Podcasts about Fat Chance

We have with us, Dr. Robert Lustig here today to help us set the record straight as a leading expert on metabolic health and nutrition.He's on a mission to expose all the misinformation regarding food and diet-related disease. He believes if we don't fix our food and change the way we eat, chronic diseases will prevail. We will bankrupt their healthcare and threaten the future of our planet. Dr. Robert Lustig is a neuroendocrinologist with expertise in metabolism, obesity, and nutrition. He holds a bachelor's in science, from MIT, a doctorate in medicine from Cornell University, and a master of studies and law from UC Hastings College of Law, and is an emeritus professor of pediatrics in the division of endocrinology.In addition, he's the chief science officer for the non-profit Eat Real. He's authored several popular books, including Fat Chance, and The Hacking of the American Mind: The Science Behind the Corporate Takeover of Our Bodies and Brains, and the just-released Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine.

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In this thought-provoking episode of Metabolic Matters, Dr. Nasha Winters sits down with Dr. Robert Lustig, a pioneer in neuroendocrinology and metabolic research, to challenge the most deeply held assumptions about health, nutrition, and chronic disease.Dr. Lustig shares the personal journey and clinical breakthroughs that led him to uncover how our modern food system, misinformed science, and biochemical dysfunction have hijacked not just our bodies, but our brains. From leptin resistance and childhood obesity to mitochondrial failure and insulin overload, this conversation is packed with powerful insights for anyone seeking to understand the true roots of metabolic dysfunction.Why obesity is not a result of gluttony or sloth — but a hormonal and neurological responseHow mitochondrial dysfunction underlies chronic disease, from cancer to diabetesThe critical difference between food science, nutrition, and metabolic healthWhat happens when insulin levels rise — and how to bring them downThe story behind Freeing the Hostage Brain, Dr. Lustig's upcoming bookMetabolic health, mitochondria, insulin resistance, fructose, leptin, obesity, chronic disease, Dr. Robert Lustig, ultra-processed food, root cause medicine, neuroendocrinology, nutrition, energy balance, brain health.Dr. Robert Lustig is Professor Emeritus of Pediatrics in the Division of Endocrinology at the University of California, San Francisco (UCSF). A globally recognized expert in neuroendocrinology and nutrition, he has spent decades researching childhood obesity, insulin resistance, and the food industry's role in modern disease. His books include Fat Chance, Sugar: The Bitter Truth, Metabolical, and the upcoming Freeing the Hostage Brain.Dr. Lustig's books: Metabolical, Sugar: The Bitter Truth, Fat ChanceUpcoming book: Freeing the Hostage Brain (Fall 2025)How Sugar & Processed Foods Impact your Health: https://www.youtube.com/watch?v=n28W4AmvMDEConnect with Dr. Lustig: 

A World-wide Tesla Takedown is scheduled for tomorrow! The Party of Joy is mobilizing their army of cray crays in an attempt to derail DOGE, which is identifying billions of dollars in government waste contributing to a 36 trillion dollar national debt. Are you Ready for Rain?  https://www.youtube.com/watch?v=NWD-x3GIUFA

Is sugar really the villain behind the chronic disease epidemic? If you care about your metabolic health, obesity and the hidden dangers of processed food, this episode of The Mind-Gut Conversation is one you can't miss. My guest is Dr. Robert Lustig, an internationally renowned expert on the role of sugar in disease and the bestselling author of Fat Chance. In this episode, we dig into:- The shocking impact of sugar on your metabolism—fructose vs. glucose, which is worse?- Is the sugar in fruit as harmful as the sugar in processed food?- The truth about ultra-processed foods—what's really making us sick?- Can we reverse the obesity crisis through lifestyle changes, or are new anti-obesity drugs the answer?- How the food industry has manipulated our biology to crave pleasure instead of true wellbeing.Dr. Lustig is a professor emeritus of Pediatrics, Division of Endocrinology at UCSF, with decades of research on childhood obesity, diabetes and the role of the brain in regulating energy balance. His insights have shaped the global conversation on nutrition and metabolic health, cutting through industry myths and misinformation.If you want to take control of your diet, rethink the way you eat and understand the real science behind sugar's impact, this episode is for you. Tune in now and let us know what you think!-------This episode is brought to you by Seed. Supporting your gut health is a journey—one that includes diet, exercise and lifestyle.But sometimes, life gets in the way, and we could use a little extra support. That's why I recommend Seed's DS-01®—a probiotic with clinically studied strains and a prebiotic that support gut health, immunity, and heart health.Use my code MAYER25 for 25% off your first month of Seed, or click here!

Is sugar really the villain behind the chronic disease epidemic? If you care about your metabolic health, obesity and the hidden dangers of processed food, this episode of The Mind-Gut Conversation is one you can't miss. My guest is Dr. Robert Lustig, an internationally renowned expert on the role of sugar in disease and the bestselling author of Fat Chance. In this episode, we dig into:- The shocking impact of sugar on your metabolism—fructose vs. glucose, which is worse?- Is the sugar in fruit as harmful as the sugar in processed food?- The truth about ultra-processed foods—what's really making us sick?- Can we reverse the obesity crisis through lifestyle changes, or are new anti-obesity drugs the answer?- How the food industry has manipulated our biology to crave pleasure instead of true wellbeing.Dr. Lustig is a professor emeritus of Pediatrics, Division of Endocrinology at UCSF, with decades of research on childhood obesity, diabetes and the role of the brain in regulating energy balance. His insights have shaped the global conversation on nutrition and metabolic health, cutting through industry myths and misinformation.If you want to take control of your diet, rethink the way you eat and understand the real science behind sugar's impact, this episode is for you. Tune in now and let us know what you think!-------This episode is brought to you by Seed. Supporting your gut health is a journey—one that includes diet, exercise and lifestyle.But sometimes, life gets in the way, and we could use a little extra support. That's why I recommend Seed's DS-01®—a probiotic with clinically studied strains and a prebiotic that support gut health, immunity, and heart health.Use my code MAYER25 for 25% off your first month of Seed, or click here!

Discover the shocking truth about sugar and how it's hijacking your health and happiness! Dr. Robert Lustig, renowned endocrinologist and author of "Fat Chance" and "Metabolical," exposes the hidden dangers of sugar and reveals how to regain control of your well-being. This episode uncovers the science behind sugar addiction and its devastating impact on your physical and mental health. Learn why calorie counting is a myth and discover the real culprit behind obesity, diabetes, heart disease, and even mental health issues. Dr. Lustig provides actionable advice on how to break free from sugar's grip and achieve lasting health and happiness. Topics: Sugar addiction, obesity, diabetes, heart disease, mental health, Dr. Robert Lustig, Fat Chance, Metabolical, insulin resistance, fructose, processed food, healthy eating. Dr. Lustig reveals how the food industry has been manipulating us for decades, adding sugar to over 73% of grocery store items. ● Discover the difference between glucose and fructose and why fructose is the "evil twin" that's wreaking havoc on our bodies. ● Learn how sugar impacts your liver, hormones, and brain, contributing to a range of health problems. ● Get practical tips on how to reduce your sugar intake and improve your insulin sensitivity. ● Discover the four Cs for contentment: Connect, Contribute, Cope, and Cook. Featuring insights from Dr. Robert Lustig, a leading expert on sugar metabolism and author of the New York Times bestseller "Fat Chance." Subscribe now and share this episode with your friends and family to spread the word about the hidden dangers of sugar! For business inquiries contact us at: ryan@vertexmadiacorp.com --- Support this podcast: https://podcasters.spotify.com/pod/show/ryan-kennedy-podcast/support

Robert H. Lustig  is an American pediatric endocrinologist. He is professor emeritus of pediatrics in the division of endocrinology at the University of California, San Francisco (UCSF), where he specialized in neuroendocrinology and childhood obesity. He is also director of UCSF's WATCH program (Weight Assessment for Teen and Child Health), and president and co-founder of the non-profit Institute for Responsible Nutrition Lustig grew up in Brooklyn, New York,  He obtained his bachelor's degree from the MIT in 1976 and an MD from Cornell University Medical College in 1980. He became a pediatrician in 1983 and subspecialist in Pediatric Endocrinology a year later. After that he started a post-doctoral in neuroendocrinology. Lustig has authored number of peer reviewed articles and reviews. He has held chair positions in several boards focusing on Obesity. He became known in 2009 for his stunning lecture “Sugar the bitter truth”, explaining how the toxic effect of fructose can cause NASH (non-alcohol steatohepatitis). He has been an advocator for real food and the importance of decreasing the intake of refined sugars and ultra processed food. He is the author of: Fat Chance, The Real Truth about sugar, The hacking of the American mind and lately Metabolical. He is an incredible lecturer that holds the capacity to intrigue the listeners with his brilliant mind and thinking. We had a chance to catch him in the IMMH 2024 conference this October to talk about food. What is food and what's it's purpose and why should we avoid sugars and ultra processed food. Thank you for listening to "Both and, instead of either or - a podcast about Integrative medicine and health. Follow us on social media, and please give us five stars on iTunes if you found this helpful. Feel free to subscribe to our podcast! ♥ Facebook: https://www.facebook.com/integrativmedicin ♥ Youtube: https://www.youtube.com/user/integrativMedicin   

This week, Jamie is joined by the brilliant Rachel Stockdale—an actor, writer, and voice artist based in the North East of England. Earlier this year, Rachel toured the UK with her hit play Fat Chance, and we are thrilled to have her on the show. We dive into: What it's like being a creative in the North East. Leavig teaching to follow a creative path. The barriers facing working-class actors. Why measuring progress as a working actor can feel so tricky. Her play Fat Chance and its powerful message. The undeniable joy of Chicken Parmos. Rachel's advice for others navigating a creative career—and so much more.   Rachel Stockdale: Rachel's Website: https://www.rachelstockdale.com/ Rachel on Instagram: https://www.instagram.com/rachelstocky/    Check out our website!: https://www.justgetarealjob.com    Donate to our Patreon page: www.patreon.com/justgetarealjob     Follow us on... Facebook: https://www.facebook.com/justgetarealjob    Instagram: https://www.instagram.com/justgetarealjob/     TikTok: https://www.tiktok.com/@just.get.a.real.job   X: https://x.com/justgetarealjob     Spotify: https://open.spotify.com/show/5jhVdYlNMU8jrFUQxShMit     Apple Podcasts: https://podcasts.apple.com/gb/podcast/just-get-a-real-job/id1540434153     Artwork by Aimee Dinsdale: https://www.instagram.com/artbyaimeead/  

Welcome to the podcast! Today, I am thrilled to have a true pioneer in the field of metabolic health, Dr. Robert Lustig, MD, joining us. Dr. Lustig is a neuroendocrinologist and Professor Emeritus of Pediatrics in the Division of Endocrinology at the University of California, San Francisco. He is best known for his groundbreaking work on the intersection of diet, obesity, and metabolic disease, particularly his deep dive into the role of sugar as a driving force behind many of today's chronic health issues. As the author of several influential books, including Fat Chance, The Hacking of the American Mind and Metabolical, Dr. Lustig has been a vocal advocate for public health, helping to raise awareness about the harmful effects of processed foods, particularly refined sugars. His research has been instrumental in shifting the conversation around nutrition, focusing on the biological impacts of sugar and the ways it contributes to insulin resistance, obesity, and metabolic syndrome. His most recent paper entitled Obesogens, A Unifying Theory for the Global Rise in Obesity in the International Journal of Obesity - Nature is a ground stirring take on the current research. We are excited to explore his latest insights into metabolic health and the science of obesity, and how we can apply this knowledge to improve our own well-being. Let's welcome Dr. Lustig to the show! Dr. M

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Disordered eating and eating disorders have changed in terms of language, scope and target demographic. What used to be a common topic in library books and after school specials is now talked about less as other mental health topics take center stage. However, more than ever with social media, weight loss drugs and misinformation, disordered eating needs to be a trending topic.  Listen as this townie, Certified Eating Disorder Specialist and Licensed Clinical Social Worker talks about her personal story with eating disorders, how her experience makes her an expert ear when helping others, talking carefully to your kids about their own bodies, the chronic effects disordered eating can have on your body, reality vs. altered photos and finally how the popular Rx weight loss drugs play into diet culture. Kaitlyn is not only an expert, but she knows what it feels like to feel the emotional and physical pull from disordered eating. If you or someone you know is struggling with this disorder, she can help. What It's Like To Be...What's it like to be a Cattle Rancher? FBI Special Agent? Professional Santa? Find out!Listen on: Apple Podcasts SpotifyThank you so much for listening! However your podcast host of choice allows, please positively: rate, review, comment and give all the stars! Don't forget to follow, subscribe, share and ring that notification bell so you know when the next episode drops! Also, search and follow hyperlocalscu on all social media. If I forgot anything or you need me, visit my website at HyperLocalsCU.com. Byee.

Please go to Firefly Creative Writing to see if any of our cozy writing workshops are for you. The Fall schedule will be on the website for July 11th. For $50 off, use code: FATJOYCrystal Maldonado (she/her) is a young adult author with a lot of feelings that she's channeled into romcoms for fat, brown girls. She shares what it was like to write the stories she wished she'd had when she was growing up, the gatekeeping she had to overcome to get published, and her ‘glimmers' writing practice that connects her to joy each day. Crystal has written several books, including The Fall of Whit Rivera, which People Magazine called a “pumpkin-spice-latte-flavored treat”; Fat Chance, Charlie Vega, which was a New England Book Award winner, a Cosmopolitan Best New Book, and a Kirkus Best YA Fiction of 2021; and No Filter and Other Lies, which was named a POPSUGAR and Seventeen Best New YA. Her middle grade debut, Camp Sylvania: Moon Madness—a paranormal summer camp story featuring two fat besties, co-written with #1 New York Times bestselling author Julie Murphy—releases in spring 2024.Please connect with through her website, Instagram, Twitter, Facebook, and tiktok. This episode's poem is called “My friends got married today…” by Yesika Salgado.Connect with Fat Joy on the website, Instagram, subscribe to the Fat Joy newsletter, and watch full video episodes on YouTube. Want to share some fattie love? Please rate this podcast and give it a joyful review. Our thanks to Chris Jones and AR Media for keeping this podcast looking and sounding joyful.

The May Jobs numbers are out and they look really good, unless of course you look closer. Meanwhile, beauty pageants descend into woke Hell as morbidly obese Sarah Milliken is crowned Miss Alabama!    

We see a lot more of Al in this episode! More than we bargained for! His wife, her secret lover and Al's over protective Mum. Also, would you hide your crisps if your slimming club consultant suddenly walked in? Hosted on Acast. See acast.com/privacy for more information.

