Latest / The You Project / #2175 Slathering Something on Your Sausage - David Gillespie

Transcript

#2175 Slathering Something on Your Sausage - David Gillespie · The You Project

• 0:00
  Speaker 1: I got ow you bloody champs. It's Schlespo, it's harps.
• 0:03
  Speaker 1: It's us just doing what we do every year. Second
• 0:06
  Speaker 1: Wednesday night or something. It happens to be a Thursday now,
• 0:09
  Speaker 1: but that's okay. I had issues, or someone had issues.
• 0:12
  Speaker 2: I think I was busy. You were busy.
• 0:16
  Speaker 1: You know, we're all busy. It was the whole vibe.
• 0:19
  Speaker 1: It was marbo, it was busyness. It was the whole vibe.
• 0:22
  Speaker 1: Have you ever seen that movie?
• 0:24
  Speaker 2: I love it, I love it.
• 0:26
  Speaker 1: The Castles actually good listeners. If you've never seen that movie,
• 0:30
  Speaker 1: what are you doing? Go to the Room of Mirrors,
• 0:33
  Speaker 1: have a good look at yourself, and straight out after that,
• 0:35
  Speaker 1: go to Blockbuster, get your video out and if not,
• 0:41
  Speaker 1: maybe find it on one of the platforms probably a
• 0:43
  Speaker 1: better chance, but just a funny funny It's probably a
• 0:47
  Speaker 1: bit dated now, but even.
• 0:49
  Speaker 2: Yeah, look I saw it again recently and it is dated,
• 0:52
  Speaker 2: but had the lines are still there, you know, you know,
• 0:55
  Speaker 2: tell him he's dreaming when he's rehobbing that then the
• 0:59
  Speaker 2: whole marble, the vibe in the high car.
• 1:02
  Speaker 1: Yeah, what about this bloke? You're selling jousting sticksjousting sticks?
• 1:07
  Speaker 2: How much fucking jee. Well, you know, I've just done
• 1:11
  Speaker 2: TIFF's job. We don't need you. It's on stand there
• 1:14
  Speaker 2: you go.
• 1:15
  Speaker 1: It's on. Look at you. You can multitask like the
• 1:19
  Speaker 1: best of them. Now. I was complimenting you before we
• 1:22
  Speaker 1: went live, and you reminded me to press the recording button,
• 1:26
  Speaker 1: which was a good reminder because I've been known to
• 1:28
  Speaker 1: roll without doing that. I did a whole episode David
• 1:34
  Speaker 1: with the president of the Hawthorne Football Club and I
• 1:37
  Speaker 1: didn't record it, so that didn't go down great. But anyway,
• 1:43
  Speaker 1: he wasn't thrilled about coming back having to do it again.
• 1:47
  Speaker 1: Oh yeah, no, we're actually friends, so it was okay,
• 1:50
  Speaker 1: but still neither of us were thrilled. But I was
• 1:53
  Speaker 1: just complimenting you because finally you've come out of the
• 1:56
  Speaker 1: dark ages of just writing shit, and you were and
• 2:00
  Speaker 1: AI together have produced some nice, little, short, succinct, powerful
• 2:07
  Speaker 1: attention getting VIDs about the stuff that you bang on
• 2:12
  Speaker 1: and they're bite size and they're fucking perfect. Tell us
• 2:17
  Speaker 1: about how did that come about?
• 2:20
  Speaker 2: So these are yeah, these are video versions of the
• 2:24
  Speaker 2: articles we talk about every week, you know. And I
• 2:26
  Speaker 2: was looking back at some of them and I thought, oh, jeez,
• 2:28
  Speaker 2: that was a good article. But the trouble is with
• 2:33
  Speaker 2: you know, article platforms like substack is it shows you
• 2:35
  Speaker 2: that five most recent articles and then everything else might
• 2:38
  Speaker 2: not might as well not exist. And so I thought,
• 2:45
  Speaker 2: let's make something that people can engage with more easily.
• 2:50
  Speaker 2: And you know, the advent of AI has made this
• 2:53
  Speaker 2: a lot easier to do. So all I do is
• 2:56
  Speaker 2: turn an article into a script and being feed it
• 3:01
  Speaker 2: to one of these AI engines that magically makes video,
• 3:04
  Speaker 2: and there we go. It whacks up a four to
• 3:08
  Speaker 2: five minute video version of an article that I've written.
• 3:12
  Speaker 2: And so every week I'm just going to put another
• 3:14
  Speaker 2: one up there and yeah, it's so far people seem
• 3:18
  Speaker 2: to be enjoying them.
• 3:20
  Speaker 1: Yeah I'm going to I'm going to copy you. I'm
• 3:22
  Speaker 1: going to copy you. Melissa has made me a few
• 3:25
  Speaker 1: videos for some of my research, because every second person
• 3:30
  Speaker 1: that's a lie. One in ten people go, can I
• 3:33
  Speaker 1: read the paper that you just got published? And I'm like, nah,
• 3:35
  Speaker 1: you don't want it as you You didn't even read it,
• 3:38
  Speaker 1: And I don't blame you. You got Ai to read it, had.
• 3:40
  Speaker 2: Ai to summarize it for me. It was so boring.
• 3:44
  Speaker 1: I agree, I agree. I say, people, I don't even
• 3:47
  Speaker 1: want to read it, and I wrote it, so I
• 3:49
  Speaker 1: definitely don't read it. And it's forever long. It's like, yeah, although.
• 3:54
  Speaker 2: I gave you a good review, I sent you the
• 3:56
  Speaker 2: review that day I gave you. It was a pretty
• 3:58
  Speaker 2: good review.
• 3:59
  Speaker 1: It was a pretty good review, although I kind of
• 4:02
  Speaker 1: feel like you might have prompted it to make it
• 4:04
  Speaker 1: somewhat favorable, just because I.
• 4:06
  Speaker 2: Asked it, to be honest.
• 4:08
  Speaker 1: All right, Well, it was fun. It was a fun review,
• 4:12
  Speaker 1: so I appreciate that. But all right, so can I
• 4:15
  Speaker 1: just ask which the platform you use to create these videos?
• 4:19
  Speaker 2: So that one I use is something called in video
• 4:25
  Speaker 2: in video, Yeah, I in and then word video, but
• 4:28
  Speaker 2: it's all one word.
• 4:29
  Speaker 1: Yeah. It's very close to in video, isn't it.
• 4:33
  Speaker 2: Yeah a little bit. Yeah. Yeah, that's probably why they
• 4:36
  Speaker 2: went with that. Yeah, now that I think about it. Now,
• 4:40
  Speaker 2: the channel, by the way, listen, look at me. I'm
• 4:42
  Speaker 2: going to do a marketing thing here. I'll watch this.
