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Dr. Joel Rosen: All right. Hello, everyone. Welcome back to another edition of your adrenal fix where we teach exhausted and burnt-out adults, the truth about their health and the truth about adrenal fatigue so that we can get them back to an energized way of living quickly and fast. Today I have Daniel the natural path or Daniel Thompson. He’s an American race French trained TRADITIONAL FOODS oriented naturopath, who uses modern and traditional ideas, combining scientific knowledge and intuition for a refreshing solution-focused perspective on today’s challenges.
He also runs two companies, one in Texas, and one in France called the Heart of tradition in New US, which really seeks to bring topical magnesium and a blue glass of high quality and purity to the US markets and help others through his discoveries of living 15 years in France. He’s an avid self-taught researcher, Chef, Tango, dancer, basketball, basketball, or opera lover, and to stop loving personality, I have to ask him more about that with a love for the mysteries of life, the wonders of recovery, and homemade raw milk cheesecake. So Daniel, thanks so much for being here today. I appreciate you spending time with us.
Daniel Thompson: Thank you. Thank you. I’m really happy to be here. I was excited to get this message.
Dr. Joel Rosen: Excellent. Yeah, I had I had our team reach out to you. So I always like to start Daniel with giving us your health journey, you know, being a natural path and being dedicated to bringing new discoveries to the market, kind of give us a springboard on maybe the Reader’s Digest version of your history and how you got into this in the first place.
Daniel Thompson: Yeah, I went to school as a naturopath in France. And it’s, it’s, you know, it kind of got me into the more to the health side. And I had been studying little things before, but that kind of all connected it and eventually developed this supplement company. In France, we kind of hit the top of the market, they’re doing the transdermal magnesium as well. And it was kind of the first on the market there. So it was kind of a six it was a success and easier success.
And then started to come here to do that. I also learned a lot about the Weston Price Foundation and other doctors I learned a lot about nutrition and how to use nutrition as a way to overcome it. I guess you could say, what we see in the American market is a high level of supplementation. In Europe, we find a very intense level of vitamin combinations in food, which do not are not found here. One small example is if you go to Central Market here in Austin, which is the best spot I guess.
And you find traditional foods like all prepared and prepared foods, you know, you see no gelatin and you go to Europe, you go to a place like that gelatin is on everything. And so you’re like, well, what’s the difference here? Where’s the gelatin, you know?
And so we’ve gotten into a certain way of making things where we have stripped away the assimilators and things that help us to get, you know, you talk about acidity, I’m sure because you work with adrenal fatigue and, and gelatin is the key to that. I mean, some of these ways that we get this stuff to work in the body, and even get the veins the glycine, and everything to work right without the certification has to do with basic principles of nutrition that are used in a daily repetitive, somewhat medical way, but through food.
Dr. Joel Rosen: No, absolutely. So as far as going on the next topic you did mention when we were figuring out what’s the best conversation to go down the difference between the European way you just cited an example and the American way. What other ways are you seeing that play out beside the gelatin Daniel?
Daniel Thompson: Difference? Well, as we mentioned before, with the Fogra, like, you know, this is another element that’s very powerful. I know a lot of Americans don’t know about it, but we’re finding out more about the fogger I’ve seen miracles happen using photographs for people I’ve seen women that had the body completely intercepted by soy and like no breast, for example, at 30 years old, and start taking the flag raw like on kind of a gamble like this guy’s crazy and watch themselves change within months and to grow these this back that there was never there and just mind-blowing stuff because the interception of the K two has happened through the genetics through soy and through the lack thereof to like, you know, soy kind of changes some of the parameters and the form.
But then we also have the lack itself, the deficiency itself and so it’s really hard to get a good dose of K to MK four and its active form. You can find pills and stuff but this active level is just a different thing. different game, and you see it quicker, it moves faster, and you can go much quicker through it. And it’s not cheap. But then again, I mean, that’s kind of some in some areas that it’s worth it because you’re doing this what the traditions show us to do this, like, you know, three or four times around Christmas, there was this kind of like notion there.
And so you trace that same tradition in Japan with the natto. And they have that same tradition you go to Norway, they have a certain type of cheese, they that they have the tradition around that cheese like you know, the Alps, they have a tradition to drink the yellow cream from the cows that finally make it to the snow line. And there’s a whole party and festival around it.
Now what did they know, that was all que tu, you know, they knew about it. And so we’ve kind of lost a little bit of it to our own detriment. And, so I just try to I try to stay on that game, it’s a different game because you can’t help as many people with it, because a lot of people are like, What is all that if I can find a way to bring some of that wisdom, a little bit of the Greek wisdom through the bath culture in my magnesium space, and those deficiencies and, and then try to help people find supplements that can get them closer, there are supplements like Emu Oil, like non-refined, which is a little hard to find, but it’s out there.
