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Mediterranean and DASH Diets: A Deep Dive with Dr. Terry Simpson · In Moderation

• 0:21
  Speaker 2: Welcome to In Moderation the show where we give you a moderate dose of info sarcasm and we already know we're not approved.
• 0:29
  Speaker 2: Hey everybody, welcome to the podcast.
• 0:38
  Speaker 2: What podcast In Moderation?
• 0:40
  Speaker 2: I remember, and what I don't remember, though, is what episode this is, Rob.
• 0:44
  Speaker 2: What episode are we on?
• 0:46
  Speaker 1: Well, we happen to be on lucky number 13, and it's lucky because we have Dr Terry Simpson here with us.
• 0:53
  Speaker 2: Yeah, Dr Terry, how you doing?
• 0:55
  Speaker 2: Good, how are you?
• 0:56
  Speaker 2: What are you doing?
• 0:57
  Speaker 2: I was thinking we were on episode 11, so I'm glad I asked Rob.
• 1:00
  Speaker 2: See, this is why I have him with me.
• 1:01
  Speaker 2: I'm the funny guy.
• 1:02
  Speaker 2: He's the guy that knows everything.
• 1:08
  Speaker 3: And I'm neither of those things.
• 1:09
  Speaker 2: So it works out well.
• 1:11
  Speaker 2: Listen, you have your own sub, you have your own sect of knowledge that we are going to bring you on and we're going to learn a lot of things.
• 1:17
  Speaker 2: I'm going to learn a lot of things.
• 1:18
  Speaker 2: The viewers, the viewers, the listeners.
• 1:20
  Speaker 1: We're not viewers yet we don't have our no, we are starting to get viewers on YouTube now.
• 1:25
  Speaker 2: We are viewers and listeners Both of those.
• 1:27
  Speaker 2: We're all going to learn a lot of things from Dr Terry here and if I don't know it, I'll make it up.
• 1:33
  Speaker 1: You'll fit right in.
• 1:34
  Speaker 3: You'll fit so well here.
• 1:36
  Speaker 2: You'll fit well on TikTok.
• 1:37
  Speaker 2: You'll fit in well on any social media.
• 1:39
  Speaker 2: That's perfect.
• 1:41
  Speaker 3: I have discovered something being on social media, which it's not that I've discovered it.
• 1:45
  Speaker 3: It just gets reinforced periodically, usually when people come on and make some spurious claim.
• 1:52
  Speaker 2: Is it something about chiropractors?
• 1:56
  Speaker 3: Well, they're just sort of annoying group which I have fun with, but periodically I'll get chiropractors on.
• 2:02
  Speaker 3: Please don't lump us all together.
• 2:04
  Speaker 3: We're not like that, yeah, and it's like okay, whatever.
• 2:07
  Speaker 3: But like today, there was this person who was challenging pasteurized milk and how good it really is, unpasteurized milk, raw milk, raw milk, yes.
• 2:22
  Speaker 3: And they said, well, I get it from the Amish and everybody knows the Amish are healthy.
• 2:26
  Speaker 3: And I said, really, now tell me how you know that.
• 2:33
  Speaker 3: Yeah, she couldn't tell me how she knew it and she said well, the midwives and Hegelers and people around here and it's like, okay, midwives and Hegelers go around and tell you how healthy the Amish are.
• 2:42
  Speaker 3: Well, the statistics actually show the Amish aren't that healthy.
• 2:45
  Speaker 3: They have a shorter lifespan than the most of the people do, more infectious disease, they've had more outbreaks of unpasteurized milk and a number of states and I don't know what states you're in have actually made it so that the Amish must sell pasteurized milk to everybody else.
• 2:59
  Speaker 3: So you're probably not getting raw milk.
• 3:03
  Speaker 3: And she went off and said you have your opinion and I have mine, and it's like right.
• 3:07
  Speaker 2: Okay, how many Amish do you see in the hospital?
• 3:10
  Speaker 2: I have never seen an Amish hospital.
• 3:12
  Speaker 2: I think Derek to Terry they call that check and mate, so since I've never seen them there, that means they're not sick.
• 3:17
  Speaker 3: Well, I actually live near an Amish community, one of the hospitals I used to work in and there were a number in there and they were always very nice.
• 3:24
  Speaker 3: You know, you go in the lunchroom and you'd see them all kind of decked out like a 1920 series catalog and you know that's great they probably looked at the hospital food, because they have much better food at home than said in the wonder.
• 3:36
  Speaker 3: We're all sick.
• 3:38
  Speaker 2: I'm sure, yeah, I'm sure they're looking at us like, oh, these dumb Americans, I mean we're there, Listen, mister.
• 3:44
  Speaker 2: I'll show you how to make a beard.
• 3:45
  Speaker 2: Look at her.
• 3:46
  Speaker 2: I listen, I can only grow a neck beard.
• 3:49
  Speaker 2: I would be such a good Amish, I'd be an Amish, I'd be a good Amish.
• 3:53
  Speaker 2: We're just all straight down the neck beard.
• 3:54
  Speaker 2: Get the hat all black, I you know, get Jebediah.
• 3:57
  Speaker 2: We'd raise some farms.
• 3:58
  Speaker 2: No, barnes, barnes.
• 4:02
  Speaker 3: And you could drink unpasteurized milk.
• 4:06
  Speaker 2: That might be the only thing.
• 4:07
  Speaker 2: I don't know.
• 4:08
  Speaker 2: That might be the only thing.
• 4:10
  Speaker 3: What do you believe in science?
• 4:11
  Speaker 3: And this is what I also like.
• 4:12
  Speaker 3: So I put in a figure about you know, the last three or four years, 98 people have died.
• 4:16
  Speaker 3: They said only 98 people more died from alcoholism.
• 4:18
  Speaker 3: I said so you don't understand history.
• 4:20
  Speaker 3: That, like in one year in New York City, 8,000 kids died from unpasteurized milk, or that it was a major.
• 4:26
  Speaker 3: It decreased infant mortality in half.
• 4:29
  Speaker 3: Well, it shouldn't be drinking cow's milk.
• 4:30
  Speaker 3: Well, that's just not the point, is it Because back?
• 4:33
  Speaker 2: then yeah, I was like I'm going to open the goalpost.
• 4:35
  Speaker 2: Yeah, they always do, that is yeah.
• 4:37
  Speaker 3: So anyway, this very good friend of mine used to.
• 4:41
  Speaker 3: He always gives me the statistics.
• 4:42
  Speaker 3: He says four fifths of people don't know that 80% is four fifths.
• 4:47
  Speaker 2: And that's good.
• 4:48
  Speaker 2: I like that you know.
• 4:50
  Speaker 2: Oh, one of my favorites is what was it so, like you know, the quarter pounder you know, the third pounder, right, the third pounder.
• 4:57
  Speaker 3: Yeah, why get a third pounder?
• 4:58
  Speaker 3: Because it'll be less than a quarter pounder, because that's one over four.
• 5:01
  Speaker 2: So if you don't know, rob and McDonald's sold a quarter pounder, and so was it.
• 5:05
  Speaker 2: Burger King or one of the competitors was like we'll sell a third pounder or something, and people thought that was less than the quarter pounder so they didn't buy it.
• 5:13
  Speaker 2: They're like well, I want the quarter pounder, that's more.
• 5:16
  Speaker 3: Burger.
• 5:16
  Speaker 3: Another reason why Canada is ahead of us because they use metric units.
• 5:20
  Speaker 3: They probably use burgers and milliliters or something 800 milliliter burger.
• 5:27
  Speaker 2: Oh, that's fantastic.
• 5:28
  Speaker 2: I love it.
• 5:29
  Speaker 2: I'll stick with my freedom units.
• 5:34
  Speaker 1: You don't want a half kilo burger.
• 5:36
  Speaker 2: Half.
• 5:37
  Speaker 2: What is?
• 5:37
  Speaker 2: I don't.
• 5:38
  Speaker 2: Is that a?
• 5:39
  Speaker 2: That's so?
• 5:39
  Speaker 2: No, a kilo is 2.2 pounds.
• 5:41
  Speaker 2: No, yes, something like that.
• 5:43
  Speaker 2: Yeah, yeah, I only know that because of weight One pound frigging burger, you would be.
• 5:48
  Speaker 3: you would be your, your, your bowels would, just unless you became like yeah, the carnival people.
• 5:54
  Speaker 2: They could do it.
• 5:55
  Speaker 1: Yeah, Paul, he's, he's you know, speaking of Paul, that was hilarious when he was talking about learning the root cause of things and he literally went to your alma mater.
• 6:06
  Speaker 1: Yeah, that was.
• 6:07
  Speaker 2: Yeah, I remember that Wait a second.
• 6:09
  Speaker 3: I used to teach.
• 6:10
  Speaker 3: I taught one of your classes.
• 6:13
  Speaker 2: Were you yeah, that was good, did you?
• 6:15
  Speaker 3: even did you even come to class.
• 6:17
  Speaker 3: And then the other one that I like is there's some old film of Paul in front of some TV groups and they said where did you learn nutrition?
• 6:24
  Speaker 3: Well, I learned it in medical school.
• 6:26
  Speaker 3: I said I, there's that.
• 6:28
  Speaker 3: And then there's this other.
• 6:29
  Speaker 3: He didn't learn nutrition in medical school like Paul, which is just right.
• 6:33
  Speaker 3: I mean, I know you have problems with the truth, but we'd like to know what truth today to listen to whichever one sells his supplements better.
• 6:41
  Speaker 2: That's the truth we are going with.
• 6:44
  Speaker 3: is Really is amazing how much money these guys make about with selling supplements.
• 6:50
  Speaker 3: I will give you, I will give you one little insight that I found.
• 6:55
  Speaker 3: So I called out somebody and got a lawyer letter saying please cease and desist.
• 6:59
  Speaker 3: Then I said you really want to go there, you really want to hire a lawyer and send me a cease and desist?
• 7:05
  Speaker 3: And I said all you had to do is, if you asked me nicely, I would be happy to.
• 7:10
  Speaker 3: You know, take a thing down because of it hurts your feelings, but you really want to go with a lawyer.
• 7:14
  Speaker 3: So you know it was Robert Love.
• 7:17
  Speaker 3: You remember Robert Love?
• 7:18
  Speaker 3: Oh, yeah, that guy, Right, he was called.
• 7:20
  Speaker 3: He says I am a doctor, Robert Love, and I pointed out that his doctorate actually came from a place where you can buy a doctorate for $499.
• 7:28
  Speaker 3: And that's where it came from.
• 7:29
  Speaker 3: And oh, that guy.
• 7:32
  Speaker 2: Okay, yeah, yeah, I'm with you now.
• 7:33
  Speaker 3: He sells lion's mane.
• 7:34
  Speaker 3: So I said I'm just so.
• 7:37
  Speaker 3: He actually came across and called me up and said all right, I really don't want to get into this blah, blah, blah.
• 7:42
  Speaker 3: And I said so how much your?
• 7:46
  Speaker 3: Your legal letter accused me of decreasing sales by $21,000 in two weeks.
• 7:53
  Speaker 3: He says, yeah, it was a bad couple of weeks, and I'm thinking $21,000 of supplements in two weeks, that's fantastic.
• 8:04
  Speaker 2: Yeah, I can't imagine what you know like ancestral supplements.
• 8:07
  Speaker 2: You know, with the liver king and Paul's he was getting I think a million a month, or that's the rumor.
• 8:13
  Speaker 3: Yeah, Paul Saldino, 800,000 a year was one rumor.
• 8:16
  Speaker 3: So you know who knows.
• 8:17
  Speaker 1: Yeah, I keep getting tagged in Robert Love stuff and I'm like I know he just loves to send his lawyers after people because he can afford that, so I don't even want to touch it.
• 8:29
  Speaker 3: Well, it's one of those things where it's sort of like you know it, there's medical misinformation and stuff.
• 8:34
  Speaker 3: So it's easy to say lion's mane works great in rats and if you want smart rats, you should give them lion's mane.
• 8:43
  Speaker 3: We know nothing about what the supplement does in human beings and the studies on human beings are not terribly good.
• 8:49
  Speaker 3: And so I like I mean I like mushrooms.
• 8:56
  Speaker 2: I was going to say I like the lion's mane, actual mushroom fried up in like a pan.
• 9:00
  Speaker 2: It's pretty good.
• 9:01
  Speaker 3: We have here in California because everything grows here, you know.
• 9:04
  Speaker 3: So I was just up in Ohi at the farmers market this morning.
• 9:08
  Speaker 3: I love that little farmers market because it's walkable.
• 9:11
  Speaker 3: You know, some of these farmers markets are like the grand bizarre and they go on forever and ever and ever and sell funnel cakes.
• 9:16
  Speaker 3: I don't have one of those, but they have this guy that sells all these mushrooms and they had a whole bunch of lion's mane.
• 9:21
  Speaker 2: It's not that it's cheap, you can, it's you know, yeah, but I'm sure all the profit margin in the supplements has got to be massive for just putting in a little tiny pill.
• 9:31
  Speaker 2: Yeah.
• 9:33
  Speaker 3: No, he was telling me, in his business model he doesn't have to ship it himself.
• 9:37
  Speaker 3: So there's some central company that slaps his label on it and ships it out.
• 9:41
  Speaker 1: It's like yeah, holy cow.
• 9:43
  Speaker 3: I mean I got a you know I keep trying, or what can I, what can I legitimately sell?
