Latest / The You Project / #1796 Eggs Are Not The Enemy - David Gillespie

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#1796 Eggs Are Not The Enemy - David Gillespie · The You Project

• 0:00
  Speaker 1: I'll get a team. It's Jumpbo, It's Fatty harps at
• 0:03
  Speaker 1: s Tiffany and Cook. It's it's Golespo with someone else's
• 0:07
  Speaker 1: name on his screen up there in sunny Buddy, Queensland.
• 0:11
  Speaker 1: Does somebody know that you are masquerading as them? David?
• 0:16
  Speaker 2: She probably doesn't, but I should probably fix that at
• 0:19
  Speaker 2: some point if I could be bothered.
• 0:21
  Speaker 1: Yeah, all right, we know who you are. That's the
• 0:22
  Speaker 1: main thing. And listeners, who are Yeah? Good tis TIFFs
• 0:27
  Speaker 1: still in the thriving metropolis of Devonport. How is?
• 0:33
  Speaker 2: How is? How is? You know?
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  Speaker 3: It's so chill here? Right that I was walking with
• 0:40
  Speaker 3: my friend. I went for lunch with my friend and
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  Speaker 3: we were doing a walk around the Don River railway
• 0:44
  Speaker 3: track and I was like, gee, there's a there's a
• 0:47
  Speaker 3: fire over there. It's on fire, like I hope it's
• 0:50
  Speaker 3: not big, and it was big, and my mate is
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  Speaker 3: just like, just it looks like it's over the hill.
• 0:57
  Speaker 3: I'm like, well, it's still fire. I think it's a fire, like,
• 1:01
  Speaker 3: I think it's a big bush fire. I hope that
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  Speaker 3: someone's called the fire regrade. And she was so I'm like,
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  Speaker 3: why are you so chill?
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  Speaker 2: Like?
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  Speaker 3: That is a fire, And then an hour later when
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  Speaker 3: she got home, she sent me an article that there
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  Speaker 3: was a bushfire that one of the sparks from the
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  Speaker 3: steam train said a bushfire. So it's very chill here.
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  Speaker 3: Fair to say, well.
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  Speaker 1: You don't want to worry too, you know other people
• 1:24
  Speaker 1: will do that for you. How was your granddad's one
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  Speaker 1: hundred and month birthday?
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  Speaker 3: So good? Is I say? One hundred and month too?
• 1:33
  Speaker 3: It's hard to get that that was so good? How
• 1:36
  Speaker 3: good is he?
• 1:39
  Speaker 1: Do you know what? I was looking at that video
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  Speaker 1: of him today where you were interviewing him. My dad's
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  Speaker 1: eighty five. Don't tell anyone this, I mean, don't tell
• 1:49
  Speaker 1: Ron this anyone, but hell, I reckon, I reckon. Frank
• 1:52
  Speaker 1: might almost have Ron covered. Frank's sharp is a tap.
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  Speaker 3: He's pretty good.
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  Speaker 1: He's so, I mean for one hundred and one. I mean,
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  Speaker 1: he holds a conversation, He's talking about interesting stuff. He's
• 2:05
  Speaker 1: got a really good memory. He's reflecting on like school
• 2:09
  Speaker 1: and his childhood, which was I mean nineteen twenty four.
• 2:13
  Speaker 1: Fucking hell, who was born in nineteen twenty four. It's amazing.
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  Speaker 1: It's like his level of sharpness and cognitive function and
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  Speaker 1: even he just I mean, he looks like he's a
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  Speaker 1: healthy eighty. He does not look at it is. It's incredible.
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  Speaker 3: I'm going to show gilespo.
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  Speaker 4: Although you've got to be careful, you know, because of
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  Speaker 4: the whole Blue zones thing, right, because you know how
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  Speaker 4: that you know how they had those blue zones where
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  Speaker 4: you know, you're supposed to.
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  Speaker 2: Be really really Oh there he is. Yeah, it looks fabulous.
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  Speaker 2: Now I'm not saying this applies to him, but you
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  Speaker 2: know that how they said, oh, there's these blue zones
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  Speaker 2: around the world where there's people who live well over
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  Speaker 2: one hundred and and you know, they're always really really healthy.
