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The Sinister Reason 42% of American Adults Are OBESE w/Dan Lyons · Man in America Podcast

• 0:00
  Seth Holehouse: Ladies and gentlemen, welcome to Man in America. I'm your host, Seth Holehouse. If we look around at the average American today, you could say that almost one in every two people you look at is going to be overweight or obese. And as much as I you can, it's easy to say that Americans are lazy, and we've enjoyed the indulgences of comfortable life here in our modern country. That's not just it.
• 0:26
  There's actually a much deeper reason that is fighting against our ability to stay in shape. And it wouldn't surprise you to understand that what's keeping us fat and sick and hooked on all kinds of medications is actually the deception of the big food industry, which works in hand in hand as hard as is to believe with big pharma to make sure that we get sick and we need to be medicated. So there's a hidden hand behind so much of this. And so joining us today is my good friend Dan Lyons, who is a personal trainer, but someone who has delved deep into the fundamentals of what causes us to be fat, and how it relates to the food that a lot of us have been fed since we were kids, and how to recognize what that is. We're talking about seed oils and all kinds of different things about how the body works and metabolism, but also how to correct this state in our bodies.
• 1:24
  Because I think for a lot of us, we want to be in better shape. And maybe we've tried different diets, and we've done all kinds of things before. And it just hasn't worked. But we're not up against the normal forces of nature here. We're up against a sinister plan to keep us fat, sick and dying.
• 1:41
  So folks, please enjoy this interview with Dan Lyons. Dan, it is great to have you on the show, man. Thank you so much for joining us today.
• 1:51
  Dan Lyons: That's been a pleasure.
• 1:53
  Seth Holehouse: So I'll give a little bit of background. You know, we met through a mutual friend, you are someone that really understands health, fitness, the human body. I've come to you for a lot of information and advice on various things, you know, whether it's weight loss or getting fit, and you've become someone really leaned on for a lot of help in that area. But you've, you're a patriot, which is amazing. And you also see a lot of the truth of what's happening in the world.
• 2:18
  You know, if I say, Hey, have you heard about this secret cabal controlling society? You're like, yeah, I'll tell you more about it, right? Instead of saying, don't know about that. Like you get that, but you're able to then take what you've seen in the fitness industry, and look at it through that lens, similar to a doctor that I might interview that, say, ten years ago, didn't really think anything of that, but now understands the truth about big pharma and everything. There's this really important perspective.
• 2:43
  And so I've interviewed a lot of doctors, but I've actually never had a conversation with someone from the fitness industry and specifically looking at weight loss. And why is it that what is it like 40% of Americans or something really crazy are obese, a huge percentage have diabetes. And it makes me think that it's not natural. And then that leads me to think that maybe not only is it not natural, but actually, it was planned this way. Because if you look at all these other things that are controlled, it seems like they're also forcing us into being sick and, you know, constantly needing more medication and everything.
• 3:20
  So let's just dive right in. How about you just give us a a really brief introduction of yourself and your background? And then I want to just really dive into our the meat of our topic today.
• 3:31
  Dan Lyons: Yeah, thanks, Seth, for the introduction. Yes, and I'm my name is Dan Lyon. I'm a personal trainer. I've been a personal trainer for close to twenty years now. And I just have a general passion for helping people get healthy and fit and also to expose the lies in the fitness industry, but also specifically in the food industry too.
• 3:56
  So kind of like a brief rundown on me. So I my passion started in college. I, went to school for exercise physiology and health sciences in, in Boston, Massachusetts, And, that kind of snowballed into me, you know, creating a small business in, the realm of personal training and nutrition. And, you know, I worked with a lot of people over the years to get get them healthy and fit. And in 2016, I kinda had I you know, with with the election and everything, I I really became interested in what's going on in the world.
• 4:35
  And I I I never had any interest in that before. I was always, you know, politically uninvolved and, you know, didn't really care. Just kinda wanted to be left alone. But in 2016, with the whole Patriot movement, I really became kind of a fan of, you know, all the channels. And I would I would watch all the new episodes from all the channels before everyone was kind of banned off of Twitter and and YouTube and whatnot.
• 5:03
  And I'd I'd really look forward to all, you know, all these episodes, and I'm sure people can relate to that. And then that kind of snowballed into 2020, you know, seeing what happened with the election and everything. I really wanted to become involved. I wanted to not just be a a bystander. I wanted to kinda do something that would help humanity, and and, I wanted to stand up in in my own industry.
• 5:32
  So, what I did was I I closed my business in Boston, and I I moved to Maine, and I had this goal of working with patriots and trying to, you know, uncover, corruption, specifically in the area of weight loss, because they don't want us to to be healthy and fit and clear headed. You know, they they want us to be sick and overweight and slow and dependent on them. So, you know, I was thinking of ways that I could kinda kinda do this and and help patriots specifically. I really wanted to work with patriots. So kinda fast forward, and we can talk about this at the end, but I created a nutrition course to kinda reach as many people as I possibly could.
• 6:20
  It's called Nutrition for Freedom, a guide for opting out of their system. And, yeah, that's kind of what I've I've been up to, for the past twenty years. And yeah. So
• 6:35
  Seth Holehouse: So you you kind of said, that they're basically keeping us fat and sick and and killing us. Right? Which is makes sense now would have been crazy sounding five or ten years ago. With you know, I've, you know, I was an overweight little kid, right? Think about that time I was 15 or 16.
