[00:00:00] Latest and Greatest in Scott Ohlgren’s World regarding Health and Wellness: | Staying Flexible on the Health Journey: Diet, Disease, and Continuous Learning

[00:05:12] The Importance of Super Nutrients and Introducing E3Live to a Wider Audience

[00:07:14] The Origins and Nutritional Power of Blue-Green Algae: Nature’s First Superfood

[00:13:50] Comparing Blue-Green Algae and Marine Phytoplankton: Freshwater vs. Saltwater Superfoods

[00:16:12] Chlorophyll: The “Green Blood” of Plants and Its Health Benefits

[00:18:40] Chlorophyll’s Potential Role in Harnessing Sunlight for Energy and Its Immediate Health Benefits

[00:21:05] Scientific Research on Blue-Green Algae: Immune Modulation and Natural Killer Cells

[00:22:25] The Immune-Boosting Power of Blue-Green Algae: Natural Killer Cells and Scientific Findings

[00:24:25] E3Live’s Fresh-Frozen Algae: Harvesting, Processing, and Global Reach

[00:30:01] Packaging Options for E3Live: Glass vs. Plastic

[00:31:10] Incorporating Fresh Algae into Smoothies: A Simple and Nutritious Option

[00:31:00] Reevaluating Nutritional Choices: Staying Curious and Avoiding Unquestioned Habits

[00:35:23] Powerful Enzymes: A Professional Line for Enhanced Digestive Support

[00:36:12] Understanding Bioavailable Iron and Copper in E3Live: Whole Food vs. Supplementation

[00:38:40] AFA vs. Chlorella: Nutrient Density and Detoxifying Properties

[00:40:00] How to Take E3Live: Tips for Incorporating Frozen Algae into Your Daily Routine

[00:41:36] Shipping E3Live to Canada: How to Get It Delivered

[00:41:55] E3Live for Autoimmune Support: General Benefits of Super Nutrition

[00:42:57] Addressing Concerns About Side Effects of E3Live: Safe Consumption and Tips

[00:44:00] E3Live and Skin Health: How Nutrient-Rich Algae Improves Skin Appearance

[00:44:45] Morning Gut Health Routine: Ryan’s Favorite Supplements and Aloe

[00:45:59] USDA Organic Certification and Capsule Challenges: Insights into E3Live’s Product Line

[00:48:29] Starting with E3Live: Fresh Frozen AFA and Shipping Innovations

[00:49:20] E3Live in Emergencies: Encapsulated Version for Long-Term Storage and Final Thoughts

[00:00:00] Latest and Greatest in Scott Ohlgren’s World regarding Health and Wellness: | Staying Flexible on the Health Journey: Diet, Disease, and Continuous Learning

Ryan Sternagel: Scott, the traditional first question for you as folks log on here: You’re not allowed to talk about E3 Live or blue-green algae or anything like that in your answer—but this is a health-focused audience, a chronic disease prevention and reversal-focused audience. When it comes to staying healthy and preferably not having a chronic disease, What are you working on these days? What have you implemented into your life recently? Or what’s something you heard about on a podcast that struck your fancy and you’ve been thinking about? What’s new in Scott’s world when it comes to staying healthy?

Scott Ohlgren: I’m like you; I went early on, in my twenties. I got intrigued by the diet-disease, diet-health connection. I read every book I could—this was back when I was 19 or 20 years old. Back then, there were only books that you borrowed, and they weren’t always available in the library. But I read books on the power of reversing health problems by changing your diet to a more whole-food diet. That was a brand-new idea to me.

I was born in 1956, so I’ll be 68 years old in two or three months. It became an obsession to learn everything I could. I attended a school in my late twenties called the Kushi Institute in Boston. It was a nine-month program that got me set up so I understood how to eat for myself in a life-giving way. I was seeing changes left and right in my body back then. It became part of brushing your teeth. Eating healthy became a part of my life.

You learn as you go. I think one of the most important things to understand when you first get turned on to the diet-disease, diet-health connection, and you start to see that not only does it make you feel good, but you can reverse chronic or acute conditions by changing your diet, sometimes it takes people decades to figure this out, but you will glom onto ideas, concepts, or entire schools of thought that say, “This is the way it is.”