Illinois criminals are now known as "Justice Impacted Individuals." Gov Walz asked to veto 1400-page bill that nobody has read. Fat chance. Mysterians are ruining the American dream for young people. Johnny Heidt with guitar news.Heard On The Show:School went into lockdown Monday after man threatened staff with machete; suspect in custodyWWE bringing 2-night SummerSlam to US Bank Stadium in 2026More bad weather could hit Iowa where 3 powerful tornadoes caused millions in damage Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Illinois criminals are now known as "Justice Impacted Individuals." Gov Walz asked to veto 1400-page bill that nobody has read. Fat chance. Mysterians are ruining the American dream for young people. Johnny Heidt with guitar news. Heard On The Show: School went into lockdown Monday after man threatened staff with machete; suspect in custody WWE bringing 2-night SummerSlam to US Bank Stadium in 2026 More bad weather could hit Iowa where 3 powerful tornadoes caused millions in damage Learn more about your ad choices. Visit megaphone.fm/adchoices

Poison or guilty pleasure, the REAL truth about sugar.  Robert Lustig is a Professor of Paediatric Endocrinology and a public health expert on the impact of sugar on our health. He is the author of bestselling books such as, ‘Fat Chance', ‘Metabolical', and ‘The Hacking of the American Mind'.  In this conversation, Robert and Steven discuss topics such as, how nearly 75% of grocery items have added sugar, that obesity rates have doubled, the health impacts of childhood obesity and how calorie counting doesn't help you to lose weight.  00:00 Intro 01:58 Our Minds Have Been Hacked! 05:03 What Dopamine Does to Your Brain 07:53 Sugar Is A Big Problem In Today's Society 10:28 Why Sugar Is Poison To Our Bodies 11:08 The Difference Between Sugar and Fructose 14:53 This Is How Sugar Is Damaging Your Body 18:29 Damaging Effects on the Brain from Sugar Consumption 22:20 How the Food Industry Is Making You Eat Crazy Amounts of Sugar 25:05 Health Side Effects 27:12 Diet Coke, Saviour or Villain? 35:17 Sugar and the Impact on Our Organs 40:08 How Important Are Calories as a Way to Lose Weight? 43:47 Sugar Addiction, Stress, and Other Triggers 46:03 The Only Foods That Don't Contain Sugar 48:31 Food Labels Are Sending Wrong and Inaccurate Messages 50:16 Babies Are Born Fatter Than Before 51:30 Research on Children's Obesity 54:20 Insulin Resistance 56:00 Can We Reverse Diabetes? 58:34 What Is Leptin & How It's Involved In Weight Loss 01:02:23 What Are Obesogens & How They Impact Our Health 01:03:31 The 3 Different Types of Fat You Should Be Worried About 01:09:34 Fruit Consumption… Good or Bad? 01:11:45 Environmental Chemicals That Make Us Fat 01:14:16 What Is an Endocrine Disruptor & How Can We Deal with Them? 01:17:11 How To Identify Real Food 01:22:20 The Importance of Fibre in Food 01:27:02 Personal Responsibility 01:34:50 Should the Government Get Involved? 01:39:40 Are We Being Lied To? 01:42:09 The Four C's for Contentment 01:47:19 What Is the Cause of All Our Health Problems? 01:49:46 Last Question   You can purchase Robert's book, ‘Metabolical' here: https://amzn.to/4acaseZ  Follow Robert: Twitter - https://bit.ly/4brlsG9  Watch the episodes on Youtube - https://g2ul0.app.link/3kxINCANKsb  My new book! 'The 33 Laws Of Business & Life' is out now - https://smarturl.it/DOACbook Follow me: https://beacons.ai/diaryofaceo  Sponsors: ZOE: http://joinzoe.com with an exclusive code CEO2024 for 10% off Uber: https://p.uber.com/creditsterms Learn more about your ad choices. Visit podcastchoices.com/adchoices

笔记：chubby 肉嘟嘟的Do you think I'm too chubby? 你觉得我太胖了吗？She is so sweet, cute, and chubby. 她长得是如此的甜美，可爱，肉嘟嘟的。获取节目完整音频、笔记和片尾的歌曲名，请关注微信公众号「早安英文」，回复“笔记”即可。更多有意思的英语干货等着你！

หนังสือ Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease ของ Robert H. Lustig - เมื่อแคลอรีไม่ใช่แค่แคลอรี เพราะอาหารบางประเภทมีจำนวนพลังงานเท่ากัน แต่มันมีผลลัพธ์ต่างกัน - เราควรจะดูมวลของร่างกายเราด้วย ดูธาตุและความเข้ากันกับอาหารบางประเภท เพราะอาหารทุกชนิดให้ผลไม่เหมือนกัน - แล้วการที่เราจะลดความอ้วนมิใช่เป็นการที่เราไปลดไขมัน แต่มันคือการลดการรับรู้ว่าพลังงานที่ใช้กับพลังงานที่ได้รับอย่างละเท่า ๆ กัน - ซึ่งน้ำตาลเป็นส่วนที่ทำให้ร่างกายรับรู้พลังงานมากกว่าปกติ อาหารในยุคนี้จึงลดน้ำตาลกันเยอะ เพราะเราไม่จำเป็นต้องใช้พลังงานส่วนเกินกันแล้ว - ทั้งนี้ ไม่ว่าจะเป็นร่างกาย ระบบเผาผลาญ และความรู้สึกว่าหิว ของแต่ละคนต่างกันมันมีปัจจัยประกอบหลายส่วน เช่น จิตใจ อารมณ์ ฮอร์โมน และอื่น ๆ อีกมากมาย

Judd takes on his biggest challenge yet. Jack may be too drunk to feel a thing. Michael has officially wasted way to much of his life doing this show. PLEASE go to https://www.funnywater.com and use promo code FAT10 for 10% off your order. PATREON!!!! (Check out what we really got each other for Christmas) patreon.com/fatchancestudios CHECK OUT THE NEW FAT CHANCE SHORTS CHANNEL!!! https://youtube.com/@FatChanceShorts?si=wCjiBc0ddHEYk_bs Get your Chewzie TODAY! https://www.thechewzie.com Check Out The Crew: Michael Cuske - @michaelcuske on everything Judd Reminger - @juddremingerscomedy7298 @juddreminger on all other socials Jack Cerasoli - @jackthedragon1 or @jack_c_comedy

This is a free preview of a paid episode. To hear more, visit virginiasolesmith.substack.comToday Virginia is chatting with Crystal Maldonado, a YA author who writes inclusive rom-com novels about fat brown girls.If you want more conversations like this one, please rate and review us in your podcast player! And become a paid Burnt Toast subscriber to get all of Virginia's reporting and bonus subscriber-only episodes. Don't forget, you can always take 10 percent off that purchase if you also order (or have already ordered!) Fat Talk! (Just use the code FATTALK at checkout.)Or you can take 10 percent off if you order all three of Crystal's books, or any three books from the Burnt Toast Gift Guide with the code TREAT.And don't forget to check out our new Burnt Toast Podcast Bonus Content! Disclaimer: Virginia is a journalist and human with a lot of informed opinions. Virginia is not a nutritionist, therapist, doctor, or any kind of health care provider. The conversation you're about to hear and all of the advice and opinions she and her guests give are just for entertainment, information, and education purposes only. None of this is a substitute for individual medical or mental health advice.BUTTER & OTHER LINKSlast time Crystal was on the pod! Fat Chance, Charlie VegaNo Filter and Other LiesThe Fall of Whit RiveraThe problems with “just lose weight and it'll fix itself" as a treatment for PCOSWith all of these menstrual conditions, there is just so much stigmathe Britney memoirMichelle Williams narration. (Note: That's an affiliate link to Libro.fm, the audiobook platform that supports indie bookstores!)the audio version of Michelle Williams impression of Justin Timberlake saying fo shiz, fo shiz?The MTV Diary of Britney SpearsVirginia wrote about Britney's hair for the newsletter.Butter is paywalled this week! To get all of our tween/teen and YA fan gift recs, subscribe to the Burnt Toast newsletter! FAT TALK is out! Order your signed copy from Virginia's favorite independent bookstore, Split Rock Books (they ship anywhere in the US!). Or order it from your independent bookstore, or from Barnes & Noble, Amazon, Target, or Kobo or anywhere else you like to buy books. You can also order the audio book from Libro.fm or Audible.CREDITSThe Burnt Toast Podcast is produced and hosted by Virginia Sole-Smith. Follow Virginia on Instagram.Burnt Toast transcripts and essays are edited and formatted by Corinne Fay, who runs @SellTradePlus, an Instagram account where you can buy and sell plus size clothing.The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting anti-diet, body liberation journalism. 

This week we're discussing Fat Chance, the latest album by nose rock duo mr. phylzzz. Made up of Clinton Jacob on guitar/bass/vocals and Danny Sein on drums, mr. phylzzz won over the boys last year with their album Cancel Culture Club, which made Mike's Best of 2022 list. This time around they're split, as Fat Chance shows the band noticeably expanding their sound. Dig it.Closing track: “Maybe”Patreonhttps://www.patreon.com/everyalbumeverMerchhttps://pandermonkey.creator-spring.com/Mike's EP:Pander Monkey on Bandcamp, Spotify, Apple,Instagram:Mike @pandermonkeyAlex @everyalbumalexTom @tomosmansoundsHistory Tom's stuff:Music on Spotify, AppleSubstackWebsite

With 58% of Republican voter support Trump blew off last night's debate to address auto workers in Michigan. Meanwhile Chris Christie, who is currently a 2% attempted to torpedo him by calling him Donald Duck. 

