Latest / The You Project / #2163 Egg Shaming - David Gillespie

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#2163 Egg Shaming - David Gillespie · The You Project

0:01
Speaker 1: Good a team.
0:01
Speaker 2: It's Harps and Gillaspow from the thriving Metropolis or should
0:05
Speaker 2: I say the Sun's Sunshine State?
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Speaker 1: Put your teeth in Harps?
0:10
Speaker 3: Hi?
0:10
Speaker 1: Mate? How are you?
0:12
Speaker 3: Yeah? Good? Good? What is are?
0:15
Speaker 1: You?
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Speaker 3: Had?
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Speaker 1: The book going?
0:17
Speaker 3: First? Up?
0:18
Speaker 1: The new book is out. Everybody go get get nine
0:22
Speaker 1: copies at least.
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Speaker 3: I have absolutely no idea, you know, publishers, I don't
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Speaker 3: tell you anything useful, you know, unless it was blowing
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Speaker 3: the socks off, then I suppose they probably ring me
0:30
Speaker 3: up and let me know. So. Yeah, but it seems
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Speaker 3: g ok. People are talking about it, which is a
0:35
Speaker 3: good thing.
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Speaker 1: How did how did you settle with the title?
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Speaker 2: Because you and I and I know I know the
0:40
Speaker 2: title wasn't your your first choice? Like with one of
0:44
Speaker 2: my books, I was like, I hate the title, but
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Speaker 2: are you? Are you okay with it?
0:49
Speaker 3: Now? No? Not really.
0:53
Speaker 1: I love that you're I love that. I love that
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Speaker 1: you're honest. Somebody somebody said, I wasn't going to say this,
1:00
Speaker 1: but fuck it, I'll say. Somebody I know read it.
1:03
Speaker 1: One of my listeners, I know, I don't know them.
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Speaker 1: They sent me a message they went, great book, shit title,
1:10
Speaker 1: and I go, I know that well, I don't know
1:12
Speaker 1: that my book with a shit title was a great book.
1:14
Speaker 2: But yeah, the book seemed to me, sorry, the title
1:18
Speaker 2: seemed to me, you know, not not massively, you know,
1:23
Speaker 2: not a great hook.
1:26
Speaker 1: But anyway, it is what it is.
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Speaker 3: The book is I agree, as you know. And look,
1:30
Speaker 3: I'm trying to do something about it. I've actually started
1:33
Speaker 3: something today which your listeners can have a go at
1:37
Speaker 3: and see if they think it's a good thing for
1:39
Speaker 3: me to be doing or not. So I've actually started
1:44
Speaker 3: putting videos up on my YouTube channel. Well I say videos,
1:49
Speaker 3: I mean a video, but my intention is to start
1:54
Speaker 3: doing it on a regular basis. And so that's just
1:57
Speaker 3: that sweet David g At on YouTube. And it's the
2:05
Speaker 3: one I started with. Is about this book and kind
2:09
Speaker 3: of bridging this book to the other books I've written
2:12
Speaker 3: about sugar. So this talks about, okay, how making your
2:17
Speaker 3: yourself addicted to sugar, how the disruption that sugar causes
2:21
Speaker 3: to the way your brain works makes you much more
2:25
Speaker 3: susceptible to the addictive properties of the abs and so
2:29
Speaker 3: on that I talk about in this book. And so
2:33
Speaker 3: rather than write that, I've made a video about it.
2:37
Speaker 3: And it's a video that doesn't feature me in any way,
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Speaker 3: not even my voice, but well other than I wrote
2:46
Speaker 3: the script for the video and then an Ai created
2:49
Speaker 3: the video, so I'll be interested to hear. I've asked
2:54
Speaker 3: my Facebook audience to have a look and see what
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Speaker 3: they think, and so far the reviews are very, very
3:02
Speaker 3: very positive. Some people think the voice is a bit
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Speaker 3: posh for me, so.
3:08
Speaker 1: Maybe you are just a sophisticated bug and let's be honest.
3:12
Speaker 1: But all right, I'm going to have to look. This
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Speaker 1: is terrible fucking podcasting. But hang in there, everybody. I'm
3:17
Speaker 1: going to have a captain cook. What is it? Tell
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Speaker 1: me the title or the what am I looking up?
3:23
Speaker 3: Sweet? Yeah? Sweet David G? On YouTube?
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Speaker 1: Is that all one word?
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Speaker 3: Or it's just all one word? You probably won't fight
3:31
Speaker 3: it because the channel is almost completely non existent, but
3:35
Speaker 3: hopefully this will change.
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Speaker 1: I found sweet some singing, so sweet David G. With
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Speaker 1: no spaces? Is that right?
3:43
Speaker 3: No spaces? Yeah?
3:44
Speaker 2: All right, give me one second, audience, Sorry about that.
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Speaker 2: That's you photo of you when you're about fucking thirteen.
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Speaker 1: We're not being that that at all. Well, I'm at
3:57
Speaker 1: home videos. Let's go videos, the most recent one. There
4:04
Speaker 1: we go the real reason your phone is destroying your focus.
4:07
Speaker 1: So have a look at that. Have a look at that, everybody.
4:09
Speaker 1: It went up eight hours ago. Well, listen to me
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Speaker 1: telling you what to do. Hey, if you want to
4:13
Speaker 1: do whatever the fuck you want, but chance you want
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Speaker 1: to have a look at this video.
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Speaker 2: That does look good. It's very well, it looks very
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Speaker 2: polished and very very ai but professional.
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Speaker 3: And you wrote so it's just I wrote the script.
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Speaker 3: So this is what I would put in an article,
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Speaker 3: but as a video instead, I'm trying to meet the
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Speaker 3: audience where they are, for those who don't read but
4:36
Speaker 3: would rather watch or listen.
4:39
Speaker 1: Yeah.
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Speaker 2: Yeah, And did you get any tips off your children
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Speaker 2: on how not to be a complete tool old grandpa
4:47
Speaker 2: on YouTube? Like, did you did you superstar stunt, superstar
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Speaker 2: Sun give you any The one who's way better at
4:55
Speaker 2: media than you, did he give you any tips?
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Speaker 3: I didn't even ask him. He would have enormous numbers
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Speaker 3: of tips for you. But not to mention, one of
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Speaker 3: my daughters is a bit of a social media star
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Speaker 3: as well, so I think she would cringe at anything
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Speaker 3: that I posted, so I didn't run it by them
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Speaker 3: at all. It is what it is.
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Speaker 2: It is what it is so sweet, David g one word.
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Speaker 2: Have a look at that, folks, if you want, I'm
5:21
Speaker 2: going to jump on that. How long's it go for?
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Speaker 3: Let me see go to thirteen minutes or something, twelve
5:26
Speaker 3: minutes twenty three by books. There you go.
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Speaker 1: I'm going to look at that later. Well, well done you.
