Nine foods, six of them contain zero collagen. That's not a mistake. Those six matter more than the three that do contain collagen. Because when you swallow collagen, your stomach doesn't send it to your face. It shreds it into amino acids and dumps them into your bloodstream. And your body decides where they go. You don't get a vote. So, the question number was which foods have collagen in them? It's whether your body can still build the stuff. And if the factory's broken, it doesn't matter how many bricks you dump into the parking lot. I'll show you the nine foods that reset the factory. And the one thing aging your hair right now that has nothing to do with your scalp. Think of the collagen in your skin like the springs of your mattress. Thick and bouncy. You press down and it pops back up. That's young, youthful skin. Not a 20-year-old mattress where springs are thin, some have rusted together into stiff clumps that don't move. If you press down, you get a dent that stays. That dent is a wrinkle on your skin. Only three ways this thing goes wrong. No raw material or material but no tools. Or you're building just fine but destroying it much faster. Three problems, three shifts, nine foods. But first, everybody thinks hair is a scalp problem. Your hair strand is keratin, not collagen. On paper, collagen shouldn't matter at all. Except every hair grows out of a follicle. And that follicle has a pocket of stem cells at the base. That's the factory making hair cycle after cycle for decades. Those stem cells aren't floating loose. They're anchored, bolted to the tissue around them. And the bolt is a specific collagen called type 17. In 2016, a team in Tokyo published in Science what happens when that bolt breaks. As DNA damage builds as we age, your body chews through its own type 17 collagen. The stem cells, they lose their grip. They drift towards the surface. They turn into ordinary skin cells and flake off your head. Not just dormant, they're gone. The follicle left behind doesn't die dramatically. It shrinks. Each cycle gets smaller, each hair thinner. That's the slow fade that most people over 40 are living. They confirm this in mice and in human tissue. And when they force the follicle to hold that collagen, the aging stopped. Now, as always, I need to be straight up with you because this is where a lot of channels lie about collagen. That study is about the collagen your body makes. It's not proof that swallowing collagen powder regrows your hair. It It doesn't say that. And no solid human trials says that, either. Most hair studies stack collagen with iron and zinc and a pile of other nutrients. So, nobody can really tell you which one did the actual work. But, what it does tell you is that hair thinning is a collagen problem at the root. So, the goal isn't to just eat collagen and pray that it teleports to your scalp. It's to keep your own machinery running. So, here's your shift number one, the suppliers. These deliver three amino acids that make up more than half of every collagen fiber that you own. These are glycine, proline, and hydroxyproline. They barely exist in a chicken breast. They actually live in the parts most people throw away. The skin, the joints, the tendons, and the bone. So, food number one is this right here, slow-cooked bone-in cuts. Think oxtail, short ribs, chuck roast, the cheap cuts that your grandmother knew what to do with. That connective tissue that makes them so tough, 6 hours low and slow, it melts into gelatin, which is collagen already broken partway down for you. That's exactly what turns leftovers into Jell-O inside of your refrigerator. The jiggle is the point. Now, notice I didn't just say bone broth. In 2019, researchers ran lab analysis on bone broth, homemade, commercial, and cafe-made. They measured the amino acids that matter against a standard 20-g dose of collagen. The broth came up significantly short on glycine, proline, and hydroxyproline. And the batches were wildly inconsistent. Same recipe, same bones, different results each time. Now, I'm not saying that bone broth doesn't have its benefits. I'm a big fan. I drink it. But, if you're relying on a mug of it to rebuild your skin, you're probably not going to get the results that you're looking for. Instead, eat the meat off the bone. Food number two is salmon skin and small oily fish, ideally wild-caught fish. These also include sardines, anchovies, and mackerel. You see, marine collagen lives in fish skin. And those peptides are smaller than what's found in beef. And I know what most of you do. You scrape the skin to the side of the plate like it's a bone. I want you to stop doing that. Instead, I want you to crisp the skin in a healthy fat like butter or beef tallow or coconut oil and eat that skin. It actually tastes pretty delicious. And if you're consuming sardines with the bone intact, that's in a can with olive oil, that's also very beneficial, too, because the skin and the bones are already in that tin. Food number three is what I call Mother Nature's multivitamin. Pastured eggs with the yolk. If you're just consuming egg whites, those are loaded with proline, but the yolks carry fat-soluble vitamins your skin needs to use it, which is why the egg white omelet era was such a huge disaster. We've avoided these high healthy fat foods to go with low fat, and it actually has hurt us more than it has helped us. People threw out the vitamins but kept the packaging. Not a good idea. So, make sure you're eating eggs with the yolk on a consistent basis. Now, we move into shift two. The next foods