At some point, you must realize everyone’s giving their opinion to the best of their knowledge, based on what they’ve learned. But you have to constantly, every month, every six months, a few times a year, question: Is what I believe about all of this and the choices I’m making, right for me? I had a neighbor who said, “Eat only raw food.” Maybe raw food doesn’t work for you. I’ve had someone else say, “I’m into keto, and I eat steak all the time.” Give it a try; see if it works. But in the end, you have to decide for yourself what works.

That’s the overview. My wife and I are very similar to you; We’re constantly changing how we eat because we want to be those kinds of people who live into our late nineties, and early hundreds, with all of our faculties and organs intact. That’s what we’re shooting for.

Ryan Sternagel: I like it. I don’t think that can be overstated enough. We like to poke fun at the conventional guys for being super dogmatic, but you can find some pretty dogmatic opinions on the naturalist side too.

Scott Ohlgren: You bet. You’ve got to constantly question your own dogma. You have to learn to laugh at it because it’s part of being human. But you also want to make that decision: Do I want to be a dogmatic human being, or do I want to be a curious one? That’s an important distinction.

Ryan Sternagel: I was doing an interview for the summit, and the host was a young guy. He started arguing with me. He’d asked me something and thought he had all the answers to everything. He caught himself and said, “I’m only 27, so I still think I know everything.”

Scott Ohlgren: Good point. 20-year-olds generally do think they know everything—that’s the thing.

[00:05:12] The Importance of Super Nutrients and Introducing E3Live to a Wider Audience

Ryan Sternagel: One thing that I think most people can agree on is the need for super nutrients. Well, never mind—the carnivores say you don’t need any micronutrients. I guess you get some from eating steak all day, but as long as you’re not a carnivore who thinks you don’t need any micronutrients, most people would agree that getting nutrition is a good idea.

We’ve been studying this stuff for a long time, and although a lot of things change, a lot of things stay the same—or intensify. The desire for the best possible nutrition, living nutrition if possible, has only gotten stronger and stronger. To be honest, Scott, I don’t know why it took me so long to find you guys. I know you’re not a new company by any means, but it’s one of those things I happened to stumble into last year. We’ve been taking your stuff pretty regularly—we rotate through various things—but you’ve become a staple in the Sternagel household. I felt it was time to share it with the world, or at least the several hundred or thousand people who watch this, either live or on replay, and get our emails about it and all that.

A little housekeeping: Please don’t take anything you see or hear here as medical advice, diagnosis, or treatment. Neither Scott nor I are doctors. I don’t think Scott’s a doctor, and I like it that way because I have no license to protect or anything like that.

[00:07:14] The Origins and Nutritional Power of Blue-Green Algae: Nature’s First Superfood

Ryan Sternagel: All that said, Scott, what got you into scooping algae out of a lake, bottling it up, and selling it as a health food?

Scott Ohlgren: It was one of my teachers at the Kushi Institute. About the last few weeks before we graduated, he opened up a bottle and was having this blue-green algae; I had never heard of it. Remember, this was back in 1986 or 1987. I was curious right away because we had been studying the global search for, as you say, superfoods—foods with a very high concentration of micronutrients.

You mentioned earlier the idea that micronutrients are oftentimes the missing key to repairing the cells. That has proven itself over and over again in my own experience. If I can find those foods—whether they’re mushrooms, super greens, or anything like that—that have a high amount of plant-based micronutrients, whether it’s elements like iron, chromium, molybdenum, or amino acids, I prefer them in plant form. The plant has done the work of extracting those things from rocks and soil, which I can’t digest. I can’t scoop up mud or suck on a rock, or a nail, or whatever it is. I need plants—that’s their magic. Their ability to do that extraordinary transformation from earth to plant life.

If I eat those plants, I have a chance to access those nutrients. There are certain plants that, for whatever reason—whether it’s their shells being too hard or something blocking their nutrients—can’t be broken down easily. But there are plants, by their very design, that are single-cell and easily broken down; That’s what this blue-green algae is.