• 9:48
  Speaker 3: And it's like well, at some point I thought about I'd like to sell all of this because, speaking of Mediterranean diet as we're going to, I mean I thought wouldn't it be nice to have a nice brand of olive oil to sell people?
• 9:58
  Speaker 3: But then I thought, do I want to own an olive farm?
• 10:02
  Speaker 2: No, yeah, I figure, since, yeah, we are what over 10 minutes into the episode here we've been just ragging on supplements, which don't get me wrong, I do that all day long, so I enjoy it.
• 10:15
  Speaker 2: But since we have you here, we probably should give people some information that is a little useful to them and I thought the.
• 10:23
  Speaker 2: Mediterranean the Mediterranean diet's a good place to start, so why don't we start with?
• 10:29
  Speaker 2: I'd like to start with just like what is the Mediterranean diet?
• 10:32
  Speaker 2: Because I always hear this like well, I live in the Mediterranean region and we don't eat that here, so it's not the Mediterranean diet.
• 10:38
  Speaker 2: So, like what is the Mediterranean diet?
• 10:41
  Speaker 3: So, there's actually a very scientific definition for it, and the scientific definition has a group of food groups in it, and so the scientific definition is actually fairly simple that you get it's a nine point scale, of which you either get zero or one on any given set of fruits.
• 10:59
  Speaker 3: So let's take fruits.
• 11:00
  Speaker 3: If you eat nine ounces a day, so that's like an apple and a handful of blueberries, you get a point.
• 11:06
  Speaker 3: If you eat eight ounces you get zero points.
• 11:09
  Speaker 3: If you eat 13 ounces, you still get one point.
• 11:11
  Speaker 3: So it's a simple binary scale and the way that the reason it was done that way was because of all of the studies that have been done, which there are 13,000 in the last 10 years you have to find out how close someone is to the Mediterranean diet.
• 11:26
  Speaker 3: I'll give you an example.
• 11:28
  Speaker 3: So when I used to do lots and lots of weight loss surgery, I would put my patients on a Mediterranean diet post-op and I would follow them up and those people who had five or more points on the Mediterranean diet at five years did far better at weight loss than those that did zero to three points.
• 11:47
  Speaker 3: Four points was a scattergram.
• 11:49
  Speaker 3: Zero to three points was less than the 50% mark and it didn't matter which weight loss surgery they did Lap band, gastric sleeve, gastric bypass didn't matter If you did five or more points on the Mediterranean diet.
• 12:00
  Speaker 3: So the nine feature of the Mediterranean diet are vegetables is one for category nine ounces.
• 12:06
  Speaker 3: The other one is fruit and nuts and seeds.
• 12:09
  Speaker 3: That's another nine ounces.
• 12:10
  Speaker 3: Whole grains is another nine ounces.
• 12:12
  Speaker 3: Whole grains is sort of problematic but thankfully the whole grain council gives you a better way of looking at it If you look at the whole grain council on like bread and it says it's 100, 100 or 50% or whatever.
• 12:24
  Speaker 3: So it's either three of those hundred stickers a day.
• 12:26
  Speaker 3: So like my bowl of oatmeal in the morning would be one 100 sticker, my two slices of bread would be the two.
• 12:31
  Speaker 3: So I'd get all that in and just that.
• 12:33
  Speaker 3: So nine ounces of whole grains and again I'm sorry for our Canadians here and the people who actually live in a world where?
• 12:40
  Speaker 3: they're measuring these in Kelvin units, but whole grains is another, legumes about two ounces a day.
• 12:51
  Speaker 3: So those nine ounces would all be about a hundred grams a day.
• 12:55
  Speaker 2: That's not a lot like two ounces of meat?
• 12:57
  Speaker 2: No, it's not.
• 12:58
  Speaker 2: No, that is.
• 12:58
  Speaker 2: I'm just thinking like that's like very little, that's nothing.
• 13:01
  Speaker 3: But you know, the idea is, fish is two ounces, but you can take those legumes and say if you do four meals a day where your main protein source, or four meals a week where your main protein source of legumes, you can also get it.
• 13:15
  Speaker 3: So you know that makes it easier.
• 13:17
  Speaker 3: Just like if you eat three meals a week where fish is your main protein, you also get that point.
• 13:23
  Speaker 3: Red meat's on there.
• 13:26
  Speaker 3: Red meat is less than four ounces a day.
• 13:28
  Speaker 3: So if you don't eat red meat, you get a point every day, okay, okay, dairy is less than eight ounces, so that's about a cup of Greek yogurt or less, or about an ounce and a half of hard cheese.
• 13:40
  Speaker 3: So if you have more than that, so that's where, if you have more than four ounces, you get zero points.
• 13:44
  Speaker 3: If you have more than that on dairy, you get zero points.
• 13:46
  Speaker 3: Alcohol is less than the equivalent of a five ounce pour for women, the equivalent of 10 ounce pour of wine for men, about one ounce of spirits.
• 13:56
  Speaker 3: So it's less than like what?
• 13:57
  Speaker 3: 14 grams of alcohol, yeah, and those are the that's it.
• 14:04
  Speaker 3: And basically adherence is considered somewhere between five and seven points or more.
• 14:10
  Speaker 3: That's not a difficult thing for people to do and incorporate and yet when you do dietary surveys of people, most people end up at zero or sometimes one.
• 14:21
  Speaker 2: Right.
• 14:22
  Speaker 3: I want to say I end up about five points there, yeah.
• 14:26
  Speaker 2: I think do I get all?
• 14:27
  Speaker 2: I feel like I get all of those I don't know.
• 14:30
  Speaker 2: I mean, it's interesting, I didn't know that, like half of them were golf rules, it's reversed you have to get less than you know, this much dairy, the only one I probably don't yeah, dairy I eat more dairy than probably.
• 14:43
  Speaker 3: Yeah, I lose the dairy point, yeah, oh.
• 14:45
  Speaker 3: And the other one is is you should have your diet should have 60% monoinsaturated fats.
• 14:50
  Speaker 3: And this is where some people get a little bit tripped up, because if you have a pastry, chances are it's been made with saturated fat.
• 14:57
  Speaker 3: Then you sort of have to account for that fat.
• 14:59
  Speaker 3: If you really want to be very technical and precise and in when we're doing people on metabolic wards or we're doing those sorts of studies, we get that way with people we generally say cook with monoinsaturated fat.
• 15:11
  Speaker 3: Olive oil, canola oil oh my God, canola oil, the evilest oil.
• 15:15
  Speaker 2: Why would you rape seed?
• 15:16
  Speaker 1: oil.
• 15:16
  Speaker 1: Oh my goodness, what does that do?
• 15:21
  Speaker 3: Yeah, for those people who don't understand it, it's rape seed oil.
• 15:25
  Speaker 3: It sounds horrible, doesn't what a horrible name.
• 15:27
  Speaker 3: It comes from Rapa, which means roughly turnip.
• 15:29
  Speaker 3: It's from the lab.
• 15:31
  Speaker 2: I actually did not know that.
• 15:33
  Speaker 3: So this is, this is what happens when we have classical education.
• 15:38
  Speaker 2: I'm not going to say what I thought rape seed oil came from.
• 15:40
  Speaker 3: I know, I know, but let's, I mean, you have a child now and they might listen to this someday, so we can't talk about that.
• 15:45
  Speaker 3: So the so the idea is is that you, where it came about, was from the seven country studies back in, starting out in 1957.
• 15:59
  Speaker 3: And they were looking at the diets which people ate that were the healthiest at the time.
• 16:05
  Speaker 3: And even though Gary Tobs and every low car person who has plagiarized it said Ansel Keys is the devil and he was responsible for everything else, Actually he was a brilliant researcher and and ultimately, as studies came out, saying, well, how good is this for cancer?
• 16:22
  Speaker 3: Well, how do we measure it?
• 16:23
  Speaker 3: So they started out taking 155 different foods, putting them in and seeing if they were a positive effect or a negative effect.
• 16:30
  Speaker 3: For example, eggs.
• 16:31
  Speaker 3: People always ask are eggs good or bad?
• 16:33
  Speaker 3: On the Mediterranean diet?
• 16:34
  Speaker 3: You don't get a point, but you don't get minus a point.
• 16:37
  Speaker 3: They just were never figured into being good or bad.
• 16:40
  Speaker 3: They just exist, potatoes, you don't get a point, you don't get minus point.
• 16:43
  Speaker 3: They just exist Right, and so it has.
• 16:48
  Speaker 3: And so those were the studies that were done.
• 16:50
  Speaker 3: Based on that, they've done a whole bunch of other studies, like the Epic studies in Europe where they were looking at cancer and Mediterranean diet, the Leon Hart study where they were looking at second heart attacks and coronary events and Mediterranean diet.
• 17:01
  Speaker 3: That just gives you the context of how you could measure what you do and that makes it easy.
• 17:08
  Speaker 3: But it's incredibly difficult because you take anybody on a standard diet and you guys are clearly the exception to how you eat.
• 17:15
  Speaker 3: Most people just don't do well on Mediterranean diet.
• 17:19
  Speaker 2: Right, I mean, I would assume, switching overnight from like a standard American diet to Mediterranean diet would be difficult and you know you're probably dealing with like GI upset and everything with just switching over like oh, that's much whole grain, like I'm eating this much fiber overnight, give me more legumes.
• 17:34
  Speaker 3: Oh my gosh, why am I bloated today?
• 17:35
  Speaker 3: And then they'll say they have IBS or they're allergic or bra.
• 17:38
  Speaker 3: Oh my God, paul Saldino was right.
• 17:41
  Speaker 3: But again, the data is there and it's convincing, and it continues to be constant.
• 17:48
  Speaker 3: The American version of the Mediterranean diet is the dash diet.
• 17:53
  Speaker 3: Yeah, I remember this one, the dash diet was developed in the late 1980s, early 1990s.
• 17:58
  Speaker 3: We had yet at that time to put numbers on the Mediterranean diet, so they came together and said, well, we're going to kind of Americanize this a little bit.
• 18:06
  Speaker 3: The dash diet will go by three and a half servings, same amount of fruits, vegetables, dairy.
• 18:12
  Speaker 3: It has a few more liberal things in it.
• 18:44
  Speaker 3: Like it says you can have this much sugar a week, the quinoa, whatever.
• 18:49
  Speaker 3: Okay.
• 18:49
  Speaker 3: And and they did that because they were looking at hypertension, because hypertension is a huge factor for longevity Just 10 years of mild increase in systolic hypertension.
• 19:01
  Speaker 3: We go from 135 to 137.
• 19:04
  Speaker 3: 10 years of that increases your risk of stroke by 7%, increase your risk of heart disease by 10%.
• 19:08
  Speaker 3: So it's really they were really looking at that and based in the dash that when you set them side by side the dash diet and the and the Mediterranean diet they're virtually identical.
• 19:19
  Speaker 2: Because isn't the H hypertension?
• 19:21
  Speaker 2: It's like dietary action to stop hypertension Dietary approach, action approach, whatever it's worse.
• 19:29
  Speaker 3: Yeah, and so what they've done with it.
• 19:31
  Speaker 3: The dash diet was great because they did one of the hardest studies ever to do.
• 19:35
  Speaker 3: They fed people their entire meals for months at a time on the dash diet and controlled amount of sodium and saw what their health would do and those patients who are on the dash diet.
• 19:47
  Speaker 3: So again they're supplying all the food.
• 19:49
  Speaker 3: This is terribly expensive studies.
• 19:50
  Speaker 3: They're giving all the food to these people.
• 19:53
  Speaker 3: For months, People were on the dash diet with 2300 milligrams of sodium or less.
• 19:57
  Speaker 3: It was the equivalent of one antihypertensive pill, like the equivalent of a lysine, a pyrrole a day or hydrochlorothiazide a day, or lacy's day or pick your pick, your poison and so that was a tremendous nutritional find.
• 20:12
  Speaker 3: And they also compared it to.
• 20:14
  Speaker 3: We're going to look at dash diet versus add other people and we're going to tell them about the dash diet, follow up how they eat and then just tell people to eat more fruits and vegetables.
• 20:22
  Speaker 3: And those are still evolving because for a while they showed dash was better because it was more probably more strict.
• 20:29
  Speaker 3: Recent study show If you encourage people to eat more fruits and vegetables, you have kind of an equivalent result.
• 20:34
  Speaker 3: So science is never and as you know, nutritional science is never perfect or complete, it's just always it takes it takes all my Canadians out there.
• 20:44
  Speaker 1: The equi, the Canadian equivalent, is the Kelvin diet.
• 20:47
  Speaker 1: You're allowed to have three kelvins worth of poutine, one Kelvin worth of Nanaimo bars.
• 20:52
  Speaker 1: I thought that was just whatever Kelvin tells you to eat all dress chips.
• 20:57
  Speaker 2: And we just listened to Kelvin.
• 20:58
  Speaker 2: He says okay, this morning you're going to have eggs on toast.
• 21:01
  Speaker 3: That's right.
• 21:01
  Speaker 3: So what I'm hearing?
• 21:03
  Speaker 2: Dr Terry correctly, we should be supplying everyone's food in America like every day.
• 21:08
  Speaker 2: We just ship out food that has.
• 21:10
  Speaker 2: This is the dash diet.
• 21:11
  Speaker 2: This is the foods you eat every day, and everyone will be healthy.
