Life Enthusiast Martin Pytela

Podcast 479: Enzymes are Catalysts of Life

Today, Martin is joined by Mike Kramarczyk the CEO of HCP Formulas to delve into the fascinating world of enzymes. These remarkable biological catalysts play a crucial role in accelerating chemical reactions within our bodies, all without being consumed in the process. By doing so, enzymes ensure that essential metabolic processes occur swiftly and efficiently, keeping us alive and thriving.

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MARTIN: Hi everyone. This is Martin Pytela for Life Enthusiast Podcast. And today with me is Mike Kramarczyk. He is with HCP Supplements, our favorite enzyme supplement company. Mike, would you take two minutes to tell your personal history? How did you get into enzymes?

MIKE It all started with hearing a decent sized handful of end users telling me about all these different experiences they had with systemic enzymes. That’s ground zero. 

MARTIN: All right. And so that’s many years ago now, right? 

MIKE: Oh, 22 years ago. 

MARTIN: So you have taken classes, you have gone to, 

MIKE: Oh, oh, yes. 

MARTIN: You studied it. You now know enzymes backwards probably, right? 

MIKE: I like to think so. I definitely don’t know everything. I don’t know. Pretend to, but it does take quite a bit to stump me when it comes to enzymes. 

MARTIN: Well, so let’s just unpack it. Why do people need to take enzymes?

MIKE: That’s an awesome question and that actually goes all the way back to when we’re born. The reason why people need to take systemic enzymes, not digestive enzymes. Digestive enzymes, you take them with food, they release in the stomach and they get the whole digestive process a head start. Systemic enzymes are taken away from food and the intent is to keep them intact until they have a chance to get into your bloodstream and that’s when they start bringing with them an entirely different set of benefits.

As far as why people should take enzymes, systemic enzymes specifically, that reason totally goes back to our birth. When we are born, we are born with this massive supply of enzymes within us inherently. And throughout our entire childhood, our body is not shy about tapping into that supply and using them, and it uses them by the truckload. And that’s why when we’re five and 10 and 15 years old, we run around, we trip, we fall, we hurt ourselves, all we did was get right back up and keep doing whatever it was that hurt us in the first place. But you might notice when we’re 40 or 50 or 60 years old, it just isn’t quite the same way. And the entire difference is enzymes. 

The reason why there’s such a huge gap between those two situations is because we go through a lot of different changes in our life. And one of the biggest periods of changes in our late 20s, like 28, 29, maybe 30 years old. A lot of big changes take place at that point. Our aging process kicks into high gear at that point. But also too, our bodies take inventory. And our body basically says, hey, if we keep using these enzymes at the rate that we did through our youth we’re not gonna have any left when we get to 40 or 50 or 60 years old. So instead of using them by the truckload,

Podcast 478: Methylene Blue

In today’s episode, Martin explores the remarkable versatility of Methylene Blue, a compound with applications across multiple fields. In medicine, it treats methemoglobinemia and serves as an antidote for certain poisonings. Researchers are also investigating its potential in treating neurodegenerative diseases like Alzheimer’s due to its antioxidant properties. With its wide array of uses, Methylene Blue is an invaluable resource in both science and health. We are excited to announce that Life Enthusiast now offers Methylene Blue. Tune in to learn more about this remarkable product.

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Hello, this is Martin Pytela, health coach at Life Enthusiast. And today I want to talk to you about Methylene Blue. I’ve done a lot of looking around, considering what is or isn’t the right thing to do around the Methylene Blue and I feel confident that what we have is actually good. In the following manner, first of all, Methylene Blue is a very old thing. It actually is the first drug that the FDA ever approved back in the 1800’s. 1800’s, not 1900’s, 1800’s. It was first introduced in 1778, in Germany as a dye. In fact, this blue is the same dye that makes your blue jeans blue. But when taken orally, it actually has some significant benefits. It’s in an industrial dye, so you can buy it quite inexpensively in the industrial grade. We have technical grade, which is what you would use for jeans. And then we have pharmaceutical grade, which is what you want to use for ingestion. I went looking for companies that don’t sell it in just the lab grade where you can buy quite inexpensively a box of it, you can buy ten grams, a hundred grams, whatever weight of it in laboratory grade and use it.

