- Jayson and Mira Calton discuss their new SKINNYFat product line, which includes MCT oil and olive oil blends.
- Their MCT oil product provides benefits like fat burning and brain boosting. It is more easily digested than regular MCT oil alone.
- Their olive oil product reduces omega-6 levels compared to regular olive oil while maintaining flavor, as MCT oil enhances flavor transfer.
- The products were designed to fill a need for healthy cooking and dressing oils that are lacking in grocery stores.
Caltons Discuss Nutreince Multivitamin and New SKINNYFat MCT Oil
1. ARI: It is now a great pleasure for me again to speak with Jayson and Mira Calton, so guys,
thank you so much for talking to me.
JAYSON: Thanks for having us.
MIRA: Weâre thrilled to be back.
ARI: I have to just say something right off the bat, which is that I think itâs amazing, as far as the
life management and life balance stuff, that you guys are always doing interviews together.
MIRA: Well, you know what, we actually made a promise early on â one of the coolest things
that Jayson ever said to me is when we first started dating, heâs like, âI just want someone whoâs
going to be a witness to my life. I want someone whoâs also going to have the same memories.â
And itâs just so nice that we love what we do for work, and so we made an early decision not to
do anything separate, and that was very much against our publicistâs recommendations. But we
just â weâre living by it.
ARI: I know, I think itâs great. I really do. Every interview, Iâve seen you together, and the
interviews weâve done, youâre together, so I love it. I canât even imagine how I could possibly
schedule that kind of thing with my wife. Okay, first of all, Iâve written on the blog before about
Nutreince; weâll talk about that in a little bit, but I want to focus on the new stuff that you guys
have coming out. But basically, Nutreince â give us a little rundown for everybody who doesnât
know what it is.
JAYSON: Okay, yeah. Itâs really the multivitamin reinvented. Of course, Mira had advanced
osteoporosis way back when she was 30. She met me; we started working on a way that we
could get her body to absorb those vitamins and minerals or those micronutrients that she needed
to reverse. Everybody kind of knows that story. What they donât necessarily know is we
searched high and low for a multivitamin that would â
MIRA: Allow for proper absorption.
JAYSON: Allow for proper absorption, go with what we call the ABCs of Optimal
Supplementation Guidelines. Thatâs what came out of this. So weâve got 4 factors that we
noticed that were flaws with todayâs multivitamin. The first one was absorption. They werenât
absorbing, and thatâs because so many of them are pills, capsules, or tablets.
MIRA: Yeah, and 51% in tests donât even disintegrate in the amount of time that your body
would need it. So youâre just trashing your money. It doesnât do anything good for your body.
ARI: I liked the story you told me last time about the septic tank guy with the like 6,000
undigested pill in his septic tank.
MIRA: And itâs so funny, we actually had a woman call us the other day, and she was on a
prescription for potassium, and they were going right through her to the point that she actually
took them out, brought them to her pharmacist, and said âTheyâre not digesting!â You know,
2. whatever. But she actually went to them and brought them back. And you know what the
pharmacists said, Ari? They actually said, âOh, thatâs okay. Youâre probably absorbing some of
it.â
JAYSON: Yeah. Sheâs like, âIâm not absorbing any of it! This exact coating is still on the
tablet.â Yeah, so itâs a big problem.
MIRA: Itâs a very vivid way to imagine that youâre not getting what you need.
JAYSON: But itâs one that we donât think about, because we always go to the nutrition store and
we grab the vitamin, and itâs probably in a pill or capsule. So that was one, and thatâs our first
factor. We go over these in the video; people can look at the video at
ABCsofSupplementation.com. So they can take it slow and go there.
ARI: Weâll put that in the show notes, of course.
JAYSON: Yeah. And the second one is beneficial quantities and forms. Again, when we looked
for a multi for Mira, guess what they donât have? When you go to your cabinet and pick out your
multi, itâs not going to have any calcium in it, or very little. Itâs not going to have any
magnesium, or very little. It doesnât have the vitamin D. Now, youâre going to see more and
more vitamins starting to put that higher level of vitamin D in, but 8 years ago when we were
doing this, vitamin D, there was nobody who had 1,000 IUs in it. Of course, Nutreince is 2,000
IUs.
