LiveComplete - Building a Platform for the Future of Nutrition

Ramon Vela (00:02.367)
Welcome back everyone. Today is going to be a fantastic show. I have with me Anthony Bolden, who is founder of Live Complete. Welcome to the show.

Anthony Boldin (00:51.482)
Ramon really happy to be here excited to have this conversation with you.

Ramon Vela (00:55.916)
Yeah, no, you're very welcome. And I appreciate you because I know you're running a business. You've got lots of stuff going on in your life. And I appreciate you taking a little bit of time to talk to us about your journey, about your company, about your products and introducing them to our audience. So I appreciate it. And plus I just love to learn about, about businesses. So really appreciate your, you, you doing this and it's our honor to have you on the show. So thank you for that.

Anthony Boldin (01:23.29)
It's an honor to be here, man. I love your stuff. So this is a pleasure.

Ramon Vela (01:27.98)
Well, thank you. appreciate your kind words. So, all right. Well, I always like to start off with a question of gratitude. And I say this because, or I do this because of two or three basic reasons. One is I'm a big believer in the power of gratitude. Now, it is more powerful than what people realize, but the cool thing about it is that it's free and it's available to anyone at any time.

And research has shown that it is nearly impossible to have gratitude and anxiety at the very same time. And that's powerful. You simply can't have both states exist in you at the same time. So if you are feeling stressed, if you're feeling worried, if you're feeling anxiety, this is a great tool for you to practice and to develop.

It has helped me through my darkest moments of my entrepreneurial life and my personal life and It has been just a godsend for me and I practice it up every day I even built a meditation practice around it and so But it doesn't matter you can journal you can pray you could do whatever you it makes you Works for you, but it is really powerful. So that's one reason I just want to promote it the second reason is I just simply think it's really easy for

people to see products online or on the shelf and think of, it's just some faceless corporation. They don't realize that there's real people who care deeply about the product, who sacrifice a lot to get this product to market. It's not easy. All they see is a finished product. And there's so many large corporations out there. They just figure out it's just some other corporation. Well, I like to, on this show, bring you down to a very personal level, a human level.

Anthony Boldin (03:08.793)
Bye.

Ramon Vela (03:18.71)
And I like to get to know who I'm interviewing and I want the audience to get to know who you are and who's behind the scenes of this amazing brand. And one way of kind of starting that function and really understanding who you are, Anthony, is by understanding what you're grateful for. So if you don't mind, share a moment or a memory when someone did something for you that just made you feel grateful because it meant they believed in you, your vision, or your potential.

Anthony Boldin (03:44.598)
I like to a whole mess of them, but there's a lot of things to be grateful for when you're starting something up. I think the one that really sticks with me is when I was a little earlier in the process where, know, trying to, we have a unique product, let's put it that way, where we are trying to make any plant-based food bio equivalent by using only plants.

Ramon Vela (03:47.416)
Thank

Anthony Boldin (04:12.949)
So that is kind of our engineering behind the scenes. And there's really been two types of, of, of gratefulness that I have. One is from a lot of people said that you're crazy. You don't can't do it. And in one way that is, that is, that is a great motivator. It's like, I, I'll, I don't take those, you know, badly. It's just like, Hey, the only thing you can do it. Well then guess what? It gives you a lot of motivation to try and harder, but.

Ramon Vela (04:23.831)
Mm-hmm.

Anthony Boldin (04:42.207)
There's been a lot of along the way, there's been a lot of people I've been super grateful for. And early on, I go back to Milwaukee once, it's my family and I live in Los Angeles right now and just having a beer with my buddy from college. you know, we're always, you know, we're, both engineers by trade. So we always, so we always tinker. And, and when I was telling him about this product in food where we're trying to create a plant protein blend and that can.

Ramon Vela (04:51.489)
Hmm.

Anthony Boldin (05:12.161)
replicate any food in the planet. At first he was challenging me on how to accomplish that and how I was writing the algorithm. And then towards the end there he was like, know dude, if you can really solve this, you can change the world. And this is gonna make, this can make a big difference in people's lives, in the planet, you know, in...

Ramon Vela (05:21.996)
Hmm.

Anthony Boldin (05:39.93)
know, compassion towards other animals and, and, that was, you know, when

Sure, he's my friend, so he's encouraging, but the way, it's just the way that he said it. The way that it was, that you could feel his sincerity and that it's like, was like, no man, you do this and the world would be a better place. And so we very seldom do we get opportunities where we can have a big impact.

And one of the things I've been striving for in the second half of my life here, because that's what I'm in, is to do something of significance that can make the world a better place. So I'm super grateful for that bit of encouragement and that realization that it's just bigger than us. That was the main thing.

Ramon Vela (06:22.496)
Mm-mm.

Ramon Vela (06:37.431)
Hmm.

Anthony Boldin (06:40.403)
There's a lot along the way, just we are we aren't a faceless corporation. We're a group of entrepreneurial spirits from around the country that have all latched on to our company and our vision. we have over 30 co-founders in our team that believe in what we're doing, that are trying to.

Ramon Vela (06:45.933)
Thank

Anthony Boldin (07:03.607)
make this place, make a better product, make this better place. And so just having those sign on and be a part of this journey, because...

Man, you could not be further from the truth than when you're starting a brand up, all the sacrifice you have to make, all of the decisions you have to make, all of the difficulties that you go through, it's impossible to explain. Especially when you're doing organically. aren't.

Ramon Vela (07:27.127)
Hmm.

Ramon Vela (07:35.222)
Hmm.

Anthony Boldin (07:37.79)
We aren't investor funded. We're doing it the old fashioned way. And that makes it just worth a lot more to us. It means a lot more to us because it's our stuff. And we all have this restaurant owner energy, I like to say. So when you had a great restaurant and...

Ramon Vela (07:41.613)
Mm-hmm.

Ramon Vela (07:50.796)
Yeah.

Anthony Boldin (07:58.252)
And the owner, you know, the owner comes by and he's talking to you like, how's your enjoying your meal? What can we do better? Anything I can do better for you, all this good stuff. And you can just feel that, that, that love and passion that he has for, for what they're doing there as a team. And that's, and that's what small companies bring, you know, it's not just ours. There's other small smaller brands that you may not recognize on the shelf, but when you see that package there, you know, if there's, if there's anything that we can take away from this is, is that.

Ramon Vela (08:08.332)
Yeah.

Anthony Boldin (08:27.991)
When you see a package you don't recognize, is thousands of hours of love and passion behind that brand. And I hope more people buy small because of that.

Ramon Vela (08:34.679)
Mm-hmm.