5:32
Speaker 1: The new book is called The Attention Recovery Plan, shit
5:36
Speaker 1: titled great book. Fuck the ignore the title.
5:39
Speaker 2: But we've had we had a big chat about this
5:41
Speaker 2: a couple of weeks ago.
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Speaker 1: If you want to hear that. Fascinating and it's it's
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Speaker 1: just something that all of these things that we talk
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Speaker 1: about we need. There's just not enough awareness. And I
5:54
Speaker 1: don't say that to pump up your ties. It's just true.
5:56
Speaker 1: And I started, we didn't start.
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Speaker 2: I start and finished reading one that went up about
6:02
Speaker 2: thirteen days ago on your substack, which is the Healthy
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Speaker 2: the Heart, Healthy tick of post mortem on thirty years
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Speaker 2: of institutional betrayal. So let's do And there's two parts
6:15
Speaker 2: to that up now. I didn't see the second part,
6:18
Speaker 2: and there's going to be another one or two.
6:20
Speaker 1: Is that correct?
6:21
Speaker 3: It's probably going to be quite a lot. And I'll
6:23
Speaker 3: explain why when we get into it because the heart
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Speaker 3: Healthy tick one was really just a reminder of what happened,
6:32
Speaker 3: which is that you know, anyone who's been paying attention
6:35
Speaker 3: to food and dietary stuff and health prior to twenty
6:41
Speaker 3: fifteen would have been aware of the heart Healthy tick,
6:44
Speaker 3: which is a sort of a red circular logo with
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Speaker 3: a tick in it that you used to find on
6:50
Speaker 3: all manner of foods. And it was going real strong
6:54
Speaker 3: when Sweet Poison came out in two thousand and eight,
6:58
Speaker 3: and so I started investing a gating it a bit
7:00
Speaker 3: because it just it seemed to be on some very
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Speaker 3: very odd foods. It just and it seemed to be
7:10
Speaker 3: not on some even odder foods, like I would have
7:13
Speaker 3: expected to see it on something like an egg. You
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Speaker 3: know eggs. It doesn't it doesn't get any healthier than
7:20
Speaker 3: an egg. Well. I remember once doing a panel show
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Speaker 3: and someone asked me, I was on there with a
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Speaker 3: whole bunch of other health influencers. I say other, I
7:27
Speaker 3: mean it was it was me and some health influencers
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Speaker 3: and they The question from the moderator was, you know,
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Speaker 3: what's your number one superfood? And they went round the
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Speaker 3: panel and they all had things like kale and you know,
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Speaker 3: of course that sort of good gear. And they got
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Speaker 3: to me. I was the last one, and I said
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Speaker 3: it'd be an egg.
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Speaker 1: I think did they all recoil with that?
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Speaker 3: Pretty much?
8:00
Speaker 2: There was a sort of a disastrous heart consequences.
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Speaker 1: You know that they kill you eggs.
8:05
Speaker 3: Well, I'm going to write a story about eggs because
8:07
Speaker 3: that that really is an interesting story. So but at
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Speaker 3: the time, the eggs were the devil's spawn, right, and
8:14
Speaker 3: so for me to suggest that they were in fact
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Speaker 3: a superfood was a bit odd. And the reason I
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Speaker 3: said it was that an egg is pretty much a
8:22
Speaker 3: perfect human food. An egg contains exactly what we need.
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Speaker 3: So all the exact fats, proteins, everything we need is
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Speaker 3: contained in an egg in exactly the right amounts. So
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Speaker 3: all the vitamins, the minerals, the fat, proteins, et cetera,
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Speaker 3: all perfect in an egg. The only thing that's missing
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Speaker 3: is vitamin C. That's it. And you can get enough
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Speaker 3: vitamin C, you know, from the occasional potato and you're done.
8:55
Speaker 3: So eat the occasional potato and have have an egg
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Speaker 3: every day and you'll be fine. So egg and chips
9:02
Speaker 3: for breakfast, lunch, and dinner and you will be perfectly fine.
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Speaker 1: Well maybe not the chips. Just go with a spart everyone.
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Speaker 2: But I think eggs are the most unfairly villified food
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Speaker 2: ever and also misunderstood, like what is the what is
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Speaker 2: the reason and what is the motivation for people being
9:25
Speaker 2: so negative? Like I don't even understand how can something
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Speaker 2: that's a whole food that comes from a chuck's bum, well,
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Speaker 2: so to speak, how can that be an unhealthy food?
9:39
Speaker 3: I am going to write an article about this or
9:41
Speaker 3: do a video about it, or both, because I think
9:43
Speaker 3: this is a really interesting story. In the mid nineties, yea,
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Speaker 3: health experts around the world decided that cholesterol was the enemy,
9:54
Speaker 3: and you know, mostly to sell us sandy cholesterol drugs.
9:58
Speaker 3: But that's a different story altogether. But a consequence of
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Speaker 3: cholesterol as the enemy was identifying foods that were naturally
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Speaker 3: high in cholesterol, and eggs is one of them. So
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Speaker 3: anyone who's watched Seinfeld from the nineties will remember that
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Speaker 3: they always go into the diner and order an egg
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Speaker 3: white omelet and that so that's an omelet made without
10:22
Speaker 3: the oaks because the oaks contain the cholesterol. And so
10:27
Speaker 3: never mind that it didn't take account of a few things,
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Speaker 3: which is that our daily requirements for cholesterol is in
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Speaker 3: the thousands of milligrams, and eggs contain nothing like that.
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Speaker 3: And oh, by the way, our bodies automatically adjust to
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Speaker 3: however much cholesterol we consume and produce less of it
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Speaker 3: ourselves because we make our cholesterol. Now, we're very very
10:48
Speaker 3: good at making it, because it's bloody important in our body,
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Speaker 3: so vilifying it at all is weird, and then vilifying
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Speaker 3: eggs because of the miniscule amount they provide is even weirder. Now, eventually,
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Speaker 3: the Heart Foundation caught up with the science on this,
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Speaker 3: which was more than apparent at the time they first
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Speaker 3: made their pronouncements, and having destroyed the egg industry for
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Speaker 3: a couple of decades, quietly walked it back a few
11:14
Speaker 3: years ago and said, oh, you know that thing we
11:17
Speaker 3: said about eggs, don't worry about that. So now there's
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Speaker 3: all these studies coming out showing that the more eggs
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Speaker 3: you eat, the healthier you are, but they don't make
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Speaker 3: too much fuss about it because it kind of makes
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Speaker 3: a fool of everything they've been saying for decades.
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Speaker 2: I'm going to call this episode egg shaming. I know
11:34
Speaker 2: we're going to talk about, but it's like, I'm going
11:36
Speaker 2: to tell you just quickly another one that you would
11:38
Speaker 2: not probably be aware of, which is a cultural trend
11:42
Speaker 2: that happened very much in the eighties and nineties in
11:47
Speaker 2: the world of bodybuilding that I was firmly entrenched in.