And there are places we can get like, you know, activator, like Ketu, in like Alpine. But there is like supplements like that. And so thank God, we can still find this stuff and an easy approach for Americans that are kind of finding somewhere in between sacred products and sacred foods, or sacred supplements and sacred foods.
Dr. Joel Rosen: Yeah. Right. It’s a shame, too, because these are foods that are produced by the Earth and the old adage of let food, be thy medicine and medicine be thy food. It’s a lot harder now today. And I guess that’s the question I would ask you is, let’s say even with the foregoing, and the and the liver, if the animals aren’t healthy, and they’re living in a toxic world, and they’re exposed to the water in the air, and the soils that aren’t dense in nutrients is it it’s not a given anymore just to get a fog raw, that’s going to be healthy, that would produce those results.
I guess the question is, how much does that factor into? Okay, we want food to be thy medicine, but what if the medicine in the food isn’t? Isn’t there? So I guess what, what are the obstacles are some of the hurdles to be aware of, and to overcome?
Daniel Thompson: Well, you know, the American Indians, they would, when they would have scurvy in the winter, they would eat the actual adrenal gland from the animal. And they would pass it around to the tribe, and everybody would eat this. And so because the adrenal gland contains a very powerful form of vitamin C, not just like ascorbic acid it has, it has a whole other property to it.
And so it like that would like kind of recharge for the winter. And they didn’t need much of it, but like, they figured out these ways. And so some of those foods are still all out there, but it’s just far away from most people’s thinking. And, you know, I’m Scandinavian. And so they do blood pudding and black bread, and all this kind of weird stuff.
You know, and, and, you know, people are far away from that today. And so it’s just trying to bring some of those traditions back, I think liver is starting to become popular. So people are bringing that back. And it’s just little by little people are starting to realize that throwing away pieces of the animal has kind of great consequences. You know, you want a real beat 12 shot, go get inside of the body of that lobster and get that, that that greenish, like metallic stuff, bam, you know, and you’ll feel it.
And so, but we just toss all that, you know, and so there’s, there is a notion of just like re-education, things like that. It’s sad that usually people reeducate on this stuff through downturns, like were they, you know, like the Europeans, they, they don’t waste a lot of food even now, because of the Second World War, what it did. And so I think that, sadly, people go through these experiences, and then they realize that they should be more frugal or prudent with how they’re consuming and, and stuff like that.
That’s just one side, there are a lot of good supplements, there is a way for people to halfway get there and get there almost and find that there is a path that meets people where they’re at. It’s just knowing that these deficiencies, especially the k two triangles with magnesium and D, they’re not as easy to overcome as we think by just throwing some synthetic vitamins at them. They do take a little bit more love and effort, but they can be healed. And then that keeps us away from medical slavery. You know, or too much of it, you know, too many.
Dr. Joel Rosen: Yeah. So okay, well, and I agree with that. I think that really is how to get every part of the animal. I guess more of my question was along the lines, is it harder and harder now with the mass production and the corn-fed way that the livestock is handled and maybe the inhumane ways that they’re being treated, that it’s hard to even with getting at every aspect of the animal, it may not necessarily provide you with the ideal nutrients.
I mean, I guess is that a real concern that you’re seeing, just in the world in general, or compared from Europe to us is, and very being aware of? Is it wild? Is it sustainably raised? Is it grass fed? Is it you know, is that something that you have to take those next measures to make sure you’re not just following the advice of getting real food, but real food that that eats real food kind of thing?
Daniel Thompson: Now, it’s true? Well, there are some rules in the body to like, you know, some of the least compromised parts of the animal are the blood and certain areas. And so people were eating that, you know, they would create these blood puddings and BRAC breads and all this stuff, because the blood is the least compromised in a given even in a bad system. And so there is like, There are levels to that.
But you’re right like you do have to seek your food, as I go to farmers markets, I typically find most stuff there, there’s a lot of people who order from the Amish, or they do this or they order online, or, you know, and so there are different ways to kind of source to where you can make sure you’re getting soy out of the food, that’s a big one if you can find soy for nonsoy fed chickens and eggs and stuff, that’s great.
Or yourself, or small, little farms or whatever. And so it definitely takes a little bit of extra effort. But I tell people, even my mom, I’m like, you know, once a month go the farmers market, get a bunch of eggs, get a bunch of this, throw it in the freezer, you know, it’s gonna be better than then what you’re doing if you’re you know, and there are options out there like even a grocery store even there are options but no, you’re right.
Like if we go to Asia, if I walk off farms, I wouldn’t touch any of that stuff. It’s called, you know, steel, Teresa’s, which, you know, liver kind of getting too fatty. And so that makes this like the wrong stuff. But going to France, I mean, those people spend, those are the highest paid animal farms on the planet as far as the product that comes back at the end how expensive it is.