• 6:57
  I was, you know, I wasn't morbidly obese, but I had a stomach and I was uncomfortable and I hated it. And, and I lost weight, you know, as I got into college and everything and got pretty fit. But it's been this struggle to keep myself in that ideal shape most of my adult life. And there's certainly been times where I've just felt like, is this natural? Like, why does it feel so hard to get into good shape?
• 7:22
  Why does it feel so hard to get rid of fat? And if you look at I the whole diet industry, I mean, it's it's massive. You know, you're in the ear in the aisle, you're checking out at Whole Foods, there's 40 different magazines about the new diet and the new fad and but it seems like it never really works. You pick up, like, the muscle magazines, they've got these guys all jacked up, and it's like, here's the ultimate, you know, like, ab exercise. And it's like, that never happens.
• 7:48
  Right? It's like it it's almost like it's this hamster wheel where they want us constantly trapped in seeking the next diet, seeking the next supplement, the next pill, the next whatever it is to fix this. But like so much of what I've I've come to understand about our our modern world that is really in so many ways controlled by this this evil cabal that's they have intentionally designed it so we never get out of that hamster wheel because they don't teach us the fundamentals. And so from your perspective and your understanding, why is it that right now, when you look around America, we mentioned it's nearly half of every American, you know, the American population is is overweight, but you look back in the 1920s or turn the century or 1930s. Look at these pictures of people on the beaches in California, like everyone's in good shape.
• 8:37
  They're not like all muscular and ripped, but they're not all fat. So what has happened? Like what's happened to America that's led us to this point where we're all so fat, because you could blame on computers or whatnot. But to me, it's so much more than that. So what's your what's your perspective on what's causing this?
• 8:59
  Dan Lyons: Yeah, so so let me paint the picture for you first before I answer that. So 90% of the products that you see at the grocery store are owned by these companies, which are then owned by a small handful of other companies. So that small handful is like Kraft, Nestle, Procter and Gamble, Coca Cola, Mars, Kellogg's. So that's only a small handful of corporations that own 90% of the products that you see at the grocery store. And if you do a quick public records check on those corporations, that's that small handful of corporations, you find that the majority shareholders are BlackRock, Vanguard, and State Street.
• 9:46
  So if anyone doesn't know what those are, these are large asset management firms, and they own the majority shares in 90% of the food that we eat at the grocery store. So that's pretty scary. And if you look at, Big Pharma, you know, BlackRock, Vanguard, and State Street also own majority shares in Big Pharma too. So you have this situation where, you know, if they wanted to, know, they could make us sick Companies, right? Yeah.
• 10:20
  Yep. Yep. Exactly. And, you know, they they could make us sick through big food and then drive us towards big pharma for the answer. But to answer your question specifically, there is you know, I I've always had a deep, love for physiology.
• 10:40
  And, when I when I found this, this is, like, the the main reason that we can't lose weight here in the West. And I say in the West, anyone that follows a Western diet, so the American diet. I'll just tell you right now, it's it's a large, large amount of polyunsaturated fats that are strategically put in many foods, many unsuspecting foods that we eat at the grocery store. And, I'll just give you a quick rundown on what, polyunsaturated fats are. So when it comes to fats, you have saturated fats.
• 11:21
  So saturated fats are like, you know, your your naturally occurring animal fats. And if you look at the actual molecule, it's a long carbon chain with a bunch of hydrogens attached, and there's no space available for anything else to attach to. It's saturated. So every space, is occupied by a hydrogen that makes it a saturated fat and makes it very stable. Your body can, metabolize that fat and burn it for fuel properly.
• 11:53
  That's the way that metabolism is supposed to work. Same with monounsaturated fat, but polyunsaturated fats. So what that means is you have your carbon chain and you have your hydrogens attached just like saturated fats, But there's more than one space available for other things to attach to. And what this does is it makes it very vulnerable for things to attach and combine with these fatty acids that you don't want. So polyunsaturated fats are not meant to be burned as fuel like saturated fats are.
• 12:28
  They occur naturally in nature, in plants, and and all, you know, different sorts of meats and everything naturally, but in very, very, very small trace amounts because they're supposed to act like signaling molecules inside your cell. They're not supposed to be burned as fuel. So, you know, all these big corporations, they put tons of polyunsaturated fats into our food. You know, you could make the argument that they want to do it deliberately to make us sick, or you can say that it's just cheap, for them to do it and they can make money off of us or probably both. Right?
• 13:07
  So, these polyunsaturated fats, because they can't be burned as fuel, they accumulate in your cells, specifically in the mitochondria of each of each cell. And that's kind of like your engine for your car is the mitochondria for the cell.
• 13:25
  Seth Holehouse: Hey, folks. I've got a quick message for you. So I'm sure you've heard a lot of people, myself include, talking about the importance of buying precious metals, gold and silver. But what's really behind that? Is it just a thing of, hey, buy this gold, buy this silver.
• 13:39
  Right? Or is there something deeper that we should be looking at? So I recently came across some figures about house prices. So in 1930, the average family home was approximately $4,000. Fast forward to 02/2023, the average family home is just over $400,000.
