Andy Smith 00:00 
This episode is brought to you by Nuchido Time Plus, the next generation NAD Plus boosting supplement. You've probably heard about NAD Plus, it's a trending topic in the wellness world right now. But what exactly is it? NAD is a natural molecule found in every cell of the body. It's essential for energy production, repair and recovery. When NAD levels drop, which happens as we age, you can feel it. More fatigue, brain fog, poor sleep and slow recovery after we exercise.

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Niall Kiddle 02:51 
Thank you for having me on. I feel like this is how all podcasts should be. No need for studios. I also sound really difficult as a guest.

Andy Smith 03:00 
No, exactly. Some people have asked for certain things, but not to change a studio into a field. But that's cool. We try new things. And we're both doing this with no shoes on because it's all about ancestral and going back to nature.

So one of the big things that I'm always into is this kind of ancestral living. And, you know, this is the PEMF podcast. But the mission I try and put across to a lot of people is that we can use this tech in our homes and we, it helps to replicate nature, especially living in the UK, you know, it can get cold and that sort of thing. But it's so important to connect back to nature. But let's start with the meat side of things and the raw side of things. Should we address what we got in the room or the heart on the table?

Niall Kiddle 03:50 
Have you ever eaten organs like this just raw fresh?  

Andy Smith 03:54 
I've tried liver before. Not done heart. Not like this.

Niall Kiddle 03:58 
Hearts all right. It's more like a muscle. It is muscle. So it tastes a little bit more like steak and I actually kind of like it raw.

Liver and kidney, I can't say that I like it, but I definitely do. I think liver's the one food that if it's raw and I'll just cut it up a little bit low on energy or something, it's the one thing that I can eat and I genuinely feel like a difference in energy, like pretty much within 20, 30 minutes.

Andy Smith 04:20 
So why do you think it is better to eat meat raw? Do you think if you had a choice of just eaten raw, just eaten cooked, what would you choose?

Niall Kiddle 04:30 
Probably raw. I eat raw steak a lot. Like I said, I eat raw liver. I think everyone's different and some people just can't stomach that and I know it's so far removed from the way that we eat our food today. But in my experience, eating raw meat is so much easier to digest and there is a process to it. I don't just go to Tesco and pick up a raw steak. I'll go to the farm, I'll meet the farmer, shake the hand. I want to see the soil like we are today. I want to see where the cattle are, how they've been brought up. I want to know the practices that they do and know that I can trust it. I want to know there's no hormones, no vaccines. And when you get to that point, like that level of scrutiny towards the cattle, you can be so confident that the quality of meat, you're not going to get sick from it. But like, you know, you can get sick from anything. You can get sick from a cabbage from Tesco or something like everything has a chance to get sick, but doing that sort of due diligence before, um, can kind of put your mind at rest. And the reason I do it is I experimented a little bit like probably two years ago, staring at this would have been so weird for me. And, it digests a lot easier for me. There's sometimes when I eat a steak, I'll cook it and it does just sit a bit heavy in my stomach. Whereas if I do, you know, I get steak cut up raw olive oil, sea salt, burrata, celery, like a bit of Parmesan or something and mix it up almost like a tartare. And this is the other thing is if you go to a fine dining restaurant and you get tartare, carpaccio, it's almost like because you're in a restaurant and it's fine dining that it's okay. But you have no idea where that meat's come from. So for me to go and prepare it myself, meet the farmer, get the actual meat and then make something at home is actually, in my opinion, a lot better. Um, and just from my experience, like it digests a lot easier. I get the, the energy quicker. I don't feel so heavy, so bloated. No, cool. Um, should we try it? Let's do it. We're gonna start with you start with the one that you know, the liver. Why not? All right. I'll get, I'll get decent little chunk for you. How's that? This one. Yeah.

Andy Smith 06:36 
Yeah. Cheers. Cheers.

Niall Kiddle 06:44 
Can't say I love it. So all right, it's actually better with a little bit of sea salt. It's way better. I'm surprised.

Andy Smith 06:50 
I mean, I have tried liver before on its own, but not, I don't make it a frequent thing.

Niall Kiddle 06:57 
This is actually my favourite one to eat raw, but it's a little bit difficult to cut. Actually, that's right.

Andy Smith 07:05 
I love the fact it's still bleeding on the table?

Niall Kiddle 07:06 
Are you hungry, do you wanyt, quite a lot?

Andy Smith 07:09 
No I am good.

Niall Kiddle 07:10 
Alright, that'll do. Grab a piece.

Andy Smith 07:12 
Yeah. Ill go in this side.

Niall Kiddle 07:19 
It would be quite fun if we did get sick on the podcast. Okay, this one. A bit chewier. Yeah, the heart's all right. This one though, I hate kidney. I've heard it's quite pissy. I don't even know what to describe it as. It's just, it's not great.

I probably would cook the kidney just cause I don't like the taste of it. I find with the heart, having it raw is actually the same as having it cooked. Like it doesn't taste that different to it. Maybe just season it, put some olive oil or something on it. But probably time for the kidney now.

Andy Smith 07:50 
Heh, heh, heh, heh. He sold it well.

Niall Kiddle 08:02 
Oh god.  I feel like it's the aftertase. It's the Bush Tucker trial.

Andy Smith 08:08 
Is it a pass? Yeah.

Niall Kiddle 08:10 
What do you think?

Andy Smith 08:12 
Mmm, yeah, I know what you're saying about the kidney the aftertaste like actually eating it I Was thinking I could I could do another slice of this but Now I just want it taken off the table. Yeah, yeah, you don't have pretty easy though. Mm-hmm No, I say I mean, you know, I am into this sort of stuff. I understand it It's just we just don't do this enough. You know in in the world we live in so Do you think we're getting more nutrients this way do we cook off the nutrients and things with when we're eating eating them?

Niall Kiddle 08:46 
Yeah, there's a hundred percent heat sensitive nutrients. So when you cook things, you know, you break down enzymes, especially with milk, pasteurizing milk as another one, getting rid of the probiotics. And so there's an element that definitely de-natures the food that you eat when you cook it. And that's why I try to get in raw meat when I can. And I really enjoy it. Like I found a way to do it that I enjoy it. So it's almost like, I'm not like forcing myself to do it. Like I genuinely love the tartar dish that I make at home or whatever. So I just experiment, find something that you like, but at the same time, if you really hate it, you know, everyone's different. And I wouldn't say it's a hundred percent necessity to always have it raw.

Andy Smith 09:23 
And why organs? Because, you know, most people if they eat meat now, raw meat, red meat, it's a steak. You go to a restaurant, there's not, you know, how many restaurants do we know that serve liver? You know, you get a good steak.

Is there a difference in the nutrients values in organs and steak?

