Latest / Ryder Lee / REVITALIZE: SIMPLE STRATEGIES | BG CAST

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REVITALIZE: SIMPLE STRATEGIES | BG CAST · Ryder Lee

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  Speaker 1: it's it's becoming a lot. But with all that down,
• 2:16
  Speaker 1: we have us with us today, podcaster, researcher and host
• 2:19
  Speaker 1: of bg Cast bg Cast himself, Steven Welcome to the.
• 2:25
  Speaker 2: Show, hey man, thanks for having me back on. I'm
• 2:28
  Speaker 2: real happy to be back on Race by Giants man,
• 2:31
  Speaker 2: and just I completely resonate with everything you said in
• 2:33
  Speaker 2: the beginning. You know, a lot of us here are
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• 2:44
  Speaker 2: having me right.
• 2:46
  Speaker 1: Well, it's my honor and my privilege. We've been talking
• 2:49
  Speaker 1: a lot about you got the dragon ball Z shirt on, Dude,
• 2:52
  Speaker 1: I freaking love dragon ball Z. Man, We've been nerding
• 2:55
  Speaker 1: out about dragon ball Z.
• 2:56
  Speaker 2: Dude.
• 2:57
  Speaker 1: I'm a freaking nerd at Heartbro. I love all that stuff.
• 3:00
  Speaker 1: Love you you Hacky show. Back here in the background,
• 3:02
  Speaker 1: I got to U Hackey Show action figures.
• 3:08
  Speaker 2: Oh yeah, three star dragon Ball Bro, you got the
• 3:11
  Speaker 2: three star man? Hell yeah, hell yeah. And that's that's
• 3:15
  Speaker 2: that's that's a good version of it too. Man, there's
• 3:17
  Speaker 2: a lot of there's a lot of really crappy versions
• 3:19
  Speaker 2: out there of that. But no, that's that's a that's
• 3:20
  Speaker 2: a high end three star dragon Ball Dude. I'm digging it.
• 3:24
  Speaker 2: I got the.
• 3:27
  Speaker 1: Oh this is the this is the U U Hacka
• 3:30
  Speaker 1: Show figure. Holy sh Did you ever watch it?
• 3:34
  Speaker 2: Yeah? I watched hack Show. Yeah yeah, yeah.
• 3:36
  Speaker 1: Man, very few people that I've ran into has ever
• 3:40
  Speaker 1: even heard of you U Hackey Show. I freaking love it.
• 3:43
  Speaker 1: I thought it was the best, Dude.
• 3:45
  Speaker 2: It was great. But well, you know, because you and
• 3:46
  Speaker 2: I talked about, Man, you know, the the the anime
• 3:48
  Speaker 2: in the nineties was just a different ball game than
• 3:52
  Speaker 2: what we're dealing with today. Man, to me, it was
• 3:56
  Speaker 2: it was in its prime. It was in its like
• 3:59
  Speaker 2: very ross state, and to me, a lot of it
• 4:02
  Speaker 2: was just much better back then. And yeah, we were
• 4:04
  Speaker 2: talking about that a little bit before the show. I mean,
• 4:05
  Speaker 2: you know, with old school dvz uh comparing it to
• 4:10
  Speaker 2: you know, the newer dragon ball and stuff coming out
• 4:12
  Speaker 2: right now, it's it's just a whole different ball game.
• 4:14
  Speaker 2: It's a whole different animal. You know. Back then, I
• 4:17
  Speaker 2: feel like they were free to experiment. They were free
• 4:21
  Speaker 2: to you know, like do certain things and mess around
• 4:23
  Speaker 2: with certain concepts, and like now, you know, like when
• 4:26
  Speaker 2: I was chatting with you earlier, you know, in our
• 4:27
  Speaker 2: personal combo, like back then, you know, the target audience
• 4:31
  Speaker 2: for anime was really like young adults and like adults,
• 4:34
  Speaker 2: and you know, kids really didn't start getting super into
• 4:38
  Speaker 2: anime or it didn't become really a kid based thing
• 4:42
  Speaker 2: until like the late nineties two thousands. And that's kind
• 4:45
  Speaker 2: of like, you know, when you look at a lot
• 4:47
  Speaker 2: of it, you just kind of see that shift in it,
• 4:49
  Speaker 2: like it becomes more you know, not all of it
• 4:52
  Speaker 2: stayed kid friendly, per se. I mean, there's still some
• 4:54
  Speaker 2: that are gory, there's still some that have, like, you know,
• 4:56
  Speaker 2: a lot of sexual innuendos in it, and you know,
• 4:58
  Speaker 2: vice versa. But like I guess you could say, a
• 5:00
  Speaker 2: lot of the mainstream anime uh kind of took a
• 5:04
  Speaker 2: shift at that point in time because more and more children,
• 5:07
  Speaker 2: you know, were actually starting to get involved. So I
• 5:08
  Speaker 2: think I think that could potentially be a reason why
• 5:11
  Speaker 2: a lot of it has changed so much. Man. But nonetheless,
• 5:14
  Speaker 2: you know it's still there. I mean, the old school
• 5:17
  Speaker 2: nineties anime, at least in my opinion, is still some
• 5:19
  Speaker 2: of the best. If you haven't checked it out you're
• 5:22
  Speaker 2: an anime fan, definitely give it a look, man, especially
• 5:24
  Speaker 2: you U Hockey show bro.
• 5:26
  Speaker 1: Here's my USK action vision, dude.
• 5:29
  Speaker 2: You still got a boxed up and everything.
• 5:31
  Speaker 1: Man, he's doing the Spirit gunpit dude.
• 5:35
  Speaker 2: Hell yes, hell, yes, I've nerded hard to man, and
• 5:39
  Speaker 2: I know we'll get into that tonight, you know, in
• 5:41
  Speaker 2: this episode. But you know, I don't care, dude. I
• 5:44
  Speaker 2: mean to me, like, I mean, you you even look
• 5:48
  Speaker 2: right now, man, you what are we? What are we on?
• 5:50
  Speaker 2: Are like our fifth Joker revamp? What are we? What
• 5:54
  Speaker 2: do it's like original ideas. Man, That's why I love anime.
• 5:59
  Speaker 2: It's all original ideas. It's not really. I mean, they
• 6:02
  Speaker 2: might have certain similar concepts in them, but you know,
• 6:06
  Speaker 2: the storylines original, like you know, the characters are original.
• 6:10
  Speaker 2: We're not dealing with revamp after revamp after revamp kind
• 6:15
  Speaker 2: of like we are dealing with right now. So like,
• 6:17
  Speaker 2: that's another big reason why I always liked it so much,
• 6:19
  Speaker 2: is you're looking at extremely original concepts and ideas and
• 6:25
  Speaker 2: original creativity that was brought to life, you know through
• 6:29
  Speaker 2: this animation. And I mean, to me, you can't beat that.
• 6:33
  Speaker 2: You know, there's it's not chocked full of any of
• 6:36
  Speaker 2: the you know, put a chick in it and make
• 6:38
  Speaker 2: AA and make a game.
• 6:42
  Speaker 1: Too.
• 6:42
  Speaker 2: Man, it's all it's all original. So yeah, for sure, Bro,
• 6:46
  Speaker 2: I dig that you're into it too. Man, I'm glad
• 6:48
  Speaker 2: we can connect on that.
• 6:49
  Speaker 1: Yeah. I just showed you before we started my charge
• 6:52
  Speaker 1: a Burger King Gold card.
• 6:55
  Speaker 2: And that is like you were saying, a limited edition, dude, like, ah,
• 6:59
  Speaker 2: here's a poke that it's in. He's official. Man, he's
• 7:02
  Speaker 2: got the box too. No, dude, you got the box too.
• 7:06
  Speaker 1: Hell, yes, the box dude, right there that this is
• 7:12
  Speaker 1: from ninety nine. This survived all the way from ninety.
• 7:15
  Speaker 2: Nine and it's still a good condition. Man, I'll give
• 7:18
  Speaker 2: you that. Like, that's a lot of the stuff you
• 7:20
  Speaker 2: have still is a good condition, man, So props to
• 7:23
  Speaker 2: you for making it last that long. Man. I know
• 7:25
  Speaker 2: a lot of people when they first got those, like
• 7:27
  Speaker 2: they didn't have a thought that, hey, this could be
• 7:29
  Speaker 2: like a really extremely collectible item like down the road,
• 7:32
  Speaker 2: you know. I'm like, they would get all beat up.
• 7:34
  Speaker 1: So yeah, and you're the first person that I actually
• 7:37
  Speaker 1: ran into the collected dragon ball Z cards too. I
• 7:42
  Speaker 1: didn't think anybody had any dragon ball Z cards ever, like,
• 7:47
  Speaker 1: because the people in my hometown are just part of
• 7:50
  Speaker 1: my friend group, Like I try and go and talk
• 7:52
  Speaker 1: to people about it like a card shops and cards stores,
• 7:54
  Speaker 1: and like no one was interested in them at all.
• 7:58
  Speaker 1: So it's it's super rare to find. I even named
• 8:01
  Speaker 1: the show after the card that I always wanted here today,
• 8:05
  Speaker 1: which is the Vegeta the Revitalized card. I always wanted
• 8:09
  Speaker 1: this freaking card, dude, right here. It is always wanted
• 8:14
  Speaker 1: this bad boy, and I never got it. Vegeta the
• 8:17
  Speaker 1: Revitalized from the sal Saga dude.
• 8:20
  Speaker 2: He looks so badass in that freaking shot too, man,
• 8:23
  Speaker 2: so bad.
• 8:23
  Speaker 1: So that's whenever he goes Super Saian two and he's
• 8:26
  Speaker 1: like fighting sl Well QUASEI super Siyan two super Vegeta
• 8:30
  Speaker 1: basically is what they caught it. And then Trunks went
• 8:33
  Speaker 1: Super Sian two when he was fighting Saul. I freaking
• 8:38
  Speaker 1: love it, dude, But I wish you had that card
• 8:40
  Speaker 1: because I would it. If anybody's going that card out
• 8:43
  Speaker 1: there that's listening, please get all hold of me.
• 8:46
  Speaker 2: I mean, I still I still got Yeah. Maybe maybe
• 8:48
  Speaker 2: after we're done, we'll break out some of what I
• 8:50
  Speaker 2: have and we'll take a look at it. Man, freaking yeah.
• 8:52
  Speaker 2: But but nonetheless that I like you named the show revitalized.
• 8:55
  Speaker 2: I like where we're going with this, man, And uh,
• 8:58
  Speaker 2: you know, I think I think it's important to really
• 9:00
  Speaker 2: talk about revitalization, man, especially in today's world. You know.
• 9:04
  Speaker 2: I know, I'm glad that health, you know, is kind
• 9:08
  Speaker 2: of starting to take a forefront in our society. Man.
• 9:12
  Speaker 2: Despite how I feel about RFK, I mean, I'm grateful
• 9:15
  Speaker 2: that he's, you know, making America healthy again. Like that's
• 9:19
  Speaker 2: an initiative that's actually kind of starting to take effect.
• 9:22
  Speaker 2: I mean, he's at.
• 9:23
  Speaker 1: Least attempting to do it. Okay, no one else throughout
• 9:26
  Speaker 1: history has ever attempted to do it, So I mean,
• 9:28
  Speaker 1: if you want to say whatever you want about him,
• 9:31
  Speaker 1: I don't really care. At least he's trying. No one
• 9:33
  Speaker 1: else has ever even mentioned any of this stuff. I mean,
• 9:36
  Speaker 1: it was just the last time that you were on
• 9:38
  Speaker 1: Congress just said that fluoride and water was now a carcinogenic.
• 9:43
  Speaker 1: They never labeled it as a carcinogenic up until that point.
• 9:47
  Speaker 1: So what does that say about what's been going on
• 9:50
  Speaker 1: with our food and our water and everything. Is it's
• 9:53
  Speaker 1: so crazy And you can say, oh, blah blah, blah,
• 9:55
  Speaker 1: blah blah, he wants to do blah, but whatever you AREFK.
• 10:00
  Speaker 1: But at least he is coming out insane and that's
• 10:02
  Speaker 1: bringing more awareness to the fact that people are putting
• 10:05
  Speaker 1: garbage inside of their body.
• 10:07
  Speaker 2: One hundred percent. Man, I'm with you on that, you know,
• 10:09
  Speaker 2: and I'm glad that I believe what was it, Red
• 10:11
  Speaker 2: number three or Red number four, and it's very and
• 10:13
  Speaker 2: so it just got banned and they're giving I guess
• 10:15
  Speaker 2: a lot of these companies. I think it was either
• 10:17
  Speaker 2: till twenty twenty six or twenty twenty seven to phase
• 10:21
  Speaker 2: it out of you know, their food. And that's a start, man. Like, no,
• 10:25
  Speaker 2: I'm I'm completely about it. Like I think, I think
• 10:28
  Speaker 2: the health of this country truly needs to be addressed.
• 10:31
  Speaker 2: You know, it's a big source of chronic and acute
• 10:36
  Speaker 2: chronic and acute illness. I mean, it's a big source
• 10:39
  Speaker 2: of the brain fog that everybody experiences every day. I mean,
• 10:42
  Speaker 2: I mean it could even potentially attribute to certain certain
• 10:46
  Speaker 2: disorders that people have. I mean, you know, we look
• 10:48
  Speaker 2: at a lot of these chemicals, these seed oils, these
• 10:52
  Speaker 2: seed oils, Man, the reason why they're so cheap, and
• 10:55
  Speaker 2: they get them for so cheap is because they're literally
• 10:58
  Speaker 2: leftover waste products of like industrial solvents. Like you know
• 11:02
  Speaker 2: what I mean, Like a lot of these seed oils
• 11:04
  Speaker 2: are just leftover waste products.
• 11:06
  Speaker 1: You know.
• 11:06
  Speaker 2: So like I mean, of course, like you know, you're
• 11:07
  Speaker 2: trying to throw something out, you're trying to get rid
• 11:09
  Speaker 2: of something, you know, just sell it for cheap, get
• 11:14
  Speaker 2: rid of it. Man. And I guess like a lot
• 11:15
  Speaker 2: of the food industry really fun into it. Man. And
• 11:17
  Speaker 2: you know, the biggest thing I think that really kind
• 11:19
  Speaker 2: of turned the tides here in America as far as
• 11:22
  Speaker 2: health goes. Was the convenience era. You know, you look
• 11:25
  Speaker 2: back in the Industrial Revolution and when the you know,
• 11:28
  Speaker 2: the late Industrial Revolution, you know, heading into like you know,
• 11:30
  Speaker 2: the nineteen ten, nineteen twenties, things like that, and people
• 11:34
  Speaker 2: were at work all the time, you know, getting it.
• 11:36
  Speaker 2: And sometimes people had busy lives. You know, the husband
• 11:39
  Speaker 2: had to work super late, the wife you know, would
• 11:42
  Speaker 2: make dinner, leave it for him. But you know, people
• 11:45
  Speaker 2: started to pick up on these convenience foods, you know,
• 11:47
  Speaker 2: these already pre made foods that you know, you can
• 11:50
  Speaker 2: just grab and eat. And you know, at the time
• 11:53
  Speaker 2: it was, it was it was pretty great. You know,
• 11:55
  Speaker 2: a lot of people were like, oh awesome, man, I
• 11:57
  Speaker 2: can go buy like a pre made sandwich for like
• 11:59
  Speaker 2: twenty five sense that this like you know, store down
• 12:01
  Speaker 2: the street or you know, however much it was back then,
• 12:04
  Speaker 2: but like little did we know that these things. I'm
• 12:09
  Speaker 2: sure back then those variations were a little bit better
• 12:12
  Speaker 2: than they are today. But who knew that these things
• 12:15
  Speaker 2: would evolve? Man? And then you know then of course,
• 12:17
  Speaker 2: you know, during the early fifties, we started to see
• 12:20
  Speaker 2: a problem with obesity. You know, obesity started to become
• 12:23
  Speaker 2: on the rise, it really didn't start to take full effect.
• 12:28
  Speaker 2: I want to say, it wasn't really a noticeable effect
• 12:30
  Speaker 2: with obesity up until the eighties, is when it started
• 12:34
  Speaker 2: to become way more pronounced. You know, because we look
• 12:36
  Speaker 2: at a lot of photos, you know, from the fifties,
• 12:39
  Speaker 2: the sixties, and the seventies, you don't really see a
• 12:42
  Speaker 2: whole lot of obese people you don't like. You know,
• 12:44
  Speaker 2: you see a lot of people who are still very lean,
• 12:47
  Speaker 2: still very fit, even though they might not necessarily work out.
• 12:51
  Speaker 2: It's because the quality of food was different back then.
• 12:53
  Speaker 2: I mean even kind of catering to you know, McDonald's
• 12:56
  Speaker 2: used to use talo to fry their fries, you know,
• 12:58
  Speaker 2: back in the day, and then they ended up getting
• 13:01
  Speaker 2: rid of it. And you know, the biggest thing, and
• 13:03
  Speaker 2: I think we touched on this last time a little
• 13:05
  Speaker 2: bit too, was you know how fat became the enemy. Uh,
• 13:10
  Speaker 2: you know, originally fat was labeled the enemy. That's where
• 13:13
  Speaker 2: the whole low fat craze came from. And uh, you know,
• 13:17
  Speaker 2: the sugar lobbyists to beat out the USDA. That's kind
• 13:20
  Speaker 2: of what happened, you know, if you look at sugar,
• 13:22
  Speaker 2: the sugar corporations and the you know, the sugar industry
• 13:26
  Speaker 2: is a very big, I would even say multi billion
• 13:28
  Speaker 2: dollar industry. And you know, when we were seeing these
• 13:32
  Speaker 2: ra this rise of certain cancer in the early fifties,
• 13:35
  Speaker 2: and we were seeing this rise of this weight gain,
• 13:37
  Speaker 2: you know, they were looking for a culprit. They were
• 13:40
  Speaker 2: looking for somebody to blame. And so the sugar lobbyists,
• 13:44
  Speaker 2: because they had more money, ended up beating out the USDA.
• 13:48
  Speaker 2: And now fat had became the enemy at that point.
• 13:52
  Speaker 2: But now we even see this resurgence of fat being
• 13:55
  Speaker 2: good for you. It most certainly is. I mean, especially
• 13:58
  Speaker 2: if you're getting the right kinds of so you know,
• 14:00
  Speaker 2: the right kinds of healthy fats, you know, beef saturated fat.
• 14:05
  Speaker 2: You do need to you know, like a lot of people.
• 14:07
  Speaker 2: You know, one of the funniest things, man, I see
• 14:09
  Speaker 2: a lot of people who try to start in their
• 14:10
  Speaker 2: health journey, and I give them props for you know,
• 14:14
  Speaker 2: starting your health journey. But this is usually a first
• 14:17
  Speaker 2: thing a lot of people do. Is It's like I'll
• 14:18
  Speaker 2: talk to them like, yeah, I've heard you started your
• 14:20
  Speaker 2: health journey, and they're like, yes, I'm doing I'm doing
• 14:23
  Speaker 2: low fat, low carb, high protein, no salt. And then
• 14:27
  Speaker 2: I'm like looking at them, I'm like, all right, so
• 14:29
  Speaker 2: I got a question, how are you feeling? Are you
• 14:32
  Speaker 2: feeling okay at this point? Because what they've just done
• 14:35
  Speaker 2: at that point, man, is they've removed two forms of
• 14:38
  Speaker 2: energy in their body. They remove carbohydrates and they remove fat,
• 14:43
  Speaker 2: and then since they're not doing sodium, they're cutting way
• 14:46
  Speaker 2: too far down on their sodium. The other thing, too,
• 14:49
  Speaker 2: is you need sodium. There's about especially if you're active,
• 14:52
  Speaker 2: like if you're out sweating, you're working out, your training,
• 14:56
  Speaker 2: you're going to need a little bit more sodium than
• 14:58
  Speaker 2: the average person. Man. So, like, what this does is
• 15:00
  Speaker 2: it puts your body into a what I would say,
• 15:03
  Speaker 2: a disaligned state, because what salt does is it volumizes
• 15:08
  Speaker 2: your muscle cells. Your muscles are seventy five percent water.
• 15:12
  Speaker 2: I know people like to eat protein and think that
• 15:14
  Speaker 2: you know, it does contribute to muscle growth, but your
• 15:17
  Speaker 2: muscles are seventy five percent water. So if you are
• 15:21
  Speaker 2: not eating salt, that water is not getting to your
• 15:24
  Speaker 2: muscle cells. And then what's gonna end up happening is
• 15:28
  Speaker 2: you're gonna be having a bad time. You're gonna be
• 15:30
  Speaker 2: really crappy. I mean even your brain too. You know,
• 15:32
  Speaker 2: your brain needs sodium. You know, sodium is an electrolyte.
• 15:36
  Speaker 2: You know, it works with the electrical nervous system in
• 15:39
  Speaker 2: your brain to help carry you know, charges from the
• 15:43
  Speaker 2: synapses to the other parts of your body. You know.
• 15:46
  Speaker 2: So I think, you know, I'll digress and say this.
• 15:48
  Speaker 2: I'm really happy to see this resurgence of health. Man.
• 15:51
  Speaker 2: It's it's a great thing. And you know, I hope
• 15:54
  Speaker 2: RFK is successful with it. I hope we see even
• 15:57
  Speaker 2: more things occur.
• 15:58
  Speaker 1: So yeah, I agree. You know how the first fast
• 16:03
  Speaker 1: food place was started, right, Well, a lot of them
• 16:06
  Speaker 1: started in like areas where there was like a lot
• 16:09
  Speaker 1: of manufacturing jobs and they would come out of like
• 16:12
  Speaker 1: Vindee machines and things like that and like lines and
• 16:17
  Speaker 1: stuff where they would go in and get a pre
• 16:19
  Speaker 1: prepared meal or whatever. But the first fast food chain
• 16:22
  Speaker 1: ever was White Castle and how the guy and how
• 16:26
  Speaker 1: the guy figured out how to make a burger because
• 16:30
  Speaker 1: no one had ever done a burger before. Burgers were
• 16:33
  Speaker 1: never a thing before, so they essentially it was this
• 16:37
  Speaker 1: guy that was working on a restaurant and he was
• 16:39
  Speaker 1: making meatballs right, and he got super angry and he
• 16:44
  Speaker 1: decided to like he was like angry at a customer,
• 16:46
  Speaker 1: angry at the server or whatever, and he just decided
• 16:48
  Speaker 1: to smash the meatball and it became a patty and
• 16:53
  Speaker 1: then he put it between two buns and he was like,
• 16:56
  Speaker 1: holy shit, this is it. This is the one. Then
• 17:00
  Speaker 1: he started these like the side hustole where he was
• 17:05
  Speaker 1: just cooking hamburgers, like on the street on like a
• 17:08
  Speaker 1: little cart, and that later on became White Castle. But
• 17:14
  Speaker 1: that's yeah, pretty freaking interesting. But the whole fast food
• 17:20
  Speaker 1: thing how it became popular because you're right in what
• 17:24
  Speaker 1: you said earlier that it was kind of the wife
• 17:28
  Speaker 1: of the house or the woman of the house would
• 17:30
  Speaker 1: essentially make all of the food, right, And women were
• 17:34
  Speaker 1: not getting on board with fast food because they felt
• 17:36
  Speaker 1: like that it was taking away their job, like that
• 17:40
  Speaker 1: was like the main thing that they did was cook
• 17:43
  Speaker 1: food for their family and for their husband whenever they
• 17:45
  Speaker 1: get off of work. So they couldn't really win over
• 17:48
  Speaker 1: the women. The only way that they can win over
• 17:50
  Speaker 1: the women is by creating ads and commercials that men
• 17:55
  Speaker 1: would watch and they would be like in the commercial,
• 17:58
  Speaker 1: the commercial would essentially say something like give your wife
• 18:01
  Speaker 1: a break tonight and bring home some fast food. So
• 18:06
  Speaker 1: that's all. It became popular and kind of won over
• 18:09
  Speaker 1: the women. But in the first days of like fast food,
• 18:12
  Speaker 1: you would never see a woman in there getting food.
• 18:16
  Speaker 1: That's why they did a drive through. That's the whole
• 18:18
  Speaker 1: reason that they started the drive through at the fast
• 18:20
  Speaker 1: food restaurant was so that women wouldn't have to go
• 18:23
  Speaker 1: in because it was embarrassing to them.
• 18:26
  Speaker 2: That's dude, I'm telling you, well, you know, it's funny
• 18:28
  Speaker 2: because it's you're absolutely right about that marketing ploy because
• 18:32
  Speaker 2: when you kind of get to the late fifties, I
• 18:35
  Speaker 2: think early sixties, the TV dinner starts to kind of
• 18:38
  Speaker 2: like you know, the hit the shelves of the grocery stores. Man,
• 18:41
  Speaker 2: I mean, you know, like you have something that's already
• 18:43
  Speaker 2: pre made, that's frozen that you know, let's say the
• 18:47
  Speaker 2: you know, the wife was busy taking care of the
• 18:49
  Speaker 2: kids all day, didn't didn't have time to make dinner,
• 18:52
  Speaker 2: you know, lost track of time, or you know, like
• 18:54
  Speaker 2: you said from that advertisement, she maybe wanted a break.
