April 22, 2025 • 15 mins
Welcome to the "You’re Not Gonna Make It" podcast, where I discuss topics that make you feel like humanity’s not gonna make it.
This episode: Bacon obsession.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Kevin Tejada:
Can someone tell me why the fuck Americans love bacon so much? (00:28):
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Kevin Tejada: I haven't had American bacon in a while, but it's pretty much salty cardboard, right? (00:32):
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Kevin Tejada: And I know a bunch of people are probably saying, oh, you've had shit bacon. (00:40):
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Kevin Tejada: Those people are going to keep crying because I'm going to talk shit about pork in this episode. (00:42):
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Speaker2: And when I talk shit about things, about food types or whatever, (00:47):
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Kevin Tejada: I'm not saying if you eat it, you're a shitty person, or if you eat it, (00:51):
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Kevin Tejada: you'll die tomorrow. What I'm saying is, as with many things, (00:54):
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Kevin Tejada: there are risks to making this a large part of your life and or diet going forward. (00:59):
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Kevin Tejada: And things I want to bring up have, you know, maybe a bit more risks than normal. (01:05):
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Kevin Tejada: Especially in the portions that Americans love. (01:11):
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Speaker2: So, save your crying till the end. Put in the comments. (01:15):
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Kevin Tejada: Maybe you'll learn something. Probably not though. (01:20):
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Kevin Tejada: So in the US, if you go to eat somewhere, usually if it's not a very fancy place, you'll see an option to. (01:24):
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Speaker2: Pour bacon on (01:33):
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Kevin Tejada: Something or have cheesy bacon, whatever the fuck. You'll be able to have a (01:34):
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Kevin Tejada: bunch of pork in the poorest form possible, (01:39):
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Kevin Tejada: the sodium. I don't know. Maybe people love that shit, I guess. (01:50):
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Kevin Tejada: Though I can relate to that I guess when I got COVID And I lost my taste for (01:54):
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Kevin Tejada: 7 weeks I had to stick to things That were very spicy Very salty If I wanted (01:58):
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Kevin Tejada: to keep my sanity Because I couldn't taste anything else So, (02:04):
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Kevin Tejada: As I think I've mentioned On another episode I think that might be why The American (02:08):
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Kevin Tejada: palate is so dog shit Because it's It's just been overloaded With chemically (02:12):
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Kevin Tejada: induced shit That they can only taste salt At this point But that's just a thought Thank you. (02:18):
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Speaker2: Anyway, here's some of the things (02:24):
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Kevin Tejada: That the U.S. pork industry faces criticism for. (02:25):
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Kevin Tejada: One is the way that they farm the actual pigs. (02:30):
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Kevin Tejada: They're very crowded. They don't really get enough air or exercise. (02:34):
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Speaker2: So they end up being weird, (02:39):
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Kevin Tejada: Shitty pigs that have diseases, maybe. Now, with most of the food stuff that (02:41):
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Kevin Tejada: I talk about when it relates to animals, I don't really care about the animals (02:47):
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Kevin Tejada: themselves. I mean, as I say, if you're going to kill an animal in front of (02:51):
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Kevin Tejada: me, I'll probably feel bad. (02:55):
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Kevin Tejada: I think most people would. But the reason I talk about this stuff is more for (02:57):
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Kevin Tejada: the health on a human level. (03:01):
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Speaker2: Not necessarily, oh, this (03:05):
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Kevin Tejada: Is happening to animals. More like, this is what's happening to your body because (03:07):
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Kevin Tejada: of what you're putting in there. (03:10):
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Kevin Tejada: And I say all that to say, those conditions for the pigs sucks. (03:12):
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Speaker1: But, you know, (03:16):
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Speaker2: What are you going to do? (03:17):
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Speaker2: Now sometimes pigs can (03:19):
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Kevin Tejada: Be contaminated with stuff like hepatitis E I know there was an E that's cool (03:22):
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Kevin Tejada: and Yersinia probably fucked up that pronunciation but those can cause insane (03:27):
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Kevin Tejada: illnesses for people if it's not cooked properly, (03:32):
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Kevin Tejada: given that a lot of Americans don't cook or they cook shittily that could be a problem, (03:36):
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Kevin Tejada: and there's an impact on the environment too I think the environmental issues (03:44):
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Kevin Tejada: are huge, but I'll be honest with you, by the time they become literally intolerable (03:49):