• 13:56
  You have to ask yourself, why is that? Is it because things have just gotten more expensive? No. It's actually because the dollar has lost 99% of its value since 1930. Right?
• 14:06
  When people talk about the collapse of the dollar or inflation, this is what it means. Now, let's take a look at gold. So in 1930, if you wanted to purchase your home in gold, it would take approximately 200 gold coins. So 200 gold coins would purchase the average family home in 1930, about $4,000. Now, if you instead of buying a home with that gold or cash, you set those aside.
• 14:31
  If you set aside $4,000 in cash in 1930, it would be worth $4,000 today. What can you buy with $4,000? Can you buy a family home? No, you can't even buy a crappy used car. But if you set aside $4,000 worth of gold coins in 1930, which is 200 gold coins, 1 ounce coins, that would be worth approximately $400,000 today.
• 14:56
  And this is the key lesson about precious metals. It's not about getting rich. It's about putting your money into an asset that protects you against inflation and against the destruction of the currency, which is what happens to all fiat currencies, especially now we're in the end days of the dollar. And so that's why it's important, maybe not all of your money, but a portion of your money, a portion of what you have, I highly recommend putting it into precious metals of gold and silver because what it's doing is it's protecting you. This is an asset that has stood the test of time, not just stood the test of time since the nineteen thirties, we're talking about the rise and fall of civilizations.
• 15:35
  Gold was used to buy houses back in ancient Rome. It's still around. It's an asset that will forever have its value. So folks, if you want to do this and you need someone you can trust, there's no person I can recommend more than Doctor. Kirk Elliott.
• 15:49
  He's a very good friend of mine. He's a strong Christian patriot, and he's out to really help people to protect their savings and what you've worked for against the destruction of the dollar, not to mention also protecting it against the dangers of a central bank digital currencies. So to learn more about this, go to goldwithseth.com or call (720) 605-3900. Again, that's goldwithseth.com or (720) 605-3900. Both those places will allow you to set up a quick appointment where you can talk to a wealth adviser that will help get you started on this path.
• 16:24
  Again, goldwithseth.com 7 2 0 6 0 5 3 9 0 zero.
• 16:31
  Dan Lyons: And when you have all this accumulation of of these polyunsaturated fats and, they're very, very susceptible, to oxidation. And so that's what happens is they they get oxidized. And it's the same exact same thing that happens to metal when metal rusts. It's an oxidation reaction. That's what's happening on the inside of your cells when you have all of these polyunsaturated fats and they combine with oxygen.
• 17:01
  And I'll I'll I'll explain to you how that works. And if I if I get into, you know, too much into the science, just slow me down. But your your body, as a as a normal mechanism of breaking down food, your body creates these these molecules called reactive oxygen species. You don't need to know what that is, but the name implies they're highly reactive and they have an oxygen available to attach to. So they they react with anything that they're in contact with that they can combine with.
• 17:37
  So your cells make reactive oxygen species. It's normal. It's a part of normal metabolism. Right? And then you have these polyunsaturated fats that are highly susceptible to oxidation.
• 17:50
  And what happens is, these reactive oxygen species donate oxygen and combine with reactive oxygen species. So they these polyunsaturated fats combine with reactive oxygen species, and they make what's called a lipid radical. And and that lipid radical, we've all heard of free radicals. Free radicals are bad. They're They're detrimental to your body.
• 18:16
  That lipid radical then reacts with oxygen again and makes something called a lipid peroxyl radical. And then that reacts with another polyunsaturated fat sitting right next to it. And when I say sitting right next to it, remember, all these polyunsaturated fats have accumulated in your cells. So you have this domino effect of all these fatty acids being destroyed. And again, it's the same reaction that happens to metal when metal rusts.
• 18:46
  So your cells are basically rusting from the inside out. What this does, I'm gonna just put that on hold for a minute, I'm gonna just explain metabolism because metabolism is is a very complex topic, but I'm gonna kinda tell you the main way that your body makes energy. So if you eat food, you know, you have your protein, your carbs, your fat, you know, your cheeseburger sitting on a plate. Right? You eat that cheeseburger and your body breaks it down into its most basic form, electrons.
• 19:26
  So there's many, many different steps which we don't need to get into before you get to the electron level. But the goal of eating food is to eventually get electrons out of that food. Because food has energy, right, in the in the form of calories. That's what we use to measure the amount of energy in food. We use units of of measurement.
• 19:47
  We call them calories. Well, your body needs to break those calories down to the most basic electron level. And then from there, your body then takes those electrons and pushes them into something called the electron transport chain, and that's where your body makes energy. So it's this currency exchange system where you eat food that has energy, but you have to break down that food into electrons. Those electrons then enter the electron transport chain.
• 20:19
  That's where you make your own energy. So without that functioning properly, you you end up with all sorts of issues. So what happens is you have, without getting into it too much, the electron transport chain creates a pressure gradient. So you you basically have an area that has a higher concentration of electrons and, an area that has a lower concentration. Right?
• 20:47
  This is called the intermembrane space. Electrons are pushed into the intermembrane space. That's a normal function of metabolism. And then those electrons have to go back through something called ATP synthase. And that's the only opening that there should be, and that's where your your cells create energy.
