Listen to the episode here: 

In this episode of Forever Young, host Kelly Cappasola welcomes back natural products industry expert and omega-3 pioneer, Corinna Bellizzi, MBA. Known for her expertise in sustainable nutrition and as the voice behind Nutrition Without Compromise, Corinna shares insights on the groundbreaking advancements in algae-based omega-3 production with Orlo Nutrition and her latest journey toward a PhD in sustainability.

Corinna and Kelly discuss her recent trip to Iceland, where she visited Vaxa Technologies’ eco-friendly algae production facility. Learn how this unique operation harnesses geothermal power, recycles water, and sequesters CO2, making it a carbon-negative source for essential nutrients. They explore why algae-based omega-3s offer a cleaner, more sustainable alternative to traditional fish oil, free from the toxins and environmental concerns associated with overfishing.

Key Highlights:

• The Iceland Facility Tour: Corinna describes her firsthand experience at Vaxa Technologies, the innovative processes involved in algae cultivation, and its benefits over fish-based omega-3 sources.
• Health Benefits of Omega-3s: From heart health to cognitive support, discover why omega-3s are critical for overall wellness, and why algae-based sources are the sustainable choice.
• Orlo Nutrition’s “Tested By You” Program: Learn how Orlo offers customers the chance to track their omega-3 index with baseline and post-supplement tests, ensuring optimal health outcomes tailored to individual needs.
• Environmental & Health Impact: With a focus on sustainability, Corinna explains why algae-based omega-3s are the eco-conscious choice that helps reduce your carbon footprint while supporting long-term health.

Links Mentioned:

• Forever Young Radio
• Orlo Nutrition (Use code FOREVER10 for an additional discount)
• Listen to Corinna’s Podcasts: Nutrition Without Compromise & Care More, Be Better

Connect with Us:

Visit foreveryoungradio.com for show updates, health tips, and to explore more episodes. Don’t miss this exciting journey with Corinna Bellizzi as she pursues her PhD in sustainability, bringing innovative solutions to the world of health and wellness.

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Exploring Sustainable Nutrition & Omega-3 Health Benefits with Corinna Bellizzi

Kelly Cappasola: Hello everyone so glad you could join us today right here on forever young if it's the first time that you found us whether it be on the traditional radio dial Sirius XM 131 or any of our wonderful podcast platforms welcome to the program we are grateful to have you with us today We've been here for well over two decades and we show up each and every week with the hopes of informing and educating every listener on healthier lifestyle options and good quality science based information.

If you'd like to learn more about us, it's very easy to do so. You can do that by visiting foreveryoungradio. com. Again, that is foreveryoungradio. com. And there you can listen to over 500 podcast episodes, Again, have a very special guest returning to the show today. She's been coming on here since about 2004.

And that is Corinna Bellizzi again, MBA in natural products, industry executive and Omega three expert who has successfully created new nutrition categories, pioneers brands, and develops educational strategies that disrupt markets. As an avid podcaster, she started a podcast, nutrition without compromise to really lean into the simple truth that great nutrition and bountiful health are a human right.

Corinna, so happy that you're with me today. I think we need to talk about another avenue that you'll be going down soon. And that is getting your PhD in sustainability. Let's talk about that, my friend, because kudos on you.

And I'm really, really happy for you.

Corinna Bellizzi: Oh, thank you so much. Yeah, I think the nerd in me as alive and well, especially after all this time working in sustainable nutrition and really working to tell the stories of more responsible businesses through my podcast. It's both care more, be better and nutrition without compromise.

I just have this innate belief that has been there, I think, since birth, that there's a better way to do things and that through the power of collaboration and foresight, that we can achieve more than we ever thought possible. And I think that that is absolutely true of tackling what we face too, with things like a warming climate or food scarcity.

We can do more, we can do better.

