Latest / Ageless and Timeless Podcast® / Ocean Robbins, co-founder of the Creating Our Future

Transcript

Ocean Robbins, co-founder of the Creating Our Future · Ageless and Timeless Podcast®

• 0:08
  Speaker 1: Good morning everyone. This is Michelle Hughes from Ageless and Timeless. Today,
• 0:13
  Speaker 1: my guest is Ocean Robbins, who is a really, really
• 0:17
  Speaker 1: wonderful human being. You're going to hear all about his
• 0:21
  Speaker 1: work for all of us in the food the food world,
• 0:26
  Speaker 1: and we'll be talking about his history and how he
• 0:30
  Speaker 1: came to where he is today and what he's doing
• 0:33
  Speaker 1: to make it better for all of us. So here
• 0:36
  Speaker 1: we go, Ocean, welcome.
• 0:38
  Speaker 2: Thank you so much. Great to be with you.
• 0:40
  Speaker 1: Thank you so much. You know you look about twenty
• 0:42
  Speaker 1: years old. I know you're not, but how can you
• 0:46
  Speaker 1: just share.
• 0:46
  Speaker 2: With us about to turn fifty one?
• 0:49
  Speaker 1: Oh good gosh, can you believe in? Everybody?
• 0:51
  Speaker 2: Look at him.
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  Speaker 1: That's what good food and good nutrition does for you, right.
• 0:57
  Speaker 2: It certainly helps, I mean fifty.
• 0:59
  Speaker 1: One, it's just extraordinary. So well, so we're going to
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  Speaker 1: talk today about all the work that you've done to
• 1:06
  Speaker 1: make the world a better place, and of course starting
• 1:10
  Speaker 1: with the you know the very basic premise that food
• 1:13
  Speaker 1: is your medicine and that's where you focus your energy.
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  Speaker 1: So start us off by telling us how you came
• 1:20
  Speaker 1: to be where you are today. I know that everybody
• 1:23
  Speaker 1: asked you I've looked at your different podcast and I'm
• 1:26
  Speaker 1: sure you're sick of describing the same thing over and over.
• 1:29
  Speaker 1: But I know our viewers always want to know who
• 1:32
  Speaker 1: are they talking to or who are they watching? I mean,
• 1:35
  Speaker 1: And so if you don't mind giving us a little
• 1:38
  Speaker 1: brief thumbnail of your background and your your father and
• 1:42
  Speaker 1: this extraordinary story of how you came to be where you.
• 1:45
  Speaker 3: Are, not at all. Well, my grandpa started an ice
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  Speaker 3: cream company. It's fairly well known. It's called Baskin Robbins.
• 1:51
  Speaker 3: And my dad, John grew up with an ice cream
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  Speaker 3: cone try swimming pool in the backyard, and he was
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  Speaker 3: groomed from early childhood to one day join and running
• 1:59
  Speaker 3: the family business. But when he was in his early twenties,
• 2:02
  Speaker 3: he was offered that chance, and he said no, and
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  Speaker 3: he walked away from a path that was paractically paved
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  Speaker 3: with gold and ice cream, to, as we jokingly put
• 2:11
  Speaker 3: it in our family, follow his own rocky road.
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  Speaker 2: And he ended.
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  Speaker 3: Up moving with my mom to a little island off
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  Speaker 3: the coast of Canada, where they built a one room
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  Speaker 3: log cabin, grew most of their own food, practiced yoga
• 2:22
  Speaker 3: and meditation for several hours.
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  Speaker 2: A day and wound up naming their.
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  Speaker 3: Kid Ocean, and they almost named me Kale by the way,
• 2:31
  Speaker 3: and this is way before cale was cool.
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  Speaker 2: But we did eat a.
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  Speaker 3: Lot of kale and cabbage and carrots and other veggies
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  Speaker 3: from the garden. And then as I got a little older,
• 2:41
  Speaker 3: we moved to California and my dad came out with
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  Speaker 3: a book in nineteen eighty seven called Diet for a
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  Speaker 3: New America, which is about how our food choices affect
• 2:49
  Speaker 3: our health, our happiness, and the future.
• 2:51
  Speaker 2: Of life on Earth.
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  Speaker 3: And the book became this runaway best seller, inspiring millions
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  Speaker 3: of people, and one of his re ended.
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  Speaker 2: Up being my grandpa irv.
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  Speaker 3: In the remarkable twist of fate, my grandpa Earth had
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  Speaker 3: lost his brother in law and business partner, Bert Basking,
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  Speaker 3: to heart disease when my dad's uncle, Bert was only
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  Speaker 3: fifty four years old, and now my grandpa was suffering
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  Speaker 3: from serious diabetes, weight issues, cardiovascular disease, and his doctors
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  Speaker 3: told him he didn't have long to live unless he
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  Speaker 3: made some big changes, and then they gave him a
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  Speaker 3: copy of a book, Diet for New America I written.
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  Speaker 1: Started interrupt But they had no idea that the book
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  Speaker 1: was written by his grant, his son.
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  Speaker 2: That's correct. The doctors didn't know that.
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  Speaker 3: They just thought it was a great book, and they
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  Speaker 3: were like, this is the book you should read, mister
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  Speaker 3: Robbins if you want to get better. Amazingly enough, my
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  Speaker 3: grandpa read the book and he followed its advice, and
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  Speaker 3: he wound up cutting way down on processed foods, giving
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  Speaker 3: up sugar, cutting.
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  Speaker 2: Way down on animal products, eating way more whole plant foods,
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  Speaker 2: and he got results. He gave up ice cream.
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  Speaker 3: By the way, and reversing his diabetes, reversing his heart disease,
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  Speaker 3: getting off a bunch of medications he'd been told he
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  Speaker 3: would have to take for the rest of his life,
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  Speaker 3: and he lived nineteen.
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  Speaker 2: More healthy years.
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  Speaker 1: Wow.
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  Speaker 2: Aim improved seven strokes. He was feeling a lot better.
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  Speaker 3: And you know, when he was on his deathbed nineteen
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  Speaker 3: years later, he told my dad and I he said,
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  Speaker 3: he said to my dad, he said, when you left
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  Speaker 3: Baskin Robbin's, I'll be honest, I thought you were crazy.
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  Speaker 3: And he said, but thank god, some of us have
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  Speaker 3: lived long enough to learn a few new things.
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  Speaker 1: Did your dad Did your dad know that he had
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  Speaker 1: been influenced by your dad's book and that that had
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  Speaker 1: was what was the change in his life?
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  Speaker 2: Yeah, yeah, he'd let my dad know. He's like Johnny,
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  Speaker 2: A crazy thing happened today. My doctor gave me a
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  Speaker 2: copy of your book. Who would have thought it, you know,
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  Speaker 2: So he.
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  Speaker 3: Was happy to you know, we learned that blood is
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  Speaker 3: thicker than ice cream, you know, when my dad I
• 5:00
  Speaker 3: left the company. But he was also grateful that my
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  Speaker 3: dad had followed his own star and you know the
• 5:06
  Speaker 3: world was better because of it.
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  Speaker 1: So, you know, the ironies of life can be completely
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  Speaker 1: amazing and miraculous, of course, So I mean that's the way.
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  Speaker 1: But I think just to dive a little deeper into that,
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  Speaker 1: what was it that caused your father at that age
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  Speaker 1: of his life, stage of his life to say no, Well,
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  Speaker 1: you know, he.
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  Speaker 3: Was aware of the growing body of research showing that
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  Speaker 3: food impacts our health. And honestly, his uncle Bert was
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  Speaker 3: dying of heart disease right at the time that the
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  Speaker 3: critical decision had to be made. It's part of the
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  Speaker 3: reason my grandpa was asking my dad, hey, will you
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  Speaker 3: join me? Because my grandpa didn't want to go on
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  Speaker 3: running the company on his own.
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  Speaker 2: Yeah, you know, my dad knew that his uncle bert
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  Speaker 2: ate plenty.
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  Speaker 3: Of the family product, and you know, of course when
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  Speaker 3: ice cream comes not going to kill anybody. But my
• 6:00
  Speaker 3: dad didn't want to spend his life selling a product
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  Speaker 3: that might contribute to more people losing their dads soon.
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  Speaker 3: And so you know, he decided that he couldn't, in
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  Speaker 3: good conscience, you know, dedicate his life to selling ice cream.
