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"Processed Meats: Separating Fact from Fiction"... · Revealing Wholeness with Dr.Troy

0:02
Speaker 1: Welcome to Revealing Wholeness podcast dedicated to revealing the profound
0:06
Speaker 1: connections between body, mind, and spirit, where we believe that
0:10
Speaker 1: true wellness arises from addressing the root causes of our
0:13
Speaker 1: health challenges, not just masking the symptoms. Here we dive
0:16
Speaker 1: deep into how holistic approaches such as advanced chiropractic care,
0:20
Speaker 1: personalized nutrition, and natural healing practices can transform your life.
0:24
Speaker 1: Now Here is doctor Troy.
0:33
Speaker 2: Hello and welcome. I'm doctor Troy. You know, at first glance,
0:36
Speaker 2: I get some things that come across my desk and
0:38
Speaker 2: I think, oh, that makes sense, and then I read
0:40
Speaker 2: the article, and then things begin to come to light.
0:44
Speaker 2: And as I say that, I was like, Okay, so
0:47
Speaker 2: this article's on processed meat, and that there's no amount
0:52
Speaker 2: of processed meat that is safe. I'm thinking, huh, all
0:57
Speaker 2: right again, on face value, it seems reasonable processing of
1:02
Speaker 2: any kind of food. We've always talked about in my
1:04
Speaker 2: podcast is the more you process something, the worse it
1:06
Speaker 2: is for you. Well, let's just read the first couple
1:10
Speaker 2: of lines here. So it says research published recently in
1:14
Speaker 2: the Journal of Nature Medicine looked at more than sixty
1:17
Speaker 2: earlier studies on how diet. Now, wait a minute, says
1:22
Speaker 2: experts say there's no safe amount of process meat. Okay,
1:28
Speaker 2: well you just said that diet. You didn't talk about
1:32
Speaker 2: process meat, although processed meat might be in your diet.
1:36
Speaker 2: But let's keep reading studies on how diet affects the
1:39
Speaker 2: risk of type two diabetes, colon cancer, and heart disease. Well,
1:42
Speaker 2: I would say that's probably an undisputed fact, and it
1:46
Speaker 2: wouldn't take sixty earlier studies to convince me of that,
1:49
Speaker 2: or probably too many people. However, then it said the
1:52
Speaker 2: habitual consumption of even small amounts of process meat, comma,
1:58
Speaker 2: sugary drinks. What that's not processed meat, that's sugary drinks, comma,
2:05
Speaker 2: and trans fatty acids is linked to increased risk of
2:10
Speaker 2: developing type two diabetes, ischemic heart disease, which means lack
2:14
Speaker 2: of oxygen to your heart most likely occluded blood vessels,
2:18
Speaker 2: and colorectal cancer. I'm thinking, why did you need to
2:23
Speaker 2: lump sugary drinks and trans fatty acids. Doesn't process meat
2:27
Speaker 2: stand on its own, and that always gets me wondering
2:31
Speaker 2: when they do something like that. It's like all of
2:34
Speaker 2: the articles on the flu kills sixty thousand people a year.
2:40
Speaker 2: And then you read the article and it says the
2:43
Speaker 2: flu and influenza or pneumonia. Sorry, it says influenza and
2:50
Speaker 2: pneumonia kills sixty thousand people a year. Thinking okay, well,
2:52
Speaker 2: influenza is the flu, but pneumonia, well they go hand
2:57
Speaker 2: in hand, and so that's why. Well, then when you
2:59
Speaker 2: dig into the article, you realize that fifty nine thousand,
3:02
Speaker 2: three hundred and seventy whatever died of pneumonia, and like
3:08
Speaker 2: five or six hundred people died of the flu each year.
