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UnchainedTV: The End of Eggs! The Solution to Skyrocketing Egg Prices! · UNCHAINEDTV'S Truth Files with Jane Velez-Mitchell

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Egg prices could rise by 41% this
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year, the USDA estimates, and our agriculture department
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is also looking to import eggs as prices
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soar.
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Guess what?
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There is no need.
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What egg shortage?
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There's never been a better time to try
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plant-based eggs.
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That's a just egg omelette.
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And here I am making a just egg
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omelette just the other day.
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I could testify in a court of law.
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It looks like eggs, it tastes like eggs,
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but it's got added advantages of zero cholesterol
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with plenty of protein.
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This is the opportunity of a lifetime to
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drop kick that bad high habit and switch
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to just egg.
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It looks exactly like eggs, except it's from
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plants.
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So excited to be talking to the founder
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CEO of Eat Just, maker of this incredible
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product.
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And Josh, we're in the middle of a
1:04
bird flu crisis and price of eggs is
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skyrocketing and there's a lack of availability.
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How does that help you with just egg?
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Well, it helps us, Jane, because often we're
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the only egg on the shelf now.
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So you've got millions of Americans going to
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buy chicken eggs and they go to the
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egg set at Walmart or Whole Foods or
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Kroger or their local grocery store.
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And often because of what's happening with the
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eggs, they see one egg on the shelf
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and it happens to be that yellow carton.
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And it happens not to be made from
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chickens, but made from plants.
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And as a result, we're growing five times
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faster than we were at this time last
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year.
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We're growing five times faster than chicken eggs.
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And it's a quite an extraordinary moment for
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us and I think the plant based industry
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to be where we are today.
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We've got to make sure that we're delivering
2:02
on time to these retailers.
2:04
We're always in stock because there's no better
2:07
time to move people from the chicken egg
2:09
habit to the plant based habit than it
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is today.
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So just to be clear, you are seeing
2:16
a surge in sales as a result of
2:19
the bird flu crisis.
2:21
We're seeing a surge in sales across the
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board.
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So everywhere from where I was raised in
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Birmingham, Alabama, to Oakland, California, to everywhere in
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between, millions of Americans are discovering that an
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egg from a plant exists for the first
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time.
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And we're seeing more Americans today try it
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out.
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More Americans use it in frittatas and quiches
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and omelettes and scrambled eggs during the week
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and during the weekend.
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And it's a real breakthrough moment.
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So we have an incredible panel for you
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today.
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We're going to start with Stephanie McBurnett of
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Physicians Committee for Responsible Medicine.
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This is a moment in history, Stephanie, where
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our culture can really make the shift.
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Tell us about it.
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The pain in your wallet to switch over
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to away from eggs right at the breakfast
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table.
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So I like to talk about the big
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three.
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Egg consumption is linked to higher heart disease
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risk.
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Number two, higher rates of type 2 diabetes.
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And then even some certain cancers are linked
3:37
to egg consumption.
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So I just think this is a great
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moment in time where we can all kind
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of sit back and take a breath and
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think, why do we need to consume eggs?
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There's such better options for our health.
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And how is that going?
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Are you seeing, because Physicians Committee for Responsible
3:57
Medicine reaches out to thousands of doctors and
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registered dietitians and people looking to improve their
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health, are you seeing a breakthrough or are
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you seeing people still think, I've got to
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get that egg?
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Because that's what the mainstream media is pushing.
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I mean, they're just pushing eggs, eggs, eggs.
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And yet they don't really talk about the
4:20
obvious alternatives.
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Yes, this is a great opportunity for kind
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of those physicians that lean into the plant
4:30
based world that are plant strong or 100
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percent, because patients are coming to the doctor
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saying, I can't find eggs.
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How am I supposed to eat a healthy
4:40
breakfast?
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And they can slide right in and say,
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you don't need eggs.
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Not only do they hurt your wallet, but
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they're hurting your heart.
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They're increasing your risk of type two diabetes
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and they could be increasing your risk of
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cancer.
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So I think this is a great moment
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in time to really seize, seize the day.
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Right.
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And really discuss with our patients the benefits
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of choosing something else at breakfast.
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Now, I want to bring in Tracy Shiles,
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and she has her own line of cookies
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where she makes incredibly delicious cookies without any
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eggs at all.
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And she is an expert in egg replacers.
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So take it away.
5:20
What do you have there?
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So these are my cookies that I make.
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These are Tracy's Real Foods cookies.
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And, you know, they hold together fine without
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eggs.
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I have been egg free myself since 1990
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when I became vegan and learned about the
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industry and just decided, you know, I'm not
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going to take part in any of that.
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I don't want to support that industry and
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the cruelty that was going on because I
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knew about factory farming back then.
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So, so, you know, what are you going
5:52
to do, though?
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So I've always been a home chef and
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then I became a professional chef and started
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my company.
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And so I just throughout the years investigated
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and looked into all the different ways you
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can replace eggs for everything across the board.
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They are not needed.
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They're archaic.
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We don't need them at all.
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So I could show you a lot of
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great alternatives that you can use for all
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the different things.
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So just egg is a great alternative for
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if you want to create a scramble, a
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frittata, something like that.
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But if you're baking, maybe you're going to
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want to try something else.
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And I'm old school.
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I've been using these different things for years.
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And so I just want to show you
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a few of the great alternatives that are
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out there for different.
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Go ahead.
6:42
Okay.
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So what we have are, you know, there's
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some great alternatives out there and some great
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graphics out there.
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You can find even positions committee who I'm
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associated with.
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I'm a food for life instructor that Stephanie's
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with.
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They have great alternatives and great resources.
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Oh, yeah.
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So this is what I use for my
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cookies.
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And this is old school is using flax
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seeds.
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So when you want to create a flax
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egg, it's super simple.
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You just take some water.
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Now these flax seeds I showed you, those
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are the whole flax seeds.
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Now you don't want to use those.
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You want to grind them up.
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Now you can buy it as flax meal
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or you can grind them up yourself.
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And then you just go ahead and take
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three tablespoons of water and one tablespoon of
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ground flax and stir it up.
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You can see it's kind of watery.
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I'm going to go through some other things
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and we'll come back and we'll show you
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how this is thickened up.
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I love it.
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And we will come back to you in
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just a second.
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Now we have a real treat for you.
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We are going to go out to a
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kitchen in Encino, California with famed vegan chef
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Karen Lakava.
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Karen, take it away.
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What are you making in that pan?
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It looks delicious.
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So I'm making an omelette.
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I just poured in some just egg.
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Well, it's called eggs from plants.
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And I love making omelettes with these.
