Latest / Brian Thomas / George Brunemann - RestoreWellness

Transcript

George Brunemann - RestoreWellness · Brian Thomas

• 0:00
  Speaker 1: 7.06 on a Friday and a very happy one to you.
• 0:17
  Speaker 1: Extra special. We were talking earlier in the program about
• 0:20
  Speaker 1: diet and wellness and that article I read about just
• 0:23
  Speaker 1: a little bit of ultra-processed foods each day, like 3.5 ounces.
• 0:26
  Speaker 1: The study showed 8.8 million people followed over a long
• 0:30
  Speaker 1: period of time. Just 3.5 ounces of ultra-processed food can
• 0:34
  Speaker 1: have a large statistical increase in cardiovascular disease, cancer, death
• 0:40
  Speaker 1: from causes from a variety of different disease states, et cetera.
• 0:44
  Speaker 1: So processed food is bad for you. And someone knows
• 0:46
  Speaker 1: all about that and took stock in his health quite
• 0:49
  Speaker 1: some time ago and has improved it dramatically, opened a website, restorewellness.org.
• 0:54
  Speaker 1: George Brenneman, who typically comes in with Keith Tenenfeld, is
• 0:56
  Speaker 1: also into fitness and more of a holistic form of
• 1:00
  Speaker 1: medicine as to this traditional, let's rely on a pharmaceutical
• 1:03
  Speaker 1: kind of thing. George, it's always great having you back in.
• 1:05
  Speaker 1: Got lots to unfold today.
• 1:06
  Speaker 2: Yeah, Brian, great to be here again. It's been a while.
• 1:08
  Speaker 1: And the way you want to approach today's program, and
• 1:11
  Speaker 1: I think it's an ideal one, the politics behind the
• 1:15
  Speaker 1: major health policies that we've been confronted with over the years,
• 1:20
  Speaker 1: and I had a flashback because we're going to talk
• 1:22
  Speaker 1: about the food pyramid later in the show, unless you
• 1:25
  Speaker 1: want to do it right now. But the propaganda campaign
• 1:29
  Speaker 1: the United States Department of Agriculture launched on us back
• 1:31
  Speaker 1: in the early 70s, we have video in the classroom,
• 1:34
  Speaker 1: which was 4-4-3-2, that was a food pyramid. I can
• 1:38
  Speaker 1: still hear that damn jingle in my head to this day.
• 1:40
  Speaker 1: And 4-4-3-2 was, of course, recommended four servings of fruits
• 1:45
  Speaker 1: and vegetables. And I guess that's fine, but four servings
• 1:47
  Speaker 1: of breads and cereals, three servings of milk, which would
• 1:50
  Speaker 1: be cheese and dairy, and then finally two servings of meat.
• 1:53
  Speaker 1: We kind of flipped that on top of its head
• 1:54
  Speaker 1: of late because we all found out that carbs, breads,
• 1:57
  Speaker 1: and cereals are actually really bad for us. How did
• 2:00
  Speaker 1: we end up with that back then? You want to
• 2:01
  Speaker 1: start there? Is that okay?
• 2:02
  Speaker 2: We can start there. So it's all this evolution. That
• 2:06
  Speaker 2: I think is tightly linked to who was in charge
• 2:09
  Speaker 2: of the government and who got their money to them
• 2:11
  Speaker 2: in order to change things around. So if you go
• 2:14
  Speaker 2: prior to like 1900, everything was all about balance. So
• 2:17
  Speaker 2: you had food was broken into the groups of dairy, meat,
• 2:22
  Speaker 2: carbs and oils, fats. And pretty much all of that
• 2:26
  Speaker 2: came from natural sources, right? So the fats were butter
• 2:29
  Speaker 2: and lard, and the carbs were whole wheat and grains.
• 2:33
  Speaker 1: Chemistry hadn't made it into food production yet.
• 2:36
  Speaker 2: Exactly. And so everything was always about balance. And then
• 2:39
  Speaker 2: what started to happen is agriculture learned to make more
• 2:43
  Speaker 2: and more wheat and more and more corn per acre.
• 2:46
  Speaker 2: You started seeing this push towards carbs, towards cereals. And
• 2:51
  Speaker 2: a lot of that was pressed by, you know, I
• 2:55
  Speaker 2: think it was Nestle, one of the companies that made
• 2:57
  Speaker 2: all the cereals. And they started essentially bribing them to say, hey,
• 3:01
  Speaker 2: you need to have more of this. You need to
• 3:03
  Speaker 2: have more of this. And they were going against the
• 3:05
  Speaker 2: sugar lobby.
• 3:05
  Speaker 1: Wasn't it Kellogg who invented cereals, the cornhole cornflake phenomenon?
• 3:08
  Speaker 1: Didn't he start that? I think it is. Okay. Is
• 3:11
  Speaker 1: that the kind of cereals you were referring to?
• 3:13
  Speaker 2: That's what I referred to. So when all of a
• 3:14
  Speaker 2: sudden you had Cheerios and cornflakes and Wheaties and all
• 3:17
  Speaker 2: of these things that, were just pure carbs. And then
• 3:21
  Speaker 2: they would add sugar because somebody wanted to eat just
• 3:23
  Speaker 2: plain wheat.
• 3:23
  Speaker 1: Well, and carbs convert to sugar. Exactly.
• 3:26
  Speaker 2: There's like a five-minute difference between that inside your body.
• 3:29
  Speaker 2: I mean, when you put them in, it becomes sugar.
• 3:32
  Speaker 2: And so you had all of these forces pushing the
• 3:35
  Speaker 2: American public towards this idea that carbs are good, fat's bad.
• 3:42
  Speaker 2: And a lot of that historically goes back to one study.
• 3:46
  Speaker 2: It's the same as the cholesterol study. It's a guy
• 3:49
  Speaker 2: named Ansel Keys. It was called the Seven Countries Study.
• 3:54
  Speaker 2: And the reason it was called the Seven Countries Study
• 3:56
  Speaker 2: is he had this nice graph, and I can pull
• 3:59
  Speaker 2: it up if I can get my internet to connect.
• 4:01
  Speaker 2: But basically what he did is he picked Japan, the
• 4:05
  Speaker 2: United States, UK, and four other countries.
• 4:08
  Speaker 1: We guess Italy with the Mediterranean diet.
• 4:10
  Speaker 2: Italy was one of them, yes. And so he puts
• 4:13
  Speaker 2: this plot up of number of heart attacks versus amount
• 4:17
  Speaker 2: of fats that people were eating. Now, keep in mind,
• 4:21
  Speaker 2: ever since 1910, when Crisco was invented, we're going to
• 4:23
  Speaker 2: talk about that, the amount of fats that were coming
• 4:27
  Speaker 2: from vegetable and seed oils was increasing. So after 1910,
• 4:30
  Speaker 2: we started getting this artificial fat.
• 4:32
  Speaker 1: Which is a different phenomenon.
