Latest / The You Project / #1685 Avoiding Nemo - David Gillespie

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#1685 Avoiding Nemo - David Gillespie · The You Project

0:00
Speaker 1: I'll get to him. Welcome to another installing the U Project. Craig,
0:03
Speaker 1: Anthony Harp, Tiffany and Cook and doctor Gillespie up there
0:06
Speaker 1: in the bloody Sunshine State, just crushing it in the hammock,
0:10
Speaker 1: the jacuzzi by the pool he used to work. Allegedly
0:13
Speaker 1: he still does a little bit before we chat to
0:15
Speaker 1: him or so sail load to Cookie. Hello, tiff Maybe.
0:18
Speaker 2: I could go up for a little long weekend in
0:21
Speaker 2: the Sunshine State. Have you got to spare him?
0:23
Speaker 3: Gillespo Oh, Probably you wouldn't come to our Brisbane place.
0:28
Speaker 3: You probably come up with the coast. It's nicer up there.
0:30
Speaker 1: All right, Well we'll go to his second home, to
0:35
Speaker 1: his second house. Yeah, how's that conversation with his missus
0:39
Speaker 1: going to go? So there's this young lady that does
0:42
Speaker 1: the podcast with Craig. It's all business, but she's going
0:46
Speaker 1: to be staying with us, and by us I mean me.
0:49
Speaker 1: So yeah, good luck sorting that out.
0:54
Speaker 3: Yeah, now that you say that, Craig, I might have
0:58
Speaker 3: trouble selling it.
1:00
Speaker 1: Yeah, you might have to recant that offer your honor.
1:04
Speaker 1: How have you been made?
1:05
Speaker 3: Yeah? Pretty good? How are you?
1:07
Speaker 1: Yeah? Very good? Very good? T If you made it back.
1:10
Speaker 2: From the gym, shure did just in the nick of time.
1:14
Speaker 1: You did some squats for the first time in a while.
1:16
Speaker 1: How long do you reckon it is since Gillespo's done
1:19
Speaker 1: any squats? And do you reckon he's ever done a
1:20
Speaker 1: set of Barbelle squats in his life?
1:22
Speaker 2: I reckon he did some last Thursday. All right, I'll
1:30
Speaker 2: have you know.
1:31
Speaker 3: I did one this morning because I have to. You know,
1:33
Speaker 3: we have the water bottles that you put on the cooler,
1:37
Speaker 3: and they weigh fifteen kilos and you have to pick
1:39
Speaker 3: them up and put them on top of the cooler.
1:41
Speaker 2: So aren't you worried that those in competition.
1:45
Speaker 1: Aren't you worried about the thallades from the plastic that
1:48
Speaker 1: hold your water.
1:50
Speaker 3: I'm more worried about the fluoride that's added to the
1:52
Speaker 3: water in the town water up here, which is why
1:55
Speaker 3: for the last fifteen years I've been buying water that way.
2:00
Speaker 1: So there is for those of us who for those
2:03
Speaker 1: who haven't heard us talk about this, I don't know
2:04
Speaker 1: if you and I have spoken about it, definitely not
2:06
Speaker 1: in detail, but yes, luride's kind of inversely correlated with IQ,
2:12
Speaker 1: isn't it? Cognitive function. Don't they reckon? It literally makes
2:15
Speaker 1: you dumber.
2:16
Speaker 3: It can in serious quantities, I don't think anywhere in Australia.
2:22
Speaker 3: Most places in Australia probably haven't got the sorts of
2:25
Speaker 3: quantities that would do those sorts of things. The big
2:27
Speaker 3: problem for me with variety is feeding it to children.
2:33
Speaker 3: Its mechanism of operation is that it makes hard surfaces brittle,
2:38
Speaker 3: so like bones and things, which is how it works.
2:42
Speaker 3: On teeth. It gives them a harder outer surface. And
2:45
Speaker 3: that's great when it's in your toothpaste. It's not so
2:49
Speaker 3: great when you're swallowing it because then it ends up
2:53
Speaker 3: as part of your skeleton. And so my concern with
2:57
Speaker 3: six little kids is that when Brisbane to switch to
3:01
Speaker 3: fluoride in the water supply, I just didn't want my
3:04
Speaker 3: kids being ghost on this stuff with unknown potential consequences,
3:10
Speaker 3: so decided to switch to I looked at all the
3:13
Speaker 3: potential options, but the only way you can reliably get
3:16
Speaker 3: water that doesn't have it in is using that methodology
3:20
Speaker 3: where essentially it's evaporated and recondensed and so on and
3:23
Speaker 3: son you have to buy it because the home ones
3:27
Speaker 3: use more energy than it's worth to do it.
