The SARDINE Secret: Why Health Experts are Obsessed with this superfood- Andria Klioze MD

Today’s episode may completely change the way you look at one of the most misunderstood foods on the planet… sardines.

Joining us is Dr. Andria Klioze, a physician who spent decades inside the VA healthcare system treating some of the sickest chronic disease patients in America before stepping away from the traditional “pill-for-every-problem” model to build a more root-cause driven approach to health through Shield of Life. Her work focuses on disease prevention, metabolic health, inflammation reduction, longevity, nutrition education, and helping patients reclaim their health through lifestyle transformation. 

Through Shield of Life, Dr. Klioze teaches patients how food, soil quality, gut health, inflammation, and metabolic dysfunction are deeply connected. Her philosophy is simple but powerful: the body knows how to heal when we stop interfering with biology. 

In this episode, we dive deep into why sardines are suddenly being called one of the world’s ultimate superfoods — packed with omega-3 fatty acids, protein, minerals, and brain-supportive nutrients that may help support longevity, reduce inflammation, improve metabolic health, and nourish the nervous system. But we also tackle the real issue: why so many people are repulsed by them before ever giving them a chance.

We break down the myths, stigma, smell, texture, and cultural misconceptions surrounding sardines, along with practical ways to prepare them so they actually taste incredible. From simple recipes and cooking strategies to the science behind why these tiny fish may outperform many expensive “health foods,” this conversation is both eye-opening and surprisingly fun.

If you care about brain health, inflammation, metabolic fitness, nutrient density, food quality, longevity, or simply learning how to eat smarter without falling for marketing hype — this is an episode you do not want to miss.

So sit back, keep an open mind… and prepare to rethink everything you thought you knew about sardines.

We are two sports chiropractors, seeking knowledge from some of the best resources in the world of health. From our perspective, health is more than just “Crackin Backs” but a deep dive into physical, mental, and nutritional well-being philosophies.

 Join us as we talk to some of the greatest minds and discover some of the most incredible gems you can use to maintain a higher level of health. Crackin Backs Podcast

Transcript

Dr. Spencer Baron (00:01.804)
Most people hear sardines and immediately think, hell no. But what if one of the cheapest, most overlooked foods on the planet is actually one of the most powerful tools for the brain?

health, inflammation, and longevity. Today we are breaking down why sardines might be the ultimate superfood and how to actually enjoy them without holding your nose. We welcome back to the show, Dr. Andrew Cleo's. Welcome back.

Andria Klioze, MD (00:32.706)
Hi, guys.

Dr. Spencer Baron (00:33.642)
Hey, well, you know, this has been a very peculiar subject, but a good one at that. And I can't wait for Dr. Turing to tell what the problem is about him and sardines. But let's start with you. know, why are people suddenly calling sardines a superfood and what puts them in that category?

Andria Klioze, MD (00:52.736)
Well, there's a lot of reasons. One, it's got a lot of omega-3 fatty acids, which we know is good for your brain, for your heart, for your overall health, and we can break down that in a minute.

It's also very important because it has vitamin D in it. And some people just don't believe in vitamin D enough. We're not getting enough because their doctors tell them that 30, your blood levels are normal at 30, 36. Now eating a can of sardines is not going to bring you up to multiple thousands that some people need to get them up to above 50, but it's a good start. It also has a lot of calcium in it. It also decreases systemic inflammation, neurologic inflammation, cardiovascular inflammation. It is very, very powerful.

so many angles that this is a superfood. There are many superfoods, but this is a very powerful superfood. But like Dr. Terry mentioned before, not always the favorite of some people. So we can try to mask it by squeezing it into food. I can tell you, I hate sardines. I really don't like sardines. They're so oily and fishy. But when you put it into a salad and it's masked, I don't mind it.

Reality is sardines do not have the same powerful health benefit that I mean, sorry anchovies. I'm talking about anchovies. Anchovies have as powerful as sardines. Sardines are the mega. Anchovies hold no weight to it, but anchovies are very fishy, very salty, and very gross in my mind. Excuse me for those who love anchovies, but sardines, I'd take them 100 times over.

Dr Terry (02:24.64)
You

Dr. Spencer Baron (02:31.544)
Interesting. So quick reality check. How do sardines compare to fish, fish oil, you know, or their omega-3 supplements? Are we missing something by not eating the real food?

Andria Klioze, MD (02:45.154)
Well, omega-3 fatty acids are very powerful. We know that from a heart, from a cholesterol, from a brain standpoint, from a longevity standpoint, from an anti-inflammatory standpoint. But when you take in sardines that are coated in olive oil, you're getting a high protein source. Also some creatine, which there's always the debate on creatine, but that's a natural form of creatine that's also powerful. If you can't tolerate sardines, yes, you can get your omega-3s from other places, but here you're getting...

your protein benefit, a little kind of quick protein snack you can take to work or add it into your muscle building platform. I just ran the Boston Marathon and that was a big part. Woohoo! First one. Big part of my training was adding in sardines because of their anti-inflammatory effect, their protein impact, their impact on my brain. I need to be focused. I need to have determination and I need to have success. Anti-inflammation from muscles and build

muscles, so really powerful. So yes, I feel that it's better to take it in, but again, some people just can't get over it, but we can talk about ways to do that.

Dr. Spencer Baron (03:56.198)
Alright Terry, fess up. What the hell is your problem with sardines and why have you dedicated a whole damn show to sardines?

Andria Klioze, MD (03:58.511)
I'm

Dr Terry (04:01.728)
I'm gonna be flattened by the end of this show. I'm feel like some truck ran over me. Two against one. I'm not the only one that hates sardines.

Andria Klioze, MD (04:17.974)
It's true, very true. Some of my patients are like, Dr. Clias, I have tried it, it is gross. I did a cooking class for a financial group locally and after the cooking class and the sardines were brought up along with many other super foods and anti-inflammatory things. And he just goes, I've been trying, I'm trying so hard, Dr. Clias, it's killing me. So, Terry, you're definitely not alone.

Dr Terry (04:43.774)
Well, I appreciate that. And it's so funny because my front office manager, she's like the glue at the office and her name is Michaela. And she goes, you know what? They're the superfood and you've been talking about I'm going to bring them to the office. I actually, I reached out to Dr. Andrea and go, OK, my front office manager just brought sardines in the office. We're going to try them. How do I start it? And we actually, after the end of a day, we broke them out and we all tried. We got through it. I did not die.

you know how I did not collapse it was not my favorite thing I've done but I'm like that's what started the show I'm like alright I'm a big-ass wuss and I know they're good and just in the first five minutes of show I'm like alright I should probably try them again because this how she's talking but so I gotta give a shout out to Michaela because after this show we're gonna try them again

Andria Klioze, MD (05:13.806)
So what?