So they are better than anyone. And so, but just the way that whole thing works, you know, but I will tell you that no, it is good to seek outside, especially for like, like, I used to make broth with like undiscerning stuff. Like I would go by just bones and stuff and make broth. And like I did toss one time the broth, because I felt like it wasn’t doing it wasn’t helping the digest something was wrong.
And so yes, I had to seek out I mean, people got to spend about 50 bucks to make broth, it’s not going to be $2 or five, that was back in the day, when you just get the rest from the butcher, you know, and so you got to spend a little more money to do it. But I think it’s feasible. I mean, when, when the poor, when they had a lot of famine in Scandinavia, everybody ate herring and potatoes and onions. That’s all they had to eat. And they noticed that during this period, the number of cancer cases went down.
You know, and it was like, yeah, they got stuck on a very boring and almost like, inexpensive food that we can also find today, that same food everywhere, you know, you can see this in Walmart in a big, you know, and so it’s like, you know, you can get by, but it might be a boring recipe, but you can still make it you know, so there is a need for people to eat, right? But it’s just learning a little bit more usually in their own traditions like Jewish tradition in France, you go back into them, you’ll find stuff polish like that, too. There are a lot of areas you’ll find these common traditions, which have a high vitamin quality, they understand the gelatin matrix, they understand other elements that we’ve kind of tossed out.
Dr. Joel Rosen: Yeah, it’s such great information. And, you know, one of the other differences that you just kind of touched upon is the value we place on food specifically with what we invest in our foods. And I know in Europe, it’s gonna cost potentially a little more for the good quality food versus I think the American mentality is that you know, cheap fast foods.
And I think in the short term, it’s cheaper in the long term, it’s much more expensive because you’re having a chronic health issue that you know, a little bit of X-ray investment today results in a huge return tomorrow with the quality of the food so it’s interesting that you that’s where I was going one thing that you mentioned with the soy and the isoflavonoid I think it gets a lot of bad rap here because of the GMOs and so forth.
But this wasn’t on the topic list, but you brought it up and I wanted to ask you because I do promote this to our patient base as well as good quality soils and what you get with the ISO flavonoids and so forth. Maybe you can just give us a little bit of insight with your background into why it’s so important to not quote-unquote, throw the baby out with the bathwater on what you hear about the ills of soy.
Daniel Thompson: Ah, Well, I don’t know, like, for me, I, I know that for example, when you make a Natto, and you try to create Ketu, out of making Natto, I used to order this from farms in France, they would make it at the farm and send you this, like really smelly natto stuff, you know, and powerful way to get Kaitou. But so they use soybeans.
And soy, soy is famously used for a few different elements, like, kind of like the Asian Garam, you know, which is like this, this thing the Romans used to, you know, which helped to build some strength amongst people that didn’t have much food to eat. And this would add an element. Like, it’s kind of like petrol, putrid kind of sardines and scraps and things that all kind of ferment.
And so but I will say that, so I have a friendship with soy on certain levels. My problem is how they actually get it to market and the fact that it’s used as a crop rotation byproduct. And, and, and what it can do to the soil, sometimes like it pulls a lot of manganese out, it doesn’t magnesium to It doesn’t replace it. And so over time, there’s kind of like, there were better crops that we were rotating with before.
And so we got ourselves into kind of an addiction in a way. And so then it became a product and everything else. So there’s kind of this side of it. But as its own element, fermented soy was used traditionally as a little six to 10%, maybe five to 7% part of the meal in a given society, like especially in Asia as a fermented food, and it was healthy.
And it was like kind of a protein multiplier. And so that would you know, you have your broth, you have you you don’t have a lot of money. And so this multiplies the protein. And so this was the smart move, right? And so if we get down things, the right size, and not the genetic version, then we probably get something more respectable.
I don’t want to throw any of, you know, God’s foods out the window, I want to figure out, they’re, they’re just like Candida, I want to figure out where they go over, you know, not if they’re in place, they’re fine. But when they go over, then you’re in trouble. And so that’s kind of like it becomes almost a Trojan horse.
Dr. Joel Rosen: Yeah, and that’s a great comment I tell a lot of our patients, and the people we talked to are there sort of a Goldilocks zone of you don’t want too little, you don’t want too much. You want that just right balance. And I think with fermentation, that really happens a lot, right? Because if people have a really lousy ecosystem in their own GI track, and they get fermentation, maybe you can tell us a few of your insights with that, because fermented fermented foods with the NATOs, and the sois, and everything else is very, very healthy. But at the same time, if you go over, someone already has a pretty bad host, what kind maybe give us a little bit of your insights with that? I know, these are things we hadn’t really discussed. But that’s great to go to different areas.