• 21:14
  Speaker 2: We've solved it.
• 21:15
  Speaker 3: I mean on this podcast.
• 21:16
  Speaker 3: It's amazing.
• 21:17
  Speaker 3: We've solved the problem Okay and good.
• 21:19
  Speaker 2: We're done, guys, we're done.
• 21:21
  Speaker 3: That's a no more podcast, send it to the three of us.
• 21:23
  Speaker 3: You can split it three ways.
• 21:25
  Speaker 2: We can figure it out.
• 21:26
  Speaker 2: We're done.
• 21:27
  Speaker 2: All you have to do is supply everyone's food every day.
• 21:30
  Speaker 3: And what I think is so amazing is that now, as all of us know, on social media, you don't hear a lot about Mediterranean or dash diets at all.
• 21:40
  Speaker 3: You will hear about low carb.
• 21:42
  Speaker 3: You'll hear about carnivore.
• 21:42
  Speaker 3: You will hear all of the Jim bros say you got to eat 17 steaks a week.
• 21:46
  Speaker 3: You've got to look at.
• 21:47
  Speaker 3: This is what I like, these guys, this is what I'm eating.
• 21:49
  Speaker 3: This morning.
• 21:49
  Speaker 3: I'm having 12 eggs, four steaks, 16 hamburger patties and I feel great at all.
• 21:54
  Speaker 3: My inflammation is going.
• 21:55
  Speaker 3: It's like the inflammation.
• 21:57
  Speaker 1: How the?
• 21:57
  Speaker 3: hell did you figure that out?
• 21:58
  Speaker 3: None of them believe in the cholesterol theory of heart disease.
• 22:06
  Speaker 2: So you know it's a whole bag of worms.
• 22:10
  Speaker 3: But what you don't see is people out there, except for me.
• 22:13
  Speaker 3: But because I'm kind of an idiot proposing this, because, well, we actually have data, we actually have tremendous numbers of papers, we actually have all of this and we can't sell supplements because everything's in the diet, which really pisses me off, because I want to be able to sell purified brain matter from pigs that have quero or something.
• 22:34
  Speaker 2: So my question to you, though, is is the reason that stuff sells well is because my theory, it feels like, is because the Mediterranean diet has been around for a while.
• 22:44
  Speaker 2: Right, in terms of diets?
• 22:45
  Speaker 2: Right, it's been around for a while.
• 22:47
  Speaker 3: I mean there's a whole Mediterranean.
• 22:48
  Speaker 3: I mean you know Exactly.
• 22:49
  Speaker 2: So Helen went to.
• 22:51
  Speaker 3: Troy because they had better Mediterranean food.
• 22:53
  Speaker 3: I mean, come on, it wasn't for the damn king, so we've had it for a long time.
• 22:56
  Speaker 2: We've all known this and I think the problem becomes whatever doesn't work it's the same thing with politics or whatever People get mad when things don't get better and whatever the current thing is in place, we're like okay, that's the problem.
• 23:09
  Speaker 2: So we've known about the Mediterranean diet for a long time.
• 23:11
  Speaker 2: No one seems to be getting healthier.
• 23:12
  Speaker 2: So we're like so that's the problem.
• 23:14
  Speaker 2: But everything we know is wrong.
• 23:15
  Speaker 2: But in reality, we're not following the actual diet, it's just we've known it.
• 23:19
  Speaker 3: It's like when people say well, do you believe in the food pyramid?
• 23:22
  Speaker 3: And I said so.
• 23:23
  Speaker 3: Let me get this straight.
• 23:23
  Speaker 3: Your theory is that if we follow the food pyramid last one was about 10 years ago if we followed the food pyramid, we were we become unhealthy and obese nation.
• 23:31
  Speaker 3: Yes, that's exactly correct.
• 23:33
  Speaker 3: And you say you pull out the food permit and say, gee, if everybody followed this, we'd have 12% less diabetes in the United States Now, we'd have less hypertension, we'd have less obesity.
• 23:42
  Speaker 3: So I'm not sure what you're saying.
• 23:44
  Speaker 1: If the food pyramid was so, bad you know, yeah, clearly you guys just needed the food rainbow.
• 23:49
  Speaker 3: The food rainbow, the food Kelvin and the Kelvin system, don't forget.
• 23:54
  Speaker 2: Swiss chalet, because you know and so you know, it seems, whatever is new, just you have to.
• 24:00
  Speaker 2: In order to sell your supplements, your meal plans, your books, whatever, you have to come up with something, something new.
• 24:06
  Speaker 2: So, and and contradictory, contradictory theories, I should say, are always enticing right, everything you know is wrong, and, guys, everything you know have ever been told it's all the opposite.
• 24:17
  Speaker 3: That's fun.
• 24:18
  Speaker 3: They have the answer for you Right, right and you know.
• 24:21
  Speaker 3: Here's what I have.
• 24:22
  Speaker 3: This is part of that for fist, don't know, 80% is for fist.
• 24:26
  Speaker 3: When people come at me, as they on occasion do, when I look at their background, they all seem to have some common themes to their background.
• 24:39
  Speaker 1: Chiropractor.
• 24:41
  Speaker 3: Chiropractor, not very well educated, typically from South part of the United States.
• 24:45
  Speaker 3: Typically, you know, on the right side of the political scale and I'm not trying to get into politics or anything here, but you know, there there's a theme and I think the other part of the theme is you have people who, because they don't have a large scientific background, want something simple that they can grab on to.
• 25:05
  Speaker 3: So if I say simple things like you get everything you need through me?
• 25:09
  Speaker 3: Well, you don't, obviously.
• 25:11
  Speaker 3: But all of the carnivore people say that, well, all these people live great on meat.
• 25:14
  Speaker 3: It's like actually, no, they didn't know, they don't.
• 25:17
  Speaker 3: But they'll say that and look at me, I'm a gym bro and I do this because I eat carnivore, and it's like no, you look like that because you work out like crazy and that's fine for you, but that doesn't mean your arteries are healthy if you're.
• 25:31
  Speaker 3: If you have, you know, 170 LDL.
• 25:35
  Speaker 2: And you know your eggs contain every essential nutrient you could ever need, plus 10 more, you know.
• 25:40
  Speaker 2: So just eat a dozen a day.
• 25:41
  Speaker 3: I was like asking so how much magnesium are you getting from your beef?
• 25:45
  Speaker 2: Well, my supplement that I buy from him.
• 25:52
  Speaker 3: And I think there are a couple of answers is number one.
• 25:54
  Speaker 3: People are so, but they want to be able to understand something in a way, and then they want to believe the government is bad, and then they want to believe that medical systems are bad.
• 26:05
  Speaker 3: And now they have the answer for everything.
• 26:08
  Speaker 3: It's all you should eat low car.
• 26:09
  Speaker 3: It was what went from low carb to keto to paleo to now carnivore.
• 26:13
  Speaker 2: We've gone through the yeah, the four we want to get political here.
• 26:17
  Speaker 1: But conveniently, you said, a lot of them end up being right wing.
• 26:21
  Speaker 1: And just recently in Canada we did a survey of people believing in conspiracy theories.
• 26:30
  Speaker 1: Yeah, and of the people that believed in conspiracy theories, 87 of the conservatives believed in at least one.
• 26:40
  Speaker 1: We're going to get into so much trouble here.
• 26:43
  Speaker 3: I'm sure you have a large conservative following on this podcast, but I mean, but I think the thing is, is that when and I do like it, when, so then there's three levels of people who answer you.
• 26:54
  Speaker 3: There are those people who they will believe, somebody who is an authority figure, gary Brecca, who's the guy from Stanford, who's an ophthalmologist?
• 27:06
  Speaker 2: Huberman yeah, oh is he?
• 27:08
  Speaker 2: Okay, I actually didn't know that, yeah.
• 27:10
  Speaker 3: Huberman, he's not an ophthalmologist, he's an eye, neuroscientist or something.
• 27:14
  Speaker 3: Yeah, he's not an MD, or pick somebody and they will believe whatever the authority figure says.
• 27:20
  Speaker 3: Like Gary Brack, there's 1400 things about hydrogen water and I go.
• 27:24
  Speaker 3: You know, this is really an easy thing to look up Click, click, click, click.
• 27:26
  Speaker 3: Oh there's 130.
• 27:28
  Speaker 3: Most of them say there's no problem, this is not an issue.
• 27:33
  Speaker 1: But it's almost like water has hydrogen in it, to start with, most water does.
• 27:37
  Speaker 3: And I like the little hydrogen bottles.
• 27:39
  Speaker 3: You know, you see those little bottles and I just push this button that's making hydrogen.
• 27:42
  Speaker 3: Well, it's applying an electrical current and disassociating the oxygen from the hydrogen and it's bubbling out and you're not getting any benefit whatsoever.
• 27:51
  Speaker 3: If you think you are, because that's not, but go ahead and buy the bottle.
• 27:54
  Speaker 3: I mean, science is such a useful thing.
• 27:57
  Speaker 3: So that's there.
• 27:58
  Speaker 3: There's that level.
• 27:59
  Speaker 3: The second level of people are the Google it.
• 28:01
  Speaker 3: I Googled it and found this.
• 28:04
  Speaker 3: Right Now I'm running into people who actually are sending me PubMed stuff.
• 28:09
  Speaker 3: They'll say here's a piece.
• 28:11
  Speaker 3: So I always ask show me your PMID.
• 28:12
  Speaker 3: So I have a bunch of people now, here's the PMID and they'll send Do you want more?
• 28:16
  Speaker 3: And it's like well, actually I've read all of those studies.
• 28:18
  Speaker 3: And now the next level you need to get to is being able to analyze the studies, because when something says, when you see a lack of statistical significance, or something's done in Detrune, it's not done in Evo, yeah, you know, so at least, at least knowing a PubMed and sending me a PMID is closer to on the right path.
• 28:39
  Speaker 2: I'll take that.
• 28:39
  Speaker 2: At least I mean for me, at least I'm like okay, at least this is a study.
• 28:42
  Speaker 2: Yes, they mega dose rats with something and it's bad things happen.
• 28:46
  Speaker 1: I got that Usually they're hyper fixated on one sentence in the abstract.
• 28:50
  Speaker 3: That's true, and they will say or the title, which is I mean titles and publications, are clickbait, Right.
• 28:58
  Speaker 2: Yeah, they are.
• 29:01
  Speaker 3: And the title may completely be slightly different than what the conclusions are.
• 29:05
  Speaker 3: Well, there's no.
• 29:06
  Speaker 3: We need more data.
• 29:07
  Speaker 2: But the title is like the farts cured cancer or farts helped fight cancer.
• 29:13
  Speaker 2: Do you remember that was going around?
• 29:15
  Speaker 2: That was my favorite.
• 29:15
  Speaker 2: You see this, rob.
• 29:16
  Speaker 2: There was basically one one study where they were looking at gases and their relationship to cancer, right?
• 29:24
  Speaker 3: So people who have more hydrogen sulfate in their farts had less colon cancer.
• 29:32
  Speaker 2: Right.
• 29:32
  Speaker 2: And so they people like on like news outlets and like mostly talk shows, like a morning talk shows were like hey, big guy, a big goose and the hot dog here, and we found out that smelling farts can actually prevent cancer or fight cancer.
• 29:46
  Speaker 2: And it was so funny.
• 29:47
  Speaker 2: They kept calling up the people who ran the study and they're like we want to get you on the podcast, talk about this, we want to get you on the morning talk show.
• 29:53
  Speaker 2: And they're like no, no, no, like we didn't, we didn't say that I don't know how you're getting this.
• 29:57
  Speaker 2: And it was just like that weird game of telephone where each step lost another little piece and by the end of it they were all just like yeah, smell your signal, and yet you'll find that in Google.
• 30:08
  Speaker 3: So anyway, that's sort of that's.
• 30:10
  Speaker 3: These are sort of the levels we get to the difficulty.
• 30:13
  Speaker 3: The other one that I like is seed oils.
• 30:16
  Speaker 3: Okay.
• 30:17
  Speaker 2: Yeah, of course.
• 30:18
  Speaker 3: So here's my seed oil study of today.
• 30:20
  Speaker 3: I have a Carmen guia, 1974 Carmen guia.
• 30:25
  Speaker 3: I keep it in what's called a car capsule, which is this inflatable thing around it, because you know, I have a 13 year old son and there's a bike in the garage and I don't want my Carmen guia that I've had since 1990 and recently restored, to be nicked up.
• 30:39
  Speaker 3: So I have his car capsule.
• 30:41
  Speaker 3: Well, the problem is is that it's a, it's a Carmen guia, it's a VW, and so I filled it with gasoline last week before I brought it out and brought it home.
• 30:50
  Speaker 3: Now all this gasoline is sitting in this car capsule, the fume.
• 30:55
  Speaker 3: So when I open up the garage it's like, all right, I have consumed more hexane, unzipping my car capsule, I'm getting that out.
• 31:02
  Speaker 3: Then I would, if I would, if I would have drink one billion gallons of vegetable oil.
• 31:08
  Speaker 3: You know it's, it's a hexane, so anybody listening.
• 31:13
  Speaker 2: hexane is used to to you know, refine the oil and make you know to remove impurities and stuff.
• 31:18
  Speaker 2: And the reason they use hexane is because it's easily removed at the end of the process.
• 31:21
  Speaker 2: But then you get all the all the carnivore, all the other people saying no, it's still in there and it's like basically just drinking it.