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  Speaker 2: He also had starting to learn about the impact of.
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  Speaker 3: Dairy farms on cows and how they're treated in industrial operations,
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  Speaker 3: and also had significant ethical concerns about that. And obviously
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  Speaker 3: ice cream is a unique combination of saturated bat and
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  Speaker 3: sugar that can be real problematic from a perspective of health.
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  Speaker 3: So you know, my dad chose to walk away and
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  Speaker 3: live a very very different life. And I grew up
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  Speaker 3: in a family where we were practically obsessed with food,
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  Speaker 3: talked about it all the time. And as I saw
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  Speaker 3: my dad's book reaching so many people, I got inspired
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  Speaker 3: to see what I could do. Wound up starting a
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  Speaker 3: nonprofit when I was sixteen. Yes, and we had a
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  Speaker 3: national tool. We're speaking to school assemblies about the environment
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  Speaker 3: and how young people could make a difference in the world,
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  Speaker 3: and we included food as a central pillar of that
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  Speaker 3: message and then over time set spread working with leaders
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  Speaker 3: in sixty five countries, and then in twenty twelve, I
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  Speaker 3: launched Food Revolution Network to join with my dad directly
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  Speaker 3: and focus on food and we've drown to more than
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  Speaker 3: a million members now and our mission is healthy, ethical
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  Speaker 3: and sustainable food for all.
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  Speaker 1: So what's your goal in terms of membership? But you're
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  Speaker 1: at a million, where do you.
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  Speaker 2: Want to be?
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  Speaker 3: Ah, we just want to keep reaching people and spreading
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  Speaker 3: the word.
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  Speaker 2: You know, vanity metrics don't mean that much.
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  Speaker 3: It's about the impact we're having in people's lives and
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  Speaker 3: the depth and what's actually Ultimately, we want to change
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  Speaker 3: the food system as our real goal.
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  Speaker 2: To be honest with you, we want, you know, an
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  Speaker 2: end to factory farms.
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  Speaker 3: We want an into routinous of antibiotics and animal agriculture.
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  Speaker 3: We want and into government subsidies of junk food and
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  Speaker 3: commodities crop and instead to have government resources supporting getting
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  Speaker 3: healthy food to.
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  Speaker 2: Low income communities.
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  Speaker 3: You know, we want everybody, regardless of how much money
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  Speaker 3: they have or you know, where they come from, to
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  Speaker 3: have access to healthy food for their families. And we
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  Speaker 3: wanted to stem the tide of the chronic disease epidemic
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  Speaker 3: in the United States, spending almost nineteen percent of our
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  Speaker 3: gross domestic product on disease symptom management. We call it healthcare,
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  Speaker 3: but it's really not. So we want to do that
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  Speaker 3: around and save trillions of dollars and millions of lives
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  Speaker 3: through promotion of healthy food.
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  Speaker 1: So what do you think is the biggest obstacle to
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  Speaker 1: your success in your mission that you've just described for
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  Speaker 1: Food Revolution Network, Well, I mean, in terms of.
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  Speaker 3: Changing the way the food the way the world eats,
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  Speaker 3: we've got a few big challenges. Government policies are inherently
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  Speaker 3: favoring the wealthy, the powerful, and the industrialized over small scale,
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  Speaker 3: natural and wholesome as well as plant You know, today's
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  Speaker 3: concentrated animal feeding and operations or factory farms, are only
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  Speaker 3: possible because of massive government subsidized subsidies of commodities crops
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  Speaker 3: like corn and soy, which enable cheap feed for the animals.
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  Speaker 3: High fruit coose corn syrup is possible brought to you
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  Speaker 3: courtesy of the US taxpayer because our corn is also subsidized.
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  Speaker 3: White bread, again courtesy of the US taxpayer, heavily subsidized,
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  Speaker 3: but broccoli is not subsidized. You know, kale is not subsidized,
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  Speaker 3: Arugula is not subsidized.
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  Speaker 2: The healthiest foods that we.
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  Speaker 3: Should eat more of, the hikama and the mushrooms and
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  Speaker 3: all the fruits and vegetables, they're not getting the subsidies.
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  Speaker 2: So it creates a marketplace distortion.
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  Speaker 3: So that's one challenge because it means that if you
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  Speaker 3: aren't wealthy, you have to spend more in equivalency to
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  Speaker 3: eat healthy food because the plain field is tilted against you.
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  Speaker 2: Right.
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  Speaker 3: Another challenge we face is that junk food is mainstreamized,
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  Speaker 3: is subsidized, but it's also advertised. Processed food industry has
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  Speaker 3: a lot of money to spend, partly because of the subsidies.
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  Speaker 3: They're making a killing fudes that are bad for us.
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  Speaker 3: But highly packaged foods are also able to sit on
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  Speaker 3: shelves for long periods of time, which for our widespread
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  Speaker 3: food distribution system. You can ship something around the world
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  Speaker 3: and leave it on a shelf for two years and
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  Speaker 3: it will still be able to be sold. That's profitable, right,
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  Speaker 3: something that has higher turnover rate, like something more fresh.
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  Speaker 3: So we need to have more local food economies that
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  Speaker 3: are more diverse rather than the sort of one size
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  Speaker 3: fits all packages that are everywhere that are stale and
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  Speaker 3: devoid of nutrition. So moving away from ultraprocessed foods is
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  Speaker 3: critical in this and changing the way that the industry.
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  Speaker 2: Works as critical.
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  Speaker 3: And then we also have consumers who are addicted to
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  Speaker 3: processed foods. I mean, the reality is that ultra processed
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  Speaker 3: food addiction is a real thing, and a lot of
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  Speaker 3: people I'm working with are trying to get it added
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  Speaker 3: to the DSM five, which is where we diagnose mental
• 11:02
  Speaker 3: health conditions and other health conditions, because we need to
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  Speaker 3: recognize this. And you know, two thirds of our population
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  Speaker 3: is overweight or obese. That's not because people haven't been
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  Speaker 3: shamed enough, don't have enough body shame, don't care enough
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  Speaker 3: what they look like, or don't know that they would
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  Speaker 3: like to lose weight. But they try and fail time
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  Speaker 3: and time again, because the issue is that a lot
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  Speaker 3: of folks are actually biologically addicted to unhealthy foods.
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  Speaker 2: And so what we've got to do is help individuals
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  Speaker 2: to understand the tools for food freedom, which often includes
• 11:35
  Speaker 2: bright lines no sugar, no flour, no processed foods. When
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  Speaker 2: we make those shifts, were able to become more of
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  Speaker 2: the author of our own food lives, so shifts were
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  Speaker 2: able to again get choice rather than being a victim
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  Speaker 2: of cravings the secus in well.
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  Speaker 1: And also there's a sabotage on the food too because
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  Speaker 1: many of the attitids are creating those addictions that yes,
• 12:00
  Speaker 1: don't want us to know about, but people are eating
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  Speaker 1: their addiction actually and only increasing them. And what do
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  Speaker 1: you think about the glycosphate the roundup issues and why
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  Speaker 1: is it that we haven't made more progress in this
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  Speaker 1: country to eliminate glyclosphate from the farming protocol.
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  Speaker 3: Well, glycosate is the primary active ingredient in roundup. And
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  Speaker 3: you know, glycisate is a known indocrin disruptor. It's a
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  Speaker 3: probable carcin engen according to the World Health Organization, and
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  Speaker 3: it's also been patented as an antibiotic, so it can
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  Speaker 3: kill bacteria. And the quantity of glyphosate that's in our
• 12:48
  Speaker 3: food supply keeps going up because it's allowed the EPA
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  Speaker 3: keeps changing the regulations to.
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  Speaker 2: Allow for more of it.
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  Speaker 3: The reason we have so much glycasate in our food
• 12:58
  Speaker 3: supply is that it's a weed killer and it we
• 13:02
  Speaker 3: have we have genetically engineered crops that have been specifically
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  Speaker 3: created to withstand glyphisate, to be glycas ad resistant or
• 13:10
  Speaker 3: herbicide tolerant. And then that it means that farmers can
• 13:17
  Speaker 3: spray glypas ad or round up which contains glyphis on
• 13:21
  Speaker 3: the fields and you know, kill the weeds but not
• 13:24
  Speaker 3: the plants. The couple is now that we've got more
• 13:27
  Speaker 3: and more glyphosate in our food system and uh, it's
• 13:32
  Speaker 3: it's causing some problems and there are there there's some
• 13:36
  Speaker 3: evidence that a.