3:10
Speaker 2: Five or six hundred people is like less than point
3:15
Speaker 2: zero zero one percent or something crazy like that of
3:19
Speaker 2: people in our country. Are you worried about something that
3:22
Speaker 2: affects somebody like one out of out of one hundred
3:26
Speaker 2: thousand or one out of a million. No, I'm really
3:30
Speaker 2: not worried about that. Why was one person out of
3:32
Speaker 2: one hundred thousand dying of the flu? How healthy was
3:35
Speaker 2: that person? You know? These are the kinds of things
3:37
Speaker 2: that when we look at it, we have to really
3:39
Speaker 2: dig in about what are they trying to accomplish. Are
3:42
Speaker 2: they trying to just make us afraid, which is common,
3:45
Speaker 2: or do they have an agenda or both, and it's
3:47
Speaker 2: probably both. They're probably trying to make us afraid and
3:50
Speaker 2: have an agenda. I wanted to read something to you.
3:53
Speaker 2: This is back in the eighteen eighties, and they said
3:58
Speaker 2: likely in eighteen eighties. John Swinton s W I N
4:04
Speaker 2: T O N then, the prominent New York journalist, so
4:08
Speaker 2: you can look him up your own self, was the
4:11
Speaker 2: guest of honor at a banquet given him by the
4:14
Speaker 2: leaders of his craft, someone who neither knew neither the
4:19
Speaker 2: press nor Swinton offered a toast to the Independent Press.
4:24
Speaker 2: Swinson outraged his colleagues by replying, now this is a journalist.
4:30
Speaker 2: I want to preface this because you're like, what, how
4:32
Speaker 2: do you just transition so fast? So here we have
4:35
Speaker 2: an article written by Medicine Net and they're trying to
4:40
Speaker 2: tell us something. But they're not necessarily being so forthcoming
4:44
Speaker 2: with correct information. They're wanting something to be known about
4:48
Speaker 2: processed meat or trying to get us afraid. Now we'll
4:51
Speaker 2: get to that, because they slip in processed meat, sugary
4:54
Speaker 2: drinks and trans fatty acids. Now, I think anybody who
4:57
Speaker 2: realizes sugary drinks and trans fatty acids which are fats
5:01
Speaker 2: that have been degraded and are weakened. And basically, since
5:05
Speaker 2: a lot of our hormones are made out of fats,
5:07
Speaker 2: our cell membranes are made out of fat. Our brain
5:10
Speaker 2: is like seventy or eighty percent fat. I can't quite
5:12
Speaker 2: remember the number, but it's high. So if we have
5:16
Speaker 2: poor fats making up really important organ systems and cell structures,
5:20
Speaker 2: are we going to live very long? Well? I think
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Speaker 2: we could all be like, well, duhr doesn't sound like it.
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Speaker 2: You'd be right that trans fats would be really detrimental
5:31
Speaker 2: to any anybody. I don't care who you are. Sugary drinks,
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Speaker 2: we just get it. Sugar is just depleting us of
5:38
Speaker 2: all kinds of nutrients to try to process those carbohydrates
5:41
Speaker 2: and then creating inflammation and feeding infection and all kinds
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Speaker 2: of things. Okay, well, those two things together are going
5:46
Speaker 2: to do most everything, especially like the diabetes, these schemic
5:50
Speaker 2: heart disease, and the corrective cancers are going to be
5:53
Speaker 2: definitely handled by those two. So why are you trying
5:56
Speaker 2: to push processed meats in there now? Granted, an oscar
5:59
Speaker 2: my hotdog probably isn't the best thing for us, and
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Speaker 2: probably has a lot of nitrates, nitrites, and who knows
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Speaker 2: what in it, and a bunch of sugar. But not
6:07
Speaker 2: all processed meats are created equals, so to speak. And
6:09
Speaker 2: we'll get there too. But I want to finish this.
6:11
Speaker 2: So here you have this Swinson or Swinton, and he
6:15
Speaker 2: outrages his colleagues by saying this, and I quote, there
6:19
Speaker 2: is no such thing at this date of the world's
6:23
Speaker 2: history in America as an independent press. You know it,
6:29
Speaker 2: and I know it. There is no one, excuse me,
6:33
Speaker 2: not one of you who dares to write your honest opinions.