This week's episode is part 2 of our interviews from the Made Bike Show in August 2023. We speak with Moots, Fat Chance, Hot Salad, Seeker, Neuhaus, Pinebury, Circa, Story Street, Paul's Components, Stinner, Horse, Frameworks and Bosch. Episode Sponsor: Hammerhead Karoo 2 (promo code:THEGRAVELRIDE) Support the Podcast Join The Ridership  Automated Transcription, please excuse the typos: [00:00:00] Craig Dalton: Hello, and welcome to the gravel ride podcast, where we go deep on the sport of gravel cycling through in-depth interviews with product designers, event organizers and athletes. Who are pioneering the sport I'm your host, Craig Dalton, a lifelong cyclist who discovered gravel cycling back in 2016 and made all the mistakes you don't need to make. I approach each episode as a beginner down, unlock all the knowledge you need to become a great gravel cyclist. This week on the podcast, I've got round two of my interviews from the made bike show in Portland, Oregon. In this week's episode, we've got John from moots. It's talking about that seven 50 B wheel size got Chris from fat chance. Be vivid from hot salad. Chris McGovern from seeker and McGovern cycles. Nick new house, the pine Berry team, circa story street. Paul's components, Aaron from Stenner. A horse. Frameworks Bosch. We've got it all. Another exciting episode. Can I tell you how jazz that was to attend this show and get all these great interviews And I guarantee I'll have some of them on, for longer form interviews so we can get an even deeper dive as to their backstory and what they're all about as a brand. And frame builder. Before we jump in, I do need to thank this week. Sponsor hammerhead. And the hammerhead crew to computer. As many of you wind down your advent seasons, you may be looking forward to a winter filled with exploration and adventure rides. And there's no better device than the hammerhead crew too, for those adventures. It's the most advanced GPS cycling computer available today with industry leading mapping navigation and routing capabilities that set it apart from other GPS had units. You can seamlessly import. Roots from Strava commute and more you can route and reroute on the fly and create pin dropping routing with all with turn by turn directions. With upcoming elevation changes. You know, this device is always up to date with the latest software as they do biweekly software updates, making sure that they're adding the latest features, whether you bought the device two years ago or tomorrow, you're ready to go with a hammerhead kuru too. For a limited time, our listeners can get a free heart rate monitor with the purchase of the crew to visit hammerhead. Dot IO right now and use the code, the gravel ride. At checkouts today, it's an exclusive limited time offer for our podcast listeners. So don't forget that promo code. Just add the heart rate, monitor to your cart, along with the crew too, and use the code, the gravel ride today. With that said let's jump right in to all these conversations from the made bike show in portland oregon [00:02:48] Jon | Moots: Can I get your name and brand? John Caribou from moots based outta Steamboat Springs, Colorado. Good to see you again, John. You too. One of the like, moots doesn't need a lot to draw attention to itself. The titanium frames have always been gorgeous. We've had you on the pod. I've toured the factory. I know the type of work you do, but one of the bikes you have today is making a lot of noise here at the Maid show for a very specific reason. Can you talk about that? Yeah. It's Yeah very much in prototype stage right now. But the seven 50 D wheel size seems to be catching a lot of people interest and, comments out there on the social medias. But yeah, it's, I think it just lends itself to the lineage and the heritage of Moots over time. Just always being on that forefront of innovation and trying different things. It doesn't mean that. This is a defacto new standard by any stretch. It's definitely a new option and honestly that, that wheel size been, has been ridden for some over the last four to five years. We just haven't seen it. Gotcha. And you W t B was the partner who came to you with the rim and the tire, presumably, to explore this. People who've been around mountain bikes for a while will remember that. 26 to 29 moments. Can you talk about what's the rationale behind a bigger wheel size? Yeah. It's, to me being around the industry long enough, I do remember the introduction of the 29, and it was the same company that, W t V that came to us with a rim and a tire at, in 98 and said, what do you think about this? Let's, do you want to build maybe a test bike? And we all know, the. History of the 29 inch proliferation in the bike world, and not that this is gonna happen there, but always nice to be nimble enough to set up and build a frame around a given wheel size. And Moots is in that position to be able to do that. Yeah I remember that moment and getting on the first 29 ERs and thinking it took a little bit more to get the wheel going, but when you rolled over stuff and when you had those bikes going, It was remarkable for me and I was a very early convert to that bigger wheel size. So it's just a curious kind of intellectual process I'm going through and understanding like, what would a gravel bike feel like as someone who rides very technical terrain, I could see the advantages of rolling over stuff more easily. And you mentioned the contact patch extending on a bigger wheel and what that might mean to the rider. Yeah, I think it's, if you think about. Riding gravel. There's not a lot of extremely technical situations where you're making hard turns. It's a lot of straight line speed. It's a lot of straight line hits to the outer edge of the tire and rim combination at that point. So making it longer and, quite a bit bigger, spreads that out and lessens, washboard, it lessens baby heads and whatever you might encounter. In a similar passion that the 29 did for the mountain bike world. Yeah, I think it's just been really interesting as gravel you could argue that it started out as being road bikes plus as we started to allow bigger tires in there and explore different terrain. But it's super interesting as we get into this moment many years into the gravel evolution, to start just exploring things differently and thinking about, yeah, it doesn't need to feel like a road bike as you're going faster and these bikes are getting more capable. Who knows, maybe a bigger tire size and bigger start, a bigger ring rim size will have advantages that riders will start to see as they start to spend time on this new size. Yeah it'll be interesting and, we're anxious to put more time on it. Honestly our time has been limited, but we're getting there and, throughout this fall, late summer, we'll be logging miles and jotting down our thoughts and getting feedback to W T B and. Anybody that would be interested in listening. Yeah. Amazing. Thanks John. I can't wait for that additional feedback. Yeah, Craig, thanks for having us. [00:06:54] Chris | Fat Chance: Okay. Can I get your name and the brand? Yeah. The name is Chris Chance and the brand is Fat Chance Bikes. We're now building all our bikes in Medford, Oregon. Got a nicely set up shop there and we've just introduced the Thai crisscross, been doing it in steel for a number of years and I'm really excited to be doing it in titanium and the people that have been buying them are really excited to ride them. Were you working with titanium with the mountain bikes many years ago to begin with? Yes. Yeah, we started in 93, building a titanium yoti. Okay. Called it a fat chance back then. But yeah, so we built a bunch of titanium bikes and getting back into, you know, relaunching the brand. A couple of years ago we were mostly doing steel, but you know, Ty really called me back. What do you like about Ty for for a gravel bike purpose? Well, in general I love Thai because, you know, it never rusts. It's got a nice kind of springy resilience to it. I I like to do the engineering where we're, I have much experience in steel in designing bikes and tube diameters and wall thicknesses to get the, the, the ride properties I want, the the resilience, the, the stiffness where I want it, and the, just the lively feel in the bike. And so I I translate the stiffness of a steel tube into titanium using a computer, and that way you get all the benefits of titanium. It's lightness, it's kind of springy feel, but I'm designing the bike more for the stiffness of the ride. So it gives you the performance you want as you're riding, like, especially like off road, you know, if you're going down a, say a trail at like as much as 30 miles an hour, your bike is, you know, bouncing around or whatever, and you're just focused on where the front wheel is going. But if you're bouncing around a bunch, your body is taking information from what the rear wheel is doing through your feet and you, without really being conscious of it, you're doing the corrections of that through the pedals, cranks and, and frame to the wheel to keep the rubber side down. And so how the bike feels is just really important to me that I want to have the rider and the bike work as one. Right. And so having that, that ability to Sense what the bike is doing at some, like, not even a conscious level, but developing the trust that the bike is there for you, you know, you can do what you wanna do and the bike is, is supporting you and having that peak experience. What is the customer journey to get a, a fat chance at this point? Is it, is it a custom process? Are you building stock frames? We built stock frames, but we do some custom sizing and you can you can email us at yo at Fat Chance Bike. And get the conversation started. There's also a phone number on our website, fat chance.bike. It's do bike instead of.com and we can talk on the phone, we can do email and just get everything nailed and build you an awesome bike. I know some of the, you know, challenges in working with titanium tubes are around tire clearance and things like that. Yeah. What, what kind of tire clearance can you achieve? Yeah, so we can do pretty much any tire clearance, if you notice on this spike. We have what we call a demi yolk. Yep. And that affords us the same rigidity, excuse me that a full tube would, would offer, but gives us the, the clearance for wide tires. Like this bike will take up to like a, a 44 millimeter 700 C or a 2.1 up to two inches or 2.1 inches. And if you need to write a double, we can account for that. Typically our stock bikes are just one buys up front. Got it. But we have a lot of room because we're using this demi oak design. And what kind of turnaround time do you look at to get a bike? Yeah. Right now we're in the roughly eight to 12 weeks, depending on the model. Okay. Yeah. Pretty quick. Yeah. That's great. Thanks Chris. All right. [00:10:36] B Vivid | Hot Salad Bicycles: Can I get your name and brand? Yes. It's B Vivid from Hot Salad Bicycles B. Where are you building out of? We're here in Portland. Okay. Yeah. And how did you get into Frame Building? Oh, long story. Give us a short version. We can have you back for the long form one. Okay. I used to sit at Destroy Bike Co in the Bay Area and Sean Eagleton was building bikes there and I was like, this is a thing, I can build bikes. That is absolutely what I'm doing. 15 years later, here I am debuting hot salad bicycles. And I've been chasing welding all over the country. Amazing. So you've built up your expertise and now you're ready to go out with hot salad. Yes, exactly. So you're a custom builder. So talk about the customer journey. Like how do you like to get to know the customer so that you can build the bike that's right for them? What kind of materials do you use? Yeah, so I build in steel and titanium. And I like to talk to the customer. We have quite a few emails back and forth. I would just wanna know where you're riding. Like what are you riding on? What do you like to ride fast? Is that a thing? Do what is your current favorite bike that you like to ride? And then what don't you like about that bike? Yeah. Those are the basics. If we're having that conversation, just say, for example I've been on like a random carbon bike, some specialized bike, and I like the way it feels. Sometimes I, even me, I have a hard time articulating like, what is it that I like or what have I, what I don't like? How do you eke out those qualities that then translate to you as an artisan giving me what I really am expressing? Absolutely. I do some research, right? I go look at that specialized bike and I see what specialize is saying about it. But I also know the inherent differences between carbon, titanium, steel, right? Titanium is gonna be a little flexer. So if we're trying to make a carbon feel, which is what Rook asked for on her bike you're gonna have to go up a tube size right. And that's gonna make it a little bit stiffer, give you that snappier ride quality of a carbon bike when Ty is so much flexer. Gotcha. So there's just small things like that where over the years I collected those tidbits from other builders and other people who are willing to gimme time. Amazing. Yeah. And what type of bikes do you like to build? All types. I'm down for the weird ideas. I built that titanium clunker behind you as well that I showed at Philly Bike Expo. And then this is a beautiful all road that wanted to be a little bit more aggressive because Rook is an excellent rider. And I make commuter bikes. I just making, so it doesn't really matter what type of bike it is. And from a customer interaction, how long does it take to get a bike? Once they've, once you've locked down the design elements of it, you've done your research. How long does it take to produce a bike and get it back out to the customer? Yeah, probably about a month. And I know that's a long time, but I'm currently doing all of my own finish work as well. So unless you want me to send it to Black Magic or something like that. And then it could be probably as little as two weeks. And how do you think about finish work? Are you doing your own painting or are you doing anodizing? What kind of options do you make available for customers? Depends on the material, obviously. Yeah. But I have a powder coder who is excellent and he can do fades, he can do sharp lines. And then I also have, I do. I did the t anodizing on this as well. And then, yeah, those are the two options that I currently offer, but I'm hoping to add wet paint in the nearest future. Okay. Okay. And what's the best way for people to find out more about the brand and your story? Yeah, hot salad bicycles.com. Okay. And are you on Instagram and any, the socials? I'm hot salad underscore bicycles on Instagram. Got it. Thanks for the time. B Yeah, thank you. [00:14:06] Chris | Seeker & McGovern: Can I get your name and brand? Chris McGovern. And now what brand are you gonna say? That's my question. We're here with Seeker right now. We do have a McGovern bike in the house, but we're launching Seeker bike company today. Yeah. That's awesome. So McGovern bikes, custom carbon bikes. Yep. Great looking stuff. You've been building for a while. Yep. But we got these seekers in front of us. So tell me about the brand. The intention and what we're doing here. Yeah. Basically with these metal bikes, the steel and titanium gravel bikes, I'm just trying to get, basically make it more available, get people on bikes, on building more readily available, easier to do. Obviously the materials are superior. Materials for riding gravel, the carbon customer is a different customer, basically, yeah. Where are you building these bikes? These are be, these are being built in the, in Portland. Oregon. Okay. At the moment they're going to be built in Olympia, Washington eventually. But yeah, US made, yeah. And what's the customer journey look like? Or do you have stock sizes? Is this a custom jam? Yeah, so we're gonna do stock with custom options, basically. Okay. So the geo will be stock 50 to 60 centimeters and two centimeter increments. But we can customize anything. So I want you to go to the website, be like, yep, I'm a 54. I want that stock color. I want that build kit. Boom. And we're gonna try to have that two week turnaround. And when I think about my, like tire size desires and things like that, do you have flexibility there or have you built around a particular tire vision? So the gravel this version of bike is designed around a 45 C 700 by 45 and up to a 46 tooth single ring. So it could be two by or one by. Gotcha. But I want you to be able to do unbound and throw the big meat on if you're rolling, if you're Keegan Swenson or whatever, you wanna roll that big single Yeah. With the the mullet build or the Explorer build, whatever. Yeah. We want to have that clearance for that. So we've designed around that. Yeah. And you mentioned you're offering a steel bike and a tie bike. What do we see different visually between the two bikes and what sort of adaptations do you make going to tie from the steel? So on. What we see here basically is the same geometry, same style. We have a different seat stay cluster on this one. I do think that the tie bike will end up being the mono stay, like the steel. Okay. We're just need, we're working on repeatability of that. Tie's a little bit trickier to bend but we're gonna do that, I'm pretty sure. The same weeding of the tubes, the down tube is swedged for a little bit to the T 47 bottom bracket. So it's a little stiffer, laterally, 44 mil head tubes. The geometry will be very similar. The, if you've ridden tie, the ride quality is a little bit different. Yeah. Titanium's kind of like air quotes, the forever material. So that's why the tie offering is there. It's a different customer again. Nice. Yeah. Let's talk quickly, Chris, about the origin of the Seeker brand. 'cause I do remember this project at the very earliest start of Covid. Yeah. Lockdowns. Yeah I've, okay. I've been riding bikes for a million years and your brain goes in weird places when you're riding your bike all the time by yourself. And I've had this saddlebag designed in my head forever, and usually just meant I'd come home from a training ride and get the scissors out and chop on the bag I was currently using. And during Covid, for whatever reason, I just decided I got on Amazon, ordered a sewing machine, bought some fabric, and started making saddlebag. I love it. And it turned out to be really good. Some people wanted it, so I made some for some friends and then I was like, oh, I'm gonna get some labels. And I actually was labeling them as McGovern cycles thinking, Hey, when someone buys a bike, I'm going to throw a saddle bag in their box. Yeah. And then bike shops wanted 'em and I was like, ah, it's gotta be something else. So we came up with the seeker logo. I worked on the artwork with Matt Loomis, who's done a bunch of work with Paul Components. We came up with this cool logo. And the people like it. Like we've been selling a lot of t-shirts and stuff and so I felt oh, this branding is strong. Let's do some bikes. Yeah. I think it's super evocative seeker. Yeah. Exploration. Yeah. Makes a lot of sense. Yeah. Are you I've seen you explore a lot of different bag. Options for your running. Yeah. For various things. Yeah. Are you now just settled on the seat pack as being the one product from Secret? Oh, no. So it's our only like stock product for the bags right now. I do some top two bags. I do some I call it the rapid response bag, like for racing scenarios, it's like quick to it. I do frame bags. Those are a little bit more custom. They require a template. Yeah. I build, I built hydration vests. I built. Fast packs. I built backpacks. I'll sew anything really. But I think the secret stuff, we're gonna keep it towards the bike oriented stuff. Possibly. The new website is Secret Adventure Gear, so it's still open-ended. Yeah. You're ready to go? Yeah. We're ready to go. We're ready for whatever you need. We're ready. I was just gonna ask, what's the best place for people to find out more information about the bikes and the bags? I think right now as the Instagram handle, yeah. Okay. Is a secret At secret, a dv. The website is secret venture gear.com. Sweet. Yeah. Thanks for sharing this, Chris. Yeah, thank you. [00:19:07] Nick | Neuhaus: Can I get your name and brand? I'm Nick Newhouse with Newhouse Metalworks. Nick, where are you building out of? We're building out of Novato, California, so Northern Bay Area. Nice. Right up the road from myself in Mill Valley. That's it. I started to hear about your brand through a neighbor in Mill Valley who had one of your hard tail mountain bikes and then later learned you've been doing some gravel bikes. Can you just talk a little bit about the brand and the type of gravel bikes you're putting out there in the world? Yeah, so we just released this weekend actually our steel anti Tanium drop bar, bike lines. The steel line is the Solana. It'll be available in a road, an all road and a gravel version. And to pick the part, those three different categories, what do they translate to? Yeah, so the road version will have a 32 C max. It'll fit a double chain ring larger sizes for those longer road rides. The all road model kind of blends a little bit of gravel, a little bit of road, right. It's got a, a little bit of that road geometry. It'll fit up to a 40 C tire. Still can fit a double chain ring and then the gravel model will go up to a 48 C tire. And it'll be won by specific for those rougher roads, dirt roads, gravel roads wherever you wanna take it. Gotcha. And I interrupted you, I think you were gonna move on to the titanium model over here. Yeah. So the Eon is our titanium version of that. It'll be offered in the exact same configurations. So you'll have your road, you'll have your all road, and you'll have your gravel. We will also offer the eon in an advanced model, which will be very much a, a custom frame set and a departure from our stock sizing. And it'll come with three D printed dropouts that are unique to your specific build. Okay. And it does look like on this titanium model, you're doing some unique stuff with three D printing already. Yeah, so we we use three D printing on all of our bikes. You know, it's not a gimmick. We use it to make sure that we're building the best bike for our customers and the best bike that we can possibly put out into the world without you know, going to a point where they're just, you know, this unobtainable price point. So we always three d print our y yolk. It just, it helps us have flexibility and material choices for rider, weight, size use. We do that on our mountain bikes and all of our drop bar bikes. Got it. And what was, what's sort of the quick origin story of the brand? Yeah, so I've got a a background in motor sports. I've always kind of just fabricated things. Always been a cyclist, you know, you can't grow up in Marin County and not ride bikes. And a couple years ago people finally just wanted to, you know, they, they were knocking on the door wanting to buy bikes and, you know, I wanted to build good bikes. So, yeah. Am I correct? The sort of origin started building. Hardtail mountain bikes. Yeah. That's definitely what we're known for. Okay. So our, our hummingbird model, definitely our top seller. Well received, well reviewed and we're just looking to expand that success into the drop bar market. Nice. And working with both titanium and steel, obviously there's different challenges and different learning curve around working with titanium. Did you start doing titanium on the mountain bikes? We did. Okay. Yeah. So You know, titanium has just always been something that was present, needed to be done. You know, it's like there's a right bike for everybody. There's a right material for everybody based on use, based on needs, based on price point. The way I like to say it right is your steel bike. It's your Cadillac, C T SS V ride's. Great. You can live with it day to day. It comes in at a good price point. The titanium bike is your Corvette. It's sportier. It's faster, right? You know, maybe not the greatest for taking the family to the park. But it serves a purpose as well. Got it. What's the customer journey look like for you? If they've discovered the brand, what does it look like from them getting into contact with you for the first time to getting a bike in their door? Yeah, so we really try to maintain the quickest lead time possible. Right now we're at four months. Our throughput is very high. We have a very manufacturable process right there in Marin County. If a customer wants a bike, they have options. You can order a bike on our website. You can order your build kit on our website. You can email us, we can help you with sizing. It's really, you know, the door is open to, to the customer experience that's desired. Okay, gotcha. Cool. Well I look forward to seeing you later this year at Adventure Revival Ride. Yeah. With the Marin County Bike Coalition and definitely have to check out your facility at some point. Definitely, yeah, we'll be moving into a new shop shortly and we plan to have an open house, so we'd love to have you there. Fantastic, thanks. Thank you. [00:23:28] Kyle | Pinebury: Can I get your name and the brand? Kyle Rancourt. And the brand is Pine. Berry. Can you tell us a little bit about what you're showing here from Pine Berry? Yeah. We make lightweight Marino, wool cycling apparel and active wear. Nice. And where are you manufacturing? In Massachusetts. Our first production one was made in Massachusetts and we're also manufacturing in Allentown, Pennsylvania and Hilderbrand North Carolina for our, our knitwear. And when did you launch the brand? April, 2023. Okay. April of this year. Yeah. And what was it about wool and the type of wool you're using that inspired you to go on this journey and start the brand? I wanted to, mainly, I wanted to make the cycling apparel and active wear that I wanted to wear. And I fell in love with lightweight, you know, performance Marino wool a long time ago. And I haven't seen anybody really in the industry focus on that. It always seems like. It's sort of an afterthought for some of the brands, like they'll have a small collection or a piece or two. And so when doing research before starting this brand, I discovered this amazing fabric in, in yarn manufacturer outta New Zealand called New Yarn. Okay? They have a patented yarn spinning technology. It's twist free spinning. So when you, when you spin merino yarn and it gets twisted, you take out a lot of the natural benefits of the fiber. You reduce elasticity, durability, and loft. And so breathability and new yarn with their twist free spinning they're, they're able to make a fabric that's almost nine times more durable. It has 85% more elasticity. It's five times faster drying, and the list goes on. It sounds like it just, Supercharges what we know about wool to begin with. Exactly. That's the perfect way to put it. So is it, is it still considered Marino wool or is this like an entirely new word we need to learn? That's a great question. I still refer to it as Marino wool. Okay. But new yarn kind of is, is branding it as performance wool. Yeah. Yeah. It's interesting, you know, you were talking about building this brand around. Sort of purpose-built cycling clothing. And those was that was the cycling clothing you'd wanted to wear and Yeah. Yeah. My experience, like I, I love Marino. I kind of think about it from a hiking perspective and went on a bike packing trip and wanted to wear a t-shirt, so I grabbed a hiking Marino wool wool shirt. So it's super cool that you're focused on kind of cycling as your core market. Obviously the clothing works everywhere else. Yeah. Do you wanna talk a little bit about, it seems like you have both kind of performance tees. As well as jerseys, right? Yeah. Yeah. And actually I like that you brought that up. 'cause I, I wanted to make a point there about our performance tees. Even though they are meant for sort of all sports and all outdoor activities, they have some elements of, of cycling built into them. Like they're a bit longer than a typical tee. They're longer in the back than they are in the front. And actually I'm working on developing a tee that would have a. A zippered pocket in the back of it. Okay. Like a pullover tea that has a zippered pocket. So, nice. Yeah. What's the best way for people to learn more about the brand and the products? It go to our website, pine Bury Us. We have a ton of information on there. We have a whole page dedicated to new yarn. We have a whole page dedicated to our story, you know, in, in addition to domestic manufacturing, all our products remain in the us. We're also plastic free. All of our packaging and shipping materials are plastic free and recyclable. And we have, you know, a real commitment to like sustainability in the environment. I love it. And are people ordering directly from your website today? Yeah. You can order directly and we ship anywhere in the world. Okay. Yeah. One of the final questions I'll ask you is, you know, oftentimes I think in, at least in my mind, historically, will got, will got, will got categorized as something that I'm gonna wear when it's cold. Yeah. Great. Can you dispel or affirm that statement? No, that's a great question. It is not just for cold weather. Yeah, yeah, yeah. I wanna underline that we are actually specializing in lightweight wool that can be worn year round. In spring 24. We'll have an ultra light Marino that would, will blow people away at how light and fast drying it is and could be worn in, in the hottest of climates. Yeah, yeah, yeah. I knew that. I was teasing a little bit. Because I'm with you. It's like, I remember on that bike packing trip, it was quite hot on during the days, and it's just a great material in terms of how it handles moisture, how it dries, how it feels, and I'm, I'm a little bit surprised more people don't understand that and embrace it. Right. My, my favorite way to put this is to get in a little, a little like sciency here. Our body's cooling system is evaporative, right? We're evaporative cooling system. So you heat up, you sweat. The, the, the sweat captures heat and when it evaporates, it carries the heat away from your body. So you want a garment that's gonna support that system. Marina wool is by far the best to do that. It is, it's able to wick moisture away from the body at the vapor stage, so before it turns into a liquid. So that's why it can dry fast five times faster than synthetics or conventional Marino. Yeah, this new yard Marino. Awesome. Thanks for sharing all that. Yeah, thank you. [00:28:39] Rich | Circa: All right. Can I get your name and the brand? My name is Rich Fox and I'm the founder of Circa Cycles in Portland, Oregon. You beat me to my next question, which is, where are you building? We're in Portland right now. And you're a Portland based builder? We are, yeah. We've been doing this in Portland for, I started the company 10 years ago. The first two years we're pretty much r and d. As you can see we do things a little bit differently than some folks do, and the first couple of years were just spent basically in our underground lab. And we always with the same, we will get into what is different about these bikes, but using this same technique from the get go, the underlying philosophy. Yes. There were some things we and the first generation prototypes definitely are different from where we ended up. Sure. So why don't you talk about, the attributes of the bike that make it different than almost anything I've seen today. Oh, okay. Sure. So what you're looking at is a bonded anodized aluminum. Lugged frame. So we're anodized lugged and bonded aluminum. And which you can also laser etch into, which is also another fun thing that you brought. Pretty amazing finishes I see over there in the corner. Thanks. So when we talk about lugs, and I did talk to another builder who was working with lugs, which were the much more traditional style that my father's road bike has, we're definitely not talking about those type of lugs here. We're talking about a lot more substantial. Parts of the bike in your version of a lug? Yeah. In, I guess I'd have to, I'd have to ask you what stands out as how sub What do you mean by substantially? I think this sort of oversize nature, like it appears to the naked eye. Oh, okay. That almost the entire kind of seat collar area that's joining the top tube and the seat tube is one large lug rather than a petite. Crafted one that got TIG welded. Okay. Yeah. There are a few things going on. So as I was, when we'd made the decision to get away from welding altogether and work with the bonded assembly, we knew that we would, we'd also made the decision around the same time that if we're gonna bond, we're gonna have to create our own lug system. If we're gonna create our own lug system, it's gotta be. Because, and we would've to create our own lug system because it'd have to be something that Maxim maximizes the performance characteristics of the adhesive systems that we're gonna be using. So there's nothing off the shelf that you can buy that's going to do that. So we'd have to engineer a solution that would handle that for us. Along the way we decided, okay, we don't want to cast those lugs because the general volume strategies around bike frame manufacturing and the way that things. Change over even the way that angles change across size variations in a frame. 