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Episode #34: The Pyramid Of Deception that Duped Us All · Beyond Labels Premium

• 0:00
  SPEAKER_01: The dietary guidelines are the most influential document in the history of health and nutrition.
• 0:07
  SPEAKER_01: The most influential document.
• 0:09
  SPEAKER_01: Like you said, it affects every aspect of our lives, even when you don't want it to.
• 0:12
  SPEAKER_01: The label that you're talking about is the nutrition facts label.
• 0:15
  SPEAKER_00: Well, it it's it's the it's the completely ubiquitous, orthodox approach.
• 0:20
  SPEAKER_00: It's in every news source, it's in every media, it's in every government bulletin, it's in the teacher's classroom.
• 0:25
  SPEAKER_00: It's it's being told to the students when you know when a when a doctor comes and visits or when a dietitian comes and talks to a class.
• 0:33
  SPEAKER_00: It is completely, it is completely blanketing the culture.
• 0:39
  SPEAKER_00: Welcome everyone to another Beyond Labels podcast with yours truly, Joel Salatin, the farmer, and the quintessential researcher, Dr.
• 0:48
  SPEAKER_00: Stina McCullough, who has a um an item, a topic in her uh crawl this week that's really uh fascinating.
• 1:00
  SPEAKER_00: Um she's Sina has come across some real um disturbing, disconcerting issues with the guy with the dietary guidelines advisory committee.
• 1:11
  SPEAKER_00: And so you're not going to hear much from me today.
• 1:14
  SPEAKER_00: I'll chime in if necessary.
• 1:16
  SPEAKER_00: But really, I want uh Sina to tell us what she's learned, give us some background, and um and and and help us to understand some of the machinations behind what we see at the store.
• 1:30
  SPEAKER_01: Great.
• 1:30
  SPEAKER_01: Thanks, Joel.
• 1:31
  SPEAKER_01: Okay, this is a topic that's near and dear to my heart.
• 1:34
  SPEAKER_01: We're all, I think, familiar with the dietary guidelines.
• 1:38
  SPEAKER_01: For most of us growing up, this was presented to us as the food guide pyramid, right?
• 1:43
  SPEAKER_01: It's now called My Plate.
• 1:46
  SPEAKER_01: And there's a study that came out in March of this year, 2022, speaking about the conflicts of interest among the members of the Dietary Guidelines Advisory Committee.
• 1:58
  SPEAKER_01: So, uh, and it's very eye-opening.
• 2:00
  SPEAKER_01: Before we get into those, the study conclusions, I just wanted to go over a little bit about these guidelines, because while we're familiar with them, right?
• 2:12
  SPEAKER_01: Most of the most of us were taught this in school, in grade school.
• 2:16
  SPEAKER_01: It's like ingrained in our minds.
• 2:18
  SPEAKER_01: I don't think most of us realize how influential these guidelines are in um in our daily lives.
• 2:27
  SPEAKER_01: Even still, those of us who are aware of the intention behind these guidelines, I don't think that we realize how much they still affect us.
• 2:35
  SPEAKER_01: Okay.
• 2:36
  SPEAKER_01: So these dietary guidelines were created by the government, and um they're actually required by statute, so by law, they're required by law to form the foundation for all national nutrition programs and all um guidelines for state and local governments, all healthcare professionals in their training, all hospitals and all community groups, they all use these government dietary guidelines for their dietary recommendations, and they're required to by law.
• 3:10
  SPEAKER_01: So these affect, and we're all touched by them.
• 3:13
  SPEAKER_01: Okay, so for instance, school lunch programs and school breakfast programs, they're built based on these dietary guidelines.
• 3:20
  SPEAKER_01: The SNAP program, which we used to call welfare, that's based on the dietary guidelines.
• 3:26
  SPEAKER_01: The um nutrition for seniors who need it, dietary guidelines.
