Episode 281: Is Your Diet Healing You or Hurting You?
with Autumn Smith
Co-Founder of Paleovalley, Autumn Smith, joins me today to share her own wellness journey of healing from IBS and anxiety, and how it contributed to her and her husband's mission to inspire people to take care of themselves through their nutrient-dense snack and supplement company. You'll also hear about why properly grown and raised foods are integral for peak physical and mental health. Autumn is such an inspiring entrepreneur, nutritionist, and coach in the world of health and wellness. I hope you enjoy my interview with her as much as I did!
More about Autumn Smith:
Autumn Fladmo Smith is the co-founder of Paleovalley and Wild Pastures, holds a Masters in Holistic Nutrition, a Certified Eating Psychology Coach, and a Certified FDN Practitioner. Her passion for health began with her own struggles with IBS and anxiety: despite a career as a professional dancer and celebrity fitness trainer, Autumn’s own health was in shambles. Desperate for a cure, she and her husband Chas stumbled upon the paleo diet in 2011 and within a month of beginning it, her health was completely transformed. Autumn then made it her mission to share the information she had learned with as many people as possible: she is the co-founder of Paleovalley, an organic whole-food supplement and paleo snack food company that prioritizes nutrient density and food quality. In 2018, she took things a step further and launched her second business with her husband: Wild Pastures, a regenerative pasture-based meat delivery service. Wild Pastures makes supporting sustainable agriculture and local, small farms easy for consumers. She lives in Boulder, CO with her husband and their son, Maverick.
Additional Information:
Try PaleoValley Today! – Use the code RevelationHealth10 for 10% off your order
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CytoDetox: total detoxification support where it matters most – at the cellular level.
HCF's Live It to Lead It event – Newport Beach – November 14-17, 2019
Transcript:
Dr. Pompa:
Stay tuned for I think a show that’s going to provide you with resources that you’re going to love. I was in Wyoming and I researched organ meats in the American Indians. I learned that these were critical to their health, stamina, immune system, everything. I came across a problem: most of them are contaminated. You’re going to learn more about that on this show and even about some of these methylation questions and how to get the proper methylation into our cells all on this show.
I interview Autumn Smith who you’re going to find fascinating. She is famous in the fitness move, but I do embarrass myself a little because I didn’t know all the people she was talking about, so wait until you see my little embarrassment. I dated myself, frankly. Alright, but look, this is a great show. You’re going to see some products too that I fell in love with that she has poured her heart out into, her and her family.
Stay tuned; you’re going to love this Cell TV. You’re going to be equipped with some great resources because what I hear all the time is, it’s so hard. I need things. I need easy things. Okay, you’re going to get that in this episode and more; stay tuned.
Ashley:
Hello, everyone. Welcome to Cellular Healing TV. I’m Ashley Smith. Today, you’re going to hear all about the epidemic of nutrient deficiency and why high-quality food and supplements enable you to avoid major roadblocks in your health. We’re here today with a special guest. Her name is Autumn Smith. Like so many people, she has an amazing story of her own which led her to become the co-founder of two amazing companies, Paleovalley and Wild Pastures, which both support small farms and sustainable agriculture which is so important.
Autumn is a Functional Diagnostic Nutrition Practitioner and is wildly passionate about wellness. We are going to learn a lot from her today. You can read more in our show notes and we will also link to her products. Which I must say my family is completely obsessed with your meat sticks. They’re so good. Let’s get started and welcome Autumn Smith and of Course Dr. Pompa to the show, so welcome.
Dr. Pompa:
Thanks, Autumn. Thanks for being here. Gosh, I’m obsessed with those meat sticks. Eating healthy and traveling, people always say, how do you do it? Your company makes it a lot easier.
I’ll tell you what else I’m obsessed with which we’ll get into is you’ve got some incredibly dense, nutrient-rich products. I’m a big fan of desiccated liver, and organ meat, and how it’s incredible for bringing sick people back to health. Here’s the problem: you can’t get good, clean stuff. When I used your stuff, I fell in love with your whole company because of what you have, what you all do. Big fan here; that’s why you’re here. We’re going to set everyone onto you.
Autumn Smith:
Yeah, thank you so much. It’s such an honor to be here. That always makes my day hearing our products are valuable for you.