Ramon Vela (08:39.393)
Yeah. Well, I, a hundred percent agree with you. By the way, there's an episode I did with a brand called Baroto. they're not vegan, but they are a health conscious firm. And he actually, he's a restaurateur as well. And he talks about like the, good, the advantages, disadvantages and the differences between having a restaurant and a CPG firm. And, and I remember him saying that, he really did. He does love the restaurant side for the fact that.

You can see people's faces right away. Like with a product, you have to wait sometimes years developing the product and getting it on the shelves or sending it online. But with a restaurant, like every day is a new day and you can see people smile and you see people enjoy it. Yeah.

Anthony Boldin (09:24.121)
And they can see their reactions. That's one of the things like when you're, when you're doing a CPG brand like ours, one of the things that we found really, really helpful is, is on our early stage, we got, we got out there. You know, we did a couple of little, we had a, somebody on our team that had a, had an opportunity for us to just have a little table at one of their things. And, and so it was the WBFF event. It's a bodybuilding event here in Los Angeles. And.

Ramon Vela (09:46.368)
Mm-hmm.

Anthony Boldin (09:54.584)
just being at that table and allowing people to try the early renditions, pre-production samples and stuff, and seeing their facial reactions. You can't fake that. We almost got more out of what we saw, how they reacted to it, than the words they gave.

Ramon Vela (10:00.397)
you

Ramon Vela (10:16.47)
Yeah.

Anthony Boldin (10:18.445)
when you just get that enthusiasm or that raw feedback or that raw lack of feedback, one of our flavors wasn't quite done then. And you could tell when somebody would taste one versus the other and which ones they truly react. They might say, yeah, this is good. But you could tell they didn't like it because they just didn't want us to feel bad. you could definitely see the difference. So I would say anybody who is

Ramon Vela (10:29.143)
He

Ramon Vela (10:39.646)
Yeah.

Anthony Boldin (10:47.609)
who's looking at creating a product as early as possible. Get in front of people you don't know. Get it in front of a farmer's market, work at your local grocery store, meet some friends that, well, I'd rather be people you don't know, because people you do know will try to sugar coat it.

Ramon Vela (10:54.401)
Yeah.

Ramon Vela (11:06.453)
Yeah, I agree. And even like in the DTC world, before you get into retail, I've heard, you know, I have a partner who

She talks about the DTC lab because if you're, if you're selling DTC before you get into retail, it's also a great way, right? To get feedback directly from people and kind of learn. Cause once you get into retail, you're kind of farther from the, from the customer, unfortunately. But, but you know, it's part of the evolution.

So I 100 % agree with you. I do want to find out, I'm really curious for us to break down this whole process of the formulation and how you're formulating, because I love what you said earlier and that conversation you had with your friend. But I am curious also where you were when you started this. You mentioned you're an engineer, you have some sort of engineering background. What were you doing before this?

Anthony Boldin (11:37.411)
Listen.

Ramon Vela (12:07.347)
And was it in the same environment or industry? And is this brand new to you? And walk us through that a little bit.

Anthony Boldin (12:16.675)
Yeah, I when I, I wasn't in the food industry before LiveComplete. I would, I've been in engineering, e-commerce, software engineering, software development, sustainability, carbon credit marketplace, whole mess of random stuff. but I didn't, let's put it this way. I wasn't intending to start a food company when I ran into this problem. I just.

Ramon Vela (12:24.365)
Mm-hmm.

Anthony Boldin (12:46.219)
I just went to a, personally, went to a vegan lifestyle to have my actions match my values for whatever reason. There is, I mean, I was a traditional consumer for over 40 years. So I ate like everybody else. I remember it and everything. So that isn't that that way is wrong, but what I do remember

Ramon Vela (12:55.383)
Mm-hmm.

Anthony Boldin (13:12.587)
specifically is that what we consume is most important to us. It's that one key of the maybe three key things that we have to do in our life. It's what we consume, how we operate, and how we think. It's our mental state, it's our physical state, and the energy that we put into it, our three real key components.

people are super critical of food they eat. They want it to be nutritious. They want it to taste great. They want to have it make them feel better. They don't want to have it make them feel bad. You know, like there's adverse reactions and they don't want bad things from the food that they eat that they may or may not know about. So.

people make decisions on what's best for them. And some part of the population make decisions that's theoretically better than some greater purpose, better than themselves. And so that's the vegan population where...

Ramon Vela (14:00.152)
minutes.

Anthony Boldin (14:11.895)
Hey, I'm going to choose these foods because I believe in, you know, animal compassion, or I believe in sustainability, or I believe in conscious consumerism, or those types of things. So they make these decisions that I will not take what I want because I believe in these better things. And so when, when I went down that path, I was like, well, I don't really know. I don't really want to compromise.

Ramon Vela (14:40.257)
Thank

Anthony Boldin (14:41.785)
I don't, this is hard. because you have to make, you do have to compromise almost every day, you know, as living as a vegan. And so, you know, there's some nutrient imbalances that you have, you know, I don't mind saying the quiet powder aloud. It's like, you do have it. You have problems with certain vitamins and minerals, your protein balance is...

Ramon Vela (14:49.985)
Mm-hmm.

Ramon Vela (15:01.771)
Mm-hmm.

Anthony Boldin (15:05.281)
either way too low or it's off. And when I first went vegan, was having a little trouble with my body composition. So I actually went to like a vegan, like a coach on exercise and science, like a camera with an ant. I would love to give him props, I can't remember who it was. But he was like a vegan bodybuilding nutritionist person. so he,

Ramon Vela (15:23.283)
Hehehe.

Ramon Vela (15:29.111)
Yeah.

Anthony Boldin (15:32.718)
gave some good recommendations and one of them was to always eat on the high side of the protein content. And I was like, okay, that's interesting. And so I started just digging really, I started digging into the, like what's different between different proteins? Like why would you need more?

if you eat a visual protein versus a meat protein. And I learned about the amino acid profiles and found that unbelievably, it was startling to me of how wildly different the protein quality is from one food to another. We all assume that

Ramon Vela (16:14.231)
Mm-hmm.

Anthony Boldin (16:16.249)
20 grams of beef is the same as 20 grams of pee, which is same as 20 grams of rice, which is same as 20 grams of milk. And it's not, they're wildly different. And that was really shocking. And so that's why the vegan coach was saying that you need to eat more because he knew intuitively from qualitative responses that his clients need to eat more to...

Ramon Vela (16:24.823)
Mm-hmm.

Anthony Boldin (16:43.679)
reached the same muscle building goals. And so he knew that the protein quality wasn't there. so when I found out that all these sources were off or different, it's just not like a sucrose, or all sucrose is the same. Proteins vary from one source to another.