But that’s not going to be certified to be free of contamination. And the contamination will probably include heavy metals like cadmium, arsenic, lead, who knows what else, but definitely heavy metal contamination. I’m concerned that there will be some unscrupulous buyers or sellers, I should say, who would go and buy this just laboratory grade and mix it. It’s not complicated. All you really need to do is understand the scale and how much to use and get with it, and I’ll explain that. But before I do that, let’s talk about what it is and how it works. There are medical uses and there are chemical uses, right? So dealing with this. Whenever you put it on, it’s a strong blue dye. And when you put it in your mouth, it will stain your mouth blue. And of course, when you put it on any surfaces, it will stain. I was just dumping some in my sink, and interestingly enough, it actually stained all the things that were not completely 100% washed off.

So even a stainless steel sink had some stuff stuck to the surface, and whatever was stuck to the surface was getting stained blue. It was quite entertaining. We had to actually use bleach and scrub it to get all of the blue ...

Podcast 477: Phylamet

In today’s episode, we’re delighted to have Spencer Feldman return as our knowledgeable guest to delve into his latest innovation, Phylamet. Join us as we learn about the benefits of supplementing with Short Chain Fatty Acids (SCFAs).  We will explore how this cutting-edge micro enema contributes to maintaining optimal colon pH and promoting microbiome health.

Curious to learn more? View our other extensive other discussions on the microbiome:

Panaceum Part 1

Panaceum Part 2

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MARTIN: Hello, this is Martin Pytela for Life Enthusiast Podcast. And today with me, my favorite researcher into the “things health”, Spencer Feldman, the CEO of Remedy Link. Spencer Feldman, welcome to the show. 

SPENCER: Nice to see you again, Martin. 

MARTIN: Yeah, real pleasure actually. So in your relentless pursuit of making humanity healthy. You find yet another angle to pursue, right? 

SPENCER: I keep trying to retire, Martin, and then I just keep going down rabbit holes and finding new things. So let me tell you what I found out this time. 

MARTIN: Sure, do that. 

SPENCER: So when scientists and doctors began to understand the importance of the microbiome to our health, which is the bacteria that’s living inside the gut that does so many things, and if you’re new to the microbiome, maybe, Martin, if you could put a link to our previous talks on the microbiome, that will explain to you why it’s so important. When we first all started looking at that microbiome, initially, the focus was on probiotic supplementation. I mean, people have been doing fermented foods like kimchi and yogurt for thousands of years. They’re helpful. And so that was the first thing that was made as a supplement in terms of microbiome. 

MARTIN: Yeah.

SPENCER: But then they started getting genetic testing advances and we were able to map out the bacteria in the microbiome. And what we found out was, even with a lot of antibiotics, it’s rare that a good bacteria was completely wiped out. Usually it was just knocked down and dormant, but it was still there. So yes, antibiotics and chlorinated water and pesticides like glyphosate really knock them down, but don’t knock them completely out. Even if you have 1% there, you can regrow it. 

MARTIN: So as long you feed it, right? 

SPENCER: As long as you feed it, right. They’re there in a dormant state usually. So that’s the next realization. Since the bacteria are there just in small numbers, let’s supply the prebiotics or oligosaccharides. That is their food source so they can increase in number. And prebiotics are really important to keep the remaining good bacteria alive. But what we found is that, and we make a product that you carry called Panaceum. And one of the interesting things about Panaceum...