• 3:31
  SPEAKER_01: If you go to the hospital, if you go to a military base, um you're gonna be fed based on these dietary guidelines.
• 3:37
  SPEAKER_01: All dietitians and all medical doctors and nutritionists are trained based on the dietary guidelines, and legally they're supposed to advise you to eat based on these guidelines.
• 3:47
  SPEAKER_01: It's in all educational material for all schools, the veterans, department of defense, and so forth.
• 3:55
  SPEAKER_01: It's all based on these guidelines and even what research is funded at the NIH.
• 4:00
  SPEAKER_01: It's based on these guidelines.
• 4:02
  SPEAKER_00: And yeah, Cena, Cena, you know, if I could just uh uh point uh just last week I spoke at a um a uh private school over in uh in in Washington state, and they have started, they've got a four-acre farm that they've started with their school program, and they have a very large um uh child care uh daycare program, kind of a head start daycare program.
• 4:28
  SPEAKER_00: It's an outgrowth of a of a church that's that's taken this under their wing.
• 4:32
  SPEAKER_00: It's the the school's pretty big, it's about 500 students, so it's not a you know, not a backyard operation.
• 4:37
  SPEAKER_00: And um, and I I spent the day, of course, with the headmaster, the principal, and the different things, and and she was explaining to me the difficulty of being able to use the food that they produce in the four-acre farm that the that the children are producing, they can't bring that that food, they can't bring that stuff into the to the kitchen, let the kids eat it, because the the uh the paperwork to um to fill out for the nutrition for the guidelines, to to to comply, because that this is a um there there are fed there are government subsidies in this daycare program.
• 5:15
  SPEAKER_00: Okay, so because they because some government money is involved in the program, they're not free to actually supplement uh with material that doesn't have an analysis.
• 5:29
  SPEAKER_00: So if you have a can, if you have a can of material with a nutrient analysis on it, then you can figure, you know, you can figure out you can fill out the paperwork for you know the diet the whatever the children are eating.
• 5:41
  SPEAKER_00: But if you bring in some carrots from the garden or beets or an egg, you know, an egg from the chickens, those those are sourced.
• 5:51
  SPEAKER_00: The the provenance is not labeled, you know, is not nutrient labeled, so you can't fill out the paperwork.
• 5:59
  SPEAKER_00: And it was it was just as she described this, I just I was almost sorry, I'm naive about this, but but I was in shock uh of just how man, you you are understating the case.
• 6:12
  SPEAKER_00: The the interventionist, the the pervasiveness of these guidelines in every single thing that takes one penny of government money.
• 6:23
  SPEAKER_00: Uh, it completely drives the menu, the provenance, the the decision making, uh, everything.
• 6:31
  SPEAKER_00: It's it's really astounding.
• 6:34
  SPEAKER_01: Yeah, and I'm glad you brought that example because that brings it home of how this how this is actually affecting, for instance, the one situation with the children.
• 6:42
  SPEAKER_01: Now, the dietary guidelines are the most influential document in the history of health and nutrition, right?
• 6:51
  SPEAKER_01: The most influential document.
• 6:54
  SPEAKER_01: Like you said, it affects every aspect of our lives, even when you don't want it to.
• 6:57
  SPEAKER_01: So here, the label that you're talking about is the nutrition facts label on the food.
• 7:02
  SPEAKER_01: So I have one here, right?
• 7:03
  SPEAKER_01: You flip it around, you can see the nutrition facts label.
• 7:06
  SPEAKER_01: If you're listening to the podcast, you can just go into your kitchen and grab something that's packaged.
• 7:11
  SPEAKER_01: You know, this happens to be a package of uh of beans, grab something that's packaged and look, flip it over and look at the nutrition facts label.
• 7:19
  SPEAKER_01: This comes from the dietary guidelines, all right?
• 7:22
  SPEAKER_01: Now, what do you see on that label?
• 7:26
  SPEAKER_01: If in bold, I don't know if you can see it, Joel.
