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EP47 - What are we really eating? · Oh And One More Thing

• 0:10
  Some old friends facing our fears, laughing through the
• 0:13
  chaos and drinking some beers. So here's to the laughs, the
• 0:16
  crumbs and the cheers. All the awkward moments.
• 0:19
  And we're still here. Because in the end, we're just
• 0:21
  doing our thing. It's our crazy life. 01 more
• 0:25
  thing. One more thing.
• 0:31
  Oh. Hey everyone, I am Rob and
• 0:35
  welcome to Owen. One more thing.
• 0:36
  Hey, and I'm Brian. It's our podcast where we are
• 0:39
  brave enough to Google it live and pretend it was planned all
• 0:41
  along. And.
• 0:42
  Nobody knows the difference. That's exactly what happens
• 0:46
  sometimes. Google So recently I got
• 0:48
  noticed, you know, 'cause we use, well, OK, I use Google for
• 0:51
  most everything, but I also use Google for our storage for this
• 0:54
  podcast. Yeah.
• 0:54
  And they bumped me up for my 2 terabyte plant, my 5 terabyte
• 0:58
  plan for no reason whatsoever. Really.
• 1:00
  No, the reason is cause of AI. What do you mean?
• 1:02
  Well, 'cause they're getting more into AI, so apparently
• 1:05
  they're giving more storage because of it.
• 1:07
  Oh, that's great. Well, it is great, but it's
• 1:09
  weird though, isn't it? You.
• 1:10
  You so. We can save more podcasts,
• 1:13
  right? So true.
• 1:15
  Yeah, but you use AI a little bit in like in your daily life,
• 1:18
  work life. I do learning it, how to tie it
• 1:21
  into my business and it's interesting.
• 1:24
  It's very it's different. It doesn't do what I want it to
• 1:26
  do yet unless I'm writing, then it helps me out a lot, right?
• 1:29
  It's it's a little. Helper, yeah, I'm using it more
• 1:32
  when I have to do things for work like emails or things like
• 1:34
  that or any sort of documents. But I have used it a little bit
• 1:36
  for like photos, yeah, like my phone.
• 1:39
  My phone was one of the first ones to have the whole you can
• 1:41
  change images, images and things.
• 1:43
  A couple years ago. And that was AI.
• 1:45
  They didn't call that at the time.
• 1:47
  They call it different names for, but that was AI.
• 1:49
  That was pretty cool. Yeah, I'm trying to learn AI
• 1:52
  along with everybody else. It's.
• 1:54
  Also a little scary some of the things that can do.
• 1:56
  To a point, to a point. It's only as good as what you
• 1:59
  want to input into it. And that's what I'm trying to
• 2:02
  figure out and learn because it's not as easy as everyone
• 2:05
  thinks it is, right? So it, you know, doesn't always
• 2:08
  put out what I wanted because I have to challenge myself and
• 2:11
  change the the words my prompt. Right.
• 2:14
  And the hardest thing, I think, especially on social media, is
• 2:17
  you don't know what's AI and what's not anymore.
• 2:19
  Right. I mean, because there are some,
• 2:20
  there's some really good stuff out there.
• 2:22
  I don't know if I'd call it good, but it's.
• 2:24
  There are some really real things out there.
• 2:26
  Right. Yeah, but I just want to assure
• 2:29
  everybody listening, I guarantee we're human, not AI, because.
• 2:32
  Because you can tell how many times we mess up.
• 2:34
  Well, I know. I I was not as stupid as we do.
• 2:38
  So maybe we should make this an AI podcast.
• 2:40
  I wouldn't sound so stupid. So anyway, what you have for
• 2:45
  dinner tonight? We just had leftovers, Swedish
• 2:47
  meatballs, mashed potatoes, broccoli.
• 2:49
  That's delicious. That's.
• 2:50
  Good. Yeah, Your dinners are kind of
• 2:52
  like math. I mean, if you add too much you
• 2:53
  have leftovers, but if you subtract too much, you're still
• 2:56
  hungry. Exactly.
• 2:59
  You don't want too much, but you need some leftovers because, you
• 3:02
  know, we got to figure out lunches the next day.
• 3:04
  So how do you draw that fine line?
• 3:06
  Right, I know. And it's tough coming about
• 3:07
  different ideas for dinner all the time.
• 3:09
  I mean, how do you not get in a rut?
• 3:11
  I want something healthy, but also something that tastes like
• 3:14
  it was not healthy. So basically pizza.
• 3:16
  Pizza denial? Yeah, exactly.
• 3:18
  We've stumbled across a cauliflower crust pizzas
• 3:21
  recently. I think we talked about this a
• 3:22
  couple episodes ago. Did we fundament?
• 3:24
  Well, of course. I don't remember any of that
• 3:25
  because that's too healthy. Not right?
• 3:27
  Well, so fundra Costco. I know it's a shock.
• 3:30
  Found a couple different kinds and they're both really, really
• 3:31
  good. Yeah, what kind are they?
• 3:33
  Cauliflower crust. Sorry I put you on the spot.
• 3:36
  I mean one of the sausage pepperoni, which is just my
• 3:38
  general go to pizza, and then one was a Supreme, but they're
• 3:41
  both pretty good. But you know, if it has
• 3:43
  vegetables on it, it's basically a balanced meal, right?
• 3:45
  Oh heck yeah. I mean by that logic extra
• 3:47
  cheese is just dairy for strong bones.
• 3:48
  Right. I love it.