Kelly Cappasola: Oh, absolutely. And, you know, I'll tell you, you're, I don't mean to come off weird, but we're no spring chickens, like you have two young children, you know, we're not 30 year olds going back to school. So, I mean, your passion to just want to continue to learn, uh, so you can, you know, care more and be better.

It's pretty awesome. So I, I love that. We'll follow your journey, Corinna, but again, you know, really, really happy for you about taking that new Avenue down in your life, because it's just going to help more and more people. Now, I want to kind of go back, you know, I've known you a long time. I met you in the early two thousands.

We were both kind of working in a place where we were talking about omega 3s and you know, that was a really, really passionate time in your life. But tell me a little bit about what led you to shift from your omega 3 career with the focus from fish to then algae in 2016. What really encouraged you to want to make such a big change?

Well, I, I left

Corinna Bellizzi: Nordic naturals about 5 years before that. Right. And I left them at a time where I just stopped believing much of the sustainability message that we were telling the world. And I needed space in a way from this journey of being focused 24 7 in my business life and outside of it on omega 3s.

And. Frankly, I, I felt like there was this just incredible wealth of knowledge that I had that I was kind of just leaving by the wayside by not continuing to pursue my passion for that particular nutrient. The reason that I had that passion in the first place still remained there, right? It was that most people.

are deficient in this essential nutrient that makes up half the fat in our brain and eyes that is critical for cell to cell communication, for elimination of toxins, for traffic of nutrients. There's a reason that omega 3s can sound like snake oil. They are involved in just about every metabolic process in our body in one way, shape or form or another.

They're involved in the creation of our hormones. We can't have healthy hormones without enough omega 3. So I needed to get back to it. And when the opportunity came to me to work in a space where algae could be grown photosynthetically, not just by fermentation in a vat, photosynthetically, that means using today's power, like the light from the sun or light from LED lights to grow this nutrient.

Using minimal resources and produce the omega DHA that are present in fish and nature like fish get their omegas from EPA and DHA. It just made so much sense to me, passion for sustainability, passion for core nutrition, and really this deep wealth of knowledge with regard to how omega 3s work and function in our body and why they're so important.

So I jumped with both feet right in in 2016 and haven't looked back.

Kelly Cappasola: Yeah, I love it. And I love your journey. I love your story because you really look at, you lift up every rock to be like, okay, what's going on? What is the impact? Not only for our bodies, for our families, but you know, for generations to come when we're looking at that sustainability aspect.

When we come back, we're going to talk a little bit more of why people really want to take Omega 3s, why you need to take Omega 3s and really what they do within the body. Go and check out this website. It's orlonutrition. com. That's O R L O nutrition. com. Now, Corinna, one of the things you and I have talked about for the last couple of years, especially since you've been working with Orlo Nutrition is really what's going on in Iceland.

I mean, we had Isaac Berzin on the show for our 500th episode. Uh, if you missed that listeners, please go and check that out because he talked all about the really great Vaxa technology plant that they have there in Iceland. Tell me about how the change and shift in your career led you to recently visit Iceland and really what you saw there.

Corinna Bellizzi: Well, I came to work with Vaxa Technologies to help them commercialize what their amazing ability to grow algae in a controlled environment using LED lights, and only today's energy from a geothermal plant that they're co located with in Iceland. Right. So I've been working at this project for a long time now, since basically September 2020.

So it's coming on four years. We've been in the market for Coming on three years and as our, the consumer facing brand of Orlo nutrition. And I, I just said like, okay, COVID's enough behind us. Can, can I get to Iceland, see the plant firsthand photos and videos and conversations and sessions with our research team there or elsewhere?

It only goes so far, right? So I wanted to see firsthand. I was able to head there, um, the last week of June. And so I got to see all of that technology. Up front up close in person from not only the test units that we have where we're 1st, kind of architecting the best growing conditions for the algae to the full scale production, being able to see how much we've grown.