Podcast 476: Chinese Tonic Herbs & Specialty Teas​

We have the pleasure of welcoming back Rehmannia Dean Thomas on the show today. Rehmannia is the owner and genius behind Super Tonic Herbs, formely known as ‘RDT Herbs’. Rehmannia has dedicated his life to educating the world on this timeless ancient wisdom of Taoist tonic herbal tradition. Recently, he ventured into the realm of Ayurvedic medicine, introducing three remarkable new products. First, there’s Spiritcino—a harmonious fusion of adaptogens and mushrooms designed to provide a morning energy lift without the jitters. Next, we have a meticulously crafted Ayurvedic chai tea blend, “TruChai”- promising an authentic taste experience. And, of course, there’s Shilajit—a potent substance teeming with minerals and antioxidants, working synergistically to fortify the body against diseases and enhance overall health.

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MARTIN: Hi everyone, this is Martin Pytela for Life Enthusiast Podcast. And with me today, Rehmannia Dean Thomas.



REHMANNIA: Hi, hey Martin.

MARTIN:  Hey, RDT Herbs. My favorite traditional Chinese tonic herbalist. That’s a whole lot of words, right?



REHMANNIA: Yeah. It fits the purpose.

MARTIN: I want to say, we don’t mention it enough. Like, those words that I just said actually pack a whole lot of impact that should be noted. One is herbs. Herbs are concentrators and they represent to us the terroir, the terrain they grow up in. So I would like you to speak on that for a bit. And then the second part is the tonic, which is which do you pick and how do you mix it, right?

REHMANNIA:  Yeah.

MARTIN: So let’s cover some of that so people get it in their heads as they’re listening to it, why this actually matters.



REHMANNIA: Thanks, Martin. It’s a pretty loaded question though.

MARTIN: Buddy, I know.



REHMANNIA: Well, why do we call it an herb and why do we call food, food? Why do we classify them differently, right? Well, because food is very easily digested and assimilated in our digestive system. And what we’re looking for in food is your enzymes and various minerals and vitamins. A tomato grows over a couple of months. And in that time, it has gathered a certain amount of what we call chi out of the atmosphere and out of the sun. And it is a concentrated unit, a storage unit of sunlight of that chi. Then when we eat that, our digestive systems are designed. We have about a 24-hour turnaround before we excrete the food that we’ve eaten. So we have a short time span to get those nutrients out. And so the most efficient foods for us to eat are soft, succulent vegetables and fruits. And because those elements are broken down very easily with our digestive enzymes and the nutrients are drawn into the blood, usually in the splenic arteries, the nutrients are drawn into the blood and we call that hemoglobin. And then it’s burned is what we call ATP.

Podcast 475: Healthy Gut

On today’s episode, we’re delighted to welcome Steven Wright, who will be joining Martin Pytela to introduce our audience to an exciting new product line: Healthy Gut. Gut health plays a crucial role in digestion, nutrient absorption, immune function, mental well-being, and overall systemic health. Dive into the world of HCL Guard+, Holozyme, and Tributyrin-X as we unveil their many benefits. Tune in and discover how these products can revolutionize your gut health journey.

How to Do an HCL Challenge?

Pioneered by Dr. Jonathan Wright and various Naturopathic Doctors the HCL challenge is simple and works like this:



* You take one (1) capsule with your standard lunch or dinner

* If you don’t notice anything, increase to two (2) capsules at your next major meal

* If you still don’t notice anything, increase to three (3) capsules at your next major meal

* If you don’t notice anything yet again, increase to four (4) capsules at your next major meal

* You should keep adding one (1) capsule at each meal until you NOTICE something.



NOTICE something means:

Your digestive complaints normalize and you feel really good! If this is the case, stay at this number of pills per meal.

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MARTIN: Well, hello, this is Martin Pytela for Life Enthusiast Podcast, and with me today, Steven Wright, a man who calls himself Health Engineer. And he created a system and a company that I admire a lot. Because I’ve had the opportunity to try their products, and boy, do they ever make a difference. Hello, Steven. 