Niall Kiddle 09:41 
Yeah, liver is really, really high in vitamin A, B12, iron, choline, carnitine, folate. There's so many nutrients that organs are so much higher than steak. Steak's great. It's got a lot of B12, I've got a lot of iron. The trouble is, it tastes so good. And we're in this world where you can go to supermarket and you can get anything you want. Like we have access to everything. My grandparents and my grandma, for example, grew up on a raw dairy farm in Ireland. She would buy, the family would buy half a cow and that cow would get eaten like every single little scrap. Even the bones would go in a bone broth, the hooves, everything would be used. And we're now in this, in this world where it's like, oh, let's just get a steak, let's get a sirloin, ribeye, whatever, get the nicest cuts. We throw so much of it away. And admittedly, like it's not the most tasty part of the animal, but it is the most nutrient dense. And one of the things for me was my gut health and finding out that I used to take so many supplements. I was obsessed. I used to work at company called Health. I was one of the first employees there. I was the guinea pig. I was trying proteins and amino acids, multivitamins. And I was so into like trying to optimize through these like artificial synthetic things. And I was taking so many things. I had so many gut issues and I couldn't work out on the, on the, on the front side, I was like, yeah, I feel great. But then actually inside I knew deep down, like something wasn't right. My gut wasn't great. I had skin issues. Then I came across Paul Saladino, what he was doing. I was lucky enough to go out to Costa Rica, work with him for a little bit, do some videography there. And I stopped taking all the supplements and I went completely whole foods, organs, just back to like how my, my grandparents literally ate. And pretty much within a couple of weeks, like I had no gut issues. And I remember just thinking, this is, this is how it should be. The way that my digestion was working, and maybe it's too much information, but like every single day was like clockwork. Like I'd go to the toilet at the same time, I'd have no stomach pain, like stomach pains aren't normal. And so I got a lot of these symptoms out. Then I went back home and I started making smoothies to try and convince my mom to get it. So I had to find an easy way to get organs in my mom's diet because she's had IBS for like 15 years. She would never, ever eat this on the table. So I try sneaking it into smoothies and stuff, but it's pretty disgusting. I found cooking it. So I would do like a bolognese or something, shepherd's pie. It's so easy to disguise liver. If you just cut it up and put it with some mints, really easy to disguise it there. So I started doing that. And I tell her like, she's like, oh, this is really nice. I'm like, yeah, I just put some liver in there. And you know, once she's tasted it, she's fine with it. But her, her IBS went away when I started giving her collagen and organs.

Niall Kiddle 12:19 
And so now that's, she saw the effects of it. That's part of her daily diet.

And that's really what prompted me to create organized and what we've got sitting here and it's a much easier way. I mean, we can make some now, but it's a much easier way to get organs into your diet and taste a lot better than this. And I wanted to make that more accessible to people because I know no one, you know, looking at this, it does look pretty disgusting. 

Andy Smith 12:43 
Yeah no, and I love that story because I was obsessed with the liver king, like I saw all his content, I thought it was amazing, the early content, let's just put this into context first, the early stuff that he was putting out there, I just loved his message, you know, kind of bringing liver back into the diet and all that sort of thing and that's when I was like, I'll try this for all liver and or I'll try and get it into diet a bit more and that sort of thing and the same story was with my wife, like when I was trying the raw liver or cooking the liver, there's no way she would try it, like she's very straight down the line, like she pushes chicken around the plate, often if it's, you know, if there's a vein in it or something, like it's just, it's got to be like, it's got to look their version of normal, which isn't what chicken looks like these days. And when I met you two years ago, at the health hospitalisation summit, I saw your blend and I was like, this is me all over, like I love this idea. So there's a number of different organs in here and I now have it every single morning without fail, like in my morning shake and I was doing it for about six months and I said to my wife, like, you know, she's like, I'm never going to try that, never in my life, I'm not going to put that anywhere near me. Just because of the thought of it, you know, it's like, what organs are in this one? Liver, heart, kidney, lung and spleen. Exactly. So you say that to someone and they're like, no, thanks. You know, it's like, I'll have something or, you know, the chocolate shake, you know, that'll do me. But I've got my wife on it now and she's obsessed with it. She will have it every single day as well. And I even put raw egg in it. So I do some raw milk, raw egg in it, a couple of scoops of organised and then she has a little bit of raw cacao as well, just to kind of give it a bit of flavour. Yeah. And sometimes we put some coffee in it or, you know, so you can mix it up and you can turn it into something that, you know, doesn't taste like organs. I mean, it doesn't anyway, because you've flavoured it with raw honey. But we managed to get that into a diet and we have that every single morning now without fail. Like, I absolutely love it. And she has seen so many differences with her gut issues. So it's like, you know, that's why one of the reasons was like, I've got to get this guy. We've got to share this story. Like, I absolutely love it. Let's meet someone. Let's do it together. And by the way, I'm really regretting doing the meat section first because my mouth. This will, this will wash it out. No, it's a good, good time to do it in here as well. Okay. You've definitely got that upside down. 

Niall Kiddle 15:16 
Yeah. I've been doing two days at the health optimization summit just making samples for everyone.

Andy Smith 15:21 
so you're mixing two scoops of that now with some raw milk yeah we got some raw milk.

Niall Kiddle 15:29 
I'm trying not to steal this. Kaya, my girlfriend, who's here. She, the first, the first summit was so funny cause she was making a sample for a customer. I literally like put this right at the top. Got it all over the customer. Easy. There we go. Cheers. Yeah, cheers. Wash down that meat taste. What do you think it tastes like? Like what would you describe that as?

Andy Smith 16:03 
I mean, most of it is the milk, like most of it you can taste the milk and it's just got a sweet kind of honey aftertaste, I think. Yeah. Away then.

Niall Kiddle 16:12 
I describe it as like the milk at the end of a cereal bowl. That's it. I don't know like if you growing up with that kid just like drinking the milk out of the bowl, but I literally love that so much. And I built the product purely for my taste. I hate chocolate flavoring, vanilla flavoring. I can't stand it. And obviously back when I was working at health and I was trying like certain proteins, vegan proteins, I don't want to say names, but they are so like banoffee flavor. And like, at the time I was like, Oh, that sounds good. I try it for like a day and I'm like sick of it. So I actually never wanted to take protein.

I really went off protein. But then when I wanted to get organs back into an easy product capsules, I can't stand them either.

Andy Smith 16:54 
capsules and they really don't taste great.

Niall Kiddle 16:57 
Well, they just, they sit in your, I don't know if it's just me, but I literally can't digest them. Like I feel it sort of like burping after I've had it and I'm taking, you have to take like six a day and you're just getting like one or two organs in that. So I wanted to make a much easier way to do it. I was like, surely you can get the freeze dried organs, just put it into a powder. I really want collagen. I know collagen is great. I feel great on collagen. Um, so I started putting that beef protein, always get amino acids in there and then just put it in with some Celtic sea salt and raw honey. And the taste is like, it just tastes natural. Like it doesn't have a certain taste to it. Like I don't think all proteins need to have a flavor. It just, it just puts some raw honey in it and maybe a little bit maple syrup or something, something that's natural sugars. Um, and you can disguise the organs in it.

Andy Smith 17:41 
I think that's a good way to say it, because we can drink this now and we enjoy it. I think sometimes it's nice to introduce people with a bit of flavour and then you can wean them into it. But like I say, you're giving this out at the Health Optimisation Summit and it's going down pretty well. It's not what you would imagine, if you said to someone it's got spleen in it and heart and kidney. I love the reaction.