'cause they don't scale geometrically or logically in a way. Yeah. We would have to, we would need some kind of a lug manufacturing strategy that would be able to do lower volume and give us incredibly precise control over certain aspects. For example, the tube to the tube to lug interface we need. Super, super tight control at that bond gap. Yeah. And we'd also really need to understand a lot about the bond surfacing itself. So the reason those lugs are somewhat beefy is that a few things are going on. One is that we are trying to maximize contact area for the bond. Yeah for the bond. Two, we are solving a problem of We want the thing to look stout. Yeah. You in the way early days of of deciding what we were doing, there were prototypes that we put in front of people that's, and they said, oh, that looks fragile. And if you're already doing something that's a bit unique and a little bit quite, is off the beaten trail to some re in some respects, you need to do a. W put some extra design work into a SW and keep things that people might be concerned over. So what type of technique are you using, say, for this head tube? Are you machining that out of a block of aluminum? Yes. Everything, all of the connectives on the frame. So all of the lugs, the dropouts any connectives on the seat stays, et cetera. Those are all proprietary things that we've designed, engineered in c and seeded from solid blocks of aluminum billet. Gotcha. I'm using a combination of three, four, and five axis. C N C machines. Yeah. It's interesting when you look at the junction up here on the C tube connecting these tubes in that bolted in right. Does that sort of create limitations around the sort of tire diameters that you can achieve for a gravel bike? No. No. That's definitely that. While there are certain areas on this, the frame that we're looking at right now, that might be a little, that might have a restriction for what you can do that's not the, that's not the, that's not the area. Okay. So that particular solution that's going on there is driven by the fact that the C NNC work that we do, the precision the complexity of the parts, the precision of the details, the quality of the finish work that we're trying to achieve makes those parts. And at a volume that we're not a hundred thousand a year manufacturer. Yeah. The volumes that we're working at makes those parts pretty expensive. So ultimately we have to find ways. Of elegantly identifying components in the frame assembly that we can do in higher volumes so that we can offset the cost. So at the top of the seat stays those plugs, you'll see the same part. This is the same part as what's on the other side, it's mirror. Yeah. So that's two of, two of the same part on the same frame. That's good. But now I can use that same part on any on any frame size. Gotcha. Which gives me some extra flex, so all of a sudden I can really amortize out the cost of that part across lots of different frame sizes. Yeah, I feel like this is a bike that needs to be seen to be best understood, to Definitely encourage listeners to go and check out the show notes and find a link to circa bicycles. Ride circa.com. Right on. And yeah, just as far as like the customer journey goes, if once someone discovers the brand, what does it look like to get a bike underneath them? Are you building fully custom bicycles or is it a stock range? We don't do, we found that we don't really need to do fully custom. Yeah. An interesting byproduct of our manufacturing strategy is that because we have this modular kit of parts, essentially that we've developed over time is that it lets us, our, we consider it we have three, three fit options. Essentially, we have a standard geo which is suited towards. The majority of the population from a arm and leg and torso length Yeah. Standpoint. But we also are really easily able to create a long reach or a short reach version of the same design. Yeah. And that's basically a free thing. So we're essentially doing semi-custom geometry for free. If you do have a fit scenario where you need to be upright or you want to be more if you have a long torso. A short torso. Yeah. Or you have some kind of a, a. Physical limitation if you have less mobility in your back or more mobility. Yeah. If you needed a sort of a higher stack would you adjust the machined head tube to achieve that? Or is that not an area that you adjust? It's typically not necessary. Okay. We, our size range right now is pretty broad. Our, we have the, our platform goes from an what we call our extra small, which Although you can't see it in our conversation here, this is the seat tube for our extra small, okay. Which is for those folks listening imagine basically something about the length of A B M X seat tube. So we created that for a rider who had, I think she required a 711 millimeter standover. It's either seven 11 or eight 11. One of those, okay. But very super short stand. So we created like a 17 degree sloping top tube for her. And but now that's become our extra small platform. Nice. Covers a pretty petite rider. And then our extra large platform goes up to 6 3, 6 4 riders. Okay. So between that size range and the ability to pull the cock pin in and out we feel like we do a pretty good job of accommodating most. G I'm sure most fit requirements. Super cool. And what is the typical turnaround time? It depends on on load at any given time, but bare minimum is six weeks. And that just depends, but that's bare minimum. And it can go out to two to three months depending, but sell them longer than that. The only time we've ever had something that really stretched. Was during the nightmare of Covid times. Yeah. And nobody could get any parts. Yeah. So the frames would be done and we'd be sitting around really hoping our order from shaman or RA would show up of course. Which they never did well. Super striking bikes and encourage people to go take a look at 'em. Thanks for the time. Thank you so much for paying attention for for Karen. [00:37:22] Devin | Story Street: Can I get your name and the brand? Yeah. My name is Devin Ross and I am the owner and the builder for Story Street cycles. How did you get started building? I've been working in the ski in the in and the bike industry since about 2006, and most of my experience was through on the service side of things and retail and sales. Kind of on a whim back in 2015, decided to take a frame building. Course at U B I in Ashland and kind of really enjoyed it and started doing some more kind of small custom building for friends and family. And over the last few years have developed that into kind of our first run of production, small batch frames. We do a. All road frame and then an all mountain frame. Cool. Let's talk about this all road frame. Does it have a, a, a sort of model name or just your all road? It's just the ar. Okay. I have the AR and the am What are you building this frame out of? So the frame is out of steel. It is kind of a combination of Columbus steel and a little bit of the kasai tubing from Japan. The All of the hardware and all of the small components such as the head tube, the bottom bracket, and dropouts are all from Paragon Machine Works. And then the finishing kits kind of are all the color matched options from Wolf Tooth. And what size wheel are you running on this bike? This current one is a six 50 B with 2.1 tires on there. Okay. The general frames are, Designed with clearance up to 45. I think usually like a 38 to a 42 for a lot of this type of riding is kind of the sweet spot. But we can, we got clearance and everything to go up to some bigger options. Nice. And what's sort of the, the customer journey when they discover you? You mentioned you've sort of brought a small batch phenomenon. Mm-hmm. So you have a handful of bikes in stock. You typically try to fit them on one of those models and Yes. So we do. On the all road side, we have a 52, 54, 56, and 58 in the pre-made ones. The frames are all kind of built and welded and ready to go. And then when a customer is ready to to purchase them, then we will kind of figure out what the overall paint scheme and the the highlight. So the, all of the frames are gonna be painted, are gonna be powder coated to the customer specification. And then all of the finishing kit and everything, our decals, we try to go along the same kind of seven standard colors that wolf tooth does, just to make all of the, the matching and everything like that make your accessorizing easy. So that way we can still get the, the same custom kind of one of a kind finish that that people can get with choosing their color and choosing their finishing kit without the the longer lead time. For a full custom build. If people are still interested in doing kind of their own custom geometry we see that a lot with people looking for a little bit taller of a head tube. A lot of times people that have maybe longer torsos, shorter legs and stuff, we still do offer those options to do a fully custom in either of our. Or All Road or, or All Mountain. Okay. And if people wanna find more out about the brand, how do they find you? So we're on Instagram at story street cycles and then our website is story street cycles.com. Awesome. Thank you. Cool. [00:40:55] Paul | Pauls Components: Yeah. Can I get your name and company? Paul Price Paul Component Engineering. Good to meet you Paul. And you too. Thanks. Yeah. I know you've been around the industry for a long time making beautiful componentry outta California. The one area I wanted to talk to you about though are these clamper disc brakes cable actuated, disc brakes. It's something I've long seen on some of the sexiest bikes around, but misunderstood because I had some old, I won't name the brand. Mechanical disc brakes. That really didn't serve me well. This is true. This, yeah. The the cable breaks were always for the cheap bikes and there's certain advantages for cable breaks. And I knew when we developed this thing that there had to be some people that just wanted to keep it simple, but really wanted a really good product and didn't necessarily enjoy bleeding their breaks that much. Yeah. And how, how are you able to achieve. The stopping power of a hydraulic brake with a cable actuated brake. That took about three years and about 10,000 prototypes. But we just make everything to a much tighter tolerance, like we just made it as good as we can. All those other cheap brakes come from Taiwan and everything is just smashed and squished to, to get made. We actually machine to very tight tolerances, so everything fits together really nice. We also bolted up a little bit and figured out a way to just get tons of power out of it. It go ahead And does it mount in the exact same fashion as a hydraulic disc brake would on my bike exactly the same. Exactly. The mounting is exactly the same. Yeah. Okay. And do the different levers have different poll ratios that you need to consider? This is important. Yeah. The long pole lever, which was, is a v brake lever that's called a long pole. And then you can buy the clamper with that arm or a shorter arm for like your road bike levers and your short pole levers. We make something called a cantilever. And then we also make a camp campy version because it pulls a completely different amount of cable as well. And are those. Completely different versions of the brake bracket itself, or are they just a component? No. To you buy the brake, which is not cheap. But you can just change one part to change to match any lever that's around. Got it. And are we using a typical brake pad, disc brake pad in Yeah the pad is a, is came out of an avid model that. It fits a whole bunch of different breaks and we just wanted to pick something to where you could go in a bike shop in the middle of, the desert or New York City or wherever and they're gonna have some pads in stock, so that's not a problem. Going back to my cable pole, breaks of my mountain bike of yester year. Yeah. Now I remember cable stretch needed to be adjusted. Obviously you've got brake pads that'll burn out a little bit. Yeah. How do I deal with that with a clamper product? You first thing you do is you install 'em and then you go on three bike rides. And what that does is it moves all the grease around that's inside all the parts which fit very well together, all get cozy together and the the pads bed into the, to the rotor real nice. And after that, your housing is compressed as it's gonna get your cable stretched on the initial stretch. And you're good to go. And one of your colleagues was showing me a little micro adjust you could do on it, that it seemed like it would tighten the pad up. Is that right? Yeah, both sides, there's adjustment which you can actually do on the road or trail, which is a really nice feature. Absolutely. Yeah. What's the best way for people to find out about Paul's components? Paul comp.com. P a u l c o m p.com. And And check that out. Send us an email, give us a call if you have any questions. Perfect. Thank you. You're welcome. [00:44:45] Aaron | Stinner Frameworks: All right. Can I get your name and brand? Yeah. Aaron Stenner Frameworks. Nice, Aaron. And where do you guys build out of? We are in Santa Barbara, California. Nice. And how long have you guys been building? I've been building full-time since 2012. And current team's been in place since 2 20 15. How did you get into it in the first place? I was managing a bike shop and running a pretty robust like fit department, so we were doing a lot of fitting. And I ended up going to U B I to just learn a little bit more about frame building and why angles and why this and why that. And so I learned how to build bike at U B I and I came back and people heard that I knew how to build frames and it just snowballed from there. Yeah, that seems to be the way it works. It's friends and family. Yeah. Then extended friends. And then maybe I got a business on my hands. Exactly. Yeah. So then were you building with steel at that point? Yeah, primarily steel. And I started doing like lug bikes and braised bikes and then morphed into TIG welding. And we've been doing primarily TIG welding bikes since 2013. And are the bikes typically custom built for the customer or is are you doing small batch? So we do we don't we build the order, so we don't have any inventory, but we do have sizing, size models. So we do have a 52, 54, 56 kind of model based and we are model based, meaning like we have a gravel frame model and we have a road model. So model based, we have sizes, but we can do custom geometry depending on what you need. And then we have a paint program that's similar where we have pre-picked schemes or pre-designed schemes, and then you can iterate and design within that. Gotcha. Yeah, I've seen a lot of really stunning sinners out there on the roads. Thank you. Which is great. What is this bike that we're looking at today? Yeah, so we have the, our new Refugio. So we've, our Ravel bike has been our refugio for many years. And this one, The big upgrades is we went from a 45 C tire to now being able to fit a 50 C tire. Brilliant. Keeping Our chain stays still relatively short. These are at like 4 28. And we have U D H compatibility, so running the universal STR universal trailer hanger. And it also still work with a transmission drive train. So on this bike we have transmission on the rear like a road oriented crank set up front with a 42 tooth train ring. So you get this like really nice wide range. Mountain bike, road meets, road bike compatibility build, buildable. Yeah. Model. Those are our big changes. So U D H and 50 C tire. And then we also are integrating all of our cables internally now on Okay. Gravel frames as well. And that's a dumb question. As you've built a frame like that, you're committed, you gotta go inside. At that point. Yeah, to a degree. And that's kind of stuff we're working on. So like right now yeah you more or less need to pick a bar, stem and headset that worked that way. I think everybody's learning that this is a nice way to route this stuff. So we are we do also have the ability to run like regular external cables and just have 'em drop into the top of the headset as well. Okay. So you could run traditional parts as well. Okay. Yeah. So both work. So you don't have to commit only to one one style. Gotcha. And what does the customer journey look like once they discover you? Like how much interaction are you having with me as a customer prior to ordering? And then what does that timeline look like to get a bike these days? Yeah, so we have we just launched a configurator like literally last Wednesday. We've been working on it for about a year. So you can actually go on and design your pain scheme, build out your bike online and get a live quote and So you could have a very hands-off approach if you're that type of customer. But we also, our email's on there, we have a contact form right there. If you have any questions, you have any concerns, you can just email us in. Yeah. And we're happy to answer any questions. And we do everything from the configurator, which is pre-picked, more or less to full-blown custom if you want it. The configurator will give you a very guided tour of costing. And then if you want to go full custom, that's more of a conversation to have. Yeah. Gotcha. Just pick your own adventure. I feel like every time I come across a bike customizer, I lose tens of minutes of my life dreaming, changing, going backwards and forwards to try to find something wonderful. Yeah. Yeah. That was the idea is we wanted people that don't want to email in or don't have the time to do the emailing. Yeah. We wanted to give 'em a tool that they could sit out at the end of the night and play around with and get an idea about our brand and what things cost and what we're all about without having to have a direct conversation. But we're there and we're ready when they want to have that conversation. Yeah. Awesome. So remind us, how do we find you? Yeah, so Entner Frameworks is our website just tinder frameworks.com. We're on Instagram sinner frameworks. Those are our two main points of contact. And yeah, let us know if you have any questions. Perfect. Thanks for the time. Awesome, thank you. [00:49:12] Thomas | Horse Cycles: Can I get your name and brand? Thomas Callahan Horse Cycles. Thomas, how long have you been building under the Horse cycles brand? 17 years. Amazing. Yeah. What got you started to begin with? I was doing sculpture fine art, so I had a studio and was ready to commit to a nicer bike and decided to make the tooling and buy the tooling to build my own bike rather than invest in a, I think I was looking at Italian track bikes at the time. Okay. And then people just started to ask me to build them bikes, which was really great. 'cause I wasn't, it was hard to fine art wasn't super accessible, conceptual fine art wasn't super accessible to a larger audience. Yeah. Yeah. Super cool. And what's the bike that we're looking at today? Are you all custom or do you have sort of product models? Yeah, they're product models, which is really nice. It's like a really good base to work from. So even the custom stuff, usually there's a platform, all road platform, a road platform, a mountain platform. From there we go. Custom. This is a fully custom tie bike. This is tie number five. And it's a all road adventure bike. It's got the envy adventure fork on it, tapered head tube super supple Vermont Rider customer. So yeah, it's got a SCO fade from the head tube back and yeah. It's beautiful. Have you been working with Titanium for a while? I've been working with it for about five years. Just, before I put it out in the universe just to make sure that I have the confidence and the skills and was playing around with it. 'cause I wasn't sure I really wanted to go that way. But it's a fun material to grow into. You just really wanna make sure that you're doing it properly and what does a customer journey look like? If they wanted to work with you, just people reach out. Get some more info about the process, get on the website, talk about their needs and see if, it would work out. And usually around four months lead time and do a lot of full builds. But I really love connecting with people. That's one of the best parts other than being able to work with my hands is really connecting with people. To build something together. And that connection is really why I do what I do, yeah. 'cause, people are great. It's such a great journey as a customer, working with a builder to express like our collective vision for this bike. Yeah. And then receive it. I imagine that you get a lot of love back from customers. Yeah, I do. And really the people that I'm able to work with, first of all, I'm so appreciative. Because it takes a lot of effort for customers, but they're really amazing people. The industry is great 'cause, it's a BA based on physical and mental fitness, and that's usually provides a pretty positive, personal platform and, they're good solid folks. So a hundred percent. If people wanna find out more about horse cycles, where do they go? They can go to horse cycles.com, they can go to my Instagram horse cycles, gimme a phone call, reach out. I'm, I'm there and I'm not going anywhere. Perfect. Thanks for the time. Thank you. [00:52:13] Jonathan | Frameworks: Can I get your name and, and company? Yeah. I'm Jonathan from Framework Bicycles. We're based outta Hamilton, Ontario, Canada. Nice. And how long have, have you guys been around? We've only been building bikes for about one year now, but my wife and I own and operate an aerospace tool and die shop Gotcha. For about 11 years. So that makes a lot of sense. Yeah. Why you have the capability to do these amazing and aluminum lugs that we're looking at. That to me are like sort of one of the more striking features of the bike. Thank you. Do you wanna just kind of describe how this bike is constructed in the tubes and it lugs? Yeah, so I guess we use a hybrid construction method that's not unique to us right now. Like Bastion's doing it, Atherton's doing it. Pivot just did it with that full suspension bike. I know you're a gravel guy, but we machine bill it aluminum lugs and wind filament wound carbon tubes in house that are bladder molded and cured in in mold. And then we bonded together. Essentially, the joint details are all handled by the C N C machine. Okay. So you've got sort of the, the joints of the bike, if you will, with these aluminum lugs that you're machining, and then in between carbon fiber tubes. Yep. And you were, you were mentioning that you have the ability to kind of customize the carbon fiber tools for the cust Yeah. Tubes. Yeah, the tubes. So we, we have a couple main things we can change. Everything we do is inside of a three D modeling software. So each bike is a total one-off. It's parametrically modeled. So we enter your fit data tire clearance, all that kind of stuff. The CAD model updates from there. So if I, if I needed sort of a, a taller head tube would Yep, totally. Would that translate into, yeah, we, we would look at, well the combination of top tube drop head tube, it's gonna change everything in the back of the bike from their back, right? Yep. So we'd look at your touch points for the bars, head tube lengths from there also with the four you wanna run. So that's gonna give you that dimension there on the head tube. And then, Even things like where these joints intersect one another, we can control that. So say you were a small rider and this tires getting too close to the down tube, we can actually bring that up a bit. Gotcha. Yeah. Gotcha. And what kind of, if I came to you, what kind of modifications do you consider for the tubing on the carbon fiber side? If it was a super heavy rider? Super tall rider? Yeah. Wall thickness is like, we can change tube diameters too. So I would say there's two spectrums. If you're a really small rider, you don't need like a really round, big round tube. It's too much for you. Yeah, so my wife, like for example, I run a smaller down tube on that so that the shape, the size of the tube and the shape is your main driver in terms of strength. From there, what we tune is wall thickness, so how many layers of carbon we put into each tube, and then below that is the fiber orientation. Because we're C N C, winding them, we can whine for torsional strength, bending, stiffness, anywhere in that spectrum to give the different compliance in the frame where you need it. Since it's a somewhat novel approach to frame construction. Yeah. How do you describe to customers or would be customers, what the ride quality might feel like on this bike? It's hard. So we do have some bikes out for review with media outlets right now, but they're custom bikes that are built for those people. Yeah. So they, they'll ride it, but it's like, if I made you a bike for your fitting, it's gonna be a bit different. So what I would describe it as is kind of picking the best of all worlds. You get some damping from the way the joints go together. You still have the kind of lightness and strength of carbon fiber, but with none of the chatter or buzz or like squeak in the bottom bracket. 'cause everywhere we're interfacing metal parts, it's going to a metal part on our bike. Okay. So really stiff bottom bracket shelf. And it they ride really quietly. Yeah. Someone else had mentioned that. You know, this type of joint juncture up here does add a lot of rigidity to how the stays come into the tube here. Like this detail here. Yeah. Yeah. So what we do to try to get some of that back is, I'm a big proponent of top tube drop. Like basically the, the stick out of your seat tube, your ride perception is gonna be way more on how your saddle's moving back and forth with frame flex than anything happening in the frame. So that's why people are playing with things like the drop stays. To try to get that to bend in like an SS shape a little bit. Yeah. But if you just make this cantilevered bar longer, you're gonna get way more comfort from that. Got it. That's basically the easiest way to do it. What does the customer journey look like to discover you and how do they find you? And then what does it look like from there If you wanna purchase the bike? Yeah. 'cause we're super active on Instagram. That's basically how most people have found us. I'm big on just sharing process stuff while I'm in the shop. People either love it or at least they'll like check it out quickly and come back like a month from then. So I'm on stories all the time showing how we machine stuff, how we make the equipment that makes the bikes. So pretty much right now we're trying to get set up with a couple shops, but we're direct to consumer. Yeah. So it's reach out to us. I'll email you back. We typically recommend that if you're not very confident about your fit, like where your touch points are on the frame that you work with the fitter local to you. Yeah. Send us that detail. The discussion from there is what type of bike are you looking for? Road bike, gravel bike in that spectrum. Mountain bike. So your touch points and the style of bike you want kind of dictate the geometry we go to from there and then it's ticket deposit and we ship you a bike in like four to eight weeks. Super cool. Tell me the website and Instagram handle framework bicycles.com and on Instagram where framework bikes. Awesome. Thanks. [00:57:29] Zack | Bosch: Can I get your name and the brand you represent? Sure. Zach Kreel and Vapor Propulsion Labs. We do Bosch, pinion, supernova, and three by three hubs. Right on. So Bosch has been making electric bicycle motors for how long? Gen One came out in Europe in 2010. Started working with 'em in 2009 over a 18 month period of time to, to work on that project. Gotcha. Yeah. What's been curious to me is obviously, like many of us are aware of the bigger brands doing e-bikes in their lineup, but over the last few years I've started to see builders like Jeremy CIP build with your product. So building, a custom bike effectively. Yeah. And accommodating the Bausch motor in the bottom of it. How does that come to be and what kind of trends do you see in that area? Yeah, so we, we are definitely seeing the custom handmade guy come and express interest. A lot of times there is this misconception that this is way complicated and in general you're replacing the BB with a motor node that can be welded in just like a BB shell can and you're accommodating that. And we try to cut the red tape for the handmade guys to be able to make sure, or to reassure them. That this is pretty easy. So yeah, when you see from an engineering standpoint, from a bill of material of the electric standpoint, all that stuff, we hold their hand to to get them to make the first one, and then they're ready to roll. Yeah. When you see the raw frames that they're producing, it's obvious oh, you can just bolt the engine there on the bottom, and that part's clear. But as you look at what's required to kind of function and power and control the motor, There's more to it than that. So what are the other components of the system that they need to be thinking about as they're building these bikes? Well, a lot of times, you'll think about the end consumer and you'll say, okay, is this gonna be, for somebody that is running a cargo bike, if it's a, if it's a touring, a gravel rig, if it's a, if's a's pavement bike, if it's a car, alternative bike, those particular frame builders will potentially. Alter the gauge of their tubing. Potentially. It depends on how much load is on it, but that end customer is driving where these will go. And from our standpoint the Bosch system is super robust. It's tested all the way to E M T V standards now and that typically works for everything that everybody in this building is gonna make. What kind of controls are necessary to connect to the motor? So the motor, the botch system is a, it's a closed system. So there's basically, the hardest system is the motor connected to the battery, and then there's the display. The motor has the brains inside there. It measures the human input at a thousand times a second, roughly. So super fast. And then it it connects to the battery. There's a communication between battery and motor, and then there's also communication to the. To the head unit or your smartphone, all of that stuff is, its ecosystem and they're all required to have on the bike itself. And is it a pedal assist system? So it's just adding wattage to my It is, yeah. Personal output. So it measures your input super super accurately. And then you level, you choose the level of assistance eco up to turbo and eco's, like 50% of your input turbo is up to 400% of your input. Gotcha. And I see behind us. It's not only a tandem, it's a triple. Is that right? Yes, that is right. So that's a, that's our concept bike. My daughter's the one who's gonna be in the middle there. So lucky her. That particular rig is cool because the middle stoker, that section of the frame can be removed and then it can turn into a tandem. That's incredible. We brought that one here for frame builders to see as like the most complicated bike that they could ever imagine. And then give them the perspective of okay, a single is super simple compared to that. Yeah. And is there's just one, is there just one Bausch engine in that bike? Yep. Okay. Yeah. And it's a, that's a dual battery. There's a three by three internal gear hub in the back with e shift. So electronic shifting, there's a Bluetooth wireless controller to the ba