Dr. Pompa:
Yeah, no doubt about it. You put your heart and soul into them. There’s a reason for that because like me, pain to purpose for you. We said you have a great story. You’ll have to tell about your—I said this in the beginning, okay, great, many of us have a story; we do. That’s why we’re passionate about this stuff. I’m never going to go back, so I do everything to make sure of that. I have a fear of ever getting sick again; I’m sure you do as well.
How many of us enter the food business? There’s a reason for that you’ll tell us, too. I have to say I did say I like your lemons. That was the first thing I said. You look at me like is he being inappropriate? No, there’s lemons behind you. Anyways, so I like your lemons.
Autumn Smith:
It was a nice—it was a good opening line. I had to remind now that you said that. That’s awesome. Everyone loves my lemons.
Dr. Pompa:
Anyway, your lemons are little to do with your actual product; they just look good. Anyways, tell us your story. Tell us your whole story.
Autumn Smith:
Okay, well, yeah, like you said, pain to purpose. That’s exactly what happened with me. I was basically sick. I had irritable bowel syndrome which as you know, your listeners probably know, it’s a wastebasket diagnosis. It’s basically like we don’t really know what’s wrong. We know that I look bloated and pregnant after meals and that sometimes I wake up in pain in the middle of the night. No one had any solutions for me.
I learned to live right here. I wasn’t ever feeling great until I met my husband. I was a fitness trainer for Tracy Anderson at the time. I looked super fit, but then at night, I literally looked pregnant. He was like, “Woman, this isn’t good enough. Why are you accepting this?”
Dr. Pompa:
SIBO and gut inflammation.
Autumn Smith:
Exactly; and a lot of processed foods. I thought I had it all figured out because I looked fit, but I was definitely not well. He’s like, “Let’s try this. Let’s adopt a whole foods diet.” This was in 2009. He got on the internet and found some people using it. This was way back in the day.
I was reticent, but I did it anyway. Low and behold, 30 days after, my digestive issues were pretty much gone. I was blown away because here I was, someone who thought I was fit and well. Then working for Tracy Anderson, I went on a world tour. She sent me around the world. I had to try and maintain—
Dr. Pompa:
Okay, I’m embarrassed to say I don’t know who Tracy Anderson is.
Autumn Smith:
Oh, let me tell you because if anyone hasn’t heard of her, you need to Google her right now. She is the most genius celebrity fitness trainer in the whole entire world responsible for the bodies of—
Dr. Pompa:
Where would I have seen her? Where do I know her from?
Autumn Smith:
She’s everywhere I feel like, popular media. She’s trained Jennifer Lopez. She trains Shakira. She trains Molly Simms, Ashley Green, all the big names. She originally started out with Madonna and that’s where she got her break.
Dr. Pompa:
That’s the only name I know so far right there, Madonna. You know what I just did, though? Autumn, I just dated myself you understand. You’re talking about all these hip people, these happening people. I’m like, huh? Okay, so anyways.
Autumn Smith:
Madonna; anyways, she’s a celebrity fitness trainer. I was working for her. I literally for seven months traveled around the world and then had to try and figure out how do I make a paleo diet work when sometimes I’m in two countries in a day.
Dr. Pompa:
You were famous too, which I knew that. I knew you were famous.
Autumn Smith:
Oh, I’m definitely famous; no.
Dr. Pompa:
I’m embarrassing you. That is true, though. Go ahead.
Autumn Smith:
I owe it all to Tracy Anderson. She’s the genius. Yeah, so I couldn’t figure out how to make it work. I was eating apples and pistachios for like seven months and I couldn’t handle it any longer. When I got home from tour, I had this moment of enlightenment like I love Tracy Anderson and what she’s doing. That’s her thing. My story was food changed my life.
I went back to school, became—got a Master’s in Holistic Nutrition. My husband and I decided people just need a way to do this, to feel vibrant, but not move to a farm, grow all their own food, not make all their own meat sticks. We decided to make them for people. That was our goal was to—
Dr. Pompa:
Who does that? I’m serious, who does that? You just don’t enter into that arena. You know that Shark Tank guy, Kevin—
Autumn Smith:
Oh yeah, Kevin O’Leary?