Daniel Thompson: I mean, I do the patrician side is a stronger side for me. But no, I do feel like fermentation is important because it does bring up certain vitamins to the surface, but also feel like as you heal over time, your body wants fewer and fewer things that are concentrated, including fermentation. And that says the gut heals. Now this could be a year five, I don’t know. But as it heals, yeah, it resists too much of anything that’s, you know, concentrated, whether that be salt, sugar, that just, it just kind of gets sober. I think sobriety is the goal.
But I do think that to get there as I went through a lot of sauerkraut, and I did a lot of different things to get there. And then the daily like, I probably I can’t, like I’m telling on myself, because I actually if I really think about it, like I take, like when I go to the farmers market, I see there’s one line that has a line all the time, and that’s the raw milk.
And when I go to it was one of the reasons we went to farming farmers markets in the first place, but and so I get the raw milk, and I ferment it and I make like kind of like a farmer’s cheese, you know, like let it sit for a few days and then strain it and make like this farmer’s cheese, I eat it with honey and vanilla, whatever. And so this and I’ve noticed that this is kind of a weekly or BI monthly or whatever kind of thing I’ll do and it has provided all that bacteria, all that fermentation factors in the raw butter that we can’t find like Wilson factor for stiffness, and there’s other things that can’t be found without that raw element.
And so I have noticed that that has also been my probiotic it’s been my fermentation like I’ve been saying I don’t eat anything forever and it’s like no you kind of do you know and so but it’s just like it’s not acidic fermented anymore, technically, kind of it’s more like you know, milk and so yes, there is some foods that like need to be close to us.
They figured out when they did and they did the scan like they did a test on. Were there any American native Indians that still didn’t have cavities and stuff from the fallout of American foods in the modern world do is any of them left because there used to be great? Some specimens of that. And they found the only tribes that they worked with were I forget the name of the tribe, but it was people who had developed a raising cattle. And they had heard and milk and they had gone, they had shifted to milk. And so their teeth were great once again. And so to get us from that hunter-gatherer to where we are, now, the cow is a key piece to that, you know, and pigs and everything else. But like, so I do think that the fermentation sticks with us. And that in that way, but like, yeah, you’re right, like too much fermentation.
Even the Assyrians. I know that’s strange, but I remember reading some of their literature and it was in the like, like, cynical like the word meaning like it was killing the body too much. Fermentation is what they had turned it into. So they tried to get the right balance with it, like a corner, the plate, little bit, kind of, you know, like a condiment. Are condiments fermented? We don’t have fermented condiments anymore, but they used to be fermented even ketchup and, and all that.
Dr. Joel Rosen: Yeah, it’s interesting, too. I like the thought process of the sobriety of GI health, right? And as far as you would think, Nate naturally the other way intuitively, and every time I think that it’s against the traditional way of thinking, it’s probably the right way, where you would think in the beginning, you know, I guess, as your health gets soberer, or your GI tract gets more balanced and diverse and Keystone bacteria in there that you don’t want is to be as potent because it now is this self-perpetuating machine.
Whereas you would think of it as the other way around, where when it’s not healthy, you would go less, and when it gets more healthy, you would get more, does that make sense? In terms of anti-intuitive to what you would be thinking?
Daniel Thompson: Yeah, no, you’re exactly right. And I think that it’s one of those systems that allows for a certain stability over time. And that’s the goal is to not be always, you know, the goal is to heal the body, soul, and spirit, it’s not to just be in the gym for 90 hours of your life, and to become kind of a stringent person, it’s to, like, heal all three spectrums, and have those three parts, you know, because otherwise, you get stuck on the physical alone. And that’s what happens when the foods aren’t right.
That’s why Hippocrates was so key because when the foods aren’t right, you have to be pumping out all those toxins, it’s detoxifying all those chemical plastics through sweating, and you have to stay in the gym, you know, and so we want to get people to have freedom in general and not to be forced to be so, you know, the gut has to always be given some probiotic, or it always has to be, you know, and it’s like, it’s like getting it to a state of sobriety, where there’s stability.
And, I think that foods play a key role in that and also deficiencies as we talked about the magnesium deficiency, you know, this stores on the hydroxy, apatite, but layer of the bone. So building up, that deficiency builds up a whole system in you that is subsequently used, like a Rolex watch, subsequently use that energy to recreate the structure and things like that. So the body becomes not only stable but it’s also got like, like, you know, fourth, it’s got a future power a little bit, you know, like it can take care of itself. It’s got a surplus.
