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An Exploration of Dietary Fats: Udo Erasmus on Health and Nutrition · Hardiness with Dr Paul Taylor

• 0:08
  Speaker 1: Udo Erasmus. Welcome to the podcast.
• 0:11
  Speaker 2: Nice to be here.
• 0:14
  Speaker 3: I read your first book, well might not have been
• 0:17
  Speaker 3: your first book, but it's probably the most famous, Fats
• 0:20
  Speaker 3: that Hail, Fats that Kill.
• 0:22
  Speaker 1: In fact, I've still got a copy of it.
• 0:24
  Speaker 3: I read it must be Bloody Hell twenty years ago,
• 0:27
  Speaker 3: I reckon, and I imagine it's still selling, is it?
• 0:32
  Speaker 1: Because it was the bible on fat back there.
• 0:36
  Speaker 2: It still is the only book out there that really
• 0:39
  Speaker 2: went into depths because what people tend to do when
• 0:43
  Speaker 2: they write like it took me six years of actually more,
• 0:46
  Speaker 2: it took me six years of research to write the
• 0:48
  Speaker 2: first one, which was called Fats and Oils that came
• 0:52
  Speaker 2: out in nineteen eighty six. Fats That Hill, Fats and
• 0:55
  Speaker 2: Kill hit the shelves in nineteen ninety four, so I
• 0:58
  Speaker 2: had basically six years and another the six years, so
• 1:01
  Speaker 2: twelve years went into it. And I and what actually
• 1:07
  Speaker 2: I did that no one else has done. It's kind
• 1:10
  Speaker 2: of crazy, actually, I think. But I read a study
• 1:15
  Speaker 2: I got poisoned by pesticides. I was looking for self
• 1:17
  Speaker 2: help because the doctors didn't have anything. And I'm reading
• 1:20
  Speaker 2: all this stuff in the in the research and I
• 1:23
  Speaker 2: read a study that said omega six is an essential nutrient,
• 1:27
  Speaker 2: which means you can't make it, but you have to
• 1:29
  Speaker 2: have it. You have to therefore bring it in from outside.
• 1:33
  Speaker 2: If you don't get enough long enough, you die, because
• 1:37
  Speaker 2: these are like really important nutrients. And if you bring
• 1:41
  Speaker 2: enough back into a deficient diet before you die, then
• 1:45
  Speaker 2: all the problems that come from not getting enough are
• 1:48
  Speaker 2: reversed and you get your health back. Because life knows
• 1:51
  Speaker 2: how to make a body, provided we take responsibility for
• 1:54
  Speaker 2: bringing in the building blocks. Everything else life does without
• 1:59
  Speaker 2: us having to pay attention to it, but we have
• 2:01
  Speaker 2: to bring in the building blocks, and you have to
• 2:04
  Speaker 2: have the researchers have to have identified at least one
• 2:09
  Speaker 2: biochemical reaction in which that nutrient is required and without
• 2:16
  Speaker 2: which that biochemical reaction cannot take place. So the very
• 2:20
  Speaker 2: specific definition, very precise. And then the very next study
• 2:26
  Speaker 2: I read said omega six gives you cancer and kills you,
• 2:30
  Speaker 2: and my head exploded. It was like, wait, I have
• 2:33
  Speaker 2: to have it so it can kill me, and so
• 2:35
  Speaker 2: I thought I must be missing something. And it was
• 2:38
  Speaker 2: that trying to resolve that contradiction that got me looking
• 2:43
  Speaker 2: at how oils are made and the damage done to
• 2:46
  Speaker 2: oils and what that damage consists of and what causes
• 2:49
  Speaker 2: that damage, And then got me thinking, oh my god,
• 2:52
  Speaker 2: I can't get healthy on oils that are damaged. We
• 2:56
  Speaker 2: should make oils with health in mind. I then developed
• 2:58
  Speaker 2: a method for making oil with health and mind, and
• 3:01
  Speaker 2: that we in nineteen eighty seven, we started selling flaxseed
• 3:06
  Speaker 2: oil as the richest source of omega threes that are
• 3:11
  Speaker 2: too low in ninety nine percent of the population. And
• 3:16
  Speaker 2: I was like, oh my god, could if we could
• 3:18
  Speaker 2: make it with health and mind and we could bring
• 3:20
  Speaker 2: it back to the population, Oh my god, we could
• 3:23
  Speaker 2: help almost everybody. And it was like that just I
• 3:27
  Speaker 2: got so excited about that. That's what drove that project.
• 3:31
  Speaker 2: But the people who these days tell you not to
• 3:34
  Speaker 2: use seed oils and not to use omega sixes didn't
• 3:40
  Speaker 2: do the homework. None of them have talked to me,
• 3:42
  Speaker 2: and they didn't do the homework that came from that contradiction.
• 3:47
  Speaker 2: They've never looked deeply enough, so they're giving bad advice.
• 3:51
  Speaker 2: And of course they always sell something else behind it.
• 3:55
  Speaker 2: You know, don't do that, do what I want you
• 3:57
  Speaker 2: to buy. So they are not only lying about the truth,
• 4:02
  Speaker 2: they're also doing bait and switches.
• 4:07
  Speaker 3: I always tell you though that I always say that
• 4:09
  Speaker 3: if if there anybody tells you that there's one diet
• 4:13
  Speaker 3: that everybody should eat, they're either demented, they're trying to
• 4:17
  Speaker 3: sell you something, or they're a member of a cult.
• 4:20
  Speaker 2: Pretty much, it pretty much comes down to that.
• 4:24
  Speaker 3: Yeah, And now the whole the nutrition is very very controversial, right,
• 4:32
  Speaker 3: and which part elements, well, lots of parts of nutrition
• 4:37
  Speaker 3: in terms of you know, what's the best diet.
• 4:41
  Speaker 1: You know, there's there's the diet wars. There's the diet wars,
• 4:44
  Speaker 1: aren't there, right, It's not one end one end. You've
• 4:49
  Speaker 1: got the vegans, vegetarians.
• 4:51
  Speaker 3: Then there's the high fat, low carb, the low fat
• 4:53
  Speaker 3: high carb, the pelio, the carnivore on the other end, right,
• 4:57
  Speaker 3: and then there's mediterrane and then there's the antic diet's
• 5:01
  Speaker 3: the bloody South Beach diet.
• 5:02
  Speaker 1: It's on and on and on.
• 5:04
  Speaker 2: There's about six hundred of them, right, six hundred diet.
• 5:08
  Speaker 2: What is not controversial though, when it comes to nutrition,
• 5:11
  Speaker 2: is that there are forty two essential nutrients, eighteen minerals,
• 5:15
  Speaker 2: thirteen vitamins, ninety central amino acids from proteins, and two
• 5:20
  Speaker 2: essential fatty acids from oils that are essential by the
• 5:24
  Speaker 2: definition of you got to have it. You can't make it,
• 5:27
  Speaker 2: you got to bring it in from outside. You die
• 5:29
  Speaker 2: if you don't get enough long enough, and if you
• 5:32
  Speaker 2: bring it back all the problems that come from not
• 5:34
  Speaker 2: getting enough are reversed. That's not controversial, although there are
• 5:37
  Speaker 2: some people, although there are some people who say, well,
• 5:40
  Speaker 2: they're actually twenty minerals and there's fourteen vitamins, and people
• 5:46
  Speaker 2: keep trying to sneak some new stuff in it because
• 5:48
  Speaker 2: if it's essential, you gotta have it, and that's good
• 5:51
  Speaker 2: for marketing. So there's some cheating going on in the marketplace.
• 5:55
  Speaker 2: But in terms of what are the essential nutrients, that's
• 5:58
  Speaker 2: relatively well establish. What's different in between people, though, is
• 6:03
  Speaker 2: that we don't all need the exact same amount of
• 6:08
  Speaker 2: any one of them, you know, like some people some
• 6:11
  Speaker 2: people can get optimum from five hundred milligrams of vitamin
• 6:16
  Speaker 2: C and some people can get optimum from three thousand
• 6:19
  Speaker 2: or even more. And of course the RDA the recommended
• 6:23
  Speaker 2: government allows is like sixty milligrams. Ye, what it is,
• 6:27
  Speaker 2: I don't know what is in Australia, but it's way
• 6:30
  Speaker 2: too low because they're not dealing with they're not dealing
• 6:33
  Speaker 2: with optimum health. They're dealing with minimum health.
• 6:36
  Speaker 3: Correct, And I think I think it's important for people
• 6:39
  Speaker 3: to understand that the RDAs were established decades ago and
• 6:44
  Speaker 3: were never designed to be indicating what is optimal. It
• 6:49
  Speaker 3: was all about what is the minimum needed to avoid
• 6:53
  Speaker 3: a deficiency. You know, for instance, if we take protein recommendations,
• 6:58
  Speaker 3: we now know that the RDA protein's way too low,
• 7:01
  Speaker 3: particularly as you get older.
• 7:03
  Speaker 1: Yeah, but.
• 7:05
  Speaker 3: If we let's so we're going to focus in a
• 7:09
  Speaker 3: little bit on fats because that's your area of expertise,
• 7:11
  Speaker 3: and then I want to widen the lens.
• 7:13
  Speaker 1: To overall health. So you know that.
• 7:19
  Speaker 3: I think probably the worst thing that happened was nineteen
• 7:24
  Speaker 3: eighty three. That I'm pretty sure it was nineteen eighty
• 7:27
  Speaker 3: three the first ditary recommendations or was it seventy seven
• 7:31
  Speaker 3: in the United States to limit fat in the diet.
• 7:35
  Speaker 2: That was, Yeah, that was the Mcgovernent Report on Nutrition
• 7:39
  Speaker 2: and Health, and that was published in nineteen seventy nine.
• 7:43
  Speaker 3: Yeah, and then we had the recommendations that we should
• 7:46
  Speaker 3: eat a low fat diet and then everybody.
• 7:49
  Speaker 2: Lots lots of carbs, Yeah, lots of carbs. Put him
• 7:53
  Speaker 2: at the bottom of the food pyramit of fats on top.
• 7:55
  Speaker 2: You should eat the least possible.
• 7:57
  Speaker 3: Yeah, yeah, yeah, And and and we know nih that
• 8:03
  Speaker 3: that is really a misconception and that a lot of
• 8:07
  Speaker 3: that stuff was not based on randomized control trial evidence
• 8:11
  Speaker 3: that was available at the time. And then all of
• 8:16
  Speaker 3: these big companies got very rich and making refined carbohyd.
• 8:21
  Speaker 2: Cell and carbon and you know, and the thing that
• 8:25
  Speaker 2: struck me as the funniest thing because everybody thought, if
• 8:28
  Speaker 2: you eat fats, you're going to get fat, and that
• 8:31
  Speaker 2: was never true because fat suppress appetite. They have more calories,
• 8:34
  Speaker 2: but they suppress appetite and you get stable energy and
• 8:37
  Speaker 2: you don't get blood sugar and insulin and craving swings. Right.
• 8:42
  Speaker 2: But what we did when we went on that diet
• 8:44
  Speaker 2: with the carbs at the bottom of the food pyramid
• 8:46
  Speaker 2: that we should eat, the lost most of that was
• 8:49
  Speaker 2: in nineteen seventy nine. In the next twenty years, overweight
• 8:52
  Speaker 2: went from twenty five to sixty percent of the American population.