here are what I call the builders. This is the shift that almost everybody misses and why sometimes even expensive collagen does absolutely nothing. You see, if you have a truckload of bricks but no bricklayers, that's not really going to work for you. If you miss one tool, the whole construction line stops. So, this brings me to food number four, which is red bell peppers. And forget what you think you know about this and why. You might think, "Okay, it's the vitamin C in the red bell peppers." And yeah, it does contain vitamin C, but there's something more to it. It's structural. Collagen is three strands twisted into a rope. And to lock that twist, two enzymes need to modify those strands. Both stop working without vitamin C. Not just slow down, they stop working entirely. See, the rope never gets tied. You know what that looks like by its old name, scurvy. That was never a mystery disease. That was collagen production shutting off. So, red bell peppers are a fantastic option to get that vitamin C. Much better than fruit juice, which has a load of sugar in it. And you'll see why that second part matters in a minute. Food number five is a favorite of mine, which is grass-fed beef liver. Okay, before you make a disgusting face at me, stick with me here. Once the strands are built, they need to be welded together or the structure's limp. The enzyme doing that welding runs on copper, and beef liver is the richest copper source in the entire food supply. Now, if the texture and the taste is a hard no for you, then capsules could be a good option. It doesn't take much, just a couple of ounces. Food number six is oysters. Oysters contain the densest zinc source on the planet. Plus, it gives you more of that copper we just spoke about. Zinc builds collagen, and it holds back the enzymes that tear down collagen. Six oysters cover your entire day several times over. You could go with oysters on ice or canned smoked ones as well. They cost about two bucks, and they sit in your pantry. Okay, those are your builders, bricks plus the tools. Now, let's talk about what actually happens on a Tuesday, because some of you are hearing oxtail, liver, oysters, and you're thinking the following: Ben, I've got a job. I've got kids. I don't have time for this every single day. Exactly, and that's where most collagen routines fall apart. Not because people don't care about their skin or hair or aging, but because their routine is too hard to be consistent with. So, does supplementing with a high-quality collagen actually work? Researchers pulled 19 controlled trials involving more than 1,100 people. And collagen beat the placebo for skin hydration, elasticity, and wrinkles. But, the important part is this right here. The benefits showed up over time. You don't need something you'll remember for 9 days. You need something you'll still be doing on day 90. That's exactly why I use and recommend to all my students grass-fed collagen from Equip Foods. And full disclosure, Equip Foods is a sponsor on this video. I take something I'm doing already every single morning, making my coffee, and I simply just stack collagen onto it. I usually put Equip Foods vanilla flavored collagen in my coffee. It tastes amazing. There's no extra routine, no meal prep, no trying to remember another supplement. It's the same coffee, and now it's my collagen habit. And I've heard from a lot of students when they replace their sugary vanilla creamer with Equip Foods collagen vanilla creamer, not only does it taste just as good, it's so much healthier for you. Look, remember, collagen doesn't magically teleport to your face. We spoke about that. You want to give your body the building material. And Equip Foods makes it ridiculously easy for you to stay consistent with. They've also given my community, you, 20% off. Simply scan the QR code on the screen right now with your phone, or click the first link right below this video to get this exclusive deal. When you go to that link, it's going to take you to this page right here, the grass-fed collagen. Almost 1,000 five-star reviews. You'll scroll down. You could choose unflavored, chocolate, or vanilla. As I mentioned, vanilla is my favorite. Add it to the cart, and the 20% off coupon is automatically applied. And if you're watching this and you're over the age of 40, there's one other thing that I'd consider while you're here. If you go back to their page and go to their products, and you're going to see their prime protein. That's because collagen and complete dietary protein aren't the same thing. Collagen gives you the specific building material that we've been talking about in this video. But getting enough quality protein consistently becomes increasingly important for maintaining muscle, especially as you age. So, I add the collagen, and I also add the prime protein. If you scroll down on this page, you're going to see different flavors. Cinnamon roll, chocolate mint, chocolate is our most popular. I'm going to add that to the cart. Their prime protein, and my coupon code is also applied to that as well. So now you've made your collagen habit easier and your protein habit easier as well without having to add another complicated meal to your day. And Equip Foods is also offering you a 100% money-back guarantee. So click the first link down below or scan the QR code on the screen to take advantage of this special 20% off deal. Same coffee, same morning, just collagen every single day because the best collagen routine isn't the best one, it's the one you're still doing on day 90. And don't go anywhere because