MIRA: Yeah. Vitamin E is a big one. We actually have all eight forms of vitamin E in there.
Most people donât even realize that thereâs more than one form of vitamin E, but thereâs eight.
And what theyâre finding out now is that the tocotrienols, as opposed to the tocopherols, which
are normally in your multivitamin, the tocotrienols actually have far more antioxidant strength
than the ones that youâre actually seeing. So we include all eight forms, both forms of vitamin K,
because only K2 can help with bone strength, which was so important for me. So we have
actually both of those in there.
JAYSON: Yeah, MK4 and MK7, so thatâs important.
ARI: I just want to stop on that for a second, because Iâve found that there have been several â
not old, but older women who I have specifically recommended Nutreince to because they were
having osteopenia and osteoporosis symptoms, and I was like, âYouâre not going to be getting
what you need from your other vitamins.â Theyâre like, âShould I take this, this, and this?â, and I
was like, âNo, just try taking Nutreince, because itâs got those different elements in it.â
MIRA: Yeah, and it really is. Itâs the vitamin K2 that actually works as the director to tell the
calcium to get out of your blood and into your bones, which is so important.
ARI: Thatâs a really good quick little overview, but the one thing that I really want to harp on for
people, that I want people to recognize, is that vitamins a lot of times, multivitamins, which Iâve
been so against for such a long time until I discovered your product, is that thereâs competition
3. with vitamins that people just donât realize, and thatâs why you think that itâs efficacious when
youâre peeing orange after you have a multivitamin, but thatâs because youâre peeing out the
vitamin.
For those who have not tried it, you have a packet for the morning and a packet for the evening;
you mix it into a glass of water, whatever you want, and take it. But that separation I think is
whatâs one of the most powerful things about it.
JAYSON: Yeah, itâs really the key. This is a big change in supplemental science now. This is
why we got a patent on Nutreince. We didnât just formulate Nutreince; we then went to the
American government and said, âHey, this is a completely unique idea. We know that these
certain vitamins and minerals are competing with each for receptor sites in the body. Itâs in all
these peer-reviewed journals and all these studies.â
MIRA: We had to prove it. They wanted a lot of proof to make sure that this is a real science and
that we had really done all this research.
JAYSON: Right. So we call it anti-competition technology. It took us almost 6 years just to map
out all the different known competitions. And thatâs really where Nutreince is so different. No
other multivitamin, not only donât they separate, they canât separate it. We do have that patent in
the U.S. So if you want to take a multivitamin and you want to make sure that the vitamins and
minerals that are known to compete with each other for receptor sites arenât together in your
multivitamin, then Nutreince really is the only option.
MIRA: And itâs cool, because you donât have to mega-dose anymore, because you really only
need to give the person the amount that they need, because thereâs no competition anymore.
JAYSON: Right.
ARI: Right. Iâve written about this on the blog; I want people to try it out if they havenât. Jayson
and Mira have been really generous to give us a discount code for that, which will be in the show
notes. But this interview is about some of your new products, so letâs talk about SKINNYFat.
MIRA: Oh, my baby.
JAYSON: We just got it. This is it.
ARI: Oh, looks like a bottle of wine.
JAYSON: Yeah.
MIRA: The cool thing is, I wanted it to be something that people could leave on their kitchen
counter and have somebody come over and be like â it doesnât look like a lab kit. It actually just
looks like a regular, really nice expensive olive oil or regular oil that you would use in cooking.
So thatâs why we designed it this way.
4. JAYSON: Yeah. We wanted to make sure, of course, it was in glass and that it was opaque. All
the things that we talk about in our books are taken care of there with the packaging of
SKINNYFat. A lot of times people say, âWhatâs so cool about SKINNYFat? What is it? It is just
an MCT oil?â No. MCT oil is great. Iâve been using MCT oil for 25 years. Itâs kind of been a
secret in the bodybuilding and athletic communities for a long time.