• 3:50
  See, basically nutrition. No, see, we're basically a
• 3:53
  nutritionist. Speaking of nutrition, yes.
• 3:57
  Have you ever read the label on food packages?
• 3:59
  Oh. My God.
• 3:59
  Holy crap, what the hell is all that stuff on there anyway?
• 4:03
  I know, it's crazy, right? Right.
• 4:04
  I mean I'm all for convenience but it's like you need a degree
• 4:07
  in biology and or chemistry to understand what all those stupid
• 4:09
  ingredients are and and are they even healthy for you?
• 4:12
  So why don't we take a look at some of those so-called
• 4:15
  ingredients that we are eating on a day-to-day basis?
• 4:19
  Do we have to? I mean, ignorance is a bliss,
• 4:20
  you know? Well, it is, but you know, we
• 4:22
  got to know what we're putting in our bodies.
• 4:24
  All right, fine. So yes, pre packaged foods are
• 4:27
  convenient, but they often contain a mix of whole food
• 4:30
  ingredients, additives and processing aids.
• 4:32
  So we have a list of some of the most common ingredients, what
• 4:34
  they do, and what research says about their effects on health.
• 4:38
  Processing aid? I thought processing aid was
• 4:40
  Microsoft Copilot. I got a joke in there.
• 4:44
  O'Brien OK and that note, we're going to start with refined
• 4:47
  grain, so. Refined.
• 4:50
  Refined. Isn't that what I said refined?
• 4:51
  I said refined. Yeah.
• 4:52
  Refined grains or enriched wheat flour, basically.
• 4:56
  OK, So what they are is grains stripped of bran and germ, then
• 5:00
  sometimes enriched with added B vitamins and iron to them.
• 5:03
  So why they use? Because it improves the texture,
• 5:06
  adds to the shelf life and helps to reduce the cost.
• 5:08
  OK, that's interesting. Removing the germ and bran?
• 5:12
  Why would you remove the germ? Isn't germ bad for you anyway?
• 5:14
  Well. It depends what kind of germ
• 5:15
  you're talking about. Well, that's what I'm asking.
• 5:17
  Well, not the wheat germ. Wheat germ is good for you.
• 5:20
  I I'm going to go. With the yes, that germ is good,
• 5:22
  but other germs are bad. Right.
• 5:24
  Well, bacteria, germs are bad. Well, I can't say that either
• 5:27
  because sometimes you need some. Bacteria.
• 5:29
  Some bacteria is good. Oh my gosh.
• 5:30
  Just skip back to the top. OK, fine, fine.
• 5:32
  Anyway, removing the German brand enables easier large scale
• 5:34
  processing and storage, allowing for cheaper mass produced
• 5:37
  staples. See, right.
• 5:38
  There you go. You just read ahead there, you
• 5:40
  know I. Don't read ahead, You know, all
• 5:43
  right, So the nutritional impact, though, so it's lower in
• 5:45
  fiber and micronutrients than whole grains.
• 5:48
  And diets high in refined greens are linked to higher risk of
• 5:51
  type 2 diabetes and heart disease, while whole grains are
• 5:54
  protective against these issues. OK, good.
• 5:56
  So the evidence of this is studies involving large groups
• 5:59
  of people, like those conducted at the Harvard School of Public
• 6:02
  Health, consistently show a link between eating whole grains and
• 6:07
  a lower risk of metabolic and cardiovascular problems.
• 6:11
  Makes sense. The bottom line?
• 6:13
  Whole Foods are nutritious, but the benefit decreases when they
• 6:16
  are refined. Oh, right.
• 6:18
  I mean like when I usually buy bread from sandwiches, I usually
• 6:21
  get like a whole grain and I I, there's an oat nut one I really
• 6:23
  like. Right.
• 6:24
  I usually get that. I try and stay away from the
• 6:26
  Wonder Bread. Right, we don't like Wonder
• 6:27
  Bread, No and straight. White bread, try and stay away
• 6:29
  from that. I always try to get something
• 6:30
  wheat or wheat grain or something like that.
• 6:32
  Something that has a little bit more nutritional value.
• 6:34
  Right, right. All right, so the next one is
• 6:37
  added sugar. We all know that's going to be a
• 6:38
  bad for us. So that means high fructose corn
• 6:41
  syrup, sucrose and dextrose. Those are big words.
• 6:44
  Yes they are and what they are sweeteners they added during the
• 6:47
  food processing. OK, so why are they used for
• 6:50
  added flavor for longer preservation and helps the
• 6:53
  Browning when cooking. Oh OK.
• 6:56
  The nutritional facts are High intake increases risk of
• 6:59
  obesity, fatty liver, type 2 diabetes and heart disease.
• 7:02
  I think we all kind of knew that for marked days of eating cereal
• 7:05
  as it did, right? And also liquid sugars like
• 7:07
  sodas. Can we all know that that's not
• 7:09
  great for us. Don't.
• 7:10
  Drink your sugar. Are especially problematic
• 7:13
  because they don't trigger fullness effectively.
• 7:17
  Yeah. So the evidence of this are
• 7:18
  studies are published in journals such as the JAMA
• 7:20
  Internal Medicine that indicate that consuming higher amounts of
• 7:23
  added sugar is linked to an elevated risk of death from
• 7:26
  cardiovascular disease. Not, not.
• 7:28
  Death. That's what it says and the
• 7:30
  bottom line is added sugars are harmful and and excess.
• 7:33
  It's best minimized. I know added sugars are bad, but
• 7:37
  you know, it just tastes so much better.