Niall Kiddle 18:01 
I honestly, you get, I mean, most people at that summit have some sort of understanding because they're biohackers and they're trying to optimize. And when it comes to nutrients, you know that optimizing with offal is the best way. It's the most nutrient dense foods you can get. So there is that understanding there, but there's occasionally you get like, maybe like a vegan or a vegetarian or some lady, some older lady that has like no idea about it.

And it kind of feels like there's a generational thing as well, where my mom's generation is very much like removed from how my grandparents grew up, where my grandparents grew up eating calves, liver, and like I said, like the whole animal. And they're the ones that actually, they again, like have a raw egg in their smoothie. They're 90 years old, they're thriving, they take organized. And they were a big inspiration for me, just like, just like, I knew there was something there with offal. And just doing it the way that we've done it for thousands of years. And then I sort of really got into the ancestral die and Paul Sardino and kind of stuff, but super interesting because having come from the supplement world and at the time I was like, I'm never going to stop taking supplements and things. And now literally only take organized. And a lot of people say, what other supplements do you take? Because it's not obviously not high in magnesium. It's very high in like B12, iron, sort of meat nutrients. So what other supplements would you take with it? And I would, the way that I was sort of describing it is it depends on your diet. Because for me, I eat a lot of fresh organs. I would always say to someone like, forget supplements, just go straight to the whole food source guy, go to the farmer, get the best quality food and eat whole foods. And then kind of work back from there. You don't want to start at the supplement side. And this is what I was seeing at the summit where people are trying to leapfrog over to the shortcut. They're like, oh, my diet is terrible. Like, what can I do to feel healthy? Will this, will this make me feel better? I'm like, I don't know. What do you eat? The foods that you eat all day, every single day are what matters most. This is just something that really helps on the side. But you've got to start from the source.

Andy Smith 20:00 
No, I agree. And you know, you see biohackers out there now like Brian Johnson and things like taking, you know, he's full vegan, so he's taking 150 supplements a day or something to complement everything that he's not getting.

But you know, when we get guests on this podcast, I love to see similarities with them and kind of see, you know, because then the conversation plays much better. And what you were saying there about like your parents and the ancestral way and that like, I grew up next to a farm and my dad has always been into like, you know, you, you, you kill to eat, it cook, you know, and, and if you if you kill anything, it's to eat it as part of the, you know, part of the process. And one of the things that he did with me and my brother was, you know, took us out shooting quite regularly, and we'd go and shoot rabbits. And then we, you know, he taught us to skin the rabbit. And you know, we had these two cats that would eat all the organs, and you could just see them just going crazy for it like it was absolutely insane. It was like the best meal they've ever had. And then we would cook it, we'd have a rabbit stew that night. And we've done this whole process. And it's funny, in my, my little girls got three and a six year old. And I've just said to my six year old, you know, I was like, I'm gonna, one day I'm gonna take you out and I'm gonna take you shoot a rabbit and we're gonna skin it, I'm gonna eat it. And she's I mean, the look on her face, honestly, it was like, what's happened? Like what have you knocked your head or something like, but they don't really know where the food comes from. Honestly, like, you know, they they just think, well, the food just comes out the supermarket, like, what do you mean we're going to go into a field and find an animal and kill it and, and get the meat from it? What is that whole process? And, and you know, for me, it's trying to drill that message into we're so far removed now from from what what we ever was. Yeah, you know, and you know, even our business, we're a tech business, we we have PMF devices, red light devices, all these things to bring nature into the home like, you know, red light therapy, instead of the sun and that sort of thing. But it's, you have to reconnect and you have to do all these things like we're standing here with our feet on the grass at the moment. I love grounding. I think it's incredible.

Niall Kiddle 22:03 
It's so so interesting just to jump in there like, the fact that you're talking about being far removed. If you you can't blame people that are growing up in today's world where they go to get food, they go into this big warehouse type building, blue light, everything's on display, anything you want. And it's come from like South Africa, Chile, New Zealand, like all these different amazing fruits, they taste amazing. You got any selection of meat, you got all these different package things like 90% of the things in there are like in these shiny packets. And like if that's only the place that you're getting your food for your whole life. And then you say to someone, right, let's go shoot an animal and skin it. And so my little brothers, they're all under 10 years old. And when they were about the eldest when he was like he's 10 now. So when he was eight, and then the second eldest at six, I wanted to show them where food actually comes from. And their boys like they were really up for it. They knew that had an air rifle and they really wanted to, because I talk about it a lot. So they were asking me to shoot this pheasant that was in the garden. So we shot the pheasant, and I said, I'm only going to do it if you're involved in the whole process. So you got to help me pluck it, get the feathers out. I want to show you the organs, you got like, name the different organs in there, we're going to cook the whole thing, I'm going to eat the whole thing, not waste a single thing like, are you up for that? It's going to take a few hours to do it. Like it is a big process. And then we're going to show you how to cook it and prepare it. And they did it, they absolutely loved it. And we did it quite early on. But now they know where food comes from. Like they, luckily, my dad, he lives in a farm. So they're very much in nature and they see animals and they do that a lot, they go to the farms and things. But I think it's so important that kids have that knowledge from like day one, basically.

Andy Smith 23:42 
No, I think it's really good and you mentioned about shooting pheasants and that she brought back to me My brother went out with an air eye for once. We shot a pheasant We didn't realize that it was it was a farm as it had a tag on it Oh god, and it was literally that and he was he was so obsessed with this pheasant said it was literally gone for one day and he came knocking he said have you seen the pheasant and My brother just sit there boring her eyes out why we didn't even tell her dad cuz we knew what had happened We knew what we'd done. Yeah, and no just it just reminded me. So it was a pet I think it was just owned by these like their prized pheasant. I don't know if I should be saying this cuz I've been out of season I'm probably getting arrested now, but That's so funny but yeah, I mean The I mean we've talked about meat a lot as well during this podcast And I know you don't want to be known as like just solely the meat guy Actually before I come on to that One thing that you touched on just then was like the process of going into the supermarket and that and I know we spoke before This podcast you kind of put in this whole mission on hold at the moment But one thing that was really interesting because you want to set up this app You've got an app at the moment, which is connecting people to local farms that selling raw milk Which is great because I didn't know where to start to find raw milk until until I had a look on the app and found Somewhere close to us. It's doing it But you've got like a longer mission like a long kind of Vision to eventually connect the consumers back to the farms Yeah, which I think's like amazing, you know this if if you can pull this off over the years, you know this this is going to be groundbreaking, you know, because The supermarkets in the middle of all of this Seem to be a big problem in terms of local businesses local farms, you know, they're just cutting the margin out of everything cutting the quality out of everything Because I understand, you know, they're selling product that has a sale by date. They need it gone they need to do there's all these process that they have to come in to you know come up against but What's your long-term going to connecting people back to the farms and how does that how's that gonna look.

Niall Kiddle 25:44 
Yeah, definitely. When I started getting into whole foods and eating animal-based, I was trying to find the best quality farms and moving away from supermarkets. I knew about the global food chain. I got a little bit into locality as well and just knowing where my food came from. But then as I went deeper into it, I realized that supermarkets, the only way they can make profit is by cutting out all these farms, these independent farms. We've seen 6,000 in the UK go very recently. In the next few years, 50% of them are going to be completely gone out of business because of new rules, regulations, pricing, everything's getting injured, everything's becoming money orientated. That really annoyed me when I found out.