3:31
Speaker 1: Yeah, So for the bloke who's and we'll get to
3:34
Speaker 1: the topic at hand and we'll still be out in
3:36
Speaker 1: thirty minutes. That's how good we are. But the bloke
3:39
Speaker 1: who is still and was at that time a lawyer,
3:43
Speaker 1: I guess, and a programmer, all of that in the
3:46
Speaker 1: tech space, when there was there something that precipitated your
3:52
Speaker 1: curiosity around all things health, like did something happen or
3:56
Speaker 1: was that interest always there?
3:59
Speaker 3: No, I didn't have any interest in it until I
4:02
Speaker 3: figured out that everything I'd been being told about why
4:05
Speaker 3: I was so fat was wrong, you know, it's it's
4:11
Speaker 3: that was the shock to me. I had zero interest
4:14
Speaker 3: in health that I thought all I had to do
4:15
Speaker 3: to be healthy was just listen to the authorities. They
4:18
Speaker 3: would they'd obviously done all the research, they knew all
4:20
Speaker 3: the answers. You know, if they said fat made you fat,
4:24
Speaker 3: then I guess it did, and and that meant that
4:27
Speaker 3: I was perfectly okay eating ninety nine percent fat free
4:29
Speaker 3: marshmallows because you know, they were fat free. So it
4:35
Speaker 3: was quite a surprise to me to discover that that
4:37
Speaker 3: was all nonsense and based on nothing. And when I
4:43
Speaker 3: saw that, I thought, well, how much of the rest
4:47
Speaker 3: of what I told his nonsense too, And so that's
4:52
Speaker 3: and when I started digging around and discovered the issues
4:55
Speaker 3: with seed oils and then fiber and various other things,
4:59
Speaker 3: I thought, Wow, almost everything we're told is nonsense when
5:03
Speaker 3: it comes to health, and the people who were putting
5:06
Speaker 3: the messages out are basically chunks. And I was really
5:12
Speaker 3: surprised by that. And what I guess one of the
5:15
Speaker 3: turning points for me is I used to do a
5:18
Speaker 3: regular radio gig on radiop here in Brisbane with a
5:21
Speaker 3: talk show host after Sweet Poison came out, and he
5:26
Speaker 3: used to hear me say this kind of thing, and
5:28
Speaker 3: he used to always be keen to get someone from
5:31
Speaker 3: the authorities on the show to debate me about it,
5:34
Speaker 3: and he succeeded once in getting a cardiac surgeon representing
5:40
Speaker 3: the Hart Foundation, and we had an on air debate
5:43
Speaker 3: where it became abundantly clear that this guy knew absolutely
5:48
Speaker 3: nothing about the science that even what he was supposed
5:51
Speaker 3: to be saying was based on, and let alone what
5:55
Speaker 3: I was saying. He couldn't even identify the different types
5:59
Speaker 3: of sugars or different types of lipids or any of
6:02
Speaker 3: that sort of thing. And I thought, Wow, this is
6:04
Speaker 3: the authority that is being bored as the person with
6:08
Speaker 3: all the answers and they don't even know the basics.
6:11
Speaker 1: Yes, well, I think also on a slightly different level,
6:15
Speaker 1: but still similar, like people who who get exercise advice
6:21
Speaker 1: from doctors who have zero training and exercise programming, like
6:24
Speaker 1: they don't know. You know, they know that exercise is good,
6:27
Speaker 1: but so to plumbers. But you're not asking a plumber
6:31
Speaker 1: for a fucking exercise program.
6:33
Speaker 3: Right well, I think if you talk to doctors and
6:36
Speaker 3: ask them to antswer, honestly, most of them would say,
6:39
Speaker 3: we're not taught anything about you know, exercise or nutrition
6:43
Speaker 3: or anything other than in the vaguest terms and basically
6:47
Speaker 3: the stuff that's regurgitated in dietetics textbooks, which also has
6:51
Speaker 3: no foundation in fact. And yet because they're medical, people think,
6:57
Speaker 3: oh I should get that advice from.
