July 18, 2024 • 34 mins
What if you could revolutionize your health with the power of aged garlic and peptides? Join us as we welcome James LaValle, a leading peptide expert and acclaimed author who uncovers these molecules' critical roles in our bodies. Discover why GLP-1 peptides are gaining traction and gain exclusive insights into James’s latest handbook and upcoming books on metabolic health and performance enhancement. We also engage in a spirited debate on whether diet or exercise holds the key to optimal health, inspired by Peter Attia's thoughts on VO2 max and longevity.
Next, we illuminate the remarkable benefits of aged garlic extract, a powerhouse backed by over 900 studies for its heart health benefits and overall wellness support. We delve into garlic’s historical uses and modern implications, emphasizing its role in preventive care through diet, exercise, stress management, and sleep. By integrating natural compounds like aged garlic extract into our daily routines, we can better manage our health and bolster our longevity.
Lastly, we explore the essential role of sulfur in our diet, spotlighting how aged garlic extract enhances immune response, acts as a prebiotic, and supports metabolic health. James shares traditional and potential new applications of garlic, from combating colds to topical uses for cold sores. To cap it off, we hint at our next episode featuring Jordan Rubin and Dr. Josh Axe, where we will discuss collagen and other health products. Don't miss out; subscribe and join us on this journey to wellness and longevity!
James LaValle is an internationally recognized clinical pharmacist, author, board-certified clinical nutritionist, and expert and educator in integrative and precision health. James is best known for his expertise in personalized integrative therapies uncovering the underlying metabolic issues that keep people from feeling healthy and vital. A thought leader in drug/nutrient depletion issues he has published 4 books and 3 databases in this area alone. He has over 35 years of experience integrating natural and integrative therapies into various medical and business models. His latest research is in drug-induced microbiome disruption. https://www.jimlavalle.com/about
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jim Wilk (00:00):
Welcome to Nutrition Nutz, where we discuss the
latest nutrition breakthroughs,supplements and wellness choices
with leaders in the naturalproducts industry, health
practitioners and researchscientists.
I'm your host, jim Wilkes,certified Nutritionist.
Thanks to our main sponsor,hollyhillvitaminscom, the place
for great selection, service andprices.
Check out their extensivewellness library for updated
(00:23):
science-based info.
James Lavalle, thank you somuch for joining us today.
(00:47):
Appreciate you being on onceagain.
One of my favorite people hereto do shows.
I always learn something whichis cool.
You have to do in this for somany years, so I know you're a
busy guy and I want to get to it.
Folks, we were just talkingright before we got Jim on here.
I remember you've done so manybooks, but you got a new one
(01:13):
that just came out recently.
You said peptides.
Give me a little brief on thatthere.
James LaValle (01:19):
Yeah, so one of the areas teaching at the
American Academy of Anti-AgingMedicine and chairing the
International Peptide Society,you know, I wrote a handbook on
kind of getting people up tospeed on what are peptides and
what are the most popular onesthat are out there, and you know
some of them, you know.
You know, like the firstpeptide in the you know ever was
(01:40):
insulin Right, we figured out,so it's kind of important.
Yeah, however, was insulin, wefigured it out, so it's kind of
important.
And then, of course, all thehoopla now about GLP-1.
I mean, glp-1 is a peptide andso they're smaller than protein
and it's a chain of amino acidsand they provide specific
signals in your body.
(02:00):
And so I wrote, you know, hadthat book out this last year and
then I've got a rebate of themetabolic code book coming out,
uh, this year.
And then a performanceenhancement book, because I work
with a lot of, you know,professional athletes and you
know military tactical groups,so so I've got you know, wear a
couple hats, you know, inaddition to, obviously, I've
been a chief science officer atLifetime.
(02:22):
Uh, so we've got lots of peopleinterested in training and
living a healthier life there.
About a couple million peoplewere.
So it's always a top of mind ishow to get better education
across and what are theimportant things for longevity
to get that really awesomehealth people are looking for.
Jim Wilk (02:42):
Well, I'm a big gym rat awesome help people are
looking for.
Well, I'm a big gym rat, so Ijust finished reading Peter
Atiyah's book Outlive and how hestresses that probably exercise
is, in his opinion, is key isnumber one that you can actually
how can I say this?
(03:04):
That you can actually how can Isay this cheat a little bit on
the rest of your lifestyle, yourfood choices, things like that,
but the exercise is so amazing,especially getting your VO2 max
up, and he feels that it's moreindicative of a longevity
pathway.
How do you feel about that?
Yeah, I mean PRT again a lot ofvalue, a lot of a longevity
pathway.
How do you feel about that?
James LaValle (03:25):
Yeah, I mean PRT has got a lot of value, a lot of
people are listening to them,but I kind of disagree with that
.
I mean, I think exercise is onecomponent of good health and
eating well is one component ofgood health If you have a gluten
intolerance and you think thatyou can cheat by exercising.
I mean, I've seen this over andover again.
People that you know theyhaven't had a, you know they
(03:48):
don't pay attention to wheretheir chemistry is at.
So while I agree with them thatexercise is invaluable, muscle
being important for the agingprocess and your VO2 max is good
, but it's like anything right,you can't have one marker that's
going to dictate everythingabout your health.
Your body's just too complex.
(04:09):
There's more to it than that.
I have people that have a greatVO2 max but yet they're blood
sugar sized.
That means they're going todamage their blood vessels
whether they're exercising ornot.
So that's kind of how I land onit.
I think you got to payattention to all of it.
Why would you worry?
If you're putting all thateffort in on exercise?
Why would you worry about howmuch you get to cheat?
(04:30):
It's kind of a clouted historyto me.
Jim Wilk (04:37):
Yeah, I guess I phrased that wrong.
Folks too, jim, lavalle's right.
It's the three legs of thestool kind of a thing.
You need that balance there,and of course you got to eat
right and do all the good thingsthere and taking some good
supplements too.
That's right, yeah, so also, Ijust want to ask you how do you
feel about before we get intothe topic of the day, which is
(05:01):
garlic folks?
Jim was also voted at one timeone of the top 50 pharmacists in
the country here by DrugistMagazine.
How do you feel about thepharmaceutical industry?
Big pharma, you know it'sgotten a lot of kicks in the
tush in the last couple of yearsthere.
Where do you think thepharmaceutical industry is going
(05:21):
?
What direction and things?
James LaValle (05:23):
Well, I mean I're not going anywhere, right?
I mean people are always goingto be sick.
They pour billions of dollarsinto research.
I think what's unfortunate isthat there seems to be the
inability to allow smallerentrepreneurial pharmaceutical
(05:44):
environments like compoundingpharmacies, you know.
And then you know theconventional big pharma.
You kind of have the TAPIcoexistence where innovation can
take place, you know, withbright pharmacists who are kind
of out there on their own andthen kind of that corporate.
You know aspect of developing adrug and getting it out to
(06:04):
market.
I think you know obviouslypharmaceuticals are going to.
You know aspect of developing adrug and getting it out to
market, I think you knowobviously pharmaceuticals are
going to.
You know the company is goingto have to change because
people's mindset hey, we'removing towards wellness, we're
really moving towardsperformance and longevity and
not just the silver bulletapproach, don't get me wrong.
Don't need that silver bulletapproach because people get in
(06:25):
acute conditions.
They need a silver bullet.
And then also for people thatdon't want to take care of
themselves and this isn't acriticism, this is people come
to a time in their life or theyjust haven't decided they want
to take care of themselves.
And if they don't, they stilldeserve some kind of care.
There's just a differentbenefit risk ratio when you're
not making good decisions aboutdiet and exercise and stress and
(06:48):
sleep.
You know and you just want youknow.