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I actually have one right here that I
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made a little while ago.
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And it has some salsa on top.
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So this one is I just poured this
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in a little while ago.
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So what I'm going to do is I'm
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going to add some cheese.
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And that's vegan cheese?
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Vegan cheese.
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And this is a vegan monster cheese.
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And then I'm going to add some caramelised
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onions.
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And I'm going to add some roasted bell
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peppers and all kinds of yummy things, right?
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And then there we go.
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So I'm going to let that cook for
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a second and then I'm going to turn
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it over.
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It's still cooking a little bit.
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And let me ask you, how does this
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compare to chicken eggs?
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Those people who think, oh, it's never going
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to be the same.
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To me, it looks exactly the same.
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I've tasted just egg.
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It tastes to me identical.
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Tell me about it.
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So it tastes identical to me too.
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I have to admit, I haven't had chicken
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eggs since before 1990.
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Just like Tracy, I became vegan in 1990.
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But what I remember, it definitely tastes the
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same.
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And I have served these to my non
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-vegan friends and they thought it was delicious
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also.
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So you can't go wrong.
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And you're not harming any animals, the planet,
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yourself.
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So why not do it?
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And right now, especially with what's going on,
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it's just crazy.
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So it's the perfect time to move over
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and start some vegan egg inviting.
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Pick that pan up and show it to
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us a little bit.
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So this is what it looks like right
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now.
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And I'm going to flip it over so
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that it's more like an omelette.
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See?
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Okay.
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And then, see, now it looks like an
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omelette.
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Okay.
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Wow.
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Hold it up a little bit.
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Higher, higher, higher, higher.
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You know what's going to help?
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Let me do this.
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There we go.
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There we go.
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Look at that.
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You can watch this.
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Ready?
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We can flip it.
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Oh, wow.
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Now, that's amazing.
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Carol Acaba, you are quite the chef.
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Thank you.
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And I just think that it's so egg
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-like.
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Yes, I will say myself as well, I
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have not had eggs in many, many, many,
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many years.
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But my friends who have tried this, who
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are not yet vegan, they're like, Jane, I
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thought you were vegan.
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Why are you serving us eggs?
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And it's because you can't tell the difference.
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Now, if you can't tell the difference, okay,
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and if there's a bird flu, which there
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is, and I'm getting breaking news into my
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phone right now as I speak about some
10:59
latest developments in the bird flu.
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And if there's a health benefit to eating
11:05
the plant-based eggs, why not make the
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switch?
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It looks the same, it tastes the same,
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and there's added benefits, and there's a bird
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flu.
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I want to go back to Stephanie McBurnett
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with Physicians Committee for Responsible Medicine.
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As a registered dietitian, what are the problems
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with eggs?
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Because eggs are still being sold as a
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health food, and that's just not true.
11:31
Yeah, so there's a few components in eggs
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that are really kind of bringing those negative
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health effects.
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One is they have over 200 milligrammes of
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cholesterol.
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And cholesterol right now is the leading, you
11:43
know, it's really linked to heart disease.
11:47
So the highest source of cholesterol in the
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American diet, leaps and bounds over any other
11:52
food is going to be eggs.
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So if you have heart disease, if you
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have type 2 diabetes, you need to be
11:58
avoiding eggs.
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Another factor is there's no fibre in eggs.
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So if you're even replacing that with a
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whole grain cereal or toast at breakfast, you're,
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you know, you're not getting any fibre from
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eggs.
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Also, there's choline in eggs, which some people
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tout is like a positive, and maybe this
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is where that kind of, where people are
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talking about the health benefits of eggs.
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But choline has actually been linked to prostate
12:25
cancer, and it has been linked to why
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eggs have increased cancer risk.
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So it's kind of that triple threat of
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they're high in cholesterol, they have saturated fat,
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they have choline, and then they have no
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fibre.
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You're making a lot of good points.
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People are commenting left and right about this.
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Coconut tastes eggy.
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Yum.
12:52
And where do we get the vegan muenster
12:56
cheese?
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Well, before we get to where do we
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get the vegan muenster cheese, I would like
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to talk a little bit about where we
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get Just Egg.
13:04
And in fact, I was able to interview
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the CEO of Eat Just, the maker of
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Just Egg about that exactly.
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Where are people buying Just Egg mostly from?
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You can get Just Egg, I'll start with
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retail.
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So if you live next to a Walmart
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anywhere in the country, you go to where
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the eggs are sold, and you'll see it.
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We also have a frozen egg patty called
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Just Egg Folded that's in the, where the
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frozen breakfast items are sold.
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So Walmart, and Whole Foods, and ShopRite, and
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Kroger, and Publix in the south, that's where
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my mom shops at West Palm Beach, Florida,
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Kroger.
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You can get Just Egg at Berkeley Bowl,
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about seven miles from here.
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You can get Just Egg in Kauai, in
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Maui, all across Montana.
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So every state in the country, almost every
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major retailer in the country has it right
13:57
next to where the eggs are sold.
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And then on the restaurant side, we're available
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at Pete's Coffee, and Caribou, and hundreds of
14:05
colleges and universities from Yale to the University
14:08
of California system.
14:10
Lots of diners from Texas, back to Hawaii
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and Montana again.
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It's a broad retail, broad food service distribution.
14:19
And we've only just started.
14:22
This thing only launched about four years ago.
14:24
So we got, we got a lot more
14:25
to go.
14:26
Are you thinking of going public?
14:29
Eventually we will.
14:30
Yeah, we want to continue to build, build
14:32
our sales volume.
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Thankfully, primarily because of our, our largest shareholder,
14:40
who continues to emphasise to me, the import
14:44
of selling our product at a higher and
14:46
higher margin, having more of an impact.
14:49
Every case that we sell today, every unit
14:51
that we sell today is at a positive
14:53
margin, which enables us to continue to be
14:57
self-reliant, to be a healthy company.
15:00
So we're going to keep getting our margins
15:01
up, our growth higher, our consumer awareness higher,
15:04
which certainly this bird flu situation is helpful
15:07
with.
15:07
And then eventually the plan is to, to,
15:10
to go public and, and let everyday people
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participate in the, in the mission.
15:16
And we've got breaking news just in as
15:20
we speak.
15:21
This is a report that I am reading
15:23
that somebody sent me from the New York
15:25
Post and it literally came out moments ago,
15:30
hundreds of birds in New York City infected
15:32
by bird flu after poultry markets allowed to
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reopen.
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Hundreds of birds at a Queens live poultry
15:39
market have succumbed to a new bird flu
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outbreak less than two weeks after the shops
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were allowed to reopen as the virus runs
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rampant across the nation.
