeah, they're like, yeah, exactly.
They're like, they're not USDA,you know, certified, but.
they are like the cream of thecrop when it comes to
Ashwagandha, but there are somany Ashwagandha suppliers.
we have multiple suppliersbecause you have to in case KSM
is very, very good.
but I have not particularlynoticed when I take, you know,
cause we have different organicsuppliers and I only, I only do
organic suppliers, you know, forthe most part.
(24:58):
but when I take.
Ashwagandha from KSM versussomeone else?
I don't notice much
daniel_2_09-12-2024_140754 (25:03):
I,
jake_1_09-12-2024_110756 (25:04):
I do
daniel_2_09-12-2024_140754 (25:04):
I haven't I was curious as to what
your experience was.
jake_1_09-12-2024_110756 (25:07):
Yeah.
I don't notice much of adifference.
I think they're great.
They're the known, the knownname.
daniel_2_09-12-2024_140754 (25:12):
I will tell you one thing that I'm
looking into.
I don't carry these.
So there's no bias.
I don't think in this because Idon't actually carry these
sprouts that I think is prettygood.
Personally, the most in terms ofcost and benefit, I think it was
one of the most underratedsprouts and that would be
fenugreek seeds.
I don't know if you've looked.
jake_1_09-12-2024_110756 (25:30):
I've heard a lot
daniel_2_09-12-2024_14075 (25:30):
Yeah.
And testosterone, in libido andthings like that.
And how, when I priced them out,I was like, this is the cheapest
sprout.
And when I say they grew in thesprout spout, I mean, I threw in
a ton.
And in three days that I shotsome Instagram reels and people
like, what the heck is that?
(25:51):
And they smell when you'resprouting fenugreek, it smells
just like maple syrup in yourhouse.
jake_1_09-12-2024_110756 (25:57):
Oh, that's awesome.
That sounds
daniel_2_09-12-2024_140754 (25:59):
And when you eat them, I will tell
you, they say the number oneside effect, and it is
absolutely true, is your sweatand your pee will smell like
maple syrup.
So, when you go to the bathroom,you will be like, it smells like
somebody poured maple syrup inhere.
it's not, but what I will tellyou is, it's, I think it's a
super underrated superfood thatI go, now, the studies are
(26:20):
fairly recent, so I don't thinkhistorically they've known what
this is.
Much benefit to it other than itwas like a eastern medicine type
thing.
that is one that i've beenthrowing on what like when I eat
watermelon i'll throw a bighandful of those fenugreek
sprouts on there and it adds acrunch
jake_1_09-12-2024_110756 (26:35):
Wow.
daniel_2_09-12-2024_140 (26:35):
they're not they don't taste very
vegetal They taste basicallylike a honeysuckle that if you
remember those honeysuckleplants that have the tiny little
bit of honey Kind of somethinglike that that's what I've been
playing around with.
I'd love to, I'd love to startcarrying them, at some point but
to your point with the, withthe, KSM stuff, boy, to get USDA
certified organic on my brand,it was a lot of work, dude.
jake_1_09-12-2024_110756 (26:59):
you're never going to get it.
daniel_2_09-12-2024_140754 (27:00):
I got it.
I got it, Um, I had to work, Ihad to work with, a previously
certified organic supplier, buteven just.
jake_1_09-12-2024_110756 (27:09):
how you do it for
daniel_2_09-12-2024_140754 (27:10):
Even just the label to, they had to
sign off on that label.
It was almost three months ofwork to get them to sign off on
that
jake_1_09-12-2024_110756 (27:15):
Yeah.
Oh yeah.
I know we use a hundred percentUSD organic ingredients in all
of our CBD products, but theywon't certify us because we do
our own manufacturing and we arenot a GMP certified like
manufacturing plant, even thoughwe follow all of the protocols,
we thought we follow all of the.
daniel_2_09-12-2024_140754 (27:30):
no, I
jake_1_09-12-2024_110756 (27:30):
We need to go to a different
manufacturer who is massive andpay them to do it.
I've told them, I've told all mycustomers, like, look, we do it
USDA organic and we do it thebest.
I'm really happy that you feelthe same way
daniel_2_09-12-2024_140754 (27:41):
it's kind of like when you go to a
farmer's market, right?
none of them have organiccertification when you're at the
farmer's market, but you'relike, yeah, do you use anything?