Dr. Pompa:
He’s so wonderful. You know what he would say to you? They’re going to crush you like the cockroach you are. Meaning big food is going to come in and crush you. Why are you getting into that business? He would criticize you for it. However, with that said, you found a niche based on a passion and you’re doing very well with this. Kevin, you’re wrong on that; you’re wrong.
Autumn Smith:
Kevin, and you will be more wrong the longer time goes on, and the more educated people became because honestly, the reason our beef sticks are great is because we ferment them rather than using these really low-quality preservatives that actually contain hydrogenated oil pretty much in every beef stick. Manufacturers don’t want to do it. We had to make 200 phone calls to find one person willing to ferment our sticks because it’s not lucrative. This is a passion project. This isn’t something we intend on selling; this is because these foods are going to feed my child for the rest of his life. We’re not here to make money. We’re not here to sell the product.
Dr. Pompa:
My son ate all mine by the way. Yeah, you’re going to have to send me other ones. I love them, though. They were so easy to travel with.
Autumn Smith:
Oh, thank you. The thing I think most people love or they tell me they love is that they have a little snap and they’re a little more moist. They’re not drying out your—making your jaw hurt because they’re not really jerky. They’re different like a sausage.
Dr. Pompa:
Yeah, they’re good. Okay, so here’s one of the things that people have to understand. They go into a Whole Foods; they go into a health food store. I’m not picking on any; I’m just talking generally here. The go in and most of the products still aren’t 100% grass-fed and finished. It’s very difficult because people—otherwise you wouldn’t have created a company. You know what I’m saying.
Again, your products are special in multiple ways and you can expand on it. It’s still very difficult to get quality meat. I’ll have to say; getting quality grass-fed meat is a way that I get to—can take very sick people and bring them back to health. Getting that quality meat is part of that process. If that’s not happening, we’re not going to get them to health. That’s how important this subject is.
Autumn Smith:
Yeah, that is so true. That is just the mission behind our company is basically we think grass-fed meat is important for three reasons: obviously the health benefits, higher levels of antioxidants, a better fatty acid profile, all the things. Also, animal welfare, guys. If you see these pictures, pigs in crates, cows in feedlots, it’s not pretty. The last thing is there’s new research to suggest that a certain type of grass-fed operation utilizing rotational grazing practices. That kind sequesters carbon; it builds topsoil. It is an absolute solution to the environmental degradation and the lack of minerals in our soil content.
That’ isn’t all grass-fed beef. There’s two problems. Grass-fed is not regulated. If you do see 100% grass-fed and finished, that has a little more structure behind it. That you can usually trust. If you just see grass-fed, usually it’s grass-fed for the first part of its life, which all cows are, and then it’s grain-finished which changes the fatty acid profile. Again, we have a host of environmental concerns with that type of beef.
There’s so many deceptive labels out there; grass-fed is one of them. What you want to do is make sure again, 100% grass-fed and grass-finished and that you’re using farmers and ranchers who are utilizing rotational grazing practices. There’s an Ecological Outcome Verified certification that the Savory Institute’s doing now that you can look for. There’s also third-party human treatment of animal testing. Yeah, you’ve got to get all three of those variables. Grass-fed is not necessarily always grass-fed. It’s really—
Dr. Pompa:
Finding the right product’s hard and then convenience becomes the other issue. You solved both of those. When I was in Africa, I watched everyone walking around with dried meat; not just in the [00:12:03] by the way. I was in literally in the city portion when I flew into Zimbabwe, Harare, and I saw the same thing. Even in the airport, it was a big deal. It’s the perfect snack. Here’s the problem in this country is that they all have crap ingredients in them. Even when they say organic ingredients, when you look and you dig, I don’t like the ingredients. You solved that problem, too.
Autumn Smith:
Yes, and that’s why we found out because I had my husband when I was in France on tour bring over grass-fed beef sticks. I was like, yeah, these are healthy. This is going to help me. I started to not feel well again. I couldn’t figure it out.
I found out that this—I did a little Sherlock Holmes-ing and I found this ingredient called citric acid. It just says citric acid on the label, but what it is, it’s actually made from GMO corn, then coated in hydrogenated oil which we all now absolutely toxic, and then they melt this into the beef stick. That’s how they preserve it. It drops the PH. It’s the industry standard. That’s one ingredient. Then of course in other crazy beef sticks, you’ll have things like preservatives like BHA, BHT, BVO, brominated vegetable oil, and natural flavorings which contain a host of chemicals.
