Hey everyone, Vancouver Radio episode.

I'll be honest, I don't know.

The key thing is what we're going to talk about today.

Now earlier on, early on, sorry, my fitness career,

I was very much influenced by Paul Chek initially. Great guy, great

practice and he's been on the show. I'm sure you love that show if you've

listened to it. And then in that work was very much tied up this idea of ancestral health and where health actually comes from and how our modern day of living is maybe derailing the possibility and the potential of our health as

individuals and along that side of the work was my discovery of Western A Price's

work who wrote a book I might butcher the title here

nutrition and physical degeneration something like that my guest will probably correct me in a

minute if I've got it wrong but the idea was that this dude was a dentist. He started to notice patterns in people that were changing their diet and he started to say like, whoa, hang on a second. Like we really need to think about what we're doing nutritionally here and

that is what we're going to talk about today with my guest who is a doctor of

the dentist world author of the dental diet Dr Stephen Lynn hello

Ben pleasure mate may may you absolutely nailed that title so I can't correct you in any way you you

summed it up so well it's a pleasure to be here.

Well I tried because I probably read that book like 10 years ago but it is

welded in my brain and I think what excites me about the information that we're going to talk about today is in my world

in sports, in nutrition, in the body, in the mainstream of health and fitness in the UK is we're so focused on like

calories and macrows and body composition all this kind of stuff which is

amazing don't get me wrong it's very empowering information. There's so much about the components of what we eat that sometimes

we're missing and this is what I love about your work and this is also spurred and kind of is quite a motive for me at the moment.

Chris Cressa is just also brought out a new book and I'm a big fan of Chris Cressa's work.

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