Latest / Beyond Labels Premium / Episode #73: "Fake" Meat, Ice Cream + Breastmilk & Rising Cost of Eggs

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Episode #73: "Fake" Meat, Ice Cream + Breastmilk & Rising Cost of Eggs · Beyond Labels Premium

• 0:00
  SPEAKER_01: One of the signature foundations of a fully functional ecological cycle is the animal component.
• 0:08
  SPEAKER_01: There is no animalless ecology on the planet.
• 0:11
  SPEAKER_01: None.
• 0:20
  SPEAKER_01: They're the pruners, they're the accelerators of biomass into fertility.
• 0:27
  SPEAKER_01: All the deep deepest soils on the planet are under are under prairies and grasslands that have gone along in collaboration with herbivores, predator prey relationship, all those kinds of things.
• 0:46
  SPEAKER_01: And so as soon as we go to an animalless input, you break that fundamental foundational eco cycle in production of vegetable material.
• 1:03
  SPEAKER_00: Hi, everybody.
• 1:04
  SPEAKER_00: Welcome to another episode of Beyond Labels.
• 1:06
  SPEAKER_00: I'm your co-host, Dr.
• 1:07
  SPEAKER_00: Stina McCullough, and I'm here with our favorite farmer, Joel Salatin.
• 1:12
  SPEAKER_00: Today we have a very special show for you, but I first want to announce that tickets are on sale now for our third annual Two Days of Truth Health and Wellness Summit.
• 1:25
  SPEAKER_00: This year, our topic is how science got it wrong and what we can actually do about it.
• 1:30
  SPEAKER_00: So basically, what we're going to be talking about is that in order to heal the body, we have to understand how the body works.
• 1:37
  SPEAKER_00: But most of what we were all taught in school is about the body is actually wrong, yet it's still taught as gospel.
• 1:45
  SPEAKER_00: So we're going to explore for over the two-day time period what is actually hindering us from achieving optimal health, wellness, and freedom.
• 1:53
  SPEAKER_00: And we're going to lay the groundwork for how to turn the tide.
• 1:57
  SPEAKER_00: So it's going to be based on a lot of solutions.
• 2:00
  SPEAKER_00: Day two is going to be all about solutions.
• 2:03
  SPEAKER_00: And Joel is doing something very special this year for the first time.
• 2:08
  SPEAKER_00: He is adding in what he's calling a devotional detox.
• 2:12
  SPEAKER_00: This is optional.
• 2:14
  SPEAKER_00: On Saturday morning, you're going to get to walk a leisurely walk with Joel at Polyface Farm.
• 2:20
  SPEAKER_00: It's going to be an area that's not normally included in the farm tour.
• 2:24
  SPEAKER_00: And once we reach the top of the hill, he's going to lead us in a devotional detox, accompanied by holistic Hilda on the acoustic guitar.
• 2:33
  SPEAKER_00: And we're going to have a time there for practicing gratitude and just, you know, connecting with God and having a moment together.
• 2:42
  SPEAKER_00: So tickets are on sale now.
• 2:44
  SPEAKER_00: And you can click on the link in the description box to find out more information and to grab your tickets.
• 2:50
  SPEAKER_00: All right.
• 2:51
  SPEAKER_00: So on to today's topic.
• 2:53
  SPEAKER_00: Today we are diving into the area of farm-free lab foods.
• 3:00
  SPEAKER_00: Right.
• 3:01
  SPEAKER_00: So essentially we have these global technocrats.
• 3:04
  SPEAKER_00: They're at it again.
• 3:05
  SPEAKER_00: They are trying to create a whole slew of farm-free lab food.
• 3:10
  SPEAKER_00: So basically, they want us to they want they want to create foods for us to eat that have nothing to do with the farm, in their opinion, and they're all derived from the lab.
• 3:20
  SPEAKER_00: All right.
• 3:20
  SPEAKER_00: And we'll explain some fallacies in that logic in a minute.
• 3:23
  SPEAKER_00: They've already made headway in creating fake fish, right?
• 3:26
  SPEAKER_00: We have genetically engineered fish.
• 3:28
  SPEAKER_00: And they've already created some lab-grown fake meats like the impossible burger.
• 3:34
  SPEAKER_00: They've also created meats from cow cells.
• 3:37
  SPEAKER_00: And now they're targeting lab-grown animal-free dairy products, including ice cream and milk itself, and even breast milk.
• 3:47
  SPEAKER_00: So I'm going to start us out by giving you an update on breast milk.
• 3:51
  SPEAKER_00: We'll dive into this topic, and Joel has some um breaking news in the egg industry to share as well that's tied into all this.
• 3:59
  SPEAKER_00: So there is a lab-made breast milk alternative on the way.
• 4:04
  SPEAKER_00: It's formulated by a company called Biomilk, and that's spelled B-I-O-M-I-L-Q.
• 4:10
  SPEAKER_00: So biome milk.
• 4:12
  SPEAKER_00: They are growing human milk outside of the body by using human breast tissue.
• 4:19
  SPEAKER_00: So they grow the cells in flasks, they feed these cells nutrients, then they incubate them in a bioreactor that's supposed to mimic the environment of the breast in the bioreactor.
• 4:30
  SPEAKER_00: The cells are absorbing nutrients and they're secreting out milk components.