And they're like, no, we justgrow it here.
if you know the person and youknow, the source, it's actually
probably even better off thanhaving the seal on there,
jake_1_09-12-2024_1107 (27:55):
Totally.
Yeah.
I'm sure you've seen them beforewhere it's like, we show like,
look, there's literally, I mean,there's nothing in it, but what
we say, it's exactly as pure aswe say it is, which is really
important with CBD.
Not All of our vitamins havethem.
So not just our CBD, but likeashwagandha, magnesium, like we
post our lab tests foreverything.
Cause it's like, look, you'd beshocked how much lead just gets
into vitamins and products fromthese massive manufacturing
(28:17):
companies.
Cause you gotta think likethese, these machines are, you
know, there's.
machinery, there's lead, there'scrap.
So lab testing is very, veryimportant.
And the USDA stuff, I'm, I'm, Idid not know that you had that
sort of, that's crazy to havethat because that means that
everything you're doing is just.
Above, above every bar.
So that's awesome,
daniel_2_09-12-2024_140754 (28:33):
I try, I try.
yeah, you're definitely rightabout the lab testing.
And, also, you got to becautious when you buy vitamins
that have a proprietary blend,and it does not tell you the
amounts of those.
jake_1_09-12-2024_110756 (28:45):
I
daniel_2_09-12-2024_140754 (28:45):
So it,
jake_1_09-12-2024_110756 (28:46):
I just saw this, there's a company, I
don't know their name, butthey're blowing up right now,
for this,
daniel_2_09-12-2024_14075 (28:52):
yeah,
jake_1_09-12-2024_110756 (28:52):
hate the word detox so much, but
yeah, and it's like proprietarydetox blend.
Who, who would take that?
Who in their right mind wouldtake that?
That's insane to me.
daniel_2_09-12-2024_14075 (29:02):
Well, the way that they're tricking,
especially, these, fly by nightsupplement companies, the way
they're tricking people is theymention a bunch of famous things
that people know or have heardof.
What they're not telling you isit is a trace amount of that in
there that is proven.
Nowhere near the effective dose.
(29:22):
And so whenever I see thatproprietary blend stuff, I go,
okay, come on.
I'm for all I know there's, youknow, whether it's, you know, I
want to think clearly, so itmentions like a couple of
mushrooms and some L theolineand some caffeine.
I don't know how much ofanything is in this and that, to
me, you're setting yourself upfor disaster is what you're
doing because it's a lot offillers is what it is.
jake_1_09-12-2024_110756 (29:45):
100%.
So right now it sounds like yourproduct, what's it called?
The sprout sprouts bout to me,it sounds like an absolute no
brainer for people to get andtry.
Cause it's, it everything you'vedescribed it as, it sounds very
easy.
It sounds very renewable.
It sounds very quick.
It sounds like it's tasty.
It sounds like you have all ofthe nutrients and the prices.
(30:08):
I think you could charge morefor it, honestly, from what
you've just told me.
So why?
What do you feel like thestruggle is getting people to
buy it?
daniel_2_09-12-2024_140754 (30:16):
I think it's multiple things.
Number one is, there is a stigmathat happened in the seventies
and eighties with sproutingwhere people got away from it
because they heard of an of anSomeone got sick from alfalfa or
mold and mildew and things likethat.
So I asked some elderly peoplethat I knew, like when I was
asking around, like, why don'tyou sprout?
And the number one feedback Igot was, well, I heard it can
(30:36):
have mold and mildew.
And that is, that is true.
You can totally, any, any typething at home, you can have mold
and mildew.
And so there was a little bit ofstigma with that.
even when I was telling you, Ijust presented in Vegas, that
the judges were like, I've notheard of sprouting.
Tell me what sprouting is.
jake_1_09-12-2024_11075 (30:50):
That's, is that crazy?
Like I, I'd not heard of iteither until recently.
It seems like that, like yousaid, we should, it should have
been a thing that's happened butit's
daniel_2_09-12-2024_14075 (30:57):
Okay, so the reason, the number one
reason that people don't see orrecognize broccoli sprouts,
including in a Whole Foods, isbecause they have not ever
managed to commercialize it,because once you sprout them,
you got about five to seven daysto consume them, and then
they're like, it's just too muchof a risk.