If you look at the algae that comes out of Upper Klamath Lake, and you scoop your hand into it, it’s a line of single-cell plants. They smush so easily—they basically dissolve in your hand. It’s an extremely bioavailable form of over 80 micronutrients, including a huge array of trace elements and amino acids.

Over the last few years, more science around the world has become available, showing interest in this particular type of algae, known as AFA (Aphanizomenon flos-aquae). When you eat it, your body can absorb it. One of the compounds they’ve found in it is called phenylethylamine, or PEA. PEA helps the body release hormones and compounds that make you feel good. It’s known as the “love drug” because you get a mood uplift when you eat it.

That’s one of the more interesting aspects of blue-green algae, but the main reason people feel so good about it and experience that sense of cellular repair is because of the wide array of bioavailable nutrients. It’s like nothing else I’ve found, and I’ve been eating it since the 1980s.

Ryan Sternagel: I think that’s a point that needs to be emphasized more. When we talk about the importance of minerals, some minerals come from rocks and the earth, and there are minerals that come from plants that have been digested by the plants. You can digest those plant-based minerals, but a lot of supplements and health products… Something I caught on to very early was, “Are you selling me a bag of sand here, or are you selling me something I can absorb?”

Scott Ohlgren: Some of it… We could all suck on a carpenter’s nail and probably get something out of it, but it’s pretty tough to get that iron out of it.

Ryan Sternagel: Exactly. The difference between a rock-based mineral and a plant-based mineral is huge; I don’t think it gets talked about nearly enough. And like you’re saying, there’s also a difference between eating a hunk of broccoli—nothing against broccoli, I love broccoli—but your body has to digest all of it and get through all that fiber. The fiber is good for you, but in terms of overall micronutrition, you’re not going to assimilate as much of it as you would from these single-cell little creatures.

Scott Ohlgren: One of the names they call this particular blue-green algae is “Earth’s first food” because it has that baseline effect on your nutrition. It’s one of those things that, no matter what else you’re putting into your body, it’s a good ground-level nutrient to have daily.

[00:13:50] Comparing Blue-Green Algae and Marine Phytoplankton: Freshwater vs. Saltwater Superfoods

Ryan Sternagel: Another question I had—this probably should be a later-in-the-interview question, but since I’m thinking about it now—how does this compare to marine phytoplankton? I’ve always been big on marine phytoplankton, and now I rotate between it and blue-green algae as my super nutrient-dense living nutrition for the day. It’s the same concept, right? Super nutrients?

Scott Ohlgren: Yes, one is saltwater-based, and the other is freshwater-based. I think a combination of both is excellent for that reason. Any seaweeds you can incorporate regularly are great. I’m a big fan of kelp, specifically kombu. I get pounds of dried kombu online, soak it, and boil it for about two hours. It becomes this very spongy kelp—like the kelp you see floating in the Pacific Northwest or Japan. I find it delicious. I chop it up and mix it with oil and vinegar dressing; I love it, It’s incredible. I’m a big fan of the saltwater versions of algae as well.

Ryan Sternagel: I have to get me some kombu. Where do you get yours?

Scott Ohlgren: I’ll line you up, man. You can get it on Amazon. Look for bulk—you have to buy it in two-pound bags, but it’s not expensive at all. It smells like seaweed. You have to have a fan in your kitchen or find a way to cook it because I like to simmer it for probably an hour and a half. It comes out in these big sheets, and then I take scissors and cut it into half-inch squares. That’s something I can add to my salads. I find it very life-enhancing, along with blue-green algae from Upper Klamath Lake.

[00:16:12] Chlorophyll: The “Green Blood” of Plants and Its Health Benefits

Ryan Sternagel: Could you speak to chlorophyll? Because again, that’s why I was, and still am, big on marine phytoplankton—it was the highest source of chlorophyll I knew of at the time. Do you guys beat marine phytoplankton, or are you right up there with them?

Scott Ohlgren: It’s interesting. It’s tough to get a clear winner. After a while, you realize certain plants are up there with the highest amount of chlorophyll per dried gram. For years, I always thought it was blue-green algae. I still think it is, but maybe chlorella might be in there as well; Chlorella and wild blue-green algae—those two go back and forth. The only thing with chlorella is that if you’re going to use it—which is another green algae—it has a very tough outer shell; Talk about not being bioavailable. You have to make sure the company growing and manufacturing that chlorella has the technology to break that outer cell wall so you can access all the nutrients, including the high chlorophyll content.