Dr. Pompa:
Yeah, a host of them.
Autumn Smith:
Yeah, you have to be really careful. That’s why ours just contain grass-fed and finished beef from farmers who use rotational grazing practices who raise their animals humanely and organic spices.
Dr. Pompa:
I want to point out because people think like, people like us, oh, GMO, big deal; a little bit, who cares? This or that. It is a big deal because most people have leaky gut. They are reacting to food. They’re trying to solve it. They’re running expensive tests to tell them what foods to stay away from. That’s not how you fix your gut. You stay away from the things like the GMO that create the leaky gut and those like the citric acid.
It’s those hidden darn sources that will keep your gut inflamed, and open, and reacting despite your best efforts trying to stay away from every food. You stay away from these foods; a month or two later, now you’re intolerant to these foods. You don’t win the game by food avoidance. I’m not saying that there’s not a time to avoid certain foods, but the point is, you win the game by choosing the right ingredients. You have to sleuth it out. You have to find those trusted companies.
Another big deal, obviously, you have the word paleo in the name Paleovalley. When I dug into research on the American Indians, and I actually traveled out to Wyoming, I went into museums, and I was digging and doing a project on this. One of the things I found out was that the organ meat was the key part of their diet. Then I kept digging more because that struck me. I realized that organ meat was so important in their diet in the winter months that it was really attributed to their strength, their vitality, their immune strength, what got them through hard winters. Then I started digging more into organ meat. I realized this is a vital component.
Here’s the problem. I don’t like organ meat; I don’t. I love grass-fed meat, but I don’t like liver. My uncle made me eat it back in the day and I grossed out on it. Now, I’m sure if it’s prepared better—there’s ways to do it. You all are just like, if you had my liver, you’d love it; okay.
The fact is that I was started searching for desiccated liver and liver organ type of products knowing the health of them, and not just for me, but for a lot of my clients who are trying to get their lives back. I couldn’t find good product. I don’t remember; it might have been Ashley, it might have been someone else but turned me onto your products. I have fallen in love with your products. Talk about some of those.
Autumn Smith:
Oh, yes. Our Grass Fed Organ Complex is one of my favorite things in the world because when I got pregnant, I decided, I got very serious about making sure that all my nutrient bases were covered. I had liver for the first time. I chocked it down. I felt amazing. I was like wow; what is this food I’ve been missing? Then I tried soaking it in coconut milk. I tried making liver pate.
Dr. Pompa:
Ah-ha, you didn’t like it either.
Autumn Smith:
Oh, no. I tried freezing it into little balls. I would just toss it in the back trying to miss my taste buds. Then I’d have liver burps; terrible. It was when I was pregnant that my husband was like, okay, this is what we’re going to do. We’re going to take our farmers. We already had these connections. We’re going to use the whole animal. We’re going to just put it into capsules, grass-fed, grass-finished, freeze-dried to preserve their fragile nutrient content, no weird fillers.
Then that’s what we did. I’ve been taking eight every day since. My hair’s never been longer. I am very high energy if you can’t tell.
Dr. Pompa:
Share with our audience why. We both learned a lot to not only maintain health: skin, hair, organs, just immune system, muscle, joints. Organs are key. The Indians and other cultures, like I said, I just happened to study the American Indian, but eating the whole animal was balanced and magic. It was very important to not just their culture but other Indian cultures. Talk about what you learned about why these organs are so vital.
Autumn Smith:
Yeah, it’s amazing. Animals in the wild, they eat them preferentially. It’s because their nature’s multivitamin. It’s when you break it down, the levels of B12 are the highest in any food source with vitamin A and Vitamin B12. Most Americans are nutrient deficient.
Dr. Pompa:
That’s right.
Autumn Smith:
All the other vitamins, riboflavin, B1, B5, B6, iron, selenium, zinc, all the minerals. All of the things that so many of us are missing out on are concentrated in huge doses, doses that are therapeutic for us because most of us are deprived. They even did this study; this is my favorite study about organ meats because athletes have actually been using them for centuries. It’s like their secret weapon.