• 4:34
  SPEAKER_00: The first milk product for them, the first human breast milk product is expected to be ready for market within the next three to five years.
• 4:43
  SPEAKER_00: So who is investing in the lab-made breast milk?
• 4:47
  SPEAKER_00: Many familiar globalists, um, Bill Gates, uh, Jeff Bezos, Mark Zuckerberg, uh, Michael Bloomberg, just to name a few.
• 5:01
  SPEAKER_00: Um, they're, of course, justifying the lab-made breast milk by saying it's preventing and reversing climate change.
• 5:10
  SPEAKER_00: It is designed to reduce the carbon footprint from the global infant formula market.
• 5:17
  SPEAKER_00: Okay, the co-founder and the CEO of Biomilk stated the following parents want to do what's best for their kids, but shouldn't have to decide between feeding their children and protecting the planet.
• 5:32
  SPEAKER_00: So, Joel, I have my thoughts on this, but let me, you are the meat farmer.
• 5:39
  SPEAKER_00: So let me first toss it over to you.
• 5:42
  SPEAKER_01: Yeah, boy.
• 5:43
  SPEAKER_01: Uh I think it's important to understand that the the whole uh climate change, carbon footprint, that whole argument is based on the fact that most livestock in the world is ecologically damaging.
• 5:59
  SPEAKER_01: Let's just let's just get that out of the way right up front.
• 6:02
  SPEAKER_01: I am not with my conventional agriculture friends that want to that that want to sweep factory farming, chemical farming under the rug, and just say these people are nutcases, they're you know, they're wrong, blah, blah, blah.
• 6:16
  SPEAKER_01: No.
• 6:17
  SPEAKER_01: They've actually put their finger on the Achilles heel of modern agriculture, which in fact, in fact, most agriculture through history has been ecologically devastating.
• 6:31
  SPEAKER_01: The truth is that today we have techniques from, you know, comp, I mean, composting was not invented until 1943.
• 6:41
  SPEAKER_01: Sir Albert Howard in in India invented you know, modern uh aerobic composting.
• 6:46
  SPEAKER_01: So, so uh what's fascinating to me is that that modern scientific composting literally came along at the same time as modern chemical farming.
• 6:59
  SPEAKER_01: Uh, you know, we could we could argue there's a few years difference, but but the the the enabling, all of the the enabling and the the science and the the intellectual capacity to do a a I'm just gonna say compost driven agriculture as opposed to a chemical-driven agriculture are about the same age.
• 7:21
  SPEAKER_01: They're about the same age.
• 7:23
  SPEAKER_01: So um, so so I I think I think that's just important to keep in mind that the the historical record is not good when it comes to um um agriculture.
• 7:34
  SPEAKER_01: Long long before chemicals, people didn't understand you know the the the decomposition process, the ecology, and all that.
• 7:42
  SPEAKER_01: So these folks that are are are um are talking about modern agriculture as the problem, actually, you know, historic agriculture was a problem too.
• 7:58
  SPEAKER_01: And the fact is that we have um uh just like we have completely opposing views of healing the human body, we have completely opposing views now of how to heal the planetary body, uh, whether we go uh uh chemical-based or whether we go uh compost carbon-driven, carbon-based.
• 8:23
  SPEAKER_01: And so the whole rationale, the whole justification for all of this, uh climate change, carbon footprint, is not necessary if you have an agriculture that uh increases hydration, that builds soil, that builds more biomass and carbon within the ecosystem.
• 8:45
  SPEAKER_01: And today, fortunately, we have the the best techniques and the best uh capacity.
• 8:52
  SPEAKER_01: We've never had the capacity to do that before on such a grand scale as we have today.
• 8:58
  SPEAKER_01: So that's the first thing to understand.
• 9:00
  SPEAKER_01: So the the rationale is is um is unnecessary and even militates against uh good stewardship, you know, in the in the get-go.
• 9:13
  SPEAKER_01: Now, I think it's important to understand too that there are two processes right now.
• 9:18
  SPEAKER_01: Uh, Cena, you mentioned Impossible Burger, which is not a lab, it is a concocted fake meat, but it's concocted from uh non non-animal components, you know, beet juice to look like blood, and and and soybeans to to create the proteins.
• 9:40
  SPEAKER_01: Um so it's actually a a fabricated material from real inputs.
• 9:47
  SPEAKER_01: So that's that's one procedure to use a non-animal based substitutionary lookalike.
• 9:54
  SPEAKER_01: The other is is using real animal tissue um to to actually grow in a in a uh a vat um actual material that that comes out uh fleshy, fleshy looking.
• 10:16
  SPEAKER_01: Um now, Cena, I'm gonna let you, I'm gonna let you dig into that a little bit more, but before you do um I want to point out that both of these both of these procedures unlike what the proponents say, you know, they they show their pretty pictures of of this stuff, they never show the inputs.
• 10:40
  SPEAKER_01: And and the biggest lie in the entire fake meat, fake milk uh uh um messaging is that somehow this just appears uh like X D hello, you know, out of nothing that that we put we we took this little we took this little cell from a from a cow and we put it in this vat.
• 11:04
  SPEAKER_01: And goodness, we've got 20,000 pounds of cow, you know, coming out the end.