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At least 150 birds were found to be
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infected with the extremely contagious and devastating virus
15:57
according to data from the animal and plant
16:00
inspection service.
16:02
So that is very shocking.
16:05
What is your response Stephanie McBurnett as a
16:08
representative of Physicians Committee for Responsible Medicine?
16:12
I mean, that's pretty scary to hear.
16:14
It is not getting better.
16:15
It's getting worse.
16:16
It's, it started a few years ago and
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it's just snowballing.
16:20
But the silver lining is this is a
16:23
great opportunity to switch to something healthier at
16:27
breakfast time.
16:28
This is, you know, intervention saying, you know,
16:32
it's, it's, there's, we have a health crisis
16:35
and eggs are not helping that.
16:37
And so we can just switch right to
16:40
something healthier that has just as much protein.
16:42
I know we talk about eggs and it
16:44
having some protein and that's why it's touted
16:47
as healthy, but there are plenty of other
16:49
options, just like just egg that have just
16:52
as much protein, if not more for your
16:54
breakfast.
16:55
And we want to go back now to
16:58
Tracy Childs.
17:00
Tracy, you've been showing us the alternatives that
17:05
you might call the natural alternatives that are
17:08
literally just things like flaxseed.
17:11
Okay.
17:11
I've got flaxseed right here.
17:13
Look, flaxseed.
17:15
It's so simple, but it's a binder.
17:17
Take it away.
17:19
You were, you were showing us some really
17:21
mom and pop.
17:22
Anybody at home can use these ingredients to
17:26
mimic eggs and use them in baking and
17:30
cooking.
17:31
Yeah, absolutely.
17:32
Yes, absolutely.
17:34
So, so this is the flax egg that
17:37
I, I created.
17:39
If you missed it, all this is, is
17:41
one tablespoon of flax ground flaxseed, like Jane
17:46
showed us and three tablespoons of water.
17:49
And you can see how it's thickened up
17:51
and become kind of viscous like eggs and
17:56
sticky.
17:57
So this can be put into a, anywhere
18:00
where you're baking that were called for an
18:03
egg.
18:04
So the other, the other thing that's similar,
18:06
if you don't want to use flax is
18:08
chia.
18:10
Okay, let's go into chia seeds.
18:12
So chia seeds, you can these actually, you
18:15
don't need to grind, but it may take
18:17
a little more time, but same thing.
18:19
You can put chia seeds with water and
18:22
put them, you know, chia seeds are amazing.
18:24
And these, both of these are high in
18:26
omega three fatty acids.
18:28
So, you know, not only are they healthy
18:31
and have no cholesterol, they are also have
18:34
protein, they're a seed, and they have really
18:36
good fats that are good for your heart,
18:38
not bad for your heart.
18:40
So I like that.
18:41
And, and I love showing people in my
18:44
classes, I teach food for life, nutrition and
18:47
cooking, and this is black salt.
18:51
So this is, it's an Indian black salt,
18:54
and you can sprinkle this.
18:55
And I know this is what makes just
18:56
egg taste like egg too, but you can
18:59
also mix it with, this is what I've
19:01
been doing for years, put it with your
19:03
tofu, mash up your tofu, or add some
19:06
turmeric, add a bunch of spices, and you
19:09
can create something that tastes like egg.
19:13
Now it's not going to be as close
19:14
as just egg, but we love it and
19:17
we've loved it for years.
19:19
So, so another good idea for replacing eggs
19:22
is not the garbanzo beans themselves, but the
19:25
liquid.
19:26
This is called aquafaba.
19:29
So aquafaba can actually be whipped up to
19:33
become a meringue.
19:35
And aquafaba is just the cooking liquid from
19:38
garbanzo beans.
19:38
So you can open up a can and
19:40
save that aquafaba in the fridge.
19:42
You can put it on some bread, bread
19:44
loaves instead of eggs.
19:46
You can whip it up.
19:47
Like I said, you can use it as
19:49
an, an oil replacement too.
19:51
It's amazing stuff.
19:52
Don't throw it away.
19:54
Let me ask you, so what would you
19:56
use the aquafaba with to make the egg
19:59
alternative?
20:01
So you put a little cream of tartar
20:04
and, and then you put sugar with it
20:07
if you want to make a meringue.
20:08
So it's just, you whip it up with
20:10
your beaters and it becomes, and you can
20:13
also whip it up with your beaters and
20:15
put it, fold it into things and it
20:18
really will thicken things up.
20:19
And I just love, I love, love, love
20:21
all of these alternatives and the ideas behind
20:23
them.
20:24
And I, I would make my kids muffins
20:26
back in the nineties and the recipe called
20:29
for apple cider vinegar and baking soda.
20:32
Now that's the thing is that these two
20:34
things, if you add them to your, to
20:37
your soy milk, that coagulates it and becomes
20:41
like alive and it replaces eggs that way.
20:45
It actually kind of becomes like a buttermilk,
20:49
the, the, the butter, the apple cider vinegar
20:51
mixed with the soy milk becomes thick and
20:54
then reacts with the baking soda in your
20:56
recipe.
20:57
So that's a good alternative for muffins and
21:01
silken tofu is wonderful to be added to
21:05
all kinds of things.
21:06
You can make your mayo out of it.
21:08
You don't need to have mayo made out
21:11
of eggs.
21:12
Bananas are wonderful in pancakes and they're a
21:14
great binder.
21:16
I want to ask you about bananas.
21:19
Yeah.
21:19
To me, bananas would be the easiest thing
21:22
for me to say, Hey, I've got a
21:24
bunch of bananas here.
21:26
How would you use the banana in cooking?
21:29
So, uh, what you do is you mash
21:31
it up, you just mash it up and
21:33
put it with your flour.
21:36
And it's a great, great, I use it
21:39
in pancakes.
21:39
This is, I, uh, my recipe is banana
21:42
pancakes.
21:43
It's a bananas mashed up oat flour, soy,
21:47
you know, some soy milk and some, and
21:48
some leavening.
21:49
That's all you need.
21:50
It's a natural sweetener too.
21:51
So, you know, you use it in your
21:53
sweet recipes and I, uh, this is one
21:56
of the, as often skipped, but oats, oats
21:59
are, um, better than wheat as far as
22:01
being more sticky when you grind them up
22:03
into the flour, um, put them with something
22:06
moist.
22:06
You know how oats do, they're just very
22:08
sticky.
22:09
They're amazing as a binder.
22:10
So you can actually add oats instead of
22:13
eggs, especially to burgers.
22:15
Um, so that's what I use in my
22:17
Tracy's Real Foods burgers is, um, is, is
22:22
flour and, um, and oat flour at that.