How much. Like, has really gone into this technology from that perspective, and to be able to get up close and personal and even taste the algae that's coming right off the line, um, is really kind of great because it's, it's just that, that intangible that becomes tangible. And so it went from my idea space and this theoretical understanding to being something more.

Right in

Kelly Cappasola: hand. Absolutely. And I mean, to put two and two together, cause when Isaac was on the show, he was telling us all about the expansion happening there, the recycling of the water. I mean, even the spirulina that a local bread shop was buying the raw material to put in their bread and like test the local coffee shop.

So did you feel like when you went there, you were able to experience and see all those things that we had spoken about when we did our 500th episode?

Corinna Bellizzi: Well, yeah, in fact, I got to go to Broad and Co, which is the bread maker. They have, um, I believe it's eight locations in Iceland. And I mean, that's fairly big for the island that is Iceland.

Their population is, is quite a fraction of what we typically see in a country here. Um, so, you know, as it stands eight bakeries that are now selling this spirulina bread as their number three seller, that means a lot of people come in and get it. And You know, to be able to hear the passion of the baker and to understand that he's using the absolute best quality inputs and that he felt like offering this spirulina would provide his entire audience with a better level of proteins and B12, actually getting to a space where you could have 50 percent of the RDI in a single serving of bread, which is really quite incredible.

And we're now prepping to Enter this new phase of our development, which could also mean that you start to see or low the same spirulina that you see and our immunity boost offered as an ingredient and to some of these, um, you know, artisan bakeries and things along those lines. So we have the capacity, we have the ability to continue to grow.

And I feel like we're just getting started or low nutrition will remain our consumer facing brand. And you're going to see more from us in that space of spirulina.

Kelly Cappasola: It had to be so interesting to walk into the plant. All of this thing is just thriving and coming to life. And then people do the algae, which I find beneficial.

Like you mentioned in the last segment, generally the fish eat the algae, then we eat the fish, you know, cut out the middle fish, you know, why, why wouldn't you want to avoid some of the potential toxins that can be picked up along the way, but again, a lot of these other companies out there that are algae, they're not really worried about sustainability in a sense.

I mean, you're using a Uh, less water. You're coming up with solutions to use less resources. Uh, is that, has that always been a big plan there for Vaxa? Well, it's part and

Corinna Bellizzi: parcel to the creation of the company being co located with one of On Power's power plants there in the Reykjavik area. And so what they're essentially doing is taking their waste water to grow this algae and I say waste water It's just used for heating and cooling essentially Um Right.

So it's not like it's been contaminated in any way whatsoever. And what we end up doing is being able to recycle this water over and over. We essentially de water the, um, the medium in which the algae is growing when it's at a point where it's ready to be harvested and because algae is able to double its weight.

Um, or it's biomass each two days. It's kind of like milking a cow. You go back to it each day. You're almost continually harvesting. And that would mean that while I was visiting, I'd get to taste some of the stuff. Right.

Intro / Outro: And so

Corinna Bellizzi: as we were there, our, um, we were actually going through the process of filtering out the spirulina and it essentially just gets shaken through a really fine mesh screen because spirulina is larger than the omega 3 growing.

Um, Algae that we grow. And so it ends up being almost kind of like this, um, I dunno, the texture was almost like a little bit gelatinous, you know, like, 'cause it's just being thinly filtered, but I could literally take it in my hand and smell it. It smelled absolutely like nothing. You, you get used to kind of what, you know, spirulina to be from the health food stores or from adding some to your protein shake.

And it always has this kind. Earthy smells maybe a little bit on the unpleasant side, and that is just not the case with our spirulina at all. Um, it's grown, um, in a medium of water with just a touch of, uh, basically baking soda in the water. So we just have to rinse it with water and then we freeze dry it and we process it.

Um, so no solvents are used. Nothing but water and it's processing. And it just enables us to preserve all of the phytonutrients that are present in our spirulina. And because of the unique way in which we're growing this spirulina, being that it is an entirely closed, um, environment, we really have seen something else come to fruition.