Today is a very special episode as I welcome on the show the man who started it all and began teaching us all that sugar was the culprit to our health problems - Dr. Robert Lustig!In this episode:How he stumbled into realizing sugar was the root of our health epidemicWhat does it mean to be healthy?What is metabolic health and how to know if you're metabolically healthyWhy ultra-processed food/sugar is NOT FOODThe problem with seed oils and omega 6Cholesterol explainedWhat we can do to create massive change in our food supply and health!More!Robert H. Lustig, M.D., M.S.L. is Emeritus Professor of Pediatrics in the Division of Endocrinology, and Member of the Institute for Health Policy Studies at UCSF. Dr. Lustig is a neuroendocrinologist, with expertise in metabolism, obesity, and nutrition. He is one of the leaders of the current “anti-sugar” movement that is changing the food industry. He has dedicated his retirement from clinical medicine to help to fix the food supply any way he can, to reduce human suffering and to salvage the environment. Dr. Lustig graduated from MIT in 1976, and received his M.D. from Cornell University Medical College in 1980. He also received his Masters of Studies in Law (MSL) degree at University of California, Hastings College of the Law in 2013. He is the author of the popular books Fat Chance (2012), The Hacking of the American Mind (2017), and Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine (2021). He is the Chief Science Officer of the non-profit Eat REAL, he is on the Advisory Boards of the UC Davis Innovation Institute for Food and Health, the Center for Humane Technology, Simplex Health, Levels Health, and ReadOut Health, and he is the Chief Medical Officer of BioLumen Technologies, Foogal, Perfact, and Kalin Health.******************Connect with Robert Lustig:https://www.instagram.com/robertlustigmd/?hl=en https://robertlustig.com/https://eatreal.org/Listen/Watch more from Dr. Lustig:The Bitter Truth Presentation (the start of the anti-sugar movement in 2009) https://www.youtube.com/watch?v=dBnniua6-oM&t=3261sLow Carb Down Under Presentation on Metabolic Syndrome and Cancer: https://www.youtube.com/watch?v=jpNU72dny2s&t=1568s******************➠ Ready to finally kick your emotional eating habit and build a new healthy relationship with sugar from the inside out? Say goodbye to late night snacking and stress eating for good. Get immediate access to my exclusive and FREE Kick Emotional Eating 3 Part Training here.  ➠ Ready to heal your relationship with sugar once and for all? Join us in the next round of my signature Break Free From Sugar Program - launching in 2023 - get on the waitlist here.  ******************Come hang out with me and keep the conversation going on social media:Facebook: https://www.facebook.com/danielledaemcoachingInstagram: https://www.instagram.com/danielledaem/

