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What's Eating U?! Tea Time: Food Recalls, Cyclospora, Seed Oils & Dirty Produce · What's Eating U?!

0:00
SPEAKER_01: Ooh, we're talking, talking about what's eating you.
0:05
SPEAKER_01: Talking about what's eating in you.
0:08
SPEAKER_01: Probably brought to you by Rogers Hood Apothecary.
0:11
SPEAKER_01: Welcome to another What's Eating You.
0:13
Kim: Welcome everyone to tea time.
0:16
SPEAKER_01: What's up, What's Eating You fam?
0:18
SPEAKER_01: Welcome back to another episode of What's Eating You.
0:21
SPEAKER_01: We're bringing something old school back for you guys.
0:23
SPEAKER_01: If you're day ones from season one, then you know.
0:26
SPEAKER_01: And if you don't, now you do.
0:27
SPEAKER_01: This is tea time with Sam and Kim, where we spill the tea on everything happening in the world.
0:32
SPEAKER_01: So let's dive in, shall we?
0:34
SPEAKER_01: Cyclospora is not gone.
0:37
SPEAKER_01: It is not gone away.
0:39
Kim: 17,000 people have been officially diagnosed with the cyclospora, which means maybe their testing will get better now because of this outbreak.
0:49
Kim: I don't know.
0:49
Kim: We'll see what happens with that available, affordable, and accurate testing that they've been able to provide with the cyclospora.
0:58
Kim: Um, that it was Taylor Farms and icebergs.
1:02
Kim: Iceberg lettuce iceberg.
1:04
Kim: So it's iceberg now?
1:05
SPEAKER_01: That's what I heard last.
1:07
Kim: I wonder if they're not peeling the top the layer off of the iceberg lettuce, that first layer.
1:16
Kim: I don't know what their practices are for like safety, but you know, when the field workers are harvesting the lettuce after they've just gone to the bathroom, and then they grab your head of lettuce and then they just throw it in a bag or they bleach it, which Cyclespora loves bleach and chlorine.
1:40
SPEAKER_01: So they're getting feces crumbs on it.
1:48
SPEAKER_01: It's like what it is, right?
1:49
Kim: Like the feces, yeah.
1:51
Kim: That's human feces is causing it.
1:54
Kim: Right.
1:55
Kim: And and then the same when you go into the pool, someone pooped in that pool for cyclospora to thrive.
2:03
Kim: Oh it gives you a new term for turd in the punch bowl.
2:07
SPEAKER_01: Oh wow, I've never even heard that term.
2:09
SPEAKER_01: It's just having no.
2:12
Kim: Oh my god, like when someone comes in and is like uh like a down, like a downer.
2:16
Kim: Yeah, they came in like a turd in the punch bowl.
2:20
SPEAKER_01: Oh shit, yeah, I get it.
2:22
SPEAKER_01: That makes sense.
2:23
SPEAKER_01: Um, PSA though, for everybody out there, please don't poop in pools.
2:30
Kim: What if they just had like a dingleberry and it like popped off and now it's like hanging in the pool, and then you brush up against it and get cyclospora.
2:40
Kim: Because if you have explosive diarrhea after you get out of a public pool, you caught a parasite.
2:46
Kim: That's what happens.
2:47
Kim: That's a it thrives in the chlorine and in the bleach.
2:51
Kim: So honestly, if if you're really having explosive diarrhea or any parasitic issues, is probably from you going into the lake with explosive diarrhea, going into the pool.
3:04
Kim: Like this just enlightened us on all the different issues that parasites can bring up, not just you know what we talk about.
3:13
Kim: That's why you should just be cleansing all the time, literally, or you're eating poopy lettuce.
3:18
SPEAKER_01: That's another way, that's another way.
3:20
SPEAKER_01: You're either eating poopy lettuce, going into pools, or going into lakes.
3:24
SPEAKER_01: That's what you're saying is causing the explosive diarrhea.
3:27
SPEAKER_01: It's crazy.
3:28
SPEAKER_01: You know what I've noticed though, because right now there's like all these different food recalls happening, right?
3:33
SPEAKER_01: So, right before we started filming, we were just talking about how the food supply right now in America is trash, like for the most part, like it's crazy.
3:41
SPEAKER_01: Eight, I think eight different foods have been uh recalled just in this month alone.
3:49
SPEAKER_01: Eight different ones.
3:52
SPEAKER_01: You know what I noticed the common thread though is amongst them it's all the more mass-produced, cheaper brands, like it's like Kroger and you know what I'm saying?
4:03
SPEAKER_01: Simple Truth, which is a branch off of Kroger.
4:06
SPEAKER_01: Um, so that matters, I think.
4:09
SPEAKER_01: I wanted to talk about that, about quality of food, you know, it does matter.
4:14
SPEAKER_01: It matters, it matters, and and knowing what that even means quality of food or like healthy food, clean, real food, because these days it's confusing, it's really confusing for a lot of people.
4:25
SPEAKER_01: And Whole Foods right now, they have Taylor Farms up in their store, like Whole Foods, and so a lot of people just assume Whole Foods is healthy across the board, but there's a lot of poison in Whole Foods.
4:37
SPEAKER_01: Trader Joe's is actually the worst.
4:39
SPEAKER_01: I think they're the worst ones that pretend to be healthy.
4:42
SPEAKER_01: It's all a facade, they just make their grocery store feel like a farmer's market, but it is the farthest thing from it.
4:48
SPEAKER_01: Like, there's so much poison in Trader Joe's food.
4:51
SPEAKER_01: I can't even begin to scratch a surface on that.
4:54
SPEAKER_01: So if you do shop Trader Joe's, like stick to the organic real food because all their packaged food is full of poisons and seed oils and GMOs and canola and all this stuff, but you can't just assume like Whole Foods is healthy just because Whole Foods, right?
5:10
SPEAKER_01: You know what I mean?
5:10
SPEAKER_01: And so, you know, Taylor Farms Lettuce is all up in there.
5:13
SPEAKER_01: So we just gotta know even what really is clean, healthy food, real it's real food is really what it is.