• 8:59
  Speaker 2: And nobody questioned the pyramid.
• 9:02
  Speaker 1: No, it's just crazy, isn't that? It's crazy? And actually
• 9:08
  Speaker 1: the scurry thing was I think it was.
• 9:12
  Speaker 3: I can't remember who it was that did an investigation
• 9:16
  Speaker 3: that something like and and look, the numbers are probably
• 9:19
  Speaker 3: slightly incorrect, but it's something like twenty two or of
• 9:24
  Speaker 3: twenty nine of the people on the on the body,
• 9:28
  Speaker 3: I can't remember. The body that creates the American dietary
• 9:31
  Speaker 3: guidelines currently have financial ties to big food. I mean
• 9:38
  Speaker 3: that that is just or big format.
• 9:41
  Speaker 2: I mean they call it regulatory capture. The so the
• 9:47
  Speaker 2: government institutions that are supposed to regulate the safety of
• 9:54
  Speaker 2: the food supply are actually getting money either on the
• 9:59
  Speaker 2: side or to that government institution from the people that
• 10:05
  Speaker 2: they're supposed to regulate. Yeah, you know, and you know
• 10:09
  Speaker 2: that is that's saying about not biting the hand that
• 10:12
  Speaker 2: feeds you. Yeah, that's that's regulatory capture. And there's huge,
• 10:18
  Speaker 2: it's huge. And they they they say now that they
• 10:22
  Speaker 2: in the in the medical research journals like the big
• 10:25
  Speaker 2: ones JAMA and British Medical Journal, there's like four of them, Lancet,
• 10:31
  Speaker 2: four of them, like the high end ones, that eighty
• 10:34
  Speaker 2: percent of what is published in those medical journals is
• 10:38
  Speaker 2: actually only published with permission from the pharmaceutical industry. And
• 10:43
  Speaker 2: they cheat on how they do the studies, and they
• 10:48
  Speaker 2: force people who do studies that don't make them look good,
• 10:51
  Speaker 2: they force them to withdraw those studies from the magazines.
• 10:57
  Speaker 2: In a in a process there is political not peer
• 11:00
  Speaker 2: reviewed and not unbiased and not based on even a
• 11:06
  Speaker 2: bias for health, just a bias for it's a bias
• 11:11
  Speaker 2: for pharmaceutical profits because they can you know, they can
• 11:15
  Speaker 2: patent unnatural molecules. That's why we're not using nature to heal,
• 11:20
  Speaker 2: even though nature invented health. Well, we reuse unnatural molecules
• 11:26
  Speaker 2: because you can patent them, and then you can you
• 11:30
  Speaker 2: get monopoly profits for twenty years, twenty one years in
• 11:34
  Speaker 2: Canada now used to be seventeen now it's twenty one years.
• 11:38
  Speaker 2: And then so we have a system that forces people
• 11:43
  Speaker 2: to become crooked unless they're unbelievably content in their own being.
• 11:51
  Speaker 2: And of course who would that be.
• 11:57
  Speaker 3: Like it is, it's a it's a pretty dodgy world
• 12:02
  Speaker 3: that we live in.
• 12:03
  Speaker 2: Internal dodgy is a really good word for it. It's
• 12:06
  Speaker 2: not a Canadian word, but dodgy is exactly.
• 12:10
  Speaker 3: So that's that's not focusing on fats and let's talk
• 12:17
  Speaker 3: about good, bad damage facts.
• 12:20
  Speaker 1: Just give people a bit.
• 12:22
  Speaker 3: Of an overview of unsaturated fatty acids, monounsaturated fatty acid,
• 12:30
  Speaker 3: saturated fatty acid talk a little bit. I think it
• 12:33
  Speaker 3: might be helpful to talk a little bit about carbon
• 12:37
  Speaker 3: bonds and these sorts of things and and and give
• 12:40
  Speaker 3: people an understanding of different structure first of all, and
• 12:44
  Speaker 3: then we can dive into the what's good and what's
• 12:46
  Speaker 3: not so good.
• 12:47
  Speaker 2: Yeah, okay, so usually the saturated monounsaturated, poly unsaturated. That's
• 12:53
  Speaker 2: like techie and most people are not that big on it.
• 12:57
  Speaker 2: But what it is is, Look, you have fatty acids.
• 13:00
  Speaker 2: There are strings of carbon molecules hooked together. Most of
• 13:05
  Speaker 2: the ones in oils are eighteen, but they can be
• 13:08
  Speaker 2: anywhere from two to twenty eight carbon atoms strung together.
• 13:15
  Speaker 2: And there's an acid end, which is a cooh end
• 13:18
  Speaker 2: on one end, and there's a called the omega end
• 13:23
  Speaker 2: c H three end on the other end. That's what
• 13:26
  Speaker 2: a fatty acid look like. And if it's if it's
• 13:30
  Speaker 2: all just single bonds between the carbons, you end up
• 13:32
  Speaker 2: with a saturated fatty acid. They tend to be harder
• 13:36
  Speaker 2: at room temperature. They tend and then and then the
• 13:41
  Speaker 2: body can put double bonds between some of the carbons.
• 13:44
  Speaker 2: They're usually three carbons apart. So if you put one
• 13:48
  Speaker 2: double bond in this chain, then you have a mono
• 13:51
  Speaker 2: unsaturated that kinks the molecule. And now the molecule doesn't
• 13:57
  Speaker 2: crystallize as easily, so it tends to be more liquid. Yeah,
• 14:01
  Speaker 2: you can put another one in. I mean you can't,
• 14:03
  Speaker 2: but nature can, right, you can put a second one in.
• 14:07
  Speaker 2: Now you have a bi unsaturate or a poly on
• 14:10
  Speaker 2: such poly just means more than one, and they are
• 14:13
  Speaker 2: always three carbons apart. Now you got two kinks in
• 14:16
  Speaker 2: the molecule, so it will melt at even a lower temperature.
• 14:20
  Speaker 2: And then you can put a third one in, or
• 14:22
  Speaker 2: nature can, and then it becomes even more liquid. And
• 14:28
  Speaker 2: then the body can put in a fourth and a
• 14:30
  Speaker 2: fifth and a sixth one always three carbons apart, and
• 14:35
  Speaker 2: you end up then with the highly unsaturated like the
• 14:39
  Speaker 2: fish oil Omega threes, EPA and DHA. They have five
• 14:43
  Speaker 2: and six double bonds, and they they are super liquid,
• 14:47
  Speaker 2: but the double bond also makes them super sensitive to
• 14:51
  Speaker 2: attack by oxygen or light or heat. And then you
• 14:56
  Speaker 2: changed and that changes the molecule and so they more
• 15:00
  Speaker 2: double bonds a fatty acid has in it, the more
• 15:03
  Speaker 2: easily it's damaged by light, oxygen, and heat. And when
• 15:07
  Speaker 2: you get to the essential fatty acids, which are the
• 15:10
  Speaker 2: only thing from fats that every cell in your body
• 15:13
  Speaker 2: has to have and can't live without, and it has
• 15:15
  Speaker 2: to get from outside. They're both poly unsaturated, so they
• 15:18
  Speaker 2: are the most sensitive of our nutrient molecules. They need
• 15:23
  Speaker 2: the most care to protect them from light, oxygen, heat,
• 15:27
  Speaker 2: and we actually give them the least care because we
• 15:29
  Speaker 2: throw them in the frying pan where we heat them
• 15:32
  Speaker 2: to frying temperature, and they're damaged at all at the
• 15:36
  Speaker 2: same time by light, by oxygen, by heat.
• 15:40
  Speaker 3: Frying in clear bottles as well is not goat yeah, yeah,
• 15:44
  Speaker 3: of course, because light goes through it and then it
• 15:47
  Speaker 3: creates free radicals, and the free radicals have chain reactions
• 15:51
  Speaker 3: usually thirty thousand on average before they find before they
• 15:56
  Speaker 3: settle down again.
• 15:57
  Speaker 2: So an enormous amount of damage happens when the oils
• 16:02
  Speaker 2: are not treated with care. I say to people, listen,
• 16:04
  Speaker 2: more health problems come from damaged oils than any other
• 16:07
  Speaker 2: part of nutrition, and more health benefits come from dumping
• 16:12
  Speaker 2: the damaged oils and getting oils made with health and mind.
• 16:15
  Speaker 2: And I'm kind of like the guy who started that
• 16:18
  Speaker 2: industry making oils with health and mind. So we started
• 16:21
  Speaker 2: with flax seed oil and then we went to a
• 16:23
  Speaker 2: blend because flax seed oil is not well balanced. There
• 16:27
  Speaker 2: has to be a balance between omega three and omega
• 16:29
  Speaker 2: six because both are essential and both have really important
• 16:33
  Speaker 2: functions in every cell in the body.
• 16:35
  Speaker 3: So why did you can I just ask why you
• 16:37
  Speaker 3: focused on flax seed oil and not a not a
• 16:42
  Speaker 3: fish oil or oil attiron, EPA and DHA.
• 16:47
  Speaker 1: Was there a reason why that was your focus.
• 16:50
  Speaker 2: Yeah, flax oil has twice as much omega three as
• 16:53
  Speaker 2: fish oils do, so that was one reason.
• 16:56
  Speaker 1: But it converted in the.
• 17:00
  Speaker 2: No, that's bullshit, and I'll explain it why. That's what
• 17:03
  Speaker 2: the fish will said the week we came out with
• 17:05
  Speaker 2: flax oil. That's what the fish all started saying. They
• 17:08
  Speaker 2: didn't say it before that. They used to say thirty
• 17:12
  Speaker 2: percent of the population can't convert enough. The big problem
• 17:16
  Speaker 2: was not getting enough starting material. But they didn't. But
• 17:19
  Speaker 2: they said thirty percent don't need fish alls, So that
• 17:22
  Speaker 2: meant seventy percent of the cup population doesn't need fish alls.
• 17:26
  Speaker 2: But the thing the reason why fishals fish alls are
• 17:29
  Speaker 2: very damaged, they are the Omega six. If you look
• 17:33
  Speaker 2: at how sensitive they are. If you give a number
• 17:38
  Speaker 2: of one to a saturated fat no double bonds, then
• 17:42
  Speaker 2: you make it monon saturate, it's twice two and a
• 17:44
  Speaker 2: half times more quickly damaged by light auction heat than
• 17:49
  Speaker 2: the saturate. Then you put in another double bond. Now
• 17:52
  Speaker 2: you have an Omega six that's another two and a
• 17:54
  Speaker 2: half times more easily damaged than the Omega nine. Then
• 17:58
  Speaker 2: you put another third bone double bonding, and now you
• 18:02
  Speaker 2: have the Omega three essential fatty acid alphainlnic acid that
• 18:06
  Speaker 2: is five times more sensitive to damage by light auction
• 18:09
  Speaker 2: heat than the Omega six. And then if you put
• 18:12
  Speaker 2: the other double bonds into make fish oils, fish oils
• 18:15
  Speaker 2: are five times more sensitive to damage by light auction heat.