• 7:29
  SPEAKER_01: In bold is calories.
• 7:31
  SPEAKER_01: Calories, yeah, right?
• 7:33
  SPEAKER_01: Calories, and then we'll go down and it's fat, cholesterol, sodium, carbohydrate, and protein.
• 7:39
  SPEAKER_01: Why are those on this?
• 7:40
  SPEAKER_01: They could have picked anything, right?
• 7:42
  SPEAKER_01: They could have picked any, they could have picked phytonutrient content, right?
• 7:45
  SPEAKER_01: Wouldn't we choose our foods differently if it had phytonutrient content listed on there, right?
• 7:50
  SPEAKER_01: They could have picked anything.
• 7:52
  SPEAKER_01: Well, and they didn't because the committee that gets together that decides the dietary guidelines, they've decided that they've targeted these specific food categories and said that these are the nutrients of interest and concern.
• 8:09
  SPEAKER_01: So, and it makes sense, right?
• 8:11
  SPEAKER_01: The the total fat.
• 8:12
  SPEAKER_01: They have saturated fat and trans fats.
• 8:14
  SPEAKER_01: Those are the evil fats, right?
• 8:16
  SPEAKER_01: The ones that we hear about.
• 8:17
  SPEAKER_01: Don't eat too much of that.
• 8:19
  SPEAKER_01: Um, you're gonna get heart disease.
• 8:20
  SPEAKER_01: And then cholesterol.
• 8:21
  SPEAKER_01: Remember the whole eggs are bad now.
• 8:24
  SPEAKER_01: Oh, now eggs are good.
• 8:25
  SPEAKER_01: Now we have to eat white omelets only.
• 8:27
  SPEAKER_01: They've they've targeted the cholesterol.
• 8:29
  SPEAKER_01: Same thing for the carbohydrates and proteins and the sodium.
• 8:33
  SPEAKER_01: If if you've let me give you some examples, some examples of how on an individual level, some of us have been affected by the guidelines.
• 8:42
  SPEAKER_01: And I would say, and I um kind of indulge me for a minute here as I go through this list that I just created.
• 8:48
  SPEAKER_01: I'd say we've all been affected.
• 8:50
  SPEAKER_01: Okay.
• 8:51
  SPEAKER_01: And that's a pretty strong statement.
• 8:53
  SPEAKER_01: I'd like to give myself some wiggle room all the time, but I think we've all been affected.
• 8:58
  SPEAKER_01: And let me explain how.
• 9:00
  SPEAKER_01: Okay.
• 9:01
  SPEAKER_01: The first one is the label that we just talked about.
• 9:04
  SPEAKER_01: How many people have ever counted calories?
• 9:07
  SPEAKER_01: Right?
• 9:07
  SPEAKER_01: How many people have ever thought the counting calories was important?
• 9:10
  SPEAKER_01: That's how you lose weight or whatever, right?
• 9:13
  SPEAKER_01: This nutrition facts labels based on the 1200 calorie diet.
• 9:17
  SPEAKER_01: The the idea of counting calories was instilled in our heads from these dietary guidelines.
• 9:23
  SPEAKER_01: And now we know it's absolutely false.
• 9:26
  SPEAKER_01: It's a myth.
• 9:27
  SPEAKER_01: You do not count calories to try to lose weight.
• 9:29
  SPEAKER_01: A calorie is not a calorie, but that's another show, right?
• 9:33
  SPEAKER_01: Um, if you if you think that eating fat is going to make you fat, right?
• 9:40
  SPEAKER_01: That's another perception that the dietary guidelines have given us.
• 9:43
  SPEAKER_01: If you think eating red meat is bad for your heart, if you feel if you eat the meat anyway, but a little piece of you feels guilty for eating the red meat, if you've ever removed skin from your chicken before you ate it, if you've ever had chosen low-fat milk or low-fat yogurt versus full fat, if you've ever tried to avoid saturated fat, right?
