Live Debunking Videos!

Are all the food fears we're grappling with as valid as they seem? This episode dives into the nuances of nutrition, health claims, and the hyper-concern surrounding everyday dietary choices. We kick things off with some humorous tech-related snafus, setting the tone for the real talk ahead. Throughout the conversation, we test the boundaries of nutritional myths, addressing everything from the anxiety over canned goods and rotisserie chicken to the heated debates about seed oils. Our hosts bring honesty and curiosity—inviting listeners into a candid exploration of the narratives shaping beliefs about health today. We present science-based discussions on common food concerns while highlighting how moderation remains the golden rule. Are concerns about what we eat really justified? By unpacking both personal and societal beliefs surrounding food choices, we aim to encourage a thoughtful re-evaluation of eating habits and invite listeners to enjoy food without the guilt. If you're looking to understand food safety better and want a positive refresher on balancing enjoyment and health, this conversation is for you. Join us for enticing discussions that demystify the complexities of our plate, and let's redefine our relationship with food together. Don't forget to subscribe and share your thoughts with us!

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Episode Transcript

Speaker 1 (00:00):
Welcome to In Moderation, where the first 30
minutes of the episode wereunaired of us just trying to fix
Liam's microphone and camera.

Speaker 2 (00:09):
No, I say we just release that, forget what we're
about to do.
We just put out like us, likeall right, and now click.
That I mean top rated episodeso far.

Speaker 1 (00:22):
You're right, that's exactly what everybody wants to
see episode so far.

Speaker 2 (00:26):
Yeah, you're right, that's exactly what everybody
wants to see.
You see what I have for peoplelistening I bought a monocle
that isn't a monocle, it'sactually just a magnifying glass
and like the shape of a monocle.
I did it for one small bit in avideo and you know what?
No fucking regrets 100 worth it.

Speaker 1 (00:40):
I was worried that your eyesight was failing and
you started to need a magnifyingglass.
It it's so cheap it alreadybroke.
Gotta read all those chemicalsin the ingredients list.

Speaker 2 (00:49):
It's already busted, oh jeez.
And I just fucking bought it,and you know what?
I don't even care, I used itfor the bit and listen.
It's funny, so fucking worth it.

Speaker 1 (01:01):
Anyway, so everybody go watch that this week.

Speaker 2 (01:03):
I know worth it anyway.
So everybody go watch that.
This week I know, um, it's beenyeah, fucking long week day,
everything for us.
So you know, like we do a lotof like react content, you know
on our channels, the ticky talksand whatnot.
So like what if we just do anepisode where we just like
listen to some bullshit and talkabout it because that's what we

(01:23):
always talk about, right, it'slike the bullshit's more fun,
it's more, it's more fun thanlike the normal eat your fiber
and blah, blah, blah.
So right, like no one wants tohear about that shit.
Oh, like, oh, spoiler alert.
Well, I don't know if I'm evensupposed to say I'm doing it, so
never mind, we'll keep it asecret for now, because I'm not
even supposed to.
I'm supposed to, I don't knowif I'm supposed to say, say yet,

(01:46):
but like there's, there'ssomething cool I got coming up
and so, yeah, looking for thatin the future.
I'll mention it when, at thetime yeah I'm excited um, but
also uh.
So yeah, we're just gonna listen.
So we're gonna watch somebullshit, react to it and just
have some fun with it like,that's what this episode's about
.

Speaker 1 (02:04):
I need that right now , and so Liam has not seen any
of these.
Well, he might have seen them,in passing, probably.
I took a brief look at some ofthem just to make sure that they
were not stupid entirely, but Ididn't watch the whole things
and stuff, so we're entirelyblind going into this for the

(02:25):
most part.
And well, here's one from ourgood old, non-toxic dad.

Speaker 2 (02:32):
I know.