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  Speaker 2: Lot of cancers are being fueled by this.
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  Speaker 3: And if you're wanting to steer clear of glyphasate, then
• 13:44
  Speaker 3: the best thing to do is to avoid well, going
• 13:47
  Speaker 3: organic is actually the best thing to do because organically
• 13:49
  Speaker 3: foods are specifically not going to include it. But you
• 13:52
  Speaker 3: can also avoid the genetically engineered crops that are really
• 13:56
  Speaker 3: sprayed with it. It's going to be non organic corn,
• 14:00
  Speaker 3: non organic soy, non organically growing. I mean, those are
• 14:06
  Speaker 3: the biggest ones, to be honest, with hot oil big one.
• 14:10
  Speaker 3: Alfalfa is a big one in Canola oil, uh is
• 14:15
  Speaker 3: a significant one as well, And so you want to
• 14:18
  Speaker 3: go organic with those crops in particular, if you want
• 14:22
  Speaker 3: to avoid the glyphysate exposure and then also it's being
• 14:25
  Speaker 3: used increasingly on wheat as it to dry the crop
• 14:29
  Speaker 3: out before harvest. We're genetically engineered in commercial cultivation today,
• 14:35
  Speaker 3: but it is being sprayed with glycystate anyway. So going
• 14:38
  Speaker 3: organic with the wheat can also be a really good idea.
• 14:41
  Speaker 1: But we're the only evolved country that continues to allow
• 14:48
  Speaker 1: I'm sorry I said it wrong. I was saying glyeposterate,
• 14:51
  Speaker 1: but glyfe is how you say it, right, So regardless
• 14:55
  Speaker 1: of how you say it, we both know what we mean,
• 14:56
  Speaker 1: and we know it's dangerous, and we know that. You know,
• 14:59
  Speaker 1: the the political beings of our country. Our leaders also
• 15:04
  Speaker 1: know this if they've done their homework or they've been
• 15:07
  Speaker 1: listening to people like you who present a very sound
• 15:12
  Speaker 1: understanding of the dangers, and they see the results. So
• 15:16
  Speaker 1: for all those reasons, why can't why with people like
• 15:20
  Speaker 1: you and others who are lobbyists on the good side,
• 15:24
  Speaker 1: why can't we eliminate that use of other countries have
• 15:28
  Speaker 1: done it and they use alternative approaches to we control.
• 15:32
  Speaker 1: So why is it that we continue to allow something
• 15:36
  Speaker 1: that we know is so dangerous to our people?
• 15:39
  Speaker 3: Well, you know, it's sort of the golden rule them
• 15:41
  Speaker 3: who got the goal to make the rules sometimes and
• 15:44
  Speaker 3: the reality is that the toxic food industry has is
• 15:48
  Speaker 3: profiting immensely off of a toxic food culture, you know,
• 15:52
  Speaker 3: Glifa said, is making certain companies a lot of money.
• 15:56
  Speaker 3: It's also easier for the farmers to spray a weed
• 16:00
  Speaker 3: killer from an airplane than it is to pay farm
• 16:04
  Speaker 3: workers to be out there weeding by hand, you know.
• 16:07
  Speaker 3: So that's just a reality of economics. But at the
• 16:12
  Speaker 3: end of the day, it's worse for the environment and
• 16:15
  Speaker 3: it's worse for public health, also for farm worker health.
• 16:18
  Speaker 3: By the way, when pesticides are sprayed on fields, there's
• 16:21
  Speaker 3: no need for glyfe essay to grow food, but it
• 16:24
  Speaker 3: is in an economical and ultimately economics often rule the
• 16:29
  Speaker 3: day in our food system.
• 16:31
  Speaker 2: That's why Food Revolution Network. The way we think of it.
• 16:34
  Speaker 2: Food one point oh is about survival.
• 16:36
  Speaker 3: If you can get enough calories to fill your belly,
• 16:38
  Speaker 3: then you know that's going to be success. Two point
• 16:41
  Speaker 3: zero is about commerce. It's the buying and selling of goods.
• 16:43
  Speaker 3: It's about money and that's the central driver of the
• 16:46
  Speaker 3: food system. And then food three point zero is about health.
• 16:50
  Speaker 3: It's health for our bodies and health for our planet,
• 16:52
  Speaker 3: and there's healthy profits in food three point oh, which
• 16:56
  Speaker 3: just they come from healthy food.
• 16:59
  Speaker 1: So a typical day for you, because I think people
• 17:03
  Speaker 1: want a role model for what if they're going to
• 17:06
  Speaker 1: make a change. And this is all we all know that.
• 17:08
  Speaker 1: You know, free choice or choice is really the sum
• 17:13
  Speaker 1: We are the sum total of our choices. So if
• 17:16
  Speaker 1: we make good choices, we're going to have good results
• 17:19
  Speaker 1: for the most part. There might be some other you know,
• 17:21
  Speaker 1: issues that are influenced, but let's just say, starting with
• 17:25
  Speaker 1: our food, good choices are. And so let's take a
• 17:29
  Speaker 1: typical day for you so people understand what this all
• 17:33
  Speaker 1: means in terms of action. So start us in the morning,
• 17:40
  Speaker 1: like what do you do when you?
• 17:42
  Speaker 2: I mean when I what I love to do?
• 17:44
  Speaker 3: Okay, after I lounge in bed and remember my dreams
• 17:47
  Speaker 3: for a little bit. Now I'm not perfect, so I
• 17:50
  Speaker 3: might have been known to look at my phone in
• 17:53
  Speaker 3: time or two personally, but I in my ideal world,
• 17:57
  Speaker 3: I would, I'd get up and I would we have
• 18:00
  Speaker 3: an outdoor shower, so I will take a shower in
• 18:03
  Speaker 3: the in the dawn sunlight perhaps, which is great because
• 18:08
  Speaker 3: it's great to get a little bit of light early
• 18:10
  Speaker 3: in the morning and get help for circadian rhythm to
• 18:13
  Speaker 3: set properly. I might put on some headphones and dance
• 18:17
  Speaker 3: to a song. It only takes five minutes and it
• 18:20
  Speaker 3: gets my body alive and feel like lit up. And
• 18:24
  Speaker 3: then you know, I'll be honest with you. I usually
• 18:28
  Speaker 3: start work bright and early. I work with an organization
• 18:30
  Speaker 3: of people all over the world. But I'm in California,
• 18:33
  Speaker 3: so by my like seven am, it's already ten am
• 18:36
  Speaker 3: on the East Coast, So you know, I often get
• 18:39
  Speaker 3: to my desk pretty early. But I you know, I
• 18:43
  Speaker 3: love oh, but I might have a smoothie first. So
• 18:46
  Speaker 3: lately I've been on this just been experimenting with plant
• 18:50
  Speaker 3: based proteins and because there's research coming out showing that
• 18:54
  Speaker 3: they can be quite beneficial. That high animal protein diets
• 18:57
  Speaker 3: are linked to increased risk of cancer cardiovascular disease, but
• 19:01
  Speaker 3: high plant protein diets are linked to longevity and health.
• 19:05
  Speaker 3: So my favorite morning smoothie is I'll blend up a
• 19:09
  Speaker 3: couple cups of unsweetened eaten soy soy milk. There's twelve
• 19:12
  Speaker 3: grams of protein per cup in that. Then I'll add
• 19:15
  Speaker 3: in a couple of tablespoons of hemp seeds and a
• 19:18
  Speaker 3: couple of tablespoons of peanut butter, some vanilla, some frozen banianas.
• 19:23
  Speaker 2: Blend that up.
• 19:24
  Speaker 3: I'm getting, you know, forty plus grams of protein right there.
• 19:30
  Speaker 3: Then had breakfast, you know, and then you know, I'll enjoy.
• 19:34
  Speaker 3: To be honest with you, breakfast is often leftovers from
• 19:37
  Speaker 3: the night before. I'm not a big like breakfasty foods
• 19:40
  Speaker 3: kind of person where they're thinking about, you know, all
• 19:43
  Speaker 3: the typical breakfasty things like oh, pancakes or wild or
• 19:47
  Speaker 3: you know, like I like fullsome healthy foods. So vegetables
• 19:49
  Speaker 3: are good anytime of day as far as I'm concerned.