• 18:57
  Speaker 2: So like people would turn to this kind of stuff
• 19:00
  Speaker 2: and you know as a form of food because you know,
• 19:04
  Speaker 2: things were getting busier. You know, American culture was always changing,
• 19:07
  Speaker 2: it was always shifting, you know. I mean after we
• 19:11
  Speaker 2: get to the point where, you know, a lot of
• 19:13
  Speaker 2: the major cities and a lot of the major corporations
• 19:16
  Speaker 2: really started to kind of hit a booming peak, I
• 19:19
  Speaker 2: would say around the late fifties early sixties too. You know,
• 19:23
  Speaker 2: this kind of started to become full fledged. And I mean,
• 19:26
  Speaker 2: but it's also too interesting enough that you said, I
• 19:28
  Speaker 2: mean we kind of brought this up a little bit
• 19:29
  Speaker 2: of go. I mean, fast food was even different back
• 19:32
  Speaker 2: then than it is today. You know. It was we
• 19:35
  Speaker 2: were talking about how the fries were cooked in beef
• 19:37
  Speaker 2: tallow out of McDonald's. Originally, you know, a lot of
• 19:39
  Speaker 2: places used beef tallow, They used butter, they used these
• 19:45
  Speaker 2: higher quality fats. And I think really once you know,
• 19:50
  Speaker 2: these corporations started to expand per se, and you know,
• 19:54
  Speaker 2: and they started to franchise out locations, you know, and
• 19:57
  Speaker 2: you would start having more and more McDonald's, or more
• 19:59
  Speaker 2: and more white Cans, or you know, more and more
• 20:01
  Speaker 2: Burger Kings or you know, and so they were probably
• 20:04
  Speaker 2: looking for cheaper and cheaper ingredients. You know, they're like
• 20:07
  Speaker 2: we have to now mass produce this stuff, but like
• 20:10
  Speaker 2: little did they know the health effects and the side
• 20:13
  Speaker 2: effects that were going to come out of the mass
• 20:16
  Speaker 2: production of this fast food. And I mean back then,
• 20:19
  Speaker 2: I mean back in those days, man, I mean your
• 20:20
  Speaker 2: doctor used to smoke cigarettes. I mean, I mean, you know,
• 20:23
  Speaker 2: they would have the cigarette ads of you know, you know,
• 20:25
  Speaker 2: your doctor's favorite smoke camels, you know, and things like
• 20:30
  Speaker 2: that they would have. They would have. You were allowed
• 20:32
  Speaker 2: to smoke on airplanes back then too, so like you know,
• 20:35
  Speaker 2: the level of I guess you could say awareness when
• 20:37
  Speaker 2: it comes to you know, health and things that affected
• 20:40
  Speaker 2: your health at that time was also kind of minimal
• 20:43
  Speaker 2: as well.
• 20:45
  Speaker 1: Yeah, that's so Waida. I remember some of the there's
• 20:49
  Speaker 1: some airlines, like some older airlines, if you fly on
• 20:53
  Speaker 1: in the United States, they still have the old ashtrays
• 20:58
  Speaker 1: that are like built in to the plane. It's really rare,
• 21:01
  Speaker 1: but sometimes you'll you'll see the old ass ashtray in there.
• 21:06
  Speaker 1: But I remember when restaurants used to be fully smoking
• 21:12
  Speaker 1: smoking sections. Yeah, and then I remember like the entire
• 21:15
  Speaker 1: restaurant was just all you could smoke wherever you wanted to.
• 21:18
  Speaker 1: And then then it cut down. Then it cut down
• 21:21
  Speaker 1: to smoking section, so half the thing would be sectioned off,
• 21:24
  Speaker 1: and then the left side would be the smoking section,
• 21:26
  Speaker 1: and then the other side would be the non smoking section,
• 21:28
  Speaker 1: and then it just turned into no smoking in general.
• 21:33
  Speaker 2: It's duty. It was so wild to see that transition
• 21:35
  Speaker 2: because like I was actually I was telling my boss
• 21:38
  Speaker 2: the story the other day when when I was a
• 21:42
  Speaker 2: kid and me and my brother were kids and we
• 21:43
  Speaker 2: were with my grandmother. She used to hot boxes in
• 21:46
  Speaker 2: the car with cigarettes and stuff like that. This was before.
• 21:49
  Speaker 2: This was before I remember we went to New York
• 21:52
  Speaker 2: one time, man, because you don't like you, I lived
• 21:53
  Speaker 2: on the East side of the United States at the time,
• 21:55
  Speaker 2: and you know, we went up to New York with
• 21:57
  Speaker 2: my grandmother and I swear to God you she came
• 22:00
  Speaker 2: the windows, rolled up the hallway, the whole way she
• 22:02
  Speaker 2: was chained smoking. By the time we got to New York. Dude,
• 22:04
  Speaker 2: I opened the car and my face was green. Dude.
• 22:06
  Speaker 2: I had to like get out of the car and
• 22:09
  Speaker 2: be like it's just like, ah, it's not going to
• 22:11
  Speaker 2: kill you. But like now we know how how bad
• 22:13
  Speaker 2: smoking cigarettets are, and you know how bad secondhand smoke is.
• 22:18
  Speaker 2: But you know, I'll digress and I'll say, yeah, it was.
• 22:19
  Speaker 2: It's really weird. The awareness of health back then wasn't
• 22:24
  Speaker 2: what it was today, I think because on average, you know,
• 22:28
  Speaker 2: there there was a lot healthier of a lifestyle back then.
• 22:32
  Speaker 2: I mean, physical education was big in schools too. Back then.
• 22:36
  Speaker 2: I mean, you know, I don't know if you ever
• 22:38
  Speaker 2: saw John F. Kennedy's physical education program that he brought out.
• 22:43
  Speaker 2: I think it was late fifties, early sixties. I'm not
• 22:47
  Speaker 2: sure it was around that period, but I mean physical
• 22:50
  Speaker 2: education was something that was promoted. I mean, people had
• 22:54
  Speaker 2: more physical jobs. There was still a lot of manual
• 22:58
  Speaker 2: labor occurring back then as well. We hadn't exactly moved
• 23:02
  Speaker 2: into the completely digital technology world desk job kind of
• 23:07
  Speaker 2: era that we're at, you know, in these days. So
• 23:11
  Speaker 2: that's that could be potentially be an explanation why we
• 23:13
  Speaker 2: don't really see a lot of the awareness when it
• 23:17
  Speaker 2: comes to our health back then, because life was also
• 23:20
  Speaker 2: just a little bit different. You know, we didn't have
• 23:23
  Speaker 2: all of the amenities and the comforts that we necessarily
• 23:26
  Speaker 2: did today. We were on the road to getting there,
• 23:28
  Speaker 2: don't get me wrong, but you know, I mean people
• 23:31
  Speaker 2: still had to walk to work. You know, there was
• 23:34
  Speaker 2: I mean people owned cars back then. But if I'm correct,
• 23:37
  Speaker 2: I mean correct me if I'm wrong. I don't think
• 23:39
  Speaker 2: like the majority of the company owned vehicles. I think
• 23:41
  Speaker 2: it was until like the late sixties, like early seventies,
• 23:44
  Speaker 2: you know, like where it was more of a widespread thing.
• 23:47
  Speaker 2: People had cars, so it was a healthier kind of life.
• 23:51
  Speaker 2: That's probably why a lot of the individuals back then,
• 23:54
  Speaker 2: despite eating these earlier versions of fast food, might have
• 23:58
  Speaker 2: been a little bit leaner or you know, might have
• 23:59
  Speaker 2: been a better shape. But you know, when we see
• 24:02
  Speaker 2: the mass commercialization, uh, you know, we see the mass expansion,
• 24:07
  Speaker 2: the franchises start to pop up all over the country.
• 24:09
  Speaker 2: When the mass production comes into play, that's when the
• 24:13
  Speaker 2: cheaper and cheaper additive ingredients started to be added to
• 24:16
  Speaker 2: a lot of this stuff. And then we have the
• 24:19
  Speaker 2: health effects. Man, when we're sitting out today, Man, like
• 24:21
  Speaker 2: I remember telling you in the last show man, you
• 24:22
  Speaker 2: know how many young kids I've been seeing that are
• 24:25
  Speaker 2: born with type one diabetes.
• 24:28
  Speaker 1: Yeah, it's unbelievable, and so many of these health problems,
• 24:32
  Speaker 1: and it's it's there's obviously something wrong, and I really
• 24:37
  Speaker 1: hope that or if it gets at the bottom of
• 24:39
  Speaker 1: it and try it attempts to fix some of the stuff,
• 24:43
  Speaker 1: because a lot of this was not prominent back even
• 24:47
  Speaker 1: twenty years ago, Like why are all these allergies starting
• 24:51
  Speaker 1: to pop up? Like I don't think people really had
• 24:55
  Speaker 1: allergies before. I'm all of a sudden the thing.
• 25:00
  Speaker 2: I think it's the chronic inflammation dude, you know, Like
• 25:03
  Speaker 2: we talked about this in our last set down. One
• 25:05
  Speaker 2: of the biggest things that we have an issue with
• 25:10
  Speaker 2: is the offset of our omega three to omega six ratio.
• 25:15
  Speaker 2: So really the ideal ratio according to NIH studies, for
• 25:21
  Speaker 2: you have six to one omega six omega three. This
• 25:25
  Speaker 2: is what balances your body out. This is what leads
• 25:30
  Speaker 2: to what I would call a homeostatious homeostasis when it
• 25:34
  Speaker 2: comes to the inflammatory process, because you need inflammation. Okay,
• 25:39
  Speaker 2: inflammation is a vital part of a lot of different
• 25:42
  Speaker 2: functions in the body, but you don't need it all
• 25:46
  Speaker 2: the time or to the excess that people are experiencing today.
• 25:52
  Speaker 2: And that's because our omega six to omega three ratio
• 25:55
  Speaker 2: has climbed up to twenty to one as opposed to
• 25:58
  Speaker 2: six to one. And when you're looking at that, what's
• 26:03
  Speaker 2: a major source of omega six is seed oils. You know,
• 26:07
  Speaker 2: we look at you know, cotton seed oil, we look
• 26:10
  Speaker 2: at wrap seed oil, grape seed oil, peanut oil, corn oil,
• 26:14
  Speaker 2: vegetable oil. A lot of these are very high in
• 26:18
  Speaker 2: omega six fats. So you know, and that's why in
• 26:22
  Speaker 2: one of my shows, I'll drop you the link to it.
• 26:24
  Speaker 2: After I did something called deconstructing propaganda the food. We
• 26:28
  Speaker 2: see a lot of these, at least in my opinion,
• 26:31
  Speaker 2: what I would call popular pop science propaganda articles that
• 26:36
  Speaker 2: are coming out and saying, oh, seed oils are completely
• 26:39
  Speaker 2: fine for you. You can eat as many seed oils
• 26:41
  Speaker 2: as you want. But what I do is I take
• 26:44
  Speaker 2: that article and I take the NIH study, and I
• 26:46
  Speaker 2: compare them side by side, right right, and I'm like, well,
• 26:50
  Speaker 2: this is what the popular media wants you to believe.
• 26:53
  Speaker 2: But if you actually look at the science and you
• 26:55
  Speaker 2: actually look at the study of what they're saying, they
• 26:57
  Speaker 2: couldn't be farther from the truth. I mean, you know,
• 27:00
  Speaker 2: like you you should not be eating these in abundance,
• 27:03
  Speaker 2: and you should not be eating these and the other
• 27:05
  Speaker 2: thing too, that's made its way into food that has
• 27:08
  Speaker 2: some really bad or the glacerol compounds. Man, and you
• 27:13
  Speaker 2: know you see vegetable glisserine, you know, and a lot
• 27:15
  Speaker 2: of these sports drinks you see as somebody who works
• 27:19
  Speaker 2: in a high rise building as an electrician. Let me
• 27:21
  Speaker 2: tell you what glacerol does. It cleans pipes. Okay, so
• 27:28
  Speaker 2: you know the fact that you are drinking a sports
• 27:31
  Speaker 2: drink that has something that cleans pipes in it, you
• 27:36
  Speaker 2: should be asking yourself, why is something that cleans pipes
• 27:38
  Speaker 2: and my sports drink? You know what I mean?
• 27:41
  Speaker 1: To clean out your intestinal track, Bros. It's the exact
• 27:45
  Speaker 1: same thing. Works for the pipes, it works for your
• 27:47
  Speaker 1: food works and clears, that's what it's.
• 27:49
  Speaker 2: For all types of pipes. Man. You know, mct oil
• 27:52
  Speaker 2: is good for that too. It's a better alternative. If
• 27:55
  Speaker 2: you really need to clean yourself out, drink some mct
• 27:58
  Speaker 2: oil and an empty stomachtzz.
• 28:01
  Speaker 1: Oil is really expensive though, it is.
• 28:04
  Speaker 2: It is now, man, it's super expensive now. I mean
• 28:07
  Speaker 2: it's all about the you know. And that's the other
• 28:09
  Speaker 2: thing too. I want, I actually really want to bring
• 28:11
  Speaker 2: up on this show too, you know, because a lot
• 28:14
  Speaker 2: of people you know, will kind of fall into this
• 28:17
  Speaker 2: beware of the health and fitness industry too. I am
• 28:20
  Speaker 2: the current one.
• 28:21
  Speaker 1: I'm not.
• 28:23
  Speaker 2: I'm not knacking. I'm talking about the mainstream health and
• 28:26
  Speaker 2: fitness industry that is kind of existing before pre MAHA.
• 28:31
  Speaker 2: It's still around, but they are kind of just as
• 28:36
  Speaker 2: ridiculous as some of the other food industries out there
• 28:41
  Speaker 2: as well. And the reason why I say that is
• 28:44
  Speaker 2: they want you to buy things, So they're going to
• 28:46
  Speaker 2: tell you that you're going to need a lot of
• 28:50
  Speaker 2: things that you don't necessarily need, you know what I mean,
• 28:53
  Speaker 2: especially when it comes to daily protein intake, when it
• 28:56
  Speaker 2: comes to daily carbohydrate intake. So my best bet that
• 29:02
  Speaker 2: I want to tell people, you know, when you're looking
• 29:04
  Speaker 2: for what I would call good, clean and functional health information, uh,
• 29:11
  Speaker 2: you know, look at studies, look at things that aren't
• 29:14
  Speaker 2: exactly financially biased. And that's just something I want to
• 29:18
  Speaker 2: throw in there, because you know a lot of people
• 29:21
  Speaker 2: who work out, you know, and that you know, the
• 29:25
  Speaker 2: loy' go buy fitness mags, they'll go buy muscle mags
• 29:27
  Speaker 2: and things like that. You know, they go buy either
• 29:29
  Speaker 2: the bodybuilding magazines or the weightlifting magazines. And in the
• 29:33
  Speaker 2: bodybuilding and weightlifting magazines, they're telling you need to eat
• 29:36
  Speaker 2: like one point five grams of protein propound a body
• 29:39
  Speaker 2: weight today and now that is absolutely too much. That's
• 29:42
  Speaker 2: absolutely too much. So like, yeah, just keep an eye out.
• 29:46
  Speaker 2: I'm not saying everything in the health and fitness industry
• 29:49
  Speaker 2: is is, you know, trying to sell you something. But
• 29:54
  Speaker 2: just keep discernment, you know, like do your research, look
• 29:57
  Speaker 2: at actual like sports medicine studies, like for protein and
• 30:00
  Speaker 2: take you know, what's the right amount of protein you
• 30:03
  Speaker 2: need and take in every day. I just wanted to
• 30:05
  Speaker 2: throw that in there because you know, me being who
• 30:08
  Speaker 2: I've been working out and lifting now for seventeen years,
• 30:12
  Speaker 2: I've fallen into that that trap, you know what I mean.
• 30:17
  Speaker 2: Like I used to think I needed three hundred grams
• 30:19
  Speaker 2: of protein a day to gain muscle, and I needed
• 30:22
  Speaker 2: like five hundred grams carbs, dude, And like you don't.
• 30:25
  Speaker 2: You don't. There's a very simple recipe and we can
• 30:28
  Speaker 2: get into that later if writer wants to.
• 30:31
  Speaker 1: Yeah, that's really interesting. I mean I think that it's
• 30:35
  Speaker 1: like with everything, right, there's always those those types of
• 30:38
  Speaker 1: scammy people in every kind of industry that are going
• 30:41
  Speaker 1: to try and use all their way in there. And
• 30:44
  Speaker 1: I mean, even if you go to a gym and
• 30:46
  Speaker 1: you get a gym membership, even the things that they
• 30:49
  Speaker 1: tell you in their manual is all kinds of screwed up,
• 30:52
  Speaker 1: you know exactly. And I think that there's also an
• 30:55
  Speaker 1: issue with this kind of stuff when it comes to
• 30:58
  Speaker 1: because everybody's body type is different. Everyone requires different types
• 31:02
  Speaker 1: of foods and different regiments of different things. Some people
• 31:10
  Speaker 1: strive on fruits and some people don't, you know what
• 31:13
  Speaker 1: I mean. So it's like this, I feel like we're
• 31:16
  Speaker 1: all kind of different. So it's difficult to blanket an
• 31:18
  Speaker 1: entire system with the same thing. So I don't know
• 31:21
  Speaker 1: if it's so much that they're doing this stuff on purpose,
• 31:25
  Speaker 1: like the gym people or the health and wellness and
• 31:28
  Speaker 1: fitness people, as it is is that they're just trying
• 31:31
  Speaker 1: to find something that can work in general.
• 31:36
  Speaker 2: I'm with you with you on that. No, I agree
• 31:39
  Speaker 2: with you, man, I would totally agree with you. I
• 31:41
  Speaker 2: think that's something that you know, that that's a big
• 31:44
  Speaker 2: Western mentality thing. You know, one size fits all, you know,
• 31:49
  Speaker 2: and that's most certainly not the case. Just as you said, man,
• 31:54
  Speaker 2: you know, everybody's body is different and really, the best
• 31:57
  Speaker 2: thing I can tell you when it comes to figuring
• 31:59
  Speaker 2: out what works for your own body is something called biofeedback.
• 32:03
  Speaker 2: It's actually a really simple thing like all of us
• 32:06
  Speaker 2: can do. You know, when you eat a new food,
• 32:10
  Speaker 2: or you eat a particular kind of food, or you're
• 32:11
  Speaker 2: eating a certain amount of food, pay attention to how
• 32:14
  Speaker 2: you feel. Are you feeling good, are you feeling energetic?
• 32:18
  Speaker 2: Are you feeling clear headed? You know, are you feeling
• 32:21
  Speaker 2: like you're making progress and whatever you're doing. If that's
• 32:25
  Speaker 2: the case, then absolutely continue to eat that food or
• 32:28
  Speaker 2: continue to eat that amount of food that you're eating. However,
• 32:32
  Speaker 2: if you get an opposite effect, like let's say you're
• 32:35
  Speaker 2: eating this food or a certain amount of food and
• 32:36
  Speaker 2: you start to feel lethargic and you start to feel bloated,
• 32:40
  Speaker 2: and you start to feel like a lack of energy,
• 32:44
  Speaker 2: or you know, you start to retain water that's usually
• 32:46
  Speaker 2: a big sign of inflammation too, then that might be
• 32:51
  Speaker 2: a key indicator from your body that it's time to
• 32:55
  Speaker 2: drop that. Like, you know, maybe this isn't necessarily right
• 32:58
  Speaker 2: for you. It might be right for somebody else, don't
• 33:00
  Speaker 2: get me wrong, but maybe not for you and the
• 33:04
  Speaker 2: other thing too, man, even when it comes to you know,
• 33:08
  Speaker 2: workout programs and fitness, like, some people respond to certain
• 33:13
  Speaker 2: types of training really well, you know what I mean.
• 33:17
  Speaker 2: And then you also have some people who if they
• 33:21
  Speaker 2: were to do that kind of training, it wouldn't work
• 33:24
  Speaker 2: for them. They're the stimulus response in their body is
• 33:27
  Speaker 2: not going to be what it is for that other person.
• 33:30
  Speaker 2: So really, the best thing I can tell anybody to
• 33:32
  Speaker 2: do when it comes to revitalizing your physical health is
• 33:36
  Speaker 2: to pay attention to your body. You know, like it
• 33:41
  Speaker 2: gives you signs and signals when it's not liking something.
• 33:46
  Speaker 2: You know. I've come to find, you know, even in
• 33:48
  Speaker 2: my as I grow older, in my older age, there's
• 33:51
  Speaker 2: certain foods man, I can't really if I do eggs,
• 33:55
  Speaker 2: they got to be very well cooked or else they
• 33:58
  Speaker 2: kind of like mess me up a little bit. It's
• 33:59
  Speaker 2: pretty interesting and never used to be that way. And uh,
• 34:03
  Speaker 2: and almonds something I can do. Omeleds I love omeless man.
• 34:09
  Speaker 2: So I'll tell you a funny story. So, and this
• 34:11
  Speaker 2: is how I found out that I had developed an
• 34:13
  Speaker 2: allergy to the album in in Eggs, which was funny.
• 34:17
  Speaker 2: So back in twenty twenty one, I decided to switch
• 34:20
  Speaker 2: my protein shakes on my way protein shakes how for
• 34:24
  Speaker 2: for egg whites, like liquid egg whites, you know, you'd
• 34:26
  Speaker 2: go to you go to Costco and you can get
• 34:28
  Speaker 2: them in the cartons and things like that, and I'll
• 34:31
  Speaker 2: and at the time it was a little bit cheaper
• 34:33
  Speaker 2: than protein because Costco had just broken into the protein scene,
• 34:37
  Speaker 2: like they had it, but it wasn't like as widely
• 34:40
  Speaker 2: available and as cheap as it is right now. And
• 34:43
  Speaker 2: so I was picking up like these cartons of egg whites, man,
• 34:46
  Speaker 2: and like I was drinking them. And within about day
• 34:48
  Speaker 2: after drinking the first one, man, I started to notice that,
• 34:51
  Speaker 2: for lack of better words, I was messing up every
• 34:54
  Speaker 2: bathroom in sight, every bathroom that I came into, cont man.
• 35:00
  Speaker 2: And I was like, I'm sitting there thinking, I'm like, man,
• 35:03
  Speaker 2: like I don't usually shit this much like I don't
• 35:06
  Speaker 2: shit ten times a day. This is something's going on,
• 35:10
  Speaker 2: and like so like kind of after a few days
• 35:12
  Speaker 2: of this happening, I know, I was like, I was like,
• 35:14
  Speaker 2: all right, I got to figure out, you know, what
• 35:16
  Speaker 2: the hell's happening. So like whenever I have something like
• 35:18
  Speaker 2: that happened, you know again, biofeedback. I'm like, Okay, what
• 35:22
  Speaker 2: new did What? What did I add that was new?
• 35:25
  Speaker 2: What did I add that I wasn't eating before, or
• 35:28
  Speaker 2: or supplement that you know, I wasn't taking before, you know.
• 35:32
  Speaker 2: And then I realized, immediately thought the egg whites, and
• 35:34
  Speaker 2: so I started doing some research and behold, I pulled
• 35:37
  Speaker 2: up a study that some people are allergic to the
• 35:40
  Speaker 2: album in and egg whites. So I guess the yoke
• 35:43
  Speaker 2: counteracts that when the cooking process, because it breaks down
• 35:48
  Speaker 2: the album in, I guess into a more easily digestible form.
• 35:54
  Speaker 2: So yes, I can do omelets. I can do things
• 35:57
  Speaker 2: like that, but as far as anything like running or
• 35:59
  Speaker 2: anything thing like raw like I was doing at that point,
• 36:02
  Speaker 2: absolutely not. Man, I'm allergic to it. So and that's like, yeah,
• 36:06
  Speaker 2: that's a good, good example. It is man, it.
• 36:09
  Speaker 1: Is eggs, bro that's crazy. I can go with that. Eggs.
• 36:13
  Speaker 1: I make an omelind all the time, and sometimes I
• 36:15
  Speaker 1: do like sunnyside up eggs where you can just you know,
• 36:18
  Speaker 1: poke your break the yolk in the middle and dump
• 36:21
  Speaker 1: your toast or bread or whatever into the center of it.