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  Speaker 2: And they did all that. There's some bloke made a
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  Speaker 2: lot of money out of making a diead out of
• 3:01
  Speaker 2: what people ate in these buzzone so it's sort of
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  Speaker 2: ok an Hour and Lover, you know, in California and
• 3:08
  Speaker 2: all that sort of thing. And they found when they
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  Speaker 2: did an analysis of it that a big part of
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  Speaker 2: why they were over one hundred years old is no
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  Speaker 2: one was really quite sure when they were born. So
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  Speaker 2: they are often places that didn't have great records. And
• 3:27
  Speaker 2: so is how old's top? Wow, Well, look he's at
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  Speaker 2: least ninety you know, and no one really knew. And
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  Speaker 2: so when they really analyzed it and started to look
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  Speaker 2: at what were the records of these places, there was
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  Speaker 2: a significant number of these people who no one really
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  Speaker 2: was sure that they were over one hundred.
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  Speaker 1: I saw a lady talking about this very thing the
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  Speaker 1: other day. I'm on one of the plethora of bloody
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  Speaker 1: videos that get sent to me, and she was also
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  Speaker 1: saying that people were dying but it wasn't being recorded anywhere. So, yes,
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  Speaker 1: people who died at seventy two, but that wasn't recorded.
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  Speaker 1: And now if they were still alive, that'd be one
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  Speaker 1: hundred and six. But efficiently they're still alive, but literally
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  Speaker 1: they ain't.
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  Speaker 2: And sometimes their son or something is still alive and
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  Speaker 2: everyone just starts referring to them as the person who died. Yes. Yeah,
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  Speaker 2: and there's often a lot of good reasons for not
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  Speaker 2: declaring that someone's died, you know, like picking up the
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  Speaker 2: Social Security check and all that sort of thing. So yeah,
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  Speaker 2: so accuracies, yes, yes.
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  Speaker 1: I wonder. Yeah, well, that's going to put a big
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  Speaker 1: hole in quite a few people's theories. I think of
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  Speaker 1: longevity and health and the correlation between the blue zones
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  Speaker 1: and all the other stuff allegedly.
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  Speaker 2: Yeah, well, you know, you can eat cucumbers for us
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  Speaker 2: of your life. I think that's one of them. Or
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  Speaker 2: you could just maybe check if you could find a
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  Speaker 2: birth certificate for that person.
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  Speaker 1: You could. But speaking of health, we're talking about a
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  Speaker 1: much demonized, much marginalized food, maybe the simplest food of
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  Speaker 1: all time, the humble egg is it's making a resurgence
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  Speaker 1: after being well the wilderness, the nutritional wilderness for decades.
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  Speaker 2: That's right, you know, the wondrous people to whom we
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  Speaker 2: trust all of our welfare, you know, the dietitians and
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  Speaker 2: nutritionness of the world have for very many decades since
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  Speaker 2: well pretty much since nineteen sixty eight, told us that
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  Speaker 2: we shouldn't be consuming eggs now. I mean, Tift's too
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  Speaker 2: young to remember this, but you probably remember being told
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  Speaker 2: that when you were growing up, Craig, that you know,
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  Speaker 2: you've got to avoid the eggs. You've got to got
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  Speaker 2: to have the you know, you've got to have the
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  Speaker 2: egg white omelet. You can't have an actual omelet. You can't.
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  Speaker 2: It can't be eating the yolk of the egg. It's
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  Speaker 2: full of cholesterol. It will kill you stone dead in seconds.
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  Speaker 1: Yeah, well, I grew up in the country, soide didn't
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  Speaker 1: get that message. And also, our best friends aren't the
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  Speaker 1: biggest poultry farm in Australia, so I ate all the
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  Speaker 1: fucking eggs I could get. But I will tell you
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  Speaker 1: a quick thing.
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  Speaker 2: Yeah, but you would have been unusual.
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  Speaker 1: Yeah I was. I was the exception in the city. Yeah,
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  Speaker 1: but that message when I when I finally at the
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  Speaker 1: ripe pot age of Ada and started working in gyms,
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  Speaker 1: which was still only nineteen eighty two, so still a
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  Speaker 1: long time ago, the eggs are bad message had proliferated
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  Speaker 1: well and truly. But when I was eighteen, I was
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  Speaker 1: a bodybuilder and all I wanted to do was be
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  Speaker 1: big because you know, I had a lot of emotional
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  Speaker 1: and psychological issues obviously still there, just hide them better.
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  Speaker 1: But one of the people are not going to believe this.
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  Speaker 1: I used to eat a dozen eggs a day every day.
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  Speaker 1: I would eat a dozen eggs a day for a
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  Speaker 1: couple of years, and my cholesterol was not high. Now everyone,
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  Speaker 1: that's not a recommendation, but that's yeah, that was my
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  Speaker 1: s Well, I don't.
