48 min
Podcast 476: Chinese Tonic Herbs & Specialty Teas Life Enthusiast
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- Alternative Health
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 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.
Download our FREE Chronic Pain Manifesto.
Subscribe to our newsletter, so you are always up to date with new health information, product tips, podcasts, webinars, and much more.
Follow Life Enthusiast Podcast on Amazon Music and get new episodes when they become available!
Find us on Telegram and catch our live show every Sunday @ 9:00 am PST.
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.
48 min