• 21:04
  Right? What happens is that cell wall, the the inner, wall of the intermembrane space is damaged from this oxidation of these fats. So it's it's a molecule called cardiolipin. Cardiolipin makes up the inner wall of the intermembrane space. So when you have all these polyunsaturated fats in your diet, and they're undergoing lipid peroxidation, they're combining remember, they're combining with reactive oxygen species, and it's the same reaction that happens to metal when metal rusts.
• 21:40
  So your cells are rusting from the inside out, specifically damaging, the inner wall of the intermembrane space, making it so electrons can slip back through without creating energy. So now you have energy failure at the cellular level. What this means is that now you're eating food and your body intuitively is trying to get a certain amount of electrons out of that food, you're losing electrons because electrons are slipping back through. That is energy failure. So then you start gaining weight because you're you're eating food, and your body's trying to get energy out of that food.
• 22:21
  Your body can't make energy properly, so you store it instead. So, what happens is insulin resistance at the cellular level because we all know we've all, you know, heard of insulin resistance as something associated with diabetes, which is true. But we've also specifically heard it in relation to carbohydrate abuse. Right? You have too much carbs in your diet, you know, sugary white bread and whatnot, you're gonna become insulin resistant.
• 22:55
  Well, now we're talking about insulin resistance not from that at all. We're that is we're talking about insulin resistance as a direct result of having too much polyunsaturated fats in your diet. So what comes from that is type two diabetes and obesity. And then what happens is your your body's own mechanism to break down your own body fat is damaged. Without getting into it too much, you have this normal pathway called beta oxidation.
• 23:31
  That's a normal mechanism that your body uses to break down body fats, into electrons. And then the electrons are supposed to go to the electron transport chain, just like I said. If the electron transport chain isn't working, beta oxidation isn't working, and you can't burn your own body fats. So zooming out for a minute, you're someone that's trying to go to the gym, and you're trying to lose weight. You're on a treadmill.
• 23:56
  You're trying your best, you know, you're at the gym three, four days a week, you're dieting, you know, your beta oxidation could not be working and you're not able to burn your own body fat. So, you know, I feel bad for the for a lot of people that they're at the gym, you know, it's they're not lazy. Most people are not lazy. You know, they're at the gym. They're sweating.
• 24:22
  You know, they're on the treadmill. They're trying to lose weight, and they can't because they're metabolically damaged. So, again, you know, the summary again is you have this these polyunsaturated fats that are in your diet at a super, super high level. And and and they shouldn't be because they're processed. They do not occur in nature to that volume, but they're in a lot of the foods that you eat.
• 24:51
  They undergo lipid peroxidation with reactive oxygen species. So it's it's almost like, they're sabotaging your your metabolism, you know, by using your own cell's mechanism of you know, you create these reactive oxygen species. They combine with these polyunsaturated fats. It destroys your electron transport chain, which is a way that your body makes energy out of the food that you eat. So now, you know, you're eating food trying to get energy out of it, and you can't.
• 25:21
  So that's one reason why people are always hungry, yet they're still gaining weight. They're trying to lose weight, and they can't. And the reason that they can't lose weight is because they're usually insulin resistant because of this, and they also have reduced ability to burn their own body fat. That's that beta oxidation that I was talking about.
• 25:41
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• 26:50
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• 26:59
  Merry Christmas. So it's almost like So these polyunsaturated fats. It's this multi method vector of attack on the human body. It's not just it, it stores and it makes you fat and x way it's it, you know, prevents you from getting the energy out of foods you're eating. It damages you at a cellular level.
• 27:24
  It is a type of fat that's not able to be burned, right? Because of how the your body can't use that specific fat as energy, which means it probably just goes into storage. And I mean, it's which is interesting, because I mean, I've I've been through this cycle before where I've, I'm exercising so much, I'm doing all this, I'm trying to watch my diet and count calories. It's just like, what's it? It's like this, you people for the you heard the term stubborn belly fat.
• 27:47
  It's like, why is it still there? This isn't this isn't natural. And but if I look back at my diet growing up, and I had the standard American diet growing up, you know, my mom, she made healthy meals for us for dinner and everything, but maybe we're having Froot Loops for breakfast. And it may and say it's not Froot Loops to say it's, you know, cornflakes or something healthier than that. We're still drinking 2% pasteurized milk.
• 28:13
  Right? Now we drink a lot, drink a lot of milk, but we do we drink, you know, raw milk from a local farm, right? So it's very different. So it seems like what I'm gathering from you is that, that even anybody that say they eat healthy now, we do in our household, we eat mostly organic, we cook most of our food, you know, have the occasional ice cream here and there. But the struggle to kind of stay healthy is probably related to a lot of the foundational building blocks at a cellular level and at a fat storage level that happened, say ten, twenty, thirty years ago, even right?
• 28:50
  Is that is that still like if someone ate bad the first twenty years of their life, is that still gonna haunt them if they're trying to get in shape, you know, ten, fifteen years later?
• 29:00
  Dan Lyons: Yes and no. So what happens is it takes a long time for these fatty acids to accumulate in your cells. And I think when people are younger, you know, hormonally, they're different. And you can you don't have to try very hard to lose weight when you're young, when you're in your teenage years, in your twenties. Most people, if they if they gain a few extra pounds when they're young, you know, they can just tighten up their diet a little bit, maybe be a little bit more active, and, you know, the weight just comes off of them.