• 31:28
  Speaker 1: Yeah, the boiling point is only like 60 degrees Celsius, I think.
• 31:33
  Speaker 3: Yeah, for those of you who are in the real world, 60 degrees Celsius.
• 31:37
  Speaker 2: Oh sorry, it's just 400 degrees Kelvin.
• 31:40
  Speaker 3: Really.
• 31:41
  Speaker 2: Yeah.
• 31:43
  Speaker 1: What is that in?
• 31:43
  Speaker 1: What is that in freedom?
• 31:45
  Speaker 3: units.
• 31:45
  Speaker 3: Sorry, Freedom units 60.
• 31:46
  Speaker 3: That'd be what about 180.
• 31:48
  Speaker 1: No, that's 10 A Blinkens 10 A Blinkens in freedom units.
• 31:52
  Speaker 3: There we go so anyway it's, and so you, you, you get those sorts of things, and and what they'll say is look, seed oils have gone up, and so is obesity, so seed oils must be the problem.
• 32:03
  Speaker 3: It's like, well, it's pretty easy to put oil into snacks and every snack you have has a high calorie food at every meal.
• 32:13
  Speaker 3: Ten years ago you were blaming sugar, but that didn't pan out.
• 32:16
  Speaker 3: And now we're blaming seed oil.
• 32:17
  Speaker 3: Right.
• 32:18
  Speaker 2: And that's and that comes back to it right, it's always.
• 32:20
  Speaker 2: You know, whatever we're doing at the time, you know it's just like this is the the, the standard approach.
• 32:25
  Speaker 2: That must be wrong, because people are still sick.
• 32:28
  Speaker 2: So we have to change it and we have to try different things.
• 32:31
  Speaker 2: Um, yeah, so I mean we I think the three of us and a lot of people listening probably know like, yeah, it's the simple approach, the Mediterranean diet, getting lots of fruits, vegetables, whole grains, all that sort of stuff.
• 32:42
  Speaker 2: I mean I would love to just like maybe chat a little bit and try and give people some advice, like maybe like a breakfast, lunch, dinner, like hey, how could you get, uh, more of these things at breakfast, lunch, dinner, snack, those sort of things.
• 32:54
  Speaker 3: Okay, so let's, let's start at, let's start at breakfast.
• 32:56
  Speaker 3: So oats are a great whole grain item.
• 33:00
  Speaker 2: Despite what Paul Saul Dino says, oats are amazing.
• 33:03
  Speaker 3: Right, and there's plenty of evidence for this, and there's only been about a thousand people on TikTok that have shown that oats are really healthy for you.
• 33:09
  Speaker 3: So I like oats in the morning because a lot of times I have to commute and I live in Southern California, so if I have to commute two miles it's about an hour and a half.
• 33:18
  Speaker 3: So, um well, not quite but almost so.
• 33:22
  Speaker 3: For example, I will take oats and I'll take eight ounces of milk, about a third to a half a cup of oats, put them in a shaker bottle.
• 33:28
  Speaker 3: Then I'll add about a tablespoon of chia seeds.
• 33:31
  Speaker 3: So now the oats, I've gotten about one third of my whole grain thing.
• 33:36
  Speaker 3: The chia seeds are part of the seeds and nuts, so I've got a little bit of that.
• 33:41
  Speaker 3: Um, I can throw protein powder in there if I want to.
• 33:44
  Speaker 3: I can throw, you know, little bits of dates in there and whatever.
• 33:47
  Speaker 3: I shake it up at night and put it in the refrigerator and in the morning all those lectins now are gone, all those phyto whatever's are gone.
• 33:54
  Speaker 3: But it's nice because I can throw blueberries in there and I usually throw a cup of blueberries in there and I can drink it on the way, as opposed to my overnight oats, which I have to eat with a fork and spoon.
• 34:03
  Speaker 3: So that's one simple Mediterranean diet.
• 34:10
  Speaker 1: I've been doing some breakfast live streams lately and one of the things like in pretty much every breakfast meal I'll pull out a bag of chia seeds I've gotten the cover of.
• 34:21
  Speaker 1: Like this is an easy way to add some healthy fats and fibers.
• 34:25
  Speaker 1: People.
• 34:26
  Speaker 3: Yeah, it was about 10 grams of fiber or something.
• 34:27
  Speaker 3: And the other one that I liked in the morning is I like plain non-fat Greek yogurt, just because that's what I get at Costco and it's cheap, Right, and a cup of that and a cup of blueberries and that's about 170 calories for breakfast and I'm full for hours.
• 34:45
  Speaker 3: For lunch it's pretty easy, Like if you have two slices of bread that are whole wheat you have now.
• 34:52
  Speaker 3: If you've done the oatmeal, you've now gotten one Mediterranean diet point.
• 34:55
  Speaker 3: You've gotten all of your whole grains.
• 34:57
  Speaker 3: You can do peanut butter.
• 34:59
  Speaker 3: There's your lagoon.
• 35:02
  Speaker 1: Right, how do you got that?
• 35:03
  Speaker 1: That has to be crunchy.
• 35:04
  Speaker 2: So be crunchy.
• 35:05
  Speaker 2: Of course it has to be.
• 35:05
  Speaker 2: We know that I only do smooth, I'm sorry.
• 35:10
  Speaker 1: We finally have a smoother.
• 35:13
  Speaker 2: No, I do want to say though like, especially for like breakfast and stuff.
• 35:16
  Speaker 2: I think a lot of people they try these recipes, they see and they're like oh I, you know, I don't really like this is too bland, it's too.
• 35:21
  Speaker 2: Whatever you really do have to, you know, set it for yourself so that you like it.
• 35:26
  Speaker 2: Like it is okay to throw some other things in there that are quote unquote unhealthy to make you it tastes better to you.
• 35:32
  Speaker 1: I just see some people.
• 35:33
  Speaker 1: It's perfectly okay to substitute your bananas.
• 35:36
  Speaker 3: Right.
• 35:36
  Speaker 3: So I throw in a tablespoon of do you know that my Canadian wife doesn't like real maple?
• 35:43
  Speaker 3: What?
• 35:45
  Speaker 1: That is pretty funny.
• 35:46
  Speaker 1: Are you sure she's real Canadian?
• 35:48
  Speaker 1: She was born in Hong.
• 35:50
  Speaker 3: Kong, but raised in Toronto and her parents are Canadian.
• 35:54
  Speaker 3: She claims that, but you know, when I'm making French toast in the morning, I'll have real maple syrup for me and my son, who doesn't understand the price of it.
• 36:04
  Speaker 3: The proper thing.
• 36:04
  Speaker 3: So he'll fill up his plate with maple syrup and it's like there's $18 of maple syrup, and then he eats his toast and he's gone and he's like, oh my God.
• 36:13
  Speaker 1: She'll have.
• 36:14
  Speaker 3: Mrs Butter's worth, which is like oh no.
• 36:17
  Speaker 1: I know I just like the taste of it better.
• 36:19
  Speaker 3: So I will put real maple syrup in my oatmeal shake.
• 36:22
  Speaker 3: I have little things.
• 36:23
  Speaker 3: You can buy them desiccated.
• 36:25
  Speaker 3: Little bits of dates I throw in there.
• 36:27
  Speaker 3: You can get.
• 36:27
  Speaker 3: There's all sorts of things.
• 36:28
  Speaker 2: Yeah, exactly Like, even like I will sometimes like for like oats in the morning I have, I like these.
• 36:33
  Speaker 2: So I like these little Butterfinger bits.
• 36:35
  Speaker 2: So they're Butterfingers but they're in tiny little, tiny little bits and I throw a few on there.
• 36:39
  Speaker 2: It's like 50 calories, it's like whatever it's like oh, it's better.
• 36:42
  Speaker 3: Oh, but it's candy in the morning, but it's sugar, it's going to raise your insulin and you're going to die of heart disease.
• 36:46
  Speaker 2: All these things.
• 36:47
  Speaker 2: I'm like it just gives.
• 36:48
  Speaker 2: It gives a little bit of flavor.
• 36:49
  Speaker 3: I'm still getting most of my calories from the oats and the berries and stuff and you know I throw a little bit of something that makes it sweet, so there's a lot of stuff, and so I used to have this friend of mine she's a chef in Arizona and every morning on Twitter remember, twitter, it was something that used to be, you know, used to be fun.
• 37:08
  Speaker 2: I think it's called Z now, yeah, something like that, Thank you.
• 37:11
  Speaker 3: And she would have.
• 37:12
  Speaker 3: She did for like five years the smoothie of the day and she had all these great chef ingredients, Like she put star anise in there and she would put balsamic glaze and she had these great smoothies.
• 37:23
  Speaker 3: And so I find the same thing that I can do.
• 37:25
  Speaker 3: I'll put a little balsamic vinegar and some strawberries in my morning smoothie, I'll break up the strawberries and or I'll put in some dried fruits in them and adjust, so you can do a lot of things with them.
• 37:36
  Speaker 3: For and again, lunch is easy, but I'll also have a banana.
• 37:41
  Speaker 3: I'll have an apple in the afternoon, because when I drive home I get up at ridiculously early hours.
• 37:46
  Speaker 3: I will fall asleep if I'm driving.
• 37:48
  Speaker 3: So I'll have a couple of carrots because I discovered if I'm chewing on carrots I'm not going to fall asleep.
• 37:55
  Speaker 1: Now that's actually a really good trick for driving long distances If you're chewing on something, yeah.
• 38:01
  Speaker 1: I can't help with your eyesight.
• 38:02
  Speaker 1: In my truck, yeah, I keep carrots.
• 38:05
  Speaker 3: I have.
• 38:05
  Speaker 3: I have a cup of, typically a cup of grapes.
• 38:07
  Speaker 3: So already in lunch I've had, I've had two thirds of my vegetable requirement, I've had my legumes, I've had the whole grains.
• 38:16
  Speaker 3: I'll finish the fruits off and then at dinner it's like I'll have salmon, I'll have a salad, I'll have some vegetables and by the end of dinner I've now got nine points.
• 38:28
  Speaker 2: You can do all sorts of different whole grains.
• 38:29
  Speaker 2: There's lots of different types of grains.
• 38:30
  Speaker 2: I encourage people to try them out.
• 38:32
  Speaker 2: I found faro like recently.
• 38:34
  Speaker 3: Like it's a little more expensive but I really like it.
• 38:37
  Speaker 2: It's like a.
• 38:37
  Speaker 2: It's a chewier.
• 38:38
  Speaker 2: It's got more like texture to it Barley is great, barley, you know that's cheaper, that's like a lot cheaper.
• 38:43
  Speaker 2: So you know, and that's the thing is a lot of people's, they, they want this just list of, like this these are the things you eat, and it's just like I can't make this exactly for you because your tastes are different, so you have to find it doesn't matter like well, which vegetables best, which fruit is best, which whole grain is best.
• 38:57
  Speaker 2: I'm just like, stop the ones you eat Right.
• 39:00
  Speaker 3: So that's the beauty of the Mediterranean diet because, for example, mangoes clearly are not Mediterranean, nor tomatoes, by the way, nor is rice.
• 39:05
  Speaker 3: All of those can be on the Mediterranean diet.
• 39:08
  Speaker 3: So you can have just be in the south part of the Philippines and eat a perfectly good Mediterranean diet by eating mango jackfruit.
• 39:15
  Speaker 3: You know plantain.
• 39:17
  Speaker 1: Yeah, there was a recipe that you posted probably six or seven months ago.
• 39:22
  Speaker 1: It involved tomatoes, what was it?
• 39:26
  Speaker 1: Tomatoes and chicken or something.
• 39:29
  Speaker 1: But I made that for supper one night.
• 39:32
  Speaker 1: It was really good.
• 39:34
  Speaker 3: Yeah, I mean I try and post simple, simple stuff because I think there's a tremendous fear of what.
• 39:40
  Speaker 3: I first started getting into culinary medicine it was because, as a weight loss surgeon, I discovered the vast majority of my patients didn't ever cook, and so most of my things where this teach you the simple things of cooking, and there was a tremendous fear about cooking.
• 39:54
  Speaker 3: So I've, you know, have all of these very, very simple recipes that you can do in a sheet pan or something, and the simpler that I can make it, the more easy it is for people to adopt it and like it.
• 40:05
  Speaker 2: Yeah, do you have anything for someone say someone's listening right now Like I've never like cooked, like I've never like done anything Like, do you have like suggestions, tips, anything just for getting started?
• 40:12
  Speaker 2: Like, just at the start, what are some little things you can do just to kind of usher your way into cooking more for yourself?
• 40:20
  Speaker 3: I think it depends on where your fear is right.
• 40:21
  Speaker 3: Is your fear the stove top versus the oven?
• 40:23
  Speaker 3: So, for example, I will cook, so I can cook a meal for four in my toaster oven and for some reason that's less intimidating and for me it's better.
• 40:35
  Speaker 3: When I used to live in Phoenix, so if I had fire up the old oven it would heat up the whole house.
• 40:39
  Speaker 3: It was our hundred degrees outside.
• 40:41
  Speaker 3: It was terrible Living up in the cold parts where Rob is, where you know it's already a hundred degrees below zero in Kelvin units now.
• 40:49
  Speaker 3: It's, you know, I mean he, he has a stove on now.
• 40:51
  Speaker 3: He probably has, you know, someone tending to it right now.