Ramon Vela (16:46.561)
Hmm.

Anthony Boldin (17:10.413)
The other thing on the vegan side is like, they always say just mix and match and you'll end up being all right in the end, which you can be. But there's a lot of thinking and math behind that. So I said, okay, why don't we just blend these in the right proportion so that you're just spot on right from the beginning. And...

Ramon Vela (17:21.901)
Mm-hmm.

Anthony Boldin (17:30.009)
So I tried doing that for a while and I calculated that there was like 16 quadrillion quadrillion combinations that were possible. That's like billion, billion, billion. It's, it's, it was B it's literally impossible to solve by hand. I think, well, as a software engineer, I might as well just write an algorithm that can combine these. And that is, that took a long time too. So eventually after a couple of years, um, I was able to get the algorithm to work.

Ramon Vela (17:36.865)
Yeah.

Anthony Boldin (17:58.552)
And now we can combine any number of plant-based sources in the right portions so that we can match the real thing. So we can replicate chicken or steak or milk on the macro micronutrient profiles and just make it out of plants. And we decided to start with matching what we're made of, human muscle, so that when people eat protein, they can have the most efficient.

grow your muscle faster, it can recover quicker, and you don't have any excess. Because if you have excess unbalanced protein, your body doesn't use it. It actually burns it off and it converts it into sugars and you store it as fat. So it kind of goes against some of, you know, either your bodybuilding goals or you're trying to stay lean goals or trying to stay trim goals.

Ramon Vela (18:43.191)
Hmm.

Ramon Vela (18:51.917)
And I'm sorry to interrupt you, but I am kind of curious because I've covered other brands before that are vegan or in others that have another companies that might have protein, but they're not strictly vegan, but they do have like plant based protein and so forth. I've never heard anyone talk about writing an algorithm. Do a deeper dive on that. Like the algorithm was to determine what the correct percentages or allocation.

Anthony Boldin (18:53.443)
That's a lot.

Anthony Boldin (19:21.239)
Yeah, we created this measurement system called match rate. So match rate is the theoretical perfect blend of amino acids that matches either what we're made of, our human muscle, or any other product in the world. It's like it could be beef or chicken or milk or something like that. but we found that the match rate to our human muscle is actually the most effective.

So that is now the gold standard, exactly what we're made of. So if we're given a protein with amino acid profile that equals what we're are, then we'll be able to rebuild it. Here's an interesting little analogy maybe can help visualize that. If you're trying to build a house, you have all these different pieces of equipment or all these different materials, just like you have nine essential amino acids that help you build your muscles.

Ramon Vela (20:09.036)
Mm-hmm.

Anthony Boldin (20:13.495)
So if you have enough wood for only the first floor of a two-story house, you can't build the whole thing. You can only build the first floor. Even if you have all the shingles, you have four tons of concrete and you have enough wiring to go over five houses, you can only build the first floor and that's it. And that's how your muscle building works. It's called the limiting amino acid effect that's been studied and published by science for quite some time.

Ramon Vela (20:22.604)
Mm-hmm.

Ramon Vela (20:32.748)
Thank you.

Anthony Boldin (20:41.803)
So if you're imbalanced on any amino acid, then you can only build as high as the lowest common denominator. So all that extra amino acid and protein you ate ends up being wasted because it can't store it. It only stays in your system for about six hours. your body will make it into sugars and fats.

Ramon Vela (20:48.416)
Mm-hmm.

Ramon Vela (21:04.939)
Hmm.

Anthony Boldin (21:05.375)
With that, so match rate became the gold standard. So every product in the world can be measured against the match rate. that is that perfect composition is what the algorithm was designed to do, is to take hundreds of potential plant sources at different concentration levels, combine them in the right proportion so that the end result is it matches perfectly.

We got pretty close. So you have our blend is a 96 % match rate and for and what we're doing It kind of changes on which product that that that we're trying to match so For our regular protein powder, it's 96 for eggs are at 92 and and that's right different protein percent different match rate percentages on different products so But match is super important that and that because they can't otherwise

Let me say that. If you don't have a measurement standard, you're just mixing for the sake of mixing. that is, engineering means if you have something to measure against, you can design towards it. So having this perfect amino acid profile allows us to create a blend that matches that.

Ramon Vela (22:05.324)
It's okay.

Ramon Vela (22:21.761)
Mm-hmm.

Ramon Vela (22:27.84)
Hmm. So let me make sure that I understand it because it makes sense what you're saying, but I just want to make sure that in my head, I understand it. So if you have a higher match rate, it means that it means that the mixture in this case, protein in your formulation.

matches what your nine amino acids need at that moment in time so that they're optimal. It's like an optimal blend for the amino acid because otherwise, if you have something that has a lower match rate, then that protein's not really...

it's not really reaching all the amino acids or making full use of them. Is that correct?

Anthony Boldin (23:25.453)
Yeah, it pretty much spot on there. really it is, the mat rate is not what you might need at the time, and it is actually what you're made of. So if you take your muscle cells, it is very consistent from human to human and from different ages and different sexes. So it's what our human muscles are made of. And so the mat rate is measurement against us.

against you and me. And so the closer it is to that match, the more effectively that the protein you can be fully utilized to build and grow and repair your muscle. And any match rate that's lower, the excess gets wasted and gets turned into sugar.

Ramon Vela (23:51.724)
Mm-hmm.

Ramon Vela (24:09.836)
So, and I apologize again, this is fascinating to me because I've never had this conversation with anyone before around protein. As a of fact, I've never even heard the word match rate come into play in any of the conversations. I have heard that, and I don't know if this is part of this equation or if it plays into it or to relate it, but I have heard in terms of protein that sometimes,

Anthony Boldin (24:17.517)
It's new.

Ramon Vela (24:36.606)
you can either eat not enough protein or you can either have too much protein and if and either way your body can only absorb a certain amount of protein. I'm not sure if it's on a daily amount or if it's a there's a time frame to that. How does that relate to the match rate?

Anthony Boldin (24:57.411)
Well, the amount that you can absorb or utilize is an independent number. So the match rate is how closely that if you have it in your system, how closely can you use it? Now that it actually is fact that you can only metabolize and process so much at a time, but it's actually far more than what we think. And in fact, if our body is

Ramon Vela (25:17.92)
Mm-hmm.

Anthony Boldin (25:21.643)
not getting enough protein one day, our brains will get hunger signals, even if we've eaten other foods because we haven't had enough protein during the day.

Ramon Vela (25:28.342)
Hmm.