To me, chlorophyll is one of those must-have things you want to constantly put into your body. I would challenge anyone, especially listeners with a more scientific or chemistry background, to take a look at the chemical blueprint—the drawing of human blood—and compare it to chlorophyll; It’s very similar. I’ve been told there’s only one carbon or hydrogen difference from human blood. In a way, it’s like green blood—plant blood. If you look at how chlorophyll moves through trees and anything green, it has the same sense of being the “blood” of the plant world. The more of it we humans consume, the better we feel—better skin, better eyesight, fewer symptoms, and so on.

[00:18:40] Chlorophyll’s Potential Role in Harnessing Sunlight for Energy and Its Immediate Health Benefits

Ryan Sternagel: Did you see there was a study a while back that showed greater consumption of chlorophyll allows your own mitochondria to harness sunlight and create energy from it? We thought that was only reserved for plants, but it turns out that if you eat a ton of chlorophyll, you can start to do that too, which is pretty neat.

Scott Ohlgren: I’m writing this down. You have a study that shows chlorophyll may play a role in the body’s ability to harness sunlight.

Ryan Sternagel: I should have had that pulled up. Sayer Ji from GreenMedInfo has been highlighting that study for a long time. I know there are a ton of articles about that study on the GreenMedInfo website.

Scott Ohlgren: I’ll try to find it. I’d be very interested in reading that.

Ryan Sternagel: It’s one of those super things where science meets common sense. Like what you said about blood and how chlorophyll is so similar. If you take more of it in, it makes sense that it’s going to be very beneficial to your body.

Scott Ohlgren: And people can prove it to themselves pretty quickly; That’s what’s cool about things like chlorophyll and these superfoods—you notice a difference within a week or two.

Ryan Sternagel: For me, I can tell the difference when I’m taking it. We detox all the time and take different nutritional products, but I can still feel it when I’m taking your stuff; It’s pretty cool.

Scott Ohlgren: Me too. I’ve been eating it for 30-some years, and I still find it extraordinary. If I don’t have access to it or I run out, I don’t feel as good.

[00:21:05] Scientific Research on Blue-Green Algae: Immune Modulation and Natural Killer Cells

Ryan Sternagel: The other difference between marine phytoplankton and blue-green algae… There’s a lot of interesting research on blue-green algae that you highlight on your website, especially around immune modulation and natural killer cells. I was surprised to see that level of research done on it. You expect to see it on something like vitamin C or curcumin, but not so much with a superfood. There’s a bunch of research on AFA—blue-green algae; It’s pretty cool.

Scott Ohlgren: It is. It took a while for science to start paying attention. Initially, we were pounding on doors saying, “Someone’s got to do more studies to prove what we’re experiencing.” Now they are, and it’s clear—this is a very powerful human regenerative food.

[00:22:25] The Immune-Boosting Power of Blue-Green Algae: Natural Killer Cells and Scientific Findings

Ryan Sternagel: Can you speak to some of those studies? The natural killer cell one really stood out to me.

Scott Ohlgren: That’s the main one, I think. The PEA study is powerful too, but the natural killer cells study is getting the most attention right now. Basically, blue-green algae has the ability to increase the number of natural killer cells found in the blood. The exact mechanism is a little unclear, but it essentially… I’m being careful with my words as the CEO of the company. I can’t say, “This is what it does,” but I would encourage people to research Aphanizomenon flos-aquae (AFA), also known as blue-green algae from Upper Klamath Lake and natural killer cells. You’ll come across studies showing that connection. Anything that boosts immunity is something we should be aware of, and we should be eating foods that do that.

Ryan Sternagel: It makes sense. If you’re getting good nutrition, everything’s going to work better, of course. But it’s interesting—you think of medicinal mushrooms as something more specific, and this is more of an all-around superfood, yet it’s showing a significant increase in natural killer cells. I think I’m allowed to say those are the cells going after cancer cells, infected cells, and things like that; It’s cool to see.