Dr. Joel Rosen: Yeah, it’s got a great point too, in terms of its, its, its infinitely intelligent way more so than we could micromanage our synthetic, you know, bringing into the body. And really, you just want to kind of give it keep it on its track, by giving it the great nutrients that are from the earth and have the same frequencies and minerals and everything that makes you healthy and eliminate all the adulterated, processed, genetic, modified, whatever it is toxic exposures, and this let the body do the rest, which is a good sort of dovetail into the heart of tradition, your company and magnesium, which you just started to talk about. And really, that’s how you became on our radar. So maybe we can talk about what is full-spectrum magnesium, and maybe we can kind of go from there.
Daniel Thompson: Well, I think full spectrum to me is just kind of it’s not it’s a self term that we that was you know, I can’t I came up with it just only because that we see cell full spectrum and that usually means we take a bunch of types of things and we put them all together in one and that’s full spectrum. Whereas like, for me, the full spectrum is understanding magnesium itself and understanding how it really works in the body. Like if there’s one word to define magnesium, for me, it’s flexibility.
That’s what it does in the human body. It renders everything flexible. It renders the bones, the teeth, and the nerve. herbs, everything viscous and flexible, and that’s kind of how it works. And so it gives like that, that that, you know, at the cellular level, it’s the same, it also allows for calcium to come in, but not too much, you know, and, and it keeps this kind of control on that to where the rigidity of the cell is controlled there too because calcium will over rigidify.
And then we have apoptosis and everything else. And so, the magnesium has this role and kind of balancing out structure to where it can become soft enough and flexible enough to work better, you know, your teeth would just break if they were all calcium, right?
So magnesium helps to bring that flexibility there. And so I feel like, when you understand it from that angle, and you understand the history, I really feel like modern medicine should be more programmed into history, because they really did a lot back then, to teach us about what’s happening. Now. I mean, if you get a guy on bipolar, and you give him some lithium, and you know, he could destroy his kidneys, possibly, maybe is his liver, you know, whatever, thyroid, and, you know, the Greeks said, hey, send them to a lithium bad, you know, and like, they would do that they had a different method, they weren’t harming anyone, you know, but they figured out another way to do the same thing without doing any harm.
And I feel like it’s a powerful, powerful testament to how we could operate. But so in the magnesium space, when they study history doctors, they’ll probably find that in magnesium of all places, which is where the Greeks set up a lot of this bathing culture. And they did it there. With some of the most famous baths were famous today, even for magnesium in the waters, because of the Dolomite type of, you know, it’s a type of stone that has, you know, half magnesium, half calcium, whatever.
So, it’s, it’s a very, like high magnesium concentration in that whole region there. And so they’re able to create these baths, they would use that as mortar, the Dolomite, they would, they would build that into the bath system, all of this stuff, leeches, I mean, even their plumbing system was lychee, it was all clay. So everything leads to magnesium, you know, and it was, there was a lot of like green clays and different types of clays they would use. And so. So, this whole system that was baked is basically a big leaching system of magnesium and minerals. And then they would bathe in it, you know, and they would heat it, which even turns everything up, right? And then they would bathe in it.
And, and because there’s so much, you know, attention to bathing, and this that was that culture was not about soap and hygiene that was really about mag deficiency minerals, a little bit of hygiene, too, but there was other stuff going on there. And so we get all those things, we taken those as supplements, now, they were smart to build it into their society where you didn’t have to remember to take it.
Now we have to remember to take supplements like magnesium for long periods of time, without even feeling anything in our bones, we just have to stay on it. So they built it in a way where we couldn’t get away from it. And I think that was kind of smart. And so especially the older crowd, you know, a lot of the arthritis that we see is a lot of that’s due to calcification, too.
And so we get calcium roaming around making everything worse. And so this is a low mag lifecycle, it doesn’t mean you can stop calcification, but it just means you can soften it and kind of not make it we’re not supposed to age, it’s supposed to go straighten and dovetail right, we’re not supposed to be on this farm or ramp, like limping on our way, the last 20 years or, and so I think that they understood something about that we did to our founding fathers, they did all those waters.
And they, you know, Jefferson would write about all this rheumatism and all these things that they were able to overcome to these waters. So there was something in the water, it wasn’t just magnesium, there’s also sulfur, there are other components. But magnesium was a big player. And so trying to help people find a way to overcome that deficiency through the skin, because you have this huge surface area that we should be using because you can bring more in without triggering the laxative of the kidneys.
People with IBS, can’t even take the pills, right, a lot of them. And so finding a way to help people to get it in the body through another system, which is intelligent, which copies the ocean, can actually man in the sea. And, you know, we know that you know, this, this, this history kept them from you. I mean, they had a stronger composition.
And so even the soils, they didn’t even have the magnesium deficient stores, but they still did the bats. So they still knew that there was a reason to do it. And so we’re just trying to help people find as many ways as possible to not harm themselves, and to maybe help a lot, you know, and so everything I try to recommend to people like from the fog rod down to the man, there’s nothing will ever harm you. It will it’s a risk because you might have to spend some money, but but like it won’t harm you and you can just try it out. You know? And so that’s kind of the way I try to do things.