• 18:18
  Speaker 2: Then is the Omega three from plants. So we wanted
• 18:22
  Speaker 2: to work with the stable essential fatty acid at the
• 18:26
  Speaker 2: at the at you know, at the most stable level,
• 18:30
  Speaker 2: and let the body then convert what it needs where
• 18:33
  Speaker 2: it needs it, when it needs it. And and the
• 18:38
  Speaker 2: what the truth is about the body can't convert, you know,
• 18:42
  Speaker 2: the mechanism by which omega three and omega six is
• 18:47
  Speaker 2: are converted into derivatives, many of which have hormone like
• 18:51
  Speaker 2: regulating substances in every cell in the body. Twenty four
• 18:55
  Speaker 2: to seven lifelong Okay, they both use. It's the same
• 19:00
  Speaker 2: system of and it's called elongation. So they add two
• 19:05
  Speaker 2: carbons and then desaturation. So they put in a double
• 19:08
  Speaker 2: bond and then an elongation and then a desaturation, then
• 19:11
  Speaker 2: another elongation and another desaturation. That's how the body converts
• 19:16
  Speaker 2: the central fatty acids into all these dozens of derivatives.
• 19:21
  Speaker 2: And what's interesting is omega three and omega six use
• 19:25
  Speaker 2: the same converting system and nobody complains about the body
• 19:30
  Speaker 2: can't convert omega sixes. Why not when they use the
• 19:34
  Speaker 2: same system. Why is there a problem with conversion of
• 19:37
  Speaker 2: omega three. Well, you've got about twenty times more omega
• 19:40
  Speaker 2: six in your diet then omega three. So because they
• 19:45
  Speaker 2: compete for this conversion system. If you have too much
• 19:48
  Speaker 2: omega six, then you crowd out the omega threes and
• 19:53
  Speaker 2: then you will not get enough conversion.
• 19:56
  Speaker 1: Let's take a diversion into that.
• 19:58
  Speaker 3: Now it'll because and I don't know what your opinion
• 20:03
  Speaker 3: is on the optimal ratio of Amiga six two threes. Right,
• 20:07
  Speaker 3: So I've heard every I've heard everything from two to
• 20:11
  Speaker 3: one to eight to one. But as you said, that
• 20:14
  Speaker 3: more typical diet standard, American diet standard, the SAD diet
• 20:21
  Speaker 3: tends to be around twenty to one Amiga six two Amiga.
• 20:24
  Speaker 2: At least ten to one. Yeah, at least twenty ten
• 20:27
  Speaker 2: to one, often twenty to one, and in some people
• 20:30
  Speaker 2: fifty to one.
• 20:32
  Speaker 1: Jesus Christ and.
• 20:33
  Speaker 2: So and so. Yeah. So the issue, So the issue
• 20:37
  Speaker 2: is that in order for both of them to unfold
• 20:43
  Speaker 2: their benefits, because they both have benefits, okay, and some
• 20:48
  Speaker 2: are pro inflammatory that's part of healing, and the omega
• 20:51
  Speaker 2: threes tend to be anti inflammatory. But you need the
• 20:55
  Speaker 2: pro inflammatory ones because when you get injured, inflammation is
• 20:59
  Speaker 2: part of the process of healing. And when the.
• 21:02
  Speaker 3: Healing you're when you're when you're exercising, particularly inflammation that's
• 21:08
  Speaker 3: important for muscle building.
• 21:09
  Speaker 2: Yeah, yeah, and and so and then when the and
• 21:12
  Speaker 2: then when the repair is finished, then the omega threes
• 21:16
  Speaker 2: override the omega sixes mm hmm. And then and then
• 21:19
  Speaker 2: the settles down. I'm eighty three by the way, and
• 21:22
  Speaker 2: I have no pain in any of my joints, literally zero.
• 21:26
  Speaker 2: I eat, take no drugs, and I do it all
• 21:30
  Speaker 2: with nutrition. Because why is that? Because health was invented
• 21:33
  Speaker 2: by life in nature, That's right. And all the things
• 21:37
  Speaker 2: that people need anti inflammatories for. You know, where you
• 21:42
  Speaker 2: get in nature, you get the best anti inflammatories.
• 21:48
  Speaker 1: In nature.
• 21:48
  Speaker 4: You get spicy spices, documents, we're talking we're talking about turmeric,
• 21:53
  Speaker 4: and we're talking about cloths, and we're talking about amla,
• 21:57
  Speaker 4: and we're talking about ginger, and we're talking about garlic,
• 21:59
  Speaker 4: and talking about.
• 22:00
  Speaker 2: Onions, mustard, cayenne, black seed which comes from the Middle East,
• 22:09
  Speaker 2: it's ninjella, and those are those have anti All of
• 22:13
  Speaker 2: them have anti inflammatory properties, and some of them are
• 22:16
  Speaker 2: so good. They have anti viral, anti fungal, antibacterial, anti cancer,
• 22:22
  Speaker 2: anti diabetes, anti autoimmune, anti cardio, anti cholesterol, antioxidant, and
• 22:30
  Speaker 2: anti inflammatory property in one spice.
• 22:34
  Speaker 1: And this is an important point.
• 22:36
  Speaker 3: You know that we mentioned earlier on about essential vitamins
• 22:40
  Speaker 3: and minerals, and people are obsessed about that and will
• 22:43
  Speaker 3: often and just buy lots of supplements with chemically derived
• 22:47
  Speaker 3: vitamins and minerals. But what they're forgetting is that in fruits, vegetables, plants,
• 22:55
  Speaker 3: and spices, there are thousands of polyphenols and flavonoids and
• 23:01
  Speaker 3: other compounds that play critical roles as enzymes and cofactors
• 23:08
  Speaker 3: for chemical reactions. I mean, it does my head in
• 23:12
  Speaker 3: this subsession on these these small number of nutrients when
• 23:16
  Speaker 3: it's like there's a whole kalidoscope of nutrients that are
• 23:22
  Speaker 3: in plants and spices that and that we have a
• 23:25
  Speaker 3: coevolved with for hundreds of thousands of years, right, yeah, yeah.
• 23:28
  Speaker 2: And that's why processing is where most of our are,
• 23:33
  Speaker 2: most of our ailments come from, you know, come from
• 23:36
  Speaker 2: nutrition because we're taking out the spark control. Yeah, you know,
• 23:42
  Speaker 2: and then when we make when we turn cane into
• 23:44
  Speaker 2: white sugar or we turn wheat into white flour, we're
• 23:48
  Speaker 2: taking out the spark control. So then we get the
• 23:51
  Speaker 2: energy and the energy is pretty strong, so you get
• 23:54
  Speaker 2: the fire of life. You know, you want a good fire,
• 23:57
  Speaker 2: that's your vitality. But good fire throws more sparks, so
• 24:02
  Speaker 2: you need more spark control. And we're getting the bigger
• 24:05
  Speaker 2: fire with less spark control.
• 24:06
  Speaker 1: So that screws us up.
• 24:08
  Speaker 2: Yeah, that screws us up. But going back to what
• 24:11
  Speaker 2: the ratio should be. So we're we're There's two things
• 24:16
  Speaker 2: that are wrong here. One is ninety nine percent of
• 24:19
  Speaker 2: the population doesn't get enough omega three for optimum health.
• 24:23
  Speaker 2: Ninety nine percent ninety nine percent. When I looked at
• 24:26
  Speaker 2: fish oil the last time I look that it was
• 24:30
  Speaker 2: measured set, only seven point eight percent of the population
• 24:34
  Speaker 2: was using fish oil. So that means like ninety two
• 24:38
  Speaker 2: percent of the population isn't getting omega threes right. Even
• 24:43
  Speaker 2: the fish oil omega threes. The fish oil omega threes
• 24:46
  Speaker 2: are super There are one hundred and fifty six times
• 24:49
  Speaker 2: more sensitive to damage by light, oxygen, heat than saturated
• 24:53
  Speaker 2: fats are, so they're super super sensitive. Frying is the
• 24:57
  Speaker 2: dumbest thing we ever invented. And we need the ratio
• 25:00
  Speaker 2: between the two escentral fatty acids right, and we need
• 25:04
  Speaker 2: them both made with health and mind because the omega
• 25:07
  Speaker 2: six oils are damaged by the processing by industry before
• 25:11
  Speaker 2: we even fry them, because they will already have been
• 25:14
  Speaker 2: heated to frying temperature for thirty minutes in a process
• 25:19
  Speaker 2: called deudorization that allows them to get rid of half
• 25:22
  Speaker 2: of the pesticides and some of the rancid molecules that
• 25:26
  Speaker 2: make oil smell and taste bad, and so they do that.
• 25:31
  Speaker 1: Sorry you do.
• 25:31
  Speaker 3: This is important I think for people to understand, because
• 25:35
  Speaker 3: they will they will get a vegetable oil and they'll say,
• 25:39
  Speaker 3: and even if they're aware that they shouldn't fry with
• 25:43
  Speaker 3: it or use high temperatures on it, and they might
• 25:46
  Speaker 3: be pouring it on their salads or whatever. Is what
• 25:48
  Speaker 3: they don't realize is that in order to get it
• 25:51
  Speaker 3: into the bottle, it has already gone through a number
• 25:55
  Speaker 3: of chemical processes. It's being heated unless it's cold pressed. Heat.
• 26:00
  Speaker 2: No, cold cold pressed cold press doesn't mean anything. That's
• 26:04
  Speaker 2: a marketing term, right, there's no there's no definition. Well,
• 26:10
  Speaker 2: we went to one of the companies, how can you
• 26:13
  Speaker 2: call your oil cold press when it's being heated to
• 26:16
  Speaker 2: four hundred and fifty degrees fahrenheit in the in the
• 26:21
  Speaker 2: deordorization process, And they said, well, we define cold press
• 26:26
  Speaker 2: to mean that while it was being pressed in these
• 26:30
  Speaker 2: huge presses, we never added any external heat. So they
• 26:34
  Speaker 2: get to make up any any definition they want, and
• 26:39
  Speaker 2: then outside of that definition they'll use that to a
• 26:43
  Speaker 2: refined part of the process, and then outside of that
• 26:46
  Speaker 2: they can do whatever they want, because there is no
• 26:50
  Speaker 2: legal definition for the term cold press.
• 26:53
  Speaker 1: Wow, yeah, I did not know that.
• 26:56
  Speaker 2: Yes, But let me go back to, you know, the
• 27:00
  Speaker 2: damage done by industry, and this is what most of
• 27:02
  Speaker 2: the people who have uh who dis seed oils and
• 27:08
  Speaker 2: dis omega sixes and say you shouldn't use those. What
• 27:12
  Speaker 2: they're missing is they're blaming the damage done to those
• 27:15
  Speaker 2: oils by processing. Mm hm they're they're they're they're blaming
• 27:20
  Speaker 2: the oil for what they should be hm uh, blaming
• 27:25
  Speaker 2: on the damage done to them by industry. So they
• 27:28
  Speaker 2: cause they so they say omega threes are bad, but
• 27:31
  Speaker 2: omega threes are essential, but they need to be not damaged,
• 27:35
  Speaker 2: and they're sensitive and you need to do make them
• 27:37
  Speaker 2: with care.
• 27:39
  Speaker 3: I think, I think that's the sensible ones on this,
• 27:43
  Speaker 3: and I believe that they're pointing to the commercially available ones.