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Speaker 2: There's a fucking surprise. Bodybuilders would have shakes or even
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Speaker 2: omelets which had say, six eggs, but only one yolk,
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Speaker 2: because they said, you have to have a bit of
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Speaker 2: the yoak otherwise it's an incomplete protein, right, And so
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Speaker 2: all these dudes would be throwing out five yolks.
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Speaker 1: Which is where all the good shit is, right, So
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Speaker 1: they're eating the egg white, which is arguably somewhat you know,
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Speaker 1: the awkward third cousin of the yolk.
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Speaker 4: And.
12:28
Speaker 1: Throwing the good shit in the bin and eating the stuff.
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Speaker 1: That's very much, you know, down the line nutritionally. But
12:34
Speaker 1: that was for a long time. Even now, there's still
12:37
Speaker 1: people who go and get a six egg omelet or
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Speaker 1: whatever at a restaurant and only have one of the yolks.
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Speaker 3: Yeah, yeah, it's a long time. It's a remarkably persistent thing,
12:52
Speaker 3: and I guarantee you there will be people listening to
12:54
Speaker 3: this now who will think that what we're saying is
12:58
Speaker 3: total insanity and will be forced to go and google it.
13:03
Speaker 3: The interesting thing about that is that it's just one
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Speaker 3: example of the Heart Foundation totally getting it wrong. And
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Speaker 3: the other example is the one that this article is about,
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Speaker 3: which is well, one of the other examples is this
13:18
Speaker 3: tick thing. So it came about in the early part,
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Speaker 3: I think from the mid nineties onwards, with the Heart
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Speaker 3: Foundation selling the right to put this tick on your product.
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Speaker 1: So that's why I was stuck that right here that everyone.
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Speaker 2: So, how you get the tick on your product or
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Speaker 2: your food is not because it meets certain criteria like
13:42
Speaker 2: a broad range. It might be somewhat low in salt
13:46
Speaker 2: or something, but the nutritional profile of the rest of
13:49
Speaker 2: it is dogshit. So essentially they wouldn't meet any real
13:54
Speaker 2: significant nutritionally kind of sound standard, but rather they would
13:59
Speaker 2: pay money to get this on their product, and people
14:01
Speaker 2: would then buy the product assuming that, well, if this
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Speaker 2: tick is on it, then it.
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Speaker 1: Must be good.
14:08
Speaker 3: Yeah, that was the plan. It did have published nutritional criteria. Well,
14:12
Speaker 3: they weren't published, but if you ask them enough, which
14:16
Speaker 3: I ultimately did, they did eventually produce the actual criteria
14:22
Speaker 3: for it, and they were not surprisingly worried about the
14:28
Speaker 3: saturated fat content and the cholesterol content and not much else, honestly.
14:34
Speaker 3: And even then it could be jimmied a bit with
14:38
Speaker 3: the figures. You know, if you had a bit more fiber,
14:40
Speaker 3: you could have more saturated fat, et cetera, et cetera.
14:42
Speaker 3: It was all a bit bit dodgy. But this thing,
14:47
Speaker 3: if you paid the requisite some and managed to manipulate
14:51
Speaker 3: your formula appropriately, then you could whack this thing on
14:54
Speaker 3: your product. And so it ended up appearing in some
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Speaker 3: very strange places.
15:00
Speaker 1: You know.
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Speaker 3: It was on most boxes of cereal, even though they
15:03
Speaker 3: were a third sugar. But one of the one that
15:07
Speaker 3: really shocked me the most when I came across it
15:09
Speaker 3: was those fruits strap type things. You know that they're
15:14
Speaker 3: sort of like a there's like a compressed fruit belt
15:19
Speaker 3: or tongue of fruit, and.
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Speaker 2: It looks like a little looks like a little strip
15:24
Speaker 2: of like a flat strip like of almost like you said,
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Speaker 2: like a belt or a strip.
15:29
Speaker 3: Yeah, yeah, and very colorful and intended to be whacked
15:32
Speaker 3: in kids lunch boxes so that they can have fruit
15:35
Speaker 3: in quotes at school. And the problem with this is
15:40
Speaker 3: that even though the labels on these things said no
15:43
Speaker 3: added sugar and made with real fruit, and it had
15:46
Speaker 3: a Heart Foundation tick emblazoned across its front, is that
15:51
Speaker 3: many of them were in the high seventy percents in
15:53
Speaker 3: terms of sugar concepts. So three quarters of this these
15:57
Speaker 3: things are sugar because what they are is essentially the
16:01
Speaker 3: sugar extracted from fruit and then compressed and rolled up
16:04
Speaker 3: into a strap. And I then asked the question of
16:09
Speaker 3: the Heart Foundation. I actually wrote to them and asked
16:11
Speaker 3: them this, how can you certify as healthy something that
16:16
Speaker 3: has more sugar than a Mars bar? And they refused
16:20
Speaker 3: to respond at all, And when I had opportunities to
16:23
Speaker 3: talk to them about it on the radio, they didn't
16:24
Speaker 3: really have a good answer to it. But the answer was,
16:28
Speaker 3: as I eventually discovered when I finally got hold of
16:30
Speaker 3: their criteria, is sugar wasn't one of the things that
16:35
Speaker 3: they assessed. So it could be one hundred percent sugar
16:39
Speaker 3: and it would get a Heart Foundation tick because well,
16:41
Speaker 3: in fact, a sugar cube would be zero percent saturated fat,
16:44
Speaker 3: zero percent fat and all sugar and therefore perfectly fine.
16:50
Speaker 3: And that was one of the ridiculous contradictions in this thing.
16:54
Speaker 3: I think the straw that broke the camel's back with
16:56
Speaker 3: this was when they started handing out ticks to McDonald's.
17:00
Speaker 1: Yeah, yeah, what was that for? Like fillet of fish
17:04
Speaker 1: and chicken nuggets and shit like that, wasn't it.
17:08
Speaker 3: Yeah, burgers, there was the chicken burger. Quite a few. Actually,
17:13
Speaker 3: here we go.
17:14
Speaker 1: I just found it. For a significant fee. The fast
17:17
Speaker 1: food giant was permitted to brand fill at a fish, chicken,
17:20
Speaker 1: McNuggets and burgers with the Heart Foundation tick, the justification
17:27
Speaker 1: being that these items made arbitrary limits on Sultan fat.
17:32
Speaker 1: The message to every parent in Australia was clear, McDonald's
17:36
Speaker 1: is now heart healthy. Oh that's terrifying.
