Episode 137
Udo Erasmus:The Vital Role of Fats in Autoimmunity
Udo Erasmus:
The Vital Role of Fats in Autoimmunity
Udo Erasmus, a renowned figure in the realm of health and wellness, joins me to talk about his revolutionary approach to understanding and utilizing fats for healing. As a survivor of wartime adversity and a pioneer in the healthy oil industry, Udo shares profound insights into the interplay between our health and the fats we consume. Dive deep into his personal journey, groundbreaking work with oils, and practical advice on creating a healthier life through better nutritional practices.
First Aired on: Apr 29, 2024
Episode 137
Udo Erasmus:The Vital Role of Fats in Autoimmunity
Udo Erasmus:
The Vital Role of Fats in Autoimmunity
Udo Erasmus, a renowned figure in the realm of health and wellness, joins me to talk about his revolutionary approach to understanding and utilizing fats for healing. As a survivor of wartime adversity and a pioneer in the healthy oil industry, Udo shares profound insights into the interplay between our health and the fats we consume. Dive deep into his personal journey, groundbreaking work with oils, and practical advice on creating a healthier life through better nutritional practices.
First Aired on: Apr 29, 2024
Table of Contents:
Table of Contents:
In this episode:
In this episode:
Udo’s Transformational Journey:
Du Erasmus opens up about his formative years during World War II, explaining how his experiences as a refugee and his dissatisfaction with conventional medical education drove him to seek deeper truths about health and wellness. His narrative sets the stage for his lifelong commitment to understanding the vital role of fats in our diet.Revolutionizing Healthy Oils
After experiencing pesticide poisoning due to his own work in the agricultural sector, Udo took a critical turn towards researching the impact of oils on human health. His discoveries about the damaging effects of commercially processed oils led to the development of methods for producing oils that retain their natural benefits and support cellular health.The Science of Fats
Udo breaks down complex biochemistry into understandable concepts, explaining how omega-3 and omega-6 fatty acids affect our body. He emphasizes the necessity of maintaining a balanced intake of these essential fats to prevent chronic inflammation and support overall health.Myths and Truths about Fats
Throughout the episode, Udo debunks common misconceptions surrounding dietary fats. He explains the difference between healthy and harmful fats, highlighting how processed oils contribute to chronic health issues. This segment is crucial for anyone looking to understand how to choose the right fats for their health.Practical Health Tips
With a focus on actionable advice, Udo shares tips on how to incorporate healthy oils into one’s diet. He stresses the importance of avoiding oils damaged by processing and instead choosing products that are made with health in mind. His recommendations extend beyond just consumption, touching on lifestyle adjustments that can lead to significant health improvements.Healing and Regeneration
One of the most impactful moments is when Udo discusses the body’s ability to regenerate itself over time. By altering our diet to include the right kinds of fats, we can rebuild our cells and tissues, potentially reversing the damage caused by poor nutritional habits.Inner Peace and Health
Udo also delves into the philosophical and spiritual aspects of health, advocating for a practice of inner stillness and self-reflection to complement physical dietary changes. This holistic approach underscores his belief that true health encompasses both mind and body.
Other Resources:
Other Resources:
Connect with Udo Erasmus
Connect with Udo Erasmus
Udo Erasmus has a gift for you!
Udo Erasmus has a gift for you!
Free Book
Get a free copy of Udo's upcoming book
Episode Transcript
Udo Erasmus:[00:00:00] more health problems come from damaged oils than any other part of nutrition. It's worse than sugar more health Benefits come from making the oil change your body needs than any other part of nutrition
Julie Michelson: Welcome back to the Inspired Living with Autoimmunity podcast. I'm your host, Julie Michelson. And today I'm joined by Udo Erasmus, the founder of billion dollar supplement line, Udo's Choice, harnessing the healing power of nature through products made with health in mind. Udo first [00:01:00] pioneered flaxseed oil and invented the machinery that brought healthy oils to the market.
Julie Michelson: He is the author of Fats That Heal, Fats That Kill, which sold over 250, 000 copies. In today's conversation, Udo shares how he came to be the healthy oil pioneer, and we bust the myths surrounding healthy fats and seed oils. We discuss the body's incredible ability to heal and how to literally create a new you on the cellular level in one year's time.
Julie Michelson: Udo, welcome to the podcast.
Udo Erasmus: Hi, glad to be on.
Julie Michelson: I just was kind of blabbering all over you telling you how excited I am to have this conversation. Um, because there are parts of my wellness journey that, your work has been really impactful in my healing. So, um, I would love for you to share for the listeners that are out there that are not familiar with you and your story.
Julie Michelson: How did you [00:02:00] become such a force in the wellness world
Udo Erasmus: Well, my parents, uh, made love and yeah, 81 years later. Um, so, um, well, the long story is I, I was born in Europe during the second world war, 1942, I was a refugee kid when I was two and a half. We were, uh, on dirt roads, uh, with no military presence, uh, mothers with young children in horse drawn hay wagons, with the communists chasing us from behind. And the allies that we'd like to think of as the good guys, uh, they were using us refugees as target practice. And there were dead horses and dead people in the ditches. And my mother, it was winter, and my mother decided to leave the road because it was safer to go through the snow covered fields than it was So she had six kids with her, four, [00:03:00] she had, had to leave four of them behind.
Udo Erasmus: Uh, you know, imagine having to make that kind of a decision. No, please don't. And, uh, and so I ended up in an orphanage for, for a while. And then my mother's sister eventually, uh, went back and found us and reunited us with the family. I just remember I was always like very, I was always very, uh, Scared would be a good, good, would be a good, you know, never felt safe.
Udo Erasmus: Didn't that never knew what I could trust. And we kind of had everything stripped from us, our culture and the farm and the house and the neighborhood and the people and everything. And we basically got out of there with. The clothes we wore, the body we were in, and the life we had in that body, right?
Udo Erasmus: But everything else got stripped. And I look at it, it's like, okay, that's, that's like a lot, you know? [00:04:00] Imagine yourself in whatever your culture is and whatever your situation is, you get everything stripped. And that would be pretty, um, I guess it would be pretty traumatic.
Julie Michelson: for
Udo Erasmus: back at it now and, but I look back at it now and say, you know, what a gift it was.
Udo Erasmus: What an incredible gift, because I literally had to start from scratch without belief systems, without, you know, comforts, without all the stuff that we get addicted to that keeps us from doing what we need to do.
Julie Michelson: Ah,
Udo Erasmus: and we need to make some changes on this planet, and we're not making them because we're too comfortable.
Udo Erasmus: And we will now create a situation that will make us so uncomfortable that we have to change. You know, some people say when the pain of not changing is, is bigger than the pain of changing, we will change.
Julie Michelson: Always out of discomfort comes
Udo Erasmus: yeah, so, so, so anyway, so for me, so I had to start everything from scratch, what can I trust, I was always trying to figure out [00:05:00] how do things work, because when you know how things work, you get certain amount of predictability and that gets you a certain amount of security, so I got into science.
Udo Erasmus: How things work. Then I got into biosciences, how creatures work. Then I got into psychology, how thinking works. And then I got into medicine for a year. How health works. Of course, we only learned about disease. That was a big wake up for me.
Julie Michelson: Well, and I love, share with listeners, why only a year in medicine.
Udo Erasmus: Oh, because two things. I talked to the Dean. I wanted to know what health is. My idea was if I knew what health was and somebody came to me sick, they had departed from health in some direction, I could turn them around in the direction of health, give them a push, watch them get better. It's like simplistic, but it actually makes sense, right?
Udo Erasmus: But then I have to know what health is. So I went to medicine, because it's called health care. I want to learn about health. I only learned about disease. I went to the dean and said, what is health? He said, we don't know. [00:06:00] We're working. what?
Julie Michelson: Yeah.
Udo Erasmus: Health care? You don't know what health is? And you call it health care?
Udo Erasmus: What? And then we were told in first year medicine that a doctor should always sound as though he's what's, a doctor should always sound as though he knows what's going on, even when he doesn't. And on the farm where I spent part of my childhood, they called it lying.
Julie Michelson: Right.
Udo Erasmus: And that ended, that
Julie Michelson: That's what I taught my
Udo Erasmus: ended, that ended my future career in medicine.
Udo Erasmus: Because I said, I'm not going to lie to people because I don't know. If I, if I, I could say, well, I don't know. And I'll see if I can find an answer. And if I don't have an answer, I say, I don't know. I don't have the answer. I, that would be okay with me. But anyway, I thought I had either had to buy into that or quit.
Udo Erasmus: So I quit. So I went back into bio biochemistry genetics, cause you learn more about health in biology, where you study normal creatures living normally in normal situations. Then you do in [00:07:00] medicine where you always looking at six, six, six, six, six. And so anyway, so I left, I left a university. I was still looking for something.
Udo Erasmus: And by the way, this all came out of my, my driver for life came out of a Congress conversation with myself when I was six years old, I was listening to adults argue about really. Trivial things that I thought they were trivial at six years old, and I said, man, there must be a way that people can live in harmony, and a little cocky voice, I'm going to find out how, you know, like, you know, you're six years old, you don't know how complicated everything is.
Udo Erasmus: Oh, yeah, I'm just going to find out how to live in harmony. So I did. That was my driver. That's why I went through all of those. When I didn't find my answer there, I left university, and then I piddled around with psychedelics for a bit. And then eventually I got into, uh, yeah, I, I had a very powerful experience, uh, with the, with the [00:08:00] divine being, you might say, made of light that told me that the, the message was, I am come not to judge, but to love. Like there's the essence of the master's message to humanity, but that's also life's message to the hu, to the human body. And so that became my, my focus. I am come not to judge, but to love and then to to learn how to live there. I started doing a stillness practice.