• 36:25
  Speaker 2: I miss it, dude, I miss I miss it. Dude,
• 36:27
  Speaker 2: like I can't tell you I used to make. I
• 36:28
  Speaker 2: used to make these breakfast sandwiches, you know, and I
• 36:32
  Speaker 2: would go get like some good uncured bacon and you know,
• 36:35
  Speaker 2: get some good pasture raised eggs man, that have the
• 36:37
  Speaker 2: blood orange yolks, like you know, these chickens ate what
• 36:40
  Speaker 2: they were supposed to eat. And yeah, man, when you
• 36:43
  Speaker 2: would just cut it in half and you would see
• 36:44
  Speaker 2: the yolk run down, run down in the bread. Oh dude,
• 36:48
  Speaker 2: it was it was good, man, it was good. But yeah,
• 36:52
  Speaker 2: but yeah, I'll digress, and I'll say this man. You know,
• 36:54
  Speaker 2: like have biofeedback with your body when you do start,
• 36:57
  Speaker 2: you know, your health journey, you know, because your body
• 37:01
  Speaker 2: will tell you just as it told me. You know,
• 37:03
  Speaker 2: I started blowing up every bathroom in sight, like multiple
• 37:06
  Speaker 2: times a day after starting this one food and that
• 37:10
  Speaker 2: and that'll be and that'll be, you know, your kind
• 37:12
  Speaker 2: of key indicator that maybe you should not be eating that.
• 37:16
  Speaker 1: Yeah, I think our body responds. And sometimes it's kind
• 37:20
  Speaker 1: of subtle too, it's like less energy. Like I know
• 37:24
  Speaker 1: you've had it happen to you several times, because it's
• 37:26
  Speaker 1: happened to me several times. Where people will be like,
• 37:28
  Speaker 1: you got to try the supplement. Brother supplement is so good,
• 37:31
  Speaker 1: so jock Bro feel great and then like I take
• 37:35
  Speaker 1: it and like nothing is different. So it's like I
• 37:37
  Speaker 1: don't know if they're just like outright lying about it
• 37:41
  Speaker 1: or if because I'm sure I've probably done that to
• 37:45
  Speaker 1: other people too, I'm like, hey, like start taking this
• 37:48
  Speaker 1: because I have a list of vitamins that I take
• 37:49
  Speaker 1: every single morning, and uh like, but people are different, right,
• 37:55
  Speaker 1: Their body chemistry are all is all different, and something
• 38:00
  Speaker 1: can affect you one way and then you are and
• 38:03
  Speaker 1: you feel good about it and you're like, hey, you
• 38:05
  Speaker 1: tell your friends, You're like, hey, take this supplement, and
• 38:08
  Speaker 1: then they take it and they don't experience anything different.
• 38:12
  Speaker 1: So I don't know what the deal is there, but
• 38:15
  Speaker 1: it makes sense that it's not like a blanket a system,
• 38:17
  Speaker 1: like one thing isn't going to work for everyone. Is
• 38:20
  Speaker 1: just really weird how certain things work for certain people
• 38:24
  Speaker 1: and then other people do not have that experience at all,
• 38:27
  Speaker 1: and it's like like they didn't even take anything.
• 38:31
  Speaker 2: Well two things on that one so one thing. I
• 38:34
  Speaker 2: think a lot of people. So this is the thing
• 38:36
  Speaker 2: with supplements and supplements work on an accumulation basis. It's
• 38:43
  Speaker 2: not like a pill. Like let's say you've got a
• 38:47
  Speaker 2: pharmaceutical drug and like let's say you've got modafinil. Right,
• 38:52
  Speaker 2: you know, Modafinil is the new biggest thing out man.
• 38:54
  Speaker 2: It's an ergoic compound, which means it promotes wakefulness. It's
• 38:59
  Speaker 2: they do use it for ADHD as an alternative to anphetamines.
• 39:05
  Speaker 2: They do use it. But yeah, you take a medaphino
• 39:07
  Speaker 2: your first day, boy, or you're gonna feel that absolutely
• 39:11
  Speaker 2: because you know, we're dealing with a pharma pharmaceutical drug.
• 39:14
  Speaker 2: But with supplements, usually how supplements work is they work
• 39:19
  Speaker 2: on an accumulation basis. So what that means is they
• 39:22
  Speaker 2: have to take time to build up blood plasma levels
• 39:26
  Speaker 2: in the body of the active ingredients and before you
• 39:29
  Speaker 2: really start to notice an effect. So usually when I
• 39:33
  Speaker 2: tell people or I recommend to supplements of people, you're
• 39:38
  Speaker 2: usually going to start to feel the effects from it
• 39:41
  Speaker 2: within about a month to six weeks. That's probably your
• 39:45
  Speaker 2: big safe zone with that. So yeah, that's I think
• 39:49
  Speaker 2: is because you know here in America and you know
• 39:51
  Speaker 2: Western civilization, you know, we're used to taking a pill
• 39:53
  Speaker 2: in it all being good, you know what I mean, Like,
• 39:55
  Speaker 2: you know, you got a pill for that, like this, this,
• 39:57
  Speaker 2: and this. But supplements kind of work litle bit differently.
• 40:00
  Speaker 2: They work on an accumulation basis, So like the longer
• 40:03
  Speaker 2: that you take the supplement, the more you're going to
• 40:07
  Speaker 2: notice its effects. It's not gonna usually be now, don't
• 40:10
  Speaker 2: get me wrong. You take a pre workout or something
• 40:12
  Speaker 2: like that with a bunch of caffeine in it, absolutely
• 40:14
  Speaker 2: you're gonna feel that that thing the first day. You're
• 40:17
  Speaker 2: gonna go to the gym with your eyes dilated and
• 40:19
  Speaker 2: your veins bulging, and you're gonna be like, yes, I'm
• 40:21
  Speaker 2: ready to lift. But like as far as like other
• 40:24
  Speaker 2: kinds of supplements, especially like what I would say, are
• 40:27
  Speaker 2: like adaptagen herbs like Rudiola, rosea, ash will ganda, sazandra berry,
• 40:33
  Speaker 2: things that help your body adapt or they're like natural energizers,
• 40:37
  Speaker 2: things that help your body adapt to, you know, high
• 40:41
  Speaker 2: periods of stress in a more efficient way. You're gonna
• 40:43
  Speaker 2: have to take those for a little bit. There's another
• 40:45
  Speaker 2: weird caveat to it though, too man so some people
• 40:49
  Speaker 2: I think the liver enzyme is CYP one four three
• 40:54
  Speaker 2: eight zero and not one hundred percent, if that's the
• 40:56
  Speaker 2: exact number, but I know it's a cyp. So there's
• 40:59
  Speaker 2: some people that either lack that enzyme or they have
• 41:04
  Speaker 2: too much of that enzyme. And it's just like you said,
• 41:08
  Speaker 2: it's not a one blanket or it's not a blanket
• 41:11
  Speaker 2: or one size fits all situation. So like the people
• 41:13
  Speaker 2: who lack this liver enzyme or don't have much of it,
• 41:17
  Speaker 2: they're going to get more pronounced effects from certain compounds
• 41:22
  Speaker 2: because you know, liver metabolism is the first thing that
• 41:25
  Speaker 2: any pharmaceutical compound, any kind of nutrient from food that
• 41:30
  Speaker 2: you eat, it goes through the liver metabolism before it
• 41:33
  Speaker 2: hits in your digestive tract. So if you have somebody
• 41:36
  Speaker 2: that doesn't have as much of this enzyme, that breaks
• 41:40
  Speaker 2: down these certain compounds. And that's why you look at
• 41:43
  Speaker 2: a lot of oral medications and oral supplements, they have
• 41:46
  Speaker 2: a lower bioavailability than if you were to take a
• 41:50
  Speaker 2: you know, let's say you were to get an IV
• 41:53
  Speaker 2: drip of something or you know, an IV drip of
• 41:55
  Speaker 2: a supplement, and then you know, you get one hundred
• 41:57
  Speaker 2: percent bioavailability because it's entering directly into your bloodstream. It's
• 42:02
  Speaker 2: bypassing the liver metabolism and you're getting that full amount.
• 42:07
  Speaker 2: So like the people who don't have this liver enzyme,
• 42:11
  Speaker 2: the bioavailability increases, i think, to like fifteen to twenty
• 42:15
  Speaker 2: percent of whether the pharmaceutical drug or the supplement that
• 42:19
  Speaker 2: they're taking. But people who have an excess of this enzyme, though,
• 42:24
  Speaker 2: the bioavailability actually goes down. So a lot of these
• 42:27
  Speaker 2: people who have more presence of this CYP liver enzyme,
• 42:32
  Speaker 2: they might need to take larger amounts, you know, maybe
• 42:36
  Speaker 2: a little bit more than the recommended doses to truly
• 42:41
  Speaker 2: get to effect. And that's kind of an odd man
• 42:43
  Speaker 2: out thing, like you do see that here and there,
• 42:46
  Speaker 2: but you know, of course, you know.
• 42:48
  Speaker 1: That's what it's always been with me, dude. I've always
• 42:50
  Speaker 1: had to take the double amount of any so.
• 42:54
  Speaker 2: You might you might have, you know, more of that
• 42:56
  Speaker 2: liver enzyme. So like you know that, when it.
• 42:58
  Speaker 1: Comes to food, bro, when it comes to food, dude,
• 43:01
  Speaker 1: I'm like, give me double dog, give me the double trouble.
• 43:05
  Speaker 1: You on this freaking buffet right now.
• 43:09
  Speaker 2: You're gonna eat it all? What is it? What does
• 43:11
  Speaker 2: he eat? Like sixteen plates in a matter of like
• 43:13
  Speaker 2: one minute, like, yeah, I'm telling you, man, I'm telling you.
• 43:16
  Speaker 2: But no, that's that's pretty much it.
• 43:18
  Speaker 1: Man.
• 43:18
  Speaker 2: I'll digress and say this man like, yeah, with supplements,
• 43:21
  Speaker 2: just be patient, like I know, like a lot of
• 43:24
  Speaker 2: us have. Now, after about like four to six weeks,
• 43:27
  Speaker 2: if you're still not noticing anything, probably not working for you. Yes,
• 43:31
  Speaker 2: so you know, but I always tell people to give
• 43:34
  Speaker 2: supplements at least a good thirty to forty five days
• 43:38
  Speaker 2: before you call it quits.
• 43:41
  Speaker 1: Bro. I took an ash Waganda one time because you
• 43:43
  Speaker 1: just talked about ash Waganda there and a beach twelve
• 43:46
  Speaker 1: of I'm on beach twelve, dude, and I felt like
• 43:48
  Speaker 1: I was tweaking.
• 43:49
  Speaker 2: Bro oh yeah, oh yeah man, beat dude, dude.
• 43:55
  Speaker 1: People said ash Waganda on a beach twelve? Bro, Why
• 43:58
  Speaker 1: am I feeling like this?
• 44:00
  Speaker 2: Oh dude, I'm telling you. Min So I'm taking cordiceps
• 44:02
  Speaker 2: mushroom right now. I can't recommend it enough, and I'm
• 44:07
  Speaker 2: cutting back on my caffeine even more so. Like you know,
• 44:11
  Speaker 2: I've experimented with corticeps in the past. So if people
• 44:15
  Speaker 2: don't know what cordyceps is, oh it is the is it?
• 44:17
  Speaker 2: The show? The last of us. I know a lot
• 44:20
  Speaker 2: of people maybe with Pedro Pascal, But but Cordyceps is
• 44:25
  Speaker 2: not going to take over your body, possess you and
• 44:27
  Speaker 2: turn you into a zombie. That's just that's just the show.
• 44:30
  Speaker 2: But but but no, Cordyceps is actually a mushroom. It's
• 44:33
  Speaker 2: a fungus that impregnates the back of insects and it
• 44:37
  Speaker 2: actually takes over the insects body and it will kill
• 44:41
  Speaker 2: the insect. But then it will sprout its, you know,
• 44:43
  Speaker 2: fruiting bodies from the insects. But it doesn't do that
• 44:46
  Speaker 2: to humans. Actually, what it does to humans is it's
• 44:48
  Speaker 2: an adaptogen, just like ashvil Ganda, Sasandra and Rudiola And dude,
• 44:55
  Speaker 2: courtyceps will get you tweaked too.
• 44:57
  Speaker 1: Man.
• 44:58
  Speaker 2: I take half a tea spoon of this Corterceps extract
• 45:01
  Speaker 2: I have every morning before I hit the gym, and dude,
• 45:04
  Speaker 2: it's just as good as pre work, if not freaking better. Man.
• 45:08
  Speaker 1: Like, dude, at this point in my life, like, I
• 45:10
  Speaker 1: don't want to be taking anything that makes me feel
• 45:15
  Speaker 1: any different than I like already feel. I just don't
• 45:19
  Speaker 1: like it. I just don't like feeling any way than
• 45:24
  Speaker 1: I feel whenever I wake up. I don't know, it
• 45:27
  Speaker 1: might be something about getting older or whatever, but I
• 45:29
  Speaker 1: just don't want any kind of head change. I don't
• 45:32
  Speaker 1: want any kind of anything going on with me, like
• 45:37
  Speaker 1: and I mean, of course, I still drinking energy drink
• 45:41
  Speaker 1: every once in a while, and that kind of like
• 45:43
  Speaker 1: perks me up. It's hard to get away from caffeine.
• 45:46
  Speaker 1: Caffeine is just like something that's like ingrained. And asked
• 45:50
  Speaker 1: that because I'm just feeling so agitated. Whenever I stopped
• 45:53
  Speaker 1: drinking caffeine, even tea wasn't like cutting it, Like I
• 45:56
  Speaker 1: was just super agitation, dude, like I would be getting
• 46:01
  Speaker 1: like upset over anything, like not to the point like
• 46:04
  Speaker 1: where I'm angry, but just like that, you just felt
• 46:08
  Speaker 1: like you were on edge all the time. And this
• 46:10
  Speaker 1: lasted for so long, dude, like three months, bro, And
• 46:13
  Speaker 1: I'm like, no, I can't do this anymore, Like this
• 46:16
  Speaker 1: is not fun. I do not like this. And so
• 46:19
  Speaker 1: I went back to drinking some drinking energy drinks and
• 46:23
  Speaker 1: I feel a lot better. I feel one normal dude
• 46:25
  Speaker 1: is so weird, so weird, and I hate that too,
• 46:29
  Speaker 1: because I'm like, I don't want to have to rely
• 46:31
  Speaker 1: on a freaking energy drink to make me feel normal.
• 46:38
  Speaker 1: You shit, dude, I just don't like feeling like that,
• 46:41
  Speaker 1: like like I'm on edge all the time, like twenty
• 46:44
  Speaker 1: four to seven from a freaking caffeine bro Like, it
• 46:47
  Speaker 1: doesn't it doesn't make me life isn't isn't.
• 46:52
  Speaker 2: Fun like that, dude. I agree with you, man, And
• 46:55
  Speaker 2: one thing, well, that's why, man. You know, some of
• 46:58
  Speaker 2: the most addictive drugs are the most legal and the
• 47:01
  Speaker 2: most promoted.
• 47:02
  Speaker 1: Man.
• 47:02
  Speaker 2: You know, we look at caffeine. Caffeine is the one
• 47:07
  Speaker 2: of the only stimulants, if I'm correct, that causes physical
• 47:13
  Speaker 2: withdrawal symptoms. Man, what you'll get when you quit a
• 47:17
  Speaker 2: lot of the harder stimulants, like if you were taking
• 47:20
  Speaker 2: out a roll for ADHD or you know, like if
• 47:22
  Speaker 2: you're out on the streets doing crystal meth and all that,
• 47:27
  Speaker 2: you know, you'll get like a crash, like you'll get tired.
• 47:30
  Speaker 2: But most of the withdrawals are mental, you know. But
• 47:34
  Speaker 2: not saying that those withdrawals are easy. Don't get me wrong.
• 47:38
  Speaker 2: I know it is hard to quit certain things like
• 47:40
  Speaker 2: that due to my history. But caffeine is actually the
• 47:44
  Speaker 2: only one that has very pronounced physical withdrawals.
• 47:49
  Speaker 1: And that's freaking ever, dude. I couldn't believe it. Like,
• 47:53
  Speaker 1: whenever I was talking to people, I'm pretty sure I
• 47:55
  Speaker 1: talked to you about it. I was like, yeah, bro,
• 47:57
  Speaker 1: I'm getting ready to try and quit caffeine, and you're like, oh,
• 48:00
  Speaker 1: it's gonna be rough for a couple of weeks or whatever.
• 48:02
  Speaker 1: And it was the same through the entire time. It
• 48:07
  Speaker 1: was three months. Dude, I'm like, what is going on?
• 48:10
  Speaker 1: What is the problem here?
• 48:12
  Speaker 2: Well, you know another thing, A lot of people you
• 48:13
  Speaker 2: know when it because especially depending on the age you
• 48:16
  Speaker 2: started drinking caffeine. You know, I started drinking caffeine in
• 48:19
  Speaker 2: high school like I started drinking coffee. Uh, you know,
• 48:22
  Speaker 2: I've I've never been a super great morning person. I'm
• 48:26
  Speaker 2: still not to this day. You feel me on that,
• 48:30
  Speaker 2: And that's why you start drinking caffeine because you know,
• 48:33
  Speaker 2: you got to get.
• 48:34
  Speaker 1: Out play and I'm sleeping in the morning. I'm not
• 48:37
  Speaker 1: a morning person, never been.
• 48:38
  Speaker 2: And then slam it down dude, of course. But also
• 48:41
  Speaker 2: to depending on when you started drinking one thing, A
• 48:42
  Speaker 2: lot of people, you know, if you start drinking caffeine
• 48:45
  Speaker 2: or things like that in an early age, you know,
• 48:47
  Speaker 2: your brain's still developing, right, So what happens is your
• 48:51
  Speaker 2: brain will develop around that habit. So that's why if
• 48:56
  Speaker 2: you know, when you if you start drinking caffeine, really
• 48:58
  Speaker 2: young churgerank caffeine. Really they're just getting crazy up there
• 49:04
  Speaker 2: because my wife just got home. But your brain is
• 49:07
  Speaker 2: going to end up growing around that addiction and it's
• 49:12
  Speaker 2: going to be harder for you to quit. And that's
• 49:14
  Speaker 2: most likely why your withdrawal symptoms probably ended up lasting
• 49:19
  Speaker 2: for about three months. So that's one thing too, man,
• 49:23
  Speaker 2: And the other thing also, I mean you look at caffeine.
• 49:25
  Speaker 2: It's a widely promoted psychostimulant. It people use it all
• 49:31
  Speaker 2: the time. I mean, you know there's some people who
• 49:34
  Speaker 2: drink upwards of you know, I talked to one girl, man,
• 49:37
  Speaker 2: she was drinking two shit seven shot americanos a day,
• 49:43
  Speaker 2: like exactly, Man's that's a lot of caffeine. So it's
• 49:48
  Speaker 2: it's it's works off the a dentisceine pathways in your brain.
• 49:53
  Speaker 2: So basically what it does is it blocks a dentisceine,
• 49:55
  Speaker 2: and a dentisceine is you know, the compound that makes
• 49:58
  Speaker 2: you feel tired. So when you end up blocking that
• 50:02
  Speaker 2: that is the caffeine's mechanism, and that's why it has
• 50:06
  Speaker 2: that host of withdrawal symptoms. So no, I completely agree
• 50:10
  Speaker 2: with you. Man. You know I don't as I've grown
• 50:12
  Speaker 2: older too. I love being sober. I love being clear headed. Man.
• 50:17
  Speaker 2: I mean, you can't beat it and having to rely
• 50:24
  Speaker 2: on something, you know, to get up and function as
• 50:27
  Speaker 2: a normal human being. Like, it starts to wear on
• 50:30
  Speaker 2: you after a while, man, you know what I mean,
• 50:33
  Speaker 2: Like it makes you It makes you like you're like, man,
• 50:35
  Speaker 2: it's like I just want to be able to get
• 50:37
  Speaker 2: up and be able to function without it. So I think,
• 50:40
  Speaker 2: you know, like and like even kind of talking about
• 50:42
  Speaker 2: what you were saying earlier, like people underestimate the power
• 50:45
  Speaker 2: of B vitamins. Dude. If you get a good like
• 50:48
  Speaker 2: methyl colbamine B twelve, like the methylated version, not the
• 50:52
  Speaker 2: cyanic colbamin H, dude, that'll get you hyped, like you know,
• 50:57
  Speaker 2: especially if you combine it with like ashwaganda, or if
• 51:00
  Speaker 2: you combine it with like rudio le rosea or courtyceps.
• 51:04
  Speaker 2: It's gonna get you pretty hyped. It's gonna give you energy.
• 51:06
  Speaker 2: But the cool thing about that feeling of energy though,
• 51:09
  Speaker 2: at least for me, when it comes to the courtsceps is,
• 51:11
  Speaker 2: it feels natural, like you know when you drink caffeine
• 51:14
  Speaker 2: and you get energized, like you know you have this
• 51:17
  Speaker 2: chemical in you, like you know it's this this chemical
• 51:20
  Speaker 2: doing this to you. There's a was it King James said,
• 51:27
  Speaker 2: must be the only writer subscriber who researched this topic.
• 51:30
  Speaker 2: You got a chat, but no, man, h if you
• 51:36
  Speaker 2: drink caffeine, you know what I mean, and you've been
• 51:39
  Speaker 2: drinking it for a long time, yeah, man, it's it's
• 51:42
  Speaker 2: gonna wear on you, but there's alternatives. And it's just
• 51:45
  Speaker 2: really what I've been doing is stare stepping it, you
• 51:47
  Speaker 2: know what I mean. I've been kind of like cutting
• 51:49
  Speaker 2: down milligrams at a time. Bro.
• 51:52
  Speaker 1: I was like, when is this going to end? And
• 51:55
  Speaker 1: it never ended?
• 51:57
  Speaker 2: So I was like, I feel your pain.
• 51:59
  Speaker 1: What am I going to do? Like? Am I just
• 52:02
  Speaker 1: like gonna go back to it? Because that's what like
• 52:04
  Speaker 1: what I ended up doing. I was like, screw this,
• 52:07
  Speaker 1: Like I don't want to live my life. I am
• 52:10
  Speaker 1: I feeling like this without caffeine. So I started drinking
• 52:14
  Speaker 1: caffeine and it was immediately like everything was good, so weird, dude.
• 52:21
  Speaker 1: But it's like, but that's not a big deal. That's
• 52:23
  Speaker 1: not like a big issue. Like it's not like, you know,
• 52:27
  Speaker 1: you can't live without. I mean I obviously can if
• 52:30
  Speaker 1: I have to or if I need to, but you know,
• 52:34
  Speaker 1: it's not like a you know, heroine or like math
• 52:38
  Speaker 1: or anything like that, or even weed or anything. It's
• 52:42
  Speaker 1: just like I wanted to wake up and like not
• 52:45
  Speaker 1: have to do that because it was kind of like
• 52:47
  Speaker 1: becoming like a ritual, you know, like put the pot
• 52:50
  Speaker 1: of coffee on, drink the coffee, or rip open the
• 52:53
  Speaker 1: energy drink out of the refrigerator and drink it, or
• 52:56
  Speaker 1: like make the tea. And I was like, well, I
• 52:59
  Speaker 1: gotta do so I tried and it didn't work, so
• 53:02
  Speaker 1: back to it. I mean that's what happens. I mean,
• 53:05
  Speaker 1: you can't. You can't be perfect, okay, So you gotta
• 53:07
  Speaker 1: have your thing, and that's energy drinks for me and
• 53:11
  Speaker 1: nicotine pouches. Dude. Those are the only two things that
• 53:15
  Speaker 1: I do that is any way, shape or form. Uh.
• 53:18
  Speaker 1: That may be harmful. But he nicotine, they've been saying nicotine, dude,
• 53:26
  Speaker 1: it can be like it's highly productive for your your
• 53:29
  Speaker 1: cognitive health, and you're it's very beneficial to you, and
• 53:32
  Speaker 1: it's going to destroy those nanobots.
• 53:36
  Speaker 2: I was gonna throw in there saying it's it destroys
• 53:41
  Speaker 2: the nanotech. So interesting things. So nicotine in its purest form,
• 53:46
  Speaker 2: while it is addictive, don't get me wrong, it actually
• 53:49
  Speaker 2: has neotrophic effects, you know what I mean, if you're
• 53:52
  Speaker 2: if you're getting it in like the the food grade
• 53:54
  Speaker 2: format that's like an on or Z in pouches, like
• 53:58
  Speaker 2: you know, yes, absolutely it's habit for I'm not gonna
• 54:00
  Speaker 2: lie about that at all. But it does have a
• 54:03
  Speaker 2: nootropic effect. I mean because nicotine primarily works off acidyl coline.
• 54:07
  Speaker 2: And what acidyl coline is is that your your focus
• 54:11
  Speaker 2: and your interaction and your awake neurotransmitter. So you know,
• 54:15
  Speaker 2: if you have nicotine, what you're getting is you're getting
• 54:18
  Speaker 2: a ramp up of acidtyl coline in your brain. So
• 54:22
  Speaker 2: you know, you're gonna be more focused, You're gonna have
• 54:24
  Speaker 2: a little bit more energy, you're not gonna need to
• 54:26
  Speaker 2: you're probably gonna have less of an appetite. And actually,
• 54:29
  Speaker 2: now that we're talking about that, a lot of people
• 54:31
  Speaker 2: who want to quick caffeine. They've actually turned two nootropic compounds.