Anthony Boldin (25:33.274)
So getting a good level of protein has been clinically proven as a hunger signal. So your brain can't tell you, I eat more protein just as I'm hungry, even if I've had a whole bag of chips and some ice cream and who knows, a big old pizza, was a cheese pizza and there was no meat on it or something.

Ramon Vela (25:57.152)
Hmm.

Anthony Boldin (25:58.242)
you will get hungry if you don't get enough protein in your body because your body's, I need it, I need to repair myself or I need to grow. so, but you also can have too much. So too much just means that your liver is going to metabolize it, which means that you ate it, but because there's so much in your system, you can only use so much of the time that some of it does get metabolized. And even if it could be a perfect balance, but

Ramon Vela (26:03.019)
Hmm.

Anthony Boldin (26:25.847)
I don't think anybody's really in the range of reaching that unless maybe you're like the liver king or something like that. I mean, you have to be pretty significant. think you got to be like over 100 grams in a serving or to get even closer.

Ramon Vela (26:32.952)
Yeah, that's a good one.

Ramon Vela (26:40.748)
So I have another question, because again, this is fascinating. Okay, so if I understand this correctly, then if you're saying you like in one of your products, you have a 96 % match rate, right? So does that also mean that

Other products and I'm not going to say name products, but I'm just saying other, some other products that don't have that match rate and don't even give it because I've never even seen it. But let's say they don't, let's say they have a lower match rate. Does that mean then that when we buy their protein, that their protein is less efficacious for us and that it's probably filled with more fillers?

and less of the precise protein percentages. And so it's not doing what it should be doing.

Anthony Boldin (27:41.336)
It wouldn't necessarily have more fillers. We wouldn't want to say that about competition, because it's not true. What is true is that their protein is not as effective, which means it can't be fully utilized. So we can generically say, like, away protein, for example, not mentioning any brands. Away protein has an amino acid match rate of about 48%.

Ramon Vela (27:54.401)
Hmm.

Anthony Boldin (28:07.349)
So they are very, very low on a couple, on two of the, of the amino at nine essential amino acids. And they're very, very high in excess on two others. So it's just very imbalanced. so way as a 48 % maturing, therefore only about half of the way that you eat can actually be used to build and repair muscle. The other half gets metabolized as energy or stored as fat. So

When you eat a lot of whey, you're to put on not just muscle, you're to put on fat pounds. And then you have this constant bulk and cut cycles if you're trying to really put strength on. Or if you're just trying to stay trim if you're having whey protein shakes just to satiate hunger and make sure I hit my protein goals. Like half of that.

Ramon Vela (28:38.465)
Hmm.

Anthony Boldin (28:56.985)
I mean, you can almost say half of that protein is really just fat because that's what you're into or sugar. So it is kind of alarming in many ways, nobody really, nobody's heard of match-rate because nobody's ever thought of it this way before. so it's, you know, back in the 1970s when they first started looking at protein quality and making sure that malnutrition children were

Ramon Vela (29:00.766)
Wow.

Anthony Boldin (29:24.249)
in Africa where we had the right amount of substance. That's really when protein scoring started happening with Diaz and PDCas, but those things weren't built on what we're made of. We didn't even have the technology at that point to be able to measure the amino acid profile. In reality, it's really within the last 10 or 15 years that tech has gone far enough that we can know exactly what we're made of in the right proportions.

Ramon Vela (29:39.435)
Hmm.

Anthony Boldin (29:54.356)
And now I think here at LiveComplete, we've kind of been utilizing the advance in science to determine what is the protein quality matters and before it never did. And it's something that will catch on and will probably become a standard. Will be like, it's not just how much protein in there, but what is the match rate of it? And we hope to...

continue to educate and help people make good decisions. Now there are good products out there besides ours that have usually some type of blend that is not too bad. And there's other single sourced, most single source proteins that are not like actual meat, you know, a struggle on one measure or another.

know, pee by itself is just as bad as whey and so is rice. And so is, you know, just about every single sourced natural protein is, has some level of unbalanced. And so that's why you eat balanced foods, you eat meals. And so you can make it up at the end. but in many ways, but it's also easier just not to worry about that. If you have products that, you know, are perfectly balanced from the get-go.

Ramon Vela (30:40.896)
Hmm.

Ramon Vela (30:52.79)
Mm-hmm.

Anthony Boldin (31:04.395)
So, and, that's one of the things that we're trying to do here at LiveComplete is not just, we're not a one trick pony. We're just, starting with, with protein because that's our, our, our core competency, if you want to call it that as a business. But we're looking to have this be across all products from in all areas of the grocery store and even sell it as an ingredient to other brands so that we can really help.

Ramon Vela (31:18.314)
Yeah.

Anthony Boldin (31:33.786)
other people reach their strength or lean goals because we're not going do it by ourselves. We might be General Mills someday. I doubt it, but we'll make our impact and we look to have a full product line from A to Z over the next couple of years. You'll see Nutrimatch and LiveComplete in many areas of the grocery store.

Ramon Vela (31:40.47)
Hmm.

Ramon Vela (31:44.684)
Thank

Ramon Vela (32:01.133)
Wow. Yeah, I mean, are you guys ever going to look for funding? Because I think this could be huge. I mean, in terms of like the utilization of it. Because I've never even seen people do this before. And I'm sure there's some sort of measurement that people do. I mean, there's got to be, right? I don't know. In terms of like what the right proportions.

Anthony Boldin (32:11.949)
Yeah, funny.

Ramon Vela (32:24.209)
of protein and all the other things in the formulation. mean, I'm assuming there's got to be something. It may be thought match rate, but isn't there something that people use?

Anthony Boldin (32:33.845)
there actually isn't. Like up until this point all protein was assumed to be equal and just not. mean if anybody, mean protein is just not a single molecule. It's made of many, it's a very large molecule. It's made of a lot of smaller molecules that are the amino acids and branch chain amino acids and things like that. So it's like a amalgam, it's like a consolidation of a lot of different things. So it's probably not the right word, just throwing a blank there. But

Ramon Vela (32:35.265)
Wow.

Ramon Vela (32:57.772)
Yeah.

Anthony Boldin (33:02.635)
So because it's not like just like a carb, which is a sugar that is easy to identify or a fat, which we know what those are, there's four or five different types of fats. There's saturated and unsaturated and poly and mono unsaturated. So we've taken each of the macros and kind of.

kind of di-vitamin up a little bit already. So in fats, we've done it. In carbs, we've done it with fiber and insoluble fiber and sugars and added sugars and sucrose and dextrose and glucose. So we can, we know that each of the macros have a smaller component.