[00:24:25] E3Live’s Fresh-Frozen Algae: Harvesting, Processing, and Global Reach

Ryan Sternagel: Also, it’s different from things like chlorella, where you’re getting a powder—a freeze-dried powder; With E3 Live, it’s a bottle of frozen, liquid living algae. Can you speak to that whole process? How do you guys make that happen?

Scott Ohlgren: The name of the company is E3 Live, and they were one of the original harvesters on the lake. What made them unique was they figured out how to capture the algae in the water and offer it as a fresh-frozen product. They had to develop technology because no one had done it before. Sure, anyone could dip a bucket into the lake and freeze it, but you need to ensure what’s in there is only AFA, and that there could be other things in the water—animal life, snails, other types of algae that may not be beneficial to humans.

They figured out the process to ensure the only thing in there was water and AFA, the blue-green algae that grow abundantly during the growing season in Upper Klamath Lake. That’s their forte—they’ve been doing that since the early ’90s. They ship fresh-frozen algae all over the U.S., and we also ship it to Japan, Australia, and a few other places. But we also offer a dried version, where you can put it into capsules like a classic supplement.

Ryan Sternagel: That’s funny—I must have missed that on your website. I didn’t even know that was an option!

Scott Ohlgren: A lot of people order the fresh frozen, and that’s all they do. I understand why because it’s great to be able to drink it straight like it is. But I will say, the encapsulated version is still very powerful—that’s my go-to. When I first moved here and they hired me as CEO, I only used the fresh frozen. But for convenience, I started using the capsules because I eat so much of it.

When the owner saw how much I was eating, they said, “We’re not going to be able to give him the small bottles. We need to get him the big bottles with lots and lots of capsules,” because I eat a lot. I need the energy—there’s a lot we’re doing here. We’ve got almost 50 employees, and we’re growing. I need to keep my energy and my wits about me. So, I wouldn’t overlook the dry version.

The other cool thing I’ll point out—when you go to the website, E3Live.com—you’ll see we’ve figured out a couple of very interesting extractions of blue-green algae. By doing certain things to the algae, we’ve created a concentrated form of PEA. We have a product called BrainON, which I suggest for anyone wanting to improve their cognition.

Ryan Sternagel: That’s what I’ve been getting because I’d like to have extra brainpower for all the things I’m trying to do. You can feel it.

Scott Ohlgren: You can feel it. It’s incredible. It’s quite a miracle plant. I first learned about it in 1987, and I’ve been eating it virtually every day since.

By the way, I see someone in the webinar chat named Janet Smith—hey, Janet, I haven’t seen you in years! It’s nice that she’s on the call. Wow, this is cool—you’ve got people from London, Canada. You’ve got that big of a reach? That’s very exciting.

Ryan Sternagel: Yeah, no kidding. I forgot to ask my traditional audience the first question—who’s closest to Park City, Utah, and who’s the furthest away? If you haven’t already made your submission, let me know where you’re tuning in from. I always love seeing that. As you said, Scott, it’s pretty neat to think that almost ten years ago now, we were in a hospital getting a stage four cancer diagnosis for my son. That spurred on all the research into things like this and a million other things. Ten years later, here we are, getting to share our findings with the world, and people are tuning in from all over. It’s pretty cool.

Scott Ohlgren: London, Spokane—amazing. Washington, Massachusetts, Canada, Durango, Mexico… Interesting.

[00:30:01] Packaging Options for E3Live: Glass vs. Plastic

Ryan Sternagel: Is the product in plastic or glass?

Scott Ohlgren: You can get it in either. We have it in glass, and we also have it in plastic.

Ryan Sternagel: I didn’t know that was an option either.

[00:31:10] Incorporating Fresh Algae into Smoothies: A Simple and Nutritious Option

Scott Ohlgren: “Can the fresh algae be blended into a smoothie?” You bet. I do smoothies all the time with my algae.”