5:22
SPEAKER_01: And so, do you think Kim shopping local right now is safer, like like at a local farmer's market from local farmers, because it's not those big mass produced mainstream companies.
5:38
Kim: Well, I don't think it's all Taylor Farms' fault that the workers you it can happen with organic.
5:46
Kim: I mean, it can happen honestly, even with local farmers.
5:49
Kim: I had worms in my produce I grew at my house.
5:54
Kim: I had a worm crawl out of the whole, I only was able to grow like four peppers.
5:59
Kim: I'm not a good gardener, I don't enjoy it at all.
6:02
Kim: I don't I don't get any fruit really.
6:04
Kim: One of them had worms coming out of it, and it's like really it's just about our own awareness and cleaning our produce.
6:13
Kim: And do I think going to farmers is better?
6:15
Kim: Yes, it is.
6:17
Kim: They're way cleaner, um, they take a little more pride in what they're putting out there to their community because it's a community, like you don't want to make communities sick, but it's also a responsibility of ours as humans, too.
6:34
Kim: I gotta put it on everybody, but mass produce.
6:36
Kim: I mean, we always talk smack on Costco, right?
6:39
Kim: They mass produce their fish and it's mass-produced with their meats, and there's the quality is lower because it's mass-produced, so it's a lot cheaper.
6:51
Kim: But I think that it's really about us having an awareness to agreed about it all.
6:58
SPEAKER_01: I think locals are safer, I do, because they're smaller.
7:02
SPEAKER_01: Um, there's more attention to the batches and the products and the produce and stuff because it's smaller, so it's not so lost in the sauce, and it's not like this gigantic company where there's like things overlooked or they're importing, or like, you know, like it's like there's a lot that goes on when you import.
7:19
SPEAKER_01: Um, and it goes through so many hands and so many different ways to arrive to its destination.
7:24
SPEAKER_01: So I think like local, it's like a better footprint on the planet, it's smaller, so there's more attention to it.
7:32
SPEAKER_01: And then because it's not this like gigantic corporation that this is a common thread, Kim.
7:39
SPEAKER_01: Everything I'm gonna name to you, they're the big dogs, they're the mass-produced cheaper food, the big corporations that are taking over small companies.
7:50
Kim: It it's it's it's happening right now, I know, right?
7:53
Kim: Right?
7:53
Kim: So rest in peace, Ciet.
7:55
SPEAKER_01: Rest in peace, thorn, rest in peace, thorn.
8:00
SPEAKER_01: You know, Pepsi acquiring Cate.
8:03
SPEAKER_01: And then it's like, why did you even acquire them in the first place?
8:06
SPEAKER_01: Because they're valuable.
8:07
SPEAKER_01: Why are they valuable?
8:08
SPEAKER_01: Because more people than ever are wanting healthy food, wanting clean options, and then you acquire them and you change the ingredients.
8:16
SPEAKER_01: It's like, what are you doing?
8:18
SPEAKER_01: Like, you know, I maybe a lot of maybe not enough people don't read the ingredients and they just go off of like reputation.
8:27
SPEAKER_01: They're like, Oh yeah, I heard Siete is a clean brand, got it.
8:30
SPEAKER_01: 100% and that's enough for them.
8:32
SPEAKER_01: Oh, see, I just can't relate.
8:34
Kim: I read everything 100% when you first get into this world of wellness and understanding and you just go off of the hype of like what you you're like, oh, that's clean, or like, oh, I'm yeah, this person says this about this company, I'm going with it.
8:47
Kim: And then it takes the algorithm, right?
8:50
Kim: Because a lot of us that follow these trends also are on social media and we're all like in this echo chamber talking about all of the good and the bad.
9:01
SPEAKER_01: True.
9:01
Kim: And so we really weigh heavily on what other people say, and then some people don't research further.
9:09
SPEAKER_01: You're right.
9:10
SPEAKER_01: Actually, you're right.
9:11
SPEAKER_01: That goes for far beyond food.
9:12
SPEAKER_01: That goes for like the first the first story you hear about something that happened, typically be it typically ends up being the one you believe.
9:22
SPEAKER_01: So like it's like the that's why it's like in media and PR, um being the first to speak on something is very powerful and important.
9:33
SPEAKER_01: So if a brand builds their reputation to be trustworthy or healthy or whatever, and it can all be marketing, it can literally all be marketing, like so much of it is like I respect the Kardashian girls and well the women and their hustle, but sorry, Courtney, I'm not buying your gummies, like right, I don't care that they're in air one, and I trust Air One to a degree because every time I check ingredients and all of that at Air One, I don't find poison like I do at Whole Foods or Sprouts, so they're vetted to a degree, but their supplement department may be a different story than their food, but not forever.
10:19
SPEAKER_01: Yeah.
10:21
Kim: Being the authority and anything first, that's the goal, right?
10:26
Kim: And because of Roger's hood and what we've done, I'm the authority in the parasite lane, and I've been deemed on multiple podcasts, not just the worm queen, but like I am the expert in parasites and cleansing, and that holds a lot of weight because I am learning this as I'm going, but I always have the research behind me, and so it's really different with that type of marketing versus you just come right on the scene and boom.
10:58
Kim: And I've and I've actually been able, because we are all in this business together.
11:04
Kim: Basically, I've brought everybody in that's around me, and we're all learning how some companies are just doing it because of their name, like Lemmy, and but also being the authority puts you in that lane.
11:19
SPEAKER_01: So it does.
11:20
SPEAKER_01: You're right.
11:20
SPEAKER_01: Yeah, being the first one somewhere, you look crazy, but you're also like the first, you're the alpha, you're the leader that paved it and create created it.
11:33
SPEAKER_01: And like they say, if you build it, they will come.
11:37
SPEAKER_01: Okay, we're gonna dive into these recalls, girl, because this is crazy.
11:41
SPEAKER_01: You're crazy, right?
11:43
SPEAKER_01: The FDA recall uh has three recall levels, right?
11:47
SPEAKER_01: And every recall the FDA upgraded to the highest risk over the probability of death in the last 60 days.