And that is that it produces the most bioavailable form of vitamin B12 and also of iron. And so in addition to having a full spectrum of all of the amino acids that are essential for life, all of those proteins that are essential to life, it has two other nutrients that are often missing or lacking from vegetarian and vegan diets.

That's vitamin B12, methylcopalamin, and also the most bioavailable form of iron. So we have the potential to replace the nutrition power of beef with this ingredient. As we head forward, which is really exciting. And that's where we're going with our next stage.

Kelly Cappasola: I remember vaguely like six to seven months ago, you even used that spirulina made cupcakes or a dessert for like one of your kids parties.

And nobody could taste the spirulina as you mentioned before, it could be very earthy depending where you're getting yours from.

Corinna Bellizzi: Right. That's our blue spirulina. Um, as we, as we bridge into this next phase, we have essentially a blue, which is used as more of a full food colorant. We have a green, which is kind of the standard spirulina that you'd see out there, which is going to have that really high level of the B12, the iron and the proteins.

And then we've designed one that is specifically for baking. And basically all we do is we take it and we kind of toast it. I would put it like that, be heated up a little bit so that the green dissipates, which makes it. essentially look the same going into the bread dough as it does coming out, but without, um, changing its nutrition profile.

Like it's still got all of those actives present, which could mean that you see a local bakery near you one day having our spirulina in it.

Kelly Cappasola: I want to talk about the carbon negative, you know, like really for people when they hear that, what does that mean Corinna? Well,

Corinna Bellizzi: essentially what it means is that we're able to feed the spirulina and the nanocoropsis, which are the two algae strains we grow.

We're able to feed them waste stream CO2. They sequester that CO2 into their bodies and they would expel some oxygen. So essentially what we're, You know, we have a third party research article published in a peer reviewed journal that covers all of this, but it puts us at, you know, what environmentalists would conservatively say is carbon neutral, but frankly, we're sequestering the carbon and we're providing a nutrient for human nutrition.

Intro / Outro: What

Corinna Bellizzi: we get the ability to sell carbon credits from is the fact that we are displacing the nutrition profile of what you would have to buy. You know, get out there and get a cow for yeah, we don't have to enter into that world. We use 99 percent less land and water resources of any other nutrition source because of the fact that water is constantly recycled because of the footprint of our facility, which I mean, while it has expanded quite a bit is still a relatively small area.

If you think about food production and so at the end of the day, it's resource smart. We're using today's energy being the geothermal plants. It's regeneratively grown. Water is recycled. The only additional inputs are going to be some basic fertilizers that the algae strains need to grow.

Kelly Cappasola: Exactly. And if you really want to learn more about the process, please go and check out a show we did with Professor Isaac Berzin.

Well, it was

Corinna Bellizzi: for his innovations and algae technologies. He was essentially creating a technology to grow algae in space. Wow.

Kelly Cappasola: Now, Corinna, I think it'd be really interesting to maybe take a step back and really just talk about why most people even take an omega 3.

Corinna Bellizzi: Well, put simply, we are a deficient nation, and most of the developed world is too.

So, we get about 3 to 4 percent of our cells actually made up of the omega 3 fatty acids, EPA and DHA. And we know from research that the ideal level is more than double that. You want to get to eight to 12 percent Omega three saturation levels in your cells so that you can battle the inflammation assault that comes into your body just from living in the toxic world that we live in from bruising your toe or, you know, injuring yourself on a treadmill, just tripping and falling in the morning.

I mean, any number of things, you know, um. But beyond that, too, because of the fact that these omega 3s are so critical for cell to cell communication, um, that means that they're critical for a healthy memory and for a healthy inflammation pain response. So, you know, there is a need to have this stuff in balance so that you don't get to a space where there's you know, that stubbed toe becomes something that becomes infected because your body can't handle the inflammation assault that's coming in.