• 27:51
  Speaker 3: And I'm not sure that anybody and a mega sexes
• 27:55
  Speaker 3: are bad per se.
• 27:57
  Speaker 4: No.
• 27:57
  Speaker 2: No, My my oil blend that I made is also
• 28:01
  Speaker 2: commercially available, but it's not damaged, right, yeah, because I
• 28:05
  Speaker 2: developed a method for doing that because the industry was
• 28:08
  Speaker 2: not interested in that. They were interested in shelf life
• 28:11
  Speaker 2: and big markets. So I wanted to ask, say, okay,
• 28:13
  Speaker 2: So when I found out that when I've read the
• 28:19
  Speaker 2: research from the industry, research the industry itself did they
• 28:26
  Speaker 2: said that when you treat an oil with so do
• 28:28
  Speaker 2: I droxide and phosphoric acid, and then you bleach it
• 28:31
  Speaker 2: with bleaching claves, it goes rancid, smells bad and you
• 28:35
  Speaker 2: have to de authorize it and to do that you
• 28:37
  Speaker 2: have to heat it to frying temperature for thirty minutes,
• 28:41
  Speaker 2: and in that process a half to one percent of
• 28:44
  Speaker 2: the oil are damaged. Change from something natural your body
• 28:48
  Speaker 2: knows how to deal with, to something that never existed
• 28:51
  Speaker 2: in nature that maybe your body never had to make
• 28:54
  Speaker 2: a fix for. Okay. And so when I found that out,
• 28:59
  Speaker 2: I was shocked, and I, you know, because I was sick.
• 29:03
  Speaker 2: So I was thinking about you know, I was I
• 29:05
  Speaker 2: was a truth seeker because I was sick. Right, So
• 29:09
  Speaker 2: I called the Oil Chemist Society in Champagne, Illinois, and said,
• 29:13
  Speaker 2: I want to talk to a researcher. And they said, okay,
• 29:17
  Speaker 2: this was like in the early eighties. Because I got
• 29:19
  Speaker 2: poisoned nineteen eighty and those times, they you know, people
• 29:23
  Speaker 2: weren't hiding as much as they do now. But so
• 29:26
  Speaker 2: I said, I want to talk to researcher. They put
• 29:27
  Speaker 2: him on the line and I said, so, when you
• 29:30
  Speaker 2: know that this does damage to the oils, why do
• 29:33
  Speaker 2: you use this kind of processing? And he said, well,
• 29:37
  Speaker 2: one of the reasons we do that is because we
• 29:40
  Speaker 2: can get rid of half of the pesticides in the oil.
• 29:42
  Speaker 2: And me, I, you know, I came out of university
• 29:44
  Speaker 2: and studied lipids, and you know, nobody ever told us
• 29:47
  Speaker 2: that there were pesticides and oils. So my head was blown.
• 29:50
  Speaker 2: I got poisoned by pesticides. There's pesticides in the oil,
• 29:54
  Speaker 2: and they heated to frying temperature and damage it to
• 29:57
  Speaker 2: get rid of only half of the pesticides, and I think, WHOA,
• 29:59
  Speaker 2: my god, the other half stays in. I didn't say
• 30:02
  Speaker 2: that to him, but I said to him, well, why
• 30:05
  Speaker 2: don't you start with organically grown seeds. Then you don't
• 30:08
  Speaker 2: have a pesticide poison poison problem to deal.
• 30:11
  Speaker 1: With, because that's very expensive.
• 30:14
  Speaker 2: No, and I guess he had never heard that. There
• 30:17
  Speaker 2: was this long silence at the other end of the phone,
• 30:21
  Speaker 2: and I waited, you know, I can talk. Obviously, you've
• 30:24
  Speaker 2: noticed I've interrupted you a couple of times already, right,
• 30:28
  Speaker 2: Vice Varsa, Yeah, yeah, you know, but I can. I
• 30:31
  Speaker 2: can also listen, and I'm pretty good at it sometimes.
• 30:35
  Speaker 2: So I listened. I waited. There's a long silence, and
• 30:38
  Speaker 2: then he got mad, Well, I don't know what the
• 30:41
  Speaker 2: hell your problem is. That oil was just one percent bad,
• 30:44
  Speaker 2: and it's only ninety percent good. And if you got
• 30:46
  Speaker 2: ninety nine percent on an exam, you'd be damn happy,
• 30:49
  Speaker 2: wouldn't you. Well I got ninety nine and a half
• 30:51
  Speaker 2: percent on my pesticides prayer exam, and I used to
• 30:54
  Speaker 2: get one hundred percent in genetics because I was in
• 30:57
  Speaker 2: love with the topic, you know. But yeah, anyway, so
• 31:00
  Speaker 2: I wasn't impressed with that. But I thought, well, maybe
• 31:03
  Speaker 2: maybe maybe I'm overreacting. It's only one percent, So let
• 31:07
  Speaker 2: me do the math. You know. We had the sing,
• 31:09
  Speaker 2: went and out to the math. Right, So I said, okay,
• 31:13
  Speaker 2: I have a tablespoon of an oil. Tablespoon in my
• 31:16
  Speaker 2: where I live is fourteen grams fifteen milliliters. I think
• 31:20
  Speaker 2: you guys is twenty like the British. The British is
• 31:23
  Speaker 2: twenty right, Okay, so have a tablespoon of oil fifteen
• 31:27
  Speaker 2: MILLI leaders how many damaged molecules will be in that
• 31:33
  Speaker 2: tablespoon of oil if that oil is one percent damaged.
• 31:39
  Speaker 2: And I want you to answer that question because you
• 31:42
  Speaker 2: have no found you have no basis for answering. Or
• 31:45
  Speaker 2: you might have actually, but most people who listen to
• 31:49
  Speaker 2: your show do not have the information they need to
• 31:55
  Speaker 2: do the calculation. But there's a way to do it,
• 32:00
  Speaker 2: and so I ask people, and you'll see why. So
• 32:03
  Speaker 2: give me a number. How many it's a tablespoon of
• 32:05
  Speaker 2: oil it's one percent?
• 32:08
  Speaker 1: How many molecules?
• 32:09
  Speaker 2: How many damaged oil molecules are in that.
• 32:11
  Speaker 3: Tables of Jesus wouldn't I would be saying it's gotta
• 32:15
  Speaker 3: be thousands and thousands of dummed molecules.
• 32:19
  Speaker 2: How many thousands?
• 32:21
  Speaker 1: Three hundred doozand I'm guessing how much three hundred.
• 32:26
  Speaker 2: Okay, three hundred thousand. So three hundred thousand has five zeros? Right?
• 32:31
  Speaker 1: Yeah?
• 32:31
  Speaker 2: Okay? Would you like to know the actual number?
• 32:34
  Speaker 1: I certainly would.
• 32:35
  Speaker 2: It is a six followed by nineteen.
• 32:38
  Speaker 1: Zeros jumping Jehovah.
• 32:41
  Speaker 2: So what that means is your estimate is fourteen zeros
• 32:49
  Speaker 2: too low? You know what fourteen zeros is. It's quadrated,
• 32:56
  Speaker 2: it's two hundred trillion, Right, I'm good to I do.
• 33:01
  Speaker 2: I do this math a lot. So so so that
• 33:04
  Speaker 2: means you, what, if you're using those oils, what you're
• 33:09
  Speaker 2: doing to yourself is two hundred trillion times worse than
• 33:13
  Speaker 2: you think it is. So then I say, listen, you're
• 33:16
  Speaker 2: gonna you're gonna fly back to Ireland for the holidays.
• 33:20
  Speaker 2: And you get about to get on the plane, and
• 33:21
  Speaker 2: you got your boarding cart, and you know they're just
• 33:24
  Speaker 2: they just call everybody to get up and get in
• 33:26
  Speaker 2: the lineup. This guy taps you on the shoulders and
• 33:29
  Speaker 2: you look around and it's mister truth teller. You know,
• 33:32
  Speaker 2: he's a guy who can't tell a lie. And he says,
• 33:35
  Speaker 2: by the way, did you know that your chance of
• 33:40
  Speaker 2: crashing and dying on this flight back to Ireland from
• 33:44
  Speaker 2: Australia that you're about to get on is two hundred
• 33:47
  Speaker 2: trillion times higher than you thought it was. Would you
• 33:52
  Speaker 2: get on the airplane?
• 33:54
  Speaker 1: Yeah? Probably not.
• 33:56
  Speaker 2: Yeah. When I was in Ireland, I asked the question.
• 33:59
  Speaker 2: I said, I would canoe back to Canada. Right. But
• 34:04
  Speaker 2: the point is we're doing something because nobody's told us, right,
• 34:07
  Speaker 2: but we're doing something to us. And when I ask
• 34:10
  Speaker 2: this question. I never get anybody that is is even
• 34:15
  Speaker 2: you know, everybody's always at least a billion times too
• 34:19
  Speaker 2: low in their estimate. So we so we underestimate the
• 34:24
  Speaker 2: damage we're done doing to our body by at least
• 34:27
  Speaker 2: a billion times. And is that is that maybe a
• 34:35
  Speaker 2: cause for a little extra thought. It's like, maybe I
• 34:39
  Speaker 2: should be maybe I should be going back to seeds
• 34:42
  Speaker 2: and nuts where the oils aren't damaged, or maybe I
• 34:45
  Speaker 2: should stop frying. When you fry, you have to multiply
• 34:47
  Speaker 2: that number by another five times. Well, then you have decided.
• 34:51
  Speaker 2: And if you have plastic and you don't take one
• 34:54
  Speaker 2: tablespoon but two to four, you know, and you do
• 34:57
  Speaker 2: that for thirty years, And how many molecules that don't
• 35:01
  Speaker 2: do the work in your body that they're supposed to
• 35:03
  Speaker 2: do are you going to put in your body?
• 35:05
  Speaker 1: And then I think they understand.
• 35:07
  Speaker 3: The other thing you know is that that when you
• 35:10
  Speaker 3: fry stuff, fry oils, you release aldehydes, which are carcinogenic compounds,
• 35:18
  Speaker 3: and and the that's link to the stability of the
• 35:22
  Speaker 3: oil that you're frying. So the more polyunsaturated fats more
• 35:26
  Speaker 3: aldehydes than money owned saturated fats which have more aldehydes
• 35:29
  Speaker 3: than saturated fats when you're frying.
• 35:31
  Speaker 1: So it's not right. And we're marketed about the smoke.
• 35:34
  Speaker 3: We're marketed about the smoke point, aren't we, and that
• 35:37
  Speaker 3: that polyonsaturated fats tend to have a higher.
• 35:39
  Speaker 1: Smoke point like grape seed oil. But smoke point is
• 35:44
  Speaker 1: one thing.
• 35:44
  Speaker 3: That's when it's becoming a transpat But but aside from that,
• 35:50
  Speaker 3: the heating itself is creating these carcinogenic compounds in the oil.
• 35:55
  Speaker 2: Well, the truth is that when you fry something, and
• 35:58
  Speaker 2: we're talking about whether it's poly unsaturated or saturated fats,
• 36:02
  Speaker 2: when you fry things, you know, you know, you burn them, right,
• 36:06
  Speaker 2: they turn, you know, they go from whatever color then
• 36:08
  Speaker 2: they go yellow to brown or black to smoke. Right, So,
• 36:12
  Speaker 2: whenever you fry anything, whether it's protein or fat or carbs,
• 36:19
  Speaker 2: each one, independent of the others, increases inflammation and increases
• 36:29
  Speaker 2: each one of them causes inflammation and increases the risk
• 36:33
  Speaker 2: of cancer. Now you will do more damage to the
• 36:38
  Speaker 2: polyunsaturated oils if you fry them then to the.