11:58
SPEAKER_01: All the recalls I'm about to list off, the FDA upgraded them to the highest risk over the probability of death in the last two months.
12:08
SPEAKER_01: Okay.
12:09
SPEAKER_01: Eggs.
12:11
SPEAKER_01: 98 illnesses across 17 states, 26 people hospitalized, brands recalled, country morning, Calmain Sunups, Brookshires, Simple Truth, and Kroger.
12:25
SPEAKER_01: Outbreak investigation of salmonella in eggs in July 2026.
12:30
SPEAKER_01: So last month do not eat, sell, or serve white shelled eggs and brown cage-free shell eggs were called by Midwest Poultry Services.
12:41
SPEAKER_01: So FDA bumped that one up to the highest risk of probability of death.
12:47
SPEAKER_01: Okay, so that's the eggs.
12:49
SPEAKER_01: Blueberries, girl.
12:52
SPEAKER_01: I saw that, thought of you.
12:54
SPEAKER_01: I have been eating them, man, but quality matters, okay?
12:59
SPEAKER_01: And I get the best quality.
13:01
SPEAKER_01: But seeing this, I'm gonna think twice and probably skip the berries for a little while.
13:06
SPEAKER_01: So here we go.
13:07
SPEAKER_01: Blueberries sold in publics.
13:09
SPEAKER_01: Well, I don't shop at publics, so no shade to anyone who does.
13:12
SPEAKER_01: Just saying I just don't.
13:14
SPEAKER_01: Just not my store.
13:16
SPEAKER_01: Blueberries sold in publics stores across Alabama, Florida, Georgia, Kentucky, North Carolina, South Carolina, Tennessee, and Virginia.
13:25
SPEAKER_01: Outbreak investigation of E.
13:27
SPEAKER_01: coli.
13:28
SPEAKER_01: So E.
13:28
SPEAKER_01: coli on the blueberries, guys.
13:30
SPEAKER_01: Frozen blueberries, specifically, sold at publics across the states that I listed.
13:36
SPEAKER_01: So stay away from that.
13:38
SPEAKER_01: Do not eat, sell, or serve recalled greenwise organic frozen whole blueberries and whole mixed berries.
13:46
SPEAKER_01: They're organic even.
13:47
SPEAKER_01: So even just the stamp of organic these days is not saving us from food-borne illnesses and outbreaks.
13:56
SPEAKER_01: Okay.
13:57
SPEAKER_01: So again, these blueberries, these frozen publics blueberries, please be careful, everyone.
14:02
SPEAKER_01: Don't eat them, get rid of them, toss them out.
14:05
SPEAKER_01: Lettuce.
14:06
SPEAKER_01: I mean, who's surprised there?
14:08
SPEAKER_01: FDA investigators identified Taylor Farms lettuce as the likely source of the multi-state cyclosporasis outbreak across 17 states, which now has bumped up to 17,000.
14:19
SPEAKER_01: The worm queen.
14:20
SPEAKER_01: The worm queen is confirmed, with at least 398 hospitalizations and two deaths reported.
14:27
SPEAKER_01: Crazy.
14:28
SPEAKER_01: And no matter what, even if it was due to hydration, if they didn't catch the cyclospora, they wouldn't have been the level dehydrated they were.
14:36
SPEAKER_01: So it's really sad.
14:38
SPEAKER_01: That's really sad that there's been deaths.
14:40
SPEAKER_01: Um man, so again, the cyclospora and the lettuce, it's still not safe, guys.
14:46
SPEAKER_01: Crazy, but it's not, which is wild because it's like if it was like a batch, you'd think it'd be like um, you know, moved out by now.
14:54
SPEAKER_01: Like it's like it's been, but no, it's not.
14:57
SPEAKER_01: So careful.
14:59
SPEAKER_01: Just don't eat iceberg lettuce right now.
15:02
Kim: Well, look how long the worms live for, ever.
15:05
Kim: Ever.
15:06
Kim: I mean, they're never gonna go away.
15:08
Kim: Yeah, there's always going to be cyclospora on lettuce.
15:13
Kim: I know there's always going to be round worm in the, you know, and so I think it's now just the knowledge.
15:20
SPEAKER_01: Correct.
15:20
SPEAKER_01: Every year there's cyclospora outbreaks, actually.
15:23
SPEAKER_01: Um, it's not new, but the amount is what has been alarming this year in 2026.
15:29
SPEAKER_01: That's why it's been uh major news that we have definitely been at the forefront of reporting to you guys every time we learn anything new about it.
15:36
SPEAKER_01: Um, it it's not gone though.
15:38
SPEAKER_01: So if you're listening, if you're hearing this podcast, you know, we're in September 2026.
15:44
SPEAKER_01: Um, just please be careful.
15:47
SPEAKER_01: Uh, with the food that you're eating, bacon, man, bacon, 12,000 plus pounds of bacon has been recalled class one designation.
16:00
SPEAKER_01: That's the highest risk for death.
16:04
SPEAKER_01: The bacon was imported without undergoing mandatory inspection.
16:08
SPEAKER_01: Ew, how is that happening right now?
16:11
Kim: That's very hard to navigate with pork because most of it is microscopic right out of the gate.
16:20
Kim: And so even looking at a visual inspection is not really sufficient.
16:25
Kim: Sure, yeah, just don't eat raw pork.
16:29
SPEAKER_01: Totally, man.
16:30
SPEAKER_01: Pork in general is like absolutely one of the easiest ways to get parasites.
16:35
SPEAKER_01: This is not news to us.
16:36
SPEAKER_01: Pork itself, like you have already taught taught the community, it never sweats, it doesn't have detox pathways.
16:43
SPEAKER_01: One stomach, one stomach.
16:45
SPEAKER_01: There's all these reasons why pork is just not it, and then they're full of parasites, and so yeah, you're right.
16:52
SPEAKER_01: A visual inspection isn't gonna make or break 12,000 pounds of pork, but I would rather it be inspected than not.
17:00
SPEAKER_01: So they should be inspecting it for sure.