• 54:36
  Speaker 2: The funny thing about a lot of these neotropic stimulants,
• 54:39
  Speaker 2: which are very interesting, is they're not amphetamine based. They're
• 54:44
  Speaker 2: not uh, you know, adenosine inhibitors like caffeine is. But
• 54:50
  Speaker 2: what they are is they're actually GABBA compounds. So you
• 54:53
  Speaker 2: know what GABA is, but for a lot of people
• 54:56
  Speaker 2: who don't know, that's gamma aminobutric acid. It's your laxation,
• 55:01
  Speaker 2: you know, neurotransmitter. But what's interesting about GABBA is gabba
• 55:06
  Speaker 2: in certain forms can have a stimulating effect. I mean
• 55:08
  Speaker 2: it can relax you and loosen your inhibitions to the
• 55:13
  Speaker 2: point where you feel a little bit more energized. So
• 55:16
  Speaker 2: a lot of these compounds that have come out, you
• 55:18
  Speaker 2: have the race oftam compounds, which they're trying to get
• 55:23
  Speaker 2: rid of them. It's kind of a shame, you know,
• 55:25
  Speaker 2: because there's no reported deaths. There's no reported overdoses of
• 55:29
  Speaker 2: them at all, Like nobody's died or odd as far
• 55:33
  Speaker 2: as I know, off of the race oftam compounds. Correct
• 55:36
  Speaker 2: me if I'm wrong, though, but I've done a little
• 55:39
  Speaker 2: bit of research on it. Yeah, nobody, But if they did,
• 55:41
  Speaker 2: if they did, then it was.
• 55:45
  Speaker 1: Because of other factors, because they were on they were
• 55:48
  Speaker 1: doubling it up with a bunch of other medications. That's
• 55:52
  Speaker 1: the same way with like kava, and the same way
• 55:54
  Speaker 1: with like kratim. The only reported overdoses and dust that
• 55:58
  Speaker 1: had to do with either one of those products was
• 56:01
  Speaker 1: because they were mixing it with like other drugs, other
• 56:05
  Speaker 1: illegal drugs or other illegal prescription medications like upper respiratory depressants.
• 56:11
  Speaker 1: Oh yeah, and then but that's the way that they
• 56:14
  Speaker 1: do it though, Like that's not the sole calls of
• 56:18
  Speaker 1: the problem, but it was in the system of the person,
• 56:22
  Speaker 1: so therefore it's going to be blamed as the sole
• 56:25
  Speaker 1: calls of the problem, you know what I mean, Like
• 56:27
  Speaker 1: they do that type of thing all the time. I mean,
• 56:30
  Speaker 1: look with twenty twenty, like they did that all the time.
• 56:33
  Speaker 1: It was like, oh, well, this was they died from
• 56:36
  Speaker 1: this thing? Did they really? Or was it the other
• 56:39
  Speaker 1: five things that they said that they also had problems with?
• 56:42
  Speaker 1: And then that was just what it was just a symptom.
• 56:45
  Speaker 1: It wasn't the cause, right, And that's the case with
• 56:49
  Speaker 1: Kreta mankava and the one that you just mentioned as well.
• 56:54
  Speaker 1: It's just the symptom of it.
• 56:57
  Speaker 2: No, No, I'm with you man. Now, the race of
• 56:58
  Speaker 2: tams are really good, man. Like I mean, I've I've
• 57:00
  Speaker 2: experimented with them. I tried them. They're getting harder to
• 57:03
  Speaker 2: find unfortunately, I you know, because like I said, they're
• 57:06
  Speaker 2: not deadly. I mean, nobody's died off them alone. But
• 57:10
  Speaker 2: you know, I did bring up modafinil at the earlier
• 57:14
  Speaker 2: in the show. But actually it's pro drug is available
• 57:18
  Speaker 2: without a prescription. It's called a draffhenil. It's being you know,
• 57:23
  Speaker 2: marketed as a nootropic compound. And I've tried a draftanil too.
• 57:29
  Speaker 2: You know. To me, they're not very habit for me.
• 57:32
  Speaker 2: You know, I took them for a little bit. I
• 57:34
  Speaker 2: mean I got the sixty count bottle. You know, I
• 57:37
  Speaker 2: took the recommended dose each day, and you know it
• 57:41
  Speaker 2: was about sixty days and when I was done with
• 57:44
  Speaker 2: the bottle, I wasn't craving more. I wasn't having uh
• 57:48
  Speaker 2: withdrawal symptoms from using them. So I mean it could
• 57:52
  Speaker 2: be an alternative or something that people could potentially use.
• 57:56
  Speaker 2: Uh So a Draffenil and modafinil too. I would even
• 58:01
  Speaker 2: potentially invest in something like that is because they're very
• 58:03
  Speaker 2: non habit forming. So a lot of stimulants work off
• 58:08
  Speaker 2: the dopamine signaling pathway, right, so like you know, like
• 58:13
  Speaker 2: things like adderall things like riddlin methamphetamine, they flood your
• 58:16
  Speaker 2: brain with like three hundred percent more dopamine than it
• 58:20
  Speaker 2: normally has, So, like you know, that is why these compounds,
• 58:24
  Speaker 2: and you know, caffeine to a lesser extent, can do that.
• 58:27
  Speaker 2: But the thing about a draftenyl and modaphenil is they
• 58:30
  Speaker 2: don't work on that dopamine pathway and they don't work
• 58:34
  Speaker 2: on that a dentsine inhibition like caffeine does, So they
• 58:39
  Speaker 2: have a completely different mechanism of action, and at least
• 58:42
  Speaker 2: me personally in my experiences with them, I never found
• 58:46
  Speaker 2: them to be super habit forming. Like I would take
• 58:48
  Speaker 2: the normal dose, I would not feel the need to
• 58:50
  Speaker 2: take more, you know, and all that. So that could
• 58:53
  Speaker 2: potentially be a good alternative. I mean a lot of
• 58:55
  Speaker 2: people are starting to turn to nootropics as a form
• 58:59
  Speaker 2: of alternative medicine as well, you know, and it's not
• 59:04
  Speaker 2: just for energy, man, Like they have new tropics for sleep,
• 59:08
  Speaker 2: they have new tropics for you know, different organs of
• 59:13
  Speaker 2: the body, like they have like these peptide complexes and
• 59:16
  Speaker 2: things like that. I was actually looking at one for
• 59:19
  Speaker 2: a friend the other day because of their kidneys. They
• 59:21
  Speaker 2: have a kidney peptide complex that you can take. And
• 59:27
  Speaker 2: as far as they're proven, they're being proved in a
• 59:30
  Speaker 2: clinical setting of working. Only a few of them have
• 59:34
  Speaker 2: not all. But I've talked to a lot of people
• 59:37
  Speaker 2: who use neotropics and have kind of like taken the
• 59:40
  Speaker 2: step over to giving them a shot, and I've heard
• 59:44
  Speaker 2: nothing but good things, you know, I've I've heard very
• 59:48
  Speaker 2: positive experiences from people who started using them. You know.
• 59:52
  Speaker 2: They also have neotropics. This one's a little crazy. They
• 59:55
  Speaker 2: have one that makes your heart actually work off of
• 59:59
  Speaker 2: glucose as opposed to fatty acids. And this is actually,
• 1:00:04
  Speaker 2: you know, because when we talk about glucose and it's
• 1:00:07
  Speaker 2: forming your body, it's it's an efficient muscle fuel and
• 1:00:11
  Speaker 2: your your smooth muscles, your organs can actually utilize it
• 1:00:16
  Speaker 2: efficiently too. So there's some athletes out there that are,
• 1:00:19
  Speaker 2: you know, some endurance athletes that are taking this stuff,
• 1:00:22
  Speaker 2: you know, because it's allowing them to last longer. Some
• 1:00:26
  Speaker 2: of these are not banned by WA DA or the
• 1:00:28
  Speaker 2: Anti Doping Agency just yet, so you know. So yeah,
• 1:00:33
  Speaker 2: I mean, I've seen a lot of people make the
• 1:00:34
  Speaker 2: Swiss neotropics. It could be a viable alternative. I mean,
• 1:00:37
  Speaker 2: I think we need to do a little bit more
• 1:00:38
  Speaker 2: studying on them, and we need to do a little
• 1:00:40
  Speaker 2: bit more research and get some more conclusive results before
• 1:00:42
  Speaker 2: we can completely jump the gun on that. But I mean,
• 1:00:47
  Speaker 2: everything I've heard from everybody who's used them, including myself,
• 1:00:49
  Speaker 2: has been nothing but positive.
• 1:00:53
  Speaker 1: I have to look into that and maybe try to
• 1:00:56
  Speaker 1: get off of the caffeine again. I mean myself off
• 1:01:01
  Speaker 1: milligram by millogram, baby. And that's so hard, dude, because
• 1:01:05
  Speaker 1: it's like with the coffee in the morning. You gotta
• 1:01:09
  Speaker 1: go to the coffee pie. You gotta make the coffee.
• 1:01:11
  Speaker 1: You gotta wait for the coffee with the tea. You
• 1:01:14
  Speaker 1: gotta steep the tea, the energy drink. Don't you just
• 1:01:18
  Speaker 1: go to the refrigerator, crack that bad boy open, start
• 1:01:21
  Speaker 1: sloping it down. Dude, it's a automatic.
• 1:01:25
  Speaker 2: At least you're not shotgunning them, man, you know what
• 1:01:27
  Speaker 2: I mean. At least at least you're not shaking them up.
• 1:01:33
  Speaker 1: Just freaking freaking steld Steve Austin on that freaking energy
• 1:01:37
  Speaker 1: drinking around.
• 1:01:38
  Speaker 2: You just open the fridge. You take two, slap them
• 1:01:41
  Speaker 2: together and tump them all over your good morning, Good
• 1:01:46
  Speaker 2: morning motherfuckers that know.
• 1:01:48
  Speaker 1: I'm with you. Man.
• 1:01:49
  Speaker 2: Well, it's also the habits too, man, you know, it's
• 1:01:51
  Speaker 2: like that habit like. And that's one thing about you
• 1:01:53
  Speaker 2: know a lot of these these bad foods, and you
• 1:01:56
  Speaker 2: know a lot of these you know, these legal stimulants
• 1:01:59
  Speaker 2: and things like that. It's out of habit, man. You know,
• 1:02:02
  Speaker 2: like a lot of people, you know, especially as a
• 1:02:05
  Speaker 2: family tradition, man, like you know, some families, you know,
• 1:02:08
  Speaker 2: Sunday morning they go get McDonald's breakfast or you know,
• 1:02:11
  Speaker 2: or some families will get like you know, or you know,
• 1:02:14
  Speaker 2: pizza night on Friday night and things like that.
• 1:02:17
  Speaker 1: And oh I had low key miss McDonald's pancakes, dude,
• 1:02:23
  Speaker 1: missing dude, dude.
• 1:02:25
  Speaker 2: You want to know. I love the egg mcmuffins. Bro,
• 1:02:26
  Speaker 2: I can't even front I love the egg mcmuffins. Man,
• 1:02:29
  Speaker 2: those are like my career. I have a good homemade
• 1:02:31
  Speaker 2: version if anybody wants the recipe, it comes out almost
• 1:02:34
  Speaker 2: identical to the McDonald's one, pretty much almost identical you know.
• 1:02:39
  Speaker 1: The sausages, the sausage patties that came with the freaking
• 1:02:42
  Speaker 1: McDonald's pancakes that you just it does not look good,
• 1:02:47
  Speaker 1: It looks horrible, but it's so freaking tasting. You know
• 1:02:50
  Speaker 1: whenever you're biting into it, that this is not good
• 1:02:53
  Speaker 1: for your body, but you do it anyway. Yes, I
• 1:02:57
  Speaker 1: don't know what they make that stuff out of it. Yeah,
• 1:03:01
  Speaker 1: it was so good, man, I low key on the
• 1:03:04
  Speaker 1: on the d L. Bro. I miss those mac daddy's pancakes, bro.
• 1:03:10
  Speaker 1: And the sausage burritos.
• 1:03:11
  Speaker 2: Oh yeah, you get that little styrofoam tray with them,
• 1:03:16
  Speaker 2: and there I remember. I remember where you go you
• 1:03:19
  Speaker 2: get the little the hot cakes, the styrofoam tray. You
• 1:03:21
  Speaker 2: would open that up. Yeah, Bro.
• 1:03:23
  Speaker 1: Do you remember back whenever McDonald's first started uh selling solads?
• 1:03:30
  Speaker 1: Oh yeah, do you remember the shaker salads? Dude?
• 1:03:34
  Speaker 2: Yep, I remember the Shaker salads.
• 1:03:36
  Speaker 1: What. I cannot believe this, Bro, I cannot believe this.
• 1:03:40
  Speaker 1: No one ever remembers the McDonald's shaker salads.
• 1:03:43
  Speaker 2: Bro.
• 1:03:44
  Speaker 1: I'm gonna go. I've mentioned this to several people over
• 1:03:48
  Speaker 1: the years, and they have no idea what I'm talking
• 1:03:51
  Speaker 1: about hold on, let me type this in here, because
• 1:03:53
  Speaker 1: it was so it was like revolutionary to like salads
• 1:03:57
  Speaker 1: because it was basically in a cup and they had
• 1:04:01
  Speaker 1: the dressing and the top of the cup, and you
• 1:04:03
  Speaker 1: would essentially just dump the dressing inside of the cup.
• 1:04:06
  Speaker 1: Here it is, and you would then you would shake
• 1:04:10
  Speaker 1: the cup. You would shake the salad, and it got
• 1:04:12
  Speaker 1: the dressing all over the revolutionary. It was amazing. I
• 1:04:15
  Speaker 1: freaking loved him, and I was so upset whenever they
• 1:04:18
  Speaker 1: got rid of them. Here it is right here McDonald's
• 1:04:20
  Speaker 1: shaker salads. So the little top of the cup here
• 1:04:26
  Speaker 1: would have like this is super small image, okay, So
• 1:04:30
  Speaker 1: the top of the cup would essentially have where the
• 1:04:32
  Speaker 1: dressing is, right and I'm gonna have like the croutons
• 1:04:35
  Speaker 1: and everything. And then you would just open the lid
• 1:04:37
  Speaker 1: and then I had this little like separator in between
• 1:04:41
  Speaker 1: the top of the lid and the salad. And I'm
• 1:04:44
  Speaker 1: getting really excited about this because I freaking love these.
• 1:04:48
  Speaker 1: So you open the cup and then you peel off
• 1:04:50
  Speaker 1: the label the divider between the salad and the croutons
• 1:04:54
  Speaker 1: and the dressing, and then you put the croutons in there.
• 1:04:56
  Speaker 1: And they had like a little packet of cheese that
• 1:04:58
  Speaker 1: you could put on top as well, and then you
• 1:05:00
  Speaker 1: put the dressing and then you put the lid back on.
• 1:05:02
  Speaker 1: Then you just shook it and then you had like
• 1:05:05
  Speaker 1: the dressing all over the solid. Dude, it was the
• 1:05:07
  Speaker 1: best thing ever. I freaking loved it. Bro had the
• 1:05:10
  Speaker 1: ham ones, they had the ham Shaker salad, they had
• 1:05:12
  Speaker 1: the chicken shaker salad, the chef shaker salad, in the
• 1:05:16
  Speaker 1: garden shaker solid. It was beautiful.
• 1:05:19
  Speaker 2: Oh dude, I remember. Man, Well that's what I think,
• 1:05:21
  Speaker 2: because you know, McDonald's has always somewhat been under fire,
• 1:05:26
  Speaker 2: you know, for being a little bit unhealthy. And I
• 1:05:27
  Speaker 2: think that's because I remember, I'm sure you remember the
• 1:05:30
  Speaker 2: days of the Arch Deluxe. You know, they used to
• 1:05:32
  Speaker 2: give you the free the free Arch Deluxe coupons at
• 1:05:35
  Speaker 2: in elementary school. You would get it like for part
• 1:05:37
  Speaker 2: of like your school things and stuff. So, but uh,
• 1:05:40
  Speaker 2: McDonald's has always, you know, kind of been under fire
• 1:05:44
  Speaker 2: for being unhealthy even and you know kind of even
• 1:05:46
  Speaker 2: I would even say it really started in like the
• 1:05:48
  Speaker 2: mid to late nineties, like people would start to kind
• 1:05:51
  Speaker 2: of start to bring it to the surface. And I
• 1:05:53
  Speaker 2: think that was their kind of response to that. You know,
• 1:05:57
  Speaker 2: from a marketing standpoint, they were like, we could be healthy,
• 1:06:00
  Speaker 2: like check out these Shakers salads, but no, I d
• 1:06:03
  Speaker 2: remember them.
• 1:06:04
  Speaker 1: They were bomb dude. They were so bombed. And you
• 1:06:06
  Speaker 1: get the Thousand Island dressing or the ranch packet dressing, dude,
• 1:06:10
  Speaker 1: and it's dumping in and shake it up. Bro. It
• 1:06:12
  Speaker 1: was filling too, dude. It loved it so again, then
• 1:06:16
  Speaker 1: they discontinued it. They just randomly got rid of it.
• 1:06:19
  Speaker 1: And I was like, that's like a that was an
• 1:06:21
  Speaker 1: amazing thing because it's like it's on the go and
• 1:06:23
  Speaker 1: you're just essentially eating it out of a cup. Like
• 1:06:26
  Speaker 1: it's not like the salads now where it's like in
• 1:06:28
  Speaker 1: like a bowl and you gotta like can't have it
• 1:06:31
  Speaker 1: really close to your mouth or nick and like fall.
• 1:06:34
  Speaker 1: It was just it was genius. It was genius. And
• 1:06:36
  Speaker 1: I think someone should pick up on that idea and
• 1:06:40
  Speaker 1: just start, uh some kind of restaurant or some kind
• 1:06:44
  Speaker 1: of on the go type of food and bring back
• 1:06:47
  Speaker 1: the Shaker salad.
• 1:06:49
  Speaker 2: I'm with you, man, I'm with you, you know, but plus, dude,
• 1:06:52
  Speaker 2: at least, you know, at least McDonald's did a better
• 1:06:54
  Speaker 2: job than pizza places at salads, man, because who the
• 1:06:57
  Speaker 2: hell eats a whole lot of a whole head of
• 1:06:59
  Speaker 2: romaine that just chopped into like two pieces and then
• 1:07:02
  Speaker 2: they like cut a tomato in half and throw it
• 1:07:05
  Speaker 2: in there, and then then and then they give you
• 1:07:07
  Speaker 2: you know, at least McDonald's kind of succeeded at doing
• 1:07:09
  Speaker 2: a salad and making it somewhat accessible. But you know,
• 1:07:12
  Speaker 2: like you were saying, man, it's you know, the habit
• 1:07:15
  Speaker 2: of you know, eating these things, the habit of you know,
• 1:07:19
  Speaker 2: drinking the coffee, drinking the energy drink, you know, And
• 1:07:23
  Speaker 2: that's what I'm saying. I mean, dude, my grandma when
• 1:07:24
  Speaker 2: I would go to my grandma's house every weekend, me
• 1:07:26
  Speaker 2: and my brother, you know, we would go to my
• 1:07:28
  Speaker 2: grandma's house on Saturday. It's the first thing we did
• 1:07:30
  Speaker 2: for lunch is we go hit up McDonald's and uh,
• 1:07:33
  Speaker 2: you know, I would get a happy meal. I get
• 1:07:35
  Speaker 2: the toy kit, you know, like and you get the
• 1:07:37
  Speaker 2: you know, the the freaking hamburglar on your freaking box
• 1:07:40
  Speaker 2: and all that. Back in the days of the OG
• 1:07:42
  Speaker 2: happy meals and things like that, and it is it
• 1:07:45
  Speaker 2: becomes like almost a a lot of these unhealthy habits
• 1:07:48
  Speaker 2: almost become like customs in our lives, Like, you know,
• 1:07:51
  Speaker 2: we embed them into our you know, our social interactions,
• 1:07:57
  Speaker 2: we embed them into our family interactions. And you know,
• 1:08:01
  Speaker 2: that's a whole different side of the ball game that
• 1:08:05
  Speaker 2: you know, not a lot of people think about when
• 1:08:07
  Speaker 2: it comes to getting healthy. You know, you have obviously
• 1:08:09
  Speaker 2: the physical aspect of it, where you know, you're trying
• 1:08:13
  Speaker 2: to lose the weight, You're trying to either get your
• 1:08:15
  Speaker 2: cholesterol in a better place, You're you're trying to feel
• 1:08:17
  Speaker 2: better overall. But then you have that psychological concept to it. Man.
• 1:08:22
  Speaker 2: And I actually posted something on x about this the
• 1:08:25
  Speaker 2: other day. I mean, you know, because I eat really
• 1:08:28
  Speaker 2: clean man, Like I'm at a point where I don't
• 1:08:30
  Speaker 2: even really eat a lot of grains anymore. Man. I
• 1:08:32
  Speaker 2: usually get a lot of my carbohydrates whom like potatoes, squashes, fruits,
• 1:08:36
  Speaker 2: Like you know, that's that's really what I've been loving
• 1:08:39
  Speaker 2: butternuts squash lately. Man. I mean, did you throw that
• 1:08:41
  Speaker 2: shit in the air fryer? That shit is off the hook,
• 1:08:44
  Speaker 2: Like I can't remember.
• 1:08:44
  Speaker 1: What I've been doing is just throwing sweet potatoes in
• 1:08:46
  Speaker 1: the air fryer. Dude. Yeah, for like forty five minutes.
• 1:08:50
  Speaker 1: Throw the sweet potatoes in there while I'm cooking the
• 1:08:52
  Speaker 1: rest of the meal. Then I'll take it up and
• 1:08:54
  Speaker 1: then I'll just put it. I'll just take the skin off.
• 1:08:57
  Speaker 1: Sometimes I'll just eat it with the skin, but normally
• 1:08:59
  Speaker 1: I'll take the skin off, make it like a mash
• 1:09:02
  Speaker 1: so it'll be like a sweet potato mash through, and
• 1:09:04
  Speaker 1: then just eat it like that. Dude, A so freaking bomb.
• 1:09:07
  Speaker 1: But I've been eating a lot of quinoa here recently.
• 1:09:08
  Speaker 1: I think I told you that the other day. Ka
• 1:09:12
  Speaker 1: is like a natural like digestive and enzyme too, So
• 1:09:16
  Speaker 1: it's like healthier for you than rice. Would that be correct? Insane?
• 1:09:20
  Speaker 2: Yeah? Oh absolutely, man. So the one thing I'll say,
• 1:09:22
  Speaker 2: if you choose it, because I don't, I don't. I
• 1:09:24
  Speaker 2: still eat the grains that I eat, I eat. I
• 1:09:27
  Speaker 2: eat grains that aren't heavily commercialized. And you know, because
• 1:09:31
  Speaker 2: when you have the heavily commercialized grains, you know, we're
• 1:09:34
  Speaker 2: talking about wheat, we're talking about oats, we're talking about rice.
• 1:09:38
  Speaker 2: You know, there's also too, dude. They found they've found
• 1:09:41
  Speaker 2: glyphas contamination on organic goats. They've found glyphase contamination on
• 1:09:46
  Speaker 2: freaking organic wheat. I mean, really, if you're gonna eat grains,
• 1:09:49
  Speaker 2: your best bet is to eat the grains that aren't
• 1:09:52
  Speaker 2: highly commercialized. Quinoa would be one of them, although it's
• 1:09:55
  Speaker 2: it's it's on its way up, but you can still
• 1:09:57
  Speaker 2: find really good sources of quinoa, you know, really good
• 1:10:00
  Speaker 2: quality suppliers of quinoa. Another one is farrow. That's a
• 1:10:05
  Speaker 2: really underrated grain that a lot of people have kind
• 1:10:08
  Speaker 2: of overlooked. It's an ancient grain. It's actually got a
• 1:10:11
  Speaker 2: really high protein content for a grain. I think it's
• 1:10:14
  Speaker 2: like fifteen grams per serving. It's ten to fifteen grams
• 1:10:17
  Speaker 2: per serving of farrow. You know, things like barley, things
• 1:10:23
  Speaker 2: like Frekca. I don't know if anybody's ever heard of freca.
• 1:10:26
  Speaker 2: It's another kind of like ancient grain. There's also wheat berries.