Julie Michelson: Mm.
Udo Erasmus: Self knowledge, where you sit down, you get really quiet, how quiet, you know, how quiet can you be? And then how deep can you go into that quiet? And how long can you be there? And how, you know, how slowly and lightly can you breathe? And what do you notice? In that quiet, that's where you find [00:09:00] yourself, actually, right? And so I started doing that, that was about 50 years ago. So I do that every day, that's my most important starter for the day.
Udo Erasmus: And, uh, out of that comes not only the peace that I'm looking for, not only the unconditional love, That life has for my body. I feel cared for and I get, I get inspired and there's where my insights come from and there's, that's where my understandings show up because it's already all the truth we ever want to find is already within us, but
Julie Michelson: one one more time.
Udo Erasmus: we, we, but we, yeah, but, but we need to.
Udo Erasmus: Look into it instead of looking away from it and most of the time with through our senses We're looking away from it. You know, look at this and something changes and oh my god I was you know And you figure it out and and then and then when when we've done that we don't go back into the core of our own being [00:10:00] We go into our into our mind into our memories So we live mostly in the outside world and our mind and very little in our heart And so so that's the yeah and and everything we're looking for all everything Everybody's looking for everything that we're so You know, that, that we're trying to figure out how to get a good life is already within us. We are that good life that we're looking for. And, and why aren't we, why aren't we just like, uh, take a breath, shut up, chill, feel. Anyway, so that's the long story. The, the, the shorter story of, of how I got into, uh, Uh, health and oils and, and digestion and, and all of that, um, happened after my marriage broke up and I was really upset and I wanted to kill.[00:11:00]
Udo Erasmus: So I took a job as a pesticide sprayer, because pesticides, you spray, you kill things, right?
Julie Michelson: Right.
Udo Erasmus: I mean, I was really, I was really crazy. I was crazy upset. And after three years of doing that, I got poisoned by the pesticide I sprayed, predictably,
Julie Michelson: Right.
Udo Erasmus: Went to the, yeah, shock, shocking. How could that ever have happened?
Udo Erasmus: Anyway, I went to the doctor. I said, what do you have for pesticide poisoning? She said nothing. And so at that point, it was like, My health really is my responsibility. I kind of knew it, but it's like, no, I really knew it. And so I used my background in biochemistry and genetics and biology to try and figure out what to do for myself.
Udo Erasmus: And I got into the literature, the research literature, because I know how to read that stuff. And I was looking at everything that had to do with nutrition and health because the body's made out of food. Water and air too, but I wasn't thinking that I was just [00:12:00] thinking nutrition and the idea was the body's always turning over like every year 98 percent of the atoms in your body are removed and replaced and it's done so elegantly that you don't even notice
Julie Michelson: Right.
Udo Erasmus: But 98 percent of you will be a different person if we talk a year from now, and me too.
Udo Erasmus: So we'd be two completely different people. We'll still have the same personality and the same crazy ideas, but our body will have been rebuilt from under us, 98%. So the idea is that if you get sick, then you have to raise your standard of food intake. Within one year, you will have rebuilt 98 percent of your body to a higher standard.
Udo Erasmus: That's why healing is possible. That is what healing is. And, and it's always about raising the standard if you want a better, if you want a better body.
Julie Michelson: Sure.
Udo Erasmus: want a worse body, you can do it the other way around, [00:13:00] you know, just start eating garbage. You know, and in one year you can have rebuilt your body 98 percent into a garbage body.
Julie Michelson: Well, and look at the health epidemic in the country. Well, the world, but especially in this country.
Udo Erasmus: Yeah. And look at, and look at the garbage to eat. Look at the garbage we have available to us to eat. So we have to make deliberate choices in the direction of fresh, whole, raw, organic. Because that's the life standard for any creature in nature that eats fresh, whole, raw organic. For, for humans, probably mostly plant based.
Udo Erasmus: You get more allergies and autoimmune conditions from animal products than from human products. Probably for a couple of reasons. One is there's more toxins in the animal products the way we grow them. But the other one is that the proteins in them are more similar to our proteins. And if you get undigested protein absorbed, then the immune system Attacks it.[00:14:00]
Udo Erasmus: And if there is a protein in your body that's similar to the protein it attacked, then your immune system will begin to attack
Julie Michelson: Self.
Udo Erasmus: protein in your own body. And that's what that's what autoimmune is.
Julie Michelson: Molecular
Udo Erasmus: you can get, yeah, yeah, yeah. And you can, and you can get that from, um, you can get that either from poorly digested protein that is similar to one of your own proteins, or you can get it from molecules that are foreign to your body that shouldn't be there in the first place.
Udo Erasmus: So it could be, I know one of the, one of the ones that gets, uh, autoimmune, uh, has a lot of autoimmune problems, aluminum.
Julie Michelson: Yes.
Udo Erasmus: And so, so it's a big deal. So you don't, you don't want aluminum in, in your food, uh, at least in the forms in which it causes autoimmune conditions. I saw one study that said [00:15:00] the aluminum, aluminum, uh, if you inject aluminum in, into a person, 2.
Udo Erasmus: 4 percent of the people that get it injected, get autoimmune symptoms from
Julie Michelson: Who would sign up for that study, first of all? That's terrible.
Udo Erasmus: I, I'm not sure. I'm not sure. And I can't, I can't tell you. And
Julie Michelson: Right. How they, yeah.
Udo Erasmus: ask, but it's true.
Julie Michelson: And we see, same with mercury and lead, like really common across the board with autoimmunity as well.
Udo Erasmus: Right. Yeah. And so that's like, okay, that's a problem. So then what do you do? Well, the one thing, you know, I, I got stuck in the area of oils because that was the place, that was the one topic that was most confusing. I was talking about, I was looking at essential nutrients. These are nutrients you can't make, but have to have in your, in your body that life needs to make your body work properly. Uh, [00:16:00] if you don't get enough, you can't stay healthy. And if you don't get enough long enough, you die. This is how important they are. And if you are, your health is going down because you're not getting enough, but before you die, you bring enough back into the body. Then all of the symptoms from not getting enough are reversed and you get your health back.
Julie Michelson: Yes.
Udo Erasmus: Wow. How cool is that? Because life knows, because life knows how to make a body. If you make sure that all of the building blocks land in your body. And then life does, does the job, does a great job because here we are alive. Right. And we're talking, right. Amazing.
Julie Michelson: I, I had a conversation even just yesterday with a brand new client who, you know, she's afraid of fats. Like she's still stuck in the eighties. They did such a good job in the eighties of vilifying fat.
Udo Erasmus: Yeah. Yeah. Yeah.
Julie Michelson: It was a big missing nutrient for me. We're healthy fats,
Udo Erasmus: Yeah. So when I got into studying fats, [00:17:00] speaking of fats, I read a study that said omega six is an essential nutrient by the definition. If I just gave you have to have it. To live and be healthy and you die if you don't get enough long enough. And the very next study I read says omega 6 gives you cancer and kills you.
Julie Michelson: right?
Udo Erasmus: And I'm, you can, you can see my head explode.
Julie Michelson: Right. And you're a scientist. Imagine,
Udo Erasmus: yeah, wait. This is completely contradictory. I have to have it and then it kills me.
Julie Michelson: what's the truth?
Udo Erasmus: so if I don't take it, I die. And if I take it, I
Julie Michelson: I die.
Udo Erasmus: ah, double bind.
Julie Michelson: We're not created that way. It doesn't,
Udo Erasmus: Yeah. Yeah. So, and so I said, well, I must be missing something because they can't both be true. And I'm assuming that the researchers aren't lying about the research they're doing. So they're doing, they're both reporting, then why the difference? And I [00:18:00] realized I need to look deeper. And I realized that when, that when I look deeper, I realized that when oils are made by industry in order to have a long shelf life.
Udo Erasmus: They weren't interested in health like then they were as they were as interested in health as they were in shelf life. And what you do is you treat the oil first with sodium hydroxide, corrosive base, then phosphoric acid, a very corrosive acid. Then you bleach them to take the color molecules out because light, oxygen, and heat damage oils.
Udo Erasmus: And the light is absorbed by the color molecules and then damages the oil. So they bleached the oil, you know. But then it goes rancid, and now it smells bad. So they have to deodorize it. I used to call it de stinkerize it. Right? And in order to deodorize the oil, they have to heat it to frying temperature for about half an hour.
Udo Erasmus: So they're boiling off the, the, the damaged molecules [00:19:00] in the process of basically when you boil an oil, you're frying it. So you fried the oil for half an hour. Then it goes, gets put in a plastic bottle. The plastic leaches into oil quicker than into water. And then they have pesticides in the oil because they don't use organically grown seeds.
Udo Erasmus: And I then called somebody at the American oil chemist society and said, I want to talk to somebody who's a researcher. So they put them on the line and I said, why do you do this when you know it does damage? And he said, well, one of the reasons is we can get rid of half of the pesticides in the oil.
Udo Erasmus: You know, at that time, I didn't even know they were pesticides in the oil. And I've been poisoned by pesticides, so this is not good news for me. So in my head, I'm going, wait, 50 percent of these pesticides stay in the oil? That's not good. So I said to him, why don't you start with organically grown seeds?
Udo Erasmus: Then you don't have to do that.
Julie Michelson: Money.
Udo Erasmus: He didn't have a, he didn't have an answer. It was a long silence on the phone. And then he [00:20:00] was mad. He
Julie Michelson: Oh, I'm sure.