Chicago's MR.PHYLZZZ is having a busy Summer. They just released their sophomore LP Fat Chance via Amphetamine Reptile Records and are about to hit the road with The Melvins and Boris. Both members of the eclectic duo drop in for a chat about those things and more, on this episode of Getting It Out Podcast.Music by:Neighboring SoundsMr.PhylzzzDopelordIntro music by:Hot ZonePatreon: https://www.patreon.com/GettingitoutpodcastEmail: dan@gettingitout.netWebsite: http://gettingitout.net/Instagram: @getting_it_out_podcastFacebook: www.facebook.com/gettingitoutpodcastTwitter: @GettingItOutPod Get bonus content on PatreonSupport this show http://supporter.acast.com/getting-it-out. Hosted on Acast. See acast.com/privacy for more information.

With so much confusion and conflicting information on what we should and shouldn't be eating, it can be quite overwhelming. We have with us, Dr. Robert Lustig here today to help us set the record straight as a leading expert on metabolic health and nutrition.He's on a mission to expose all the misinformation regarding food and diet-related disease. He believes if we don't fix our food and change the way we eat, chronic diseases will prevail. We will bankrupt their healthcare and threaten the future of our planet. Dr. Robert Lustig is a neuroendocrinologist with expertise in metabolism, obesity, and nutrition. He holds a bachelor's in science, from MIT, a doctorate in medicine from Cornell University, and a master of studies and law from UC Hastings College of Law, and is an emeritus professor of pediatrics in the division of endocrinology.In addition, he's the chief science officer for the non-profit Eat Real. He's authored several popular books, including Fat Chance, and The Hacking of the American Mind: The Science Behind the Corporate Takeover of Our Bodies and Brains, and the just-released Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine.

With so much confusion and conflicting information on what we should and shouldn't be eating, it can be quite overwhelming.With so much confusion and conflicting information on what we should and shouldn't be eating, it can be quite overwhelming. We have with us, Dr. Robert Lustig here today to help us set the record straight as a leading expert on metabolic health and nutrition.He's on a mission to expose all the misinformation regarding food and diet-related disease. He believes if we don't fix our food and change the way we eat, chronic diseases will prevail. We will bankrupt their healthcare and threaten the future of our planet. Dr. Robert Lustig is a neuroendocrinologist with expertise in metabolism, obesity, and nutrition. He holds a bachelor's in science, from MIT, a doctorate in medicine from Cornell University, and a master of studies and law from UC Hastings College of Law, and is an emeritus professor of pediatrics in the division of endocrinology.In addition, he's the chief science officer for the non-profit Eat Real. He's authored several popular books, including Fat Chance, and The Hacking of the American Mind: The Science Behind the Corporate Takeover of Our Bodies and Brains, and the just-released Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine.