• 4:44
  Speaker 1: I couldn't be prouder.
• 4:47
  Speaker 2: The channel this is on is at Sweet David G
• 4:50
  Speaker 2: on YouTube, So it's just at Sweet David G.
• 4:53
  Speaker 1: Now we need to change that. Yeah, I was thinking
• 4:56
  Speaker 1: about you and about at Sweet David g It just
• 4:59
  Speaker 1: reminds me of like when people come up with their
• 5:01
  Speaker 1: porn star name.
• 5:02
  Speaker 2: That's you.
• 5:05
  Speaker 1: I think, to you in budgie smugglers with twenties hanging
• 5:08
  Speaker 1: out the front of your crotch. I think you need
• 5:11
  Speaker 1: to get your marketing team together.
• 5:13
  Speaker 2: But see this is from you. Know, I was around
• 5:16
  Speaker 2: at the dawn of the Internet and I was actually
• 5:19
  Speaker 2: able to get the same name on every platform. So
• 5:21
  Speaker 2: I'm sticking with it.
• 5:23
  Speaker 1: Yeah, cool story. We're not there anymore, Grandpa, We're not
• 5:26
  Speaker 1: there anymore, you fucking virtual dinosaur. Move on, David Gillespie.
• 5:32
  Speaker 1: Can't you just go with that? Or is that taken? Oh?
• 5:35
  Speaker 2: I've probably taken sixteen times over by now. I'll find something.
• 5:39
  Speaker 1: You'll find something get rid of Sweet David g. It
• 5:41
  Speaker 1: just reminds me of a James Taylor song, which is
• 5:45
  Speaker 1: not the worst thing. So, do you have any We're
• 5:50
  Speaker 1: going to dive into a few topics, but do you
• 5:52
  Speaker 1: have any indication of which of the videos that you've
• 5:56
  Speaker 1: done recently have kind of caught fire a little bit?
• 6:00
  Speaker 2: They're all they're all doing okay. The one about Bacon
• 6:04
  Speaker 2: seems to be doing best. At the moment, and we
• 6:07
  Speaker 2: talked about that a while ago, which is not really
• 6:09
  Speaker 2: about bacon. It's about how we're told a lot of
• 6:12
  Speaker 2: nonsense about nitrates and you know, there's more nitrates in
• 6:16
  Speaker 2: a beech root or a celery stick than there isn't bacon,
• 6:19
  Speaker 2: So you know you'd have to eat five kilos of
• 6:21
  Speaker 2: bacon to get the same amount as you would get
• 6:23
  Speaker 2: in a cellery stick. So it's it's and we've we've
• 6:27
  Speaker 2: done that to death in another episode. Listeners should go
• 6:30
  Speaker 2: back and find that. But yeah, that the video about
• 6:33
  Speaker 2: that is doing quite well.
• 6:35
  Speaker 1: Yeah, well you think about it. This is probably boring
• 6:38
  Speaker 1: to our listeners, but maybe not. Everyone's trying to push
• 6:41
  Speaker 1: sell something in some way, shape or form. But like
• 6:46
  Speaker 1: when you have a like bacon in the title, every
• 6:50
  Speaker 1: bloke in Australia nearly is like fucking what's this about?
• 6:53
  Speaker 1: But if you went you know the truth about nitrates,
• 6:56
  Speaker 1: everyone's like next. So what you call like, even if
• 7:00
  Speaker 1: it's a thinly disguised whatever, it's like yeah, Well, I
• 7:05
  Speaker 1: mean once people actually read it, they're going to like
• 7:07
  Speaker 1: it anyway. But like the title makes such a big difference. Yeah,
• 7:13
  Speaker 1: sometimes when people give me I get sent books. Sometimes
• 7:17
  Speaker 1: I look at the cover and I'm like, the cover
• 7:19
  Speaker 1: is terrible, the title is terrible. I don't even And
• 7:22
  Speaker 1: then I'll read the first chapter or a half. I'm like,
• 7:24
  Speaker 1: this is a really good book. Why the fuck did
• 7:26
  Speaker 1: they come up with that title?
• 7:29
  Speaker 2: We talked about this before. How little control you have? Yeah, I.
• 7:35
  Speaker 1: Do I say that. No, I won't say it. I'll
• 7:38
  Speaker 1: get in trouble. I'll get in trouble. I can't say it.
• 7:40
  Speaker 1: But you know, all right, So you've been cranking it
• 7:45
  Speaker 1: out this week, and you've been talking a little bit
• 7:49
  Speaker 1: about salts.
• 7:51
  Speaker 2: Yes, I did a long form article on salt. People
• 7:55
  Speaker 2: want to read it over on the substack. The short
• 7:58
  Speaker 2: version of it is, there's nothing wrong with salt if
• 8:01
  Speaker 2: you haven't screwed up your kidneys with sugar. Yes. Yes,
• 8:06
  Speaker 2: So you know we're constantly told salt is the enemy,
• 8:10
  Speaker 2: it's terrible for you, et cetera, et cetera. That the
• 8:13
  Speaker 2: only trouble with that story is the science doesn't match
• 8:15
  Speaker 2: it now and has actually never matched it. It's always
• 8:20
  Speaker 2: been very much at the dodgy end of the spectrum.
• 8:23
  Speaker 2: And in the article I go through a lot of
• 8:25
  Speaker 2: the historical detail of how we got there. But the
• 8:30
  Speaker 2: short end of it is that we're constantly told to
• 8:32
  Speaker 2: worry about salt, you know, told to treat you know,
• 8:35
  Speaker 2: the salt shaker like it's you know, an unexploded line
• 8:39
  Speaker 2: or something. But it's the reality is that it's the
• 8:44
  Speaker 2: sugar that's doing the damage, and it does it in
• 8:46
  Speaker 2: two different ways. First, salt doesn't actually affect your blood
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  Speaker 2: pressure all that much. The theory of why anyone even
• 8:57
  Speaker 2: thought to look at salt in the first place always
• 8:59
  Speaker 2: amuses me, because the thinking was, oh, okay, well, if
• 9:04
  Speaker 2: you have more salt, then what that what that does
• 9:07
  Speaker 2: is absorb more water, because you're the salt you know,
• 9:10
  Speaker 2: makes more water come into you into blood, and so
• 9:13
  Speaker 2: if that means that you've got more blood volume, which
• 9:16
  Speaker 2: increases your blood pressure, therefore it causes blood pressure. And
• 9:21
  Speaker 2: then you throw in some dodgy rat studies where they're
• 9:24
  Speaker 2: feeding them, you know, only a hundred times as much
• 9:26
  Speaker 2: as any human could possibly consume, and you know, while
• 9:31
  Speaker 2: i you've got yourself a villain. The problem is that
• 9:37
  Speaker 2: no one's ever actually been able to prove any of
• 9:40
  Speaker 2: the above with any kind of decent study. But it
• 9:44
  Speaker 2: hasn't stopped the messaging being you know you have to
• 9:47
  Speaker 2: You know, salt's going to give you high bloo pressure,
• 9:49
  Speaker 2: It is going to give you heart disease, all that
• 9:50
  Speaker 2: sort of stuff. You've got to watch your salt. And
• 9:52
  Speaker 2: everyone to this day does that. You go out to
• 9:55
  Speaker 2: a restaurant. I mean, my kids have you know, obviously
• 9:59
  Speaker 2: been in the truth in the sense that they know
• 10:03
  Speaker 2: that there's no problem with salt, will go out eat
• 10:07
  Speaker 2: with their friends and reach for the salt shaker, which
• 10:10
  Speaker 2: itself is a crime, and then then start liberally sprinkling
• 10:13
  Speaker 2: it all over everything.