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  Speaker 2: Know, you're still alive. And that kind of is a
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  Speaker 2: neat segue through to this recent study. So in the
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  Speaker 2: last week Monash University put out a study. It's quite
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  Speaker 2: a significant study, well conducted, quite large, looking into this
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  Speaker 2: whole question of is there actually any problem with consuming
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  Speaker 2: eggs now, you know, because I guess their nutritionness and
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  Speaker 2: so on. There up a range was that they were
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  Speaker 2: looking at people who had one egg a day, but
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  Speaker 2: that's a long way from what we've been being told,
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  Speaker 2: which is, you know, you should probably have one egg
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  Speaker 2: in your entire lifetime. And they were looking at those
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  Speaker 2: people and comparing them to people who had one egg
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  Speaker 2: a week and looking at their you know, are they
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  Speaker 2: more or less likely to die from heart disease? Are
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  Speaker 2: they more or less likely to die from anything else?
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  Speaker 2: What they found is that they had a fifteen percent
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  Speaker 2: lower risk of death from any cause, so anything cancer
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  Speaker 2: or accident. I guess. I don't know how the eggs
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  Speaker 2: helt there, but fifteen percent lower from any cause and
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  Speaker 2: twenty nine percent lower by heart disease. So the people
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  Speaker 2: having an egger day had an almost one third better
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  Speaker 2: chance of surviving and not dying of a heart attack
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  Speaker 2: than the people who were following the nutritional guidance. And
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  Speaker 2: that says something to you about the nutritional guidance.
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  Speaker 1: So what was the though one of the things origin
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  Speaker 1: story of that.
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  Speaker 2: Yeah, So where it came from is in the in
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  Speaker 2: the nineteen late nineteen sixties, the nutritional and medical fraternity
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  Speaker 2: became obsessed with cholesterol. And it's a bit of the
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  Speaker 2: old story about it was pretty much the only thing
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  Speaker 2: that could meet in anyone's blood at that time. And
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  Speaker 2: you know, when the only tool you've got is a hammer,
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  Speaker 2: then everything looks like a nail. And so it was
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  Speaker 2: nailed with the cause of heart disease. Heart disease rates
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  Speaker 2: were going through the roof in the late nineteen sixties,
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  Speaker 2: and there were all sorts of wild theories about why,
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  Speaker 2: propagated by I think we talked about it a few
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  Speaker 2: weeks ago Alan Keyes, who came up with his famous
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  Speaker 2: seven country study where he studied twenty two countries, found
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  Speaker 2: the seven that matched his theory and ditched the rest. Well,
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  Speaker 2: part of his theory was that saturated fat and cholesterol
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  Speaker 2: are what caused heart disease. Now it subsequently pretty much
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  Speaker 2: nailed down that. That's a lot of garbage, but we
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  Speaker 2: still have the Heart Foundation and dieticians still pumping out
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  Speaker 2: that message. They're finding it harder and harder and harder though,
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  Speaker 2: to pin eggs with it. And this causes a bit
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  Speaker 2: of a problem because eggs are full of cholesterol. You know,
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  Speaker 2: if you wanted to eat a bunch of cholesterol, pretty
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  Speaker 2: much the only way you'd do better than an egg
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  Speaker 2: would be eating a prawn, which is pretty much the
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  Speaker 2: only higher cholesterol food than an egg, Graham for Graham.
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  Speaker 2: And the difficulty is that now they're having to backtrack
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  Speaker 2: on that but still maintain the cholesterol is bad message
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  Speaker 2: because it underpins the recommendations they have about telling us
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  Speaker 2: to eat cholesterol lowering margarines and to take statins to
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  Speaker 2: lower our cholesterol and all that sort of thing. And
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  Speaker 2: then at the same time they've also got to tell
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  Speaker 2: us that it's okay to eat a load of eggs,
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  Speaker 2: which are of course high in cholesterol. So they're in
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  Speaker 2: a bit of a tricky position at the moment because
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  Speaker 2: on the one hand, cholesterol does not hurt us when
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  Speaker 2: it's in an egg, but it does hurt us when
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  Speaker 2: it's in margarine or in butter. So the issue is
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  Speaker 2: this is that they have fundamentally, as usual with nutritionness
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  Speaker 2: and the heart Foundation, I like stepped away from the
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  Speaker 2: science to match the messaging, and the science is pretty
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  Speaker 2: clear on this. An egg is a perfect food. If
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  Speaker 2: someone runs around telling you you've got to eat kale,
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  Speaker 2: smoothies and all that sort of stuff as a superfood,
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  Speaker 2: you can step back from that and say, no, I'm
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  Speaker 2: already having a super food. I had an egg on
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  Speaker 2: toast this morning. So an egg contains exactly what we
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  Speaker 2: need in exactly the right proportions, both macro and micro
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  Speaker 2: nutrients and all vitamins. The only thing it doesn't contain
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  Speaker 2: is vitamin C, which you could get adequately from the
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  Speaker 2: occasional potato. So it's a perfect superfood. Probably the thing
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  Speaker 2: that comes closest to it next is whole milk, which
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  Speaker 2: is also similar in its characteristics. And if you think
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  Speaker 2: about it, both of these things are foods created by
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  Speaker 2: animals to feed babe the animals and make them grow
• 12:01
  Speaker 2: into bigger animals, and so it should have everything that
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  Speaker 2: is needed for that to occur.