• 40:54
  Speaker 1: You know, in the little old ladies process Wood stove going.
• 40:57
  Speaker 3: Yeah, I mean he's polluting the earth.
• 40:58
  Speaker 3: I mean this is why we're having a problem.
• 41:01
  Speaker 1: All cold Right.
• 41:02
  Speaker 1: All Canada's fault, but I'm Canada.
• 41:07
  Speaker 3: And well, we should.
• 41:07
  Speaker 3: But so, for example, you can take four filets of salmon, and it can be farm raised and a little bit of salt and pepper.
• 41:16
  Speaker 3: That's for me.
• 41:16
  Speaker 3: And speaking speaking of maple syrup, you can throw maple syrup on the top.
• 41:21
  Speaker 1: Oh, maple glaze, it's delicious.
• 41:23
  Speaker 3: Put it, put it into your toaster oven at 400 degrees and in 10 minutes you have four salmon filets.
• 41:30
  Speaker 2: That's that easy and I bring it up every time because I need to.
• 41:33
  Speaker 2: Every time the frozen like frozen vegetables.
• 41:36
  Speaker 2: I keep telling people like it's just so much easier.
• 41:39
  Speaker 2: I love the packs that are already mixed with different vegetables.
• 41:42
  Speaker 2: I just put them in the microwave, you cook them on the stove top, you cook them however you need to cook them.
• 41:46
  Speaker 2: It just makes it so, so simple.
• 41:50
  Speaker 3: So and then I think there's a lot of fear of stove top cooking because a lot of people have gas ovens.
• 41:55
  Speaker 3: I switch my gas up for induction because you know I'm in California and that's what we do.
• 41:59
  Speaker 3: But I like induction cooking just because it's it's more reliable and safer.
• 42:05
  Speaker 3: But it's just a matter of getting started and I always sort of feel like, once you get and I always recommend some of these meal services like blue apron why?
• 42:16
  Speaker 3: Because all the ingredients are in there and you will learn to make a variety of things and you will get more confident because they supply everything with you all and you just like I mean there's a bunch of fresh and easy and oh, there's tons of them.
• 42:27
  Speaker 3: Right and they supply you with stuff and you will just learn to do things and that makes your life easier.
• 42:34
  Speaker 3: When I met the future Mrs Simpson, she didn't cook at all.
• 42:39
  Speaker 3: I and and I never expected her to cook because as a bachelor, I discovered that the best thing about cooking as a man was I wouldn't.
• 42:49
  Speaker 3: When I had my dates, I never had to ask him if they wanted to come inside because they were already in the house.
• 42:55
  Speaker 2: You know, and, and so there's food in there.
• 42:58
  Speaker 3: Right, yo, you're going to feed me, I'm coming in.
• 43:02
  Speaker 3: And so she started using blue apron in the last couple of years and as learned to cook.
• 43:07
  Speaker 3: And this is a woman who, who is, you know, tv producer.
• 43:10
  Speaker 3: I'm never going to cook, I'm never going to have children.
• 43:12
  Speaker 3: It's like, oh, you haven't met me yet, but but, and she's Canadian, but.
• 43:18
  Speaker 1: I will, we'll.
• 43:19
  Speaker 1: We'll argue about that Because of the maple syrup thing.
• 43:23
  Speaker 3: Well, yeah, I think that that's probably a good point, but I think having those sorts of services and learning to cook from them or learning to cook with some simple recipes that are on any site, it just makes it so much easier.
• 43:37
  Speaker 3: America Test Kitchen has a lot of great simple recipes.
• 43:41
  Speaker 3: They perfected them.
• 43:42
  Speaker 3: You can go online learn those recipes.
• 43:45
  Speaker 3: Milk Street has a lot of recipes.
• 43:47
  Speaker 3: What I like about the Mediterranean diet is when people have come off of their years on keto and it's like you know, you can have pasta on this side.
• 43:56
  Speaker 3: You can have whole grain pasta.
• 43:58
  Speaker 3: Look at how easy this is to make and it's like, oh my God, I can have pasta and lose weight.
• 44:03
  Speaker 3: Yes, yes, you can.
• 44:05
  Speaker 3: And guess what it's filling a bowl of pasta is what?
• 44:07
  Speaker 3: 160, 170 calories.
• 44:10
  Speaker 1: Yeah, just get some of that edamame pasta.
• 44:12
  Speaker 2: Oh, I love that.
• 44:13
  Speaker 2: I love that.
• 44:14
  Speaker 2: It's like 40.
• 44:15
  Speaker 3: I always find the lagoon pastas to be.
• 44:19
  Speaker 3: They break too easily.
• 44:22
  Speaker 2: Yeah, no, the chickpea ones break pretty easily.
• 44:25
  Speaker 2: The ones made from soybeans definitely don't, but the texture is a little tougher Like so if you don't like that, then whole grain pasta is cheap.
• 44:32
  Speaker 3: Whole grain pasta used to be kind of much more about four times as expensive as regular, and now it's just it's the same price it's basically the same price, I would say, like for the blue aprons and whatever, whatever meal service.
• 44:42
  Speaker 2: That's a great like introduction, but you don't really need to stay on it forever.
• 44:45
  Speaker 2: But if you get those things and it just teaches you how to do it, and then you can kind of go off on your own.
• 44:49
  Speaker 2: I learned through just like Pinterest, basically just looking up like oh, recipes with this, because that's what I have, butternut squash.
• 44:56
  Speaker 2: I bought one, I don't know why, but I have it.
• 44:58
  Speaker 2: Now, how can I use this?
• 44:59
  Speaker 2: And then I just make that and they sometimes turn out butter.
• 45:03
  Speaker 3: The question is learning how to open it.
• 45:06
  Speaker 1: I literally have a closet of squash right there, okay.
• 45:10
  Speaker 2: I love squash.
• 45:11
  Speaker 3: I need a serrated knife for butternut squash, and that's a the best or that I see the acts behind you is probably okay for butternut squash.
• 45:21
  Speaker 1: Oh yeah, it's.
• 45:21
  Speaker 1: It's an amazing cooking, but, but butternut squash.
• 45:24
  Speaker 3: What I found was the easiest way for that.
• 45:26
  Speaker 3: Some people like butternut squash because if they're on the low carb diet they want to use the squash is.
• 45:30
  Speaker 3: But you know, hit a bunch of times with a fork and microwave it for a few minutes and it's much easier to cut.
• 45:37
  Speaker 2: Yeah, you know, but I think that's it.
• 45:40
  Speaker 3: I think it's the fear of food.
• 45:41
  Speaker 3: And here's the other thing I like about cooking at home I'll come after a 12 hour day of seeing patients and stuff, but I don't have to change and go to a restaurant and wait for somebody to bring me something.
• 45:54
  Speaker 3: I can go home and be in my pajamas and just cook.
• 46:00
  Speaker 1: Maybe do some cozy cardio.
• 46:01
  Speaker 2: Yeah.
• 46:01
  Speaker 2: My walking pad out.
• 46:04
  Speaker 1: Yeah.
• 46:05
  Speaker 3: I mean, it's it really led to my first child.
• 46:10
  Speaker 2: So I mean, you know people, I think it's it's yeah, it's just so interesting with food like especially like the Mediterranean diet we all I understand this.
• 46:20
  Speaker 2: I really do get like at this desire to have, want the new thing, because we all want the answer.
• 46:25
  Speaker 2: But like, if you really, if it's the Mediterranean diet, the dash out all these diets, they all really have like the same things in common, right, like they're all kind of have the same foundation Lots of fruits, vegetables, whole grains, legumes.
• 46:39
  Speaker 2: You know, I under I just monounsaturated fatty acids, monounsaturated fats, you know my alcohol you, let's my alcohol in moderation.
• 46:47
  Speaker 2: No alcohol, whatever.
• 46:49
  Speaker 1: And I just is definitely not Bob.
• 46:51
  Speaker 1: Your proof then?
• 46:54
  Speaker 3: It does have things that he probably can't pronounce, but you know, his vocabulary is rather limited anyway.
• 47:01
  Speaker 2: And I just want to tell people like I do get the desire to want something new because people see, like the low carb, the carnivore, whatever, and will it work?
• 47:08
  Speaker 2: Of course it will work.
• 47:10
  Speaker 2: I just get this all the time with people like I lost weight eating low carb, I lost weight eating carnivore.
• 47:15
  Speaker 2: I'm not surprised in the least because you're just eating just basically meat and you're cutting out all the refined carbs that you're you're over consuming before any diet that does that will work.
• 47:27
  Speaker 3: Yeah, so I mean we proved that.
• 47:29
  Speaker 3: Years ago I co-authored a book called the beer and sausage diet with my friend Eva Oterra.
• 47:34
  Speaker 3: We put him on it for one month a year for four years in a row.
• 47:38
  Speaker 3: Every week he would come into the office.
• 47:41
  Speaker 3: We would measure.
• 47:41
  Speaker 3: He had so many blood draws, we would measure everything, we were afraid.
• 47:44
  Speaker 3: So we had six beers a day and sausage and I made him have some fiber and a vitamin or two.
• 47:52
  Speaker 3: Every year he lost weight.
• 47:54
  Speaker 3: Every year his numbers got better.
• 47:56
  Speaker 3: His cholesterol got better.
• 47:58
  Speaker 1: His triglycerides got better.
• 48:00
  Speaker 3: Every year his liver function enzymes got better.
• 48:02
  Speaker 3: Every he lost weight.
• 48:03
  Speaker 3: You know he might regain a little bit back, but not much.
• 48:06
  Speaker 3: All of his numbers got better because he lost weight, did better and he couldn't wait to get off it at the end of the month and fire up some scrambled eggs and get some pizza and stuff like that.
• 48:15
  Speaker 3: But clearly for that month at a time we proved that a calories matter and you know vegans weren't happy because he was having sausage and and the keto people weren't having because he was having beer and nobody could believe that he was losing weight.
• 48:30
  Speaker 3: But you can with calorie deficit.
• 48:33
  Speaker 3: It's easier in a calorie.
• 48:34
  Speaker 3: So carnivore diet does it in calorie access, because you're tired, you get sick of steak, you get sick of I don't know bison If you're up in the North, or polar bear, whatever it is that Robby says Testicles, testicles.
• 48:45
  Speaker 2: Yeah, we're not talking about your personal life.
• 48:47
  Speaker 3: Here we're talking about food Keep them close, sorry, okay.
• 48:50
  Speaker 2: A little column A, a little column B.
• 48:52
  Speaker 3: But I mean, you know you just get tired of the same thing.
• 48:55
  Speaker 3: You can do it another way by when you eat more things that are satisfying to you Like try eating a cup of broccoli and being hungry.
• 49:04
  Speaker 3: You know a cup of broccoli is 30 calories and even though they say how horrible pasta is, a couple of pasta is 160, 170 cup of rice is 170 calories.
• 49:14
  Speaker 3: You're going to be quite satisfied after that.
• 49:17
  Speaker 3: The more you're satisfied, the less interested you are.
• 49:20
  Speaker 3: And when you're dieting you're always hungry, you're always wanting, and you know I don't know about you guys, but if there's a rice crispy bar around I'm, it's going to be decimated.
• 49:30
  Speaker 3: I'm sorry.
• 49:31
  Speaker 1: It's me, it's gone.
• 49:33
  Speaker 3: If there's ice cream in the freezer, it's gone, you know, but if I'm hungry, somehow I can resist the call sometimes.
• 49:42
  Speaker 2: Right, and so you know, finding these things, like in the Mediterranean diet, adding more of these things into your diet, is so much better for long term, and that's what Rob and I keep preaching.
• 49:50
  Speaker 2: It's just like, yes, a lot of these things will work in the short term, but how many of people who have?
• 49:56
  Speaker 2: What percentage of people go on diets regain the weight?
• 49:57
  Speaker 2: Almost all of them, most of them at least.
• 50:00
  Speaker 3: Oh, you've heard about.
• 50:01
  Speaker 3: Maybe, maybe you haven't, but one of my favorite holidays is called fatty solstice.
• 50:06
  Speaker 3: Fatty solstice is the day in February when more people go to fast food places than go to gyms and there's an actual curve.
• 50:17
  Speaker 3: And it's usually the first or second Thursday in the month where Jim, people going to Jim go down and people going to fast food places go up, so the typical diet doesn't last that long.
• 50:25
  Speaker 3: Now, obviously, we'll see the people I've been on low carb for 900 years and look at me.
• 50:31
  Speaker 2: Yes, exactly.
• 50:32
  Speaker 3: But I think that.
• 50:33
  Speaker 3: So the beauty of Mediterranean or the beauty of dashes, it forces you to put stuff in your diet.
• 50:39
  Speaker 3: If it were up to me, I wouldn't eat many vegetables because I'm just four years old in my own brain, you know.
• 50:45
  Speaker 3: But this forces me to have that because I want the points, because I gained it in my brain, and once you're into wanting those points and it's like wow, look my cholesterol.
• 50:57
  Speaker 3: Actually, you know, I mean I get my labs, so I'm older than freak around here.
• 51:02
  Speaker 3: So I have all these labs checked every year and all of these things have gotten better, being on that diet just, and maintaining a weight, and you can lose weight by changing numbers and that's just okay.
• 51:17
  Speaker 2: So would you?
• 51:17
  Speaker 2: I think so then you'd probably encourage people after listening to this episode.