• 10:16
  Speaker 1: And even though their friends, their friends reclur and horror.
• 10:21
  Speaker 2: Horror, yeah, looking at them in a concerned way. What
• 10:25
  Speaker 2: should I call the airmults? Now you know it's But
• 10:30
  Speaker 2: the reality is, if you haven't screwed up your kidneys,
• 10:33
  Speaker 2: your body deals with any excess salt you're going to take,
• 10:35
  Speaker 2: So you salt to taste. If you like the taste
• 10:38
  Speaker 2: of more salt, have more salt, and as long as
• 10:40
  Speaker 2: your kidneys aren't stuffed, you'll be fine. The thing that
• 10:44
  Speaker 2: really causes high blood pressure is less obvious. It's sugar,
• 10:49
  Speaker 2: and it's less obvious because there's quite a bit of
• 10:51
  Speaker 2: chemical reaction required to produce it. Sugar consumption produces excess
• 10:56
  Speaker 2: uric acid. Uric excess uric acid drives down nitric oxide.
• 11:00
  Speaker 2: Nitric Oxide is the thing that relaxes your arteries, so
• 11:04
  Speaker 2: it relaxes It's a muscle relaxant, so it relaxes the
• 11:09
  Speaker 2: arterial walls, increases blood volume, decreases pressure, and in plumber
• 11:13
  Speaker 2: will tell you bigger pipes, lower pressure. Smaller pipes, bigger pressure.
• 11:18
  Speaker 2: So the thing that's causing high blood pressure is sugar
• 11:23
  Speaker 2: because of itsffect on uric acid. We can talk about
• 11:25
  Speaker 2: this another day because I know you'll be desperately interested
• 11:27
  Speaker 2: in it, but that's exactly the same thing that causes
• 11:31
  Speaker 2: a rectile dysfunction. By the way, so the more sugar
• 11:34
  Speaker 2: you consume, the more uric acid is produced, the less
• 11:37
  Speaker 2: able you are to get an erection, because because nitric
• 11:42
  Speaker 2: oxide is necessary for that, which, by the way, is
• 11:44
  Speaker 2: the mechanism of action for viagra, which increases nitro oxide. Wiagra,
• 11:50
  Speaker 2: as you know, was initially a research project aimed at
• 11:54
  Speaker 2: dealing with high blood pressure, but then they noticed this
• 11:58
  Speaker 2: side effect.
• 12:00
  Speaker 1: So with cialis was the same same thing. Yeah, yeah,
• 12:03
  Speaker 1: or whatever it's called agree.
• 12:05
  Speaker 2: With the commercial name for yeah, yeah, all right, they're
• 12:09
  Speaker 2: the same, are they.
• 12:10
  Speaker 1: I think is called tadalafil or something.
• 12:13
  Speaker 2: But anyway, Dad, yes, yes.
• 12:15
  Speaker 1: They were coming to check on all the patients and
• 12:18
  Speaker 1: they all had hard cocks. I'll say it. Yeah, that's
• 12:23
  Speaker 1: that's And it was like, well, this is much more
• 12:25
  Speaker 1: profitable than this is.
• 12:27
  Speaker 2: There's a much bigger market for this VACATIONI.
• 12:30
  Speaker 1: Yeah, there's a build that didn't give you a hard dick.
• 12:33
  Speaker 1: There's nobody lining up for that. But every mail in
• 12:37
  Speaker 1: the world over fifty Yeah, that's that's hilarious.
• 12:41
  Speaker 2: So well, increasingly not over fifty. So this is starting
• 12:44
  Speaker 2: to be a major problem in society because of all
• 12:47
  Speaker 2: the sugar consumption. So impotence is now at epidemic proportions
• 12:53
  Speaker 2: because of that effect that I described before, where sugar
• 12:57
  Speaker 2: actually so badly impacts nitric oxide production that it affects
• 13:04
  Speaker 2: ability to have an erection as well as blood pressure.
• 13:07
  Speaker 1: But when you go down the well going sorry go.
• 13:10
  Speaker 2: Yeah, so all right, so it's the thing that actually
• 13:13
  Speaker 2: causes the blood pressure, but it's also the thing that
• 13:16
  Speaker 2: screws up your ability to deal with too much salt,
• 13:19
  Speaker 2: because what happens with all that uric acid is it crystallizers,
• 13:22
  Speaker 2: and most people are familiar with one disease that's a
• 13:25
  Speaker 2: result of that uric acid collects in your lower joints
• 13:28
  Speaker 2: and extremities, crystallizes there and causes something called gout. Yeah,
• 13:33
  Speaker 2: so it causes gout, which is extremely painful form of arthritis.
• 13:38
  Speaker 2: So that's the uric acid career. So gout is a
• 13:41
  Speaker 2: canary in the coal mine that this is all happening right,
• 13:45
  Speaker 2: Because if you're getting gout, then in order to get gout,
• 13:48
  Speaker 2: you've got too much uric acid. The only way you're
• 13:49
  Speaker 2: getting too much uric acid is by consuming too much sugar.
• 13:53
  Speaker 2: Trouble is your body tries to eliminate that uric acid.
• 13:56
  Speaker 2: Those crystals form in the kidneys instead and screw up
• 14:00
  Speaker 2: the ability of the kidneys to do their job. One
• 14:03
  Speaker 2: of those jobs is to get rid of too much salt.