So we have an ability and a need to address that through supplementation. Omega threes are considered an essential nutrient, meaning we have to get them from the outside. Our bodies cannot produce them.

Intro / Outro: Yeah.

Corinna Bellizzi: So we get enough EPA and DHA through the things that we consume. The only way to do that is through algae or fish because the land based omega 3s like alpha linolenic acid, that would be the flax oils and things like that.

They don't produce EPA our bodies are terrible at kind of going through all the steps that are required to take alpha linolenic acid, which is like. flax oil or chia seed oil or any of these other terrestrial oils, even walnuts, to be able to take that and make it into EPA and DHA that your cells actually use.

Kelly Cappasola: Yeah. And that is so interesting because I think a lot of people out there, they may just say, Oh, well I eat fish once a week. I eat tilapia. I should be okay in my omega 3s. Uh, clearly not the case. We also have to look at the overfishing issue and even the frankenfish that are coming out a lot of the. Uh, some of those are void in, you know, the omega three levels or the EPA and DHA that people, you know, are striving to get out there.

And, uh, again, that has become a little bit of a problem. And I know on your podcast that especially Nutrition Without Compromise, you bring on a lot of different people that even talk about these issues. So I hope our listeners will make sure to go and listen to that podcast. Now, heart health, uh, Corinna, that's something that's been touted quite a bit.

Let's talk about that and the potential for algae to be supportive when we're talking about wanting to really support, you know, our overall cardiovascular health.

Corinna Bellizzi: Well, we know that EPA and DHA help our bodies tackle inflammation on a systemic level. They also support things like how slippery your red blood cells are so that they can flow nicely in your blood stream.

your blood vessels and in your arteries, right?

Intro / Outro: Yeah.

Corinna Bellizzi: So they impact our body's health in a way that is absolutely critical. They're impactful for circulatory health and for cardiovascular health markers. People who consume more omega threes tend to have higher levels of the HDL, which is the The more healthy cholesterol and lower levels of LDL or VLDL, which are the low density lipoproteins or very low density lipoproteins.

Um, that particular type of cholesterol is associated with things like arterial sclerosis or hardening of arteries, as well as things like, um, plaque buildup in your arteries and occlusions, therefore. So it's not to say that omega 3s will wipe all that out, but if you don't get them in balance. If you don't get enough omega 3s, then you're more likely to develop conditions later in life that can be associated with the development of heart disease.

So build the healthy hoppits now, you have the foundation for health, and then you're less likely to need intervention. that can be quite extreme later in life.

Kelly Cappasola: Yeah, that's a really good point. And you know, one of the things I just wanted to point out briefly, cause we've talked about it once or twice on the program, it's just how stressed people are currently.

And if their DHA levels are low, I mean, they're kind of going to have a lot more trouble to get out of that stressful situation. If it's a long term chronic stressful thing, that's not changing each and every day. What can you add to that Corinna?

Corinna Bellizzi: Well, if you're overstressed, then your cortisol levels go higher and the inflammation cascade in your body becomes more problematic, right?

Intro / Outro: And

Corinna Bellizzi: so this is part of the reason it becomes so critical that you get your omega threes and balance. You get more of them in your diet. It is so hard to overdo it. And what I'll tell you is that when I consumed fish four or five times a week and took fish oils every day. I was added about an eight and a half percent omega three index.

Kelly Cappasola: Okay.

Corinna Bellizzi: So barely over the minimum

Kelly Cappasola: of

Corinna Bellizzi: what would be considered the ideal range. Now today, um, with Orlo, I don't consume fish anymore. I'm concerned about the toxins in our environment. I'm also concerned about the facts that, that fish and farmed conditions are fed corn and soy, which give them higher levels of omega sixes and not so high levels of omega threes.

Intro / Outro: Right.

Corinna Bellizzi: So I've gone fully to algae. I take two doses of Orlo's Omega 3 or DHA product. I use them interchangeably, um, every day and my levels are now at 8 percent again. So I'm in the ideal range. I consume zero fish. I'm also not consuming other meats at this time.