6:59
Speaker 1: Them, exactly the amount of And this is not a
7:02
Speaker 1: slide on doctors because for what they are meant to do,
7:06
Speaker 1: you know, most of them are somewhere between pretty good
7:10
Speaker 1: and really good. But over the years, like when I
7:13
Speaker 1: trained lots of people, obviously thousands of people, and I
7:15
Speaker 1: trained I don't know, I trained at least twenty doctors
7:19
Speaker 1: as in had them as clients over the years, and
7:23
Speaker 1: nearly all of them asked me what they should be
7:25
Speaker 1: eating like, and some of them asked me what supplements
7:30
Speaker 1: they should take, if any. And obviously I would preface
7:34
Speaker 1: that with well, I'm not a dietician and you know,
7:37
Speaker 1: but let's you know, so I would talk in general
7:40
Speaker 1: terms about what might be advantageous and not prescribe anything.
7:45
Speaker 1: But yeah, they're working. Knowledge of you know, nutrition and exercise, physiology, etc.
7:52
Speaker 1: Is non existent, but that's not their job. But the
7:55
Speaker 1: general public think that, you know, they their knowledge covers everything,
8:00
Speaker 1: which obviously by their training and you know, their job
8:03
Speaker 1: describe well.
8:04
Speaker 3: They're also not good at saying I don't know in
8:07
Speaker 3: my experience, you know, they're not good at when it
8:12
Speaker 3: goes outside their expertise, saying well, I don't know, maybe
8:15
Speaker 3: you should ask someone who's a specialist in that. What
8:19
Speaker 3: they do tend to do is give you off the
8:21
Speaker 3: cuff advice. That is the general stuff you here, you know,
8:26
Speaker 3: the stuff the Heart Foundation puts out or the Dietitians
8:29
Speaker 3: Association puts out. You know, you know, eat healthy and
8:32
Speaker 3: what does that mean or that means everything in moderation,
8:36
Speaker 3: which is defined as whatever you want, and you know,
8:40
Speaker 3: eat lots of fiber and fruit and vegetables, and if
8:43
Speaker 3: you ask them why, they'll come up drive pretty quickly.
8:47
Speaker 1: Yeah, you and I were chatting. I won't say the
8:50
Speaker 1: brand because I just don't want to, but you and
8:53
Speaker 1: I were chatting, and I sent you two pictures of
8:57
Speaker 1: side by side protein bars which I just happened to
9:00
Speaker 1: see in the supermarket. And on one of the bars
9:04
Speaker 1: is for women, and one of the bars is for men,
9:07
Speaker 1: and they're different colors and apparently different products. They're called
9:13
Speaker 1: different things. One's all red and pink, the women's one,
9:16
Speaker 1: and it, you know, talks about being low in sugar
9:19
Speaker 1: and low in carbs, and it's got the low number
9:22
Speaker 1: of calories in it. And the man's one as black,
9:24
Speaker 1: of course, and it's got about all the protein in it.
9:27
Speaker 1: And as you know what's coming, because I've already told you.
9:30
Speaker 1: But then I turned it over and I looked at
9:32
Speaker 1: what's in it. It's the exact same identical bar in
9:37
Speaker 1: two different rappers. And the bit I didn't tell you
9:40
Speaker 1: was both of them have a five star health rating,
9:45
Speaker 1: and I'm like, then I googled that, and I thought,
9:48
Speaker 1: how do they get that? And I did it and
9:49
Speaker 1: went in and it's backed by the government and created
9:53
Speaker 1: by the government. This rating, this particular rating system, and
9:56
Speaker 1: I'm thinking, and the star rating goes between half a
10:01
Speaker 1: star and five. So this highly processed stuff in a
10:09
Speaker 1: wrapper is the highest of high water marks for like
10:13
Speaker 1: the highest you can get for anything in a supermarket
10:16
Speaker 1: is five stars. And this is it. Wow, what would
10:21
Speaker 1: broccoli be? You know, what would a chicken breast be?
10:27
Speaker 1: I don't know.
10:27
Speaker 3: Well, but now the interesting I've written quite a bit
10:29
Speaker 3: about that star system because it's an abomination. It's actually
10:32
Speaker 3: best used in reverse. So we go for the foods
10:36
Speaker 3: with the lowest number of stars because they because the
10:39
Speaker 3: system is heavily biased to how much saturated fat is
10:43
Speaker 3: in something. So something like butter has half a star,
10:45
Speaker 3: Margarine has five stars. Right, Margarine's full of deed oils
10:49
Speaker 3: and will kill you. Butter is perfectly healthy and excellent food.