Udo Erasmus: What he said, What the hell is your problem? The oil is 99 percent good. It's only 1 percent damaged. And if you got 99 percent on an exam, you'd be damn happy, wouldn't you?
Udo Erasmus: So I was like, Okay, well, maybe, maybe I'm overreacting. It's only 1%. So I did the math, and the question I asked is if you have a tablespoon of oil that is 1 percent damaged, how many damaged molecules will you find in that tablespoon? Did you, have you heard me do this
Julie Michelson: do. So I know the answer only because I've heard you say
Udo Erasmus: okay. So when I, when I, and
Julie Michelson: tell by the look on my face, right? I didn't have a blank look.
Udo Erasmus: Yeah, yeah, yeah. So, and, and because we don't have a basis for making that estimate
Julie Michelson: Sure.
Udo Erasmus: because we don't know how big molecules are. So I tell people, I ask people to guess, they always guess at least a billion times too low. So what that says is that you're doing something to yourself when you use the [00:21:00] oils that is a billion times worse than you think it is.
Udo Erasmus: A billion times
Julie Michelson: If you've even given it thought before,
Udo Erasmus: If you what?
Julie Michelson: if you've even thought about it before, you know? Yeah.
Udo Erasmus: And, and so I'm, I'm getting, I'm trying to get you to think about it basically,
Julie Michelson: That's why we're having
Udo Erasmus: doing something to yourself, yeah, to, that is a billion times worse than you think it is. And that's, you know, it's like if you, if I, if I was to get on an airplane to fly somewhere and somebody who tells the truth tells me, by the way, did you know, um, you know, I, did you know that your chance of crashing and dying was a billion times worse than you think it is?
Udo Erasmus: Uh, I think I would find an excuse not to get an airplane. Oh, sorry, I got to go pee. Ha ha ha ha. Go without me. Please go without me. Please don't let me hold you. But, you
Julie Michelson: You guys go have a good trip.
Udo Erasmus: yeah, yeah, yeah. Have a good trip. And, and, you know, because that's what we're doing. And we, we don't eat a tablespoon every day.
Udo Erasmus: We eat [00:22:00] two to four. And we get it in our foods and we get it, we've put it in the frying pan and damage at least three to six times more than we have. And then we got the pesticides and then we got the, the, um, the plastic in it.
Julie Michelson: But we need, but we need the omegas.
Udo Erasmus: Yeah, we, yeah, we need the omegas, but we need, we need them unfried made with health in mind, right? That that's the point, right? And so, and so, um, When I realized that, I said, Oh my God, I can't get healthy on oils like this. We should make them with health in mind. And I was just desperate and crazy enough to say, I'm going to do that. So I developed a method for making oils with health in mind, where they're protected from light, from oxygen, from heat, while they're being made, while they're being pressed, while they're being filtered, while they're being settled, while they're being filled. We put them in glass. Dark glass to cut out most of the light.
Udo Erasmus: We put a box around it to cut all the light out. They're refrigerated in the [00:23:00] factory. They're refrigerated in the stores. You refrigerate them at home. You never, ever, ever use them for frying, but you add them to foods after they come off. Any heat source that you use. And, uh, and then we balanced the omega 3s and 6s.
Udo Erasmus: Uh, you know, I started with flaxseed oil, that was my first oil. I became omega 6 deficient on flaxseed oil. Because it has a lot of omega 3, but not enough omega 6. And I got dry eyes, skipped heartbeats, arthritis like pain in my finger joints. And thin papery skin, those are classic omega 6 deficiency symptoms.
Udo Erasmus: Fixed those by eating sunflower seeds, because sunflower seeds have a lot of oil and, uh, they have like 60 percent of the oil is omega 6, but no omega 3s. So brought the balance back. And then I said, okay, we need, we need to make a blend where people cannot become deficient in one or the other essential fatty acid, omega 3 and omega 6.
Udo Erasmus: Because they're both essential and they use the same [00:24:00] enzyme systems in the body to be turned into a whole lot of other really important molecules that have regulating hormone like functions in every cell in the body, lifelong. So they're really, really important, these good oils. And um, and so you need to get the balance between the two of them right.
Udo Erasmus: So we fixed the balance. In flax it's four to one. That's too high. Right. Okay. More omega 3. We went down to 2 to 1 more omega 3. And there are diets like that that are sustainable on the planet. So that's why we went to that. The highest omega 3 without becoming omega 3. Omega 6 deficient. And so then we've been working with that blend for since 1994.
Udo Erasmus: I started in 1980, I got poisoned. And, uh, you know, and then I get, got into digestion because that's the next, next biggest problem.
Julie Michelson: we're whole humans.
Udo Erasmus: Yeah. Enzymes, probiotics, uh, and one of the, [00:25:00] one of the good points of that for autoimmune is if you make sure your proteins are completely digested there you have no proteins to absorbed that can then mimic your own proteins and give you an autoimmune problem.
Udo Erasmus: By the way, the oils, The Omega 3s particularly They dampen the over response of the immune system in autoimmune conditions. Well,
Julie Michelson: Say that again.
Udo Erasmus: Omega 3s dampen, if they're made with health in mind, they dampen the over response of the immune system in autoimmune conditions. conditions. Now, that's the way the research said it.
Udo Erasmus: This is really not an over response. Your immune system is just doing what it needs to do. So you have to look at what is it, what is it that it's doing? What, why does it have to make, why does it have to do what it's doing? It's not an over response. It's a response to something going on and then you have to [00:26:00] understand what is going on and then you have to Get rid of what's going on that makes it have to react like that.
Julie Michelson: What do you mean? The actual cause
Udo Erasmus: Well, yeah, I
Julie Michelson: not just symptom management. Yeah. You got to get to the actual drivers.
Udo Erasmus: Exactly.
Julie Michelson: I love it. I love it. So, oh, go ahead.
Udo Erasmus: yeah. Yeah, go ahead.
Julie Michelson: No, I, I want to circle back, um, dig a little bit more in the omega threes, omega sixes Um, in the, I don't even like to call it food, the way the sad diet, the standard American diet, um, is so high in omega sixes and there's so many, it's, there's, it's never just one thing.
Julie Michelson: And then we're back to the toxins and food, not being food and all the things, um, that I always. Think of the omega threes and maybe it is that dampening response that I think of them as being [00:27:00] inflammatory. But if sixes are too high or sorry, threes being anti inflammatory and when sixes are too high, it's inflammatory.
Julie Michelson: But so most people I think are really focused on adding in the omega 3s because so many people are deficient if they're not already managing all these parts of wellness. Um, but you've given us, it's kind of like, I say to people a lot, we were just, we were talking about gut and breaking down proteins and pretty much anybody that walks through the door, unless they've already done healing, I know, you know, they have leaky gut.
Julie Michelson: Yeah. You know, good chicken egg. It doesn't matter. It's part of the autoimmune syndrome. Um, and so I pick on gluten a lot. And, but I always add, it's, it's maybe not, it's not wheat or the gluten because you can't separate it from what the glyphosate is doing. There, you know, it's so, [00:28:00] it's like, so the sixes, we need them.
Julie Michelson: They're not bad. It's the processing that's making the inflammatory.
Udo Erasmus: Yeah. Yeah. So they, the gluten thing. Yeah. There are people who can't eat wheat in North America and then they go to Europe where, where they don't use it in some places where they don't use it and they don't have a problem with, with wheat at all.
Julie Michelson: sure. I know people with celiac that'll eat pasta in Italy. I'm afraid to try. I,
Udo Erasmus: Yeah. Yeah. Yeah.
Julie Michelson: I understand it's a totally different, you know, we've adulterated it so much in this country.
Udo Erasmus: and the, and I used to spray glyphosate in, when I was spraying pesticides, because they told us that glyphosate is inactivated the moment it hits the soil.
Udo Erasmus: And they completely lied about it. It was a lie from the beginning. I think they started in 74. I got poisoned in 1980, you know, so glyphosate was, Oh, yeah. What a, what a cool thing to do here. We have a pesticide that kills everything we want to kill.
Julie Michelson: Everything but us.
Udo Erasmus: And [00:29:00] then it inactivates itself,
Julie Michelson: Right. Right. Well,
Udo Erasmus: that's, that's, and that's the story we want to hear. So they told us that story, but it was, they lied the whole time. Nobody ever got taken to task for that. Although, you know, they're now, uh, they're now suing, suing glyphosate, uh, for, for, yeah, for, for the health problems it causes. But nobody sued him for lying
Julie Michelson: True. True. And just for those that don't know, the way wheat is harvested in this country, it's sprayed with glyphosate right before cutting to dry it out. So
Udo Erasmus: drive it, to dry it out. Yeah. It's to dry it out, to desiccate it so that you can do a harvest and you don't have unripe grain that you, you know, because it makes it easier for the farmer and it makes a mess for, for human beings. And they do that to all the grains and they do it to soybeans and they do it to corn, you know, and then it's like, Okay, well, I think I'm going on a keto diet,[00:30:00]
Julie Michelson: right. you better be getting good oils.
Udo Erasmus: Yeah, so now we're being forced into the oil corner. Even if we think if you eat fat, you're going to get fat, which is not true. But talking about the omega 3 and omega 6, 99 percent of the population doesn't get enough omega 3 for optimum health. That's what the stats say.
Julie Michelson: Wow.
Udo Erasmus: Pretty much everybody except who's on a no fat or really low fat diet gets enough omega 6, but they're damaged.
Udo Erasmus: And the omega 6 inflammation that a lot of people now are saying, don't use seed oils, don't use omega 6s. Because they're bad for you. Those people are telling half the truth, but they haven't done all of their homework. We did that homework 40 years ago. We said, why is it that something that I have to have gives me problems?