But in protein, we haven't done that yet. And here we are. And now we're at this point where now we can say that protein does have a breakdown. And we can simplify that breakdown with a simple calculation, which is just like a test score. How well do you do in comparison to what we're made of? And if you got an A +, then you're to be in the 90s. If you're failing, you're going to be below 60%. And it kind of rolls out pretty much that way.

Ramon Vela (33:55.628)
Mm-hmm.

Anthony Boldin (34:04.685)
But it's not just protein percent either, though. The algorithm that is continuously being improved on here is also to look at the vitamins and minerals, too. Because when people look at, if you saw some of the reviews to some plant analogs or foods that are

Ramon Vela (34:16.908)
Hmm.

Anthony Boldin (34:27.011)
that are out there. You read some of those reviews and some people say, I don't want this because I don't know what's in it. And there's too many processed ingredients and I don't understand this. I want something that I eat chicken because of the protein amount, or I have steak because of the iron that comes in it, or I have eggs because of has choline and selenium and all these, like, it's not just the macros that matter to people.

Ramon Vela (34:42.38)
Thank

Anthony Boldin (34:55.767)
so that we want to be able to nutritionally replicate food, which means that, but we want to make it from plants. So it's more compassionate to our animal friends. And so it's better from the environment because the environment is, know, green things absorb carbon, animals and machines emit. It's just really that simple. but people don't want to...

Ramon Vela (35:10.828)
Mm-hmm.

Anthony Boldin (35:20.269)
Let's face it, like any of us, even myself, I wasn't willing to consume something that I didn't think was best for me, even though it might be better for the planet. So that's really the ultimate goal. The ultimate goal is to make a product that is just better for you in general, across the board, on all those characteristics, so that you don't have to compromise. Our little motto here is no compromises, sacrifice nothing. So if...

Ramon Vela (35:42.39)
you

Yeah.

Anthony Boldin (35:48.666)
you have consumers that have to compromise or sacrifice, then they will naturally say no. And unless they believe in something bigger than themselves. But if you make a nutritional equivalent and you have have equivalent, you know, taste and texture at a reasonable price, and it's basically indistinguishable from the real thing, then it's like also becomes, they just won't try it. Bill Mills like, why not try it at that point? So that's, that's I think what we'll get to. We a little ways to go.

Ramon Vela (36:13.749)
Yeah.

Ramon Vela (36:17.589)
Well, and actually I was just thinking about that as you were speaking is that, know, if this, if, and by the way, everyone out there, you can go to the website is livecomplete.com livecomplete.com. This is their vanilla for those who are listening, I'm holding up their product in front of the camera. And if you're on YouTube, you'll see this it's livecomplete.com.

This is the vanilla one that I just held up. I'm holding up an unflavored package. And then I also have the chocolate version here. It doesn't look, can't, camera's blurry. But there's a chocolate, there's vanilla that I have. We'll talk a little bit more about some of those individual products. You can go to the website, livecomplete.com is the website. So that was my other question too, is if you have optimized the match rates,

Anthony Boldin (36:55.821)
Don't worry.

Ramon Vela (37:16.043)
on this protein versus like, let's say another protein source. So like, let's say I'm an athlete and I'm taking protein because of muscle built and you all the things that you would, you would do if you're an athlete. Um, and you choose something that's not plant-based, but I don't know what it would be, but you know, whatever that protein is coming from, right. And it's a powder and they're using that protein. Um, but let's say the match rate isn't

as high on that product as it is like on your product. Theoretically, like you really shouldn't matter whether it's plant-based, whether this is animal-based or plant-based. If you're an athlete and you just want the best protein, then you're just going to take the best protein, right?

Anthony Boldin (38:04.237)
That is the goal. The goal is it doesn't matter what it's made of. It's just best for you. It's best for your performance. It's best for your kids, best for your family, best for your taste, that taste and texture that you enjoy. So we're trying to make it indistinguishable so that it's not just whether it's from animals or from plants. It's the best thing for me. And when you take that...

Ramon Vela (38:20.458)
Yeah.

Ramon Vela (38:27.53)
Yeah.

Anthony Boldin (38:31.641)
that piece out where we tried to have consumers make ethical decisions based on their consumption. That's just a lot of friction. yeah, if there is a product that is lower matrate and most are, then they'll have to eat more of it and they'll have to deal with some of the...

Ramon Vela (38:45.077)
Well, I mean.

Anthony Boldin (38:56.363)
Other things that come along with a non plant-based source like there might be bloating or gastric distress or skin breakouts or things that happen with dairy and meat products.

Ramon Vela (39:09.611)
Well, and, yeah, I mean, I think for me, the best, the best, the ideal product is one that is comparable, if not better than the meat or the animal version, right? So that whether you, whether you, whether you're vegan or not vegan, whatever, but you're, you're, you're in it for the protein.

and what it does for you from an athlete or whatever, then it really shouldn't matter whether it's plant-based and or as long as the efficaciousness or the, you know, it's going to do what it says it's going to do in terms of the protein you're going to optimize. It's optimized for you. It almost shouldn't matter. And then the other thing is

But if you do have that ethical system where you do not want to, you're about sustainability or about animals suffering and all of that, then that's an added plus. But I feel like if you've created a great product that is just a great product, then hopefully that should stand on its own, right? Like whether you're into the ethical side of it or not.

Anthony Boldin (40:28.121)
That is the plan, yeah. And it's also, not just, I mean, the athlete side is obviously makes sense on mat rate and growing muscle and recovering things, but people really don't think about the other side as much, which is a lot of people just like to just be healthy and stay lean as possible, right? know, nobody needs to have like the Serena Williams strength and endurance. We don't need that to necessarily like everybody in the world, but.

Ramon Vela (40:30.101)
Anthony Boldin (40:57.047)
You know, just having a more effective product like this helps people's goals and staying leaner and trimmer and feeling strong without, you know, bloating or gastric distress or other complications that can come from a lot of dairy and meat foods. So I think it helps, it really helps people stay trimmer than if they would otherwise. And that's helped me in my personal goals on that as well.

Ramon Vela (41:14.037)
Yeah.

Ramon Vela (41:25.705)
You know what? I don't know if this is a good analogy, but maybe I'll say it and we'll figure it out. when 14 years ago, I stopped eating meat, like, and I did it slowly. Like I still ate eggs and I wasn't, wasn't, it wasn't for a vegan standpoint, although that did play a small part. It was more just for my health. You know, like I just, I started reading literature about heart health because I had come from a family of

Anthony Boldin (41:36.866)
Okay.