• 7:39
  Right. I mean, they wouldn't add them
• 7:40
  if there wasn't a reason. It's 'cause it tastes.
• 7:41
  Better tastes better and you want to buy more.
• 7:44
  I have a whole question on sugar substitutes, but as I never do,
• 7:49
  I write ahead a little bit. What and?
• 7:51
  The section on sugar substitutes a little bit later on this
• 7:53
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• 8:42
  Oh, and one more thing. Thank you.
• 8:46
  All right, so the next one we're going to go over is industrial
• 8:48
  seed oils that be soybean oil, Cornell canola oil, those kind
• 8:52
  of things, OK? So what they are is they're
• 8:53
  highly refined vegetable oils rich in Omega 6 fats, OK?
• 8:57
  And they're used because they're cheap, they have neutral flavour
• 9:00
  and really long shelf life. Well, it's probably good, I
• 9:03
  guess. Good.
• 9:03
  Thing so the nutritional impact is they provide essential fatty
• 9:06
  acids. The excess Omega 6 relative to
• 9:09
  omega-3 may promote inflammation, though this is
• 9:12
  debated, and when repeatedly heated, for example deep frying,
• 9:16
  they can form harmful oxidation products.
• 9:19
  Not good. The evidence of this?
• 9:21
  The American Heart Association supports replacing saturated
• 9:24
  fats with unsaturated vegetable oils to lower the LDL
• 9:28
  cholesterol. That's the bad one, right?
• 9:31
  I believe so, yes. OK.
• 9:32
  So the bottom line of this is they're not inherently harmful,
• 9:35
  but quality in the balance matter.
• 9:38
  OK so but what are the Omega 6 fats?
• 9:41
  You only hear about the Omega. 3 fats OK so Omega sticks fatty
• 9:44
  acids are a type of essential polyunsaturated fat or the PUFA
• 9:49
  found in the vegetable oils, nuts, seeds and processed foods.
• 9:55
  They are necessary for health supporting brain function, skin
• 9:59
  health and hormone production but should be consumed in
• 10:03
  moderation alongside Omega threes as high intake can
• 10:07
  contribute to inflammation. So.
• 10:09
  So far on the first three I've heard is moderation is key.
• 10:12
  Moderation is key. Like anything.
• 10:15
  And here's my issue though. Like like deep fried foods.
• 10:18
  Yeah, how can you not like deep fried foods?
• 10:20
  But that's exactly what this whole industrial seed oils is
• 10:23
  that it's all deep fried foods. Well, not always.
• 10:27
  Mostly Is mostly but. So if I'm buying, I know you
• 10:30
  make everything from scratch. I don't.
• 10:32
  So I'm breaking up my bag of frozen onion rings from the
• 10:35
  grocery store. Rub, rub, rub, rub.
• 10:37
  But I put them in my But I put them in my air fryer.
• 10:40
  OK, well, that's partially better, but you know, when they
• 10:43
  made those preprocessed foods in the factory, they used a lot of
• 10:49
  already probably Omega 6 fatty acids to precook.
• 10:53
  Them, which is why they taste so good.
• 10:57
  But yes. I'm gonna break you of that
• 10:59
  habit pretty soon. No, you're not.
• 11:00
  But I but yes I but I agree moderation is key.
• 11:03
  Like have a couple awesome, but don't eat the whole damn bag.
• 11:06
  Right 'cause you ever read the serving size?
• 11:08
  Oh, it's like 2. Right, Stick to the serving
• 11:11
  size. But can you?
• 11:12
  I can't do that. I can do that.
• 11:14
  I eat like half a bag of chips before I realize the serving
• 11:16
  size was three chips. You don't like a scoop?
• 11:18
  Of ice cream I take out of my thing like it's like 2
• 11:20
  tablespoons is like the serving size.
• 11:22
  Don't you fill up your entire bowl?
• 11:24
  I put like cream 12 scoops. In that damn thing.
• 11:25
  And then not put a crap ton chocolate on top.
• 11:28
  On top and then maybe some. Maybe you got nuts, maybe you
• 11:30
  got chocolate chips, maybe you have some other toppings.
• 11:32
  It tastes amazing. So good.
• 11:35
  All right. So the next one we're going to
• 11:37
  talk about is sodium. We all know that's going to be
• 11:39
  bad, right? Salt, sodium phosphate or sodium
• 11:42
  nitrate. So what it is, is a preservative
• 11:45
  and a flavor enhancer. You never put salt in something
• 11:48
  that tastes better, right? Of course, it's used obviously
• 11:50
  for taste and for food safety. So the nutritional impact is a
• 11:54
  high sodium intake increases blood pressure and cardio
• 11:57
  vascular risk. Well, I get that.
• 11:58
  I have high blood pressure, so that's one.
• 12:00
  The first thing they tell you is watch your salt intake.
• 12:01
  Yeah. But it tastes so good.
• 12:03
  Why I can't just like the onion? Just take more pills.
• 12:07
  Exactly. I mean, and obviously the
• 12:10
  evidence of this, the World Health Organization recommends
• 12:12
  limiting sodium to reduce hypertension and heart disease
• 12:15
  risk. Heart disease is not good help.
• 12:17
  And the bottom line is necessary in small amounts, harmful in
• 12:19
  excess, but it's very common in packaged foods.
• 12:23
  What about those onion rings you just spoke of?
• 12:25
  What about them? Could they be high in sodium?
• 12:28
  Rob, We're not talking about that.
