#44 Todd White – Dry Farm Wines

Todd has been serial entrepreneur and creator since he was age 17.

Today, after 15 years in the wine business his life is dedicated to educating and helping people make better choices about food, nutrition, and how they think about consuming alcohol. He is the founder of Dry Farm Wines; a writer, speaker, and a leading authority on healthy organic/natural wines and the importance of micro-dosing alcohol for health, longevity, and vitality. Todd’s passion is unlocking the best way to enjoy alcohol, how to enjoy the benefits of moderate consumption while avoiding the negative outcomes.

Dry Farm Wines is endorsed by many leading U.S. health influencers including Mark Sisson’s Primal Blueprint, Dave Asprey’s BulletProof Executive, Robb Wolf, Abel James, the Fat Burning Man, WellnessMama and best selling nutrition author JJ Virgin. Dry Farm Wines is also the Official Wine for many of the leading U.S. health and performance conferences, including Paleofx, Dave Asprey’s BulletProof Conference, Peter Diamondis’s A360, Joe Polish’s Genius Network Conference, LOWCARBUSA, Baby Bathwater Institute, The Environmental Health Symposium, KetoKademy and JJ Virgin’s Mindshare Summit.

Dry Farm Wines are also friendly to Low Carb, Paleo, ketogenic and diabetic low sugar diets. Dry Farm Wines have no impact on blood glucose or ketone production.  Dr. Dominic D’ Agostino, widely considered the most influential ketogenic research scientist in North America also endorses Dry Farm Wines. Jimmy Moore, the best selling author of Keto Clarity and a leading advocate for the ketogenic diet also endorses Dry Farm Wines

Dry Farm Wines is the only lab tested, all natural  health quantified wine merchant in the world that bio-hacks wine; quantifying organic and natural farming practices, as well as low intervention natural winemaking practices. Dry Farm Wines curates all natural pure real  wines from all over the world, working with small family farms that are committed to producing pure natural wines. Dry Farm Wines is also excited to be the largest natural wine merchant in the world

Todd is a self described Biohacker who practices daily meditation, Wim Hof breathing, cold thermogenesis, a ketogenic diet, intermittent fasting and he is a fitness enthusiast. He is also a frequent speaker on the ketogenic lifestyle. He was most recently the featured ketogenic speaker at 2016 BulletProof Annual Conference on Biohacking. 

SHOW NOTES:

ABOUT TODD

• I have been a lifelong bio hacker
• I have been a lifelong athlete, and interested in health and I have been very active in the bio hacking community for more that 10 years
• I have been a speaker and leader in the bio hacking community for about 4 or 5 years
• I have been Ketogenic for 4 years, and I did lose the target weight which was 5 lbs but end up losing about 18 lbs
• I also practice intermittent fasting. I only eat once per day.
  So, I only do 24-28 hours per day
• I just have been very active in bio hacking and self-improvement world for most of my adult life
• I am also a lifelong wine lover
• After becoming Ketogenic a few years ago, I couldn’t really experience traditional wines
• It was making me sick, it was getting me brain fogs and terrible hangovers
• So, I actually stopped drinking wine for a short period of time
• I went down the path of bio hacking wine