The company was built just to bring that tradition. Did you know that in the medical system in France, they have that as part of their medical system? and that they will send people to different waters around the country, France. And for free, actually, it was actually the coolest part of their kind of bad system, but it was kind of the coolest part. And you can get that those needs covered, they’ll send you to this place for rheumatism, and this one for whatever. And so they have like their own little system set up. It’s a fascinating system. And we’re trying to learn from them and find a modern way to bring that to people.
That’s kind of what we’re doing. If you want to talk further, on the way people process magnesium, it is sad that most magnesium is technical grade magnesium, they use it for de-icing planes, it comes over on sheets, and then they I mean, in, you know, on, you know, big boats, and then they turn it into the supplements and everything else that we use. And there is a little bit of quality somewhere sometimes. But when you try to get a certificate of origin, nobody will give you the one they caught proprietary.
And so we kind of know what they’re doing. And so it’s just a cheap magnesium that’s been solvent extracted from undiscerning strata, and just chemically made purified by man to be the final thing. And what people don’t realize when they buy their glycinate citrate, is what rolls out of that, what’s the magnesium that’s going to roll out of that? Like the magnesium molecule itself? How was that made? How did they get that and so we just, we can’t even be sure of all the things.
I mean, people could tell you raw milk, and pasteurized milk look the same under a microscope, possibly, they look the same if you feel them, but they’re not the same. So we can’t get into that type of quantification right now. But I will tell you that like to go from a natural stone where it’s clear, you send spring water, you bring that back up that brine, you bottle, that brine and glass and you don’t touch anything, you get a better chance of having nature made molecule.
So this is made by nature of 250 million years Man’s not really involved here, except for bringing it up. And so we believe that this is a better magnesium and especially because there’s such a good huge source of it the size of which is mind-blowing, we actually have the same price point as others. So it’s like, just do it right. And plastics do contaminate magnesium, and we know that that’s why the olive oil, people from Spain stopped doing plastic, a lot of them because they realized what it did to the olive oil. And so we’re not being blinded out either. And I know that was a big spiel, but thank you for it’s great.
Dr. Joel Rosen: I tracked with you the whole way through that was great. I mean, I think just the benefit of getting it transdermally is a big point, because people can identify that, especially pound for pound, even if it’s not an optimal form that’s utilized by the body.
It’s, it’s having to be processed by the liver, and or it’s also causing intolerance, and they already have GI issues that they’re thinking to take it in the first place. And they’ll tell you firsthand that it will loosen the stool and they’re not able to tolerate it. But then on top of that getting it from a man-made sore or sorry a nature-made source, which I think that’s the problem with we what we alluded to earlier with the food and the naturally occurring nutrients and food versus synthetically or individually processed and trying to take out the secret formula.
And I guess I guess patenting it or copyrighting it so that you lose all the benefits of it. But you also increase the profits of your company not going down that pathway. But you know, synthetic B’s petroleum-based same problem. But you mentioned as far as which the other thing I like about your company, as you say it even on your website is you’ll scrutinize, you’re up for scrutiny to be able to test the quality and the source of your magnesium and where we like the quality of it.
And as far as you mentioned with the Greeks and the Dolomite what’s different about the rock I know I can’t pronounce the name of the rock that you you have for your magnesium, but how what is it? How is it pronounced? It’s called Misha’s Feet. b Okay, right. And go ahead and explain the quality of that magnesium or what’s special about that rock or how to potentiate or get the concentration of the ideal magnesium and the way that your company has been able to deliver that product.
Daniel Thompson: Well, the Aisha feat is actually it’s the only stone out there that is basically a solid magnesium fluoride. Most stones are like the current elite and others from the Dead Sea that’s currently like they’re like under the Dead Sea. And some of these like around that region, you could say they have, you know, a little more potassium, they’ll have other things, and um, we got to kind of get that out of there.
And then you make your product or you go to Salt Lake others bro mine, I gotta get that out of there. Mercury as well. Salt Lake, we got to get that out of there too. And then so we have to salt we have to use solvents and treat and get the stuff out. And then we can make magnesium oil and sell it and do all that stuff. So we don’t have any of that this is Misha’s feet. So be sure feet is naturally natural state magnesium chloride, it’s the clearest stone you can find with magnesium meaning clarity, you can see through it.
And so because of that clarity, that that that allows for just salt to melt, and then we just pull it up. So because of that discovery, you have like a natural way to do this without having to use any chemicals or anything to get it to happen. And unfortunately, you can’t just go locally, that’s why they’re doing this stuff. Sometimes they’ll just go to Salt Lake and then they just extract all the chemicals and then they make it and everybody’s happy. But you end up getting a you know, kind of a different product in the end.