10:52
Speaker 3: So I found that the best way to use that
10:56
Speaker 3: star system is in reverse, go for the foods that
10:59
Speaker 3: have the lowest number of stars.
11:02
Speaker 1: Wow. Well spoken and authorized by David Gilleston. Yes, so
11:08
Speaker 1: have a lookout folks. You know, you might see you
11:11
Speaker 1: might see that it's a very well known brand. You
11:16
Speaker 1: wrote something today, was it about fish?
11:19
Speaker 3: That you I have written it and haven't even published it.
11:22
Speaker 3: So you're getting this hot off the pre presses. Wo wow,
11:27
Speaker 3: this is your listeners are hearing this before it even
11:29
Speaker 3: appears on the internet. Do tell Okay, So fish. It's
11:35
Speaker 3: an interesting story because you know, it's kind of related
11:38
Speaker 3: to the things we've been talking about, because you know,
11:41
Speaker 3: we've we've had all this advice, Oh, you know, you
11:44
Speaker 3: can't eat saturated fat, stay away from the red meat,
11:47
Speaker 3: all that sort of thing. It's going to give you
11:49
Speaker 3: a heart attack and all that sort of thing. And
11:52
Speaker 3: often what's put forward is the alternative is, you know,
11:55
Speaker 3: you can either become a vegetarian, which isn't too palatable
11:58
Speaker 3: to most people, or well, you know, of course you
12:01
Speaker 3: can eat fish. Fish is perfect food, very very low
12:04
Speaker 3: and saturated fat high. And Amiga three is heart healthy,
12:07
Speaker 3: excellent stuff. And then the other workplace that we get
12:11
Speaker 3: that recommendation from is probably in the last thirty years
12:15
Speaker 3: or so, people have started doing studies that suggest that
12:19
Speaker 3: our Amiga six and Amiga three ratios are out now
12:22
Speaker 3: you've probably heard this before. We're supposed to have Amiga
12:26
Speaker 3: three and Amiga six ratios in equal amounts in the body.
12:30
Speaker 3: The Amiga six is pro inflammatory, the Amiga three is
12:34
Speaker 3: anti inflammatory. Our immune system works on the basis that
12:38
Speaker 3: if we have roughly the same amount of each, then
12:40
Speaker 3: the body can run the immune system and the information
12:42
Speaker 3: response perfectly. And if you look at ancestral diets, they
12:47
Speaker 3: do deliver about equal quantities, about one and a half
12:51
Speaker 3: grams of each per person per day, which seems to
12:54
Speaker 3: be about exactly what we need. Not surprisingly, we're evolved
12:59
Speaker 3: in an environment divides that. So the problem is that
13:04
Speaker 3: if you look at modern diets, a Mega six is
13:08
Speaker 3: way out of whack because we're using seed oils, vegetable
13:11
Speaker 3: oils and so on that we've talked about a lot before,
13:15
Speaker 3: a like canola and sunflower oil, and safflower oil and
13:19
Speaker 3: soybean oil, rice brand grape seed. Well, all those oils
13:23
Speaker 3: are very very high in Omega six. And because they
13:26
Speaker 3: are the oils that the Heart Foundation tells you to
13:29
Speaker 3: consume instead of eating things like meat and butter and
13:33
Speaker 3: so on, then the modern diet tends to be quite
13:37
Speaker 3: high in a mega six and quite low in Amega
13:40
Speaker 3: three because there's not a lot of Amiga three in
13:43
Speaker 3: most of that. Although surprisingly you can get exactly the
13:47
Speaker 3: right amount, and this is worth knowing. You can get
13:49
Speaker 3: exactly the right amount of Amiga three and Amega six
13:52
Speaker 3: if you eat a cheat sandwich.
13:55
Speaker 1: Did you say a cheese sandwich.
13:57
Speaker 3: Yeah, because dairy obviously it contains if it's grass fed dairy,
14:03
Speaker 3: the fat from a grass fed cow, which is obviously
14:08
Speaker 3: what's used to create cheese. If it's a grass fed
14:11
Speaker 3: one is exactly half and half a Mega six and
14:14
Speaker 3: Mega three. And the amount you get from a cheese
14:17
Speaker 3: sandwich if there's butter you being used on the bread
14:19
Speaker 3: rather than margarine, is exactly the amount you need for
14:23
Speaker 3: your daily supplies of it. Because we do need it.
