Todd is the Founder of the truly revolutionary company called Dry Farm Wines

I intended to talk with Todd about the absolutely mind-blowing transformational workplace culture and healthy, balanced family atmosphere that he has created at Dry Farm Wines, but instead went deep, deep into the world of clean wine and the marketing hype and junk food nature of mainstream wine offerings. Todd will be back on the show to blow your mind and detail arguably the most progressive workplace environment in the world.

Based in the Napa Valley, Dry Farm Wines source and distribute the world’s cleanest, most naturally produced wines—free from chemical additives, from entirely non-irrigated vineyards, and 100% naturally sugar free. Each wine in the Dry Farm catalog has been extensively tested to qualify under stringent standards. Todd only started this company in late 2015 and it has grown like crazy by appealing to the ancestral health community who have a deep concern for the quality of food and beverages they ingest. 

You will be alternatively disgusted by the crap found in a regular old wine bottle (evading routine labeling requirements by aggressive government lobbying) and inspired by the amazing traditions of dry farming that go back for centuries in Europe. Here are some of the “who knew” revelations you will get from this show, whether you are a total wine novice like Brad or a seasoned wine enthusiast: 

  • Dry, sugar-free, low-alcohol wine can actually deliver health benefits with no health objections. Commercially produced wine has little health benefit and many objections. 
  • Your headaches, hangovers, and sleep disturbances are not from alcohol per se, but more likely the combination of chemical additives, high sugar content, and alcohol. You are drinking lots of junk and feel like crap the next morning, duh. 
  • Commercial wines kill the yeast through chemical intervention before the wine is done fermenting, resulting in residual higher alcohol, sugars and chemical content. Why not leave wine alone? Because wine conglomerates are impatient to make more money. 
  • Most commercial wines have shockingly high levels of sugar. The worst wines can contain up to 220 grams of sugar per liter (twice as much as bloody Coke, mate!), but you often can’t taste the sugar due to the acidity of wine. No wonder you have a hangover—you binged on cherry Cokes and Skittles for three hours last night! 
  • The government has approved 76 different chemical additives for use in wine–none need be on the label. Can you say, “beaucoup lobbying dollars”? 
  • Irrigating a vineyard results in more yield, but an inferior crop, with less polyphenols in the grapes because watered grapes didn’t gotta work too hard to grow and survive and are filled with water, diluting the positive benefits in grapes 
  • 99 percent of USA vineyards are irrigated, not due to climate concerns like novice Brad speculated, but in order to make more money, with a markedly inferior crop, water equals higher yields and heavier fruit (fruit is sold by weight) 
  • There is no correlation between price and health quality of a wine. Price disparity is basically a marketing exercise. Tell a fancy story about your wine and charge a butt load. Can you believe that?! 
  • The typical wine consumer has a “deadened pallet” from following a high carbohydrate Standard American Diet, and thus needs a “bold” wine filled with sugar and chemicals to make a distinctive impact on that trashed pallet 
  • This trend toward higher alcohol, higher sugar wines started years ago when a single slovenly, deadened pallet wine critic with a big platform started rating wines on the familiar 1-100 score, and granting big numbers for crappy, overly sweetened, overly cultivated, chemical laden wines 
  • Added sulfites not only kill beneficial bacteria, but also “McDonaldize a wine,” says Todd. Hooray, flavor consistency in your wines, just like we expect from fast food chains! 
  • Dry Farm Wines’ products must come from organic or biodynamic farming, non-irrigated vineyards, fermented with native yeast to be sugar-free and under 12.5% alcohol, have no added sulfites and be low in the natural sulfites that all wines have 
  • There are 20 natural, chemical-free, dry farm wineries in the USA, but even they don’t meet the exacting standards to be carried by Dry Farm Wines. As a result, Dry Farm Wines sells no domestic wines…usually, the problem with the few U.S. Natural Wines made, alcohol is too high, residual sugars or irrigation. Maybe there is a bit of sugar left over or some additives used in manufacturing. Dry Farm Wines don’t mess around, man 
  • The cleanest, healthiest, most stringently tested wines on the planet each cost about 22 dollars per bottle. That’s the standard price for everything Dry Farm Wines sells. 

Accordingly to the final bullet, Todd explains his company philosophy, “We’re about peace, not profit,” and why he doesn’t care about growing revenues. After the show, my wine enthusiast girlfriend and frequent podcast guest Mia Moore and I joined the Dry Farm crew for dinner and consumed a substantial amount of these fabulous wines from around the world. Great success! That’s right, every one of Dry Farm Wines offerings come from small farming operations in European countries such as France, Italy, Greece and Sicily. It’s hard to find wines that are fermented to be completely free from sugar. Brad attests to being a lifelong lightweight with alcohol, but suffering not the slightest ill effects from heavy consumption that night. If you are primal, paleo, keto or otherwise care about carb intake and overall health, you may be interested in checking out DryFarmWines. You can get your first bottle for a penny when you join their club. I can’t believe I am becoming a very moderate wine drinker after 53 years on the sidelines, but it’s kinda nice one in a while to enjoy some wine. Mia Moore and I can’t really keep up the drinking pace of the club membership shipments (6 bottles every other month), but these products are a fantastic gift offering to people you care about who drink wine, or as Todd would say “junk food wine.” So consider joining the club and spreading the gift of good health.  


Brad and Todd discuss the problems with regular wines that we see every day. [00:07:31]  

There are 76 additives approved for wine in the United States. No ingredients or nutrition facts listed on the labels. [00:10:04]  

Not only are the wines that Todd sells organically farmed, they are also dry farmed. [00:12:51]  

You end up with higher alcohol in the irrigated vines.  In most of Europe, it is against the law to irrigate grape vines. [00:15:37]  

How is wine made? How do the yeast and the sugar cause fermentation? [00:16:32] 

With this winemaking style, people who are wanting cleaner food, also go for this dry farmed wine. [00:19:30] 

They actually add things to butter as well. [00:21:20]  

Alcohol, as stated on the wine bottle is not by law required to be accurate. [00:21:55]  

Alcohol is toxic, dangerous, and a very lethal drug. [00:23:05]  

Sugar can hide in wine and you can’t taste it. [00:24:27] 

Most of the people who are wine connoisseurs and are used to the sugars, won’t like these wines. [00:27:41] 

The wine critic who invented the 100 point rating system is extremely unhealthy and diabetic. [00:31:35] 

There are not very many wineries making natural wines. There are bout 20 in the US and none of them meet the strict health criteria of Dry Farm. [00:36:21] 

US natural wines can contain sugar. [00:39:34]t 

We’ve learned that the root system of the vines have tiny little capillaries searching down deep for water and nutrients. . [00:42:26] 

We use nature’s beautiful logic.The plants communicate with their root structure. [00:46:27] 

He goes to small family farms in Europe. The vineyards are natural.  [00:48:06] 

The average of a grape vine in California is 15 years.  The average age of a vine that we buy from in Europe is nearly 70 to 100 years old. [00:51:37] 

Taste the minerality of the Earth in these wines. [00:53:33] 

Todd eats only once per day very much into ketosis. [00:55:21]  

He believes fewer calories per day contribute to longevity. [01:08:01] 

The wines purchased in Europe go through rigorous testing here. [01:10:11] 

Alcohol, in low doses, had many positive effects on our brain. The only time Todd drinks is at dinnertime. [01:12:34] 


Dry Farm Wines.com 

Dry Farm Wines article: https://www.lowcarbusa.org/sugar-free-wine/ 

Natural Wine App: RaisinRaisin


Download Episode MP3

Get Over Yourself Podcast

Speakers: Brad Kearns and Todd White

Brad Kearns: Welcome to the Get Over Yourself Podcast. This is Brad Kearns.

Brad: Greetings. Listeners, I’m pleased to plunge deep into the heart of the Napa Valley for this fabulous show with the one of a kind, Todd White, the founder of Dry Farm Wines. This incredible company that sources the cleanest, safest, organic dry farm wines from around the world. Sugar free, total, Keto, primal, Paleo friendly, and their business has exploded thanks to the support of that core community of people that really care about what they consume and the cleanliness of it. And I sat down with Todd to talk about his unique corporate culture and the absolutely amazing community and dynamic workplace that he’s created that is practically unrivaled anywhere on the globe. I’d be hard pressed to find anything like this. It’s amazing. And guess what? We didn’t even get to it, man. We were both disappointed after I was like, I could now. But dude, I was so fascinated by the introductory discussion about wine that we kept on that theme for the whole show. 