• 14:08
  Speaker 1: What I don't understand is when you come out and
• 14:11
  Speaker 1: you just put you join the scientific and research dots together,
• 14:15
  Speaker 1: like what you just said the last two minutes, not
• 14:18
  Speaker 1: one opinion in there. No, there's no opinions, there's just information.
• 14:23
  Speaker 2: This is ow I've got a title to an opinion.
• 14:25
  Speaker 2: I'm a lawyer. I have to have a fact that
• 14:27
  Speaker 2: I can refer to. I haven't done any of the
• 14:31
  Speaker 2: research we just talked about. I have no idea. I
• 14:34
  Speaker 2: didn't go out there and do it. I read about
• 14:36
  Speaker 2: it exactly.
• 14:38
  Speaker 1: But also you looked at many sources and lots of research,
• 14:43
  Speaker 1: and you kind of joined the dots. Why is there? What?
• 14:49
  Speaker 1: Why is this such a bother like rather than I
• 14:53
  Speaker 1: literally had someone say to me, which kind of annoyed me.
• 14:59
  Speaker 1: They go, but isn't it a lawyer? I go, Yes,
• 15:03
  Speaker 1: he's a lawyer. I go, have you looked at the
• 15:07
  Speaker 1: research that he speaks about? Have you looked at what
• 15:10
  Speaker 1: he wrote, what he's written, what he says, Like, The
• 15:13
  Speaker 1: question is not is he a lawyer or a doctor?
• 15:17
  Speaker 1: The question is is the science? Is the science true?
• 15:21
  Speaker 1: Is the research accurate? Is it valid? By the way,
• 15:25
  Speaker 1: he didn't do the research. He's just talking to the
• 15:28
  Speaker 1: public about the evidence there. Why do people push back
• 15:34
  Speaker 1: so much? I feel like they've got no Well, I'm
• 15:38
  Speaker 1: probably answering my own question. They've got no rationale to
• 15:41
  Speaker 1: push back because it all makes sense, and so therefore
• 15:46
  Speaker 1: they go, well, fuck, what can we attack? Oh, well,
• 15:48
  Speaker 1: he's a lawyer. Right, So what would he know? So
• 15:51
  Speaker 1: I guess I understand that, But what is the hesitation
• 15:54
  Speaker 1: with going all right, well, there seems to be quite
• 15:59
  Speaker 1: a link between you know, salt, sugar and uric acid
• 16:04
  Speaker 1: and gout for example, Like, what is the problem with that?
• 16:07
  Speaker 1: Why do we all have to run around with our
• 16:09
  Speaker 1: undies on our head and go fuck David Gillespie? Not
• 16:11
  Speaker 1: that we all do, but I know you've got a
• 16:13
  Speaker 1: lot of fans and followers, But why did the establishment
• 16:17
  Speaker 1: not just go hmm, let's dive into that and see
• 16:20
  Speaker 1: if what he's talking about actually has an element of truth.
• 16:24
  Speaker 2: If you've spent twenty years of your professional career saying
• 16:28
  Speaker 2: the opposite of that, then it's a hard pill to swallow.
• 16:34
  Speaker 2: That's one aspect of it. The other is the in
• 16:36
  Speaker 2: group outgroup thing. So, for example, the thing about uric acid,
• 16:39
  Speaker 2: what I just said to you about uric acid and sugar.
• 16:42
  Speaker 2: Had I set it to you in twenty eleven, you
• 16:46
  Speaker 2: would have, if you were the medical establishment, would have said,
• 16:49
  Speaker 2: there is absolutely no evidence of any of this stuff.
• 16:51
  Speaker 2: And I would have pointed to fifteen different papers that
• 16:53
  Speaker 2: if you link them all together, they show there is
• 16:56
  Speaker 2: evidence of it, Right, which is what I did do
• 16:58
  Speaker 2: in the Bookswite Poison into Our A nine. But even
• 17:01
  Speaker 2: though even though I even then I would have been
• 17:05
  Speaker 2: linking a bunch of things together. I would have been
• 17:07
  Speaker 2: giving you a string of things and saying, if A
• 17:08
  Speaker 2: is true, B is true, C is true, then D
• 17:10
  Speaker 2: must be true. And you would have said, okay, I
• 17:13
  Speaker 2: can follow your logic, but where's a paper that says
• 17:14
  Speaker 2: all of that? And I would have had to say
• 17:17
  Speaker 2: to you, well, there isn't one. In twenty twelve, a
• 17:20
  Speaker 2: bunch of researchers, very highly respected researchers, published exactly that,
• 17:26
  Speaker 2: with an incontrovertible trial in the British Medical Journal, absolute
• 17:33
  Speaker 2: gold standard for this stuff. Twenty twelve. It comes out
• 17:36
  Speaker 2: and says, well, actually, you know how we've been telling
• 17:39
  Speaker 2: you for decades that what causes goup is is alcohol
• 17:43
  Speaker 2: and eating too much meat. Well it turns out that's
• 17:45
  Speaker 2: all rubbish and it's actually the sugar and here's the proof.
• 17:49
  Speaker 2: So in the establishment that's been accepted from twenty twelve onwards.
• 17:53
  Speaker 2: You know, if I were to talk to someone in
• 17:55
  Speaker 2: that space now, they'd say, yeah, yeah, I know that
• 17:57
  Speaker 2: that's old news. But the problic doesn't know any of
• 18:01
  Speaker 2: the above because the message never never gets through. It's
• 18:05
  Speaker 2: still the old stuff that the nutritionist was taught twenty
• 18:08
  Speaker 2: years ago and is out there blabbing about, which is
• 18:10
  Speaker 2: the only experience anyone has of any of this. And
• 18:14
  Speaker 2: so if you go and talk to a nutritionist today,
• 18:16
  Speaker 2: they will say to you what causes gout is alcohol
• 18:19
  Speaker 2: and eating too much red meat, and they won't know
• 18:21
  Speaker 2: anything about sugar at all, even though the hard, really
• 18:25
  Speaker 2: high quality science has been done on it fourteen years
• 18:29
  Speaker 2: ago and before that. If you're prepared to join some
• 18:32
  Speaker 2: dots together. So it takes time. But the other part
• 18:37
  Speaker 2: of this is the in group out group thing. People
• 18:40
  Speaker 2: believe that the most energy expensive thing we can do
• 18:45
  Speaker 2: as humans is think. Our brain consumes twenty percent of
• 18:51
  Speaker 2: the energy that we agin. It's very expensive from an
• 18:55
  Speaker 2: evolutionary perspective. You have to figure out ways to save
• 19:00
  Speaker 2: on that energy because that thing in your head is
• 19:03
  Speaker 2: burning energy like this no tomorrow, and in an environment
• 19:07
  Speaker 2: where food was relatively rare, which is most of our
• 19:10
  Speaker 2: evolved environment. Having something we're carrying around burning energy like
• 19:14
  Speaker 2: that is just nuts. So we had to create a
• 19:21
  Speaker 2: device or devices in our brain that made sure we
• 19:24
  Speaker 2: minimize the amount we did with it, and we don't
• 19:28
  Speaker 2: want to think too much if we don't have to,
• 19:30
  Speaker 2: so we come up with a lot of shortcuts. One
• 19:33
  Speaker 2: of those shortcuts is, if ten people think this, then
• 19:36
  Speaker 2: I should think it too. That's the easy answer. I
• 19:39
  Speaker 2: don't have to do any thinking. I can just say, well,
• 19:41
  Speaker 2: they all think that, so it must be right, end
• 19:43
  Speaker 2: of story. And most of us do that most of
• 19:47
  Speaker 2: the time with most things, and most of the time
• 19:51
  Speaker 2: it's safe. The trouble is that when we do that
• 19:53
  Speaker 2: groupthink type thing about things that aren't self evident that
• 19:58
  Speaker 2: actually do require you to think, it can get dangerous.