17:04
SPEAKER_01: I don't know how 12,000 pounds of bacon got imported without undergoing mandatory inspection, but it did.
17:10
SPEAKER_01: So it's being recalled.
17:11
SPEAKER_01: Maple Leaf Foods Inc.
17:13
SPEAKER_01: recalls not ready to eat, aka N-R-T-E bacon product imported without the benefit of import reinspection.
17:23
SPEAKER_01: It's a class one designation right now.
17:26
SPEAKER_01: Jalapenos recalls spread across 26 states and multiple grocery stores, including Whole Foods.
17:37
SPEAKER_01: No jalapenos right now, guys.
17:39
SPEAKER_01: Listen, once again, recalls spread across 26 states and multiple grocery stores, including Whole Foods, Target, Kroger, Walmart, Trader Joe's, HEB, and Costco.
17:49
SPEAKER_01: Jalapenos from any of those places is not safe.
17:53
SPEAKER_01: Also, then like any of the food next to it, touching it.
17:57
SPEAKER_01: Or, you know, it's just like I don't want to get my produce from Whole Foods right now.
18:02
SPEAKER_01: Outbreak, you know, and by the way, guess what is on the jalapenos?
18:06
SPEAKER_01: Salmonilla.
18:07
SPEAKER_01: Salamanilla.
18:08
SPEAKER_01: Outbreak investigation of salmonella on jalapenos in August of 2026.
18:14
Kim: That's from people touching them.
18:18
Kim: That's from people grabbing yeah, it's really from not washing your produce.
18:23
SPEAKER_01: So but is salmonella also human feces?
18:27
Kim: Not that I know of.
18:28
SPEAKER_01: Oh, okay.
18:29
SPEAKER_01: Salamenella is a type of bacteria that can infect the intestines and cod and cause food poisoning called salamenillosis.
18:38
SPEAKER_01: You usually get it by swallowing salamenella contaminated food.
18:41
SPEAKER_01: Okay, but what is it?
18:43
SPEAKER_01: Oh, it's a bacteria.
18:44
SPEAKER_01: It's a bacteria.
18:45
SPEAKER_01: Uh-huh.
18:46
SPEAKER_01: It's a bacteria.
18:47
SPEAKER_01: Yeah.
18:48
SPEAKER_01: It's its important distinction is that salamenella is a bacterium, not a parasite or worm.
18:53
SPEAKER_01: Thank you, chat.
18:55
SPEAKER_01: Appreciate ya.
18:56
Kim: Thanks, Sam's other bestie.
18:58
SPEAKER_01: Yeah, for sure.
18:59
SPEAKER_01: Digital DB.
19:01
SPEAKER_01: Thanks, DB.
19:03
unknown: Okay.
19:03
SPEAKER_01: Jalapenos.
19:04
SPEAKER_01: Crazy.
19:05
Kim: That's crazy.
19:06
Kim: So they're just all touching each other.
19:09
Kim: All the bacterias.
19:10
Kim: This is a this is a really great time to soak your produce.
19:15
Kim: I know.
19:15
SPEAKER_01: We'll go let's let's dive into the Rogers Hood produce soak after I go over the last food.
19:20
SPEAKER_01: Here's the last one for now.
19:22
SPEAKER_01: I guess because there's not a avocado thing you got to share with us.
19:26
SPEAKER_01: So here we go.
19:27
SPEAKER_01: Beef.
19:28
SPEAKER_01: USDA FSIS, not FDA.
19:31
SPEAKER_01: Once again, I guess USDA.
19:34
SPEAKER_01: Like, you know how the stamp USDA?
19:35
SPEAKER_01: Maybe it's them, maybe they're making these calls for these ones.
19:39
Kim: Well, it's like all of okay, so like when you're looking at other foods and they've got 20 different non-GMO, all of those things, you just pay for that.
19:48
SPEAKER_01: Totally.
19:48
Kim: As a as a company, I know what that looks like now.
19:51
SPEAKER_01: For sure, for sure.
19:52
SPEAKER_01: I do trust foods though that paid for the butterfly stamp more than foods that don't have it though.
19:57
SPEAKER_01: Because they actually do the butter, the non-GMO project, which is the butterfly stamp, they do they do have the company go through testing to make sure there's no genetically modified organisms or foods in the food.
20:10
SPEAKER_01: So when you do see the butterfly stamp, as far as I know to this day, you can still trust that that that means there's not genetic genetically engineered foods in that um ingredients in that food.
20:22
SPEAKER_01: So better for the butterfly stamp than not, but I get what you're saying.
20:25
SPEAKER_01: So USDA is recalling 29,628, so 30,000 pounds of raw beef products that were imported from Argentina without the import reinspection into the United States.
20:41
SPEAKER_01: So once again, the bacon didn't get inspected and the beef didn't get inspected.
20:47
SPEAKER_01: What's going on with the imported meat right now?
20:50
SPEAKER_01: Something's happening.
20:52
SPEAKER_01: Corte Argentino USA LLC recalls raw beef products imported without the benefit of import reinspections.
21:00
SPEAKER_01: So that's my six.
21:02
SPEAKER_01: There's six of them that have been not only recalled in the past two months, but bumped up to the most extreme level of highest chance, highest risk of death.
21:14
SPEAKER_01: That's really important.
21:16
SPEAKER_01: Six different foods, guys.
21:18
SPEAKER_01: So that's going on with that.
21:19
SPEAKER_01: What's going on with avocado?
21:21
Kim: Oh, just the fact that they tested all of these things that say avocado oil, all these foods.
21:28
Kim: The oil, the avocado oil.
21:30
Kim: Oh my god.
21:31
Kim: And it's not real.
21:32
Kim: But I don't want to like call anyone out because like you just don't really know how they tested.
21:40
Kim: Who to believe?
21:40
Kim: It's kind of like with the water.
21:42
Kim: Like I heard from the mountain valley, you didn't really have any issues that it was the person testing.
21:48
Kim: So I don't want to call any companies out, but like, come on.
21:52
Kim: If you say you're using avocado oil, you should really be using avocado oil.
21:58
Kim: Yeah.
