July 23, 2026

The Science Behind Fatigue

Show Notes
Transcript

Morley Robbins, founder of Root Cause Protocol argues that chronic fatigue is often caused not by a lack of calories or hormones, but by imbalances in key minerals—especially copper, magnesium, and iron—the body. Robbins presents what he calls the Root Cause Protocol (RCP) as a way to restore energy and improve health.
Cure Your Fatigue, Second edition is packed with research and offers practical advice on how to help your fatigue on the cellular level.

Pet Health Cafe' is broadcast live at Thursdays 8PM ET and Music on W4HC Radio – Health Café Live (www.w4hc.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). Pet Health Cafe' TV Show is viewed on Talk 4 TV (www.talk4tv.com).

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Any health related information on the following show provides general

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information only. Content presented on any show by any host

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or guests should not be substituted for a doctor's advice.

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Always consult your physician before beginning any new diet, exercise,

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or treatment program. And now it's time for Pet Health

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Cafe where your Pet has a Voice. And here's your host, Bill,

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the Pet Health Guru, And.

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Welcome to the Pet Health Cafe, the show where your

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Pet is a Voice. This is Bill Pet Health Gurgle

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with you with another exciting program tonight, a lot of

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things planned. As always, I wants you to share this

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right now, go on, you hit that share button, calling

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all your friends, neighbors, animal lovers, people lovers, anybody wants

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to be healthy. And then of course like and subscribe

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to this channel so that we can keep this thing going.

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Jeff will be open so you'll be able to question

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my fantastic guess that I'm going to have to night.

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I've been a frequent visitor to the Pethouse Cafe over

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the years, really an inspiration to a lot of what

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we do on the outside, keeping us in line with

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the best practices and the best up to date research.

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In health. And with that being said, I want to

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bring in Willie Robin, author of Researcher and Friend. How

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are you doing, Morley?

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You see him?

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Him?

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Morley, I have a black screen with him.

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Yeah, I know he's frozen too. Let's give him a minute.

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Okay, here's a little circle going as as you know,

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anybody who's watched this show knows that one of the

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most important health things that we talk about here to

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keep the bodies healthy both our pets and our pet

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parents are bioavailable minerals. You know, they have to be bioavailable.

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They have to be in the you know, in the

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chains that they need to be in to. Certain minerals

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use each other as synergist and in a complementary way,

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and that's very very important that we do it that way.

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Hopefully well more we can get as tefficult things going here.

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It's you know, it seems like lately we've been having

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a lot more issues with technology than we have in

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the past. It's it's just crazy. As technology is advancing,

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you'd think we would get better and better and better,

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but it doesn't seem in that way. I think the

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the problem is is that you know, the Internet as

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getting with his exploding is just getting overloaded all the time,

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and of course just slows things down, causes the screens

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to freeze up, and you know, makes it difficult for

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us sometimes to bring on guests. Now, it's amazing that

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I've been for the most part able to broadcast. But

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I've got a good system. I guess here where i am.

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In the near future, I'll be moving and we're working

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with communications companies to be able to increase our standwidth

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at our speed so that we won't have technical issues

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with this in the future. One of the reasons why

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I wanted to bring morely on so as you can

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get in here is he did release a second addition

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to his book. If you've read the first book, you'll

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be really interested in the editions that have gone into

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the new book, and you know, hopefully we can get

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him on here to you know, explore those differences and

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the new research that he's been working on. He is

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one of the top podcast guests in the industry. Everybody

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loves to watch him there he is. How you doing?

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You must be on your phone now, it's good to

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see you again. So you're frozen again? Are you broadcasting

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from Antarctica. I guess he can't hear he is Okay,

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can you hear me? Morley n challenging? Can man kind of?

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Can you hear me? Yeah? I can hear you now. Welcome, Well,

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thanks my friend.

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Been a while, that's been a while. Yeah, I apologize

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for the commotion of the background you out here on

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the West coast in Los Angeles, Okay, with the Keilly

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museummer's pretty pretty happening.

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That sounds like that sounds a good plan, you know.

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For there's a uh A health influencer named Ben Greenfield

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you may got a bird of and you've become a

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real promoter of the recuperate product that we sell, the

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Recourse Protocol, And he's come up with a video his

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whole program. And there's three showings, one in l A,

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one of the Austin, Texas, and I think one of

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the post and he's asking them to be present so

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I can help those questions. Then when they come up

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at the leeting scene again, Ben Greenfield Verry Verry switched

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on a biohacker and has a big following. He's much

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younger looking than you and I and the people people

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dig retreat that image more than anything.