6:37
Speaker 2: And if you did, you know beforehand that it would
6:41
Speaker 2: never appear in print. I am paid weekly for keeping
6:44
Speaker 2: my honest opinions out of the paper, and I am,
6:49
Speaker 2: or excuse me, a paper I am connected with. Others
6:52
Speaker 2: of you are paid similar salaries for similar things. And
6:56
Speaker 2: any of you who would be so foolish as to
6:59
Speaker 2: write honest opinions would be out on the streets looking
7:02
Speaker 2: for another job. If I allowed my honest opinions to
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Speaker 2: appear in one issue of my paper before twenty four hours,
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Speaker 2: my occupation would be gone. The business of the journalist
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Speaker 2: is to destroy the truth, to lie outright, to pervert,
7:21
Speaker 2: to vilify, to fawn at the feet of memon, and
7:25
Speaker 2: to sell his country and his race for his daily bread.
7:29
Speaker 2: You know it, and I know it. And what folly
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Speaker 2: is this toasting and independent press. We are the tools
7:39
Speaker 2: and vassals of rich men. Behind the scenes. We are
7:44
Speaker 2: the jumping jacks. They pull the strings and we dance.
7:49
Speaker 2: Our talents, our possibilities, and our lives are all the
7:54
Speaker 2: property of other men. We are intellectual prostitutes. Now this
8:01
Speaker 2: is sourced at Labour's Untold Story by Richard O. Boyer
8:06
Speaker 2: and Herbert Moyes, published in United Electrical, Radio and Machine
8:13
Speaker 2: Workers of America, New York in nineteen fifty five, and
8:16
Speaker 2: reposted in nineteen seventy nine. So this is some old stuff.
8:21
Speaker 2: I would be hard pressed that you would even be
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Speaker 2: able to find that article today. However, at least you've
8:27
Speaker 2: heard it here and it is referenced. So let's move on. Now,
8:31
Speaker 2: processed meat, what do we do? It says here that
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Speaker 2: people who ate just one hot dog a day had
8:38
Speaker 2: an eleven percent higher risk of type two diabetes and
8:42
Speaker 2: a seven percent higher risk of colon cancer than those
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Speaker 2: who did not have any. Now, let me ask you this.
8:49
Speaker 2: If you're going to eat one hot dog a day,
8:51
Speaker 2: do you care about your diet and other ways too? No?
8:55
Speaker 2: Probably not. If if you have that kind of an
8:59
Speaker 2: eye idea in your mind that I'm going to eat
9:02
Speaker 2: a hot dog a day, well you probably just know
9:06
Speaker 2: that it's gonna be that that's what you're gonna get.
9:10
Speaker 2: So then it goes on. Now it's talking about okay,
9:13
Speaker 2: well we get diabetes there and co direct to cancer
9:16
Speaker 2: cancer drinking about one twelve donth soda a day raise
9:20
Speaker 2: the risk of type two diabetes by eight percent and
9:23
Speaker 2: heart disease by two percent. I'm like two percent, So
9:26
Speaker 2: we're really giving the problem here to drinks with heart disease.
9:34
Speaker 2: So if you're like, oh my gosh, process meat man,
9:37
Speaker 2: that's really bad for your heart. Well, they actually said
9:40
Speaker 2: one hot dog a day just affected diabetes and cool
9:43
Speaker 2: directal cancer. They actually didn't even comment on heart disease.