• 4:33
  Speaker 2: A different phenomenon. So what Ancel Keys did is he
• 4:36
  Speaker 2: took these seven things and he plotted these seven countries
• 4:38
  Speaker 2: on a map, and it said basically— So Japan had
• 4:42
  Speaker 2: almost no fat intake whatsoever, and then you got the
• 4:44
  Speaker 2: United States on the other end. And he drew this
• 4:47
  Speaker 2: line between how many heart attacks and how much fat.
• 4:50
  Speaker 2: And it looks like this perfectly straight line, and it's
• 4:51
  Speaker 2: called the seven-country study.
• 4:53
  Speaker 1: You can look it up.
• 4:54
  Speaker 2: And if all you ask for is that study, that's
• 4:56
  Speaker 2: all you will see.
• 4:57
  Speaker 1: But that does not prove causation.
• 4:59
  Speaker 2: Well, what's even better is if you ask for the
• 5:01
  Speaker 2: whole study, there's actually 22 countries.
• 5:04
  Speaker 3: Mm-hmm.
• 5:04
  Speaker 2: And if you put that data on a plot, it's
• 5:06
  Speaker 2: just random everywhere. There's no line at all. It's just covered.
• 5:11
  Speaker 2: So there's no correlation whatsoever between the amount of fat
• 5:14
  Speaker 2: you eat and heart disease. And they never drew a
• 5:16
  Speaker 2: distinction between fat coming from animals and fat coming from seeds.
• 5:20
  Speaker 1: So after that one study, the science was settled.
• 5:22
  Speaker 2: The science was settled.
• 5:23
  Speaker 1: The government adopted it. We're going to talk about COVID
• 5:25
  Speaker 1: later in the show, too, aren't we? Yes, exactly.
• 5:26
  Speaker 2: Yeah, okay. If you look at the original study, there's
• 5:30
  Speaker 2: no correlation whatsoever, but he published it with only seven
• 5:33
  Speaker 2: data points that look like this perfectly straight line. In engineering,
• 5:37
  Speaker 2: we call that lying with data. Yes. And so he
• 5:40
  Speaker 2: threw away anything that didn't match and somehow he got
• 5:43
  Speaker 2: the entire Congress and everybody to adopt this.
• 5:46
  Speaker 1: Well, did the food companies latch onto that and use
• 5:49
  Speaker 1: that as a springboard to push what they were selling?
• 5:52
  Speaker 2: And then sugar was subsidized and sugar said, Oh heck
• 5:55
  Speaker 2: it's fat. So we can pump out all the sugar
• 5:57
  Speaker 2: we want.
• 5:58
  Speaker 1: Yeah.
• 5:58
  Speaker 2: We liked this study because they drove people away from
• 6:01
  Speaker 2: meat and dairy. Now what happens is, is by the
• 6:04
  Speaker 2: time we get to the food pyramid and a little later,
• 6:07
  Speaker 2: the fat and dairy lobbies start to get stronger. And
• 6:10
  Speaker 2: so they're pushing that they want more of their stuff
• 6:12
  Speaker 2: in there. It's just this corruption.
• 6:16
  Speaker 1: The takeaway of this is, of course, you know, I'm
• 6:19
  Speaker 1: not going to be critical of capitalism, but in the
• 6:20
  Speaker 1: name of the almighty dollar, no one was in everybody's
• 6:23
  Speaker 1: interest in selling their product and creating a, well, a vehicle,
• 6:27
  Speaker 1: perhaps a lie, perhaps an erroneous study to support the
• 6:30
  Speaker 1: purchase of their particular product. But none of this had
• 6:33
  Speaker 1: anything to do with the health of the American people.
• 6:35
  Speaker 2: No, and that's the key, is they didn't even look
• 6:38
  Speaker 2: at what happened with heart attacks after they adopted the
• 6:40
  Speaker 2: new pyramid and adopted this approach of no fat.
• 6:43
  Speaker 1: Well, let me ask you this, because this sounds suspiciously
• 6:47
  Speaker 1: like the tobacco litigation. And I always say this, because
• 6:51
  Speaker 1: it's the food manufacturers. Again, I don't mind them having
• 6:54
  Speaker 1: a profit motive. I'm glad I have food available to
• 6:57
  Speaker 1: me to buy. But if they knew... that this was
• 7:01
  Speaker 1: bad for us, but nonetheless pushed it and knew that
• 7:04
  Speaker 1: the study was in fact misinterpreted, perhaps intentionally, and yet
• 7:08
  Speaker 1: still pushed it and relied on it. That seems to
• 7:10
  Speaker 1: me what the tobacco companies, because they were charged with
• 7:12
  Speaker 1: knowingly selling a product, which they denied was harmful and
• 7:17
  Speaker 1: the outright to our face lied to us, but they
• 7:19
  Speaker 1: had all the data and industry research that showed that no,
• 7:22
  Speaker 1: smoking tobacco will kill you.
• 7:23
  Speaker 2: Well, capitalism works when you have free access to the data.
• 7:26
  Speaker 2: So if everyone knew that the whole study actually was
• 7:28
  Speaker 2: based on 22 countries, And they threw away the ones
• 7:32
  Speaker 2: that said, hey, there was no correlation whatsoever. If you
• 7:34
  Speaker 2: knew that, you could adopt your buying to it. If
• 7:37
  Speaker 2: you knew that they were putting chemicals in cigarettes to
• 7:39
  Speaker 2: make them more addictive, but also made it more deadly,
• 7:43
  Speaker 2: you wouldn't do that.
• 7:44
  Speaker 1: We're talking about a period in time, though, where this type,
• 7:48
  Speaker 1: no one was having this type of discussion about food.
• 7:51
  Speaker 1: There was no processed food. It was only creeping in.
• 7:54
  Speaker 1: Your options were all healthy. And might I point out,
• 7:57
  Speaker 1: food was a hell of a lot more expensive back then,
• 7:59
  Speaker 1: and consuming like 40% of an American household budget, whereas
• 8:03
  Speaker 1: it comes in at 5% now. Technology and advancements have
• 8:07
  Speaker 1: allowed a less expensive food production. But can you, I mean,
• 8:10
  Speaker 1: do you think really people in 1910 were talking about
• 8:15
  Speaker 1: carbs and Oh, heck no. And fats and whether or
• 8:18
  Speaker 1: not that study was around or not.
• 8:19
  Speaker 2: Well, and see, the other side of this, we're talking
• 8:21
  Speaker 2: just about diet. In 1910, everybody walked and rode their bicycles.
• 8:25
  Speaker 1: There was, again, the price of food relative to income.
• 8:29
  Speaker 1: You just didn't eat excess quantities of food unless you
• 8:31
  Speaker 1: were on the highest income levels. Right. I mean, even
• 8:34
  Speaker 1: when I was a kid, I was the fattest kid
• 8:35
  Speaker 1: in the neighborhood. Everybody was skinny as a rail. And
• 8:37
  Speaker 1: I grew up in what some people might perceive to
• 8:39
  Speaker 1: be an affluent neighborhood. There weren't fast food places all over.
• 8:43
  Speaker 1: It was a lucky day if you got to go.