• 10:14
  SPEAKER_01: If your body has ever craved a juicy hamburger and you see that fat dripping off of the hamburger, and you think to yourself, oh, I really want that burger, but maybe I shouldn't actually eat that, right?
• 10:27
  SPEAKER_01: Who's whose voice is that in your head?
• 10:31
  unknown: Right.
• 10:31
  SPEAKER_01: That's the government's voice.
• 10:32
  SPEAKER_01: Okay.
• 10:33
  SPEAKER_01: Here's another one.
• 10:34
  SPEAKER_01: Here's another one.
• 10:36
  SPEAKER_01: If you view few foods as individual components, okay, as opposed to one unit in its entirety that was developed the way that God designed in order to give you what it needed in its certain proportions.
• 10:55
  SPEAKER_01: Okay.
• 10:55
  SPEAKER_01: This is these dietary guidelines, these nutrition facts labeled, really fueled our thinking of food as individual components.
• 11:06
  SPEAKER_01: This is like what we do in Western medical system, where instead of viewing the body holistically, we break it down into its individual components, right?
• 11:17
  SPEAKER_01: If you um if you have heart disease, you're going to go to a cardiologist, right?
• 11:22
  SPEAKER_01: If cancer, you go to an oncologist, right?
• 11:25
  SPEAKER_01: Um, you go to a rheumatologist if you have arthritis.
• 11:29
  SPEAKER_01: We've broken the body into component pieces.
• 11:32
  SPEAKER_01: We no longer look at it as a whole in our Western society, Western medicine thinking.
• 11:37
  SPEAKER_01: The same has happened with food.
• 11:39
  SPEAKER_01: We break it down into its component pieces.
• 11:41
  SPEAKER_01: This is reductionist thinking.
• 11:43
  SPEAKER_01: We no longer view food as this holistic food designed perfectly for us to consume.
• 11:50
  SPEAKER_01: Instead, what we do now is this has led the way for us to believe that you can get your nutrition from a bottle, right?
• 12:00
  SPEAKER_01: You can piece it together.
• 12:02
  SPEAKER_01: I can get my, oh, I'm low on magnesium.
• 12:04
  SPEAKER_01: I can just take this magnesium supplement here.
• 12:06
  SPEAKER_01: I need vitamin C, right?
• 12:08
  SPEAKER_01: Trying to boost my immune system.
• 12:09
  SPEAKER_01: I'm going to take this vitamin C capsule over here.
• 12:13
  SPEAKER_01: So it's it has separated us even further from our whole, from our food supply by having us all kind of be under this spell that everything is this reduction of stinking, everything can just be pieced together synthetically.
• 12:29
  SPEAKER_01: And we don't actually look at food in its whole form and how those individual components within the food are working together, right?
• 12:39
  SPEAKER_01: They're designed to work together and not be pieced apart into these individual nutrients.
• 12:44
  SPEAKER_01: So, oh, another one, I find this amongst our community too.
• 12:49
  SPEAKER_01: And by our community, what I mean by that is foodies, people who are already in there, they're they're spending their money on this high-quality food.
• 12:56
  SPEAKER_01: They're in the kitchen cooking.
• 12:57
  SPEAKER_01: So one of the most common things I hear is they're making their own broth, right?
• 13:02
  SPEAKER_01: And then what do they do?
• 13:03
  SPEAKER_01: First thing they do once the broth is made, they skim the fat off the top of the broth.
• 13:08
  SPEAKER_01: And I ask them, why?
• 13:09
  SPEAKER_01: Why, why are you doing that?
• 13:11
  SPEAKER_01: Right?
• 13:11
  SPEAKER_01: That came from as long as you're getting food sourced from a reputable farm, you know, like yours, Joel.
• 13:18
  SPEAKER_01: I'm not concerned with toxins accumulated in the fat, right?