• 12:29
  Have you ever looked at the sodium label?
• 12:31
  But here's the thing that I do like a lot.
• 12:33
  I put a lot of my food. It's not regular table salt, but
• 12:34
  I put garlic salt on a lot of things.
• 12:36
  OK, so do you not think there's still salt in garlic salt of?
• 12:39
  Course there is, but there's also garlic.
• 12:40
  Which is in the name Rob I understand.
• 12:43
  But garlic's good for you, so I'm off setting it.
• 12:46
  Yeah, garlic can be good for you.
• 12:48
  Fresh garlic. What about Mrs. Dash Oh, that's
• 12:52
  terrible. But it's not salt.
• 12:55
  Yeah, but it's full of preservatives.
• 12:57
  I know but remember when that first came out like they piped
• 12:59
  that as the non salt alternative and use the bottle this instead
• 13:02
  of salt. I'm like, dude, it's the same.
• 13:04
  It's. Terrible.
• 13:04
  It's different, but it's the same.
• 13:06
  If anybody remembers Missus Dash.
• 13:08
  Missus Dash. I remember the talk even.
• 13:10
  All right, next one. So preservatives.
• 13:11
  So BHABHT sodium benzoate. What the heck are those things?
• 13:15
  All the chemicals that prevent spoilage, OK.
• 13:17
  And they're use them to extend the shelf life, right.
• 13:20
  But the nutritional impact is they're proved in regulated
• 13:23
  amounts. But some, for example the BHA
• 13:25
  and the BHT, have raised concerns and animal studies at
• 13:28
  high doses. OK, so the evidence of this is
• 13:32
  regulatory bodies like the US Food and Drug Administration
• 13:35
  deem them safe within established limits, though long
• 13:40
  term human data aren't is limited.
• 13:42
  OK, so the bottom line, generally considered safe in
• 13:45
  small amounts, long term effects still being studied.
• 13:48
  Right, So what happens in high doses?
• 13:50
  I think you die. So what is a BHA and BHT?
• 13:58
  And I think there's a reason they gave us the initials.
• 14:00
  I think these are really, really long words, right?
• 14:02
  I I wish you luck my friend. OK.
• 14:04
  So BHA, I'm sorry. So BHA is butylated, butylated.
• 14:11
  Butylated. Yeah.
• 14:12
  Hydrox Hydroxy Hydroxin. Hydroxin.
• 14:16
  Sole Hydroxinol. Hydroxin, hydroxinosole,
• 14:20
  hydroxinosole. OK, so.
• 14:22
  BHA is bulitated. Nope, that's not right.
• 14:27
  Butylated. Butylated.
• 14:29
  Hydruck blah blah blah. Blah, OK, we're going to get
• 14:31
  just bypass those right and say that BHA and BHT are synthetic
• 14:36
  antioxidant preservatives widely used to prevent spoilage that
• 14:41
  have raised concerns due to the studies linking high dose
• 14:44
  exposure to cancer and organ toxicity in laboratory animals.
• 14:48
  While BHA is considered reasonably anticipated to be a
• 14:51
  human carcinogen, this sounds terrible by the by the National
• 14:55
  Toxicology Program. Boy, say that a few times based
• 14:59
  on a rodent 4 stomach tumors. What?
• 15:02
  OK, this is what they say. Many researchers consider low
• 15:06
  levels used in food safe, particularly as humans lack the
• 15:10
  specific 4 stomach structure. I don't think this is a good
• 15:14
  idea. At all.
• 15:15
  So we're testing all this in rats, which I get you're not
• 15:16
  going to test it on humans. You got to test on something
• 15:18
  you're doing on rats. I get all that.
• 15:19
  But you're testing on something that says, OK, it's killing the
• 15:22
  rat, the rodent stomachs but don't have the stomach, so it's
• 15:25
  OK. Right.
• 15:25
  So apparently it's OK. So all I got out of all that,
• 15:29
  which was a tongue twister to say was BHA and BHT nada.
• 15:35
  Don't do it. Keep it out of your diet.
• 15:37
  So, but I think it's it's hard to keep.
• 15:39
  It is because they don't. Do they always tell you
• 15:41
  everything? No.
• 15:42
  You know, So you don't know. Yeah.
• 15:43
  All right, Try. Try real hard.
• 15:45
  All right, how about emulsifiers?
• 15:47
  OK, so. I get the idea of what?
• 15:49
  Emulsifier is toylectin carrageenin polysorbate 80.
• 15:53
  See, I've heard the polysorbate 1.
• 15:54
  That was a big thing back in the day.
• 15:55
  Yeah, that. Was a big thing.
• 15:57
  So what they are is they help oil and water mix and improve
• 16:00
  the texture, okay? And they're used for creaminess
• 16:02
  and stability. Extra creaminess, creamy is
• 16:05
  good. The nutritional impact is
• 16:07
  emerging. Research suggests some
• 16:09
  emulsifiers may disrupt gut microbiota.
• 16:13
  Also those microbiome, but anyway microbiota.
• 16:16
  Microbiota and promotes inflammation.
• 16:20
  OK. And their evidence of this is
• 16:22
  studies published in Nature in 2015 found certain emulsifiers
• 16:26
  altered gut bacteria and increased inflammation in mice.
• 16:30
  So obviously it would do it in me too, right?
• 16:33
  I mean, we're exactly the same. So the bottom line of this is
• 16:37
  more research is needed. Frequent intake may not be good.