17:41
Speaker 3: So but it was kind of the straw that broke
17:43
Speaker 3: the camel's back in that they handed that out I think,
17:47
Speaker 3: you know, twenty twelve something like that, and they got
17:50
Speaker 3: a few years worth of marketing out of it. But
17:52
Speaker 3: then McDonald's didn't renew it because they were getting such
17:55
Speaker 3: backlash about it. You know, it really was not are
18:00
Speaker 3: what they wanted to be featured for in the media,
18:05
Speaker 3: And ultimately the TIIC program folded in twenty fifteen when
18:08
Speaker 3: they quietly shut it down, saying, oh, look, we've achieved
18:13
Speaker 3: what we wanted to achieve. I'm not sure what that
18:15
Speaker 3: was other than money in the bank, but yes, that
18:20
Speaker 3: was the TIIC program and you won't find it on
18:23
Speaker 3: anything now. In Australia. It still is alive and well
18:28
Speaker 3: in the United States, by the way, the Heart Foundation
18:31
Speaker 3: there proudly puts ticks on things there, and I think
18:34
Speaker 3: it's still been done in Canada as well. So in Australia,
18:40
Speaker 3: what's happened is that it is quietly transitioned to something
18:43
Speaker 3: called the health Star rating. So you might have seen
18:49
Speaker 3: this if you've looked at breakfast cereals or things, you'll
18:53
Speaker 3: see these little sort of stars in a circle type thing.
18:57
Speaker 3: They look like the things that you find on fridges
18:58
Speaker 3: that tell you how much energy they use, or washing machines.
19:01
Speaker 1: Exactly like that.
19:03
Speaker 3: Yeah, and they're supposed to give you a feel for
19:06
Speaker 3: how healthy the food is, you know. So if it's
19:08
Speaker 3: got five stars, it's very healthy, and if it's got
19:11
Speaker 3: one star, it's it's rubbish and shouldn't be anywhere near you.
19:16
Speaker 3: The only problem is that it uses very very similar
19:19
Speaker 3: criteria to what the Heart Foundation tick used. It does
19:24
Speaker 3: take account of sugar, but it has a point system
19:27
Speaker 3: that allows you to sort of earn back the sugar
19:29
Speaker 3: that you know, so if you whack a bit more
19:32
Speaker 3: fiber in there, or some more vitamins of some sort,
19:37
Speaker 3: or there's all sorts of credits, so you can mess
19:40
Speaker 3: with your formula quite significantly to sort of get back
19:45
Speaker 3: in the good graces of the star system, and you.
19:48
Speaker 2: To negate to negate some of the sugar to offset
19:51
Speaker 2: some of the sugar.
19:53
Speaker 3: Not just the sugar. The seed oils are actually the
19:55
Speaker 3: worst part of the star system because the the seed
20:00
Speaker 3: oils are obviously very very low in saturated fat, but
20:04
Speaker 3: very very high in amiga six fat, which we've discussed
20:07
Speaker 3: at nauseum is the source of the cancer and various
20:11
Speaker 3: other things that are now afflicting the population. Those things
20:15
Speaker 3: are in most processed food, and those things get you
20:18
Speaker 3: extra stars. So the end result is that a tub
20:21
Speaker 3: of seed oil based margarine like nuttlex or something will
20:26
Speaker 3: will you know or four will pick you up five stars,
20:31
Speaker 3: But a pat of butter that's nothing but cream is
20:37
Speaker 3: half a star.
20:38
Speaker 2: Yes, yes, who is the who's the organization behind the
20:45
Speaker 2: hellstar rating system? Like who, who created that, who endorses that?
20:51
Speaker 2: And are they being paid for those ratings?
20:56
Speaker 3: So this is the worst bit. At least when the
21:00
Speaker 3: Heart Foundation was being paid for this stuff, you've got
21:03
Speaker 3: at least trace a motivation for it. The health Star
21:05
Speaker 3: ratings are not paid for. They are issued by the
21:09
Speaker 3: Australian government and so unbelievably disregarding of the science that
21:16
Speaker 3: it should be a crime. But yeah, so they're not
21:22
Speaker 3: being paid. It's a government initiative and it gives you
21:26
Speaker 3: exactly the wrong answer every time. And what I've done
21:28
Speaker 3: in the latest article I've written about that is analyzed
21:31
Speaker 3: just one category of food and that's the margarines and
21:34
Speaker 3: butters in the supermarket and gone through all of them,
21:40
Speaker 3: well I can't remember how many it is, it's something
21:42
Speaker 3: over one hundred of them available in the average supermarket
21:45
Speaker 3: and analyzed what was the health Star rating on this thing,
21:50
Speaker 3: and what do I say it should be. So, for example,
21:54
Speaker 3: something like Flora that has five stars, I've said should
21:58
Speaker 3: be no stars because it's not food, it's industrial waste.
22:02
Speaker 3: So it's and the problem is that people are paying
22:10
Speaker 3: attention to these things. The government research on the hell
22:13
Speaker 3: Star rating says people do pay attention to it. They
22:15
Speaker 3: don't read all the gobly google on the back of
22:18
Speaker 3: the packet, which is intentionally very very small, very fine print,
22:22
Speaker 3: and even if you could read it probably wouldn't make
22:25
Speaker 3: a lot of sense to you. People don't even try
22:28
Speaker 3: to read that. What they do do is do what
22:30
Speaker 3: they do with a fridge and look for the little
22:32
Speaker 3: star thing on the front of the pack and say, oh, well,
22:34
Speaker 3: this has got five of them. This must be good
22:36
Speaker 3: for me. I say, the rule of thumb here is
22:40
Speaker 3: go with the opposite. If it's got one star, definitely
22:43
Speaker 3: by it. If it's got five, put it back, because
22:46
Speaker 3: the only way something's getting five stars is it's full
22:49
Speaker 3: of seed oils or it has been manipulated in its
22:53
Speaker 3: formulation so dramatically as to hide the real sugar content
22:58
Speaker 3: of the thing.
23:00
Speaker 1: Was there not something too long ago? I'm not sure
23:03
Speaker 1: on this, but.
23:03
Speaker 2: I feel like six twelve months ago, maybe three months ago,
23:07
Speaker 2: there was some kind of walk back of the food
23:10
Speaker 2: pyramid and something of somewhat of an inversion of the
23:15
Speaker 2: old model, Like did I imagine?
23:18
Speaker 1: Was that there? And go on?
23:20
Speaker 3: Yeah, it was more marketing than anything else. So the
23:23
Speaker 3: Health secretary in the United States. One of the Trump appointees, Robert.
23:31
Speaker 1: R.