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  Speaker 1: You're that chips and eggs superfood super meal.
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  Speaker 2: As long as you don't cook the chips in seed oil.
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  Speaker 2: Perfect cook the chips and some nice animal fat, bit
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  Speaker 2: of duck fat or a bit of beef fat bit
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  Speaker 2: of tallow then, yeah, a bit of chips and eggs
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  Speaker 2: is a superfood. Can I put line up for that
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  Speaker 2: every day I want to have my superfood?
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  Speaker 1: Can I put some salt on it?
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  Speaker 2: Yeah? Oh yes, definitely. Now we should do it a
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  Speaker 2: whole program about salt. But the story about salt is
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  Speaker 2: a load of absolute bollocks. So there is absolutely no
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  Speaker 2: reason not to be consuming salt unless you've screwed up
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  Speaker 2: your kidneys bleating too much sugar. Right, But we can
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  Speaker 2: we can put a little bit more effort into that
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  Speaker 2: one another day, Craig. But the interesting thing about cholesterol
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  Speaker 2: as well, another part of the science that they only
• 13:01
  Speaker 2: got around to looking at eventually, is that the human
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  Speaker 2: body produces about a thousand milligrams of cholesterol every day.
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  Speaker 2: We make it. It's a very good reason we make it.
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  Speaker 2: It's essentially the ambulance grew for our body. Wherever there's
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  Speaker 2: any damage internally, any information, the cholesterol is deployed to
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  Speaker 2: help patch us up. So cholesterol is a really important
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  Speaker 2: part of our staying alive mechanisms, which is why we
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  Speaker 2: make such a lot of it, a thousand milligrams a day. Now,
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  Speaker 2: a lot of people will say, well, a thousand milligrams
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  Speaker 2: I've done the mats. That's agram. Doesn't sound like much
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  Speaker 2: to me. Well, it is when you're talking about cholesterol,
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  Speaker 2: because an egg is one hundred and eighty six milligrams
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  Speaker 2: the average egg, so you know, a thousand milligrams a
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  Speaker 2: day is actually more than five eggs worth, and we're
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  Speaker 2: making that ourselves. The interesting thing is that the human
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  Speaker 2: body adjusts, so if we eat an egg, they say,
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  Speaker 2: oh jeez, thanks for that you've made. You've given me
• 14:02
  Speaker 2: one hundred and eighty six milligrams. That's one hundred and
• 14:04
  Speaker 2: eighty six milligrams I don't have to make, and it
• 14:06
  Speaker 2: just reduces the amount we make. So the net effect
• 14:11
  Speaker 2: of consuming cholesterol is pretty much nothing unless you're consuming
• 14:17
  Speaker 2: more than a thousand milligrams of it a day, which
• 14:20
  Speaker 2: very few people are, except perhaps you were when you
• 14:24
  Speaker 2: were checking back an entire box of eggs in one go.
• 14:29
  Speaker 2: But even then, so what, Yeah, it's blaming cholesterol for
• 14:35
  Speaker 2: heart disease is like blaming ambulances for car accidents. Yes,
• 14:39
  Speaker 2: you notice that they often are in the same place
• 14:42
  Speaker 2: at the same time, but you're disregarding its purpose.
• 14:47
  Speaker 1: Yeah, yeah, hey, hiss my friend chat GPT. Cholesterol gets
• 14:55
  Speaker 1: a bad rap, but it is essential, essential for various
• 14:58
  Speaker 1: functions in the body. The key benefits of cholesterol cell
• 15:03
  Speaker 1: membrane structure. Cholesterol's crucial component of cell membranes, providing stability
• 15:07
  Speaker 1: and fluidity, helps maintain integrity and flexibility of the cells,
• 15:11
  Speaker 1: allowing them to function properly. Hormone production. Cholesterols are precursor
• 15:16
  Speaker 1: in the synthesis of steroid hormones, including cortisol, aldose, aldosterone,
• 15:23
  Speaker 1: whatever it's called, sex hormones, estrogen, progesterone, testosterone, Vitamin D synthesis,
• 15:30
  Speaker 1: brain health. The brain contains about twenty per cent of
• 15:32
  Speaker 1: the body's total cholesterol. It is vital for formation of synapses,
• 15:37
  Speaker 1: connection between neurons, supporting learning, memory, and overall cognitive function.
