Creating this space has genuinely been a dream come true. Being able to have thoughtful conversations, challenge ideas, learn out loud, and walk alongside people as they navigate their health has been incredibly meaningful to me. I don’t take it lightly that you choose to spend your time here, ask questions, give feedback, and share your experiences. That trust matters. What excites me most isn’t just protocols or tools it’s the mindset I see here. People being proactive instead of reactive. People choosing to learn, to stay curious, and to take ownership of their health. That kind of curiosity is powerful, and honestly, it makes this work fun. Health should feel empowering, not overwhelming, and learning should feel like an invitation, not a burden. I’m deeply grateful for the support, the conversations, the respectful disagreements, and the encouragement. This community pushes me to think more clearly, teach better, and keep refining my own understanding. I’m committed to continuing to learn, to get better, and to show up fully as part of this process alongside you, not above it. Looking ahead, I’m really excited about what’s coming next year. I’ll be expanding ways to work together more closely beyond one-off consults, for those who want deeper guidance and continuity. That said, this space will always be rooted in generosity, shared learning, and mutual respect. If you’re enjoying the conversations here, know that I care just as much about this community as I do about any one-on-one work. Thank you for being here, for being curious, and for being part of something that feels genuinely special. I’m grateful for every one of you, and I’m looking forward to continuing this journey together.

Most people think of seafood as “protein plus omega-3s.” That framing is incomplete. What actually makes marine foods unique is not just the fats they contain, but how those fats are organized inside membranes. This organization happens through phospholipids, and phospholipids determine how cells breathe, signal, contract, recover, and adapt. If you want to understand muscle performance, brain health, recovery, inflammation, or aging, you have to understand membrane biology first. This article will walk through what phospholipids are, why membranes matter more than isolated nutrients, and how mussels, mackerel, sardines, and anchovies differ at a molecular level. We’ll move from beginner-friendly analogies to mitochondrial signaling and redox chemistry, and end with clear takeaways for clinicians and strength coaches. Start with a simple picture. Every cell in your body is wrapped in a membrane. Every mitochondrion inside that cell is also wrapped in membranes. These membranes are not passive walls. They are active, dynamic surfaces where energy transfer, signaling, and adaptation happen. The material those membranes are made of determines whether signals flow cleanly or break down into noise. Phospholipids are the structural units of membranes. Each phospholipid has a “head” that interacts with water and “tails” that interact with fat. When billions of them line up, they form a flexible, semi-fluid surface that proteins, receptors, enzymes, and ion channels embed into. If the phospholipid composition is poor, those proteins still exist, but they don’t work properly.A useful analogy is a racetrack. The engines (mitochondria) and drivers (enzymes) matter, but if the track surface is cracked or unstable, performance suffers no matter how strong the engine is. Phospholipids are the track surface. There are several major classes of phospholipids relevant to human physiology. Phosphatidylcholine (PC) provides membrane structure and transport. Phosphatidylethanolamine (PE) contributes to curvature and mitochondrial dynamics. Phosphatidylserine (PS) is critical for signaling, especially in neurons and muscle activation. Then there are plasmalogens, a special subclass with a unique chemical bond that gives them antioxidant and redox-buffering properties.

Hello, I hope everyone is enjoying there thanksgiving today. I was curious to see what everyone thought about nicotine? I have used it in some of the troscription products and enjoyed the mental and sometime physical lift that gives me. (It is combined with methylene blue, caffiene and CBD in in that preperation however.) The more research i do on it, the more i realize what a bad wrap it has gotten, and what benefits it actuall offers to the user. Anyway, would love to hear people thoughts on the topic, and what dosage you use if you use it? Thanks

Last night, I woke up to something that shook me in a way I haven’t felt in a long time. My bulldog Jeter, who’s ten now and basically my shadow, was shivering on the inhale while he slept. At first I thought maybe he was cold, or dreaming. Bulldogs dream with their whole soul, so that wasn’t unusual. But something felt off. The tremor wasn’t rhythmic like dreaming. It was sharp, almost like a nerve misfiring. When he got up from bed to walk to another room, he seemed weak like his legs weren’t receiving the normal signals from his brain. His shoulders and legs trembled slightly, his paws looked unsure beneath him, and he kept repositioning like he couldn’t get comfortable. That’s when my stomach dropped. I scooped him up, put him in the car, and Julie and I drove straight to MedVet. If you’ve ever loved a dog deeply, you know that feeling where you go from half-asleep to wide awake with one single thought: “Please let him be okay.” At MedVet they gave him a ketamine and methadone shot for pain, and they suspected a disc issue in his spine. They didn’t run an MRI that night, so we were left with the kind of diagnosis most dog owners get at first: “Likely disc compression, monitor closely.” In other words, an entire universe of things could be happening under the surface. When we finally got back home, Jeter was sedated, wobbly, and tremoring. He was trying to be strong bulldogs have a level of pride that honestly rivals ours—but he was struggling. And in moments like that, both as a practitioner and as a dog dad, you are forced to sit between two worlds: the scientific understanding of what’s happening, and the emotional weight of watching someone you love suffer. That’s what inspired me to write this for you today not just to share the story, but to teach you what’s actually going on inside a dog’s body when a disc bulges, why the symptoms show up the way they do, and how targeted regenerative peptides like Pentosan, ARA-290, TB-500, BPC-157, and SS-31 can create a powerful recovery pathway when used correctly.

Almond milk is often marketed as a clean, healthy alternative to dairy, but most people don’t realize how far the store-bought version drifts from that image. Commercial almond milk is usually made with two percent almonds or less, which means an entire gallon contains only about one to one and a half ounces of actual almonds, roughly ten to fifteen nuts in total. That tiny amount of almond material is nowhere close to the nutrient density people expect. Whole almonds provide vitamin E, magnesium, polyphenols, healthy fats, protein, and fiber, but almost none of that survives the industrial milk-making process. What you end up drinking is mostly water, sweeteners, thickeners, and synthetic vitamins that create the illusion of nutrition rather than providing real nutrient density. Another piece people rarely hear about is the quality of the almonds used. The whole, beautiful, uniform almonds you find in grocery store bags are grade-A nuts. Those do not go into almond milk production. Manufacturers use what are considered subgrade almonds broken, discolored, insect-damaged, or aged nuts that didn’t make the cut for consumer shelves. These fragments may have been sitting in storage longer, may be partially oxidized, and sometimes have higher risk of mold exposure or poor handling. Since consumers never see the almonds in the final beverage and the taste is masked with vanilla or sweeteners, producers use the cheapest raw materials possible and rely on additives to fill in the gaps. The agricultural side is also more complicated than people think. Almonds are one of the most heavily sprayed crops in the United States, especially in California where most almonds are grown. The orchards are commonly treated with herbicides like glyphosate, pesticides such as chlorpyrifos, imidacloprid, and other neonicotinoids, and fungicides like propiconazole. Several of these chemicals are systemic, meaning they move into the plant tissue itself rather than remaining on the outer surface. Because commercial almond milk production doesn’t involve washing or peeling in the way consumers wash fresh produce, and because pasteurization does not remove chemical residues, those contaminants can remain present in the nuts used for milk. When you combine heavy pesticide use with the reliance on the lowest-quality almonds, the final product can contain more undesirable residues than most people would ever guess.