• 11:10
  SPEAKER_00: Um it looks like the original cow, right?
• 11:13
  SPEAKER_00: Yeah, that's the vision they want you to take away.
• 11:16
  SPEAKER_00: It looks like a steak, you know?
• 11:17
  SPEAKER_01: Yeah, yeah.
• 11:18
  SPEAKER_01: But but but actually, there all of these things require the the the feedstock.
• 11:24
  SPEAKER_01: You you've got to feed this engine, you've got to feed the lab process, you've got to feed the the laboratory.
• 11:31
  SPEAKER_01: So there are train car loads.
• 11:33
  SPEAKER_01: What I'm getting at is there are train car loads of stuff.
• 11:36
  SPEAKER_01: So um Cena, I appreciate you using the the word farm free, but it's not it's not agriculture free, it's not crop free.
• 11:47
  SPEAKER_01: Uh it is ultimately um um turning farms into raw ingredient inputs for the lab.
• 12:02
  SPEAKER_01: That's that's what this is moving toward.
• 12:05
  SPEAKER_01: So can you drill down a little bit on the chemical process?
• 12:08
  SPEAKER_01: Keep it simple here so I can understand it.
• 12:11
  SPEAKER_01: The chemical process in these fermentation vats where they're actually taking cell culture and and building culture out of that.
• 12:19
  SPEAKER_00: Yes, I I would love to do that.
• 12:21
  SPEAKER_00: Um, and that's one of the ways in the, you know, when you talked about, I I opened this segment by saying the farm free.
• 12:28
  SPEAKER_00: This is part of the wordsmithing they're using, right?
• 12:31
  SPEAKER_00: Most of the intention here, their justification is for um preventing and reversing climate change.
• 12:37
  SPEAKER_00: And they've identified farms as a great contributor to climate change.
• 12:42
  SPEAKER_00: And so now they're trying to sell these fake foods as farm-free versions of it.
• 12:49
  SPEAKER_00: But what we're going to go into now is you're going to see that could not be further from the truth.
• 12:53
  SPEAKER_00: As Joel mentioned, there are farm inputs that are, you know, that are required in order to create these fake foods.
• 13:02
  SPEAKER_00: So let's break it into the two categories.
• 13:04
  SPEAKER_00: As Joel mentioned, um, one category is they're taking cells, cultured cells, uh, like from the breast tissue, for example, or from the animal, for example, and they're creating something out of that using usually a bioreactor.
• 13:20
  SPEAKER_00: So, in the example with the breast milk, it will produce something that looks similar, like in the protein structure to the breast milk.
• 13:30
  SPEAKER_00: But at this point, that lab-produced breast milk will lack, for instance, fatty acids.
• 13:37
  SPEAKER_00: Um, and those are needed for the development of the brain and you know, things like that.
• 13:42
  SPEAKER_00: Um, it will also likely not contain hormones like cortisol, which regulates the sleep cycle.
• 13:49
  SPEAKER_00: And that's because those things we think come from the mother's blood.
• 13:54
  SPEAKER_00: So they may get it to the point where they're adding these things in, right?
• 13:58
  SPEAKER_00: And I suspect that's what they'll do.
• 14:00
  SPEAKER_00: But to Joel's point, when you take these cell cultures and you grow them in the lab, it is not an identical copy of the human breast milk itself, or for instance, like the cow steak itself.
• 14:15
  SPEAKER_00: Okay.
• 14:16
  SPEAKER_00: Now, um, there's other labs that are also creating these lab milks too, uh, like there's Turtle Tree in Singapore in the US, and Helena, which is a New York-based company.
• 14:29
  SPEAKER_00: Now, they're using microbial fermentation to grow proteins found in human milk.
• 14:34
  SPEAKER_00: So we're going to talk about that now.
• 14:35
  SPEAKER_00: This is the second path that Joel talked about.
• 14:38
  SPEAKER_00: If you're not using the cell itself, you're starting usually with a genetically engineered microbe.
• 14:45
  SPEAKER_00: Okay.
• 14:46
  SPEAKER_00: So um Perfect Day is a company that already sells milk and ice cream using genetically engineered microorganisms.
• 14:55
  SPEAKER_00: They've been engineered to secrete milk proteins.
• 14:58
  SPEAKER_00: There are other animal-free milk products that are expected to hit the shelves that actually just around the corner, either this year or next year.
• 15:06
  SPEAKER_00: That includes ice cream that's also been lab grown with these microorganisms.
• 15:12
  SPEAKER_00: And those, that genetically engineered compilation uh will actually go into Ben and Jerry's product line.
• 15:21
  SPEAKER_00: Okay, so let's talk about how they do this.
• 15:24
  SPEAKER_00: It's called precision fermentation.
• 15:28
  SPEAKER_00: So, what I want you to pay attention to when we go through this is the inputs and the waste that is generated.
• 15:37
  SPEAKER_00: And then you be the one to decide do you think this is going to help the climate?
• 15:42
  SPEAKER_00: And do you think this is going to help um foster human health?
• 15:48
  SPEAKER_00: Okay.
• 15:49
  SPEAKER_00: So usually the starting ingredients in for these fermented synthetic biology products are cheap sugars.
• 15:56
  SPEAKER_00: They're derived from genetically engineered corn or genetically engineered soy.