Andria Klioze, MD (05:36.11)
Go Micaela.

Dr Terry (05:37.792)
Yeah, so she's amazing. All right, I asked one more thing. People also worried about mercury in fish. So did they did? And I had mercury poisoning because I was eating a lot of sushi and tuna and all that. But it's, you know, I know it's not predator fish. But do we do we worry about mercury or heavy metals and sardines? No.

Dr. Spencer Baron (05:49.429)
Tuna.

Andria Klioze, MD (05:57.901)
That's another benefit to sardines is that it is very low in mercury. Tuna is one of those no-no fish, especially big-eye tuna.

Big eye tuna has the biggest amount of mercury. And again, it all depends on where that tuna is harvested because mercury is not a part of our natural ocean. It comes from the dumping of industry into the ocean waters. So again, where the tuna is harvested, the type of tuna, and very often when you go eat sushi, unless the chef is purchasing his own sushi, he doesn't know the type of tuna he's getting. He just knows it's sashimi and it's high grade tuna. So, you know, those are tough things.

and I would keep that down because that's, it's fascinating one that you discovered you had mercury toxicity because a lot of people don't, they'll feel badly and they won't understand the etiology of it. So hats off to your doctors or you, whoever discovered the mercury toxicity.

Dr Terry (06:53.47)
Well, I know we're talking studies. What's big eye tuna?

Andria Klioze, MD (06:57.986)
is a type of sushi tuna. So there's different types of tuna, but if you look at the FDA ratings, they will tell you big eye tuna has the highest amount of mercury that they've measured. That may vary.

Dr Terry (07:11.584)
I mean all I hear about is Toro and Bluefin and Yellowtail. When you're on it, looking at a sushi menu, it doesn't say big eye tuna. What do you?

Andria Klioze, MD (07:22.702)
In some places, so you wanna stick to yellowtail as the one we use, but I still try to avoid tuna if I can. If I'm with my son, we're eating sushi, it's yellowtail all the way. But I'm very careful, I don't typically eat tuna. As you know from your experience, you avoid, it's really hard to get that mercury out unless you purposely extract it, so.

Dr Terry (07:46.6)
Yeah, I had a clinical nutritionist who was actually on the show. He said a great way to get rid of mercury is cilantro and pumpkin seeds. And I started chelating with cilantro and pumpkin seeds and I from a mercury level of 13 down to 4. So it actually worked. It actually worked.

Andria Klioze, MD (08:08.29)
knife. How much cilantro? That's a great tip for anyone listening, phenomenal tip. How much cilantro? Because you really want to dose that appropriately.

Dr Terry (08:17.952)
Yeah, I was just growing in my backyard and I was taking like a just a couple of bits of it twice a day.

Andria Klioze, MD (08:28.194)
so you didn't do a lot. Very good. Remember, just a side note, I know we're talking about sardines, but mercury, one ounce of mercury is 180 grams of magnesium. So many people are deficient magnesium, and that's a quick way of getting magnesium in our system. Magnesium is used for so many different things in our bodies. So pumpkin seeds are wonderful magnesium source. So great. That's wonderful.

Dr Terry (08:50.645)
Ha.

Alright, well let's get back to these mushy stinky fish questions. Let's be honest, people think they're smelly, you know, they crack open the can and they end up puking and they just can't get past. I mean, my father used to bring sardines to the movie theater and just would crack open the can and eat them as a snack. And I think I got PTSD from that. yeah, yeah, so we're dealing with, you know, canned fish.

Andria Klioze, MD (08:56.566)
you

Dr Terry (09:22.146)
So why do sardines have such a bad reputation besides what I just spewed out?

Andria Klioze, MD (09:27.398)
I don't think they have a bad reputation. I think it's because there are people like yourself who really struggle with fish and fishy smells. And depending on the cans you buy, you know, I have Wild Pacific. I use it because it's high on the Yucca scale than anything else at Costco sold. And so...

There are other wonderful, wonderful brands out there that also have very high ratings, but some of the cheaper brands of sardines actually stink worse than the more expensive brands. So think it's worthwhile trying different brands. You may find one that is not as powerfully fishy smelling and fishy tasting. I used to eat tuna a lot and I don't, you know, canned tuna because it was easy to take to work. I don't because of the mercury we talked about.

Dr. Spencer Baron (09:58.507)
Ha

Andria Klioze, MD (10:18.128)
I switched over to sardines and then as I was training for the Boston Marathon, I just needed more protein. And so they were easy. It was easy for me to take a can to work or pop open a can between clients and try to push my protein volumes. And then as we talked about, it has so many other benefits to it.

Dr Terry (10:35.796)
Now you see some sardine cans and they say, know, which we, Michaela actually bought some and it was smoked and some have different flavors and all that. Do you try and stay away from all that and just stick with just the basic?

Andria Klioze, MD (10:49.142)
I do. Smoked increases cancer risks, especially prostate and colorectal cancer. So we're not into smoked meats. No deli meats does the same thing.

Dr Terry (10:59.079)
Interesting.

Andria Klioze, MD (11:00.206)
We avoid all smoked meat. you know, if somebody says, well, geez, Doc, I smoke my turkey. It's kind of a family deal. Hey, you're doing it once a year, but you don't want to be doing it every week and every day and every month. These are the subtle things in life that we slowly teach people and they make the modifications. It's not like we, we can't do these things. It's just that we shouldn't be doing them every week and every month, a special occasion. So I don't do smoked. I don't add seasonings. If I do, I do it myself. I never want to have things that are pre-seasoned.

It's convenient, but sometimes you can add your own. I just like clean as possible. And then I create my own recipes, my own ideas, you know, of how I want to make my food.

Dr. Spencer Baron (11:41.994)
Are you okay with the fact that I got a can of coconut curry sardines that I got from Whole Foods?

Andria Klioze, MD (11:50.287)
well.

So that's great because curry is also anti-inflammatory. Curry is made up of five to six spices depending on who's making them, sometimes three. Coconut is a great alternative to dairy. I'm not a big dairy fan unless it's sheep or goat. The whole anti-inflammatory pathway with goat and sheep over cow dairy. I think that's not a bad thing actually. That's actually a good one.

But again, look at all the processed chemicals that might be added if you don't have any of that. So always look at the extra chemicals on the list of the food you're purchasing. If you're getting some gargums and thym gums, and some of those gums are not so terrible, but they can affect the gut biome, not all of them. You want to look at other preservatives because a lot of times when foods are stored, there's extra preservatives that become harmful. And in and of itself, it's not bad. It's them all added together.