They put little mice into this drum of water after they fed them either a normal diet, a normal diet plus B vitamins, or a normal diet plus liver. It’s so cruel, but then they see how long they can swim. With the normal diet, it was 13 minutes; with the B vitamins, it was 14 minutes; and with the liver, it was 70 minutes, 87 minutes, 90 minutes. Then they just stopped the experiment because at two hours—
Dr. Pompa:
I’ve never heard that before. That’s amazing.
Autumn Smith:
Yeah, at two hours, most of them were still swimming. That’s what liver can do for you. It literally makes me do the happy dance. It contains so many of the nutrients that we’re missing, but in a bioavailable form, in a food form. Your body recognizes it. Yeah, it’s beautiful.
Dr. Pompa:
They’re so nutrient-dense. Part of the problem is they become toxic-dense. When you eat the wrong organ tissue from a non-100% grass-fed meat, like you said pasture, like where they literally rotation is critical because they stomp down literally the grass. It creates a fertilization. The grass they’re eating is more nutrient-dense when it’s literally—they’re done the correct way. Anyways, the organs can be very toxic or very nutritious. That’s the problem and the benefit.
Autumn Smith:
Yeah, a lot of people think, oh, you don’t want to eat the liver because it’s storing everything, but as maybe your listeners are aware is actually, it can be a filter. It converts things. If you are eating a toxic animal, yeah, you’re going to have to worry about something.
Dr. Pompa:
Because a healthy liver’s not—it doesn’t hold toxins.
Autumn Smith:
Yeah, exactly.
Dr. Pompa:
You already knew that. People that’s a misnomer. It converts things. An unhealthy animal, a grain-fed animal, it has fatty liver like a human, and therefore does hold toxins, and therefore is not good. A matter of fact, I would argue just like a human, unhealthy humans have fatty organs, not just fatty liver. They have a fatty pancreas, a fatty heart, a fatty—and therefore, so do the animals. It either can be this food that transforms your health or a food that is really toxic. Therefore, sourcing the right product is the key, no doubt. How many do you take a day? Do you take it every day?
Autumn Smith:
I take it eight a day. The reason for that is if you take four, that’s the recommended serving on our bottle, that’s about 1.25 ounces of organ meats. We’re looking at between three and five ounces a week is ideal or at least according to the Weston A. Price Foundation. I doubled that because I’m not going to eat them. I’m never going to develop a taste for them. I stopped trying.
Dr. Pompa:
One of the things that I would say I recently learned just clinically was people that have sensitivities to certain B vitamins, people hear that MTHFR, or they’re methylated, overmethylated, undermethylated. When you’re dealing with these organ products like that, it really doesn’t matter. They tolerate them. They seem to get the B vitamins without oh, I’m not reacting. There’s a reason for that. Scientifically, we don’t know the answer, but I’ll give you my theory. My theory is that there’s so many other factors, co-factors balanced in a natural product that creates a proper absorption, all of the vitamins, that you don’t run into these under and overmethylation issues that you would just—and there’s a time and a place for giving someone certain active ingredients. A balanced food like an organ product I think is a massive help, especially very sick and challenged people.
Autumn Smith:
Yeah, I’m so glad to hear you say that. That is the through line in our company is we believe there’s a synergy in foods that man can’t recreate in a lab. Like you said, a time and a place, but if you’re doing preventative daily maintenance, we like to stick to food. Another thing I’ve noticed it’s particularly adept at is helping people raise their iron levels. There isn’t a huge amount of iron in the product, but it has other vitamins like vitamin A. You’re going to increase its absorption. It seems to be particularly effective for women in that regard; at least that’s what we’ve heard.
Dr. Pompa:
Yeah, no, I couldn’t agree more. Here’s another; my people, they’re big fasters. When you look at some of the studies on these products, organ products, they raise stem cells. They naturally help the production and the vitality of your own stem cells. Meaning post fast in an eating state, there is not much better than some of these organ products. A matter of fact, I created a product called Cell Renew which helps stem cell—you raise your own stem cells. Some of these same ingredients, you have deer antler velvet which has all these growth factors which you’re getting some of the same factors in a lot of these organ tissues; pretty interesting.
Autumn Smith:
I love that. If I can ask you, how do you use it? I’m just interested.
Dr. Pompa:
Yeah, I always use it when I start—I intermittent fast daily. For example, I will fast through the day. Let’s say my first meal is like 3 or 4:00, which I haven’t eaten, but I like eating—starting my meal with it because it does. Here’s the thing. You’re creating autophagy when you’re fasting. Your body is getting rid of the bad cells.