• 1:10:33
  Speaker 2: There's also I'm trying to think of the bulgar bulgar
• 1:10:37
  Speaker 2: wheat too. So like, if you're gonna go the grains route,
• 1:10:40
  Speaker 2: at least, in my opinion, you know what I mean,
• 1:10:42
  Speaker 2: at least in my opinion, I would go with grains
• 1:10:45
  Speaker 2: like ancient grains that aren't highly commercialized because I've seen
• 1:10:49
  Speaker 2: some pretty good evidence in a lot of studies that
• 1:10:52
  Speaker 2: even things like organic wheat, organic oats, you know, can
• 1:10:57
  Speaker 2: get glycysate contamination because a lot of the same facilities,
• 1:11:02
  Speaker 2: you know, like let's say, let's take Quaker for instance,
• 1:11:05
  Speaker 2: they don't have a separate mill for their organic oats
• 1:11:10
  Speaker 2: than they do they're commercially owned growth grown oats, like
• 1:11:14
  Speaker 2: you know what I mean. So that's yeah, you got
• 1:11:16
  Speaker 2: to be careful. That's just what I would say on
• 1:11:18
  Speaker 2: the tidbit of grains. I'm not one hundred percent against them,
• 1:11:20
  Speaker 2: because you know, we're we're starting. This is my opinion
• 1:11:24
  Speaker 2: on the whole. And that's why I like, I don't
• 1:11:26
  Speaker 2: dis on things like paleo. I don't dis on things
• 1:11:29
  Speaker 2: like you know, keto and things like that. But here's
• 1:11:32
  Speaker 2: the thing. We're starting to get more. We're seeing more
• 1:11:36
  Speaker 2: and more concrete and valid evidence that agriculture has existed
• 1:11:41
  Speaker 2: within human civilization for longer than we have realized. Like
• 1:11:45
  Speaker 2: now we're potentially looking at people are a lot of
• 1:11:48
  Speaker 2: people are claiming agriculture didn't start to like I think
• 1:11:51
  Speaker 2: it was either if I'm correct, seven thousand BC to
• 1:11:55
  Speaker 2: six thousand BC. But now we're seeing, you know, they've
• 1:11:58
  Speaker 2: been finding new remnants from like civilizations as old as
• 1:12:01
  Speaker 2: like finding human settlements as old as like fifteen thousand MEC.
• 1:12:07
  Speaker 2: Potentially even earlier that had some like early forms of agriculture,
• 1:12:11
  Speaker 2: like people were growing certain things, like they learned how
• 1:12:14
  Speaker 2: to utilize that. So, like, you know, the whole thing
• 1:12:17
  Speaker 2: about grains. To me, I really think a lot of
• 1:12:21
  Speaker 2: the issues that come from grains that we have today
• 1:12:24
  Speaker 2: is due to a couple of things. I'm not a
• 1:12:27
  Speaker 2: fan of genetic modification. I don't think it's a good
• 1:12:30
  Speaker 2: idea with food. I've never kind of been I've never
• 1:12:32
  Speaker 2: been for genetic modification with food. So when you genetically
• 1:12:37
  Speaker 2: modify a food, you're taking it out of its natural
• 1:12:40
  Speaker 2: DNA structure, you know, of how it's naturally grown, and
• 1:12:45
  Speaker 2: our bodies can absorb this DNA from genetically modified food.
• 1:12:49
  Speaker 2: We do absorb DNA from the food that we eat.
• 1:12:52
  Speaker 2: That could potentially be a reason why a lot of
• 1:12:55
  Speaker 2: wheat products or a lot of like you know, grain
• 1:12:57
  Speaker 2: products have certain effects on people they do today. It's
• 1:13:01
  Speaker 2: also the monoculture. You know, Monocultures are the worst thing
• 1:13:07
  Speaker 2: to happen to any kind of industrial agriculture or any
• 1:13:09
  Speaker 2: kind of industrial farming because it's not natural. You don't
• 1:13:13
  Speaker 2: see in nature ten acres of just corn. You don't
• 1:13:18
  Speaker 2: see in nature, like ten acres of freaking just tomatoes,
• 1:13:25
  Speaker 2: like you know, you don't see in nature ten thousand
• 1:13:29
  Speaker 2: cows shoved into a little freaking tiny area. Normally everything
• 1:13:34
  Speaker 2: is spread out, and like you know, it's not in
• 1:13:37
  Speaker 2: these these giant monocultures. And what monocultures do is they
• 1:13:42
  Speaker 2: increase the allergenic properties of the food because you're going
• 1:13:46
  Speaker 2: to be having all of the same food around each other.
• 1:13:50
  Speaker 2: There's no variation in the ecosystem or you know, variation
• 1:13:54
  Speaker 2: of the plants that are surrounding it too, So you're
• 1:13:57
  Speaker 2: going to get increased food allergen effects from these monocultures,
• 1:14:02
  Speaker 2: and you're going to get increased inflammation. So that would
• 1:14:05
  Speaker 2: be another reason why too. I think that you know,
• 1:14:08
  Speaker 2: grains have in a way becomes so demonized, and I
• 1:14:12
  Speaker 2: can completely understand why, because you know, you're getting that,
• 1:14:16
  Speaker 2: you're having these people that are having wheat allergies. You know,
• 1:14:19
  Speaker 2: Silliac's disease is one thing. Don't get me wrong. If
• 1:14:21
  Speaker 2: you have Silliac's disease, that's that's a completely different story,
• 1:14:25
  Speaker 2: but the whole gluten intolerance thing, and you know a
• 1:14:27
  Speaker 2: lot of the aspects that people are talking about when
• 1:14:30
  Speaker 2: it comes to gluten nowadays. I do think it has
• 1:14:33
  Speaker 2: to do with the genetic modification of a lot of
• 1:14:36
  Speaker 2: the commercially grown wheats, and I do think it has
• 1:14:38
  Speaker 2: to do with the monocultures, you know, And that's how
• 1:14:41
  Speaker 2: that's why we get things like mad count disease man,
• 1:14:44
  Speaker 2: because like you know, we have you know, in nature,
• 1:14:47
  Speaker 2: when you would see cows or ancient cows or ancient bison,
• 1:14:50
  Speaker 2: you might see a pack of them per like every
• 1:14:54
  Speaker 2: two hundred acres, you know, and you look at a
• 1:14:56
  Speaker 2: pack of bison, you're probably looking at you know, that's
• 1:14:59
  Speaker 2: an ancient cow really before it was like domesticated and
• 1:15:02
  Speaker 2: it became like the cow that we know today and
• 1:15:05
  Speaker 2: all of that. I mean, you would see you know,
• 1:15:08
  Speaker 2: maybe like at tops, like twenty to thirty bison all
• 1:15:11
  Speaker 2: around each other, and there would be there would be
• 1:15:13
  Speaker 2: other animals in the ecosystem, like you would have the pheasants,
• 1:15:16
  Speaker 2: you would have you know, the early forms of chickens
• 1:15:18
  Speaker 2: that would you know. I actually talked to an organic
• 1:15:21
  Speaker 2: farmer when I was back east and what he would
• 1:15:23
  Speaker 2: do is he would put his cows and his chickens together.
• 1:15:26
  Speaker 2: Because what the chickens would do is they would come
• 1:15:29
  Speaker 2: in and they would clean up the land. They would
• 1:15:30
  Speaker 2: eat all the bugs, they would eat all the ticks
• 1:15:33
  Speaker 2: out of the grass. They would like kind of like
• 1:15:35
  Speaker 2: prune the land. And then the cows would come in
• 1:15:39
  Speaker 2: behind them, and then they would graze off the clean land.
• 1:15:41
  Speaker 2: They would graze off the you know, the clean grass.
• 1:15:43
  Speaker 2: So and this is how a lot of you know,
• 1:15:47
  Speaker 2: ancient farming practices and very early human farming practices were done.
• 1:15:51
  Speaker 2: There was a synergy. I mean we talk about you
• 1:15:55
  Speaker 2: know how the Indian, the Native American trio, they would
• 1:15:58
  Speaker 2: grow beans, corn, and squashed all together. They would not
• 1:16:01
  Speaker 2: separate them because there was a synergistic effect when you
• 1:16:07
  Speaker 2: would grow these plants together and it would produce a
• 1:16:10
  Speaker 2: higher nutrient yield. I forgot which plant kind of tempered
• 1:16:13
  Speaker 2: the soil that would help the other plant grow, and
• 1:16:16
  Speaker 2: then this plant would help with this plant, and you
• 1:16:19
  Speaker 2: would end up getting these these highly nutritious foods, and
• 1:16:23
  Speaker 2: these highly nutrient dense foods not from monocultures, but just
• 1:16:29
  Speaker 2: from growing with nature. So I think a lot of these,
• 1:16:34
  Speaker 2: it does, it does, you know? And like so that's
• 1:16:36
  Speaker 2: why I think, you know a lot of the things,
• 1:16:38
  Speaker 2: especially when it comes to wheat and corn. You know,
• 1:16:41
  Speaker 2: I think a lot of the allergenic or the intolerant
• 1:16:45
  Speaker 2: effects that we're having from them is due to the
• 1:16:47
  Speaker 2: mass commercialization of them and taking them a little bit
• 1:16:51
  Speaker 2: out of their their natural way of growing, their natural
• 1:16:56
  Speaker 2: how they've always grown on this earth for like thousands
• 1:16:58
  Speaker 2: of years, you know, And of course that's going to
• 1:17:01
  Speaker 2: have some effects. And like I was saying with the
• 1:17:03
  Speaker 2: mad cow disease, man, you know, all of the eubola outbreaks,
• 1:17:06
  Speaker 2: all of the the food board illnesses that you know,
• 1:17:09
  Speaker 2: we're coming from pork and chicken. I mean, even touching
• 1:17:12
  Speaker 2: on a thing with the bird flu with the chicken
• 1:17:14
  Speaker 2: right now. You know, I guarantee you the bird flu
• 1:17:16
  Speaker 2: is so freaking widespread. Is because if you look at
• 1:17:18
  Speaker 2: these chicken factories, you got like ten thousand chickens just
• 1:17:22
  Speaker 2: freaking shoved all together in this tiny little warehouse. And
• 1:17:26
  Speaker 2: you know, these chickens are stepping over each other. Shit,
• 1:17:29
  Speaker 2: they're getting all up in everything, you know what I mean.
• 1:17:32
  Speaker 2: And you know you have that monoculture of these chickens,
• 1:17:37
  Speaker 2: and you know, this is what's increasing things like bird flu,
• 1:17:41
  Speaker 2: this is what's increasing, you know, the salmonilla, this is
• 1:17:44
  Speaker 2: what's making all of these issues.
• 1:17:46
  Speaker 1: Well, that's the problem with like supply and demand, raym.
• 1:17:50
  Speaker 1: That's the type of issues that you're going to run
• 1:17:52
  Speaker 1: into with just distribution. I mean, I've talked about this before.
• 1:17:58
  Speaker 1: It's like, how many grocery stores that can you get
• 1:18:04
  Speaker 1: meat from where you live? Steven?
• 1:18:08
  Speaker 2: Quite what you think? Probably off the top of my head.
• 1:18:12
  Speaker 2: I've got a good butcher I go to too, But
• 1:18:15
  Speaker 2: I've got I.
• 1:18:16
  Speaker 1: Mean like chain grocery stores like yeah, being Super Kroger
• 1:18:20
  Speaker 1: like places like that.
• 1:18:22
  Speaker 2: How many I got three right next to my house.
• 1:18:25
  Speaker 1: Yeah, three right next to your house. So that's probably
• 1:18:28
  Speaker 1: like ten in the immediate area, fourteen to twenty in
• 1:18:32
  Speaker 1: the actual city. I mean in Denver alone is like
• 1:18:35
  Speaker 1: freaking there's probably a one hundred different places stores that
• 1:18:39
  Speaker 1: you can including mom and pop shops. Have you ever
• 1:18:43
  Speaker 1: been into a store and there's not any meat?
• 1:18:47
  Speaker 2: Never?
• 1:18:50
  Speaker 1: Okay? So okay, So then you think about, okay, well
• 1:18:55
  Speaker 1: I've never been into a store and there's never not
• 1:18:58
  Speaker 1: been any meat. You could probably times that number that
• 1:19:03
  Speaker 1: is as many restaurants. I am not a restaurants, and
• 1:19:06
  Speaker 1: that's not even including the restaurants. How on the world
• 1:19:09
  Speaker 1: are all the restaurants and the grocery store is constantly
• 1:19:12
  Speaker 1: full of meat? Dude? It makes no sense. Where are
• 1:19:17
  Speaker 1: all these animals coming from? Dude?
• 1:19:20
  Speaker 2: It's it's that, like you were saying, man, that mass How.
• 1:19:23
  Speaker 1: Is every single grocery store in the United States constantly
• 1:19:27
  Speaker 1: full of meat? It makes no logical sense to me.
• 1:19:30
  Speaker 1: And someone might be able to explain this to me better,
• 1:19:33
  Speaker 1: someone that's you know, that knows how all this stuff works.
• 1:19:36
  Speaker 1: But as it stands right now, because no one has
• 1:19:39
  Speaker 1: been able to explain it, where is all the meat
• 1:19:42
  Speaker 1: coming from? Nobody knows. Nobody knows how every single grocery
• 1:19:47
  Speaker 1: store and every single restaurant is constantly stocked with meat.
• 1:19:53
  Speaker 2: It's you know, you bring them a very valid point,
• 1:19:55
  Speaker 2: my friend. And at least here in Colorado the one
• 1:20:00
  Speaker 2: thing and I will say, you lived here before, and
• 1:20:02
  Speaker 2: you know that we are shocked full of cow farms.
• 1:20:07
  Speaker 2: We are shocked full of you know, chicken, you know,
• 1:20:12
  Speaker 2: I mean there's even.
• 1:20:13
  Speaker 1: Listen, you have to raise a cow for a really
• 1:20:15
  Speaker 1: long time before it can be slaughtered, so the amount
• 1:20:18
  Speaker 1: of production that you have to do is insane. That
• 1:20:21
  Speaker 1: means you would have to be slaughtering several cows every
• 1:20:24
  Speaker 1: single day for the rest of time, and also you
• 1:20:29
  Speaker 1: would have to be bringing into new cows at that
• 1:20:32
  Speaker 1: exact same time as well to keep up with the demand.
• 1:20:35
  Speaker 1: So not only do you have to be slaughtering them
• 1:20:37
  Speaker 1: every single day, but then you also have to be
• 1:20:40
  Speaker 1: bringing in new cows every single day. I just don't
• 1:20:43
  Speaker 1: see how that's that's possible.
• 1:20:47
  Speaker 2: I'm gonna tell you, I don't know. I don't know
• 1:20:49
  Speaker 2: that that's That's an excellent observation, and that's an excellent question.
• 1:20:53
  Speaker 2: I actually have never thought about. That just goes to
• 1:20:55
  Speaker 2: show like sometimes you know, things can slip under the
• 1:20:58
  Speaker 2: radar with us man, but a little observation writer, you know,
• 1:21:01
  Speaker 2: I I'll be the one to tell you that I
• 1:21:03
  Speaker 2: don't know. I can tell you when I don't know something.
• 1:21:06
  Speaker 2: You know what. The only tidbit of information that I
• 1:21:12
  Speaker 2: can give you on that is, I did know a
• 1:21:14
  Speaker 2: guy who used to work at a slaughterhouse, and apparently
• 1:21:19
  Speaker 2: they have cows coming in from many different sources at
• 1:21:24
  Speaker 2: a very consistent rate. How does that translate over like
• 1:21:29
  Speaker 2: when you get ground beef. Let's say, when you get
• 1:21:32
  Speaker 2: ground beef at the store. This is what I do
• 1:21:34
  Speaker 2: know from him. You know that ground beef could be
• 1:21:38
  Speaker 2: from he said, like over one hundred different cows, right,
• 1:21:43
  Speaker 2: like one hundred different cows, because it all.
• 1:21:45
  Speaker 1: Just mix it together and it's essentially the remnants of
• 1:21:48
  Speaker 1: the cows, not even the main meat part.
• 1:21:51
  Speaker 2: Yeah. So and like very rarely will you get a
• 1:21:53
  Speaker 2: I mean, if you go to a good butcher, like
• 1:21:55
  Speaker 2: we got a good butcher up the street from our house,
• 1:21:58
  Speaker 2: and you can actually get like grounds or loin, you
• 1:22:00
  Speaker 2: can get ground Rabbi, you can get all that and
• 1:22:02
  Speaker 2: it'll be from the same cow. But you know, as
• 1:22:06
  Speaker 2: far as we're talking like commercial stores like Kroger and
• 1:22:08
  Speaker 2: you know, or Safeway or Albertson's whatever you guys got
• 1:22:11
  Speaker 2: out near you, you know, I know that those are
• 1:22:15
  Speaker 2: like it comes from like one hundred different cows. But
• 1:22:17
  Speaker 2: as far as the mass surplus, I think, you know,
• 1:22:21
  Speaker 2: there's a lot of people who are thinking too at
• 1:22:23
  Speaker 2: this point. You know, we are getting meat uh shipped
• 1:22:29
  Speaker 2: from other areas of the world. That's something that has
• 1:22:32
  Speaker 2: kind of come into.
• 1:22:34
  Speaker 1: Show me where the cow train is, Steven, I want
• 1:22:36
  Speaker 1: to know where the cow train is. I don't want
• 1:22:38
  Speaker 1: to know where the cow airplane is, where we're shipping
• 1:22:41
  Speaker 1: in all these freaking counts.
• 1:22:42
  Speaker 2: I'm with you, man, I don't know. I don't know's
• 1:22:45
  Speaker 2: it's a freaking you know, it's an excellent observation, dude,
• 1:22:48
  Speaker 2: Like I'm I'm giving you kudos to that. I don't
• 1:22:50
  Speaker 2: know where it's all coming from. When I was looking
• 1:22:51
  Speaker 2: at Dana's comment, you know, I.
• 1:22:53
  Speaker 1: Mean, it's the same with the vegetables, just like she's bringing.
• 1:22:56
  Speaker 1: Obviously it's the exact same thing. I was just picking
• 1:22:58
  Speaker 1: on meat because sometimes you do go in the grocery
• 1:23:01
  Speaker 1: store and vegetables there's sometimes they're out of.
• 1:23:05
  Speaker 2: Vegetables.
• 1:23:06
  Speaker 1: But I've never ever in my entire life gone into
• 1:23:09
  Speaker 1: any grocery store ever and they not have meat.
• 1:23:14
  Speaker 2: Dude, maybe that's the new doc idea, Bro, What where's
• 1:23:18
  Speaker 2: all this meat coming from? Like, seriously, dude, because you've
• 1:23:23
  Speaker 2: got me thinking now too, because you know, I it's
• 1:23:26
  Speaker 2: something that you know, I guess like I never really
• 1:23:29
  Speaker 2: really had that observation of because you know, you get
• 1:23:31
  Speaker 2: like again, you know, we're talking habit, We're talking creatures
• 1:23:33
  Speaker 2: of habit here. You you get used to going to
• 1:23:36
  Speaker 2: a grocery store and you know, you you always see
• 1:23:40
  Speaker 2: it there, So it's like not much of a question,
• 1:23:43
  Speaker 2: like you know, but it's an excellent observation, man, and
• 1:23:46
  Speaker 2: I kind of myself want to get to the bottom
• 1:23:48
  Speaker 2: of that now too. That's gonna be something I'm going
• 1:23:50
  Speaker 2: to be looking into, dude.
• 1:23:52
  Speaker 1: Please look into it. This has been a question on
• 1:23:55
  Speaker 1: my mind for a really long time that I've pondered
• 1:23:57
  Speaker 1: and thought of and I cannot to a sensible conclusion.
• 1:24:03
  Speaker 1: It's like it's like a mystery, dude, I have. I
• 1:24:05
  Speaker 1: really have absolutely no idea, and every time that I
• 1:24:08
  Speaker 1: think that I come to something, it just doesn't make
• 1:24:11
  Speaker 1: any logical sense. It doesn't make common sense. It's like, okay, well,
• 1:24:15
  Speaker 1: if you're slaughtering the animals every single day, that means
• 1:24:18
  Speaker 1: you have to have an intake of new calves of cows,
• 1:24:22
  Speaker 1: and then where are those calves coming from. They aren't
• 1:24:25
  Speaker 1: breeding that often, they're not pregnant that often to have
• 1:24:29
  Speaker 1: that many calves, And not only that, the amount of
• 1:24:33
  Speaker 1: people that would take to deliver a calf from a
• 1:24:37
  Speaker 1: cow is a lot of people. You essentially have to
• 1:24:40
  Speaker 1: like go in there and like help the cow have
• 1:24:43
  Speaker 1: the birth of the calf. You have to grab it
• 1:24:45
  Speaker 1: by its legs with a freaking rope and pull the
• 1:24:48
  Speaker 1: freaking calf out of the out of the cow, you know.
• 1:24:52
  Speaker 1: And that's very rare, rare. That's a rare thing. So
• 1:24:54
  Speaker 1: it's like it doesn't make it. I don't know where
• 1:24:56
  Speaker 1: all there, where's all the meat coming from? That's but
• 1:25:00
  Speaker 1: where what I shout a name and this show is
• 1:25:02
  Speaker 1: where is all the meat from?
• 1:25:05
  Speaker 2: It's like simulation, meet, bro, just appeers. I don't know,
• 1:25:08
  Speaker 2: I don't know.
• 1:25:09
  Speaker 1: It seems like, dude, I don't know. I'm not I'm not.
• 1:25:11
  Speaker 1: I'm not opposed to that theory, dude. A lot of
• 1:25:13
  Speaker 1: people have been talking about the nowadays. It's becoming a
• 1:25:17
  Speaker 1: really popular topic. You know, mainstream people are talking about
• 1:25:20
  Speaker 1: the simulation theory. Joe Rogan's talking about it. Ryan, Uh,
• 1:25:24
  Speaker 1: what's his name not Ryan, Ryan, Ryan Gables, my friend
• 1:25:30
  Speaker 1: uh Sean Sean Ryan. They just got people on there
• 1:25:34
  Speaker 1: talking about it. That is that none of this is
• 1:25:36
  Speaker 1: real and that we're in a holographic simulation matrix, and
• 1:25:39
  Speaker 1: like it's getting really deep, dude, it's getting real weird, dude,
• 1:25:42
  Speaker 1: I think we might be. I think a simulation, meet, dude.
• 1:25:45
  Speaker 1: That's where the that's where the meat is coming from,
• 1:25:47
  Speaker 1: simulation meat. The simulation is populating it for us. As
• 1:25:51
  Speaker 1: soon as we realize that all this meat there's an
• 1:25:54
  Speaker 1: endless supply of meat, that's when we'll have the meat shortage.
• 1:25:58
  Speaker 1: Guarantee it. If everyone would stop up and realize and say, hey,
• 1:26:01
  Speaker 1: where is all this meat coming from, the meat will
• 1:26:03
  Speaker 1: stop producing itself. Oh wow, because there's an overabundance of
• 1:26:07
  Speaker 1: the meat right now. So the simulation will then revert
• 1:26:11
  Speaker 1: back onto itself and be like, oh well, everyone is
• 1:26:14
  Speaker 1: recognizing that there's a there's an excess of meat. We've
• 1:26:17
  Speaker 1: screwed up.
• 1:26:18
  Speaker 2: We gotta go, we got start. Maybe we should shut
• 1:26:23
  Speaker 2: up then. I don't know, but but but I'm with you, dude.
• 1:26:27
  Speaker 1: You know it is it is.
• 1:26:28
  Speaker 2: You know, I'll get to see me. I wanted to
• 1:26:29
  Speaker 2: kind of answer Dana's question Dana's comment real quick. So
• 1:26:34
  Speaker 2: a potential explanation for that. You know, a lot of
• 1:26:36
  Speaker 2: these commercialized vegetables and fruits that we have are very
• 1:26:42
  Speaker 2: far removed from their original natural form. So let's take
• 1:26:47
  Speaker 2: the strawberry, for an instance, like a real strawberry that
• 1:26:52
  Speaker 2: grows on a wild strawberry vine is maybe like the
• 1:26:56
  Speaker 2: size of this bottle cap I'm holding up, potentially maybe
• 1:27:00
  Speaker 2: even half to three quarters of the size of this
• 1:27:03
  Speaker 2: bottle cap that I'm holding up. And that's what a
• 1:27:06
  Speaker 2: natural strawberry looks like. If you've ever had a wild strawberry, fine,
• 1:27:10
  Speaker 2: we have them out here in Colorado in your backyard,
• 1:27:13
  Speaker 2: and you get a real natural strawberry that was grown
• 1:27:16
  Speaker 2: from nature, It's very small, and it's a hell of
• 1:27:18
  Speaker 2: a lot sweeter than the ones that you get in
• 1:27:21
  Speaker 2: the stores there. Actually, I prefer the wild strawberries over
• 1:27:25
  Speaker 2: brought strawberries. I think they're much better.
• 1:27:27
  Speaker 1: You know.
• 1:27:28
  Speaker 2: Kind of same things with a lot of these vegetables.
• 1:27:30
  Speaker 2: Their natural forms look nothing like the commercialized forms that
• 1:27:36
  Speaker 2: we have, and usually a lot of the commercialized forms
• 1:27:39
  Speaker 2: that we get, as you know, as writer and I
• 1:27:41
  Speaker 2: were talking about, we're on the scale of mass production.
