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So you can't really go anywhere without hearing somebody talking about a low carbohydrate diet. There's whole 30, keto, low-carb paleo, diets that prioritize protein, fasting mimicking diets, fasting, intermittent fasting, keto, carnivore. We could go on all day with different diets that accentuate protein, or in the case of keto, protein and fat, at the expense of carbohydrate. I don't have a big issue with that. I think in many people, that's beneficial. But I want you to understand that whichever one of those you choose or whichever one of those is recommended to you or whatever, they all share a very common goal, a very similar goal. They go about it a little bit differently, but the goal is to expose you to a lot less insulin than you've been doing already. So I'm going to talk you through real briefly two or three different things to explain what insulin does and how it becomes a problem because we need it.

Why would you want less of it? So we're...

So I was listening to another clinician talk recently about getting lab work done in a non-fasted state. And you guys know, things like cholesterol and blood sugar and things like that, when we send you to the lab for those, we generally want you to be fasting when you go into the lab. 6, 8, 10 hours without eating, you can certainly have water, but we want a decent amount of time without food consumption before you go into the lab and have those drawn. So there's a little bit of a push now to say, look, why don't we just do labs in the condition in which people live? Most people don't spend most of their time in the fasted state. Yes, you wake up that way, but then you eat, and then later you eat, and then later you eat again, and you snack a little bit, and then you exercise, and then you eat again, and then you go back to bed.

So most of your time is not spent in the fasting state, most of your time is spent in some version of what we loosely call the...

I want to talk for a minute about hemoglobin A1c. It's a kind of three month average test for, or how frequently and how high you would spike your blood sugar. We'll talk more about that in a minute. So I was dealing with a patient recently who brought lab work in from her other practitioner and said, "Oh, doc, I think it's really good news. Doctor, my other doctor said my hemoglobin A1c," or she just called it, "My A1C, came back great, he said. So I think what we're doing is working. I'm doing better." Or her hemoglobin A1c had come down from, I think it was eight something, down to 7.2, 7.1, something like that, still abnormal.

And her other doctor said, "We're doing great. We're right on target. This is where we want you to be. Don't change anything. This is perfect." Well, I had to kind of explain to her that it's not perfect at all. It's what's considered good management of a type 2 diabetic to be kind of in the upper sixes. Some doctors are okay...

So I had a patient ask me a couple of questions just a day or two ago about lab-grown meat being approved for human consumption. Now, I'm not going to get into the fact that I'm not a big fan of that. I'm not going to go into detail on the problems with it, but most of you, if you're listening to this, you probably already get that part of it. But I wanted to talk a little bit about how I see this playing out over the next few months.

So the first thing they had to do was get lab-grown meat approved for human consumption. So that they've done. That first step they've done. Number two, what they're going to have to do is go back and make the argument that lab-grown meat is so substantially similar to naturally raised meat that they shouldn't have to label it as lab-grown meat or bioengineered or whatever term they're going to use. So number one, get it approved for humans. Number two, go back and convince them, the government, the agencies, that it's so...