• 8:45
  Speaker 1: My God, we're going to McDonald's. It happened like once
• 8:47
  Speaker 1: every couple of months.
• 8:48
  Speaker 2: Oh, absolutely. And in our household, you got a half
• 8:51
  Speaker 2: a cup of pop a day. One soda a week.
• 8:55
  Speaker 2: On Saturday night, she got one drink.
• 8:57
  Speaker 1: You and I grew up in the same household, basically.
• 8:59
  Speaker 1: One soda a week, Saturday night, my sister and I
• 9:01
  Speaker 1: watching Mary Tyler Moore, Bob Newhart, and Carol Burnett. Enjoying
• 9:06
  Speaker 1: our one.
• 9:07
  Speaker 2: That was the lineup back in the 70s. And then
• 9:08
  Speaker 2: Sundays you got to watch World of Disney.
• 9:10
  Speaker 1: Wide World of Disney. Yes, amen. Plus the Wide World
• 9:14
  Speaker 1: of Sports on a Sunday morning afternoon, too. George Brenneman,
• 9:16
  Speaker 1: we'll continue talking about health. We're going to dive into
• 9:20
  Speaker 1: the 1910 effort to move to vegetable oil. We'll also
• 9:24
  Speaker 1: talk about the demonization of cholesterol. We'll go to the
• 9:26
  Speaker 1: food pyramid as well. And COVID-19. Yep, lots to unpackage
• 9:30
  Speaker 1: in this hour at 715. 5KRC, the talk station. 720-855-KRCD
• 9:35
  Speaker 1: Talk Station. Happy Friday. George Brenneman in the studio. Check
• 9:38
  Speaker 1: him out online. RestoreWellness.org. Lots of resources there to try
• 9:44
  Speaker 1: to get you on the right track. And, of course,
• 9:46
  Speaker 1: this morning we're talking about politics and health over the years.
• 9:48
  Speaker 1: We dove into my intention. I didn't want to go
• 9:51
  Speaker 1: out of order because we're moving from 1910 forward to 2019. 2019,
• 9:55
  Speaker 1: of course, the COVID lies. 1910, George Brenneman. the move
• 10:01
  Speaker 1: to vegetable oil now one of the things i learned
• 10:03
  Speaker 1: from you and keith and i've tried to do my
• 10:04
  Speaker 1: best no more seed oils no more vegetables what we
• 10:08
  Speaker 1: use in the thomas household avocado oil right olive oil
• 10:12
  Speaker 1: lard and tallow yep and butter Oh, that's a given, man.
• 10:18
  Speaker 1: Did I have to even put that on the list?
• 10:20
  Speaker 2: Yeah, you do, because there's been such an attack on it.
• 10:23
  Speaker 1: Well, that goes to the cholesterol. We can demonize. We'll
• 10:25
  Speaker 1: talk about the demonization of cholesterol in the next segment.
• 10:27
  Speaker 1: Let's talk about why. How do we end up with
• 10:28
  Speaker 1: vegetable oil? Was it really necessary? Oh, yeah, bacon grease.
• 10:31
  Speaker 1: I'm going to add that to the list. We save
• 10:32
  Speaker 1: our bacon drippings.
• 10:33
  Speaker 2: I keep mine in a jar.
• 10:34
  Speaker 1: Oh, that's what we do. Put it in the refrigerator.
• 10:36
  Speaker 1: You know what's great? Hash browns. Oh, my God. Bacon grease.
• 10:39
  Speaker 1: If you're going to eat a potato... fry it up
• 10:41
  Speaker 1: in bakeries with some onions and just it's a rare
• 10:44
  Speaker 1: occasion but you know i fall off right i fall
• 10:46
  Speaker 1: off the carb wagon every once in a while but
• 10:48
  Speaker 1: why the moved vegetable what was so.
• 10:50
  Speaker 2: The biggest why was it was getting expensive for lard
• 10:53
  Speaker 2: and butter and and so they had this seed over
• 10:57
  Speaker 2: there cotton seed oil so the production of cotton and
• 11:00
  Speaker 2: the cotton gin oh sure introduced this side product of
• 11:03
  Speaker 2: cotton seed oil because they're squishing it so they used
• 11:06
  Speaker 2: it for things like uh greasing equipment and for, you know,
• 11:11
  Speaker 2: the stuff you wouldn't use oil and grease.
• 11:13
  Speaker 1: For, right? Industrial purposes.
• 11:15
  Speaker 2: Because it looked horrible, it smelled horrible, it tastes horrible.
• 11:19
  Speaker 2: Procter & Gamble created this way that you could get
• 11:24
  Speaker 2: rid of the smell, make it clear, and add water
• 11:27
  Speaker 2: to it so it turned into a solid. And suddenly
• 11:29
  Speaker 2: we have crystallized cottonseed oil, otherwise known as Crisco. And
• 11:35
  Speaker 2: they spent a fortune creating advertisements and P & G
• 11:39
  Speaker 2: is a marketing company, right? I mean, they did have
• 11:41
  Speaker 2: the science to get this ugly oil to look and
• 11:45
  Speaker 2: almost taste all right.
• 11:46
  Speaker 1: Well, it performed like traditional lard. Right.
• 11:50
  Speaker 2: They noticed that it almost looked like it, so they
• 11:52
  Speaker 2: found a way to make it look exactly like lard.
• 11:55
  Speaker 2: And they started pushing this out. And they did it by,
• 11:58
  Speaker 2: you know, they would have recipe books. They would push
• 12:01
  Speaker 2: it in every form they possibly could. And suddenly you
• 12:05
  Speaker 2: have Crisco coming out. You had margarine companies in Europe
• 12:08
  Speaker 2: that were learning how to take the smell and the
• 12:12
  Speaker 2: taste out of it and make it taste like something else. Margarine, anymore,
• 12:16
  Speaker 2: I look at margarine, and I think its best use
• 12:18
  Speaker 2: is like if you've got a squeaky door hinge, you
• 12:21
  Speaker 2: can put some margarine on it, and it'll make it
• 12:22
  Speaker 2: not squeak. That's about the best use for margarine. I
• 12:25
  Speaker 2: can't imagine eating that stuff anymore. There's nothing good about it.
• 12:28
  Speaker 1: No, there isn't.
• 12:29
  Speaker 2: So Procter & Gamble started with the cottonseed that was
• 12:31
  Speaker 2: left over, and then they found out soybeans. Hey, you
• 12:34
  Speaker 2: can get soybean oil and play around with soybean oil.