• 16:41
  Here's my problem with all this. Can't go back to my first
• 16:44
  comment where ignorance is bliss.
• 16:46
  No 'cause you're gonna, yeah, get you die.
• 16:49
  OK, I know people that were chain smokers that lived in 90
• 16:53
  and the ones that died at 45. I know Kippy granola freaks who
• 16:57
  lived to be 90 and died at 45. I don't think it matters.
• 17:01
  I think it does matter a little bit.
• 17:03
  You should try to keep these processed chemicals out of your
• 17:06
  body. Does that include like Doritos?
• 17:09
  Are you people think those are processed?
• 17:12
  No, but I love them. No, no, you need to break some
• 17:15
  habits there, buddy. OK, so artificial colors, Red
• 17:19
  40, yellow 5 blue one. Never heard of blue one before.
• 17:22
  Yeah, but. These are, this has been like a
• 17:23
  hot topic. Like, yeah, they're pulling all
• 17:24
  these out of a bunch. Of all the Reds getting pulled
• 17:26
  out, yeah, it's pretty cool. So though obviously they are
• 17:29
  synthetic dyes and they're to enhance the appearance to make
• 17:32
  it look tastier, better you want to eat more of it.
• 17:35
  Your Doritos have red 40 in them.
• 17:37
  So why is that a bad thing? So the nutritional impact is
• 17:41
  there's no nutritional value. It just makes them pretty.
• 17:44
  Makes them pretty. That's it.
• 17:45
  So you want to eat more 'cause it looks good 'cause you eat
• 17:47
  with your eyes? Some studies link certain dice
• 17:49
  to hyperactivity in in sensitive children.
• 17:52
  Well, kids are hyper in general. Well, do you want them more
• 17:56
  hyper? Isn't that what sugar is for?
• 17:58
  Right. Give them a soda.
• 18:00
  Right. So the evidence of this is the
• 18:03
  European Food Safety Authority requires warning labels for
• 18:06
  certain dyes due to possible behavioral effects.
• 18:09
  And the bottom line is they're cosmetic.
• 18:11
  They're best minimalized, especially for children
• 18:14
  sensitive to them. OK, so back to our comments just
• 18:17
  a minute ago when there some of the red dyes are being taken
• 18:20
  out. Yeah, the FDA has banned red dye
• 18:23
  #3 so apparently. That's what I mean.
• 18:26
  Red dye #40 is OK. That's fine #3.
• 18:29
  All right, so they're taking it out of foods and ingested drugs
• 18:33
  due to cancer risk found in, of course, what else?
• 18:37
  Animal studies, Well, already banned in cosmetics since 1990.
• 18:41
  The new federal ban requires food manufacturers to phase it
• 18:45
  out by at January 15th, 2027. So that's coming up quick and
• 18:50
  drug companies by January 18th, 2028.
• 18:53
  And General Mills is also removing artificial petroleum
• 18:56
  based dyes from its products, aiming to eliminate synthetic
• 18:59
  colors from all US cereals and K through 12 School Foods by this
• 19:03
  summer 2026. And and as of March 26th, the
• 19:06
  company has already removed these dyes from K through 12
• 19:08
  School Foods and it tends to remove them from their entire US
• 19:12
  retail portfolio by the end of 2027.
• 19:15
  So that's kind of crazy. Do you think kids will eat less?
• 19:18
  I don't think they know the difference.
• 19:20
  Don't. Don't you?
• 19:20
  Honestly, I, I really, I truly don't at, at that age, it's
• 19:22
  good. K through 12.
• 19:23
  I, I take it back, K through like 5.
• 19:26
  I don't think they really care. Like it's lunchtime, let's eat.
• 19:29
  Let's eat Yeah. And other major food companies
• 19:32
  like Kraft Heinz, Nestle, ConAgra Brands and Tyson Foods
• 19:37
  and Hershey are actively removing artificial petroleum
• 19:41
  based dyes, including the red dyes from products by 2026 to
• 19:46
  2027. Other companies joining the
• 19:50
  shift include Walmart and on their private brands, PepsiCo
• 19:53
  and Sam's Club, focusing on healthier, natural color
• 19:57
  alternatives. So clearly the red dye is the
• 19:59
  big issue. Well, I think that's what
• 20:01
  started it, yeah. So do you remember back in our
• 20:04
  school age days, like back in the 70s, when they touch you
• 20:08
  brush your teeth? Yeah, and they have you chomp on
• 20:10
  a little red dye thing to see where you missed.
• 20:12
  I can't believe that the red dye was in that.
• 20:14
  I think that was dumping butt. Red dyed #3 and they're feeded
• 20:18
  to us like candy. Yeah.
• 20:20
  And all of a sudden. It's in all the candy.
• 20:22
  Oh, it's in everything. Dude, it's in the candy meeting
• 20:24
  right now. Wait, you bought Reese's Pieces
• 20:26
  and aren't training? There's no Red and Reese's
• 20:29
  Pieces. Well so the next one, artificial
• 20:32
  and non nutritive sweeteners like aspartime, sucralose and
• 20:35
  stevia. OK, those don't even sound good.
• 20:38
  Well, I mean, I kind of know what they are, so I kind of like
• 20:39
  them so low. Or 0 calorie sugar substitutes.
• 20:43
  And they're used because you can sweeten stuff with all the
• 20:45
  calories, obviously. Yeah.
• 20:47
  What do you think your 0 calorie Mountain Dew comes from?