Dr Terry (12:21.426)
All right.

Andria Klioze, MD (12:51.202)
day after day, week after week, month after month.

Dr Terry (12:54.218)
You know doc, on paper in this conversation it just seems like sardines are no brainers and now my partner has coconut curry ones even. But people still won't touch them. Do you think a lot of this mental block is how they were prepared? Did they smell them bad one time? What is your...

Dr. Spencer Baron (13:03.102)
Hahaha!

Andria Klioze, MD (13:04.492)
You may not smell with that.

Dr Terry (13:17.536)
the psychological side like me or I'm probably the only one that's listening that has a bad thing, but for the people there, what do you think is holding people back? Because like you said, on paper, they're great.

Andria Klioze, MD (13:31.565)
I think it depends on how you grew up and your exposure. In Italy, we used to go to the local market and my dad would buy these things called pesciolini, which are little tiny fish. They're more like sardines and they didn't taste bad. They were fried and they didn't smell bad. So for me, but I didn't really like the head on the fish. So it's not something I want to go back to. So I would imagine that people develop

like negative feelings about fish or fish products based on, you know, what distracted them from them. In your case, it was a smell. So if the fish didn't have a smell and maybe you didn't see the skin or the head on the fish, that may be something that you're like, if it's just added into my food, you know what, I don't even notice it. I don't mind it. Just kind of like, as I talked about earlier with,

with the escargot, not escargot, not sardines, anchovies. Anchovies for me are...

Dr. Spencer Baron (14:32.966)
Anchovies? Anchovies, yeah.

Andria Klioze, MD (14:38.122)
If I had to eat an anchovy, it's so salty. And I don't even mind fish. I love fish, but it's salty and it tastes very fishy. But I love eating fish, but for me, I couldn't eat anchovies. I can eat sardines because to me they're not that fishy. But again, it's perhaps which ones you're buying, Terry. So I would try to mask it and maybe not see it. Does it bother you to see the little fish or the skin on the fish?

Dr Terry (15:03.94)
I'm already under the bus so I might as well say yeah, the whole little thing, seeing those little silvery things.

Andria Klioze, MD (15:10.702)
I think this is an important point for the listeners because there might be a lot of listeners, because I can tell you, I have a lot of patients that say the same thing. They want to eat them because they know it's healthy. So we shouldn't be negative about it. We should inspire them to hide the things. They can take the skin off. The skin of all fish have a lot of vitamin D. My husband, when we cook fish at home, he'll take, like when we have sea bass, he'll take the sea bass and he'll fry the skin for me.

because I know it has a lot of vitamin D and I'll eat it. he makes amazing, I you guys have to come up to Ormond and try his sea bass, it's pretty awesome. He's an amazing chef. You guys are welcome.

Dr Terry (15:46.365)
I die.

I see bass sounds way better than sardines, you know, but so I'll by the of show, I'm going to be converter. know and I know you're I know you too are can convert me. So, you know, it won't work. But I do want to ask this this this quality matter. We talked a little bit about you went to Costco and there's some cheaper brands. There's oil, the sourcing. What are some people need to look at if they're like anti sardines, but after listening to show there?

Andria Klioze, MD (15:55.052)
you

Dr Terry (16:18.164)
they want to try it and they want to have the best experience. What is something they need to look for?

Andria Klioze, MD (16:24.622)
I really use the Yuca app a lot. I find it very, very helpful because there's some subtle things. You can look at a recipe. Yuca, U-K-A, it's Y-U-K-A and it has a little carrot and it's free. Then you scan. Here he's got it. Little carrot. And it's very easy when you go grocery shopping, you can scan things.

Dr Terry (16:32.052)
What's a Yuca? What's a Yuca app?

Dr Terry (16:44.574)
Huh. The hell?

Andria Klioze, MD (16:51.714)
They won't do jerkeys, they won't do protein. They must have been blasted by some attorney from some protein company or jerky company, but they said they won't do that. But they're a very good source to get rid of chemicals out of your food. So it's an easy one. You try a couple of the top rated ones and then see which ones you like. then honestly, wouldn't be, I would take the skin off if it bothers you. If you can cook it where you mask it.

Dr Terry (17:08.34)
Ha!

Okay.

Andria Klioze, MD (17:20.3)
And then over time, Terry, that's gonna, it's just like an addiction or a non addiction in your brain that you've got to get over, you know, and saying, I really want to enjoy this, but these are the things that bother me. I would identify those things and then I'd try to work through what's bothering you and try to mitigate it so it's not as heavy resistance to you.

Dr Terry (17:44.48)
Fair enough. Now, you just mentioned something about how it's prepared. So if I had started from a high-end restaurant, this might be a totally different conversation with versus just eating it out of a can. So maybe for the people listening as well as myself, because I have no problem being thrown into the bus. for people like us, maybe starting from in the can is not the best place to start.

Andria Klioze, MD (18:12.558)
So my favorite recipe that I give my clients when they come and see me or my patients, I actually have them take some, so take some tomatoes, chopped tomatoes, chopped red onions, remember red onions of all the onions are gonna be the best, then the yellow, then the white. They have the most antioxidants and health benefits. And then I add capers, which is your salt, and put that in with chopped up sardines, so they have it chopped up in the pan, sauteed.

those all together and add parsley, one of those super greens, but you can add any other string beans, whatever, spinach, whatever you have in the pan. Then take some eggs, take two eggs, scramble them in a bowl and while that's cooking, pour on, add some pepper and garlic if you want, pour on the egg and so you're making a frittata.

And that is by far, in fact, I have a lot of young people coming to me that have, I wouldn't say eating disorders, but maybe very anxious about eating. Maybe they're a little overweight or they're underweight because they're paranoid about gaining weight. So I have a lot of parents bring me kids, know, teenagers or adults. And I go through cooking with them in our kitchen and trying different things like sheep cheeses and goat cheeses, because they don't think they're going to like them.

and then they taste them and they're like, wow, this isn't bad because some sheep and goat can be very tangy, but some aren't. I mix that in and when they eat it, in fact, one of the kids came over and he goes, this is incredible. What is this? And I was cooking and he was walking outside in our food forest in the backyard. And when he came in, I said, well, just try it then we'll go through what you think, try it some more. And he ate quite a bit of it. I think half of the omelet was pretty big.

He said, this is really good, what is it? And when I told him sardines were in there and the goat cheese, he was shocked because he said, I will not eat sardines and I'm not eating goat cheese. And I said, okay, I'm gonna make something else, we'll see how you like it. So, real white lie. So, you know, I'm sure Terry, when we try different ways of putting things together.