9:48
Speaker 2: And if you drink a pop a day, it was
9:49
Speaker 2: only two percent. Now, not that I want you to
9:51
Speaker 2: go out there and start drinking pop. You might be thinking,
9:53
Speaker 2: I thought he was a nutrition guy. Why is he
9:55
Speaker 2: like saying all this? And that's not the point. The
9:58
Speaker 2: point is is that they're finaggling information so that they
10:03
Speaker 2: can do something. I'm always wondering. When I read media,
10:06
Speaker 2: I have to literally realize I must believe the exact
10:10
Speaker 2: opposite of what it's telling me, and so I have
10:13
Speaker 2: to be very careful when I read something because they're
10:16
Speaker 2: trying to get me to do something. So I'm going
10:18
Speaker 2: to look at the obvious thing. Okay, so you have
10:21
Speaker 2: something against process meat, got it? Let me read your
10:25
Speaker 2: article and let me see if I can read between
10:27
Speaker 2: the lines like we all have to do. So when
10:30
Speaker 2: I bring information, I'm going to speak candidly, because you
10:33
Speaker 2: know what, I don't care about their bottom line. I
10:38
Speaker 2: care about my client's health. That's who I am indebted
10:42
Speaker 2: to or enslaved to, if you will. Let's look at
10:46
Speaker 2: it directly and clearly. Who are my bosses? Anybody who
10:50
Speaker 2: pays me money is a boss. So that means that
10:54
Speaker 2: every one of my clients that come in here, they're
10:57
Speaker 2: my boss. I want to do what is best for
11:00
Speaker 2: them because I like my boss and I like getting
11:04
Speaker 2: paid really well to do what I do. Who wouldn't
11:08
Speaker 2: If you're really good at what you do, you will
11:10
Speaker 2: stand in front of kings, says the Bible. Well, if
11:14
Speaker 2: I do really well, I stand in front of kings
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Speaker 2: and queens every day my clients, because they are awesome
11:23
Speaker 2: and you are too, and you deserve to have some
11:26
Speaker 2: understanding and some knowledge base so that you can be like, huh,
11:30
Speaker 2: maybe I've been sold a bill of goods I didn't realize.
11:33
Speaker 2: Let me start reading things a little bit differently. Let
11:36
Speaker 2: me start listening to people a little bit differently. What
11:39
Speaker 2: are they trying to accomplish? So I am trying to
11:42
Speaker 2: accomplish enlightenment and that we can see this for what
11:45
Speaker 2: it is. So I'm not going to really belabor the
11:48
Speaker 2: rest of this article because now it's almost irrelevant. They
11:51
Speaker 2: quote some articles, but it's actually quite short. What I'd
11:54
Speaker 2: rather spend a little bit of time doing is, if
11:56
Speaker 2: you wish you can stop now from listening to this
11:59
Speaker 2: and go back to one of my podcasts where I
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Speaker 2: talked about pemmican, and I talked all about how to
12:04
Speaker 2: make pemmican. If this is a new word for you,
12:07
Speaker 2: then pemmican is something that people did for many hundreds
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Speaker 2: of years to store meat, or at least to have
12:15
Speaker 2: it ready at the beck and call. It was kind
12:18
Speaker 2: of like the oh Native American granola bar, but it
12:22
Speaker 2: had no granola in it, by the way. So a
12:25
Speaker 2: very simplistic recipe for Pemmican is you get some type
12:30
Speaker 2: of brisket or bottom round. You could even do you know,
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Speaker 2: whatever lean beef you want. You can get a pound
12:36
Speaker 2: of beef tallow or you know, suet, and so if
12:40
Speaker 2: you're not sure what that is, you can look it up.
12:41
Speaker 2: But basically it's the fat off off of the cuts
12:44
Speaker 2: of meat that you wouldn't necessarily eat. And so you
12:48
Speaker 2: start with three pounds of whatever lean beef, a pound
12:52
Speaker 2: of suet or tallow, and if you wish you kind
12:55
Speaker 2: of like it maybe a little bit sweet, you could
12:57
Speaker 2: add a little bit of dried cranberries, maybe a half cup,
13:00
Speaker 2: or you could do even a quarter cup of maple syrup.
13:03
Speaker 2: Both are optional. If you're like me, you might consider
13:06
Speaker 2: adding some raw honey. If you really have access to
13:11
Speaker 2: some cool things, you might even do royal jelly. If
13:15
Speaker 2: you're not familiar with royal jelly, you could make your own.
13:18
Speaker 2: Raw honey mixed with bee pollen is how you make
13:23
Speaker 2: royal jelly. It's what they feed the queen and why
13:25
Speaker 2: she's so big and lives a long time because she's
13:28
Speaker 2: gonna produce who knows how many thousands of eggs, and
13:32
Speaker 2: so they feed her very well so that she can
13:34
Speaker 2: keep pushing out eggs and make that col any nice
13:37
Speaker 2: and big. So there's options there of adding that. And
13:41
Speaker 2: ultimately what you're gonna do is you're gonna cut the
13:42
Speaker 2: beef into strips. You're gonna dry it or cook it
13:46
Speaker 2: on low temperature, you know, one hundred and fifty degrees
13:48
Speaker 2: for a while until it's fairly dry and real dry.