• 16:02
  SPEAKER_00: Now, in my opinion, all genetically engineered crops are grown in environmentally destructive um environments.
• 16:09
  SPEAKER_00: They're usually grown in monocultures, right?
• 16:12
  SPEAKER_00: Paid for by our um our tax dollars.
• 16:15
  SPEAKER_00: And um monocultures, uh, we can go on and on about this, but um they destroy the soil.
• 16:20
  SPEAKER_00: So then they use some types of chemicals, you know, usually um an herbicide like glyphosate, pesticides.
• 16:26
  SPEAKER_00: They can use neo um nicotinoids as well as synthetic fertilizers.
• 16:31
  SPEAKER_00: So they're loading chemical compounds and um on these crops that end up with chemical residues in the final product.
• 16:40
  SPEAKER_01: Yeah, just just so just just so everybody's with us here, Cena, to help uh understand, don't want to don't want to go beyond people, don't want to assume, but when you when we say that that this is these are monocultures or monocropping systems, they are they are done without animals.
• 16:57
  SPEAKER_01: And one of the one of the signature foundations of a fully functional ecological cycle is the animal component.
• 17:06
  SPEAKER_01: There is no animalless ecology on the planet, none.
• 17:10
  SPEAKER_01: And and so animals are the ultimate um upcyclers and recyclers on the planet.
• 17:18
  SPEAKER_01: They're the pruners, they're the the accelerators of biomass into fertility.
• 17:24
  SPEAKER_01: Um all the deep deepest soils on the planet uh are under are under prairies and grasslands um that have have that have gone along in in collaboration with herbivores, predator prey relationship, all those kinds of things.
• 17:44
  SPEAKER_01: And so as soon as we go to an animalless input, you break that fundamental foundational eco-cycle in production of vegetable material.
• 18:03
  SPEAKER_01: That's that's that's the fact.
• 18:05
  SPEAKER_01: And so the question is, well, where do you get that fertility component?
• 18:10
  SPEAKER_01: You can't you can't just grow corn, corn, corn, and not add a fertility component.
• 18:15
  SPEAKER_01: So when they took the animals, took the animals off of the of the crop fields, they put in chemical fertilizer to uh you know to compensate for the lack of urine and manure that the animal component historically brought to that to that acreage.
• 18:33
  SPEAKER_01: And there is nothing, absolutely nothing, in the entire fake meat narrative that makes a place for that ecological for the animal component in that foundational ecological cycle.
• 18:47
  SPEAKER_01: So where's it gonna come from?
• 18:49
  SPEAKER_01: Again, you can't grow corn uh uh without some sort of fertility input.
• 18:54
  SPEAKER_01: It's either gonna be manure and urine and compost, or it's going to be chemical fertilizer.
• 19:00
  SPEAKER_01: You can't suck fertility out of your thumb.
• 19:04
  SPEAKER_00: I love that analogy.
• 19:05
  SPEAKER_00: I'm picturing you sucking out of your thumb as you're on the farm, you know, looking over your cows.
• 19:13
  SPEAKER_00: Um yes, that's exactly right.
• 19:14
  SPEAKER_00: And so they do use those synthetic fertilizers.
• 19:18
  SPEAKER_00: And so the whole point here is that to make these um this one route of these fake foods, they start with these ingredients that are, you know, GMO and contain chemical residues on them.
• 19:34
  SPEAKER_00: Okay.
• 19:35
  SPEAKER_00: So you need that for your sugar.
• 19:36
  SPEAKER_00: Then you need a microorganism to do the fermentation process.
• 19:41
  SPEAKER_00: The most commonly used microorganism is E.
• 19:44
  SPEAKER_00: coli.
• 19:46
  SPEAKER_00: They can also use a yeast or a fungi, but it's usually E.
• 19:49
  SPEAKER_00: coli.
• 19:50
  SPEAKER_00: So the E.
• 19:51
  SPEAKER_00: coli is then genetically engineered.
• 19:54
  SPEAKER_00: So they gene edit it to make it produce whatever desired compound they want.
• 20:00
  SPEAKER_00: And it produces that through its digestive process, right?
• 20:03
  SPEAKER_00: Digesting the sugars.
• 20:05
  SPEAKER_00: Now, in order for the E.
• 20:06
  SPEAKER_00: coli to survive, um, it also needs to be antibiotic resistance resistant because the scientists will put antibiotics in the culture medium to kill off other what they called undesirable organisms that are in that vat.
• 20:24
  SPEAKER_00: Okay, so they've had to then, so the E.
• 20:27
  SPEAKER_00: coli, I can't stress this enough.
• 20:29
  SPEAKER_00: The E.
• 20:29
  SPEAKER_00: coli has to be resistant to the antibiotic.
• 20:32
  SPEAKER_00: I mean, can you already see a problem there, right?
• 20:35
  SPEAKER_00: With antibiotic resistance on the rise.
• 20:37
  SPEAKER_00: And now we're creating it and putting these things, the products of it in our food.
• 20:41
  SPEAKER_00: Okay.
• 20:42
  SPEAKER_00: So one issue with this gene-edited organisms is that they can create any number of non-target metabolites, right?
• 20:51
  SPEAKER_00: So non-target metabolites, something that we're not trying to produce in this process.