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Today we speak with an expert on sugar and things meant to replace it. The stakes are high. Very high. Sugar consumption in the population is astronomical and so is the use of sugar replacements. Knowing the impacts of both could help experts provide dietary guidance and help consumers make decisions. Dr. Robert Lustig is Professor Emeritus of Pediatrics in the Division of Endocrinology at the University of California, San Francisco. He specializes on the regulation of energy balance by the central nervous system; body weight regulation, appetite, metabolism, and is very well known for his work on sugar and their substitutes and on policies aimed at improving the diet of the population. A YouTube video on the effects of consuming sugar called “Sugar: The Bitter Truth,” has now been viewed 24 million times. Interview Summary   URL for “The Bitter Truth video (https://youtu.be/dBnniua6-oM)   Let's start out with this - so the big hope is that sugar replacements, artificial sweeteners, non-nutritive sweeteners, all known as different things, replace sugar and that people can enjoy sweet taste without the calories. But, of course, the picture is way more complicated. Being an endocrinologist, you are in a good position to explain what happens when the sweeteners enter the body. I'd like to get to that in just a moment, but let's lead off with another question. Why is it so important for people to consume less sugar?   First, let's talk about what sugar is. The food industry tells you that sugar is just empty calories. I wish that were true. If that were true, then you could basically spend your discretionary calories on sugar with no problem. But it's not true. There are two molecules in dietary sugar: the sucrose or the high fructose corn syrup or honey maple syrup agave. They are all basically the same. One molecule of something called glucose, one molecule of something called fructose. Glucose is the energy of life. Glucose is metabolizable by every cell on the planet. Glucose is so important that if you don't consume it, your body makes it. The liver will take fats and turn it into glucose. It will take amino acids and turn it into glucose process called gluconeogenesis. Glucose actually makes your cells work better. It makes your mitochondria function better, the mitochondria being the little energy burning factories inside each of your cells. Glucose, for lack of a better word, we can call good. Fructose, on the other hand, it is completely different, is metabolized completely differently inside the body and inside the liver. What fructose does is it inhibits mitochondrial function. It actually inhibits three separate enzymes necessary for mitochondria to do their job. So, fructose inhibits energy generation. Now, the food industry will tell you fructose is four calories per gram. Fructose is ready energy. That is why they put high fructose corn syrup in the sports drinks, for example. Well, turns out, that fructose may be ready energy for a bomb calorimeter, but it is not ready energy for your mitochondria. You don't burn in a bomb calorimeter (a laboratory instrument), you burn via your mitochondria. It turns out, mitochondria are actually poisoned by fructose. So in fact, fructose is a chronic, dose-dependent mitochondrial toxin and this is why we have to eat less of it. But the problem is the food industry keeps putting it in anyway despite the fact that it is killing us.   How much more of it are people consuming than what you might suggest?   The American Heart Association years ago came up with a upper limit per day of about 25 grams, which would be about six teaspoons per day. I was actually part of that group that came up with that and I stick to it because that's what the data show. We are currently consuming 94 grams. We are consuming almost quadruple the amount that is the upper limit. Now, the notion that something could have empty calories but still be bad for you is not a crazy one. We have two things in our diet that we know are calories but are clearly toxic to us. One is alcohol. Alcohol, seven calories per gram, but alcohol is a poison. And then also trans fats. Trans fats are nine calories per gram, but trans fats are a poison. So just because something has calories doesn't have anything to do with its metabolic impact.   Where are people getting all the sugar from? I'm assuming it's not from their sugar bowl.   Exactly. It is not the sugar they add. It is the sugar the food industry adds. Now, where is it? Well, the obvious source is soft drinks. That's number one by far and away. I mean soft drinks are basically, you know, the devil incarnate. Several municipalities have actually figured that out, and it's one of the reasons we have soda taxes because it's actually directed at the problem. A lot of it is in other things that we identify as sweet: candy, cakes, ice cream. A lot of it is in other things like breakfast, cereal, yogurt, even cured meats. It is in a whole host of other things. When you add it all up, 65% of the sugar you consume is in ultra-processed foods. It is not in regular food. It is not in sugar you added to your own food. It is in ultra-processed foods. An ultra-processed food is the vehicle by which the payload, that is that fructose, is doing its damage.   Thanks for that background. We're really here to talk about the artificial sweeteners but it is irresistible talking to you about sugar in general because you described the whole picture in such a compelling way. So thank you for that. So, onto the artificial sweeteners. What are the main ones in the food supply?   Well, there are a whole bunch. The most common ones that the food industry uses the most, obviously aspartame, which is Equal. And also sucralose, which is Splenda. But there are others now out on the market: Neotame, there's Acesulfame-K, there's monk fruit, there's Stevia, and all the Steviol glycoside derivatives. There's now Allulose, and there's Tagatose. There's a whole host of different sweeteners that are considered "non-nutritive” meaning they don't have calories.   These things show up in ways that people don't necessarily recognize. I mean Diet Coke, Diet Pepsi, those sort of things, it's obvious they're artificially sweetened. But these things are showing up in a lot of places, aren't they?   Indeed. The food industry now understands that sugar is a problem and people have been calling for less sugar but what they're not calling for is less sweet. And so the industry has a job. It has to deal with that dichotomy.   I know understanding their impacts is complicated by the fact that there are a lot of these things and they're all chemically different from one another. I'm imagining they have different metabolic effects. What happens when these things get into the body?   Right, and that is the issue. It has nothing to do with calories. People think calories are the issue. This has nothing to do with calories. That's one of the reasons, Kelly, that I'm committed to one concept: kill the calorie. Kill the calorie as a unit of measure. It was never appropriate. It was actually subterfuge, and it was actually promoted and promulgated by the food industry because if it is about calories, they can assuage their culpability for what they've done to our food supply. This has nothing to do with calories. This has to do with metabolic health.   Now, the World Economic Forum just published a white paper called the, "True Purpose of Nutrition," and it comes down to two words: metabolic health. That is what is going on inside the cell and that's where the artificial sweeteners do their damage, inside the cell. That's what we have to talk about. There are several places in the body where artificial sweeteners can do damage that have absolutely nothing to do with calories. The first, you put something sweet on your tongue. Message goes tongue to brain, "Sugar's coming." Brain sends a message to the pancreas, "Sugar's coming, release the insulin." Then the sugar never comes because it was a diet sweetener. What does the pancreas do? It turns out it releases the insulin anyway even though it had no calories, even though it wasn't sugar, just because of the sweet taste. So this is known as the cephalic phase of insulin secretion. That insulin is driving energy storage into fat, number one, and it's also driving cell proliferation in your coronary arteries, cell proliferation in your breast tissue, in other words, cardiovascular disease and cancer and ultimately leading to burnout of your pancreas, and now you've got diabetes too. Even though these artificial sweeteners have no calories, they still generate an insulin response, which is still problematic from a metabolic standpoint.   So because of the sweet taste and the body's response to that, I'm assuming what you're saying would be true to all of sweeteners?   Exactly. All of them do that. The next step is the artificial sweetener goes down your gullet, goes into your intestine, and the intestine has these bacteria in it called the microbiome. Most people have now heard of that. Different bacteria lead to different effects in the intestine. But think of your intestine - I mean it's a sewer. It has a whole lot of S-H-you-know-what in there. The goal of the intestine is to keep the S-H-you-know-what IN the lumen of the intestine and not allow it into the bloodstream. It uses three barriers. It has a physical barrier called the mucin layer. It has a biochemical barrier known as tight junctions or zonulins. It also has an immunological barrier called Th17 cells. Those three barriers have to work right to keep the junk out of your bloodstream because if the junk gets into your bloodstream, you now have systemic inflammation, which drives insulin resistance and drives chronic metabolic disease as well. So keeping your intestine in tiptop shape is really important. Well, it turns out those diet sweeteners alter the microbiome. Some of those bacteria like those sweeteners and utilize them to make toxic byproducts, which damage the mucin layer, damage that biochemical tight junction barrier and allow for things to seep through. This is a process called leaky gut. For reasons that are still unclear, sugar tends to deplete those Th17 cells, rendering the immunologic barrier devoid of function. The sum total of which means all the you-know-what in your intestine ends up in your bloodstream, goes to your liver, generates insulin resistance, and you are off to the chronic metabolic disease races as well, from diet sweeteners having nothing to do with calories.   What an amazing picture your painting of these things.   We've got one more mechanism. At the fat cell, now this I really don't understand and it's early data but seems to be consistent. Turns out adipocytes, fat cells, have receptors for diet sweeteners. Don't ask me why. I don't know why. But it turns out, diet sweeteners can act like insulin right at the fat cell to increase energy deposition into the fat cell. Growing those fat cells all by themselves, due to the diet sweetener rather than due to insulin. Now how dumb is that? As a result, there are a lot of different ways diet sweeteners might end up causing problems as well, having nothing to do with calories, having nothing to do with fructose. There was a paper that came out in the European Journal of Clinical Nutrition. It was a meta-analysis of sugar and also of diet sweeteners in terms of diabetes and heart disease. What I can say in one sentence to sum up what this paper showed is that the toxicity of one Coca-Cola equals the toxicity of two diet Coca-Colas. Half as bad. That doesn't mean good. It means half as bad.   Boy, I mean, any one of the three major pathways to harm would be of concern. If you add them all together, it is a pretty striking picture, isn't it? I imagine, even if somebody knew about this, they might say, well, you know, I'm willing to accept those risks. I mean, even though you are making them sound substantial, but I'm willing to accept those risks if these products help me control my weight. Do they?   Well, they don't. That's part of the problem. There is not one study, not one study in the entire world's literature, that shows that switching from sugared beverages to diet beverages actually controls weight. The reason is because even though the diet sweeteners don't release as much insulin now, when you drink the diet sweetener, the pancreas releases it later. That's actually been shown in several studies now. You get a delayed insulin response, so that the 24-hour insulin burden is the same whether you consume the sugar or the diet sweetener.   Let's talk about safety for a minute. What about sort of the typical toxicology concerns that people have had for years about these substances, irrespective of what they're doing to the pancreas and to the other, the microbiome, et cetera? What about the just kind of pure safety of them?   Right, so the one that has generated the most heat, not too much light, unfortunately, is aspartame, NutraSweet. It turns out that aspartame has a very long and checkered history. Did you know that aspartame was made by Searle, G.D. Searle? And, do you know who the CEO of G.D. Searle was at the time that aspartame was approved by the FDA?   I do not.   His name was Donald Rumsfeld.   An interesting character in history.   Indeed, wouldn't you think? It turns out that G.D. Searle actually buried most of the toxicology of aspartame in order to get it approved. It is a long complicated and involved story, which we don't have time for. I'm not even privy to most of the details on that. The bottom line was it ultimately did get approved despite the fact that there was a significant amount of concern about toxicology of this compound. Those questions still remain today. That is one. Another one that is a big issue is sucralose. Sucralose is also called Splenda. Sucralose is a chlorinated poly-fructose and it's extremely sweet, no question about that. It seems to have some GI side effects that a lot of people don't like. It also has now been associated with cancer. And most recently, the one that's gotten the most attention and almost assuredly, Kelly, the reason you called me is the paper that came out about three weeks ago in science about erythritol. So erythritol is a sugar alcohol, and now the meta-analysis of erythritol consumption suggests that it may in fact contribute to heart disease. Now, is that true? Meta-analysis are complicated. People think meta-analysis are the piece de resistance, the highest bar of medical information and analysis. I have four words for meta-analysis: garbage in, garbage out. Meta-analyses are only as good as the studies that they base the data on. If those studies were done by the food industry, which almost all of these are, because that's who stands to benefit from them. These are almost never NIH studies. These are almost always food industry studies, as you know, the odds are 7.61 times more likely to find in favor of the compound of interest. So all of these are, shall we say, biased. All of these are tainted, and meta-analyses are basically a conglomeration of tainted studies. So what do you expect the result to be?   Thanks for that background. I'm imagining also regarding toxicology and safety, that some of the newer sweeteners like Splenda for example, sucralose, there hasn't been enough years of use to pick up long-term chronic effects.   Well certainly, if you're using cardiovascular or cancer events, you're absolutely right. A lot of these events, you know, take a long time to manifest themselves. Sometimes, a generation or even two generations for that matter, especially for heart disease and cancer. The 15-year-old is drinking 10 diet sodas. When do you expect the heart attack to show up? You know, it's complicated.   So we use biomarkers to try to answer these questions, but then the biomarker has to actually be a good proxy for those events and often they're not. Let me give you an example, LDL. Everybody thought LDL was the bad guy. Turns out triglycerides are the way worse guy. LDL has a hazard risk ratio for heart disease of 1.3. Triglycerides have a hazard risk ratio of 1.8. Triglycerides are 50% more important in determining heart disease than LDL is, but we use LDL as the biomarker because it's more stable. So you have to use the right biomarker and you have to interpret it properly and it actually has to mean something and it has to change relatively acutely. All of which are problematic for all of these biomarkers. It's hard. It's hard to do these kinds of analyses. Having said that, my group, a scientific advisory team that I convened to help an offshore ultra-processed food company improve the health of their products. We've published this just last month in Frontiers in Nutrition. The company is called Kuwaiti Danish Dairy Company, or KDD. The title of the paper is, "The Metabolic Matrix: Re-Engineering Ultra-processed Foods to Protect the Liver, Feed the Gut, and Support the Brain." We did a deep dive on diet sweeteners. We looked at all of these diet sweeteners and their proxies, all the biomarkers. The one that actually popped out that looked to be the most beneficial, at least acutely, is a new one that we're actually kind of interested in and is picking up speed and it's called allulose. Allulose currently is 12 times the cost of sugar, but that's coming down. It turns out allulose lowers LDL and raises HDL. So it may have a better cardiovascular profile, but again, all the caveats that we mentioned before.   That's very interesting. So given your interest in pediatrics, what about children using these sweeteners?   I am totally against children using sugar because they get fatty liver disease and Type 2 diabetes, and I am totally against them using diet sweeteners because, number one, we don't know what they're going to do. Number two, they don't actually lead to weight loss. That data we do have. So as far as I'm concerned, we really only have one option and that is de-sweeten our lives. We have to de-sweeten the food.   Perfect lead in to the next question I was going to ask. So do you think it is possible for people to become accustomed to less sweetness? I mean, let's say the food industry is required to gradually reduce sugar and sweetness from the sweeteners. What do you think would happen?   Absolutely. It is not only possible, it is eminently doable. And I know why and we have the data for why that is. So there is a very smart lady, neuroscientist at the University of Michigan by the name of Monica Dus, who has done all this work in fruit flies of all places. She has shown the desensitization of the tongue to sugar has to do with changes in receptors and changes in specific substrates in the taste buds of the tongue. When you stop the sugar availability, it takes three weeks for those receptors to increase and repopulate, and for those problematic substrates to go away. You can actually retrain your tongue in three weeks to be much more sensitive to the sugar that is in the food naturally. After a three-week abstinence period or a reduction or a weaning period, a blueberry will taste like a sugar bomb in your mouth. So we know this can happen and we actually have proven this for salt previously. The UK, as you know Kelly, back in 2003, the Blair government convened all the food industry concerns in Great Britain. So Marks & Spencer, and Weight Rose, and Tesco, et cetera, all around the big table, didn't let media in, and basically said to every single food industry concerned in Great Britain, "Look, we have a hypertension and stroke problem and it's because of the salt content of the food and we are going to play referee here in the government. And each of you is going to reduce the salt content of your food by 10% per year over a three-year period so that you'll reduce your salt by 30% at the end of this and everyone's going to play together, so that there's no competitive disadvantage and most importantly, we're not going to tell anybody." That's what they did. Sure enough, in 2011, a paper appeared in Burge Medical Journal, demonstrating a 40% reduction in hypertension and stroke because of the public health effort that the Blair government made in terms of reducing the amount of salt in processed food. We can do the same with sugar today.   The salt example is a good one because I think many people have sort of experienced this in their day-to-day lives, even in the United States, where industry hasn't done exactly what's happening in Britain. People have tried to reduce salt in their diet, add less salt, and buy products with less salt. And then sometimes they'll go back and consume something that they had before and find it extremely salty, even unpleasantly salty. It's interesting to hear on the sugar front that that same experience might be possible and that there's a biological reason for it. It is not just that you psychologically get accustomed to different levels of sugar, in this case, but there's a biological change occurring that might help keep that going.   Absolutely. You can change people's behavior by changing their biochemistry. This is how I got into this field by using a drug that suppressed insulin and getting kids who were 400 pounds due to their brain tumor to actually lose weight and start exercising because we got their insulin down. You can fix the biochemistry and the behavior will follow suit. The food industry could do that and we wouldn't even notice.   So I'm guessing I know the answer to this question before I even ask it, but let's go ahead. Would you suggest the food industry be mandated to make gradual reductions in sugar, just like you mentioned with salt in the UK?   Absolutely, I'm working toward that. The only thing that I say is we should not tell anybody.   So it would be sort of a stealth move then. You would not necessarily have to make a big deal of it to the public, because they might assume there's going to be a change in the desirability and the pleasure of the products when that's not necessarily the case.   As soon as you do something to their food, someone's going to scream, "Nanny state!" This is not nanny state. Ultimately, this is a public health problem. We have to deal with it with a public health solution. You know, that means changing things. If the amount of sugar in our food supply went down, say by 3% every six months down, so that we were able to cut our sugar consumption by 25%, which would be the same basically as what a tax would do. We would save so many billions of dollars in healthcare costs, and we would increase productivity so much. We actually published a paper, a microsimulation analysis in BMJ years ago where we quantified the savings to government, to insurers, to the public. If we actually got sugar down and, you know, actually listened to what the USDA told us, it would be amazing. There is data, there's a pathway forward, there's precedent for doing it. I absolutely think that is where we need to go.   Rob, you're making me feel very smart at the moment, because I figured this was going to be a podcast filled with information and helpful bits of knowledge and it sure was. I'm really grateful that you were able to join us and the topic couldn't be more important. Thank you again for being with us.     Bio   Robert H. Lustig, M.D., M.S.L. is Emeritus Professor of Pediatrics in the Division of Endocrinology, and Member of the Institute for Health Policy Studies at UCSF. Dr. Lustig is a neuroendocrinologist, with expertise in metabolism, obesity, and nutrition. He is one of the leaders of the current “anti-sugar” movement that is changing the food industry. He has dedicated his retirement from clinical medicine to help to fix the food supply any way he can, to reduce human suffering and to salvage the environment. Dr. Lustig graduated from MIT in 1976, and received his M.D. from Cornell University Medical College in 1980. He also received his Masters of Studies in Law (MSL) degree at University of California, Hastings College of the Law in 2013. He is the author of the popular books Fat Chance (2012), The Hacking of the American Mind (2017), and Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine (2021). He is the Chief Science Officer of the non-profit Eat REAL, he is on the Advisory Boards of the UC Davis Innovation Institute for Food and Health, the Center for Humane Technology, Simplex Health, Levels Health, and ReadOut Health, and he is the Chief Medical Officer of BioLumen Technologies, Foogal, Perfact, and Kalin Health.  

The Great Simplification with Nate Hagens ✓ Claim Key Takeaways Check Out the Great Simplification Podcast Episode Page & Show NotesRead the full notes @ podcastnotes.orgIn this episode, Dr. Robert Lustig joins Nate to dive into the metabolism of the micro level of human systems - the humans ourselves. Over the last century, accompanying the transformation of our energy systems, our food and consumption patterns have been massively transformed. One of the biggest areas of change is the dramatic increase in sugar consumption. But are our bodies adapted to eating such high sugar, processed foods? What are the health effects connected to this way of eating? And, writ large, how does our metabolic dysfunction as individuals contribute to the energy hungry global Superorganism? What are the systemic drivers that currently prevent a shift towards healthier food systems? Can changing how we eat make us healthier - and thus better equipped to face the complex challenges of the metacrisis? About Robert Lustig: Robert H. Lustig, M.D., M.S.L. is Emeritus Professor of Pediatrics in the Division of Endocrinology, and Member of the Institute for Health Policy Studies at UCSF. Dr. Lustig is a neuroendocrinologist, with expertise in metabolism, obesity, and nutrition. He is one of the leaders of the current “anti-sugar” movement that is changing the food industry. He has dedicated his retirement from clinical medicine to help to fix the food supply any way he can, to reduce human suffering and to salvage the environment. Dr. Lustig graduated from MIT in 1976, and received his M.D. from Cornell University Medical College in 1980. He also received his Masters of Studies in Law (MSL) degree at University of California, Hastings College of the Law in 2013. He is the author of the popular books Fat Chance (2012), The Hacking of the American Mind (2017), and Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine (2021). For Show Notes and More visit: https://www.thegreatsimplification.com/episode/69-robert-lustig  To watch this video episode on Youtube → https://youtu.be/onVqjZOYlQs

In this episode, Dr. Robert Lustig joins Nate to dive into the metabolism of the micro level of human systems - the humans ourselves. Over the last century, accompanying the transformation of our energy systems, our food and consumption patterns have been massively transformed. One of the biggest areas of change is the dramatic increase in sugar consumption. But are our bodies adapted to eating such high sugar, processed foods? What are the health effects connected to this way of eating? And, writ large, how does our metabolic dysfunction as individuals contribute to the energy hungry global Superorganism? What are the systemic drivers that currently prevent a shift towards healthier food systems? Can changing how we eat make us healthier - and thus better equipped to face the complex challenges of the metacrisis? About Robert Lustig: Robert H. Lustig, M.D., M.S.L. is Emeritus Professor of Pediatrics in the Division of Endocrinology, and Member of the Institute for Health Policy Studies at UCSF. Dr. Lustig is a neuroendocrinologist, with expertise in metabolism, obesity, and nutrition. He is one of the leaders of the current “anti-sugar” movement that is changing the food industry. He has dedicated his retirement from clinical medicine to help to fix the food supply any way he can, to reduce human suffering and to salvage the environment. Dr. Lustig graduated from MIT in 1976, and received his M.D. from Cornell University Medical College in 1980. He also received his Masters of Studies in Law (MSL) degree at University of California, Hastings College of the Law in 2013. He is the author of the popular books Fat Chance (2012), The Hacking of the American Mind (2017), and Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine (2021). For Show Notes and More visit: https://www.thegreatsimplification.com/episode/69-robert-lustig  To watch this video episode on Youtube → https://youtu.be/onVqjZOYlQs

All of these strategies they claim is for the sake of the environment definitely won't be implemented at the White House, for one example. Do you think the elite swamp creatures will get rid of their gas stoves or stop eating rice?