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Kevin Tejada: for most humans, I will probably be dead. (03:54):
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Kevin Tejada: So I do care, but man, I am glad it's not going to affect me as badly as it's (03:57):
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Kevin Tejada: going to affect probably your kids if you're listening. So maybe you want to pay attention. (04:03):
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Speaker2: Large scale pig (04:07):
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Kevin Tejada: Farming contributes to environmental degradation due to the waste management (04:09):
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Kevin Tejada: issues and resource consumption. (04:13):
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Kevin Tejada: So a lot of shit going in and a lot of literal shit going out now I'm unaware (04:14):
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Kevin Tejada: of farming so I don't know if pig shit can be used for manure as well I doubt it I don't know, (04:19):
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Kevin Tejada: but pigs just kind of eat like anything I think they can think it's goats they (04:25):
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Kevin Tejada: can eat like literally anything and be okay I forget but pigs eat a lot of shit. (04:29):
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Speaker2: As well so I can't imagine their shit is useful I don't know if (04:35):
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Kevin Tejada: You know this but pigs give you cancer I'll see you next time. (04:40):
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Kevin Tejada: Now, let me expand on that clickbait sentence. Now, pork itself is not a carcinogen, (04:43):
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Kevin Tejada: so to speak, but when you group it in with red meat, red meat is a probable (04:50):
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Kevin Tejada: carcinogen to humans, of course. (04:55):
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Kevin Tejada: And it's categorized as such because of the, I don't know how you pronounce (04:59):
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Kevin Tejada: this, heme, heme, heme, iron. (05:03):
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Speaker2: Which can possibly form carcinogenic compounds during digestion. (05:08):
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Speaker1: So, some red meat, including pork, can maybe give you cancer. (05:13):
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Speaker1: Assuming if you eat a lot more of it than the average person, (05:19):
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Speaker1: your chances also go up quite (05:22):
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Kevin Tejada: Nitrates and nitrites. I have no idea what the difference is in the processing. (05:35):
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Kevin Tejada: So those preservatives can cause other compounds to come up, (05:41):
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Kevin Tejada: which are known to increase cancer risk. (05:47):
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Kevin Tejada: And get this, high temperature cooking of pork can also produce heterocyclic (05:50):
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Kevin Tejada: amines, which are carcinogenic. (05:55):
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Kevin Tejada: I don't know what the fuck that means, but I'm pretty sure this is not a place (05:58):
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Kevin Tejada: where you should get all your information from. (06:03):
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Kevin Tejada: Just keep that in mind. I'm just telling you some stats I found, right? (06:04):
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Kevin Tejada: But from what I've heard before And this sounds like this In more cunty science (06:10):
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Kevin Tejada: terms But basically when you cook something And you get those black burn marks (06:14):
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Kevin Tejada: on it Shouldn't eat those black parts Because they're fucking cancer Basically. (06:17):
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Speaker1: This, still with all this, (06:25):
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Kevin Tejada: Pork is still probable. (06:26):
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Speaker2: In terms of being a carcinogen. (06:28):
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Kevin Tejada: It's not going to give you cancer, but if you eat a shit ton of it, (06:31):
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Kevin Tejada: the probability goes up, especially if you're eating bacon and sausage. (06:33):
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Kevin Tejada: So just keep that in mind. (06:37):
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Kevin Tejada: Now let's get into some more numbers. About 69, nice, percent of U.S. (06:41):
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Kevin Tejada: Pork samples contain Yersinia bacteria. (06:46):
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Kevin Tejada: I don't know if I'm saying that right again, but basically. (06:50):
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Speaker2: Too much, maybe eat a bit less pork. That could help possibly. (07:00):
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Speaker2: I don't know how common eating pig livers is, but one out of 10 of them in the U.S. (07:05):
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Kevin Tejada: Themselves and in food in general, which means that the pigs that they use are healthier. (08:26):
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Kevin Tejada: The meat that comes to the humans is healthier. And I can, I can attest to the better pork in Europe. (08:32):
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Kevin Tejada: I was in Italy recently. You know, I spent some time in Europe myself. (08:39):
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Kevin Tejada: And I can't speak for the health aspect of the pork I ate in Italy. (08:44):
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Kevin Tejada: Although I didn't get diarrhea, so that's a good sign, I guess. (08:49):
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Speaker2: But the pork I had in Italy was incredible. (08:52):