• 20:56
  SPEAKER_00: So if you're trying to produce a protein that mimics breast milk or, you know, a protein that's in the meat, these um organisms that are genetically engineered, they are likely not just going to produce that one target.
• 21:10
  SPEAKER_00: They will likely produce other non-target metabolites, and we don't know what they're gonna produce.
• 21:15
  SPEAKER_00: So we don't know the potential health effects or environmental effects.
• 21:19
  SPEAKER_00: And from what I can tell, nobody's actually testing for those non-target metabolites.
• 21:25
  SPEAKER_00: All right.
• 21:26
  SPEAKER_00: Now, in addition to that genetically engineered organism and the GMO, um, soy or corn that contains chemical residues, there's other ingredients added.
• 21:38
  SPEAKER_00: There can be upward of a hundred chemicals added in order to produce this desired end product.
• 21:44
  SPEAKER_00: And again, that end product could be a protein, it could be a color, a flavor, or a scent.
• 21:49
  SPEAKER_00: One example of a chemical that could be added is hexane.
• 21:54
  SPEAKER_00: Hexane is usually is often added to extract proteins, and hexane comes.
• 22:00
  SPEAKER_00: From crude oil.
• 22:03
  SPEAKER_00: So you're not helping the environment.
• 22:05
  SPEAKER_00: You're getting these ingredients from the crude oil.
• 22:08
  SPEAKER_00: So basically, when you're thinking about how they're making this in the lab, it is the chemical swamp where there's these compounds that are grown together.
• 22:18
  SPEAKER_00: And some of them will not purify out.
• 22:20
  SPEAKER_00: Some of them will be ended up end up in the food supply.
• 22:24
  SPEAKER_00: And the chemicals that they use in this process do not have to be disclosed.
• 22:30
  SPEAKER_00: Right.
• 22:30
  SPEAKER_00: So they don't have to tell us what to use.
• 22:32
  SPEAKER_00: They don't have to be labeled.
• 22:34
  SPEAKER_00: Okay.
• 22:34
  SPEAKER_00: So what happens is this target organism is in, you know, the E.
• 22:38
  SPEAKER_00: coli.
• 22:39
  SPEAKER_00: It's in this vat of chemicals.
• 22:42
  SPEAKER_00: It consumes what it needs to do its job, right?
• 22:46
  SPEAKER_00: To basically spit out this target metabolite.
• 22:49
  SPEAKER_00: Then the metabolites are extracted, and what's left over is the waste.
• 22:55
  SPEAKER_00: And they're calling it it's a hazardous bio waste.
• 22:58
  SPEAKER_00: Because oftentimes this waste has to first be deactivated and then it has to be securely disposed of.
• 23:07
  SPEAKER_00: And I have read that it can't just be dumped in a landfill.
• 23:11
  SPEAKER_00: You know, like when you're in a lab, if you I don't know, Joel, if you you've probably been in labs before where they have like biohazard bags and whatnot.
• 23:18
  SPEAKER_00: We have those all over the lab when I was a lab director.
• 23:21
  SPEAKER_00: And there's certain things you just you couldn't put in the garbage, you had to put it in these biohazard labs.
• 23:26
  SPEAKER_00: And it was, you know, special people would come wearing this protective gear and collect it.
• 23:31
  SPEAKER_00: And um, what what people are reporting on is that that's how this waste is being treated, even though what was extracted from that waste is um, you know, a compound that is being put in our food.
• 23:45
  SPEAKER_00: So let me give you, before I turn it back over to you, let me give you an example because you've mentioned the impossible burger.
• 23:53
  SPEAKER_00: The impossible burger, if you look at the ingredients, it contains soy leg hemoglobin.
• 23:59
  SPEAKER_00: And that actually doesn't sound that dangerous, right?
• 24:03
  SPEAKER_00: If you think about it, it's not as bad as some other chemicals I've read to you because hemoglobin, we're familiar with hemoglobin, the body has hemoglobin.
• 24:10
  SPEAKER_00: So how bad could soy leg hemoglobin be, right?
• 24:13
  SPEAKER_00: So this is the protein um that is found in the soy that carries heme.
• 24:20
  SPEAKER_00: It's what makes the meat in the impossible burger, right?
• 24:23
  SPEAKER_00: The fake meat taste like meat.
• 24:25
  SPEAKER_00: It is um genetically engineered.
• 24:28
  SPEAKER_00: It's made by adding the gene for the soy like hemoglobin to yeast, and then they grow the yeast by fermentation, which I just explained to you what that is.
• 24:37
  SPEAKER_00: Then they isolate the soy like hemoglobin from the yeast and mix it with other ingredients to create that impossible burger.
• 24:44
  SPEAKER_00: Now, again, it's genetically engineered.
• 24:47
  SPEAKER_00: It you know actually comes from soy, it's mixed with other chemicals, there's waste to it.
• 24:53
  SPEAKER_00: Now, here's the real kicker.
• 24:56
  SPEAKER_00: We just talked in a previous episode about grass, right?
• 25:00
  SPEAKER_00: And what does grass stand for, Joel?
• 25:03
  SPEAKER_01: Generally recognized as safe.
• 25:07
  SPEAKER_00: Yes, gold star for the day.