• 20:02
  Speaker 2: And this is one of those.
• 20:05
  Speaker 1: Yeah, I've always been fascinated with that twenty percent. I
• 20:08
  Speaker 1: was explaining to someone the other day and we were
• 20:11
  Speaker 1: guestimating that they consume about twenty five hundred calories, and
• 20:15
  Speaker 1: I would say, this person, ways, give or take eighty
• 20:19
  Speaker 1: eighty kilos, and I go, so, there's this thing in
• 20:22
  Speaker 1: your skull that weighs about one point three kilos, give
• 20:25
  Speaker 1: or take, and that one point three versus the ninety
• 20:31
  Speaker 1: eight or the seventy eight point seven, that one point
• 20:35
  Speaker 1: three bit of your body is using based on twenty
• 20:39
  Speaker 1: percent five hundred calories a day of the twenty five hundred.
• 20:44
  Speaker 1: It's astounding that it is so energetically costly.
• 20:49
  Speaker 2: But anyone who knows anything about data centers would not
• 20:53
  Speaker 2: be astounded by that. So we are furiously building data
• 20:56
  Speaker 2: centers for all this AI we've been talking about. It's
• 20:59
  Speaker 2: currently estimated to be burning three percent of the world's energy,
• 21:03
  Speaker 2: so but on a trajectory that will get us to
• 21:06
  Speaker 2: twenty percent pretty quickly. So it's not a surprise that
• 21:12
  Speaker 2: you thinking, which is essentially what a data set it
• 21:16
  Speaker 2: does with AI, burns a lot of energy. There's one
• 21:20
  Speaker 2: estimate that says to train the model for the runs
• 21:23
  Speaker 2: chat GPT, to train that model with its initial data
• 21:27
  Speaker 2: set takes the same amount of energy it would cost
• 21:30
  Speaker 2: to light and supply the energy for seven hundred and
• 21:34
  Speaker 2: seventy thousand people for a year.
• 21:36
  Speaker 1: That's fucking that is out of control. Yeah, and also
• 21:45
  Speaker 1: what about the you know, not all calories are equal,
• 21:50
  Speaker 1: right in that they have different impact. You know, we
• 21:52
  Speaker 1: can have three thousand calories of crap or three thousand
• 21:55
  Speaker 1: calories of quality and nutrition. Talk to us a little
• 22:01
  Speaker 1: bit about the way that that expresses or acts in
• 22:06
  Speaker 1: the body. So I've got three thousand calories of junk
• 22:09
  Speaker 1: food today, or I've got three thousand calories of whole food,
• 22:13
  Speaker 1: healthy food, organic whatever, bit of meat, bit of some
• 22:17
  Speaker 1: green veggies, some fruit, whatever. I mean, obviously they don't.
• 22:22
  Speaker 1: That doesn't create the same outcome in the body, even
• 22:25
  Speaker 1: though it's the same energy.
• 22:27
  Speaker 2: Well, the body calories, food is much more than calories.
• 22:33
  Speaker 2: I mean, that's a simplistic way to look at it.
• 22:35
  Speaker 2: But to the body, the food is a lot of things.
• 22:37
  Speaker 2: Proteins are, peptides, and fats, a whole library of different
• 22:42
  Speaker 2: uses and potential problems. You know. The only thing that
• 22:47
  Speaker 2: comes close to being pure calories is pure glucose, because
• 22:54
  Speaker 2: that's the only thing it does. But we're optimized for
• 22:57
  Speaker 2: that too. So the current obsession and with people worrying
• 23:02
  Speaker 2: about their blood glucose, if they have nothing medically wrong
• 23:05
  Speaker 2: with them, there's nothing to worry about because your body
• 23:08
  Speaker 2: is optimized to deal with glucose as a fuel source.
• 23:11
  Speaker 2: The only problem that comes about there is if you
• 23:15
  Speaker 2: wreck the system that is used to monitor it, and
• 23:18
  Speaker 2: the best way to do that is consumed the fructose
• 23:20
  Speaker 2: half of sugar, which destroys our ability to monitor safe
• 23:24
  Speaker 2: blood glucose levels. So the problem with the calories thing
• 23:29
  Speaker 2: is not so much the maths, it's that it doesn't
• 23:33
  Speaker 2: take account of what the calories are being are coming
• 23:37
  Speaker 2: in as so, calories delivered in alcohol are not the
• 23:41
  Speaker 2: same as calories delivered in steak. They take different levels
• 23:46
  Speaker 2: of digestion, and they bring with them, in one case
• 23:49
  Speaker 2: of toxin and in the other case a bunch of proteins,
• 23:52
  Speaker 2: which may or may not be necessary depending what else
• 23:54
  Speaker 2: you're eating.
• 23:55
  Speaker 1: Yeah have you, I'm sure you have, but you've obviously
• 23:59
  Speaker 1: heard of the thermogenic effective food. Yeah.
• 24:02
  Speaker 2: How much energy is required to metabolize it? Yes?
• 24:07
  Speaker 1: Yeah, So for example, folks, I think the maths variety
• 24:13
  Speaker 1: you will take. You know, so, if you have one
• 24:15
  Speaker 1: hundred grands or one hundred calories of protein goes into
• 24:18
  Speaker 1: your body, it takes about thirty calories to do something
• 24:22
  Speaker 1: with that, metabolize that, use it. Carbohydrate is ten to
• 24:26
  Speaker 1: fifteen and fat is like four to five calories per
• 24:29
  Speaker 1: hundred calories. So like if you want to if you
• 24:34
  Speaker 1: get lost anywhere, just take a stick of butter with you.