21:59
Kim: So
22:00
SPEAKER_01: So there's a brand new 2026 study behind this avocado oil incident.
22:07
SPEAKER_01: This isn't just an old avocado oil story resurfacing because we've been hearing this for a little while about being careful with your oils.
22:14
SPEAKER_01: You know, I used to hear it about olive oil a lot.
22:18
SPEAKER_01: Like you have to know it's a trusted source, or a lot of the times it's been coming up cut.
22:23
SPEAKER_01: So this isn't new news.
22:25
SPEAKER_01: Like companies do this, which is really messed up.
22:28
SPEAKER_01: Um, but yeah, so 54 processed foods, including chips, mayonnaise, salad dressings, etc., whose ingredients labels indicated avocado oil as the only oil.
22:42
SPEAKER_01: Out of 54, a whopping 48, that's 89%, showed evidence of alteration sorry, adulteration with cheaper oils.
22:55
SPEAKER_01: Some appeared to contain substantial amounts of oils, such as soybean oil, and one sample appeared to contain essentially no avocado oil at all.
23:05
SPEAKER_01: The products were purchased in 25 to 26, so this is very current.
23:10
SPEAKER_01: What?
23:11
SPEAKER_01: So there's two issues in this avocado oil plot in this lore of the avocado oil.
23:20
SPEAKER_01: Adulteration, so they're cutting it, additives because it's cheaper.
23:26
SPEAKER_01: Yes, so they're cutting it.
23:28
SPEAKER_01: And in one man, there was no avocado oil to be found.
23:31
SPEAKER_01: That is shit.
23:32
Kim: That's crazy.
23:33
SPEAKER_01: That's really messed up.
23:34
SPEAKER_01: And then the other uh problem is rent uh being rancid and oxidation.
23:41
SPEAKER_01: So when they're being tested, they're coming back.
23:43
SPEAKER_01: It is really avocado oil, but it's degraded age, heat, light, and um, that's different being cut with another oil.
23:50
SPEAKER_01: This is actually just it's it's rancid and it's been oxidized.
23:54
SPEAKER_01: Um, and then yeah, the other ones are cutting with soybean, sunflower, safflower, and canola.
23:59
SPEAKER_01: Are you kidding me?
24:01
SPEAKER_01: The reason I grab foods that say avocado oil is because to me, in my mind, and what I know about seed oils now and GMO oils and highly inflammatory oils is you go for the cleanest oil you know you can find.
24:18
SPEAKER_01: So it's like all of these companies for the past few years have been using avocado oil as a marketing plot, as a marketing angle, saying we're cleaner than them because we use avocado oil.
24:31
SPEAKER_01: Do you know how many bags of chips or crackers or whatever?
24:35
Kim: Like we've got chips right now that I have a feeling are not avocado oil.
24:40
Kim: I have a feeling because I've always felt like a little yucky after I yeah, I know that there's product.
24:47
Kim: I always have a little bit of like oily, yeah.
24:50
SPEAKER_01: I know the yucky feeling, a little, and then it's like a little in your head, and you're a little like tired and bogged down, and you're just kind of like uh like not feeling great or clear.
25:00
SPEAKER_01: Yeah.
25:01
SPEAKER_01: F that, man.
25:02
SPEAKER_01: F that.
25:03
SPEAKER_01: I'm over it, I'm over it, man.
25:05
SPEAKER_01: So these days it's like, what do we do?
25:07
SPEAKER_01: Like, what oil?
25:08
SPEAKER_01: What oil do we choose, and what do we do?
25:10
SPEAKER_01: So this is what I say.
25:12
SPEAKER_01: And Jared and I just went over this because we're the cooks in the in the group.
25:16
SPEAKER_01: So we just named them off the other night together.
25:18
SPEAKER_01: We're like, these are the ones we're still using.
25:21
SPEAKER_01: So coconut oil, organic coconut oil is a great go-to.
25:26
SPEAKER_01: If you don't want your food to taste like coconut oil, then get the refined.
25:29
SPEAKER_01: You don't have to get unrefined.
25:31
SPEAKER_01: It's not that one's like healthier than the other.
25:33
SPEAKER_01: Well, not in my opinion.
25:34
SPEAKER_01: Not an expert, maybe it is, but refined.
25:37
SPEAKER_01: It takes the coconut taste out, and then your food just tastes really good and with oil, and you know, yeah, coconut oil is great.
25:43
SPEAKER_01: Refined, your food won't taste like coconut, and then ghee, organic grass-fed ghee.
25:49
SPEAKER_01: I still trust that.
25:51
SPEAKER_01: I still trust like a hundred percent organic non-GMO olive oil, but it's gotta be like a better quality brand.
26:01
SPEAKER_01: But it's like, what do people do, man?
26:05
Kim: They order it from a cra and from Italy, sure, but you have to have money to do that.
26:09
SPEAKER_01: What about just your average person that's on a budget and has to get groceries for their family?
26:15
SPEAKER_01: It's just honestly, then I would suggest refined coconut oil, organic coconut oil, because it's very reasonably priced, guys.
26:23
SPEAKER_01: And you can buy it in bulk, yeah.
26:25
Kim: Like it in a totally there's there's places you can buy it.
26:28
SPEAKER_01: Yeah, I used to get a big old tub of it that would last us months, you know.
26:34
SPEAKER_01: Um, yeah, so totally still trust that.
26:36
SPEAKER_01: And then as far as all the other stuff, you know, the meat and stuff right now, like those brands, I don't even know those brands, so not sure if they're cleaner or not.
26:49
SPEAKER_01: But like if you can get grass-fed, grass finished pasture raised, what is the beef brand you love?
26:56
Kim: Star Walker Farms.
26:58
SPEAKER_01: Star Walker Farms, if you can get that.
27:01
SPEAKER_01: Um, just stay away from pork bacon if you can.
27:03
SPEAKER_01: And guess what, guys?
27:04
SPEAKER_01: There's a mushroom bacon that is fucked.
27:06
SPEAKER_01: Oh my god, it's so good.