But the problem with MCT oil on its own, itâs got a couple of them. First, it can cause stomach
upset when you use it by itself. We noticed that when we combined it with an organic virgin
coconut oil, that stomach pain went away almost completely. Secondly, MCT is what it is:
medium-chain triglycerides. Medium-chain triglycerides donât use bile acid to break down. They
bypass that digestion like long-chain fats would need to go through, and they go directly into the
liver and they become ketone properties, ketone bodies, which creates â
MIRA: Great for burning fat.
JAYSON: Yeah, great for burning fat, but not so great for absorption of micronutrients. So when
we want you to add some fat to Nutreince, or you want fat on your salad so you can absorb the
vitamins in your salad, MCT on its own wonât do it. But when we combine it with the coconut
oil, which has a certain amount of long-chains, now you get the absorption of the micronutrients.
We also didnât put so much coconut oil in that it tastes like coconut. So it just kind of tastes like
water, so you can use it in your cooking.
MIRA: Itâs clear oil.
JAYSON: Right.
ARI: Coconut oil is what, 62% MCT oil or something like that, right? So why not just do
coconut oil, then?
MIRA: It supercharges it. Itâs like taking the best part, or some of the best parts of the coconut
oil, and mega-fying it so that now itâs like supercharged. And thatâs what really we do. We look
at products that are already out there and we say âHow can we really amp up the benefits of what
people are already doing?â
And also, thereâs other problems with coconut. Like you canât really cook with coconut because
itâs just a hard substance at room temperature. So this way, we added MCT, weâre patent
pending on the process, and what happens is itâs now refrigeratable. You can actually chill it, and
itâs not going to turn into a muck. You can make marinades now; you couldnât before. So itâs
making it a lot more user-friendly in the kitchen.
ARI: And as far as the marinade, people probably donât realize this a lot, but MCT oil is a flavor
enhancer. So it helps to transport the â all of the things that make you taste things better,
actually, it enhances all those properties. As a flavor enhancer itself, itâs pretty amazing.
MIRA: We just did a video on making some infusions with it, and Iâm telling you, the burst of
flavor you get from herbs when theyâve been sitting in this oil are just amazing.
5. JAYSON: Itâs actually funny you said that, because we have another product as well; itâs called
SKINNYFat Olive.
MIRA: Itâs the green one.
JAYSON: The reason we did this is because of course, we love olive oil, but itâs got such high
levels of omega-6 that itâs really throwing everybody off. So yeah, itâs one of the healthiest oils,
but then your omega-6 levels are so high that how are you ever going to bring that down with
balancing the omega-3s?
So we wanted to do something, and like you said, because MCT oil is such a great flavor
transporter, we only had to put in such a small amount of organic extra virgin olive oil that you
get the full flavor, as if you were using real olive oil, with SKINNYFat, but we reduced the
omega-6 by 85%. So now you can use it just like you would olive oil, but with 85% less omega-
6, plus youâve got the MCT, youâve got the energy, youâve got the brain-boosting component of
the coconut and the MCT that you donât with normal olive oil.
ARI: So thatâs going to be more heat stable too.
MIRA: Exactly.
JAYSON: It is slightly more heat stable, yeah.
MIRA: We use that on all the regular Italian things that we would use. Like I made a really
amazing pizza the other day. I made a white sauce [inaudible 00:10:31] the SKINNYFat Olive
with some fresh basil and herbs in it, and it was literally to die for. It was really good.
ARI: Iâm sure you guys know all the controversy stuff with olive oil and fake olive oil and a lot
of stuff, so how are you sourcing your olive oil?
JAYSON: We source it directly from the source in Spain, and we bring over extra virgin organic
olive oil, and then we manufacture the product ourselves. So there is no third party.
