Greg Pomerantz: Salt and self-experimentation – #44

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For Greg Pomerantz everything is a science experiment. He takes citizen science to a personal level by biohacking his blood pressure and detailing his data. He blogged about his self-experiment research on salt clarifying some misnomers he had about salt’s effect on the body. He determined what his salt type is, either one is salt sensitive, or one that isn’t affected much by increases in salt. He discusses how to do that in today’s podcast.

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What We Cover

  •  1:15 – Greg, tell us, what did you do?
  •  2:40 – How did you set up your experiment to determine how sensitive you were to salt?
  •  3:45 – How many grams a day are we talking for salt loading phase of the experiment?
  •  4:25 – Inquiring minds want to know! Did the salt loading phase give you the runs?
  •  5:05 – What did you learn in your experiment? What were your final results?
  •  5:52 – What did you learn in the salt restrictive phase?
  •  7:10 – What was your cognitive experience when you were on a low sodium diet? Could you feel a difference in how you thought or how you felt your energy levels?
  •  7:32 – It didn’t drop your blood pressure enough for you to have less brain activity?
  •  7:50 – Was there a cortisol level change?
  •  8:05 – It’s weird too that you took the sodium at night and didn’t have a particular effect from that?
  •  8:55 – Timing your Salt intake vs potassium and magnesium
  • 11:29 – History and importance of Salt
  • 14:02 – What about renin?
  • 16:18 – What did you do with respect to Magnesium and Potassium and Calcium?
  • 18:17 – Theory about the ratio of sodium to Potassium and Magnesium
  • 19:58 – Have you heard of the aquatic ape theory and how it might affect sodium retention?
  • 24:50 – Renin and Uric Acid
  • 25:50 – Research on renin, the long term effect of salt, and a call to any kidney surgeons listening(27:10)!
  • 28:57 – Lab cholesterol tests
  • 32:00 – How old are you?
  • 34:35 – Greg’s next experiment!

Bonus Client Review with Jonathan Kos

Click here to download the mp3.

Jonathan Kos is an IT professional and a recent follower of the Bulletproof Diet.  He is a 44 year old IT professional . He is a former college athlete that played football, and competitive ice hockey up until the age of 25.  At 6’3” he was an extremely fit 220 lbs and his coaches wanted him to weigh in at 275 to play the defensive line so he was eating literally non stop to put weight on. After college he dropped down to around 200 lbs and eventually settled at a healthy 235.  As he got older and more settled in his job, his weight climbed and he couldn’t keep it in check with exercise alone. He started to diet and was up to 300 lbs- he was exercising more than ever but the weight didn’t come off.

After he met his wife, exercise went out the window, a carb heavy diet was in, and his weight ballooned up to 365lbs. He was about to give up until he heard Tait Fletcher on Joe Rogan’s podcast mentioning Bulletproof® Coffee and he gave it a shot.

He lost 45lbs in 45 days, and is here to share his experience with you.

What We Cover

  • 1:02 Finding out about the Bulletproof Diet and losing 45lbs in 45 days?
  • 2:20 How Jonathan felt the first 3-4 days of the diet?
  • 3:30 Jonathan’s hunger cravings disappeared
  • 4:15 Tim Ferriss’ “slow carb diet”
  • 5:30 Do cheat days work?
  • 6:45 Clarity and Stress levels on the Bulletproof Diet
  • 7:45 Jonathan and Bulletproof Coffee
  • 10:05 Words of Advice for Starting the Bulletproof Diet

Links From The Show


Greg Pomerantz’s Blog

Twitter – @themindofkos

Food & Supplements

Pink Himalayan Salt

Bulletproof Coffee

Bulletproof Diet

Questions for the podcast?

Leave your questions and responses in comments section below.

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By Dave Asprey

  • Chad Thompson

    Hey Dave, I’m a huge fan but I have one question.I’m 17 and I’m only 5’7 and want to grow taller, I was thinking one way to do that is to take bio-identical growth hormone because I know synthetic hormones are not bulletproof. Was wondering what you thought of this, maybe if you think it’s a good idea maybe give me advice on where to find bio-identical growth hormone that’s safe to take. Thanks for all you do.

    • Ollie

      I didn’t hit my spurt until I was 19. Too early too play around with that stuff. Let your body mature naturally first.

  • Jack112

    Also, I’ve been trying Organic Meadows unsalted butter as a substitute for Kerrygold butter (I can’t get it in Canada). Is this ok? It has 0.2g of trans fats. It’s supposed to be grass-fed when it’s not snowing.

    • MT_Dreams

      don’t worry about the trans fat, it is present in meat and dairy. These
      kinds are not the same as trans fats from hydrogenated oils used in
      processed foods which are bad for the body. organic meadows is
      supposedly grass fed from may till oct, and fed oats and such during the
      colder months. I would prefer it if they used hay instead, but cost of hay is more than grains, especially after last years drought. if you don’t have access to raw butter, or do not wish
      to go that route, organic meadow is the best option available in Canada.

  • Matt

    is there a non-itunes link to subscribe to the podcast?

  • Sean

    Davey Asprey,

    Responding to coffee poorly… basically it makes me very, very anxious (think: SNS-dominance). Could this be a mineral deficiency or imbalance? I’m ACh dominant…

  • This was well worth the 36mins listening to it. Fascinating stuff.

  • Luke Pryjma

    Hey Dave, #1 Do you have a list of all the top three performance enhancing techniques of your interviewees?
    #2 I heard your Joel Salatin interview. I loved it. However, he used the term nutrient dense liberally. Are you aware of people growing nutrient dense foods and how to measure that? I am an experimental vegetable grower. I use a brix meter to measure sugar production in the sap of my plant’s leaves. A brix measurement is window on plant performance (ie nutrient density). Plants build their frame with simple sugars. I balance the minerals in my soils so I can achieve the highest expression of my food. Anecdotally, insect physiology cannot decompose a 12 brix plant. Outside of genetically modifying sweetness into plants, a 12 brix plant has taste from the incredible mineral balance it was built with.
    Thanks for Bulletproof! Luke

  • Lauren

    Dave, have you heard about the “salt problem” in Finland from the late ’70’s that was associated with major blood pressure issues there? I read that they were eating on avg. > 2 tsp a day (about 11 g), and that supposedly it wasn’t until they reduced salt consumption by 1/3 by 2007 that the rates of death from stroke and heart disease declined. I realize these are just associations. However it made me think about whether there’s a genetic trait in the Finns that makes them very salt sensitive? This could just be another example where salt took the blame, when perhaps they were just super deficient in other minerals and dehydrated.

  • Julia

    Can you direct me to the research studies mentioned by Dave on the podcast?

  • cbede

    I hope Greg didn’t miss the point about excess oxalates.

    At the 17:00 mark in the interview, Greg mentions boiling spinach to break down the cell walls. When he talks about percentages of nutrient loss in raw vs cooked spinach, it sounded like he was mainly concerned about the folates lost by discarding the water. So, I hope Dave was clearly understood there.

    Dave, I really appreciate your information on reducing oxalates. I think it’s especially important. Thanks for all you do for us!

  • Zachary

    You forgot to ask the question at the end of the interview! i wanted to know how he would respond when asked what his three most important things were to improve health.

  • Mark S.

    Dave, regarding Oxalic Acid found in spinach and kale, in one Joe Rogan experience podcast you recommend steaming/boiling these vegetables and throwing the water away, and in this podcast you agree not to throw away the water from boiled spinache. Which one is it?

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