Udo Erasmus: And so we found out, what they're blaming on the seed oils and the omega 6s, they should be blaming on the damage done to them, [00:31:00] and the damaged molecules that result from the way they're being used.
Julie Michelson: Now, that being said, are there good seed oils versus bad? It's taking processing out. Are there still certain, certain oils we should be just avoiding in general?
Udo Erasmus: Yeah, I'm gonna, I'm gonna say it completely different. So the issue that we need to fix two things. We need to bring in the omega threes. That are missing
Julie Michelson: Right.
Udo Erasmus: most people's diet, and they need to be made with health in mind. They can't be damaged by light oxygen heat, so a really tight system has to be developed to make them.
Udo Erasmus: That's what we developed way back in 1980, 81, 82. And that's what flax oil came out of in 1986. That's when we started with flax oil. And then the second thing is, The omega 6s are damaged, so we should trade out the omega 6s that are damaged for omega 6s also [00:32:00] made with health in mind. That would be any omega 6.
Udo Erasmus: If you put it through a system, first of all, if it was organic,
Julie Michelson: Who
Udo Erasmus: it was
Julie Michelson: is doing that though?
Udo Erasmus: and, and you put it through, through the system where it's protected from light oxygen heat, now, omega three is five times more sensitive to damage than omega six. So it's really the, the, the canary in the gold mine, so to speak.
Udo Erasmus: So. Yeah, yeah, yeah. And, and, and, but you, so you got to do both. You got to switch out the omega 6s for omega 6s made with health in mind. And you got to bring in the missing omega 3s. And then you got to get them in the right ratio so that one doesn't crowd out the other. And then you never use those oils for frying because if you fry them, you, you damage them.
Udo Erasmus: That's what you're doing. Taking all this care for not to do, but you add them to food after they come off the heat source. You can put them in hot pasta sauce and on steamed veggies, but not for frying. [00:33:00] And I tell people, frying is the dumbest thing we ever invented to, to do to our health. I tell them to take a frying pan and whack themselves on the head with it. So it's associated with pain and throw that stupid thing out and go back in the direction of fresh, whole, raw, organic. And if you're going to cook, use water for cooking. Add oils after they enhance flavors and they improve the absorption of oil, soluble nutrients. Do not use oils for frying. If health is what you want.
Julie Michelson: I love
Udo Erasmus: And, and so,
Julie Michelson: some finishing oil. You know, I grew up in the restaurant business and, and we always used finishing oils. I'm not saying they didn't use other
Udo Erasmus: yeah, yeah. Well,
Julie Michelson: But all, all, all of it, you want the quality, but then you just want to add it to your food after it's cooked.
Udo Erasmus: Right. Because it enhances flavors and improves the absorption of oil, soluble nutrients. So it's good for health. If it's, if it's made with health in mind, it is actually good for health. And if you get the balance, right. So, um, [00:34:00] Yeah. And that's, that's kind of like the, the story of, of oils. They need to be made with health in mind.
Udo Erasmus: You need to get Omega three and six by the way, uh, in a, in the past a hundred years, we've doubled our Omega six intake because pretty much every seed and not has Omega six in it.
Julie Michelson: Right.
Udo Erasmus: And we lowered our Omega three intake to one sixth. of what people got in 1850. So we have in, in our changes in moving to cities and off farms and changing our food sources.
Udo Erasmus: Nobody wants to work in industry. Nobody wants to work with, with Omega 3s because they're so sensitive. So they're a nightmare to work with. So we've moved away from Omega 3s mainly because of that. And so, uh, so we've really screwed up the ratio. It's like 10 to one. More omega 6, maybe even 50 to 1 more omega 6.
Udo Erasmus: We need to bring that back. We got to bring in the omega 3s. And they have, and they have anti inflammatory [00:35:00] benefits, major ones. The inflammation that comes from omega 6s is twofold. One is acute. Which is, it helps in healing. The immune system creates inflammation as part of the healing process. And then when the healing is done, then the immune system settles down and the immune system, and the inflammation goes away.
Udo Erasmus: But there's also chronic inflammation that comes from the damaged omega 6 molecules that we're getting in our oils, that are not made with health in mind. And that chronic inflammation is actually the problem on omega 6s. There's the, the acute inflammation is an important process and omega 6 kind of runs shotgun on, on the omega 6s and keeps, you know, and, and, and that's part of like when you have injury, the omega 6s will override the omega 3s.
Udo Erasmus: And when the healing is done, the omega 3s will override the omega 6s [00:36:00] again. So there's a, yeah, it's a dynamic duo. And, uh, and, and, uh, and they work together and they work in some ways antagonistically,
Julie Michelson: Sure. Well, and if you look at any system in the body, there's always an opposing force or a balance, you know, even look at our hormone system, you know, what the balance is, is really, really important. But I, one of my favorite things about this conversation is because we went from, You know, fat in general being vilified, totally not true, um, for health and wellness and, and in my own healing journey, you know, after over a decade of rheumatoid arthritis, I was a voice, you know, when I got to the point where I was avoiding some of the triggers wasn't until I add, I was still deficient.
Julie Michelson: in good oils and probably including the sixes as well because I, I was the one, you know, I was so [00:37:00] fat phobic.
Udo Erasmus: Yeah.
Julie Michelson: and it was like a light switch. Like my body, it was like, Whoa, thank you. Now I can heal. You know?
Udo Erasmus: And you know, and you know how crazy it is to avoid fats because around every cell you have 60 trillion cells in your body, the envelope around each cell is made out of fats
Julie Michelson: Right.
Udo Erasmus: and those fats and, and, and the important fats you can't make in your body. So you have to bring them in from outside.
Udo Erasmus: So you don't bring them in. You're going to go down, right? Fat phobic is, you know, if you go on a no
Julie Michelson: its toll on me.
Udo Erasmus: If you go on a no fat diet long enough, you die. Yeah.
Julie Michelson: on it. I was trying,
Udo Erasmus: Yeah.
Julie Michelson: not
Udo Erasmus: Well, yeah. Well, you know, that's, that's good because you don't have any pain when you're dead. So
Udo Erasmus: from that
Julie Michelson: true,
Udo Erasmus: it's doable.
Julie Michelson: I have three beautiful children and, and I really didn't, you know, I'm turning 55 next month. I didn't think I would live to see [00:38:00] 50 because that's what was happening. And then add in also, I had, you know, amazing toxic load. It's amazing. I'm here really.
Julie Michelson: I know. So,
Udo Erasmus: think it's amazing where all of us are here because we've been shitting in our nest for so long that we're, we're nesting in our
Julie Michelson: I love that expression. That's true. It's time to clean up the nest.
Udo Erasmus: Yeah. Yeah. So, so, but, but in order to do that, we have to feel like life is worth living. And that is the other topic that I, is my favorite topic.
Udo Erasmus: And for that, you have to bring your awareness inside into the
Udo Erasmus: quiet. And uh,
Julie Michelson: And I would definitely love, I want to have you back and, and let's devote another episode to that because it is, we are complex beings. And so it's not just people contact me all the time. Tell me what to eat to heal. And I'm like, whoa, whoa, whoa. Like that's a piece. That's
Udo Erasmus: yeah, yeah, that's one of one eighth, you know, what you [00:39:00] eating is one eighth eating, drinking and breathing is one eighth. Of what you need to look at if you want to be healthy. So, um,
Julie Michelson: So we're going to, we're going to talk about that too. I want to, I know you have a gift for listeners. You have your new book, um, that you're giving access to, to the, is it just the, is the draft, right? Is it in progress or
Udo Erasmus: it's, it's in progress. Yeah, it's a work, everything in my life is a work in
Julie Michelson: as it should be? That's
Udo Erasmus: me, me, yeah.
Julie Michelson: Um, as your body needs an oil change, which I love, love, love the
Udo Erasmus: Yeah, your body needs an oil change just like the car. Dirty oil out, clean oil in.
Udo Erasmus: Makes more health problems come from damaged oils than any other part of nutrition. It's worse than sugar more health Benefits come from making the oil change your body needs than any other part of nutrition It's that important what what's going on with oils because they're the most sensitive.
Udo Erasmus: They're super important in every [00:40:00] cell The body makes tons of different molecules out of them, so you have to have the right molecules to start with, to be able to get all those things done. You cannot live without oils. You can live without sugar, but you can't live without
Julie Michelson: Well, and I love, you know, the, because we're never doom and gloom, right? And then, and we have cell turnover. That's the beautiful thing is we can actually give ourselves an oil change. Um, so I'm excited to read that. That's going to be, so go to Udo Erasmus. com slash inspired living, and you can get access to the draft and
Udo Erasmus: yep,
Julie Michelson: at the work in progress, which I love.
Udo Erasmus: yep,
Julie Michelson: Udo, what is, and you can pick from anything, one step that listeners can take starting today to improve their health?
Udo Erasmus: Honestly, from what we've talked about, go and find a bottle of Udo's oil. And use it, lose and lose it in your favorite foods.[00:41:00]
Julie Michelson: Love it. I love it. Oh, I want, and I do want a caveat for listeners. Yes, go do it and listen to Udo and put it on your food. Don't drink it off the spoon and then say, I don't like the way it tastes.
Udo Erasmus: Oh yeah, yeah, yeah, yeah. Oil will never taste like ice cream guys, and gals. Oils will never taste like ice cream. And some people take it off a spoon and it's better mixed in food because it enhances flavors and it improves the absorption of oil soluble nutrients in your foods.
Udo Erasmus: So always.
Julie Michelson: that.