22:25
So, and I use oat flour in my,
22:27
in my cookies as well.
22:29
So, uh, you don't need to use eggs.
22:31
That's the bottom line is they're, they're really
22:34
archaic.
22:35
They're not needed anymore and we can all
22:37
do much better without them.
22:39
For sure.
22:40
It seems though with the media that they're
22:43
constantly hammering on this need for eggs.
22:47
I mean, literally every time I turn on
22:49
the TV and a lot of, a lot
22:51
of politicians too, like eggs, eggs, eggs, they're
22:54
using it as a political football on both
22:56
sides of the aisle.
22:57
This is not a political statement, but, um,
23:00
never, never recognising that it's the problem, not
23:05
the solution.
23:06
Okay.
23:07
That's what we're trying to let people know
23:10
is that eggs are the problem, not the
23:12
solution.
23:13
Eggs brought us the bird flu crisis, uh,
23:16
and the egg industry.
23:19
If we didn't have an egg industry, we
23:21
wouldn't be producing all these chickens and the
23:24
bird flu wouldn't be a growing threat that's
23:27
infecting cows and infecting people and becoming a
23:30
real crisis.
23:31
So the idea that the media, which is
23:34
advertiser based and which basically works for their
23:39
advertisers, which is definitely not, you don't see
23:43
many commercials for bananas, right?
23:45
And applesauce.
23:46
It's usually, um, meat and dairy laden, fast
23:49
food and junk food.
23:50
And then the pharmaceuticals that you need because
23:53
you've gotten sick from all that horrible food.
23:56
So they're not going to talk about these
23:58
alternatives with some exceptions.
24:00
Uh, Josh Tetrick told me that, um, some
24:04
major networks have in the wake of this
24:06
crisis, finally started to do a couple of
24:09
episodes about, uh, alternatives specifically just egg.
24:14
I want to get back to the breaking
24:17
news that there's been this new outbreak of
24:19
bird flu in the New York city live
24:21
poultry markets, which of course, animal activists have
24:24
been trying to shut down for years.
24:26
They were shut down for a very short
24:29
period of time.
24:30
And all the activists said, that's ridiculous.
24:33
You got to shut them down permanently.
24:34
When they reopen the bird flu is just
24:36
going to come back.
24:37
And that's exactly what's happened.
24:39
So let's hear Josh Tetrick, the CEO of
24:43
eat just the maker of just egg, the
24:46
leading plant-based egg alternative talk about the
24:50
difference between the chicken egg process and his
24:55
process.
24:56
Uh, just egg is made primarily the primary
25:01
ingredient is mung beans.
25:04
The industry is really built on a premise
25:06
that is, um, a problem, which is you
25:09
can take lots of animals, put them in
25:11
tiny spaces and hope that they don't get
25:13
sick, but eventually those animals will get sick.
25:17
Um, and the good thing about mung beans
25:20
is you can pack them body to body,
25:21
to body, to body by the tens of
25:24
millions.
25:25
Uh, and they won't get sick.
25:26
They don't get the flu.
25:28
Uh, they're not susceptible to all the inflationary
25:31
pressures that chicken eggs are.
25:33
Um, I don't know whether the industry is,
25:37
um, you know, attempting to stop our, our
25:40
soaring sales today, but, uh, given what happened
25:43
in the past, I wouldn't be surprised.
25:46
So tell us a little bit about the
25:48
benefits of just egg, aside from the fact
25:51
that it's available, it's on the shelves and,
25:54
uh, obviously it's zero cholesterol, high in protein.
25:58
Can you elaborate on the benefits price aside?
26:02
Yeah.
26:02
So most people are probably surprised to learn
26:04
that 91% of the people who consume
26:07
just egg, they're not vegan or vegetarian.
26:09
These are just regular folks trying to eat
26:11
a little bit better for breakfast.
26:12
And what they end up liking is that
26:15
it's entirely free of cholesterol.
26:16
It has three times less saturated fat than
26:18
a chicken egg does.
26:19
It's full of plant protein, has about the
26:21
same amount of protein as a, as a
26:23
chicken egg, uh, would didn't have any allergens.
26:27
We're actually the very first, um, uh, egg,
26:30
um, that has been, uh, awarded the clean
26:34
label certification.
26:35
So this is a pretty rigorous certification that
26:38
looks at pesticide residues, that looks at a
26:40
variety of toxins, food dyes, colourings.
26:43
We pass that with flying colours and just
26:46
a word that not a single chicken egg
26:48
has gone through that rigorous process.
26:51
So people choose us because the taste, because
26:54
of the health, because the protein, and now
26:56
hopefully more folks will recognise us because of
26:59
our, our commitment to being clean label.
27:02
And we're going to go back to our
27:04
premier chef in Los Angeles, Karen LaCava, who
27:08
is making just egg.
27:10
What have you been making, Karen?
27:12
Well, this is the finished omelette, first of
27:14
all, that I'm making.
27:17
I can't wait to dig in.
27:19
And I started making some, um, some fried
27:22
rice and you can see the just egg
27:24
that's in there and I'm stirring it up.
27:26
I, I, uh, what I did was I
27:28
scrambled the just egg.
27:29
I made the fried rice and then I
27:31
added them together.
27:33
And I also want to show you here,
27:35
my ingredients that I've been using.
27:39
And yeah, so I have all kinds of
27:41
ingredients.
27:42
It's, it's always fun to just have everything
27:45
ready to go so that.
27:47
Can you tell us what those ingredients are?
27:50
I sure can.
27:51
So I have, I have some caramelised onions.
27:55
I have salsa for the top.
27:57
I have, instead of using spinach, I used,
27:59
um, Swiss chard, but this is rainbow chard,
28:03
broccolini stems, which are really sweet and delicious.
28:06
And then some roasted bell pepper and then
28:09
the cheese.
28:10
And that vegan cheese is what?
28:13
So I had two types.
28:15
The one that I was cooking with is,
28:18
uh, that was the monster that I got
28:21
from the farmer's market.
28:22
And then this one here is a Mexican
28:24
blend that I used in the first, the
28:25
omelette that you didn't see me making.
28:27
So you can mix up the cheeses, all
28:29
kinds of vegan feta would be delicious with
28:31
some spinach.
28:33
Uh, it's just really fun to mix it
28:35
up and have fun.
28:36
And you can have a little omelette bar
28:37
here for your friends and family and have
28:40
them pick what they want and you can
28:41
make it fresh for them.
28:43
I love doing that.
28:44
Um, you know, that way everybody gets what
28:46
they want and who doesn't love fried rice
28:49
as a chef.