• 12:37
  Speaker 2: And now it's corn seeds and corn oil. All of
• 12:41
  Speaker 2: that is coming around now because they're subsidizing a lot
• 12:44
  Speaker 2: of it and because it's still expensive to get the
• 12:47
  Speaker 2: natural forms, the animal forms. What's interesting that went along
• 12:51
  Speaker 2: on the side is Procter & Gamble also had a
• 12:55
  Speaker 2: role in the creation of the American Heart Association. It's
• 12:59
  Speaker 2: a really weird thing where they didn't directly give them money,
• 13:02
  Speaker 2: but on one of their television shows, they had a
• 13:05
  Speaker 2: contest where I don't even remember what it was. I
• 13:07
  Speaker 2: think it had something to do with heart health. But
• 13:10
  Speaker 2: they recommended you send your story in and you could
• 13:12
  Speaker 2: win the contest and then send in a donation to
• 13:14
  Speaker 2: the American Heart Association as part of that. Well, that's
• 13:16
  Speaker 2: when the American Heart Association went from nine doctors talking
• 13:20
  Speaker 2: to each other to this enormous organization because they got
• 13:23
  Speaker 2: a ton of money coming in. And they started backing
• 13:26
  Speaker 2: whatever it is they were paid to back. So suddenly...
• 13:30
  Speaker 2: But unsaturated oils and hydrogenated oils are great, but large bad.
• 13:35
  Speaker 1: Much like money and politics can be a problem, same
• 13:37
  Speaker 1: thing with money in the food industry.
• 13:38
  Speaker 2: Absolutely. And you mentioned earlier the smoking, right? So when R.J.
• 13:43
  Speaker 2: Reynolds got hit with the fact that they had to
• 13:46
  Speaker 2: put smoking can be hazardous to your health on the side,
• 13:49
  Speaker 2: they started buying up all the food companies. So most
• 13:52
  Speaker 2: of the big food monopolies now are owned by R.J. Reynolds,
• 13:54
  Speaker 2: and the scientists that made cigarettes addictive Make ultra-processed food addictive.
• 13:59
  Speaker 1: Ooh, we might want to have to expand on that
• 14:01
  Speaker 1: a little bit here in the coming segment there, because
• 14:03
  Speaker 1: that's a problem for me. 725 here, 55 KRC Talk Station.
• 14:08
  Speaker 1: I was just remembering Florence Henderson deep-frying loaves of bread
• 14:12
  Speaker 1: for the Wesson oil. Remember that, George, huh? I'm having
• 14:15
  Speaker 1: all kinds of.
• 14:15
  Speaker 2: Wesson was a chemist that perfected part of the processes
• 14:18
  Speaker 2: for using seed oil.
• 14:19
  Speaker 1: That makes sense. I'll tell you what, you need to
• 14:21
  Speaker 1: ensure the safety and warmth of your home. Talk Station.
• 14:25
  Speaker 1: 729-55-KRC-D Talk Station. Very informative he is, and check out
• 14:30
  Speaker 1: the webpage. If you don't believe George Brenneman talking about restorewellness.org,
• 14:34
  Speaker 1: he backs it with the research materials, healthy options for
• 14:37
  Speaker 1: you and your diet, and some great thoughts and comments
• 14:41
  Speaker 1: by Keith Tennefeld, who's not here today, but George has
• 14:44
  Speaker 1: covered it quite well, dealing with the sort of the
• 14:46
  Speaker 1: capitalistic nature of food industry coupled with working with the government,
• 14:50
  Speaker 1: we ultimately end up with some pretty bad information. Right. Now,
• 14:53
  Speaker 1: you had mentioned, and I know I brought up the
• 14:56
  Speaker 1: tobacco company litigation, the reason I presume they were held liable,
• 14:59
  Speaker 1: maybe the food industry, which, as you will explain in
• 15:02
  Speaker 1: a little bit more detail here, is owned by the
• 15:03
  Speaker 1: tobacco industry or former tobacco industry. Maybe they're purposely engaged
• 15:09
  Speaker 1: in manipulating what's in the foods to make it more palatable,
• 15:12
  Speaker 1: more addictive, if I can use the words.
• 15:14
  Speaker 3: Right.
• 15:15
  Speaker 1: But I have to say, and you off-air mentioned that
• 15:19
  Speaker 1: the first foray into the food industry was R.J. Reynolds'
• 15:25
  Speaker 1: acquisition of Hawaiian Punch in 1963. Right. Well, the Surgeon
• 15:29
  Speaker 1: General's report saying that tobacco causes cancer to kill you
• 15:31
  Speaker 1: that led to the labels was the 1964 Surgeon General's report.
• 15:34
  Speaker 1: So they were out ahead of it. Do you think
• 15:36
  Speaker 1: they saw the writing on the wall? Absolutely. Okay, so
• 15:39
  Speaker 1: as a Well, let's say a CEO of R.J. Reynolds.
• 15:41
  Speaker 1: I'm looking at an insanely valuable, wealthy company still generating
• 15:45
  Speaker 1: billions of dollars. But I see that dying because people
• 15:49
  Speaker 1: are going to find out that what they're selling, which
• 15:51
  Speaker 1: I think they knew, was killing people. Okay, while we've
• 15:54
  Speaker 1: got money, while we have the ability, power, and influence,
• 15:56
  Speaker 1: let's diversify our business, R.J. Reynolds, and create a food company.
• 16:02
  Speaker 1: I see that as a normal strategy. Let's buy Hawaiian Punch,
• 16:05
  Speaker 1: and down the road they buy more and more. It's lucrative,
• 16:08
  Speaker 1: and yes, the tobacco business itself started whittling away, and
• 16:12
  Speaker 1: we're at the point now where a very small slice
• 16:14
  Speaker 1: of the population even smokes anymore. Do you think they
• 16:17
  Speaker 1: went into this with a nefarious intent to create products
• 16:20
  Speaker 1: that were more addictive, or did they just start there
• 16:22
  Speaker 1: and then realize, hey, These businesses are profitable. Let's figure
• 16:25
  Speaker 1: out how to make them more profitable.
• 16:27
  Speaker 2: Well, so the way they grew the market share on
• 16:29
  Speaker 2: tobacco was they found ways to make it more and
• 16:31
  Speaker 2: more addictive. Manipulating the product. They add chemicals to the
• 16:35
  Speaker 2: product to make it more addictive.
• 16:36
  Speaker 1: Good point.
• 16:37
  Speaker 2: Therefore, they sell more. So tobacco, you never had to have.
• 16:42
  Speaker 2: I mean, if you don't have tobacco, you're not going
• 16:44
  Speaker 2: to die. If you don't have food, you're going to die. So, hey,
• 16:47
  Speaker 2: let's buy a food company. And we already have scientists
• 16:50
  Speaker 2: who have perfected this art of making things more addictive.
• 16:54
  Speaker 1: They knew what people wanted.
• 16:56
  Speaker 2: They knew what people wanted. So 1963 is probably right
• 16:59
  Speaker 2: around when Hawaiian Punch and Kool-Aid and all those things
• 17:01
  Speaker 2: started to get really popular.
• 17:03
  Speaker 3: Sure.
• 17:04
  Speaker 2: Well, hey, we've got this thing that you really don't
• 17:06
  Speaker 2: have to have, but people are craving because it tastes good,
• 17:09
  Speaker 2: gives them a rush, you know, whatever.
• 17:11
  Speaker 1: Soft drinks or, you know, sodas have been around for
• 17:13
  Speaker 1: a long time. It's just a non-carbonated form of a
• 17:15
  Speaker 1: soda that people obviously love to buy.