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Speaker1: It it was you know as i said earlier (08:56):
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Kevin Tejada: The bacon in america is basically salty cardboard i don't know why people love (08:59):
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Kevin Tejada: that shit so much but in italy that was it tasted like a completely different (09:04):
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Kevin Tejada: animal it was good it had flavor and it was great. (09:09):
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Speaker1: And i i (09:12):
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Kevin Tejada: Was dumbfounded i was like what animal is this this can't be pig but it was (09:13):
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Kevin Tejada: it's really interesting to try these things outside of the U.S. (09:18):
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Kevin Tejada: Because in the U.S. I don't touch pork. (09:22):
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Speaker2: Because that shit will give me (09:26):
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Kevin Tejada: Cancer probably. But in other countries, I do like to, you know, (09:27):
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Kevin Tejada: try, try out the cuisine. (09:32):
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Kevin Tejada: It'd be disrespectful not to, of course. And it probably won't kill me. (09:33):
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Kevin Tejada: I go to Asia, talk about countries like Japan. They have different market weights (09:37):
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Kevin Tejada: and production systems. (09:41):
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Kevin Tejada: So that can also affect the quality and the safety of the pork. (09:42):
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Kevin Tejada: Again, Japan having higher standards than the U.S. (09:45):
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Kevin Tejada: And I can also attest to the quality of pork in Japan Because I've been there, (09:49):
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Kevin Tejada: Normally, I don't like to put pork in my food because it's just like, (09:54):
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Kevin Tejada: you know, salty shit. It's like fine, but it's like kind of salty, (09:57):
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Kevin Tejada: whatever. It's too much. (10:00):
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Kevin Tejada: But they have pork that they put in ramen and it's just so it's so tender and great. (10:02):
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Kevin Tejada: I'm like, this is this is good. Why? (10:08):
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Kevin Tejada: I got to tell you, if you're an American and you've lived in the U.S. (10:13):
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Kevin Tejada: For all of your adult life and you go to. (10:17):
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Speaker2: And you taste the food, it's it's it's a very interesting experience. Because you're like, (10:20):
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Kevin Tejada: What do they do to this food to make it taste so good? (10:25):
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Kevin Tejada: But the main question you should be asking is, what did they do to the food in the U.S. to make it. (10:29):
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Speaker2: Taste not good? (10:34):
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Kevin Tejada: That's the real question. I feel like every episode I'm losing American listeners (10:35):
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Kevin Tejada: with how much I shit on it. But I just want to be clear. (10:39):
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Kevin Tejada: I think America is kind of cool in that at any point in history, (10:42):
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Kevin Tejada: you can just go out in the middle of the city and say, the president's a fucking (10:46):
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Kevin Tejada: idiot at any point in time and not be arrested for it. That's fucking cool. (10:50):
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Kevin Tejada: You can't do that in a lot of countries. (10:54):
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Kevin Tejada: So I like that aspect of it, but I don't like the aspect of the food and healthcare (10:55):
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Kevin Tejada: industries fucking killing us because it's just cheaper to do that. (11:00):
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Kevin Tejada: So just keep in mind, just because you criticize something doesn't mean you fucking hate it. (11:05):
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Kevin Tejada: Although I do fucking hate the healthcare industry in this country, (11:09):
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Kevin Tejada: rather the health insurance industry, but that'll be a, that'll be a future thing. (11:12):
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Kevin Tejada: Anyway, compared to other countries, the U S has way fewer restrictions on, (11:16):
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Kevin Tejada: you know, the farm sizes. (11:20):
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Kevin Tejada: They can go as big as they want apparently animal welfare they can treat the (11:21):
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Kevin Tejada: pigs like complete fucking shit and you'll be eating that shit so that's cool (11:26):
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Kevin Tejada: here's a fun fact i was curious years ago about what you know what was what (11:31):
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Kevin Tejada: was the deal with cannibalism right like. (11:37):
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Kevin Tejada: Don't get scared about where this is going right so i was just curious like (11:40):
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Kevin Tejada: what i'm curious what humans taste like and i'm not gonna try it out myself (11:43):
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Kevin Tejada: right so i looked it up apparently humans This tastes like pork, except even saltier. (11:48):
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Kevin Tejada: Know people who love bacon they love pork watch out for them when it comes time (11:55):