Ramon Vela (41:53.898)
that had a lot of, my dad died of a heart attack. My mother had heart problems. and we were, my body for whatever reason produced higher cholesterol than in normal, the bad version, I guess of cholesterol at the time they were telling me. And so I was just concerned about my heart health. And so I kept reading and I kept thinking, you know what? I know that there's a way to eat meat and not,

and eat it healthy, but I kind of felt like I'm going to just err on the side that, you know, I'm just going to avoid it altogether. Yeah.

Anthony Boldin (42:30.785)
Aaron's out of caution. I know I lost my grandparents to heart disease as well.

Ramon Vela (42:35.785)
Yeah, I mean, and so that's what the reason why I started it. Later on, I realized that as I learned more about sustainability is just, it's just unsustainable. Our current system is just unsustainable from a, you know, environment standpoint and how we raise cows and animals and things like that. I mean, I mean, that's not even including the suffering, which also is real.

But just the sustainability, mean, the math is just when you think about it, it's like, that's why most people I don't think want to think about it because it's just so overwhelmingly terrible for our planet, for our trees, for our environment, for everything, know, because they're not.

Anthony Boldin (43:14.969)
There's even some, some of the adding to that one little thing is like when you see like grass fed beef, people think that it's just like, they're just happily roaming the countryside. No, if you ever saw a video of grass fed beef, they're just bringing the grass to the cows in their cages. people assume it's like this wonderful thing. they're grass fed. They're roaming free.

Ramon Vela (43:31.219)
Yeah, well, even that part is.

Ramon Vela (43:41.3)
Well, even if you assume that they're doing stuff like that, it's not scalable to the amount of beef that people are consuming. It's just not scalable. So you might have a small percentage and maybe you have a local farm that does it and you feel pretty good about it. You know, it is what it is. But I'm saying from a larger scale, like as a big pitcher, it's just unsustainable. It's unscalable. You just can't have it. That's why you have that.

that version where like, yeah, they're just bringing the grass to them. It's not, it may not straight change anything. but I just, what I love about this and what I was trying to say is that, I started off eating some of the, the, products like, like a morning stars and things like that. And I think those are okay. Those are good sort of intermediary type products for people if they're coming straight from a meat eating, you know, it's hard to make the change. And so I'm okay with that.

But I realized after a while, after a few years that those products can be as unhealthy as like the products I was trying to get away from in terms of their makeup and so forth. there's a give and take. Some of the products that are currently made that don't have medium, their nutritional makeup is not the greatest. Yeah.

Anthony Boldin (45:02.457)
They are not. that's, like, you compare macros, micros, or look at them in the lab, like, like we have, it's, they are significantly deficient. And so.

Ramon Vela (45:11.785)
Yeah. I mean, they're not, they're not good, but what I was going to say is that we. Yeah, they're marginally better, but I mean, they're not necessarily the most healthiest thing for you to eat. That's why I say that if you are coming straight from a pure cheeseburger loving everyday meat eating person and you're trying to get rid of it, then yeah, like do the non meat version for a little while and then you can figure it out. But what I was going to say is that with like, with your product, I almost feel like you've created.

Anthony Boldin (45:14.841)
but they're not, they're marginally better.

Anthony Boldin (45:30.873)
That was me.

Ramon Vela (45:40.787)
a better free version that does not have compromise.

Anthony Boldin (45:46.106)
That is the goal. It's more than just a product. We're trying to change it into a platform, into a system, where it's really more of a functional platform for food and what the future of food might could become, where we have nutritional equivalents with plant-based products that are equal to or better than the animal products that they represent.

Ramon Vela (46:07.849)
Yeah, and that's what I'm sorry. I'm just so excited about this because like I feel like when I had the Morningstar, it was a compromise, right? And again, I'm not trying to knock Morningstar, but.

Anthony Boldin (46:12.121)
Thank

Anthony Boldin (46:18.263)
It was. mean, it was, it's just no doubt it was like every almost every vegan food I've ever had, it's got has had compromised on either taste, texture, nutrition or price. And so the magic formula is to check off every box and no company has done all four. And well, that's gonna be us. We're gonna check off all four.

Ramon Vela (46:38.923)
Well, and that's what I mean. It's like you've created a product that is basically it is not a compromise and it is a choice. It is an option for people who aren't even vegan or vegetarian to have and to use simply because it's made better than others.

I'm really, fascinated by this. On your website, do you also talk about this match rate? Because quite honestly, like I said, I've never had this conversation with other people. And is this an education process? you like, you know, is this like...

Anthony Boldin (47:12.537)
Yeah, I get that.

Yeah, we have a couple pages on our website that kind of talk about the science behind it. But while the science is interesting, we believe that the simplest understanding of it, or just the way to skip the point across the quickest, is just the rate number.

If you want to lean into the science and read about it, we do have that on our website. You can learn a little bit more about how it all works. But on the simple side, just like when you're driving the road, it's red, yellow, green. We know what those are. And when you're in school, we know a 92 is an A and a below 60 is an F. We've got to make it simple. Otherwise, it'll be difficult to.

Ramon Vela (48:04.841)
Yeah, yeah, I agree. I would be curious though to see like one of those comparisons, short charts. you do? Okay, good.

Anthony Boldin (48:14.009)
Yeah, we have a few of them. Yeah, we we we have comparison charts against various other foods. Just, just, just to give you a sneak peek, you know, most, most animal foods like, like a meat, like a seafood, steak or chicken or salmon, they're, they, they're already matched pretty well. They're about an, and they're in, they're in the low 80%, the 80 to 84 % match rate where we are. And I guess that makes sense because

something that's already a meat, you break it down into their individual components and you put it back together again. But most single source plant-based or animal-based proteins that are not meat are in the 40s, 50s and 60s. So there's a whole mess of other ones. it's going to be a while, but we're also trying to build an app that we can scan any product in UPC code and it'll tell you what it's maturing.

Ramon Vela (49:12.095)
Wow, that would be fantastic.

Anthony Boldin (49:13.593)
So, or you just talk to us, hey, what's the mantra of this product? And then it will tell you. That's kind of where we want to get that simple. Like it's really right there, you know?

Ramon Vela (49:24.223)
Yeah, that would be amazing. And how about like tofu or tempeh? Have you guys ever looked at those?

Anthony Boldin (49:31.15)
Yeah, yeah. Tofu is edamame seed. So it is a single source. I think that was like 60s, really the low 60s as far as percent, match rate percent. It's one of the better ones when it comes to a single source item. And actually tofu and edamame have slightly different. They're pretty much the same, but they're within a couple percent. And even like egg or milk is also in that 60 % range. So those are some of the better ones.

Ramon Vela (49:56.927)
Mm-hmm.