• 36:42
  Speaker 1: Saturated one saturated.
• 36:43
  Speaker 2: But still so when people say what's the best oil
• 36:48
  Speaker 2: the fryers, there is no best oil the fry with
• 36:51
  Speaker 2: I can tell you what is the worst, the least worst.
• 36:54
  Speaker 2: The least worst is going to be the hardest fats.
• 36:57
  Speaker 3: The more stable, the one stable that the one that
• 37:00
  Speaker 3: solid at room temperature. Your tallow you're gay those sorts
• 37:03
  Speaker 3: of things.
• 37:04
  Speaker 2: Yeah, but you're still getting yourself increased risk of cancer
• 37:08
  Speaker 2: and more inflammation in any any time. So frying is
• 37:12
  Speaker 2: the dumb, dumb, dumb, dumb.
• 37:14
  Speaker 1: So you don't So you don't fry anything, you know.
• 37:18
  Speaker 2: Nope, not anymore. Right, I used to before I knew,
• 37:23
  Speaker 2: and I mean think about it, right, two hundred two
• 37:27
  Speaker 2: hundred trillion times too low is your estimate of the dam.
• 37:33
  Speaker 3: So the play devils to play devil's advocate, right on that. So, so, yes,
• 37:39
  Speaker 3: my estimator is out by by a a you orders
• 37:44
  Speaker 3: of magnitude, right, But what is the impact on the
• 37:50
  Speaker 3: body of however many trillions of molecules being affected when
• 37:57
  Speaker 3: it goes.
• 37:57
  Speaker 1: Into a big body like mine? Well, okay, so you
• 38:06
  Speaker 1: know I'm asking, I'm asking what that's.
• 38:08
  Speaker 2: Not a devil's advocate, that's just a dumb question, right,
• 38:12
  Speaker 2: But but it's a good question. It's a good question.
• 38:15
  Speaker 1: So let me let me and and to pay for
• 38:18
  Speaker 1: further devil's advocates.
• 38:19
  Speaker 3: So, so how can we have how can we have
• 38:22
  Speaker 3: people around the world who have been frying not everything,
• 38:27
  Speaker 3: but frying some foods and living until they're over one
• 38:33
  Speaker 3: hundred years old if there's massive amounts of damage from
• 38:38
  Speaker 3: every little bit of oil that's used, right, So that's
• 38:41
  Speaker 3: a devil's advocate.
• 38:42
  Speaker 2: Okay, So that's a or short answer to that court
• 38:45
  Speaker 2: short question is if they hadn't fried, they would have
• 38:47
  Speaker 2: lived to one hundred and fifty. Yeah, okay, so so
• 38:51
  Speaker 2: you have to but let me talk about so when
• 38:54
  Speaker 2: you fry oils and fry fats, you do only only
• 38:57
  Speaker 2: get alder hides. There's all kinds of stuff you get.
• 39:00
  Speaker 2: You've got some other chemicals in it that come from
• 39:02
  Speaker 2: the stuff they use. But you fragment molecules, You cyclize molecules,
• 39:09
  Speaker 2: You twist molecules, you double bond shift molecules. You cross
• 39:16
  Speaker 2: link fatty acids with in triglycerides. You cross link fatty
• 39:21
  Speaker 2: acids across triglycerides. You obviously trans fatty acids, we already
• 39:27
  Speaker 2: did that. You dimerize problems, you fatty acids, You trimrize
• 39:34
  Speaker 2: fatty acid, then you polymerize fatty acids and those and
• 39:39
  Speaker 2: those all of those. That's it like ten things plus
• 39:41
  Speaker 2: aldehydes plus other stuff. So there's lots of different kinds
• 39:45
  Speaker 2: of damage done. And here's what happens. When you have
• 39:48
  Speaker 2: an unnatural molecules that never existed in nature and you
• 39:53
  Speaker 2: bring that into your body. So wherever that molecule goes,
• 39:59
  Speaker 2: it doesn't do the job of the proper molecule, the
• 40:04
  Speaker 2: natural molecule that fits into that molecular architecture, because your
• 40:08
  Speaker 2: whole body is just molecular architecture. So in that place
• 40:12
  Speaker 2: where that one molecule goes, you're going to you're going
• 40:18
  Speaker 2: to derail natural processes. And every physical ailment begins at
• 40:26
  Speaker 2: the level of interactions between molecules. When they're the right molecules,
• 40:30
  Speaker 2: everything works. You get the wrong molecules, something doesn't work. Now,
• 40:35
  Speaker 2: when you have sixty quintillion damaged molecules in a tablespoon,
• 40:39
  Speaker 2: you know how many molecules that is. That's more than
• 40:42
  Speaker 2: a million damaged molecules for every one of your body's
• 40:46
  Speaker 2: sixty trillion cells in one tablespoon. And we eat more
• 40:51
  Speaker 2: than that and we fry them. So multiply that by
• 40:54
  Speaker 2: another five times. There's pesticides in those oils. There's plastics
• 40:59
  Speaker 2: in those oils because last ye, well, when there's more
• 41:03
  Speaker 2: damage done on top of what the damage done by
• 41:06
  Speaker 2: free radicals that come from the light going through the
• 41:09
  Speaker 2: through the transparent plastic. So it is a bloody mess.
• 41:15
  Speaker 3: So let me ask the question. You know other types
• 41:18
  Speaker 3: of cooking, such as baking or microwaving or over a fire.
• 41:29
  Speaker 3: How many of those.
• 41:30
  Speaker 1: Processes that you mentioned. I'm not sure whether you've looked
• 41:33
  Speaker 1: into this.
• 41:34
  Speaker 3: How many of those are also activated in other types
• 41:38
  Speaker 3: of baking, I guess, So I'm.
• 41:40
  Speaker 1: Asking all of the relative comparisons.
• 41:44
  Speaker 3: So, so when you're heating anything, I mean you're changing
• 41:47
  Speaker 3: the protein structure, you're changing the mollectual structure.
• 41:50
  Speaker 1: When you're heating anything, right, or cooking anything.
• 41:54
  Speaker 3: But then cooking certain foods unlocks certain nutrients and things
• 41:59
  Speaker 3: like that.
• 41:59
  Speaker 1: So we know that when you cook tomatoes there's much
• 42:02
  Speaker 1: more like a pain.
• 42:03
  Speaker 2: Can I tell you? Can I tell you where that
• 42:06
  Speaker 2: came from? In nineteen thirties. In nineteen thirty seventh, the
• 42:10
  Speaker 2: Hinz Ketchup Company wrote a nutrition wrote a nutrition book
• 42:17
  Speaker 2: that became used as a textbook in university nutrition departments.
• 42:22
  Speaker 2: They're not using it now, But gee, is it coincidental
• 42:27
  Speaker 2: that you have to cook tomatoes to get the nutrition
• 42:32
  Speaker 2: value out when the book was written by a company itself.
• 42:36
  Speaker 1: I'm not saying you have to come.
• 42:38
  Speaker 2: Here's the thing. Here's the other thing is that the actually,
• 42:43
  Speaker 2: if you eat raw tomatoes with oil, the red pigment
• 42:50
  Speaker 2: is oil soluble. So eating tomatoes with oil makes more
• 42:54
  Speaker 2: sense than cooking the tomato to get the nutrients because
• 42:58
  Speaker 2: if you cook in water, the the the pigments are
• 43:01
  Speaker 2: still all soluble.
• 43:04
  Speaker 1: Yeah.
• 43:04
  Speaker 2: Yeah, so and so there, so there, So that that thing,
• 43:07
  Speaker 2: you got to take it with a with a grain
• 43:09
  Speaker 2: of salt, so to speak.
• 43:12
  Speaker 1: So do you cook? Do you cook anything?
• 43:14
  Speaker 2: I very little these days. I do I do sometimes.
• 43:19
  Speaker 2: But so but let me go back to your question.
• 43:22
  Speaker 2: Is is there you know? Is there? How do we
• 43:25
  Speaker 2: do it? If you know? Some people say, well, if
• 43:27
  Speaker 2: I have to cook, what oils? What oil is the
• 43:30
  Speaker 2: best oil to cook? So I say, let's listen. This
• 43:33
  Speaker 2: is the Russian Roulette question, because you're just asking me
• 43:36
  Speaker 2: what can I get away with? And the truth is
• 43:39
  Speaker 2: you don't get away with anything. You have one damaged
• 43:41
  Speaker 2: molecule wherever it goes. You screw something up. Okay, and
• 43:46
  Speaker 2: it's not noticeable immediately, but you're screwing something up because
• 43:49
  Speaker 2: you're out of line with nature. And nature didn't make
• 43:54
  Speaker 2: us for fried foods. In fact, every creature in nature
• 43:58
  Speaker 2: that eats it's all. It's food, fresh, whole, raw, organic, local, seasonal,
• 44:07
  Speaker 2: and for human beings, probably mostly plant based because when
• 44:11
  Speaker 2: we were Stone age hunters with rocks to hunt with,
• 44:14
  Speaker 2: we came home empty most of the time because animals
• 44:17
  Speaker 2: fought back or ran away, and when they didn't have
• 44:20
  Speaker 2: meat to eat, then they ate vegetables because they're really
• 44:23
  Speaker 2: easy to hunt down and kill because they don't fight
• 44:25
  Speaker 2: back and they don't run away.
• 44:27
  Speaker 1: Oh look, I agree with that, So I'm not.
• 44:30
  Speaker 2: Saying so I'm not saying we can't live on meat,
• 44:33
  Speaker 2: but I'm saying, probably we evolved on a mostly plant
• 44:37
  Speaker 2: based diet. And then.
• 44:41
  Speaker 3: I'm going to put you up on that one, you know,
• 44:43
  Speaker 3: because two point four million years ago you're into ancestor
• 44:47
  Speaker 3: Homo hobbilists. The tool maker traded off strength and power
• 44:51
  Speaker 3: for dexterity to make tools that enabled him to kill animals.
• 44:57
  Speaker 3: And then and then somebody created fire.
• 45:02
  Speaker 2: Let me tell you about fire. Let me tell you
• 45:05
  Speaker 2: about fire. There's a you know, you know the story
• 45:08
  Speaker 2: about fire. This is a this is a story out
• 45:12
  Speaker 2: of Greek mythology. Prometheus stole fire from the gods.
• 45:18
  Speaker 1: Yeah, yeah, and and.
• 45:21
  Speaker 2: Brought them as a gift to man, and he got punished, punished.
• 45:27
  Speaker 1: He didn't have to push a boulder uphill.
• 45:30
  Speaker 2: No no, no, no, but but no, so Zeus punished him.
• 45:36
  Speaker 2: And what his punishment was that every day he he
• 45:43
  Speaker 2: would he would buzz around and do whatever, and every
• 45:46
  Speaker 2: night he got chained to a rock and an eagle
• 45:50
  Speaker 2: would come and peck out his liver.