The further I went into it, the more... I genuinely felt upset about it because I see where we're going to this monopoly of global food chain where someone who only cares about profit, doesn't give a fuck about the quality of the food, is going to control the entire food system. It's not just in the UK. I went to Australia, same thing. Europe, it's happening everywhere. US is really bad. We're just seeing this slow movement towards this single food system where we're getting things from South Africa and Chile and, importantly, super cheap, getting kiwis from New Zealand. It just makes no sense because my grandparents would walk into a supermarket and they wouldn't recognize anything that's in there other than the fresh fruit and veg and stuff. I think we've got to this place where there's just so much access to it. Really, I want to take it back to the people who care the most about the cattle, they care about the soil health, they care about things that people who control the food system don't. I've started to, just to give context, when I launched Organized, it was really well paired with raw milk because it's something that's had a huge impact on my gut health. I was saying, take Organized with raw milk. The biggest question was, where do I get raw milk from? It is hard because farmers don't do marketing, farmers don't do great websites. It is difficult to get it. There's only a few farms in the UK that do it. I created an app and I listed the raw milk farms on there and I made it super simple. It was an organized app and it just really helped you have a great experience of Organized. What I found was, after a few months of launching the app, there were people reaching out to me, farmers reaching out to me saying, didn't realize I was on your app, but we've seen a massive increase in football in the farm and it's coming from the Organized app. It happened once, twice, five times, ten times. I was like, what the hell? This is crazy. It's just Organized customers finding the app and then going to the farms and it shows that there's a real need for it. That lit a fire in my belly and I started to look more into how can we actually make more of an impact. We started to do things like grass fed beef farms and we're sitting here at a farm that does grass fed beef.

Niall Kiddle 28:31 
It's grass fed, grass finished. They use regenerative traditional farming methods that the lady, she was telling me her granddad who bought the land was doing back in the 1930s. It's so interesting to see how farmers actually going back away from this conventional antibiotics and relying on vaccines and giving grain to fatten them up and mature the cow quicker. Cows need grass. The cows literally eat grass. I wanted Organized to be the vehicle for me to change the food system. If I could have one thing in life, it is to get people going back to farms to get better quality food. I'll be doing this the day I die. This is my life's work. What I've learned in business is that you have these core values and the core values never change. The core values for Organized is that we have the absolute highest quality. We champion farmers and we always work on continuous improvement and continuous improvement in the sense that we've got one product but we're always learning about that we're doing research and we're learning about sourcing and we're making it better and better. With those core values, you can have missions that change over time. Our mission right now is to restore lost nutrients into the modern diet because modern diets lacking in things like this that my grandparents grew up on.

Andy Smith 29:41 
Hm.

Niall Kiddle 29:41 
But what we have in the future is this, I want to move organized to this mission where it's like getting people back to regenerative agriculture, going back to the farmer, going to the source, knowing the person that grew the food because it's changed my life. Like that's a huge experience for me. I was very like, you know, I've only been a year into the business and it's absolutely taken off. It's been flying and so I was getting really excited and trying to do two things at once. But what I've realized is the product is doing so well at the moment that we need to really lean into that. And that's going to give us the resource because I want to create something that genuinely changes the food system. So it's got to be super easy. It's got to be as easy as Amazon's got to be convenient, it's got to be able to match the price. And right now it's very expensive to go to independent farmers, it's difficult to find them. So it's got to solve all those problems and it's got to solve the logistics issue. And at the same time, I don't want to make money from this. So I want to create a zero commission platform because supermarkets are taken 60 to 70% off the farmer right now. So to do all of that, we have to grow organized and organized is going to be the fly will essentially create that platform. And it all goes hand in hand like the ingredients we use in organized are from regenerative farms, we're trying to find the best quality source and we're bringing it to the UK. So yeah, it really ties in towards this like direction of much better quality ingredients and food.

Andy Smith 31:02 
I absolutely love that and and that's something that I think if you ask most people you know if you had an app that you could just go on there and order your food from and you know that it's coming directly from the farm it's just gonna be insane and I think people would even you know if they needed to they'd pay a little bit on top you know just to know that they're they know like you say they know where the food's coming from they know it hasn't been tampered with not been preserved nor that sort of thing and it's just you know again just as I am with organised I'll be an absolute number one fan of an app like that so you know you've got to keep this mission going you've got to get this get this off the ground across over.

Niall Kiddle 31:37 
As well is that I found, and especially speaking at the summit, I've been doing this for a few years and just every single person who buys organized wants better quality food. Like that is just the customer. People that are getting more nutrients into the diet are also people that want to get better quality food. So it really makes sense to have this available to them.

But there's just so much to do. I think the biggest, the biggest piece for it is logistics because we've got farms spread across all over the UK, independently doing the best quality food. Producers only last a few days. You can't store that in a warehouse or anything. We want to get rid of the supermarkets. We want to go directly from farm to customer. So how can we open up all these farms to one single basket? So you've got multi-farm single basket and what we've been working on. And there's some really amazing partners that can help us with this and using electric vehicles. And there's innovations in AI that have allowed innovations in like the courier side of things. And we've worked out that there is a way to link up all the farms to a single place where it can get packed into one box. Because again, you don't want three or four boxes come in at your house at different times, different days, because you've got to be in to get that into the fridge. So you want one single box full tracking of it. And because of the way that things are with Amazon, we're so used to that next day delivery. So it's got to be next day. And we've got a path to get there. But like I said, focusing on the blend right now, and then the next sort of year or so we're going to really start to see that amazing innovation and logistics. And at the same time, like I'm saying this, I want other people to create these kinds of platforms, because everywhere you look, these platforms that maybe they look good on the surface, but they're still taking 40% from the farmers. And it's just so difficult to make a living as a farmer. And being, you know, I went to Hill Farm, I sat down with his family, and his mom cooked us dinner and every ingredient was from the farm. And it was one of the most amazing experiences. But just seeing the amount of work they put in for what they actually get out of it, it is like they do not stop working. They don't have a day off. Like it's Matt and his brothers and his mom. And I have so much respect for it. And it's just the more I look into it, the more I like, I feel like I get drawn to that world.

Andy Smith 33:47 
And, you know, the mission organised everything, it's getting some proper attention and, you know, and someone has approached you, wants to help grow the brand and that's Bear Grylls and it's like, you know, it's incredible to see because someone like him is so ahead of the curve and he is really into this farm, the regenerative farming, the meat, where it comes from, all these sort of things, he's really ahead of the curve and like I say, when we get guests on, we have these things that are all kind of in the universe, it's strange and 10 years ago when I started Newmed, actually 12 years when I started Newmed, a couple of years into that process, Bear Grylls bought a PMF mat and, you know, I was able to have a conversation with him, it was absolutely insane, I was like so starstruck at the time, you know, it was our first kind of big celebrity that adored from us and he just got it, he just understood, you know, like the whole process of grounding and what PMF adds to it and how that can help, he was using it to treat a shoulder injury at the time and it's just cool to see how he got it and it's like these guys are kind of real trailblazers but how did that come about and, you know, with Bear, did he contact you and what's his mission in all of this?