• 29:33
  But as you go through life, you know, thinking that you're eating healthy and you're in in reality, you're consuming, you know, these highly processed polyunsaturated fats, they're building up in your cells, they're accumulating. You'll you'll slowly start to see that you're weight from year to year. I talk to people all the time that they're like, well, I gained another five pounds this year. I gained another five pounds this year. And then they go through a list of things that they've they've tried for diets that past year.
• 30:03
  Well, I've tried this diet. I've tried that diet. I've tried this, you know, workout routine. This x and it's all really extreme stuff where if they rewinded, you know, to when they were in their twenties, they didn't even really have to try that hard and they lost weight. And it's because of this long term accumulation of these polyunsaturated fats and slowly destroying, you know, their energy production pathways.
• 30:30
  So one thing I didn't mention is, you know, this whole thing, you know, equals energy failure at the cellular level. Right? And one other thing not related to, you know, weight at all is when you have energy failure at the cellular level, you have nuclear and mitochondrial DNA mutations. Right? Those lead directly to cancers and heart failure.
• 30:57
  So and and then you have cell death. You know, if if you have if you have energy loss at the cellular level, your electron transport chain is not functioning properly, that's apoptosis. So that's cell death. And then those lead directly to neurodegenerative diseases.
• 31:15
  Seth Holehouse: Like Alzheimer's and
• 31:17
  Dan Lyons: Yeah, yeah, exactly. Parkinson's and and yeah. And then and then a in addition to that, you have the production of these this category of chemicals called toxic aldehydes. And, you know, these toxic aldehydes not that they matter, the names of them don't matter but collectively they're cytotoxic, genotoxic, mutagenic, carcinogenic, atherogenic, thrombogenic, and obesogenic. So atherogenic for for no one for people that don't know what that means, that means producing or promoting heart disease.
• 31:54
  And thrombogenic means promoting clots. So if you kind of zoom out and look at this, right, it's like you have this one category of food additives that are promoting there's there's several different ways that it's promoting weight gain and it's blocking your ability to lose body fat, but also it's promoting disease. It's promoting cancers and heart failure and, you know, neurodegenerative diseases and all sorts of things. So yeah, that's that's kind of the elephant in the room of why we can't lose weight.
• 32:31
  Seth Holehouse: So two questions. First question is what these look like in foods, like how to avoid this if I go to Whole Foods, I'm shopping, how do I know what has these? I know there's lot of discussion about seed oils. I won't talk about that. The other question is also then how to get this stuff out of your body, right?
• 32:48
  How to say you've eaten unhealthy for a long time, you know, how do you detox and get rid of this this terrible stuff that's in there? So let's hit the first question first. So let's talk about seed oils. Everyone's talking about seed oils right now. Is that related to this?
• 33:04
  And then what's kind of what's the bigger picture of it though? Like, so if I'm going to Whole Foods, and I want to stop eating these polyunsaturated fats that are killing me and making me sick. How do I recognize that in in food? Because it's become very deceptive. It's hard to even read the labels that it seems to understand.
• 33:23
  Dan Lyons: It is. It is. Because if you look at you have your your supplement facts on the back of food labels, and then you have your ingredients, right? You have to look at the ingredients because the supplement facts, they'll they'll show you total fat and they'll they'll show you saturated fat because, you know, saturated fat is is, you know, evil now. You know, the the the WHO, the WEF, the NIH, there's this big push that, saturated fats are bad.
• 33:53
  So, on labels, they'll tell you the saturated fat content. They will not tell you polyunsaturated fat content. And the category of polyunsaturated fats, it's a very, very broad category. So specifically, we're looking at something called linoleic acid, which they don't don't even have that on the ingredients labels. They don't have that anywhere.
• 34:18
  So they're they're not they're not, you know, forced to disclose that at all. Linoleic acid falls under the category of polyunsaturated fats, And polyunsaturated fats, they're not, you know, forced to disclose that on food labels. So you really have to know what to avoid and what to stay away from. But, yeah, I'll tell you right now, seed oils are a big one. And seed oils specifically contain high amounts of linoleic acid.
• 34:47
  Because linoleic acid is what has the biggest potential to create this oxidation reaction in your cells. So there's other things too. Like you mentioned pasteurized milk earlier. Pasteurized milk has an absurd amount of linoleic acid. But you never hear about that.
• 35:09
  Right? So does cheese. Pasteurized cheese. Not raw milk. Not, you know, your raw cheese, your raw butter from your local farm.
• 35:20
  We're talking about pasteurized. But you wouldn't even think that. Right? You you wouldn't think that drinking milk is bad. Right?
• 35:30
  And and especially, you know, like your 1% or your 0% milk. That's even worse than your whole milk.
• 35:38
  Seth Holehouse: But it even organic. So, you know, before, if if I lived in an area where I didn't have access to, you know, raw milk from the farm, you know, I go even go to Whole Foods, maybe there's only, you know, Horizon Organic or you know, the different companies that make organic grass fed, but it's still patched, it's still pasteurized, or even ultra pasteurized. When I was in Ohio, and I didn't have access to raw milk at a certain place, we'd found a few small farms that would supply like local grocers that it was at least I think it was only pasteurized. It wasn't raw, but it wasn't ultra pasteurized. So it's not you could you could be going and drinking organic grass fed milk with this beautiful picture of a pasture and a happy cow on it.