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Kevin Tejada: for the apocalypse they're gonna they're gonna be quite fine eating you they're. (11:59):
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Speaker2: Gonna pick up the taste for human flesh real easily (12:06):
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Kevin Tejada: Anyway how do you avoid getting i don't know cancer avoiding the the pork shit (12:08):
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Kevin Tejada: i mean listen if you eat pork sometimes i i can't imagine if if you're healthy (12:13):
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Kevin Tejada: otherwise that you'll you'll die much earlier. (12:18):
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Kevin Tejada: But if something is a probable carcinogen and you eat it pretty often, (12:21):
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Kevin Tejada: I can't imagine it's going to be great to be doing that. (12:24):
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Kevin Tejada: Just keep that in mind. You're not going to fucking immediately die if you eat (12:28):
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Kevin Tejada: pork chops every other week or whatever. (12:30):
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Kevin Tejada: But if you're eating bacon every other day, I don't know, you're going to expect (12:33):
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Kevin Tejada: to take at least five years off your life, right? It's not a surprise, I think. (12:37):
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Speaker2: So how do (12:41):
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Kevin Tejada: You get around this? Hmm. Well, to avoid that, that nasty shit that happens (12:42):
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Kevin Tejada: when you don't cook pork correctly, cook it safely. (12:46):
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Kevin Tejada: Not been treated such like shit. You know, like locally, free range, (13:00):
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Kevin Tejada: whatever the hell it is for pigs. (13:04):
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Kevin Tejada: You know, or hasn't been steroided up and slaughtered up with all his friends (13:07):
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Kevin Tejada: to be sold to supermarkets. (13:11):
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Kevin Tejada: Again, with a lot of this stuff, if you can find like a local farm or something, (13:12):
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Kevin Tejada: that would be the ideal place to get pigs or pork. (13:16):
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Kevin Tejada: Because if the local ones don't have to send all their shit to different parts (13:20):
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Kevin Tejada: of the country, which takes time, they don't have to, you know, (13:24):
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Kevin Tejada: treat their pigs in such a way where they're gonna, you know, (13:27):
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Kevin Tejada: be all chemical up and, you know, have to make it to 10 states away, right? (13:29):
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Kevin Tejada: They don't have to go anywhere. They're in the same state, so they can just (13:34):
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Kevin Tejada: bring it to you as unaltered as possible, hopefully. (13:38):
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Kevin Tejada: You know, when I do these episodes, I usually think of a topic, (13:43):
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Kevin Tejada: do a bit of research on it on the issues of (13:48):
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Kevin Tejada: it and a bit of research on what could possibly be done to (13:51):
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Kevin Tejada: counteract or prevent some of this stuff one of (13:53):
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Kevin Tejada: the things i found was advocating advocating for change support policies that (13:56):
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Kevin Tejada: promote all right i'm not i'm even gonna read that shit it's not gonna change (14:02):
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Kevin Tejada: okay not anytime soon not in america it's it's like a damn near 10 billion per year industry. (14:06):
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Kevin Tejada: Okay. That's a lot of money. That shit's not changing. (14:15):
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Kevin Tejada: So if you're really worried about this shit, stop eating pork or. (14:18):
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Speaker2: Move to a different (14:21):
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Kevin Tejada: Country where pork is not so damn bad. (14:22):
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Kevin Tejada: Meat instead of red meat that's that's better i think because pigs that you (14:27):
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Kevin Tejada: know pork can give you some protein some fats you know. (14:31):
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Speaker2: It has macronutrients (14:33):
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Kevin Tejada: You just gotta gauge the risk yourself try to get your pork if you need it from (14:35):
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Kevin Tejada: a source that gives you the least amount of cancer possible that is what i recommend (14:43):
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Kevin Tejada: to you because i haven't had it before but i'm pretty sure cancer (14:46):
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Kevin Tejada: sucks so you know try to avoid that if you can anyway do you like bacon let (14:51):
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Kevin Tejada: me know in the comments if you think bacon tastes like salty cardboard i feel (14:56):
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Kevin Tejada: like i'm crazy for for thinking this because everyone loves bacon so fucking (14:59):
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Kevin Tejada: much but then again i also thought avocados were really, (15:03):
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Kevin Tejada: you know bland but then i had them in a different country and i'm like oh shit (15:06):