Hey, I want a drug that's goingto lower my risk of death of,
you know, a heart attack, andI'm not willing to change much
yet.
So I think you know.
That's kind of where I see it.
I think that I hope that forevery industry in healthcare, we
(07:09):
move towards meeting thatconsumer demand of people really
want to be well and really wantto know what to do in general.
I think that's where things aregoing now.
That's what books like whatPeter Atiyah wrote for
Pustellers right, because they,you know, people are out there
buying them and wanting to know.
Well, thank goodness, garlicisn't a pestle.
Right, because people are outthere buying them and wanting to
know.
Jim Wilk (07:26):
Well, thank goodness, garlic isn't a prescription yet,
right?
So I think we can be thankful.
James LaValle (07:31):
Yeah, right, right, right, exactly.
Jim Wilk (07:36):
Just for people who are unaware of this fantastic
plant, give me a little historyabout garlic there.
How long has it been around?
Who used?
It back in the past and some ofthe benefits of it.
James LaValle (07:52):
I mean, you go back to Egyptian Roman times.
Chinese medicine you know,you've got, you know, for ages
it was used, as you know you'vegot, for ages it was used as
antibacterial to strengthen andfortify individuals and so ward
(08:15):
off evil spirits, right, protectagainst the plague, all that
stuff.
So it's been around forgenerations, literally, and so
that's so.
It's been around forgenerations, literally, and so
that's for garlic.
That's been it.
Now the real opportunity, ofcourse, came across over the
(08:36):
last 60, 70 years, where theystarted to be more specific
about how garlic was extractedand, of course, understanding
the chemistry of garlic.
There was some interesting coolstuff.
Like they take garlic right nowthey freeze-dry it I heard this
at the International GarlicSymposium in Germany and they
(08:58):
freeze-dry the allicin in freshgarlic.
And we know allicin is veryunstable, so you've got to keep
it under frozen conditions andin experimental models they
actually injected it into cancercells and a cancer cell model,
like you know, in animals and,lo and behold, it resulted in
cancer, right.
So there's all kinds ofinteresting chemistries from it,
(09:20):
but I think the mostinteresting one that's the most
published, most studied ofcourse is aged garlic extract in
900-plus studies and thevariety of benefits that it
gives individuals.
Jim Wilk (09:33):
Well, that's the thing Most people are aware of.
Aging things or fermentingthings seems to increase the
potency or increase the benefitswhen you do something like that
, just like cheeses or wine, orI was going to say my body, but
I don't think so.
(09:54):
But things seem to get a littlebit better when you take the
time to do something thatprepares something that way.
And that's what I always lovedabout the Kyolic brand of garlic
is that it's a process thattakes maybe almost a couple of
years to come to fruition,correct.
James LaValle (10:15):
It's 20 months, you know, I mean 20 months of
aging.
It doesn't necessarily fermentLike I mean, obviously, you know
you ferment cabbage, you getsauerkraut and you get all the
benefits for your GI tract withsauerkraut juice, right, right,
and you know the probiotic andmicrobiome and all that.
But in the aging process, withgarlic, it really changes the
(10:39):
composition.
So you literally are getting acompletely different family of
natural compounds that happen inthe aging process.
They create a whole new levelof benefit for taking eight
garlic extracts.
You know, I mean, gosh, therecent studies have just been,
(10:59):
they've come out, just been like, wow, more, even more benefit.
You know, and I really, Ireally think that you know, when
people become aware they'relistening today and then you
know they have to run out andget the major extract because
the heart disease is still ournumber one killer.
So we're all into longevity now, right, we're buying a keyers
(11:20):
book, we're listening tohuberman or whoever, right,
right, we're all into this stuff.
But in the end you still haveto, like, create foundational
wellness.
So that, to me, is important.
So where are your lipids at?
Are you making bad actor lipids?
You know, apolipoprotein b,lipoprotein, little a, you know.
(11:40):
Are you making moreinflammatory cytokines in your
body, which everybodyunderstands.
You know cytokines.
Now, since you know ourpandemic, you know, and I think
where's my glucose at, you knowhow is my stress level at.
If you don't get that stuffunder control then it doesn't
make a lot of sense.
(12:00):
You know to go, hey, I'm goingto do this advanced stuff.
You know I'm going to look forthe Tibetan oji berries.
You know to go, hey, I'm goingto do this advanced stuff.
You know I'm going to look forthe Tibetan oji berries, you
know, or whatever it is.
You know they got to get thebasics down and that's why I
think aged garlic extract is sovaluable.
It covers a lot of bases andhonestly, I think it's as
valuable as people, you know,taking a multivitamin or you
know taking something becausethey can't sleep and it tells
(12:27):
them to sleep.
Jim Wilk (12:27):
This is really a foundational ingredient.
Well, the roots no pun intended, but the roots of the company
is interesting.
The Wakanaga Company out ofJapan who started this, I guess
back in the 50s.
That was a pretty cool storytoo, that you teamed up with a
German scientist, rightSomething, how that goes.
Yeah, I mean, yeah, you teamedup with a German scientist,
right Something, how that goes.
James LaValle (12:46):
Yeah, I mean, yeah, they teamed up with a
German scientist.
They age this product and theycome up with something.
I mean, think about this.
In the 1950s they came up withsomething that still applies
today, in 2024, right, that's.
You know, for me that's likethe discovery of vitamin c.
(13:07):
In my opinion, it's superimportant to understand that the
evolution of all the researchthey did from when they
discovered in the 50s and thenthey started, you know, doing
human studies and really lookingat, well, what does this do in
your body?
And and then the other piece isthat continued commitment to
(13:30):
doing the research.
So, whether it's doingdouble-blind, randomized,
placebo-controlled crossovertrials, or it's case studies, or
it's all the publications over900 publications on aged garlic
extract there's not a lot ofnatural compounds that you can
(13:50):
think of.
You know.
Sure, you look at the basicnutrients, like vitamin C and
magnesium.
You're going to see a lot ofthat because they're essential
nutrients.
You see a lot of that.
But when you get past that, youdon't see as many studies with
CoQ10 or with berberine or anyother natural compound that's
out there, as you see with agarlic extract, and I think
(14:11):
that's something people shouldreally get excited about that.
You know the studies continueto pour in and they continue to.
You know Wakanaga continues topour money into new research,
finding deeper and deeper valuein why people should take, you
know, kaiolic, a garlic extract.
You know just a recent study outshould take, you know, chiolic
or aged garlic extract.
You know there's a recent studyout of Brazil.
(14:33):
You know people, you know men19 to I think it was 53, all
with essential hypertension.
They took aged garlic extractand their blood pressure an
average drop of 18 pointssystolic, 12 points diastolic,
which is even bigger than theprevious four or five trials
that showed like an average of10 point drop on systolic and
(14:55):
six point drop on the diastolicand that's pretty big.
I mean, there's a lot of peoplethat are walking around.
If you haven't, if you'relistening today when you haven't
taken your blood pressure, youshould take your blood pressure
because you know hypertension isa silent killer.
You know first sign of a heartattack, one out of two times is
death, you know.
(15:16):
So it's kind of good to knowyour blood pressure.
And if your blood pressure isjust a little bit off you know I
have 130 over 90 or I'm 130over 85, you should be getting
on some aged garlic extract andget that blood pressure down.
Get those blood vessels morepliable.
Protect your heart, protectyour blood vessels so that you
(15:39):
don't run into that problemRight.
Jim Wilk (15:42):
Even getting your coronary artery calcification
scores, those CAC scores thatcan probably help with that as
well.
Well, absolutely, I mean thatcan probably help with that as
well.
James LaValle (15:49):
Well, absolutely, I mean that's just it.