Udo Erasmus: Yeah, so always mix it in food,
Julie Michelson: Love
Udo Erasmus: spread your intake out over the course of the day and anywhere between two to four tablespoons for most adults would be optimal.
Julie Michelson: I love that. Love it. Amazing. Udo. Thank you. Where, where is the best place for people to find you for those that are on the go and they're not going to check the show notes.
Udo Erasmus: Uh, well, UdoErasmus. [00:42:00] com is my website, but if you want to just go, go for the oil, cause I have so well convinced you, you could go to florahealth. com slash Udo. And the oil is on, on that page. And so are the other products I work with, enzymes, probiotics, greens.
Julie Michelson: Love it.
Udo Erasmus: Udo's choice. Yeah.
Julie Michelson: I, I do want to have you back, because we want to, we want to talk more about the other important aspects of, of wellness.
Udo Erasmus: oil is the most important neglected topic in nutrition, and we are the most neglected topic in our own lives. So that's what we'll talk about
Julie Michelson: There's the teaser. I love it. Thank you
Udo Erasmus: All right. Thank you.
Julie Michelson: for everyone listening. Remember you can get those show notes and transcripts by visiting inspired living. show. Hope you enjoyed this episode as much as I did. I'll see you next week.
Julie Michelson: Welcome back to the Inspired Living with Autoimmunity podcast. I'm your host, Julie Michelson. And today I'm joined by Udo Erasmus, the founder of billion dollar supplement line, Udo's Choice, harnessing the healing power of nature through products made with health in mind. Udo first [00:01:00] pioneered flaxseed oil and invented the machinery that brought healthy oils to the market.
Julie Michelson: He is the author of Fats That Heal, Fats That Kill, which sold over 250, 000 copies. In today's conversation, Udo shares how he came to be the healthy oil pioneer, and we bust the myths surrounding healthy fats and seed oils. We discuss the body's incredible ability to heal and how to literally create a new you on the cellular level in one year's time.
Julie Michelson: Udo, welcome to the podcast.
Udo Erasmus: Hi, glad to be on.
Julie Michelson: I just was kind of blabbering all over you telling you how excited I am to have this conversation. Um, because there are parts of my wellness journey that, your work has been really impactful in my healing. So, um, I would love for you to share for the listeners that are out there that are not familiar with you and your story.
Julie Michelson: How did you [00:02:00] become such a force in the wellness world
Udo Erasmus: Well, my parents, uh, made love and yeah, 81 years later. Um, so, um, well, the long story is I, I was born in Europe during the second world war, 1942, I was a refugee kid when I was two and a half. We were, uh, on dirt roads, uh, with no military presence, uh, mothers with young children in horse drawn hay wagons, with the communists chasing us from behind. And the allies that we'd like to think of as the good guys, uh, they were using us refugees as target practice. And there were dead horses and dead people in the ditches. And my mother, it was winter, and my mother decided to leave the road because it was safer to go through the snow covered fields than it was So she had six kids with her, four, [00:03:00] she had, had to leave four of them behind.
Udo Erasmus: Uh, you know, imagine having to make that kind of a decision. No, please don't. And, uh, and so I ended up in an orphanage for, for a while. And then my mother's sister eventually, uh, went back and found us and reunited us with the family. I just remember I was always like very, I was always very, uh, Scared would be a good, good, would be a good, you know, never felt safe.
Udo Erasmus: Didn't that never knew what I could trust. And we kind of had everything stripped from us, our culture and the farm and the house and the neighborhood and the people and everything. And we basically got out of there with. The clothes we wore, the body we were in, and the life we had in that body, right?
Udo Erasmus: But everything else got stripped. And I look at it, it's like, okay, that's, that's like a lot, you know? [00:04:00] Imagine yourself in whatever your culture is and whatever your situation is, you get everything stripped. And that would be pretty, um, I guess it would be pretty traumatic.
Julie Michelson: for
Udo Erasmus: back at it now and, but I look back at it now and say, you know, what a gift it was.
Udo Erasmus: What an incredible gift, because I literally had to start from scratch without belief systems, without, you know, comforts, without all the stuff that we get addicted to that keeps us from doing what we need to do.
Julie Michelson: Ah,
Udo Erasmus: and we need to make some changes on this planet, and we're not making them because we're too comfortable.
Udo Erasmus: And we will now create a situation that will make us so uncomfortable that we have to change. You know, some people say when the pain of not changing is, is bigger than the pain of changing, we will change.
Julie Michelson: Always out of discomfort comes
Udo Erasmus: yeah, so, so, so anyway, so for me, so I had to start everything from scratch, what can I trust, I was always trying to figure out [00:05:00] how do things work, because when you know how things work, you get certain amount of predictability and that gets you a certain amount of security, so I got into science.
Udo Erasmus: How things work. Then I got into biosciences, how creatures work. Then I got into psychology, how thinking works. And then I got into medicine for a year. How health works. Of course, we only learned about disease. That was a big wake up for me.
Julie Michelson: Well, and I love, share with listeners, why only a year in medicine.
Udo Erasmus: Oh, because two things. I talked to the Dean. I wanted to know what health is. My idea was if I knew what health was and somebody came to me sick, they had departed from health in some direction, I could turn them around in the direction of health, give them a push, watch them get better. It's like simplistic, but it actually makes sense, right?
Udo Erasmus: But then I have to know what health is. So I went to medicine, because it's called health care. I want to learn about health. I only learned about disease. I went to the dean and said, what is health? He said, we don't know. [00:06:00] We're working. what?
Julie Michelson: Yeah.
Udo Erasmus: Health care? You don't know what health is? And you call it health care?
Udo Erasmus: What? And then we were told in first year medicine that a doctor should always sound as though he's what's, a doctor should always sound as though he knows what's going on, even when he doesn't. And on the farm where I spent part of my childhood, they called it lying.
Julie Michelson: Right.
Udo Erasmus: And that ended, that
Julie Michelson: That's what I taught my
Udo Erasmus: ended, that ended my future career in medicine.
Udo Erasmus: Because I said, I'm not going to lie to people because I don't know. If I, if I, I could say, well, I don't know. And I'll see if I can find an answer. And if I don't have an answer, I say, I don't know. I don't have the answer. I, that would be okay with me. But anyway, I thought I had either had to buy into that or quit.
Udo Erasmus: So I quit. So I went back into bio biochemistry genetics, cause you learn more about health in biology, where you study normal creatures living normally in normal situations. Then you do in [00:07:00] medicine where you always looking at six, six, six, six, six. And so anyway, so I left, I left a university. I was still looking for something.
Udo Erasmus: And by the way, this all came out of my, my driver for life came out of a Congress conversation with myself when I was six years old, I was listening to adults argue about really. Trivial things that I thought they were trivial at six years old, and I said, man, there must be a way that people can live in harmony, and a little cocky voice, I'm going to find out how, you know, like, you know, you're six years old, you don't know how complicated everything is.
Udo Erasmus: Oh, yeah, I'm just going to find out how to live in harmony. So I did. That was my driver. That's why I went through all of those. When I didn't find my answer there, I left university, and then I piddled around with psychedelics for a bit. And then eventually I got into, uh, yeah, I, I had a very powerful experience, uh, with the, with the [00:08:00] divine being, you might say, made of light that told me that the, the message was, I am come not to judge, but to love. Like there's the essence of the master's message to humanity, but that's also life's message to the hu, to the human body. And so that became my, my focus. I am come not to judge, but to love and then to to learn how to live there. I started doing a stillness practice.
Julie Michelson: Mm.
Udo Erasmus: Self knowledge, where you sit down, you get really quiet, how quiet, you know, how quiet can you be? And then how deep can you go into that quiet? And how long can you be there? And how, you know, how slowly and lightly can you breathe? And what do you notice? In that quiet, that's where you find [00:09:00] yourself, actually, right? And so I started doing that, that was about 50 years ago. So I do that every day, that's my most important starter for the day.
Udo Erasmus: And, uh, out of that comes not only the peace that I'm looking for, not only the unconditional love, That life has for my body. I feel cared for and I get, I get inspired and there's where my insights come from and there's, that's where my understandings show up because it's already all the truth we ever want to find is already within us, but
Julie Michelson: one one more time.
Udo Erasmus: we, we, but we, yeah, but, but we need to.
Udo Erasmus: Look into it instead of looking away from it and most of the time with through our senses We're looking away from it. You know, look at this and something changes and oh my god I was you know And you figure it out and and then and then when when we've done that we don't go back into the core of our own being [00:10:00] We go into our into our mind into our memories So we live mostly in the outside world and our mind and very little in our heart And so so that's the yeah and and everything we're looking for all everything Everybody's looking for everything that we're so You know, that, that we're trying to figure out how to get a good life is already within us. We are that good life that we're looking for. And, and why aren't we, why aren't we just like, uh, take a breath, shut up, chill, feel. Anyway, so that's the long story. The, the, the shorter story of, of how I got into, uh, Uh, health and oils and, and digestion and, and all of that, um, happened after my marriage broke up and I was really upset and I wanted to kill.[00:11:00]
Udo Erasmus: So I took a job as a pesticide sprayer, because pesticides, you spray, you kill things, right?
Julie Michelson: Right.
Udo Erasmus: I mean, I was really, I was really crazy. I was crazy upset. And after three years of doing that, I got poisoned by the pesticide I sprayed, predictably,
Julie Michelson: Right.
Udo Erasmus: Went to the, yeah, shock, shocking. How could that ever have happened?
Udo Erasmus: Anyway, I went to the doctor. I said, what do you have for pesticide poisoning? She said nothing. And so at that point, it was like, My health really is my responsibility. I kind of knew it, but it's like, no, I really knew it. And so I used my background in biochemistry and genetics and biology to try and figure out what to do for myself.