ARI: Oh, great. Thatâs really â wow, okay. And one of the things that I get asked a lot, too, about
MCT oil particularly â Iâm pretty lean, and I work with a lot of people who are healthy or are
trying to get healthier, and theyâre like âWhy do I want to be a fat burner still?â I am lean, and I
have MCT oil every day. I think that itâs a more efficient metabolic function. But what do you
think?
MIRA: Weâve actually used it â actually, Jaysonâs used it on both the people who are trying to
lose weight as well as people who are trying to gain weight, and it works absolutely great in both
situations.
JAYSON: Right. Not only does it help with â it helps with all kinds of things. Brain-boosting is
one of the major things, because ketones are your bodyâs preferred energy source for the heart
6. and the brain. So instead of having to make glucose and utilize that glucose in the brain, those
ketones go right in and are immediately able for your body to use them. It also helps with
immune protection. They also help with digestion.
MIRA: Itâs also great for digestion.
JAYSON: Right. So if you donât have a gallbladder or a low-functioning gallbladder thatâs going
to secrete that bile, like 25 million Americans do now, you canât use regular fat. Your body has a
hard time digesting it. Of course, because SKINNYFat is mostly MCT oil and just a small
amount of long-chain, the liver can produce enough bile to digest that, so they can still get the
absorption of the micronutrients but without putting stress on the gallbladder. So itâs great for
digestion.
MIRA: Itâs just right now there really isnât a good oil to use other than that. Thatâs really what it
came down to. We wrote Rich Food, Poor Food and we started talking about all the different
oils, and at that point, we didnât want to bring up MCT because it was a little technical for that
kind of a shopping, grocery store guide. There wasnât anything in the grocery store.
And then we started thinking, where do you send someone who wants to make a salad dressing?
What do you really use? Basically, itâs all GMO, seed oils that are in these products.
JAYSON: Corn, soy, canola.
MIRA: So we just saw that niche that needed to be filled and put a good product out there.
JAYSON: And donât forget the athletic performance. How are you going to get enough calories
in your body [inaudible 00:12:53] that you cannot store it as body fat and still gain muscle and
give yourself all that energy that you need to really perform? And weâre talking about elite
athletes now. So MCT oil, like I said, has been kind of a secret for bodybuilders and high
performance professionals for years, because you can have 1,000 calories a day or more of MCT
oil; you canât store it. You get that thermogenic heat response, and itâs immediate energy. So
thereâs a lot of benefits to using MCT oil.
ARI: Oh yeah. Iâve been putting it in my smoothies for a long time, and I actually have this
recipe on my blog, and I think my smoothie ended up being 1800 calories. People are like, âHow
is that possible?â, and itâs like, well, each tablespoon of MT oil is 100 calories, so it just⌠go go
go! As long as you can tolerate it.
MIRA: You feel great when youâre on it, though. It has that natural energy. That, with the
Nutreince, when youâre making your smoothies â I mean, thatâs what weâre doing, and really,
between the natural micronutrients that you need to have that energy in your body and then the
SKINNYFat on top of it, itâs fantastic.
ARI: You said you looked far and wide, basically, for other oils, and you really canât â but letâs
just talk about a couple others for a second. Like what about comparing it to avocado oil or
almond oil or even those kind of things? I know none of those have medium-chain triglycerides
7. that are accessible in them per se, I think, but smoke points and flavor and all that stuff, Iâm
assuming you looked at all those when you were doing the research?
JAYSON: Sure. The smoke points of those oils are going to be typically higher than ours. What
you have to watch out for with those oils is the omega-6 level. This is really where the downfall
is for pretty much every other oil across the board. I would say most health professionals agree
on one thing: coconut oil is the healthiest oil in the world. Iâve never even heard people, even
people who are against saturated fat are like, âWell, with the exception of coconut oil.â
So I think starting with the âbestâ oil in the world with coconut, when you try to move to other
oils, yeah, youâve got maybe a higher smoke point, but youâre not going to have the lauric acid,
youâre not going to have the MCT benefit, even if youâre not doing what we do in SKINNYFat â
MIRA: The antiviral, antibacterial properties.