14:25
Speaker 3: It's an essential fat. We can't manufacture it ourselves. So yeah,
14:31
Speaker 3: you could have a cheese sandwich, but that never makes
14:34
Speaker 3: it into the dire dietary advice. But the problem is
14:39
Speaker 3: that all these studies keep coming out saying, oh, we're
14:41
Speaker 3: all eating too much Omega six and the Heart Foundation
14:44
Speaker 3: and all the dietary gurus say, oh, well, the solution
14:48
Speaker 3: to that is easy. We just need to up our
14:50
Speaker 3: Amiga three intake. I didn't get it back into balance.
14:54
Speaker 3: It actually is impossible. I can't remember I tried to
14:58
Speaker 3: find it for this article. I'll have to dig it out.
15:00
Speaker 3: It's a truly extraordinary amount of fish we would have
15:04
Speaker 3: to consume to get a Meiga three up to the level,
15:06
Speaker 3: because most of us are now running at about twenty
15:08
Speaker 3: five to one a Mega six to Omega three, So
15:12
Speaker 3: you'd really have to consume truly vast amounts of amega three.
15:16
Speaker 3: And there's no guarantee that that would help at all anyway,
15:20
Speaker 3: because it's a problem not just of the ratio, but
15:23
Speaker 3: of the amount of Amiga six. So the true answer
15:27
Speaker 3: is reduced the Amega six, not increasing Mega three. But
15:29
Speaker 3: I'm kind of straying a little bit away from the
15:31
Speaker 3: point here, which is the answer we've been given is well,
15:36
Speaker 3: you should be eating fish because fish is chokers with
15:40
Speaker 3: amega three, so it'll get your Amiga three balance up.
15:43
Speaker 3: And it's not red meat, so you know you won't
15:48
Speaker 3: have with all that nasty saturated fat. So what you
15:51
Speaker 3: should be doing is you should be having a lot
15:53
Speaker 3: of fish. Now, we've listened to that since the nineteen seventies.
16:00
Speaker 3: The average Australian is now eating more than twice as
16:03
Speaker 3: much fish, So that message has gotten through. We have
16:08
Speaker 3: really started to power up on the fish. We eat
16:10
Speaker 3: a lot of fish. We're eating a lot less red meat,
16:12
Speaker 3: eating a lot more chicken, and a lot of fish. Now,
16:17
Speaker 3: the problem with that is there just aren't that many fish,
16:22
Speaker 3: and so we have to farm them. And so you know,
16:27
Speaker 3: more than half the fish we eat now in Australia
16:30
Speaker 3: it comes from farms. It's not wild caught. And you
16:34
Speaker 3: might say, also, what so we farm them? So what
16:37
Speaker 3: the problem with that is that farming fish means you
16:41
Speaker 3: have to feed them. And if you want fish to
16:44
Speaker 3: have a higher amega three content, which is the point
16:48
Speaker 3: after all, you have to feed them ameiga three because
16:52
Speaker 3: fish are no more capable of producing amega three than
16:56
Speaker 3: we are. The only reason the wild caught fish have
17:01
Speaker 3: high levels of omega three is because they eat other fish,
17:05
Speaker 3: and those other fish eat algae, which is where they
17:08
Speaker 3: get the omega three from. So amega three isn't produced
17:13
Speaker 3: by fish, it's produced by algae that is eaten by fish,
17:18
Speaker 3: and then those fish are eaten by bigger fish, and
17:20
Speaker 3: then eventually they get big enough that we catch them,
17:23
Speaker 3: and so we get our amega three from fish in
17:27
Speaker 3: that way. The trouble is, if you farm the fish,
17:31
Speaker 3: none of that happens. You've got to feed the fish.
17:34
Speaker 3: You've got a lot of them in a small place.
17:36
Speaker 3: How do you feed them? They feed them the same
17:39
Speaker 3: way they feed feed lot cattle. They give them a
17:41
Speaker 3: whole bunch of grain, so they're grain fed. So farmed
17:46
Speaker 3: fish are grain fed, and grain fed fish, just like
17:49
Speaker 3: grain fed cattle, have much more omega six in because
17:53
Speaker 3: grains are high in omega six than omega three. Now
17:58
Speaker 3: the fish farmers know this and know that that's a
18:01
Speaker 3: bit of a problem. So what they do is feed
18:04
Speaker 3: fish oil to the fish. And you'll be thinking, okay, well,
18:08
Speaker 3: hang on, where are they getting the fish oil from.