• 19:52
  Speaker 3: So yeah, I'm having some some ligoons and quene wah
• 19:56
  Speaker 3: with vegetables, or some stir fry with you know, rice
• 20:00
  Speaker 3: veggies or you know, various things like that, and then
• 20:04
  Speaker 3: or some oat I do like oatmeal.
• 20:06
  Speaker 2: So sometimes I'll have oatmeal.
• 20:07
  Speaker 3: And I also make a cool savory oatmeal where I
• 20:10
  Speaker 3: put in nutritional yeast and chopped up onions and I
• 20:14
  Speaker 3: know it sounds weird, but it's kind of amazing and
• 20:18
  Speaker 3: cook it in unsweet and soy milk, so again you're
• 20:20
  Speaker 3: getting that amazing protein boost. Hemp seeds get added, nuts
• 20:24
  Speaker 3: get added, and nutritional yeast, soy sauce, olive oil, some
• 20:30
  Speaker 3: cayenne pepper. The result is actually quite remarkably good. So
• 20:35
  Speaker 3: sometimes that's a nice breakfast too. Anyway, then I'm getting
• 20:37
  Speaker 3: to work, and I loved I work hard, I work
• 20:39
  Speaker 3: long hours, and I have good mental clarity for that.
• 20:42
  Speaker 3: I might have some green tea or black tea and
• 20:48
  Speaker 3: drink lots. I drink a lot of water too, and
• 20:52
  Speaker 3: I have some good lunch, which may not be.
• 20:55
  Speaker 2: That different than breakfast.
• 20:57
  Speaker 1: The pending.
• 20:58
  Speaker 3: Make sure to get some legumes in at least one
• 21:00
  Speaker 3: of those meals for me, and I get some exercise in.
• 21:04
  Speaker 3: My wife and I often play racquetball sometimes in the morning,
• 21:07
  Speaker 3: actually before work. We'll get up at like six am,
• 21:09
  Speaker 3: go play rocketball at the local gym, then run down
• 21:12
  Speaker 3: to the ocean and jump in the water. That's another
• 21:15
  Speaker 3: The day on the Pacific can be a little chilly,
• 21:18
  Speaker 3: but what a great thing. Sometimes I my desk at
• 21:20
  Speaker 3: eight and I've already played a good hard game at
• 21:22
  Speaker 3: racketball and swim in the ocean.
• 21:24
  Speaker 2: We'll start to the day right.
• 21:27
  Speaker 3: And then, but sometimes we'll play racketball later in the
• 21:29
  Speaker 3: day go for a hike, go for a run. Worst case,
• 21:32
  Speaker 3: if I don't have any time for anything, I'll do
• 21:34
  Speaker 3: a ten minute run. That's enough to get the blood
• 21:37
  Speaker 3: pumping and get some steps in. If I have any appointments,
• 21:39
  Speaker 3: I ride my bike to them locally, and that.
• 21:43
  Speaker 2: Gets me some exercise.
• 21:45
  Speaker 3: I probably am riding a good couple hours a week,
• 21:48
  Speaker 3: and that's just built in wonderful exercise, and I love
• 21:53
  Speaker 3: functional exercise.
• 21:54
  Speaker 2: It also accomplishes something. Gardening can also be lovely.
• 21:57
  Speaker 3: I don't do as much of it as I'd like,
• 21:59
  Speaker 3: but based on the weekends, I get in some gardening.
• 22:03
  Speaker 3: Evening is more family time, and that's where we like
• 22:06
  Speaker 3: sit down to a nice meal and hopefully have a
• 22:08
  Speaker 3: little circle, maybe have some friends over, maybe watch a movie,
• 22:12
  Speaker 3: maybe just have a check in circle and talk about
• 22:14
  Speaker 3: our days and our lives, whatever it is. I've got
• 22:16
  Speaker 3: kids who are twenty three on the autism spectrum, so
• 22:20
  Speaker 3: special needs and special gifts, and we spend lots of
• 22:23
  Speaker 3: time together, which is really really precious for me.
• 22:26
  Speaker 2: And then I try to get to bed reasonably early.
• 22:28
  Speaker 3: You know, I note always succeeded this, but my wife
• 22:32
  Speaker 3: and I often take an infrared sauna in the evening
• 22:35
  Speaker 3: and then have.
• 22:35
  Speaker 2: A cold plunge. We have a cold plunge too, which
• 22:37
  Speaker 2: is pretty awesome. And and then you know, try to
• 22:43
  Speaker 2: be in bed by ten and get a good eight hours.
• 22:47
  Speaker 1: So that's that's perfect.
• 22:49
  Speaker 3: That's that's my ideal sort of rhythm. I don't think
• 22:53
  Speaker 3: there's ever been a day that's perfect, but right, you.
• 22:56
  Speaker 2: Know the intentions.
• 22:57
  Speaker 1: So tell us what's in that plant protein powder that
• 23:00
  Speaker 1: you use? What are the what are the plant proteins?
• 23:04
  Speaker 2: I didn't say powder, but.
• 23:07
  Speaker 3: I was saying that that smoothie again is on sweet
• 23:09
  Speaker 3: and soy milk from eating soy.
• 23:11
  Speaker 2: Yeah, with hamp seeds and peanut butter.
• 23:14
  Speaker 1: Okay, I'm sorry. I thought you were talking about an
• 23:17
  Speaker 1: absolute plant protein powder because I have a couple of
• 23:20
  Speaker 1: them that have been sent to me and I haven't
• 23:22
  Speaker 1: used them yet, but they look like they're pea protein
• 23:25
  Speaker 1: and other things that I don't know. I've been using
• 23:28
  Speaker 1: the weight protein forever and it doesn't seem to bother me.
• 23:31
  Speaker 1: But I read all the controversies on a way, but
• 23:36
  Speaker 1: I use collagen powder and colosstrum powder and weeight protein,
• 23:41
  Speaker 1: so I think I'm getting through those three plus all
• 23:44
  Speaker 1: the other fruits and vegetables that go into the smoothie.
• 23:47
  Speaker 1: But it sounds like you don't even put any of
• 23:50
  Speaker 1: those kind of extra additives or do you take supplements.
• 23:54
  Speaker 2: I take a few supplements.
• 23:55
  Speaker 3: My favorite one is compliments, which is a sort of
• 24:00
  Speaker 3: one stop shop for all the basics. It's just got
• 24:03
  Speaker 3: a baseline amount of the basic things that even a
• 24:06
  Speaker 3: healthy plant based eater is going to benefit from.
• 24:09
  Speaker 2: So they include some DH A and E P A.
• 24:12
  Speaker 3: From LG sources, and B twelve, vitamin D three, magnesium, seleniums, zinc,
• 24:21
  Speaker 3: and vitamin K two. And there's reasons why each of
• 24:25
  Speaker 3: these could be beneficial, and they're in small enough amounts
• 24:28
  Speaker 3: that you're not getting like a massive overdose at any
• 24:31
  Speaker 3: of them, or the iodine in there too, So that's
• 24:33
  Speaker 3: often one and so. And if you go to food
• 24:37
  Speaker 3: revolution dot org slash compliment, by the way, you can
• 24:40
  Speaker 3: get a discount on it.
• 24:43
  Speaker 2: Food revolution dot org slash compliment, and they also give
• 24:46
  Speaker 2: us a slice of the proceeds, which then supports our
• 24:49
  Speaker 2: work as well.
• 24:50
  Speaker 3: That's my favorite. That's my favorite sort of one stop
• 24:53
  Speaker 3: shop supplement. I also take a number of other things,
• 24:56
  Speaker 3: and honestly, companies send me so many things that I'm
• 24:58
  Speaker 3: often experimenting, feeling like, oh this lag right now, I'm
• 25:01
  Speaker 3: trying out vitiate, I'm trying out pura fane. I'm I
• 25:05
  Speaker 3: take some extra item in D three. I wanted to
• 25:07
  Speaker 3: get my levels up to a higher level and to
• 25:10
  Speaker 3: see what that's like. And I take some extra omega
• 25:13
  Speaker 3: threes beyond what's in complement because we keep seeing more
• 25:17
  Speaker 3: research about their importance for brain health, and basically anybody
• 25:20
  Speaker 3: who doesn't eat fish is liable to be low in them.