23:32
Speaker 3: Rk Jr. Has he's very very much against seed oils
23:38
Speaker 3: and sugar, and he once, as soon as he got
23:40
Speaker 3: ahold of the health establishment in the United States, he
23:43
Speaker 3: produced what he called an inverted food pyramid, which basically
23:46
Speaker 3: said eat lots of meat and fat and all that
23:49
Speaker 3: sort of stuff, and don't eat sugar and don't eat
23:52
Speaker 3: seed oils, which is the opposite of what the food
23:54
Speaker 3: pyramid says. And he had a lot of publicity for
23:58
Speaker 3: that because he published a picture which was an upside
24:00
Speaker 3: down pyramid. He didn't actually change much about the actual
24:04
Speaker 3: guidelines though, because they still contained a ten percent limit
24:08
Speaker 3: on saturated fat, which is ridiculous. So it didn't change much,
24:14
Speaker 3: but it did cause a lot of heat and light
24:16
Speaker 3: about the subject. I guess here nothing's changed, although I
24:21
Speaker 3: would imagine there's cause for pressure just because of the
24:25
Speaker 3: new messaging out of the United States, because we tend
24:28
Speaker 3: to slavishly follow what they do.
24:33
Speaker 2: I bet these organizations love it when you come knocking
24:36
Speaker 2: looking for information. I bet they just swing that door
24:40
Speaker 2: wide open and say, come on inmate, Yeah, what would
24:44
Speaker 2: you like to see?
24:45
Speaker 3: I was early nine three to twenty twelve or so on,
24:52
Speaker 3: I was doing radio interviews about this kind of thing
24:55
Speaker 3: almost on a weekly basis, on various places that would
24:58
Speaker 3: have me on all the time, and the word got
25:01
Speaker 3: around amongst the presenters because a few of them started
25:05
Speaker 3: doing these sort of debate debate type things where they'd
25:08
Speaker 3: have me on and they'd have someone from the Heart
25:10
Speaker 3: Foundation on, and it never went particularly well for the
25:12
Speaker 3: Heart Foundation, and so word got around amongst the presenters
25:16
Speaker 3: that under no circumstances were they going to consent to
25:20
Speaker 3: a appearing on the same show as me and having
25:24
Speaker 3: a debate format or even b being asked for comment
25:27
Speaker 3: about anything that I said. So it was just a
25:31
Speaker 3: persona non grata. And when my book on seed oils
25:34
Speaker 3: came out in twenty fourteen, the Heart Foundation actually put
25:38
Speaker 3: out a press release saying what a load of rubbish
25:40
Speaker 3: it was.
25:43
Speaker 1: It is, so, you know what I don't understand, and
25:45
Speaker 1: I'm you're not the mist you're not the nutritional Messiah,
25:48
Speaker 1: but you're very clever and you do great more than that.
25:54
Speaker 1: You just do very very deep research, and you don't say,
25:57
Speaker 1: like I'm sure do hand out the odd opinion.
26:01
Speaker 2: But I always say to people like everything that David
26:03
Speaker 2: says when he's talking about this stuff is research based,
26:07
Speaker 2: it's scientific, and he's forever, you know, reading reading the
26:12
Speaker 2: research from all over the world, and so if he
26:15
Speaker 2: says something, he can back it up, and I know
26:17
Speaker 2: that to be true.
26:17
Speaker 1: For you, Why why when you are presenting.
26:21
Speaker 2: Science like this is not your idea, it's not a
26:24
Speaker 2: story you made up. It's not an interpretation of yours.
26:27
Speaker 2: It's not a fucking opinion. When you say, look, this
26:30
Speaker 2: is what this is what's real, and by the way,
26:33
Speaker 2: here's the research.
26:34
Speaker 1: Go read the research. Why don't they like.
26:39
Speaker 2: What if you were just some guy, some influencer, gobbing
26:42
Speaker 2: off about you know, the juju plant that's just been
26:46
Speaker 2: found to be a super food or what the cool
26:48
Speaker 2: you're a fucking idiot, shut up with But you're the
26:51
Speaker 2: like you are, so you are so concerned with not
26:56
Speaker 2: being well, not concerned the right word, But you seem
26:58
Speaker 2: to be so pedant about not being seen as some
27:02
Speaker 2: guy who's just shooting off off the top without any
27:07
Speaker 2: kind of backing. Why do people disregard the science that
27:11
Speaker 2: you present so quickly? Is it because I feel like
27:15
Speaker 2: when it comes to food, because there's so much tradition
27:19
Speaker 2: around food, and because there's so much financial incentive for
27:22
Speaker 2: companies to sell shit, and also people are so emotional
27:26
Speaker 2: about food. People have their own ideas and beliefs. So
27:30
Speaker 2: you know, when you go, hey, by the way, that
27:33
Speaker 2: margarine you've been having for twenty years is completely fucking
27:38
Speaker 2: terrible for you, then they have to admit or at
27:42
Speaker 2: least consider, maybe I've been wrong, Maybe this is bad,
27:46
Speaker 2: and maybe the things that I thought about but aren't true.
27:48
Speaker 2: I feel like that's a psychological and emotional hill that
27:52
Speaker 2: a lot of people can't climb.
27:55
Speaker 3: It is, and it's made harder for them because the
27:58
Speaker 3: authorities support them in that view. And the reason the
28:04
Speaker 3: authorities do is because to walk back their position on this. Yes,
28:10
Speaker 3: that might have been justifiable on the little that was
28:12
Speaker 3: known about things, although even there I doubt it in
28:16
Speaker 3: the nineteen eighties, to walk back forty years of your
28:21
Speaker 3: career and say, oh, you know what, all that stuff
28:24
Speaker 3: I've been saying for the last forty years, that's just
28:25
Speaker 3: all wrong. So yeah, sorry, And by the way, you've
28:31
Speaker 3: got cancer because of what I told you. That's a hard,
28:36
Speaker 3: hard pill to swallow. So they don't the difficulty with me,
28:40
Speaker 3: I think is it's both edges of the sword in that.
28:44
Speaker 3: The reason I don't give opinion is because I'm trained
28:47
Speaker 3: as a lawyer, and lawyers are the I guess, except
28:51
Speaker 3: when it comes to law, but when it comes to
28:53
Speaker 3: everything else, and they often have to talk about a
28:55
Speaker 3: lot of other things besides the law, because every case
28:58
Speaker 3: has facts. So if you're talking about a brief which
29:00
Speaker 3: being built, you have to know about bridges, if you're
29:03
Speaker 3: talking about, you know, dietary things, have to know what
29:06
Speaker 3: the science says there. So and because you're talking about
29:11
Speaker 3: things that you are clearly not an expert in, it
29:14
Speaker 3: is just second nature in lawers and is trained into
29:17
Speaker 3: us real hard cite your authority for whatever it is
29:22
Speaker 3: you are saying. So when you come in and say,
29:26
Speaker 3: you know, this bridge will fall down if you don't
29:28
Speaker 3: do this, then there's better be a bloody good you know,
29:31
Speaker 3: little footnote about that about where on Earth you got
29:34
Speaker 3: that information from, because clearly it didn't come from you.