Even in their studies withcoronary artery calcification,
even the new study where they'reusing a scan called a CLEERLY
scan, where they showcalcification and they show
vulnerable plaque as well andthe fact that it regresses
vulnerable plaque, that's reallyimportant.
(16:10):
You know that you're regressingthat vulnerable plaque that can
break off and create a strokeor you know something like that.
I mean it's just, you know,invaluable.
And you've got leadingresearchers like Dr Matt Rudolph
, you know UCLA School ofMedicine, department of
Choreology, you know leadingreading away on those studies,
(16:30):
as well as other universities.
So really, when I say it's asimportant as any fundamental
nutrient you're taking, I mean Itake it every day.
When I take it that important,I take it myself because I know
the number one killer it's goingto be heart disease.
Jim Wilk (16:48):
Does it?
Yeah, I got an interesting.
I have a friend of mine who'slike 6'4", maybe about you know,
250, a little overweight andthings.
Obviously it's.
He was wondering he wants totake garlic but he said do I
need more?
Because he says when I take atwo he goes because of my size.
(17:10):
He's just curious because hejust came up to me the other day
and said should I be takingmore like garlic?
Would that make a difference inhis life?
Can you overdo?
It is what I guess I'm saying.
James LaValle (17:20):
No, you can't really overdo it.
But I mean the clinical studiesare pretty clear, like if you
get up around, you know 2400milligrams of a drug extract a
day.
There are a few studies thatwent up to 3.6 grams or 37
milligrams a day.
If you do that 2400 milligram aday dose you're going to get
benefits regardless of your size.
(17:41):
So you know, not going tooverdo it.
But then again you know youdon't need to take extra either,
right?
I mean you know you get to that2400 milligram a day dose and
you're going to be getting somepretty substantial benefits.
Even in that coronary arterycalcification topic, you know
they didn't even get a studywhere people that were on a
statin and aspirin because theyalready had calcification, their
(18:03):
rate of future calcificationdropped by like 77% when they
took aged garlic with it.
There's this amazing benefit toit that you just want to get on
it and you don't have to worryabout the stinking rose effect
with aged garlic because whenthey do the aging process the
(18:25):
volatile compounds that createthat stinking rose effect Some
people take garlic and they reekwith garlic.
You don't have to worry aboutthat because properties of
garlic can change, gotcha.
Jim Wilk (18:38):
Gotcha Well interesting what you just said a
couple a minute ago, taking itwith medications and stuff.
Have there been any indicationof contraindications?
Any indication ofcontraindication in taking a
supplement of garlic along withsome medications?
James LaValle (18:54):
Yeah, there's no real contraindication with it,
even with blood thinners.
You know, they did studies withblood thinners and they didn't
see any shift in what was calledtheir INR time, but basically
it turned to clot.
So there's no realcontraindication with it.
Maybe if you have a trueallergy to garlic you would take
garlic right.
But other than that, no problem, you know, no problem at all.
Jim Wilk (19:16):
Well, I've noticed that I was reading through the
research journal that Kyolicputs out, wakanaga puts out
these are excerpts from folksfrom peer-reviewed journals and
meetings and things like thatexcerpts from folks from
peer-reviewed journals andmeetings and things like that.
And, like Jim was saying,there's like over 900 or so of
these peer-reviewed studies doneon this, clinical studies done,
and I noticed that sulfur keepscoming up and that's a rich
(19:42):
constituent of garlic.
Do we get enough sulfur in ourdiet and how important is sulfur
for things?
James LaValle (19:48):
Well, I mean, you know.
So you've got a process in yourbody called sulfation for one.
So sulfation is phase twodetoxification, how your body is
able to get rid of compoundsgoing through your liver.
So you need sulfur forsulfation.
Sulfur is really good as wellfor your joints.
(20:08):
So you know, a lot of timespeople take methyl,
sulfonylmethane or MSM for theirjoints because they know that
you know, delivering sulfurhelps with lubrication of the
joints as well, and so havingthat sulfur compound in it is
really important.
And then it has something in itcalled S-allyl cysteine.
(20:31):
So you're donating cysteine aswell, and cysteine really helps
your body with methylation, onceagain helping you not just
detoxify but, you know, usingthe methylation process to make
hormones, neurotransmitters.
So it's incredibly important.
So it's really one of thosecompounds and you got to
remember because when they ageit it creates a family of
(20:55):
compounds.
There's some compounds in itthat help the immune system.
So, for example, they showedthat aged garlic extract
actually acts as a prebiotic.
It actually helps yourmicroflora diversity, which is
really important.
And then the other piece isthat it helps to stimulate
what's called your gamma delta Tkiller cells, and those are
(21:17):
kind of the mature T killercells that help you fight off
FUD.
So, once again, if you'retaking a garlic extract, you're
taking kaiolic on a regularbasis, your immune system just
in a better defense posture ifyou come up against the everyday
cold or flu or some othervector.
Really important to understand.
That's why I say this is such afoundational compound because
(21:39):
it affects so many aspects ofyour chemistry.
You know it helps raisesomething in your body.
They did this study in peoplewith metabolic syndrome and
there's a compound calledadiponectin that your body makes
, and adiponectin is importantbecause adiponectin kind of
measures the antioxidant statusin your body.
So when your adiponectin is lowyou're under more free radical
(22:02):
damage.
And when your adiponectin islow, your insulin receptors
don't want to work as well.
And they found out when theygave this to people that are
prone to having lower diponectin, that diponectin level went up.
And so really, you know I can'treally emphasize enough this is
a product that you know what wecall has a pre-atrophic effect,
meaning it works across a lotof different systems of your
(22:25):
body.
You know the study that theyshowed where it dropped
inflammatory cytokines likeinterleukin-6 and CNS-alpha,
which are these are really bigcompounds that when your body's
making too many of them, itstarts to create havoc in your
body.
Your gut gets more permeable.
Your immune system tendstowards more antigen, antibody
(22:46):
responses.
You know, when you drop that by33%, pretty powerful.
Jim Wilk (22:53):
Don't tootin'.
That's amazing, gee.
Yeah.
What about animals and kids?
Sorry to put them in the samecategory, but 40 years ago way
more.
I go back when my kids wereyoung and I probably mentioned
this in other garlic shows I'vedone when they had a fever or
something I would crush up aclove of garlic and mix it with
(23:17):
a little honey and give it tothem and I think they still hate
me for it today, but it seemedto work on lessening the
symptoms of a cold or a feverand things like that back in the
day.
James LaValle (23:28):
Yeah, well, there's no doubt about it.
You know the traditional use ofgarlic.
You can use it to fight offbugs and it's a little.
I mean you crush up garlic andyou're a little kid, you're
going oh my God, why'd you dothis to me?
So you know, in children, youknow you could opt in to use in
the liquid form of H coli, whichis not much long until they
(23:49):
can't do it yet.
But certainly grape issomething that helps fight off.
In fact, they did a study oncollege students and they showed
that it used frequency andduration and the intensity of a
cold or flu bug it would have.
And so, yeah, it's.
You know, once again, incrediblyimportant Whether you're going
to pull it off the shelf whenyou know, hey, you've got an
(24:10):
acute situation.
But you know, I think, moreimportantly, you know people
taking it daily get thismultitude of benefits that can
really help them get the besthealth possible that they're
looking for, right?
I mean, I think that's wherepeople are at today.
But, hey, how am I going toactually feel the best I can
really reduce my risk?
How do I really get to beingable to feel like, hey, I'm
(24:36):
strong, I feel strong and I feelresilient?
Jim Wilk (24:40):
That's it.
Yeah, hey, folks, Kyoliccom.
You get a lot more information.
It's K-Y-O-L-I-Ccom information.