The moment you start eating, you’re stimulating stem cell production. You can do that every day. You want to do it with a good quality product like that that has the ability to jumpstart your stem cell reaction. Even when I break a fast—I just completed a fast for five days. These types of products are the perfect products to break a fast with after a few days. Anyway, that’s a good way to use it. What are some of the other products that you have that you can show us?
Autumn Smith:
Okay, I want to show you. Our other one is the Essential C Complex. Vitamin C has been really helpful for me. I have a history of mood issues. For some reason, when I take a little bit more than I—not a little bit more, a few grams a day, I feel great. What I read is that most of it’s derived from GMO corn.
Again, I know people—there’s a time and a place for ascorbic acid in high dose, intravenous use, cancer, for sure, but again, when it comes to everyday use. We took acerola cherry that’s unripe, has 120 times more vitamin C than an orange, and then amla berry, and camu camu berry. Just the world’s most potent sources of natural vitamin C. Then we put it into capsules, no fillers. There’s people who want that synergy, that entire vitamin C complex.
Because ascorbic acid is just the outer antioxidant shell. Like I said, there can be benefits, but I’ve actually heard practitioners say, I don’t know if you’ve had this experience, they’ll have people who are sensitive to corn breakout from a traditional vitamin C supplement. We created this. I use a whole food vitamin C every single day.
Dr. Pompa:
Yeah, that’s awesome. You also created a—there it is.
Autumn Smith:
Apple Cider Vinegar Complex.
Dr. Pompa:
That’s a huge product for the gut. People love apple cider vinegar. Why is this one different and better?
Autumn Smith:
Okay, first of all, this one’s different and better because we take apple cider vinegar and combine it with other amazing spices: turmeric, and cinnamon, and ginger. All have benefits of their own. I created this mostly because not only is it good for the gut, it’s also great for satiety. Studies show you eat about 2 to 300 less calories when you take it. It also helps you absorb nutrients. It also helps with your blood sugar levels. So many different benefits.
Some people don’t like the taste. I made this drink called Ignite Tea every morning that had apple cider vinegar, cinnamon, and ginger, and turmeric in it. That was awesome. People didn’t want to do it. I have this Facebook group of wellness warriors. They were just like, oh, I don’t have time to drag out all the spices and everything every day. I put it into capsules, so they can just take it and avoid the potentially damaging effects to your enamel when you use apple cider vinegar on the regular and not have to deal with the taste for some people. Just an easy way to make people’s lives easy.
Dr. Pompa:
I’ve got to tell you; all those things are majorly anti-inflammatory for your gut: the ginger, the turmeric, the apple cider vinegar. They’re major immune boosters naturally. They’re also antipathogen in the gut. It helps create all of that balance that you need, so another great product. It seems like you guys, you focused in on some of the really main key things that people need when they’re trying to restore their health, honestly. That’s where your niche has been.
Autumn Smith:
Yeah, true. I think that comes from it was a long road for me. I did the paleo diet thing and that helped a little bit, but then I also had parasites and all these other things I had to work out. I had suppressed levels of hydrochloric acid.
Dr. Pompa:
Yeah, that helps.
Autumn Smith:
Yeah, I wasn’t getting all the nutrients. Yeah, we designed our product line around how can we get the highest quality foods that are going to help people make this reclamation—reclaiming of their health really easy?
Dr. Pompa:
It’s funny; I did the exact same thing with the detox world. It’s like the parts I created weren’t like, oh, here’s a great idea. It was, here’s what I had to do to get my life back. Then it became not just me, thousands of others. You just create products around it. You’re not trying to compete with what’s in Whole Foods. It’s like that’s been done. Everyone’s doing a fish oil, probiotic, and a vitamin. None of that is how we got our lives back, none of it.
Autumn Smith:
No; and this is about how am I going to get and keep my son well, and my family, and everybody else? Yeah, that’s exactly what it’s about.
Dr. Pompa:
Then you created wild paleo because then it became okay, what’s on my dinner table? Then realizing it’s harder to get meats at these health food stores that’s really good. Tell us a little bit about wild paleo. Now, I know you’re expanding this concept. You’re just in small parts right now, but you’re going to expand it, correct?