And I don’t even drink wine. I don’t drink any alcohol. I’m not a big fan of alcohol in modern society because it’s so easily and commonly abused. Uh, but Todd got going on this thing and it was so interesting and fascinating just to understand what kind of crap junk food is out there in the mainstream wine industry. We’re talking about a chemically laden, overly processed full of additives and chemicals. Uh, the FDA has approved something 74 chemicals for inclusion in wine. They get that crap off the labels with heavy, intense lobbying and even the fancy labels and the high prices, which makes no sense to me being not a wine drinker, not familiar with anything. Uh, we’re finally on this show, exposing it as complete garbage. It’s just a complete marketing story and has nothing to do with the, uh, the health quality of the wine. 

So this dry farm operation I think is going to fascinate you about what they do and what links they go to, what extent they go to, to find actually naturally farmed grapes without water. That’s right. None of the vineyards that they use, none of the wines that they distribute are watered. They’re all pulling the hydration naturally from the earth, by creating a much more robust grape. And now listen to me, I’m starting to talk like a wine drinker and you’ll hear during the show, Todd drop in these references. Like you’ll see tonight when you drink our red wines from Sicily, Greece, and Italy. And I’m like, yeah, yeah, I’m usually the designated driver. Have been so for let’s see, 30 plus years since my start of drinking age, uh, but he got me going, man, and he poured some wine at this fabulous celebratory dinner that they have routinely with the workplace team at Dry Farm Wines and everyone that they do business with. 

And boy, you know what, this stuff actually tasted great. It enhanced the quality of the meal, the celebratory aspect of the meal. Yes. I got a little buzz for the first time in a long time and like Todd explains in the show, it just loosen, loosens up social boundaries, but you don’t get all the negative aspects of what we consider a routinely to be a drinking alcohol when in fact a lot of those negative aspects are from the chemicals and the additives and the preservatives that cause liver toxicity and interfere with healthy heart rate and respiration and brain function and all those things. So it was an eyeopener for me to realize that drinking wine can be enjoyable and without the adverse health effects. So guess what? You’re going to listen to a show with a complete novice about wine. And one of the world’s leading experts on the very cutting edge of living a healthy lifestyle. 

And if you think this guy has high energy, he is the Keto King. He’s been hardcore Keto for a few years straight now. He eats once per day at these lavish dinner celebrations. So he basically fasts 24 hours every single day and oh my gosh, their workplace. Just a little hint because we’re going to do a whole other show on what goes on there. But these guys start work at 10:00 AM and the first hour of work is meditation, group meditation, no phones ringing, nothing. They get to work and they start rolling at 11:00 AM and they are done sharply at 5:00 PM. No after work Emails or taking stuff home with you allowed. So they have created the most amazing sense of teamwork and community and they very commonly will convene at nearby dinner spots and we’re talking about Napa Valley, some of the finest restaurants on the planet. And they bring their own wines in and they bring their own primal kitchen, salad dressing, mayonnaise and olive oil transported directly from Italy with a bottle that says “not for sale” and pouring this stuff onto the entrees. We had a fabulous meal, a great celebration, and I think you’ll really get a kick out of Todd White whether you drink or not. So enjoy the show. 


Todd White Dry Farm Wines. I’m on location at the legendary Dry Farm Wines. I’m so glad to be here in Napa, California. The wine capital of the world or wine capital of America. 


Well, I would call the wine capital of America. It’s the most important wine appellation in North America. I don’t know if I’d call it the capital of the world, but, but a lot of stuff going on now, but people think it is. I love living here. It’s a wonderful place to live. The weather is incredible. It’s the topography is amazing. It’s one of the most beautiful places in the United States for sure. 


How long have you been here? 


Twenty years. 


Oh really? And in the wine business the whole time? 


Uh, no, no, I didn’t really get in the wine business until late 2015, but it had nothing to do with Napa Valley. It was a European wines. We’ll talk about what all that’s about, but… There are no wines made in the United States that meet our health criteria and so, um, but I did want to make wine in Napa valley but I call it more of a hobby project, something I lost money on and nothing ruins my day, like losing money. 


But uh, anyway, so yeah, so I had a hobby project here for a couple years just making wine and Napa, but that was in 2005, so it’s been quite some time ago. 


Uh, so dry farm is a pretty new operation and dedicated to, like you hinted here, we’re talking about this, another standard of clean, organic, chemical free, pesticide free. Tell me also about the wine industry as a whole because I wasn’t even aware of what kind of crap is out there and what kind of processing is involved when you’re looking at a bottle of wine versus what you guys are doing and the people that you’re working with. 


Yeah. So what’s happened in the wine business is exactly the same thing that’s happened in our food supply. So there’s been massive consolidation driven by money and greed and things have not gone well for the wine itself. 


Sort of like for the for the cows. It hasn’t gone well to, for the chickens either. 


Yeah. So, um, so yeah, it’s pretty much the same scenario. This is a global problem. It’s not just in the US, but certainly the US leads in it’s greed and, and uh, and this kind of pursuit of more profits. And so what that results in is a more processed product and uh, and the wine industry has, again, this is a global problem, not just to pick on America, but certainly we’re the leaders and certainly we started it right? And so there’s some dirty dark secrets in the wine business and the primary one is that there are 76 additives approved for the use in winemaking in the United States. These are additives approved by the FDA. Now you and your audience don’t know about these 76 attitudes because the wine industry’s been very successful and spending tens of millions of dollars paying politicians in the way of lobby money to keep contents labeling off of wine bottles. 


Oh, so it’s right. We don’t see the. You don’t know what the facts on a wine label, not only the nutrition facts or the ingredients either 


o and the reason they don’t want the contents label and wine is the only major food group without a contents label. And the reason that they don’t want to contents label on it is because if it had a contents label on it, it would look like just like the rest of processed foods that you eat or don’t eat, that you look at the labels that look like just like the rest of process, food labels that have a whole string of chemicals that you couldn’t pronounce and had no idea what they were. And the wine industry doesn’t want you to know that these additives are in these products. And so that’s, that’s kind of, that’s kind of in some pretty nasty characters. 


Uh, you know, ammonia phosphate, copper sulfate, sulfur dioxide, um, some pretty nasty chemicals used for defoaming. So what foaming agents do is that when you move wine from one tank to the other, it foams up. And so in the old days they just wait for the foam to subside. It’s Kinda like Kinda like pouring champagne and a glass, right? It foams you wait a moment, you put some more in. What’s happening in wineries now is that when they move it over, pump it over from tank to tank, it foams. And then they spray it with a defoaming agent to kill the foam. It just goes away immediately just to save time. Yeah, just as well that saved time and less work, so less work, less time means more profit. And so there’s a whole bunch of these things that are happening in commercial wines that is an example, what those backup for a second. 


So what we drink and sell, uh, and what health leaders like Mark Sisson and all the rest of the forward looking health leaders recommend are our wines because our wines are 100 percent natural made. So not only are they farmed chemically free, so they’re all organic or biodynamic and biodynamic is a prescriptive form of organic farming. So not only the organically or bio-dynamically farmed they are also dry farmed, which means they have no irrigation, right? Nearly 100 percent. More than 99 percent of us vineyards are irrigated. 


And why does that have any health impact to be irrigated versus non irrigated? 


It has a number of important implications, uh. From a health perspective and irrigated grapevine. And this is all common sense. It’s also everything. I will tell you about the wine industry, the 76 additives, the irrigation facts, the consolidation of all of this is available online. 


I mean, you can just search FDA wine additives is not Todd’s opinion, not my opinion. This is statistical fact, right? And so these, none of these are opinions of mine. These are, these are all easily verifiable with a simple google search on any topic. I want to tell you about the irrigation from a health point of view. There are really two problems. The health of the human, we can talk about the health of the vine in a moment, but the health of the human there are two problems with irrigation. Number one, polyphenols or the imported compounds that, that are primarily contained in red wines that, that communicate part of the health value of drinking wine. There are over 800 polyphenols in red wine. There are couple of 100 and white wine. They are much more pronounced in red wines because most of the polyphenols, uh, come from contact with the skin and the seeds of the great white wines do not see skin contact. 