Udo Erasmus: And I got into the literature, the research literature, because I know how to read that stuff. And I was looking at everything that had to do with nutrition and health because the body's made out of food. Water and air too, but I wasn't thinking that I was just [00:12:00] thinking nutrition and the idea was the body's always turning over like every year 98 percent of the atoms in your body are removed and replaced and it's done so elegantly that you don't even notice
Julie Michelson: Right.
Udo Erasmus: But 98 percent of you will be a different person if we talk a year from now, and me too.
Udo Erasmus: So we'd be two completely different people. We'll still have the same personality and the same crazy ideas, but our body will have been rebuilt from under us, 98%. So the idea is that if you get sick, then you have to raise your standard of food intake. Within one year, you will have rebuilt 98 percent of your body to a higher standard.
Udo Erasmus: That's why healing is possible. That is what healing is. And, and it's always about raising the standard if you want a better, if you want a better body.
Julie Michelson: Sure.
Udo Erasmus: want a worse body, you can do it the other way around, [00:13:00] you know, just start eating garbage. You know, and in one year you can have rebuilt your body 98 percent into a garbage body.
Julie Michelson: Well, and look at the health epidemic in the country. Well, the world, but especially in this country.
Udo Erasmus: Yeah. And look at, and look at the garbage to eat. Look at the garbage we have available to us to eat. So we have to make deliberate choices in the direction of fresh, whole, raw, organic. Because that's the life standard for any creature in nature that eats fresh, whole, raw organic. For, for humans, probably mostly plant based.
Udo Erasmus: You get more allergies and autoimmune conditions from animal products than from human products. Probably for a couple of reasons. One is there's more toxins in the animal products the way we grow them. But the other one is that the proteins in them are more similar to our proteins. And if you get undigested protein absorbed, then the immune system Attacks it.[00:14:00]
Udo Erasmus: And if there is a protein in your body that's similar to the protein it attacked, then your immune system will begin to attack
Julie Michelson: Self.
Udo Erasmus: protein in your own body. And that's what that's what autoimmune is.
Julie Michelson: Molecular
Udo Erasmus: you can get, yeah, yeah, yeah. And you can, and you can get that from, um, you can get that either from poorly digested protein that is similar to one of your own proteins, or you can get it from molecules that are foreign to your body that shouldn't be there in the first place.
Udo Erasmus: So it could be, I know one of the, one of the ones that gets, uh, autoimmune, uh, has a lot of autoimmune problems, aluminum.
Julie Michelson: Yes.
Udo Erasmus: And so, so it's a big deal. So you don't, you don't want aluminum in, in your food, uh, at least in the forms in which it causes autoimmune conditions. I saw one study that said [00:15:00] the aluminum, aluminum, uh, if you inject aluminum in, into a person, 2.
Udo Erasmus: 4 percent of the people that get it injected, get autoimmune symptoms from
Julie Michelson: Who would sign up for that study, first of all? That's terrible.
Udo Erasmus: I, I'm not sure. I'm not sure. And I can't, I can't tell you. And
Julie Michelson: Right. How they, yeah.
Udo Erasmus: ask, but it's true.
Julie Michelson: And we see, same with mercury and lead, like really common across the board with autoimmunity as well.
Udo Erasmus: Right. Yeah. And so that's like, okay, that's a problem. So then what do you do? Well, the one thing, you know, I, I got stuck in the area of oils because that was the place, that was the one topic that was most confusing. I was talking about, I was looking at essential nutrients. These are nutrients you can't make, but have to have in your, in your body that life needs to make your body work properly. Uh, [00:16:00] if you don't get enough, you can't stay healthy. And if you don't get enough long enough, you die. This is how important they are. And if you are, your health is going down because you're not getting enough, but before you die, you bring enough back into the body. Then all of the symptoms from not getting enough are reversed and you get your health back.
Julie Michelson: Yes.
Udo Erasmus: Wow. How cool is that? Because life knows, because life knows how to make a body. If you make sure that all of the building blocks land in your body. And then life does, does the job, does a great job because here we are alive. Right. And we're talking, right. Amazing.
Julie Michelson: I, I had a conversation even just yesterday with a brand new client who, you know, she's afraid of fats. Like she's still stuck in the eighties. They did such a good job in the eighties of vilifying fat.
Udo Erasmus: Yeah. Yeah. Yeah.
Julie Michelson: It was a big missing nutrient for me. We're healthy fats,
Udo Erasmus: Yeah. So when I got into studying fats, [00:17:00] speaking of fats, I read a study that said omega six is an essential nutrient by the definition. If I just gave you have to have it. To live and be healthy and you die if you don't get enough long enough. And the very next study I read says omega 6 gives you cancer and kills you.
Julie Michelson: right?
Udo Erasmus: And I'm, you can, you can see my head explode.
Julie Michelson: Right. And you're a scientist. Imagine,
Udo Erasmus: yeah, wait. This is completely contradictory. I have to have it and then it kills me.
Julie Michelson: what's the truth?
Udo Erasmus: so if I don't take it, I die. And if I take it, I
Julie Michelson: I die.
Udo Erasmus: ah, double bind.
Julie Michelson: We're not created that way. It doesn't,
Udo Erasmus: Yeah. Yeah. So, and so I said, well, I must be missing something because they can't both be true. And I'm assuming that the researchers aren't lying about the research they're doing. So they're doing, they're both reporting, then why the difference? And I [00:18:00] realized I need to look deeper. And I realized that when, that when I look deeper, I realized that when oils are made by industry in order to have a long shelf life.
Udo Erasmus: They weren't interested in health like then they were as they were as interested in health as they were in shelf life. And what you do is you treat the oil first with sodium hydroxide, corrosive base, then phosphoric acid, a very corrosive acid. Then you bleach them to take the color molecules out because light, oxygen, and heat damage oils.
Udo Erasmus: And the light is absorbed by the color molecules and then damages the oil. So they bleached the oil, you know. But then it goes rancid, and now it smells bad. So they have to deodorize it. I used to call it de stinkerize it. Right? And in order to deodorize the oil, they have to heat it to frying temperature for about half an hour.
Udo Erasmus: So they're boiling off the, the, the damaged molecules [00:19:00] in the process of basically when you boil an oil, you're frying it. So you fried the oil for half an hour. Then it goes, gets put in a plastic bottle. The plastic leaches into oil quicker than into water. And then they have pesticides in the oil because they don't use organically grown seeds.
Udo Erasmus: And I then called somebody at the American oil chemist society and said, I want to talk to somebody who's a researcher. So they put them on the line and I said, why do you do this when you know it does damage? And he said, well, one of the reasons is we can get rid of half of the pesticides in the oil.
Udo Erasmus: You know, at that time, I didn't even know they were pesticides in the oil. And I've been poisoned by pesticides, so this is not good news for me. So in my head, I'm going, wait, 50 percent of these pesticides stay in the oil? That's not good. So I said to him, why don't you start with organically grown seeds?
Udo Erasmus: Then you don't have to do that.
Julie Michelson: Money.
Udo Erasmus: He didn't have a, he didn't have an answer. It was a long silence on the phone. And then he [00:20:00] was mad. He
Julie Michelson: Oh, I'm sure.
Udo Erasmus: What he said, What the hell is your problem? The oil is 99 percent good. It's only 1 percent damaged. And if you got 99 percent on an exam, you'd be damn happy, wouldn't you?
Udo Erasmus: So I was like, Okay, well, maybe, maybe I'm overreacting. It's only 1%. So I did the math, and the question I asked is if you have a tablespoon of oil that is 1 percent damaged, how many damaged molecules will you find in that tablespoon? Did you, have you heard me do this
Julie Michelson: do. So I know the answer only because I've heard you say
Udo Erasmus: okay. So when I, when I, and
Julie Michelson: tell by the look on my face, right? I didn't have a blank look.
Udo Erasmus: Yeah, yeah, yeah. So, and, and because we don't have a basis for making that estimate
Julie Michelson: Sure.
Udo Erasmus: because we don't know how big molecules are. So I tell people, I ask people to guess, they always guess at least a billion times too low. So what that says is that you're doing something to yourself when you use the [00:21:00] oils that is a billion times worse than you think it is.
Udo Erasmus: A billion times
Julie Michelson: If you've even given it thought before,
Udo Erasmus: If you what?
Julie Michelson: if you've even thought about it before, you know? Yeah.
Udo Erasmus: And, and so I'm, I'm getting, I'm trying to get you to think about it basically,
Julie Michelson: That's why we're having
Udo Erasmus: doing something to yourself, yeah, to, that is a billion times worse than you think it is. And that's, you know, it's like if you, if I, if I was to get on an airplane to fly somewhere and somebody who tells the truth tells me, by the way, did you know, um, you know, I, did you know that your chance of crashing and dying was a billion times worse than you think it is?
Udo Erasmus: Uh, I think I would find an excuse not to get an airplane. Oh, sorry, I got to go pee. Ha ha ha ha. Go without me. Please go without me. Please don't let me hold you. But, you
Julie Michelson: You guys go have a good trip.
Udo Erasmus: yeah, yeah, yeah. Have a good trip. And, and, you know, because that's what we're doing. And we, we don't eat a tablespoon every day.
Udo Erasmus: We eat [00:22:00] two to four. And we get it in our foods and we get it, we've put it in the frying pan and damage at least three to six times more than we have. And then we got the pesticides and then we got the, the, um, the plastic in it.
Julie Michelson: But we need, but we need the omegas.