• 17:17
  Speaker 3: Right.
• 17:18
  Speaker 2: Start pumping up the amount of sugar in it. I mean,
• 17:21
  Speaker 2: high C, the other one, you remember, they talk about
• 17:23
  Speaker 2: how great vitamin C is. Well, yeah, vitamin C is great,
• 17:25
  Speaker 2: but when you mix it with, you know, a cup
• 17:27
  Speaker 2: of sugar, it's probably not a good idea.
• 17:29
  Speaker 1: Hey, I'm sorry, man. Down in the South, they've been
• 17:31
  Speaker 1: doing that forever. Two cups of sugar per quart of water.
• 17:35
  Speaker 2: To make sweet tea. Oh, that's crazy, isn't it? Could
• 17:36
  Speaker 2: you drink that?
• 17:37
  Speaker 1: Purely saturated. Not anymore. Oh, you could.
• 17:39
  Speaker 2: I could never. I mean, that was just way too much.
• 17:42
  Speaker 1: Are you kidding me? Back in the old days? I mean,
• 17:43
  Speaker 1: you're talking about a kid who used to, I mean,
• 17:45
  Speaker 1: when I was swimming. An entire 16-ounce sugar soda. This
• 17:50
  Speaker 1: is what I was working at. And then I put
• 17:52
  Speaker 1: two scoops of the powdered, like, Hi-C mix. You remember
• 17:56
  Speaker 1: they sold concentrated? Into that and mix it up. That's
• 18:00
  Speaker 1: how bad, yeah.
• 18:02
  Speaker 2: I saw an ad the other day for these drinks
• 18:04
  Speaker 2: where they put, like... Cotton candy inside of a soda.
• 18:08
  Speaker 1: Yeah.
• 18:09
  Speaker 2: And I looked at that and I'm like, oh, my God.
• 18:11
  Speaker 1: I know. Listen.
• 18:12
  Speaker 2: I get a migraine just watching the ad, you know.
• 18:15
  Speaker 1: All right.
• 18:15
  Speaker 2: So over time, what do they start doing? So they
• 18:17
  Speaker 2: bought the wine punch. Then they buy Nabisco. So Oreos, Chippahoi,
• 18:20
  Speaker 2: Wheat Thins. All of that stuff now is R.J.
• 18:22
  Speaker 1: Reynolds.
• 18:23
  Speaker 2: They bought Philip Morris, the other big cigarette company, bought
• 18:26
  Speaker 2: General Foods and Kraft. So they went into this. And
• 18:30
  Speaker 2: I cannot find the data immediately by hitting my friend
• 18:34
  Speaker 2: Grock here. But you got to believe that the reason
• 18:36
  Speaker 2: high fructose corn syrup came out was because when you
• 18:40
  Speaker 2: get some sugar, after a while, you don't want it
• 18:43
  Speaker 2: anymore because you've had enough. If you have high fructose
• 18:45
  Speaker 2: corn syrup, your body doesn't have that switch anymore. It
• 18:48
  Speaker 2: doesn't say you've had enough.
• 18:50
  Speaker 1: It doesn't metabolize like sugar?
• 18:51
  Speaker 2: It metabolizes very similar, except it only metabolizes in the liver.
• 18:55
  Speaker 2: It cannot be taken straight into the cell. And so
• 18:59
  Speaker 2: your liver is sitting there trying to crank out glycogen
• 19:02
  Speaker 2: and glucose from this This carb that's coming in that
• 19:05
  Speaker 2: nothing else in your body can handle. You take sugar.
• 19:08
  Speaker 2: Every cell in your body can take the glucose and
• 19:10
  Speaker 2: use it. You take high fructose corn syrup. The cells
• 19:13
  Speaker 2: don't get it right away. It has to go to
• 19:15
  Speaker 2: the liver first, which is why we now have cirrhosis
• 19:18
  Speaker 2: of the liver with kids.
• 19:19
  Speaker 1: Yeah, that's crazy.
• 19:20
  Speaker 2: That have never touched alcohol.
• 19:21
  Speaker 1: Yeah, that's crazy. When you drink 12 Mountain Dews a day,
• 19:24
  Speaker 1: you're going to run into a problem.
• 19:26
  Speaker 2: For a number of reasons, citric acid, everything else.
• 19:28
  Speaker 1: Oh, yeah.
• 19:30
  Speaker 2: Mountain Dew is my go-to. Mountain Dew with lemon. So
• 19:33
  Speaker 2: I'd add even more acid to it.
• 19:35
  Speaker 1: Not anymore? I was going to say, George, you admit
• 19:38
  Speaker 1: on air that you're still drinking Mountain Dew. I'm going
• 19:40
  Speaker 1: to say, well, no.
• 19:41
  Speaker 2: I can't even go to the soda fountain anymore. I
• 19:44
  Speaker 2: go there and I get the water. You know, you
• 19:45
  Speaker 2: hit the button, you get pure water out.
• 19:48
  Speaker 1: Because the diet sodas also come with their own perils. Yes.
• 19:52
  Speaker 2: So there the big peril is your body thinks it's
• 19:54
  Speaker 2: a sugar. It creates insulin. There's no sugar for the
• 19:57
  Speaker 2: insulin to work on. And so your body now has
• 19:59
  Speaker 2: this influx of insulin with nothing to do except cause problems.
• 20:05
  Speaker 2: So the combination of high fructose corn syrup, which I
• 20:08
  Speaker 2: think did come from the tobacco companies and the corn subsidies.
• 20:11
  Speaker 2: So the same reason we have ethanol now.
• 20:13
  Speaker 1: There'll be government influence over the agricultural industry, which results
• 20:18
  Speaker 1: in us burning corn in our gas tanks.
• 20:21
  Speaker 2: I don't understand. But that one's entirely because we pay
• 20:24
  Speaker 2: for it. The taxpayers pay for it and subsidize it.
• 20:27
  Speaker 1: I know.
• 20:27
  Speaker 2: So that's another one of those connections between food and
• 20:30
  Speaker 2: the government. I wonder what corn would cost if it
• 20:33
  Speaker 2: wasn't subsidized.
• 20:34
  Speaker 1: Well, we've got to get to the demonization of cholesterol,
• 20:37
  Speaker 1: which kicked in in the late 50s. More with George Brenneman. RestoreWellness.org.
• 20:40
  Speaker 1: And also, Gregory Lester, you went to the talk station.
• 20:43
  Speaker 1: 740 here at 55KRC, the talk station. RestoreWellness.org is where
• 20:48
  Speaker 1: you find George Brenneman. And, George, Eric, my friend, just
• 20:51
  Speaker 1: chimed in. He said, the fat electrician did some research
• 20:54
  Speaker 1: for you, giving me a link to a YouTube link,
• 20:56
  Speaker 1: which is called The Disturbing Story Behind Lunchables. Speaking of
• 21:01
  Speaker 1: corporate influence over food and them selling us a bunch
• 21:04
  Speaker 1: of stuff that is not good for us, I look
• 21:07
  Speaker 1: at those lunchables. First of all, it's like processed bologna
• 21:09
  Speaker 1: or some kind of processed meat.