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So sure, you're absolutely late. You've been traveling all over

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the place promoting your your philosophy and your research and everything.

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The world is my oyster. And I'm going to going

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to Poland in October as a publisher over there who

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read my book and was just transformed by it. So

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it is trans areting into Polish and the party thing

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about it, I don't even have to say hello in Polish.

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Way, and I'm a Polish descent.

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There, Kay. So it's gonna be. It's gonna make fun

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an experience system. Gord you over there for about a

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month this fall. There's a lot of fun.

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It should be a lot of fun. Yeah. So what's

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new in the world of research and development with minerals

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and your roof calls, protocol and things of that nature.

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Great, it's a great question. It's about nine months ago

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I came across a phenomenal study by researcher at Northwestern University.

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He's a carniologist and his name was Hussain part of

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Holland A R D E. H A. L.

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L I.

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He's an absolute genius and one he was focusing on

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was the metabolic origin of heart disease, especially congestive heart disease,

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and when he was able to pinpoint is that there's

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a specific protein in the mitochondriac that restricts is released

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from the mitochondriac. That protein has initials A B C

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B eight b as A Baker eight and it's it's

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an ancient protein that's part of our designs way back

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in time. And I thought that the this mechanism was

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solely focused on heart tissue. And this morning and then

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a Starbucks in the middle of downtown Los Angeles having

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my cup of Joe, and I stumbled across an article

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he wrote. In the same year he wrote the article

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on art issues, he wrote one on neurotive generation and

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a pinpointed the exact same protein has made a king

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contributing factor for the iron accumulation that causes Alzheimer's in Parkinson's,

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and I was just like I went bunkers. I had

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no idea that that protein was involved in more than

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just one set of tissue. And so it's got me

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all refocused on these mechanisms that control the flow of

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iron that no one talks about. And our diet is

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heavily disruptive to those proteins. As you could guests, and

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farming chemicals are very disruptive to the minerals that are

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needed to make those chemicals for those proteins work properly.

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And so it's kind of more of the same story,

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but the whole focus of the story has now broadened

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to not just art issues, it's brain issues as well,

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and I would suspect that it's going to be a

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lot of different organs that are going to be affected

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by this one protein that has a particular relationship with copper.

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And this is not being taught in classical medical education.

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There's no surprise there, but it's just getting people aware

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of the fact that iron build up has always been

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the problem from the beginning of times. And what this

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article of twenty twenty two went into excruciating detail about

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was that as we age, iron accumulates, especially in her brain.

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And I'm not sure why it seems to be isolated

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in the brain tissue. And it's not just the brains issue,

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as you know, but it's particularly affecting the brain. And

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doctor Arta Holly is a world renown expert. It's this

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whole process of iron accumulation. It's very, very exciting from

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the standpoint of at least knowing what the problem is. Now,

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we got to figure out how to solve them. That's

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the key.

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Yeah, that's always the key.

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But these youre said the rune, right, you.

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Know, since the problem is iron all the time, I mean,

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can't we use a product like rastolium or something, right?

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I think that's what recruperate's supposed to be. That's the

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nostolium in our body, that's right. So so I think

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that it's just it's I think what's missing is the

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function of the couper enzymes that a're supposed to be

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regulating iron. That's the same old song. But now that

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we understand it's affecting brain tissue as well as heart anxious,

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you know, our joints, things like that, I think it's

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against put more pressure on finding a solution that has

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daughter application.

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Yeah, you know, of course, supplements, you and I talk

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about a lot, you know, when we get into the copper,

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you know, we talk. We talk about it in the food,

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you know, beef, liver and things of that nature, which

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will help balance it out. But it seems like the

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choices aren't always the best that we have for that.

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You know, of course we've been beat up for since

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the nineteen fifties about eating organ meat. So that's you know,

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that's been tough. And you know, when you look at supplements,

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how were they made, how was they copper extracted to

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put into the supplements? How much do you need? You know,

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where do you need it? How often?