Niall Kiddle 35:06 
Yeah, it's a very similar story to you, to be honest. We were going for about eight months, so this is maybe about six months ago, and just saw his name come through on the Shopify. I'm like, there's no way, like, this is a joke. And you just look into it, and then I realized it was him. And so I sent him a message just saying, hey, I really, really love everything you do, and I just appreciate you being a customer, and didn't really think too much of it. Then I saw his son Jesse Buyatt, Shara bought some, and this was a few months later, and I'm like, it's so cool that his family's buying it, and they must love the product. So I reached out again and just said, really appreciate you guys supporting the business. And again, I didn't think too much of it, but I think where he is now, like 10 years ago, he bought a PMF mat. I was still in school, I had no idea what that was back then. He's early in the game. He knows about, he's just, what I found is he's very, like, based. He drinks raw milk, he eats organs, he goes to his local farm. I've been to maybe like five farms that have said, yeah, Bear Grylls buys from us. I just find like he's, he's already doing it, like he lives in Breezer. And I think now he's in a place where he's built up this amazing personal brand. Like what he's got globally is pretty remarkable to be honest. And he wants to direct that towards the same mission. I think he's just felt stronger and stronger over time. So he replied to my message saying, let's jump on a call. And as he looked more into organized, and he, I guess he took some time to vet the brand and really look into the ingredients that we use for sourcing. He felt like that really resonated with him. And so it was a very natural thing. And we've just kind of worked out how can we use Bear's face and his brand to amplify the mission. And so we've got some ideas. We're going to be going like very much boots on the ground kind of thing to farms and just raising awareness. Like someone like him is the perfect kind of person to show that there is a real problem in this country. Not just, not just here, but like everywhere where we're falling into this system, this like monopoly, this global food chain, but we have the ability like we can vote with our pound. And so we can vote by going to the farmer. And I think that's really what he wants to do. And it's super aligned with us as a brand. So we're going to be that vehicle for him to amplify the message.

Andy Smith 37:16 
I think you can relate it back to Jamie's school dinners and things, can't you? It's like just that mission of changing something because there was a problem in society. The school dinners were just completely broken and to some degree I still don't think they're fixed, but there was that knowledge base that came from those sorts of movements. So I'm incredibly excited to see how that goes. Yeah, definitely. I mentioned it a little bit before. So you don't want to be just known as the meat guy. So you're not the liver king. It isn't just meat. You do need to get fruit, veg, and that sort of thing in your diet, but what I found interesting, I listened to a different podcast you was on and you talked about eating seasonally. So not just introducing veg and fruit into your diet, but actually eating it when it's coming off the trees. So just explain to the listeners what that means.

Niall Kiddle 38:08 
Yeah. Well, first of all, I don't think anyone wants to be known as the meat man, unless you're like a butcher or something. But I have, I went into that direction. Like I was animal based or with Paul Saladino, if you know him, he's very much like, he's come from a carnival background and stuff. And so I went really, really into that. And I know the podcast, you mean like when I, when I was on that podcast, I was explaining the story as well. I have an Italian background. And so my granddad's from Italy, and he's had an Italian restaurant. I've been brought up on this amazing home cooked food with basil and like fresh tomatoes and all these like olive oil and stuff. Like they're so flavorful. They're so amazing. But I cut them out because I was like, right, I'm going to do this exactly like Paul Saladino, no veg, you know, I have seasonal fruit and stuff. I'll try a lot of organs, a lot of meat, a bit of salt and stuff. And like, it just, it was so restricted. And I felt like my body almost like yearning for the, the herbs and the tomatoes and things. And so I started to look into it and I came across Jack Cruz, and I'm not going to go into too much depth in it because it is a massive rabbit hole and it's super scientific. But essentially, like when you really, really strip it back, it makes so much sense. And it's exactly how like our ancestors have, have lived forever. Like they haven't had access to all these different things in the supermarket. They, the idea is that you eat what's in season and what's local to you because essentially the sun is giving light information. That information is stored in everything, stored in cows, stored in us. And when we're barefoot, we're connecting to the ground. That's also got information. So you've got this information that's passing across from like the sun, the earth, the things that are growing from it. If you now eat something that's completely out of season and you're eating like kiwis from New Zealand, that's got completely different, that's from a different hemisphere. That's got different light information. And the idea is that that affects your gut and how you process it. And so I've always wondered why, well, first of all, things like bananas and stuff tastes like shit compared to when you actually go to Costa Rica and you get them fresh off a tree. Like obviously, but actually what's happening in your gut, like I find that sometimes bananas repeat on me a little bit, like mango, I don't feel great on it when I eat it out from the supermarket here. And I've spent a lot of time in Costa Rica and it is a night and day difference between how my body feels. Like it, like again, like it was literally like clockwork when I was eating in the season there. And so I really adopted that methodology, looked into it a lot more and it just makes so much sense. So that's kind of what Mima and I say, like eat locally to you because it's got information in it that resonates with your body and your body understands that.

Andy Smith 40:43 
And you said something about eating watermelon out of a plastic, you know, container like from Tesco's and whatever is and that was something that I'm really related to because you do you eat that and it literally is like eating water or air. It's just there's literally no flavor to it. You go on holiday and you get one of the watermelons off the stands and it's like a completely different experience. So, you know, you're not only losing nutrients and stuff, but you're losing like all the flavor and everything that's included. So yeah.

Niall Kiddle 41:10 
And that's also something along my journey of trying to create this new food system that I've realized there are so many steps involved. Like when you go to the supermarket and you see the milk in there or you see the fruit, if you could see the journey that that fruit's had, it is nuts because it doesn't just go straight to the supermarket. There's checkpoints in between, it's frozen, it's got warehousing, it's stored. Obviously it's going to taste like shit because it's lost the quality of it from the second it was picked. And then you also look at how they're able to produce that on such a mass scale and where that's actually coming from. And to be able to grow that amount of watermelon to get every single Tesco, Sainsbury's, Waitrose, like you're thinking how much there is the volume. So they have to take shortcuts. So that's just one of the things like when you go back to local and you come to a farm that only grows, okay, right now, like whatever the season is, they've only got strawberries or blackberries or something. And you do have to have a little bit of a loss of the fact that, okay, I can't get water, I can't get mango in the UK and I can't have certain things like in the winter, there is nothing really in season in the UK fruit wise. It's very, very scarce. There's a lot more like root vegetables. But this is the other thing is like, I will start to eat a lot more fat in the winter because that's typically what our ancestors in the UK would have done. They would have eaten a lot of bone broth, a lot more like hearty, warm, fatty, meaty foods. And then the summer you tend to eat like what's in season, like a lot more fruit.