• 1:27:45
  Speaker 2: They had to make the vegetables bigger. They had to
• 1:27:48
  Speaker 2: make more of the flower part. Like you know, you know,
• 1:27:51
  Speaker 2: when we look at a banana, a banana that's not
• 1:27:53
  Speaker 2: commercially grown and grown in the wild looks vastly different
• 1:27:57
  Speaker 2: than a banana. Yep. And they have seeds in them,
• 1:28:01
  Speaker 2: and you know, and they have seeds in them, you know,
• 1:28:04
  Speaker 2: same thing. If you look at corn before it was commercialized,
• 1:28:08
  Speaker 2: ears of corn were like, you know, you can get
• 1:28:10
  Speaker 2: ear of corn that's like this freaking huge now, But
• 1:28:12
  Speaker 2: most of the time corn was very small, you know,
• 1:28:15
  Speaker 2: it had it had multicolored kernels. They were never all yellow,
• 1:28:19
  Speaker 2: all white like you know, there was like that variation
• 1:28:23
  Speaker 2: in them. So one of the reasons why you probably
• 1:28:25
  Speaker 2: haven't seen what you would call the broccoli that we
• 1:28:28
  Speaker 2: have come to know and love or the celery that
• 1:28:31
  Speaker 2: we come to know and love as you know in
• 1:28:34
  Speaker 2: the nature. Yeah, I mean you might have seen them,
• 1:28:36
  Speaker 2: but it's not gonna look like the broccoli that you're
• 1:28:40
  Speaker 2: getting at the store. It's not gonna look like the
• 1:28:44
  Speaker 2: celery that you're getting at the store. I do think,
• 1:28:46
  Speaker 2: if I'm correct, too, some of these plants we created
• 1:28:50
  Speaker 2: through cross breeding. I mean, you know, there's there's certain
• 1:28:54
  Speaker 2: variations of these vegetables that we made into how they are.
• 1:28:57
  Speaker 2: So yeah, some of them, even though they grow out
• 1:28:59
  Speaker 2: of the ground, are not one hundred percent natural. There's
• 1:29:03
  Speaker 2: been an artificial kind of hand that's kind of like
• 1:29:07
  Speaker 2: guided it to where it is today. So that's probably
• 1:29:09
  Speaker 2: why you don't see that. But again, I'm gonna touch
• 1:29:11
  Speaker 2: on the meat simulation. Now we got the It made
• 1:29:14
  Speaker 2: me think of It made me think of minecraft. Bro.
• 1:29:17
  Speaker 2: It's like the meat just pops up, dude. It's like
• 1:29:20
  Speaker 2: it just shows it just shows up.
• 1:29:22
  Speaker 1: I think. I mean, Dana says, when you're take in
• 1:29:25
  Speaker 1: the math, the math ain't mathing. Okay, the math ain't mathing.
• 1:29:29
  Speaker 1: It's not when you include the grocery stores that is
• 1:29:33
  Speaker 1: constantly stocked full of meat, all of the restaurants that
• 1:29:36
  Speaker 1: just have meat on deck. I've never went to a
• 1:29:38
  Speaker 1: restaurant in order to dish with meat and then they
• 1:29:40
  Speaker 1: came back and said, oh sorry, we don't have a steak. Yeah,
• 1:29:44
  Speaker 1: and uh. And then the endless fast food places that
• 1:29:47
  Speaker 1: is a lot of meat.
• 1:29:49
  Speaker 2: Bro, It's a fuck ton of meat. Dude.
• 1:29:51
  Speaker 1: Where is the meat coming from.
• 1:29:55
  Speaker 2: That?
• 1:29:55
  Speaker 1: Man?
• 1:29:56
  Speaker 2: I'm gonna tell you what, dude. We might have to
• 1:29:58
  Speaker 2: break into simulation theory at this one too. Man, you know,
• 1:30:01
  Speaker 2: because I know it's a very big, very big up
• 1:30:06
  Speaker 2: and coming theory. A lot of people are kind of
• 1:30:08
  Speaker 2: taking into consideration. I know Rogan's talked about a lot. Rogan,
• 1:30:11
  Speaker 2: you know, being the d MT kindos sour that he is.
• 1:30:14
  Speaker 2: I'm sure has his reasons for, you know, having that
• 1:30:18
  Speaker 2: opinion on things. But I mean, dude, it almost sounds
• 1:30:21
  Speaker 2: like this is like a meat simulation. It's like this.
• 1:30:25
  Speaker 2: It's like what if we like go home, man, and
• 1:30:27
  Speaker 2: like we go home and the grocery store closes at
• 1:30:30
  Speaker 2: the end of the night, right, and then all of
• 1:30:32
  Speaker 2: the meat that was bought just rerenders back onto the fucking.
• 1:30:37
  Speaker 1: Dude, bro, I think that that it just come It
• 1:30:42
  Speaker 1: just comes back. Someone goes to grabs it, but buy
• 1:30:44
  Speaker 1: some meat from the store, and then it's just that
• 1:30:46
  Speaker 1: automatically replenishes itself.
• 1:30:48
  Speaker 2: You're got me start checking the dates now, man, I'm
• 1:30:50
  Speaker 2: not gonna go in there. It's like this one still
• 1:30:52
  Speaker 2: has the same date as the one I bought yesterday.
• 1:30:54
  Speaker 2: What the fuck fuck or something? Man, Like You're absolutely right, though,
• 1:30:58
  Speaker 2: I mean, when you break it down from you know,
• 1:31:00
  Speaker 2: a standpoint the you know what, do we got three
• 1:31:03
  Speaker 2: hundred and eighty billion people or million, sorry, million people
• 1:31:06
  Speaker 2: in the United States right now? Is like three hundred
• 1:31:08
  Speaker 2: and eighty I think going up to like three hundred
• 1:31:10
  Speaker 2: and ninety at this point. Yeah, that's a lot. I
• 1:31:13
  Speaker 2: mean you got to think, I mean, what's the statistical
• 1:31:16
  Speaker 2: data for meat eaters at this point in time, Isn't
• 1:31:18
  Speaker 2: it like I think maybe like seventy to seventy five
• 1:31:22
  Speaker 2: percent of the country is still eating meat. I know,
• 1:31:26
  Speaker 2: you know, since vegetarianism and veganism is kind of kicked
• 1:31:29
  Speaker 2: up a little bit, there's you know, we have that
• 1:31:31
  Speaker 2: percentage of the country doing that. But you know, like
• 1:31:34
  Speaker 2: let's just give a good general because let's just even
• 1:31:36
  Speaker 2: say if seventy percent of these three hundred and eighty
• 1:31:39
  Speaker 2: million people, you know, we're eating meat, like how many people?
• 1:31:43
  Speaker 2: Let's do do a quick math, real quick here. I'm
• 1:31:46
  Speaker 2: going to pull up a calculator, so find out, what's
• 1:31:48
  Speaker 2: seventy percent of three hundred and eighty million is hold
• 1:31:53
  Speaker 2: on and suck. So we got three hundred and eighty million,
• 1:31:59
  Speaker 2: do dude? Dude, that's three hundred and eighty sorry, three
• 1:32:03
  Speaker 2: more zeros one two, three times zero point seven. So
• 1:32:11
  Speaker 2: we're still looking at two hundred and sixty six million
• 1:32:14
  Speaker 2: people at this point that.
• 1:32:17
  Speaker 1: Would meet that probably meet every single day. And that's
• 1:32:22
  Speaker 1: just in the United States. Bro, that's not all the
• 1:32:24
  Speaker 1: rest of the country. That's not in Canada, that's not
• 1:32:27
  Speaker 1: including Mexico, that's not including Russia, Germany, any other country
• 1:32:30
  Speaker 1: in the freaking world.
• 1:32:33
  Speaker 2: Dude, it's dude.
• 1:32:34
  Speaker 1: No.
• 1:32:34
  Speaker 2: Now you have me like really thinking, Dude, this is weird.
• 1:32:37
  Speaker 2: You know, you're absolutely right because because I have no clue,
• 1:32:40
  Speaker 2: I have absolutely no idea where all this meat could
• 1:32:43
  Speaker 2: be come because you have to think, man, like I've
• 1:32:44
  Speaker 2: been to I've seen, you know, organic dairy farms. I've
• 1:32:47
  Speaker 2: seen you know, organic beef farms. I had a friend
• 1:32:50
  Speaker 2: who used to work at one up the street in Brighton, Colorado.
• 1:32:54
  Speaker 2: And even the amount of cows that were you know,
• 1:32:56
  Speaker 2: obviously there were raw dairy farm farms. So they're milk.
• 1:32:59
  Speaker 2: But even let's let's talk about you know, the commercial
• 1:33:01
  Speaker 2: what it takes to milk a cow too, And you
• 1:33:03
  Speaker 2: look at commercial milk also, like you know, cows only
• 1:33:07
  Speaker 2: produce a certain amount of milk every so often. You
• 1:33:10
  Speaker 2: can't milk the shit out of them every day, like
• 1:33:12
  Speaker 2: you know what I mean. So like, so then too
• 1:33:14
  Speaker 2: we can even kind of say, do we have simulator
• 1:33:16
  Speaker 2: milk too? Is this like, are all of these you know,
• 1:33:19
  Speaker 2: these animal products like are just re rendering themselves on
• 1:33:25
  Speaker 2: the shelves every night. Dude. It is so bizarre, Like
• 1:33:28
  Speaker 2: this is just such an excellent observation. And now it's
• 1:33:31
  Speaker 2: like where the fuck is all of the meat coming from?
• 1:33:34
  Speaker 2: Like where is this? Because dude, you got think two
• 1:33:36
  Speaker 2: hundred and sixty six million people, Like let's say even
• 1:33:39
  Speaker 2: if dude, let's say these two hundred and sixty six
• 1:33:41
  Speaker 2: million people had a sixteen ouce fucking rib by every
• 1:33:44
  Speaker 2: night for dinner, Like you know what I mean, and.
• 1:33:47
  Speaker 1: Most dude, most people eat some sort of meat, a steak,
• 1:33:53
  Speaker 1: a rib or something every single day, every single night
• 1:33:57
  Speaker 1: they have some form of red meat.
• 1:34:00
  Speaker 2: That's how wild man. That is fucking wild, dude, because
• 1:34:04
  Speaker 2: like you would have to I mean even even some
• 1:34:07
  Speaker 2: of these so you know you've been through Greeley and
• 1:34:08
  Speaker 2: stuff like that, even some of the cow farms I've
• 1:34:10
  Speaker 2: seen in Greeley, man, I mean, you know we're talking
• 1:34:13
  Speaker 2: about maybe two three thousand cows. I've seen in some
• 1:34:18
  Speaker 2: of those farms too, And like, bro, like even the math, dude,
• 1:34:21
  Speaker 2: like you know, let's say you had, say you had
• 1:34:24
  Speaker 2: ten farms with three thousand cows, right, you know, you're
• 1:34:26
  Speaker 2: gonna have like thirty thousand cows. But then still again,
• 1:34:29
  Speaker 2: those thirty thousand cows are not even gonna feed a
• 1:34:32
  Speaker 2: whole fucking town of people, like you know what I mean,
• 1:34:35
  Speaker 2: our whole city of people. You know, you look at
• 1:34:36
  Speaker 2: the population of Denver and stuff like that, those thirty
• 1:34:39
  Speaker 2: thousand cows are not going to feed that whole city. Man,
• 1:34:43
  Speaker 2: this is like, we gotta get to the bottom of this, dude.
• 1:34:46
  Speaker 2: This is fucking like I don't know. It's like because
• 1:34:49
  Speaker 2: I'm a meat eater like I do. I'm flexitarian like
• 1:34:52
  Speaker 2: I do. I do some vegetarian meals meals, but I
• 1:34:55
  Speaker 2: do eat meat, you know, And I you know, my
• 1:34:58
  Speaker 2: breakfast and my life untre normally vegetarian. And then I'll
• 1:35:02
  Speaker 2: have like a meat meal for like lunch or for
• 1:35:04
  Speaker 2: dinner or something like that. But but man like, you know,
• 1:35:09
  Speaker 2: and I source my meats and stuff, like I try
• 1:35:11
  Speaker 2: my best to like to get good quality meats. I
• 1:35:13
  Speaker 2: try to not do commercial as much as possible. But still,
• 1:35:18
  Speaker 2: man like, I mean, I can account for the good
• 1:35:20
  Speaker 2: quality meats and the organic farms like you know, because
• 1:35:23
  Speaker 2: those aren't as prevalent, you know, as you know, a
• 1:35:27
  Speaker 2: lot of the commercial stuff. And I mean you have
• 1:35:30
  Speaker 2: kind of like now what we have or these kind
• 1:35:32
  Speaker 2: of commercialized organic farmers which aren't technically organic per se,
• 1:35:37
  Speaker 2: but they're commercialized but they're selling like grass fed beef
• 1:35:40
  Speaker 2: and they're selling like, you know, hormone free and antibiotic
• 1:35:44
  Speaker 2: beef and things like that. But it does not know
• 1:35:47
  Speaker 2: the math is not math, and dude, it's it's it's
• 1:35:50
  Speaker 2: got to be. I don't know, man, we might be
• 1:35:52
  Speaker 2: we might be living in a fucking simulation. I you know,
• 1:35:55
  Speaker 2: I've I've I've always I've always thought that that was
• 1:35:57
  Speaker 2: a possibility. I mean, you know, have you ever heard
• 1:36:01
  Speaker 2: of the the orgone brain cells? Have you ever heard
• 1:36:04
  Speaker 2: of those before?
• 1:36:06
  Speaker 1: No? I haven't. What is it?
• 1:36:07
  Speaker 2: So what these orgone brain cells are? Right? And this
• 1:36:10
  Speaker 2: is this is going to trip you out. So they
• 1:36:12
  Speaker 2: take these brain cells they're human brain cells, and they
• 1:36:15
  Speaker 2: grow them in a dish, right, And what they do
• 1:36:19
  Speaker 2: is they start to gain some kind of form of sentience, right.
• 1:36:23
  Speaker 2: And what they're used is they have a faster thinking
• 1:36:27
  Speaker 2: capacity than AI, they have a faster processing capacity than AI.
• 1:36:33
  Speaker 2: But what they do when these brain cells aren't used
• 1:36:37
  Speaker 2: is they put them in a simulation where they're a
• 1:36:40
  Speaker 2: butterfly and they think they're a butterfly, and when they're
• 1:36:44
  Speaker 2: not being used, the consciousness of these brain cells are
• 1:36:48
  Speaker 2: in this butterfly form. And so the guy who I was,
• 1:36:51
  Speaker 2: you know, watching the show, who was talking about this,
• 1:36:55
  Speaker 2: they said, what if we are just a bunch of
• 1:36:58
  Speaker 2: brain cells on a peach for dish somewhere that are
• 1:37:01
  Speaker 2: sentient and we're being put through you know this this
• 1:37:04
  Speaker 2: human simulation? I mean, who knows, Dude, Like it's it's
• 1:37:08
  Speaker 2: it's weird. But the fact that we have this this
• 1:37:12
  Speaker 2: abundance of meat, you know, and you even look at
• 1:37:14
  Speaker 2: stuff on the news too, Like I forgot there was
• 1:37:17
  Speaker 2: back during COVID they were they were dumping a lot
• 1:37:21
  Speaker 2: of meat, they were dumping a lot of milks. So
• 1:37:24
  Speaker 2: they were dumping a lot of stuff out I remember,
• 1:37:27
  Speaker 2: I don't remember exactly what the reason was for, but
• 1:37:31
  Speaker 2: I know a lot of farmers were getting rid of
• 1:37:34
  Speaker 2: a lot of food. But dude, then even during COVID,
• 1:37:36
  Speaker 2: man if the farmers were dumping milk and they were
• 1:37:39
  Speaker 2: getting rid of meat, I saw no fucking shortage of
• 1:37:42
  Speaker 2: meat or milk during COVID either. Nope, So like what
• 1:37:47
  Speaker 2: the fuck is going on? Dude, Like it has never happened.
• 1:37:52
  Speaker 1: I have never went in anywhere ever ordered something with
• 1:37:59
  Speaker 1: meat at a restaurant and they said that they don't
• 1:38:03
  Speaker 1: have the meat. It has just never happened. I've never
• 1:38:06
  Speaker 1: went into a grocery store and they not have meat.
• 1:38:10
  Speaker 1: And I've been into a lot of grocery stores. I mean,
• 1:38:13
  Speaker 1: people regularly go in the grocery stores. I think we
• 1:38:16
  Speaker 1: just need to break this freaking simulation, this meat simulation,
• 1:38:21
  Speaker 1: and use the hashtag where is all the freaking meat
• 1:38:25
  Speaker 1: coming from?
• 1:38:26
  Speaker 2: Dye?
• 1:38:27
  Speaker 1: Maybe we can bring this whole thing down. Bro.
• 1:38:30
  Speaker 2: Well, dude, well, that's the thing, man, it's a great
• 1:38:32
  Speaker 2: documentary idea. Man. You know, we were talking about that
• 1:38:34
  Speaker 2: the other day, like that is a great documentary idea
• 1:38:38
  Speaker 2: because you know, I I I can't even begin to
• 1:38:42
  Speaker 2: tell you. I mean, even just with a little bit
• 1:38:43
  Speaker 2: of math, we did you know, two hundred and sixty
• 1:38:45
  Speaker 2: six million people the seventy percent of the United States?
• 1:38:50
  Speaker 2: You know, I this is you know, I don't want
• 1:38:53
  Speaker 2: to put on a tenthfoil hat, but is it possible
• 1:38:59
  Speaker 2: that maybe I don't have any concrete evidence and I
• 1:39:02
  Speaker 2: can't prove this don't get me wrong. You know how
• 1:39:06
  Speaker 2: they were doing the lab grown me right? Is it
• 1:39:12
  Speaker 2: possible because I remember very very specifically, man, So, I
• 1:39:18
  Speaker 2: don't know if a lot of people remember the documentary
• 1:39:22
  Speaker 2: early like late two thousand and eight, early two thousand
• 1:39:25
  Speaker 2: and nine. It was called Esoteric Agenda, and there was
• 1:39:30
  Speaker 2: a scene where they were talking about GMOs in there
• 1:39:33
  Speaker 2: and Bush Senior and Bush Junior were at the Monsanto
• 1:39:40
  Speaker 2: factory at that time, and Bush Senior was telling the
• 1:39:46
  Speaker 2: head of Monsanto at the time that we don't even
• 1:39:49
  Speaker 2: have to pass it. If you just want to give
• 1:39:51
  Speaker 2: me some money, we can start pushing them into the
• 1:39:52
  Speaker 2: supply right now. I mean they've verbatim caught him saying
• 1:39:57
  Speaker 2: that on camera, like you know what I mean. So,
• 1:40:00
  Speaker 2: and this is before the days of AI generation, this
• 1:40:02
  Speaker 2: is before the days of all of this stuff really hitting.
• 1:40:05
  Speaker 2: So is the validity of that possible? I do think
• 1:40:08
  Speaker 2: it potentially could be. Well, like I said, I can't
• 1:40:10
  Speaker 2: prove this, but what if potentially they're slipping something like
• 1:40:13
  Speaker 2: that into the food supply. I mean, that could be
• 1:40:15
  Speaker 2: one explanation. I don't know, but freaking you know, but
• 1:40:20
  Speaker 2: it is, man, Like, we're well, we know.
• 1:40:22
  Speaker 1: That they can clone animals. That animals, they can clone sheep,
• 1:40:27
  Speaker 1: they can clone dogs, they can clone cats. I mean,
• 1:40:30
  Speaker 1: there's a lady on TikTok right now the cat cloned, Like,
• 1:40:33
  Speaker 1: there's facilities in California that will clone your freaking cat.
• 1:40:38
  Speaker 1: So if they can clone animals, they can essentially.
• 1:40:40
  Speaker 2: Clone more cows, more cows, and.
• 1:40:43
  Speaker 1: They can so I don't know, they can have a
• 1:40:47
  Speaker 1: giant freaking facility of cows that are essentially just grown
• 1:40:54
  Speaker 1: in like an incubation. One man suck. It takes a
• 1:41:01
  Speaker 1: couple of weeks and then boom, they're like a full
• 1:41:03
  Speaker 1: grown cow. And then they ship them off to places
• 1:41:06
  Speaker 1: to be slaughter. They give them to the farmers for
• 1:41:08
  Speaker 1: a couple of months and make it seem like is
• 1:41:10
  Speaker 1: a normal cow.
• 1:41:11
  Speaker 2: Yeah, I mean, I mean, you know, America is not
• 1:41:16
  Speaker 2: a stranger to interesting business practices. That's all I will
• 1:41:20
  Speaker 2: say when it comes to that.
• 1:41:23
  Speaker 1: I was theory. No no, no, no facts.
• 1:41:28
  Speaker 2: I got no facts on what.
• 1:41:29
  Speaker 1: I'm saying either, the kind of like the thing the
• 1:41:32
  Speaker 1: only thing that you can really come up with when
• 1:41:33
  Speaker 1: you look at the numbers. Okay, like that, like Dana
• 1:41:36
  Speaker 1: was saying, the math ain't mathing.
• 1:41:38
  Speaker 2: It's not like it even brings up It's it's like
• 1:41:41
  Speaker 2: it's like what came first, the chicken or the egg. Now,
• 1:41:43
  Speaker 2: now apparently we can make the chickens just come to
• 1:41:45
  Speaker 2: be that they come to being, dude, I mean, you know,
• 1:41:48
  Speaker 2: and then uh, but then Danny even brought up another
• 1:41:51
  Speaker 2: good point, you know, and then and then the other
• 1:41:52
  Speaker 2: side of that equation where all the bows and left
• 1:41:55
  Speaker 2: every pieces of animal carcasses go into the landfill. Doubt it,
• 1:41:58
  Speaker 2: I do. Every time I've been in a landfill, I've
• 1:42:01
  Speaker 2: never seen any carcasses or remnants of like anything like
• 1:42:03
  Speaker 2: that too. And I mean, no, this is it could
• 1:42:07
  Speaker 2: very well be. I mean you brought up of interesting theory.
• 1:42:09
  Speaker 2: I mean, yeah, we can't prove what we're saying right now,
• 1:42:11
  Speaker 2: don't get me wrong, but like that that, I think
• 1:42:14
  Speaker 2: yours is potentially a little bit more possible than what
• 1:42:16
  Speaker 2: I'm saying, man, because you know what the whole cloning thing,
• 1:42:20
  Speaker 2: I mean, yeah, they got the lab grown meat they're doing.
• 1:42:22
  Speaker 2: I'm not it's definitely not three D printed meat, thankfully.
• 1:42:25
  Speaker 2: I mean, I don't know, but like you know, I've
• 1:42:27
  Speaker 2: seen I've tried a three D printed raspberry before it
• 1:42:32
  Speaker 2: was not delicious at all. I just was like, you know,
• 1:42:36
  Speaker 2: this is weird. I think hopefully we would be able
• 1:42:40
  Speaker 2: to tell if something like that was potentially going on.
• 1:42:42
  Speaker 2: But I think your theory is a little bit more
• 1:42:44
  Speaker 2: plausible than mine. Man.
• 1:42:46
  Speaker 1: But we though that's a good question, because that's the
• 1:42:50
  Speaker 1: thing is, like what you were just talking about earlier,
• 1:42:53
  Speaker 1: with the collars of these fruits and the collars of
• 1:42:57
  Speaker 1: the vegetables. That's what we're used to say because we
• 1:43:00
  Speaker 1: see it in the store all the time. That's the
• 1:43:02
  Speaker 1: way that we think that these fruits and vegetables organically grow,
• 1:43:06
  Speaker 1: but they don't. And orange doesn't grow orange, and orange
• 1:43:10
  Speaker 1: naturally grows green. Like, what are we even doing? And
• 1:43:15
  Speaker 1: we've gotten so used to those collars that we can't
• 1:43:17
  Speaker 1: even recognize them. We wouldn't even be able to know
• 1:43:21
  Speaker 1: exactly what they were if they.
• 1:43:22
  Speaker 2: Were grown naturally exactly.
• 1:43:25
  Speaker 1: Man. I mean, we have some trees in our backyard. Okay,
• 1:43:28
  Speaker 1: So I went out there the other day and we
• 1:43:30
  Speaker 1: have some fruit trees. And whenever we first got here,
• 1:43:34
  Speaker 1: and I was some of them look like lemons, other
• 1:43:38
  Speaker 1: ones look like limes. And then I was like, okay, well,
• 1:43:41
  Speaker 1: This is definitely a lime. It's green right, picked it
• 1:43:44
  Speaker 1: up off of the tree, cut it open, it's a
• 1:43:46
  Speaker 1: freaking orange.