• 13:21
  SPEAKER_01: So why are you scraping the fat off the broth?
• 13:24
  SPEAKER_01: And if you start talking to them, it is, it's that little voice in their head that's the government, and it comes from these dietary guidelines.
• 13:32
  SPEAKER_01: So these are just a few examples I've given, but I think you can see the breath, the tentacles that are so invasive in our food supply.
• 13:42
  SPEAKER_00: Well, it it's it's the it's the completely ubiquitous, orthodox approach.
• 13:47
  SPEAKER_00: It's in it's in every news source, it's in every media, it's in every government bulletin, it's it's in your it's in the the the teacher's classroom.
• 13:55
  SPEAKER_00: It's it's being told to the students when you know when a when a doctor comes and visits or when a dietitian comes and talks to a class, um, it it's in there.
• 14:05
  SPEAKER_00: I mean, it it's it is completely, it is completely blanketing the culture.
• 14:11
  SPEAKER_00: And and you know, it's unless you're a you know a hermit in a cave somewhere in Idaho, um, it it's almost impossible to when we're bomb, if if we're in the culture at all, you know, we're we're bombarded by it.
• 14:27
  SPEAKER_00: I mean, you you know, uh and and uh let me just say too, as a as a producer, Sina, that that nutrient label that you just held up, those things are acting to get to get that done on an item of food uh individually is extremely expensive, which is why um at our farm, we actually use the USDA, you know, there are there are um um standard USDA labels like for an egg or you know, for chicken or uh beef or whatever.
• 15:08
  SPEAKER_00: And so, you know, we are now by law supposed to um display a nutrient label.
• 15:17
  SPEAKER_00: Fortunately, it doesn't have to be on every single package, but it has to be at point of sale.
• 15:21
  SPEAKER_00: So in our farm store, you know, we've got this notebook with with the new, you know, the to to comply with the regulations.
• 15:29
  SPEAKER_00: But the thing is, we've had some of our stuff checked just kind of independently, and it's nowhere that those USDA labels from from KFOs, the factory farms, they're nowhere close to anything.
• 15:42
  SPEAKER_00: I mean, like, like, you know, our eggs have you know, the the egg USDA label on ribo on on uh folic acid, for example, is 48 micrograms per egg.
• 15:52
  SPEAKER_00: Our eggs have 1,038 micrograms per egg.
• 15:55
  SPEAKER_00: But what do we have in our store?
• 15:57
  SPEAKER_00: We have in our store the USDA label.
• 15:59
  SPEAKER_00: Why?
• 15:59
  SPEAKER_00: Because to get to to to punch through the the the licensing requirements to put an individual label on our product is like it's like you know$20,000 per item.
• 16:13
  SPEAKER_00: Well, we we don't have you know six million dollars to spend on our 300 different items.
• 16:20
  SPEAKER_00: And so um, so it actually uh not not only is it that ubiquitous, but it for those of us who are in the uh the authentic food business, um it it keeps us from actually being able to say the truth about what's in there.
• 16:40
  SPEAKER_00: So we just by default, we just use the USDA label, they don't care, and uh or the whatever the USDA, you know, the whatever the standards are uh for that for that uh product.
• 16:52
  SPEAKER_00: And they're as wrong as they're as wrong as can be, but the USDA doesn't care about that.
• 16:56
  SPEAKER_00: All they care about is all right, you know, you have a nutrition thing, um, and that's all that matters.
• 17:01
  SPEAKER_01: Yeah, and to piggyback on that, we didn't even mention diets, right?
• 17:06
  SPEAKER_01: Most diets are designed around protein, carbs, and fats, right?
• 17:10
  SPEAKER_01: We've we've broken down foods as to how many proteins, how much protein, how much carb, how much fat is in that food, right?
• 17:18
  SPEAKER_01: Hence, if you look back on your nutrition facts label, it has fat, carbs, and protein, right?