Dr. Spencer Baron (20:22.718)
That's great.

Andria Klioze, MD (20:30.318)
you probably won't mind and I really wouldn't be hard on yourself and I wouldn't be hard on those listeners because, you know.

Dr Terry (20:37.568)
shut up Spencer. Spencer will be hard on me so that's okay. I had somebody try to trick me the same thing because I had a for a long time even though I travel around the world I have a very narrow palette let's just call it and I remember somebody

gave me some food and he goes, do think about this? I go, it's kind of bland, but it's all right. And then I mix it with a bunch of stuff like, it's all right. I go, what is it? And he goes, it's called Rocky Mountain oysters. I went, Rocky Mountain oysters? I go, yeah, that's a...

I didn't know they had oysters in the rock. I'm not really a fish guy and he just started laughing and and I'm I'm there's a kind of blah yeah well about an hour later he actually told me what they were and I swear a guy they were already digested but I wanted to bring him up and just get him out of my body but so yeah

Andria Klioze, MD (21:38.764)
Don't waste the day, Terry. You better tell the audience what they are if they don't know. Don't waste the...

Dr. Spencer Baron (21:41.642)
Yep.

Dr Terry (21:42.9)
the bowl testicles. yeah, they were so but even now I'm like, I've eaten them, I could probably eat them again, but just the name alone. So I think that, you know, that that a lot is the sardines. I think just some people just may include the word sardine, they can't get past that they may like them. But they

Andria Klioze, MD (22:06.094)
Yeah. And they may think they're anchovies. And there's a big difference between anchovies and soju. mean, anchovies are a whole nother level of gross. But, and I wouldn't say these are gross, but that's a whole nother level of fishy, nasty, salty, and they're not even significantly of a health benefit, honestly. So I'd be in the same camp if they said, need to start eating anchovies. I'd be like, my gosh, what am I gonna do to get this down my throat? Right?

Dr Terry (22:10.824)
That's a point,

Dr Terry (22:34.112)
Alright, alright, Spence, you can take over. Yeah, sorry, little fish, small fish, balls, you know, I, I, there's probably some correlation there.

Andria Klioze, MD (22:35.564)
So.

Dr. Spencer Baron (22:35.753)
Classic. well, I... Yeah. You know, it's funny.

Andria Klioze, MD (22:39.47)
After the balls, I don't know.

Andria Klioze, MD (22:48.264)
You

Dr. Spencer Baron (22:52.809)
Well, I mean, come on now, for those of us who have dogs, what is a bully stick? It's the, you know, the bull's penis or something like that. You know, I give this to the dog and they chew it up and I'm thinking to myself, if you only knew what that was, you know? But anyway, you know, let me get back to the benefits of that. The benefits of the Yuca app are tremendous.

Dr Terry (23:09.224)
I had no idea.

Andria Klioze, MD (23:11.714)
I don't know my dog would receive that.

Dr. Spencer Baron (23:21.191)
Terry, if you're not familiar with it and those who are listening or watching the show, can, there's a section on here that you, to find out about that food, you can scan the barcode. That's all you need to do. Scan the barcode on that food. Yeah, right there.

Dr Terry (23:22.9)
No, I'm not.

Dr Terry (23:38.354)
Yeah, interesting.

Dr. Spencer Baron (23:39.589)
and it'll tell you if it's any good or not. And it breaks it down, what's wrong with it, why is it bad, why is it good. It's pretty fascinating, it gives it a rating. So, Yuca app.

Andria Klioze, MD (23:51.319)
And I really, yeah, I think that sometimes subtly in foods there's a lot of small.

inserted chemicals and over time those things build up in our bodies and we're getting more and more cancer patients coming through and it's really sad and they're not coming through early stages. It's like they're already advanced. And we can try to get repurposed drugs on them working with their oncologists but you know it's a tough journey. That's a tough one. You know it's not that we can't help them and reverse disease but so pay attention.

Dr Terry (24:12.639)
Right.

Andria Klioze, MD (24:28.016)
That app is worth having and getting in the habit when you're scrolling through Sam's Club or Costco or Walmart or your grocery store.

Dr. Spencer Baron (24:38.057)
Let's say someone's willing to give sardines a shot, which I happen to like them. Now we've got to make them actually taste good. I love the recipe you just gave out. You got anything else for someone who's not much of a cooking aficionado?

Andria Klioze, MD (24:43.726)
Thank

Andria Klioze, MD (24:51.018)
Yeah, so, so you putting them into mixes like you can.

put the can and smash it up, I would add it into a salad. So you can put it with the salad dressing with a little mustard green, know, your Dijon mustard, and then make your salad with your tomatoes, your cucumbers, but smash that up just like you would do with Caesar salad, right, dressing. Smash that up, add it into it and drizzle it on top of the tomatoes, but really make sure it's ground together with the olive oil, the vinegar, your garlic, chopped up onions,

your Dijon mustard, really mix that in together just like you're making your salad dressing and make sure that you make a small amount so it's not sitting extra because you don't want that on the counter. And then pour it over your decent salad and that's an easy, easy way to do it.

Dr Terry (25:44.906)
You're making it like into a paste almost. You're not eating the fish. You're eating like this paste, right?

Andria Klioze, MD (25:52.975)
Yeah, and then you can dilute it a little bit with olive oil and vinegar. And you can add the capers or just add a little salt and pepper, but it has some salt in it. I mean, there's some salt in there, so you probably don't even need to add salt when you do it. Make it as part of your salad dressing. Add that Dijon mustard if you like that spicy flavor, or you can add some cayenne pepper, adding more of a higher level of polyphenols to that, always using your olive oil and drizzle that on top of your vegetables. You can do the same thing on grilled vegetables and bake it.

And so now you have maybe not the raw.

Right? That raw flavor, but you're baking it and putting it on top of those grilled vegetables. And if you keep them a little crunchy and you don't really bake it hard, you're actually getting a good dose too. And one can is about 20 grams of protein. So let me just look specifically, 18 grams of protein. This was a 4.4 ounce can.