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Kevin Tejada: they're kind of good now i see their potential and i enjoy them now could it be the same for. (15:11):
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Speaker2: Pork probably not because you know the carcinogen (15:14):
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Kevin Tejada: Shit but yeah maybe in a different country but yeah let me know in the comments (15:19):
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Kevin Tejada: if you think bacon is actually good because I don't American bacon I. (15:23):
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Speaker1: Should say because I don't I don't (15:27):
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Kevin Tejada: Know I don't know about that anyway see you next time. (15:28):
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Kevin Tejada: I haven't had American bacon in a while, but it's pretty much salty cardboard, right? (00:32):
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Kevin Tejada: And I know a bunch of people are probably saying, oh, you've had shit bacon. (00:40):
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Kevin Tejada: Those people are going to keep crying because I'm going to talk shit about pork in this episode. (00:42):
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Speaker2: And when I talk shit about things, about food types or whatever, (00:47):
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Kevin Tejada: I'm not saying if you eat it, you're a shitty person, or if you eat it, (00:51):
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Kevin Tejada: you'll die tomorrow. What I'm saying is, as with many things, (00:54):
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Kevin Tejada: there are risks to making this a large part of your life and or diet going forward. (00:59):
undefined
Kevin Tejada: And things I want to bring up have, you know, maybe a bit more risks than normal. (01:05):
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Kevin Tejada: Especially in the portions that Americans love. (01:11):
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Speaker2: So, save your crying till the end. Put in the comments. (01:15):
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Kevin Tejada: Maybe you'll learn something. Probably not though. (01:20):
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Kevin Tejada: So in the US, if you go to eat somewhere, usually if it's not a very fancy place, you'll see an option to. (01:24):
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Speaker2: Pour bacon on (01:33):
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Kevin Tejada: Something or have cheesy bacon, whatever the fuck. You'll be able to have a (01:34):
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Kevin Tejada: bunch of pork in the poorest form possible, (01:39):
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Kevin Tejada: the sodium. I don't know. Maybe people love that shit, I guess. (01:50):
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Kevin Tejada: Though I can relate to that I guess when I got COVID And I lost my taste for (01:54):
undefined
Kevin Tejada: 7 weeks I had to stick to things That were very spicy Very salty If I wanted (01:58):
undefined
Kevin Tejada: to keep my sanity Because I couldn't taste anything else So, (02:04):
undefined
Kevin Tejada: As I think I've mentioned On another episode I think that might be why The American (02:08):
undefined
Kevin Tejada: palate is so dog shit Because it's It's just been overloaded With chemically (02:12):
undefined
Kevin Tejada: induced shit That they can only taste salt At this point But that's just a thought Thank you. (02:18):
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Speaker2: Anyway, here's some of the things (02:24):
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Kevin Tejada: That the U.S. pork industry faces criticism for. (02:25):
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Kevin Tejada: One is the way that they farm the actual pigs. (02:30):
undefined
Kevin Tejada: They're very crowded. They don't really get enough air or exercise. (02:34):
undefined
Speaker2: So they end up being weird, (02:39):
undefined
Kevin Tejada: Shitty pigs that have diseases, maybe. Now, with most of the food stuff that (02:41):
undefined
Kevin Tejada: I talk about when it relates to animals, I don't really care about the animals (02:47):
undefined
Kevin Tejada: themselves. I mean, as I say, if you're going to kill an animal in front of (02:51):
undefined
Kevin Tejada: me, I'll probably feel bad. (02:55):
undefined
Kevin Tejada: I think most people would. But the reason I talk about this stuff is more for (02:57):
undefined
Kevin Tejada: the health on a human level. (03:01):
undefined
Speaker2: Not necessarily, oh, this (03:05):
undefined
Kevin Tejada: Is happening to animals. More like, this is what's happening to your body because (03:07):
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Kevin Tejada: of what you're putting in there. (03:10):
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Kevin Tejada: And I say all that to say, those conditions for the pigs sucks. (03:12):
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Speaker1: But, you know, (03:16):
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Speaker2: What are you going to do? (03:17):
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Speaker2: Now sometimes pigs can (03:19):
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Kevin Tejada: Be contaminated with stuff like hepatitis E I know there was an E that's cool (03:22):
undefined
Kevin Tejada: and Yersinia probably fucked up that pronunciation but those can cause insane (03:27):
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Kevin Tejada: illnesses for people if it's not cooked properly, (03:32):
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Kevin Tejada: given that a lot of Americans don't cook or they cook shittily that could be a problem, (03:36):
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Kevin Tejada: and there's an impact on the environment too I think the environmental issues (03:44):
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Kevin Tejada: are huge, but I'll be honest with you, by the time they become literally intolerable (03:49):
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Kevin Tejada: for most humans, I will probably be dead. (03:54):
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Kevin Tejada: So I do care, but man, I am glad it's not going to affect me as badly as it's (03:57):
