Coming up on today's show.

When you're producing sufficient nitric oxygen from both pathways, then you're a well old machine.

You have good metabolism, good blood pressure, good sexual function, good cognitive function.

You can regulate blood flow to every organ tissue and cell in the body upon the man.

No matter what objective end point you're looking at in terms of longevity,

Nitric oxide is central to all of them.

We know that chronic disease starts in the mouth and so so for years people thought, well,

it's the bacteria causing the inflammation,

translocation, causing basket of inflammation

black instability and black rupture, a heart attack,

is true.

That may be a contributing factor,

but I think the overall contributing factor is dysbiosis.

Because when we try to kill the pathogens, we kill off the good guys that are producing

nitric oxide, causing basoconstriction, increased plaque instability, plaque rups your heart attack and stroke.

The no nitrite added cured meat products

have sometimes two to three times higher levels of nitrite

than a cured meat product

where you're adding sodium nitrite directly to it.

And people spend two to three dollars more per pound on these no nitrite added meat products

and they're less safe.

The shelf life is highly variable and you're not gaining anything. You want to wonder why

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