29:38
Speaker 3: And that's the approach I take with everything I write about,
29:42
Speaker 3: and it's why the last third of every book I
29:44
Speaker 3: write is full of references so people can go and
29:47
Speaker 3: check and see if they agree with what the reference says,
29:51
Speaker 3: bearing in mind that for it to get and end
29:52
Speaker 3: up in a book, that process has already happened ad
29:55
Speaker 3: nauseum with fact checkers and editors and all that kind
30:00
Speaker 3: of thing. But that's also the reason why people won't
30:04
Speaker 3: listen to me. It's it's the biggest reason that X
30:07
Speaker 3: so called experts give for saying that I shouldn't be
30:10
Speaker 3: listened to. They will come at this and say, he's
30:13
Speaker 3: not an expert. True, I'm not. I say it's an advantage.
30:18
Speaker 3: They for some reason think it's a disadvantage.
30:22
Speaker 1: But you're referencing the experts, you're reference.
30:25
Speaker 3: Referencing any research at all. Unlike you, Craig, who actually
30:30
Speaker 3: did some research for his PhD. I have not done
30:33
Speaker 3: one minut's research actual at the call phase research for
30:37
Speaker 3: anything I've written about. I wouldn't trust me or any
30:40
Speaker 3: outcome I might produce from my research. What I do
30:44
Speaker 3: is write about what other people have found.
30:48
Speaker 1: I think we need to qualify that because some people
30:50
Speaker 1: are confused now, so I'm just going to explain to
30:53
Speaker 1: everyone what David's saying is he hasn't personally run studies
30:57
Speaker 1: and gathered the data. But how has he done.
31:00
Speaker 2: What most people would call research is what you do
31:03
Speaker 2: where you dive into the existing science, you filter through it,
31:07
Speaker 2: you see what's been done, and then you try and
31:09
Speaker 2: make that some kind of accurate, cohesive not story, but
31:15
Speaker 2: presentation verbal or written about.
31:18
Speaker 1: What the science tells us.
31:20
Speaker 2: And that So from that point of view, you're you're
31:22
Speaker 2: a deep researcher, but in the absolute sense of as
31:27
Speaker 2: a scientific researcher.
31:28
Speaker 1: So you're not.
31:29
Speaker 2: But it's like, you know, I technically am a scientific researcher,
31:35
Speaker 2: and I know a fair bit about food because I've
31:38
Speaker 2: been talking about it forty years, But I would defer
31:42
Speaker 2: to you every time, and that is because you know,
31:46
Speaker 2: you've just done such a deep dive. I just it
31:49
Speaker 2: just this stuff frustrates me a little because there's so
31:55
Speaker 2: much manipulation and smoke and mirrors, and like you were saying,
31:59
Speaker 2: I say to people all the time, forget what the
32:01
Speaker 2: front of the box is or the can or the package.
32:04
Speaker 2: Look at the tiny shit down the bottom on the
32:07
Speaker 2: left where the nutritional label is it, Like it's it's
32:10
Speaker 2: in such a tiny font for a reason, Like why
32:13
Speaker 2: do you think it's at the bottom where it's the
32:15
Speaker 2: least noticeable and it's almost indecipherable unless you've got unless
32:21
Speaker 2: you're a seventeen year old with phenomenal eyes. And that
32:24
Speaker 2: is because they don't want like, that's the truth. That
32:27
Speaker 2: box is the truth of the product. They don't want
32:30
Speaker 2: you to see that. They want you to see the
32:32
Speaker 2: branding and marketing on the front because they don't give
32:34
Speaker 2: a fuck about your health. They give a fuck about
32:36
Speaker 2: the bottom line, which is sales and profit. Now that's
32:38
Speaker 2: not being negative. That is just the way that business works.
32:43
Speaker 2: That's the way that that's the way that the world
32:46
Speaker 2: goes around in a financial sense, you know.
32:48
Speaker 1: And I think that that entrenched kind of resistance that
32:53
Speaker 1: we have. Like it's funny when you said people are
32:56
Speaker 1: going to have to people would need to say, hey,
32:58
Speaker 1: we got this wrong. For twenty or thirty or forty years,
33:01
Speaker 1: I literally had to do that. And I did do that.
33:04
Speaker 2: And I've said many times I taught a version of
33:08
Speaker 2: the food Pyramid. Not that I'm a nutritional lecturer, but
33:11
Speaker 2: you know, I owned multiple gyms for two and a
33:13
Speaker 2: half decades, and I spoke to thousands of people about
33:18
Speaker 2: you know, everything from exercise programming, lifestyle, booze drugs, you know,
33:23
Speaker 2: the whole shooting match, and of course nutrition and so
33:26
Speaker 2: I'm not a dietician.
33:27
Speaker 1: I would not write.
33:28
Speaker 2: Diets, but I would tak you don't need to be
33:30
Speaker 2: you don't need to have a PhD. To say, hey, Brian,
33:32
Speaker 2: Coco pops are probably not a great choice for breakfast.
33:36
Speaker 2: So I would talk about a nutrition a lot in
33:40
Speaker 2: the eighties and nineties and beyond, of course, but I
33:44
Speaker 2: got to the point where I went, I think I'll
33:46
Speaker 2: fuck I'll fucked this up, because you know, people like
33:50
Speaker 2: you were coming out and there was great research coming
33:52
Speaker 2: out where I went, well that that what I thought
33:54
Speaker 2: was truth and what I thought was science is at
33:59
Speaker 2: the very est dodgy and misleading. And so yeah, I
34:04
Speaker 2: had to do a one ad on that, and I
34:06
Speaker 2: said to many people, I got food wrong for a
34:08
Speaker 2: very long time, and if I could undo it, I would,
34:11
Speaker 2: but I can't.
34:12
Speaker 1: So let's know better and do better.
34:16
Speaker 3: I guess the other aspect of this is I'm not
34:20
Speaker 3: saying that I am perfect or have the perfect answer.
34:24
Speaker 3: I've always said, if you find a piece of science
34:28
Speaker 3: that contradicts what I am saying, then let me have it,
34:32
Speaker 3: let me see it. And if it does in fact,
34:37
Speaker 3: convincingly tell a different story, then I'll be the first
34:40
Speaker 3: to tell it. I don't have a dog in this fight.
34:43
Speaker 3: And I think that's the other advantage I bring to this,
34:47
Speaker 3: which is my day job doesn't depend on me having
34:50
Speaker 3: an opinion about sugar.
34:53
Speaker 1: I think that's the thing that people don't realize and
34:56
Speaker 1: what is great about I feel like I can blowing
34:59
Speaker 1: up your tires too much what I say to people.
35:01
Speaker 1: Here's the thing David makes fuck all from talking about
35:05
Speaker 1: this stuff, right, this is not you are not commercially driven.
35:08
Speaker 1: But we're both written books. You've written way more than me.
35:11
Speaker 1: But even though you sold a lot of books, you know,
35:15
Speaker 1: unless you're writing Harry Potter or a few other you
35:18
Speaker 1: know you're not making much dough like time effort, commitment.