• 25:24
  Speaker 3: I don't take collagen. The research shows that collagen breaks
• 25:27
  Speaker 3: down as an amino acid in the gut, so it
• 25:30
  Speaker 3: doesn't actually support collagen production. So if you want to
• 25:33
  Speaker 3: in the best thing to do is to eat lots
• 25:35
  Speaker 3: of fruits and vegetables and antioxidants, neutralize free radicals and
• 25:40
  Speaker 3: support in health and fight aging. And yeah, and I
• 25:45
  Speaker 3: occasionally take protein powders. Again, people send me lots of things,
• 25:50
  Speaker 3: and I just like to experiment and see all what
• 25:51
  Speaker 3: happens if I lean into the plant proteins, and you know,
• 25:55
  Speaker 3: I feel best about the pea proteins.
• 25:57
  Speaker 2: You know, there's different.
• 25:58
  Speaker 3: Opinions out there, but they all have you know their
• 26:01
  Speaker 3: own pluses and minuses. I prefer to get my protein
• 26:04
  Speaker 3: mostly from food rather than supplements. But if you're going
• 26:09
  Speaker 3: to take a supplement, I personally think heat p or
• 26:12
  Speaker 3: hamp tend to be some of the best ones. I
• 26:15
  Speaker 3: would steer clear of the soy proteins in general a
• 26:18
  Speaker 3: little bit, not to kill you, but they could be problematic.
• 26:22
  Speaker 3: Highly processed soy foods in general they have some problems,
• 26:26
  Speaker 3: and not so processed soy foods are seemed to be
• 26:28
  Speaker 3: really really beneficial, but highly processed maybe more concerning.
• 26:35
  Speaker 2: So you know, those are some thoughts as far as
• 26:37
  Speaker 2: way protein.
• 26:38
  Speaker 3: Honestly, for myself, I would rather not consume animal products
• 26:42
  Speaker 3: if there wasn't some biological need for it, because I
• 26:45
  Speaker 3: don't like the way that they impact the planet, and
• 26:50
  Speaker 3: I don't like the way the animals are being treated.
• 26:52
  Speaker 2: In a lot of the systems.
• 26:53
  Speaker 3: Even and they can pasture, raise, may not be all
• 26:56
  Speaker 3: that they're cut out to be. You know, we have
• 27:00
  Speaker 3: we have chicken free range chickens that are given three
• 27:02
  Speaker 3: square feet per bird, you know, indoors all their lives,
• 27:06
  Speaker 3: with the little paddocks they can walk out to that
• 27:08
  Speaker 3: no one ever does because it's tiny, and they're essentially
• 27:10
  Speaker 3: still factory farmed in many cases. Yeah, your pasture raise
• 27:14
  Speaker 3: is better, a lot better. That means they have seventy
• 27:17
  Speaker 3: square feet per bird. It's like a whole other universe
• 27:19
  Speaker 3: of space. They run around outside and they peck on
• 27:21
  Speaker 3: the dirt, and that's what chickens should be doing. But
• 27:24
  Speaker 3: even then you still got ethical dilemmas. What happens when
• 27:26
  Speaker 3: they get tooled to produce eggs, what happens with the
• 27:29
  Speaker 3: mail chicks, all of whom are going to be slaughtered
• 27:31
  Speaker 3: at birth. So you know, personally, I'd rather create a
• 27:36
  Speaker 3: more ethical world where I can, so from my personal sensibilities,
• 27:40
  Speaker 3: I'd rather eat lower on the food chain, and also
• 27:42
  Speaker 3: from an environmental standpoint, anytime you move up the food chain,
• 27:45
  Speaker 3: you get in efficiency, right, Like you're taking a certain
• 27:48
  Speaker 3: amount of feed and you're turning it into flesh or
• 27:51
  Speaker 3: milk or eggs, and there's a feed conversion may show
• 27:56
  Speaker 3: and it's bad, like depending on the animal product, anywhere
• 28:00
  Speaker 3: from three to one to twelve to one, but all
• 28:03
  Speaker 3: in every case it's a protein factory verse.
• 28:06
  Speaker 1: And on the way proaching ocean, I only I will
• 28:10
  Speaker 1: only eat grass, organic grass bed In fact, if I do,
• 28:15
  Speaker 1: if and when I do eat any beef or any
• 28:19
  Speaker 1: animal products, it always has to be grassped if it's beef,
• 28:24
  Speaker 1: and organic, free range if it's poultry, and wild if
• 28:28
  Speaker 1: it's fish. So I would tell everybody, look, you know,
• 28:31
  Speaker 1: if you can't go for the complete plant based like
• 28:35
  Speaker 1: Ocean does and his father John Robinson does, you know,
• 28:39
  Speaker 1: and his fam and your family of course, then at
• 28:42
  Speaker 1: least be sure to buy ethically with products that are
• 28:47
  Speaker 1: not one destroying the planet and two are better healthy
• 28:52
  Speaker 1: health wise for you. You know. I was listening to
• 28:55
  Speaker 1: doctor Gundry podcast last night and he was talking about
• 28:59
  Speaker 1: what you can buy at Costco, and I was just
• 29:03
  Speaker 1: curious because we were having our call and interview today
• 29:06
  Speaker 1: and I was just good, do you ever go to
• 29:07
  Speaker 1: a big box store? Do you ever buy anything there?
• 29:10
  Speaker 2: And if so, what.
• 29:14
  Speaker 3: I don't I'm probably in the big box store. It'd
• 29:18
  Speaker 3: be a couple of years for some reason. Even that
• 29:21
  Speaker 3: would be if I'm traveling in a city where they
• 29:24
  Speaker 3: don't have even like a Whole Foods or a natural
• 29:26
  Speaker 3: food store. They have Walmart or a Costco or some
• 29:30
  Speaker 3: such thing, and that may be the only place to
• 29:32
  Speaker 3: get tofu or soy milk or organic vegetables, you know, Yeah,
• 29:37
  Speaker 3: but in general, those are not a place I tend
• 29:42
  Speaker 3: to frequent because I'd rather support as much as possible
• 29:45
  Speaker 3: life businesses. I'd rather I mean, I look at every
• 29:48
  Speaker 3: dollar I spend as a vote, and I'm voting for
• 29:51
  Speaker 3: my future health, but I'm also voting for the world
• 29:55
  Speaker 3: that I inhabit, and so I'd like, wherever possible, to
• 29:58
  Speaker 3: have my votes count towards my values. And my value
• 30:03
  Speaker 3: is big box stores are not particularly values aligned. They're
• 30:09
  Speaker 3: often putting smaller producers out of business, They're not necessarily
• 30:13
  Speaker 3: paying their workers super well. A lot of the money
• 30:15
  Speaker 3: doesn't stay in the community. And you know, of course
• 30:19
  Speaker 3: for people who that's what they've got to work with,
• 30:21
  Speaker 3: that's what they got to work with, you know.
• 30:23
  Speaker 2: But where possible, I prefer to make other choices, and
• 30:27
  Speaker 2: particularly with food, I'd rather support a natural food store
• 30:30
  Speaker 2: that specializes in natural foods. I'm exposed to less.
• 30:34
  Speaker 3: Infiltraders and so called greenwashing like marketing schems, and I'm
• 30:39
  Speaker 3: also going to be able to invest more in the
• 30:41
  Speaker 3: kinds of products and programs that I value. I want to,
• 30:45
  Speaker 3: like I said, build a healthier food economy.
• 30:48
  Speaker 2: So yes, there's a lot.
• 30:49
  Speaker 3: Of healthy foods available in a Costco or even a Walmart.
• 30:54
  Speaker 3: In fact, those two vendors are the largest retailers of
• 30:58
  Speaker 3: organic foods in America today.
• 31:00
  Speaker 2: Well, that's wonderful. I applaud their efforts.
• 31:03
  Speaker 3: I don't love the fact that Walmart, for example, is
• 31:06
  Speaker 3: also involved in trying to drag down the standards for
• 31:10
  Speaker 3: organics in order to price They're also trying to lobby
• 31:14
  Speaker 3: with the Organic Trade Association to make more pesticides be
• 31:19
  Speaker 3: allowed in.
• 31:20
  Speaker 2: Organic agriculture, to let it.
• 31:22
  Speaker 3: They push for organic foods to be able to be
• 31:24
  Speaker 3: irradiated or even genetically engineered.
• 31:26
  Speaker 2: Thankfully they haven't won.
• 31:28
  Speaker 3: On some of those things, but but I don't love that.