• 17:24
  SPEAKER_01: And that's how we're taught to think of food.
• 17:27
  SPEAKER_01: And we're actually trained.
• 17:28
  SPEAKER_01: So when I was getting my PhD in nutrition, you're trained to look at food in categories.
• 17:34
  SPEAKER_01: We're gonna clump these foods as protein, these foods as mainly carbohydrate sources, these foods as mainly fat sources.
• 17:40
  SPEAKER_01: So you literally identify the foods based on this reductionist model.
• 17:45
  SPEAKER_01: And as you're saying here, the question is are the dietary guidelines accurate?
• 17:51
  SPEAKER_01: And I think at this point, right, at least our audience already knows those dietary guidelines are not accurate.
• 17:58
  SPEAKER_01: And in fact, I'll um raise the stakes on that one.
• 18:01
  SPEAKER_01: So these dietary guidelines were created largely by one man, one man, Ansel Keys.
• 18:08
  SPEAKER_01: It was based on a false narrative, it was influenced by industry, and it was never even tested.
• 18:19
  SPEAKER_01: So before it was unleashed onto the American public, it was never even tested.
• 18:24
  SPEAKER_01: It was one man's theory that was not actually tested.
• 18:27
  SPEAKER_01: Now, do you want me to touch base a little bit on the go into the history a little bit of how that happened?
• 18:34
  SPEAKER_00: No, I think we we've only got about six or seven minutes left, but I think I think we'd better.
• 18:39
  SPEAKER_00: I I knew this is gonna be hard to rein you in on this topic because this A A, you're you know a lot about it, which which I just find uh fascinating that you know you you you get done every time I have a conversation like this with you, I just walk away shaking my head.
• 18:55
  SPEAKER_00: Uh that that that we're that that the whole culture is duped.
• 18:59
  SPEAKER_00: I mean, the the entire world almost is is duped.
• 19:03
  SPEAKER_00: So anyway, uh I know you wanted to deal with these conflicts of interest that are kind of you know a new uh a new aggressive point that you wanted to bring up.
• 19:12
  SPEAKER_00: So let's use the the few minutes we have remaining to uh to jump on that that uh that real-time cutting edge stuff that you're finding.
• 19:21
  SPEAKER_01: Sure, sure, absolutely.
• 19:22
  SPEAKER_01: Okay, so the study published in March of 2022.
• 19:26
  SPEAKER_01: It's um, and this is a peer-reviewed journal, it's been published in.
• 19:30
  SPEAKER_01: Title is Conflicts of Interest for Members of the US 2020 Dietary Guidelines Advisory Committee.
• 19:36
  SPEAKER_01: Okay, now, just in br in brevity, these uh the dietary guidelines that we've been talking about, they're actually there's basically a panel, a committee of around 20 experts, quote unquote experts.
• 19:52
  SPEAKER_01: They tell the USDA and the Healthy Human Services what the dietary guidelines should be.
• 19:58
  SPEAKER_01: Okay, so there's a committee that basically crafts the guidelines.
• 20:02
  SPEAKER_01: They rely heavily on reviews from organizations like the American Heart Association and the American College of Cardiology.
• 20:11
  SPEAKER_01: All right.
• 20:12
  SPEAKER_01: Now, when I reported on this in my first book, Hands Off My Food, I tracked some of these organizations and was able to report that American Heart Association, American College of Cardiology, for example, they're heavily supported by food and drug companies, which means the food and the drug industry influence our dietary guidelines.
• 20:32
  SPEAKER_01: Okay.
• 20:33
  SPEAKER_01: Now, what we have is the first ever study.
• 20:38
  SPEAKER_01: This is the first ever study that's published that actually reviewed these conflicts of interest among these members of this supposed expert committee.
• 20:48
  SPEAKER_01: Okay.
• 20:49
  SPEAKER_01: And what they have, and again, this is published.