13:52
Speaker 2: The dryer the better. Then you're gonna basically blend that
13:56
Speaker 2: up to its kind of course. And then you're you're
14:00
Speaker 2: going to take your your tallow or sue it and
14:03
Speaker 2: you're going to put it into a pan, separate pan.
14:06
Speaker 2: You're going to boil it over you know, medium maybe
14:10
Speaker 2: a little bit medium high heat, not too high, and
14:13
Speaker 2: you're going to see the pieces of skin and meat
14:17
Speaker 2: or gristle that shouldn't be there. It's going to crisp
14:19
Speaker 2: up and turn brown. Great. Once that's happened, you're going
14:23
Speaker 2: to take that liquid stuff and you're going to pour
14:26
Speaker 2: it through a strainer and get all that brown stuff
14:29
Speaker 2: out of it. The pieces of meat and things that
14:31
Speaker 2: are left, and you should have roughly a quarter cup
14:33
Speaker 2: excuse me, three quarters cup of rended fat. So if
14:36
Speaker 2: you're wondering, oh, that's what rendered fat is, Yes, that's
14:39
Speaker 2: what rended fat is. Then you're going to take that
14:42
Speaker 2: and you're going to mix it together into a mixing
14:44
Speaker 2: bowl and add your cranberries or your maple syrup or
14:47
Speaker 2: your honey and be pollen, and you're just going to
14:52
Speaker 2: continue to mix it until it gets to, you know,
14:56
Speaker 2: a really good consistency, and then you can you can
14:58
Speaker 2: pack it into a wide mouth jar. You can put
15:01
Speaker 2: it into almost like a parchment paper and use them
15:05
Speaker 2: as like little, oh little bite sized goodness that you
15:09
Speaker 2: can take on a hiking trip for energy. I mean,
15:13
Speaker 2: you can do all kinds of things. It can be
15:15
Speaker 2: stored at room temperature if you have any place that's
15:19
Speaker 2: much cooler in your house. Often it's excellent. If you
15:22
Speaker 2: really wish to eat it just like it is, you can.
15:25
Speaker 2: Some people do fry it up and eat it as patties.
15:28
Speaker 2: There's all kinds of ways to do pemmican. Now that
15:31
Speaker 2: would be the original kind of processed meat. So let's
15:35
Speaker 2: go into a little bit of what processed meat would
15:38
Speaker 2: probably be better for you than others. Now, I always
15:42
Speaker 2: go on how I feel and how my body performs.
15:45
Speaker 2: Let me explain, if I were constipated, I definitely would
15:50
Speaker 2: buy your mainstream, run of the mill beef jerky that
15:55
Speaker 2: everybody gets advertised from or too by all these big companies.