White wines are made from free run juice, red wine gets its color and the additional polyphenols from skin contact, so if you squeeze the juice of a red wine grape and the juice of a white wine grape, they’re both clear red wine gets its color, but then taking the press juice and putting in a tank with the skins and a process called macerations, that’s where red wine gets its color. That’s also where it gets the additional polyphenols which are in the skin. Back to the polyphenols and the irrigation. When you fill a grape berry with water, it, uh, it compromises the quality and the amount of polyphenols in the grape. In addition to the health of the vine, the vine doesn’t produce as high quality of character in fruit or as high quality of polyphenols when it’s irrigated. So it’s a proven. It’s a proven fact that irrigated fruit contains lower quality polyphenols. 


The second problem with irrigation and human health is that you end up with higher alcohol. Here’s why. When you fill the grape berry with water, and I’ll tell you why you do that, it might not surprise you. It’s about money and America is the leader in irrigation on grape vines and in fact in most of Europe where our wines come from, it’s against the law to irrigate a grapevine. I’ll tell you why you irrigate in a moment, but back to the back to the higher alcohol from irrigation and also from winemaking style, which I’ll touch on that in a moment, but when you fill a grape berry with water, you dilute the character of the fruit because it’s water-filled, right? So what happens is the sugar must get higher in the fruit before it can be picked in order to develop proper flavor. So you can’t pick it as early. 


So because it’s filled with water, you need higher sugar in the fruit to get proper flavor. Well, the problem with higher sugar in the fruit is that the higher the sugar is in the juice, the higher the corresponding alcohol will be in the wine. And I’ll tell you why, because this is how wine is made. Wine juice, which is filled with sugar, comes in contact with yeast and there are a couple of different ways that can happen. We may have time to talk about that, but yeast meets the sugar. The yeast eats the sugar during fermentation and when, if it’s allowed to fully ferment all the yeast, the yeast eats all the sugar. The yeast will then die. The wine is fully fermented, but here’s the problem. The higher the sugar, the more sugar there is for the yeast to eat, and when the yeast eats the sugar, the byproduct of that is carbon dioxide and ethyl alcohol, so the more sugar there is to eat, the higher the alcohol is in the wine. 


That’s a fermentation issue, but also there’s the winemaking style in the United States and around the world, but particularly here is to create higher alcohol wines. So why? Well, they’re two ways. One of the two ways is to get people to make looser purchasing budget decisions or if there are two reasons. There are two reasons. One, alcohol is addictive and so the industry likes to see you addicted to alcohol. 


Number number two, better be good man, because I don’t like number one. 


Number two is has more to do with the American and now global pallet. Oh, Americans need because their, their palate has been deadened from processed food and overdoses of sugar. So the palette is dead, right? The palate doesn’t taste anymore, it’s just. And so alcohol helps create a bolder, bigger, hotter wine that cuts through a dead palate, right? 


There’s our quote for the show right there. 


The dead palate. Yeah. Right. And so, so the higher the alcohol and wine, the more body the wine has.. Alcohol also translates as sweet in a way. And so the American palate just needs, this just needs this kind of boldness, this richness, really two, which is the reason you will hear people say, I like my big bold reds, right? Like Cabernet, right? And it’s like these are just super, as a winemaking style, higher alcohol, bigger, bolder, richer. This is what it takes to appeal to the dead palette right now. When you eat clean, your palate is sensitive, your body is sensitive. I love the proverb to feel is to understand, right? So when you eat clean, you won’t clean her wines as a reason that our wines have been so popular with people like the audience. For Mark’s daily apple or for all of the health leaders who endorse our, our, our products in our lab testing, which we haven’t talked about, but you know the reason that the reason that these customers that are customers and the reason our business has grown so fast in this audience is because we want nuance and food. 


We want nuance and flavor. We want cleaner tasting food and cleaner tasting beverages. Right? And so when our audience taste these wines which are super clean and fresh and light and nuanced and elegant, it’s not like a fruit bomb of high alcohol. Right? And they’re delighted to be able to return to something. They thought actually, that these commercial wines that they were drinking, that they buy on their grocery store for at the wine shop, they thought that’s what wine tastes light. They didn’t know what real wine tastes light. I never tasted it before. Right? And they just think they’re getting more and more sophisticated as they get the bigger and bolder wines. Right. When in fact those are just altered wine products and not real wine. They’re just, they’re that additives and chemicals in some of these additives for flavoring to have that Oakey, whatever the thing they’re going for. 


Yeah, of course, of course. And then their color agents. So Americans perceive that the darker red wine is the higher quality it is. Alright. So this is like a fast food story, man. This is processed food fast food nation where they, the hamburgers are so tasteless by the time they finished to the consumer at Mcdonald’s that they put hamburger tasting chemicals onto the patty so that it tastes like meat. Well, I mean they do the same thing and butter as well. So butter actually has, it’s an, it’s a natural flavoring but, but uh, and also the, the, the additive and buttered that creates, it’s buttery flavor is not required to be disclosed on the butter label by the way because it’s natural and battery. Right, right, right. Exactly. Exactly. Exactly. It’s actually, it’s an, it’s a naturally, uh, attributed chemical, but it’s not, it’s just another kind of thing like the butter thing is just another crazy area of, of, uh, of collusion between the dairy industry and the government. 


Same thing with the wine industry and the government in a couple of key areas of conclusion of collusion. One is the label, right? The other is alcohol stated on a wine bottle by law is not required to be accurate. Oh, okay. So guests are and whatnot. Well, there’s a reason for the turns the clock back to prose poem prohibition. There’s a reason back in the old days, you know, in the, in the 19 forties, even fifties, probably sixties. Um, the alcohol testing protocol was not accurate from lab to lab, so you could have variance in the amount of. So, so they gave the industry a percentage and a half variance on what was stated versus what is actual. This goes back 50 years or more, right today, alcohol testing protocols and labs are exact and perfect from lab to lab, but the alcohol industry doesn’t want to change it because they can put 14 percent on the bottle, but it could be as high as 15 and a half percent. 


And we’re anti alcohol, which is a very. People find when I speak publicly, I see it in their face, but you know, in podcasts they’re also very surprised to hear the wine guy say that alcohol is toxic, dangerous and a very lethal drug. Right. And so we have to be very, very careful with alcohol and so we think alcohol is a very, very big deal. So we don’t drink or sell anything over 12 and a half percent and it’s also one of the lab test we do because it’s not required to be accurate on the label. We do it yourself. We do independent lab testing on every wine we sell. So is what we’ll get to this testing now because we’re here, which is the biggest deal because this is where you distinguish yourself from other wine distributors is you’re having this exacting standards that you’re. 


You’re voluntarily doing this independent from the wine provider. We are. So we use a lot of knowledge just hearing in Napa. We have one in Italy, one in France who does independent lab testing for us on a whole series of test looking for all kinds of toxins and chemicals and also sugar and and alcohol. So sugar is a because I’m ketogenic and we’re anti sugar and we love sugar free lifestyle. Um, sugars are really, really important thing for us. Sugar can hide and wine and you can’t even taste it. Even as professionals. We can’t take a sugar at low levels because it hides in acidity. So if the acid is high enough, you can’t taste the, you can’t taste the sugar. So the only way we can confirm that the wine is sugar free is to lab tests. Sugars in wine categorically can range from zero grams to as high as 300 grams per liter. 


Oh, come on, Coca Cola and give you a. to give you a reference point, Coca Cola is 108 grams per liter. Now when we talk about these super high sugared wines, we’re not 300 grams per liter, right? What’s a, what’s a wine bottle? A wine bottle is 750 milliliter bottle. And a quarter of mine, right, so later is about 100 grams of sugar, but I don’t want to. I don’t want to mislead anybody on this. The 300 grand thing is for like ice wines or dessert wines or wines that are intentionally very, very, very sweet hangover wines. Yeah. Well, for commercial wines for commercial wise that you see in your store, they’re going to generally range from seven or eight to maybe as much as 50 grams per liter. But we don’t know your well, you can hardly taste. You don’t know because it’s just like in coke. 