18:11
Speaker 1: Exactly, They're getting it.
18:13
Speaker 3: From wild caught fish. It takes five kilos of wild
18:17
Speaker 3: caught fish to create one kilo of farmed fish with
18:21
Speaker 3: the same amiga three content.
18:24
Speaker 1: Well, what that seems like a very inefficient model for
18:29
Speaker 1: anything it does.
18:30
Speaker 3: But those fish that they're catching and feeding to the
18:32
Speaker 3: other fish are not fish we would buy at the
18:34
Speaker 3: fish and chip shop, right, So they're small fish there,
18:37
Speaker 3: fish that you know they're not the kind of fish
18:40
Speaker 3: you could sell to humans, so they're using them to
18:43
Speaker 3: turn into fish oil to sell to feed to the fish.
18:46
Speaker 3: Trouble with that is, as you'll pointed out, that's not
18:49
Speaker 3: a particularly sustainable model and it doesn't work anymore, and
18:52
Speaker 3: it's largely being replaced by feeding them a different kind
18:55
Speaker 3: of oil. Guess what seed oils. So the fish are
19:00
Speaker 3: actually being given seed oils which are largely consisted of
19:03
Speaker 3: a Mega six and grains which produce higher Amega six fish.
19:09
Speaker 3: The end result is, if it's a farm fish, it
19:11
Speaker 3: probably has almost n Omega three in it. And so
19:15
Speaker 3: the solution that we've been given to a avoiding saturated
19:19
Speaker 3: fat and b increasing our a Mega three levels is
19:23
Speaker 3: to eat something that does that actually increases the Amiga
19:27
Speaker 3: six level, even if we didn't deep right in seed
19:29
Speaker 3: oil at the fish and chip shop, So it doesn't
19:33
Speaker 3: actually deliver on the promise of giving us a Mega three,
19:38
Speaker 3: and worse than that, it makes the problem worse for
19:41
Speaker 3: us because then we're getting even higher levels of Amiga six.
19:48
Speaker 1: You shall full of good news, and so is there
19:52
Speaker 1: any I actually have a fish story I want to
19:54
Speaker 1: share after this?
19:56
Speaker 3: So you go why did I even look at this?
20:02
Speaker 3: How did they even know to look at this? Because
20:04
Speaker 3: it's a pretty rarefied thing. And the reason I looked
20:08
Speaker 3: at it was because I did a book launch something
20:12
Speaker 3: or other somewhere, you know, where you do a talk
20:13
Speaker 3: about a book, and after it, a research scientist who
20:19
Speaker 3: works on fish came up to me and said, I
20:21
Speaker 3: want to give you the tip you need to look
20:23
Speaker 3: at fish. Because her job was studying fish, and what
20:28
Speaker 3: she was studying in particular was what happens to those
20:31
Speaker 3: fish that have fed those seed oils. So they have
20:37
Speaker 3: much higher rates of death, They are much less commercially
20:40
Speaker 3: wiable because their skeletons are the rubbish. They die of
20:44
Speaker 3: cancer much more quickly, they die of a whole bunch
20:48
Speaker 3: of conditions that, you know, making money out of fish
20:53
Speaker 3: kind of difficult, and so her job was to try
20:55
Speaker 3: and figure out what to do about that. But she
20:57
Speaker 3: was saying, you should have a look at this, not
20:59
Speaker 3: just from the perspective of what it's doing to the fish,
21:03
Speaker 3: but the fact that people it isn't generally known that
21:07
Speaker 3: this is what's happening with farm fish anyway.
21:11
Speaker 1: So are there any any fish options that get the
21:14
Speaker 1: Gillespie tick.
21:16
Speaker 3: Absolutely wild caught fish, and in Australia we're really really
21:20
Speaker 3: lucky that frequently one of our most popular fishes is
21:25
Speaker 3: wild caught and that's barre mundy.
21:28
Speaker 1: So I'm guessing anything in it can no.
21:32
Speaker 3: Not necessarily, it's I wish it were that easy. I
21:35
Speaker 3: wish it was easy enough that you could just say, oh,
21:37
Speaker 3: this is definitely wildcourt or this is definitely not. But
21:40
Speaker 3: what we want to try and encourage manufacturers to do
21:43
Speaker 3: is say whether something is wild caught. The trouble is
21:47
Speaker 3: that the percentage of fish that is actually available for
21:50
Speaker 3: wild catching now is so small that if it's available,
21:54
Speaker 3: it's going to be massively expensive.