• 51:20
  Speaker 2: Right, they go home, they're driving home right now, you know what.
• 51:24
  Speaker 2: Would it be good for them to get just a pen and paper out and just be like let's see what kind of points I can get you know this week?
• 51:31
  Speaker 3: And the other is get a little gram scale if you're in Canadian, or an ounce scale if you're an American, and you can actually measure things like, for example, a medium apples about six ounces.
• 51:42
  Speaker 3: Right, two carrots are about six ounces.
• 51:45
  Speaker 3: Once you have those in your head you can say wow, I can game the system to get those things in.
• 51:50
  Speaker 3: Adding chickpeas to your salad will get you that point.
• 51:56
  Speaker 2: You know, since you.
• 51:57
  Speaker 3: Tofu.
• 51:57
  Speaker 3: I have a tofu press.
• 51:58
  Speaker 3: It is revolution.
• 51:59
  Speaker 3: Have you ever tofu press?
• 52:00
  Speaker 3: It's.
• 52:01
  Speaker 2: I get this super extra firm tofu.
• 52:03
  Speaker 2: There's like a special tofu that I get now that is already so pressed.
• 52:06
  Speaker 2: It's like extra protein tofu because it's like super pressed and I love it.
• 52:09
  Speaker 2: It's the only tofu I'll get now because it's already so pressed.
• 52:12
  Speaker 2: It's like the best but like.
• 52:13
  Speaker 2: So.
• 52:14
  Speaker 2: I know you already told us what like the nine things are, but that was like eight hours ago when we started.
• 52:19
  Speaker 3: People have already forgotten Home nine ounces fruit got your paper out.
• 52:24
  Speaker 3: Yeah, no, Paper out right now.
• 52:30
  Speaker 3: They're doing it.
• 52:30
  Speaker 3: I have my paper, okay, dr.
• 52:32
  Speaker 2: Terry, go tell me what the nine things, or whatever they were ours.
• 52:35
  Speaker 2: I'm writing them down right now.
• 52:36
  Speaker 3: If you go to Terry simpsoncom, there's a Mediterranean diet section.
• 52:39
  Speaker 3: I don't sell anything there, so don't worry.
• 52:41
  Speaker 3: There's a Mediterranean diet section.
• 52:43
  Speaker 3: It has the whole breakdown right there.
• 52:45
  Speaker 3: You know, okay, I like and, and if you go to my tiktok channel, I think on the pin thing, there's a Mediterranean guide there, and, and it's there and it has them all those my ideas.
• 52:54
  Speaker 3: But so it's.
• 52:55
  Speaker 3: It's.
• 52:55
  Speaker 3: It's pretty easy to follow, it's pretty easy to do.
• 52:59
  Speaker 3: Now there are people who say I don't like fish, I'm allergic to fish, I'm allergic to things it's like.
• 53:03
  Speaker 3: So you get eight points instead of nine.
• 53:06
  Speaker 3: Right, you're gonna be okay.
• 53:07
  Speaker 3: No, you can't substitute chicken for fish.
• 53:09
  Speaker 3: Two different things.
• 53:10
  Speaker 3: No, the fish capsules won't do you any good excess.
• 53:13
  Speaker 3: You know fish oil eats.
• 53:14
  Speaker 3: A drophibrelation should lead to stroke.
• 53:16
  Speaker 3: So please don't do that.
• 53:18
  Speaker 2: but Just get one point you go to Dr Terry Simpson, comcomorg Terry simpsoncom Dr Terry.
• 53:26
  Speaker 3: Simpson is my weight loss surgery stuff.
• 53:28
  Speaker 3: They'll go to there.
• 53:29
  Speaker 1: I need.
• 53:30
  Speaker 3: I need to get a gastric bypass.
• 53:33
  Speaker 2: So you have two options.
• 53:34
  Speaker 3: whatever you're looking for, terry simpsoncom, go for the Mediterranean yeah, and, and then on tiktok, there's the guy, but it's just it.
• 53:43
  Speaker 3: It makes it Easy and it's the hardest, easiest thing to implement, and this is what I've been told it's too simple.
• 53:52
  Speaker 3: But this is what I've been told from all these patients it's like, and so what I say to them is this start with one thing this week.
• 54:00
  Speaker 3: That's just you know start with vegetables just this week.
• 54:04
  Speaker 3: Make sure you get nine ounces of vegetables in Start with that.
• 54:07
  Speaker 3: Make that, and if you need to do that for two weeks or three weeks, you're still gonna be better off by increasing that it's pretty easy to break back to our very first episode.
• 54:16
  Speaker 1: Yes, you have your whole life.
• 54:19
  Speaker 2: You have your whole life, guys.
• 54:21
  Speaker 2: Just one thing it's okay to do one thing.
• 54:23
  Speaker 2: You don't have to change everything overnight.
• 54:25
  Speaker 3: But I also think that probably the best part of the diet are legumes, because people which are beans, peas, lentils, because they add so much fiber to your diet.
• 54:38
  Speaker 3: They add so much of a great protein source to your diet.
• 54:41
  Speaker 3: They are so flavorful.
• 54:43
  Speaker 3: There's 10,000 varieties of beans.
• 54:45
  Speaker 3: You'll only find about six in your average store and and we were just talking about soy beans and tofu and sure?
• 54:52
  Speaker 1: Yeah, you know, and it means are so underrated.
• 54:55
  Speaker 3: Yeah, so underrated and they're delicious.
• 54:58
  Speaker 3: And you know, I, for example, I don't I.
• 55:01
  Speaker 3: If you were to say I, I don't like eggs, I just don't like the taste of eggs, it's not my thing, I just don't like them.
• 55:07
  Speaker 3: But we both ran Cheros with lots of beans, then the eggs are kind of anxious adding to it and I don't mind it.
• 55:16
  Speaker 2: Maybe like a burrito, with like eggs in the burrito but also beans.
• 55:19
  Speaker 2: Like I that's like.
• 55:20
  Speaker 3: I would just get rid of the.
• 55:21
  Speaker 3: I'd get rid of the egg and just have the beans and some good salsa.
• 55:23
  Speaker 2: I'm fine with that too, but I'm just People speaking.
• 55:27
  Speaker 3: Speaking of which, let's do two varieties of taco.
• 55:31
  Speaker 3: Hell, okay, the standard American Taco Bell taco is you look at the taco.
• 55:36
  Speaker 3: It is filled with Poor quality beef and a lot of cheese and a sheer of salsa and sour cream and sour cream.
• 55:46
  Speaker 3: How would you metatrani an eyes?
• 55:48
  Speaker 3: That you would make it.
• 55:49
  Speaker 3: You take off.
• 55:49
  Speaker 3: You take like a whole grain, you know, shell or whatever kind of plan you want, and you would put in a lot of salsa.
• 55:57
  Speaker 3: Now, there's some great salsas out there and you can learn to make your own salsa, but there's a great chunky salsas out there.
• 56:02
  Speaker 3: You put a bunch of that in.
• 56:03
  Speaker 3: You would put in a little bit of fried fish or maybe fried shrimp.
• 56:07
  Speaker 3: That's gonna get that side of it.
• 56:08
  Speaker 3: And then you will put in some beans and if you want to put in guacamole Moli is a fruit which is a berry, which fits in the fruit thing, and you can put it a little other beef if you want to.
• 56:19
  Speaker 3: But that's how you can take a Mexican food and Take it from a standard American diet and guess what it tastes just as good, if not better.
• 56:27
  Speaker 3: It's crunchy.
• 56:28
  Speaker 3: It's delicious.
• 56:28
  Speaker 3: Honestly, that sounds better, yeah it sounds.
• 56:31
  Speaker 2: I would rather go for that myself.
• 56:32
  Speaker 1: Yeah.
• 56:33
  Speaker 3: And that's sort of how the Mediterranean diet works.
• 56:36
  Speaker 3: And anybody who's been to the Mediterranean now Mediterranean, 23,000 miles of coastline, 43 different countries, lots of different cuisine, but all but oddly, many of them are the same.
• 56:48
  Speaker 3: So many of the places you go in the Mediterranean the cuisine is very, very, very similar.
• 56:53
  Speaker 3: And Speaking of how far back so this is one of my favorite things.
• 56:57
  Speaker 3: So everybody always asks what about creatine?
• 57:01
  Speaker 3: What about protein powder?
• 57:02
  Speaker 3: What about it?
• 57:03
  Speaker 3: And all those things are fine if you like.
• 57:05
  Speaker 3: Yeah, but I was like pointing out the ancient Greeks.
• 57:07
  Speaker 3: But you can see their statues, you can see their bronze plates and they look great.
• 57:14
  Speaker 3: Do you know what their diet was?
• 57:15
  Speaker 3: An ancient Greece or other Roman gladiators?
• 57:18
  Speaker 3: Holy cereals, not not kicks, although I did discover when I was eating my son's fruit loops the other day.
• 57:24
  Speaker 3: Point, these are surprisingly good Whole grain cereals, fruits, some vegetables and pulses.
• 57:32
  Speaker 3: They occasionally had fish, rarely ever had meat, because meat wasn't a part of their diet.
• 57:38
  Speaker 3: So the Mediterranean diet truly has been around for a long time and those people didn't have powdered this or powdered that.
• 57:45
  Speaker 3: They did great.
• 57:46
  Speaker 3: If you look at Arnold Schwarzenegger before, you know, when he first came, they didn't have protein powders.
• 57:52
  Speaker 3: He did have good steroids, but you know that was a separate.
• 57:57
  Speaker 2: It helps one of your body bill or that.
• 57:59
  Speaker 2: That definitely helps a little bit.
• 58:01
  Speaker 2: Yeah, I would love to bring Dr Terry back and just like a whole episode of Mediterranean swaps, just like every you know, we go through all there we go.
• 58:09
  Speaker 2: This is how you would make this more Mediterranean.
• 58:12
  Speaker 2: That's what.
• 58:12
  Speaker 2: Let's take breakfast.
• 58:13
  Speaker 3: Let's take.
• 58:13
  Speaker 3: Let's say you want a good Mediterranean breakfast and you like eggs.
• 58:17
  Speaker 3: You know, baked beans and eggs are a wonderful, wonderful combination and Mexican salsa with that makes it just delicious.
• 58:25
  Speaker 3: And you can add a little paper and you can have a whole grain tortilla on there Instead of bread or you can have whole grain bread and now, all of a sudden, you have a wonderful Mediterranean meal that was never made in the Mediterranean tomatoes were never in the Mediterranean, you know but it's just delicious and you've gotten some good points there.
• 58:44
  Speaker 3: I mean, my one of my goals in life is to find the best Wavos rancheros in the world, and I that every place I go is like you know we both.
• 58:52
  Speaker 3: Let me try it, and you know I.
• 58:56
  Speaker 2: Think I think we just need to get past the idea that you have to eat nothing but salads.
• 59:00
  Speaker 3: Basically, you know, just people but salads aren't a bad place for people to start.
• 59:04
  Speaker 3: There's this Do you ever follow the salad lab on tic-tac?
• 59:07
  Speaker 2: I Don't think so, I don't know.
• 59:09
  Speaker 3: It's a salad lab.
• 59:10
  Speaker 3: She says they make fabulous salads.
• 59:12
  Speaker 3: Every day is kind of her stick and she has this big salad bowl, she puts in all these ingredients and she has tons and tons of recipes.
• 59:18
  Speaker 3: So you could do nothing but make salads if you're afraid of heat, afraid of, you know, burning down your house and stuff, because you can make some great salads with chickpeas and lettuce and tomatoes and radishes and so Terry Simpson, comm and the salad lab.
• 59:33
  Speaker 3: Those are your two places you're gonna go after this.
• 59:36
  Speaker 2: So you can find mentor, any region, you can find ways to implement it, you can get those foods into your diet and you don't have to eat nothing but steak and eggs for the rest of your life.
• 59:43
  Speaker 1: And do it one at a time.
• 59:45
  Speaker 3: One at a time.
• 59:47
  Speaker 3: So I remember, I remember being you know, many, many years ago I read dr Atkins book and said I'm gonna do this.
• 59:55
  Speaker 3: And I remember going to.
• 59:58
  Speaker 3: I was going to Italy with my brother and it was like how am I gonna go to Italy and eat low carb?
• 1:00:05
  Speaker 3: And they must all be fat in Italy, because of course I believe Robert Atkins bullshit.
• 1:00:10
  Speaker 3: This is before I had an actual formal education and stuff.
• 1:00:12
  Speaker 3: And Then mad cow remember mad cow disease?
• 1:00:16
  Speaker 3: Oh yeah, it hit Italy and it's like, okay, I'm not gonna do that.
• 1:00:21
  Speaker 3: So I get the Italy and the first thing I noticed is where are all the fat people?
• 1:00:24
  Speaker 3: They're all gorgeous, they're all they.
• 1:00:27
  Speaker 3: They dress better than me.
• 1:00:29
  Speaker 3: I'm a typical American slob you can spot me as a terrorist anyway, you know right.
• 1:00:32
  Speaker 3: And they're all gorgeous, they're all eating pasta, their pasta.
• 1:00:36
  Speaker 3: It doesn't have a lot of meat in it, it has a lot of vegetables in it and the pasta is delicious and it's fresh.
• 1:00:42
  Speaker 3: And oh my god, I know tomatoes came from America, but these tomatoes really taste fresh and wonderful because you know they're not made to be packaged and survive 16 months and delivery and it was like what an eye-opener.