And they always say the solvents are all pulled out perfectly. But we all know that there’s still some in there, and there are little pieces of things that just hang on the edges. And it just changes the way the magnesium works in the body for us. And then also, even if we’re wrong about that, like, it’s still the same price to get the other one. So it’s almost like okay, either way, we’ll just bet on nature if we can, you know, and so that’s kind of what we’re letting people do is just bad on nature.
But on the purity, we put all of our layers up on the site, we let people know about the geology, we let people know about this special formation that was where the first land mammals came onto the earth. Because through this Eckstein, like we talked about a lot of these things. And so a lot of people don’t, because once you’re buying industrial-grade stuff to make it cheaper, and people don’t really care about the molecule per se. That’s what they think, then you don’t talk too much about sources anymore.
And so, which which is it’s just different, it’s a different thing. And you know, like we get the CBD movement coming, you know, a lot of people, and I always tell me, it was like, Okay, first of all, magnesium is more essential to CBD. But second of all, like magnesium and CBD, they work together, as they work really well and together. But CBD The only problem with it is over time, there’s no structure at it.
And so you need the structure, the structure is part of that formula, where you’re trying to help the body detoxify, get things out, heal, deficiencies, be stronger, etc, you need to be able to have structure. So magnesium enhances the nerves over time, they become more flexible over time, and they injure less. So structure is a big part of the formula. So when you’re thinking about these other modalities, always think of structure as well.
Alongside and, and if you skip around from I mean like I said, you can go from, from the magnesium, to getting it internally, a lot of people, you know, we’re not in competition with pills. So like pills are fine, that three and eight. And that’s all good. I’m glad they’re out there making all sorts of stuff for different operations and surgical and this and they do all sorts of stuff.
But, but when you start taking it externally, it will eliminate both if there’s over, but you ended up getting this filtration system. And this allows for better input and you can abuse it, in a sense, because the sports people that use this high-level sports person, they just dose up like they don’t even count. They just go and they’re training and getting out of the body. One more little feature that connects with your podcasts without adrenal fatigue, is that I’m sure that you guys talk about heavy metals and their effects on the gut because the biome is controlling a lot of the acidity and then that comes back to the kidney. And then here we go.
And it all connects. But is that the in the Roman times when they would make salt? So when you make salt the product byproduct of salt is called bittern. And bitterness like a pure magnesium chloride. It’s like a, it’s like sort of the similar thing as the Bucha feet except B sheets made by nature. And this is kind of like processed out or whatever. Or this can be naturally processed out too. So but it’s a little different.
And so that, that that bitter they that’s how they would clean their water supply. That’s how they pulled cadmium and beryllium, and Mobium. And all this stuff out of the water supply in those baths and in those times was using the bittern. So what is it? What does that mean? That means that this chloride molecule, which is the Master Molecule in the human body, like when you eat like your almonds, that hydrochloric acid glorifies magnesium, there’s a chloride process always.
And so I can’t prove this. And this is one of my like, reaching theories. But like, you know, the first layer of your skin is acidic. The second layer is fat. So as that chloride comes in from the sea, over those 30 minutes, you’re in it, like, it turns that first that chloride into citrate as it comes in, and then it turns it into glycinate. So it basically makes food out of that same molecule as it comes in and touches all those layers. And so we’re buying all this stuff that the body naturally makes most of this dextro gr stuff is the leverage. Here’s the dextro deer that we’ve Found the body.
And so we’re trying to like just help people realize how smart our ancestors were, and help them find a way that they can be sure of history natural, and then you know, an alternative that can’t hurt. And we’re just kind of, we’re kind of riding that line right there, without wanting to bump heads. Magnesium is one of the most researched minerals in the world. So we’re okay with that. But just trying to offer a better solution.
Dr. Joel Rosen: No, it’s wonderful, when I explain it, Daniel, to our patients, I like the term the magnesium burn rate, where if your demand for energy exceeds your supply for energy, every time you produce ATP and converts into ATP, it’s releasing magnesium in that process, to be able to create that energy.
And then you’re burning that all off, and you’re not getting it back. Because we’re so devoid of minerals in our soils, or everything you’ve just talked about, or better yet, I mean, we’re just not eating good quality food, because I always, you know, it’s cheap, cheap food.
And I was, you know, I love that saying, where instead of wondering why the food is so expensive, you should be wondering why, you know, it’s so cheap, right? Because if it’s really inexpensive food, what kind of quality food is in there? So awesome, great stuff. So the website is the heart of tradition, and your main product is the is transdermal magnesium, I’m sorry, I didn’t do my homework is there other products that you sell on there as well or that you promote?