It's K-Y-O-L-I-Ccom.
They make a host of justhundreds of products and all
based on Kyolic, and some greatprobiotics and greens too, which
would be two other shows.
But they have a great line ofthings for whatever your
(25:02):
situation is, so it does great.
You can also go tohollyhillvitaminscom, our
sponsor too, and order Mentionnuts and UTZ and we'll get you a
nice discount on that too.
You mentioned the liquid one.
I know Kyolic makes a liquidversion of it in a dropper, and
this is a question I've neverasked before.
(25:23):
Have you ever heard of anybodyusing it topically for things
like a cold sore or somethingsomebody would put?
James LaValle (25:29):
on.
Yeah, I mean, it would makesense that you would do it.
I haven't had any personalexperience doing that, but it
would sure make sense.
I don't know if you've donethat.
No, no just thought of it, yeah,but I mean it would make sense
as long as it you know, onceagain you have a cold sore and
it's open.
Hey, how does it feel when youput it on?
I don't know if it's on or not,but all that stuff.
(25:50):
But it makes sense that it hassuch a powerful kind of
antimicrobial effect.
You'd probably get somebenefits from it.
Jim Wilk (25:58):
Well, I'm going to start my own company, so don't
tell anybody.
I love that stuff.
So, like I said just a minuteago, they make a lot of
different formulas.
I know they make a one-a-dayjust a pure garlic in a tablet
form.
They also have it in a capsuleform.
I think it's a two-a-dayequivalency.
But all their other productstheir immune products and their
(26:21):
CoQ10 and other things like thatthe cardiovascular products
they add certain nutrients to it.
So they're using the same typeof garlic, right and they're
adding a couple of herbs orthings to enhance it.
Is that the purpose behind it?
James LaValle (26:34):
Yeah, it is, and what you could do is you could
mix and match, right?
So if you're interested in,like heart, bone and immune
health, they've got a great gelcap where it's got omega-3s in
it.
It's got vitamin D and K2 in it, of course, obviously.
Why they included a garlic inthat formula is because they
showed that when they were doingtheir coronary recalcification
(26:59):
scores that, oh my gosh, itstopped bone loss, and that's
important because when theoriginal calcium is from the
bone it can go to your arteries.
There's a direct correlation tobone loss and coronary artery
calcification, right?
So you could say, hey, well,I'm going to take that and maybe
(27:20):
I need a stress formula too,right?
Or I'm interested in thecardiovascular formula that has
theanine in it, natokinase in itand I want to add, you know,
another formula to it.
That's what's nice about theline is that you know you can
mix and match.
And I would just say that ifit's just general prevention
(27:43):
like I'm just looking forgeneral prevention if you hit
that 1200 milligram a day garlicgoal, then you're in great
shape.
So if you wanted to use acirculation product and a detox
and anti-aging formula, you canget Mixed, and Masters too, get
to that 1,200 milligram a dayaged garlic target and just the
other benefits of the otheringredients that they're putting
(28:04):
in there for those specifictests.
Jim Wilk (28:06):
Gotcha Wow, putting in there for those specific tests,
gotcha Wow.
So when someone says to you,jim, I take garlic, I get it
from Amazon, I get it as a brandand things like that, what's
the best thing you can say tothem In your experience, how do
most companies make garlicsupplements?
James LaValle (28:26):
Yeah, so there's only one age garlic extract and
that's the one by Kyolyx, andthat's the garlic that has all
the studies that I was justtalking to.
That's the one that hasaccomplished that right.
Other garlics that are madethrough different processes, for
example Allison's prettyunstable.
(28:47):
So if you're just taking garliccapsules or tablets, you're not
going to get the same benefitbecause you don't have the same
compounds in there, you know.
I mean you want to get a garlicoil capsule and cook a pinhole
in them and saute your spinachin it.
Well, maybe that'll be a goodway to use that right, but it
serves to people in, after youknow, the heart health benefits,
(29:08):
immune health benefits,benefits of, you know, managing
kind of healthy inflammationresponse.
I think those are specific totaking aged garlic extract.
So you're just not going to getthe effect that you were
(29:32):
reading about and unfortunately,if it's got garlic on a label,
they can refer to the studiesthat were done with aged garlic
extract and almost make it soundlike oh yeah, this is all.
Garlic benefits everyone.
So that for me, is the way I'dreply to that.
If you want the one that's beenstudied, it has the benefits.
You got to go with aged garlicextract.
Jim Wilk (29:46):
Yeah, and folks they also.
Sure, definitely.
And they also make some othergreat products, like Kyo Green,
and they also one of theforerunners in probiotics as
well.
But I was looking at some oftheir literature and here's an
interesting quote here If you'renot going to eat alkalizing
foods, drink them.
In terms of immune conditioning, green drinks are a simple,
(30:09):
easy way to go.
You ever hear that.
I think it was by a JamesLavalle.
James LaValle (30:13):
That was a quote there yeah, no, without a doubt.
I mean, look, we know that ifyour urine is acidic, right, so
you're making a lot of freehydrogen ions.
You've lot of free hydrogenions, you've got more free
radical damage.
And eating vegetables is agreat way to buffer your pH, and
(30:41):
there's even studies on this.
They took people that, evenafter they gave them medication
for their blood pressure, gavethem medication for their
cholesterol, gave themmedications for their blood
pressure, gave them medicationsfor their cholesterol, gave them
medications for their bloodglucose, it didn't stop the
progression of what's called therenal vascular disease if their
urine pH stays thin.
So jointing green is a greatway to help alkalinize your
(31:04):
urine and keep your pH where itneeds to be to protect a really
know, really important organslike your kidneys, so that
you're able to detoxify and keepmaking healthy red blood cells
and all the things that you knowyour kidneys earn.
Jim Wilk (31:20):
Yeah, it's important things.
We're still not eating properlyin this country.
You've probably noticed it toothis whole big trend towards
ultra-processed foods that aregoing on and fake foods they're
making.
These days you think it wouldbe getting better, but sometimes
you feel like it's such anuphill battle.
James LaValle (31:38):
Well, I think, without a doubt, it's still.
You know, people eat too much,too often, too late, they pick
the wrong foods, right, they'reunder stress, they don't get
enough to eat, and then you getdietary skewering, like people
doing a carnivore diet or youknow picking.
You know a specific diet thatexcludes foods, a lot of times,
like vegetables, which I thinkhave a rich history of, you know
, benefiting people, right, andthere's a lot of that in the
(32:01):
food stock.
So, yeah, especially in the US,it's harder and harder to get
great food.
Jim Wilk (32:09):
Yeah, it's a great company folks.
I've done about 20 shows overthe years on garlic and I always
just pick Kyolic becausethere's really no other name
that should go along with whatyou're taking there.
They're just the best.
They do it the best Organicallygrown, which is really cool too
.
Most companies just don't dothat, and so it's something it's
(32:32):
in my repertoire as well.
So I'm a big advocate and, jim,I really thank you being on.
I know you're a busy guy.
Can people get in touch withyou or follow you and see your
career there?
I?
James LaValle (32:43):
can just go to real Jim Lovell on Instagram, or
they can just go to Jim Lovell.
Jim Wilk (32:49):
Yeah, let's go there.
It's very interesting stuff onthat on that website.
Yeah, and looking lookingforward to your new book
whenever that comes out, sothat'd be cool.
James LaValle (32:57):
Oh, absolutely, they're always coming yeah.
Jim Wilk (33:01):
Thanks again, jim, and have a great summer, and we'll
talk again sometime next year.
And we'll talk again sometimenext year, all right, Great,
thank you.
Thank you, bye-bye.
James LaValle (33:10):
See you soon.
Bye.