Udo Erasmus: Yeah, we, yeah, we need the omegas, but we need, we need them unfried made with health in mind, right? That that's the point, right? And so, and so, um, When I realized that, I said, Oh my God, I can't get healthy on oils like this. We should make them with health in mind. And I was just desperate and crazy enough to say, I'm going to do that. So I developed a method for making oils with health in mind, where they're protected from light, from oxygen, from heat, while they're being made, while they're being pressed, while they're being filtered, while they're being settled, while they're being filled. We put them in glass. Dark glass to cut out most of the light.
Udo Erasmus: We put a box around it to cut all the light out. They're refrigerated in the [00:23:00] factory. They're refrigerated in the stores. You refrigerate them at home. You never, ever, ever use them for frying, but you add them to foods after they come off. Any heat source that you use. And, uh, and then we balanced the omega 3s and 6s.
Udo Erasmus: Uh, you know, I started with flaxseed oil, that was my first oil. I became omega 6 deficient on flaxseed oil. Because it has a lot of omega 3, but not enough omega 6. And I got dry eyes, skipped heartbeats, arthritis like pain in my finger joints. And thin papery skin, those are classic omega 6 deficiency symptoms.
Udo Erasmus: Fixed those by eating sunflower seeds, because sunflower seeds have a lot of oil and, uh, they have like 60 percent of the oil is omega 6, but no omega 3s. So brought the balance back. And then I said, okay, we need, we need to make a blend where people cannot become deficient in one or the other essential fatty acid, omega 3 and omega 6.
Udo Erasmus: Because they're both essential and they use the same [00:24:00] enzyme systems in the body to be turned into a whole lot of other really important molecules that have regulating hormone like functions in every cell in the body, lifelong. So they're really, really important, these good oils. And um, and so you need to get the balance between the two of them right.
Udo Erasmus: So we fixed the balance. In flax it's four to one. That's too high. Right. Okay. More omega 3. We went down to 2 to 1 more omega 3. And there are diets like that that are sustainable on the planet. So that's why we went to that. The highest omega 3 without becoming omega 3. Omega 6 deficient. And so then we've been working with that blend for since 1994.
Udo Erasmus: I started in 1980, I got poisoned. And, uh, you know, and then I get, got into digestion because that's the next, next biggest problem.
Julie Michelson: we're whole humans.
Udo Erasmus: Yeah. Enzymes, probiotics, uh, and one of the, [00:25:00] one of the good points of that for autoimmune is if you make sure your proteins are completely digested there you have no proteins to absorbed that can then mimic your own proteins and give you an autoimmune problem.
Udo Erasmus: By the way, the oils, The Omega 3s particularly They dampen the over response of the immune system in autoimmune conditions. Well,
Julie Michelson: Say that again.
Udo Erasmus: Omega 3s dampen, if they're made with health in mind, they dampen the over response of the immune system in autoimmune conditions. conditions. Now, that's the way the research said it.
Udo Erasmus: This is really not an over response. Your immune system is just doing what it needs to do. So you have to look at what is it, what is it that it's doing? What, why does it have to make, why does it have to do what it's doing? It's not an over response. It's a response to something going on and then you have to [00:26:00] understand what is going on and then you have to Get rid of what's going on that makes it have to react like that.
Julie Michelson: What do you mean? The actual cause
Udo Erasmus: Well, yeah, I
Julie Michelson: not just symptom management. Yeah. You got to get to the actual drivers.
Udo Erasmus: Exactly.
Julie Michelson: I love it. I love it. So, oh, go ahead.
Udo Erasmus: yeah. Yeah, go ahead.
Julie Michelson: No, I, I want to circle back, um, dig a little bit more in the omega threes, omega sixes Um, in the, I don't even like to call it food, the way the sad diet, the standard American diet, um, is so high in omega sixes and there's so many, it's, there's, it's never just one thing.
Julie Michelson: And then we're back to the toxins and food, not being food and all the things, um, that I always. Think of the omega threes and maybe it is that dampening response that I think of them as being [00:27:00] inflammatory. But if sixes are too high or sorry, threes being anti inflammatory and when sixes are too high, it's inflammatory.
Julie Michelson: But so most people I think are really focused on adding in the omega 3s because so many people are deficient if they're not already managing all these parts of wellness. Um, but you've given us, it's kind of like, I say to people a lot, we were just, we were talking about gut and breaking down proteins and pretty much anybody that walks through the door, unless they've already done healing, I know, you know, they have leaky gut.
Julie Michelson: Yeah. You know, good chicken egg. It doesn't matter. It's part of the autoimmune syndrome. Um, and so I pick on gluten a lot. And, but I always add, it's, it's maybe not, it's not wheat or the gluten because you can't separate it from what the glyphosate is doing. There, you know, it's so, [00:28:00] it's like, so the sixes, we need them.
Julie Michelson: They're not bad. It's the processing that's making the inflammatory.
Udo Erasmus: Yeah. Yeah. So they, the gluten thing. Yeah. There are people who can't eat wheat in North America and then they go to Europe where, where they don't use it in some places where they don't use it and they don't have a problem with, with wheat at all.
Julie Michelson: sure. I know people with celiac that'll eat pasta in Italy. I'm afraid to try. I,
Udo Erasmus: Yeah. Yeah. Yeah.
Julie Michelson: I understand it's a totally different, you know, we've adulterated it so much in this country.
Udo Erasmus: and the, and I used to spray glyphosate in, when I was spraying pesticides, because they told us that glyphosate is inactivated the moment it hits the soil.
Udo Erasmus: And they completely lied about it. It was a lie from the beginning. I think they started in 74. I got poisoned in 1980, you know, so glyphosate was, Oh, yeah. What a, what a cool thing to do here. We have a pesticide that kills everything we want to kill.
Julie Michelson: Everything but us.
Udo Erasmus: And [00:29:00] then it inactivates itself,
Julie Michelson: Right. Right. Well,
Udo Erasmus: that's, that's, and that's the story we want to hear. So they told us that story, but it was, they lied the whole time. Nobody ever got taken to task for that. Although, you know, they're now, uh, they're now suing, suing glyphosate, uh, for, for, yeah, for, for the health problems it causes. But nobody sued him for lying
Julie Michelson: True. True. And just for those that don't know, the way wheat is harvested in this country, it's sprayed with glyphosate right before cutting to dry it out. So
Udo Erasmus: drive it, to dry it out. Yeah. It's to dry it out, to desiccate it so that you can do a harvest and you don't have unripe grain that you, you know, because it makes it easier for the farmer and it makes a mess for, for human beings. And they do that to all the grains and they do it to soybeans and they do it to corn, you know, and then it's like, Okay, well, I think I'm going on a keto diet,[00:30:00]
Julie Michelson: right. you better be getting good oils.
Udo Erasmus: Yeah, so now we're being forced into the oil corner. Even if we think if you eat fat, you're going to get fat, which is not true. But talking about the omega 3 and omega 6, 99 percent of the population doesn't get enough omega 3 for optimum health. That's what the stats say.
Julie Michelson: Wow.
Udo Erasmus: Pretty much everybody except who's on a no fat or really low fat diet gets enough omega 6, but they're damaged.
Udo Erasmus: And the omega 6 inflammation that a lot of people now are saying, don't use seed oils, don't use omega 6s. Because they're bad for you. Those people are telling half the truth, but they haven't done all of their homework. We did that homework 40 years ago. We said, why is it that something that I have to have gives me problems?
Udo Erasmus: And so we found out, what they're blaming on the seed oils and the omega 6s, they should be blaming on the damage done to them, [00:31:00] and the damaged molecules that result from the way they're being used.
Julie Michelson: Now, that being said, are there good seed oils versus bad? It's taking processing out. Are there still certain, certain oils we should be just avoiding in general?
Udo Erasmus: Yeah, I'm gonna, I'm gonna say it completely different. So the issue that we need to fix two things. We need to bring in the omega threes. That are missing
Julie Michelson: Right.
Udo Erasmus: most people's diet, and they need to be made with health in mind. They can't be damaged by light oxygen heat, so a really tight system has to be developed to make them.
Udo Erasmus: That's what we developed way back in 1980, 81, 82. And that's what flax oil came out of in 1986. That's when we started with flax oil. And then the second thing is, The omega 6s are damaged, so we should trade out the omega 6s that are damaged for omega 6s also [00:32:00] made with health in mind. That would be any omega 6.
Udo Erasmus: If you put it through a system, first of all, if it was organic,
Julie Michelson: Who
Udo Erasmus: it was
Julie Michelson: is doing that though?
Udo Erasmus: and, and you put it through, through the system where it's protected from light oxygen heat, now, omega three is five times more sensitive to damage than omega six. So it's really the, the, the canary in the gold mine, so to speak.
Udo Erasmus: So. Yeah, yeah, yeah. And, and, and, but you, so you got to do both. You got to switch out the omega 6s for omega 6s made with health in mind. And you got to bring in the missing omega 3s. And then you got to get them in the right ratio so that one doesn't crowd out the other. And then you never use those oils for frying because if you fry them, you, you damage them.
Udo Erasmus: That's what you're doing. Taking all this care for not to do, but you add them to food after they come off the heat source. You can put them in hot pasta sauce and on steamed veggies, but not for frying. [00:33:00] And I tell people, frying is the dumbest thing we ever invented to, to do to our health. I tell them to take a frying pan and whack themselves on the head with it. So it's associated with pain and throw that stupid thing out and go back in the direction of fresh, whole, raw, organic. And if you're going to cook, use water for cooking. Add oils after they enhance flavors and they improve the absorption of oil, soluble nutrients. Do not use oils for frying. If health is what you want.