16:00
Speaker 2: I will not mention their names. And the moment that
16:02
Speaker 2: I eat even a couple of bites, just give me
16:05
Speaker 2: about twelve to fourteen hours, I will be in the
16:07
Speaker 2: bathroom and my bowels will be moving quite fast. Indeed,
16:12
Speaker 2: So when I eat beef jerky or a very good
16:18
Speaker 2: summer sausage from my local butcher that knows how to
16:22
Speaker 2: do it and makes it fresh, and I get it
16:24
Speaker 2: from them and I start slicing it up, it actually
16:27
Speaker 2: molds quite quickly, which is awesome. That means it's very alive,
16:33
Speaker 2: and when I eat it, I can eat it without
16:35
Speaker 2: any repercussions to my bowels. So when I tell you,
16:39
Speaker 2: how does your body perform on what you're eating? Now,
16:42
Speaker 2: if you're used to eating Oscar Meyer hot dogs, you're
16:45
Speaker 2: probably going to have bowels that are resistant to flinching
16:49
Speaker 2: when you put that daily into your system, but you
16:52
Speaker 2: if you eat real food, salads, vegetables, you know, home
16:57
Speaker 2: cooked stuff, and then you go ahead and put one
16:59
Speaker 2: of those hot dogs into your stomach, you may not
17:03
Speaker 2: like how the bathroom is, or some people will literally
17:06
Speaker 2: throw up. I am reminded of when I did some
17:09
Speaker 2: deep cleaning and cleansing of my body for about a month,
17:12
Speaker 2: and I thought, you know what, I'm going to go
17:15
Speaker 2: have a monster taco. I know, I know you can
17:19
Speaker 2: giggle and look aghast. I would too, but again I
17:23
Speaker 2: was young. I was probably twenty years ago when I
17:25
Speaker 2: didn't know any better, and I still kind of liked
17:28
Speaker 2: monster tacos. And I went and had two, and within
17:32
Speaker 2: oh my goodness, it couldn't have been half an hour,
17:35
Speaker 2: I threw them both up. My body's like, you just
17:38
Speaker 2: did thirty days of that, and now you're going to
17:42
Speaker 2: put this in me? Are you insane? You may have
17:46
Speaker 2: it back post haste. And so it was a wake
17:49
Speaker 2: up call at that point. Huh. The more clean I
17:53
Speaker 2: make my body, the quicker it tells me what it
17:56
Speaker 2: likes and doesn't like. Now, most of us, I won't
17:59
Speaker 2: say most of us, Okay, there are people out there
18:01
Speaker 2: that might have done that and said, Wow, I must
18:03
Speaker 2: have got a stomach bug or something. No, And some
18:07
Speaker 2: people look at that and say, I don't want my
18:09
Speaker 2: body that sensitive. Trust me, you do, because it will
18:13
Speaker 2: tell you when it doesn't like what you're doing that's
18:16
Speaker 2: actually causing it harm. And you now know when to
18:20
Speaker 2: steer the boat in a different direction. Do you want
18:23
Speaker 2: to have some seaweed brushing the bottom of your boat
18:27
Speaker 2: and think, hey, that grows in shallow areas, all halt,
18:33
Speaker 2: I don't want to run into a reef? Or do
18:36
Speaker 2: you not want to feel that seaweed? So to speak,
18:40
Speaker 2: full on ahead and plow a massive gash in your
18:43
Speaker 2: boat and watch it sink to the bottom and ruin it.
18:47
Speaker 2: Because that's what your body's trying to tell you. Look,
18:50
Speaker 2: I'm trying to give you signs so that you will
18:52
Speaker 2: not do this. I'm trying to be as sensitive as
18:55
Speaker 2: I can for you so that you know what is
18:57
Speaker 2: a good decision and what is a bad decision. For us,
19:01
Speaker 2: that is the sensitivity of the body. So I hope
19:03
Speaker 2: that was kind of helpful. I know we kind of
19:07
Speaker 2: meandered around towards from process meat to sugar to fatty
19:12
Speaker 2: acids and talked about what does real process meat look like?
19:16
Speaker 2: What is good? What is bad? Word to get it?
19:18
Speaker 2: What could you make your own? There are all kinds
19:22
Speaker 2: of options out there. I'm sure we could speak for
19:24
Speaker 2: eight or twelve or twenty hours on this subject. We
19:27
Speaker 2: have hit some high points here and I think we've
19:30
Speaker 2: done it justice. If there's some topic you'd like to
19:32
Speaker 2: know more about when it comes to processed meats or
19:36
Speaker 2: other things, shoot me a line. I'd love to hear
19:38
Speaker 2: about it and talk about it on this podcast. So
19:41
Speaker 2: until next time, I'm doctor Troy, and remember there is
19:44
Speaker 2: way more right with you than there is wrong with you.
19:54
Speaker 1: The information on this podcast from doctor Troy Munson is
19:59
Speaker 1: meant to educate the listener on a variety of health issues.
20:03
Speaker 2: It is not meant to diagnose or treat any conditions.