Jim Wilk (33:12):
All right, folks, that's it.
Remember you can go tohollyhillvitamins.
com and if you want to ordersome, mention the word nutz.
We'll give you, I think, 15%off on Kyolic Garlic there.
It's truly a foundationalproduct and I know I've said
that for other things, but Itruly believe that.
And, okay, I'm not sure what'shere.
I think next show is going tobe Ancient Nutrition with Jordan
(33:35):
Rubin, and Jordan has been ontelevision.
He and Dr Axe Josh Axe starteda company a few years ago.
Jordan used to be the owner ofGarden of Life, which he sold
many years ago and is still outthere farming, and we're going
to talk about collagen and someof those other cool things.
So tune in for the next episode.
(33:56):
Until then, stay healthy.
All right, guys, that's it.
Please subscribe to the channelso you can get our latest
episodes and if you want tocontact me with any questions or
comments, try jim wilkcnc@gmail.
com.
Thanks again.
Welcome to Nutrition Nutz, where we discuss the
latest nutrition breakthroughs,supplements and wellness choices
with leaders in the naturalproducts industry, health
practitioners and researchscientists.
I'm your host, jim Wilkes,certified Nutritionist.
Thanks to our main sponsor,hollyhillvitaminscom, the place
for great selection, service andprices.
Check out their extensivewellness library for updated
(00:23):
science-based info.
James Lavalle, thank you somuch for joining us today.
(00:47):
Appreciate you being on onceagain.
One of my favorite people hereto do shows.
I always learn something whichis cool.
You have to do in this for somany years, so I know you're a
busy guy and I want to get to it.
Folks, we were just talkingright before we got Jim on here.
I remember you've done so manybooks, but you got a new one
(01:13):
that just came out recently.
You said peptides.
Give me a little brief on thatthere.
James LaValle (01:19):
Yeah, so one of the areas teaching at the
American Academy of Anti-AgingMedicine and chairing the
International Peptide Society,you know, I wrote a handbook on
kind of getting people up tospeed on what are peptides and
what are the most popular onesthat are out there, and you know
some of them, you know.
You know, like the firstpeptide in the you know ever was
(01:40):
insulin Right, we figured out,so it's kind of important.
Yeah, however, was insulin, wefigured it out, so it's kind of
important.
And then, of course, all thehoopla now about GLP-1.
I mean, glp-1 is a peptide andso they're smaller than protein
and it's a chain of amino acidsand they provide specific
signals in your body.
(02:00):
And so I wrote, you know, hadthat book out this last year and
then I've got a rebate of themetabolic code book coming out,
uh, this year.
And then a performanceenhancement book, because I work
with a lot of, you know,professional athletes and you
know military tactical groups,so so I've got you know, wear a
couple hats, you know, inaddition to, obviously, I've
been a chief science officer atLifetime.
(02:22):
Uh, so we've got lots of peopleinterested in training and
living a healthier life there.
About a couple million peoplewere.
So it's always a top of mind ishow to get better education
across and what are theimportant things for longevity
to get that really awesomehealth people are looking for.
Jim Wilk (02:42):
Well, I'm a big gym rat awesome help people are
looking for.
Well, I'm a big gym rat, so Ijust finished reading Peter
Atiyah's book Outlive and how hestresses that probably exercise
is, in his opinion, is key isnumber one that you can actually
how can I say this?
(03:04):
That you can actually how can Isay this cheat a little bit on
the rest of your lifestyle, yourfood choices, things like that,
but the exercise is so amazing,especially getting your VO2 max
up, and he feels that it's moreindicative of a longevity
pathway.
How do you feel about that?
Yeah, I mean PRT again a lot ofvalue, a lot of a longevity
pathway.
How do you feel about that?
James LaValle (03:25):
Yeah, I mean PRT has got a lot of value, a lot of
people are listening to them,but I kind of disagree with that
.
I mean, I think exercise is onecomponent of good health and
eating well is one component ofgood health If you have a gluten
intolerance and you think thatyou can cheat by exercising.
I mean, I've seen this over andover again.
People that you know theyhaven't had a, you know they
(03:48):
don't pay attention to wheretheir chemistry is at.
So while I agree with them thatexercise is invaluable, muscle
being important for the agingprocess and your VO2 max is good
, but it's like anything right,you can't have one marker that's
going to dictate everythingabout your health.
Your body's just too complex.
(04:09):
There's more to it than that.
I have people that have a greatVO2 max but yet they're blood
sugar sized.
That means they're going todamage their blood vessels
whether they're exercising ornot.
So that's kind of how I land onit.
I think you got to payattention to all of it.
Why would you worry?
If you're putting all thateffort in on exercise?
Why would you worry about howmuch you get to cheat?
(04:30):
It's kind of a clouted historyto me.
Jim Wilk (04:37):
Yeah, I guess I phrased that wrong.
Folks too, jim, lavalle's right.
It's the three legs of thestool kind of a thing.
You need that balance there,and of course you got to eat
right and do all the good thingsthere and taking some good
supplements too.
That's right, yeah, so also, Ijust want to ask you how do you
feel about before we get intothe topic of the day, which is
(05:01):
garlic folks?
Jim was also voted at one timeone of the top 50 pharmacists in
the country here by DrugistMagazine.
How do you feel about thepharmaceutical industry?
Big pharma, you know it'sgotten a lot of kicks in the
tush in the last couple of yearsthere.
Where do you think thepharmaceutical industry is going
(05:21):
?
What direction and things?
James LaValle (05:23):
Well, I mean I're not going anywhere, right?
I mean people are always goingto be sick.
They pour billions of dollarsinto research.
I think what's unfortunate isthat there seems to be the
inability to allow smallerentrepreneurial pharmaceutical
(05:44):
environments like compoundingpharmacies, you know.
And then you know theconventional big pharma.
You kind of have the TAPIcoexistence where innovation can
take place, you know, withbright pharmacists who are kind
of out there on their own andthen kind of that corporate.
You know aspect of developing adrug and getting it out to
(06:04):
market.
I think you know obviouslypharmaceuticals are going to.
You know aspect of developing adrug and getting it out to
market, I think you knowobviously pharmaceuticals are
going to.
You know the company is goingto have to change because
people's mindset hey, we'removing towards wellness, we're
really moving towardsperformance and longevity and
not just the silver bulletapproach, don't get me wrong.
Don't need that silver bulletapproach because people get in
(06:25):
acute conditions.
They need a silver bullet.
And then also for people thatdon't want to take care of
themselves and this isn't acriticism, this is people come
to a time in their life or theyjust haven't decided they want
to take care of themselves.
And if they don't, they stilldeserve some kind of care.
There's just a differentbenefit risk ratio when you're
not making good decisions aboutdiet and exercise and stress and
(06:48):
sleep.
You know and you just want youknow.
Hey, I want a drug that's goingto lower my risk of death of,
you know, a heart attack, andI'm not willing to change much
yet.
So I think you know.
That's kind of where I see it.
I think that I hope that forevery industry in healthcare, we
(07:09):
move towards meeting thatconsumer demand of people really
want to be well and really wantto know what to do in general.
I think that's where things aregoing now.
That's what books like whatPeter Atiyah wrote for
Pustellers right, because they,you know, people are out there
buying them and wanting to know.
Well, thank goodness, garlicisn't a pestle.
Right, because people are outthere buying them and wanting to
know.
Jim Wilk (07:26):
Well, thank goodness, garlic isn't a prescription yet,
right?
So I think we can be thankful.
James LaValle (07:31):
Yeah, right, right, right, exactly.
Jim Wilk (07:36):
Just for people who are unaware of this fantastic
plant, give me a little historyabout garlic there.
How long has it been around?
Who used?