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Kevin Tejada: going to affect probably your kids if you're listening. So maybe you want to pay attention. (04:03):
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Speaker2: Large scale pig (04:07):
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Kevin Tejada: Farming contributes to environmental degradation due to the waste management (04:09):
undefined
Kevin Tejada: issues and resource consumption. (04:13):
undefined
Kevin Tejada: So a lot of shit going in and a lot of literal shit going out now I'm unaware (04:14):
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Kevin Tejada: of farming so I don't know if pig shit can be used for manure as well I doubt it I don't know, (04:19):
undefined
Kevin Tejada: but pigs just kind of eat like anything I think they can think it's goats they (04:25):
undefined
Kevin Tejada: can eat like literally anything and be okay I forget but pigs eat a lot of shit. (04:29):
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Speaker2: As well so I can't imagine their shit is useful I don't know if (04:35):
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Kevin Tejada: You know this but pigs give you cancer I'll see you next time. (04:40):
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Kevin Tejada: Now, let me expand on that clickbait sentence. Now, pork itself is not a carcinogen, (04:43):
undefined
Kevin Tejada: so to speak, but when you group it in with red meat, red meat is a probable (04:50):
undefined
Kevin Tejada: carcinogen to humans, of course. (04:55):
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Kevin Tejada: And it's categorized as such because of the, I don't know how you pronounce (04:59):
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Kevin Tejada: this, heme, heme, heme, iron. (05:03):
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Speaker2: Which can possibly form carcinogenic compounds during digestion. (05:08):
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Speaker1: So, some red meat, including pork, can maybe give you cancer. (05:13):
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Speaker1: Assuming if you eat a lot more of it than the average person, (05:19):
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Speaker1: your chances also go up quite (05:22):
undefined
Kevin Tejada: Nitrates and nitrites. I have no idea what the difference is in the processing. (05:35):
undefined
Kevin Tejada: So those preservatives can cause other compounds to come up, (05:41):
undefined
Kevin Tejada: which are known to increase cancer risk. (05:47):
undefined
Kevin Tejada: And get this, high temperature cooking of pork can also produce heterocyclic (05:50):
undefined
Kevin Tejada: amines, which are carcinogenic. (05:55):
undefined
Kevin Tejada: I don't know what the fuck that means, but I'm pretty sure this is not a place (05:58):
undefined
Kevin Tejada: where you should get all your information from. (06:03):
undefined
Kevin Tejada: Just keep that in mind. I'm just telling you some stats I found, right? (06:04):
undefined
Kevin Tejada: But from what I've heard before And this sounds like this In more cunty science (06:10):
undefined
Kevin Tejada: terms But basically when you cook something And you get those black burn marks (06:14):
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Kevin Tejada: on it Shouldn't eat those black parts Because they're fucking cancer Basically. (06:17):
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Speaker1: This, still with all this, (06:25):
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Kevin Tejada: Pork is still probable. (06:26):
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Speaker2: In terms of being a carcinogen. (06:28):
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Kevin Tejada: It's not going to give you cancer, but if you eat a shit ton of it, (06:31):
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Kevin Tejada: the probability goes up, especially if you're eating bacon and sausage. (06:33):
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Kevin Tejada: So just keep that in mind. (06:37):
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Kevin Tejada: Now let's get into some more numbers. About 69, nice, percent of U.S. (06:41):
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Kevin Tejada: Pork samples contain Yersinia bacteria. (06:46):
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Kevin Tejada: I don't know if I'm saying that right again, but basically. (06:50):
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Speaker2: Too much, maybe eat a bit less pork. That could help possibly. (07:00):
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Speaker2: I don't know how common eating pig livers is, but one out of 10 of them in the U.S. (07:05):
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Kevin Tejada: Themselves and in food in general, which means that the pigs that they use are healthier. (08:26):
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Kevin Tejada: The meat that comes to the humans is healthier. And I can, I can attest to the better pork in Europe. (08:32):
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Kevin Tejada: I was in Italy recently. You know, I spent some time in Europe myself. (08:39):
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Kevin Tejada: And I can't speak for the health aspect of the pork I ate in Italy. (08:44):
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Kevin Tejada: Although I didn't get diarrhea, so that's a good sign, I guess. (08:49):
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Speaker2: But the pork I had in Italy was incredible. (08:52):
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Speaker1: It it was you know as i said earlier (08:56):
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Kevin Tejada: The bacon in america is basically salty cardboard i don't know why people love (08:59):
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Kevin Tejada: that shit so much but in italy that was it tasted like a completely different (09:04):
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Kevin Tejada: animal it was good it had flavor and it was great. (09:09):
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Speaker1: And i i (09:12):
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Kevin Tejada: Was dumbfounded i was like what animal is this this can't be pig but it was (09:13):
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Kevin Tejada: it's really interesting to try these things outside of the U.S. (09:18):