• 15:43
  Speaker 1: It's an antioxidant, it's immune function improver. Wow, that's interesting,
• 15:49
  Speaker 1: isn't that?
• 15:50
  Speaker 2: Yeah? So, I mean, who would have thought one of
• 15:54
  Speaker 2: the one of the really big book ones in that
• 15:56
  Speaker 2: list there is the vitamin D production. So no cholesterol,
• 16:00
  Speaker 2: no vitamin D. So you can go out in the
• 16:02
  Speaker 2: sun all you like, but if you haven't got enough
• 16:04
  Speaker 2: cholesterol in your skin, then there'll be no vitamin D. Produced,
• 16:09
  Speaker 2: and vitamin D deficiency has its own list of very
• 16:12
  Speaker 2: very bad things for us, including rickets. So the interesting
• 16:18
  Speaker 2: thing out of all of this when it comes to eggs,
• 16:20
  Speaker 2: is that the nutritional establishment, the people we trust to
• 16:24
  Speaker 2: tell us what we should be eating, have spent the
• 16:27
  Speaker 2: last five decades telling us not to eat one of
• 16:32
  Speaker 2: the healthiest things we could possibly eat because they obsessed
• 16:39
  Speaker 2: about something that didn't matter. And that's to me underlines
• 16:45
  Speaker 2: how so much nutritional advice is very very wrong and
• 16:50
  Speaker 2: very very dangerous. And this is the sort of thing.
• 16:53
  Speaker 2: HARKing back to our discussion I think we had last
• 16:55
  Speaker 2: time we talked about the star ratings on food, said
• 17:00
  Speaker 2: the best way to use them is in reverse, the
• 17:03
  Speaker 2: lower the rating, the better the food. And one of
• 17:05
  Speaker 2: the reasons for that is that cholesterol is one of
• 17:08
  Speaker 2: the things they measure in that star rating. So something
• 17:12
  Speaker 2: that's got a lot of cholesterol and saturated fat, like
• 17:14
  Speaker 2: but I will have a terrible star rating. But it's
• 17:17
  Speaker 2: a superfood. It's cream, and it is very very good
• 17:22
  Speaker 2: for you. It has it will have a star rating
• 17:24
  Speaker 2: of half a star or one star if you're very
• 17:26
  Speaker 2: very lucky, But that tells you that's a food you
• 17:29
  Speaker 2: should be consuming, whereas the margarine that lowers your cholesterol
• 17:33
  Speaker 2: that gets five stars should be thrown in the bin.
• 17:36
  Speaker 1: And isn't it interesting, David that that Monash Yuning, which
• 17:39
  Speaker 1: by the way, is where I study. But Monash does
• 17:43
  Speaker 1: this big study, lots of participants, lots of whatever. Let's
• 17:50
  Speaker 1: assume I haven't seen the study, but you're telling me
• 17:53
  Speaker 1: it's a good study. But why would people? Why is it?
• 17:58
  Speaker 1: Why doesn't anyone pay a ten? Like like if I
• 18:02
  Speaker 1: was a dietitian or nutritionist and I was in the
• 18:05
  Speaker 1: cholesterol as bad camp, and then some brand new research
• 18:08
  Speaker 1: came out that went, look, it's actually not I would
• 18:12
  Speaker 1: at the very least want to go and read that
• 18:14
  Speaker 1: and see if I can learn something new. What's your
• 18:18
  Speaker 1: theory on why? I understand why brands are so slow
• 18:22
  Speaker 1: because it's going to cost them do but why is
• 18:27
  Speaker 1: the nutritional slash medical science fraternity sometimes so slow to
• 18:34
  Speaker 1: turn the ship around.
• 18:36
  Speaker 2: Well, A big part of it is if you've spent
• 18:39
  Speaker 2: the last twenty years of your life building a career
• 18:43
  Speaker 2: as a nutritionist or a dietitian, and all that time
• 18:47
  Speaker 2: you've been telling people not to eat eggs, how are
• 18:52
  Speaker 2: you then going to go back to them say, oh,
• 18:54
  Speaker 2: you know that stuff I've been saying for the last
• 18:55
  Speaker 2: twenty years that was all wrong. But now I'm going
• 18:58
  Speaker 2: to tell you something that's definite right. So you can
• 19:00
  Speaker 2: listen to me. Now just ignore the fact that everything
• 19:03
  Speaker 2: I've said for the last twenty years is wrong. People
• 19:07
  Speaker 2: find that very very difficult to do. Yes, I know
• 19:10
  Speaker 2: you would do it, will definitely do it. But most
• 19:16
  Speaker 2: people find that really really difficult to do. They find
• 19:19
  Speaker 2: it really difficult to admit they've done something wrong.