• 20:52
  SPEAKER_01: They looked at the conflicts of interest dating back more than a decade.
• 20:56
  SPEAKER_01: That way they could see if there's a long-term pervasive influence of these industry actors on scientists.
• 21:05
  SPEAKER_01: What the study found was that 95% of the committee members, that's 19 out of 20 committee members, had conflicting interests with the food and or pharmaceutical industries.
• 21:20
  SPEAKER_01: Okay, so I wanted to break that down a little bit, but 95% of them.
• 21:23
  SPEAKER_01: So 19 out of these 20 people were influenced.
• 21:26
  SPEAKER_01: And these are the dietary guidelines, the most influential document that we have ever in the history of health and nutrition that affects all of us.
• 21:35
  SPEAKER_01: Okay, so what they found was more than 60% of the total number of conflicts of interest were from research funding and from the board members being on committees or advisory boards in the companies.
• 21:52
  SPEAKER_01: So this is this is huge, right?
• 21:55
  SPEAKER_01: So they're either getting funding directly from these companies, right?
• 22:00
  SPEAKER_01: Um, that they're supporting in these dietary guidelines, or they're on the committees on of these companies.
• 22:06
  SPEAKER_01: I mean, that's crazy.
• 22:07
  SPEAKER_01: No, and then if you look at the companies, the um some of the biggest actors here were Kellogg, Abbott, Kraft, Mead Johnson, General Mills, and Dannon.
• 22:20
  SPEAKER_01: I mean, what kind of foods do they produce, right?
• 22:23
  SPEAKER_01: I mean, these are the foods, if you look back, these are the foods that are promoted by the dietary guidelines.
• 22:28
  SPEAKER_01: There was another one that um was interesting.
• 22:32
  SPEAKER_01: One of the primary actors as well was the International Life Sciences Institute.
• 22:40
  SPEAKER_01: Okay, this is a group that quote says that they quote conduct science for the public good and quote, improves human health and well-being and safeguards the environment, right?
• 22:53
  SPEAKER_01: So they're they present themselves as they're doing this for our good.
• 22:58
  SPEAKER_01: They're really, though, an industry-funded food lobby, and they had connections with multiple members of the dietary guidelines committee.
• 23:08
  SPEAKER_01: Um, so let me give you a couple of examples to back up that statement that they're that the International Life Sciences Institute is actually an industry-funded food lobby.
• 23:17
  SPEAKER_01: Okay.
• 23:18
  SPEAKER_01: They had the greatest number of ties over time with the largest number of committee members.
• 23:24
  SPEAKER_01: According to their tax returns, they received funding from Coca-Cola, Mars, Nestle, General Mills, Kellogg, Hershey, Kraft, Dr.
• 23:34
  SPEAKER_01: Pepper, Snapple, Starbucks, Cargill, Campbell Soup, Monsanto, Singenta, Dow, AgriScience, and Bayer.
• 23:43
  SPEAKER_01: Right?
• 23:43
  SPEAKER_01: So I'm sure they're very impartial, right?
• 23:47
  SPEAKER_01: Um, there's a VP of the European division that actually stated that glyphosate was not likely to cause cancer.
• 23:56
  SPEAKER_01: And so it's interesting to note that this organization has received significant financial contributions from Monsanto itself, right?
• 24:03
  SPEAKER_01: Um, then in June of 2016, the organization U.S.
• 24:08
  SPEAKER_01: Right to Know released a report indicating that Dr.
• 24:12
  SPEAKER_01: Dr.
• 24:12
  SPEAKER_01: Barbara Baumann, she was the director of a CDC division that was charged with preventing heart disease and strokes.
• 24:19
  SPEAKER_01: Okay.
• 24:20
  SPEAKER_01: She actually tried to help this organization's founder influence the World Health Organization's officials to back off policies that were aimed to reduce sugar consumption.
• 24:33
  SPEAKER_01: Okay, this organization funded a sugar study.