• 20:50
  If it doesn't taste good. Oh shit it does too. 0 Sugar
• 20:54
  Baja blast from Taco Bell is. No, it's not.
• 20:56
  You can always taste that fake sugar.
• 20:59
  Whatever. Moving on the nutritional
• 21:00
  impact, it may help reduce calorie intake short term, but
• 21:04
  some observational studies link high intake to metabolic
• 21:07
  changes, though evidence is mixed.
• 21:08
  And here's the part we've talked about before.
• 21:10
  Yeah, we have talked because. I think your mind it may be 0
• 21:14
  sugar, the nutritional fact maybe nothing in there, but your
• 21:16
  mind doesn't know the difference.
• 21:18
  It does, and I will argue that point because back in the day
• 21:22
  when I did drink soda and we would, we were Diet Pepsi people
• 21:26
  and it came to the point where I couldn't drink it anymore.
• 21:28
  I had to switch over to regular Pepsi 'cause I couldn't take the
• 21:31
  taste. Well, that's more of a you
• 21:32
  issue, the taste issue. See, I I prefer that.
• 21:35
  I'm saying. But I prefer that Pepsi over
• 21:37
  regular cola because I think the regular cola has a very
• 21:39
  lingering kind of just taste, where to me the Diet Coke and
• 21:45
  Diet Pepsi are more crisp and refreshing and kind of seem to
• 21:47
  go down. Smoother. 100% disagree.
• 21:50
  But the use like bourbon and I don't.
• 21:52
  Yeah, so what's wrong with that? Palates are a little different.
• 21:54
  No. You splash.
• 21:59
  Get a different palate. I cook from scratch.
• 22:01
  You eat out of a can. You like spam?
• 22:03
  I don't. All right.
• 22:06
  So the evidence of this is in 2023 the World Health
• 22:10
  Organization advised against long term use of non sugar
• 22:14
  sweeteners, Rob, for weight control based on limited long
• 22:18
  term benefit evidence. Does that make any sense?
• 22:20
  It makes sense. The bottom line is likely safe
• 22:23
  in moderation, not a magic solution for weight loss Well.
• 22:26
  Of course I mean I wouldn't use it for late for weight loss but
• 22:29
  but a recent study in 25 and 26 that linked high consumption of
• 22:33
  artificial sweeteners. So aspartine, sure.
• 22:36
  Sucralose and saccharine. I'm not saying that, right?
• 22:38
  Sucralose, sucralose, sucralose, aspartame, sucralose and
• 22:42
  saccharine to faster cognitive decline up to 62% faster,
• 22:47
  equivalent to 1.6 years of. That's a scary step.
• 22:51
  That is. Particularly in adults under 60
• 22:54
  and those with diabetes. Well, you're over 60.
• 22:56
  I'm fine. Yeah, I'm good, I'm fine.
• 22:58
  Drink all that. I want to watch.
• 23:00
  It doesn't matter for me anymore.
• 23:01
  I'm on the downslide. Research also indicates
• 23:05
  potential brain related appetite disruption, which means eating
• 23:08
  behaviours that do not match the body's actual nutritional needs.
• 23:12
  Right. So I did a little bit more
• 23:14
  research on this because this one to me is a little
• 23:16
  fascinating. So.
• 23:17
  Oh. Good, I like getting deep in the
• 23:19
  woods. So the sugar substitutes, we
• 23:21
  know what their additives, including the artificial
• 23:22
  sweeteners we've all talked about and the natural options
• 23:24
  like the stevia, the monk fruit, sugar alcohols and xylitol.
• 23:28
  While they may have helped reduce the sugar and calorie
• 23:30
  intake, some natural alternatives such as honey and
• 23:33
  Maple syrup still contain calories and sugar.
• 23:35
  Like we didn't know that. Honey and Maple syrup.
• 23:38
  I like that so. Good, right?
• 23:39
  And the long term effects of artificial sweeteners are still
• 23:41
  being studied, so moderation again is the key and focusing on
• 23:45
  Whole Foods is recommended. So we all know the artificial
• 23:50
  sweeteners used forever equal sweet and low Splenda, right?
• 23:54
  Yep, OK. So those are fake.
• 23:56
  No. We know the so do you know what
• 23:58
  the natural sweeteners are? The stevia, you know.
• 24:00
  What that is, I know what it is. I don't.
• 24:02
  I can taste the difference. I don't like it.
• 24:04
  OK. So stevia is derived from a
• 24:06
  plant, so 0 calories, and it's 200 to 400 times sweeter than.
• 24:12
  Sugar. That's probably what it is.
• 24:13
  It's more sweet to me than I am expecting and I and I know that
• 24:18
  I can taste a different. You need such a small amount to
• 24:20
  make it hit another one that we've actually used for baking
• 24:23
  quite a few times. It's harder to find now, but
• 24:24
  we've used it as monk. Fruit.
• 24:26
  Yeah, we have some monk fruit. So that's. 0 calories.
• 24:28
  That's 100 to 220. Excuse me, 100 to 250 times
• 24:33
  sweeter than sugar. Wow.
• 24:34
  So again, you need a very, very small amount.
• 24:36
  So it tells you to use a tablespoon of sugar.
• 24:37
  You need like a freaking milligram of stevia or monk
• 24:41
  fruit, OK? Like nothing, sugar alcohol.
• 24:43
  So xylitol, etheretol and sorbitol, those are low calorie,
• 24:46
  found in a lot of sugar free products and I'm pretty sure
• 24:49
  that's what you're tasting. Sure.