• 21:10
  Speaker 2: It's usually bologna or some kind of ham or... I
• 21:12
  Speaker 2: think you can get turkey, but.
• 21:14
  Speaker 1: Your carb servings in there with the crackers.
• 21:16
  Speaker 2: And then the cheese that's never seen a cow.
• 21:18
  Speaker 3: Right.
• 21:18
  Speaker 1: And then... It's in a big plastic packaging stuffed in
• 21:22
  Speaker 1: a box. So it's massive landfill. On top of the
• 21:26
  Speaker 1: fact you just get like a couple, three ounces of
• 21:28
  Speaker 1: terrible for you meat. So I don't even know what
• 21:30
  Speaker 1: that video says. But that's convenience.
• 21:34
  Speaker 2: Well, the problem there is it's targeting children.
• 21:36
  Speaker 1: It is. Oh, hey, listen, man. Target marketing for me.
• 21:39
  Speaker 1: I had my mom buying all kinds of crap when
• 21:42
  Speaker 1: I was a kid.
• 21:42
  Speaker 2: Yeah, I mean, in our day it was things like
• 21:44
  Speaker 2: Oreos and Frosted Flakes.
• 21:47
  Speaker 1: Captain Crunch. And then you get over to the frozen
• 21:51
  Speaker 1: food section and all those processed frozen TV dinners that
• 21:55
  Speaker 1: were so bad for you.
• 21:56
  Speaker 2: Oh, yeah.
• 21:56
  Speaker 1: Oh, man.
• 21:57
  Speaker 2: They had enough preservatives in there to get your body
• 22:00
  Speaker 2: ready for the coroner.
• 22:02
  Speaker 1: You could have buried one in your backyard and still
• 22:03
  Speaker 1: be ready to eat today.
• 22:04
  Speaker 2: Have you ever set a McDonald's hamburger out for a while?
• 22:09
  Speaker 2: It doesn't change.
• 22:09
  Speaker 1: No, it doesn't.
• 22:10
  Speaker 2: The cheese doesn't even change.
• 22:12
  Speaker 1: Listen, we're on the same page. All right, demonization of cholesterol.
• 22:15
  Speaker 1: All of the foregoing has a lot of cholesterol in it,
• 22:18
  Speaker 1: but is it really that bad for us? What's the story?
• 22:19
  Speaker 2: So the interesting thing is, so if you just go
• 22:22
  Speaker 2: into Grok and type in, you know, how did cholesterol
• 22:25
  Speaker 2: become the bad guy for heart attacks? The very first
• 22:28
  Speaker 2: study it talks about is a Russian pathologist in 1913
• 22:33
  Speaker 2: fed cholesterol and sunflower seed oil to rabbits, and the
• 22:38
  Speaker 2: rabbits had heart problems. We now know it's the sunflower
• 22:42
  Speaker 2: seed oil. So, I mean, that was the first study.
• 22:45
  Speaker 2: And then you got the Ancel Keys study we talked about.
• 22:47
  Speaker 2: And I showed you the plot. There's just no correlation
• 22:49
  Speaker 2: whatsoever between fat and heart attacks until you pick only
• 22:53
  Speaker 2: very specific countries that you're going to talk about.
• 22:55
  Speaker 1: Right.
• 22:56
  Speaker 2: There was another study in 1948 called the Farminghand study
• 23:02
  Speaker 2: where they started looking at this community and tried to
• 23:04
  Speaker 2: draw a connection between cholesterol. It didn't work. The bottom
• 23:08
  Speaker 2: line is even Grok will tell you that by 2010,
• 23:11
  Speaker 2: the connection between food you eat containing cholesterol and heart
• 23:16
  Speaker 2: attacks was like non-existent. There is no correlation. But since then,
• 23:21
  Speaker 2: we now have statins. And I heard they had a
• 23:23
  Speaker 2: caller earlier this morning talking about statins. Well, hey, you know,
• 23:26
  Speaker 2: we've got this thing you can measure in your blood
• 23:28
  Speaker 2: called cholesterol. We've got this tainted study from the 50s
• 23:32
  Speaker 2: that says that's the problem. And we've got a drug
• 23:34
  Speaker 2: that will make that number go lower. Now, we've talked
• 23:37
  Speaker 2: about this before. There's a great book out there called
• 23:39
  Speaker 2: The Clot Thickens. And one of the things it talks
• 23:42
  Speaker 2: about is the actual problem is not your cholesterol causing
• 23:47
  Speaker 2: a clot. It's the fact that your arteries were already
• 23:50
  Speaker 2: torn and the cholesterol is coming in to fix it.
• 23:53
  Speaker 2: So what causes the tearing? Well, smoking, high blood pressure,
• 23:57
  Speaker 2: high sugar, stress, you know, all the stuff we talk
• 24:00
  Speaker 2: about other than diet that causes you problems with your health.
• 24:04
  Speaker 2: So cholesterol is kind of like blaming the fireman for
• 24:07
  Speaker 2: the fact that the house caught fire. You know, the
• 24:09
  Speaker 2: way to stop house fires is to get rid of
• 24:11
  Speaker 2: the fire department. That's essentially what statins and cholesterol are doing.
• 24:15
  Speaker 2: We're going to get rid of the problem by not
• 24:18
  Speaker 2: being able to repair your arteries.
• 24:20
  Speaker 1: That just sounds stupid. Bat crap insane, too, when you
• 24:23
  Speaker 1: look at it that way.
• 24:23
  Speaker 2: Well, and suddenly we had this, again, you talked about
• 24:26
  Speaker 2: the Alzheimer's link.
• 24:27
  Speaker 3: Right.
• 24:27
  Speaker 1: Now, okay, and going back, artificial intelligence tells me that, no,
• 24:30
  Speaker 1: there is no connection whatsoever.
• 24:32
  Speaker 2: You have to drive that one. So that one, if
• 24:33
  Speaker 2: you keep asking questions, they'll finally talk about the correlation.
• 24:36
  Speaker 2: But the first response, especially from using chat GPT?
• 24:40
  Speaker 1: No, this is the default under Google.
• 24:42
  Speaker 2: Okay, which is a chat GPT-based AI one, I think.
• 24:46
  Speaker 2: They have their own flavor.
• 24:47
  Speaker 1: Like Gemini or something like that.
• 24:48
  Speaker 2: But it's like their first instinct of all of the
• 24:50
  Speaker 2: other ones, and even Grok to some extent, is to
• 24:53
  Speaker 2: give you the standard line. You then have to push
• 24:56
  Speaker 2: them in the direction that you want to ask deeper questions,
• 24:58
  Speaker 2: and it'll start to give you the deeper answers. It's
• 25:00
  Speaker 2: really weird.
• 25:01
  Speaker 1: What about all the research papers that say there is
• 25:03
  Speaker 1: a correlation between statins and dementia?