• 24:38
  Speaker 2: Yeah, that's it. Well, but that's the thing I don't
• 24:42
  Speaker 2: know if you've ever watched have you ever watched I
• 24:44
  Speaker 2: think we've talked about this before. We've ever watched Lost? Yeah, yeah,
• 24:48
  Speaker 2: they show they abandoned a bunch of people out in
• 24:50
  Speaker 2: the wild and say fend for yourself. Yeah, all the
• 24:53
  Speaker 2: best vegetarians don't last long on that show because what
• 25:00
  Speaker 2: they actually need is a source of fat. Yes, you know,
• 25:03
  Speaker 2: and that's what we need, that's what our evolutionary mechanism needs,
• 25:08
  Speaker 2: which is the best possible available. It's simply because of
• 25:12
  Speaker 2: one piece of mats nine calories per gram versus four
• 25:16
  Speaker 2: calories per gram for everything else. So fat is energetically dense.
• 25:21
  Speaker 2: You can get a lot more energy out of the
• 25:23
  Speaker 2: same damage of fat as you can from anything else.
• 25:28
  Speaker 2: And as you just pointed out there, we metabolize it
• 25:31
  Speaker 2: extraordinarily efficiently. And that's not an accident. That's because it's
• 25:37
  Speaker 2: our primary source of energy.
• 25:40
  Speaker 1: Yes, yes, well, when you think about it like that, Yeah,
• 25:43
  Speaker 1: So one hundred grams of something that's all fat is
• 25:47
  Speaker 1: nine hundred calories. That's a lot of energy versus one
• 25:51
  Speaker 1: hundred grams of white bread it's four hundred calories. And
• 25:55
  Speaker 1: not to mention the lack of nutrition.
• 25:57
  Speaker 2: But which is why we store x energy as fat
• 26:01
  Speaker 2: not white bread.
• 26:03
  Speaker 1: Ah oh god. And for those who are interested in this,
• 26:08
  Speaker 1: let me just make sure I've got the mats right. Yeah.
• 26:11
  Speaker 1: So three and a half thousand, three and a half
• 26:17
  Speaker 1: thousand calories, yeah cows equals So excess three and a
• 26:24
  Speaker 1: half thousand calories equates.
• 26:27
  Speaker 2: A half thousand killer calories.
• 26:29
  Speaker 1: Killer calories equates to one pound or point four something
• 26:36
  Speaker 1: kilograms of fat on your body. So an extra like
• 26:39
  Speaker 1: a kilo fat on your body that you really don't
• 26:42
  Speaker 1: need is about a pound of his three and a
• 26:45
  Speaker 1: half thousand akilo is seven thousand and seven hundred killer calories. Yeah.
• 26:50
  Speaker 1: So's it's it's all it is. It's just energy sitting
• 26:53
  Speaker 1: on your waist or your bum or your arms or
• 26:56
  Speaker 1: you know, not that we all need to be lean
• 26:58
  Speaker 1: and bloody.
• 27:00
  Speaker 2: You know, we could be more fuel efficient though I
• 27:02
  Speaker 2: once did this maths because when I was writing Sweet Poison.
• 27:05
  Speaker 2: We could be more fuel efficient because that takes up
• 27:08
  Speaker 2: a lot of space. Like, you know, if evolution was
• 27:12
  Speaker 2: really smart, it would have had us store it as petrol,
• 27:15
  Speaker 2: because three and a half kill three and a half
• 27:18
  Speaker 2: hoursand killer colories of petrol is about three hundred mils
• 27:22
  Speaker 2: of three and a half thousand killer colories. If you
• 27:25
  Speaker 2: had that in petrol, it's about three hundred.
• 27:27
  Speaker 1: Miles about three hundred grams.
• 27:30
  Speaker 2: Yeah, about about much more efficient, you know, if we
• 27:35
  Speaker 2: if we actually just sloshed around a bit, you know,
• 27:37
  Speaker 2: storing petrol rather than body fat.
• 27:40
  Speaker 1: I remember talking a year or three ago with you
• 27:42
  Speaker 1: about Obviously we've spoken a few times about Mayo, and
• 27:47
  Speaker 1: you've posted a couple of good posts on Mayo, and
• 27:51
  Speaker 1: neither David nor I are affiliated with this organization, so
• 27:55
  Speaker 1: it's not an endorsement, but rather just some awareness. So
• 27:58
  Speaker 1: when you put me onto a good fat Mayo, which
• 28:02
  Speaker 1: is in most supermarkets everybody, not a recommendation, it's just
• 28:06
  Speaker 1: the one that I use.
• 28:07
  Speaker 2: Pretty much the only one available.
• 28:09
  Speaker 1: Actually, yeah, it's about four times about four times dearer, yeah,
• 28:14
  Speaker 1: four hundred times better. So I buy it normally on
• 28:17
  Speaker 1: special for like twelve dollars fifty. But also there's another one,
• 28:22
  Speaker 1: which is a peanut one which is made by the
• 28:25
  Speaker 1: same company, which is pretty bloody good as well, So
• 28:29
  Speaker 1: I get that and smear a bit of that on
• 28:31
  Speaker 1: my chuck, So they go okay, But not all sources
• 28:35
  Speaker 1: or bloody mayos are the same or equal? Are they?
• 28:40
  Speaker 2: Yeah? So I've done a thing every few years. I
• 28:45
  Speaker 2: do a round up with a supermarket. Oh gosh, there's
• 28:47
  Speaker 2: another place. AI is really helping me, is doing a
• 28:49
  Speaker 2: supermarket scrape. Anyway, done? Four hundred and fifty sources. These
• 28:55
  Speaker 2: are just the red sauces, right, So we're talking sauces,
• 28:59
  Speaker 2: barbecue sauce, you know, steak sources, all that sort of stuff,
• 29:03
  Speaker 2: plus your pisadas, your meal sources, and your pestos. I
• 29:10
  Speaker 2: haven't done myles. That'll be for another day. So four
• 29:13
  Speaker 2: hundred and fifty odd of the red sauces, the tomato sauces,
• 29:17
  Speaker 2: and just published that today. Running through the sugar hand
• 29:22
  Speaker 2: fat content of them all. I guess the short answer
• 29:25
  Speaker 2: is the one you already know. But if you want
• 29:27
  Speaker 2: the detail, you can get into the substack and you
• 29:30
  Speaker 2: can search up your favorite brand. But the short answer
• 29:33
  Speaker 2: is barbecue source is outrageous. It's basically sugar syrup. Found
• 29:38
  Speaker 2: one there, This one, I actually really love the name
• 29:42
  Speaker 2: of it. Where was it? Now?