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Well, I think the key is to go back to

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where our ancestors were in the nineteen thirties. They were

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getting four to six milligrams of copper a day. I

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think that's a good reference point. They were eating a

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lot of organments, they were eating a lot of foods

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that had retsin all in them, part of oil, butter,

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yard eggs, heavy cream, dress fed better especially. So I

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think that what we need to do is just return

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to the lifestyle of our ancestors and begin to put

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stock in the genius of our loty that knows what

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to do. Just we've not been fed properly for the

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last probably four or five generations. Yeah, I think that's

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really where the biggest problem. I think your your pet

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customers are closer to the truth than the pet customer owners.

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Yeah. Well, that's what's been a big part of our

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education is of recently. You know, you can't have healthy

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pets if you don't have healthy owners, right, you know,

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bringing them into the fold. So many, you know, we're

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seeing more and more that you know started out with

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you know, basically you know, more vegetarian, vegan type diets

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and are slowly starting to incorporate more and more animal

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produits into it. We got quite the liver and onions yet.

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But you know, I have I have a sheet of

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paper with about twenty names on it. Those are people,

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Those are clients. They got excited that they could eat

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beef liver. And I've talked to eighty five hundred people.

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So there are a lot of people who don't like

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organ meats, you know, Yeah, but they just don't want

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to take the taste. It's just it's unfortunate. That's really

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where the real value is, as you well know.

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Yeah, one of the things that you know, I've talked

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about this for ages actually a decade, you know, the

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where they had demonized organ meat and of course so

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that people would think it tastes horrible, but in reality,

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part of it was the way our parents ate it,

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at least in the fifties and the sixties, where it

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ended up to be the soul protein on a whole meal,

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so you're ingesting a lot at one time, and of

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course it was cut in and cooked to death. Then

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you know that sort of thing where actually, if we

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take you a little bit of eat, you know, if

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we eat a little bit each day, much better off.

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You need it as the side. It's a healthy side dish.

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You know. Everybody said that, don't you know that I

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hate liver. I hate liver until they go to the

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party in this or do you need a pote and

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they don't need a lot of it, but they have

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cold spoonfuls and were fine.

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It's just we were We read a color of ours

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here in La a couple of nights ago, and she

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put put together a dishes. Never had pote taste so good,

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and she told me that it had an enormous amount

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of cream in it we never thought of game, and

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a lot of butter as well, and it was the

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best poteo ever had all life.

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Yeah, it's funny. When we started first started a deli,

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we were doing a pote uh for the line, you know,

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for the raw deli, and we were right next door

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to the farmer's market that sold pot and we got

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into a little bit of a tiff with them about

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selling it that sort of thing. So we had a

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taste off and because we used a lot of cream

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and a lot of butter butter and they were doing

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00:15:16.919 --> 00:15:24.559
buying a commercial while we want to dance down. Yeah,

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it's all about the ingredients, you know, and the fresh

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air and the cleaner Obviously, the better off you are

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for all of our foods. But the mineralization product of

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our foods too, is really getting more and more concerning,

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you know, with the monoculture, you know, agriculture, and you know,

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the lack of minerals that they're replacing in the soil.

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They just keep training, walk training, and want training, loves

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and now I'm saying where they're you know, with these

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uh solar farms and things like that, where they're just

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basically taking all the top.

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Good top soil. That's right prime farm land selling it off.

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People just don't realize how fragile farmland is. It's a

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really it's a real crisis, I.

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Think absolutely, And of course you know now and it's

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funny too on the other side of it now because

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people are starting going to wake up. I think every

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other package of who that you see says comes from

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a regenerative farm, right.

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Well, of course, like.

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That's a brand new concept. That's what all farms used

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to be, you know, fifty years ago, one hundred years ago.

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It was all about that rotation and diversity, you know,

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which which helped it out. Rotational pastures, you know, rotation

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of plant stop, you know, following the system. It actually

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works together, you know. I mean I was one of

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the first, very first ecology courses that were ever offered,

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were up in Buffalo at there as the Buffalo Museum

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and Science. I took it when I was on teen

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years old. Fifteen years old. It was about really college

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how everything works together, right, and then of course it

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was hijacked with birthday into something totally different.

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Well, I think they shouldn't call it farming, they should

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call it common sense. Fum.

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Yes, I agree with that. It's because it's gonna be.

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The system is the world. I mean, you can't just

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keep adding you know, synthetics and poisons and trying to

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trying to really micromanage it that much, because I mean,

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all this stuff is killing all the microbiome as well.

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You need that micro biome to be able to break

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down and utilize these minerals. And without it, you know

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we're gonna be dead. It's that playing simple, I think.