Now, I'll say, kind of, with anasterisk there, I have had them
(31:19):
in a ziplock in my fridge muchlonger than five, seven days,
but it's just like any othervegetable, just keep an eye on
it.
If you could figure out a way tocommercialize truffle mushrooms,
you could easily buy your ownisland, right?
So, all I was doing was saying.
Well, I know that this is whatpeople struggle with.
For example, for a mason jar,they tell you two tablespoons of
(31:40):
seeds.
Well, most people don't want towater a thing for five days and
clean out that nasty jar for onehandful of sprouts.
And it's just a very reasonablething.
I don't want to do all that workfor one handful of sprouts.
And it makes perfect sense.
But if you go to the farmer'smarket, that handful of sprouts
is about nine dollars.
(32:01):
Now to your point, why is it notmore popular?
I think it's the same thingyou're talking about, which is
like, well, I, I don't know thatthis, what, what are the
benefits of this?
I feel like selling your productwould be a whole lot easier.
We, by the way, when we werebuilding our website, we went
through a lot of CBD websitesand looked at like, what is it?
Because we were trying to builda subscription based model, and
(32:21):
so we were looking at the topfive subscription services on
the internet, on Shopify sites.
And I think two of them were CBDsites.
And, when you see that, I cantell you as someone in my
position, you go, that's a lotmore instant gratification than
four days of growing your ownvegetables.
jake_1_09-12-2024_110756 (32:38):
The grass is always greener.
daniel_2_09-12-2024_140754 (32:39):
In this case, the sprouts are
greener, but yeah.
jake_1_09-12-2024_110756 (32:42):
The sprouts are greener.
Yeah.
Yeah.
So you just think that there wasa lot of stigma around it that
kind of got it killed.
There's no way to commercializeit.
And now you've innovated a newproduct.
you've really cut out a newniche in this space.
So, I mean, we're kind of havingthis conversation very ground
(33:03):
floor of this this very muchshould be a multimillion dollar
business of just like, cause itmakes so much sense.
So, what do you need help with?
Like how can we, cause I have itright here, I'm very interested
to start using it after thisconversation and talk about you
know what I mean?
Like, what do you need?
daniel_2_09-12-2024_14 (33:16):
customer because you were doubtful.
You're giving it the benefit ofa doubt.
I would, love it if you triedit.
And even if you came back andgo, look, it didn't work.
And here's why I'm all aboutfeedback.
it's my responsibility everytime.
the customers, they don't knowthis.
The customers.
When they email the company, itgoes directly to me and I read
every single one and I respondeverything from, Hey, great
(33:41):
instructions.
I think the music is a littleloud to, you know, this order.
jake_1_09-12-2024_11075 (33:45):
music's loud.
Alright,
daniel_2_09-12-2024_140754 (33:47):
I feel like the shipping could be
faster and things like that, butI take it very seriously.
I'm trying to make a greatimpact on the world.
I think the number one thing isspreading the awareness of the
health benefits and that it'sreally not that complicated.
I think a lot of people see itand influencers, as you know,
they want to unbox the productand basically say, I did my
part.
(34:07):
I'm done.
jake_1_09-12-2024_110756 (34:08):
Show it, done, be
daniel_2_09-12-2024_140754 (34:09):
and that's where I go.
Yeah, this isn't that kind ofproduct because that doesn't do
me any good if you just want tounbox it and make a flashy
video.
So it's hard to actually getpeople to understand.
This is a big like a homesteadergets it.
They're like all about patience.
jake_1_09-12-2024_110756 (34:23):
yeah, they
daniel_2_09-12-2024_140 (34:24):
talking about people who want to pour a
scoop of athletic greens and go,I did all my stuff for today and
I'm done, it's like, yeah,that's, that's not the way it
works.
jake_1_09-12-2024_110756 (34:35):
Yeah, the instant gratification.
It's nice that CBD, CBG, thatkind of stuff, it does.
quickly, and the sprouts, youknow, take a couple days.
But this is such gratification.
I mean, the fact that, like,Even when I, even not liking the
alfalfa, growing my own crop wasreally cool.
I did this, you know, like I'venever grown anything before.