So in Coca Cola you’ve got about 32 grams in a can of coke. Well, if you were to drink 12 ounces of liquid, 12 ounces of water with 32 grams of sugar in it, you could barely put it down and be so strict, meaning sweet. But what happens is there’s a sorbic acid and other acids that allow them to put this high degree of addictive sugar into the can. Right? But then they suppress the sweetness with acid. Just like eliminate. If you make lemonade and you put a little sugar in it, it’s going to continue to be sour. You’ve got to put a lot of sugar in it before it starts. This tastes sweet, right? Because the acid covers his sugar. Well, the same thing happens and why? And here’s how. Here’s how sugars get in wine. Remember earlier we talked about the fermentation process where the yeast eats the sugar and in our wines, if the yeast is allowed to eat all of the sugar, it’s fully fermented. 

The yeast will die. What’s happening in commercial wines is that the, the winemaker is pouring sulfur dioxide in the wine to kill the yeast prior to a complete fermentation. And they do that to leave sugar behind sugar also gives wine, mouth fill. And sugar also gives wine. You know, the sauce, the sauce in the end, the mouth. So it gives us this mouth fill and you know, when you get that long finish and a wine, oh, that beautiful long caramely finished that sugar, right? And so you’ll notice when you drank our wines, and I expect that we’ll drink some tonight, uh, that you don’t have any of this long finish. It’s very just, it just evaporates. It’s just gone because there’s no sugar in it and it’s, it’s very sheer and clean. And our audience of clean eaters appreciate this taste. What about an average wine connoisseur who might not have any dietary consciousness, just an ordinary restaurant critic or something? 


Are they going to notice a distinct difference between a cleanly produced wine without the chemicals, additives and sugars? For sure, for sure, for sure. And, um, and most of them will not care for our wines. Oh Wow. Because they don’t have eating land if you’re a sugar freak, it’s the difference between, you know, it’s the difference between it be the difference between drinking, you know, a regular soda or you know, one of these, uh, lightly fruit enhanced waters, you know, the, I don’t know what they call them, but you know what I’m talking about. They have like just an essence of fruit in them, but they’re sugar free. You can just taste an essence of fruit. I forget the brand name, but they’re quite delicious. They don’t have any carbohydrate, no sugar, they’ve just got a hint of natural fruit flavoring without enough to impart any sugar and it’s actually clean water. 


Well, your cola drink or won’t like that, right? Because it doesn’t give them enough body. It doesn’t give them enough communication. Again, remember we’re talking about the difference between a clean pallet, a pallet that’s alive, a pallet that’s that, that, that taste and, and, and can feel. Right versus a pallet that’s been killed and deadened by years of abuse, from processed food and sugar and, and you know, it takes so much to get that pallet alive, you know, because it’s been killed the dead pallet. Right. You know what I’m saying? Oh, sure. Yeah. So people just don’t think about this and for you know, even people who are clean eaters don’t think about the dead Palette of their, of their, of their peers. You know, this is, don’t think about it because you were in the taste business. You know what I mean? We think about and talk about and investigate these issues and try and figure out why people, you know, why people do one or another. 


It’s just, you know, if for me, if you go into a break room at an office, the only thing you’ll find here is, you know, as coconut oil and mct and coffee, um, you know, you, you, if you go, you know, if you’re in the typical break room, you’ll find, you know, cakes and donuts and constantly and it’s impossible to work in these places for people who want to live a healthy lifestyle. It’s hard to go in these things and not want to just pinch something off. Right. And, but the Palette of the average American is so dead and it’s been so weighted down by process foods and unhealthy fats and particularly sugar, right? So they just, they just, they’re just going through the motions, going through the motions of eating without really knowing what real food tastes like without knowing what the nuance, the elegance of just something really fresh because they can’t taste it. 


But in the wine scene, they think they are these highly sophisticated kind of sewers. I mean that’s all you hear about and read the, you know, the, the, the articles and these are people who are I best kind of navigate and these are not people who are following mark’s Daily Apple. These are not people who are following a low carb lifestyle. These are not people who are following. These are all people who are typically unhealthy that they’re going to go and talk about the various taste of fudge at the fudge place where they like the mint and chip better than the Carmel Swirl is the marshmallow topping is. Exactly. Yeah. Oh, the most influential. I mean, I’ve given you how all this happened in wine. I mean, look, 70 years ago, all wines were natural. All wines tasted like what we sell in America too. Yes. Seventy years ago, this has been a 50 year problem. 


This has happened over the last five decades. And one perpetrator who helped create most of it. Oh boy. That’s a wine critic. Really, the most influential wine critics of the century who today weighs about 300 pounds. He’s on two canes and he’s a type two diabetic, and so he started to push for the boulder. He had a sweet palate. He Drank Coca Cola all day long and uh, and he had a super heavy sweet palate. He’s always been obesely, overweight and unhealthy. He’s now critically unhealthy, but he’s the one who started it all. He was the most influential wine critic. And so what happened was he’s the one who invented the 100 point rating system is wine gets 95 points. This wine gets 93 points. This is a 100 perfect wine. He’s the guy who created that. Now many other critics have followed the 100 point system, but he actually, he actually started it and because people, it was very confusing for consumers. 


They would go into a wine shop and there’d be hundreds and hundreds, maybe thousands of wines right to choose from and they don’t have any idea what to buy. And they’re all different prices and categories and varietals and domains and national and domestic and international. And you know, this appellation in that appellation, they have no idea what to buy and there’s no, no such thing in. Most wine shipped shops as taste before you buy, right? So you end up, you end up buying a full bottle, you get home, you don’t like it, it’s not good quality. So, so the wine critic emerged as a very important character in the wine business some 30, 40 years ago. So what happened after that? In this one wine critic, who is the most famous in the world, who created all this, got rich, doing it right? And so see on the dartboard than in the lobby that I saw him. 


Uh, he’s around, uh, but we, uh, so, um, uh, he hates natural wines by the way. He’s written extensively about what a fraud natural wines are, right? And uh, so anyway, but, but, but, but, so he created the system. What happened next was consumers started buying based on this rating system, this arbitrary ratings that he would give wines. And he liked these big, high alcohol, juicy, fruity wines. What happened next is that the wine industry, particularly the premium wine industry, started making wines that would appeal to his pilot to get his high ratings right. And this is what our sugar kill a little more yeast. Right? Right. So this is what happened. This is, this is how it became mainly in driving alcohol levels up. I wonder if that guy’s friends with Ancil keys, the guy that the legislation to push this from butter to margarine. 


Exactly. Their pals. They shouldn’t be pals. They have a similar, you know, ancil keys, had an arrogance and was very. This guy’s the same deal. Super Arrogant, super confrontational, you know, super just super nasty character in terms of how he takes on his adversary. Same thing. Ancel keys did. Yeah, right. Kinda bullied his way into, into this story on fat. You know, in the seven countries study, which actually we forgot to mention there were 22 studies in the seven country study. It’s just that we selected the seven that met his hypothesis. It’s just a funny thing about science. Occasionally, occasionally the hypothesis, the elegant hypothesis comes in contact with a nasty. At fact, right? Then what? Then what. So anyway, that’s what happened to. And so of course he died before the nasty facts came to light. Yeah. So, uh, maybe we’re cleaning up the mess. 


We’re still cleaning it up to that bully, that bullying aggressive approach still works thanks to social media and you know, well you can see it’s, it’s alive and well in the White House. So it’s still working quite well. Yeah, it’s effective. It is. Very few people pay attention and they get, they get bowled over and the guy seems, you know, passionate or whatever. And here we are. So wow, that’s a, that’s an awakening for sure. And you said that there are zero approved wineries in the USA, so you’re entirely dealing with outside natural wines or a very specific farming in winemaking protocol. There only a few hundred farmers, less than 500 in the world that produce natural wine there hundreds of thousands of wine in the world. Hundreds of thousands of wineries, small and large. And there’s only a few hundred that are less than 500 who make natural wines. 


There are about 20 in the United States. Here’s the difference. The natural wineries in the United States, none of them meet our strict health criteria, so not only are our wines natural, but we take it a couple of steps beyond that, including lab testing, including irrigation, so when they say natural, they’re not irrigated and they’re not well, what’s their, what’s their definition? So the definition of natural wine, not our definition, but the definition of a natural wine is organic or biodynamic farming. They may or may not be irrigated, ours or not. We’ll get back to that in a moment. We’ll just talk about what natural wines are. Natural wines are organic biodynamic farming, native yeast fermentation and no additives and no subtractions that that would and and Salford and sulfites less than 75 parts per million. That’s the kind of the international standard for natural wine. The reason that sulfites are allowed to be as high as 75 parts per million is because sulfites are naturally occurring in the fermentation process and can be as high as 75 parts per million. 