JAYSON: Right. And youâve got the omega-6 problem. For me, the best oil health-wise with
omega-6 is olive. Thatâs why we chose that to do a SKINNYFat Olive. When you move to the
other ones, they all have their benefits here or there, and flavor enhancers, and thatâs okay to use
in small quantity. But we didnât want to make that the staple oil for people.
ARI: Whatâs the typical omega-6 to omega-3 ratio in olive oil? Iâm blanking for some reason.
JAYSON: I think itâs around 23:1.
ARI: Right, okay. And we really want like a 2:1, right? Or maybe a 3 to 4:1?
JAYSON: Even a 1:1.
ARI: Or a 1:1, right. But youâve actually completely flipped that now, right, with the
SKINNYFat Olive?
MIRA: Weâre taking out 85%. Yeah, because everyoneâs getting enough omega-6 in their diet
anyway. We didnât need to enhance that.
ARI: Yes. Right, exactly. Okay, Iâm very excited about this product, by the way, because we do
obviously â I would think itâs obvious â we do a lot of cooking at home. So any way that I can
get fat into my food, Iâm always excited about.
MIRA: Yeah, we look forward to getting some of your recipes using them. Weâre doing a lot of
recipes; I know people are really excited about seeing other peopleâs recipes.
ARI: You got it. I want to talk about the next secret product, but before that â and I actually
didnât intend this on being like a tour of the Caltonâs products, but I have Rich Food, Poor Food;
Iâve had it for a little while, but I havenât referred to it in a little while, and Iâve been very
frustrated with our local grocery store with the eggs. This is a side note I want to talk about for a
8. second. Thereâs a farm nearby that I love getting eggs from, but itâs not been the season until
maybe a week or two from now, theyâre going to start having them again.
But I go to the grocery store, and there are literally 20 brands of eggs, and itâs really hard to find
one that I think is okay. There have been two times where Iâve been tricked, basically. Because I
know what to look for, and I grabbed one, I was like, âOkay, this is fine,â and then in little print
is say âall vegetarian feedâ or something.
Finally I remembered the book; it was on my shelf, and I looked, and The Country Hen is the
greatest eggs I think you can buy now. And Iâve been getting them, and theyâre so good. And
theyâve been having them, yeah. The thing is, the reason I hadnât gotten them before, oddly
enough, is at my grocery store, theyâre only in 6-packs.
JAYSON: Yep.
MIRA: Everywhere.
ARI: Okay, I never noticed. Because we literally go through like a dozen eggs a day here, so I
just wasnât even looking. So The Country Hen, for anybody listening, those are the eggs you
want.
MIRA: Theyâre delicious.
ARI: Itâs really tough with eggs.
JAYSON: Itâs funny that you say that, because so many people, when you start talking about
organic and grass-fed, the first thing out of the skepticâs mouth is, âCan you really taste a
difference with that stuff?â Listen, you put a regular egg up against Country Hen eggs, and
youâre not only going to see it, youâre going to taste it, and youâll make a believer out of people.
Because there is a big difference in taste when you up the quality. Across the board, but eggs are
a great way to prove it.
ARI: I thought this was actually kind of amazing; my older son â my âolderâ son is 2 years and 3
months old, and he loves eggs. Almost every day, he has eggs, and Iâm actually very proud of
that. And he actually can make his own scrambled eggs now. He gets up on the counter, he
cracks them, and yeah, itâs amazing. Itâs really cool. And he kind of insists on it.
But he can tell the difference between good eggs and bad eggs, and there are days when he will
not eat â sorry, not days, but there have been a couple times when he wouldnât eat it, and weâre
like âOh, heâs just being picky.â And Iâm pretty convinced that it was because they werenât the
same kind of eggs, because they look pale. They donât look like his normal orangey, delicious-
smelling eggs. So I thought that was a pretty good litmus test.
JAYSON: Absolutely, yeah.
MIRA: Children now.