• 25:10
  SPEAKER_00: So soy, like hemoglobin, is grass.
• 25:18
  SPEAKER_00: So if you recall from the grass podcast, that means the company, not the FDA, determined that that genetically engineered product is safe for us to eat.
• 25:27
  SPEAKER_00: The FDA did not approve that ingredient.
• 25:30
  SPEAKER_00: The company got a no questions letter that reminded the company it's their responsibility to determine the safety of their own product.
• 25:39
  SPEAKER_00: Okay, now let me read to you the company's um, what the company has said in terms of the safety of their own product.
• 25:47
  SPEAKER_00: This is a public announcement that they made.
• 25:50
  SPEAKER_00: This was from Impossible Foods itself.
• 25:52
  SPEAKER_00: Impossible Foods has received a no questions letter from the U.S.
• 25:58
  SPEAKER_00: Food and Drug Administration validating the unanimous conclusion of food safety experts that its key ingredient is safe to eat.
• 26:09
  SPEAKER_00: Getting a no questions letter goes above and beyond our strict compliance to all federal food safety regulations.
• 26:18
  SPEAKER_00: We have prioritized safety and transparency from day one, and they will always be core elements of our company culture.
• 26:28
  SPEAKER_00: So this sounds great.
• 26:29
  SPEAKER_00: Yeah, if you don't know about, yes, if you don't know about grass, this statement sounds awesome, right?
• 26:36
  SPEAKER_00: A unanimous conclusion from the safety experts.
• 26:39
  SPEAKER_00: We went above and beyond.
• 26:41
  SPEAKER_00: You're like, yeah.
• 26:46
  SPEAKER_00: Right.
• 26:47
  SPEAKER_00: And now again, the company isn't doing anything illegal, right?
• 26:51
  SPEAKER_00: The the company is following what the FDA has laid out for them, but it's still deceptive, right?
• 26:58
  SPEAKER_00: It's still deceptive.
• 26:59
  SPEAKER_00: And so that's why it's so important to know what is in these foods and how they're actually made, because if you don't look beyond that label, you're you're gonna be eating something that you probably wouldn't if you knew what was in it.
• 27:12
  SPEAKER_00: And and let me I'm gonna throw back to you, but let me just say real fast, I'm not against people not eating meat, right?
• 27:18
  SPEAKER_00: I was a vegan at one point.
• 27:20
  SPEAKER_00: If you want to be a vegan or you want to be a vegetarian, more power to you.
• 27:24
  SPEAKER_00: You know, you do you, I do me.
• 27:26
  SPEAKER_00: I think Joel, you and I are both libertarian.
• 27:29
  SPEAKER_00: We don't want to judge other people for their choices.
• 27:32
  SPEAKER_00: You eat what you want to eat.
• 27:34
  SPEAKER_00: What we are trying to do is help you understand what it is you are eating, because it is difficult to discern between all the rules and regulations of the FDA, the USDA, the EPA, and all the wordsmithing of industry.
• 27:50
  SPEAKER_00: So we're just here to help you discern between you know between all this.
• 27:54
  SPEAKER_00: If you still want to eat it, go for it.
• 27:57
  SPEAKER_00: That's your right, right?
• 27:58
  SPEAKER_00: But be be informed, be an informed consumer.
• 28:02
  SPEAKER_01: Yeah, and um, and and Cena and I, I think the the next permutation of that idea is we uh uh we uh are not appreciative that um that your choice uh uh may have implications on our taxes in health care.
• 28:22
  SPEAKER_01: I mean, we we we we we would say, yes, uh you do you, that's fine, but don't come to me and ask my taxes to pay for your health care any more than I'll ask you for your taxes to pay for my health care.
• 28:35
  SPEAKER_01: This is where all these things get really gnarly, isn't it?
• 28:38
  SPEAKER_01: Uh as as we decide that that that I actually own part of you, you own part of me.
• 28:43
  SPEAKER_01: And so these decisions can't be individualized.
• 28:46
  SPEAKER_01: They they have they have a social, a social and economic implication that that that that complicates the whole uh the whole discussion.
• 28:55
  SPEAKER_01: Um the uh the other the other big thing that these companies are using is that is uh ethics, uh that killing animals is unethical.
• 29:06
  SPEAKER_01: Uh it's murder.
• 29:07
  SPEAKER_01: I've certainly been accused of being a murderer uh for many, many years, and by the more militant fringe of of the of the of this uh movement.
• 29:16
  SPEAKER_01: And um and and again, uh just to emphasize from my perspective how you create sacredness of sacrifice is how you respect the life prior to the sacrifice.
• 29:29
  SPEAKER_01: And um and so uh the idea of death, decomposition, um, you know, life, death, decomposition, regeneration, life, death, decomposition, regeneration, you know, that that cycle is again foundational to ecology.
• 29:46
  SPEAKER_01: And so to think, you know, one of the biggest, one of the biggest um uh whatever, indictments in my view, philosophical indictments against chemical agriculture, is that it is designed to be able to have life without any death.
• 30:01
  SPEAKER_01: And uh, in other words, uh, you know, uh chemicals, uh chemical fertility uh means that that you don't need uh you don't need compost where everything is being uh is is living and dying and being eaten and and being regenerated in another in another form.