It back in the past and some ofthe benefits of it.
James LaValle (07:52):
I mean, you go back to Egyptian Roman times.
Chinese medicine you know,you've got, you know, for ages
it was used, as you know you'vegot, for ages it was used as
antibacterial to strengthen andfortify individuals and so ward
(08:15):
off evil spirits, right, protectagainst the plague, all that
stuff.
So it's been around forgenerations, literally, and so
that's so.
It's been around forgenerations, literally, and so
that's for garlic.
That's been it.
Now the real opportunity, ofcourse, came across over the
(08:36):
last 60, 70 years, where theystarted to be more specific
about how garlic was extractedand, of course, understanding
the chemistry of garlic.
There was some interesting coolstuff.
Like they take garlic right nowthey freeze-dry it I heard this
at the International GarlicSymposium in Germany and they
(08:58):
freeze-dry the allicin in freshgarlic.
And we know allicin is veryunstable, so you've got to keep
it under frozen conditions andin experimental models they
actually injected it into cancercells and a cancer cell model,
like you know, in animals and,lo and behold, it resulted in
cancer, right.
So there's all kinds ofinteresting chemistries from it,
(09:20):
but I think the mostinteresting one that's the most
published, most studied ofcourse is aged garlic extract in
900-plus studies and thevariety of benefits that it
gives individuals.
Jim Wilk (09:33):
Well, that's the thing Most people are aware of.
Aging things or fermentingthings seems to increase the
potency or increase the benefitswhen you do something like that
, just like cheeses or wine, orI was going to say my body, but
I don't think so.
(09:54):
But things seem to get a littlebit better when you take the
time to do something thatprepares something that way.
And that's what I always lovedabout the Kyolic brand of garlic
is that it's a process thattakes maybe almost a couple of
years to come to fruition,correct.
James LaValle (10:15):
It's 20 months, you know, I mean 20 months of
aging.
It doesn't necessarily fermentLike I mean, obviously, you know
you ferment cabbage, you getsauerkraut and you get all the
benefits for your GI tract withsauerkraut juice, right, right,
and you know the probiotic andmicrobiome and all that.
But in the aging process, withgarlic, it really changes the
(10:39):
composition.
So you literally are getting acompletely different family of
natural compounds that happen inthe aging process.
They create a whole new levelof benefit for taking eight
garlic extracts.
You know, I mean, gosh, therecent studies have just been,
(10:59):
they've come out, just been like, wow, more, even more benefit.
You know, and I really, Ireally think that you know, when
people become aware they'relistening today and then you
know they have to run out andget the major extract because
the heart disease is still ournumber one killer.
So we're all into longevity now, right, we're buying a keyers
(11:20):
book, we're listening tohuberman or whoever, right,
right, we're all into this stuff.
But in the end you still haveto, like, create foundational
wellness.
So that, to me, is important.
So where are your lipids at?
Are you making bad actor lipids?
You know, apolipoprotein b,lipoprotein, little a, you know.
(11:40):
Are you making moreinflammatory cytokines in your
body, which everybodyunderstands.
You know cytokines.
Now, since you know ourpandemic, you know, and I think
where's my glucose at, you knowhow is my stress level at.
If you don't get that stuffunder control then it doesn't
make a lot of sense.
(12:00):
You know to go, hey, I'm goingto do this advanced stuff.
You know I'm going to look forthe Tibetan oji berries.
You know to go, hey, I'm goingto do this advanced stuff.
You know I'm going to look forthe Tibetan oji berries, you
know, or whatever it is.
You know they got to get thebasics down and that's why I
think aged garlic extract is sovaluable.
It covers a lot of bases andhonestly, I think it's as
valuable as people, you know,taking a multivitamin or you
know taking something becausethey can't sleep and it tells
(12:27):
them to sleep.
Jim Wilk (12:27):
This is really a foundational ingredient.
Well, the roots no pun intended, but the roots of the company
is interesting.
The Wakanaga Company out ofJapan who started this, I guess
back in the 50s.
That was a pretty cool storytoo, that you teamed up with a
German scientist, rightSomething, how that goes.
Yeah, I mean, yeah, you teamedup with a German scientist,
right Something, how that goes.
James LaValle (12:46):
Yeah, I mean, yeah, they teamed up with a
German scientist.
They age this product and theycome up with something.
I mean, think about this.
In the 1950s they came up withsomething that still applies
today, in 2024, right, that's.
You know, for me that's likethe discovery of vitamin c.
(13:07):
In my opinion, it's superimportant to understand that the
evolution of all the researchthey did from when they
discovered in the 50s and thenthey started, you know, doing
human studies and really lookingat, well, what does this do in
your body?
And and then the other piece isthat continued commitment to
(13:30):
doing the research.
So, whether it's doingdouble-blind, randomized,
placebo-controlled crossovertrials, or it's case studies, or
it's all the publications over900 publications on aged garlic
extract there's not a lot ofnatural compounds that you can
(13:50):
think of.
You know.
Sure, you look at the basicnutrients, like vitamin C and
magnesium.
You're going to see a lot ofthat because they're essential
nutrients.
You see a lot of that.
But when you get past that, youdon't see as many studies with
CoQ10 or with berberine or anyother natural compound that's
out there, as you see with agarlic extract, and I think
(14:11):
that's something people shouldreally get excited about that.
You know the studies continueto pour in and they continue to.
You know Wakanaga continues topour money into new research,
finding deeper and deeper valuein why people should take, you
know, kaiolic, a garlic extract.
You know just a recent study outshould take, you know, chiolic
or aged garlic extract.
You know there's a recent studyout of Brazil.
(14:33):
You know people, you know men19 to I think it was 53, all
with essential hypertension.
They took aged garlic extractand their blood pressure an
average drop of 18 pointssystolic, 12 points diastolic,
which is even bigger than theprevious four or five trials
that showed like an average of10 point drop on systolic and
(14:55):
six point drop on the diastolicand that's pretty big.
I mean, there's a lot of peoplethat are walking around.
If you haven't, if you'relistening today when you haven't
taken your blood pressure, youshould take your blood pressure
because you know hypertension isa silent killer.
You know first sign of a heartattack, one out of two times is
death, you know.
(15:16):
So it's kind of good to knowyour blood pressure.
And if your blood pressure isjust a little bit off you know I
have 130 over 90 or I'm 130over 85, you should be getting
on some aged garlic extract andget that blood pressure down.
Get those blood vessels morepliable.
Protect your heart, protectyour blood vessels so that you
(15:39):
don't run into that problemRight.
Jim Wilk (15:42):
Even getting your coronary artery calcification
scores, those CAC scores thatcan probably help with that as
well.
Well, absolutely, I mean thatcan probably help with that as
well.
James LaValle (15:49):
Well, absolutely, I mean that's just it.
Even in their studies withcoronary artery calcification,
even the new study where they'reusing a scan called a CLEERLY
scan, where they showcalcification and they show
vulnerable plaque as well andthe fact that it regresses
vulnerable plaque, that's reallyimportant.
(16:10):
You know that you're regressingthat vulnerable plaque that can
break off and create a strokeor you know something like that.
I mean it's just, you know,invaluable.
And you've got leadingresearchers like Dr Matt Rudolph
, you know UCLA School ofMedicine, department of
Choreology, you know leadingreading away on those studies,
(16:30):
as well as other universities.
So really, when I say it's asimportant as any fundamental
nutrient you're taking, I mean Itake it every day.
When I take it that important,I take it myself because I know
the number one killer it's goingto be heart disease.
Jim Wilk (16:48):
Does it?
Yeah, I got an interesting.
I have a friend of mine who'slike 6'4", maybe about you know,
250, a little overweight andthings.
Obviously it's.