27:08
SPEAKER_01: Yeah, you can literally replace your pork bacon with mushroom bacon, and you do get it at Whole Foods.
27:13
SPEAKER_01: It's in a package, it's made out of oyster mushrooms.
27:16
SPEAKER_01: Um, if you can't find it, just ask an employee.
27:19
SPEAKER_01: It's so good, and you don't even have to add oil to the pan because each strip comes coated in coconut oil already.
27:25
SPEAKER_01: You just literally put it on medium high heat and you put them in the pan.
27:28
SPEAKER_01: And once they're crispy, they're done.
27:30
SPEAKER_01: And I swear they are so flavorful, you'll eat and it's the same consistency as bacon.
27:36
SPEAKER_01: It can replace bacon for you, pork bacon for sure.
27:38
SPEAKER_01: I still like turkey bacon.
27:40
SPEAKER_01: I like turkey bacon.
27:40
SPEAKER_01: I still like my turkey bacon for sure.
27:42
SPEAKER_01: Turkey bacon's good.
27:43
SPEAKER_01: As far as eggs go right now, like probably just be careful.
27:48
SPEAKER_01: Pasture raised, though.
27:49
SPEAKER_01: And honestly, this is when local to me.
27:52
SPEAKER_01: Go to your farmer's market, get some pasture-raised brown chicken eggs from your local farmer.
27:59
SPEAKER_01: I mean, to me, that right now sounds and feels way safer.
28:02
SPEAKER_01: That's just my opinion.
28:04
SPEAKER_01: Um, okay, and then what do people do about produce, Kim?
28:09
Kim: Soak it.
28:10
SPEAKER_01: Okay, so what do you suggest?
28:12
SPEAKER_01: They how do they soak it thoroughly?
28:14
Kim: The so a lot of people think you should use vinegar and baking soda, but that actually creates a salt.
28:22
Kim: So we recommend two cups of white vinegar, a half of a lime, two tablespoons of Baja sea salt, and one gallon of distilled or filtered water, and you let that soak for five to ten minutes.
28:36
Kim: Then you rinse it with distilled or filtered water, and then we like to use the thoraci ozone bubbler just to get another layer down in there, and that takes around 10 minutes.
28:48
Kim: So it's the whole total process of cleaning and soaking your produce takes around 30 minutes.
28:54
Kim: Yeah, and it lasts longer, it tastes better, you're removing bacteria off of it, especially if you're eating organic because they don't spray organic, so more than likely things are living on your produce.
29:07
Kim: So you want to make sure that you're soaking it in addition to uh the Rogers Hood soak, it actually remineralizes it as well from the Baja sea salt or the orcs sea salt because there's minerals inside of that salt, and now you're soaking your produce in it.
29:26
SPEAKER_01: You know what just came to me?
29:28
SPEAKER_01: It actually came to me when we were together in San Diego, but you talking about produce, it just came back up and reminded me that raw produce is probably the dirtiest food.
29:41
SPEAKER_01: And and you know me, like I'm always like fighting for it.
29:45
SPEAKER_01: You know what I'm saying?
29:46
SPEAKER_01: Because I know how important the fiber is, the oxygen, the chlorophyll in it, the the process of photosynthesis that gives plants its green color, that's full of life force energy.
29:58
SPEAKER_01: That's full of oxygen and antioxidants and polyphenols and all these things, right?
30:04
SPEAKER_01: So, like raw roughage is actually really good for us when eaten in the right amount and all that, but it has to be clean.
30:13
SPEAKER_01: Really think about it.
30:14
SPEAKER_01: Like, really think about raw produce.
30:16
SPEAKER_01: Like, not only is it coming out of dirt from whatever location it's at, right?
30:20
SPEAKER_01: It's coming out of dirt with someone's hands.
30:23
SPEAKER_01: Then those someone's hands is throwing it into a pile with whatever, and then it's like getting going through all this process, and then they say, like, wash, like, where are they washing it and with what water are they washing it?
30:35
SPEAKER_01: So then it's like, or it won't even be washed, but it'll be an apple coated in wax.
30:41
SPEAKER_01: Like, what do you even fucking say?
30:42
SPEAKER_01: Or a peel or a peel or gates honestly, peeled peeled vegetables and fruits that have a peel on the outside that you remove to me is probably the safest because it has this barrier for what's on the inside.
30:56
SPEAKER_01: But when you're cutting into it, Jared was the one who taught me that like an avocado, right?
31:01
SPEAKER_01: You have to alcohol the outside.
31:03
SPEAKER_01: So if you cut into any fruit or vegetable that has an outside skin, that you're not even gonna eat that skin, right?
31:09
SPEAKER_01: Like a kiwi or whatever.
31:11
SPEAKER_01: But if you're cutting in, you have to think you're cutting, you're you're bringing into the center of the fruit what's on the outside.
31:16
SPEAKER_01: So you want to clean the outside first before you cut.
31:19
SPEAKER_01: So all of you are.
31:29
SPEAKER_01: To be honest with you, right now, more than ever in my life, I'm gonna have to control my my raw produce intake.
31:36
SPEAKER_01: So, like, I'm still gonna eat it.
31:38
SPEAKER_01: I know how good it is for my gut.
31:40
SPEAKER_01: I've gotten blood tests and gut tests done both prior to really increasing my fiber intake with fruits and vegetables.
31:48
SPEAKER_01: And then with it, it's night and day.
31:50
SPEAKER_01: It's no joke.
31:51
SPEAKER_01: Like the fiber from plants is really great for the gut.
31:55
SPEAKER_01: But if I'm out, I don't know what that fruit and vegetable is.
32:00
SPEAKER_01: And I don't know how they prepared it, and unless it's cooked.
32:05
SPEAKER_01: Cooked is like your own my only like safety net if I'm eating someone else's fruit and vegetables.
32:09
SPEAKER_01: But I thought about that the other day.
32:10
SPEAKER_01: I'm like, how crazy is that that produce is actually the dirtiest food we have?
32:16
SPEAKER_01: Because think about it packaged food, processed food.
32:19
SPEAKER_01: Yeah, it's all gone through a process, it's all like, you know, or cooked food, like cooked food, it's cooked.