Daniel Thompson: Or now we’re kind of like a one-trick pony with different sizes and things coming and some you know, roll-on applicator and other things coming around? And, you know, there are a few products in that in that domain. But like for now, that’s kind of all we’re doing. We do a little bit on, you know, we have some books we didn’t we’re gonna start a full nutrition blog as part of the site coming up soon, too. And, yeah, that’s pretty much it for now. For now, I haven’t seen the need to go into a second product, but I’ve been playing around with a couple of ideas, but those are secret.
Dr. Joel Rosen: Well, if it’s if you got what if it ain’t broke, don’t fix it, right? I mean, at the end of the day, pick out what you got. So as far as we talked a little bit earlier, and potentially being able to give the listener a discount, we mentioned and I’ll put that in the show notes so that they’ll be able to get that. But the coming to an end here, I always like to ask what would you have wished, you know, knew then that you know that you know now that would have helped with either any stress-related disorders are being exhausted or being burnt out or overwhelmed, or any type of health challenges that you may have had. Now that you have your infinite wisdom now, what would you have told the younger, more naive, Daniel, to sort of accelerate your process?
Daniel Thompson: Well, wow, that’s such a good question. I probably, you know, got on the homeopathy a bit late in the game. And I feel like it was really helpful, especially the higher level homeopathy, which is called like, sensation level, which they do a lot in the UK and Europe and stuff like that. I felt like that was a little game-changer. For me, I had thyroid issues, and that actually helped me to come off the meds that I was on, my body did thicken a little bit, I think to compensate for the lack of warmth, and maybe even thought maybe even hormones. But it was healthy, it was a healthy change.
And so I probably would have got closer to that sooner. I also feel like because I did go down a vegetarian path for a certain period, I wasn’t really aware of the fact that like, you know, like, if you take some like buddy from India, and you compare them to like, manga, manga sin, or somebody from Scandinavia, which is my actual genetics, it’s just a whole nother world.
You know, and so I kind of was confused in a few worlds there and had to learn the hard way. For me, not for everyone that like animal foods were really the key to health. And the American Indians said that whenever we got sick, like you know, can’t whatever sick that sometimes the animals are the only way out. And so what that means is when we get sick, sometimes people think all right, more plant stuff, more juices, and more. We’ll drink like a lot of juices and plants, but the Indians were like No, do the opposite.
Let the animal convert something for you now and let them do the conversion. So you can translate that off to a health bonus for you. And so that’s where but if you don’t get sick, then maybe yeah, you can choose whatever path you need to go down. But so for me learning about animal foods and fats and all that stuff. I learned it a bit too late. And I feel like it took a toll on my system.
But now I don’t have any stimulants. I don’t drink coffee. I’m not against coffee. I think it’s great for the mind. but not so good for the heart, but great for the mind. And so, but I don’t do any stimulants, I have a good sleep schedule. And so I’m without, like, I feel like I’m getting to a level of sobriety in the body, finally. But I have learned a little bit on imported foods sometimes and farmers markets, and, you know, I’ve had to kind of like figure out where to get the right stuff and source.
But I wish I would have learned some of that a little bit earlier, I think I was sleeping at the wheel. And thinking that my little, my little tuna fish sandwich with french fries, like every day was gonna be, he’s gonna give me the game-changing reality. And it turns out, like, you know, God was saying, you’re gonna need to learn a lot more than that. So anyway.
Dr. Joel Rosen: Yeah, well, thank you for sharing that I think the body is incredibly resilient, right? And it has an amazing way of regenerating its tissues, looking at lungs that have been smoked upon for many, many years. And that person stopped smoking and all of a sudden creates new tissue.
And there’s a certain amount of learning your body, I think that’s the lesson really, that you’re talking about, always looking to improve. And I think that also was a really good point where I do a lot of genomic test interpretations. And just you’re not, your body is engineered over the millennia to process the environment in a certain way.
And if you bend the rules too much beyond what the genetic program looks like, even though the environment helps to press the computer, keyboards, if you will, the hard wiring is, isn’t as flexible as you think it will be. Number one, number two is a lot of vegetarians and vegans do have challenges in getting access to, especially if they’re not diligent with their diet with the essential amino, or choline or vitamin A and retinol, probably even k two now that you’re talking about that, it’s really hard to do that and be able to give your body the array that it needs. So understanding that the body and what percentages are enough for you to be in that ideal Goldilocks zone, but also be in that philosophical zone.
So anyways, I appreciate all your information. What I’ll do is I’ll put a link to your store and give them a discount for that. And I look forward to actually, to be honest, I haven’t tried your magnesium for myself, but I’m like going to be the first one in line to do that. And I’m excited to get going and I always learn a lot of information on this. And this was definitely one that I learned some great insights as well. So thank you so much for sharing your time today. I really appreciate it.
Daniel Thompson: Thank you so much. That was good for me as well.
Dr. Joel Rosen: Awesome. Take care. Bye
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