• 30:17
  SPEAKER_01: And so that you know that that that may be another whole podcast, but I just wanted to bring that up because that is another big messaging thing that these companies are using to try to um to get people to um you know to embrace something that that they can suddenly feel ethically superior, that well, uh I haven't killed anything.
• 30:40
  SPEAKER_01: Well, the fact is that herbiciding a field of corn uh kills a lot of life.
• 30:46
  SPEAKER_01: Uh Le Air Leaire Keith in her book, The Vegetarian Myth, uh, you know, really is just as good as anybody I've ever seen writing about this, where you know she tried to grow lettuce and then the and then the and then the next thing she the the um the slugs were coming and eating it, so she had to kill the slugs to have her let.
• 31:04
  SPEAKER_01: Oh no, now I've killed slugs.
• 31:06
  SPEAKER_01: So she said, Well, okay, I'll go to the store because that doesn't, and then she and then and then her epiphany was she's standing at the store realizing somebody killed slugs so she could get the lettuce in the store, you know.
• 31:16
  SPEAKER_01: And and and and even Cena, I man, this this was this was really helpful to me.
• 31:21
  SPEAKER_01: I appreciate your you're going through the the chemistry.
• 31:24
  SPEAKER_01: I I think even I could could grasp some of it.
• 31:27
  SPEAKER_01: Um, I did not know, I just learned from you, I did not know about this antibiotic, uh, but it makes sense to to kill off all the competitors.
• 31:36
  SPEAKER_01: And so here we are, here we are um being very sanctimonious and a big deal in our country of getting antibiotics out of the cows and out of the chickens.
• 31:46
  SPEAKER_01: And Chick-fil-A has announced that they're gonna go antibiotic free in the next eight years uh in the in their chicken production.
• 31:53
  SPEAKER_01: So we've got this huge push within the within the culture, actually, a consumer pushback.
• 31:58
  SPEAKER_01: I mean, this has been a consumer-driven movement to get antibiotics out of concentrated animal feeding operations.
• 32:06
  SPEAKER_01: And here we are now, many of the creating uh a juggernaut of an alternative food system that depends on antibiotic even more than than the animal, uh uh, and it's going to come right through our food system and exacerbate MERSA and C.
• 32:32
  SPEAKER_01: diff and the other you know super bugs that we now have in our hospitals and in our in our um uh conditions.
• 32:39
  SPEAKER_01: So that was really uh that was really uh beneficial for me.
• 32:43
  SPEAKER_01: But if if you want to go see, if you want to go see death and sterility, you know, go to a GMO herbicide cornfield.
• 32:51
  SPEAKER_01: I mean, there are no birds, there are no grasshoppers, there are no crickets.
• 32:56
  SPEAKER_01: I mean, it is a lifeless, uh uh basically intravenous fed you know uh uh product.
• 33:04
  SPEAKER_01: Then this has been done in documentaries where people have actually gone in uh to tape record and video the life that's in a a typical conventional corn or soybean field versus the life that's in a a diversified pasture, for example, uh with cows and sheep and chickens in it, and the the amount of crickets and spiders and and pollinators and songbirds and and all that uh is is just a cacophony, uh a cornucopia of uh of life.
• 33:38
  SPEAKER_01: This is what impressed Michael Pollan when he came here and and did you know the writing on us um uh when he does his interviews now.
• 33:45
  SPEAKER_01: He says what impressed him here most was just the abundance of life, just abundance of life compared to when he went out and spent the day with the you know the corn farmer out in Iowa.
• 33:54
  SPEAKER_01: And uh and so if if if we really want life, it means that more stuff has to live, actually live, which also means more stuff has to die in order for more stuff have to live.
• 34:07
  SPEAKER_01: I mean, this is the you know, this is the great tension, isn't it, of um uh of life and death that that uh you know it if we're going to if we're gonna have that ultimate abundance, the abundance comes on the back of decomposition, which is stuff that was alive that is now decomposing.
• 34:29
  SPEAKER_01: You know, that's how that that's how that abundance uh uh breaks forth.
• 34:33
  SPEAKER_01: Um we're out of time.
• 34:35
  SPEAKER_01: Do you have a final thought here on this topic before we before we close out?
• 34:40
  SPEAKER_00: Actually, I want to give you the time for the final thought because you quickly had some breaking news about the egg industry that you want to share with us, which piggybacks nicely here because eggs, of course, are another thing that they're trying to create in labs as you know, giving us now fake eggs to eat.
• 34:56
  SPEAKER_00: But I'm gonna hand it over to you, Joel, to present us with that news and close us out.
• 35:01
  SPEAKER_01: Right.
• 35:02
  SPEAKER_01: So we'll we'll just uh mention if you're watching the news, you're aware uh that that some 58 million um laying chickens have been killed in the last few months, and egg prices have quad have uh tripled.
• 35:16
  SPEAKER_01: Uh there is a huge egg shortage in the country.
• 35:19
  SPEAKER_01: What's in what's interesting is the same thing is not happening in what at least the Wall Street Journal calls specialty eggs.
• 35:27
  SPEAKER_01: They lump organic, pastured, everything that's not factory egg, they lump it into specialty eggs.