28:51
And I know you cater many events.
28:53
You're a vegan caterer, as well as somebody
28:55
who donates your time to many causes.
28:58
Uh, you've made many dishes for unchained TVs,
29:02
fundraisers.
29:03
How does it feel?
29:04
How does it work?
29:05
The just day compared to chicken eggs?
29:08
It's the same.
29:09
It's the same.
29:11
It, it scrambles the same.
29:12
It tastes the same.
29:14
Um, I'd say it needs to set up
29:17
a little bit longer, but that's fine because
29:20
you tend to burn your eggs if you're
29:22
not careful.
29:22
So from what I remember, um, yeah, it's
29:26
exactly the same.
29:27
You just shake it up.
29:28
It's so much easier to, you don't have
29:29
to break a shell and worry about, you
29:32
know, if you just pour it right in
29:33
there and, and, and you just let it
29:36
set though, let it set.
29:38
If you're doing an omelette, don't mess with
29:40
it.
29:40
And it's perfect.
29:42
It's, it's, it's so easy to work with.
29:44
I love it.
29:46
I love it.
29:47
So thank you so much.
29:49
Karen LaCava.
29:50
We'll come back to you in a minute.
29:51
I do want to talk to Stephanie McBurnett,
29:54
uh, who is with physicians committee for responsible
29:57
medicine about the difficult side of this.
30:01
And that is that it's not just about
30:03
taste.
30:04
It's not just about food, but it is
30:05
about the suffering of animals.
30:08
Many tens of millions of chickens have been,
30:11
they say cold that's killed.
30:14
Okay.
30:14
And guess how they're killed.
30:16
They're baked alive in a process called VSD
30:18
plus, which stands for ventilation shutdown.
30:22
More than 2000 veterinarians have signed a petition
30:27
saying, um, ventilation shutdown plus is horribly cruel.
30:32
Now this is how far we've fallen as
30:35
a society.
30:36
There is a chicken inside a box that
30:38
is being baked alive as part of a
30:40
test of this process.
30:42
And every time I see this photo, I
30:45
am embarrassed to be a member of the
30:47
human race.
30:48
Uh, what happens is, uh, they seal off
30:51
the, uh, it's not really a barn.
30:54
It's really, you know, these are factories.
30:56
They seal off the factory walls.
30:58
They pump in heat and they wait for
31:02
all these animals to die.
31:03
We have a video here of one chicken
31:07
dying of ventilation shutdown plus.
31:09
So when people say to me, oh, well,
31:11
there's nothing wrong with chickens.
31:12
Chickens aren't cruel.
31:14
You know, uh, chickens have to lay eggs.
31:17
No, this is a massive industry.
31:20
The majority of animals killed for food are
31:22
chickens.
31:23
And first of all, they grind up all
31:25
the male chicks alive.
31:26
They don't need male chicks in the industry.
31:28
And now with bird flu, they are baking
31:32
by the tens of millions of these animals
31:35
that don't even have majority of them don't
31:39
even have bird flu.
31:40
They've just been exposed.
31:42
So because our tax dollars automatically reimburse these
31:46
companies for any animals that they kill, they
31:50
just kill with abandon as opposed to enacting,
31:54
you know, biosecurity measures that they would, if
31:57
they thought they would have to pay for
31:58
an outbreak.
31:59
Uh, can you elaborate a little bit on
32:01
this, Stephanie?
32:03
Yes, this is extremely disturbing.
32:08
Um, you know, the fact that we have
32:11
created this problem, as you've stated, and now
32:14
we're remedying it with having to mass kill
32:18
off these wonderful creatures.
32:21
And really there's just no need for this
32:24
industry, right?
32:26
Uh, chicken meat is not healthy.
32:28
Chicken eggs are not healthy.
32:30
They're essentially, you know, and not to be
32:32
graphic, they are the menstruation.
32:35
They're the baby, uh, chicken, right?
32:38
The, when, when humans menstruate every month, this
32:41
is their menstruation, um, where, you know, so
32:45
that's what people are eating.
32:46
And that's why it's so high in cholesterol,
32:48
because everything a baby chick needs to become
32:52
a regular chicken is inside that egg.
32:55
So everything is jam packed.
32:56
It's very high in fat, high in cholesterol.
32:59
Everything is in there.
33:00
And the fact that individuals feel that this
33:03
is a health food and they need to
33:04
eat that is also extremely disturbing.
33:07
So what is PCRM doing to spread the
33:10
word that we are in the 21st century?
33:14
We do not need to eat this way.
33:16
This idea that is promulgated that you absolutely
33:20
have to have eggs.
33:22
You have be living under a rock that
33:24
some of the top pastry restaurants in Los
33:27
Angeles are completely vegan.
33:29
Their pastries are like off the charts, incredible,
33:33
decadent, gorgeous eclairs and, uh, croissant all made
33:38
without eggs.
33:39
What, what can we do to undo the
33:43
damage of this constant pounding of this myth?
33:47
That is completely a lie.
33:50
Exactly.
33:52
So PCRM, uh, is that kind of steadfast
33:56
evidence-based, uh, science, uh, fact information.
34:00
So when we have either individuals reaching out
34:03
to us or checking out our website, or
34:06
if maybe it's healthcare providers, we have that
34:08
evidence that you will be fine without consuming
34:12
eggs.
34:12
Actually, you'll be better off.
34:14
So we have tonnes of resources on our
34:16
website and we are really using this opportunity
34:19
to spread the word.
34:21
Um, and, and kind of expand what we
34:25
already have and what we already know at
34:27
PCRM kind of expand that education around the
34:31
detriments of eggs and the egg industry.
34:34
And, you know, as Kim Delgado was saying
34:37
here, us humans can be so cruel as
34:41
Nilo Asgarian says, it can take up to
34:44
eight hours to die in this vicious way.
34:47
I mean, the idea that that is not
34:50
taken into consideration when they talk about bird
34:55
flu in the media and they use the
34:57
word cull.
34:58
Okay.
34:58
When you hear that word think kill and
35:01
now think kill in a very horrible, horrible,
35:05
torturous way.
35:06
And that's why 2000 veterinarians and it's more
35:08
now have signed this petition saying ventilation shutdown
35:12
plus is a horribly cruel, um, manner of
35:16
death.
35:17
It's torture and it should not be considered.
35:20
But when you think about the totality of
35:23
that and you see that, uh, our media
35:26
and our government do not care a whit
35:29
about that issue.
35:31
Um, where does that leave us on a
35:36
moral perspective, Tracy, as a species and a
35:40
society?