Ramon Vela (50:00.78)
Hmm, interesting. Yeah, tempeh and tofu are like my main sources. But I do have fish every now and then. I just don't eat it very often. It's just now and then. Yeah, this is fascinating. I spend a little bit of time around the match rate because I just, like I've never heard of that before. And so I appreciate you spending a little bit of time with us and sharing that. So the website is livecomplete.com, livecomplete.com.

Anthony Boldin (50:05.667)
They're delicious.

Anthony Boldin (50:10.489)
Yeah.

Ramon Vela (50:27.155)
So someone's listening to this and is fascinated by this conversation and what you've created in this algorithm. And by the way, you're always welcome back when you do come up with that app because I'd love to promote it. And I'd love to use it too. Walk us through the website. Like if someone's interested in this, where do they start their journey with Live Complete?

Anthony Boldin (50:38.425)
Not to be.

Anthony Boldin (50:50.297)
Well, website's pretty simple, to be honest. Because right now we only have one product family alive. We just have our protein powders. But depending on when the show is released, we'll have our pancake mixes, baking mixes, our egg replacements will all be alive here within 2025, or the third quarter of 2025. So.

Ramon Vela (51:15.911)
well, before you do that, before you say that or move on. So this is probably going to be out before then, unless they're out in the next couple of weeks. But but but but with that said, I'm fascinated by what you just said. Walk us through what should we expect? Because when you just said egg right now, I'll be honest with you. I love eggs, but I prefer if I didn't have to eat them. And I've tried other replace egg replacement stuff.

Anthony Boldin (51:25.611)
Okay.

Ramon Vela (51:42.419)
I'm just not that happy with them. I mean, I'll eat them every now and then, but I'm so I'm fascinated about what you just said.

Anthony Boldin (51:44.174)
Right.

Anthony Boldin (51:48.346)
Yeah, there are our egg replacements. We've been working on egg replacement, our plant-based egg scrambler since, I don't know, almost since day one. It's an extremely complicated product to replicate on many aspects. It's not just nutritional quality that food science has to deal with. a lot of times, there's almost whole time here we spoke about just nutritional piece, but.

Ramon Vela (52:08.266)
Mm-hmm.

Anthony Boldin (52:14.199)
It's only one part. It's nutrition, it's taste, it's texture, it's how you cook with it, how you use it, how it's soluble. There's so many aspects of food science that, well, this is why there's food scientists. It's really real R &D. We have our own R &D team. There's no way that you can outsource this core component of who we are. So we're doing food development on

Ramon Vela (52:26.869)
Thank

Anthony Boldin (52:43.287)
multiple different products. And the ones that we're releasing very shortly besides our protein powder is our baking mixes line and also our egg replacement line. Now, egg replacement is probably the most challenging one that we've seen so far.

Ramon Vela (52:59.627)
Hmm.

Anthony Boldin (53:00.653)
but because there is how does it behave in the pan? How does it scramble? How does the omelet flip over? How does it feel as far as chew in your mouth? What is the initial smell you have? What does it taste like? And what's this texture? Does it cook like an egg? Does it taste like an egg? Does it smell like an egg? Does it act in the pan like an egg? And we're getting pretty close on all those. So, yeah.

Ramon Vela (53:05.993)
Mm-hmm. Yeah.

Anthony Boldin (53:29.867)
Will a consumer be able to a plant-based, our plant-based egg versus another one when they're side by side? No, maybe not. And I'm that confident on how well it's coming along. We have some great food scientists on our team that are making sure that we not, we chuck off all those boxes. So, because eggs have problems, right? Some people are allergic to them. They have high levels of cholesterol.

Ramon Vela (53:29.983)
Wow.

Ramon Vela (53:39.467)
Well, I...

Anthony Boldin (53:59.506)
And of course, there's the ethical sourcing of such. so our egg replacement will have nutritional equivalence of an egg on not only the protein quality, but also on some of the vitamins and minerals as well, so that you can really get, you're getting the full spectrum of what an egg really is. And it's just made from plants. So.

Ramon Vela (54:02.251)
Hmm.

Ramon Vela (54:24.117)
Yeah.

Anthony Boldin (54:25.305)
It can be done like the, like the, the magic that, that, that we've been talking about at our company for quite some time. It's like, can, we can definitely do real food. so real food being not like a, as not just like a straight powder. So, um, and it is just the first of, uh, first of many. So there's gonna be lot of stuff coming on. So, uh, if, you're, if you're willing to support Live Complete, you know, know that you're not just supporting a single product. It's, it's.

Ramon Vela (54:46.143)
No.

Anthony Boldin (54:54.465)
a small company of founders, like, and people just like you, just like you right now. And this is a platform for the future. And we believe we can make a big difference, you know, everybody helping.

Ramon Vela (55:06.505)
Well, I love I love you guys going after a big goal. Like, you know, like if you're going to have a goal, why not make it big? Right. Well, it helps to keep keep you going. Right. Like, I don't remember where I heard this conversation, but like a big goal is much more motivating than just like a small goal. Right. Because if you're out to change the world, that's a lot. Right. Like that's that's something worth getting up in every day and thinking about.

Anthony Boldin (55:16.697)
right?

Anthony Boldin (55:35.458)
or staying up late or working weekends and all that stuff. Like the sacrifices that every small business goes through, especially a startup or a CPG grant, branch like that. Like we work nights, weekends, for a week, we're thinking it. And it doesn't feel like work. It's just your passion. You realize you're doing something that's bigger than you. And so...

Ramon Vela (55:37.077)
Exactly.

Anthony Boldin (56:01.089)
It's very fulfilling. know, I, I, I, I love this more than I could explain it in English words. So, and I believe our, our team here, you know, love all of them, you know, from food science to marketing to engineering, to, design and, and sales and everything. So many different parts of developing a, developing a brand. It's, it's not just a product. And in fact, you know, some people say it's more product than brand. Some will say it's more brand than products, you know.

Ramon Vela (56:19.625)
Hehehe.

Anthony Boldin (56:30.937)
You it's just there's so much synergy. You can't have one without the other you have to have a great product for it to last a long time You have to have a great brand and marketing or for it to get in the marketplace. So But we're we're starting product first. We're just trying to make sure we have our portfolio in place and then Make some traction and then hopefully we can Expand organically and at that point we'll look to you know, raise a little capital, but we'll see how it goes

Ramon Vela (56:41.449)
Yeah.

Ramon Vela (57:00.403)
Yeah, well, I'm excited by this. And again, you guys are welcome back anytime. Even if it's just for come in and quick and just talk about your app or come in and talk about your eggs when they launch. And believe me, if I can find a good egg replacement, I will replace them in a heartbeat because.