• 31:31
  Speaker 3: And again that's a reason to support giving more economic
• 31:34
  Speaker 3: power to stores and retailers. You know that are that
• 31:38
  Speaker 3: are doing the right thing, that have the right values
• 31:40
  Speaker 3: for what for what I believe in.
• 31:42
  Speaker 2: You know, I think we should all.
• 31:43
  Speaker 3: Speak up for what we believe in in these politically
• 31:46
  Speaker 3: contentious times. It's not that I'm right and you're wrong,
• 31:49
  Speaker 3: You're right and I'm wrong.
• 31:49
  Speaker 2: We should all be true to our own conscience, right.
• 31:53
  Speaker 1: You know, I love what you're saying, and an actually
• 31:56
  Speaker 1: like to you know, project that out into the world
• 31:59
  Speaker 1: right now as we've faces is incredible political divide in
• 32:03
  Speaker 1: our country, and you know, just say, always come from
• 32:06
  Speaker 1: your heart and come from your values. And I was
• 32:09
  Speaker 1: listening to Chris Cuomo. I was kind of shocked, actually
• 32:12
  Speaker 1: not to change in the subject to politics, but just
• 32:15
  Speaker 1: for a moment, I wanted to say, I was so
• 32:17
  Speaker 1: impressed with his dissertation about the double assassination attempt on
• 32:24
  Speaker 1: Donald Trump and how he was basically saying that, you know,
• 32:28
  Speaker 1: come from your values. What's happened to us in this
• 32:31
  Speaker 1: country that we're not outraged by this potential this violence.
• 32:39
  Speaker 1: Even if you don't like the person, at least you're
• 32:42
  Speaker 1: he's another it's another human being. Doesn't mean you would
• 32:45
  Speaker 1: ever wish bad on somebody unless they've hurt you in
• 32:48
  Speaker 1: a direct way. You should never ever have that that
• 32:52
  Speaker 1: value of wanting someone to be uh well, hurt or
• 32:57
  Speaker 1: worse than that did. So I agree with you on
• 33:00
  Speaker 1: the food part because it's just, you know, I think
• 33:03
  Speaker 1: people just don't have enough information. Despite all the work
• 33:06
  Speaker 1: you're doing, a lot of people don't get access or
• 33:10
  Speaker 1: are just too busy, or just don't care. So I
• 33:14
  Speaker 1: love that you're offering this alternative to people through the
• 33:18
  Speaker 1: Food Revolution Network and anyone who's watching today, you know,
• 33:22
  Speaker 1: if you have the moment to please go on on
• 33:27
  Speaker 1: Ocean's website food revolution dot org. Right, and and you
• 33:34
  Speaker 1: know you can join as a member. You have a
• 33:37
  Speaker 1: community of members. You can you know, first read about
• 33:40
  Speaker 1: them and then and then join so you get access
• 33:44
  Speaker 1: to the summits and uh, of course, you know, all
• 33:47
  Speaker 1: you have to do is turn on YouTube and you're
• 33:49
  Speaker 1: you know, you're all over the internet, Thank goodness. As
• 33:52
  Speaker 1: the alternative to you know, to the other side, which
• 33:56
  Speaker 1: is the what's putting on all the wave and people,
• 34:00
  Speaker 1: the obesity crisis that is causing in our country. You know,
• 34:04
  Speaker 1: you said two things and I want to just go back.
• 34:07
  Speaker 1: One is soy. I know you just said that soy
• 34:11
  Speaker 1: can be problematic, and yet you do drink soy and
• 34:14
  Speaker 1: eat tofu. So how do you justify the soy part
• 34:18
  Speaker 1: of your your diet with the fact that there is
• 34:22
  Speaker 1: so much controversy over the ercan eruptor I mean, you know,
• 34:27
  Speaker 1: the upt the cause, the damage it can cause to
• 34:30
  Speaker 1: the hormones.
• 34:32
  Speaker 3: Well, a lot of the controversy is manufactured. If you
• 34:36
  Speaker 3: actually look at the research, SOI is overwhelmingly associated with
• 34:42
  Speaker 3: positive health outcomes. The longest lived, impactably documented population in
• 34:47
  Speaker 3: the world is the elders of Okinawa, Japan. They have
• 34:52
  Speaker 3: a traditionally very high soy diet.
• 34:55
  Speaker 2: You know, Japan.
• 34:57
  Speaker 3: Rates of cancer there are dramatically lower than they are
• 35:00
  Speaker 3: in the United States. When those same people adopt a
• 35:04
  Speaker 3: Western diet or move to the United States, their cancer
• 35:07
  Speaker 3: rates go up. This is not genes, This is diet
• 35:10
  Speaker 3: and lifestyle. SOI is linked to reduced risk of cancers,
• 35:15
  Speaker 3: particularly hormone dependent cancers. So women who consume SOI have
• 35:19
  Speaker 3: lower risk of breast cancer dramatically. So men lower risk
• 35:23
  Speaker 3: of prostate cancer dramatically. So this is not up for debate.
• 35:27
  Speaker 3: This is very documented scientific fact. The phytoestrogens in soy
• 35:33
  Speaker 3: products and people say, oh, they're feminizing, they'll give men boobs,
• 35:37
  Speaker 3: They know they'll give women breast cancer because estrogen estrogenic
• 35:42
  Speaker 3: foods are problematic from many conditions, right, especially hormone dependent cancers.
• 35:48
  Speaker 3: Phytoestrogens are a bit different, though. It seems as if
• 35:51
  Speaker 3: in some remarkable feat of nature, the body can use
• 35:56
  Speaker 3: them or not. They like filled the recept or SELL,
• 35:59
  Speaker 3: and if you has too much estrogen, they actually block
• 36:02
  Speaker 3: that SELL from.
• 36:03
  Speaker 2: Getting too much more.
• 36:05
  Speaker 3: But on the other hand, they can provide some estrogenic
• 36:07
  Speaker 3: effects when your body is low in estrogen. So women
• 36:10
  Speaker 3: going through menopause will have less hot flashes, use menopausal symptoms,
• 36:16
  Speaker 3: and better when they eat soy products. But by the
• 36:19
  Speaker 3: same token, somebody who is worried about feminization who doesn't
• 36:25
  Speaker 3: want estrogen so it will not be a problem.
• 36:28
  Speaker 2: So quite remarkable.
• 36:30
  Speaker 3: And my comment was specifically about ultra process soy products
• 36:36
  Speaker 3: and that I tend to want to steer clear of
• 36:39
  Speaker 3: soy protein isolate or soy whale not because they are
• 36:45
  Speaker 3: you know, to be honest, there's mixed research. But compared
• 36:48
  Speaker 3: to say protein from animal products, soy protein isolate is
• 36:52
  Speaker 3: probably going to be better, right, But I do have
• 36:55
  Speaker 3: a little bit of unease anytime something is ultra processed
• 36:58
  Speaker 3: and radically changed from its natural form.
• 37:01
  Speaker 2: About its packs and there's more murky data.
• 37:05
  Speaker 3: I can't say we know enough to the sound any
• 37:07
  Speaker 3: alarm bells about ultra process, so I to be honest
• 37:09
  Speaker 3: with you, but it's a little more murky, and I
• 37:12
  Speaker 3: tend to want to steer clear. That said, I don't
• 37:16
  Speaker 3: want to be unclear about this at all. Based on
• 37:19
  Speaker 3: my read of the data, which I think is overwhelming.
• 37:22
  Speaker 3: Sous are directly linked to better longevity and health outcomes.
• 37:26
  Speaker 3: There's no correlation between soy products and feminization in men.
• 37:31
  Speaker 3: No man boobs, No, we do sexual function. To the contrary,
• 37:37
  Speaker 3: no reduced fertility. To the contrary, soy is linked to
• 37:42
  Speaker 3: better health outcomes and better sexual function.
• 37:45
  Speaker 1: And fermented soy is even probably if people are concerned
• 37:51
  Speaker 1: about traditional soy. Part is that fermented soi is pretty
• 37:56
  Speaker 1: is very safe.
• 37:57
  Speaker 3: Right, I mean from endusoi is great. I mean so
• 38:00
  Speaker 3: of course is very salty. So there's but it's it's
• 38:02
  Speaker 3: a it's a probiotic rich food. Tempe is really kind
• 38:07
  Speaker 3: of a superfood that's fermented soybeans, and they're super bioavailable
• 38:12
  Speaker 3: and really good for your gut. Actually when you have tempt,
• 38:16
  Speaker 3: they're very nourishing to the microbiome. So tempe is great.