• 19:23
  Speaker 1: And isn't it a problem? Isn't it sad that that
• 19:26
  Speaker 1: the people's ego or people's lack of humility, or people's
• 19:29
  Speaker 1: inability to say, look I got shit wrong. That are
• 19:33
  Speaker 1: and yeah, twenty years whatever. Well, I think I've said
• 19:35
  Speaker 1: this before. Like I used to teach the food Pyramid.
• 19:38
  Speaker 1: I was a big advocate because that was the best
• 19:40
  Speaker 1: I knew, and then I didn't and I literally said
• 19:42
  Speaker 1: to people, I got it wrong. Lots of people. But
• 19:45
  Speaker 1: and I mean the reality is that apart from being
• 19:47
  Speaker 1: scientists or researchers or dietitians, nutritionness doctors, everyone's human right
• 19:52
  Speaker 1: and everyone gets stuff wrong. And this addiction that we
• 19:57
  Speaker 1: have to being right comes at the cost of people's health.
• 20:01
  Speaker 1: You know, it's I know, it's part of the old.
• 20:04
  Speaker 2: And their lives. Remember that this study said if you
• 20:10
  Speaker 2: eat an egg a day, you are twenty nine percent
• 20:15
  Speaker 2: less likely to die from heart disease than if you
• 20:19
  Speaker 2: eat an egg a week. So, in fact, were they
• 20:24
  Speaker 2: to admit that the advice they've been giving for the
• 20:27
  Speaker 2: last twenty years was wrong, they'd also be admitting that
• 20:31
  Speaker 2: they've encouraged their patients to do something which makes them
• 20:35
  Speaker 2: a third more likely to die of heart disease.
• 20:39
  Speaker 1: Yeah, tif, do you eate eggs?
• 20:42
  Speaker 3: Eats of them?
• 20:44
  Speaker 1: How many? Like what's your egg quota?
• 20:46
  Speaker 3: I'd have eggs every day and I usually have three
• 20:50
  Speaker 3: in a.
• 20:50
  Speaker 1: Serve, So you would give or take twenty a week.
• 20:55
  Speaker 2: Yeah, yeah, that's what the study says. Yeah, yeah, definitely yeah.
• 21:04
  Speaker 1: Yeah. I actually, well.
• 21:06
  Speaker 2: I mean Craig was not going to back a box
• 21:08
  Speaker 2: at a time, you know, in his youth, and he's
• 21:11
  Speaker 2: still with us.
• 21:12
  Speaker 1: That's absolutely true. That is true because I used to
• 21:15
  Speaker 1: get them for next to nothing because our friend zoned
• 21:18
  Speaker 1: and all. I just wanted to get lots of protein
• 21:21
  Speaker 1: and the simplest, easiest most accessible, digestible way. Again, everyone,
• 21:27
  Speaker 1: I reiterate, this is not a recommendation or a suggestion,
• 21:31
  Speaker 1: but this is literally what I did. There's lots of
• 21:33
  Speaker 1: people who can advocate, and yeah, I remember really tentatively.
• 21:40
  Speaker 1: Sometime later, not a lot, a lot later, a year
• 21:42
  Speaker 1: or two later, when I backed off to like two
• 21:45
  Speaker 1: or three a day, I was thinking, my cholesterol is
• 21:48
  Speaker 1: going to be like out of control, and it was
• 21:50
  Speaker 1: like four. It was like lower than average.
• 21:55
  Speaker 2: Yeah, because it doesn't really affect the cholesterol reading because
• 21:59
  Speaker 2: your body selfurg the entire time. Because remember, it's manufacturing
• 22:02
  Speaker 2: it if you don't give it to it, and all
• 22:05
  Speaker 2: you're really doing by depriving it is just making the
• 22:08
  Speaker 2: job of manufacturing it harder.
• 22:12
  Speaker 1: All right, that's enough. That was short, But I think
• 22:14
  Speaker 1: that was good, doctor gillespo. When when are you starting
• 22:18
  Speaker 1: to go on? Did I forget something?
• 22:23
  Speaker 2: No? I was going to no, No, I was going
• 22:25
  Speaker 2: to say, if you want to bang on a bit,
• 22:27
  Speaker 2: we can talk about salt. But if you want to
• 22:29
  Speaker 2: leave that.
