Podcast 429: CirstenW Health Talks – Part 2

Cirsten Weldon invited Martin as a guest for her weekly live stream show to answer the most common health related questions.

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Podcast 429: CirstenW Health Talks – Part 2

CIRSTEN: Hi everyone, we are here and Martin is going to talk about some of his products! I’ve been on his products every single day and I’m feeling better, I’m sleeping deeper, it’s amazing. I wouldn’t have him on the show every week if I didn’t think his stuff was amazing, and he’s got over 600 products!

MARTIN: Yeah, all right, sold! Maybe we should expand the scope of it. First of all, I work as a metabolic typing advisor. I am schooled in how genetics and food interact. Our ancestors, up to 500 years ago, before the industrial revolution, lived in a fairly narrow scope and climate. So if somebody lived in the tropics, they had easy access to tropical fruit and they probably could do just fine on mostly vegetarian food, but people who lived in the cold climate like Norway, Sweden, or North America, by the Baffin island or somewhere up there, they have seven or eight months of winter. There are no vegetables year-round, so they had to adapt, and they had to adapt to the food resource that was available in that local area, and it didn’t take too many generations for that to happen. So now you have people who can live like, I guess they’re called Eskimos still, I don’t know, Northern people, they can live on whale blubber and seal meat that they never cook. They don’t see a vegetable year-round.

CIRSTEN: I’m from the equator, by the way, right on the equatorial line is where I’m from.

MARTIN: Right. So when you and five generations before you live on easy access to tropical fruit, you’ll probably be doing just fine on a tropical fruit diet, and you might not do so well on something else. Not everybody is an Italian farmer.

CIRSTEN: Right!

MARTIN: And so this North American diet, that is mostly pizza and calzone and whatever, that’s good for some people, but far from everybody. And the second thing that’s going on is that we have this industrial revolution, reaching into agriculture. For the last hundred years, nutrient density has been declining. There are fewer and fewer nutrients in food. What is happening is that the fertilizers are pushing the plants to grow faster. They look good on the outside, but on the inside, they’re actually quite thin or hollow. I don’t mean physically, I mean chemically, there’s not enough. There may be calcium, but there might not be magnesium. There may not be selenium or whatever, you’ll be running into deficits.

CIRSTEN: Right. So the selenium… do I have that product? What selenium product do you have?

MARTIN: Well, we put it into all of the superfood blends, right? The whole concept of the superfood is that we go around the planet and we find high-density foods. We find organic or biodynamic foods that have been grown slow on healthy soil, foods that have a lot of nutrients. And even still, we fortify them with minerals. And we have this special method, where we feed the minerals to a baker’s yeast, and the yeast actually eats those minerals and turns them into edible or absorbable minerals. So even the vitamins that would start out as something not quite so absorbable turns into something that’s very, very absorbable.

CIRSTEN: I’ve never actually seen, when I look at all the ingredients,