Hey folks, it's Ben Greenfield and I'm excited because tonight I happen to know that my

wife is preparing some liver for dinner and while liver may not be your thing per se,

it's certainly mine and I've got some antibiotic free and non-added hormone beef liver that

I'll be enjoying to get loaded up with a lot of vitamins and minerals and nutrients,

pretty much most of what I'll need for the day. And I've been using a lot of kind of

new sources of meat such as liver, pemicin and some other things that I am getting from

a company called US Wellness Meats and they're very unique and I've got the mastermind farmer

behind US Wellness Meats on the call with me today to talk about farming and how the

method that farm animals or the method used to raise farm animals can kind of dictate how

healthy the food is that you put in your mouth. And we're also going to go beyond cattle and

we'll be talking a little bit today about some other things like honey and butter and even

something called pemicin. So, John is on the call with me today. Lifelong farmer, John Wood

from US Wellness Meats. John, how are you doing?

No, just great, Ben. Thank you very much for being on your program and congratulations on the

liver and you're also getting about 25 enzymes in the liver that actually helps in some of your

metabolic processes. And I think liver, if you go back to our Native Americans that were on this

on this continent for centuries, I've got several friends that are ancestry to those to those

great Indian tribes and they would harvest a deer and the first thing they consumed was the liver.

They're right out of the right out of the body, the animal and the leader of the hunting

party and the most senior member of the group got the first bite and they would eat that liver

just directly out of the body cabin. They knew how powerful those organ meats were, the liver and

the spleen and and thymus glands and you know they had figured out over four centuries that

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