• 22:29
  Speaker 1: For a night, i'd love to Well, well, you said
• 22:33
  Speaker 1: that's for a time. I actually wrote down salt.
• 22:36
  Speaker 2: Just let's let's give it. Let's her little taste tester
• 22:39
  Speaker 2: of the salt, all.
• 22:41
  Speaker 1: Right, why why is there so much terror around salt?
• 22:47
  Speaker 2: For similar reasons so as the heart disease. Think by
• 22:50
  Speaker 2: the way, people might be wondering, well, what was causing
• 22:54
  Speaker 2: all this heart disease? And if it wasn't the saturated fat,
• 22:59
  Speaker 2: what was it? Probably the smoking, is the short answer.
• 23:03
  Speaker 2: So smoking significantly increases the rates of heart disease, and
• 23:09
  Speaker 2: in the late nineteen sixties smoking was at endemic levels.
• 23:13
  Speaker 2: And if you graph smoking versus heart disease mortality, they're
• 23:18
  Speaker 2: an almost perfect mirror of each other in terms of
• 23:20
  Speaker 2: the curves. So they completely got that entirely wrong. But
• 23:26
  Speaker 2: at around the same time they're also obsessing about blood pressure,
• 23:31
  Speaker 2: mostly because once again it's something that could be measured,
• 23:36
  Speaker 2: and there was a bit of you know, home spun
• 23:39
  Speaker 2: logic to oh, I guess you know, if your blood's
• 23:42
  Speaker 2: going through your pipes that are higher pressure, then it's
• 23:45
  Speaker 2: probably bad for your heart. It probably puts a bit
• 23:48
  Speaker 2: of pressure on your arteries and so on. So high
• 23:53
  Speaker 2: blood pressure is probably a bad thing. Exactly what is
• 23:56
  Speaker 2: high blood pressure has been a moving target if you
• 24:01
  Speaker 2: track it over time. I haven't got the numbers off
• 24:03
  Speaker 2: the top of my head. But if you track it
• 24:04
  Speaker 2: over time, it's gotten lower and lower and lower and lower.
• 24:09
  Speaker 2: To match the needs of the people selling blood pressure
• 24:12
  Speaker 2: lowering medications, to sell more medication, they move the goalpost
• 24:17
  Speaker 2: a little bit tighter every year so that it increases
• 24:20
  Speaker 2: the market size. But one of the big messages that
• 24:23
  Speaker 2: comes out of that is, well, one of the things
• 24:27
  Speaker 2: that raises blood pressure is salt. And the thinking there is, well,
• 24:32
  Speaker 2: if you consume salt, then it allows more water to
• 24:36
  Speaker 2: be absorbed into the bloodstream, which increases the volume of
• 24:39
  Speaker 2: the blood, which therefore increases the blood pressure. It is yeah,
• 24:45
  Speaker 2: mechanically probably correct. It doesn't have a significant effect, though,
• 24:48
  Speaker 2: once again because our bodies are pretty good at adjusting,
• 24:52
  Speaker 2: so all else being equal, the effect of salt on
• 24:56
  Speaker 2: blood pressure is roughly the same as what they call
• 24:59
  Speaker 2: the white coat of which is blood pressure tends to
• 25:03
  Speaker 2: go up when it's being measured because you're nervous, you're stressed,
• 25:08
  Speaker 2: someone putting a blood.
• 25:10
  Speaker 1: I've got it, white code hypertension.
• 25:15
  Speaker 2: Yeah, so, and you get different results if the person's
• 25:19
  Speaker 2: unconscious and not being stressed out by the fact that
• 25:22
  Speaker 2: the doctor is they're taking their blood pressure it's a
• 25:25
  Speaker 2: similar effect around about the same effect about two milligrams.
• 25:29
  Speaker 2: It's it's it's not much, but it hasn't stopped it
• 25:32
  Speaker 2: being the story just like that, don't eat eggs, which is,
• 25:36
  Speaker 2: don't put salt on the eggs. You're not eating because
• 25:39
  Speaker 2: salt is going to give your heart disease. Now, the
• 25:44
  Speaker 2: biomechanical science of that shows that that's garbage, because the
• 25:48
  Speaker 2: human body has evolved in an environment where salt is
• 25:51
  Speaker 2: part of the environment, and we are really really good
• 25:54
  Speaker 2: at getting rid of the excess. We need salt in
• 25:58
  Speaker 2: our diet, and we're really good at getting rid of
• 26:01
  Speaker 2: the excess. Any extra salt ends up in the urine.