• 25:07
  Speaker 2: Yeah, they just throw them out. It's the same way
• 25:10
  Speaker 2: when we talk about COVID. The AI really cherry picks
• 25:13
  Speaker 2: their data when they talk about COVID.
• 25:14
  Speaker 1: Yeah, COVID. You know what? One of the things that
• 25:16
  Speaker 1: COVID gave us? A profound, jaded cynicism when it comes
• 25:22
  Speaker 1: to what our lords and masters in government and the
• 25:24
  Speaker 1: experts are feeding us. Going back and looking over the
• 25:27
  Speaker 1: history of what we've been talking about today.
• 25:29
  Speaker 3: Right.
• 25:29
  Speaker 1: We don't trust people as much. And so I've kind
• 25:32
  Speaker 1: of moved through my life with the default mode being
• 25:34
  Speaker 1: jaded and cynical and I think it's benefited me. Don't
• 25:38
  Speaker 1: agree or admit to or believe in something just because
• 25:41
  Speaker 1: someone tells it to you because you're supposed to believe
• 25:43
  Speaker 1: in it.
• 25:43
  Speaker 2: And there's no excuse for not doing your own research.
• 25:45
  Speaker 1: Amen, brother.
• 25:46
  Speaker 2: And I think COVID woke up everyone's BS detectors. You know,
• 25:50
  Speaker 2: we had gone to sleep for years and years.
• 25:51
  Speaker 1: That's exactly what I'm saying. Yeah.
• 25:53
  Speaker 2: You know, being told that you had to stay home
• 25:55
  Speaker 2: and you're not allowed to see your dying parents and
• 25:57
  Speaker 2: these cloth masks work. You just look at that and go,
• 26:01
  Speaker 2: that's crazy.
• 26:01
  Speaker 1: My favorite one is DeWine saying you can't drink after
• 26:04
  Speaker 1: 10 p.m., but you can still hang out at the bar.
• 26:06
  Speaker 2: Or you can sit at your table, but you can't
• 26:08
  Speaker 2: stand up without a mask.
• 26:09
  Speaker 1: Or you're going to get arrested for walking around by
• 26:11
  Speaker 1: yourself on a beach without a mask. We could go
• 26:14
  Speaker 1: back and spend hours going through all of the nonsense
• 26:17
  Speaker 1: and how obvious it was and how many people still
• 26:19
  Speaker 1: nonetheless just ignored their own natural reaction to that, which
• 26:24
  Speaker 1: is this can't be right. Right. 746, don't go away.
• 26:27
  Speaker 1: We're going to do one more with George. And speaking
• 26:28
  Speaker 1: of COVID-19, maybe... 55KRC, the talk station. 7.50, almost 7.51
• 26:35
  Speaker 1: before we get back to talking health with George Benjamin.
• 26:37
  Speaker 1: Let's kiss ourselves a Crimestopper or Bad Guy of the Week.
• 26:39
  Speaker 1: Welcome back to the 55 KRC Morning Show. Officer Tiffany
• 26:41
  Speaker 1: Green with the Cincinnati Police Department, Crimestoppers, Bad Guy of
• 26:44
  Speaker 1: the Week. Who are we looking for today? And happy Friday, Tiffany.
• 26:47
  Speaker 3: Thank you, Brian. Good morning. The Cincinnati Police District 1
• 26:53
  Speaker 3: and 3 investigative units are looking for Johnny Gibson. Mr.
• 26:57
  Speaker 3: Gibson is wanted for two counts of aggravated robbery. District
• 27:01
  Speaker 3: 3 investigators say Mr. Gibson normally brandished a firearm at
• 27:05
  Speaker 3: a McDonald's cashier and took cash from the register, then
• 27:09
  Speaker 3: fled the scene. Four days later, District 1 investigators say Mr.
• 27:13
  Speaker 3: Gibson used a knife to force the store clerk at
• 27:16
  Speaker 3: Rivertown Inquiry and Apparel to open the register while he
• 27:20
  Speaker 3: took cash from the register and fled the store with
• 27:23
  Speaker 3: the cash in hand. Johnny Gibson is a white male.
• 27:26
  Speaker 3: He's 36 years old. He's 5'11 and 150 pounds. Johnny
• 27:31
  Speaker 3: Gibson has an arrest history of aggravated robbery and kidnapping
• 27:35
  Speaker 3: and was last known to live on Fair Street in
• 27:38
  Speaker 3: South Fairmount. If anyone has information on where police can
• 27:42
  Speaker 3: find Johnny Gibson, please call Crime Stoppers at 513-352-3040 or
• 27:44
  Speaker 3: submit a tip online at crime-stoppers.us.
• 27:51
  Speaker 1: You remain anonymous. You'll be eligible for a cash reward.
• 27:53
  Speaker 1: We can get this guy off the street. He'd be
• 27:54
  Speaker 1: good for everybody, so try to do that. Tiffany Green,
• 27:57
  Speaker 1: God bless you and every member of the Cincinnati Police
• 27:58
  Speaker 1: Department and all members of law enforcement. We'll be looking
• 28:00
  Speaker 1: for him. He's on my blog page, 55KRC. iheart. com. George Brenneman, RestoreWellness.org.
• 28:06
  Speaker 1: That's his own webpage. You can get all kinds of
• 28:07
  Speaker 1: great health information. I know we have just a few
• 28:09
  Speaker 1: minutes left in the segment. We're dealing an entire hour
• 28:12
  Speaker 1: on great health information, the connection with capitalism, I guess, politics,
• 28:16
  Speaker 1: and how, well, the food we eat ends up harming us.
• 28:20
  Speaker 1: So we're waking up to this reality, but one of
• 28:22
  Speaker 1: the cold water doses of reality going back to COVID-19,
• 28:25
  Speaker 1: I think we all collectively learned a lot. But, you know,
• 28:29
  Speaker 1: the damage that was done during that period of time
• 28:31
  Speaker 1: in the name of, you know, stopping the pandemic, I
• 28:34
  Speaker 1: don't know that we're going to really know for decades.
• 28:36
  Speaker 2: I think the population is almost equally divided between those
• 28:39
  Speaker 2: that think that all of these moves saved them and
• 28:41
  Speaker 2: those that know that it made things infinitely worse. I mean,
• 28:45
  Speaker 2: the lockdowns, this reliance on masks and masks.
• 28:49
  Speaker 1: Emergency use authorization vaccines.
• 28:51
  Speaker 2: Yeah, that are never tried before and forcing people to
• 28:56
  Speaker 2: go to the hospital when they finally are starting to
• 28:59
  Speaker 2: have trouble because of all the other problems with COVID.
• 29:02
  Speaker 2: And then they put them on ventilators, which just accelerated
• 29:04
  Speaker 2: the problem. The whole COVID mismanagement and the fact that
• 29:09
  Speaker 2: the government took the lead in all that, it was
• 29:12
  Speaker 2: kind of like, What made a lot of people wake
• 29:14
  Speaker 2: up and say, why do we trust anything they say
• 29:17
  Speaker 2: if they're so wrong on this one?