I don't do that.
So it's, very, very gratifyingto have something that you have
(34:56):
grown and then literally eat it.
I was talking to my dad aboutthis, yesterday.
About how we've grown up in aculture of, distrusting food.
the culture is like, no, we goto the store and get food and
anything from home is dangerousor it's not, you know, healthy
or it's not.
So I've really been trying tounpack in my own life of like,
no, the store is a luxury.
(35:17):
Like we can grow food.
We can get our own food, Andlike you said, the homesteaders,
you know, Obviously get this
daniel_2_09-12-2024_140754 (35:22):
And if you
jake_1_09-12-2024_110756 (35:23):
yeah, I'm, I'm learning
daniel_2_09-12-2024_140754 (35:24):
so there's two parts that one is,
the fulfillment, like you'resaying, I think you're alluding
to the fulfillment you get fromfeeding it to your kids or
feeding it to your girlfriend orin your eating it for dinner.
You're like, dude, I grew thison the counter yesterday.
this is, you know, within fivefeet of my kitchen.
that's a big deal.
the other, I was going to sayone more thing about the, Oh, I
know what it was.
Michael Pollan, if you've readany of his books, he's a very
(35:46):
prolific food writer.
And what he argues in books likethe Omnivore's Dilemma is that
what we have done, especiallywhen you look up North, you have
people who make a lot of moneyand they don't want to cook when
they get home because they couldliterally pay someone a fraction
of what they make to.
And so that's calledspecialization.
And what specialization hasdone, and I know plenty of
(36:09):
people in New York who havenever cooked a meal.
Like they'll say I was there for10 years and I never once lit my
stove.
I went out to eat every singlemeal.
And.
From a financial standpoint, itmakes sense.
You go by the food booth, youget what you need or you
whatever.
what I will argue is that thereis a certain part of our nature
(36:30):
that says I made this dinner andI'm going to connect with
somebody because we're breakingbread together.
And that's the part I feel gotlost is what happened to the
idea of making dinner with yourown hands and seeing it go from
there to there.
And quite frankly, if you wantto get into a health
perspective, your digestiveenzymes are designed to build up
(36:53):
the entire time you're smellingand cooking the food so that by
the time the food goes into yourstomach, your stomach's ready
for and it breaks down the food.
When you think about the factthat like a whole lot of people
in the nation are on antacids.
The re big part of that is whenyou're driving through, you pull
it in the bag and then you starteating.
Your stomach has not had anytime to for that.
(37:14):
So basically doing a wear andtear on your stomach in terms of
the nutrients aren't beingabsorbed.
You're, you're basically causingreflux.
So you just take the purple pilland it solves it for now.
If you want to take it back to ahealth perspective, preparing
your own food gives your brainand your body this chance to
build up to it and really enjoythe bites as opposed to just
walking in, grabbing it off acounter and start eating.
(37:37):
that's my two cents as to, whatI feel I'm trying to add that
back into people's life and say,you don't have to outsource
this.
You can actually do it
jake_1_09-12-2024_110756 (37:47):
hmm.
Yeah, that's so good I was justin France a couple weeks ago and
like meals there are so Sodifferent like we're on our
phones We have meetings over melike meetings over meals is the
most American concept.
Nobody else in Europe is doingmeal, meetings over meals.
(38:08):
You know, in Italy, you're goinghome during, reposo, right?
You're going home to have yourtime off in France or taking a
two hour break.
It's like they, whenever you sitdown, he said, whenever you're
sitting down to break bread withpeople, you're, this is a thing
you're doing this together andyou're having that meal.
I was working on my laptop and Iwas on the phone and my food
came, I was like, What am Idoing?
(38:28):
Like I'm not even eating myfood.
Like I, so I had, I like closedmy laptop and sat down and ate
properly, you know, but it'sjust, we are such a go, go, go
culture.
So I love that.
Not only do you have thatperspective, but this, sprout,
like actually provides thatopportunity to.
Like, but you said break bread,like bring, Hey, I made this,
let's do this together and, andfind, I assume you can find new
(38:48):
recipes for the find new thingsand innovate using them.
daniel_2_09-12-2024_14075 (38:52):
great point.