32:25
SPEAKER_01: Like heat kills a lot of things.
32:27
SPEAKER_01: And there's like all these different things or pasteurized, something's been pasteurized, but like just straight up raw dog in the produce, man.
32:36
SPEAKER_01: Like dirt, other people's hands, human feces, whatever water.
32:41
SPEAKER_01: What what what table even are you?
32:44
Kim: What they're spraying on it, there's a preservative that they spray on it in the even organic.
32:51
Kim: Yes, girl, it's I've just stopped.
32:54
Kim: And you know how sad it makes me when I first started this health journey and realized I don't get to eat salads out anymore.
33:04
Kim: Like it just hurt me to the core because I had to re figure out what I wanted to eat when I went into these restaurants.
33:10
Kim: It's why I struggle still so much because my go-to was always a really yummy salad.
33:15
Kim: I can't do it.
33:16
Kim: It makes me so sad because I really love salads.
33:20
SPEAKER_01: I love produce, but yeah, it's about um preparing it then.
33:24
SPEAKER_01: Because it's not about exiting it out totally, it's about knowing how to prepare it.
33:28
SPEAKER_01: You gotta really clean it thoroughly and kill anything and ozone and like and then eat it.
33:34
SPEAKER_01: But that just it just takes time and commitment.
33:36
SPEAKER_01: And and then if it if it's out, then just it has to be cooked.
33:39
SPEAKER_01: It has to be cooked because no way, like I'm not risking it anymore.
33:45
SPEAKER_01: The thought kind of can't leave my head.
33:47
SPEAKER_01: So I don't know, it probably transferred from your mind to my mind.
33:51
SPEAKER_01: You telepathically sent it to me because you've been on this forever, but it's just gonna be so sad.
33:57
SPEAKER_01: It's just gonna have to be that at home is where I eat my produce and it and it has to be prepared and cleaned right.
34:03
SPEAKER_01: And hey, grow your own lettuce, man.
34:06
SPEAKER_01: Man, I'm committed.
34:08
SPEAKER_01: Get the thing.
34:08
SPEAKER_01: What is it?
34:09
Kim: Hydroponics.
34:11
Kim: And I know that next year we're gonna have a little more time in our life to do those things.
34:19
Kim: And I, you know, we bought all that land.
34:21
Kim: I don't think I'm really gonna grow anything or have any animals on it, but if we wanted to, we could.
34:28
Kim: Right, I just think it sounds like a lot of work.
34:30
SPEAKER_01: Oh, totally, yeah.
34:31
SPEAKER_01: Yeah, animals is a whole other beast, but uh yeah, hydroponic lettuce grower.
34:37
SPEAKER_01: It's a tower that you can grow indoor or outdoor, so no excuses.
34:43
SPEAKER_01: And then gardening system that grows lettuce without soil, without soil, because so hydroponic means what water, only it's like running off of water.
34:50
SPEAKER_01: That's really cool.
34:51
SPEAKER_01: That's cool.
34:52
SPEAKER_01: I'm gonna do it, man, because it's cool, it's a tower.
34:55
Kim: You can even get one for your counter.
34:57
SPEAKER_01: Yeah, nice.
34:59
SPEAKER_01: I'm not gonna give up life force energy food and what was designed to be some of the most life-giving fuel on the planet because our food supply is trash.
35:12
SPEAKER_01: I'm not gonna like you know, as much as we can be our own patient advocates, you know what I'm saying?
35:20
SPEAKER_01: As long, like as much we also have to be our own chefs and our own like gardeners and our own as as sovereign as you can be, and as less dependent on somebody else's like system as you can be.
35:35
SPEAKER_01: I feel like you control a lot more of the quality in your life.
35:38
Kim: Yeah, you gotta control it.
35:40
Kim: Like, I I've really have flipped my mindset that eating is for nutrients, not and I I don't have to eat as much, I only eat twice a day now, where I used to eat three, four times a day.
35:52
Kim: Even when I was coming up the stairs eating this terrible snack food, which isn't even that bad for me, I'm like, man, I never snack like this.
36:00
Kim: I just don't.
36:01
Kim: I'm not I used to be I'm a snacker at night if I do snack, but yeah, well, that's because we're stoners, yeah.
36:07
Kim: We're stoners.
36:08
Kim: So when when I brought this to my family's attention that this is what I was doing, they weren't too shocked.
36:14
Kim: Like, I'm pretty shocked that I'd gone through this whole health journey, but like I was always a very athletic person.
36:22
Kim: I always ate really good.
36:25
Kim: I always was careful with my water.
36:28
Kim: So to go through that five-year period where I was so incredibly ill and not give a crap about what I ate.
36:38
Kim: I remember getting food stamps and I remember going down to the food bank, and Jeremy brought home donuts and cake, and like Fridays was like veggie day.
36:52
Kim: So on Wednesdays you'd go down there and get your food, and then on Fridays you'd go down every other Friday.
36:56
Kim: It wasn't every Friday, it was every other Friday that you could get fresh produce, so it wasn't even every week that you could get fresh produce.
37:04
Kim: Wow, and I remember eating it, going, I've never eaten like this before.
37:08
Kim: I've this is not sustainable.
37:10
Kim: And we we got in a fight a few times about it because he would just throw something in the air fryer.
37:15
Kim: I'm like, this isn't real whole food, like this isn't real food, this is not how I would like to eat, especially as I'm trying to heal my body.
37:25
Kim: And it just like played such a big part in my heaviness, feeding the worms, but really understanding that wasn't me the whole my whole life, you know, like that picture I show is not me my whole life.
37:39
Kim: That was just that's how we knew how sick I was, but it it's so fast to fall into that that pattern.
37:47
Kim: It was so easy and so fast to fall into that pattern.
37:51
SPEAKER_01: Totally.
37:51
SPEAKER_01: Part of that is like sugar begets more sugar, like carbs be definitely beget more carbs.
37:59
SPEAKER_01: When I eat carbs, the next day I'm gonna want carbs, and then the next day I'm gonna want carbs, and it's this thing that I've I've become aware of because then I can interrupt the pattern and not do that because it really does affect me negatively.
