He is the CEO and co-founder of Ancient Crunch, the brand behind masa chips, tortilla chips with whole food ingredients and fried in grass-fed beef tallow.

We, given our experience, think that food is abundant and that we get to pick and choose the best options at any time.

For people who grew up, you know, from the 1950s prior, getting even enough quantity of food was a struggle.

And that was the sort of problem for, honestly, the entirety of human history.

And in some places and countries, it still is.

One of the famous things that happened in the 1960s is called the Green Revolution.

And this was a series of agricultural technologies, most notably pesticides and GMOs, fertilizers and related chemicals and processes that enabled a much bigger increase in the actual output of agriculture.

yeah.

Tell us a little bit about that.

Yes.

The two things to keep the two key things that were perhaps different about my at least culinary life as a kid were my mom's parents from Sicily.

And so there's a very strong culture around good food defined in a certain way.

We don't.

eat crappy olive oil in this house, we eat extra virgin olive oil.

We don't buy that pasta, we buy this pasta.

a second you know

Now let's get back to The Ultimate Human podcast.

The biggest problem is that all of these things, or many of these things, might be processed by the same, you know, b- like biological pathways, overloading them.

So when you do the test on, "Oh, I'm gonna feed the mice this one toxin, and it takes this much to kill them or this much to cause them harm," well, what about, like you said, all the toxins going through the same pathways? It decreases the amount you can be exposed to any one of them because if you add all of them up together, the total quantity of toxins, whatever they are, will overwhelm the liver, the kidneys, or whatever the detox pathways we're talking about.

I mean, we mentioned this before, the same enzymes that process ethanol in the liver, uh, is, it's called aldehyde dehydrogenase, that processes polyunsaturated fats, and-

(laughs)

... that on the internet," right? Um, so we, we hired a food startup consultant to...

These are characters that basically come in and say, "You don't know anything about, you know, food, the food industry, but you have Grandma's recipe or your recipe.

How do we turn it into a business?" Uh, the first thing he told us after thinking about it for two weeks, uh, he comes back and says, uh, "Yeah, this isn't gonna happen.