• 26:05
  Speaker 2: It's out of there, real, real quick. The only circumstance
• 26:08
  Speaker 2: where that doesn't happen is where you have already screwed
• 26:12
  Speaker 2: up your kidneys, which is the organ responsible for eliminating
• 26:15
  Speaker 2: the salt from your bloodstream. And the most effective way
• 26:20
  Speaker 2: of wrecking your kidneys is to have large amounts of sugar,
• 26:24
  Speaker 2: because it creates which through a process which we won't
• 26:28
  Speaker 2: go into in detail here, but creates your g acid crystals,
• 26:31
  Speaker 2: which ultimately end up wrecking a lot of the fine
• 26:35
  Speaker 2: tubules in the kidney and result in kidney disease, which
• 26:39
  Speaker 2: is of course why diabetes and kidney disease are closely associated,
• 26:43
  Speaker 2: and it's why kidney disease is now a significant chronic
• 26:47
  Speaker 2: disease state in the modern world, particularly in Australia and
• 26:51
  Speaker 2: particularly in the Northern Territory, which has amongst the world's
• 26:55
  Speaker 2: highest consumption of sugar. So kidney disease is what causes
• 27:01
  Speaker 2: salt to cause a problem because you can't eliminate the salt.
• 27:06
  Speaker 2: But for a normal functional human adult, eating salt it
• 27:12
  Speaker 2: as much as you want to your taste, and by
• 27:15
  Speaker 2: the way, your taste will limit that. Some people can
• 27:18
  Speaker 2: eat a lot of salt. Other people don't like it
• 27:20
  Speaker 2: much at all. It's a taste thing, and it's entirely
• 27:23
  Speaker 2: dependent on how much you need. Your body will decide
• 27:26
  Speaker 2: how much you need to take in. But artificially limiting
• 27:30
  Speaker 2: it and sitting there saying I can't have salt because
• 27:32
  Speaker 2: it's going to kill me with heart disease is nonsense.
• 27:36
  Speaker 1: I feel like an omelet now, I feel like a
• 27:38
  Speaker 1: chicken omelet.
• 27:39
  Speaker 2: Yep, with a bit of salt on it, some chips
• 27:41
  Speaker 2: on the side, cooked in animal fat of course, and.
• 27:45
  Speaker 1: Like with cheese, grated cheese, drizzled.
• 27:49
  Speaker 2: Cheese, full fat.
• 27:50
  Speaker 1: Yeah, some chopped onion, maybe fry off the onion a
• 27:54
  Speaker 1: little bit, and some butter and some tomato. Oh god,
• 27:58
  Speaker 1: come on, that's what I'm talking about.
• 28:01
  Speaker 2: Yeah, and none of that is bad for you.
• 28:04
  Speaker 1: No, that's why I picked all those ingredients. I knew
• 28:07
  Speaker 1: that would get the David Gillespie tick.
• 28:11
  Speaker 2: Yeah.
• 28:11
  Speaker 1: Do you add salt? Tip for you a salter?
• 28:13
  Speaker 3: Yeah?
• 28:13
  Speaker 1: I love salt.
• 28:14
  Speaker 3: I eat a lot of salt.
• 28:17
  Speaker 2: Yeah. Since she's having she's having twenty eggs a day,
• 28:19
  Speaker 2: she's coming on in salt, probably probably with an inch
• 28:24
  Speaker 2: stick of butter over everything she eats.
• 28:27
  Speaker 3: I have given that sugar and nudge though over my
• 28:30
  Speaker 3: last David. So, now the kidneys are functioning with the salt.
• 28:35
  Speaker 2: Oh, you know, it was a problem. The beautiful thing
• 28:39
  Speaker 2: about the human body is that you have to wreck
• 28:42
  Speaker 2: it fairly substantially before it's really broken.
• 28:44
  Speaker 3: Excellent.
• 28:45
  Speaker 5: They are pretty resilient. They are pretty resilient. Well mate,
• 28:50
  Speaker 5: well done you. So now I was going to advise
• 28:53
  Speaker 5: everyone to load up on eggs and salt. I'm not
• 28:55
  Speaker 5: going to do that health advice. I'm not going to.
• 29:00
  Speaker 1: None of this is health advice anyone or none of
• 29:02
  Speaker 1: it's a prescription or a program or direction. But interesting information,
• 29:06
  Speaker 1: that's the main thing. Always do your own research, just
• 29:10
  Speaker 1: research in the right place. We'll say goodbye fair but
• 29:14
  Speaker 1: thanks again mate.
• 29:15
  Speaker 2: Yeah, no worries, Thanks buddy,