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Kevin Tejada: Because in the U.S. I don't touch pork. (09:22):
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Speaker2: Because that shit will give me (09:26):
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Kevin Tejada: Cancer probably. But in other countries, I do like to, you know, (09:27):
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Kevin Tejada: try, try out the cuisine. (09:32):
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Kevin Tejada: It'd be disrespectful not to, of course. And it probably won't kill me. (09:33):
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Kevin Tejada: I go to Asia, talk about countries like Japan. They have different market weights (09:37):
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Kevin Tejada: and production systems. (09:41):
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Kevin Tejada: So that can also affect the quality and the safety of the pork. (09:42):
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Kevin Tejada: Again, Japan having higher standards than the U.S. (09:45):
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Kevin Tejada: And I can also attest to the quality of pork in Japan Because I've been there, (09:49):
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Kevin Tejada: Normally, I don't like to put pork in my food because it's just like, (09:54):
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Kevin Tejada: you know, salty shit. It's like fine, but it's like kind of salty, (09:57):
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Kevin Tejada: whatever. It's too much. (10:00):
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Kevin Tejada: But they have pork that they put in ramen and it's just so it's so tender and great. (10:02):
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Kevin Tejada: I'm like, this is this is good. Why? (10:08):
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Kevin Tejada: I got to tell you, if you're an American and you've lived in the U.S. (10:13):
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Kevin Tejada: For all of your adult life and you go to. (10:17):
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Speaker2: And you taste the food, it's it's it's a very interesting experience. Because you're like, (10:20):
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Kevin Tejada: What do they do to this food to make it taste so good? (10:25):
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Kevin Tejada: But the main question you should be asking is, what did they do to the food in the U.S. to make it. (10:29):
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Speaker2: Taste not good? (10:34):
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Kevin Tejada: That's the real question. I feel like every episode I'm losing American listeners (10:35):
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Kevin Tejada: with how much I shit on it. But I just want to be clear. (10:39):
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Kevin Tejada: I think America is kind of cool in that at any point in history, (10:42):
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Kevin Tejada: you can just go out in the middle of the city and say, the president's a fucking (10:46):
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Kevin Tejada: idiot at any point in time and not be arrested for it. That's fucking cool. (10:50):
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Kevin Tejada: You can't do that in a lot of countries. (10:54):
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Kevin Tejada: So I like that aspect of it, but I don't like the aspect of the food and healthcare (10:55):
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Kevin Tejada: industries fucking killing us because it's just cheaper to do that. (11:00):
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Kevin Tejada: So just keep in mind, just because you criticize something doesn't mean you fucking hate it. (11:05):
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Kevin Tejada: Although I do fucking hate the healthcare industry in this country, (11:09):
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Kevin Tejada: rather the health insurance industry, but that'll be a, that'll be a future thing. (11:12):
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Kevin Tejada: Anyway, compared to other countries, the U S has way fewer restrictions on, (11:16):
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Kevin Tejada: you know, the farm sizes. (11:20):
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Kevin Tejada: They can go as big as they want apparently animal welfare they can treat the (11:21):
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Kevin Tejada: pigs like complete fucking shit and you'll be eating that shit so that's cool (11:26):
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Kevin Tejada: here's a fun fact i was curious years ago about what you know what was what (11:31):
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Kevin Tejada: was the deal with cannibalism right like. (11:37):
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Kevin Tejada: Don't get scared about where this is going right so i was just curious like (11:40):
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Kevin Tejada: what i'm curious what humans taste like and i'm not gonna try it out myself (11:43):
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Kevin Tejada: right so i looked it up apparently humans This tastes like pork, except even saltier. (11:48):
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Kevin Tejada: Know people who love bacon they love pork watch out for them when it comes time (11:55):
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Kevin Tejada: for the apocalypse they're gonna they're gonna be quite fine eating you they're. (11:59):
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Speaker2: Gonna pick up the taste for human flesh real easily (12:06):
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Kevin Tejada: Anyway how do you avoid getting i don't know cancer avoiding the the pork shit (12:08):
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Kevin Tejada: i mean listen if you eat pork sometimes i i can't imagine if if you're healthy (12:13):
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Kevin Tejada: otherwise that you'll you'll die much earlier. (12:18):
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Kevin Tejada: But if something is a probable carcinogen and you eat it pretty often, (12:21):