So, but some of the cans are actually higher at 20 or 22 grams of protein. So when somebody really should be getting, you know, we don't count calories here at Shield of Life because I really teach them the right foods to eat. So we're not into calorie counting. But as I have my age patients and we put them on the body composition scale and I see muscle wasting, we obviously we push exercise and we do push protein. So when you're taking one can and then you're adding two eggs, which is going to be

18 to 20 grams of protein there, that's 40 grams of protein in that breakfast or lunch that you made from the previous dish that I gave you. Now, if you cut up some chicken on that salad that we just had, you're getting your 20 grams of protein, plus you're adding a chicken breast or two. So we want to as we age, or if we're performance athletes, which we all should try to be at every level of our life. I'm gonna tell you a really cool story from the Boston, but

Andria Klioze, MD (27:56.225)
We need to be pushing protein and proteins that have anti-inflammatory effects because it improves cognitive performance because the gut, brain, the muscle, the gut brain is a very dynamic access that improves longevity, healing, anti-aging from not just a physiologic standpoint, but how you look. It's very, very powerful. And these are the things that we want to educate and inspire our patients to do in addition to stay mobile and physically active.

coming to your chiropractor to get your adjustments to maintain health balance. So I think these are important things that we really need to do and encourage and it's simple, simple things to do, simple. So it's just adding into the diet.

Dr. Spencer Baron (28:42.185)
Speaking of simple, let me ask you what the easiest, I mean, giving, know, just shoving them in your mouth out of the can is one easy, simple way, if, know, Terry just threw up in his mouth. Hold on a minute.

Andria Klioze, MD (28:52.75)
We'll get them there. Just give them a chance. Give them a chance. No, those were the balls. Those were the balls. And then when you mentioned the penis thing, I mean, it's like, oh my gosh.

Dr Terry (28:58.336)
You know what? I'm going to have to seek therapy from you after this show.

Andria Klioze, MD (29:10.146)
Poor guy, we're breaking him. Carrie, you're gonna have some hard skin after our shows, let me tell you.

I'm

Andria Klioze, MD (29:21.976)
You can walk in my backyard, it's very peaceful.

Dr. Spencer Baron (29:22.259)
you

Dr Terry (29:24.992)
I'm on a plane in about an hour.

Dr. Spencer Baron (29:25.692)
Yeah. Oh my gosh. I think Dr. Terry is going turn into an anorexic after the show. Hold on. He ain't eating nothing.

Andria Klioze, MD (29:28.398)
You

That won't cook you any of those things, I promise.

Dr Terry (29:37.101)
You

Andria Klioze, MD (29:39.406)
What happened, Perry? Did you go to JLP one? No, I just talked to Dr. Perry.

Dr Terry (29:40.064)
you

Dr Terry (29:43.68)
No, I just talked to Dr. Andrew and Spencer, I'm good.

Dr. Spencer Baron (29:52.499)
That's great. All right, back to the, you know, if someone obviously is in a rush, you know, trying to, you know, hurry things up and, you know, grab some sardines and, I mean, and actually enjoy them. I mean, you have anything even quicker as a fix?

Dr Terry (30:04.768)
you

Andria Klioze, MD (30:07.89)
I just put them on crackers and you can add some cheese if you want, you know, some sheep or goat cheese. Find some that you like, right? Sheep and you... People always think that sheep and goat cheese has to be soft and mushy and tangy. No, there's some great hard... Remember sheep is better than goat, but there's some hard cheeses and they're wonderful. So, you know, adding a thin layer of that on a cracker and I always do the gluten-free crackers because that's my favorite or sourdough version. So, yep. There you go.

Dr. Spencer Baron (30:11.368)
Dr. Spencer Baron (30:36.227)
I'm loving this. This is good. Yeah.

Dr Terry (30:37.304)
You mentioned you can cut some of the fishy flavor with lemon and garlic. Talk to us a little bit about that. If people just don't like that fishy smell, that fishy taste.

Andria Klioze, MD (30:39.274)
Add some spicy pepper on top if you want.

Dr. Spencer Baron (30:41.2)
Yeah.

Andria Klioze, MD (30:54.178)
Well, again, when you're blending it with those things, making a sauce that you're making either for, you know, it's interesting. We just say salad dressings, but sauces and sauce classes are what you really want to go to that push herbs and spices and things like adding sardines. Why? Because there's lots of antioxidation in herbs and herbs are what heal us along with the vegetables. So adding that type of sauce that actually

diminishes the harsh flavor of the olive oil, not the olive oil, but again you can get some very potent olive oils that aren't tasty either. So you maybe want to use a lighter olive oil but it doesn't have as much health benefits. But again when you add vinegar to it and when you add some lemon to it or lime you actually cut the harshness and you can enjoy the flavors of those other things and not have that overbearing fish taste. And I always drain the olive oil out.

add the olive oil in to my salad dressing or when I'm cooking those eggs, I drain it first because otherwise it gives you a much more fishy taste if you try to add the oil from the can. And as you get stronger in it, if you want to add the oil as part of your meal, that's fine because you have the polyphenols. One of the things we didn't talk about, and I really wanna touch base before we end.

is the power of a fish oil and the power of why we take fish oil and why it's so powerful in sardines. One, you've got the protein source. Two, you've got the DHA and EPA, which is what makes the olive oil so powerful is because they're anti-inflammatory, they lower cholesterol, and over time they've seen in many studies lowering blood pressure. The third thing that nobody ever, and it also makes our red blood cells more mobile, which is important because a red

blood cells get to our organs and those organs require the oxygenation. So that's very important. The other thing is pro-resolving mediators. Pro-resolving mediators come from the DHA and the EPA and they're very important anti-inflammatory effects that come from fish oils. In fact, Harvard did a study on the pro-resolving mediators and gave it to people with inflammatory bowel disease and reversed inflammatory bowel disease.

Andria Klioze, MD (33:20.4)
But it's very small bits that come. You'd have to extract a lot. It would be incredibly expensive. So it's important to understand when we're taking our fish oil supplements or natural forms of fish oil, that's why I eat the skin of my fish when I can, as long as it's not one of those fish that's high in mercury, because it's got the highest level of omega-3 fatty acids in the skin. And I'm getting those pro-resolving mediators that decreases

neurologic inflammation from all the things that we're exposed to. So that's a very powerful thing.

Dr. Spencer Baron (33:58.857)
Super good. That's great. So let me ask you, if, I mean, you've given us so many different ways to prepare a sardine, which is great. yeah.

Andria Klioze, MD (34:11.394)
That's very odd. You can't wait to go home and try different ones that aren't as fishy. Because now you're curious. Now you're like, wait a minute. I wonder which ones I've

Dr. Spencer Baron (34:21.468)
Ha ha!

Dr Terry (34:21.664)
You know what we just had a guest to talk about curiosity is a great way to change your brain. So yes, I am curious and and so

Andria Klioze, MD (34:30.254)
And don't do me a favor, don't get the can, get a few cans and mask them and find out, mask them the way we talked about it before you just try to eat it raw. Because if you go straight and eat it raw, you're gonna say, nope, never gonna do this. I just can't do this, I'll take my fish oil tablets. Don't go that way.