35:23
Speaker 1: You know, ROI on writing books is fucking minimal. And
35:28
Speaker 1: if you were doing that as a commercial with a
35:30
Speaker 1: commercial objective, you're not going to do it. And people
35:35
Speaker 1: don't understand.
35:36
Speaker 2: How little money you make from writing books, especially in Australia.
35:40
Speaker 2: So I know that your motivation is not money. What
35:44
Speaker 2: is your motivation?
35:46
Speaker 3: Look, it's it really frustrates me when I see people
35:52
Speaker 3: being lied to and and that in itself isn't a motivation.
35:58
Speaker 3: People lied to all the time. But when I see
36:00
Speaker 3: people being lied to and it doing very real damage
36:03
Speaker 3: to them, then I feel if I know that there's
36:08
Speaker 3: a different truth out there or different facts out there,
36:12
Speaker 3: that the very least I can do is bring it
36:14
Speaker 3: to their attention. So that's what I do.
36:18
Speaker 5: Yeah, yeah, all right, continue on with So this was
36:24
Speaker 5: part one that I read today, and you've got by
36:27
Speaker 5: the way, these articles are on substack.
36:30
Speaker 1: Everybody. Also, don't forget to go listen to Gallespo's or
36:34
Speaker 1: watch Gallespo's thing, which is at Sweet David g The
36:39
Speaker 1: real reason your phone is destroying your focus and it's
36:43
Speaker 1: tied into food and sugar specifically, So I'm looking forward
36:47
Speaker 1: to watching that later. Tell us a little bit more
36:50
Speaker 1: about the story, like what do you reveal in part
36:52
Speaker 1: two of this?
36:54
Speaker 3: So what I'm going to do is I'm going to
36:55
Speaker 3: make a series of this and regularly analyze each sector
37:00
Speaker 3: of the supermarket, look at what the health star ratings say,
37:03
Speaker 3: and look at what I say they should say. And
37:09
Speaker 3: you know, that could risk becoming very boring where everything
37:12
Speaker 3: is five stars and I says one star. I think
37:14
Speaker 3: there will be some categories where we are largely in agreement.
37:18
Speaker 3: But I think it's an interesting exercise to go through,
37:21
Speaker 3: and it's made easier by my favorite friend Ai, which
37:24
Speaker 3: is I discovered the Wonders of coding with Ai the
37:27
Speaker 3: other day and I actually got it to write a
37:32
Speaker 3: code that scraped the Woolworths and Cole's websites and pulled
37:37
Speaker 3: all the nutritional information for me. So yeah, so I
37:42
Speaker 3: plan to dig into that and write about what I
37:44
Speaker 3: find in the various sections of the supermarket, at least
37:47
Speaker 3: until I get bored with it and move on to
37:48
Speaker 3: something else.
37:49
Speaker 1: Of course you will, of course you will.
37:52
Speaker 3: But what it may interrupt it, though, is you've reminded
37:54
Speaker 3: me I haven't written about eggs, and I must write
37:57
Speaker 3: about eggs because it's a fascinating story.
38:00
Speaker 1: Yeah.
38:00
Speaker 4: Yeah, So when you're talking about the other one and
38:05
Speaker 4: the other one with eggs, So the other food, the
38:07
Speaker 4: other food that is very high naturally in cholesterol but
38:12
Speaker 4: has a better marketing department than the chicken farmers is prawns.
38:17
Speaker 3: So yeah, pawns have massive amounts of cholesterol. But somehow
38:21
Speaker 3: they escaped from the hard foundation, declaring them public enemy
38:25
Speaker 3: number one, and no one never told us not to
38:27
Speaker 3: eat prawns.
38:29
Speaker 1: So would one hundred grams of prawns versus one hundred
38:32
Speaker 1: grams of eggs have more cholesterol?
38:36
Speaker 3: Oh jeez, we need Tiffy to do the googling on that. Look,
38:40
Speaker 3: I know that they're both quite high in cholesterol. As
38:46
Speaker 3: forms go.
38:47
Speaker 1: I'm going to be completely unprofessional. I'm going to find out.
38:51
Speaker 1: Let me, let me ask, here we go, which has
38:55
Speaker 1: got more cholesterol one hundred grams of.
39:00
Speaker 3: I've got it. Prawns is Brawns has one hundred and
39:04
Speaker 3: seventy milligrams and eggs is one hundred and eighty six milligrams.
39:08
Speaker 3: So same ish, same ish, and both high by Heart
39:14
Speaker 3: Foundation standards. But since eggs have been given a free pass,
39:19
Speaker 3: I think the prawns are probably all right as well.
39:22
Speaker 1: Yeah, yeah, absolutely So. I know this is very general,
39:28
Speaker 1: but one of the things that people have said to
39:32
Speaker 1: me about our chats is I don't know where the
39:35
Speaker 1: fuck to start, and I know that there's no set
39:37
Speaker 1: point to start, like people can get overwhelmed with this, yep.
39:43
Speaker 1: So I'm going to say what I think, and then
39:46
Speaker 1: I want you to add to that. I my recommendation,
39:50
Speaker 1: and this is requires no expertise is just to learn
39:54
Speaker 1: how to read the food labels.
39:56
Speaker 2: Like even if it's a like I ate the odd proach.
40:00
Speaker 2: Can I tell you some of the shit that's in
40:02
Speaker 2: protein bus is and you think, oh, well, that's in
40:05
Speaker 2: the health food section. That's and some of them are
40:07
Speaker 2: absolutely diab You're literally better off to have a Mars
40:10
Speaker 2: bar in some ways. So the first thing I do
40:14
Speaker 2: with everything that's a new product to me is I
40:17
Speaker 2: read the ingredients.
40:19
Speaker 1: And also when you go to the when you go
40:21
Speaker 1: to the nutritional label, the little box, go to the
40:25
Speaker 1: far right column is usually per hundred grams, and then
40:29
Speaker 1: you look at the list of ingredients running down the
40:31
Speaker 1: left side of that table and say, like, you know, fat, protein, carbohydrate,
40:37
Speaker 1: perhaps saturated fat, sodium, you know, blah blah blah. It'll
40:41
Speaker 1: give you all of that.
40:42
Speaker 2: And then if you don't, even if you don't understand
40:46
Speaker 2: what that means, which is more than reasonable, you know,
40:49
Speaker 2: you can.
40:49
Speaker 1: Kind of do a little bit of education yourself.
40:52
Speaker 2: But as David said, you know, you can have a
40:56
Speaker 2: look at something which is cereal being promoted by an
40:59
Speaker 2: Olympic gold medal, and on the front it's got high
41:02
Speaker 2: in protein and low in sugar and always you know,
41:07
Speaker 2: fortified with this and fortified with that. But what it
41:11
Speaker 2: doesn't mention is the thing that's going to kill you,
41:13
Speaker 2: which is the thirty I don't know what it is
41:16
Speaker 2: these days, but last time I look nutragrain was mid
41:19
Speaker 2: thirties in terms of sugar percentage.