• 38:21
  Speaker 3: But honestly, no problems with Atama mae. We sometimes cooke soybeans,
• 38:26
  Speaker 3: we spelt them first, pressure cook them. You want to
• 38:29
  Speaker 3: make sure they're really well cooked, and make big beans
• 38:31
  Speaker 3: with them, and they're very high in protein and they're
• 38:34
  Speaker 3: quite delicious. You can also go with tofu. You know,
• 38:37
  Speaker 3: it's a very lightly processed, but it's still you could
• 38:40
  Speaker 3: make tofoo in your own kitchen. It's sulter processed food.
• 38:43
  Speaker 3: You can make milk in your own kitchen, so bind
• 38:46
  Speaker 3: it from a manufacturer that did the work for you
• 38:48
  Speaker 3: is still not a travesty. Again, eatn Soy makes an
• 38:52
  Speaker 3: unsweetened soy milk which which is nothing but organic soybeans
• 38:55
  Speaker 3: and water. Twelve free of protein per cup in my opinion.
• 39:01
  Speaker 1: Right, So lately when you turn you look at the internet,
• 39:06
  Speaker 1: there just is so much discussion about the microbiome. And
• 39:10
  Speaker 1: I heard you say that you're taking a sampling a
• 39:12
  Speaker 1: beerrate product. So why don't you spend a couple of
• 39:17
  Speaker 1: minutes explaining to us how food can influence the positive
• 39:21
  Speaker 1: outcome of the microbiome so that people have healthier guts.
• 39:26
  Speaker 1: Because if people don't know this, you know, it's well
• 39:29
  Speaker 1: proven and many scientific studies that what is it, eighty
• 39:33
  Speaker 1: percent of our immunity is in our comes from our guts,
• 39:38
  Speaker 1: So all disease seems to start in the gut, right,
• 39:42
  Speaker 1: So if people are not focusing on their microbiome. Then
• 39:45
  Speaker 1: they're making a huge mistake because that is really foundational
• 39:48
  Speaker 1: to our health. So tell us about what you do
• 39:52
  Speaker 1: or what you suggest people do to be sure that
• 39:55
  Speaker 1: they have a healthy microbiome.
• 39:58
  Speaker 3: Yeah, I mean, Hippocrates rather famously is quoted as saying
• 40:01
  Speaker 3: all health begins in the gut.
• 40:03
  Speaker 2: That's right, pretty darn true.
• 40:06
  Speaker 3: It turns out that that our guts are fundamental not
• 40:09
  Speaker 3: just to digestion, which is kind of obvious, but to
• 40:12
  Speaker 3: our mood. You know, a large amount of the neurotransmitters,
• 40:16
  Speaker 3: the dopamine, the serotonin that make you feel good are
• 40:20
  Speaker 3: actually produced by bacteria just of tracked. And you know,
• 40:25
  Speaker 3: there are trillions of critters in there, and there's a
• 40:29
  Speaker 3: huge diversity of different kinds. We think of lactobacillie or
• 40:34
  Speaker 3: you know, as if there's certain good bacteria. Well, actually
• 40:37
  Speaker 3: you need you know, like millions of different kinds. We
• 40:40
  Speaker 3: don't even have names for most of them, and we're
• 40:42
  Speaker 3: still learning which ones are associated with positive health outcomes.
• 40:47
  Speaker 2: But there's a lot.
• 40:48
  Speaker 3: Gut dys biosis can set in when you actually are
• 40:51
  Speaker 3: feeding the bad guys or killing the good guys. The
• 40:53
  Speaker 3: biggest way we kill the good guys is by not
• 40:55
  Speaker 3: feeding them in the first place. So you know, you
• 40:59
  Speaker 3: don't want to feed the bad guys though, So the
• 41:01
  Speaker 3: bad guys tend to like sugar and the processed foods,
• 41:05
  Speaker 3: and there are there are microorganisms that I actually propagate
• 41:08
  Speaker 3: on those foods and there fermentation by products, and they
• 41:12
  Speaker 3: tend to be linked to waking and to cancer and
• 41:16
  Speaker 3: to a host of other health problems. But by the
• 41:18
  Speaker 3: same token, when you feed the good guys, you create
• 41:21
  Speaker 3: the conditions for them to thrive.
• 41:23
  Speaker 2: So what are the good guys like to eat? One
• 41:25
  Speaker 2: word fiber? Yeah, eat.
• 41:29
  Speaker 3: So there's man kinds of fiber. Of course, there's insoluble
• 41:32
  Speaker 3: fiber and soluble fiber, and there's a huge range within
• 41:36
  Speaker 3: each of those. But insoluble fibers in broad terms, are
• 41:40
  Speaker 3: like a broom.
• 41:41
  Speaker 2: They clean you out, they keep you.
• 41:42
  Speaker 3: Regular, they keep things moving, clean your body of toxins,
• 41:46
  Speaker 3: and they're kind of like of it, like they're washing
• 41:48
  Speaker 3: you out right, And they are a little you can
• 41:51
  Speaker 3: think of it like fibrous material that just goes, you know,
• 41:53
  Speaker 3: it just grabs things in like sandpaper that scrapes off
• 41:56
  Speaker 3: the bad stuff. Right, But then you can think about
• 41:59
  Speaker 3: soluble fiber, which actually dissolves in water and it forms
• 42:02
  Speaker 3: like a gel like substance and soluble fiber is in
• 42:07
  Speaker 3: general terms, what ferments into food for the good bacteria
• 42:11
  Speaker 3: in your gun. So we all need more of both types.
• 42:14
  Speaker 3: They tend to go in packages and whole foods, but
• 42:18
  Speaker 3: more fiber is really really critical. Less than five percent
• 42:21
  Speaker 3: of the US population is getting the recommended amount.
• 42:24
  Speaker 2: The recommended amount is probably too low.
• 42:27
  Speaker 3: Our paleolytic ancestors got about one hundred grams of fiber
• 42:30
  Speaker 3: a day. I think the average Americans getting about fifteen
• 42:32
  Speaker 3: when we should be getting probably thirty to forty to
• 42:35
  Speaker 3: fifty May we should be getting one hundred, but that
• 42:38
  Speaker 3: would be difficult for most of us.
• 42:41
  Speaker 2: But here's the thing to remember. There's no fiber in sugars,
• 42:45
  Speaker 2: there's no fiber in bottled oils, and there's no fiber
• 42:49
  Speaker 2: in any animal products.
• 42:51
  Speaker 1: Yeah, erreo.
• 42:52
  Speaker 3: Where fiber is found is in all whole plant foods. Literally,
• 42:55
  Speaker 3: every whole plant food contains fiber. No products contain fiber.
• 42:59
  Speaker 3: So it's about as simple as that. So you want
• 43:01
  Speaker 3: to eat whole plant foods in their natural form as
• 43:03
  Speaker 3: much as possible. Now, there's all different kinds of fiber
• 43:06
  Speaker 3: and different ones, and they're all good for you. Legoms
• 43:08
  Speaker 3: are really rich sources of fiber, a little higher in
• 43:12
  Speaker 3: the insoluble, but they got both. And the reason some
• 43:16
  Speaker 3: people get gas when they are eating a lot of
• 43:19
  Speaker 3: beans is that actually one of the things that's happening
• 43:23
  Speaker 3: is that the bacteria are going yum, yum, yum, and
• 43:25
  Speaker 3: they're propagating really fast. Then one of their byproducts can
• 43:28
  Speaker 3: be flatulents, so that will often settle out for people
• 43:31
  Speaker 3: who eat beans regularly. But like a muscle is getting stronger,
• 43:35
  Speaker 3: you don't want to work out with one hundred pound
• 43:37
  Speaker 3: dumbbells the first time you go to the gym, So
• 43:39
  Speaker 3: you haven't been eating a lot of legoms. Don't start
• 43:42
  Speaker 3: with five cups tablespoons. See how that digests, and then
• 43:46
  Speaker 3: gradually add more.
• 43:48
  Speaker 1: And if you s yeah, and if you soak them,
• 43:51
  Speaker 1: I'm sorry to interrupted, but if you soak them first,
• 43:53
  Speaker 1: you're getting rid of those what is it there's a
• 43:55
  Speaker 1: name for.