Kelly Cappasola: The question I have, because I've had a lot of, uh, listeners also have issues with fish based omega 3s where maybe it's causing like a stomach ache, fast transit, you're getting the burp back.

Our omega 3s are in the polar

Corinna Bellizzi: lipid form, which is the most bioavailable form. It makes it both. Able to be soluble in water and oil because guess what? Our cell membranes are made up of that kind of phospholipids. So it gets right into our cells. It doesn't create what's called the aldehyde byproducts on the surface of your gastric juices.

That's what creates the fish burp. It also doesn't create digestive distress. So it both smells clean and pure. You consume it, you don't have any issues and it's better absorbed. Now, I personally know that I have to take my dose twice a day because I'm not getting any omega 3s from other sources, but I also determined that because I've been taking the omega 3 blood spot test off and on over the years.

So I'm hitting my personal best each day

Kelly Cappasola: with this product. A lot of people haven't gotten the value because they haven't found the right source. And I'm really excited to talk about the Tested by You campaign. We have a few minutes before we go to break, but before we do that, I just, if we could just reiterate, and I think this is a very important thing because people who aren't vegan are like, well, I don't know, should I be taking algae?

What are some of the benefits of algae based omegas over traditional fish products? Based product.

Corinna Bellizzi: Well, first of all, we know that it's a sustainable source. And the fact is that our waters are so overloaded with toxins at this point that you'll see that people who consume fish, they run into issues of toxicity.

This is something that I've seen Dr. Michael Murray speak on is something I've seen others speak on as well, where they've actually hit a toxic level and had to dial back their consumption of Certain products, and especially fish. We're also starting to see in media, some negative studies specifically about consumption of fish, and they inherently cause media to question whether fish oils are effective.

The reality is we know there's a body of research that shows omega threes, EPA and DHA are truly effective in supporting heart and brain health. Without the toxins, you're going to get all the benefit and none of the negatives, and that's what you get from our algae oils. A

Kelly Cappasola: lot of people are out there dealing with eye issues, vision issues, floaters, inflammation affects every area of the body.

DHA in particular makes up

Corinna Bellizzi: half the fat in both your brain and your eyes. And people with this APOE4 genome type, I have one representation of that. That's about 18 percent of the population has either one or two representations. We're less capable of integrating EPA and DHA into our bodies and into our tissues and our brains and eyes as well.

So the fact that we're delivering it in this polar lipid form means that we don't have to rely on the body's metabolic pathways to get it into that polar lipid form to then be absorbed. So it increases the ability of your body to uptake these nutrients into the brain and eyes. We now know that your body regenerates these cells throughout your life.

And so you need to get these particular omega 3 fats really preferably daily, but at least routinely into your diet and they will benefit your heart and your brain and your eyes.

Kelly Cappasola: Yeah. And it's great because you're taking, because of that polar lipid, you don't have to take as much. Like I remember when I was taking fish oils, like I was taking a lot, you know what I mean?

And I'm able to take less with the Orlo. It's a smaller pill. I'm not getting the burp back. When I was taking a fish source, it seems like I was taking it all day. Um, but with this, it's like, you mean, cause it kept

Corinna Bellizzi: giving you the gift of the burps. Oh yeah.

Kelly Cappasola: The gift of the hello. Oh, but don't worry. Okay.

That burps tastes like lemons. Still burping. You know what I mean? The emulsification, uh, with you, I've never had the repeat. I've never dealt with anything like that with or low nutrition. I want to talk to you about something though, Corinna, again, we dropped the very special tested by you campaign on this program.

Now for people who are listening for the first time, you know, share with them a little bit about the omega three index and why it's so important to know your numbers and as a company, why you decided to do this crazy thing that has turned out into something so great. really, really great for consumers.