Autumn Smith:
Yeah, Wild Pastures was the result of me working with people one on one and saying, okay, guys, 100% grass-fed and finished beef, so important. They were just like, yeah, Autumn, but—
Dr. Pompa:
I said wild paleo; did I dyslexia that?
Autumn Smith:
Wild Pasture; no worries.
Dr. Pompa:
Wild Pastures. That’s dyslexia. This stuff just comes out. I took a word from the other word and I went like this. It’s written down right here in front of me correctly, but my brain just does it. Anyways, Wild Pastures. Makes more sense by the way; Wild Pastures makes way more sense.
Autumn Smith:
I know; I liked what you had, but I was like, oh, I’ll stick with Wild Pastures. No, but yeah, not offended here at all. Yeah, what we did is—and then again, being in the grass-fed beef market, I learned about those flavors of grass-fed. There’s some is not grain—is grain-finished. Some farmers are using rotational grazing; some aren’t. If you continuously graze, yet grass feed, it can still ruin the environment.
When I became a mom, I was like, okay, this is cool me having vibrant health and all, but how am I going to make my little guy’s life better because we only have 60 years of topsoil left? When we don’t have topsoil, we don’t have nutrients; we don’t have food that has nutrients. Wild Pastures was that effort to not only make grass-fed and finished meat available to everyone no matter where you leave at wholesale prices because that’s our goal is this needs to be affordable in order for this to be the mass movement. It’s about 25% on average lower. We deliver it to your door because I get it; I’m a mom. We don’t have time. We want to make this super simple.
That’s what we did. We connected with American farmers. These other boxes—and they’re doing a good thing by sourcing them out of the country because it’s high-quality meat. What I think they’re missing is stimulating this movement in America because in America is where we need the soil to be regenerated. It’s like America’s microbiome. If we stick to these really strategic relationships with ranchers and farmers who are doing things the way we think is right and create a movement around it, we can create the demand that will create the change in the environment.
That’s what’s going to happen. Right now, it’s like 3 to 5% of the market is grass-fed and finished, but they’re projecting in like 20 years, it will be about 30. We just had to make it readily available and help people wade through deception in the meat industry.
Dr. Pompa:
Wow, I don’t know how you do it all. When are you going to be able to deliver to Utah is my question and everyone else has that question?
Autumn Smith:
I think you’re in our next zone because our next stop is Arizona. Then we will deliver everything in two-day shipping from there, so really soon.
Dr. Pompa:
Alright, we’ll keep an eye on that. By the way, folks, in the meantime, Ashely will put up Paleovalley. I know that Revolution Health has a 10% discount code on every product you mentioned. I appreciate you doing that for us, no doubt about it.
Look, I know you’re on a major mission. I don’t know how you have time to do it all. What else do you do? Do you do other—are you still known for your workouts? This has to be 100%. How old are your kids and how many do you have?
Autumn Smith:
Oh, yeah, no; Tracy Anderson, love her, but I had to say goodbye because yeah, we have several businesses. I only have one boy and then I just got my baby girl, but she’s a dog, yesterday. Her name is Charlie. I have a fur baby and a little boy.
Dr. Pompa:
[00:33:02].
Autumn Smith:
Yeah, I love—
Dr. Pompa:
I have two. They’re like babies, too.
Autumn Smith:
Oh yeah, that’s what we do. We keep a nice balance around the lifestyle. We’ve got a great team, so I can’t take credit for all this. I’m not the man behind the curtain. There’s a lot of us working at this effort.
Dr. Pompa:
Oh, that’s like me. Thank God, it’s an amazing team. Otherwise, we’re not getting anything out. You are on a mission. I thank you and your team for being on a mission, honestly. You’re doing it the right way. We, as my team and myself, try to source the best of the best. That’s all we bring on. You made the cut by a long shot actually. Thank you, Autumn, for being on Cellular Healing TV. We appreciate it.
Autumn Smith:
Yeah, it was such a pleasure and an honor. I love your endorsement. It makes my day because we really respect everything that you’re doing and your company. Thank you very much.
Dr. Pompa:
I appreciate that, thank you.
Ashley:
That’s it for this week. We hope you enjoyed today’s episode. This episode was brought to you buy CytoDetox. Please check it out at buycytonow.com.
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