35:42
Yeah, I'm not sure, but you know, I
35:44
have, like I said, I've been living this
35:45
lifestyle for so long and, um, I've just
35:50
found that unless you're actually working to get
35:52
these products out, it's very difficult of your
35:55
body.
35:56
Uh, it's very difficult for people to, um,
35:59
fathom the, the, what we feel as vegans
36:03
to fathom, um, how we feel about animals
36:07
and how we don't want to harm them.
36:08
And once we learn about the industries, we
36:11
want to get away from them.
36:13
So, so really it's just about getting, um,
36:16
getting the word out to people and reaching
36:19
them on whatever, whatever level it is that
36:22
works for them because, um, you know, animal
36:25
products in general are just terrible for the
36:27
environment.
36:28
They're terrible for us.
36:29
They're terrible for our, uh, as a species
36:33
there, you know, they're just terrible in general.
36:35
So let's just, um, reach people on the
36:38
level that works for them, whether it's their
36:41
health or whether it's a concern for animals.
36:44
So if they say they love animals, you
36:46
can, you can ask, um, so why do
36:49
you eat eggs if you love animals?
36:50
Because they're, it's a cruel industry and thank
36:54
goodness for, um, for the innovation that we've
36:58
been experiencing lately.
37:01
Um, not only the innovation that went into
37:02
all those alternatives I showed that, um, of
37:05
the chefs and different people that started experimenting
37:08
and wanting to get away from using eggs,
37:10
but that the product just egg is out
37:12
is, um, is a tremendous advantage now that,
37:17
um, that people have an alternative and they
37:19
can switch over.
37:20
And so that, thank goodness that that's that,
37:24
that we have now, we always cover whoever
37:27
we accept people wherever they are on the
37:30
journey.
37:31
And I want to go to this comment
37:33
from this lady, Kate, become a boring vegan
37:37
who hates food.
37:38
Now this is one of the biggest stereotypes
37:41
and just absolutely in my opinion.
37:45
And Kate, again, I, we accept you wherever
37:48
you are on the journey.
37:49
We hope that we can convince you.
37:52
And I'm going to go back to Karen
37:53
Lakavi, the foodie of Los Angeles.
37:57
I hope we can convince, uh, Kate that
38:01
we're not boring people who hate food.
38:03
You know, it kind of reminds me of
38:04
when, uh, I used to drink alcohol and
38:07
I thought that I'm about to be 30
38:09
years sober, April 1st.
38:10
And I used to think that that was
38:12
what made me fun at parties, little come
38:16
to find out that's what made me not
38:17
fun at parties.
38:18
Uh, I thought that was my solution.
38:20
If I had a bad day at work,
38:22
guess what?
38:22
It was usually the cause of my bad
38:24
day at work.
38:25
Um, it's the same thing.
38:26
We think something is the solution when it's
38:28
actually the problem.
38:29
And it's having that aha moment of no,
38:32
this isn't helping me.
38:33
This isn't, you know, I thought, Oh, he
38:35
gets over.
38:35
You're never going to have fun again, never
38:36
go to a party, never make a fool
38:38
of yourself.
38:39
Well, I make a fool of myself all
38:40
the time now, except I remember it very
38:42
well.
38:42
Uh, how would you respond to Kate's comment?
38:47
First of all, I won't eat something.
38:50
If it doesn't taste good, I'd rather just
38:52
not eat.
38:53
And I grew up in New York city,
38:54
uh, where every amazing restaurant was there.
38:58
And my mother was a foodie.
38:59
She would take me to everything.
39:01
You can do so many things.
39:02
I mean, this just egg, you can make,
39:04
um, you know, eggplant Parmesan, you know, my,
39:07
my uncle just made some the other night
39:09
and it was delicious.
39:10
And he used just egg instead of egg,
39:12
you know, with the breading, uh, there's in
39:14
baking, like, uh, there's so many things that
39:17
you can do.
39:18
And even without the just egg, just in
39:20
general, there's so many great restaurants, so many
39:27
great cooking classes, so many great recipes go
39:30
on, on chain TV.
39:32
I have a couple of segments as a
39:33
matter of fact, uh, can make, sorry.
39:37
Uh, you can make all kinds of delicious
39:39
things.
39:39
You just need to learn quite frankly, I
39:41
think it tastes better than, than animals.
39:44
I really do.
39:45
Um, it's cleaner, it tastes cleaner.
39:48
The flavours are better.
39:50
Your body feels better.
39:51
Everything.
39:52
It's just, I just cannot imagine being, uh,
39:58
going back to eating animals and Tina there.
40:01
I totally agree with you.
40:02
It is fun to be vegan.
40:04
It is so fun.
40:05
And there's so many new foods that are
40:07
coming out.
40:07
Jackfruit, which has been around for a number
40:09
of years now that used to just be
40:11
in the Indian, uh, restaurants.
40:13
You'd see it, which I used to love
40:15
to go just there for that.
40:16
Now it's everywhere.
40:18
There's so many things.
40:20
Uh, I love cooking for my friends, Jane,
40:22
I love cooking for you, uh, and making
40:25
an experimenting with you guys and just making
40:27
all kinds of new things.
40:29
And you are one of the top vegan
40:31
chefs in Los Angeles and always so generous
40:34
with your time.
40:35
And you know, I had taken this out
40:37
because I was just in my fridge.
40:38
I wasn't in my fridge.
40:40
I was looking in my fridge and you
40:41
know, what can I use?
40:42
I had this, of course I use it
40:45
all the time.
40:46
It's so fantastic.
40:48
There's nothing.
40:48
Oh, I want scrambled eggs.
40:49
Boom.
40:50
And, uh, I had scrambled eggs with some
40:52
German bread.
40:54
You know, the really intense German bread the
40:56
other day was fantastic.
40:58
And then I found this, I have this
41:00
as well.
41:01
Um, tell us about this.
41:03
What do you know about this?
41:04
Tracy Childs.
41:06
Yeah, that's, that's a good old school egg
41:09
replacer.
41:10
And, um, I've used that for years too.
41:13
That is actually made with starch.
41:16
And I had that in my, in my
41:18
little, um, demo thing here with starch.
41:21
Yes.
41:21
You can, uh, use any kind of starch,
41:24
but you can also buy these products.
41:25
It also has a little bit of leavening
41:27
in it, like a baking, um, powder, but
41:30
it's, um, that's, but starch is a good
41:33
binder.
41:34
So think about it.
41:35
If you add water to starch, you know,
41:38
corn starch, tapioca starch, arrowroot starch, any of
41:42
that, if you add some water to it
41:44
and start, start us mixing up with your
41:48
fork, you're going to notice that it's becoming
41:50
very egg-like and it's, it's, it will
41:52
help things stick together.