9. JAYSON: For anybody who doesnât know about Rich Food, Poor Food, just happen to have a
copy right here. This is it. This is the grocery store guide. Itâs your GPS, and it will take you
down every aisle in the store and show you how to pick out the most micronutrient-packed
foods. Thatâs the key.
ARI: Whatâs amazing about the book too is you even go into things like hot dogs and stuff,
where thereâs nothing healthy there, but you actually have given some amazing options.
And even if thatâs not the point, youâre showing how unhealthy some of the things that you
might have been buying before are. I often feel like â I see this with people in my parentsâ
generation, actually, a lot, where itâs like âEh, whatâs the difference? Is it really worth trying?â
sort of thing. âThis is what Iâve been eating for years; itâs fine.â Itâs like, okay, maybe it is, but
itâs actually this bad, this bad, this bad, and this bad because of all these reasons.
We had friends over this weekend, and they have kids too, and she was flipping through the
book, and she was like, âOh my God, these are so horrible. We canât eat these anymore. Oh my
God, these are horrible. We canât eat these anymore.â
But especially for parents, I have to say that itâs like a savior when youâre walking down the
aisles and youâre trying to make a decision. As unhealthy as the choices are in many grocery
stores, the book really helps you cut through that crap.
MIRA: Thanks. Thereâs one ingredient that, as long as weâre just talking ingredients and stuff,
that we didnât really draw on too much in the book that really is bringing us more concern now,
because weâre seeing much more micronutrient leeching because of it. Itâs called cellulose, and
itâs just virgin wood pulp. Basically, theyâre sticking wood pulp into more and more of our foods
these days to stretch the dollar. And they can actually have 30% more profit simply by adding it
in. Thereâs no restriction to how much of it they can put in your food. Except in meat.
JAYSON: Except in meat, where I think itâs only 3% or 3.5%. But in other foods, they can go all
the way up to whatever they want, 10%, 20%.
MIRA: And itâs in everything.
JAYSON: And of course, weâre buying it because it says âhigh fiber.â Americaâs on this fiber
kick these days. So theyâre putting wood in all the foods; weâre buying more, theyâre making
more money.
MIRA: Thereâs even organic wood pulp, which is just like, âCome on, really?â I meanâŚ
JAYSON: But people donât realize that fiber, the reason why fiber brings down cholesterol
levels is because it chelates to cholesterol. It also chelates to vital minerals. So the more weâre
putting in, not only are we getting less nutrition in the food, because now â
MIRA: Thereâs less food.
10. JAYSON: 3% to 30% is wood pulp with no nutritional value, but it has the potential to chelate
the minerals that are in the food. So just a warning.
MIRA: Yeah, because weâre starting to see that literally in almost every type of product, from
liquids to cheese.
JAYSON: Even cheese.
MIRA: I mean, everything.
ARI: Iâm pretty sure that Grape-Nuts are pure wood.
MIRA: They taste like it.
JAYSON: That was probably the whole trick of it.
ARI: Yeah, so thatâs interesting about the cholesterol. I know about fiber pulp, but I didnât
realize that it was chelating to cholesterol. Backing up, then, again, is there some element then in
terms of Nutreince that actually can help you as far as cholesterol?
JAYSON: Instead of Nutreince so much â well, there are some things, yes.
MIRA: The niacin.
JAYSON: Certainly the niacin will lower the LDL cholesterol. There are certain micronutrients
that will help with that overall, if you still believe in that cholesterol profile concept. Thatâs
becoming less and less really a factor of cardiovascular disease. Itâs not so much for me lowering
your cholesterol; for me, itâs allowing your body to have the right fats so it doesnât need to
produce the extra cholesterol.
MIRA: SKINNYFatâs great for that.
JAYSON: Yeah. So getting enough fat in your diet, Iâve found, and just eating a higher fat diet
naturally mediates or just kind of lowers, but doesnât lower the cholesterol, so much that itâs
unsafe; it just allows you to have a natural, healthy level of cholesterol. And of course, thereâs a
lot of research studies showing that the people with the highest cholesterol level live the longest
and are the healthiest. So donât get too caught up in that.