• 45:52
  Speaker 1: Ah yeah, yeah yeah.
• 45:54
  Speaker 2: And then and this was his eternal punishment. And I
• 45:57
  Speaker 2: started thinking about it. It's like, well, what why is
• 46:00
  Speaker 2: that the appropriate punishment? And then how do you get
• 46:03
  Speaker 2: around it? Because he was just trying to be a
• 46:05
  Speaker 2: nice guy. He was trying to be nice to people.
• 46:07
  Speaker 2: And the answer, my answer was give fire back to
• 46:11
  Speaker 2: the gods. But my question was how did how did
• 46:16
  Speaker 2: they long before they knew about molecules, How did the
• 46:19
  Speaker 2: Greeks get so smart to know that when you make
• 46:23
  Speaker 2: food toxic with fire, your liver has to deal with it.
• 46:29
  Speaker 2: So actually his liver actually got screwed up every day
• 46:32
  Speaker 2: and then it read grew in the at night. That's
• 46:35
  Speaker 2: how it was. Ego pecked it. You know, he was
• 46:38
  Speaker 2: chained to the rock. The ego pecked it out during
• 46:40
  Speaker 2: the day, then it regrew at night, and the eagle
• 46:42
  Speaker 2: came the next day picked it out again. So how
• 46:44
  Speaker 2: did they know that? Because that's actually what happens. When
• 46:47
  Speaker 2: you burn food. You put a load on your liver.
• 46:52
  Speaker 2: Your liver is the main detox organ, right. You can
• 46:56
  Speaker 2: also sweat stuff out and breathe stuff out, and poop
• 46:59
  Speaker 2: stuff out, and and and piece stuff out, but the
• 47:03
  Speaker 2: liver deals with the with the really cantankerous stuff. How
• 47:07
  Speaker 2: did they know? And so my my idea was give
• 47:10
  Speaker 2: fire back to the guts. So if you cook in
• 47:13
  Speaker 2: water and you don't let it burn onto the bottom
• 47:16
  Speaker 2: of your pot, then you at least you're not you're
• 47:21
  Speaker 2: not creating molecules that never existed in nature. And this
• 47:28
  Speaker 2: I think that's that's a huge key. So if you fry,
• 47:32
  Speaker 2: go back to cooking in water. When I was a kid,
• 47:34
  Speaker 2: cooking meat miant in water. Now cooking means frying usually,
• 47:39
  Speaker 2: but cook in water or eat raw. You know, the
• 47:43
  Speaker 2: only thing you got to pay attention is not if
• 47:45
  Speaker 2: it's not that it's not contaminated. So you've got to
• 47:48
  Speaker 2: wash it and you got to make sure your food
• 47:49
  Speaker 2: is clean, and then you can eat all of it raw,
• 47:52
  Speaker 2: just like all the other animals do. You will never
• 47:55
  Speaker 2: see a squirrel with a frying pan. Maybe in a
• 47:57
  Speaker 2: frying pan, yes, but with a frying pan. No.
• 48:01
  Speaker 3: Are you suggesting that we should eat our meat raw
• 48:05
  Speaker 3: or are you suggesting that we shouldn't eat meat?
• 48:07
  Speaker 2: Well, all the animals that eat meat eat it raw.
• 48:11
  Speaker 2: Even the vultures that eat rotten meat eat it raw.
• 48:15
  Speaker 1: Yeah, but human beings have been eating meat cooked for
• 48:18
  Speaker 1: hundreds of thousands of years.
• 48:20
  Speaker 2: Yeah, and they've been screwed up for a thousand, hundreds
• 48:22
  Speaker 2: of thousands of years. That's the point. That's exactly the point.
• 48:27
  Speaker 2: And actually sushi is raw meat. And the Japanese have
• 48:35
  Speaker 2: the longest life spent.
• 48:37
  Speaker 1: They do, and so.
• 48:41
  Speaker 3: And well, well, to come back to the point of
• 48:43
  Speaker 3: Amiga threes, there are a Mega three index. You probably
• 48:46
  Speaker 3: know this, and the average Japanese has an Amiga three
• 48:49
  Speaker 3: index of eat or more, and the average American has
• 48:53
  Speaker 3: an a Mega three index of below five, and other
• 48:56
  Speaker 3: research has shown if you have an Amiga three index
• 48:59
  Speaker 3: of eat or more five years longer. So I think
• 49:01
  Speaker 3: we we I think we violently agree on that. Right
• 49:04
  Speaker 3: on the benefits three in bloody Yeah.
• 49:07
  Speaker 2: If they're not damaged, yes, But if you know, there's
• 49:10
  Speaker 2: researcher shows that if you take more than five point
• 49:13
  Speaker 2: one grams of fish oil a day, you can increase
• 49:17
  Speaker 2: inflammation when omega threes are anti inflammatory, and that comes
• 49:22
  Speaker 2: from the damage done to the fish oils because they're
• 49:25
  Speaker 2: also not taking care of them, they're not making mind.
• 49:28
  Speaker 1: But what about eating fish as opposed to fish oil.
• 49:31
  Speaker 2: Well, either fish is now the dirtiest meat on the
• 49:33
  Speaker 2: planet because we've been dumping you know, we've been using
• 49:37
  Speaker 2: the oceans as are sewer for so long now and
• 49:41
  Speaker 2: then and then this the the toxins concentrate up the
• 49:46
  Speaker 2: food chain.
• 49:47
  Speaker 1: So if you biggar fish worse than little thing.
• 49:49
  Speaker 2: Yeah, So if you were to eat krill or the
• 49:52
  Speaker 2: algae that make the omega threes at the bottom of
• 49:55
  Speaker 2: the food pyramid, that would be better than eating the salmon.
• 49:59
  Speaker 1: I sardines are better than china and sardines.
• 50:02
  Speaker 2: Sardines would be better than tune on salmon yet. But yeah,
• 50:06
  Speaker 2: so you know, but flax you can get organic because
• 50:09
  Speaker 2: you know, the dump stuff we dump on land, it
• 50:11
  Speaker 2: all ends up in the ocean, so the land is
• 50:13
  Speaker 2: always getting clean cleaned by the flow of water. Right,
• 50:18
  Speaker 2: So it actually you can and you can't get organic
• 50:20
  Speaker 2: fish because you can't isolate a piece of ocean because
• 50:23
  Speaker 2: the water. Yeah, I was in Alaska. I was in
• 50:27
  Speaker 2: Alaska one summer and we went salmon fishing, and I thought,
• 50:33
  Speaker 2: you know, you go up north, there's hardly any people there.
• 50:37
  Speaker 2: They've got PCBs and dioxins in the salmon in Alaska
• 50:42
  Speaker 2: and there's no way getting there's no getting around it.
• 50:48
  Speaker 2: So you so you can't go anywhere on the planet
• 50:50
  Speaker 2: where there's Omega threes are are high in the in
• 50:53
  Speaker 2: the animals and not get the toxicity.
• 50:58
  Speaker 3: And however, there are game particularly game meats tend to
• 51:05
  Speaker 3: be higher in Amiga threes than for instance.
• 51:08
  Speaker 1: Cars, right, sorry, gee and meat that game game.
• 51:13
  Speaker 3: So things like deer, wild deer wild wild animals tend
• 51:17
  Speaker 3: to not higher Omega.
• 51:19
  Speaker 1: Three ty acids in their meat than cars.
• 51:22
  Speaker 2: It's not about the wild meat, it's about what they eat.
• 51:25
  Speaker 2: Because grass is about sixty percent, like it's only zero
• 51:30
  Speaker 2: point one percent fat, but that fat is sixty percent
• 51:34
  Speaker 2: omega three, so it has more omega three than omega six.
• 51:37
  Speaker 2: So if you're a rabbit or a horse or a
• 51:41
  Speaker 2: zebra and you're eating the grass, you're getting omega threes
• 51:44
  Speaker 2: in the grass, and they they don't they don't eat
• 51:46
  Speaker 2: seeds or nuts, so they're just really getting it off
• 51:48
  Speaker 2: from grass. Right. So, but if you if you're growing
• 51:55
  Speaker 2: growing the meat commercially and you feed a corn, yes,
• 51:59
  Speaker 2: you know they oil in corn. The oil and corn
• 52:01
  Speaker 2: is eighty percent eighty percent, not eighty percent sixty sixty
• 52:05
  Speaker 2: plus percent omega six and less than one percent omega three.
• 52:09
  Speaker 2: So is what the animal eats determines to some extent
• 52:16
  Speaker 2: how much omega three they have. And then the ungulate
• 52:18
  Speaker 2: animals that have four stomachs, like the deer and the moose,
• 52:21
  Speaker 2: and the and the cows and the sheep and the goats,
• 52:25
  Speaker 2: they actually break down the omega threes and turn them
• 52:30
  Speaker 2: into mono unsaturated and saturated fats, so they're not really good.
• 52:34
  Speaker 2: Horses don't do that. So horses or omega three animals,
• 52:37
  Speaker 2: if you eat horse meat, you get omega threes in
• 52:40
  Speaker 2: it substantial substantial?
• 52:43
  Speaker 1: Yeah, yeah.
• 52:44
  Speaker 3: I think the part I was trying to make is
• 52:46
  Speaker 3: that that I see in restaurants a selling point of
• 52:50
  Speaker 3: green faed stick, and I think, why the hell hell
• 52:55
  Speaker 3: that would be? Anybody want to eat a green faed steak?
• 53:00
  Speaker 2: Well would they? Why would then? But why or what's
• 53:04
  Speaker 2: you saying? Green fed is is not grass grain? Grain?
• 53:09
  Speaker 1: Grain by accent? Yeah? Yeah, okay, so yeah yeah, And
• 53:13
  Speaker 1: I say that it's a.
• 53:14
  Speaker 3: Selling part in restaurants, sort of think why the hell
• 53:17
  Speaker 3: would you want to eat a green fair animal as
• 53:22
  Speaker 3: opposed to grass fed animals?
• 53:24
  Speaker 2: It's stupid. The reason why they feeded grain is grain
• 53:28
  Speaker 2: keeps well, keeps well is cheap, right, and uh and
• 53:35
  Speaker 2: they use it to fatten up the animal and then
• 53:38
  Speaker 2: you know and then yeah, yeah so and because they
• 53:41
  Speaker 2: then they sell it by weight then and the guy
• 53:45
  Speaker 2: who then when when you buy it you're told to
• 53:47
  Speaker 2: cut the fat off and throw it away? I know,
• 53:50
  Speaker 2: why am I? Then? Why am I paying for it? Right?
• 53:54
  Speaker 1: So?
• 53:54
  Speaker 2: Yeah, it should be grass fed and it should be lean, yeah,
• 53:57
  Speaker 2: because that's the nature the animal. The wild animals are
• 54:01
  Speaker 2: mostly two to five percent body fat. If you're more
• 54:04
  Speaker 2: than five percent body fat you get eaten because it
• 54:07
  Speaker 2: slows you down when you're carrying it around.
• 54:10
  Speaker 3: Right, Yeah, Jesus, A lot of modern humans wouldn't do
• 54:15
  Speaker 3: well then in unt Caother times.
• 54:19
  Speaker 2: We're not doing We're not doing well even in the city.
• 54:23
  Speaker 1: And so that's why whyden the answer.