• 29:44
  Speaker 1: Get the name?
• 29:47
  Speaker 2: So this is you know, Tiff, I mean, you know Tiff.
• 29:51
  Speaker 2: I'm struggling trying to multitask, trying to do six things
• 29:55
  Speaker 2: at once. Here, where was it for you? Ray? Sweet
• 30:00
  Speaker 2: Baby Rays Hickory and brown sugar barbecue sauce comes in
• 30:04
  Speaker 2: at fifty three percent sugar.
• 30:07
  Speaker 1: Yeah, that's atrocious. But also how many people know that?
• 30:12
  Speaker 1: Like nobody? I mean obviously our educated listeners, but the
• 30:15
  Speaker 1: general public. I don't think a lot of people would
• 30:19
  Speaker 1: even think about whether or not this is healthy or bad.
• 30:22
  Speaker 2: Or let's see, even something that you wouldn't You wouldn't
• 30:25
  Speaker 2: like the Classic Eater Eta barbecue sauce, you know, forty
• 30:29
  Speaker 2: six point seven, Fountain Steak Sauce forty eight point three,
• 30:33
  Speaker 2: Master Food's Barbecue forty nine point six. So you don't
• 30:37
  Speaker 2: have to have an outlandish name like Sweet Baby Ray.
• 30:41
  Speaker 2: Just the stuff, the normal stuff that we've been eating forever.
• 30:45
  Speaker 2: You know, it's half sugar.
• 30:48
  Speaker 1: Well, not to mention all the which we won't go
• 30:50
  Speaker 1: over again, but all the Olympic Athlete endorsed cereals that
• 30:55
  Speaker 1: are one third plus sugar. I mean it's yeah, and
• 30:58
  Speaker 1: people think it's good because it's cereal and cereals healthy,
• 31:01
  Speaker 1: and it's front and center, and it's got this guy
• 31:05
  Speaker 1: or this girl on the front who's won two gold medals,
• 31:07
  Speaker 1: and it's got it's got Nyson and iron and it's
• 31:12
  Speaker 1: been fortified with this and that, and it's bloody amazing.
• 31:16
  Speaker 2: And it's just junk.
• 31:18
  Speaker 1: It's just lollies. It's just lollies in a cardboard box.
• 31:23
  Speaker 2: Yep, yep. By the way, do you want some good ones?
• 31:27
  Speaker 2: We're just about to ask that, won't you. What are
• 31:29
  Speaker 2: the good choices here, Dave?
• 31:31
  Speaker 1: What are the good choices?
• 31:33
  Speaker 2: So there's there's a there's some good ones. There's there's
• 31:35
  Speaker 2: a range called booty or muddy. I'm not Italian, so
• 31:38
  Speaker 2: I'm probably not pronouncing him, probably m U T t I.
• 31:43
  Speaker 2: Just tomatoes. That's all they've got in the tomatoes, a
• 31:46
  Speaker 2: bit of olive oil. You know, they're great. Avoid anything
• 31:50
  Speaker 2: that says it's a pesto. It's full of sunfloil oil,
• 31:54
  Speaker 2: massive amounts of sunfloil oil in almost all pestos. The Yeah,
• 32:00
  Speaker 2: So there's the muddy ones, and then if you want
• 32:03
  Speaker 2: to do a bit of cooking yourself, then you can
• 32:06
  Speaker 2: always go with just the pisadas, which is too. Pisadas
• 32:10
  Speaker 2: are just puree tomatoes essentially, you know, of varying levels
• 32:14
  Speaker 2: of water added to them. So the worst brand or
• 32:17
  Speaker 2: the Coals brand pasadas. They are just a tomato sauce. Now,
• 32:21
  Speaker 2: to the average tomato sauce eater, they will taste very
• 32:24
  Speaker 2: sour because they're just tomatoes with no sugar added to them.
• 32:29
  Speaker 2: But if you can't get by without slathering something on
• 32:33
  Speaker 2: your on your sausage, then there's quite a few low
• 32:39
  Speaker 2: sugar options, But the one that comes in best by
• 32:43
  Speaker 2: Miles is the I think it's the Fountain one. Let
• 32:49
  Speaker 2: me just check that one comes in about Yeah, I
• 32:53
  Speaker 2: think it's the Fountain one. I'm doing a.
• 32:55
  Speaker 1: Terrible while you're While you're doing that, Hey, listeners, this
• 32:59
  Speaker 1: is just you and me, so possibly the greatest faux
• 33:02
  Speaker 1: pa in the history of David Gillespie on typ is
• 33:07
  Speaker 1: this little expression slathering something on your sausage. I started
• 33:15
  Speaker 1: writing that down as soon as.
• 33:17
  Speaker 3: As soon as it came out here because me and
• 33:20
  Speaker 3: five other fucking idiots who listen will all laugh at that,
• 33:24
  Speaker 3: like twelve year olds and the rest will be somewhat indignant,
• 33:27
  Speaker 3: But it's.
• 33:28
  Speaker 1: Fucking worth it. I may even call the show that, Yeah.
• 33:32
  Speaker 2: Why not? It is the Fountain Fountain No sugar sauce,
• 33:36
  Speaker 2: by the way, is no sugar. It comes into four
• 33:40
  Speaker 2: point eight grams of sugar. Yeah. Yeah, it's got artificial
• 33:44
  Speaker 2: sweetness in it. But if you really must have a
• 33:46
  Speaker 2: sauce to slather on your sausage, then that's the way
• 33:50
  Speaker 2: to go.
• 33:51
  Speaker 1: You know what I do, galspo is if I'm cooking
• 33:54
  Speaker 1: mince meat, So get a kilo of mince meat premium.
• 33:57
  Speaker 1: I just whack it on the old a little bit
• 34:00
  Speaker 1: of olive oil so it doesn't stick to the thing
• 34:03
  Speaker 1: the walk, and then I pour tomato soup on it.
• 34:07
  Speaker 2: Oh yeah.
• 34:08
  Speaker 1: And then I put some salt and some curry powder
• 34:11
  Speaker 1: and a bit more and a bit more and a
• 34:12
  Speaker 1: bit more, and then it tastes good. I let it
• 34:14
  Speaker 1: simmer for like forty five minutes and there's no sugar
• 34:18
  Speaker 1: in it.
• 34:19
  Speaker 2: Yeah. Yeah. You could do the same thing with posada.
• 34:22
  Speaker 2: So that's the way we cook mints with a bisada.