Andy Smith 42:31 
Let's take a quick moment to talk about something that fits perfectly with the theme of optimizing your lifestyle, Nuchido Time Plus. By naturally boosting NAD+, it supports your cells, energy, repair, and resilience. What's really interesting is that Nuchido Time Plus activates many of the same beneficial passways as exercise and fasting, amplifying the results of healthy habits you're already implementing. It's all about working with your biology to help you feel and perform at your best. Head to Nuchido.com and use the code PEMFPOD for 20% discount off your first purchase. And something else you mentioned a little bit before then was the grounding. We've touched on it already before, but you know, I love grounding. But for me, I see you a lot more with your shoes off than what I ever do. You know, we just come back from the Health Optimization Summit at the weekend and you still got your shoes, you still got no shoes on.

Niall Kiddle 43:23 
say that I was grounding in that building, but I mean the biggest thing is I just don't like shoes. I like the feeling I have my feet out.

Andy Smith 43:30 
Yeah, and it's more comfort, isn't it, you know, where our feet aren't designed to be shoehorned into those kind of the designs that they have now. So it changes. I've started using those barefoot shoes or Vivo barefoot, those sorts of things. They start changing the way you walk and you almost walk it on the front of your foot rather than like on our heels, which is so cushioned now. And it's like so it changes the way we even walk. But, you know, connecting back to nature again, like we say, with grounding, it's I think I see it more and more now. Like it used to be so hippie and fringe and that sort of thing. But we're seeing people getting into it and understanding it and the science even behind it. So, you know, and but for me, you had a little bit of an experience as well with with grounding, which is actually, you know, a bit of a danger because you ended up with an infection. Can you talk about that just to share that with our.

Niall Kiddle 44:21 
Yeah, I mean, look, I take it to extremes because I am that kind of person. When I find something I love, I go so deep into it. And I love grounding. And it's more than I do. But 15 minutes of grounding, the reducing inflammation that it has on your brain, your overall body, your central nervous system. Like if you don't believe the science, go out and just do it and like see how much better you feel, especially if you're someone that doesn't actually spend that much time in nature and ever get your shoes off on the grass, because that's a weird idea to you, you will feel the benefits of it. But there's one case, and they are actually making an exception now, but there's one case where like, it's very difficult to be, we can't, it's playing football. And I've played football since I was six. Like I absolutely love it. Sunday league, get on like the football boots are literally these tight little ballerina shoes. And because I've spent so much time with my feet outside of shoes, they've definitely splayed out a lot more. And so when I was playing football, I got back into football, I joined a Sunday league team. And I was getting really bad blisters. And I think just for being barefoot for so long, I kind of just dismissed the fact that there is like bacteria on the floor that you don't want to get into open wounds and especially blisters. But essentially I played football, got a blister big, like it went like black from like the blood and then it popped and then didn't really do anything about it. And I was walking, I know exactly where it was. I was on a farm and there was literally like this mud that my foot went into. And I was loving it. I was like, I was with a friend like, Oh yeah, like joking around and stuff. And there's like these mosquitoes flying in here and like flies and stuff. And didn't think too much of it. I went on a flight to Greece. And this was a couple of days after. It's really weird. I was absolutely fine. When I got on the flight, started to feel my lymph glands around my groin starting to hurt. I was such a weird feeling. And then literally within a few hours, I was with my girlfriend and she was laughing at me. He's like, God, my leg's so sore. She's like, stop complaining. Like joking. I mean, it's really difficult because I was trying not to be like a little baby, but it's so, such a weird pain. I couldn't describe it. But within another couple of hours, I couldn't walk. I literally lost the ability to walk. So we went to hospital and I was in a wheelchair, just unable to walk. And it was so strange. The doctors couldn't work out what happened. But essentially I got lymph and gitis. And so I had these like red marks going up my leg. And that's what was a telltale sign for the doctor. And she, soon as she saw that, she was like, I know exactly what it is. And I know you've got a story in antibiotics, but then I was in such a state. I was almost passing out because of the pain. And so they put me on antibiotics. I didn't know what else to do. It's just getting worse and worse.

Niall Kiddle 46:52 
But I was moments away from sepsis in Greece, where they didn't speak English in the hospital. And I'm, I don't know what the hell was going on with me at all. And I've been healthy for like, I've never had issues at all like that. So it's so strange to me. And then I had to go into antibiotics. And that's also a really interesting story because it helped me. It did save my life. I actually would have died. I would have got sepsis and like, I don't know what else I could have done. There's no holistic thing. Maybe there is out there, but I don't know. There's nothing I would have done in Greece that I would have known to save my life in that situation. But then the aftercare for it was more antibiotics, more antibiotics. And then I had like started with the intravenous ones. And then there was like tablets and there was like a course of two weeks I had to do and then another two weeks and the intravenous saved my life. I felt tons better. I was in the hospital. There's videos of me eating raw liver in the hospital, doing everything I could. I was going outside, like trying to ground as much as possible and get sunlight on my body. But then the aftercare, once I was back to normal health was these antibiotics and I couldn't work out. Like I feel fine. Maybe the infection is there, maybe it's not, but I want my body to start to heal itself now. And my gut was in pieces. So it didn't really make sense to me to keep taking the antibiotics. So I made this decision to stop taking the antibiotics and let my body heal. And I felt like that was the right move. And this is that balance of like modern medicine does have a place and that I really was like naive, never trusted it. But in that situation, it saved my life. But there was a point where like it was too much and they were giving me all these different antibiotics that were just ruining my gut. And so I had to make that decision to stop.

Andy Smith 48:25 
Yeah. No, I agree. And like I say, it's the exact same scenario. I went through just a catalog of antibiotics painkillers everything and you just get lost in that and what you don't understand is what that does to your gut as well Like it absolutely destroys The gut microbiome and what sort of thing and it lasts for quite a long time So I know you kind of went back into your raw eating and everything after that I think there was some like cheese dishes or something that were like high in gut microbiome or Stuff that kind of bought you out of that But it's really important to kind of like you say The reliant on the you know in the UK. It's the NHS and I was the same You know, I was also very close to sepsis at the time and I think if they didn't operate on me You know, I probably wouldn't be here now talking to us on there on this podcast there's definitely that need for it, but it's the aftercare and the and the Healthy living thereafter and you know trying to get yourself back in and then preventing it in the future You know, there's no right this happened because of this so you should do this from now on It's just kind of like right fixture back in there and his here's a catalog of antibiotics take for the next few years 

Niall Kiddle 49:32 
So yeah I think anyone listening to this right now, if you're ever in this situation, and you are out of ideas on what you can do holistically to heal, like, definitely don't just dismiss antibiotics in that situation. But then also use common sense, listen to your body as much as you can. And still don't disregard everything like I was still eating raw liver at the hospital because I knew it's the most nutrient dense thing to fuel my body to allow it to heal. And that's what allowed me to get off the antibiotics sooner. So I could have the liver for my body to heal, but then also repair my gut. Like you said, the stuff was raw dairy, I was lucky that I was in Greece and there was a market nearby that was doing big on sheep, big on goats, I was getting really high quality, raw goats milk, raw, we're doing like raw sheep yogurt and having as much of it as possible as eating all the seasonal fruit summertime in Greece and raw honey as well locally sourced and still doing all that stuff. Whereas the reason they do give you the antibiotics and the after course is because not that many people do that as a very, very nice thing. And I think that's what we want to get back to is like, just take it upon yourself to heal your body at all times. And don't ever just get rid of that and rely on antibiotics.