He was wondering he wants totake garlic but he said do I
need more?
Because he says when I take atwo he goes because of my size.
(17:10):
He's just curious because hejust came up to me the other day
and said should I be takingmore like garlic?
Would that make a difference inhis life?
Can you overdo?
It is what I guess I'm saying.
James LaValle (17:20):
No, you can't really overdo it.
But I mean the clinical studiesare pretty clear, like if you
get up around, you know 2400milligrams of a drug extract a
day.
There are a few studies thatwent up to 3.6 grams or 37
milligrams a day.
If you do that 2400 milligram aday dose you're going to get
benefits regardless of your size.
(17:41):
So you know, not going tooverdo it.
But then again you know youdon't need to take extra either,
right?
I mean you know you get to that2400 milligram a day dose and
you're going to be getting somepretty substantial benefits.
Even in that coronary arterycalcification topic, you know
they didn't even get a studywhere people that were on a
statin and aspirin because theyalready had calcification, their
(18:03):
rate of future calcificationdropped by like 77% when they
took aged garlic with it.
There's this amazing benefit toit that you just want to get on
it and you don't have to worryabout the stinking rose effect
with aged garlic because whenthey do the aging process the
(18:25):
volatile compounds that createthat stinking rose effect Some
people take garlic and they reekwith garlic.
You don't have to worry aboutthat because properties of
garlic can change, gotcha.
Jim Wilk (18:38):
Gotcha Well interesting what you just said a
couple a minute ago, taking itwith medications and stuff.
Have there been any indicationof contraindications?
Any indication ofcontraindication in taking a
supplement of garlic along withsome medications?
James LaValle (18:54):
Yeah, there's no real contraindication with it,
even with blood thinners.
You know, they did studies withblood thinners and they didn't
see any shift in what was calledtheir INR time, but basically
it turned to clot.
So there's no realcontraindication with it.
Maybe if you have a trueallergy to garlic you would take
garlic right.
But other than that, no problem, you know, no problem at all.
Jim Wilk (19:16):
Well, I've noticed that I was reading through the
research journal that Kyolicputs out, wakanaga puts out
these are excerpts from folksfrom peer-reviewed journals and
meetings and things like thatexcerpts from folks from
peer-reviewed journals andmeetings and things like that.
And, like Jim was saying,there's like over 900 or so of
these peer-reviewed studies doneon this, clinical studies done,
and I noticed that sulfur keepscoming up and that's a rich
(19:42):
constituent of garlic.
Do we get enough sulfur in ourdiet and how important is sulfur
for things?
James LaValle (19:48):
Well, I mean, you know.
So you've got a process in yourbody called sulfation for one.
So sulfation is phase twodetoxification, how your body is
able to get rid of compoundsgoing through your liver.
So you need sulfur forsulfation.
Sulfur is really good as wellfor your joints.
(20:08):
So you know, a lot of timespeople take methyl,
sulfonylmethane or MSM for theirjoints because they know that
you know, delivering sulfurhelps with lubrication of the
joints as well, and so havingthat sulfur compound in it is
really important.
And then it has something in itcalled S-allyl cysteine.
(20:31):
So you're donating cysteine aswell, and cysteine really helps
your body with methylation, onceagain helping you not just
detoxify but, you know, usingthe methylation process to make
hormones, neurotransmitters.
So it's incredibly important.
So it's really one of thosecompounds and you got to
remember because when they ageit it creates a family of
(20:55):
compounds.
There's some compounds in itthat help the immune system.
So, for example, they showedthat aged garlic extract
actually acts as a prebiotic.
It actually helps yourmicroflora diversity, which is
really important.
And then the other piece isthat it helps to stimulate
what's called your gamma delta Tkiller cells, and those are
(21:17):
kind of the mature T killercells that help you fight off
FUD.
So, once again, if you'retaking a garlic extract, you're
taking kaiolic on a regularbasis, your immune system just
in a better defense posture ifyou come up against the everyday
cold or flu or some othervector.
Really important to understand.
That's why I say this is such afoundational compound because
(21:39):
it affects so many aspects ofyour chemistry.
You know it helps raisesomething in your body.
They did this study in peoplewith metabolic syndrome and
there's a compound calledadiponectin that your body makes
, and adiponectin is importantbecause adiponectin kind of
measures the antioxidant statusin your body.
So when your adiponectin is lowyou're under more free radical
(22:02):
damage.
And when your adiponectin islow, your insulin receptors
don't want to work as well.
And they found out when theygave this to people that are
prone to having lower diponectin, that diponectin level went up.
And so really, you know I can'treally emphasize enough this is
a product that you know what wecall has a pre-atrophic effect,
meaning it works across a lotof different systems of your
(22:25):
body.
You know the study that theyshowed where it dropped
inflammatory cytokines likeinterleukin-6 and CNS-alpha,
which are these are really bigcompounds that when your body's
making too many of them, itstarts to create havoc in your
body.
Your gut gets more permeable.
Your immune system tendstowards more antigen, antibody
(22:46):
responses.
You know, when you drop that by33%, pretty powerful.
Jim Wilk (22:53):
Don't tootin'.
That's amazing, gee.
Yeah.
What about animals and kids?
Sorry to put them in the samecategory, but 40 years ago way
more.
I go back when my kids wereyoung and I probably mentioned
this in other garlic shows I'vedone when they had a fever or
something I would crush up aclove of garlic and mix it with
(23:17):
a little honey and give it tothem and I think they still hate
me for it today, but it seemedto work on lessening the
symptoms of a cold or a feverand things like that back in the
day.
James LaValle (23:28):
Yeah, well, there's no doubt about it.
You know the traditional use ofgarlic.
You can use it to fight offbugs and it's a little.
I mean you crush up garlic andyou're a little kid, you're
going oh my God, why'd you dothis to me?
So you know, in children, youknow you could opt in to use in
the liquid form of H coli, whichis not much long until they
(23:49):
can't do it yet.
But certainly grape issomething that helps fight off.
In fact, they did a study oncollege students and they showed
that it used frequency andduration and the intensity of a
cold or flu bug it would have.
And so, yeah, it's.
You know, once again, incrediblyimportant Whether you're going
to pull it off the shelf whenyou know, hey, you've got an
(24:10):
acute situation.
But you know, I think, moreimportantly, you know people
taking it daily get thismultitude of benefits that can
really help them get the besthealth possible that they're
looking for, right?
I mean, I think that's wherepeople are at today.
But, hey, how am I going toactually feel the best I can
really reduce my risk?
How do I really get to beingable to feel like, hey, I'm
(24:36):
strong, I feel strong and I feelresilient?
Jim Wilk (24:40):
That's it.
Yeah, hey, folks, Kyoliccom.
You get a lot more information.
It's K-Y-O-L-I-Ccom information.
It's K-Y-O-L-I-Ccom.
They make a host of justhundreds of products and all
based on Kyolic, and some greatprobiotics and greens too, which
would be two other shows.
But they have a great line ofthings for whatever your
(25:02):
situation is, so it does great.
You can also go tohollyhillvitaminscom, our
sponsor too, and order Mentionnuts and UTZ and we'll get you a
nice discount on that too.
You mentioned the liquid one.
I know Kyolic makes a liquidversion of it in a dropper, and
this is a question I've neverasked before.
(25:23):
Have you ever heard of anybodyusing it topically for things
like a cold sore or somethingsomebody would put?
James LaValle (25:29):
on.
Yeah, I mean, it would makesense that you would do it.
I haven't had any personalexperience doing that, but it
would sure make sense.
I don't know if you've donethat.
No, no just thought of it, yeah,but I mean it would make sense
as long as it you know, onceagain you have a cold sore and
it's open.