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Kevin Tejada: I can't imagine it's going to be great to be doing that. (12:24):
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Kevin Tejada: Just keep that in mind. You're not going to fucking immediately die if you eat (12:28):
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Kevin Tejada: pork chops every other week or whatever. (12:30):
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Kevin Tejada: But if you're eating bacon every other day, I don't know, you're going to expect (12:33):
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Kevin Tejada: to take at least five years off your life, right? It's not a surprise, I think. (12:37):
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Speaker2: So how do (12:41):
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Kevin Tejada: You get around this? Hmm. Well, to avoid that, that nasty shit that happens (12:42):
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Kevin Tejada: when you don't cook pork correctly, cook it safely. (12:46):
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Kevin Tejada: Not been treated such like shit. You know, like locally, free range, (13:00):
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Kevin Tejada: whatever the hell it is for pigs. (13:04):
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Kevin Tejada: You know, or hasn't been steroided up and slaughtered up with all his friends (13:07):
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Kevin Tejada: to be sold to supermarkets. (13:11):
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Kevin Tejada: Again, with a lot of this stuff, if you can find like a local farm or something, (13:12):
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Kevin Tejada: that would be the ideal place to get pigs or pork. (13:16):
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Kevin Tejada: Because if the local ones don't have to send all their shit to different parts (13:20):
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Kevin Tejada: of the country, which takes time, they don't have to, you know, (13:24):
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Kevin Tejada: treat their pigs in such a way where they're gonna, you know, (13:27):
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Kevin Tejada: be all chemical up and, you know, have to make it to 10 states away, right? (13:29):
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Kevin Tejada: They don't have to go anywhere. They're in the same state, so they can just (13:34):
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Kevin Tejada: bring it to you as unaltered as possible, hopefully. (13:38):
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Kevin Tejada: You know, when I do these episodes, I usually think of a topic, (13:43):
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Kevin Tejada: do a bit of research on it on the issues of (13:48):
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Kevin Tejada: it and a bit of research on what could possibly be done to (13:51):
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Kevin Tejada: counteract or prevent some of this stuff one of (13:53):
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Kevin Tejada: the things i found was advocating advocating for change support policies that (13:56):
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Kevin Tejada: promote all right i'm not i'm even gonna read that shit it's not gonna change (14:02):
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Kevin Tejada: okay not anytime soon not in america it's it's like a damn near 10 billion per year industry. (14:06):
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Kevin Tejada: Okay. That's a lot of money. That shit's not changing. (14:15):
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Kevin Tejada: So if you're really worried about this shit, stop eating pork or. (14:18):
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Speaker2: Move to a different (14:21):
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Kevin Tejada: Country where pork is not so damn bad. (14:22):
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Kevin Tejada: Meat instead of red meat that's that's better i think because pigs that you (14:27):
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Kevin Tejada: know pork can give you some protein some fats you know. (14:31):
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Speaker2: It has macronutrients (14:33):
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Kevin Tejada: You just gotta gauge the risk yourself try to get your pork if you need it from (14:35):
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Kevin Tejada: a source that gives you the least amount of cancer possible that is what i recommend (14:43):
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Kevin Tejada: to you because i haven't had it before but i'm pretty sure cancer (14:46):
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Kevin Tejada: sucks so you know try to avoid that if you can anyway do you like bacon let (14:51):
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Kevin Tejada: me know in the comments if you think bacon tastes like salty cardboard i feel (14:56):
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Kevin Tejada: like i'm crazy for for thinking this because everyone loves bacon so fucking (14:59):
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Kevin Tejada: much but then again i also thought avocados were really, (15:03):
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Kevin Tejada: you know bland but then i had them in a different country and i'm like oh shit (15:06):
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Kevin Tejada: they're kind of good now i see their potential and i enjoy them now could it be the same for. (15:11):
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Speaker2: Pork probably not because you know the carcinogen (15:14):
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Kevin Tejada: Shit but yeah maybe in a different country but yeah let me know in the comments (15:19):
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Kevin Tejada: if you think bacon is actually good because I don't American bacon I. (15:23):
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Speaker1: Should say because I don't I don't (15:27):
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Kevin Tejada: Know I don't know about that anyway see you next time. (15:28):
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