• 34:24
  Speaker 2: I think posada's probably quite a bit cheaper than tomato soup.
• 34:27
  Speaker 2: But yeah, that's up to you, is it. Yeah?
• 34:29
  Speaker 1: Anyway, that is good to know. That is good to know.
• 34:34
  Speaker 1: Are you selling a million books?
• 34:36
  Speaker 2: Ah? Who knows? I publish It doesn't tell me, which
• 34:39
  Speaker 2: usually means I'm not hi. They tell me how many
• 34:44
  Speaker 2: books they tell that I'm selling is when they want
• 34:46
  Speaker 2: to give me an award for it. You know this,
• 34:48
  Speaker 2: well that book has sold whatever it is, and since
• 34:50
  Speaker 2: that hasn't happened yet, then I assume it's not selling great.
• 34:53
  Speaker 2: But yeah, who knows.
• 34:56
  Speaker 1: Well, yeah, well, you know you'll find out eventually. I'm
• 35:01
  Speaker 1: still waiting for that call myself, so it's I'm not
• 35:06
  Speaker 1: expecting the phone to ring anytime soon.
• 35:09
  Speaker 2: I remember when they did it for me, were Sweet Poison.
• 35:11
  Speaker 2: It was. They flew me down to Melbourne, had a ceremony,
• 35:14
  Speaker 2: they gave me a little crystal trophy and everything. I
• 35:16
  Speaker 2: was like two hundred and fifty thousand or something. Yeah,
• 35:19
  Speaker 2: so that was pretty smo.
• 35:20
  Speaker 1: One hundred and fifty thousand. Yeah yeah, Well, correct me
• 35:25
  Speaker 1: if I'm wrong. Is ten thousand?
• 35:29
  Speaker 2: That's a best seller in Australia. Yeah, ten thousand in Australia. Yeah.
• 35:33
  Speaker 1: Well, well I pay homage and I'm bow at the
• 35:36
  Speaker 1: foot of the great author. That's fucking amazing. I sold
• 35:40
  Speaker 1: four copies one moment, three to her friends. So no,
• 35:46
  Speaker 1: that's not true. One of my books sold tens of thousands,
• 35:50
  Speaker 1: which was good, but definitely not two hundred and fifty thousand.
• 35:52
  Speaker 1: So that's amazing. So tell people the name of your
• 35:58
  Speaker 1: crappy YouTube channel. Well, no YouTube channel, the name's crappy.
• 36:04
  Speaker 1: The channel is bloody brilliant. And so, I mean, I'm
• 36:08
  Speaker 1: sure this is not going to be a constant, but ballpark,
• 36:11
  Speaker 1: how often do you reckon you're going to upload a
• 36:13
  Speaker 1: new video?
• 36:14
  Speaker 2: There? I say on the channel, I'll do it every week,
• 36:16
  Speaker 2: but I broke that in the first week by putting
• 36:18
  Speaker 2: four videos up, so you know, whenever I want to,
• 36:22
  Speaker 2: but I'll try to keep it at least weekly and
• 36:24
  Speaker 2: maybe even more frequently.
• 36:26
  Speaker 1: Do you know what I love about this is that
• 36:30
  Speaker 1: I can just because sometimes when I'm talking to people,
• 36:33
  Speaker 1: you know, when you're like, I can't remember everything you said,
• 36:35
  Speaker 1: and my version of this information is not nearly as
• 36:40
  Speaker 1: fucking gripping or interesting. Now I can just send them
• 36:43
  Speaker 1: a video and go just what's this. I don't even
• 36:46
  Speaker 1: need to kind of set it up. So everyone do that.
• 36:50
  Speaker 1: Just annoy all your friends, Just send some of Gillespo's
• 36:55
  Speaker 1: videos and jump on. Because it costs nothing, and I
• 37:00
  Speaker 1: mean he needs to chop out. He's only sold two
• 37:02
  Speaker 1: fifty thousand books at ten dollars a peace profits, so
• 37:07
  Speaker 1: that's a lazy two and a half meal, no wonder.
• 37:09
  Speaker 1: He just bought a new ninety foot bot boat anyway,
• 37:12
  Speaker 1: and I'm saving up for fucking moccasins. Now, I'll be fine,
• 37:15
  Speaker 1: don't worry. No, jump on his YouTube and follow him
• 37:20
  Speaker 1: and encourage lots of others to do the same. Anything
• 37:23
  Speaker 1: else before we go?
• 37:24
  Speaker 2: Soir, No, Just if you do, forget all all the
• 37:27
  Speaker 2: places that I'm called sweet David g. You can always
• 37:29
  Speaker 2: just go to Davidgillespie dot org and you'll find all
• 37:33
  Speaker 2: the links to all this stuff there.
• 37:35
  Speaker 1: Well, I just went into YouTube and just did a
• 37:38
  Speaker 1: search on David Gillespie's so he comes up even with that.
• 37:42
  Speaker 1: There are a few big impostors, but you can just
• 37:45
  Speaker 1: type it.
• 37:46
  Speaker 2: We'll fix that. I'll become so popular on YouTube that
• 37:49
  Speaker 2: you know, there'll be no choices.
• 37:51
  Speaker 1: You were essentially going to be the Australian mister Beast.
• 37:54
  Speaker 2: So that's right?
• 37:56
  Speaker 1: That fuck has got?
• 37:58
  Speaker 2: Is it? Oh?
• 38:00
  Speaker 1: Eight? I think he's got. I think he's heading towards
• 38:04
  Speaker 1: a billion subscribers. That might be eight hundred million. It's
• 38:09
  Speaker 1: just and also you could go out to find one
• 38:14
  Speaker 1: hundred and fifty plus year olds. They don't even know
• 38:16
  Speaker 1: who he is. So like, this guy's got you know,
• 38:22
  Speaker 1: half of the teenagers and early twenties, maybe thirties, maybe
• 38:29
  Speaker 1: half of them in the world signed up. So he's doing.
• 38:32
  Speaker 1: When I used to look at his shut up up.
• 38:35
  Speaker 1: I used to look at his early stuff and go ah,
• 38:37
  Speaker 1: But now it's just this entire massive production company. He's
• 38:43
  Speaker 1: literally got these gigantic warehouses and hundreds of staff and anyway,
• 38:49
  Speaker 1: you'll get there, mate, It's okay.
• 38:51
  Speaker 2: Oh yeah, yeah, Well I'm sure I'll get there after you.
• 38:54
  Speaker 1: Yeah, definitely not. All right, Well say goodbye for the moment.
• 38:59
  Speaker 2: Thanks fine, Folia.