[00:31:00] Reevaluating Nutritional Choices: Staying Curious and Avoiding Unquestioned Habits

Scott Ohlgren: The only thing I would say, coming from 68 years of experience, history, results, and experimentation, is that when you have symptoms—whether it’s your skin, pain, or something wrong with your body, whether it’s an issue in your blood work, or your doctor tells you that you’ve got kidney function problems or a heart murmur—always consider the nutritional angle. Essentially, look at what you’re putting into your mouth every day, three to five times a day. Ask yourself, “What am I doing that might play a role in why my body is acting this way?”

It takes curiosity. As Ryan mentioned earlier, you have to be willing to let go of your dogmatic, certain decisions—those you made years ago, or that your parents, church, or nutritionist told you—that may not actually be right for your body. Even at my age, there are still times when I scratch my head. I hear people say, “I’ve tried everything.” No, you haven’t. Keep looking. Keep searching.

Ryan Sternagel: I like it, Scott. Very good words of wisdom, especially about figuring out what wrong things you’ve been taking in—not just nutritionally, but environmentally, and getting rid of those. Then, figure out what good things you’re not getting enough of, and get more of those.

Your dogma comment reminded me of something I heard in an interview. The idea was that you think it’s your own idea, but really, it got put into your head by someone else, and you just accepted it. This guy was telling a story about how he was with his sister at Thanksgiving, and I forget what they were making—it was some roast or dish. She was cutting the ends off of it, and he asked, “Why are you doing that? You’re wasting that food.” She said, “That’s how you do it.” He kept asking why, and finally, it was because their mom always did it that way. So, they asked their mom, and she said the same thing: “That’s how you do it.” Then they asked their grandma, who was also at Thanksgiving, and she said, “I only had a nine-by-twelve pan, and the roast was two inches too long, so I had to cut that part off.”

Scott Ohlgren: That’s a great example. It shows why it’s important to always ask, “Why am I making the decisions I’m making?”

Ryan Sternagel: Scott, I didn’t know you had capsules. I didn’t know you had a glass option, which is unlike me—I usually scour. But I saw it at a practitioner’s clinic, and she let me try some. When I went to your website, I saw the product and ordered it. I didn’t know you had all these options. Anyway, you can try the capsules, or you can get the glass option. I’m certainly going to get the glass bottles from now on.

[00:35:23] Powerful Enzymes: A Professional Line for Enhanced Digestive Support

Ryan Sternagel: Do you want to talk about your enzymes for a second, Scott?

Scott Ohlgren: Sure. I’d say, give them a try. They’re very powerful enzymes. They’re a professional line we’ve created, very strong. My wife absolutely depends on them—she can’t believe the difference. I think they’re quite powerful and well-priced for their strength. Most people only need one. I’ve been taking enzymes for years, and I used to take four or five. These are powerful enough that you only need one per meal.

[00:36:12] Understanding Bioavailable Iron and Copper in E3Live: Whole Food vs. Supplementation

Scott Ohlgren: Kathleen Harned is asking, “I see that there’s copper and iron in E3 Live. I have a chronic limb issue and have been told I shouldn’t be taking iron and copper.”

Here’s my response to that: A lot of times when people are told not to take iron and copper, it’s in reference to the vitamin version, not what’s found in E3; What’s in the plant life is different. In fact, if it were true that you couldn’t have any iron or copper, you probably wouldn’t be able to eat anything in your freezer, refrigerator, or cupboards because everything has iron and copper. This is a bioavailable form, and I’d definitely suggest trying it out and not being afraid because it’s in an extremely bioavailable form, not the type that’s probably concerning.

Ryan Sternagel: That’s the thing with the “C word”—there aren’t a million, but many different things found in food that research shows could potentially feed an active cancer situation, whether they’re super concentrated or even not super concentrated. But again, there’s a big difference between what you get in whole food—a well-balanced, super-nutritional whole food product, and some sort of targeted, concentrated-dose supplementation. You could go down the list: leucine, for example, could feed cancer; glutamine could feed cancer. Glutathione isn’t an amino acid, but it’s another thing you should avoid supplementing in major doses in an active cancer situation. You wouldn’t want to take a leucine supplement, but as far as what you find in God-given food, you’re feeding your cells.