In this YA novel, Charlie Vega battles with societal expectations, and even her own mother about her body type. She longs for her first kiss and a real date. Charlie is bold and honest about her struggles. Come along on her journey of love, romantic and self. Transcript here

Episode 159: Jay & Ray get lucky (again) with a few new phrases. - Encorepotluckfat chancemurphy's lawgreen with envySubscribe, review, and come find us on Twitter, Instagram, & FB.some of the W9Y sources include phrase finder uk, word wizard forums, etymology online, the OED, American Dictionary of Idioms, Wiki, newspapers.com, stackexchange, worldwidewords.Big Science Music An award-winning original music & sound boutique. Scoring, sound design, podcast, & all audio-post.

(This version corrected for missing introduction audio.) In case you were worried that this podcast might eventually become ad supported and filled up with a bunch of commercials, let me ease your mind, at least for now. Today I rant about how dog food makers label and price their products. This episode shall forever be known as “The one where he kills any chance at a future dog food sponsorship.” Welcome to Farm Dog. Farm Dog is presented by Goats On The Go® and hosted by its founder, Aaron Steele. Questions, comments, or topic suggestions? Let us know at FarmDogPodcast.com. Download the Dog Food Price Calculator: https://www.farmdogpodcast.com/downloads-and-resources Sommer Ranch Stockdog Supply: https://www.sommerranchbordercollies.com/sommer-ranch-stockdog-supply.html Palomine Lines (biothane dog leads): https://www.palominelines.com/ Farm Diggity: https://farmdiggity.com/ Creative Commons Music by Jason Shaw on Audionautix.com. --- Send in a voice message: https://anchor.fm/farmdog/message

In case you were worried that this podcast might eventually become ad supported and filled up with a bunch of commercials, let me ease your mind, at least for now. Today I rant about how dog food makers label and price their products. This episode shall forever be known as “The one where he kills any chance at a future dog food sponsorship.” Welcome to Farm Dog. Farm Dog is presented by Goats On The Go® and hosted by its founder, Aaron Steele. Questions, comments, or topic suggestions? Let us know at FarmDogPodcast.com. Download the Dog Food Price Calculator: https://www.farmdogpodcast.com/downloads-and-resources Sommer Ranch Stockdog Supply: https://www.sommerranchbordercollies.com/sommer-ranch-stockdog-supply.html Palomine Lines (biothane dog leads): https://www.palominelines.com/ Farm Diggity: https://farmdiggity.com/ Creative Commons Music by Jason Shaw on Audionautix.com. --- Send in a voice message: https://anchor.fm/farmdog/message

Over the Christmas period and into January I'm going to be replaying some of my quiet favourite episodes of 2022. This week is the brilliantly outspoken author Kit de Waal. This episode first aired in July.---Today's guest is the award-winning writer, Kit De Waal. Until she was 21, Kit had never read a book voluntarily. But once she started there was no stopping her. Kit started writing in her mid-40s and published her award-winning debut, My Name Is Leon, at 56. Since then she has used her success to work tirelessly to promote the voices of working class writers. Using some of her advance to set up the Kit de Waal Creative Writing Fellowship (aka the Fat Chance scholarship!) and editing Common People, an anthology of working class writing.Now she's turned her attention to her own childhood. Her memoir, Without Warning And Only Sometimes, is the story of growing up in poverty, one of five children with a Black father and Irish mother who brought them up Jehovah's Witness…Kit joined me from possibly the most envy-inducing workroom I've ever ogled via zoom (and I've ogled a few!) to talk being single and reclaiming your own space at 60. We discussed race, class, privilege, the impact of a childhood spent not stepping on the cracks and why she hates that “fucking overused word resilience”. Plus why she's not interested in a man on the downward slide, being a Tuesday friend and her exceedingly cool hair* You can buy all the books mentioned in this podcast at Bookshop.org, including Without Warning And Only Sometimes by Kit de Waal and the book that inspired this podcast, The Shift: how I lost and found myself after 40 - and you can too, by me!* And if you'd like to support the work that goes into making this podcast and get a weekly newsletter plus loads more content including transcripts of the podcast, please join The Shift community. Find out more at https://steadyhq.com/en/theshift/• The Shift (on life after 40) with Sam Baker is created and hosted by Sam Baker and edited by Emily Sandford. If you enjoyed this podcast, please rate/review/follow as it really does help other people find us. And let me know what you think on twitter @sambaker or instagram @theothersambaker. Hosted on Acast. See acast.com/privacy for more information.

Today we have special guest Dr. Robert Lustig, bestselling author of "Fat Chance" and "Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine." Join us as we learn about Dr. Robert Lustig's quest in understanding what happened to us as a culture in the U.S. that led to such high rates in childhood and adult obesity and how to contribute to changing the future for our children.

Robert H. Lustig, M.D., M.S.L. is Emeritus Professor of Pediatrics in the Division of Endocrinology, and Member of the Institute for Health Policy Studies at UCSF. Dr. Lustig is a neuroendocrinologist, with expertise in metabolism, obesity, and nutrition. He is one of the leaders of the current “anti-sugar” movement that is changing the food industry. Dr. Lustig graduated from MIT in 1976, and received his M.D. from Cornell University Medical College in 1980. He also received his Masters of Studies in Law (MSL) degree at University of California, Hastings College of the Law in 2013. He is the author of the popular books Fat Chance (2012), The Hacking of the American Mind (2017), and Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine (2021). He is the Chief Science Officer of the non-profit Eat REAL, he is on the Advisory Boards of the UC Davis Innovation Institute for Food and Health, the Center for Humane Technology, Simplex Health, Levels Health, and ReadOut Health, and he is the Chief Medical Officer of BioLumen Technologies, Foogal, Perfact, and Kalin Health.

Are we eating too much or are we eating poorly? Fatty liver, a preventable diseaseIf the liver receives too much fructose it cannot handle its excess but how much is too much?. The liver turns sugar into fat and alcohol into fat.  45% of Americans have fatty liver disease. Eating cereal, juices, at breakfast injures the liver, as it takes the excess and converts it into fat.The Latino population has a higher risk of consuming sugar, being more vulnerable, becoming insulin resistant and developing Diabetes 2.We will share with Dr. Lustig  graduated from MIT in 1976, and received his M.D. from Cornell University Medical College in 1980. He completed his pediatric residency at St. Louis Children's Hospital in 1983, and his clinical fellowship at UCSF in 1984. From there, he spent six years as a post-doctoral fellow and research associate in neuroendocrinology at The Rockefeller University. Author of the book Metabolical: The Lure and Lies of Processed Foods, Nutrition and Modern Medicine, Fat Chance, The Hacking of the American Mind . Dr. Lustig has authored over 85 peer-reviewed articles and 30 reviews. He has mentored 20 pediatric endocrine fellows, and trained numerous other allied health professionals.The effects of glucose and fructose.Glucose is the energy of life, it is so important that if it is not consumed, the body produces it.  It is not necessary to consume it for life or in excess. People do not need fructose, since it is three times sweeter than glucose and can cause the same cirrhosis as alcohol.Fruit is good but fruit juice is another story. The food industry sells juice as fruit but they are not the same. Fruit juice is harmful because they are processed products, which lose their nutritional value.Sugar is not dangerous because of its calories or because it is fattening. It is not a food.  When consumed in excess, it becomes an addictive toxin. Become your own health expert:To be aware of what we should do to take responsibility for our health it is important to take into account the following tests:- Abdominal circumference: it should be less than 101 in men and 88 in women.  - ALT test, liver function test, the maximum limit should be 25 but it has gone from 25 to 40, since almost everyone has a fatty liver. - Uric acid test: indirect measure of protein and sugar intake.  - Triglycerides in blood: They are a manifestation of the sugar in the organism.  They indicate what the liver is doing in the body. It is a way of testing insulin resistance. - Fasting insulin:   Insulin levels is not related to obesity, but to metabolic health, which is much more important. It is the most important test to doEating real food is what the population should be induced to eat.Two conditions that real food must have: protect the liver and feed the gut.  This means having a diet low in sugar and high in fiber.  The gut must be a barrier.  When it becomes full of toxins, it becomes permeable, food is not processed well and passes into the bloodstream. Leaky Gut or intestinal hyper permeability has been linked to autoimmune diseases as well as the so common allergies to food an other environmental toxins.https://www.facebook.com/CocoMarchNMDhttps://www.instagram.com/cocomarch.nmd/https://www.youtube.com/channel/UCyT1tdUjfnbA-4Cqrz8BwFghttps://blog.dracocomarch.comhttps://store.dracocomarch.com/es/https://podcast.comocurar.com/

In this episode, Dr. David Hanscom continues his discussion with neuroendocrinologist and bestselling author Rob Lustig.  He explains the different types of sugar we consume in our diet and how the body metabolizes each type. In particular, he focuses on the dangers of the sweetener fructose and discusses how it results in fatty liver disease and diabetes. The problem with fructose is that it is both toxic and addictive. Our liver has a limited capacity to metabolize fructose. However, it stimulates the production of dopamine which makes us want it more and is why food manufacturers put it into so much of our processed foods. Robert H. Lustig, M.D., M.S.L. is Emeritus Professor of Pediatrics in the Division of Endocrinology, and Member of the Institute for Health Policy Studies at UCSF. Dr. Lustig is a neuroendocrinologist, with expertise in metabolism, obesity, and nutrition. He is one of the leaders of the current “anti[1]sugar” movement that is changing the food industry. Dr. Lustig graduated from MIT in 1976, and received his M.D. from Cornell University Medical College in 1980. He also received his Masters of Studies in Law (MSL) degree at University of California, Hastings College of the Law in 2013. He is the author of the popular books Fat Chance (2012), The Hacking of the American Mind (2017), and Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine (2021). He is the Chief Science Officer of the non-profit Eat REAL, he is on the Advisory Boards of the UC Davis Innovation Institute for Food and Health, the Center for Humane Technology, Simplex Health, Levels Health, and ReadOut Health, and he is the Chief Medical Officer of BioLumen Technologies, Foogal, Perfact, and Kalin Health.   

In this episode, Dr. David Hanscom talks with neuroendocrinologist and bestselling author Rob Lustig. He shares how he first got interested in nutrition when he studied the role of the hypothalamus in driving obesity in pediatric patients with brain cancer. He discusses the symbiotic role of gut bacteria in our digestion, immune response and even the experience of pain. He explains six importance benefits of fiber in keeping the gut microbiome healthy, regulating appetite and protecting the gut. Robert H. Lustig, M.D., M.S.L. is Emeritus Professor of Pediatrics in the Division of Endocrinology, and Member of the Institute for Health Policy Studies at UCSF. Dr. Lustig is a neuroendocrinologist, with expertise in metabolism, obesity, and nutrition. He is one of the leaders of the current “anti[1]sugar” movement that is changing the food industry. Dr. Lustig graduated from MIT in 1976, and received his M.D. from Cornell University Medical College in 1980. He also received his Masters of Studies in Law (MSL) degree at University of California, Hastings College of the Law in 2013. He is the author of the popular books Fat Chance (2012), The Hacking of the American Mind (2017), and Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine (2021). He is the Chief Science Officer of the non-profit Eat REAL, he is on the Advisory Boards of the UC Davis Innovation Institute for Food and Health, the Center for Humane Technology, Simplex Health, Levels Health, and ReadOut Health, and he is the Chief Medical Officer of BioLumen Technologies, Foogal, Perfact, and Kalin Health.Pain, Chronic Pain, Healing,

Today's guest is the award-winning writer, Kit De Waal. Until she was 21, Kit had never read a book voluntarily. But once she started there was no stopping her. Kit started writing in her mid-40s and published her award-winning debut, My Name Is Leon, at 56. Since then she has used her success to work tirelessly to promote the voices of working class writers. Using some of her advance to set up the Kit de Waal Creative Writing Fellowship (aka the Fat Chance scholarship!) and editing Common People, an anthology of working class writing.Now she's turned her attention to her own childhood. Her memoir, Without Warning And Only Sometimes, is the story of growing up in poverty, one of five children with a Black father and Irish mother who brought them up Jehovah's Witness…Kit joined me from possibly the most envy-inducing workroom I've ever ogled via zoom (and I've ogled a few!) to talk being single and reclaiming your own space at 60. We discussed race, class, privilege, the impact of a childhood spent not stepping on the cracks and why she hates that “fucking overused word resilience”. Plus why she's not interested in a man on the downward slide, being a Tuesday friend and her exceedingly cool hair* You can buy all the books mentioned in this podcast at Bookshop.org, including Without Warning And Only Sometimes by Kit de Waal and the book that inspired this podcast, The Shift: how I lost and found myself after 40 - and you can too, by me!* And if you'd like to support the work that goes into making this podcast and get a weekly newsletter plus loads more content including transcripts of the podcast, please join The Shift community. Find out more at https://steadyhq.com/en/theshift/• The Shift (on life after 40) with Sam Baker is created and hosted by Sam Baker and edited by Emily Sandford. If you enjoyed this podcast, please rate/review/follow as it really does help other people find us. And let me know what you think on twitter @sambaker or instagram @theothersambaker. See acast.com/privacy for privacy and opt-out information.

Pat is a little self conscious about how some shirts are fitting, and his wife does nothing to help ease his fears. Plus, he tries to work through a landscaping dilemma with Producer James, describes how he gets in his car every morning to avoid a carjacking, and discusses what his life has been like without Twitter.

We spent the last weekend at Life Time's Sea Otter Classic in Monterey, CA catching up with industry friends and athletes from around the world. We captured a dozen mini-interviews to give you a feel of the event. Episode Sponsor: Hammerhead Karoo 2 (code TheGravelRide) Episode includes: Fox, Classified, WolfTooth/Otso, Blackheard, Finishline, Fat Chance, Vitus, Kav Helmets, Surley, Enduro Bearings, Redshift, Transrockies Gravel Royale and Corvus.  Support the Podcast Join The Ridership       

The polar bear is an impenetrable and unbreakable superhero. That's the only conclusion we can draw after the larger-than-life HR champion flipped his truck and walked right into spring training like it was nothing. This is an origin story for an epic run if we've ever seen one. You think we'd be having this same conversation under the Wilpon era? FAT CHANCE. The baseball gods have long laughed at the Mets and now the winds of change are blowing. The guys react to the outrageous news, welcome Chris “Sea Bass' Bassitt to the ball club and talk about just how ineffective the “Cohen Tax” will be on the man that it's named after. There's a lot to be grateful for on this Monday and we gotta believe that everything is happening for a reason.