41:53
It's that's my go-to for my loaves.
41:56
I make a, um, a vegan loaf that
41:59
normally would, a vegetarian loaf normally would have
42:02
had eggs in it or a, or a
42:04
vegan burger would have normally, the recipe would
42:06
normally have had eggs in it.
42:08
Well, you know what?
42:09
You don't need the eggs.
42:10
Eggs are just, like I said, they're just
42:12
so old school, so archaic, so not needed.
42:16
You know, it was what people had a
42:17
lot of back then, you know, in the
42:19
days when these recipes were created.
42:21
And so people think, Oh, the rest, it's
42:23
a time old recipe.
42:24
This is the way I make a cake.
42:25
Well, you know what?
42:27
That's just an old fashion cake.
42:28
You don't, you can veganize your cakes and
42:30
make them delicious.
42:31
And just like Karen said, it's going to
42:33
taste better.
42:35
That's the thing.
42:35
That's the key is that when you get
42:38
the cruelty out, your food actually tastes better
42:40
and it's not going to be boring.
42:43
Believe me, you know, all the spices, all
42:45
the things that they put into animal foods
42:47
to make them taste good.
42:48
Guess what?
42:48
Those are plants.
42:51
Yeah.
42:52
And ethical herbs.
42:54
Wow.
42:55
So many wonderful vegan egg options than when
42:59
I first went vegan 12 years ago.
43:01
And that's really true.
43:03
Like there's so many of these products.
43:04
I'm about to head to Natural Products Expo
43:07
West, which is the largest natural products expo
43:11
in the world at the Anaheim Convention Centre.
43:14
Thousands and thousands and thousands of different products.
43:17
And Just Egg is going to be there
43:19
and a whole bunch of other egg replacement
43:21
companies are going to be there celebrating all
43:27
of this stuff.
43:28
And so, you know, what I would say
43:30
to Kate is we don't ride horses to
43:33
get from coast to coast anymore.
43:34
There's cars and there's planes.
43:37
You know, we have modern technology that we
43:40
rely on all the time.
43:41
And we have to realise that that modern
43:44
technology also applies to food in the sense
43:48
that, yes, since the dawn of time, you
43:52
could have used flax seeds back in probably
43:55
the mediaeval era in place of eggs.
43:57
But people have their demands.
44:00
They want something that looks like a scrambled
44:03
egg.
44:04
We made it.
44:04
I didn't make it, but Eat Just, Josh
44:07
Tetrick made it.
44:09
OK.
44:09
And so you can still have your eggs
44:13
and eat them too.
44:15
You can have your cake and eat it
44:16
too.
44:17
I mean, the resistance.
44:20
Here's what I say.
44:22
The first step to realising you're brainwashed and
44:26
getting out of being brainwashed is to say,
44:29
oh, maybe I'm brainwashed.
44:31
Maybe I'm repeating somebody else's talking points.
44:34
Maybe this isn't my own original idea.
44:37
Maybe I'm just conditioned to behave this way.
44:41
And that's why I'm saying what I am
44:43
saying, whether it's bacon or all vegans are
44:48
boring.
44:48
Maybe I'm the person who's being cheated.
44:53
As one very wise person said, we're all
44:56
being factory farmed, not just the animals who
44:59
are being tortured.
45:00
The humans are being tortured.
45:02
So you have 43 percent of the population
45:04
right now, which is obese.
45:06
OK.
45:07
Seventy three percent overweight or obese.
45:10
And now they're selling us the drugs to
45:12
lose the weight.
45:13
So they make money on both sides.
45:15
Do you want to comment on that, Stephanie
45:17
McBurnett of Physician Committee for Responsible Medicine?
45:23
I have worked.
45:24
I've been very lucky to work in the
45:26
research department at PCRM, where we work with
45:29
individuals with type two diabetes, transition them to
45:32
a plant based diet, and then we track
45:34
their insulin resistance and insulin sensitivity.
45:38
And every single person who has transitioned has
45:43
said their mind has been blown by the
45:45
amount of options of food, that they were
45:48
stuck eating the same four things, right?
45:51
Eggs, chicken, beef, pork.
45:55
And now that that is out of their
45:57
diet, it's almost as if the whole world
45:59
has opened up and they're eating things they've
46:01
never even thought about or known about.
46:05
And so it's anything but boring is what
46:07
I'll have to say about that.
46:09
But it is I find every single person
46:11
is just can't can't talk enough about all
46:16
the different quinoa, different foods, bulgur that they're
46:18
eating that they didn't even know about, different
46:20
beans.
46:22
And so that's kind of the one comment
46:23
I have on that and about the obesity
46:27
rates.
46:27
Yes, it is just kind of getting worse
46:30
and worse.
46:30
And I think it's tied in with this
46:32
food industry, just kind of being tied to
46:37
that they're trying to make a greater profit.
46:39
And they're they don't care about our health,
46:41
they care about profit.
46:42
And there's the egg industry that has gone
46:45
so far as to get into the research
46:47
and try to manipulate the research that is
46:52
out about eggs.
46:53
But it's all getting pushed away by actual
46:57
real research that doesn't have any influence.
47:01
Things are coming to the surface just in
47:03
2023, a meta-analysis came out that showed
47:06
every hundred milligrammes of cholesterol of dietary cholesterol
47:10
per day, increase the risk of type two
47:13
diabetes by 5%.
47:15
So 100 milligrammes is half of an egg.
47:18
So if you're eating an egg a few
47:20
times a week, you're increasing your risk of
47:22
type two diabetes.
47:23
And this is, this is just, there's two
47:25
different studies that came out in 2021, 2019,
47:28
there was a study published in JAMA showing
47:31
that just three to four eggs per week,
47:33
increase your risk of cardiovascular disease and all
47:36
cause mortality.
47:38
So the research is there.
47:40
We just have to, we just have to
47:42
follow it.
47:43
I think, and this is, this is nature's
47:45
way of telling us we don't need to
47:47
be eating eggs anymore.
47:49
And let me just ask you about a
47:51
fact that a lot of people are not
47:52
aware of, and that is that there's no
47:54
cholesterol in vegan products.
47:55
If you look at Just Egg, it says
47:58
right here, zero cholesterol, no, no cholesterol.
48:03
And I always tell people, take a look
48:05
at this one too.
48:06
I didn't even have to check.
48:08
Zero cholesterol.
48:09
Every single vegan product has zero cholesterol.
48:13
Can you explain that fact that is so
48:17
crucial when heart disease is the leading killer?
48:21
Okay.
48:23
Yes.
48:23
So cholesterol, dietary cholesterol is linked to heart
48:26
disease and type two diabetes.