21:58
Speaker 1: Hey, here's my fish store. So Tony Robbins, you know
22:02
Speaker 1: who he is?
22:03
Speaker 3: Yes, yep.
22:04
Speaker 1: So he was a vegan or was it Yeah, he
22:07
Speaker 1: was a vegan for like twelve years and he married
22:10
Speaker 1: this lady called Sage, and I think she she encouraged
22:16
Speaker 1: him to start eating fish, started eating fish, so veggies
22:21
Speaker 1: and fish and whatever, and within a few years. So
22:27
Speaker 1: I just I just googled it. I don't exactly know
22:30
Speaker 1: what the unit of measurement is, but the mercury level,
22:34
Speaker 1: like the healthy mercury level is around ten. His mercury
22:39
Speaker 1: level was one hundred and twenty three, and.
22:42
Speaker 3: You've got to be really careful with mercury, and particularly
22:46
Speaker 3: in tuna.
22:47
Speaker 1: Like he was basically dead, like they they had like
22:51
Speaker 1: I think the point at which is meant to die
22:54
Speaker 1: is eighty or ninety. He was one hundred and twenty three.
22:57
Speaker 1: Then he had to go through this like this whole
23:00
Speaker 1: significant protocol to basically save his life. So I don't know,
23:06
Speaker 1: I don't know what kind of fish he was eating,
23:08
Speaker 1: but yeah, mercury is an issue as well.
23:10
Speaker 3: Right, Yeah, it is for some types of fish, particularly
23:14
Speaker 3: tuna and certain certain of the species of tuna. Unfortunately,
23:19
Speaker 3: it's one of the most popular fishes consumed in the
23:22
Speaker 3: world because you know, it's what you get in cans,
23:25
Speaker 3: and a lot of people eat tuna, and there are
23:29
Speaker 3: real recommendations about safe levels of consumption for tuna. There's
23:35
Speaker 3: a chart I knocked together once for one of my books.
23:38
Speaker 3: I think that shows the mercury levels of the various fishes.
23:41
Speaker 3: But yeah, it is something you have to watch out
23:44
Speaker 3: for the way to avoid that. There's certain species of fish,
23:49
Speaker 3: wild caught fish in and around Australia. I think I
23:52
Speaker 3: can't remember the top of my head, but some of
23:54
Speaker 3: the Australian salmon's and someone that have really really low levels.
23:59
Speaker 3: But yeah, I can dig out that data. But yeah,
24:03
Speaker 3: it's a known issue with certain types of fish, particularly tuna.
24:08
Speaker 3: But this is something else entirely quite apart from the
24:11
Speaker 3: mercury killing you. You're also probably not getting what you
24:16
Speaker 3: think you're getting on the tin, which is a primary
24:19
Speaker 3: driver for a lot of people, at least those of
24:21
Speaker 3: us who aren't Catholic and eating fish because it's Friday.
24:25
Speaker 3: A primary driver for people consuming it is that they
24:27
Speaker 3: think I'm eating this fish even if I don't particularly
24:30
Speaker 3: like it, because I know it's you know, it's full
24:32
Speaker 3: of Amiga three and good for me.
24:34
Speaker 1: Yeah, makes the criteria. Yeah, before you go, I wonder
24:40
Speaker 1: if you could give us three minutes on you did
24:43
Speaker 1: an article the other day, just just a snapshot, and
24:46
Speaker 1: maybe we can go into it next time. But the
24:50
Speaker 1: new study linking seed oil consumption with increased risk of
24:55
Speaker 1: macular degeneration.
24:57
Speaker 3: Ah, yeah, now that that was a quite an interesting one.
25:01
Speaker 3: So this has been one that's been around for a while,
25:05
Speaker 3: which is that the story has been there since the
25:08
Speaker 3: nineteen sixties. There's in fact a Sydney doctor I think
25:11
Speaker 3: his name was Mackay or McKay who first put it
25:15
Speaker 3: out there and managed to get himself kicked off various
25:20
Speaker 3: authority boards and someone for saying for daring to say this.