Hey, how does it feel when youput it on?
I don't know if it's on or not,but all that stuff.
(25:50):
But it makes sense that it hassuch a powerful kind of
antimicrobial effect.
You'd probably get somebenefits from it.
Jim Wilk (25:58):
Well, I'm going to start my own company, so don't
tell anybody.
I love that stuff.
So, like I said just a minuteago, they make a lot of
different formulas.
I know they make a one-a-dayjust a pure garlic in a tablet
form.
They also have it in a capsuleform.
I think it's a two-a-dayequivalency.
But all their other productstheir immune products and their
(26:21):
CoQ10 and other things like thatthe cardiovascular products
they add certain nutrients to it.
So they're using the same typeof garlic, right and they're
adding a couple of herbs orthings to enhance it.
Is that the purpose behind it?
James LaValle (26:34):
Yeah, it is, and what you could do is you could
mix and match, right?
So if you're interested in,like heart, bone and immune
health, they've got a great gelcap where it's got omega-3s in
it.
It's got vitamin D and K2 in it, of course, obviously.
Why they included a garlic inthat formula is because they
showed that when they were doingtheir coronary recalcification
(26:59):
scores that, oh my gosh, itstopped bone loss, and that's
important because when theoriginal calcium is from the
bone it can go to your arteries.
There's a direct correlation tobone loss and coronary artery
calcification, right?
So you could say, hey, well,I'm going to take that and maybe
(27:20):
I need a stress formula too,right?
Or I'm interested in thecardiovascular formula that has
theanine in it, natokinase in itand I want to add, you know,
another formula to it.
That's what's nice about theline is that you know you can
mix and match.
And I would just say that ifit's just general prevention
(27:43):
like I'm just looking forgeneral prevention if you hit
that 1200 milligram a day garlicgoal, then you're in great
shape.
So if you wanted to use acirculation product and a detox
and anti-aging formula, you canget Mixed, and Masters too, get
to that 1,200 milligram a dayaged garlic target and just the
other benefits of the otheringredients that they're putting
(28:04):
in there for those specifictests.
Jim Wilk (28:06):
Gotcha Wow, putting in there for those specific tests,
gotcha Wow.
So when someone says to you,jim, I take garlic, I get it
from Amazon, I get it as a brandand things like that, what's
the best thing you can say tothem In your experience, how do
most companies make garlicsupplements?
James LaValle (28:26):
Yeah, so there's only one age garlic extract and
that's the one by Kyolyx, andthat's the garlic that has all
the studies that I was justtalking to.
That's the one that hasaccomplished that right.
Other garlics that are madethrough different processes, for
example Allison's prettyunstable.
(28:47):
So if you're just taking garliccapsules or tablets, you're not
going to get the same benefitbecause you don't have the same
compounds in there, you know.
I mean you want to get a garlicoil capsule and cook a pinhole
in them and saute your spinachin it.
Well, maybe that'll be a goodway to use that right, but it
serves to people in, after youknow, the heart health benefits,
(29:08):
immune health benefits,benefits of, you know, managing
kind of healthy inflammationresponse.
I think those are specific totaking aged garlic extract.
So you're just not going to getthe effect that you were
(29:32):
reading about and unfortunately,if it's got garlic on a label,
they can refer to the studiesthat were done with aged garlic
extract and almost make it soundlike oh yeah, this is all.
Garlic benefits everyone.
So that for me, is the way I'dreply to that.
If you want the one that's beenstudied, it has the benefits.
You got to go with aged garlicextract.
Jim Wilk (29:46):
Yeah, and folks they also.
Sure, definitely.
And they also make some othergreat products, like Kyo Green,
and they also one of theforerunners in probiotics as
well.
But I was looking at some oftheir literature and here's an
interesting quote here If you'renot going to eat alkalizing
foods, drink them.
In terms of immune conditioning, green drinks are a simple,
(30:09):
easy way to go.
You ever hear that.
I think it was by a JamesLavalle.
James LaValle (30:13):
That was a quote there yeah, no, without a doubt.
I mean, look, we know that ifyour urine is acidic, right, so
you're making a lot of freehydrogen ions.
You've lot of free hydrogenions, you've got more free
radical damage.
And eating vegetables is agreat way to buffer your pH, and
(30:41):
there's even studies on this.
They took people that, evenafter they gave them medication
for their blood pressure, gavethem medication for their
cholesterol, gave themmedications for their blood
pressure, gave them medicationsfor their cholesterol, gave them
medications for their bloodglucose, it didn't stop the
progression of what's called therenal vascular disease if their
urine pH stays thin.
So jointing green is a greatway to help alkalinize your
(31:04):
urine and keep your pH where itneeds to be to protect a really
know, really important organslike your kidneys, so that
you're able to detoxify and keepmaking healthy red blood cells
and all the things that you knowyour kidneys earn.
Jim Wilk (31:20):
Yeah, it's important things.
We're still not eating properlyin this country.
You've probably noticed it toothis whole big trend towards
ultra-processed foods that aregoing on and fake foods they're
making.
These days you think it wouldbe getting better, but sometimes
you feel like it's such anuphill battle.
James LaValle (31:38):
Well, I think, without a doubt, it's still.
You know, people eat too much,too often, too late, they pick
the wrong foods, right, they'reunder stress, they don't get
enough to eat, and then you getdietary skewering, like people
doing a carnivore diet or youknow picking.
You know a specific diet thatexcludes foods, a lot of times,
like vegetables, which I thinkhave a rich history of, you know
, benefiting people, right, andthere's a lot of that in the
(32:01):
food stock.
So, yeah, especially in the US,it's harder and harder to get
great food.
Jim Wilk (32:09):
Yeah, it's a great company folks.
I've done about 20 shows overthe years on garlic and I always
just pick Kyolic becausethere's really no other name
that should go along with whatyou're taking there.
They're just the best.
They do it the best Organicallygrown, which is really cool too
.
Most companies just don't dothat, and so it's something it's
(32:32):
in my repertoire as well.
So I'm a big advocate and, jim,I really thank you being on.
I know you're a busy guy.
Can people get in touch withyou or follow you and see your
career there?
I?
James LaValle (32:43):
can just go to real Jim Lovell on Instagram, or
they can just go to Jim Lovell.
Jim Wilk (32:49):
Yeah, let's go there.
It's very interesting stuff onthat on that website.
Yeah, and looking lookingforward to your new book
whenever that comes out, sothat'd be cool.
James LaValle (32:57):
Oh, absolutely, they're always coming yeah.
Jim Wilk (33:01):
Thanks again, jim, and have a great summer, and we'll
talk again sometime next year.
And we'll talk again sometimenext year, all right, Great,
thank you.
Thank you, bye-bye.
James LaValle (33:10):
See you soon.
Bye.
Jim Wilk (33:12):
All right, folks, that's it.
Remember you can go tohollyhillvitamins.
com and if you want to ordersome, mention the word nutz.
We'll give you, I think, 15%off on Kyolic Garlic there.
It's truly a foundationalproduct and I know I've said
that for other things, but Itruly believe that.
And, okay, I'm not sure what'shere.
I think next show is going tobe Ancient Nutrition with Jordan
(33:35):
Rubin, and Jordan has been ontelevision.
He and Dr Axe Josh Axe starteda company a few years ago.
Jordan used to be the owner ofGarden of Life, which he sold
many years ago and is still outthere farming, and we're going
to talk about collagen and someof those other cool things.
So tune in for the next episode.
(33:56):
Until then, stay healthy.
All right, guys, that's it.
Please subscribe to the channelso you can get our latest
episodes and if you want tocontact me with any questions or
comments, try jim wilkcnc@gmail.
com.
Thanks again.
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