• 54:25
  Speaker 3: Because we've got limited time left, I wanted to talk
• 54:27
  Speaker 3: about your framework then for overall help beyond diet. So okay,
• 54:34
  Speaker 3: So for somebody who is a very sprightly eighty three
• 54:38
  Speaker 3: year old, what things do you do other than all the.
• 54:41
  Speaker 1: Dietary stuff that we've talked about. What's your framework for help?
• 54:44
  Speaker 2: Okay, So let me just give you a little bit
• 54:47
  Speaker 2: of the history. I got into fats because that was
• 54:49
  Speaker 2: the most confusing area and I had a problem that
• 54:52
  Speaker 2: I needed honest answers for and I got stuck on
• 54:55
  Speaker 2: it because of the confusion. And then I found my
• 54:58
  Speaker 2: way back to why people why everybody's getting the oils
• 55:02
  Speaker 2: wrong when they say that they're bad. No, they just
• 55:05
  Speaker 2: need to be properly balanced with Omega three and six.
• 55:08
  Speaker 2: They need to be made with health in mind. They
• 55:09
  Speaker 2: need to be organic, and they need to be put
• 55:12
  Speaker 2: in glass, and they need to be kept in the
• 55:14
  Speaker 2: fridge and they should never be used for frying. And
• 55:17
  Speaker 2: then you're optimizing your intake of the only two things
• 55:21
  Speaker 2: you have to have for fats, which is omega three
• 55:23
  Speaker 2: omega six essential fatty acids. So I got that done
• 55:27
  Speaker 2: and then I said, okay, well what do I do next?
• 55:29
  Speaker 2: What's the what's the next biggest problem on the planet
• 55:32
  Speaker 2: in terms of physical health. Oh, digestion hands down. You
• 55:37
  Speaker 2: know it's like either your farting or you're got diarrhea,
• 55:40
  Speaker 2: or you're constipated, or you're birching, belching your burden. You know,
• 55:44
  Speaker 2: your stomach hurts, you know your your breath sticks. So
• 55:48
  Speaker 2: there's there's got to be the second biggest. And then
• 55:51
  Speaker 2: what do you do there? Well, there's four things. Digestive enzymes,
• 55:55
  Speaker 2: because when you cook foods, you destroy the digestive enzymes
• 55:58
  Speaker 2: that are in raw foods that'll do about half or
• 56:02
  Speaker 2: sixty percent of the digestion for you. You also kill
• 56:05
  Speaker 2: probiotics that are on raw foods in nature, so you
• 56:09
  Speaker 2: need to replace those. Then you need fiber because fiber
• 56:13
  Speaker 2: is really good for detox and bowel regularity and all
• 56:16
  Speaker 2: of that. Fiber. And then the fourth one is bitters.
• 56:20
  Speaker 2: And those are herbs and spices that support both digestion
• 56:23
  Speaker 2: and liver function. So I got into that, and then
• 56:26
  Speaker 2: the next thing, what's the next? Oh, greens. Greens are
• 56:29
  Speaker 2: really the foundation of everything. So then I got into greens,
• 56:33
  Speaker 2: and then I was like, okay, So then I got
• 56:35
  Speaker 2: into herbs and doing herbal blends for because they are
• 56:40
  Speaker 2: herbs that do good things for different body parts, and
• 56:44
  Speaker 2: we don't make what they contain. And you could call
• 56:48
  Speaker 2: those essential nutrients, although we have never put them in
• 56:52
  Speaker 2: that category, but they certainly do good things for health.
• 56:55
  Speaker 2: So then I got into that. And then one day
• 56:58
  Speaker 2: I was sitting and say, okay, well, I've kind of
• 56:59
  Speaker 2: like I don't need to do minerals and vitamins. Everybody's
• 57:02
  Speaker 2: already doing that, you know. I want to do something
• 57:05
  Speaker 2: that's not being done. I kind of like that that
• 57:10
  Speaker 2: edge of things. And I said, okay, well what's next?
• 57:14
  Speaker 2: What else affects health? Was the question I asked, And
• 57:16
  Speaker 2: the answer came back very quickly. It's like, well, everything
• 57:20
  Speaker 2: affects health, Oh my god.
• 57:24
  Speaker 1: You know.
• 57:25
  Speaker 2: So then water is one of them. And what's water? Water?
• 57:29
  Speaker 2: You know, hydrogenated water is a good idea or electalized water,
• 57:33
  Speaker 2: alkaline acid water. So there's a lot of things you
• 57:35
  Speaker 2: can do with water and air. You know, I used
• 57:40
  Speaker 2: to there was a time when I used to wake
• 57:42
  Speaker 2: up with with my finger joints hurt every morning, and
• 57:46
  Speaker 2: then I could just wiggle them around and improve the
• 57:48
  Speaker 2: circulation and they would go away. And then one day
• 57:52
  Speaker 2: I thought, wait, if that's from acidity, because inflammation acidity
• 57:58
  Speaker 2: causes inflammation, then I wonder what will happen if I
• 58:02
  Speaker 2: just do some deep breathing when I wake up. So
• 58:05
  Speaker 2: instead of wiggling my fingers to make it go away,
• 58:08
  Speaker 2: I just lay still and went and yet it's here
• 58:17
  Speaker 2: about five breaths and the pain was gone. Oh okay,
• 58:21
  Speaker 2: So then I got started thinking about that. But then
• 58:24
  Speaker 2: I started thinking about, well, okay, if everything affects health,
• 58:31
  Speaker 2: so we're not still not because health is not just
• 58:33
  Speaker 2: physical either, Then what are you thinking. If you're depressed,
• 58:38
  Speaker 2: you knock down your immune system. You can actually get
• 58:41
  Speaker 2: cancer from depression, and and in cancer, depression is very
• 58:46
  Speaker 2: common and sometimes when people get over their depression their
• 58:51
  Speaker 2: cancer goes by by too. Right, So what you think
• 58:56
  Speaker 2: affects health, who you hang out with affects health. You
• 59:01
  Speaker 2: know when we were played soccer as kids and they'd
• 59:04
  Speaker 2: miss the ball and kick us in the shins by accident,
• 59:07
  Speaker 2: you know, we would get so angry because of bloody hurt, right,
• 59:12
  Speaker 2: and we would yell, you make me sick. Right, So,
• 59:16
  Speaker 2: even as kids, we knew that other people affect their health.
• 59:20
  Speaker 2: So how do you deal with that? Well, you don't
• 59:22
  Speaker 2: hang out with people who keep putting you down, you know,
• 59:26
  Speaker 2: and don't put down people because when you put them
• 59:28
  Speaker 2: down makes you sick to right, So hang out in
• 59:31
  Speaker 2: a more positive place. Look for the encouragement, look for
• 59:35
  Speaker 2: self encourage encouragement, right, So you got to give that
• 59:40
  Speaker 2: some attention. And then energy affects health. In fact, your life,
• 59:50
  Speaker 2: you know what? What what is your life? Your life
• 59:53
  Speaker 2: is the thing that when it separates from your body,
• 59:56
  Speaker 2: your body's finished life runs your entire body.
• 1:00:00
  Speaker 1: Put it.
• 1:00:03
  Speaker 2: No, it's not ATP. ATP is a carrier for it.
• 1:00:06
  Speaker 2: I'm talking about light. Life ATP carries energy and then
• 1:00:10
  Speaker 2: runs it down the cascades. Right, But we have never
• 1:00:15
  Speaker 2: looked in biology. We never studied life. We studied ATP.
• 1:00:20
  Speaker 2: We never got to handle on life. So what is life?
• 1:00:23
  Speaker 2: Life is a fraction of solar energy. Because solar energy
• 1:00:26
  Speaker 2: runs everything on the planet, like everything living, everything in nature, right,
• 1:00:32
  Speaker 2: So it's filtered through ninety three million miles, then it's
• 1:00:35
  Speaker 2: filtered through the atmosphere. Then it's filtered through plants. They
• 1:00:39
  Speaker 2: dump the green light. That's why plants are green, because
• 1:00:42
  Speaker 2: it's it's reflecting that light back out. But the light
• 1:00:46
  Speaker 2: fraction that remains, the solar energy fraction that remains activates electrons.
• 1:00:52
  Speaker 2: They jump orbits, they become active. They then bond with
• 1:00:55
  Speaker 2: other electrons to make bonds between between atoms to make molecules.
• 1:01:03
  Speaker 2: Then we eat those as food and in ourselves those
• 1:01:07
  Speaker 2: bonds get broken, the solar energy stored in those bonds
• 1:01:10
  Speaker 2: is released. Now we call it life, and that life
• 1:01:14
  Speaker 2: energy its nature is unconditional, empowering love for the body.
• 1:01:22
  Speaker 2: That energy is also omnipresent, omnipotent and omniscient in your body.
• 1:01:27
  Speaker 2: That energy is also the master in of forour and
• 1:01:33
  Speaker 2: throughout your body. And that energy is also perfect health.
• 1:01:42
  Speaker 2: That energy never gets sick, never dies because it's formless
• 1:01:46
  Speaker 2: to begin with. So the only way that we can
• 1:01:50
  Speaker 2: derail the energy is by what we think. That gives
• 1:01:57
  Speaker 2: direction to what we do in our energy. We do
• 1:02:00
  Speaker 2: bad habits from the way we think, and we can
• 1:02:03
  Speaker 2: block energies free flow in our body through negative thinking
• 1:02:11
  Speaker 2: in a way. And then one more we got to
• 1:02:14
  Speaker 2: go one more deeper, and the deepest part of every
• 1:02:18
  Speaker 2: human being is pure awareness. Like if you say, okay,
• 1:02:25
  Speaker 2: well you're looking at me through the computer, right and
• 1:02:29
  Speaker 2: here I am with my you know, so you can
• 1:02:32
  Speaker 2: see me here. So my question is who sees me?
• 1:02:37
  Speaker 2: Who is doing the seeing when you see me? Who
• 1:02:41
  Speaker 2: is the you that sees Is it your eyeballs? Nope?
• 1:02:45
  Speaker 2: Is it your brain? Nope? That's what they say in
• 1:02:48
  Speaker 2: the material world, but it's not actually not true. Is
• 1:02:52
  Speaker 2: it your life energy that sees me? No? Is it
• 1:02:55
  Speaker 2: your mind that sees me? Nope. What sees me is
• 1:03:02
  Speaker 2: the foundation of your existence, your universal essence, which is
• 1:03:08
  Speaker 2: pure awareness. Pure awareness has no content, but has the
• 1:03:13
  Speaker 2: potential for everything. And if you want to if you
• 1:03:16
  Speaker 2: want to do science, or you want to chase truth,
• 1:03:20
  Speaker 2: you have to chase it from that place. By the way,
• 1:03:25
  Speaker 2: the most interesting or the most humanly valuable attribute of
• 1:03:31
  Speaker 2: that pure awareness is peace, and is peace as an experience.