Go first to smashing it up, making some, drain that olive oil out, smash it up, add it to the salad dressings, cook it with the eggs, the tomatoes, capers, the onions, the parsley, or whatever other greens you have in your garden.

and then pour the eggs on top. And you know, do half with one can and half with the other can and see if you notice a difference and if you don't, go with the cheapest and healthiest version, right? And then move it in. Don't go ever just to eat. People that do not like fish, that is the worst thing to do if you're trying to learn how to like this is to go and be the hardcore. It's kind of like you saying, I'm gonna run and I'm gonna go and hit my first run as a half marathon or a marathon.

you're gonna hate it and you're never gonna wanna go back, right? That's not how we start things. So start things with a few tastes, let your body get used to it and then slowly build into the endurance of it.

Dr Terry (35:46.666)
So you've given us a sauce for a salad dressing for a salad and you've given us the frittata. Can you give us another simple, easy recipe that maybe not as exotic or just as a good, you know, we talked about like, for example, barefoot, you don't want to go straight from running hocus shoes to barefoot shoes. So can you give me a little introductory, another introductory good recipe?

Andria Klioze, MD (36:13.432)
So people like bowls, okay? People like bowls. So you could make your, I'm not a big rice fan, but I do cauliflower rice. So there's a whole nother story of why I don't like rice because it has arsenic, but short and short. Brown rice has more arsenic than white rice. So let's do cauliflower. We can talk about that. It's a whole nother topic. I told you I could talk about a lot of things. So you buy your cauliflower rice in the bowl.

Right? You got your cauliflower rice in the bowl. Again, because you don't like sardines, I would smash them up and add them to a sauce. Then you could add your edamames. You can add your chicken.

You could add your cucumbers and tomatoes and then create a sauce, maybe tangy, maybe Asian, maybe Mediterranean with your cilantro, whatever, and add the sardines a little bit to that with some cayenne spice, if that's your thing, and then put that into the bowl. So now you're getting a higher level of protein, which we always want, but remember, just eating protein is not good enough. You need to eat the protein plush, do the weight lifting, and the

training to grow muscles to increase your mitochondrial health and your longevity. So again, putting that together, you're getting a higher protein source. You're getting your edamames. Make sure they're organic, although there's an argument about soy and organic, but I still think we need, our soybeans need to be organic. And add that, do tomatoes, do red onions, do whatever else you want in that bowl, and then add it to it.

Dr Terry (37:52.254)
What kind of sauce do you like?

Andria Klioze, MD (37:54.825)
I love Asian, I love Mediterranean. When I say Asian, I'm more Thai and Vietnamese than I am Chinese, or Vietnamese is okay.

Dr Terry (38:01.504)
Okay. So we talked Mediterranean dyes. What would be a Mediterranean sauce that you would recommend?

Andria Klioze, MD (38:10.072)
So with Mediterranean sauces, you're gonna wanna add tomatoes, you're gonna wanna add basil and oregano. You can smash those up. You can add lemon and vinegar and olive oil and then put that in there. And you may wanna add some spice. I mean, it's not that Italians don't use spice, but they're more pepper adders. So I'd probably add a pepper to that, like ground pepper.

Dr Terry (38:34.536)
I think the biggest challenge in this is not me about sardines is me learning how to freaking cook.

Andria Klioze, MD (38:40.482)
Well, interesting, isn't it?

I really need to make a cookbook, but then that means I'd give away our nutritional protocol. so it's interesting. I had a guy recently that came to our open house and he's like, Dr. Cleos, I want to write a book, very prominent individual. He was involved in the genome project. He was involved in mRNA research and is very holistic now after seeing what he's seen and sees what I do. he said,

I want to write a book. also, you know, I'm interested in doing an international and national course taking people around and we really want you involved. And I said, you know, I got to write my own freaking book with my recipes the way I've watched people transform their lives because our protocols have helped people with every disease state. I mean, I when the woman come in my office out of a scooter and off oxygen, you want to go on your knees and you say, OK, God created God created our bodies to want to heal. We just have to give it the support.

And we don't have to take fancy vitamins and fancy products and peptides and blah blah blah blah blah. You can. You can get down that rabbit hole. And is it going to help probably? What ramifications, like a rippling pebble, has in a brook or in a water, you know, in a pond? We don't know. We don't know.

Do I demonize them? No, because I don't want to be a naysayer to somebody who can like GLP-1s, people demonize GLP-1s. But if you're the morbidly obese individual who just is, you know, negative about yourself, that's why I don't like negative behaviors and thoughts that I can't achieve or I can't do, because it doesn't help you. And it doesn't help anyone. And positive behaviors drives, that's what drives our mitochondria produce more ATP. And then that makes healthier, you know, endocrine, you know, hormones.

Andria Klioze, MD (40:32.416)
If you don't have that positive attitude, we're not going to win the race on longevity and health. So we need to drive that. so if GLP-1s are what they have to take to start the journey, we can always work on getting them away.

You never have to stay on anything. And the journey is that we go as natural as possible and we begin to listen and take time. And that work-life balance is important. What do we want our families and our lives to look like? How much time do we dedicate to gratitude and love and happiness? Because that's what we want. And that's what drives health. That's what drives health. Not the sardines, but they're big part of it.

Dr. Spencer Baron (41:14.575)
All right, if we go ahead, were you gonna say something Dr. Turing?

Dr Terry (41:17.734)
No, I'm not gonna say anything because I want to be negative.

Andria Klioze, MD (41:20.622)
Yeah, you got this. You got this.

Dr. Spencer Baron (41:22.321)
Ha!

Dr. Spencer Baron (41:27.473)
Dr. Cleo's, if we, if Dr. Terry flew in from California, especially to have some sardines this evening at your house and I was to just drive up and have a good old time, what would, how, what, what, what, dry, dry heave. What would you make? What would be the first, what would be something that you haven't discussed?

Dr Terry (41:40.094)
You don't go time just watching me.

Andria Klioze, MD (41:44.59)
What you making me miss?

Andria Klioze, MD (41:53.091)
Well, I think.

Dr Terry (41:53.354)
tonight.