41:21
Speaker 1: So literally, if you're having one.
41:25
Speaker 2: Hundred grams of neutragrain, which I would scoff, you're having
41:28
Speaker 2: somewhere around thirty five grams of sugar, which is seven
41:32
Speaker 2: tea spoons, maybe eight, depending on how big your teaspoon is,
41:36
Speaker 2: but seven teaspoons of sugar before you and then people
41:40
Speaker 2: will sometimes put sugar on top of that, so you
41:42
Speaker 2: could be having, you know, up to ten tea spoons
41:45
Speaker 2: of sugar. So my little bit of simple advice is
41:49
Speaker 2: just start to read everything. It'll become more understandable, more clear,
41:54
Speaker 2: and it will help you without having to go and
41:56
Speaker 2: refer to something, make good decisions about your own diet,
42:01
Speaker 2: your own meals, and your own health.
42:04
Speaker 3: What's your I'd add just a little rule of thumb there,
42:07
Speaker 3: which is when you're looking at that label with what's
42:09
Speaker 3: called the nutrition information panel, the thing you just write,
42:14
Speaker 3: just look at the line that says sugars, because they
42:17
Speaker 3: are required by law to put a line on there
42:19
Speaker 3: that says sugars. Look at that. Go track all the
42:23
Speaker 3: way across to the per one hundred gram column. If
42:25
Speaker 3: the number you find there is bigger than four, which
42:28
Speaker 3: is the amount in a teaspoon of sugar, put it
42:32
Speaker 3: back on the shelf. You don't need to be eating
42:36
Speaker 3: food that contains more than a teaspoon of sugar in
42:38
Speaker 3: one hundred grams. And that's just simple rule of thumb.
42:43
Speaker 3: Don't have to remember anything else. If you follow that rule,
42:47
Speaker 3: it'll steer you from almost all the bad stuff.
42:50
Speaker 1: And one really fascinating one.
42:53
Speaker 2: You and I've probably spoken about it two or three
42:55
Speaker 2: times over the years that we've been chatting, but I'm assuming.
42:58
Speaker 1: Most of our audience won't of heard of this.
43:00
Speaker 2: But the thing that blew my head off when I'd
43:04
Speaker 2: never heard this, but I just picked it up one day.
43:06
Speaker 2: I thought, because I don't know, I like sauce and
43:09
Speaker 2: barbecue sauce.
43:09
Speaker 1: But I don't need it.
43:10
Speaker 2: I knew that tomato sauce has relatively high sugar, and
43:14
Speaker 2: I thought I might get some barbecue sauce because maybe
43:17
Speaker 2: that's lower because it's and as you and I have spoken,
43:20
Speaker 2: like a lot of barbecue sauces.
43:22
Speaker 3: Around fifty fifty five percent five.
43:28
Speaker 2: Percent sugar, yeah, something that we yeah, exactly high than
43:34
Speaker 2: a Mars bar high than yeah. So yeah, I mean
43:39
Speaker 2: it's it's a minefield. But you've got to start somewhere.
43:42
Speaker 2: And I think you know, like I talk to people often,
43:46
Speaker 2: even about things like medicine, you know, different drugs, and
43:51
Speaker 2: even with exercise, with life sotyle, just just teach yourself
43:54
Speaker 2: a little bit. You don't need to be an exercise
43:56
Speaker 2: physiologist or a nutritionist or a researcher or but just
44:01
Speaker 2: like you can't get a new body, like you can
44:05
Speaker 2: get a new job and more dow in another car
44:07
Speaker 2: and another wife or husband, or you can get lots
44:10
Speaker 2: of thumb not suggesting that, but like everything is almost
44:14
Speaker 2: everything's irreplaceable except your body. And you don't want to
44:17
Speaker 2: get to the point where you've made a litany of
44:20
Speaker 2: bad decisions because you didn't know for decades and then
44:25
Speaker 2: you wake up at a certain age and you're like, oh,
44:27
Speaker 2: my body's fucked or a little bit fucked because I
44:30
Speaker 2: was doing all these things that I thought were good,
44:33
Speaker 2: but they're not necessarily, so just that opening the door
44:36
Speaker 2: on a little bit of self education and self awareness
44:39
Speaker 2: around the stunt.
44:40
Speaker 3: And also sometimes it's not just your body. So seed
44:47
Speaker 3: oils in particular having to generational effects because they affect
44:51
Speaker 3: male sperm. So there are diseases and groups of diseases,
44:57
Speaker 3: notably childhood cancers like leukemia can be passed on because
45:02
Speaker 3: the father consumed consumed AMEGA six fats that affected the
45:09
Speaker 3: DNA in the sperm. So it's not just your body
45:14
Speaker 3: that can't be replaced. Sometimes it's your kids as well.
45:20
Speaker 2: Yeah, and we are going to use that blooper men
45:24
Speaker 2: who consume sperm, we are going to use that in
45:27
Speaker 2: the plan.
45:28
Speaker 1: I did pick up on that. Hey mate, I've got
45:30
Speaker 1: an I've got another.
45:32
Speaker 2: I've got another podcaster a podcast in about twelve minutes
45:36
Speaker 2: with a neuroscientist and very clever man from the States
45:41
Speaker 2: called bo Lotto. So I'm going to go chat to
45:44
Speaker 2: him in twelve But so let's just remind everyone Sweet
45:47
Speaker 2: David G.
45:50
Speaker 1: The new born YouTube YEP on YouTube.
45:52
Speaker 2: The Attention Recovery Plan is in all good and ship
45:55
Speaker 2: bookstores now. Also, I'm just looking at the pathetic number
46:00
Speaker 2: of subscribers you've got. For God's sake, everyone give him
46:03
Speaker 2: a leg up. It's like a twelve year old trying
46:06
Speaker 2: to build a bloody empire through He's no mister beast.
46:09
Speaker 2: Let's say that.
46:10
Speaker 3: That's Tucker.
46:12
Speaker 2: Now you need to do a mister Beast workshop. Two
46:14
Speaker 2: hundred and fifty four subscribers by the time we come
46:18
Speaker 2: back in two weeks, could you.
46:19
Speaker 1: Please bump that up to five hundred, even.
46:22
Speaker 2: If you never watch a video. Just for his self esteem,
46:25
Speaker 2: could you just go many struggles with it as you
46:28
Speaker 2: can hear. If you can go over and give him
46:31
Speaker 2: a little bit of love and subscribe, that would be terrific.
46:34
Speaker 2: Anything else you want to talk about it?
46:37
Speaker 1: We all good.
46:38
Speaker 3: Yeah, we're going to talk about eggs next time. I've decided.
46:42
Speaker 2: All right, we'll say goodbye, fare but's for the minute,
46:45
Speaker 2: thanks mate, see you Eleada.
46:47
Speaker 3: All right,