Corinna Bellizzi: Well, the reality is that each of us needs to know what our number is to know whether or not we need to supplement. I will tell you that 99 percent of people probably need to supplement if they aren't already, right? Um, generally speaking, vegetarians and vegans come in around three and a half percent on the omega three index.

The same is true of those that are on the standard American diet, because guess what? We don't get these fats in our diet. We don't get EPA and DHA in our diet. Not enough of them. Almost all of the fish that you now consume, if you consume fish, is farmed, unless you're eating sardines and anchovies. And that means they're fed corn and soy.

and whatever else they throw into that water to build up as toxins. So there's a reason I stepped away from consuming fish before I stepped away from consuming other animal products. I just knew too much. Okay. So the thing that we're doing with Tested By You is giving you your baseline. You can take this test and find out what your levels are today.

And then again, after three to four months, Preferably four. We like people to take the test after four months of consistent use and you can see how much your levels have improved in that time. And what we're seeing is that 97 percent of the people that came in to take our products and take part in our pilot program of this as subscribers, that they saw measurable increases.

I've seen influencers that we worked with go from that marker at around three and a half percent to six and a half percent. I went from three ish, four ish when I wasn't consuming anything. I used myself as the baseline, right? I'm not going to take anything for a few months. I'm going to test myself.

What is it at? And then I'm going to test myself after I've been consuming only one dose of our product. Um, each day I went from 4 percent to six and a half, right? And then I realized, okay, well, I'm obviously going to need a little bit more to get me to that 8%, largely, probably also because I have that representation of APOE4.

This is an individualized nutrition response, right?  

Corinna Bellizzi: Yeah. So I increased my dosage to taking APOE4. For capsules a day, and I am now at my 8 percent so I'm able to use this knowledge is power perspective to find out where I am and to adjust so that I can get to a space where I know research shows I have a 75 percent reduced likelihood of all cause mortality.

That's what the Framingham study shows. It's multi generational. They follow these people for decades. And this is something that makes me feel like I can be the mom I need to be, be the person I need to be. I feel energetic and vivacious. My hormones are doing better. I mean, this may also have laid into the fact that I've been able to reduce my thyroid mets.

All of these things are, they're connected because Omega threes impact your hormones, right? Yeah. So it's really been quite incredible. And now instead of just making this a subscription program, what we're doing is we're offering an incredible deal where you can get a six month supply. of the omega 3 of your choice, be it omega 3 DHA or prenatal DHA, along with two tests shipped to you all at once.

You're not obligated to continue a subscription after that, but this would enable you to check your baseline today, check yourself after four or five or six months and see how much you'd progressed. And then you can make the decision from there about if you need to take a little bit more the way I did, or if you're doing

Kelly Cappasola: just fine.

When I would look back and I would get the Omega 3 test, just the test to see what I looked at, that would cost me 100, 125 bucks, I felt, for the test. It depends on the test. Yeah, we can,

Corinna Bellizzi: we actually sell one on our site, just the Omega Spot, um, Omega 3 index test, which is produced by OmegaQuant. We don't have an affiliation with them other than procuring the tests and reselling them and using them for this Tested by You campaign.

Um, and, uh, Um, so really it's just, it's a service. So we're providing, and that test is available for sale for 50, but we're covering both tests were, so we're absorbing that a hundred dollars, a hundred dollars, people can get the six months apply and two tests for less than 185 bucks.

Kelly Cappasola: Yeah.

Corinna Bellizzi: And. I'm giving your audience the opportunity to still use the coupon code FOREVER10 at checkout to get the added bonus discount of an extra 10 percent off.

So there's no reason to say no to this. If you've ever wanted to try And you're curious about where you are today. This is the time to do it.

Kelly Cappasola: You know, I really like Omega Quant. I like that you were clear that it's not an in house lab you're dealing with. This is a third party testing. All they do is they give you the information.