• 1:43:48
  Speaker 2: Interesting, yeah, because I mean even when you like so,
• 1:43:50
  Speaker 2: I lived in Florida for a little bit too, and like,
• 1:43:53
  Speaker 2: that's one of the things I miss about Florida is
• 1:43:56
  Speaker 2: we had these community fruit trees. Man, Like, we just
• 1:43:58
  Speaker 2: had these fruit trees all over the neighborhood. Anybody could
• 1:44:02
  Speaker 2: go stock up on miniolas, on low quats, on freaking oranges,
• 1:44:07
  Speaker 2: anything that you wanted. But you're absolutely right. When oranges
• 1:44:10
  Speaker 2: are grown in the wild and they are organic, they
• 1:44:14
  Speaker 2: look one hundred percent different. Like when you go apple picking, right,
• 1:44:19
  Speaker 2: you know, and you go pick apples from an orchard, like,
• 1:44:23
  Speaker 2: they look vastly different. Then you see, you know, you
• 1:44:26
  Speaker 2: don't see these fat ass red delicious apples that are
• 1:44:30
  Speaker 2: glossy and freaking red, you know, sitting there on the shelf, man,
• 1:44:35
  Speaker 2: you see this multi colored variety like you will see
• 1:44:38
  Speaker 2: some greens. You'll see a little bit of these ambers,
• 1:44:40
  Speaker 2: these reds in these apples, and it might still be
• 1:44:43
  Speaker 2: a red delicious variety apple. Like theyn't get me wrong
• 1:44:46
  Speaker 2: that you're picking, but when you're getting the natural format
• 1:44:52
  Speaker 2: of it and something that's not commercially grown. You know,
• 1:44:55
  Speaker 2: you're looking at a very different fruit. So like you're
• 1:44:58
  Speaker 2: very right about what you're saying, Like, you know, would
• 1:45:00
  Speaker 2: we know the difference? Like you know, and I think
• 1:45:03
  Speaker 2: that would? I mean also too, man, you know now
• 1:45:06
  Speaker 2: that you know health is just starting to resurface, maybe
• 1:45:09
  Speaker 2: what this will do is this will kind of like
• 1:45:12
  Speaker 2: kind of ignite the spark within people to start asking
• 1:45:15
  Speaker 2: these questions more and to start like kind of like
• 1:45:18
  Speaker 2: diving in. And I'm glad Data agrees with me on
• 1:45:22
  Speaker 2: the meat documentary. That's pretty awesome, Like it definitely it's
• 1:45:25
  Speaker 2: a great documentary idea. Man, I would definitely love to
• 1:45:29
  Speaker 2: join you on that endeavor because now I am I
• 1:45:32
  Speaker 2: am curious myself, man, because I just it doesn't make sense,
• 1:45:37
  Speaker 2: and you know, could could we be in some kind
• 1:45:40
  Speaker 2: of interesting simulation? We definitely very well could be. Who knows? Man,
• 1:45:44
  Speaker 2: Like it's it's there's a lot that we don't know,
• 1:45:48
  Speaker 2: you know, especially within the new discoveries of quantum physics.
• 1:45:51
  Speaker 2: Let's even talk about that. Let's bring that into this, man.
• 1:45:56
  Speaker 2: So actually this kind of maybe solidifies the pet fact
• 1:45:59
  Speaker 2: we are in a potential civilis simulation. I'll bring it
• 1:46:02
  Speaker 2: up real quick here if you don't mind, I'll share
• 1:46:04
  Speaker 2: it on the screen. Let me pull it up here.
• 1:46:08
  Speaker 2: So back in twenty fourteen, right, these guys, what they
• 1:46:15
  Speaker 2: ended up doing was cracking the Fineman diagrams amplitudohedron. Here
• 1:46:23
  Speaker 2: we go, right, So what they ended up doing for
• 1:46:28
  Speaker 2: those who don't know what the fine mint diagrams are,
• 1:46:32
  Speaker 2: let me pull this image up real quick for everybody
• 1:46:35
  Speaker 2: to see. Hold on, get it. Here we go. So,
• 1:46:41
  Speaker 2: what the Fineman diagrams are are these ninety page equations
• 1:46:46
  Speaker 2: on quarks. Right, So for those who don't know what
• 1:46:50
  Speaker 2: quarks are, they're sub atomic particles. There are some of
• 1:46:55
  Speaker 2: the smallest ones there is, and they have certain movements
• 1:47:01
  Speaker 2: or certain reverberations, are certain patterns that they they follow,
• 1:47:06
  Speaker 2: and that's where these equations come in. So these two scientists,
• 1:47:11
  Speaker 2: they ended up cracking these Fineman diagrams, and what they
• 1:47:15
  Speaker 2: ended up getting was this geometry figure that we see
• 1:47:18
  Speaker 2: on the screen here called the ampleotahedron. And so this amplitehedron.
• 1:47:25
  Speaker 2: Don't get me wrong, I'm not a quantum physicist. I'm
• 1:47:27
  Speaker 2: understanding this to the best of my capabilities here, but
• 1:47:31
  Speaker 2: it's fastly interesting to me. Is what this amplotahedron does
• 1:47:35
  Speaker 2: is it destroys locality and unitarity. And I'll kind of
• 1:47:39
  Speaker 2: somewhat break down locality is locality is how particles locally
• 1:47:43
  Speaker 2: interact with each other, and unitarity is more of like
• 1:47:46
  Speaker 2: a unified theme of how these particles interact with each other.
• 1:47:50
  Speaker 2: These don't really exist if this is the case. So
• 1:47:55
  Speaker 2: what that would potentially lead us to think is that
• 1:47:58
  Speaker 2: we are in some kind of holographic simulated reality. And
• 1:48:02
  Speaker 2: this would be potentially, at least in my eyes, some
• 1:48:05
  Speaker 2: of the hardest evidence that we could have towards that
• 1:48:09
  Speaker 2: being a case. So I wanted to share that because
• 1:48:13
  Speaker 2: we were on the topic of this. This was a
• 1:48:16
  Speaker 2: pretty big discovery when it happened. It wasn't really announced
• 1:48:20
  Speaker 2: in the mainstream media. It was spoken about in a
• 1:48:24
  Speaker 2: lot of the scientific journals like Scientific American Nature, you know,
• 1:48:29
  Speaker 2: a couple of other ones were really talking about this
• 1:48:31
  Speaker 2: when it first came out, and it was something that
• 1:48:34
  Speaker 2: profoundly interested me. But if this is truly the case,
• 1:48:40
  Speaker 2: that this is what we have based on these diagrams,
• 1:48:44
  Speaker 2: and there's even a little bit more they have the
• 1:48:46
  Speaker 2: actual finement equation and things like that down there. It's
• 1:48:50
  Speaker 2: very possible we are living in some kind of simulation. Writer,
• 1:48:53
  Speaker 2: if this is true, So like that's that's you know,
• 1:48:56
  Speaker 2: adding that to the plate at this point, you know,
• 1:49:00
  Speaker 2: we simulator. Bro, Dude, it just makes me think of Minecraft.
• 1:49:06
  Speaker 2: It's like, you know, if you've ever played Minecraft, everything
• 1:49:08
  Speaker 2: renders and shit like that. It's like you leave the
• 1:49:10
  Speaker 2: grocery store, the rendering goes down, and then when you
• 1:49:12
  Speaker 2: come back and rerenders. It's all.
• 1:49:18
  Speaker 1: That's what we're gonna name the documentary Meat Simulator the
• 1:49:21
  Speaker 1: meat Simulator. Bro.
• 1:49:23
  Speaker 2: Oh dude, I.
• 1:49:24
  Speaker 1: Meet simulator a subtitle where is all the meat coming from?
• 1:49:29
  Speaker 2: Dude?
• 1:49:30
  Speaker 1: It is?
• 1:49:30
  Speaker 2: Man, Well, dude, it we make an excellent I mean,
• 1:49:32
  Speaker 2: it's a good question. It's a freaking amazing question. And
• 1:49:36
  Speaker 2: like I'm actually after we get off the show tonight,
• 1:49:38
  Speaker 2: I'm probably gonna take a look into it and stuff,
• 1:49:40
  Speaker 2: because you're absolutely right. Man. It's like, in order to feed,
• 1:49:45
  Speaker 2: like you said, let's say the entire you would need
• 1:49:47
  Speaker 2: so many freaking cows, Dude, you would need like you
• 1:49:50
  Speaker 2: would need a continent of cows. Like it's just a
• 1:49:53
  Speaker 2: straight cowls, dude.
• 1:49:55
  Speaker 1: And that's just for the United States. That's not including
• 1:49:58
  Speaker 1: all the other places. You're like, how freaking big is Europe? Dude.
• 1:50:02
  Speaker 2: Maybe that's why Trump wants Greenland. Man, he wants to
• 1:50:04
  Speaker 2: fill a full of cow. He wants to fill Canada
• 1:50:11
  Speaker 2: full of cows too. Man, He's like, we need some
• 1:50:14
  Speaker 2: more meat. We can't let them know about the meat simulator.
• 1:50:18
  Speaker 1: Goddamn it.
• 1:50:18
  Speaker 2: We need to make it.
• 1:50:22
  Speaker 1: They're catching on to the meat simulator. We need to
• 1:50:25
  Speaker 1: We need to see real quick, dude.
• 1:50:28
  Speaker 2: You never know, man, But like, no, that is, dude.
• 1:50:30
  Speaker 2: I think that's the question we need to get to
• 1:50:32
  Speaker 2: the bottom of than our lifetime because you know, especially
• 1:50:36
  Speaker 2: to man, one thing I would love to see is,
• 1:50:39
  Speaker 2: you know, natural the natural forms of fruits and vegetables
• 1:50:43
  Speaker 2: come back into being too, man. Like that would be
• 1:50:46
  Speaker 2: that would be a real cool thing to see.
• 1:50:47
  Speaker 1: You know. That's the problem with like the stores though, too,
• 1:50:50
  Speaker 1: is because they want everything to look pristine and like perfect,
• 1:50:53
  Speaker 1: because they don't think that the customer wants to get
• 1:50:55
  Speaker 1: something that has imperfections with it, right because in a
• 1:51:00
  Speaker 1: different kind of setting, so they make it look all
• 1:51:03
  Speaker 1: different than it actually develops. The nature and that's and
• 1:51:08
  Speaker 1: some of it too is like distribution as well, like
• 1:51:11
  Speaker 1: some of the preservatives and some of the things like
• 1:51:13
  Speaker 1: have to be put in there in order to transport
• 1:51:16
  Speaker 1: it and keep it good for a certain period of time.
• 1:51:21
  Speaker 1: So I don't know, dude, but this is meat thing.
• 1:51:24
  Speaker 2: Bro.
• 1:51:25
  Speaker 1: We need to crack the freaking coat on this bad boy.
• 1:51:28
  Speaker 1: And I hope you look into it, and I'll try
• 1:51:30
  Speaker 1: and try and look into it as well, and we'll
• 1:51:31
  Speaker 1: put our freaking heads together and we'll kind of bring
• 1:51:34
  Speaker 1: down this meat simulator. Destroy the meat simulator, dude.
• 1:51:39
  Speaker 2: I'm telling you, man, well, even what Jerry just said
• 1:51:41
  Speaker 2: in the car chicken wings, it probably takes a lot,
• 1:51:43
  Speaker 2: damn right, dude, Like you know how many wing restaurants
• 1:51:46
  Speaker 2: are there out there? Man? How many?
• 1:51:47
  Speaker 1: Like you know you can go get a there's a
• 1:51:50
  Speaker 1: buffalo wild wings on the end of every freaking corner. Dude,
• 1:51:53
  Speaker 1: what do you mean? Oh?
• 1:51:54
  Speaker 2: Come on, I'm telling you, man, well, did I mean?
• 1:51:56
  Speaker 1: No?
• 1:51:57
  Speaker 2: Do you remember I don't know if you were growing up,
• 1:51:59
  Speaker 2: if you had had glory days, the restaurant glory days
• 1:52:02
  Speaker 2: around you, But they always have their wing night on
• 1:52:03
  Speaker 2: Wednesday night, man, And you can get like upwards of
• 1:52:07
  Speaker 2: like thirty wings for like ten bucks and things like that.
• 1:52:10
  Speaker 2: But you got to think, man, if with so many people,
• 1:52:13
  Speaker 2: let's say you have like ten glory days is and
• 1:52:15
  Speaker 2: like you know, in like a in like a city,
• 1:52:17
  Speaker 2: and you have people and they're all ordering thirty wings,
• 1:52:19
  Speaker 2: where the fuck are things coming from? Bro? Like, yes, no, man,
• 1:52:25
  Speaker 2: I think I think, Man, we we need to we
• 1:52:28
  Speaker 2: need to uh, we need to put our heads together
• 1:52:30
  Speaker 2: on it for sure, because that that's an oddity, man,
• 1:52:33
  Speaker 2: And that's like a very concrete oddity that you can
• 1:52:37
  Speaker 2: bring to the surface and you can use math and
• 1:52:39
  Speaker 2: you can use use you know, the statistics we just
• 1:52:42
  Speaker 2: talked about too to kind of like even make a
• 1:52:44
  Speaker 2: case in point an argument for that.
• 1:52:46
  Speaker 1: Bro. I'm willing to bet once you break all this down, dude,
• 1:52:49
  Speaker 1: and you actually do the legitimate math, it's not going
• 1:52:53
  Speaker 1: to make sense. It's not going to add up. But
• 1:52:56
  Speaker 1: there's just no way that it can add up. It's
• 1:52:59
  Speaker 1: it's it's physically impossible. You would have to have a
• 1:53:04
  Speaker 1: freaking country as big as the United States with nothing
• 1:53:09
  Speaker 1: but cows on every every few feet in order to
• 1:53:14
  Speaker 1: feed just the United States.
• 1:53:17
  Speaker 2: It would literally you would need a continent of cows.
• 1:53:19
  Speaker 2: You literally, it would be like South America. Like if
• 1:53:22
  Speaker 2: you just wiped everybody off the mat and map in
• 1:53:25
  Speaker 2: South America and just made it a cow continent, man,
• 1:53:28
  Speaker 2: and just had all these cows running around.
• 1:53:30
  Speaker 1: And I don't even think that would do it. I
• 1:53:32
  Speaker 1: don't even think that would that would even make it.
• 1:53:35
  Speaker 2: This is wild, man, There is something weird going on.
• 1:53:41
  Speaker 2: There's something weird going on, man, and this is something dude.
• 1:53:45
  Speaker 2: So like I what we would have to potentially do, man,
• 1:53:49
  Speaker 2: is we would have to kind of go around and
• 1:53:50
  Speaker 2: talk to like meat supply plants. We would have to like,
• 1:53:53
  Speaker 2: you know, go like there's one out here. I could
• 1:53:55
  Speaker 2: even take a visit to, like even in my travels
• 1:53:57
  Speaker 2: and be like, I'm just curious, Like how do you think, Like,
• 1:54:00
  Speaker 2: you know, we get enough meat and you know, from
• 1:54:03
  Speaker 2: any kind of animal, from you know, cows, chickens, pigs.
• 1:54:07
  Speaker 2: I mean even now that things like lamb and elk
• 1:54:10
  Speaker 2: and deer are now starting to kind of make their
• 1:54:12
  Speaker 2: way into the farm raised area and people are kind
• 1:54:14
  Speaker 2: of optioning for those meats and things, But where where
• 1:54:18
  Speaker 2: the hell is all of it coming from? Like you know,
• 1:54:20
  Speaker 2: in order to feed this mass population that's going. I mean,
• 1:54:23
  Speaker 2: you mean you take the amount of people on the planet,
• 1:54:25
  Speaker 2: what are we at? Eight billion? Now, let's say let's
• 1:54:28
  Speaker 2: say here, let's do the math on that real quick too,
• 1:54:31
  Speaker 2: because now I'm freaking curious, bro. So let's see. Yeah,
• 1:54:35
  Speaker 2: I am, dude, like you you have me, You have me, Like,
• 1:54:38
  Speaker 2: what the fuck at this point in time? Because you're right,
• 1:54:41
  Speaker 2: so we got let's say eight eight billion people. Let's
• 1:54:43
  Speaker 2: go ahead and do that. All right, Let's say seventy
• 1:54:49
  Speaker 2: percent of these eight billion people times point seven eat meat.
• 1:54:55
  Speaker 2: You know that that's still that's still five billion, six
• 1:55:01
  Speaker 2: hundred million people that are eating me. Where the fuck
• 1:55:06
  Speaker 2: all is that all coming from? Dude? Oh my god, man,
• 1:55:12
  Speaker 2: It's like it makes you think, dude, is there really
• 1:55:16
  Speaker 2: like is this some kind of weird rendering like this
• 1:55:20
  Speaker 2: this reality almost like you know, I mean, we kind
• 1:55:22
  Speaker 2: of dive into what we talked about with the ampltahedron,
• 1:55:25
  Speaker 2: and then we have the up and coming you know,
• 1:55:27
  Speaker 2: quantum physics theory, panpsychism, you know, that kind of points
• 1:55:33
  Speaker 2: towards you know, consciousness potentially being a prime fundamental of
• 1:55:36
  Speaker 2: our reality too. I mean, maybe there's something intertwined with that, man,
• 1:55:40
  Speaker 2: I don't know, maybe that it's a it's a simulation
• 1:55:45
  Speaker 2: based on consciousness, and our consciousness somehow has an interaction
• 1:55:51
  Speaker 2: with the simulation of some kind. Like I'll bring up
• 1:55:54
  Speaker 2: this article real quick because this is one of my
• 1:55:56
  Speaker 2: favorite ones. Here, hold on because isn't Scientific American. The
• 1:56:02
  Speaker 2: fact that Scientific American is talking about this is really
• 1:56:06
  Speaker 2: awesome to me. And so we have is consciousness part
• 1:56:12
  Speaker 2: of the fabric of the universe? Let me share this
• 1:56:15
  Speaker 2: real quick. Yeah, man, I mean you have Scientific American
• 1:56:22
  Speaker 2: talking about stuff like this. This is what's great.
• 1:56:25
  Speaker 1: Man.
• 1:56:26
  Speaker 2: So you know we have is consciousness part of the
• 1:56:28
  Speaker 2: fabric of the universe? And then we have a theory
• 1:56:30
  Speaker 2: called panpsychism proposes that consciousness is a fundamental aspect of reality.
• 1:56:37
  Speaker 2: And I'll link this article to you if you want
• 1:56:40
  Speaker 2: to send it to people. But basically, in a nutshell,
• 1:56:43
  Speaker 2: what it's getting into is how our consciousness is potentially
• 1:56:48
  Speaker 2: a prime fundamental of this existence. And more and more
• 1:56:53
  Speaker 2: physicists are starting to see this. And basically, and here
• 1:56:57
  Speaker 2: you have the issue of the fact that if this
• 1:57:02
  Speaker 2: is really the truth, like if this is a consciousness
• 1:57:05
  Speaker 2: based reality, right, and we are you know, and that's
• 1:57:10
  Speaker 2: the prime fundamental of existence. That would do a couple
• 1:57:15
  Speaker 2: of things.
• 1:57:15
  Speaker 1: One, it would no.
• 1:57:18
  Speaker 2: Longer objectify reality. And I know you and I have
• 1:57:21
  Speaker 2: talked about this before a couple of times when it
• 1:57:23
  Speaker 2: comes to things like this, like if consciousness really is
• 1:57:26
  Speaker 2: truly the prime fundamental of this existence, you know, reality
• 1:57:31
  Speaker 2: would no longer be objective. We would have a collective
• 1:57:34
  Speaker 2: of subjective realities that are having like a mutually agreed
• 1:57:38
  Speaker 2: upon experience. And that even ties into what we're talking about.
• 1:57:40
  Speaker 2: We're not we're used to walking into the grocery store.
• 1:57:43
  Speaker 2: We're used to seeing all the meat, you know, we're
• 1:57:46
  Speaker 2: used to seeing the vegetables the way we do, you know,
• 1:57:49
  Speaker 2: whether it's far moved from nature. And then it's like
• 1:57:51
  Speaker 2: you you tie that in with simulation theory and things
• 1:57:55
  Speaker 2: like that, like what if it is like you know,
• 1:57:57
  Speaker 2: even when I just talked about the Oregon brain cells, man,
• 1:58:00
  Speaker 2: and like you know, like what if, like this is
• 1:58:03
  Speaker 2: this reality could potentially be you know, a collapsed waveform
• 1:58:10
  Speaker 2: in and of itself. And then when we observe the reality,
• 1:58:15
  Speaker 2: it acts almost like its own I don't want to
• 1:58:19
  Speaker 2: say organism per se, but like it almost acts like
• 1:58:22
  Speaker 2: an AI, like in a little bit, like you know
• 1:58:24
  Speaker 2: what I mean, or along those lines, like you know,
• 1:58:26
  Speaker 2: and the AI is picking up on our collective uh uh,
• 1:58:29
  Speaker 2: they're they're picking up that the meat is just appearing
• 1:58:32
  Speaker 2: out of nowhere. We're gonna we're gonna have to do
• 1:58:34
  Speaker 2: a meat shortage now, We're gonna have to We're gonna
• 1:58:37
  Speaker 2: have to freaking put that algorithm into the simulation, you
• 1:58:40
  Speaker 2: know what I mean, And then now all the beef's
• 1:58:42
  Speaker 2: gonna be gone. Maybe you guys shouldn't have asked too
• 1:58:44
  Speaker 2: many questions. I don't know, but at the same time.
• 1:58:48
  Speaker 1: And maybe, dude, that might be the way that it works.
• 1:58:51
  Speaker 2: I don't I don't know, man, I don't know, like
• 1:58:53
  Speaker 2: I can say, I don't know, Like that's the biggest
• 1:58:55
  Speaker 2: thing about me. However, it's like, it's crazy though to
• 1:58:58
  Speaker 2: think about, dude, it's crazy to think about, like how
• 1:59:00
  Speaker 2: this meat is just always constantly there. There's always this
• 1:59:04
  Speaker 2: massive amount of it. I mean, I will go The
• 1:59:06
  Speaker 2: only thing I will say is I will go into
• 1:59:08
  Speaker 2: the grocery stores and there will be sometimes there will
• 1:59:10
  Speaker 2: be shortages of vegetables, like certain ones like I remember
• 1:59:13
  Speaker 2: the other about a few months ago, I couldn't find
• 1:59:16
  Speaker 2: any halapenos anywhere. I love my spicy peppers. I love them.
• 1:59:20
  Speaker 2: I was pretty upset. I couldn't find any jilapenos anywhere.
• 1:59:23
  Speaker 2: But I've never seen I've never seen a steak shortage.
• 1:59:26
  Speaker 2: I've never seen a chicken shortage. I've never seen seen
• 1:59:28
  Speaker 2: a pork shortage. I mean, shit, dude, I could go
• 1:59:30
  Speaker 2: to King Supers right now, and I guarantee you I
• 1:59:32
  Speaker 2: can go get like freaking twenty rex ribs. They're all
• 1:59:35
  Speaker 2: fricking loaded up there, you know what I mean, and
• 1:59:37
  Speaker 2: things like that. So it's like, it's like, is this
• 1:59:39
  Speaker 2: like something that this environment that we're in. Is it
• 1:59:43
  Speaker 2: like almost like self replicating in a way? Is it
• 1:59:46
  Speaker 2: almost like you know, is it potentially there's some kind
• 1:59:49
  Speaker 2: of like self replication or self parked repartitioning that occurs
• 1:59:54
  Speaker 2: that if something is used this this self partitioning reput
• 2:00:00
  Speaker 2: re establishes it back into the reality. It's an interesting
• 2:00:03
  Speaker 2: thing to talk about. But uh, but no, man, it's
• 2:00:09
  Speaker 2: it's I'm stumped. I'm gonna be honest, I'm stumped on
• 2:00:11
  Speaker 2: this one. I have no clue.
• 2:00:13
  Speaker 1: Hashtag where is all the meat coming from? Come on, Steven,
• 2:00:18
  Speaker 1: I'm with it.
• 2:00:19
  Speaker 2: Let's do it, dude. Let's let's freaking blow that hashtag up.
• 2:00:21
  Speaker 2: Let's get people thinking about it hopefully, you know, because
• 2:00:24
  Speaker 2: you know, I mean, like I said, I'm a flexitarian,
• 2:00:26
  Speaker 2: but I do love a good steak. I mean I do.
• 2:00:29
  Speaker 1: I'm not it'll be like the new birds aren't real thing, bro,
• 2:00:34
  Speaker 1: I feel like meat's not real, dude. Well you know
• 2:00:38
  Speaker 1: this meat simulator.
• 2:00:41
  Speaker 2: Dude, the birds aren't really what was the bird? The
• 2:00:43
  Speaker 2: birds aren't They thought that all the birds were government
• 2:00:45
  Speaker 2: spy drones or whatever. I don't know if you've ever
• 2:00:51
  Speaker 2: seen I don't know if you've ever seen Did you
• 2:00:53
  Speaker 2: ever watch Rack and Morty.
• 2:00:55
  Speaker 1: I haven't seen all of it, but I'm aware of
• 2:00:58
  Speaker 1: some of the episodes.
• 2:00:59
  Speaker 2: Yeah, did you see the one with the squirrels And
• 2:01:01
  Speaker 2: the squirrels turned out to be like government spy drones
• 2:01:04
  Speaker 2: and like freaking like they were talking, and like Morty
• 2:01:08
  Speaker 2: like went up and like heard them, and then the
• 2:01:09
  Speaker 2: squirrels like looked at him, and he goes, oh, I
• 2:01:11
  Speaker 2: think they I think he heard us. I think we
• 2:01:13
  Speaker 2: have to take him out now. And then all of
• 2:01:14
  Speaker 2: a sudden, all the squirrels start like banding together and
• 2:01:17
  Speaker 2: they start like chasing him into the garage and then
• 2:01:20
  Speaker 2: Rick comes out. He's like, oh shit, Morty, you pissed
• 2:01:22
  Speaker 2: off the fucking squirrels. What's wrong with you? More like
• 2:01:24
  Speaker 2: trying to slot them away? Well, you know, kind of
• 2:01:27
  Speaker 2: case in point, like it kind of plays off that,
• 2:01:29
  Speaker 2: uh that you know, the birds aren't real thing. I
• 2:01:31
  Speaker 2: don't know, man, maybe meat's not real. Maybe maybe maybe
• 2:01:35
  Speaker 2: maybe meat's not real. I'm not sure, dude, Like what
• 2:01:38
  Speaker 2: is freaking real? And you want to get done? Like,
• 2:01:40
  Speaker 2: like what what is real? Is it all real and hetero?