38:15
SPEAKER_01: It totally affects my mood, it affects my skin for sure.
38:20
SPEAKER_01: Yeah, and so sugar, all of that, and so it's all a frequency.
38:24
SPEAKER_01: It also because it is feeding entities and organisms, it's keeping them alive.
38:28
SPEAKER_01: So I think that it's strengthening their frequency, like that old tale about the wolves, and the young boy asks the wise man, I have two wolves inside of me.
38:39
SPEAKER_01: You know, one is light, one is dark.
38:41
SPEAKER_01: Which one will survive?
38:42
SPEAKER_01: And he says, whichever one you feed.
38:45
SPEAKER_01: So I think that it's keeping those organisms' frequencies stronger because you're feeding them and it that frequency, and it kind of like dims your light.
38:58
SPEAKER_01: Um, so it's yeah, it's so important to know and to like be aware of your food intake and be mindful with eating, period.
39:05
SPEAKER_01: And I do think that that shift in identifying what food is for is really powerful.
39:11
SPEAKER_01: It's a very, very powerful shift, it's a huge shift.
39:15
SPEAKER_01: You're no longer eating to get full or eating for taste.
39:19
SPEAKER_01: We can totally still enjoy food, and I love that real food tastes amazing, you know.
39:27
SPEAKER_01: Um, but knowing that it's for nutrients is huge, knowing it's fuel.
39:32
Kim: Big shift, yeah, big shift, and I could I could feel the difference in the way I ate to the way that I ate when we were really poor as well.
39:42
SPEAKER_01: Yeah.
39:42
Kim: I mean, there was no option for us.
39:44
SPEAKER_01: Oh, of course, but I love sharing this part of my story, and then we can wrap.
39:48
SPEAKER_01: But I did it on$200 a month in food stamps, is when I changed the way I ate.
39:54
SPEAKER_01: I was just so committed that it was like, I'll do it on$200 a month.
40:00
SPEAKER_01: And I did, and I just got real simple with it.
40:03
SPEAKER_01: Like I broke it down to like the basics, and that was it.
40:06
SPEAKER_01: No processed nothing.
40:08
SPEAKER_01: So it was none of all those extras that end up adding up and costing a lot.
40:12
SPEAKER_01: So then you want to get into like organic and stuff, but if you even if you only have$200, like I mean, these days it's actually probably double that.
40:21
Kim: I think that's what me and him what we got was$600.
40:26
Kim: And so we were able to allocate some of that.
40:30
Kim: We as soon as we got food stamps, because they wouldn't give us food stamps.
40:33
Kim: We originally only could get food bank food, but then we were able, it took us like three months, and then we had to we were homeless, so that's the only as soon as I found that wording, yeah, selective homelessness.
40:48
Kim: I was able to go and get us some food stamps because they were not going to give me and Jeremy food stamps during 2020.
40:55
SPEAKER_01: Oh, thank God you were able to.
40:57
SPEAKER_01: Hey, you gotta do what you gotta do at whatever point in life, you know.
41:00
SPEAKER_01: But I just like sharing my story to be a testament to people that you can do it off of very little.
41:06
SPEAKER_01: Um, and you're right, these days it's you know, probably closer to four or six of what the equivalent to that was, because that I'm talking about 13 years ago.
41:15
SPEAKER_01: So, um, but you can get real simple with it and just get a few of the basics of real whole food, and then that's what you eat on.
41:26
SPEAKER_01: And if you're that serious about it, you know, knowing that it's fuel and nutrients, it's not filler, you know.
41:35
SPEAKER_01: And I had to heal myself, like it was that serious.
41:37
SPEAKER_01: Like I had to, I was I was at my rock bottom, and it was I was so sick and tired of being sick and tired, so I had no choice, and that was what I did to heal myself.
41:47
SPEAKER_01: So yeah, but the food, man, it's important, it's important um quality and just to stay aware and informed, and that's why we're so glad that we get to come on here and have these conversations.
41:57
SPEAKER_01: We love sharing all of the messages we can with you guys and getting this info out there.
42:01
SPEAKER_01: When we come across it, we literally gather it, save it.
42:04
SPEAKER_01: Our whole team is always on the lookout.
42:05
SPEAKER_01: You know, Bishop's always finding all of these, and we're just constantly listening and keeping our ears to the street and our our fingers on the pulse to let you guys know and always temperature gauge what's what's going on in the world to help you be as well and healthy as you can and informed as you can, because that's what leads to your health and wellness is you being informed.
42:25
SPEAKER_01: Um, so we're just so happy.
42:27
SPEAKER_01: Thank you for for being here and listening and supporting.
42:31
SPEAKER_01: And um, if you have anything to add to the conversation, please do drop it in the comments, subscribe, follow us if you're not yet.
42:38
SPEAKER_01: Tap in.
42:39
SPEAKER_01: We are here for you.
42:40
SPEAKER_01: We love coming together and doing this.
42:42
SPEAKER_01: It gives us so much purpose and fulfillment.
42:45
SPEAKER_01: And um, yeah, grateful for all of you.
42:48
Kim: Subscribe.
42:48
SPEAKER_01: It's so great.
42:50
Kim: It's my favorite thing to do.
42:51
Kim: Oh, and the community wants to know.
42:54
Kim: I just I love giving my knowledge, I love unloading all of the things we've learned.
43:01
Kim: This is really this is really my favorite thing is talking to the community.
43:07
SPEAKER_01: I love that.
43:08
SPEAKER_01: It definitely comes through, and I think that that's why people love you and have you've built such a following because they feel that and know that, and you feel like a friend coming through the screen, you know, an expert, but a friend, like it's a digestible, and you can tell your heart is in it.
43:24
SPEAKER_01: So we thank you so much, Kim Rogers, the Worm Queen, and thank you all of you for joining us today, and we will see y'all next time.
43:32
SPEAKER_01: Bye.
43:33
SPEAKER_01: Oh, wait, let's do a cheers.
43:35
unknown: Cheers.