ABOUT COMMERCIAL WINES

• When I say commercial wines, I mean wines that are not naturally made
• There are only about between 400-500 natural wine makers in the world
• There’s about 20 in the United States, but none of makes the wine that meet our criteria
• Our criteria goes beyond just a natural wine
• What’s happening in the wine business is the same thing what happened in our food supply
• There’s been massive corporate consolidation centered around greed and money
• These wine manufacturers have been consolidating the industry largely
• 52% of all the wines manufactured in the United States is made by 3 companies
• 70% of all the wines are manufacture by top 30 companies
• These wines has been killed through a process of preservatives and other additives that mummify that kill the wine
• The wine industry wants to do these so that our palettes gets train into a certain taster
• Grape vines have been growing for some 9 thousand years in the planet, and Europeans have been making wines for over 3 thousand years
• Irrigation is largely an American idea, and irrigated grape vine for greed and money
• Grape vines are irrigated in the United States, and most of Europe is against the law
• Irrigation did not come into United States until 1973, before that all of it was dried farm
• The reason of irrigated grape vine is about money because it causes the fruit to weigh more
• The problem with it is it changes the physiology of the plant, and the plants relationship with both its neighbors and its relationship of the Earth
• It changes the physiology of how the fruit ripens, and because it has more water, the sugar content of the fruit must gets higher in order to taste proper
• Those higher results in higher alcohol at fermentation. The more sugar it contains, the higher the alcohol it becomes
• All of our wines are low alcohol. Most commercial wines are higher.
• Alcohol is toxic and an extremely dangerous drug
• Even though we are in the wine business and we love wine, we are very cautious about alcohol
• Commercial wines are irrigated. Meaning, they are not organic, they are chemicals
• Because they are irrigated, they get most of their nutrient from nitrogen which is put in the water
• And that’s not how they relate to the world by grabbing mineral, nutrient and water through a deep root system
• The system of root, its relationship of the Earth is what drives the essence of life in the wine and how it taste and interacts with your body
• If you go to a natural vineyard, it is completely green
• Natural wine makers do not turnover the Earth and the living soil
• What’s happening in all the wines in the grocery store is they are filled with additives
• And you don’t want to be putting additives in your body
• There are 76 additives approved by the FDA for the use in wine making
• The wine industry has spent millions of dollars paying off politicians to keep contents label off of wine
• The reason why the wine industry doesn’t want a contents label is because, if it contains a contents label, it would look exactly like the rest of process foods
• The final difference is Yeast
• Yeast is very important. Commercial wines are made with generally modified commercial yeast
• On the outside every grape is yeast and so when the natural wine is fermented, they are fermented with native wild yeast and it is also spontaneously fermented
• Spontaneous fermentation occurs anytime that the wine juice comes in contact with the grapes unless the temperature is too cool for fermentation to occur
• In commercial wine, what they do first is when the juice is pressed from the grape, they kill the native yeast using sulfur dioxide
• They do that because native yeast is temperamental. These commercial yeast that is made in the laboratories are made to be very sturdy and easy to work with particularly in large quantities
• Sulfites are naturally occurring in the fermentation process
• Sulfites are found in any kind of fermented food
• Sulfites are not problematic and not terribly disturbing as long they are naturally occurring
• What’s happening in the commercial wine is that they are giving this huge dose
• What sulfites do in commercial wines is they kill the wine
• In natural wine, it is still alive, which is the reason why there is a texture and taste
• It is also not filtered. Our wines are not filtered
• Natural wines are quite clear, but sometimes they are not. It is kind of a difference of a drip coffee and a French press
• Because natural wines has not been sterilized and killed, it still contains this amazing healthy bacteria that is very beneficial to the gut biome
• Most commercial wines are not sugar free
• Sugar is something that we lab test because we are health fanatics, and 18 of us are Ketogenic
• Because we are Ketogenic, we don’t eat sugars
• We are believe that sugar is a highly addictive drug, a very poisonous toxin that maybe the most overused toxic drug that is legal today
• Our wines are sugar-free
• So, the grape juice is pressed from the fruit filled with sugar and then when the yeast begins fermentation, the yeast eats the sugar, and as it is eating the sugar the yeast creates a byproduct, the other end of the yeast is adding carbon dioxide and Ethel alcohol
• When the yeast is allowed to fully ferment or eat all the sugar, the yeasts then die
• At the end of fermentation process, the yeasts will all die and the sugar will be all gone, and the wine is will be sugar-free
• Here’s what happened with the commercial wine
• The wine maker, puts into the tank sulfur dioxide to kill the yeast prior to the fermentation completing
• The reason why they are doing that is to believe what is know as RS or residual sugar behind the wine
• They was residual sugar in the wine because it affects the taste and body of the wine
• Natural wines are grown in vineyard, commercial wines are made in the factory
• Wine has been consumed for some 8 thousand years
• Wine has been an important part of our history in living
• All wines up until the 1940’s were natural – everything was organic
• All wines were also low in alcohol
• Commercial wine makers produces alcohol because it is irrigated
• More importantly, it is also intentional. It is a wine making style
• Wines that are higher in alcohols taste different. They bigger, bolder and richer
• That is not how wines that is meant to be made, that is how it is made particularly in the U.S
• Back to the nasty wine industry, they want to make higher alcohol products because alcohol is addictive
• Here’s where alcohol is beneficial
• Alcohol is a substrate energy source
• So the moment that alcohol is put in your body, your body is going to have to process, metabolize it and expel it
• When that happens, fat burning stops
• I am fat burning machine
• I love burning fat as my energy source. That s the reason why I am Ketogenic
• Feel better, it’s anti-aging, tons of benefits and I also love being lean
• The moment you start drinking alcohol, fat burning stops
• Here’s why wine is really wonderful
• Wine is the only commercially available alcohol and beverage that both the grower grows the wine and makes the wine
• Even tequila. The plants are grown with some farmers and shipped off to a factory
• I am pro wine because wine contains these amazing polyphenols and flavonoids that are very healthy for us
• If we are drinking wine with moderate dose alcohol, that moderate dose of alcohol, which we also know is healthy for our cardiovascular system and neurological
• When we pour wine with our friends, there is this elevation of euphoria, there’s this brightening of the colors of life and we become for emotionally available and accessible
• This is a beautiful thing. This is where we are more aware and more available to create love
• Love of one another, love of food, love of being present
• That’s really the secret beauty of wine what we called – love in a bottle
• Red wines imparts most of the benefits in the polyphenols
• Red wines gets it color from contact from a skin
• So about 75% most of the polyphenols in wine come from the skin, not from the juice
• Real wine only contains ethyl alcohol, water and polyphenols
• I am exclusively a red wine drinker
• One of the reasons of that long before I discovered all about wines, typically sugar is higher in white wines that red wines
• I have an adverse relationship with sugar since I don’t eat it and it makes me feel bad
• Wine is an aromatic experience
• There are 2 reason why you should never fill wine glass more that an 3^rd maybe even a quarter fill
• It’s because you want to leave a headspace in the glass to really allow the aromatics to gather
• It also makes you mindful to the amount that you are drinking
• We know that the only known method today for extending health and life spans is calorie restriction
• I am actually interested in health span more than life span
• “To feel is to understand.”
• I know that when I went to eating once per day, that I feel radically different
• 4 years before, I was eating twice a day within 6 hours window
• I am the only one who I know that is doing a 24-hour fast religiously
• I do it because I simply feel better and I have more energy
• If you experiment with it, being Ketogenic is actually necessary
• The thing about doing a 24-hour fast, it takes 2 to 4 week to adjust to it – psychological
• But the health, wellness and energy effects are so extraordinary
• My goal is not to protein pact
• I am also a weight lifter, but I am not trying to put on a muscle mass
• I want to naturally sized what I am going to be
• Excess protein easily convert to glucose
• I am actually interested in very low carb, moderate protein, high-fat diet
• I do not put MCT oil on my coffee
• I used to put fat on my coffee, but now, I don’t drink coffee anymore

• You can get a bottle of wine for 1 penny dryfarmwines.com/highenergygirl

Check out their website here–> https://dryfarmwines.com/

NOTE: These links are affiliate links, meaning that at no additional cost to you, if you click through and make a purchase, I will get paid a small referrer fee.

Previous episode of Be Well, Be Keto with Christine Fox 

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