Andy Smith 50:42 
Because it's almost like the hospitals used to get it, some of the hospitals used to have sun decks and it's like when people are super sick, and I don't think it really exists in the UK, I might be wrong, but it was like Italy and some of these other countries, they had actually put some of the patients out on the sun deck for a few hours to absorb the sun and there's images of this from years and years back, so it's kind of like, where have we lost that? Where have we lost that message?

Niall Kiddle 51:05 
All the food in the hospital was, I didn't touch it with the barge pot. I was felt bad because I was sending Kaya out on these missions to literally get a bus in the 40 degree heat to the supermarket 30 minutes down and bring back some raw liver. And to be fair to her, she did it and got me the high quality foods. But otherwise, I literally would have had to eat stuff out of a microwave packet. And that's what they feed people in hospitals. And my grandma was in the hospital for a little bit. And the food that she was giving her, me and my mom were making her home food just so she didn't have to eat that because that would have made her worse in other ways. So it's crazy. I don't know where we've lost it. We've again, like prioritizing profit and having the wrong sort of, uh, ambitions, I guess. Yeah.

Andy Smith 51:47 
Okay so we've eaten raw meat, we've drunk raw milk, some people might say that there are dangers associated with that as well, so I want to touch on that and understand what are the dangers associated and are there ways to avoid that.

Niall Kiddle 52:02 

Well, it's the same with everything. Like, again, when I said I looked into the sourcing of the meat, it's exactly the same with raw milk. You just want to know where it comes from. And if you've seen the farms that I've been to, Matt just being the one that stands out to me and doing the homeopathy. He uses garlic, apple cider vinegar when the cows get sick. He knows every single cow by name, which says a lot about him and his family. And he knows like the generations that his granddad got this cow in or whatever. And there's so much effort. I mean, we literally there's one point where we sat down by this cow pat and he's like, come sit here. And he's like looking and he's smiling. I'm like, what are you looking at, Matt? It's literally a cow pat. And he's showing me these dung beetles that are going up and going down. And what they were doing is they were like laying eggs in it. But they're only able to do that because the cow didn't have certain vaccines that would kill them off. And that dries out the cow pats, which means that you don't get this spread of bacteria to the cows. And so there's little things like that. When you start to introduce vaccines and hormones and you start to introduce grain and foods that cows aren't grown up on, you start to mess with the ecosystem. And they've got all these different animals they use as regenerative is where you essentially move things around and you allow nature to do its thing. And so when you know that's where you're getting your milk from, you can be 100 percent sure that like you're doing the absolute best to source the highest quality milk. Pasteurization was introduced sort of like the 1930s, 40s, 50s, maybe even like in certain areas and certain countries. And it can get rid of the quality. Like you can be you can have less quality because you start to standardize it and you heat it. And when you do pasteurization on milk, it changes the confirmation of the way. And that's what gives a lot of these like lactose intolerant symptoms. You start to get rid of the enzymes. Again, the heat sensitive, you denature the nutrients in it. But we're left with in the supermarket is homogenized, pasteurized, skimmed. It's so far from what is coming out of the cow that it's insane that that can be sold. And that's why we're getting all these issues. Some people are fine with it, but some people cannot stand supermarket milk. And the amount of people that I've had come, especially at the stand and I was giving out raw Buffalo milk, which is A2. So Buffalo is A2. And you've got this like A1 genetic and you've got this A2 genetic and you've got like A1, A2. And that's essentially the genetic of the cow. But at some point, there was this like break off where cows got A1. And that's introduces like casein and it's this type of protein that really humans don't actually do that great on. I do struggle a little bit with A1 milk. But when I have A2, I'm absolutely fine. So Buffalo is really good because it's A2.

Niall Kiddle 54:29 
It's super fatty. It's so nutritious. Honestly, the best milk is twice as fatty as cow's milk. And I had I've had maybe like five people over the weekend come to me that are lactose intolerant. And I guess I'm a pretty good salesman when it comes to raw milk. But I convinced them to have it. And they two of them came back to me at the end of the show to saying, what the hell have you given me? I feel so good. Like they had energy. They felt amazing on it. And the reason I've got confidence on this is because when I was working for Saladino, I had access to his Instagram. He's got millions of followers on there. And every day I'm seeing thousands of people saying that they've got rid of like psoriasis, they've got rid of eczema, these immune disorders because of the probiotics, they've been able to repair their gut. Essentially, like all these immune disorders come from the gut. And raw milk is such a healing food for your gut. So it just comes down again, like due diligence, nowhere it's coming from. But there is a lot of propaganda, especially my mom's generation. Like my mom was so against it. Just things were put out there. And people profited from having like these pasteurization facilities. And there's a lot to it. There's a lot of conspiracy theories and things. But it is very interesting when you look into it. My grandma grew up in a raw dairy farm. I was very, like I accepted it. I knew it was a thing. Yeah, I've never had a bad experience with it because I always look into where I get it from.

Andy Smith 55:45 
And you get a lot of them, we looked at some of the comments on the product and a lot of them I don't know if it's coincidence but they seem to be taking it during their pregnancy like organised and taking more milk and they're having a really good experience with it. They can't say enough good things about it.

Is there particular benefits through pregnancy or is it just kind of like just a coincidence that you've had all these people giving all these comments about it?

Niall Kiddle 56:12 
It's super interesting. I never expected when I created Organized, it's quite like a, it's come out of my head. So like I'm a guide. It's quite like a male, in my opinion, like a male brand, but it's lent itself to this functional woman community who have adopted it because they've already got this knowledge of organs and nutrient dense foods. And pregnancy is essentially like you are creating a human. So you are like it is the process is so insane and so amazing in the human body, but that is a massive drain on nutrients in your body. And there's so many things happening like hormones, completely out of whack. And like, if you look at what a woman is suggested to take and like Hollander Barrup or a supermarket where it's the first ingredients like rapeseed oil or sunflower oil is insane. The amount of processing that goes into a baby formula is disgusting. And people are like, Oh, can I take this for my baby? It's like, I don't know, raw milk or something or whatever it is. Like, could my, can my baby have that? And they're like, I'm in and are in about whole foods. But then you go into like baby formula is so processed. It's just like, it makes no sense. So with all of that, like, I think there's a certain group that have taken upon themselves to stop trusting what this information that we're given, do the research, put take it into their own hands, and have found out that like, we need to be eating what ancestors ate. And so really surprised me, but it makes a lot of sense that our biggest demographic is women that are prenatal, postpartum, even, you know, families, like I said, like my little brothers, I make them organ smoothies, they've now got associations of organs being tasty. And they're like, yeah, I love raw liver, I love kidney, I love whatever, because they think like they associate it with the smoothies and they've eaten it raw. But I think like the first hurdle was getting organized into the diet. So it's really helped women and families and restoring lost nutrients in the modern diet.