Naturally. Now in commercial wines, the US limit on sulfur is $17,350, 350 parts per million. That’s. So that’s a lot of thrown in and those are all added. Yeah. And, and, and at that level, you’re killing and sterilizing the wine and what we call the death of wine. It wasn’t doing to the body when you’re ingesting these sulfites, there’s no. We don’t. Some people have allergies to them, but, but, uh, we don’t, we don’t really know what it does to there. There’s no real research. What we do know is that it sterilized and kills the wine. It also kills active bacterial that are, that are friendly and positive for the gut biome. It also kills the wine. What does high dose dose dose of sulfur dioxide does is sterilized the wine and make it it not only Mama Fi’s and not only kills the wine, it also, Mcdonald’s realizes it, right? 


So it creates this consistent shelf product that the consumer is going to come back to to time and time again because it always tastes the same because it’s been killed. Natural wines are not like that. They’re alive, they’re robust with flavors and soul and light and energy in the wine, you know, and so, and because byod and biotics and gut friendly bacteria, because it’s not been sterilized and killed, it’s not, it’s not been mummified, it’s probably a nice source. It’s fermented product, just like it’s a Kombucha and so forth, so that until you kill it, until you kill it, right? And so that’s, that’s the reason that natural wine, another reason why natural wines are so much healthier for your Dr David Perlmutter, who wrote grain brain and has endorses our wines and is talked a lot on videos and also blogs about these living bacteria inside natural wines that haven’t been killed, that a very friendly to the gut biome and consequently the brain. 


So, um, so, so, but back to the US, natural winemakers. Here’s the problem with them. Uh, they can contain sugar because sugar free is not a natural wine protocol. So they could contain sugars if they have a broken fermentation and, and, and they don’t, don’t complete fermentation, so they wouldn’t kill the fermentation, but it could break naturally. So we test natural wines all the time that contains sugar, right? And so not, not at the high levels of a commercial, but it would contain two, three, four, five grams of sugar. Yeah. Right. So it could contain sugar. They are generally irrigated in the United States because less than one percent of us vineyards are, are, are dry farmed, whether they’re naturally produced or not. Right. So, and we don’t allow irrigation on, on vines a number three is alcohol levels. So in order to appeal to the, to the, this is the primary problem along with irrigation and irrigation drives alcohol levels, is that most Americans won’t buy a low alcohol wine. 


Right? Because of the way it tastes. It’s not bold enough. Not Rich enough, not big enough. So for the natural, those go together. Alcohol, sugar, alcohol, sugar. Yeah, for sure. For sure, for sure. So any irrigation. So when you say alcohol, you mean low sugar. When you say higher alcohol, it’s also higher sugar. It can be that they don’t, they’re not necessarily correlated. Sugar gets into the wine either as a winemaking style. Right. To cut through to the dead pilot or um, or it could be a broken fermentation if it’s a natural wine, the fermentation could brighten naturally at the end and the yeast just doesn’t finish its job and there’s a little bit of sugar left behind. So if you want to get a dry farm qualification and you’re breaking naturally it, can you fix that? Or is this sort of a something that just happens like, can, can I get my shoe down to zero? 


You could attempt to restart the fermentation. That’s generally not done, but you could attempt that generally in a natural wine. And, and, and in many red wines in general, whether it’s natural or not, in fairness, many are fully fermented and dry and low and very low in sugar or sugar free, even if it’s not natural. But what I’m telling you is the only way you’re going to know if a wine is sugar free categorically is to lap Dustin, which we do, right? So the reason no us natural wines meet our criteria is alcohol and irrigation are the two primary reasons. So are people knocking on your door begging to be begging to achieve that qualification and trying to modify their, I guess irrigation is irrigation. Once you irrigate a vineyard, you can’t go back to dry fall. So if you, if you begin irrigation, here’s the problem with the irrigated grapevine. 


Here’s what’s wrong, and the unhealthy for the plant and unhealthy for the character that fruit and why it’s illegal. In Europe. Europeans had been making wine over 3000 years. Wine’s been being drank for almost 9,000 years. Europeans have been making wine over 3000 years. Europeans know what we know the moment you irrigated grapevine, you dramatically impact the quality of the fruit and common sense will tell you this, and I didn’t get around to mentioning this, why you do irrigate a grapevine irrigated grapevine because of money. The fruit weighs more when it’s filled with water. The yield is higher on an irrigated grapevine. Water anything. Yeah, and and you water anything. You’d get a higher yield and the fruit weighs more and the fruit soul by the ton. That’s why you irrigate, right? And it also a climate thing, like you couldn’t, you couldn’t make wine and absolutely not why irrigation on grapevines did not come to the United States until 1973. 


Prior to that. All US vineyards were dry farms, but it’s pure money deal. It’s a pure money deal. We sell wines from some of the hottest places on earth, a grease Sicily, Sardinia. If we have a seven year drought, likely if you’ve ever been to Sardinia or Sicily, but it ain’t never been to Sardinia. It’s pretty, pretty hot, right? So even on a drought period, like the Napa Valley experience, horrible drought. And in recent times, what ground are those wines going to survive in? Many. Well, here’s the reason they survive. And the reason they won’t survive, why you can’t take them off. Irrigation is real simple. This is all of this is common sense, right? So an unirrigated, an irrigated grapevine has a root structure that’s about two or three feet wide and about three or four feet deep because it gets all of its water and its nutrient visa vi liquid nitrogen in the water. 


It gets all of it is water. And nutrient from this tiny little hose that you will see on any great you you when you drive to your hotel, you look at any vendors along the way in a 100 percent of the ones you see will have a black hose right on, right on the trunk of the right, on the trunk of the vine. One hundred percent of them. It’s got a little tube that drips water down to the grapevine right there at the trunk of the vine, so the roots are actually looking upward for their water and nutrition so they don’t go very deep. And unirrigated grapevine, a native natural grapevine can have a root structure that spans 40 or 50 feet deep because these tiny little capillaries everyday are searching for for tiny fragments of water and nutrient minerals, right? And, and they’re, they’re, they’re also struggling against the earth as they search. 


And it’s these tiny little hair size capillaries breaking tiny pieces of mineral and earth apart in search for both nutrient in the way of minerals and also water. And so not only are they struggling against the earth, but they’re struggling against her neighbor. This is the reason grape vines are planted next to each other so closely because they want the vines to struggle. That struggle creates a higher character of fruit and so the struggle with the earth and the divine wants to find these nutrients and create this better quality of fruit because the the, the vine is not trying to make wine, the vines trying to propagate. This is nature’s path. Vine is trying to create with nature struggling to find these nutrient and these beautiful minerals, the, the, the, the vine is trying to create the very best quality fruit that it can create, so it will be the berries that the birds eat to carry the seed. 


That’s the job of the grapevine. See, the irrigated grapevine is super lazy. This is a direct parallel to the antioxidant content as well. When you’re saying the most people are familiar to spray the chemicals onto the strawberry, so it doesn’t have to work hard, right? It just live without the pesticides, but if it’s natural, it has to produce antioxidants to protect itself, protect itself. Right. Same thing in the grape and the same thing with, with a lot. Nature has this beautiful, beautiful logic, right? And and irrigation is the first intervention into nature’s. It’s messing with nature. There’s just no reason to write. I didn’t know that. I thought it was a climate thing where you want to optimize the water level or whatever, but it’s crazy what did we get? An expense and a waste of water and all that. It is a huge waste of water, but more importantly it’s. 


It’s, it’s it. It fundamentally affects the physiology of the health of the, of the, of the vine and how the vine communicates with its neighbors. The plants communicate through their root structure. This, this also interferes with their communication because their roots are all right here where the water source is, right? They’re not struggling and communicating with each other in the same way. I mean, this is all nature. This is like everything is tied together, which is also the reason. One of the reasons that you know, monoculture farming has been so damaging to our health, right? Because when you go on these natural farms that we tour constantly and all these small, tiny family farms that we work with in Europe where the natural wine revolution began and as and as as where it’s the most important in the world is in certain parts of Europe where we get our wines from. 


