Dr. Lauren Duroy shares with Titan Industry leaders like Steve Larson, Marley Jaxx, and many others insights on achieving your next-level entrepreneurial edge by leveraging your mind, body, and spirit. This is your backdoor peek at a live training that many paid tens of thousands of dollars to be able to attend. If you're stuck in business, it's not that you aren't good enough, smart enough, or skilled enough. It's that you are not dialed in with every aspect of your being. Heal procrastination, overwhelm, and physical ailments stopping you by learning the most common physical and mental blocks that entrepreneurs have. By simply being who you are and your desire for more, Dr. Lauren can describe your most likely block... Right now, it's both your superpower and your criptonite. The good news is that you can learn what that is and how to bio-optimize it so it stays your superpower. She discusses the impact of dopamine on our focus and the importance of addressing mental health for sustained success. This presentation is packed with inspiration for personal development and practical goal setting to help you create a better life and become unstoppable. If you know that you are your biggest bottleneck, break through by going from overwhelm to overflow for more free information on optimizing your mind, body, and spirit: https://www.functionalmedicinewithlauren.com/start-now

Most functional medicine practitioners are leaving money — and impact — on the table. Not because they aren’t talented. Not because they don’t care deeply about their patients. But because they’ve never seen what a fully built functional medicine business actually looks like. Let me break it down for you. While There are 3 levels, most practitioners are stuck at Level 1. 🔵 LEVEL 1 — The Fee-for-Service Practice This is where almost everyone starts. You see patients 1-on-1. You charge for visits, labs, and consultations. You are the product. And it works — until it doesn’t. The ceiling here is your calendar. When your schedule is full, your income stops growing. You’re trading time for money, and your expertise only reaches the people who can physically get to you. This model builds a job. A great job — but still a job. The goal of Level 1: Master your clinical outcomes. Dial in your patient journey. Build the reputation that fuels everything that comes next. 🟡 LEVEL 2 — The Leveraged Practice (Passive Income + Course Creation) This is where practitioners start thinking like entrepreneurs. You take everything you know — your protocols, your frameworks, your patient transformation roadmap — and you package it. Online courses. Digital programs. Group coaching. Membership communities. Now your expertise is working while you sleep. A practitioner in Tokyo can purchase your gut health course at 2am. A group of 50 patients can move through your hormone reset program simultaneously — without 50 individual appointments. This is where your income starts to decouple from your time. The goal of Level 2: Build assets, not just appointments. Create once. Deliver infinitely. 🟢 LEVEL 3 — The Concierge Medicine + High-Ticket Model This is where the business becomes a true wealth-building vehicle. At this level, you are working with fewer clients — but at a significantly deeper and higher-investment level. Think private concierge memberships, VIP intensives, annual retainer packages, and premium transformation programs.

For practitioners seeing patients with unexplained inflammation, metabolic dysfunction, autoimmune flares, or gut issues — here's a common root cause hiding in plain sight. ───────────────────── 📖 A LITTLE HISTORY ───────────────────── Before 1900, seed oils didn't exist in the human diet. Then in the 1960s, the Sugar Research Foundation secretly paid Harvard scientists to shift the blame for heart disease from sugar → dietary fat. Ancel Keys' cherry-picked Seven Countries Study did the rest. John Yudkin — who correctly identified sugar as the culprit — had his career destroyed. By 1977, low-fat became official U.S. policy. Food companies pulled fat out of everything and replaced it with refined sugar and seed oils. We've been dealing with the fallout ever since. ───────────────────── 🔬 THE CLINICAL PROBLEM ───────────────────── Our ancestral omega-6:omega-3 ratio was ~4:1. The modern Western diet? Closer to 20:1. That skewed ratio means: → Excess linoleic acid → oxidized metabolites (OXLAMs) → OXLAMs activate inflammatory cytokines & endothelial adhesion molecules → Chronic low-grade inflammation driving CVD, metabolic disease, autoimmunity & gut damage ───────────────────── ✅ THE FUNCTIONAL APPROACH ───────────────────── 1. TEST — Run an omega fatty acid profile. Know the ratio before intervening. 2. REMOVE — Eliminate canola, soybean, corn, sunflower & vegetable oils. Replace with butter, ghee, tallow, and EVOO. 3. RESTORE — High-dose EPA/DHA (2–4g daily) to suppress TNF-α, IL-1β & pro-inflammatory prostaglandins. 4. SUPPLEMENT STRATEGICALLY • Vitamin D3 + K2 • Magnesium glycinate • Curcumin (natural COX inhibitor) • NAC or glutathione for oxidative load 5. HEAL THE GUT — High linoleic acid intake is independently linked to increased ulcerative colitis risk. Support the microbiome accordingly. 6. ADDRESS STRESS — Cortisol perpetuates the inflammatory cascade. Sleep, breathwork & hormone optimization matter. ───────────────────── 💡 The bottom line for your patients:

“Fermentation-food-product profits.”...Of course, lol! How did this "match made in... H-E-Double-Hockey-Sticks Even start out? Glad you asked... -- Pfizer became a major penicillin producer in the 1940s During World War II, Pfizer developed a large-scale fermentation process to mass-produce penicillin. This required growing microbes in giant fermentation tanks. --After the war, they had huge fermentation capacity When wartime demand dropped, Pfizer had: - massive fermentation equipment - microbiology expertise - industrial-scale production facilities They needed new products that used fermentation. * Cheese enzymes were a perfect fit One key ingredient in cheese production is rennet, an enzyme that coagulates milk. Pfizer scientists figured out they could produce enzymes using microbial fermentation, which worked "perfectly" with their existing infrastructure. So Pfizer began producing microbial rennet (cheese-making enzymes) for the dairy industry. (Yay us...) Most practitioners—and patients—don’t realize that the majority of cheese consumed today isn’t made with traditional animal rennet. Instead, about 80–90% of cheese uses something called fermentation-produced chymosin (FPC)—an enzyme made through genetic engineering and microbial fermentation, a technology first commercialized in the biotech industry (including early work by Pfizer). Here’s why that matters. Traditional cheese uses animal rennet, a mixture of enzymes (mainly chymosin with a small amount of pepsin) naturally found in the stomach of young calves. These enzymes curdle milk and influence how cheese digests and ages. Modern industrial cheese often replaces this with lab-produced chymosin, where microbes are engineered with the gene for the enzyme and fermented in large tanks to produce it at scale. From a regulatory standpoint, it’s considered safe. But from a functional medicine perspective, there are a few reasons this is worth understanding: 🧬 Food processing complexity

Something really interesting just crossed my desk (ah hem.. phone ad, lol) that I want my practitioners to be aware of!! There’s a product called Neuralli® MP, a gut-brain probiotic being explored for people with Parkinson’s disease. It uses a specific probiotic strain (Lactobacillus plantarum PS128) designed to influence neurotransmitter signaling through the gut-brain axis. Why is this so fascinating? For years many of us in functional medicine have talked about the gut-brain connection and how the microbiome influences dopamine, inflammation, and neurological signaling. Now we’re seeing products built specifically around that concept for neurological conditions like Parkinson’s. In other words… what used to get labeled as “woo-woo gut health talk” is increasingly being validated by mainstream research and clinical innovation. The gut and brain are in constant communication. And the more we learn about that connection, the more doors open for supporting complex neurological conditions. But I know my students ALREADY KNEW THIS!! LETS GOO!!! Practitioners: keep your eyes on this space. The microbiome–brain connection is only getting started. 🧠