I actually was just talking tosomebody last week about this
and they were asking what thedifference was because I love
Italy, by the way, and they'relike, well, what's the
difference between breakfast inItaly and in America?
I was like, first of all, theydon't need breakfast in Italy.
At the most, they eat acroissant.
jake_1_09-12-2024_110756 (39:08):
To croissant.
daniel_2_09-12-2024_140754 (39:08):
that lunch is going to be light
dinner is going to be a twohour, at least a two hour deal,
which involves, um, smallportions, but several portions
where it's in, I think from afood standpoint, I think
everybody thinks a pasta whenthey think of Italians, they eat
a ton of seafood.
It is
jake_1_09-12-2024_1107 (39:27):
Totally.
The brand.
Zeno the, yeah.
daniel_2_09-12-2024_140754 (39:29):
when you're there and you look at the
menus.
Like almost like half of it isseafood and when you eat
jake_1_09-12-2024_110756 (39:35):
A
daniel_2_09-12-2024_140754 (39:35):
the people like at the restaurant
will be like, Oh, I caught thatat, I caught that at lunchtime
today.
It's just amazing.
I was in Spain a few months agoand I was just kind of killing,
it was a late night walk.
It was dark and I thought, letme drop in here and get a little
tapas before I go home and go tobed.
And I had like a glass of wineand it was, I think some shrimp
(39:55):
scampi or something.
That shrimp, I've had shrimp afew times in my life.
this was like, I had no idea howsweet, like a freshly caught
shrimp.
Like I was just eating it and ittasted like super sweet.
Like almost like when you eatfresh corn and you go, I forget
when corn is picked the day youget it.
It has this almost like sweetscallops.
(40:18):
If you've ever had a scallopthat was fresh, it has a sweet
corn flavor to it.
And if you get, at least here inTennessee, if you get them in
the grocery store, forget aboutit.
jake_1_09-12-2024_110756 (40:26):
Yeah, not many fresh scallops in
Tennessee.
Right.
I have one last question beforewe go.
You mentioned you have a multipack.
Can I combine the mung bean andthe broccoli or do they have to
be grown separately?
daniel_2_09-12-2024_140754 (40:39):
They do not have to be grown
separately.
the only thing I would advise,and it's not necessary, is make
sure you soak the mung beans forat least 10 hours.
I generally opt for about 12 tobe on the safe side.
The broccoli seeds, I wouldprobably soak them 8 to 10
hours.
That's the only difference.
jake_1_09-12-2024_110756 (40:58):
And it over soaking is a bad thing.
daniel_2_09-12-2024_14 (41:00):
probably be hard to over soak the mung
beans.
I would think that broccoli ispretty forgiving, but I'm just
giving you the recommendedguidelines.
When you measure them out withyour cup, don't soak them in
this because that's, that's a,in fact, I'm going to have these
rebuilt in the next rendition,but people try to scoop them in
this and soak them, and I'mlike, a mung bean will triple in
(41:22):
size when you soak it, so itimmediately come over the top,
and then the water will dry, soI,
jake_1_09-12-2024_110756 (41:29):
Yeah.
the sprouts.
daniel_2_09-12-2024_140754 (41:29):
just soak them in a large cup before
you put them in the sproutspout, use the sprout spout,
jake_1_09-12-2024_110756 (41:33):
So don't soak them in the sprouts.
Soak them in a large, large cupand
daniel_2_09-12-2024_14075 (41:36):
Yeah.
Yeah.
Just pour them into the top ofthose sprouts and you should be
good to go.
jake_1_09-12-2024_110756 (41:42):
Cool.
Well, I'm going to start ittoday.
I'll let you know how it goes.
Hopefully I have some sprouts
daniel_2_09-12-2024_140754 (41:45):
this is so great, man.
It's so good to connect with youand see what you're doing with
USA medical and changing livesand I like how you're saying
we're constantly upgrading theproduct, man, listening and you
know, Thanks.
jake_1_09-12-2024_110756 (41:58):
It sounds like you're in the same
boat.
So I'm very excited to see howthis grows and keep the
conversation going with you.
daniel_2_09-12-2024_140754 (42:02):
man.
I look forward to your feedback.
I hope we get some, pictures orsomething of your first harvest.
jake_1_09-12-2024_11075 (42:08):
Thanks, Daniel.
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