• 1:00:53
  Speaker 3: And then I went to Asia.
• 1:00:55
  Speaker 3: Now, of course, if you eat nothing but rice, you realize you'll only become fat.
• 1:01:00
  Speaker 3: And you go to Asia and it was like, and I'm seeing these very thin Asian women and and Asian monks with bowls of rice wolfing it down, and it's like and they're thin.
• 1:01:13
  Speaker 2: What's going on?
• 1:01:14
  Speaker 2: My mind is blown.
• 1:01:15
  Speaker 2: Imagine trying to gain weight just eating like mostly rice.
• 1:01:19
  Speaker 3: You would.
• 1:01:19
  Speaker 2: I mean, I would be so full.
• 1:01:21
  Speaker 3: Oh man.
• 1:01:22
  Speaker 2: I would not go well and it in.
• 1:01:25
  Speaker 3: Yet what happens?
• 1:01:27
  Speaker 3: When we look at second-generation Japanese in America who eat mostly Japanese diet?
• 1:01:32
  Speaker 3: What is the one thing they add to that diet that has increased their weight and calories?
• 1:01:37
  Speaker 3: It's the meat.
• 1:01:38
  Speaker 3: When you look at Italians in America, they wrote back to their Italians in the old country bragging that they were eating meat every day and Every.
• 1:01:49
  Speaker 3: And the people in the old country said oh, you're not, you're bragging.
• 1:01:51
  Speaker 3: No, that's like.
• 1:01:52
  Speaker 3: The streets are paved with gold and stuff like that Cheap?
• 1:01:55
  Speaker 3: that's pretty funny and what's happened to Italians in America or Asians in America as we add meat.
• 1:02:01
  Speaker 3: Not that meets the bad thing, because it's not, but it's just a huge form of calories.
• 1:02:04
  Speaker 3: I mean, a cup of broccoli is 30 calories, a cup of steak is 800 calories, so it's just changed.
• 1:02:10
  Speaker 3: So you see, a bowl of pasta in Italy, you might have a little meat in it.
• 1:02:15
  Speaker 3: You'll have a lot of wonderful tasty vegetables.
• 1:02:17
  Speaker 3: On tomato sauce my mouth is watering.
• 1:02:20
  Speaker 1: My microphone is you go to this rumbleg.
• 1:02:24
  Speaker 3: I don't know if you guys can hear you go to Olive Garden and you're gonna get 900 meatballs and an endless.
• 1:02:31
  Speaker 3: You know and it's like it's not the pasta folks, it's not the past that's causing you to be fat.
• 1:02:37
  Speaker 2: Here I'm sorry, it's also the sauce that has like mostly oil and cheese.
• 1:02:42
  Speaker 3: Is it seed oils?
• 1:02:43
  Speaker 3: It's seed oils, isn't it?
• 1:02:45
  Speaker 2: I doubt they cook with olive oil at.
• 1:02:46
  Speaker 3: Olive Garden.
• 1:02:47
  Speaker 2: I'm gonna be 100% honest with you.
• 1:02:49
  Speaker 2: I'm pretty sure it's nothing but rapeseed oil, yeah, or peat oil, or it's all rancid.
• 1:02:55
  Speaker 1: That's right, don't get this.
• 1:02:57
  Speaker 3: It's rancid.
• 1:02:57
  Speaker 3: Does Paul say anything truthful?
• 1:02:59
  Speaker 3: I keep waiting.
• 1:03:00
  Speaker 3: You know, I Don't think he has.
• 1:03:03
  Speaker 3: I Mean.
• 1:03:05
  Speaker 2: He says fruits are good for you.
• 1:03:06
  Speaker 2: You know, like for a cheat, yeah, I get along with that.
• 1:03:10
  Speaker 3: I think that was after James Blunt came down with scurvy and he was trying to convince people that, you know, carnivore, you know, contains everything.
• 1:03:17
  Speaker 1: So yeah, he was also having digestive problems going strict carnivore or something like that.
• 1:03:23
  Speaker 3: Yeah, oh, you're not supposed to because you're getting rid of all of those and I was.
• 1:03:26
  Speaker 3: I love all of that.
• 1:03:27
  Speaker 3: Plants defend themselves, it's like, and animals don't.
• 1:03:30
  Speaker 3: Yeah, you ever try to kill an animal and see what happens to them when they change.
• 1:03:38
  Speaker 2: That's such a weird.
• 1:03:39
  Speaker 2: But again we goes back to that simple thing that people love, like oh yeah, no, that makes sense, because it doesn't want to be eaten.
• 1:03:45
  Speaker 2: Like don't think any more into it, don't, don't go any levels deeper, only stay on the surface.
• 1:03:50
  Speaker 2: Right, and that makes sense, right?
• 1:03:52
  Speaker 1: and stick to two syllable words.
• 1:03:54
  Speaker 1: I.
• 1:03:55
  Speaker 2: Well, no, no, you got to say big words, but like they people won't know what they are, you just say like no, this approves my point and that's it.
• 1:04:02
  Speaker 2: Like don't worry about what it like Gary Brecker.
• 1:04:04
  Speaker 3: They're 1400 articles showing how hydrogen waters the best water in the world.
• 1:04:08
  Speaker 3: It's like Gary, you know how easy this is to look up.
• 1:04:13
  Speaker 2: But also by his analima stick that like Restructures the water stick, the magic water stick, water stick that's I want to.
• 1:04:21
  Speaker 2: If I'm getting rich, I'm selling a magic water stick.
• 1:04:23
  Speaker 2: Oh, the other one I like is methylated vitamins.
• 1:04:26
  Speaker 3: This one test you should get.
• 1:04:27
  Speaker 3: You can get it from me.
• 1:04:28
  Speaker 3: It's like 600 bucks, but only need once.
• 1:04:30
  Speaker 3: It's like you can get it from 99 or 23 and me for 99 bucks If you're really concerned.
• 1:04:34
  Speaker 3: And, by the way, if you're really concerned, for 12 bucks you can get a home assisting test and if it's positive, by the way, we would probably know that because we check babies for it.
• 1:04:41
  Speaker 3: Anyway, so it's really not a problem for you.
• 1:04:44
  Speaker 3: Who's Dana white, the guy that he's supposed to have saved?
• 1:04:48
  Speaker 1: He's the president of UFC.
• 1:04:51
  Speaker 3: Yeah, university of Friends Corporate.
• 1:04:55
  Speaker 3: I don't know what is UFC.
• 1:04:58
  Speaker 2: That's where they get in the octagon and punch each other.
• 1:05:01
  Speaker 2: They get in that ring and they beat the living hell out of each other.
• 1:05:05
  Speaker 2: That's what that?
• 1:05:06
  Speaker 2: Yeah, so yeah, Dana why the whole thing?
• 1:05:08
  Speaker 3: apparently he was supposed to have saved him, got him off all his medicines.
• 1:05:11
  Speaker 3: And I have people say this and I say but he's not a doctor.
• 1:05:14
  Speaker 3: Why would you know?
• 1:05:15
  Speaker 3: Why would you?
• 1:05:16
  Speaker 2: oh no, he told Dana white like the day he was gonna die, like he knew everything.
• 1:05:20
  Speaker 2: Like it was, it was, it was great, it was a great show.
• 1:05:22
  Speaker 2: Like if you were watching like a TV show and that was it, you'd be like, yeah, this is really good, but like in reality it's, it's very funny nonsense.
• 1:05:30
  Speaker 3: Oh, that is one of his great lectures.
• 1:05:31
  Speaker 3: We would tell, we can tell from where you live and your birthdate, the day you're gonna die within like three weeks, and it's like, yeah, okay, I've had people with pancreatic cancer that have lived two weeks with it in the same pancreatic cancer of six months.
• 1:05:44
  Speaker 3: How do you know?
• 1:05:47
  Speaker 1: Because he pays well yeah when my mother got diagnosed with cancer, they gave her a month.
• 1:05:53
  Speaker 1: She lasted five years.
• 1:05:55
  Speaker 3: Yeah, I mean we just don't.
• 1:05:56
  Speaker 3: I mean we just we're just not that good.
• 1:05:58
  Speaker 3: But that's one of his proud things.
• 1:06:00
  Speaker 3: I'm a human biologist like.
• 1:06:03
  Speaker 2: Love the.
• 1:06:03
  Speaker 2: I love the human biologist.
• 1:06:05
  Speaker 2: So much.
• 1:06:06
  Speaker 1: I love that.
• 1:06:07
  Speaker 2: I do so good.
• 1:06:07
  Speaker 3: I have one person tell me you don't know anything.
• 1:06:10
  Speaker 3: It's he's a human biologist and you're just a doctor.
• 1:06:12
  Speaker 3: It's like okay.
• 1:06:15
  Speaker 2: Because no one.
• 1:06:15
  Speaker 2: That doesn't mean anything.
• 1:06:17
  Speaker 2: You need to pick things that don't really mean anything but sound fancy.
• 1:06:20
  Speaker 3: You know, I'm saying like to have a disease that doesn't harm you, for which you can sell them a supplement that doesn't harm you, and you can also make a fortune like methylated vitamins, but by my six hundred dollar test now you're in my system and you know the fat burning like a cold plunges.
• 1:06:38
  Speaker 2: Burn more fat calories.
• 1:06:39
  Speaker 2: Anything else, the fat from your body and here's a seven thousand dollar tub, like that's amazing.
• 1:06:46
  Speaker 2: It's so good like listen.
• 1:06:48
  Speaker 2: I know, gary, he's terrible, like listen, I get it, he's terrible, but he's he's doing it so well, like he's grifting so well, he's so good at it, he's got the stage presence, he gets up there and he's like yeah, there's five things that governments never told you and this is what everyone does wrong and I'm here to save you.
• 1:07:06
  Speaker 1: It's so good like it's a show Confidence man, he does.
• 1:07:10
  Speaker 3: I'm gonna show you three things that a endocrinologist will never show.
• 1:07:13
  Speaker 3: Oh, this ought to be.
• 1:07:14
  Speaker 3: You have a master's degrees from a chiropractic school and you don't think endocrinologists, who've done all of this other work, know what you're about to tell the audience, which they don't.
• 1:07:25
  Speaker 3: You know and everybody wants to know what the doctors don't know.
• 1:07:27
  Speaker 2: I I love, I love it like yes, see what you should eat more.
• 1:07:32
  Speaker 3: You should eat more legumes.
• 1:07:33
  Speaker 3: That's where there's not gonna do it on stage guys.
• 1:07:35
  Speaker 3: We got to figure this out.
• 1:07:37
  Speaker 2: No, I know we don't have that.
• 1:07:39
  Speaker 2: We need to get up and be like everything that you know.
• 1:07:42
  Speaker 3: Oh, barbara, that's another one if you, if you're in front of a whiteboard Barbara O'Neill.
• 1:07:47
  Speaker 3: This is you just take cayenne pepper.
• 1:07:49
  Speaker 3: Cayenne pepper will fix your all.
• 1:07:52
  Speaker 2: Attack cayenne pepper.
• 1:07:54
  Speaker 2: It's been flavor food cayenne pepper.
• 1:07:56
  Speaker 3: Oh, and if you are, if you, magnesium is a water whatever and you put it on your tongue and it'll cure your hypertension and single gram on right.
• 1:08:08
  Speaker 2: It's so good.
• 1:08:09
  Speaker 2: Like they got, they have it.
• 1:08:10
  Speaker 2: You know, there's these people that are just made, they're born to be grifters and I, I know again that they're doing terrible things, but I just there's a part of me that enjoys them.
• 1:08:19
  Speaker 2: Like you have figured it out, sir, you are taking a simple thing that Everyone hates and is trying to solve, and you have made something that doesn't help at all, but that doesn't matter.
• 1:08:28
  Speaker 2: You have made people believe that this thing is all they need.
• 1:08:33
  Speaker 3: They are the Billy Graham's of our age.
• 1:08:37
  Speaker 1: It's so good they are.
• 1:08:38
  Speaker 3: they are the evangelical preachers, the Gary pop offs, the Benny Hinn's, the people who you are cured, throw away, yes, they have they have done.
• 1:08:48
  Speaker 3: They are, you're right.
• 1:08:49
  Speaker 3: They are so good at what they do, yeah there's so good at it.
• 1:08:52
  Speaker 2: There's people trying to grift every day, but there's only those select few that are the upper echelon that know how to do it right in order to become millionaires and you know what like again, they're terrible, but I have to give them like a little bit of.
• 1:09:07
  Speaker 3: I mean, even though liver King has been totally shown to you, know he, everything came out and it's it.
• 1:09:12
  Speaker 3: I'm sorry, but now I'm natural as fucking it's like.
• 1:09:14
  Speaker 3: Oh, sure I say that word, sure you are.
• 1:09:18
  Speaker 2: It's so good, it's a show, it's all a show.
• 1:09:22
  Speaker 2: But it's, you know, I, I, I do enjoy it, I do enjoy, like it's just.
• 1:09:28
  Speaker 3: I have had people come to me says well, you don't look very healthy and I'm gonna take Paul Saldino over you and it's like Okay, you're right, I'm also like twice his age and have better art reason he does, but it doesn't matter your educational background, it doesn't matter what you know.
• 1:09:43
  Speaker 2: Look good, have the stage presence, be confident, sell the solution to common problems and you and if you have those things and you can do it Well, you will be.