• 29:19
  Speaker 1: One more information comes out every day with Fauci. I mean,
• 29:21
  Speaker 1: look at the revelations from his diaries, the lies that
• 29:24
  Speaker 1: he told us.
• 29:25
  Speaker 2: Yeah, he told the public I had nothing to do
• 29:26
  Speaker 2: with shutting down the schools. But then in his emails,
• 29:28
  Speaker 2: he's bragging about getting de Blasio to close down all
• 29:31
  Speaker 2: their schools.
• 29:32
  Speaker 1: It's crazy.
• 29:33
  Speaker 2: And that's the real thing for me is we've now
• 29:37
  Speaker 2: gotten in November a chance to vote on what happened
• 29:39
  Speaker 2: during COVID. We've got the architect of easily one of
• 29:43
  Speaker 2: the worst states policies in the country, Amy Acton, running
• 29:48
  Speaker 2: for office on her history as the COVID czar.
• 29:52
  Speaker 1: I mean, holy cow. And yet never answering a single
• 29:54
  Speaker 1: question relating to it. Not one.
• 29:57
  Speaker 2: Well, and apparently she was.
• 29:59
  Speaker 1: At least that I haven't been able to come across.
• 30:01
  Speaker 2: She was afraid to go in front of people and talk,
• 30:03
  Speaker 2: and I just don't understand how.
• 30:04
  Speaker 1: Well, she quit the job. I mean, she wasn't even
• 30:06
  Speaker 1: on it that long. She quit.
• 30:08
  Speaker 2: Everything about this just sounds wrong, and now we're sort
• 30:11
  Speaker 2: of saying, okay... We want to select a leader for
• 30:14
  Speaker 2: everything in the state that demonstrated that they didn't know
• 30:17
  Speaker 2: what they were doing on this one little facet of
• 30:20
  Speaker 2: what was going on in the state.
• 30:22
  Speaker 1: Let's put him in charge of everything. Yeah.
• 30:24
  Speaker 2: And give her infinite money and power. And in Ohio,
• 30:28
  Speaker 2: you can't get anything done because of the governor's line
• 30:30
  Speaker 2: item veto. So I don't know. The whole COVID thing.
• 30:34
  Speaker 2: The other thing I found interesting is I'm doing research
• 30:37
  Speaker 2: to talk about it today. Most of the AI still
• 30:40
  Speaker 2: feeds you the science has proven stuff. You got to
• 30:43
  Speaker 2: really push it to get any information beyond the standard
• 30:47
  Speaker 2: Fauci approved story. I find that disturbing on how controlled
• 30:51
  Speaker 2: that information is.
• 30:52
  Speaker 1: Garbage in, garbage out. The AI didn't create itself.
• 30:57
  Speaker 2: And it's all a function of who drove the initial learning.
• 31:00
  Speaker 2: I'd love to do a little deeper dive into the
• 31:03
  Speaker 2: AI and how much of it is influenced by the
• 31:05
  Speaker 2: initial commands. So I can word a question to get
• 31:08
  Speaker 2: the answer I want, or I could just ask the question.
• 31:12
  Speaker 1: Yes, but I guess, at least insofar as some of
• 31:15
  Speaker 1: the learning models, it's a question often of volume. And
• 31:19
  Speaker 1: there's not as much volume of the reality that you're
• 31:23
  Speaker 1: talking about as there is the volume that we got
• 31:25
  Speaker 1: for so long that trust the science, trust the science.
• 31:28
  Speaker 1: And they've done some tests on that. There was a
• 31:30
  Speaker 1: Reddit subgroup. that they got on the bandwagon of perpetuating
• 31:34
  Speaker 1: this lie. It was, I mean, beyond outrageous. It was something,
• 31:38
  Speaker 1: if you read it, you'd be like, there's no way. Like, J.D.
• 31:41
  Speaker 1: Vance was murdered by Donald Trump. It was like, I'm serious.
• 31:44
  Speaker 1: It was a disease-infested cockroach. It was just like, really?
• 31:48
  Speaker 1: And they said it so many times, they repeated it.
• 31:51
  Speaker 1: And they echoed the message in other forums. And finally,
• 31:55
  Speaker 1: the artificial intelligence modeling, maybe it was ChatGP or one
• 31:58
  Speaker 1: of the other ones, actually revealed that as a truth.
• 32:02
  Speaker 3: Oh, wow.
• 32:02
  Speaker 1: Because it had been produced so many times in volume
• 32:04
  Speaker 1: by these actors online doing this intentionally coordinated lie just
• 32:08
  Speaker 1: to see if it worked. It did. It worked, but
• 32:10
  Speaker 1: proving AI didn't work.
• 32:13
  Speaker 3: Right.
• 32:13
  Speaker 1: So I guess the more you say it.
• 32:14
  Speaker 2: And COVID is the example, like, you know, when we
• 32:16
  Speaker 2: start talking about seed oils and carbs and all of,
• 32:19
  Speaker 2: you know, muscle is medicine kind of things, that is
• 32:23
  Speaker 2: the minority of the people talking about it. Although I
• 32:25
  Speaker 2: will say right now, if you pay any attention to
• 32:27
  Speaker 2: the wellness space, There is a ton of information coming
• 32:31
  Speaker 2: out on things like keto and things like, you know,
• 32:34
  Speaker 2: strength training is a way to live longer. And I
• 32:37
  Speaker 2: think that's finally a chance that we're saying, hey, the
• 32:40
  Speaker 2: truth's coming through the noise.
• 32:41
  Speaker 1: Well, the idea that we can now eat eggs without
• 32:44
  Speaker 1: any guilt is still a struggle for many people who
• 32:46
  Speaker 1: grew up being told that eggs would kill you because
• 32:49
  Speaker 1: of the cholesterol.
• 32:50
  Speaker 2: Right.
• 32:50
  Speaker 1: That's not true.
• 32:51
  Speaker 3: Right.
• 32:53
  Speaker 1: And you can eat it, but there's still that little hesitation, like, oh,
• 32:55
  Speaker 1: my God, I'm going to eat an egg. Because you've
• 32:57
  Speaker 1: been convinced over your entire life, based on propaganda, that
• 32:59
  Speaker 1: you shouldn't eat, or just simply erroneous understanding of the science.
• 33:02
  Speaker 1: George Brenneman, get over to the website, restorewellness.org. Find out
• 33:06
  Speaker 1: what the resources are there, all the information is there.
• 33:09
  Speaker 1: And we'll have George and, you know, we'll get Keith
• 33:10
  Speaker 1: back in the studio and talk about this more again,
• 33:13
  Speaker 1: sooner rather than later, from my perspective. Brother, it's always
• 33:15
  Speaker 1: a pleasure having you here. Thank you very much. My pleasure. 757-55-KHC,
• 33:18
  Speaker 1: the talk station. Brian Eibold, the Help Squad, Great West
• 33:21
  Speaker 1: Side Charity. He's going to be in the studio.