• 2:01:44
  Speaker 2: Or is it all fake and gay? I don't know.
• 2:01:46
  Speaker 2: I don't know. Man.
• 2:01:47
  Speaker 1: It's a simulator, dude. Everything is a simulator. Meat simulator,
• 2:01:51
  Speaker 1: vegetable simulator, simulator, simulator.
• 2:01:55
  Speaker 2: You're gonna have a simulation that's simulating the simulation. It's
• 2:01:58
  Speaker 2: gonna be like an inception simulation. Gonna have fucking tense simulations.
• 2:02:04
  Speaker 1: So deep into the simulation that we don't realize that
• 2:02:06
  Speaker 1: we're inside of a simulation. In the moon, we wake
• 2:02:09
  Speaker 1: up from this simulation and another simulation.
• 2:02:12
  Speaker 2: Well, man, I think that's why we we need to start.
• 2:02:14
  Speaker 2: We need to, we need to, we need to, you know,
• 2:02:16
  Speaker 2: start taking our nicotine pouches to help with the nano technology.
• 2:02:20
  Speaker 2: Fog man, we need to.
• 2:02:23
  Speaker 1: On those twenty four seven brothers. Not the time of
• 2:02:25
  Speaker 1: the day that I don't have them nicotine pouches in
• 2:02:27
  Speaker 1: my mouth.
• 2:02:28
  Speaker 2: Bro, I'm telling you, Bro, I'm telling you, man, freaking
• 2:02:31
  Speaker 2: I don't know, man, but I'm gonna tell.
• 2:02:32
  Speaker 1: You nanoparticle technology free, Bro's been destroyed.
• 2:02:37
  Speaker 2: I don't know, man. The funny was it the silliest
• 2:02:40
  Speaker 2: conspiracy theory I ever heard. I think you remember this.
• 2:02:43
  Speaker 2: Was it back in the beginning of twenty twenty four
• 2:02:46
  Speaker 2: where people on TikTok were stating that the new emergency, Yeah,
• 2:02:51
  Speaker 2: we were talking about this zombie thing.
• 2:02:54
  Speaker 1: Yeah it was.
• 2:02:56
  Speaker 2: It was like people TikTok or like when the new emergency,
• 2:02:59
  Speaker 2: the emergency the service signal comes out, it's going to
• 2:03:01
  Speaker 2: activate the next nanotechnology that was in the vaccines.
• 2:03:07
  Speaker 1: Zombies. Oh my gosh, so ridiculous, And.
• 2:03:09
  Speaker 2: Dude, people were believing it though. Dude, I sort of
• 2:03:11
  Speaker 2: got I had like freaking six people in the same
• 2:03:13
  Speaker 2: day send this to me, and I'm like, dude, I
• 2:03:14
  Speaker 2: guarantee you that's not gonna happen.
• 2:03:16
  Speaker 1: And then after that too, it was the solar eclipse
• 2:03:20
  Speaker 1: where everyone was freaking out about it that it was
• 2:03:21
  Speaker 1: going to be the rapture, and that was like a
• 2:03:24
  Speaker 1: month later after.
• 2:03:25
  Speaker 2: That, it gets wow, man, this is this is I
• 2:03:28
  Speaker 2: don't even know if I call this a conspiracy at
• 2:03:30
  Speaker 2: this point though, this is like a very hard pressed question,
• 2:03:33
  Speaker 2: like you know, like we have we have math we
• 2:03:36
  Speaker 2: can use to to kind of show like this doesn't
• 2:03:40
  Speaker 2: make sense, Like you know, we have we have statistics
• 2:03:44
  Speaker 2: we can use with numbers to be like, how the
• 2:03:47
  Speaker 2: fuck are you? Uh, how the fuck are you feeding
• 2:03:52
  Speaker 2: these three hundred and eighty million people on this consistent
• 2:03:56
  Speaker 2: daily bag. And that even plays in the thing with
• 2:03:59
  Speaker 2: the vegetables, man, like you know, like I mean, dude,
• 2:04:02
  Speaker 2: I mean, you know, people eat vegetables. People eat a
• 2:04:05
  Speaker 2: lot of vegetables. Man. I would even bet, like, you know,
• 2:04:07
  Speaker 2: there's probably metric tons of broccoli that we eat each year.
• 2:04:11
  Speaker 2: Where are these metric tons of broccoli coming from? Man?
• 2:04:15
  Speaker 1: Like growing all this broccoli? Dude, A freaking broccoli simulator.
• 2:04:18
  Speaker 2: Bro dude, broccoli. You want some blueberries, go to the
• 2:04:27
  Speaker 2: blueberry simulator just down all nine. It's like the bulk sestion.
• 2:04:32
  Speaker 1: You go, It's just like endless supply of blueberries has
• 2:04:37
  Speaker 1: just come out on a freaking conveyor belt.
• 2:04:40
  Speaker 2: Dude. I mean even when Danna said no, no, Dan,
• 2:04:43
  Speaker 2: I'm gonna tell you what. This is an observation I personally,
• 2:04:46
  Speaker 2: you know, I I really I delve into the spiritual
• 2:04:49
  Speaker 2: a lot. Like, don't get me wrong, but I'm a
• 2:04:51
  Speaker 2: different kind of spiritual. I'm not, you know, a star
• 2:04:54
  Speaker 2: seed influencer. I'm not you know, talking about the the
• 2:04:58
  Speaker 2: hundred hypothetical extra terrestial racism. Really about the healing and
• 2:05:02
  Speaker 2: all of that and getting your your mind and body right.
• 2:05:06
  Speaker 2: But you know, this is I mean in my journeys
• 2:05:08
  Speaker 2: you know, of health and too. This is I'm surprised
• 2:05:11
  Speaker 2: I haven't thought about this in the past seventeen years, man,
• 2:05:14
  Speaker 2: Like I really really have not, dude, Like this is
• 2:05:18
  Speaker 2: this is a freaking.
• 2:05:19
  Speaker 1: Mind blower, Dude, I don't. I don't know how more
• 2:05:22
  Speaker 1: people haven't thought about it, because everyone that I've brought
• 2:05:24
  Speaker 1: it up to they kind of have the same reaction
• 2:05:28
  Speaker 1: that you're having. They're kind of like, I don't freaking know, dude,
• 2:05:33
  Speaker 1: I don't know, And I'm like, yeah, yeah, why have
• 2:05:36
  Speaker 1: we never thought about this? How have We never put
• 2:05:38
  Speaker 1: the math on this, and you come to the realization
• 2:05:42
  Speaker 1: that it's physically impossible for every single freaking grocery store
• 2:05:46
  Speaker 1: to be stalked with meat every single day, every single
• 2:05:49
  Speaker 1: restaurant and the world stocked with meat every day, every
• 2:05:53
  Speaker 1: single fast food restaurant stocked with meat every day. What
• 2:05:57
  Speaker 1: are we just growing these cows and space do?
• 2:06:00
  Speaker 2: Is that?
• 2:06:00
  Speaker 1: What? The dal space station is a bow Bros. Just
• 2:06:02
  Speaker 1: a cow breeding ground, and then we send them down
• 2:06:05
  Speaker 1: on freaking rocket ships. You put a little freaking space
• 2:06:08
  Speaker 1: helmet on them and shoot them down into rockets and
• 2:06:10
  Speaker 1: then they and the states on.
• 2:06:15
  Speaker 2: Yeah, you're gonna love this one. That's what That's what
• 2:06:18
  Speaker 2: the the moon entrapment matrix is. Really. That's why the
• 2:06:21
  Speaker 2: Moon's hollowing.
• 2:06:23
  Speaker 1: Cows in the.
• 2:06:24
  Speaker 2: Moon's that's why. That's why the Moon's hollow, bro. That's
• 2:06:30
  Speaker 2: a it's a massive cow factory on the inside. The
• 2:06:33
  Speaker 2: Reptilians have been hiding it from us for so long, man,
• 2:06:36
  Speaker 2: you know, because they just want to keep it all
• 2:06:38
  Speaker 2: to themselves. But like, that's that's where that's where it's
• 2:06:41
  Speaker 2: all coming.
• 2:06:42
  Speaker 1: Don't you come back onto our cow farm.
• 2:06:45
  Speaker 2: That's why they chase Neil Armstrong off the Off, the freaking.
• 2:06:48
  Speaker 1: Moon the off, because it was all about the cows.
• 2:06:51
  Speaker 1: Bro's protecting those cows.
• 2:06:53
  Speaker 2: Dude, it's like, get off my cowstock, Bro. I mean, yeah,
• 2:06:56
  Speaker 2: even better, man. You know, what do you got that?
• 2:06:58
  Speaker 2: You got the megaliths on on Mars? You got what
• 2:07:01
  Speaker 2: is it? The megalith on Phobos. Maybe they're hiding some
• 2:07:03
  Speaker 2: cows there. I don't know, like maybe maybe maybe the
• 2:07:08
  Speaker 2: Secret Space Program should be called the Secret Space Agriculture Program.
• 2:07:13
  Speaker 2: They're really they're going out there and they're trying to
• 2:07:15
  Speaker 2: grow cows on on you know, the moons of Saturn,
• 2:07:18
  Speaker 2: and you know, not much success, but but I think
• 2:07:21
  Speaker 2: the Moon's gonna be and be where they kind of
• 2:07:24
  Speaker 2: keep their own base. I don't know, man, I dude,
• 2:07:27
  Speaker 2: it's it's wild man, and it's it's definitely it's gonna
• 2:07:30
  Speaker 2: bug me now. I'm not even gonna lie. It's gonna
• 2:07:32
  Speaker 2: bug me a little bit. I'm not gonna be because
• 2:07:34
  Speaker 2: as soon as we get done here, you know, I'm
• 2:07:36
  Speaker 2: gonna go I'm gonna go have some dinner, which is
• 2:07:38
  Speaker 2: probably gonna have some meat. I'm gonna be looking at
• 2:07:39
  Speaker 2: this piece of meat on my Fire's gonna be like, like,
• 2:07:44
  Speaker 2: where the fuck did you come from? God, Like, where
• 2:07:47
  Speaker 2: did you come from? I was like, I wish you
• 2:07:50
  Speaker 2: were still alive so you could tell me. But nah,
• 2:07:52
  Speaker 2: it is man, I'm gonna be like taking a look
• 2:07:54
  Speaker 2: at this meat, dude, and I'm gonna be like, where
• 2:07:56
  Speaker 2: the fuck is this coming from? Like, oh my god, dude.
• 2:07:59
  Speaker 2: But now we're gonna get to the bottom of this, bro.
• 2:08:01
  Speaker 2: I think it's time, you know, we crack the simulation.
• 2:08:05
  Speaker 2: We hack it, and we find out where this meat
• 2:08:07
  Speaker 2: simulator is because I want to see if it's a
• 2:08:09
  Speaker 2: meat simulator too. I'm just gonna like override the meat
• 2:08:12
  Speaker 2: simulator and fill my fridge fridges up down here freaking
• 2:08:17
  Speaker 2: in the blueberry simulator because they're one of my favorite fruits.
• 2:08:20
  Speaker 2: But you know, like, and then I'm wondering if you
• 2:08:22
  Speaker 2: got a if you got a fish simulator too at
• 2:08:25
  Speaker 2: this point, man, because you know, so many people eat
• 2:08:27
  Speaker 2: fish at this point, you know, I mean, like, let's
• 2:08:30
  Speaker 2: even start with the farm raised salmon. They're feeding the
• 2:08:32
  Speaker 2: salmon fucking corn. Salmon don't eat corn. Okay, when have
• 2:08:35
  Speaker 2: you seen a fucking salmon out in the middle of
• 2:08:38
  Speaker 2: the ocean? Go up to a corn stock and be like,
• 2:08:43
  Speaker 2: I'm gonna eat some of this shit. Na, dude, I.
• 2:08:46
  Speaker 1: Mean for the fish makes more sense because ninety of
• 2:08:49
  Speaker 1: the planet is water.
• 2:08:50
  Speaker 2: And there's absolutely a fish. That fish makes more sense
• 2:08:54
  Speaker 2: one hundred percent, but still not do not make sense.
• 2:09:00
  Speaker 2: I would even say like certain like certain like farm
• 2:09:05
  Speaker 2: raised like game meats might even make a little bit
• 2:09:08
  Speaker 2: of sense to because not a lot a whole lot
• 2:09:09
  Speaker 2: of people eat deer. Not a whole lot of people
• 2:09:12
  Speaker 2: eat out, you know, not. I mean, not a whole
• 2:09:16
  Speaker 2: lot of people eat lamb. I mean the biggest lamb
• 2:09:18
  Speaker 2: eating countries are like Greece in the Middle East, I
• 2:09:22
  Speaker 2: mean in Australia, like the US isn't super big on lamb,
• 2:09:26
  Speaker 2: but cow's chickens and pigs. Dude, I'm convinced at this point,
• 2:09:29
  Speaker 2: like I there, there's there's there's something going on with that.
• 2:09:34
  Speaker 1: Okay, So I was wrong, as ninety percent of Earth
• 2:09:37
  Speaker 1: is seventy of Earth services covered by water. I just
• 2:09:41
  Speaker 1: wanted to get that factually accurate for everybody.
• 2:09:45
  Speaker 2: Dude, we're looking this up right now. We're looking this up.
• 2:09:48
  Speaker 2: I'm looking this up right now. No, No, we're doing
• 2:09:50
  Speaker 2: this all right, we're we're how is all the meat produced?
• 2:09:54
  Speaker 2: How is all the meat produced to feed America?
• 2:10:01
  Speaker 1: Well, they're going to say that it's from factory farms.
• 2:10:04
  Speaker 1: It's like what they're going to say it for.
• 2:10:05
  Speaker 2: Sure, I don't exactly that's exactly what the AI over
• 2:10:09
  Speaker 2: you're saying right now, the majority of the meat produced
• 2:10:12
  Speaker 2: to feed America comes from large scale factory farms. That
• 2:10:16
  Speaker 2: I don't believe it though.
• 2:10:18
  Speaker 1: I don't either.
• 2:10:19
  Speaker 2: I don't. I don't believe it though, dude, like like
• 2:10:22
  Speaker 2: there's there, there's there's absolutely, there's.
• 2:10:26
  Speaker 1: No way I'd have to have a factory form. There's
• 2:10:31
  Speaker 1: no factory farm that's big enough to supply that amount
• 2:10:36
  Speaker 1: of meat.
• 2:10:37
  Speaker 2: There's not, man. I mean, it's like you would need
• 2:10:41
  Speaker 2: you you would literally need a factory farm in the moon.
• 2:10:44
  Speaker 2: You you would need you would need a factory farm
• 2:10:46
  Speaker 2: in the moons. You would need to dedicate, like I
• 2:10:49
  Speaker 2: swear to God, like half of a planet literally to
• 2:10:54
  Speaker 2: to produce that may I mean, like you're saying, do
• 2:10:56
  Speaker 2: the cow has to be at a certain age of
• 2:10:58
  Speaker 2: fort slaughter. It's got to come to certain certain you know.
• 2:11:01
  Speaker 2: And then too, it's like, you know, what if you're
• 2:11:03
  Speaker 2: slaughtering seven cows a day, and you have a total
• 2:11:06
  Speaker 2: of one thousand cows. And how long does it take
• 2:11:09
  Speaker 2: for that baby cow to mature into that adult cow
• 2:11:14
  Speaker 2: again to be excuse me, ready for slaughter?
• 2:11:17
  Speaker 1: So I think it's like two years or something like that. Dude,
• 2:11:19
  Speaker 1: it takes a long time to raise a cow.
• 2:11:21
  Speaker 2: Bro. Well, let's even do that. Let's we're gonna do
• 2:11:23
  Speaker 2: the math on mass. So let's see you have a
• 2:11:24
  Speaker 2: thousand cows right right, I'm like, holy shit, dude, caculate.
• 2:11:29
  Speaker 2: So let's say you have a thousand cows, right, and
• 2:11:31
  Speaker 2: you're and you're slaughtering them at seven a day, so
• 2:11:34
  Speaker 2: you have one thousand cows.
• 2:11:36
  Speaker 1: Yeah, it's eighteen months. It typically takes around eighteen months
• 2:11:39
  Speaker 1: to mature enough to be ready for slaughter.
• 2:11:41
  Speaker 2: Well, here's the thing, dude, if you're slaughtering those seven
• 2:11:44
  Speaker 2: thousand cows a day, so let's see here, and that's
• 2:11:48
  Speaker 2: see let's say a year here, so I three sixty five.
• 2:11:57
  Speaker 2: So that doesn't even make because even if you divide
• 2:11:59
  Speaker 2: a thousand by three, you're getting two cows you're slaughtering
• 2:12:02
  Speaker 2: every day. So like, if you're slaughtering seven cows a day,
• 2:12:06
  Speaker 2: you would be looking at maybe I want to say,
• 2:12:10
  Speaker 2: half a year, and you had a thousand cows half
• 2:12:13
  Speaker 2: a year to two thirds of a year max. But
• 2:12:16
  Speaker 2: then again too, if those cows are having babies, all
• 2:12:19
  Speaker 2: of those other you have eighteen months, like half of
• 2:12:22
  Speaker 2: a year, six months, you have a whole other a
• 2:12:26
  Speaker 2: whole other year.
• 2:12:27
  Speaker 1: And where's the room you got to raise those cows
• 2:12:30
  Speaker 1: for two freaking years from a calf, Like, where's the room?
• 2:12:33
  Speaker 1: How are you having enough room to be slaughtering cows
• 2:12:37
  Speaker 1: every single day and bringing in new cows and also
• 2:12:40
  Speaker 1: raising cows for two years.
• 2:12:43
  Speaker 2: That's not it's not making sense now, even after you're
• 2:12:46
  Speaker 2: just looking at that, I mean, even just a thousand cows, man, like,
• 2:12:48
  Speaker 2: if you were slaughtering seven to seven of those cows
• 2:12:51
  Speaker 2: every single day, Space Jesus.
• 2:12:55
  Speaker 1: Space Jesus space cows and the moon cast simulator.
• 2:13:04
  Speaker 2: Space Jesus is running the mooncast. I'm telling you though.
• 2:13:12
  Speaker 2: But dude, even at that point, man like, yeah, it
• 2:13:13
  Speaker 2: doesn't make sense, all right, all right, before before my
• 2:13:16
  Speaker 2: head blows off my shoulders, I'm gonna I'm gonna have
• 2:13:18
  Speaker 2: to think about this because yeah.
• 2:13:21
  Speaker 1: Dude, absolutely, dude, Well thank you for coming on as
• 2:13:24
  Speaker 1: a fun conversation. I love the conversations. Can you let
• 2:13:28
  Speaker 1: people know where they can find you online? Plug anything
• 2:13:31
  Speaker 1: that you want to plug?
• 2:13:32
  Speaker 2: Absolutely, man, So Writer's got my rumble link down in
• 2:13:35
  Speaker 2: the description of the video. You guys can also find
• 2:13:38
  Speaker 2: me on YouTube under beg cast. You guys can find
• 2:13:42
  Speaker 2: me on you know, all major podcast platforms, Spotify, Rock,
• 2:13:46
  Speaker 2: Finn Speaker, all under beg cast. I am on all
• 2:13:50
  Speaker 2: social media under beg cast as well. I am pretty
• 2:13:53
  Speaker 2: easy to find, you know. I I I'd like to
• 2:13:57
  Speaker 2: work on this documentary with you, Writer, I mean right now.
• 2:14:00
  Speaker 2: And this year I'm making my break into public speaking.
• 2:14:04
  Speaker 2: I will be doing my first public speaking event March
• 2:14:07
  Speaker 2: nineteenth at something called Liberty on the Rocks, the Denver,
• 2:14:11
  Speaker 2: Colorado chapter. And you know, my goal with this talk
• 2:14:16
  Speaker 2: is to maybe slap a little bit more sense in
• 2:14:18
  Speaker 2: the people. Man. You know, we have a lot of
• 2:14:20
  Speaker 2: you know, wild things running around, a lot of you know,
• 2:14:24
  Speaker 2: wild crazy theories, wild extreme theories and things like that.
• 2:14:30
  Speaker 2: So what my goal with this is is to kind
• 2:14:32
  Speaker 2: of like bring some solidification and potentially a new perspective
• 2:14:37
  Speaker 2: to people, to look at the world potentially in a
• 2:14:41
  Speaker 2: different light. Not everything is doom and gloom. Not everything
• 2:14:44
  Speaker 2: is nanotechnology fog. Everything is all of that. So that
• 2:14:50
  Speaker 2: is what that talk will be about. And plus different
• 2:14:53
  Speaker 2: alternative systems and political parties. I've been working with the
• 2:14:59
  Speaker 2: American Capitalist Party a little bit. If you guys haven't
• 2:15:04
  Speaker 2: heard of that. If you guys know Lucifer from Supernatural,
• 2:15:06
  Speaker 2: Mark Pellegrino, I had him on my show back in
• 2:15:09
  Speaker 2: season two. He is actually the the co founder of
• 2:15:14
  Speaker 2: the American Capitalist Party. So I have been talking with
• 2:15:16
  Speaker 2: him and working with him.
• 2:15:19
  Speaker 1: You have the guy that played Lucifer and the Lucifer.
• 2:15:21
  Speaker 2: Show, not on the Lucifer Show out of Supernatural.
• 2:15:25
  Speaker 1: Oh Supernatural?
• 2:15:27
  Speaker 2: Yeah yeah, yeah, no, no, I never I didn't have him, no,
• 2:15:29
  Speaker 2: but yeah no. Mark's a great guy man. He's seems
• 2:15:32
  Speaker 2: to be he seems to be somebody from Hollywood who
• 2:15:35
  Speaker 2: isn't drinking the kool aid, which is kind of kind
• 2:15:38
  Speaker 2: of nice to see. He's not about putting chicks in
• 2:15:40
  Speaker 2: it and making them lame and gay, so freakin you know.
• 2:15:42
  Speaker 2: He's but he's His party is actually pretty good. I'll
• 2:15:48
  Speaker 2: briefly touch on it. It's a very big it's kind
• 2:15:50
  Speaker 2: of a happy medium between the two parties. I mean,
• 2:15:53
  Speaker 2: it's based on laise fair capitalism, you know, which is
• 2:15:57
  Speaker 2: basically a free market, a true free market. It it
• 2:16:00
  Speaker 2: doesn't have government involvement like our current market has. It
• 2:16:05
  Speaker 2: will have regulatory systems in place though that are ran
• 2:16:09
  Speaker 2: and used by the people. But the great thing about
• 2:16:12
  Speaker 2: this party where I think it could be a good alternative,
• 2:16:14
  Speaker 2: is it gives the right everything that they want, and
• 2:16:16
  Speaker 2: it gives the left everything that they want pretty much
• 2:16:19
  Speaker 2: at the same time. The right has their key takeaways
• 2:16:21
  Speaker 2: of what they look for at a political system, so
• 2:16:24
  Speaker 2: does the left. So it's a happy media. And so
• 2:16:25
  Speaker 2: I look forward to working with him. And that's pretty
• 2:16:27
  Speaker 2: much what I'm up to right now, guys. And also
• 2:16:30
  Speaker 2: of course always and support Forbidden Knowledge network. Hop on
• 2:16:35
  Speaker 2: over to the fbilla and Forbidden Knowledge website, support writers, documentaries,
• 2:16:39
  Speaker 2: support Christmas documentaries, and yeah, man, that's pretty much it.
• 2:16:42
  Speaker 2: Thanks for having me on, dude. It was a blast.
• 2:16:44
  Speaker 2: And you're gonna have me looking at my freaking meat
• 2:16:47
  Speaker 2: on my plate tonight like it's like it's from the fucking.
• 2:16:50
  Speaker 1: Moon, dude, ashtag, where's all this freaking meat coming from? This?
• 2:16:56
  Speaker 1: Blow the lid on this me conspiracy meet simulator. Thanks
• 2:17:00
  Speaker 1: for coming on. Steven really appreciated the links, saying his
• 2:17:02
  Speaker 1: information is in the description of this video. Please be
• 2:17:05
  Speaker 1: sure to hit the thumbs up button, olup the channel
• 2:17:07
  Speaker 1: on the algorithm, sure subscribe, hit the bell icon as
• 2:17:09
  Speaker 1: well for notifications, and we'll see you guys next time.
• 2:17:13
  Speaker 1: Hashtag where's all this me coming from?
• 2:17:15
  Speaker 2: Bye bye