Dr. Autumn Smith On Healing Naturally, Eating Well, & What Actually Matters In Your Food
Episode
49 min
Read time
2 min
Topics
Health & Wellness, Startups, Fundraising & VC
AI-Generated Summary
Key Takeaways
- ✓Meat Label Literacy: Four companies control 85% of the U.S. beef market, and 90% of grocery store meat is factory-farmed regardless of warm-sounding labels. "Grass-fed" does not guarantee grass-finished or antibiotic-free. "Pasture-raised" has no regulated definition. To find genuinely clean meat, ask a butcher directly about sourcing and preparation methods.
- ✓Organ Meat Nutrient Density: Liver ranks as the most nutrient-dense food on the planet based on researcher Dr. Ty Beal's analysis of nutrients most people are deficient in — B12, vitamin A, iron, zinc, and copper. A three-to-four ounce serving two to three times per week delivers these in bioavailable form; capsule supplements are a viable alternative.
- ✓Glycine Deficiency and Inflammation: Researcher Dr. Joel Brint identifies an eight-to-ten gram daily glycine shortfall in most adults. Glycine stabilizes immune cells called macrophages, preventing excessive inflammatory responses linked to nearly every chronic condition. Reaching eight grams daily through bone broth, gelatin, collagen, or slow-cooked collagenous cuts like oxtail can meaningfully reduce systemic inflammation.
- ✓Protein Powder Red Flags: Chocolate-flavored and plant-based protein powders consistently test highest for heavy metals according to Consumer Labs data. Additional red flags include sucralose, artificial additives, non-grass-fed sourcing, and solvent-based processing. Verify any powder through third-party testing, confirm 100% grass-fed and grass-finished sourcing, and prioritize water-based agglomeration processing over spray-drying.
- ✓30-30-30-10 Protein Framework: Hitting 100 grams of protein daily becomes manageable by targeting 30 grams per meal across three meals — three eggs plus turkey sausage at breakfast, five to six ounces of steak at lunch, five to six ounces of salmon at dinner — then adding two meat sticks as a 10-gram snack. Eating protein first at each meal reduces appetite for lower-quality fillers.
What It Covers
Autumn Smith, cofounder of Paleo Valley and Wild Pastures, breaks down how to identify high-quality meat, decode misleading food labels, and use whole-food nutrition — specifically organ meats, glycine from bone broth, and fermented foods — to reduce chronic inflammation and correct widespread micronutrient deficiencies.
Key Questions Answered
- •Meat Label Literacy: Four companies control 85% of the U.S. beef market, and 90% of grocery store meat is factory-farmed regardless of warm-sounding labels. "Grass-fed" does not guarantee grass-finished or antibiotic-free. "Pasture-raised" has no regulated definition. To find genuinely clean meat, ask a butcher directly about sourcing and preparation methods.
- •Organ Meat Nutrient Density: Liver ranks as the most nutrient-dense food on the planet based on researcher Dr. Ty Beal's analysis of nutrients most people are deficient in — B12, vitamin A, iron, zinc, and copper. A three-to-four ounce serving two to three times per week delivers these in bioavailable form; capsule supplements are a viable alternative.
- •Glycine Deficiency and Inflammation: Researcher Dr. Joel Brint identifies an eight-to-ten gram daily glycine shortfall in most adults. Glycine stabilizes immune cells called macrophages, preventing excessive inflammatory responses linked to nearly every chronic condition. Reaching eight grams daily through bone broth, gelatin, collagen, or slow-cooked collagenous cuts like oxtail can meaningfully reduce systemic inflammation.
- •Protein Powder Red Flags: Chocolate-flavored and plant-based protein powders consistently test highest for heavy metals according to Consumer Labs data. Additional red flags include sucralose, artificial additives, non-grass-fed sourcing, and solvent-based processing. Verify any powder through third-party testing, confirm 100% grass-fed and grass-finished sourcing, and prioritize water-based agglomeration processing over spray-drying.
- •30-30-30-10 Protein Framework: Hitting 100 grams of protein daily becomes manageable by targeting 30 grams per meal across three meals — three eggs plus turkey sausage at breakfast, five to six ounces of steak at lunch, five to six ounces of salmon at dinner — then adding two meat sticks as a 10-gram snack. Eating protein first at each meal reduces appetite for lower-quality fillers.
Notable Moment
Smith reveals that a 2009 study identified an eight-to-ten gram daily glycine shortfall in most adults, and that supplementing glycine alongside n-acetylcysteine in recent trials reversed nearly all measurable biological hallmarks of aging — a finding she describes as groundbreaking and largely overlooked outside biochemistry research circles.
Episode Transcript
The following podcast is a Dear Media production. She's a lifestyle blogger extraordinaire. Fantastic. And he's a serial entrepreneur. A very smart cookie. And now Lauren Everts and Michael Bostick are bringing you along for the ride. Get ready for some major realness. Welcome to the Skinny Confidential, him and her. If you are looking to find the highest quality meat, if you are looking to learn more about processed meat, if you wanna know more about reading labels and the truth about organ meats, then you have to listen to this episode. Doctor Autumn Smith is back. She is the cofounder of Paleo Valley and Wild Pastures. I am passionate about this brand because this is one of my favorite brands when it comes to protein. I am obsessed with how they have a chocolate bone broth protein. It's actually genius. I asked her all the questions that you're dying to know about how to find high quality meat, mislabeling labels, and the truth behind the meat industry. And let me tell you, doctor Autumn knows her stuff. You're gonna see that. Let's welcome doctor Autumn to the show. This is the Skinny Confidential, him and her. I have a conundrum. I am very passionate. This shouldn't surprise anyone about what I feed my children. I try to be really intentional. I do not try to be perfect. I'm eighty twenty. I let them have the birthday cake, and and we have all the sweet things in our house. We just try to do swaps. But when it comes to what I'm feeding them on a day to day basis every single day, I try to be really thoughtful because they're eating it every day. And every single day, we pack a sandwich in their lunch, and the bread is fresh sourdough, and we'll do, like, avocado mayo and or sometimes regular and and mustard, and we do turkey or ham. And so I'm on Instagram the other day, and I see this this thing come up that the brand of ham and turkey that I'm giving them every single day is worse than cigarettes. The guy is saying this is the worst meat to give your children. There's microplastics in it. It's the like, he's, like, throwing it away. So dramatic. What kind of cigarettes is they smoking? Yeah. What the fuck? Anyways, so this is the conundrum, and I think you're the perfect person to answer this. If you want to make a sandwich for your children, where would you get your meat? Oh. You're the one to ask. I am. I mean, I have meat companies. Right? So but I'd also look for, like, local. I think local meat. When you can get close to your food, I I think that's as good as it gets. And if you can do, like, a grass fed, grass finished beef or a pasture raised, like, truly pastured that's clean, that's, like, off the farm, like, that, that's where …
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