Julie Michelson: I love
Udo Erasmus: And, and so,
Julie Michelson: some finishing oil. You know, I grew up in the restaurant business and, and we always used finishing oils. I'm not saying they didn't use other
Udo Erasmus: yeah, yeah. Well,
Julie Michelson: But all, all, all of it, you want the quality, but then you just want to add it to your food after it's cooked.
Udo Erasmus: Right. Because it enhances flavors and improves the absorption of oil, soluble nutrients. So it's good for health. If it's, if it's made with health in mind, it is actually good for health. And if you get the balance, right. So, um, [00:34:00] Yeah. And that's, that's kind of like the, the story of, of oils. They need to be made with health in mind.
Udo Erasmus: You need to get Omega three and six by the way, uh, in a, in the past a hundred years, we've doubled our Omega six intake because pretty much every seed and not has Omega six in it.
Julie Michelson: Right.
Udo Erasmus: And we lowered our Omega three intake to one sixth. of what people got in 1850. So we have in, in our changes in moving to cities and off farms and changing our food sources.
Udo Erasmus: Nobody wants to work in industry. Nobody wants to work with, with Omega 3s because they're so sensitive. So they're a nightmare to work with. So we've moved away from Omega 3s mainly because of that. And so, uh, so we've really screwed up the ratio. It's like 10 to one. More omega 6, maybe even 50 to 1 more omega 6.
Udo Erasmus: We need to bring that back. We got to bring in the omega 3s. And they have, and they have anti inflammatory [00:35:00] benefits, major ones. The inflammation that comes from omega 6s is twofold. One is acute. Which is, it helps in healing. The immune system creates inflammation as part of the healing process. And then when the healing is done, then the immune system settles down and the immune system, and the inflammation goes away.
Udo Erasmus: But there's also chronic inflammation that comes from the damaged omega 6 molecules that we're getting in our oils, that are not made with health in mind. And that chronic inflammation is actually the problem on omega 6s. There's the, the acute inflammation is an important process and omega 6 kind of runs shotgun on, on the omega 6s and keeps, you know, and, and, and that's part of like when you have injury, the omega 6s will override the omega 3s.
Udo Erasmus: And when the healing is done, the omega 3s will override the omega 6s [00:36:00] again. So there's a, yeah, it's a dynamic duo. And, uh, and, and, uh, and they work together and they work in some ways antagonistically,
Julie Michelson: Sure. Well, and if you look at any system in the body, there's always an opposing force or a balance, you know, even look at our hormone system, you know, what the balance is, is really, really important. But I, one of my favorite things about this conversation is because we went from, You know, fat in general being vilified, totally not true, um, for health and wellness and, and in my own healing journey, you know, after over a decade of rheumatoid arthritis, I was a voice, you know, when I got to the point where I was avoiding some of the triggers wasn't until I add, I was still deficient.
Julie Michelson: in good oils and probably including the sixes as well because I, I was the one, you know, I was so [00:37:00] fat phobic.
Udo Erasmus: Yeah.
Julie Michelson: and it was like a light switch. Like my body, it was like, Whoa, thank you. Now I can heal. You know?
Udo Erasmus: And you know, and you know how crazy it is to avoid fats because around every cell you have 60 trillion cells in your body, the envelope around each cell is made out of fats
Julie Michelson: Right.
Udo Erasmus: and those fats and, and, and the important fats you can't make in your body. So you have to bring them in from outside.
Udo Erasmus: So you don't bring them in. You're going to go down, right? Fat phobic is, you know, if you go on a no
Julie Michelson: its toll on me.
Udo Erasmus: If you go on a no fat diet long enough, you die. Yeah.
Julie Michelson: on it. I was trying,
Udo Erasmus: Yeah.
Julie Michelson: not
Udo Erasmus: Well, yeah. Well, you know, that's, that's good because you don't have any pain when you're dead. So
Udo Erasmus: from that
Julie Michelson: true,
Udo Erasmus: it's doable.
Julie Michelson: I have three beautiful children and, and I really didn't, you know, I'm turning 55 next month. I didn't think I would live to see [00:38:00] 50 because that's what was happening. And then add in also, I had, you know, amazing toxic load. It's amazing. I'm here really.
Julie Michelson: I know. So,
Udo Erasmus: think it's amazing where all of us are here because we've been shitting in our nest for so long that we're, we're nesting in our
Julie Michelson: I love that expression. That's true. It's time to clean up the nest.
Udo Erasmus: Yeah. Yeah. So, so, but, but in order to do that, we have to feel like life is worth living. And that is the other topic that I, is my favorite topic.
Udo Erasmus: And for that, you have to bring your awareness inside into the
Udo Erasmus: quiet. And uh,
Julie Michelson: And I would definitely love, I want to have you back and, and let's devote another episode to that because it is, we are complex beings. And so it's not just people contact me all the time. Tell me what to eat to heal. And I'm like, whoa, whoa, whoa. Like that's a piece. That's
Udo Erasmus: yeah, yeah, that's one of one eighth, you know, what you [00:39:00] eating is one eighth eating, drinking and breathing is one eighth. Of what you need to look at if you want to be healthy. So, um,
Julie Michelson: So we're going to, we're going to talk about that too. I want to, I know you have a gift for listeners. You have your new book, um, that you're giving access to, to the, is it just the, is the draft, right? Is it in progress or
Udo Erasmus: it's, it's in progress. Yeah, it's a work, everything in my life is a work in
Julie Michelson: as it should be? That's
Udo Erasmus: me, me, yeah.
Julie Michelson: Um, as your body needs an oil change, which I love, love, love the
Udo Erasmus: Yeah, your body needs an oil change just like the car. Dirty oil out, clean oil in.
Udo Erasmus: Makes more health problems come from damaged oils than any other part of nutrition. It's worse than sugar more health Benefits come from making the oil change your body needs than any other part of nutrition It's that important what what's going on with oils because they're the most sensitive.
Udo Erasmus: They're super important in every [00:40:00] cell The body makes tons of different molecules out of them, so you have to have the right molecules to start with, to be able to get all those things done. You cannot live without oils. You can live without sugar, but you can't live without
Julie Michelson: Well, and I love, you know, the, because we're never doom and gloom, right? And then, and we have cell turnover. That's the beautiful thing is we can actually give ourselves an oil change. Um, so I'm excited to read that. That's going to be, so go to Udo Erasmus. com slash inspired living, and you can get access to the draft and
Udo Erasmus: yep,
Julie Michelson: at the work in progress, which I love.
Udo Erasmus: yep,
Julie Michelson: Udo, what is, and you can pick from anything, one step that listeners can take starting today to improve their health?
Udo Erasmus: Honestly, from what we've talked about, go and find a bottle of Udo's oil. And use it, lose and lose it in your favorite foods.[00:41:00]
Julie Michelson: Love it. I love it. Oh, I want, and I do want a caveat for listeners. Yes, go do it and listen to Udo and put it on your food. Don't drink it off the spoon and then say, I don't like the way it tastes.
Udo Erasmus: Oh yeah, yeah, yeah, yeah. Oil will never taste like ice cream guys, and gals. Oils will never taste like ice cream. And some people take it off a spoon and it's better mixed in food because it enhances flavors and it improves the absorption of oil soluble nutrients in your foods.
Udo Erasmus: So always.
Julie Michelson: that.
Udo Erasmus: Yeah, so always mix it in food,
Julie Michelson: Love
Udo Erasmus: spread your intake out over the course of the day and anywhere between two to four tablespoons for most adults would be optimal.
Julie Michelson: I love that. Love it. Amazing. Udo. Thank you. Where, where is the best place for people to find you for those that are on the go and they're not going to check the show notes.
Udo Erasmus: Uh, well, UdoErasmus. [00:42:00] com is my website, but if you want to just go, go for the oil, cause I have so well convinced you, you could go to florahealth. com slash Udo. And the oil is on, on that page. And so are the other products I work with, enzymes, probiotics, greens.
Julie Michelson: Love it.
Udo Erasmus: Udo's choice. Yeah.
Julie Michelson: I, I do want to have you back, because we want to, we want to talk more about the other important aspects of, of wellness.
Udo Erasmus: oil is the most important neglected topic in nutrition, and we are the most neglected topic in our own lives. So that's what we'll talk about
Julie Michelson: There's the teaser. I love it. Thank you
Udo Erasmus: All right. Thank you.
Julie Michelson: for everyone listening. Remember you can get those show notes and transcripts by visiting inspired living. show. Hope you enjoyed this episode as much as I did. I'll see you next week.
settings
Divider Text
My Guest For This Episode
My Guest For This Episode
Connect with Udo Erasmus
Udo Erasmus
Today’s guest is Udo Erasmus, the founder of billion-dollar supplement line, Udo’s Choice, harnessing the healing power of nature through products ‘made with health in mind’. Udo’s Choice products include vegan omega oils, probiotics, digestive enzymes and greens powders found in Whole Foods and other health food stores worldwide. Udo first pioneered flaxseed oil and invented the machinery that brought healthy oils to the market. He is the author of Fats That Heal Fats that Kill that sold over 250,000 copies. As an acclaimed author and speaker, Udo has an 8-step process that takes into consideration all of the elements of nature and human nature, including physical health, mental health, presence and awareness, life energy, and being in harmony with nature and humanity. Udo’s background includes studies in biochemistry, genetics, biology, and nutrition as well as a master’s degree in counseling psychology. Welcome to the show, Udo!
Popular Episodes
Popular Episodes
Episode [Block//Episode Number]
Aired on: [Block//Air Date %F j, Y%+0]
Aired on: [Block//Air Date %F j, Y%+0]