48:28
It's mostly found in eggs and enamel products
48:32
because it isn't found in plants.
48:35
So anything that's vegan is already off the
48:38
bat, not going to have cholesterol, which is
48:39
going to bring down your total cholesterol.
48:42
Also what's linked to our cholesterol levels in
48:45
humans is saturated fat intake.
48:48
And the highest amounts, the highest foods with
48:52
the highest amounts of saturated fat are actually
48:55
dairy and cheese and eggs and animal products.
49:00
Right?
49:00
So you see this link of not only
49:02
is the cholesterol that's hurting your heart in
49:06
animal products, but it's also the increased saturated
49:10
fat as well.
49:12
Wow.
49:12
So, you know, for all of these reasons,
49:16
it's a no brainer.
49:18
What kills me is that despite the fact
49:21
that this is a no brainer, despite the
49:23
fact that we have all of these alternatives
49:26
that we've been showing you, bananas, applesauce, chia
49:30
seeds, flax seeds, silken tofu, aquafaba, vegan yoghurt,
49:34
apple cider vinegar, and more.
49:37
And then for those who want the egg
49:39
experience, whether it be an omelette like this
49:43
one or scrambled eggs, you have just egg.
49:48
And that's why their campaign says, what egg
49:51
shortage?
49:52
There's never been a better time to try
49:54
plant-based eggs.
49:55
By the way, if you want to try,
49:57
you can just go to www.ju.st,
50:03
put in your email and you will get
50:05
a discount.
50:06
And as you've heard on the show today,
50:08
there are so many places you can buy
50:11
it online.
50:12
You know, whatever your preference is for shopping,
50:17
it's widely available and you could get it
50:21
like that.
50:22
Whether it's, you want to go on Amazon,
50:24
Whole Foods, Kroger, all of these places that
50:27
were mentioned by the CEO of Eat Just,
50:31
it's there, take advantage of it, give it
50:33
a try.
50:34
And I hope Kate will also give it
50:37
a try.
50:37
Final thoughts, starting with our chef, Karen Lacava.
50:43
Final thoughts.
50:44
You don't need eggs.
50:45
You don't need animal products to have delicious
50:47
food.
50:48
So why do it?
50:49
Why harm the environment?
50:51
Why harm the animals?
50:52
Why harm yourself?
50:55
And have fun experimenting.
50:57
Who doesn't like to have fun?
50:58
You can have some friends over and try
51:00
new recipes.
51:01
Just do it, do it.
51:03
Pasta, you can do pasta with all kinds
51:05
of vegetables.
51:05
There's so much.
51:07
Have fun with it.
51:08
Well said.
51:10
All right.
51:10
We're going to go straight out to our
51:13
San Diego premiere chef.
51:16
Hey, I have a few things.
51:18
Yeah.
51:18
So the thing I remember when I used
51:20
to use eggs was that I was kind
51:23
of scared, right?
51:24
I knew besides the bird flu, which wasn't
51:28
happening back then in the nineties, you know,
51:31
there was salmonella in eggs, right?
51:33
And people were getting the, you know, a
51:35
lot of people who get the flu are
51:36
actually getting salmonella poisoning, actually.
51:40
So just getting the eggs, getting the animal
51:43
products out of your kitchen is going to
51:44
make your kitchen safer.
51:46
It's going to make restaurants safer.
51:48
Using just eggs as a safer product, for
51:50
sure.
51:51
Animal products are just plain dirty.
51:54
The whole raising of them is dirty.
51:57
The raising of plants is much cleaner.
51:59
Having plants in your kitchen is a much
52:00
cleaner way to live.
52:02
So just do it.
52:04
It's not a problem.
52:06
Once you get used to the idea and
52:08
start looking around, you can replace them and
52:10
just be that much happier and that much
52:12
safer and that much healthier.
52:14
Well said.
52:16
And we're going to go to Stephanie McBurnett
52:20
with Physicians Committee for Responsible Medicine.
52:22
Your final thoughts.
52:24
Yeah.
52:24
So I think we've cracked the code on
52:27
the egg crisis, right?
52:28
And use this as a golden opportunity as
52:32
our friends and family.
52:34
And even at the supermarket, you hear these
52:36
conversations about egg prices.
52:38
You can also come in and say, well,
52:40
we really don't need them.
52:42
They're not good for our health.
52:43
And here's some replacements.
52:45
And I will just add that my favourite
52:48
thing to make with just egg is a
52:50
quiche.
52:51
Put some hash browns and then just egg
52:54
and veggies on top.
52:56
Well, I hope you come back and make
52:58
that for us.
52:58
We're going to stay on top of this
52:59
story because I do believe this is a
53:02
turning point.
53:03
You heard Josh Tetrick, the CEO and founder
53:06
of Eat Just, the maker of Just Egg,
53:09
say that his sales are skyrocketing.
53:12
So people, and I've seen it myself.
53:14
I was shopping the other day at a
53:15
supermarket and I saw somebody staring at an
53:18
empty counter with a couple of egg cartons
53:22
and then this big space.
53:23
And you know what I said?
53:25
Try Just Egg.
53:27
I do it because I'm doing that person
53:31
a favour.
53:32
They may not be aware of this alternative.
53:35
And so I urge everybody to get it,
53:38
whether you get it online, Amazon, or you
53:40
get it at Whole Foods, or you get
53:41
it at Kroger, or you get it at
53:42
any of the other places where it's available.
53:45
Try it and share out this video to
53:48
spread the word as well.
53:50
Unchained TV, which is our nonprofit free streaming
53:54
television network, was created by me because I
53:58
was in mainstream media for 30 years and
54:00
I saw that they're not talking about this.
54:02
You don't need somebody to knock on your
54:04
door and say, don't talk about the egg
54:07
replacers when you're seeing the TV commercials that
54:10
keep the lights on filled with meat, dairy,
54:13
and eggs and pharmaceuticals.
54:15
So we're really trying to get out the
54:18
truth.
54:18
So you can help us by sharing out
54:20
this video.
54:21
You can also help us by becoming part
54:25
of the team by downloading Unchained TV, which
54:28
again, we are a 501c3 nonprofit run by
54:32
volunteers like Tracy Childs and Karen LaCava and
54:36
myself.
54:37
None of us take a salary.
54:40
We're just here to try to wake people
54:42
up and save the planet.
54:44
We didn't even get to the environmental benefits
54:46
of a plant-based diet.
54:47
You can reduce your greenhouse gas emissions footprint
54:50
by 75% by going plant-based.
54:52
So it's a vegan Netflix.
54:54
Okay.
54:54
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54:56
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