• 43:56
  Speaker 3: Yeah, cause problematic lectins that might be in there if
• 43:59
  Speaker 3: you if you soak them, or we like to sort
• 44:01
  Speaker 3: of start them sprouting.
• 44:03
  Speaker 2: We'll give them about forty.
• 44:04
  Speaker 3: Eight hours before we cook them. And then we make
• 44:07
  Speaker 3: sure the pressure cook them well and then we can
• 44:09
  Speaker 3: be wonderful. If you're still struggling with digestive issues with them,
• 44:13
  Speaker 3: try adding some enzymes.
• 44:14
  Speaker 2: After they're cooked with your meal. You know is a
• 44:18
  Speaker 2: famous one. There's lots of others.
• 44:21
  Speaker 3: Or you could cook them with some kombu seaweed, which
• 44:24
  Speaker 3: for some reason seems to be beneficial.
• 44:27
  Speaker 2: So you know, lagrooms are great, but there's a lot
• 44:29
  Speaker 2: of other sources of fiber. Vegetables. All the vegetables are
• 44:33
  Speaker 2: good for fiber. Fruits are all good for fiber, wonderful.
• 44:37
  Speaker 3: And then if you want to go really really special,
• 44:39
  Speaker 3: like certain foods are particularly high in inuline and other
• 44:44
  Speaker 3: prebiotic fibers that the good bacteria just love to feast on.
• 44:48
  Speaker 3: This is like their most gourmet meals. So now we're
• 44:50
  Speaker 3: talking about things like hikama or you know, you can
• 44:54
  Speaker 3: add a casia fiber to your smoothie if you want
• 44:57
  Speaker 3: to get a little extra boost. But really eating just
• 45:01
  Speaker 3: whole foods is great. Sweet potatoes have lots of wonderful fibers.
• 45:06
  Speaker 2: You can't go wrong in the plant.
• 45:07
  Speaker 1: Kingdom, and also in that smoothie or on top of
• 45:11
  Speaker 1: a puree of whatever you want to call it.
• 45:15
  Speaker 2: If you make a smooth like I often put it
• 45:17
  Speaker 2: in a.
• 45:18
  Speaker 1: Cereal bowl and then I'll add the hemp hemp and
• 45:21
  Speaker 1: flats and fia or you know whatever. And lately I've
• 45:25
  Speaker 1: been doing fenigreek. You can get fenni Greek now from
• 45:29
  Speaker 1: one of my podcast guests is marketing that, which is
• 45:33
  Speaker 1: now taken into the powdered form, because fenty Greek is
• 45:37
  Speaker 1: pretty gruesome. If you buy it, it's a seed, but
• 45:40
  Speaker 1: they do the powderform and then they you know, it's
• 45:43
  Speaker 1: it's completely efficacious, so it doesn't lose its potency. But
• 45:48
  Speaker 1: if you add it also is good for testoster for
• 45:51
  Speaker 1: those who are looking for natural ways to increase your testosterone.
• 45:55
  Speaker 1: But anyway, so I will mix take you know whatever,
• 45:58
  Speaker 1: and then add some nuts, like mostly organic walnuts, because
• 46:03
  Speaker 1: I know that's one of the best. I heard from
• 46:05
  Speaker 1: doctor Gundry that almonds have a that's the the covering
• 46:12
  Speaker 1: of almonds is actually problematic. I had never heard that before,
• 46:16
  Speaker 1: but apparently that's why he recommends Marcona almonds rather than
• 46:21
  Speaker 1: regular But he says that the actual coverage is a
• 46:27
  Speaker 1: what do you call it? Ah, I guess I guess
• 46:31
  Speaker 1: just calling it electin as tells you it's not good
• 46:34
  Speaker 1: for you.
• 46:35
  Speaker 3: But I've got to say I disagree with that. That
• 46:39
  Speaker 3: all different kinds of electins. There's thousands of different types.
• 46:41
  Speaker 3: Some are beneficial, there are type of plant proteins, and
• 46:47
  Speaker 3: some can be problematic. It's yeah, but this has been oversimplified. Yeah,
• 46:52
  Speaker 3: my general legoons are wonderful, tomatoes are wonderful, I think.
• 46:57
  Speaker 2: Yeah, doctor Gundry has blessed him. He's helped some people,
• 47:00
  Speaker 2: for sure. I appreciate that. I'm very concerned about his
• 47:05
  Speaker 2: focus on lectins. To be honest with you, we just
• 47:07
  Speaker 2: haven't ye on that, and I just wanted to be
• 47:09
  Speaker 2: on record that Yeah, no, I you know, I think it's.
• 47:13
  Speaker 3: Harmful when people start fearing really healthy foods.
• 47:16
  Speaker 1: Correct. I'm glad you're saying it, because honestly, I would
• 47:19
  Speaker 1: never want to give up my tomatoes, and particularly when
• 47:22
  Speaker 1: you buy them at the farmer's market and they're just
• 47:24
  Speaker 1: like so amazing and he wants you to feel them
• 47:28
  Speaker 1: and take the seeds out and all that that. Nobody's
• 47:30
  Speaker 1: going to do that, So yeah, I would. I would
• 47:34
  Speaker 1: totally align with you on that, and I only brought
• 47:37
  Speaker 1: it up because I had never heard that the peel
• 47:41
  Speaker 1: of an almond. I mean, who's going to you know,
• 47:43
  Speaker 1: soap an almond and kick off all the peels. They
• 47:46
  Speaker 1: might do that in a European country, but not in
• 47:48
  Speaker 1: this country. So anyway, all right, well we've come to
• 47:52
  Speaker 1: a place where I knew we would come too quickly.
• 47:56
  Speaker 1: But we have to say goodbye. So I just want
• 47:59
  Speaker 1: to be sure people know how to reach you and get.
• 48:02
  Speaker 3: Your first I got to say, Powered by Plants is
• 48:05
  Speaker 3: our brand new cookbook.
• 48:06
  Speaker 2: Yes, minute nutrient loaded meals to help you thrive. Okay,
• 48:12
  Speaker 2: it's a beautiful cookbook and it's all about plant based
• 48:16
  Speaker 2: nutrition and how you can be powered by plants and
• 48:18
  Speaker 2: get all your needs met.
• 48:19
  Speaker 3: And so it's just about to come out. You can
• 48:21
  Speaker 3: get advanced copies now, depending on the lease, that might
• 48:24
  Speaker 3: already be in stores Powered by Plants, and you can
• 48:27
  Speaker 3: go to food revolution dot org again check out. We've
• 48:30
  Speaker 3: got lots of free website resources, hundreds of articles, recipes,
• 48:35
  Speaker 3: online courses, masterclasses, summits resources, action updates, sign up for
• 48:40
  Speaker 3: our email list, enjoin the movement.
• 48:42
  Speaker 1: Right this is your life, just so everybody knows, and
• 48:46
  Speaker 1: you know, I really, I really am so respectful of
• 48:49
  Speaker 1: our viewers, but I want everybody to be healthy. And
• 48:53
  Speaker 1: this is why I started the podcast five years ago,
• 48:57
  Speaker 1: is I just want just like you with Food Revolution network,
• 49:00
  Speaker 1: the more people that we can reach and whose lives
• 49:03
  Speaker 1: we can affect by the information is power. Movement is
• 49:09
  Speaker 1: a great tribute to not only our own value system
• 49:13
  Speaker 1: and our belief system, but also to healing the world
• 49:17
  Speaker 1: and making the world a better place and making you
• 49:19
  Speaker 1: a better person for having made those positive choices. So
• 49:23
  Speaker 1: here's a person right in front of you today who's
• 49:26
  Speaker 1: done more work. He and his dad to align us
• 49:30
  Speaker 1: with the values of good health, and they work so hard.
• 49:35
  Speaker 1: So I really encourage everybody to either at least look
• 49:40
  Speaker 1: and read and learn. But if not, if you want
• 49:43
  Speaker 1: to go a step further, join and be a part
• 49:47
  Speaker 1: of this growing network of people who are really embracing
• 49:51
  Speaker 1: healthy and long and healthy lifestyle. So thank you so
• 49:55
  Speaker 1: much for being with us today, and we really appreciate
• 49:59
  Speaker 1: you and your dad as well.
• 50:02
  Speaker 2: Thank you so much. Great to be with me.
• 50:04
  Speaker 1: Okay, take care ocean, Bye bye.