• 24:51
  OK, that makes sense. Yeah.
• 24:52
  And then allulose. I've never heard of this one.
• 24:54
  It's a low calorie. It's naturally present in some
• 24:57
  foods. I've never heard of that before.
• 24:58
  No, I haven't either. Yeah.
• 24:59
  But the natural sweeteners that you can use, but they do contain
• 25:02
  sugar is honey. I like it, has a lot of
• 25:04
  antioxidants and minerals but still it's calories and sugar.
• 25:07
  And it never spoils. I debate that, but whatever.
• 25:10
  Come on now, we can do a whole podcast on Honey.
• 25:13
  Yes, we could. Oh, honey.
• 25:15
  Honey, you're so sweet. Maple syrup contains minerals,
• 25:19
  but it's still sugar. It's from our friends from the
• 25:21
  north. Yep.
• 25:22
  Coconut sugar? I've never used that, have you?
• 25:24
  No. What's coconut sugar?
• 25:26
  Well, it's similar to table sugar, but with trace minerals.
• 25:29
  OK. And agave nectar.
• 25:31
  Yeah, we have that. That's super high in fructose.
• 25:34
  Oh yeah, so not so good. Not so good so.
• 25:36
  Tastes good. Again, moderation is key.
• 25:39
  Processing. Many natural sweeteners are
• 25:41
  still processed, so look for unrefined options when possible.
• 25:45
  And it's hidden in a lot of food, so substitutes are in a
• 25:47
  lot of things like diet sodas, cereals and sauces.
• 25:49
  So check the ingredient list and they're still working on the
• 25:52
  health ingredients or the health effects, I should say.
• 25:54
  Or just make it everything from scratch.
• 26:00
  Moving on. All right, so the next one is
• 26:04
  trans fats, partially hydrogenated oils.
• 26:07
  So what they are is artificial fats created to solidify oils
• 26:10
  and they're used to improve shelf life and texture because
• 26:14
  you always look good texture while you're eating texture.
• 26:16
  So the nutritional impact is strongly linked to increased
• 26:19
  heart disease risk. Pretty much everything we've
• 26:22
  been talking about. Everything, every single one of
• 26:24
  these is some kind of bad heart disease thing.
• 26:27
  But. That's what I think we've known
• 26:28
  about for a while because the evidence of it, it's banned in a
• 26:30
  ton of countries. The US Food and Drug
• 26:32
  Administration determined they are not generally recognized as
• 26:36
  safe, but yet they haven't banned them.
• 26:39
  So FYI, they're bad for you. But just eat them anyway.
• 26:43
  And the bottom line is they're harmful now.
• 26:45
  They're now pretty much, largely, largely removed from
• 26:47
  the US food supply. Food companies removed roughly
• 26:50
  98% of artificial trans fats from the US food supply between
• 26:54
  2015 and 2018, following FDA regulations that effectively
• 26:58
  banned these oils but didn't ban them, but effectively banned
• 27:01
  them 2019 and 2020. Most manufactured products are
• 27:05
  now trans fat fee, although trace amounts may still exist in
• 27:08
  some items. Sure, it was a big push there
• 27:10
  for a long time, getting rid of the trans fats, right?
• 27:12
  Isn't that what were those the chips that were made with
• 27:17
  Olestra? No, I don't know what that is.
• 27:19
  You don't remember this? Oh, this was huge.
• 27:21
  This was, I was also working at Target, so I think it was early
• 27:24
  2000s. This was the next big
• 27:26
  breakthrough breakthrough in chips in snack foods.
• 27:30
  The oil they were made in was. Olestra.
• 27:33
  What is Olestra? I thought that was a pole
• 27:35
  dancer. It's a.
• 27:38
  No, that's a star. No, it it's, it was the next
• 27:42
  fatty oil to you know what they made them in.
• 27:44
  But here's the problem. It created anal leakage.
• 27:48
  OK, that does not sound. Good at all.
• 27:51
  You'd eat half a bag of them and then next thing you know, two or
• 27:53
  three hours later. There's you're pooping your
• 27:55
  pants. No, you're not pooping.
• 27:56
  There's this little oil leaking out of the backside of the bum
• 27:59
  and there's absolutely nothing you can do to stop it.
• 28:02
  Like you can't squeeze hard enough to stop it and it would
• 28:04
  just leak out. That's gross, right?
• 28:06
  You don't remember this? No.
• 28:07
  But maybe I remember. More because I'm going to have
• 28:09
  to look it up. I may remember more because I
• 28:10
  worked in retail and it was like a huge thing.
• 28:12
  Like they worked them off the shelf so freaking fast.
• 28:14
  Oh, that's so gross. It lasted, I mean it was
• 28:16
  probably 3-4 months and those suckers were gone.
• 28:19
  Weird. Anyway, OK, So what about all
• 28:21
  those ingredients on the labels that we cannot print out?
• 28:24
  Isn't that pretty much everything we just talked about
• 28:26
  tonight? Yeah, well, we kind of got them.
• 28:29
  I know those are the worst, but they're usually something like
• 28:31
  Carrageenum. Carrageenum.
• 28:33
  Maltodextrin. OK, what about this one?
• 28:37
  Zodi carba neuromide. Oh my God there's a lot of
• 28:41
  constants in that word. Zodtol.
• 28:43
  I've heard of that one. Yep.
• 28:45
  And. Tocopherol.
• 28:47
  I've never heard of that. Tocopherol.
• 28:48
  Tocopherol. I haven't heard that either.