Um, and they don't even give us all

Corinna Bellizzi: the information. It's anonymized. We just get birth date and sex. So we, um, we're, we're divining from that. Okay. This person. Um, this is their before, this is their after. So they basically, it's decoded for us to the point where we can say this individual before and after, but we don't have any information beyond that.

That is all between you as an individual and OmegaQuant and that's the way we keep it because it's,

Kelly Cappasola: it's your data. I love it. And again, our listeners again, Orlo's one of a kind tested by you program allows you to experience really the impact firsthand. You can track your results and witness the transformation in your omega 3 index levels.

And if you've not looked at. Looked at the framing hand study, please do. Uh, because if we knew that we could take a preventative approach and get our numbers to where they need to be, and, you know, have more time on this earth with our friends, our family, and to do things that we want, it's so imperative.

I mean, that's why I like Orlo nutrition. I'm getting three times more bio available Omega threes than fish oil. It's smaller, easy to swallow. They're soft gels, real easy to digest and that polar lipid. And then for me, the no fishy aftertaste. is where it's at. So please go and check this out. You can learn more at orlo nutrition.

com. There's a direct link on our website under the weekly highlight page. It'll take you to that particular page. And then, you know, even though this is heavily discounted and you're going to get the free test when you buy the, the six month supply, you're also going to get an additional discount when you use forever 10 and that's forever one zero Corinna or yes, forever one zero.

Forever at one zero again, we'll put that on the weekly highlight page, but go and check out that article as well. Why am I tired all the time at forever? Young radio. com your packaging lines up with what you shared with me today. You're not sending this in a plastic bottle. Like tell us about the packaging so the listeners can learn more on that.

Just listen to this.

Corinna Bellizzi: That's our glass jar. So this is a mirror on violet glass jar. It is made of a very durable, dark, dark glass that perfectly protects the soft gels inside. Um, so you receive with your kit when you buy this, um, 1 of these glass bottles, it's reusable 6 pouches that are reflective. So they also perfectly preserved the soft gels inside the soft gels themselves are dark black.

So you can just leave this on your counter and remember to take it each day. It's a very attractive, it doesn't look like a standard supplement bottle. And so I just leave mine and, um, you know, on my kitchen counter and take it with my protein shakes in the morning.

Kelly Cappasola: Corinna, any last minute things you would like to wrap up before we have to say goodbye today?

Corinna Bellizzi: Yeah. I would just like to say anybody who takes part in the program, understand too, that you get your baseline. That's as soon as you get your baseline, you're going to have an idea of where you are today. But really, when you get this in the mail, run the test, send it in, start taking your omegas. Don't wait for the test results to come.

Test results will come in a couple of weeks, and you'll see where you were. If you're low, low, like 3, 4%, you might consider doubling up your dose for a little while to give yourself a boost. Because generally seeing what we see as people come up. three points, three and a half points in a four month period, you'll come up more slowly with time.

But generally speaking, you really want to get to that 8%. So you'll know your number as you start and you'll know your number again, after four months of daily supplementation, remember to take it every day, make it a habit. This is something that your health will pay back in dividends for the years to come.

Your friends and family will thank you because you'll get to be healthier and happier along with them.

Kelly Cappasola: Corinna, I so appreciate you today and sharing with us all this information and about your trip to Iceland and a really, you know, deciphering the difference between Omega 3 sources and how important they are when we're incorporating them into our daily diet.

I also want to give you a big air hug and a congratulations on your upcoming PhD program. I mean, really happy for you and thrilled and happy to be a part of the journey.

Corinna Bellizzi: Oh, thank you so much, Kelly. It's always my pleasure.

Kelly Cappasola: All right. Well, listeners that does it for our show today. We've housed all this great information on our weekly highlight page at forever young radio.

com. You can learn more there, or if you spend a little time hit up or low nutrition. com. You can also hit on the podcast section of that website and learn about these great shows that Corinna is putting out and follow them as well. Hope you have a happy and healthy week and we'll catch you next time, right here on forever young.