• 35:33
  SPEAKER_01: And um and so uh the the the high path avian influenza that is just uh really affecting the industry now um is not nearly as as uh what rampant in the alternative egg, the the non-industrial egg.
• 35:53
  SPEAKER_01: That's the first thing.
• 35:54
  SPEAKER_01: And so uh and so what's happened is the specialty egg price has not gone up that much.
• 35:59
  SPEAKER_01: And we're we're wrestling here on our own farm.
• 36:01
  SPEAKER_01: How do we, you know, uh uh what do we do about pricing as we see the prices spike in the store?
• 36:08
  SPEAKER_01: Um, there is actually now, I just learned yesterday, there is now an association you can join.
• 36:14
  SPEAKER_01: It's the Chicken Foaming Association.
• 36:17
  SPEAKER_01: So let's say you have 100,000 chickens in a confinement house and and one of them tests positive for high path avian influenza, the government swoops in and they don't take out that sick chicken.
• 36:29
  SPEAKER_01: Uh, they they immediately annihilate the whole house.
• 36:32
  SPEAKER_01: How do you kill a house full of 100,000 chickens?
• 36:35
  SPEAKER_01: Well, you can't burn the house down, you can't electrocute, you don't want to have to catch them live and go through all that labor.
• 36:41
  SPEAKER_01: So, how do you kill them?
• 36:43
  SPEAKER_01: Well, you foam them.
• 36:44
  SPEAKER_01: What that means is you pump soap bubbles in, you pump soap bubbles in, and the soap bubbles gradually, you know, fill up over the chickens and they suffocate.
• 36:53
  SPEAKER_01: And so now so many of these houses are being uh uh exterminated that there is now an association called the Chicken Foaming Association that farmers can join so that you are at the top of the list to get to get foaming privileges, foaming privileges for your house.
• 37:13
  SPEAKER_01: I'm sorry, Cena.
• 37:15
  SPEAKER_01: Uh get foaming privileges for your house to be able to exterminate your chickens.
• 37:20
  SPEAKER_01: Um, um folks, we are in we are in crazy times.
• 37:24
  SPEAKER_01: And and so so that kind, here's the thing you have to remember.
• 37:28
  SPEAKER_01: That kind of news fuels, that kind of news fuels this fake meat, pseudo-food, um, um non, you know, as Cena said, the the non-farm grown food because people can, oh, I'm feeling good about this.
• 37:52
  SPEAKER_01: This is way, we don't have to foam labs, you know, we don't have to foam chickens in labs.
• 37:57
  SPEAKER_01: And and so so there is this whole false narrative that this is the way food has to be produced in order to feed us.
• 38:05
  SPEAKER_01: Well, it's a bad way to produce food.
• 38:08
  SPEAKER_01: So um, so let's let's move to a completely um lifeless, a lifeless biology in order to feed us an artificial input so we don't have the grief, we don't have to suffer the grief consequences of animal treatment the way they're treated on on industrial agri uh agriculture enterprises.
• 38:36
  SPEAKER_01: And if that isn't a horrible, uh it's unspeakable.
• 38:42
  SPEAKER_01: I mean, it's unspeakable to be pushed as a human, our our emotions, our our our mentality, our psyche to be pushed into, well, I have to eat fake concoction, artificial, antibiotic laden, genetically engineered stuff in order to not carry the guilt of patronizing a system that foams chickens.
• 39:07
  SPEAKER_01: Is isn't that a a convoluted philosophical narrative?
• 39:12
  SPEAKER_01: But that's what that's what happens when you when you go to the end of a of a misplaced wrong philosophy, and um and and it has you know these these very physical, very physical consequences happen when you have an incorrect philosophical base.
• 39:33
  SPEAKER_01: And don't want to get into a big preaching sermon here, but but uh but I I think I think it's important to appreciate the the the end game.
• 39:44
  SPEAKER_01: Where does misplaced philosophy move you?
• 39:48
  SPEAKER_01: It moves you into these crazy weird places like Cena and I have addressed in this in this episode.
• 39:55
  SPEAKER_01: So um thank you, Cena, for bringing out the whole you know, lab, the to bringing in the chemistry for us so we're not just ignorant and and and stupid.
• 40:05
  SPEAKER_01: Again, when you walk into a conversation with your peers and with family and friends, now you know what generally recognized as safe means.
• 40:14
  SPEAKER_01: And now you also know some of the chemistry uh uh of the of the lab-grown material that's not coming out in their narratives.
• 40:24
  SPEAKER_01: And you can own that discussion.
• 40:26
  SPEAKER_01: You don't have the the fact is that the the understanding level of the average person about this is so low, you don't have to know a lot more to be able to own that conversation and be an influencer, an influencer of good, an influencer of sacredness and righteousness in the food farming health space.
• 40:49
  SPEAKER_01: That's what we want you to be as our listeners.
• 40:53
  SPEAKER_01: We want you to own those conversations.
• 40:55
  SPEAKER_01: I'm gonna tear up here in a minute.
• 40:56
  SPEAKER_01: We want you to own those conversations so you're not the dullest bulb in the box.
• 41:02
  SPEAKER_01: You're the brightest bulb in the box, shining the light of truth beyond labels.
• 41:07
  SPEAKER_01: Thanks for joining us.
• 41:09
  SPEAKER_01: We'll see you next week.