• 28:51
  So these are generally used as preservatives, stabilizers,
• 28:53
  thickeners and sweeteners. But here's the thing, if you
• 28:57
  can't pronounce it, you probably shouldn't be.
• 28:58
  Eating it. Hey, man, Brother.
• 29:00
  That's right. Yeah.
• 29:01
  Have you heard of an app called Yuca?
• 29:03
  It's yuca, hey? Have you heard an app called
• 29:05
  Yuca? Yes, actually.
• 29:08
  Well, I haven't, So what is it? I have it on my phone.
• 29:11
  Oh, you do? Yeah.
• 29:12
  You just you just scan a UPC code on any product in the
• 29:15
  store, anywhere, OK? And it'll immediately tells you
• 29:18
  if it's a good product, a medium product or a bad product for
• 29:21
  you, you to ingest, to eat. It's amazing.
• 29:24
  It has a ranking system and everything.
• 29:26
  And it you, you can tell right away without having to read this
• 29:29
  huge label, this is bad. Don't buy it.
• 29:33
  So here's my question, who determines if it's bad for you?
• 29:36
  The the Yuca people. OK, well how do I know that I
• 29:39
  trust the yuca people? It's based on all the things on
• 29:41
  the list that we just read. So basically what you're telling
• 29:44
  me it's online, therefore it must be true?
• 29:47
  Again, Rob, yes, I believe everything online.
• 29:51
  You know this about me and who writes this content but me so I
• 29:55
  believe. I believe it.
• 29:58
  All again. We're human, not AI.
• 30:01
  And I believe Yuka's telling me what to eat and not to eat
• 30:04
  honestly. That sounds like a pretty cool
• 30:05
  app. Like if you're curious about if
• 30:07
  something, I mean, if you're trying to turn between two or
• 30:10
  three products, here's just going to give you the best
• 30:12
  option, right? You get.
• 30:13
  It's an opportunity to at least look at the two or three options
• 30:16
  you've got and say let's pick the best one, right?
• 30:18
  So basically, in the end, it's the best to focus your diet on
• 30:21
  Whole Foods, using convenience items as a supplement rather
• 30:24
  than the main component of your cart, as studies such as those
• 30:27
  in the BMJ linked diets high and ultra processed foods to
• 30:30
  increased health risks. So in choosing foods, opt for
• 30:34
  the whole grains over refined flour and be mindful of the
• 30:37
  ingredients like emulsifiers and artificial dyes, which have
• 30:40
  raised questions in research published in journals like.
• 30:43
  Nature and additionally pay attention to these limits and
• 30:46
  exclusions. So sodium, your salt keep your
• 30:50
  intake under about 2300 milligrams per day aligning with
• 30:53
  the World Health Organization's recommendations.
• 30:55
  And let me tell you, that's tough to do if you've ever paid.
• 30:57
  Attention. That would be hard.
• 30:58
  That one's extremely hard to do. Yep.
• 31:01
  Also pay attention to added sugars.
• 31:03
  Limit these, especially high fructose corn syrups and other
• 31:06
  syrups. Right, so basically drink 0
• 31:08
  sugar, Baja blast and Taco Bell on your golden.
• 31:10
  No, don't drink that at all. I drink it every week and
• 31:14
  artificial trans flat Trans flats an artificial trans bats
• 31:20
  avoid partially hydrated oils, which have been banned by the US
• 31:24
  Food and Drug Administration. Oh hang on a second.
• 31:26
  The line we read early said they weren't quite banned yet.
• 31:28
  They're banned enough and now they're banned 5 minutes later
• 31:32
  they. Banned them.
• 31:32
  You should just go with the fact that they are banned and keep
• 31:35
  that in your mind and try to stay away from them.
• 31:37
  I'm. With you, I'm with you.
• 31:38
  OK, alright, so remember that not all packaged foods are poor
• 31:41
  choices like Doritos. Items like whole grain bread,
• 31:44
  yogurt, and canned beans can be excellent additions to your
• 31:47
  diet. Amen brother, that's right.
• 31:49
  As always, please follow us on the socials on Owen Woman,
• 31:52
  Thinkpod, and Facebook and Instagram for highlights and
• 31:54
  news for upcoming shows. And if you have a show idea for
• 31:57
  us or just want to give us some feedback, send us an e-mail to
• 32:00
  O. And one more thing,
• 32:01
  pod@gmail.com, we would love to hear from you.
• 32:04
  Plus, we still have some merchandise, T-shirts and caps.
• 32:06
  If you're interested, just send us an e-mail.
• 32:09
  Oh, and one more thing, remember, produce, eggs, meat,
• 32:13
  seafood and frozen veggies are your real friends.
• 32:16
  All of those are our friends. And treat the centre aisles like
• 32:19
  a proceed with caution zone. That's right.
• 32:21
  When buying packaged foods, pick short ingredient lists with
• 32:24
  words you can pronounce. Skip added sugars and partially
• 32:27
  hydrated oils, keep sodium in check and if it reads like a
• 32:31
  chemistry experiment, maybe put it back.
• 32:34
  Convenience is fine, just don't let ultra processed foods run
• 32:37
  the show. Your heart will thank you.
• 32:40
  If and if you learn anything from this podcast, do that.
• 32:44
  Just stay away from those things you can't pronounce.
• 32:46
  Yeah, absolutely. My friend.
• 32:47
  Bye everybody. See you later.
• 32:49
  I can still eat Donuts, right? Oh heck.
• 32:51
  Yeah.