Andria Klioze, MD (41:54.519)
Okay, so I'm gonna go outside. I've got some eggplants growing. I've got some peppers growing. I've got some kale growing. I've got some onions growing. I've got some Okinawa spinach, longevity spinach. I'd probably take some of those, chop them up, create a salad, put some tomatoes and cucumbers in there, make a sauce. Maybe if you said, okay Andrea, we're gonna have to add some sardines into this dish, probably do that. I may chop up some garlic. I forgot that in the Mediterranean one. Probably say, take up some tomatoes and garlic, add some more of those sardines.

in there, maybe make a bruschetta with sourdough bread, bake that first, put it on top, very light, just flavoring. So and then maybe what we would do, we would probably, so we had our salad, we maybe get some sweet potatoes, and then we would maybe see if we've got what we've got, maybe crab cakes, or do we have lobster, or do we have, you know, what is it, sea bass, or, ooh, what is my favorite crab

corvina, we have corvina, sprinkle a little, what is it, paprika on the top and a little bit of garlic salt.

Now we could switch this and we could actually make it more of an Indian dish with curry. And then we may want to put those things into a stew with the sweet potatoes, onions, and add some peppers into a stew, add some chicken. Not sure the sardines would be in there, but we could try to sprinkle them in there now that Baron has taught us more. Dr. Baron has taught us that blend, add some coconut milk to that. So, you know.

Dr Terry (43:07.091)
it

Andria Klioze, MD (43:34.998)
And then cauliflower rice to the side.

Dr Terry (43:35.082)
That sounds a lot healthier than going to Black's BBQ in Texas.

Dr. Spencer Baron (43:42.641)
Yeah. Ha ha!

Andria Klioze, MD (43:42.736)
for sure. That's the smoked meat on the smoker. You gotta have the beer with that. Don't forget the beer, which is a big, you know, your beer.

Dr. Spencer Baron (43:47.621)
Yeah... Yeah, that'd be...

Dr Terry (43:52.03)
Yeah, yeah, I get up and my mass and my mass potatoes and and yeah.

Andria Klioze, MD (43:57.795)
Do I have trade mashed potatoes?

Dr. Spencer Baron (44:01.338)
The wad of butter on it, right?

Andria Klioze, MD (44:02.401)
Our favorite. Our favorite.

Dr Terry (44:03.634)
I got the butter and the barbecue sauce

Andria Klioze, MD (44:06.104)
Yeah, yeah, he butter he is an alternative to butter, right? Good. Very good.

Dr. Spencer Baron (44:10.126)
Yes, I use ghee. Very good. Well, you know, gosh, I I'm I was going to ask you about, know, what's, know, for somebody who doesn't want to try sardines or, know, how would you what would you say to them to get them to try? But I think you've elaborate on every possible facet that, you know, would turn someone on to it unless Dr. Terry, you still have any resistance.

Andria Klioze, MD (44:19.662)
I'm going to record.

Dr Terry (44:34.292)
No, no, I think she's broken me down, and given me some...

Andria Klioze, MD (44:38.818)
Just don't look at them and don't smell them. And get the, when you cook them, the ones that taste the best. And what I would do is, does your wife eat them or your friends eat them? okay. So what I would do is talk to your office staff, the one who likes them, and have her find the less fishy one of them. And then you take it home and try some of the things we've talked about. Don't look at it, smash it up. Put some sunglasses on.

Dr. Spencer Baron (44:41.53)
Yeah.

Dr Terry (44:49.958)
No, she's, my wife's worse than I am.

Dr Terry (45:05.822)
So what is the brand again from Costco? My wife loves Costco. We'll try them and we have them for the dog.

Andria Klioze, MD (45:11.286)
Water Planet. So they have two brands that I, and I can't remember it's an E-Mod. Yeah. And this one is also good. This just had a little bit higher. They both were green, you know, on the code scale, meaning healthy and good. This one's just a little bit higher. So the other one's also good that Costco carries. And again, shout out to Costco because of their organic drive. Thank you. Yeah, I mean, honestly.

Dr Terry (45:14.772)
Wild Pacific sardines, what's it called? The wild plant. Okay, all right.

Dr. Spencer Baron (45:16.902)
Wild planet.

Dr Terry (45:36.446)
Yeah, they're doing good. Yeah.

Dr. Spencer Baron (45:36.48)
Mmm, nice.

Andria Klioze, MD (45:39.628)
We need more stores that care about their people. And we as consumers need to support those kinds of stores.

Dr Terry (45:43.54)
Yes.

Dr. Spencer Baron (45:46.362)
Yeah.

Dr Terry (45:46.72)
Yeah, they've done a fantastic job. And you know, I will, since I reached out to you in desperation that last time, I will reach out to you in glee after I try my, my recipe. And I'll give you the props necessary. But thank you. I mean, this is, this is good. mean, like I said, on paper, it's like, why don't you try it? Why don't you eat them every couple of days? How often would you say eat them like twice a week, once a week?

Andria Klioze, MD (46:13.838)
So look at the benefits. You've got the protein. We talked about the omega-3 fatty acids and the power of that. We talked about the vitamin D, but there's also calcium, phosphorus, in addition to vitamin D, magnesium. So you've got some macro elements that are also very powerful. So if I were you, I would try eating them once a week.

And then if you're like, I can mask this, I can do this, then spread them into one, you know, to three times a week. And then you'll go away for it for a while. And then you may come back and do two times a week. When I was training for the Boston, I actually would eat them one, at least once to twice a day, sometimes two cans, believe it or not, Terry. Sorry.

Dr Terry (47:05.713)
I believe it. Doh, I believe it.

Andria Klioze, MD (47:07.598)
because of the power for my muscles, the muscles, the magnesium, the vitamin D, the phosphorus, the calcium from my bone, the anti-inflammation and the protein. So for an athlete, they're hardcore. They're hardcore, top of the list. Because your vegetables that are your super greens are powerful from an anti-inflammatory and longevity standpoint, but from a muscle building protein standpoint, these are big and powerful.

that for a big guy, you'd have to eat a lot to get your, you because you're getting 20 grams. They're going to want, you know, in my case, I was looking at a five foot woman, you know, to maintain my muscle mass, I need, you know, 80 to 120 grams of protein. So for my training, somebody that's bigger is going to probably need double that or at least a little bit more probably in the 150 to 180 range. So it depends on what their, what their purpose is and what they're striving for. But an elderly person,

needs that too because if they're muscle wasting we need to drive muscle health but it can't just come from protein. They have to do the exercise with the protein as you guys know.

Dr Terry (48:18.272)
Well, for all those listeners, please leave in the comments some support for me that doesn't like sardines. mean, yeah. And then let's go on this journey together because I know Dr. Spencer obviously loves them. But I got to hear the comments to support because I'm going to try this and I'm going to we're going to start doing this. And in one of these shows coming up, I will announce either victory or I know I don't. Well, we're going to announce victory. I don't do defeat. So we're going to announce victory.