• 24:36
  SPEAKER_01: It was published in a prominent journal in 2016.
• 24:40
  SPEAKER_01: And this organization in that article argued that the warnings to reduce sugar intake was based on weak evidence that can't be trusted.
• 24:49
  SPEAKER_00: So wow.
• 24:53
  SPEAKER_01: So the conclusion, the conclusion of the study is this.
• 24:56
  SPEAKER_01: I'm gonna read it to you.
• 24:58
  SPEAKER_01: Trustworthy dietary guidelines result from a transparent, objective, and science-based process.
• 25:05
  SPEAKER_01: Our analysis has shown that the significant and widespread conflict of interest on the committee prevents the dietary guidelines from achieving the recommended standard for transparency without mechanisms in place to make this information publicly available.
• 25:20
  SPEAKER_01: We are making the information publicly available.
• 25:23
  SPEAKER_01: Basically, we are being bold, we're stepping forward, we're exposing this lie that affects every single one of us on so many levels beyond what you can imagine.
• 25:33
  SPEAKER_01: And we're done with it.
• 25:34
  SPEAKER_01: And this is basically who has changed your perception of food, because that was the goal of the dietary guidelines.
• 25:41
  SPEAKER_01: It was the government changing what you think about food so they could nudge your behavior.
• 25:48
  SPEAKER_00: Wow, that is that is really profound.
• 25:50
  SPEAKER_00: And if that doesn't well, two two two things come to mind as we wrap up here.
• 25:56
  SPEAKER_00: If for me, my my whatever response to all that.
• 25:59
  SPEAKER_00: Um one is uh every single one of these government panels, boards, advisory committees is completely tainted.
• 26:16
  SPEAKER_00: They're dishonest at at worst and tainted at best.
• 26:20
  SPEAKER_00: Um but number but number two is where's this, where's the media on this?
• 26:26
  SPEAKER_00: You know, where's where's the the the front page Wall Street Journal article about this?
• 26:31
  SPEAKER_00: Where's the you know, where's the lead headline?
• 26:34
  SPEAKER_00: And so um uh, you know, it it's just it's just not in that media.
• 26:39
  SPEAKER_00: So um well, they're largely bought and paid for.
• 26:44
  SPEAKER_00: Well, yeah, look at look at look at the ad look who's look who's sponsoring the news programs.
• 26:49
  SPEAKER_00: That's right.
• 26:49
  SPEAKER_00: Look who's advertising.
• 26:50
  SPEAKER_00: It's it's the same people that are that are um running the the food system.
• 26:55
  SPEAKER_00: So the bottom line is you gotta go beyond labels.
• 27:00
  SPEAKER_00: You just have to go beyond labels because because you can't trust the labels, you can't trust the people that make the labels, you can't trust the thinking that supported the idea of the label.
• 27:12
  SPEAKER_00: I mean, you just keep peeling off the onion.
• 27:15
  SPEAKER_00: Um uh Cena, thank you for for being our watchdog here, uh, and for for bringing this to everybody's attention.
• 27:23
  SPEAKER_00: I think everybody is is um is both uh what you know, uh uh look, we're frustrated by this.
• 27:33
  SPEAKER_00: It's it's it's a bummer, but hey, let's take this frustration energy and turn it into a completely um opposite, uh self-responsible response and just get beyond labels, get in our kitchens, find our food source, um and take responsibility because obviously, obviously, the experts who are supposed to be watching out for our goodwill are not watching out for our goodwill.
• 28:03
  SPEAKER_00: And so the sooner you realize that and start investing time, attention, effort in uh in self education, um, you know, until then you're gonna you're gonna be you're gonna be a stooge of these um you know of these conflicts of interest.
• 28:21
  SPEAKER_00: Thank you for bringing it bringing it to our attention, Cena.
• 28:23
  SPEAKER_00: Thank you all for joining us, and we'll see you next time on Beyond Labels.