[00:38:40] AFA vs. Chlorella: Nutrient Density and Detoxifying Properties

Scott Ohlgren: “How does E3 Live AFA compare to chlorella?” It’s night and day. Chlorella is great—very high in chlorophyll, and that’s its main claim to fame. For chlorophyll, it’s very good. But AFA’s strength is its broad range of micronutrients that are instantly available in the bloodstream.

Ryan Sternagel: So with AFA, you’re getting that broad range of super-nutrition plus the chlorophyll—more than chlorella. Does AFA have the same binding or detoxifying properties? I know it gets talked about in that realm.

Scott Ohlgren: It’s a very powerful detoxifier. I’m not sure how it compares to other binders, but it’s a great detoxifier overall.

[00:40:00] How to Take E3Live: Tips for Incorporating Frozen Algae into Your Daily Routine

Ryan Sternagel: How do you take the frozen form?

Scott Ohlgren: You thaw it, then leave it in the refrigerator. It comes in 16-ounce jars, and you consume it over the next few days or weeks. It’ll last about 7 to 10 days in the refrigerator before it starts to feel a little acidic. You can take it by the spoonful—I like it straight up if you like that green taste, which I do. But you can also add it to anything you can imagine, including smoothies or other green drinks you make in the morning. It’s very easy to take.

Ryan Sternagel: Lately, my super-quick morning power drink is some super greens product combined with a gut-healing formulation or aloe, and then either this or marine phytoplankton for that extra chlorophyll and living nutrition boost. Those three things together—if you don’t do anything else for the day, you’ve got a huge blast of nutrition and gut-healing goodness right there.

[00:41:36] Shipping E3Live to Canada: How to Get It Delivered

Ryan Sternagel: Do you ship to Canada?

Scott Ohlgren: Yes, we do. In fact, there’s a place in Canada that will ship it to you. If you go to the website E3Live.com, I think there’s a link that says, “Are you in Canada?” That warehouse up in Canada will ship it to you.

[00:41:55] E3Live for Autoimmune Support: General Benefits of Super Nutrition

Ryan Sternagel: “Autoimmune challenges, especially gut and dry mouth.”

Scott Ohlgren: I can’t answer that—it’s too much of a medical question. I’m sorry.

Ryan Sternagel: Maybe nutrition never hurts, is what I like to say about it.

Scott Ohlgren: If I were in your shoes, I would eat it.

Ryan Sternagel: That’s the thing—nobody’s giving medical advice here, but some supplements serve very targeted functions, and you might use one for a specific purpose, which could be overkill for something else. But if we’re talking about ultimate super nutrition, it’s going to help—it’s a good idea no matter what.

[00:42:57] Addressing Concerns About Side Effects of E3Live: Safe Consumption and Tips

Scott Ohlgren: Someone says, “I was looking at E3 Live before I heard about this Zoom meeting. I was hesitant because I learned it may have side effects.”

Faith, I’ve been eating it daily for decades, and I’ve studied it quite a bit. I’ve never experienced any side effects. It’s like saying there’s a side effect to eating kale—there isn’t. There may be side effects with other types of algae that aren’t good for you, but not AFA from Klamath Lake; There are no negative side effects.

I add flavored BrainON to water—another great way to consume it because you’re sipping it, and I have a feeling it might even be more effective. Helena (or Helena) mentions that she defrosts the bottle halfway, pours some into another container, and then refreezes the rest; That’s a great idea.

[00:44:00] E3Live and Skin Health: How Nutrient-Rich Algae Improves Skin Appearance

Scott Ohlgren: I love it when people ask about ski: “What are the expectations around E3 and various products for skin health?”

One of the first things to change when you switch to a cleaner diet is better skin—I’ll bet Ryan has spoken about this many times. When you add more chlorella and other bioavailable nutrients, one of the first improvements you’ll see is in your skin.

Ryan Sternagel: How soon might those changes start to show?

Scott Ohlgren: I’d say between a few days and a month, depending on how much of those micronutrients you’re taking in.

[00:44:45] Morning Gut Health Routine: Ryan’s Favorite Supplements and Aloe

Audience Member: Off topic, but Ryan, what do you take in the morning for gut health?