STEVEN: Hey, Martin, thanks for having me on. 

MARTIN: Yeah. Steven, I would really like to have our audience understand just how big a deal is what happens in their gut. 

STEVEN: I mean, it’s the biggest deal, I think, but I’m biased. But I do think if you, however you want to slice and dice it or… I like to think of ideas in the world as like a diamond. On a diamond, there’s all these facets or sides and as you rotate it, you see different things, you can project the light in different ways. And so, a lot of the divisiveness in the world today, even in the natural health world, is really people looking at the same diamond from a different lens or a different angle. And so, I think no matter which way you kind of break the body down at the end of the day, all of our liquids and all of our food has to go through the gut. And also if you were building a character inside of a video game and you were giving a hundred immune cells to put anywhere on the body that you wanted, 70 to 80% of those immune cells, so the majority of all the immune cells are located in and around the intestines and the abdomen. And so there’s a lot going on inside the gut that is really, I think people are not aware of just how complex of an environment it is and how much it is doing for them on a regular basis and how much is connected to areas of their body that they don’t think are connected, like their eyes or their hair or their brain or their fingernails or a joint pain or something like that. And just how deeply connected and intertwined something that’s far away from the gut is actually related to what’s going on in the gut.

Podcast 474: Staying Healthy in a Toxic World

In this episode, Martin dives into the myriad forms of environmental toxins that pollute our planet on a global scale whilst also having a profound impact on our health. Through insightful analysis, Martin illuminates the interconnectedness of these pressing issues such as chemical sensitivities and intolerances, autism, and geo-engineering. He emphasizes that while complete avoidance of these chemicals is impossible, we can make concerted efforts to minimize our exposure. Through awareness and utilizing appropriate resources, we can safeguard our health and well-being for future generations.

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MARTIN: Martin Pytela here,  Life Enthusiast, health coach. We should talk about chemical sensitivities or the environment. Last week we talked about nutritionals, specifically sweeteners. What is in your food? Well, the “what is in your food” continues with the chemicals. 

Curious stuff has been going on since the beginning of the Industrial Revolution, but especially kicking off after World War II. Lots and lots of chemicals have been added to the food that we eat. Some intentionally as additives and some unintentionally as contamination. The main issue here on my mind today is called environmental illness or chemical sensitivity. That happens to people, and more and more people are being affected by that. 

Chemical intolerance caused by environmental exposure. Children are now becoming affected to the point where they are being registered in the national birth registry, caused by either solvents, volatile organic compounds, pesticides, things like formaldehyde, carbamate, nitric oxide, inflammation, superoxide. 

The story goes like this: the food produced at industrial scale is being controlled or added to specific additives, with the intention of extending the shelf life. It’s an important thing, of course, right? Shelf life of food makes it less expensive. When your food is not spoiling on the shelf, you have less that you have to throw away. 

I remember back when I was a kid, baking was fresh stuff, the white bread stuff. We used to have bread rolls and stuff like that. They were good only for one, maybe two days. After that they would be let go to dry and they were used in ground up baking as in breadcrumbs. Bread like sourdough style bread that would last maybe 4 or 5 days at most.

But it was best fresh, right? We would buy as we wanted, what we wanted, as we needed, fresh. I remember milk lasted one day. Well, maybe not even a whole day. Even things like beer, when I was growing up, it was not pasteurized and it was only good for maybe 4 or 5 days on the shelf. It needed to rotate, it needed to be made fresh, and it didn’t have a long shelf life. 

What had we started adding? Things are either preventing mold or things that are preventing visual spoilage, like brown spots, black spots, and so on. So some are antifungals, others are antioxidants. Let’s call it that. 

The two most famous ones, BHA, BHT, they are added at a certain level. They have been established as .02 percent of the fat content of your food can be in BHA or BHT, which is “safe for you.” Well, it probably is. I don’t know,