ARI: I love that you just said itâs not going to lower the level to where itâs unhealthy. Itâs like,
âWhat do you mean, lower it to where itâs unhealthy?â Right, of course, itâs actually â the last
time I got my cholesterol checked, I was at 183, and I was talking to somebody, I said, âIâm
actually disappointed. I was hoping it was going to be above 200.â That was a little shocking.
JAYSON: As long as those HDLs are over 100, youâre doing good.
11. ARI: Right, and my triglycerides are always very low, so I have quite a bit of carb tolerance,
actually. Anyway, letâs talk about the super secret product.
JAYSON: Sure.
MIRA: Okay. Yeah, we donât even have a bag, itâs that secret.
JAYSON: Itâs that new.
MIRA: I donât even have it yet. I have all the samples, and weâre still using it. So itâs called
Inpower Protein. And we created this, again, because thereâs just no great proteins on the market
that taste good. So we wanted to make sure that our protein was something that we could use in
numerous things again. So Inpower is â first of all, itâs organic; itâs from grass-fed cows.
JAYSON: Verified organic, by the way. Not just saying organic. Itâs USDA verified.
MIRA: Yes, USDA organic. Itâs Non-GMO Project verified. We had to go through all that.
JAYSON: Third party testing.
MIRA: Itâs kosher, itâs got grass-fed certification, so they have to certify that the cows are grass-
fed year-round.
JAYSON: Itâs humane certified.
MIRA: Itâs a whey concentrate. It is just the purest thing â there is one ingredient. It is whey
concentrate. Weâre not throwing in soy lecithin, weâre not doing anything to change what the
product is. And the cool thing about it is, you can use it for so many different purposes. Weâre
doing a whole lot of recipes with it. Our favorite is called the Triple Threat.
ARI: I was just going to ask how we can combine everything, but go ahead.
JAYSON: We really look at â thereâs basically, in our opinion, three staple products that you
need to have. You need to have a great multivitamin; you need to have a great oil source; and
you need to have a great protein powder. You have those three things, and youâre a long way in
doing well.
So what we did is we took the protein, IN.POWER. What we like to do is we put a little bit of
chilled coffee in the blender. Then we put a scoop of our protein in there, IN.POWER. Then we
put a tablespoon of SKINNYFat in there to help with the absorption. And then we put Nutreince
right in it.
MIRA: It is so good.
ARI: I was just about to ask you if I could do that.
12. JAYSON: Yes, you can do that.
MIRA: It is so good. I like it, personally, with the â I put some â we have a cocoa, a Stevita
cocoa that is just chocolate and Stevia. Add a little bit of that and the Nutreince, and itâs like
having a mocha, like a mocha cappuccino thing every morning.
Itâs a great meal replacement. It helps you feel full up to 4 hours after eating protein, the studies
say; it kills your cravings, because youâre getting sufficient in all your micronutrients. And then
you have the SKINNYFat that keeps your body revved for the next few hours. Itâs just fantastic.
And weâre also baking with it. Iâm doing a lot of baking right now with it.
JAYSON: Yeah, I think that protein is one of those things â there are some good quality proteins
out there, none of which are certified by the USDA. But that aside, there are quality proteins. But
my problem with it is thereâs like this barn floor taste to protein concentrates. If you want a clean
protein, youâre forced to go with the isolate most of the time.
MIRA: But we actually went to the farm. We went to the farmers, and we have this incredible
source of â it just takes like cream. It just tastes like pure cream.
ARI: Really? Because I agree with you, Jayson, thatâs true. I take that for granted because I feel
like in this arena where youâre doing biohacking and youâre testing all these different things, you
kind of take taste for granted sometimes, so itâs like I donât expect supplements or things to taste
good.
MIRA: I do.
ARI: But why isolate versus concentrate? That means so little to a lot of people, and Iâm curious
why you went with the concentrate.