• 1:09:53
  Speaker 2: I want to be, I want to make, I want to make a whole.
• 1:09:56
  Speaker 2: Like Ted talks on how to be a grifter, I think I could.
• 1:09:59
  Speaker 2: I think I could be such a good one.
• 1:10:01
  Speaker 2: I think I get on stage and get people to believe damn near anything it does.
• 1:10:05
  Speaker 2: Whatever the the highest profit margin is for whatever thing I want to sell, I could do this shit well the wellness way.
• 1:10:10
  Speaker 3: So these are the so the wellness way.
• 1:10:12
  Speaker 3: You've seen them out there, they're always, they're always going after me.
• 1:10:15
  Speaker 3: So there's like a hundred wellness way chiropractors.
• 1:10:18
  Speaker 3: They have franchised the wellness way.
• 1:10:19
  Speaker 3: The guys in charge of it was the guy who's a very much anti-vaxxer, anti-masker.
• 1:10:23
  Speaker 3: He said during the height of COVID if you see anybody with a mask on, mace them.
• 1:10:27
  Speaker 3: So now he has this huge line of supplements.
• 1:10:30
  Speaker 3: They get these cute little scrubs.
• 1:10:32
  Speaker 3: Well, this way they come on a lot and say oh yeah, yeah, we just got a stool sample.
• 1:10:36
  Speaker 3: That's all in your gut.
• 1:10:37
  Speaker 3: Your ex was all in your gut.
• 1:10:38
  Speaker 3: It's like it's a skin barrier problem.
• 1:10:40
  Speaker 3: It's not in the gut, it has to be the tall receptors in the skin Bob-up.
• 1:10:43
  Speaker 3: But they don't want.
• 1:10:44
  Speaker 3: It's all.
• 1:10:44
  Speaker 3: It's all, it's proven, it's in the gut and these doctors don't know anything.
• 1:10:47
  Speaker 2: Your time right, it's comes back.
• 1:10:50
  Speaker 2: So like what's new and in the gut, health is big right now and you have to pick.
• 1:10:54
  Speaker 2: You also have to pick something that is not very well understood, like the whole, like gut microbiome.
• 1:10:59
  Speaker 2: We don't know the leaky gut we all have, so yeah, you come in and you just say, yes, it's all because of the guy and people can't and and and.
• 1:11:07
  Speaker 2: To disprove that you have to come on and say, okay, well, actually the guy you know microbiome not really understood.
• 1:11:12
  Speaker 2: We're doing a lot of research, there's new things.
• 1:11:13
  Speaker 2: No, that's boring as shit.
• 1:11:15
  Speaker 2: No one wants that.
• 1:11:16
  Speaker 2: What they want is a strong man to come and be like it's all the gut and all you need is we need your poop and send it to me $499.
• 1:11:24
  Speaker 3: We will evaluate your poop.
• 1:11:26
  Speaker 2: Oh good, it's so good.
• 1:11:28
  Speaker 2: I just I, I have, I just we've got to figure out.
• 1:11:32
  Speaker 3: What can we?
• 1:11:33
  Speaker 3: I can't sell turnips.
• 1:11:34
  Speaker 3: I mean, for God's sake.
• 1:11:36
  Speaker 2: No, it wouldn't be these Brussels sprouts.
• 1:11:38
  Speaker 2: It's no how.
• 1:11:40
  Speaker 2: What bullshit get out of here.
• 1:11:41
  Speaker 2: No, I want the guy that's yelling at me about methylation I don't know what that is, but it sounds fancy.
• 1:11:47
  Speaker 2: He's the human biologist Tell me about the thing I don't know.
• 1:11:50
  Speaker 3: Genetic test.
• 1:11:51
  Speaker 3: It's a genetic.
• 1:11:52
  Speaker 2: Oh, there's one genetic test you need, and genetics have genes in them.
• 1:11:56
  Speaker 2: Doctor Right, genes are important.
• 1:11:57
  Speaker 2: We need to.
• 1:11:59
  Speaker 2: We need genes to do things.
• 1:12:01
  Speaker 3: I know he's with holes in them, though, so I'm not sure what I want you to tell me I'm different than everyone else.
• 1:12:07
  Speaker 3: If you tell me different from everyone else and we're gonna get you away from big pharma, because big pharma Doctor, I hate big pharma Trying to get me right, and actually they are.
• 1:12:16
  Speaker 3: They're kind of gougie awful people, quite frankly.
• 1:12:19
  Speaker 3: You know they.
• 1:12:19
  Speaker 3: They think I mean my god, what are they charging now for the GLP ones?
• 1:12:23
  Speaker 3: 1300 bucks a month.
• 1:12:24
  Speaker 3: And it's like I Mean they're just, they're just awful, awful people.
• 1:12:29
  Speaker 3: But they take the epi pin from.
• 1:12:30
  Speaker 3: So I used to do these kids camps.
• 1:12:32
  Speaker 3: I used to be the doctor to kids camp because it was sort of a fun thing to do in Arizona and I would buy these epi pins to go up there and they were like 35 to 50 bucks each and they buy them up.
• 1:12:40
  Speaker 3: You never know if kids are gonna have a reaction.
• 1:12:42
  Speaker 3: Now they're like $700 for a damn epi pin.
• 1:12:46
  Speaker 2: Oh.
• 1:12:50
  Speaker 3: Now we just let the kids die.
• 1:12:51
  Speaker 3: It's far better, cheaper.
• 1:12:53
  Speaker 1: Me works, are cheap epi pins are expensive.
• 1:12:55
  Speaker 3: I mean, come on, let's Remember a side a side berries with the other thing.
• 1:13:00
  Speaker 3: Remember that they had the whole multi-level marketing with the side berries.
• 1:13:04
  Speaker 3: Oh, they're the best.
• 1:13:05
  Speaker 3: They're an egg by Mona V.
• 1:13:06
  Speaker 3: I mean they finally all got busted and taken down, but it was like blueberries are better than a side berries for antioxidants, but that's not as sexy as this rare berry.
• 1:13:15
  Speaker 3: We have to find her.
• 1:13:17
  Speaker 3: We have to do jackfruit or something the super foods?
• 1:13:19
  Speaker 2: Yeah, but it's all you know.
• 1:13:21
  Speaker 2: And they grind it into powder and you can sell it as a you don't even have to have that much in.
• 1:13:26
  Speaker 3: It could all be lactose in there.
• 1:13:27
  Speaker 3: It could all be, you know.
• 1:13:30
  Speaker 2: But you know what, like I did at a certain level, I do appreciate the good grift and the work that goes into it.
• 1:13:36
  Speaker 2: Yeah, now it's impressive, if nothing else.
• 1:13:40
  Speaker 3: It's on the other one that I like, now that I'm seeing him is another chiropractor, pompey or Pompey or something like that.
• 1:13:45
  Speaker 3: Anyway, he draws a circle, this is a cell and Thyroid has to get into the cell, and then he's a scribble around here.
• 1:13:53
  Speaker 3: This is inflammation.
• 1:13:54
  Speaker 3: All the toxins cause inflammation.
• 1:13:55
  Speaker 3: Thyroid can't get.
• 1:13:56
  Speaker 3: So I'm thinking, yeah, that's not how cell biology works.
• 1:13:58
  Speaker 3: I you know, the process to you for doing this.
• 1:14:03
  Speaker 2: So you like, you know the feel-good system like I see them all the time, like the sugar cubes and whatnot and all these things.
• 1:14:07
  Speaker 3: I'm sure you was all you have exactly, and here's your brain In the in the time down right, and then people in the comments are always just like.
• 1:14:17
  Speaker 2: They're always just like.
• 1:14:17
  Speaker 2: I'm a visual learner.
• 1:14:18
  Speaker 2: Thank you, this helped me.
• 1:14:19
  Speaker 2: I'm a visual learner.
• 1:14:20
  Speaker 2: I need to see things.
• 1:14:21
  Speaker 2: I'm like, oh god, that's yeah, they got you, they got yeah $199 a month for metamucil and You're gonna make tea.
• 1:14:29
  Speaker 3: It's brilliant, you have to admit it's brilliant.
• 1:14:31
  Speaker 2: It really is.
• 1:14:32
  Speaker 2: It is, and they have the whole back.
• 1:14:33
  Speaker 3: So you remember what happened to Rex all drugs?
• 1:14:35
  Speaker 3: Oh, I remember Rex all drugs.
• 1:14:36
  Speaker 3: What happened?
• 1:14:37
  Speaker 3: Oh, and it's in the PDR.
• 1:14:38
  Speaker 3: You know the PDR is bought and paid for by anybody that can put anything in it.
• 1:14:42
  Speaker 3: But that's.
• 1:14:42
  Speaker 3: We could something in the PDR.
• 1:14:43
  Speaker 3: We can put beats in the PDR.
• 1:14:47
  Speaker 2: Let's do it we missed our chance, oh we got that.
• 1:14:52
  Speaker 3: We already started off on the evidence-based it was wrong.
• 1:14:55
  Speaker 2: We made the bad decision.
• 1:14:57
  Speaker 3: But seriously, if I were to do anything, it would be like why don't I sell olive oil?
• 1:15:00
  Speaker 3: I could find a great olive oil.
• 1:15:02
  Speaker 3: The problem is it's way too much work and I can't do it.
• 1:15:05
  Speaker 2: I just have to do that sounds like a lot of work.
• 1:15:07
  Speaker 2: I'd rather just sell pills with mostly multi-dextra minute.
• 1:15:11
  Speaker 3: And it'll, it'll fix.
• 1:15:13
  Speaker 3: We need to find something that will fix leaky gut, which, you know, when humans have it, they call me and I take out their gut.
• 1:15:18
  Speaker 3: But that's the separate story.
• 1:15:20
  Speaker 2: I say we just know, let's keep it simple.
• 1:15:22
  Speaker 2: Guys prop blend Lions main, you know, like whatever.
• 1:15:29
  Speaker 3: And we got to make a gummy out of it.
• 1:15:30
  Speaker 3: You got to make a gummy out of it.
• 1:15:32
  Speaker 2: People have a gummy version, while the pill version, you know, it is a shake version got a have a shake, one milligram of each thing, one milligram.
• 1:15:39
  Speaker 2: So we can just say we have five thousand milligrams and five thousand things in them and it's, it's gonna.
• 1:15:45
  Speaker 3: And on the high level, you have a.
• 1:15:46
  Speaker 3: You have the AG one, remember the you know the AG one green powder stuff.
• 1:15:50
  Speaker 1: Oh, yeah, yeah you know it's a little higher third party tested, but don't link to any third-party testing.
• 1:15:57
  Speaker 1: We can test it.
• 1:15:58
  Speaker 1: I'll test it.
• 1:15:59
  Speaker 1: I'll get a test to look at this, it's pure.
• 1:16:01
  Speaker 1: No seed oil, so you're in test.
• 1:16:07
  Speaker 2: All right guys.
• 1:16:08
  Speaker 2: Well, that was the last episode of In moderation.
• 1:16:12
  Speaker 3: We'll be changing our name next week.
• 1:16:13
  Speaker 2: I don't know what it is, but we'll be selling you the grifter threesome and we are going to sell you the cure for Everything that ails you.
• 1:16:22
  Speaker 2: You having trouble with your husband, wife, spouse whatever, it's all in your gut, it's all in the.
• 1:16:30
  Speaker 2: Pill is the solution and we'll have that, don't worry.
• 1:16:32
  Speaker 2: Gummies will be soon.
• 1:16:33
  Speaker 2: It'll be pills first, we'll get a gummy later, don't worry about it.
• 1:16:36
  Speaker 3: And we have this ancient tea from Tibet that nobody knows about, but it's been an eastern medicine for years and cures everything because you know they don't get cancer into bed.
• 1:16:44
  Speaker 2: We're kind of losing Dr Terry, we're losing you.
• 1:16:47
  Speaker 3: That's all right.
• 1:16:47
  Speaker 3: I've been lost for a long time I think we're losing the video too.
• 1:16:52
  Speaker 2: I think maybe at the end here we should have dr Terry tell us where to find him, so we don't before we completely lose them.
• 1:16:59
  Speaker 2: Dr Terry, where do you find?
• 1:17:01
  Speaker 3: you.
• 1:17:01
  Speaker 3: You can find me on tiktok.
• 1:17:06
  Speaker 2: And Terry Simpson calm.
• 1:17:08
  Speaker 3: Yeah, yeah, yeah.
• 1:17:09
  Speaker 3: All right guys, it's been fun.
• 1:17:10
  Speaker 3: We just, we just need to get on Gary Brekka's bandwagon.
• 1:17:14
  Speaker 3: We'll be fine, he'll hire us.
• 1:17:17
  Speaker 1: I'm sure We'll get a new name.
• 1:17:19
  Speaker 2: It'll all be good, we got this see you later.
• 1:17:21
  Speaker 1: I'm for the, the pretty face that we can put up on a pedestal somewhere, right?
• 1:17:26
  Speaker 2: Oh, I got the confidence to you.
• 1:17:28
  Speaker 2: Guys don't even know what's gonna be sold to you.
• 1:17:30
  Speaker 2: You literally don't know, cuz I'm not gonna even put it on the label.
• 1:17:33
  Speaker 2: All right, guys, let's all make some money.
• 1:17:36
  Speaker 2: That's what we're on now, joe.
• 1:17:38
  Speaker 1: Bye.