Andy Smith 58:05 
and you mentioned about Paul Celadino's Instagram and something that I heard on another podcast he was on was that you don't have Instagram on your phone and I found that insane because you know you're quite active on Instagram in terms of like your content and everything that goes out is like genuine and it's like really good like meaningful content. But I like the message behind the fact that like I have fallen into this world of work like and my brand like the Celerate brand it's just taken over and I understand you know I'm now up till 10 at night sometimes stupidly on my phone like and it's something I preach to stop doing so I love the fact that you've found that balance and you don't have that but how are you doing that? How are you managing that? Because I need to learn.

Niall Kiddle 58:51 
It's not exactly advice that I can give to everyone because everyone's situation is different. Some people don't give a fuck about Instagram. They just use it to find out what other people are doing. Some people are building businesses on there. I wouldn't be sitting here with you if I hadn't built my online business and my personal brand and like organized where the attention is, which is social media. And so there was, oh my God, like that to me was like a season of my life where I was just always on my phone and I was, I wasn't scrolling. I was genuinely building content and creating stories and putting myself out there because I had something amazing that I wanted to share and the only place that people can see it is on social media. But then it got to this point where I have like a decent size following. I've become quite unattached from social media because at the end of the day, like every piece of content now, the way that the algorithm works is how can I get that hook? What is like, what is going to capture that attention in seven seconds and get them to follow or click the link or whatever. And like, if you do that enough times, it becomes so unhuman. And so I've gone more towards like YouTube. I love YouTube because it's like longer form documenting. It's very real and I can be myself on it. I honestly hate Instagram, but I realized I could still create the content. I can still put the message out there. I can write the bits. I can film the content, film the video, edit, whatever. And someone else can post that for me. Like, and that's because it got to the point where I made that decision because I was on my phone and my screen time is not bad, but it was maybe like four hours and two hours was Instagram. And I'd convinced myself that two hours was what it took me to like post a reel and like do some research, whatever. And then what happened was I caught myself like 10 minutes here, 20 minutes here on stories. I don't really scroll the feed. Cause that, that for me was like, I can tell that I'm doom scrolling, but stories. And then I would convince myself that, Oh, it's my friend from whatever or like, Oh, I know that guy. Like it makes sense for me to like see what he's up to. And I was like, what the fuck? Like two hours. So I made the decision to have someone help me with my Instagram post for me and I've completely removed it. I don't have any social media other than and I slack it like with my business. If that's accounts like WhatsApp in doing that, probably the best change that I've made. Like I'm very like dialed in. That was the only thing that was really holding me back. And I've become so much clear, like thinking that clarity has come back. I've got so much more time in the day. My screen time in general is just like way down like an hour or something. Just like, there's no need for it. Really. I don't feel like I'm missing out on anything. Occasionally people say to me, Oh, have you seen what's happening here and here? And like, I don't look at the news. I don't look at like anything on social media. So I have no idea what's going on. But to me, that's a blessing.

Andy Smith 01:01:29 
Yeah, we spoke about this before the episode about the liver King. I was like, you know, we've seen his latest stuff He's since happening and you know, he'd like nope You know, I need to take a leaf out of that book because I do eight hours in the office Sometimes I come home I've got two little girls are growing up and you know They want my attention the craving for my attention and sometimes I sit down and I'm suddenly answering Instagram Questions and things like that.

So no, so it's a really important message I think to take if if not go to the extreme of removing it from your phone, but Be conscious of it. Maybe you need to put some more time during your working hours to you know To clear those off and do it. So yeah

Niall Kiddle 01:02:05 
on my mate who is helping me with the post on it, has certain things in place that are really cool. One is like a, I can't remember the name of it, but it gives you like a loading time to get onto the app. So it's like 30 seconds or something. And so you click on Instagram, it takes 30 seconds to get open. And then in doing that, it kind of breaks that habit.

Cause I think we fall into these triggers. And so you might be like sitting on a toilet or just sitting on the sofa or whatever it is. And you click on it, you go to it like Instagram, start scrolling and you lose the time. Whereas if you have something that breaks the pattern, it kind of breaks up a little bit. So there are things out there. And that also ties into something that you're big on. It's like the blue light piece as well. And I've got a software on my laptop called Iris, which is really, really cool. And that makes it, I use like a yellow film on the screen on my laptop. And the good thing about Macs as well is the retina display is non-flicker. So if you've got non-flicker and you've got a yellow screen on it, really, really helps at nighttime. But then the other piece is on my phone, I just have the triple click and then it goes to like a red screen. So doing those things as well at nighttime have been really good as well.

Andy Smith 01:03:10 
I think that's a good, I mean, that's just really resonated with me because putting that, just putting that 30 second delay in, I think that would save me because sometimes there's not even a scenario where I'd open my phone and I've got a split second to open Instagram. Next thing you know, 20 minutes is gone.

You're like, what? That's literally like...

Niall Kiddle 01:03:29 
the thought process I had and I got so pissed off because I was trying to obviously building businesses like the most time-consuming thing and intensive and stressful and I also like I love my family and I want to spend time with them and I was getting to this point where I really really was like divided and stressed and I was like there's not enough time in the day and then all of a sudden I got two hours back because I've just deleted Instagram so that was a huge thing I feel way more balanced I work an insane amount because it's my passion and to me that's what balance is like working on what you love I wouldn't want to do anything else but I have extra hours in the day that I can spend with family and like do other things and work out and go to sauna and take care of my health and I feel very very like in peace like harmony now with it

Andy Smith 01:04:13 
Yeah, and that's the most important message. It's just, you know, we're all in this grind. We're all trying to run our own businesses, but enjoy life as well and spend time with a family. Yeah, absolutely. So I'm going to try and wrap this up because we can sit for absolutely hours talking about this stuff.

It interests me so much. But let's do some quick fire questions because that kind of goes down quite well with our listeners last time. So here we go. If you can only eat one organ meat for the rest of your life, what would it be? Cooked or raw? Raw. What's the most out there food you've ever tried? Testicles. Be testicles. Biggest nutrition myth, you'd love to disappear tomorrow. The raw milk is bad for you. Fruit and season, you look forward to the most... Strawberries. Yeah, good answer. One food you'd never touch. Rape seed oil. It's not a food. Sunrise or sunset? Sunrise. If you could bring back one old school food tradition that's been lost, what would it be?

Niall Kiddle 01:05:13 
old-school food tradition my nan told me about cause liver with onion and i tried it it's actually really nice that's a good way garlic and onion to have cause liver

Andy Smith 01:05:24 
I mean liver and onion and that sort of thing and what was that one that we used to have a lot of the time? Black pudding? No liver and bacon or? Liver and bacon.

Niall Kiddle 01:05:37 
That'd be quite nice.

Andy Smith 01:05:39 
and last question to wrap this up where can people find you if you're not on Instagram where can people find you

Niall Kiddle 01:05:43 
I have all my information, like I still write content, that's all on Instagram now, kiddo. But to be honest, I want everyone to go check out Organize, check out the mission, connect with farmers, and that's just Organize.co.

Andy Smith 01:05:55 
No, thank you so much for spending your time together. I mean most interesting podcast I've ever done, not in a studio, in a field full of cows that literally just beside us.

We're going to go pack those in a minute. This is the way forward now. I think this is the next podcast. Thank you, Andy.