Anthony Boldin (57:13.666)
Yeah.

Anthony Boldin (57:19.289)
That's a song.

Ramon Vela (57:19.947)
I really want, I mean, I do want to stop eating eggs if I can, but I don't want to give up, you know, that's another source of protein for me, but I don't really love eating eggs. And so I try to avoid when I can.

And I have to like do like a tofu scramble instead of like using eggs and I don't mind doing that. like doing that. But I would love to have something that's like an egg if possible. You know what mean? Like that would be like a wish come true. And I haven't really tasted anything that is great in terms of taste, right? And also as well as nutritional value. So I can't wait.

Anthony Boldin (57:54.574)
Your wish might come true, my friends. So we will see.

Ramon Vela (57:58.751)
Well, I appreciate it. Okay, so let's make sure people know where to go. there's so much more to talk about, but I have to, I was just fascinated by this whole match rate thing and the ingredients and your formulation and your platform. So I'm glad that we went there, but you guys are, like I said, you're welcome back. And next time we'll talk more about some other stuff, but, but I think we did a good job in just explaining this because I'm, I am like fascinated and excited.

by what you guys are creating here. you're definitely a brand. You meet our tagline, which is products we're buying, brand we're supporting. So thank you. The website is livecomplete.com. Any other place you want them to go?

Anthony Boldin (58:41.087)
Hey, follow us on our socials. I live complete is so we have live complete.com is our website, but we put the little I in front for our socials because it's really about our personal journeys. So I live complete as our web is our Instagram and our tick tock and our YouTube channels and, Pinterest and all the other ones. it's hard to keep track of them. But, but yeah, it's really a personal journey for us. And we hope that, that, you know, for our customers and our partners and those.

Ramon Vela (58:57.46)
No.

Ramon Vela (59:01.235)
Yeah.

Anthony Boldin (59:09.945)
who believe in us, can be a part of their lives too.

Ramon Vela (59:13.45)
Yeah, well, like I said, I'm fascinated. I'm excited about this. I definitely want you guys to come back and I'm going to be watching and then I'll let you guys know and I'll do a video after I try these products. I'm going to do a little video just to introduce people to it, but also just give you my two cents on it. But it really is fascinating. 96.2 % match rate. So I love that. Everyone out there, we have just had

Anthony Boldin (59:20.768)
I'm not sure.

Anthony Boldin (59:31.703)
Bye bye.

Ramon Vela (59:42.026)
By the way, before I do that, is there anything you want to leave with the audience? Any last words?

Anthony Boldin (59:49.229)
Well, I think we had a really great conversation and we talked about almost everything.

Ramon Vela (59:54.923)
Okay, good. I just want to make sure and I need to find a better term for that last words. feels like Final statement, I don't know. We'll figure it out

Anthony Boldin (01:00:03.361)
I know right, it's like it almost feels like a...

I appreciate this show a lot. I love listening to you. I know we didn't talk as much on the brand side. We talked a lot about the product and science, which is just interesting. So we'd love to come back and talk about the brand side another time.

Ramon Vela (01:00:18.441)
Yeah.

Ramon Vela (01:00:23.858)
Yeah, and normally I do. Like I want to talk about the brand, about the marketing, about distribution, about the entrepreneurial side of it. Yeah. Well, and, the reality was that, and this happens every now and then when we have a product, it's just so fascinating.

Anthony Boldin (01:00:30.553)
TBG is different world,

Ramon Vela (01:00:40.884)
you know, on its own, like in terms of like how it's made and in nutrition, but also just the formulation and all of that. And then the AI component of it to me, that's fascinating. And I don't get to, we don't get products like that all the time. And so I kind of wanted to dive into that component. yeah, next time you're more than welcome back, come back. We'll talk about the brand side of it in the business.

Anthony Boldin (01:01:02.265)
Just one little bit of clarity, we don't use AI at all. Ours is a go-fast algorithm that we wrote. Yeah, this is not our official intelligence because that would actually screw up. don't want any hallucinations. yeah, some people assume that is AI, but no, please no, absolutely not. 150 % no AI here.

Ramon Vela (01:01:06.462)
What?

okay, yeah.

Ramon Vela (01:01:14.96)
interesting. Okay, yeah, I just when you said algorithm, I just made it a

Ramon Vela (01:01:22.9)
Yeah.

Ramon Vela (01:01:27.63)
yeah. Well, next time we'll unpack that.

Anthony Boldin (01:01:30.561)
Okay, you can kind of get where I personally believe on that.

Ramon Vela (01:01:35.295)
Yeah, I know that's I'm saying, Nick. I'd love to get your input on that. So, all right, well, this fascinating. Thank you for sharing that. Either way, it's fascinating. And so, if you're out there, go visit the website. I'm speaking too much, too fast. Go visit the website, sign up for the newsletter. That way you can stay up to date on all the new products that are coming out, the eggs, all the other products you just mentioned.

You get to know any promotions or anything that they're releasing, where it's available, which by the way, I forgot to ask, where is it available? it on the website or any other marketplace?

Anthony Boldin (01:02:11.833)
currently is available on our website, LiveComplete at Amazon and at TikTok. And we're working on gaining some stores, but there's a long runway there. but we're on.

Ramon Vela (01:02:16.348)
Okay.

Ramon Vela (01:02:23.58)
Okay, fantastic. So go to the website. That's the best place to go. That way you can figure out what sales are doing or what promotions and what new products and all of that. So go check it out. And as I was mentioned, and then by the way, we'll also put the links to those on our podcast description. So we want to help you get to their Instagram and all their socials, as well as a website and their marketplace. And then beyond that, as I always say, stay safe, stay sane, stay healthy.

And in this case, one way of doing that is checking this brand out. This is one of the most fascinating brands I've had on in a long time in terms of the formulation and their thought process around building their product. Really fascinating. To me, this is a huge goal. And we've talked about it, but just the fact that you can have protein, you don't have to compromise, and it's just as good as replacement as anything out there, then to me, that's fascinating. That's a game changer.

Go visit the website, check it out, look at the science, learn more about it. It's fascinating. Beyond that, everyone, as we've talked about early on about gratitude, we've been going through a lot of stuff, the pandemic, we've been going through politics, geopolitical wars, all sorts of stuff. Just a lot of people are feeling anxious and there's a lot of anxiety around. Let's just do ourselves a favor.

Let's just be kinder to each other and remember that everyone is going through something. It could be a layoff, could just be stress, could be watching the news and feeling stressed out. Let's just do ourselves a favor. Let's be kinder to each other and I know we can make this human experience a better one. Beyond that, thank you from the bottom of my heart for listening to another episode of the story of a brand.