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But anyway, we're up against our first break here. We'll

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be right back with more questions from Morley. Jump on

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00:17:52.720 --> 00:17:54.319
the chat. If you have anything.

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Have they to show over your pet's voice. This is

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00:20:18.920 --> 00:20:21.920
a build the health Guru again. We want you to

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00:20:21.960 --> 00:20:25.480
share this video like it, subcribe, Get up on the

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00:20:25.559 --> 00:20:28.960
chat if you have any questions or comments. And I'm

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00:20:28.960 --> 00:20:34.000
here with Morley Robins, my good friend and researcher, can

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you kind of help us out here a little bit

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too about the relationship between what you see with iron

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and copper and where is the toxic aluminum that we're

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all being bombarded with, you know, in the chemtrails that

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scenes and all that sort of stuff. How does it

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all tie together?

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This wonderful person will the momentum has a plus three

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valains and iron that is supposed to be attached to

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the transparent protein. It's part of the iron recycling system

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as a plus three balance. And what happens is that

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aluminum that we are being exposed to is disrupting the

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ability to move iron properly through our body, through our

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recycling system to make new red blood cells. And it's very,

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very disruptive. What I've never been able to identify is

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what's the scale of this exposure. We don't you know,

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we see the chemtrails, but we have no idea what's

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00:21:34.720 --> 00:21:39.079
your boots on the ground impact of the aluminum. I've

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00:21:39.119 --> 00:21:41.119
never read anything about that. I don't think we will

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ever find that kind of information, but it is very,

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very disruptive to one of the most important parts of

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our metabolism, which is the recycling of iron to make

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two hundred billion red blood cells every twenty four hours.

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If it's not properly source here's the right side of iron,

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it's going to really disrupt the speed with which we're

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able to replace those dying red blood cells. I think

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it's a very very disruptive process that you've identified.

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Yeah, I mean, uh, let's see it on the backside here.

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I've got a question. What about what about cooking and aluminum,

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aluminum foil, all of that stuff, And we mentioned temptrails

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obviously because you know they're visible because people don't think

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about that. But we're using aluminium in so much, you know,

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not only cooking with aluminum foil and luminum hands and

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things of that nature. That we're wrapping our aluminum And

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now I see, I just recently saw one of the

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so called health gurus it's going to be packaging his

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supplements in aluminum line pouches because I guess because it

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it trying to seal it so you don't get oxidation

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in a better field. But what good is that if.

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It?

359
00:23:06.799 --> 00:23:10.720
Right? I think there's no question exposed to all sorts

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of heavy metals lumum, have them wed mercury, everyone's so

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worried about. I remember reading an article from from Germany

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and it was published in nineteen twenty five, and what

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they identified back in nineteen twenty five iron It was

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a thousand times more prevalent in our brain tissue than

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all these other heavy letels combined. So that's not part

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of the current zeitgeist. I think everyone's freaking out about

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all these different heading lettles. So what I'm solidly focused

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on is the iron, because I think people are being

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misled about just how provalent it is and just how

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toxic it really is to our data day lives now.

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One of the other questions that came up there in

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the same comment line using cast iron.

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Right, everyone worries about the illuminum pants and the cast iron.

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I think I think the illuminum pants is a bigger problem,

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and the foil and certainly just ways we can get

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around that with stainless steel, especially with the cooked gurg.

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As it relates to the cast iron. How long has

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cast iron been used on the planet, Probably four thousand,

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00:24:25.359 --> 00:24:29.359
a long time, and so I think it's been a

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central part of our diet for a long time. I

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think what we have to be really careful about is

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00:24:34.839 --> 00:24:37.599
what will be cooking in those cast iron pants, and

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once we get them seasons, we got to maintain that seasoning.

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But I think that they're actually a very stable part

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of our cookware that has been it's being I think

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00:24:50.799 --> 00:24:53.920
damonized if you will. I don't think it's as problematic

387
00:24:53.960 --> 00:24:57.039
as people make it out to be. I continue to

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use cast iron cookwar to make our bacon and eggs

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every morning, So I'm not at all concerned about the

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cast iron because I'm very careful about how I wash

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it and how I preserve its season Yeah.

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I think that's a big part of it too, you know,

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you know, and of course staying when you're seasoning if

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we're using you know, animal animal fats and uh, you know,

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tallow things that that are not using the seed oils.

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