• 36:23
  And you're so you're telling me that the pasteurization process, does it does it change the fats in that milk at a at like a cellular level or whatever you want to whatever level that is? And it turn it introduces this is it called linoleic acids? Is that what it is?
• 36:38
  Dan Lyons: Linoleic acid. So yeah. I mean, it it it has to do with what the cows are fed. So if the cows are fed grain, grain is very high in linoleic acid. And then you have that milk, you have that cheese, you have that butter, you are consuming that linoleic acid that the cow consumed on the field.
• 36:59
  You know, when it was fed grain. So, like grass fed cows, they have the perfect ratio of polyunsaturated fats. They don't have that high amount of linoleic acid. So when you when you go for raw milk, that was grass fed or butter that came from a grass fed cow, you're not going to get that high amount of linoleic acid. But if you go for, you know, milk from a cow that was fed grain, you're gonna get that.
• 37:30
  So
• 37:32
  Seth Holehouse: yeah. Okay. So that's that's helpful. And so let's talk about the seed oils. So seed oils, which I only heard about really recently in terms of this big kind of push to resist them.
• 37:45
  And I, you know, was, know, at the grocery store and maybe I'm looking for some organic ranch dressing. Right? Now I found like all the salad dressings, they've all got, you know, sunflower, any kind of they've all got these seed oils. So what are the main seed oils that are sneaking into our foods? And why are they so bad?
• 38:05
  And how are they even made?
• 38:07
  Dan Lyons: So sunflower, oil, safflower, grapeseed, rapeseed, canola oil, soybean oil, and rice bran. So those are really bad because they contain a high amount of linoleic acid. And they're used I mean, they're they're made, from large oil refineries that, you know, process and squeeze these seeds and squeeze trace amounts of oils out of them. So, like, seed oils or vegetable oils, they're not made from, like, healthy vegetables like carrots and, you know, broccoli and everything. They're made from something that once came from the ground.
• 38:51
  Yeah. A seed. But, you know, they're they're processed by a large oil refineries. They're they're dyed. They've you know, there's chemicals added.
• 39:02
  They use heat, which, breaks down the polyunsaturated fats and makes them rancid before they even get into your body. So it increases the, you know, the potential of them oxidizing before it even gets into your body. And actually, funny quick little story. Those seed oils, they came from, you know, the the, the agricultural revolution years ago. In the early nineteen hundreds, they didn't have any need for cottonseed oil anymore because they used cottonseed oil in all these large machines.
• 39:41
  Right? They didn't have any use for them anymore, so they started putting them in food. So the the the main one that you would know about would be Crisco from Procter and Gamble. They invented Crisco. They had these marketing campaigns that smeared animal fats as not only dangerous, but, you know, animal fats weren't hip anymore.
• 40:03
  If you don't wanna be modern, if you wanna be, you know, like with the times, then you want to use Crisco. And that was, you know, marketed as a heart healthy option, which it wasn't because that was that was the birth of all of these diseases. That was when obesity really took off. That's when insulin resistance took off. That's when all these cancers took off.
• 40:29
  You know? And not just, you know, this one Procter and Gamble invented Crisco and that's it. All the other vegetable oils followed suit after this. And then the whole, you know, grain industry started, and other industries started because it's very, very cheap to make things with seed oils. And it's very cheap to make things that are high in linoleic acid.
• 40:56
  So, you know, is it just for them to make money, or is is there more? Do they want to purposely make us sick so then they can point us towards big pharma? You know, they make money regardless. Because remember, it's BlackRock, Vanguard, and State Street that have, you know, this major swaying decision and influence in the food industry, you know, and big pharma. So you gotta wonder, you know, and I don't know the answer to that, but you gotta wonder.
• 41:25
  If if you know what's going on in the world like we do, you know, every industry is corrupt, One has to wonder.
• 41:33
  Seth Holehouse: Yeah, exactly. That's that's half of this show is I wonder why this is happening. So Yeah. So how so how do we let's just say that today I stopped eating all foods with linoleic acid or as much as possible and eliminate that with my diet. I still have a lot of these polyunsaturated fats in my body.
• 41:53
  There's deposits of them, etc. And we've talked about how people are going to gym, they're working out, it's not working. So what is the I know that this may be a really big kind of question, but how do we like how do we correct this? Obviously, it's diet, stop eating this bad stuff is making us sick. But how do we accelerate the process of cleaning our bodies up and getting into good shape and kind of stepping outside of this hamster wheel?
• 42:21
  Dan Lyons: Yeah, so I'm gonna say some bad news and then some good news.
• 42:27
  Seth Holehouse: Bad news first. Let's just take it for what it is.
• 42:30
  Dan Lyons: Right. So the bad news is is is, you know, these this high amount of polyunsaturated fats that have accumulated in your mitochondria, it takes time. It takes a long time for them to clear out of your cells. So I think the half life on these polyunsaturated fats are six hundred to six eighty days.
• 42:50
  Seth Holehouse: Okay. Two years.
• 42:53
  Dan Lyons: If you just stopped, yeah exactly, a couple of years. If you just stop having these processed foods that contain these processed linoleic acid and polyunsaturated fats, then yeah, on average it's going to take a long time. But there are things that you can do to speed up the process. And to go into every single thing, in my course, there's, like, 10 different steps.