When you go to these small family farms and you can’t make wine natural wines in very large quantities because once you get to a very large quantity, you need to start using these chemicals and adjustments and additives. We go to these small family farms where everybody in the family generally works on the farm, right? It’s France, Italy, Greece, Sicily’s over Europe. You guys run a mission. You tell me you traveled to Europe a lot because you’re all the time finding these all the time. These precious gems, diamonds out there and people can’t bring their wines here, right? We have to go find them. They don’t have a computer, but they’re terrible with email. Most of them we have to communicate by telephone because they want to answer an email because they’re working out. They’re walking on the FAA. That’s precious though. What a story to tell too. 


Yeah, and so the the these, they’re producing wines that they want to drink. They’re producing wines that, that reflect their stewardship of multigenerational land ownership. Right. And so they’re, you know, this, the, these farms, what I was going to mention is that there’s a significant, a very significant focus and obsession with biodiversity on the farm, you know, with, with a polycultural farming. So they generally have some kind of livestock or animals. They have bees, they have a, they have the, there’s an obsession with insects. Insects in the vineyard right there, they, they do not till they don’t, they don’t. They do not plow in most cases because they don’t want to. When you turn over that top soil or just above the topsoil is actually a layer called mulch. When you turn over that and expose it to the sun, you kill all of those living organisms that are, that are thriving beyond, below the ground. 


They want to see insects in the vineyard, right? Because this is what this is life in a vineyard. This is what brings. This is a natural way of farming, right? We want to use insects to protect the vines, not to kill them. So what’s happening in, in Monica, monocultural farming is you just go in and kill everything, right? And, and so when you. I’ll show you a picture or you can see it on our website or videos. I’ll show you a picture of a nationally farm vineyard. Everything on the surface of the vineyard is green there. Weeds and grasses and herbs and flowers. Everything is green, right? The whole thing is great. I’ll show you a picture in a moment. When you drive to your hotel and you drive through these monoculture farmed vineyards here or anywhere around the world or in the United States, you’re going to look across. 


You’re not gonna. See Anything Green. You’re going to see something that you’re going to see something that looks like the surface of the moon, but they look so pretty. Todd, that perfect rows and he had not a single weed anywhere to be found. That’s not natural. That’s not how the ribbon on golf courses now to man, this dude, I’m just telling golf courses. They aren’t natural either, I guess. You don’t have perfect grass like that. Not Without the use of chemicals. Yeah. Yeah. That’s fine. So many. This is. All of these things are tied. Not Nature is tied together. Nature knows. Right, and so we don’t want to play a round of golf on a great course and drink a big, bold, strong red wine after an issue should get a hangover the next day and she showed back. Oh Wow. That’s. Anyway. That’s. Yeah. We could talk for hours. 


So many. Send some links to these pictures of looking. What would a real vineyard looks like? A true vineyard. I will give you a picture of what, what a naturally farm vineyard looks like. Okay. And it’s beautifully green and lush and there’s grass and weeds growing right up against the trunk of the right up against the trunk of the. Of the grape. I mean the, the grape and the grasses are in Darren struggle with each other to get nutrient right there at the surface. I mean this, although the grapevine remember, and this is another interesting fact, the average age of a great vine in California is 15 and a half years because as the, as the vine ages, the yield decreases. The average age of a vine that we buy from is nearly 70 years and some of them or as old as 100 or more ad, we don’t buy many under 35 years old. 


See the natural farmer wants the older vine because it produces a much more sophisticated character or fruit, but not as much fruit. So the yield is very low, but the quality of the fruit is very high. Right? And so the next question would be, it sounds like these lack of efficiencies and optimizing chemicals to produce more wine or the wine is going to be vastly more expensive. Well, the natural, the here’s this is another lucky thing for our customers and for us who like to drink natural wines and a lot of natural wines are pretty inexpensive, particularly for our handcrafted fine wine product. The reason they’re inexpensive is because they’re hard for the natural winemaker to sell. Oh my gosh. Because nobody knows what they are or who they are. They’re virtually impossible to sell on America. Here’s how Americans buy wines from advertising campaigns, right? 


Brands they know, right? And so the same reasons, same way. We buy much of our food source and much of the things we buy, we love Polo or we love this or we love that brand. Oh yeah, they’re paying Lebron James $9,000,000 a year to drink vitamin water. So that affects the price of the product. So, so these, these natural winemakers have no way to sell their wines because if they sold wines too, you know, a bottle shop or to some retail outlet, somebody walk in wouldn’t have any idea of what it is. Right? And, and they’re not going get any ratings either because the way the lines are made, nobody’s going to. Nobody’s going to rate this one’s bland and boring. Right? Right. And so, so it’s, it’s, it is, it is somewhat plain and boring to the dead parent, right? But to the Palette that is alive, there’s this nuance of sophisticated flavor and clean and the what we’ll talk about tonight when we drink some wine, the minerality. 


You can taste the earth, you taste the rock, you can taste the, you can smell on the nose, the aromatics, you can, you can smell the minerality, right? The crushed stone, white stone, the, the, the, the shells in much of, in much of Europe. And the wine regions where you have these valleys, 5 million years ago was an ocean here can wake what? Shell’s. Oh, those, those shells. Finding a solution that used to be there 5 million years of minerals and stuff. So you can taste the salinity, the salt in the wine. It’s not salty, but there’s a salinity w we’ll, we’ll investigate this thoroughly when we do a tasting later. And, and todd wants you to clean up your diet at the same time because this is part of the experience. It is a clean diet. Clean food, clean wine. Well, I mean, is this the same thing? 


But clean diet and, and, and eating less in general, I only eat once per day. Right. And so, okay, transition time for the show man, because we got to talk about your Internet thing and your, your lifestyle here because not only are we talking to the wind leader here, but living the dream, you’re, you’re, you’re at the highest level of sophistication of the Keto Diet. You’re down to this once a day thing. So you’re basically fasting 24 hours everyday. Everyday there were 23 and a half because that doesn’t mathematically add up to major starving. So you’re having one meal is an evening meal. It’s in the, it’s in the evening. I think there’s a lot of. I think there’s science and I think, you know, robb wolf talks about this and, and I agree with this in theory, I think there’s a very fun case to be made for eating your one meal a day at lunch or, or mid afternoon and not eating. 


Again, I think there’s really solid science. Gees, I mean Art Giovanni says we are most human when we’re not eating more, eating, no it or optimizing our brain function, immune function, cellular repair, detoxification, internal. And uh, that’s a tough. Uh, gee. I mean if we did this show seven years ago, people will be like, what? A bunch of idiots, what do you mean? But now it’s, they’re getting a lot of support that in a fasted state is when we’re at, when we’re at our best, no question about it, but, but my point was going to be the, that this relationship between when we do eat our meal and bedtime. Right? So, you know, I think super purist would say that the best time to eat your meal is probably two or 3:00 in the afternoon. The problem and why that doesn’t work for me personally is that I also drink a bottle of wine at the same time. 


And so I’m a wine lover and I love to drink wine and I love the health benefits. I believe wine and parts for me. And so for me as a wine drinker, I eat my single mill about 6:00 at night between six and seven at night and then I don’t eat again until I go to until the next night, right. And I don’t need again, late into the night. So I, my meal and then I’m done. I don’t need anymore. And so I’m not a consumption is a carrying on a little longer than the meal and it will, it will generally, I’ll generally drink wine until probably about 9:00. But you’re not banging any of those chemicals. So you’re probably processing it just fine. And uh, well I don’t, you know, when I first met Marxist and I mean he didn’t want to hear anything about my wines. 


I’ve stopped drinking red wine. It wakes me up in the middle of the night. I feel like that I can’t, you know, I’m done with that. And I was like, no dude, I can change your life. He’s like, I love red wine, can’t do it. I’m not interested. This went on for, yeah, this went on for awhile and then finally, uh, got him to try them. And he was like, oh my gosh, you’re right, this is completely different. And so, uh, and he’s been along advocate and, and um, and has endorsed our wines for a couple years, but. So it’s. But the reason I went to the intermittent fasting thing was because we eat too much and too often, right? And when we have a dead pallet, see the reason why, like when we eat at the dinner table, we often just order lots of stuff for the table and eat as a community sometimes just getting one or two bites each of food. 


So when we eat one dish and we eat, have this big massive entree kind of concept, once we get through three or four bites were not really tasting anything new and exciting anymore. Right? So when we eat as a community and we’re eating one or two bites, we order 10 things for the table and we’re all tasting things. Then we’re having this Cornucopia of tastes experiences, right? As opposed to kind of getting weighted down with one taste over and over and over again. Right? And so it’s, it’s just, we think a lot about taste and so, you know, when you only eat once per day, you, you, you, you, you do have, you know, a greater relationship with flavor, you know, you appreciate the heck out of your meal since you haven’t eaten in a while. Not Rabid or anything because I’m in Ketosis and yeah. 