there's something that millions of people put into that same cup of coffee every morning that can damage the collagen they're trying so hard to build. And that's shift three in this video. Shift three are the defenders. If you only remember one shift in this video, let it be this one. Look, I play basketball pretty much every single day. So let me share this with you like a basketball coach coaches me. Offense sells tickets. Defense wins games. The collagen in your skin right now is old. It's some of the longest-lived protein in your entire body, which means damage doesn't get cleaned up. It accumulates. So food number seven is dark berries. Think organic wild blueberries or organic blackberries, organic raspberries. Remember when we spoke about those springs rusting together? Well, when your blood sugar runs high, glucose physically latches onto collagen fibers and it glues the neighboring strands together. And it does this permanently. This is called glycation and the junk that it makes is literally abbreviated as ages, which stands for advanced glycation end products. And glycated collagen doesn't flex, it doesn't bounce, and it doesn't repair. So that creamer or spoon of sugar you put in your coffee every morning isn't just added calories. It's the exact mechanism that is stiffening your face, which is why the vanilla collagen swap that I mentioned earlier isn't a bonus. You're removing the damage and adding a new material in the same cup. This brings me to food number eight, real extra virgin olive oil. You carry demolition enzymes that chew up collagen. That's normal turnover. The problem is excessive UV and smoking and inflammation also crank them into overdrive. The polyphenols in olive oil can help hold that line. And when I say real extra virgin olive oil, it needs to be the real deal, single origin, harvest date printed, and it should give you a burn, a peppery burn in the back of your throat. That burn is the polyphenols working for you. Food number nine, broccoli sprouts and crucifers. Sprouts carry more sulforaphane than mature broccoli. And sulforaphane flips on your body's own antioxidant defenses. You're not just handing your skin one antioxidant, you're switching on the factory that makes its own. Now, here are the three collagen killers. Number one is excessive UV exposure. Look, I think we should all be getting sunlight. It is so beneficial for you, but you don't want to get burned. And a lot of people consume rancid fats like vegetable oils and seed oils and even high supplementations of fish oil, they burn fast. So, get sun, but don't burn. And what's really cool, when you get rid of these inflammatory fats, get rid of seed oils and fish oil, and then adapt to the sun, you could be out in the sun for hour, two hours and not burn. Your body is really resilient and adaptable. The second collagen killer is smoking or being an environment that has smoke. The third killer is chronically high levels of blood sugar and high levels of the hormone insulin. That's the glycation we spoke about. Remember the ages? So, you want to make sure you're not snacking and grazing all day long. You have two or three meals. Those meals are focused on protein and fat and lower on the carbohydrate end and you're building lean muscle to help you become more insulin sensitive. Remember, the more muscle mass you have, the more of a glucose storage tank you have as well. Look, when I was 80 lb overweight, 34% body fat, I was physically obese, I was mentally obese, and I thought the version of me when I felt good was behind me. You see, I thought my days of feeling like the prime of my life was gone. And I was 24 years old feeling that way. I was wrong. I'm 42 now. I feel better than I've ever felt before and I've entered my second prime of life. I want you to enter your second prime of life. I don't care if you're 45 right now watching this or 65 or 75. Your second prime is ahead of you. You just need to follow the right tips like this video here, remove the interference. The body heals itself. You see, your body didn't forget how to build collagen. It's been waiting for the raw materials. It's been waiting for the tools and for you to stop wrecking what's already been made. That's what I mean by entering your second prime of life. Not chasing 25, but creating the version of you with the mileage and the actual wisdom running on a body that finally has what it needs. Start with one. Maybe it's the salmon skin. Have pepper red peppers with lunch. Have berries instead of a creamer. Start with one food this week and share this episode with somebody you know, subscribe to the channel and hit the like button. And if you want to watch another video I put on this channel that's gone viral. I did a crazy experiment. We talked briefly about olive oil in this video. Well, I did an experiment where I consumed 30 Tbsp of olive oil within 10 days and I tracked the changes in my body day after day and something happened on day three that was kind of weird and strange. Anyways, I outlined this entire experiment in a video. Here's a clip from that video then click the video on the screen coming up in just a few seconds and I'll see you in that next lesson. I'm going to walk you through every day, the good, the bad, the part where I almost ruined the whole experiment by making one really stupid mistake. And after watching this or listening to this, trust me, you're going to want to try this. Okay, so here's the thing about olive oil that most people get wrong. When you say olive oil to the average person, they think, "Oh yeah,