• 1:03:37
  Speaker 2: And when you can be aware of being aware, then
• 1:03:40
  Speaker 2: you're in a place that was never born, that will
• 1:03:44
  Speaker 2: never die, and that has a focus in the core
• 1:03:49
  Speaker 2: of your being. That's your access to it. But from
• 1:03:52
  Speaker 2: there it goes all the way out to infinity. And
• 1:03:56
  Speaker 2: does that affect health? You bet, piece affects health. Contentment
• 1:03:59
  Speaker 2: offfects health. Oneness effects health, never get sick, never dies,
• 1:04:04
  Speaker 2: it's beyond life and death even Okay, so now you've
• 1:04:07
  Speaker 2: got to go the other way. Environment affects your health.
• 1:04:10
  Speaker 2: If you ship in your nest, you will nest in
• 1:04:12
  Speaker 2: your ship. Right, summarizes every every I use it. I
• 1:04:18
  Speaker 2: know it's crude, but I use that because it summarizes
• 1:04:22
  Speaker 2: every every environmental issue.
• 1:04:26
  Speaker 1: And then the last one, that's a really good quote. Actually,
• 1:04:29
  Speaker 1: if you ship in your nasty nest in your ship.
• 1:04:31
  Speaker 2: Yeah, you know where I got that. I was on
• 1:04:33
  Speaker 2: the beach. Somebody had carved that in letters, like a
• 1:04:36
  Speaker 2: foot long, foot high and about two inches deep. It
• 1:04:40
  Speaker 2: carved that into in a long log. Ship in your
• 1:04:44
  Speaker 2: nest to nest in your ship. It's like, wow, Wow,
• 1:04:49
  Speaker 2: that really covers it.
• 1:04:51
  Speaker 1: The chickens didn't get the bloody mammo there. You know
• 1:04:56
  Speaker 1: which chickens, chickens, chickens. They sh the nerd asked all the.
• 1:05:01
  Speaker 2: Time, but that's only because we confine them. Yeah, pigs
• 1:05:07
  Speaker 2: don't like the live in their own ship either. Pigs
• 1:05:09
  Speaker 2: are very clean in nature, So yeah, we put them
• 1:05:12
  Speaker 2: in a pen where they can't go anywhere and leave
• 1:05:14
  Speaker 2: the ship behind. Yeah, then the ship, and then we
• 1:05:16
  Speaker 2: blame the pigs. Yeah, it's like, come on anyway, So
• 1:05:20
  Speaker 2: then we we have one two more to go. One
• 1:05:23
  Speaker 2: is the fact that you, your body is a terminal condition.
• 1:05:29
  Speaker 2: No matter how healthy you are, your body is a
• 1:05:31
  Speaker 2: terminal condition. Living in an infinite universe and being okay
• 1:05:36
  Speaker 2: with that, and and and then and then getting present,
• 1:05:42
  Speaker 2: fully present in the space your body occupies. That's where
• 1:05:46
  Speaker 2: your peace, your love, your inspiration, your your you know,
• 1:05:49
  Speaker 2: that's where everything is. Right. When you feel happy, you
• 1:05:52
  Speaker 2: feel it inside. When you feel loved by someone, you
• 1:05:55
  Speaker 2: feel it inside. You know, the love's not on the outside,
• 1:05:59
  Speaker 2: it's like it's all in you. Right, So you have
• 1:06:03
  Speaker 2: you Okay, you're going to do the you do whatever
• 1:06:06
  Speaker 2: you can. You feel content, So you're going to do
• 1:06:08
  Speaker 2: the best you can to do as much good as
• 1:06:10
  Speaker 2: you can in the time that you have. Right, because
• 1:06:14
  Speaker 2: when you feel cared for, it's not about you anymore.
• 1:06:16
  Speaker 2: So then it's like, okay, where can I help? You
• 1:06:19
  Speaker 2: know what needs to be done? You know, how can
• 1:06:21
  Speaker 2: I make the biggest splash for good in the time
• 1:06:22
  Speaker 2: I have. Then your life is simple because it's not
• 1:06:26
  Speaker 2: about you anymore. But you've got to sit with yourself
• 1:06:30
  Speaker 2: and do the homework to get into that full presence right.
• 1:06:34
  Speaker 2: And then the last one is emotions. Nobody knows what
• 1:06:39
  Speaker 2: emotions are except I know. Emotions are a composite of
• 1:06:44
  Speaker 2: all the other nine. Like if the piece goes missing
• 1:06:48
  Speaker 2: your your emotions are affected. If you don't feel loved,
• 1:06:52
  Speaker 2: your emotions are affected. You know, if you think stupid things,
• 1:06:55
  Speaker 2: your emotions are affected.
• 1:06:56
  Speaker 1: And so your.
• 1:06:57
  Speaker 2: Emotions are a measure of the stint to which you
• 1:07:01
  Speaker 2: live in alignment with those other nine. And the idea
• 1:07:05
  Speaker 2: is that when you get out of alignment with each
• 1:07:08
  Speaker 2: one of them, there's a consequence in quality of life,
• 1:07:12
  Speaker 2: and when you get back in line, you get back
• 1:07:15
  Speaker 2: whatever it is that you lose when you get out
• 1:07:17
  Speaker 2: of line. So that's the that's the health, that's the
• 1:07:22
  Speaker 2: that's that's how health works. Like if you want to
• 1:07:24
  Speaker 2: take total health, total health, you need to get you
• 1:07:27
  Speaker 2: need to give each one of those ten parts there
• 1:07:31
  Speaker 2: do how many people do that? Hardly anybody sits still
• 1:07:35
  Speaker 2: long enough. Hardly anybody spends enough time in their own
• 1:07:40
  Speaker 2: space with themselves to get to know what this is,
• 1:07:44
  Speaker 2: because it's all, you know, it's all just like what
• 1:07:47
  Speaker 2: what it's dust? You know, a handful of dust, three
• 1:07:51
  Speaker 2: buckets of water. You know, a little bit of air,
• 1:07:54
  Speaker 2: a little bit of gas, a little bit of a
• 1:07:57
  Speaker 2: fraction of sunshine, and it's mixed up in an such
• 1:08:00
  Speaker 2: an incredible fashion that you dust, water and air get
• 1:08:05
  Speaker 2: to have the human experience. And dust can't do that,
• 1:08:08
  Speaker 2: and water can't do that, and air can't do it.
• 1:08:11
  Speaker 2: But when they're put together in this unbelievably amazing way,
• 1:08:16
  Speaker 2: you get all that. And you get to sing and
• 1:08:17
  Speaker 2: you get to dance, and you get to be depressed
• 1:08:19
  Speaker 2: and you get to be happy, and you get to
• 1:08:21
  Speaker 2: have sex, and you get to watch children grow, and
• 1:08:24
  Speaker 2: you get to watch sunsets, and you know, you get
• 1:08:27
  Speaker 2: I mean everything that, I mean, all of it is.
• 1:08:32
  Speaker 2: You know, if you were religious, you'd call it divine,
• 1:08:34
  Speaker 2: all of it. You know, even if you have to
• 1:08:36
  Speaker 2: go pooh and you really gotta oh that feels does
• 1:08:39
  Speaker 2: not no, no, I mean seriously right, and then and
• 1:08:42
  Speaker 2: then you go right and it feels good, right, same,
• 1:08:46
  Speaker 2: you gotta go pee. Same if you're tired, if you're dead, tired,
• 1:08:50
  Speaker 2: feels so good, right, everything everything, if you don't judge
• 1:08:55
  Speaker 2: it and just experience it and just be present to
• 1:08:58
  Speaker 2: it and just be aware of it. There's nothing in
• 1:09:02
  Speaker 2: a human life that isn't divinely inspired, you know, whatever
• 1:09:09
  Speaker 2: you know.
• 1:09:11
  Speaker 1: On that note, we do have to wrap this up
• 1:09:13
  Speaker 1: because I have another meeting. I've got to go to work.
• 1:09:17
  Speaker 3: Can so thank you for sharing all of your knowledge
• 1:09:19
  Speaker 3: and your research around That's where can people go to
• 1:09:24
  Speaker 3: find out more about you and your offerings and books
• 1:09:28
  Speaker 3: and products and all that.
• 1:09:30
  Speaker 2: I have a website, udo erasmus dot com. I have
• 1:09:35
  Speaker 2: a huge YouTube channel. I'm on Facebook, I'm on Instagram,
• 1:09:40
  Speaker 2: I'm on LinkedIn. I'm i am starting in twenty twenty six.
• 1:09:47
  Speaker 2: I'm starting two projects. One is to turn human nature
• 1:09:51
  Speaker 2: into a teachable field. We have not done that for
• 1:09:54
  Speaker 2: two hundred thousand years, or even those guys who made
• 1:09:57
  Speaker 2: the tools two point four million years ago that you
• 1:09:59
  Speaker 2: were talking about. We have never turned human nature into
• 1:10:03
  Speaker 2: teachable field. It's like, what the hell is wrong? With us,
• 1:10:07
  Speaker 2: do you know what I mean? We know more about
• 1:10:09
  Speaker 2: our watches and our gadgets and our and our hobbies
• 1:10:13
  Speaker 2: than we know about ourselves. That's why we don't have peace,
• 1:10:17
  Speaker 2: That's why we don't have contentment. That's why we're all
• 1:10:19
  Speaker 2: over the map killing each other. That's how stupid we are,
• 1:10:24
  Speaker 2: right or not stupid, ignorant? You know, we're not stupid.
• 1:10:27
  Speaker 2: We're really clever in the way we kill ourselves. No,
• 1:10:30
  Speaker 2: but we're ignorant because we're ignoring what we actually are.
• 1:10:37
  Speaker 2: And then the second thing, total health based in nature
• 1:10:41
  Speaker 2: and human nature. So those are the two two projects
• 1:10:44
  Speaker 2: I'm starting those. I'm going to turn all of my
• 1:10:48
  Speaker 2: all my my social presences into doing that because I'm
• 1:10:54
  Speaker 2: eighty three, and I figure it's about time somebody did this.
• 1:10:58
  Speaker 3: And I love that you're eighty three, you're making plans
• 1:11:01
  Speaker 3: for the future, because yeah, yeah, I one of it's
• 1:11:05
  Speaker 3: one of the biggest predictors of longevity. People who talk
• 1:11:09
  Speaker 3: about the past a lot.
• 1:11:11
  Speaker 2: It's right, I can't die. I can't. I got it
• 1:11:15
  Speaker 2: to do.
• 1:11:15
  Speaker 1: I got yeah, that's right. I love it. I love it,
• 1:11:18
  Speaker 1: absolutely love it. You know, this has been awesome, So
• 1:11:21
  Speaker 1: thank you for your time and we will put all
• 1:11:24
  Speaker 1: of those links.
• 1:11:25
  Speaker 2: You know, you know that it takes one to know one, right,
• 1:11:29
  Speaker 2: what's that? Well, you know that it takes one to
• 1:11:32
  Speaker 2: know one.
• 1:11:33
  Speaker 3: Yeah.
• 1:11:33
  Speaker 1: Yeah.
• 1:11:33
  Speaker 2: If you think this was awesome, right, it takes one
• 1:11:35
  Speaker 2: to know one, you go, that's like that's like back.
• 1:11:40
  Speaker 1: Yeah, thank you. The rest of your day in Vancouver,
• 1:11:47
  Speaker 1: good man.
• 1:11:48
  Speaker 2: Thank you, and to enjoy the time you spend hanging
• 1:11:51
  Speaker 2: from the planet.
• 1:11:52
  Speaker 1: Indeed, indeed to chet all right, thank you