• 43:23
  Seth Holehouse: Folks, have a quick message for you. Look, the twenty twenty four election is do or die for the globalist and communists that had infiltrated our country and are currently running it. And they either have to win or they're going to destroy America so nothing is left either way. And if you're the person that's watching this show and following this information, unfortunately, you have the weight on your shoulders of making sure that your family is prepared, especially as we head in to this next year and this next election cycle because unfortunately, I think it's going to get rough. And one of the ways I know they're going to target us is through our food supply.
• 43:56
  You can see all the food factories burned down, you can see the warnings of coming famines and food shortages and everything like that. And food is one of the number one ways totalitarian regimes have always used to control the populations destroy the food supply. So if you don't have at least two, three, four, five, six months worth of stored food, I highly recommend you take that very seriously. Because look, as I mentioned, if you're the person that's watching this, you're the person that carries the burden of making sure your family is prepared. I would recommend at least six months, if not a year of storable food.
• 44:28
  So if things go haywire, whether it's grid down or terrorist attack from what's coming across the border, that your family can safely stay in place and you can feed your family. So folks today, go to heavensharvest.com and make sure you get your storable food that'll last for up to twenty five years. Just in case things go south, you know that you have what's gonna take to feed your family, which is so so critical for us to get through this next stage of history. So go to heavensharvest.com today, order your food that'll last up to twenty five years and use promo code Seth to save 15% on your entire order. Again, that's heavensharvest.com and use promo code Seth, s e t h, to save 15% on your entire order.
• 45:10
  Dan Lyons: That your body that you can speed up the process of clearing out these polyunsaturated fats. A lot of them are you would think would be intuitive, but we've just lost touch with nature so much that we wouldn't even think to do this. Right? But the whole goal is to is to get these polyunsaturated fats out and to limit the amount of further oxidation that can happen. So I'll just tell you
• 45:39
  Seth Holehouse: Tell us, yeah, tell us one or two. Because obviously, we don't have to get into the whole thing and but what are like say, what are the two, you know, big steps that people can take to purge this stuff from our bodies?
• 45:51
  Dan Lyons: The one thing it's gonna sound crazy, start having more animal fats. So it's the exact opposite of what the WEF, the NIH and the WHO tell us to do. So animal fats contain saturated fats which are very stable. They can't oxidize. So they actually protect against further oxidation while your body is clearing out these polyunsaturated fats.
• 46:17
  So but but the what you need to do is you can't just go to any old grocery store and and, you know, get steaks and chicken, whatever. They're fed grain. So you're you're not going you're not going to win if you do that. You need to go to your local farm and you need to get grass fed. You need to go to the farm and, you know, look with your own eyes at at these cows.
• 46:41
  Do they look like they're inside eating grain or do are they outside eating grass on the field? Right? So that's one big thing that you can do. And if you just start having healthy saturated animal fats that can't oxidize, then while your body is clearing out these polyunsaturated fats you're going to protect against further oxidation. And you know I go into this more in the course but there's this stigma of you know, saturated fats cause heart disease.
• 47:17
  That's a myth. Right? Oxidation of LDL causes heart disease with a slew of other things, but it's not saturated fat. It's not healthy, stable, saturated fats that are found in nature coming from grass fed cows. Right?
• 47:34
  So this is damaged cholesterol that we're talking about from oxidation from this reaction that happens with reactive oxygen species and polyunsaturated fats. And it also involves glycation, which is sugar. So the sugar industry comes in, you know, and if I can go off on a tangent for a minute, We're going to go back to something I forgot to say. Going to go back to when your metabolism is damaged and you can't use your electron transport chain, right? Your body then shifts over to a different type of energy production called anaerobic glycolysis.
• 48:12
  And that's a fancy word of saying you become dependent on carbohydrate. So that's where the sugar industry comes in. Because it that's the fermentation of sugar, and you you can't make energy the proper way anymore through your electron transport chain. So your body has a backup way of of making energy, and that's called anaerobic glycolysis, and it it makes you dependent on sugar. So if you look at the sugar consumption in, you know, this country, you can find a lot of, you know, videos on YouTube about how bad sugar is and stuff.
• 48:48
  But if you're dependent on carbohydrate, it's it's really hard to just stop eating carbohydrate cold turkey. It's I I find that it's very difficult because if you weren't dependent on it metabolically, would be a different story. But if someone is so metabolically damaged that the only way their cells can make energy is through sugar metabolism, it's really difficult for them to get them to drastically reduce their carbohydrate intake too quickly. And obviously you should stay away from processed sugar. I'm not talking about that.
• 49:23
  I'm talking about even healthy sugars. You know, fruit sugars and, you know, sugars from honey and whatnot. So yeah.
• 49:34
  Seth Holehouse: That's helpful. That's helpful. So how can people access this course? What you know, what's that process look like, and and what do they get? What what is what's part of it?
• 49:45
  Dan Lyons: Yeah. So you can find me at the patriottrainer.com. Yep. So that's that's my site. And right now, it's it's, you know, very simple.
• 49:55
  I'm just I'm I'm offering this course. And, I did this course to try to reach as many people as I possibly could. There's 13 different lessons. Each lesson is relatively short, and, I really try to explain it. So there's there's it's a slide presentation like you would expect in a college classroom, And it's structured like you were enrolled in a college course online.