Andria Klioze, MD (48:47.528)
And just let me know, you know, because I may not be on that show, so you'll have to let me know.

Dr Terry (48:51.488)
I will let you know.

Andria Klioze, MD (48:56.206)
How did Dr. Pulas impact my life? Well, she made me sardines and I started doing it. I'd count that as a win. I helped someone transform to positive in the sardine arena.

Dr. Spencer Baron (48:56.284)
I think you should have mach...

Dr Terry (49:01.096)
I started.

Dr Terry (49:09.28)
Yes, you will do that because I'm not going eat them every day, but if I...

Andria Klioze, MD (49:15.522)
and you don't need to them every day.

Dr Terry (49:17.082)
No, but you know the older we get we have to we get stuck in some of our our food and we stop enjoying food they just become something something we consume and and I and I think food should be something we Embrace you go to places in Europe and food and the conversations around a food table is it is something that is revered and I think in our Western civilization sometimes we just feed for need and so it's something that I

relish that you know just like tasting a fine wine looking for different flavors, looking for different textures and so I think I think that needs to be embraced and get out of the out of the boring doldrum because that leaves a boring doldrum life so I thank you for I thank you for all this yeah

Andria Klioze, MD (50:03.308)
Yeah, the creativity is important. Yeah. And the bones, when you eat those bones, it's a big calcium source too. I forgot to mention that from a macro miller out there. Well, they're small tiny bones, but you don't really taste them because by the time you break it up and you're done with them, you're...

Dr Terry (50:12.34)
phones.

Dr Terry (50:18.136)
good god.

Andria Klioze, MD (50:20.206)
And that's another good thing for those of you who feed, because we used to feed our dogs naturally. I would get cans of salmon, that organic salmon, and I would get it at Aldi's and I would give that, I'd break that up because it had the bones in there, so the calcium, because otherwise I was taking my eggshells, drying them out and then grinding them, creating powder.

calcium powder from the eggshell. But this way, when you give them the salmon, you're actually having the bones. But in our case, we're getting the calcium from the bones in the sardines. And you're getting creatine, which is helpful for muscle mass building. And it's small amounts. It's not what they recommend when they're trying to build muscle mass. But it's also very, very helpful. So yeah, it's really.

Dr. Spencer Baron (51:10.348)
You would give that to the dogs? Is that what you said? No, no, The salmon.

Dr Terry (51:10.41)
You know what, I want...

Andria Klioze, MD (51:13.004)
not sardines, would give the salmon. I would put salmon and I do carrots and I do spinach or depending on what their health issues may be. Yeah, I mean, I had a whole bunch of recipes for my dogs.

Dr Terry (51:27.858)
So I'm, so I.

Dr. Spencer Baron (51:27.92)
I am so doing this. This is a new show right here. That is a new show.

Dr Terry (51:30.752)
Well, right. Well, I got got I got interjects. I'm especially knows about my dog and we started he was been almost written off by a vet that says, you know what, it's, you know, go home. He's hobbling on three legs. And we begin sardines three times a week. And Michelle started cooking for him and making all that all fresh food and doing everything. All his skin rashes went away. His ears cleared up and we've doing

All we did was change diet, the use of PMF machine, red light and massage and as of today he's walking without a limp.

Andria Klioze, MD (52:10.294)
Yeah, so PMF is powerful for skin and skin allergies for not just dogs, for humans. PMF is incredible. Yeah, it's incredible.

Dr Terry (52:18.31)
I love my PMF machine, but my dogs love sardines and they're eating it three times a week. so, know, it's totally... My dog does better than me, but... Right? Right? Well, Doc, this has been fantastic.

Andria Klioze, MD (52:33.07)
He gave it to the dogs because he couldn't eat it. The dog's going to have to take care of you later on.

Dr. Spencer Baron (52:43.174)
So, listen, Dr. Terry won't tell you, but this is the irony of this whole conversation. Dr. Terry used to be a whiskey drinker. And I don't understand, I think it is disgusting, it is harsh, it is all, but yet he can't eat a sardine. So.

Andria Klioze, MD (52:59.435)
Okay.

Okay, I'm leaning on Terry. Mikter's whiskey with a little ginger beer. I don't know, man. After the Boston Marathon, that was what I was doing. It was a single tall with two lines because I had to drink all drinking season and I was gonna freaking have my bourbon and, well, my whiskey and ginger. I don't mind bourbon, but that Mikter's rye is hands down my favorite.

Dr. Spencer Baron (53:15.131)
Ha ha ha.

Dr Terry (53:18.346)
You know what? I'll-

Dr Terry (53:25.555)
It.

You know screw you Spencer, I think I'm gonna have a sardine with a whiskey chaser. I just found my thing. I'll dip my sardine in the whiskey and I'll shoot the whole damn thing.

Andria Klioze, MD (53:31.288)
you

Dr. Spencer Baron (53:33.37)
There you go, man. There it is. It'll def-

Dr. Spencer Baron (53:42.215)
We figured it out. We figured out the solution. Yeah, that was great.

Dr Terry (53:46.314)
You know what, dog? I love you for that one.

Andria Klioze, MD (53:46.442)
Yeah. Yeah, I have two alcohol weaknesses. Well, that's not true. I do like my Italian wine when I'm in Italy. I'm very persnickety because of glyphosate that's fried in California. So I'm not a California wine drinker unless it's organic. But I have particular wines, but I do like that bourbon and ginger. Only a single tall. I don't need to have a lot of alcohol.

Dr. Spencer Baron (53:59.748)
Yeah.

Dr Terry (54:10.218)
There you go. No, I don't drink that much anymore. I just have like a finger, but it's good. All right, Spencer, you try to throw me under the bus again, but you know what? Thank God we had Dr. Andrea that saved me on that one. All right, doc, that was...

Dr. Spencer Baron (54:13.542)
Fantastic.

Dr. Spencer Baron (54:22.8)
Ha ha ha!

Dr Terry (54:27.776)
Very informative. Thank you so much for your time and doing this. Ed, you have converted me. I will do this. it's not just me. It's just there are a lot of people out there that are sick that could really benefit from eating better. And that's what you're all about. You're all about curing disease with diet and natural foods. And we so love you for that. We so appreciate your time and your knowledge.

Dr. Spencer Baron (54:29.018)
Very. Yeah.

Andria Klioze, MD (54:52.908)
Thank you. So we do diet, nutrition, exercise, sleep, nasal breathing, spirituality, and community like us. So, all right.

Dr Terry (55:00.0)
There we go. Love it, love it. All right, take care doc.

Andria Klioze, MD (55:03.811)
Hugs to you both. Have a great day.