Ryan Sternagel: I like a couple of different things. GI Revive by Designs for Health and Gut Renew—I think it’s Advanced Gut Renew by Vital Pro Naturals. That one’s a bit annoying because it’s supposedly a practitioner-only brand, but you can get it on Amazon. I hate getting supplements from Amazon, but it is what it is sometimes. I also mentioned aloe—not just any aloe, but the fresh frozen inner leaf aloe from Stockton Aloe; I like that.

Scott Ohlgren: S-T-O-C-K. Stockton.

Ryan Sternagel: Oh man, if you haven’t heard of those guys, they’re right up your alley. You get fresh frozen inner gooey goodness from the aloe plant; It’s pretty cool.

[00:45:59] USDA Organic Certification and Capsule Challenges: Insights into E3Live’s Product Line

Scott Ohlgren: Michael asks why some of our products are USDA organic and some are not.

Here’s the deal: All of our encapsulated products—especially those with AFA, BrainON, and some of the others—are certified organic, but the capsules themselves are not. It’s very difficult to find an organic gelatin-type capsule. There is a company that makes them, but they break in almost all of the machines except a very few.

Believe me, it was one of the first things I tried to do. We got hundreds of samples, and all of my manufacturing guys were like, “Scott, come down and see the mess you made,” as we tried using the organic-certified capsules. Michael, the only thing that isn’t certified organic is the thin little thing that holds it all together. I wouldn’t worry about it—it’s straight vegan gelatin. That’s the only part that isn’t USDA-certified.

Ryan Sternagel: USDA certification is great and all, but at the end of the day, what matters is whether the product is clean or not. And I don’t mention this nearly enough, but Scott wouldn’t be here if I hadn’t gotten a certificate of analysis and thoroughly reviewed everything. In anything we do a webinar on, you can assume I’ve raked them over the coals.

Scott Ohlgren: He did—he raked us over the coals! Justin gave a shout-out to our PhycoSci and Blue Majic. PhycoSci, I think, is the best in the world. Blue Majic is a spirulina extract with a very high concentration of phycocyanin, which is excellent for inflammation.

Ryan Sternagel: I forgot—is the Blue Majic product a mix of AFA and spirulina, or is it completely spirulina?

Scott Ohlgren: Phycocyanin is found in almost all algae but in smaller amounts. It’s found the most in spirulina. We have an organic spirulina, and we extract it to create a high concentration of phycocyanin.

[00:48:29] Starting with E3Live: Fresh Frozen AFA and Shipping Innovations

Audience Member: “What product or products do you recommend we start with?”

Scott Ohlgren: I’d start with the fresh frozen AFA. Try that—get the fresh frozen experience. Everybody should start with that. We’ve worked hard with FedEx to lower the cost of shipping fresh frozen, which is expensive. It’s a logistical nightmare because you need biodegradable insulation—you can’t use foam. We use plant-based biodegradable foam boxes for shipping. You’ll see that our pricing for the six- and twelve-packs is very good.

[00:49:20] E3Live in Emergencies: Encapsulated Version for Long-Term Storage and Final Thoughts

Audience Member: “In the event of a grid failure, any advice?”

Scott Ohlgren: Then use the encapsulated version! Look at me, I’m 68 and healthy as an ox. I use the encapsulated.

Ryan Sternagel: I think if there’s a long-term grid failure, you’ll have bigger problems than your AFA going bad. You’d be running to the grocery store to buy all the canned goods. That’s something everybody should be doing anyway—public service announcement!

Scott Ohlgren: Exactly, have a pantry—get a pantry. Ryan, is that it? I’m looking at the time. As CEO, I’m running this company, so I should probably get off here soon. Is there anything else you want to ask or any more Q&A?

Ryan Sternagel: There was one question that popped up—anything with astaxanthin in it?

Scott Ohlgren: No, that’s more of a red algae byproduct or extract. Look for red algae, which is marine-based.

Ryan Sternagel: All right, everybody. Thanks, as always, Scott. This has been fun.

Scott Ohlgren: Thank you, Ryan. Thanks for having me on. 

Ryan Sternagel: Good to see everyone—see you next week, as always. Take it easy!