• 50:25
  So you go through the different lessons, you can mark them as being done if you'd like. And then at the end, you can can take an exam that I created myself. It's a multiple choice exam. And my goal with this is that people don't just watch it passively, that they really understand what's happening to them metabolically, that this is why you can't lose weight. So obviously I've been in the fitness industry for almost twenty years now.
• 51:01
  People are just desperate to find out how to lose weight. This is it. Right? This is the first step. Because if your metabolism is not functioning properly, you can try any other diet that you want, it's going to only be temporary.
• 51:18
  But to answer your question, yeah, you basically enroll in the course, you can take it at your own pace, and then you can take the exam at the end and it's auto graded, and then there's downloadable PDFs. I think I included like a cheat sheet for linoleic acid, so foods to stay away from. I also included like a beginner workout, which is great. It's helpful for people that are just starting out. I also included a shopping list and also a cookware list because the cookware is very important too.
• 51:55
  You know, you want to be cooking with with certain things. For example, cast iron. You want to be cooking with cast iron. You don't want to be cooking with pans that are that have Teflon on them, you know, or using spatulas that are plastic. So anyway, there's I think four or five downloadable PDFs that you get with the course.
• 52:18
  Yeah. So there's there's 13 different lessons and that's yeah. That's how you access me. And also I'm on Telegram too. So for anyone that's I'm sure a lot of people are on Telegram, you can find me at the patriot trainer.
• 52:35
  Seth Holehouse: So for the course, what's it is a cost I'm assuming because there's a lot of work that goes into this. How much how much is it? Is it like a one time thing? Or how does that work if someone wants to actually, you know, kind of take that leap and and take this to the next step in terms of of learning and educating and getting these shopping lists and it look, it's the new year, it's a it's the perfect time to make these changes. So what's that look like?
• 53:00
  Dan Lyons: Yeah. So right so right now it's $49. It's kind of like a, you know, 2024, let's kick off the new year price. I can tell you that's gonna increase. So if you're interested in it, I would I would get it sooner than later.
• 53:17
  I have a coupon code also on top of that. It's just 20242024, and you get 30% off.
• 53:27
  Seth Holehouse: Okay. You get $35, you get 13 lessons, a quiz, cheat sheets, PDFs, shopping lists, cookware lists. Okay. Yeah. It's one time thing.
• 53:39
  So okay, that makes sense. One time thing. And so it's the patriottrainer.com. Just so folks know I I have no business relation. I get no commission from this.
• 53:49
  I just think it's important information, and you're a good friend of mine. So so it's the patriottrainer.com. That's where the whole course is. That's where all the information is. That's where can learn more about you and telegram as well, the patriot trainer.
• 54:02
  I'll make sure both of those links are in the description to the video. So just make it easy for people. And I guess, do you have any final closing thoughts for people as we round out the discussion?
• 54:15
  Dan Lyons: I'm just happy to be here and you know, to be talking specifically to Patriots, be talking to you, Seth. I think it's very important that, we get educated on what they've done to our food supply because I don't think there's enough focus on that. There's all there's all this focus on, you know, the financial system, which is extremely important, you know, government and everything, but there's not really much focus on the food that we eat. And think about it. Food's the most powerful drug you can put in your body.
• 54:42
  So you really are what you eat. You know, you eat food, and then you have a new body that is made up of all the food that you eat. So it's very important to know what you're eating and it's very important to do, you know, the background work of where you're getting these foods from. Because I think
• 55:03
  Robert Kiyosaki: I think a lot of
• 55:04
  Dan Lyons: people in the patriot community, you know, they they kind of overlook that part. They overlook the whole fitness and and and health and nutritional component, but specifically where you're getting your foods from.
• 55:21
  Seth Holehouse: It's crazy because it's like, they might be running the opposite direction from big pharma saying I will never get that jab. I'll never put that in my body. But they're going to McDonald's or they're gonna go eat, you know, Kraft macaroni and cheese. It's like, they're gonna get you that way too. So it's just yeah, it's important to understand holistically what we need to do to, I think actually to take control of our health again, to take that take that back from from them.
• 55:49
  Dan Lyons: And and it's and it's funny too. One last thing is even for some people that are like, okay, I know McDonald's is bad. I'm not gonna go to McDonald's. Say for someone that's gonna go to Whole Foods. Right?
• 56:00
  Well, Whole Foods has a contract with a company called Appeal, a p e e l, and they're sponsored by the World Economic Forum. And you know what they do to their fruits and vegetables? They spray them with seed oils. So you're you're going you know, you think, okay, I'm not gonna go to McDonald's. I'm going to go to Whole Foods and treat my body well and eat right and whatever.
• 56:23
  You're eating fruits and vegetables that are sprayed with linoleic acid and it's causing this lipid peroxidation reaction, damaging your metabolism, making it so eventually they accumulate in your cells, you can't lose weight, you can't lose, you can't burn your own body fat and then you get sick and you know, you're gaining weight over the years and you don't know why. So yeah, that's what that's what I have to say is it's it's not as clear cut as stay away from McDonald's.
• 56:50
  Seth Holehouse: That's a good point. Well, Dan, it's been a great conversation. I hope this is useful for folks that are watching and listening. Thank you again for for doing this and thank you for being here today.
• 57:02
  Dan Lyons: Thank you, Seth. It's been a pleasure.