JAYSON: The concentrate is the whole form. This is how the whey is. Itâs got globulins in it, itâs
got the factors that are going to help to increase your glutathione levels. You canât do that with
isolate.
MIRA: They just add it back in sometimes. But they basically destroyed it using â if itâs going to
be an isolate, it has an acid or a bleach processor, where they actually pulled the fat away from
the protein. When they do that, everything gets all messed up in there. You get a lot of
destruction, a lot of degradation to the amino acids. So then what they do is they throw them
back in afterwards to try to bring the levels back up.
JAYSON: But this is a lot of processing. Itâs like cracking the egg and then pretending theyâre
putting it back together. Youâre better off leaving it as a whole concentrate. I mean, we have 150
milligrams of glutathione in the product.
MIRA: As a serving.
JAYSON: Just per serving.
13. ARI: Which, for everybody listening, that is basically your master antioxidant.
JAYSON: The ultimate antioxidant, right up there with alpha lipoic acid. Some people even
think itâs better than alpha lipoic acid.
ARI: Thatâs my understanding, yeah.
MIRA: Anti-aging â it does everything, anti-aging, anti-cancer, brain, memory, anti-
Alzheimerâs, dementia. The studies are incredible, and the website actually has every single
study mentioned that you can imagine.
JAYSON: Probably one of the greatest factors of it is that it recharges other antioxidants. So
youâve got your E and your C and your quercetin and your grape seed extract all out there, going
and absorbing these free radical electrons, but then afterwards, theyâre almost kind of useless.
Itâs like theyâve been used.
But alpha lipoic acid and glutathione both regenerate and recharge these antioxidants so you can
use them again and again and again. And if you donât have enough of it in your body, then you
get a one-shot antioxidant take with these. If youâve got enough in your body, itâs almost like
this never-ending antioxidant supply, and thatâs really why itâs so important to have high levels
of glutathione.
ARI: Sure. So when are you going to take the Triple Threat, feed it to fish, and give us the best
fish oil ever?
JAYSON: Well, weâre working on an omega, but we only have so much time.
MIRA: Yeah, we are going to be working on an omega.
ARI: I would be shocked if you werenât. All right, weâre basically out of time here. Itâs always
fun talking to you guys. This is really great. I do love to ask this question at the end, which is
basically what are your top 3 tips for being more effective? It doesnât have to be nutrition; if you
guys doing everything together is one of them, I would love that. But your top 3 tips for being
more effective.
MIRA: Be happy. Be a happy human, and in order to do that, find out what makes you happy
and let that thrive in you every single day.
JAYSON: Yeah. In fact, we were just talking today on our walk that we were going to be doing a
lot more with creating a list of things that are factors in your life that do make you happy. How
do you get that what we call âhappiness factor âinto a corporation or a business? And itâs one of
the things that we work on every single day. So weâll do things like very specifically making
ourselves take time off.
14. So I think thatâs one of the things too, is making time for â especially when you run a company
like we do, time for each other in the relationship. I think thatâs another tip. So being happy,
taking time in the relationship.
MIRA: Taking time with your family.
JAYSON: And what would you say is our third?
MIRA: And the third oneâŚ
JAYSON: Iâd say travel. You know what? It always opens your mind.
MIRA: Weâre going to take off right now.
JAYSON: No matter how much you think you know, go to another place, and youâll see what
perspective you think you have from a completely different angle.
MIRA: Youâll learn something new about yourself.
JAYSON: Best education in the world is travel, I believe.
ARI: Those are great. Thank you for that. Thank you for talking to me. Thank you for providing
these amazing products for people that they have to try, and I have been enjoying quite a bit. And
also, thank you for the discount code. Everybody can find all this information and more in the
show notes. You can give us a URL if you want, but Iâm going to put everything about you guys
in the show notes anyway.
MIRA: We trust you. You got it.
JAYSON: And thank you so much, Ari, for bringing us on and trying the products and really
giving us honest feedback with them. We appreciate that.
ARI: Absolutely. Thanks again. Take care, guys.