25:23
Speaker 3: But he suggested that consuming seed oils and this is
25:26
Speaker 3: very early on, so he's basically saying consuming margarines was
25:30
Speaker 3: likely to be bad for macular degeneration. Now, macular degeneration
25:36
Speaker 3: for the younger members of your audience, who probably haven't
25:38
Speaker 3: encountered that much, is that I think it's the second
25:41
Speaker 3: second biggest cause of vision loss in Australia, second or third,
25:46
Speaker 3: and it is quite a nasty thing that basically you
25:49
Speaker 3: lose the middle of your eyesight, so you know, the
25:53
Speaker 3: middle of your field of vision is blacked out and
25:57
Speaker 3: you can only see around the edge, which makes seeing
26:00
Speaker 3: anything pretty hard. And it's a significant disease in old restraints.
26:06
Speaker 3: It's becoming much much worse in younger Australians too. And
26:11
Speaker 3: he said as far back as the seventies, I think
26:13
Speaker 3: the cause of this is set or consumption, and he
26:16
Speaker 3: gave really good reasons why, and it basically boils down
26:19
Speaker 3: to our eyesight uses polyunsaturated fat the Amiga threes to
26:25
Speaker 3: produce vision. In that the way we see things is
26:28
Speaker 3: by exposing Amiga's three fats to light, which burns them,
26:32
Speaker 3: and then so the pattern of it burning off in
26:34
Speaker 3: our eyes essentially creates vision. And we have really sophisticated
26:39
Speaker 3: systems in our eyes to clean up the rubbish that
26:41
Speaker 3: gets created when you do something like that. The trouble
26:45
Speaker 3: is our bodies not particularly picky about the fats that
26:48
Speaker 3: it uses, and if it says so we've got mostly
26:51
Speaker 3: Amega six fats, all good, I'll use them instead. Trouble
26:55
Speaker 3: is our garbage disposal systems in our eyes don't know
26:57
Speaker 3: how to deal with the garbage that's created from Amega
27:00
Speaker 3: six fats. The study that I referred to in that
27:04
Speaker 3: piece proved that point. So it proved that it is
27:12
Speaker 3: in fact the case that if you increase the Amiga
27:14
Speaker 3: six levels in the eyes, you produce maculate degeneration, and
27:20
Speaker 3: they could reliably produce it, and they tracked through the
27:23
Speaker 3: mechanism in a little more detail, following through on something
27:25
Speaker 3: we've talked about before, which is the four hn E,
27:27
Speaker 3: which is the extremely dangerous aldehyde, which is created from
27:31
Speaker 3: a mega six fats that wasn't talked about back in
27:33
Speaker 3: the old days. I hadn't discovered it, but that's all
27:36
Speaker 3: part of the process. In long story short, the science
27:41
Speaker 3: is right now really nailing what was previously just a guess,
27:45
Speaker 3: a pretty educated guess, but a good one. The science
27:49
Speaker 3: is now saying, yeah, well it is actually the a
27:51
Speaker 3: mega six is. The interesting thing about that and a
27:54
Speaker 3: few of the other things that I'm writing about at
27:56
Speaker 3: the moment, is that there's a lot of science going
27:58
Speaker 3: into now for any because the drug companies think there's
28:05
Speaker 3: a pathway there to make money. If they can find
28:08
Speaker 3: something that neutralizes for HN, and that's exactly what that
28:11
Speaker 3: study was about, then hey you've got a pill that
28:16
Speaker 3: someone can take that might help with macular degeneration and
28:20
Speaker 3: half a dozen other things. So there's a lot of
28:22
Speaker 3: drug company money going into this research at the moment,
28:25
Speaker 3: which means enormous amounts of new research has been produced
28:28
Speaker 3: on the dangers of seed oils that even ten years
28:31
Speaker 3: ago just wouldn't have been imaginable. Because the drug companies
28:35
Speaker 3: are chasing money in this area.
28:37
Speaker 1: Yeah, well wow, that'll be interesting to see what unfolds
28:40
Speaker 1: in there in the near future. Mate, We appreciate you.
28:44
Speaker 1: Apologies for starting a bit late. I blame Tiff and youtubee.
28:49
Speaker 3: She's got a makeup on it. You haven't, so who's
28:52
Speaker 3: really to blame?
28:53
Speaker 1: Greak you too, Well, yeah, we'll let you two sort
28:59
Speaker 1: out your holiday situation. For both of you on the
29:03
Speaker 1: Sunshine Coast allegedly missus Gillespie. I apologize, we'll say goodbye
29:10
Speaker 1: fair but for now, thanks again, mate, Friday, see you later.