And uh, I’m never hungry when I eat, I eat because I love to eat. I love because I love flavor and taste. I don’t eat because I’m hungry, you know, I mean most people who are on a ketogenic diet and most of the people here who are key to genic, uh, I work with 20 other people and probably 16 or 18 of them are pretty seriously ketogenic. But most of them are on the lean gains methods. So the twice a day, generally around two in the afternoon and again around six or seven. But oftentimes, and I know you’ve probably heard this, people who were in Ketosis will tell you the ones who eat twice a day, that they oftentimes forget to eat lunch. [inaudible] you’re just not hungry. Yeah. You know, if they get distracted with something they just don’t eat and they forget and then it’s like, oh gosh, it’s 4:00 I haven’t eaten. 


Right, because you just. Because being in Ketosis to suppress your hunger so I don’t eat at night and I also do extended fasting. God experimented this past week with eating every other day, so I would be today, skip a day, eat a day, skip a day, eat a day, right. And then I experiment with five to seven day extended fast. Typically once a quarter. And again, I’m not hungry during the fasting psychologic line or you just drink? No, no, no, no. Total fast for five to seven days. Water allow man. This guy’s. Yeah, it’s. But again, I don’t find it difficult. If you’re in ketosis doing extended day fast is not difficult. You’re just not hungry now. Psychologically. It’s like when I went to eating once per day off of the twice per day, there’s a psychological challenge that I think took me probably about a month, you know, to get past the psychological desire to, to eat for the previous habit. 


I find it’s tough to, you’re establishing a new routine or some new guidelines and pretty soon they become automatic behaviors and you don’t think about it and you don’t worry about it, but that transition sometimes can be difficult for people just because they’re used to it, not even because they’re hungry because you don’t mess around doing this todd white stuff at home. Listeners, please until you have as Marxists and says, built that metabolic machinery so that you’re really, really good at burning fat. You’ve been doing this ketosis experiment for years, four years before it was fashionable, right? You’re the new guy. We. Well, I mean it was inside the biohacking community, you know, if. And we, we’re kind of fanatic biohackers always experimenting with different things in the bio, in the biohacking community, you know, there was a fringe of talk about ketosis and there was some early research coming out but only really published among kind of nerds and geeks and bio hackers, you know, and there was a merging research coming out. 


But thing was for sure is that, you know, is that it was very effective for losing weight for most people. And I had experimented with it to break through a weight loss plateau. Oh yeah. So this is four years ago. You went into this with the ambition to lose, lose some exits. But what I thought was that last Pesky five pounds or 10 pounds, I was already pretty lean. I had been low card for many, many years, uh, but, uh, but, and also had been following the kind of the four hour body with Tim Ferriss, um, which advocates for an early breakfast and um, and a cheat day and you know, just, you know, I had been kind of bouncing around and I had this, I guess maybe seven, what I thought was five to 10 pounds of just that last kind of thing I wanted to break through and had never been able to break through. 


And that was actually, it ended up I lost 22 pounds from a high. So actually my body needed to lose more weight than I thought. Wow. And um, and now I’ve weighed the same within a pound or two, except when I do extended fasting. I do lose some additional weight there, but it creeps back up over time. A way. The same thing within one or two pounds a year round. This nurse, this guy is rip city just since, since we don’t have video here. And you’re, how old are you now? Oh, 57. Okay. So you looked, you know, 44, something nice to say that. I mean, and if full of energy and all that, eating once a day. And what’s your fitness routine? Because obviously you’re, you’re keeping in shape beyond just eating healthy resistance training every other day. A minimum effective dose. Very high weights, low reps. 


I don’t do generally more than three or four reps of a 90 of the 90 percent. One Rep Max. Um, so like a dead lift squat. What are you doing? Bench press. Just all over the board. Some even vanity moves, some curls which has no vanity have have no therapeutic benefit, but no real, no real value in the world of, of powering strength. But they, they are some, some vanity moves, uh, so just all kinds of various. I try and keep a constantly changing regiment of, of different weight moves, but very high weight, very low rep, typically three sets, a typically three reps. and then, uh, I’m not trying to get bigger. I want to be stronger. Um, you know, I’m trying to fight atrophy with aging so we either moving up or down. We’re never standing still on the ladder. So I’m just trying to keep moving up, you know, doing balance. 


We’re doing a cardio high intensity training, 10 to 20 minutes of high intensity, usually 20 minutes today I did 10 going up to my maximum heart rate for one minute, then down for one minute, up for one minute down for one minute as a ton of research showing. As you know, you’ve written about it. That high intensity training is, um, is showing, you know, virtually all the same cardiovascular benefits as extended endurance training. All. You don’t have to put as much time into it. I also find it more enjoyable than endurance training because I’m only having to go up for one minute and then I get an arrest. And Art Devini talks a lot about this variability in, in a, in a, in cardio training. I’ll also practice from time to time, uh, Mark Sisson’s recommendation of a steady state, a longer term. I just did a hiking or something and hiking, running. 


Aerobic. Yeah, low intensity. Ron. Uh, Ron Lot. I’m a, I’m a long distance runner because it’s, it’s the way I see the world. I travel all over the world to some amazingly beautiful places. And running is how I see a city. Um, you know, I love the old towns and cities, you know, the classic parts of European cities which are typically not very large because people either don’t realize like I ran around and saw Los Angeles. No, no, no, no, no, no. But if you run around Rome, I remember when I see you can see as much of the most important part of Paris just by running or, or, uh, and so I’ve seen much of the world. I just did a 16 mile run in the desert last week I was at my speaking and pouring wine at mind body green and place called Dove Mountain Arizona. And I actually went out, left at 6:00 AM to do a, it’s in the mountains to do a nine mile desert mountain run and it took a wrong turn on the map and the nine miles turned into 16 miles and uh, and a lot of sun heat by the time it was all over, but I would never set out to do a 16 mile desert run. 


But, uh, I got one anyway. And so I got to see a lot of Arizona desert and the mountains. So I’m leaving around was a workout. Even these intense workouts in the gym, they’re not there. You’re not combining any calorie ingestion in order to recover any of that stuff that’s talked about frequently about these strategies were, wow, you just burned a bunch of calories. Now you’re going to go back to your 24 hour fast. Well for me, and then this is your, your know a lot more about all this. And I do, but one of the things that I am seeking to achieve, because I get this question a lot about eating once a day, would you feel like you’re getting enough calories? I’m actually interested in calorie restriction, so calorie restriction is one of the only known proven pathways to extending longevity and health span. 


And so I’m not. If I get less calories and I typically take out the few calories I drink from wine, but just from food I probably don’t consume more than 12 or 1500 calories a in the food that I eat. And then I get some calories from drinking wine, but fewer calories in my world is better. So I, I believe it contributes to anti aging longevity. I know when I adopted acute agentic Diet and adopted a much lower and when I adopted a more strict fasting schedule, my appearance. And when we get to Denver, I’ll show you a picture of me five years ago, my appearance dialed back in terms of my, in terms of my physical aging in my appearance in aging, you know, last of the huge. Even in young people that I work with who are in their twenties and we’re already ripped and in great shape and, but when they went quito, you can see a huge difference in their face, you know, they just lose that inflammation that, uh, so, you know, inflammation is another, you know, was another area of focus for me. 


I mean, I’m constantly seeking methods and, and a and Diet to reduce inflammation and certainly calorie restriction reduces inflammation, right? It’s just sometimes seems like a tough challenge, especially for the fitness, athletic type two, you know, optimize recovery while we’re trying to think if people are trying to put a size on. If people are trying to gain mass, they’re gonna have, they’re gonna have to take more calories, but that’s not your goal is not my goal. My goal is strength, not mass and longevity and longevity and anti aging. Yeah. Is a and drinking more wine. Where are we headed from here with the business? It’s grown like crazy in a very short time. I mean, it’s relatively. How young is. When did you start this? Uh, late 2015. Our businesses grown 300 x in revenue since then, so we’re, so what you’re doing is you’re sourcing these fabulously dry farm, all natural chemical sugar free wines, um, and distributing them only online, so we buy them in Europe from the farmer [inaudible], we’d get them on a container, we bring them across the ocean, we’d put them here in our warehouse and then we, uh, there’s a whole process and protocol that each wine has to go through all of our farming and winemaking protocols first of all. 


And then after that, then the taste aesthetic has to agree with our Palette. Not all natural wines taste great, right? Because they haven’t been sterilized. So some of them are quite funky and weird. Right? So we don’t buy those wines, so it has to meet our tastes have study, then we send it to lab and then we get our lab reports back. Where’s the lab? We have one here in Napa, one in France and one in Italy. It’s an independent last and independent certified and hire them to. They actually do the wind. They do lab testing for wineries all throughout Napa Valley. Yeah. And same thing in Italy and France, these are a knowledgist. These are wine chemists, they, they, they work for winemakers not doing the same test we do. The way we do it. Totally different. They’re looking at totally different criteria. Yeah. But these are wines that are there to support the wine industry right in, but they’re looking for completely different things and we’re looking for generally, you know, they don’t like when we talked to a winemaker about alcohol levels, many of them just look at us and they’re like, what do you mean? 


What’s wrong? What, what do you have against alcohol? I mean, it’s like, well they don’t understand, you know, we think wine is, we think that alcohol, not wine, but we think alcohol is toxic and poisonous. And so it’s been shown, as you know, you’ve written and done research, moderate doses of alcohol had been shown to be very effective in reducing mortality. Excessive alcohol is also been effective in showing that it grows cancer. Right? And so we ended also is very negative for our brain health. Moderate doses of alcohol are very, very positive for brainhealth. Polyphenols in wine are very positive for brain health and, and, and here’s the most positive thing for brain health where wine is concerned, where natural, whole, clean, low alcohol wine when we, when we serve wine at the dinner table as we will tonight when we drink wine together as a community around the table with friends and family, new friends, old friends, alcohol. 


This is another very, very positive effect for our brain. Alcohol elevates our euphoria. It expands our creative expression in low doses. It lowers down that window of vulnerability. It allows us to know each other a little bit better. Wind creates the expression of love. It opens our heart, it opens our spirit. This is good for our brain, right when we, when we spread more love, when we engender more love in our life. This has amazing benefits to our, to our brain and our spirit, right? And so I don’t drink during the daytime. I don’t recommend anybody else drinks during the daytime. I don’t drink at lunch. We don’t taste wines here in the daytime as it would be customary in the wine business. Wine people drink all day long. That’s when they sell wine. We don’t permit wine people to come here. If a wine person wants to meet with us, they have to have dinner with us because that’s the only time we drink. 


Right? And so, um, but at that, as you’ll, as we will experience together tonight, laughter and, and our social connection and our, our openness and vulnerability in our heart just opens up and wine elevates the spirit in that way. The right wine with the right alcohol dose and the right people. Well, the people help to. Yeah. So anyway, but, but you get friendly with about anybody with wine and good point. Um, you may know the president doesn’t drink and my grandmother always said never trust a man doesn’t drink. Okay, well then I’m going to start drinking tonight. I’m going to, I’m going to plunge in and you show what a great way to finish. There’s a beautiful, beautiful sentiment. Todd White, thanks for spending time and I, I do want to, I want to book you right now. We have to do a whole nother show on the culture here. 


That’s what we’re talking about today. What happened, the hiring process, the company culture. It’s an absolutely one of a kind place this dry for. That’s why you came. That’s why I came all this way. I mean the wine we got into wine with Brad Kearns, the amateur, the novice, so I. I got all educated now. Hopefully the listeners to hopefully you’re going to drink some of this fine wine to. Absolutely. Yeah. My. My girlfriend’s can have a great time tonight and big wine connoisseur, but the bad news is after you hear this podcast, you’re going to be tossing or given away a lot of this junk food that is coming. The fancy label on the high price. What about that? That pricing things at Bsn when you’re going in and looking at the $9 wine, the $59 wine. To me it’s like what’s the difference? And you’re saying that the stuff is not cleaner. 


It’s still got the additives, the chemicals, the high sugar it does, but here’s the thing. You’re not going to buy a drink of wine product much under $15. Okay, so anything under 15. It’s just crown on top of that. Say I’m just giving, this is a general guideline. Okay, here’s the thing, whether you pay $150 a bottle or $15 a bottle, you are going to be drinking additives, period, end of story. The question is how much and which one’s right, and so you’re going to be drinking it additives with either one of them and all, all along the range, unless it’s naturally made attitude free, which is virtually, we’re the largest buyer of natural wines in the world. And natural wines are very, very difficult to find. I mean, we got into the business because we couldn’t find them. There’s only a handful of markets where you can find a little bit at retail and very specialty places. 


San Francisco, New York, Los Angeles, a little bit in Chicago. Um, these, these boutique outlets are selling some natural wines. Yeah. But it’s a very, very, very small. There’s only one natural wine retailer in San Francisco and he’s in a building is about 300 square feet, right? And always sells his natural wines, but it’s very, very rare in, in New York, there’s probably three. Uh, there’s half a dozen natural wine bars. All these sell are natural wines. Um, our favorite one is called 10 bells in New York. Uh, another favorite New York is in Brooklyn called four horsemen. Uh, but so in New York there’s a handful of wine bars or natural wine bars. There is a handful of retailers. Your audience can download an app called raisin raisin, the natural wine app and it’s the best thing out there that, that really, um, that really helps you find where any natural wine retail or a wine bar would be in the city, but they’re just across the nation, they’re only going to be in a handful of really progressive, large markets. 


Other than that, the most dependent. And even then you’re not getting lab tested. You’re not getting all of our qualifications if you want to get, if you want to get all our qualifications and if you want to get reliable, dependable source for delicious natural wines. It’s dry farm wines. So that’s the only place you can get it. Dry Farm wines.com. And we can, we can see how you guys party on the, on the youtube site with those videos. Incredible stuff. We do like to party. In fact with Keto food an extended fast go, go check these guys out. You will be captivated and thank you so much for spending the time. Todd, come back and let’s talk about culture. I thought that’s why you were coming in. We’ll be back in. No time. Thanks for listening. More to come from dry farm wines. 


Hey, let’s get real about salt. I want to talk about a product called real salt, the finest natural mineral sea salt you can find coming straight to you from an agent underground salt deposit in central Utah, left there by their pristine agency that covered North America millions of years ago. I first bought this product. Thank you. Well, Russ primal blueprint podcast, and it actually tastes great. I can’t believe this when we’re talking about salt, but it adds to the flavor value of your meal. Why assault so important? She’s, we’ve heard our whole lives about watch your salt intake or you getting high blood pressure. Oh my goodness. It’s such baloney, especially those of us in the ancestral health movement, eating healthy diet without all those ridiculous high sodium processed foods. Guess what happens? Even when you transition from regular high carb diet over to ancestral style or even Quito, what happens is you reduce the inflammation and water retention in cells throughout your body because finally you’re healthy. 


You’re not triggering systemic inflammation and battling the adverse effects of consuming gluten and sugar and having it messed with your auto immune function and your intestinal lining. So with that reduction in inflammation, in water retention, when you cut out crappy foods, oh, you look great. You lose all that fat weight in your face and your friends say, Hey, did you lose weight? You look great. You say, yeah, thanks, but guess what? It’s time to increase your consumption of healthy salt and I’m not talking about that ridiculous junk food. That’s iodized salt, so if you’re shaking a white salt onto your food, you are consuming a product that has been bleached and stripped of its natural trace minerals. Real salt on the other hand is completely unrefined and full of supporting natural minerals and flavor the way salt was meant to be savored and what a cool company. 


These guys are so chill. I met him in person at Paleo Fx. They’re committed to the greatness of the team. The employee listen to their philosophy. We believed that profit is the means, but that the end goal is human development and life enhancement. We’re committed to improving the community and promise to provide continual growth opportunities for our employees. Real salt.com, wherever fine foods are sold. Support these guys. Get your diet right, add more salt. It’s delicious. Thank you. Just visit the homepage at bradkearns.com. Scroll through all that speed golf stuff and you’ll see wonderful presentations for all the video courses including exciting trailer videos. You can click right over to the course. Use that discount code. Brad20 for 20 percent off your enrollment. Thank you for listening to this lengthy add and I appreciate you and listening to this show. Also. 




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