Speaker 3 (02:34):
That guy.
Stop buying Costco rotisseriechicken.
Here's why you probably didn'tknow this, but this little peep
is only about six weeks old.
This is a specially bredchicken in horrible conditions,
grown and fattened on likelycorn and soil.
That's GMO to create thischicken.

Speaker 1 (02:50):
Can I just say don't pretend like you care about the
living condition of the chicken.

Speaker 2 (02:55):
Like, if you're coming at it from that aspect,
like you know I understand, likeyou know, they eat their bread
in captivity.
They treat them like shit, likethat part, like you know I get.
But then they just do, theytake this fucking turn and it's
like, well, they're given thisfood, like of course they're
given like corn and shit likeit's.
They're trying to try and makethem grow, like every time

(03:15):
chicken in six weeks that you'reeating.

Speaker 3 (03:17):
They take it to a mass slaughterhouse where they
dip it in chlorine and othertoxins to make it safe and it's
leaving those residues on thechicken.

Speaker 1 (03:24):
Okay, so so chlorine washes are actually very
commonly used in restaurants allover.
It is illegal to use a chlorinewash for chicken in UK Europe,
one of the two, maybe both oneof the two, maybe both in europe

(03:48):
, and that is specificallybecause they found people who
doing chlorine washes weren't.
They thought that that made thechicken safe to handle and they
weren't following other safechicken handling uh things,
whatever.
So they were like, okay, we'rejust gonna not let you chlorine
wash chicken if you're not goingto be safe with chicken.

Speaker 2 (04:05):
Yeah, even the European Union said yeah, like
it's safe to use.
We're just worried that theymight not use other safety
precautions.
So, yeah, it's the amount likeand you know I was fine
Interesting Like you know, likethere's those water purification
tablets, right, like those uselike chlorine, like amounts of

(04:26):
it to to clean the water and youcan drink it like I remember I
did it, I did something aboutthis like chlorine wash and I
was like you ever swallowed alittle bit of water in the pool?
Did you die after if?
you like cracked up.
It's like you know ditch, butdid you die?
You know that whole thing andit's like it's a tiny bit of
chlorine.
The dose makes the poison likea tiny bit of chlorine, like if
the you know that whole thingand it's like it's a tiny bit of

(04:48):
chlorine.
The dose makes the poison likea tiny bit of chlorine, like if
the you know like you.
You go by like a fucking whatyou call it A gas station.
You breathe the air likethere's fucking toxins in there,
but you don't die because, it'sa small amount right.

Speaker 1 (04:58):
Yeah, like the, the amount of um, what is it Benzene
, benzene, benzene.
Yeah, the amount of.
What is it benzene, benzene,benzene.
Yeah, benzene that you breathewhile you're filling your car up
is quite high relative to a lotof other things.

Speaker 2 (05:11):
But I still fill my vehicle up and I'm still living.
Yeah, it's more than it's inyour diet soda.
People are like oh, vitamin Creacts to blah, blah, blah and
it creates benzene.
I'm like, well, never fill yourgas tank, then all right.
How about that?
Yeah, pretty much all right.
What else is a stoop this?

Speaker 3 (05:29):
bird is just seasoned with normal herbs and spices.

Speaker 1 (05:32):
They have preservatives in here, like oh,
no preservatives linked to liverand kidney damage okay, okay,
hold on sodium benzoate, orsorry.
Sorry, it wasn't sodiumbenzoate, it was sodium
phosphate, sodium phosphate, um.
It can be linked to liver andkidney damage in like if you are

(05:53):
taking like medical doses of itor supplementing it, which is
why it shows it in a fuckingvial on the screen like this.
They put it in a vial like it'ssome sort of like it's gonna be
injected into you, becausesodium phosphate itself is just
sodium and phosphorus like, andthose are two things our body

(06:14):
needs.
It's just, if you are injectingextreme quantities of it, yes,
it's going to hurt you oh, buthe's non-toxic, dad rob, so he
tries to get rid of all thetoxins.

Speaker 3 (06:25):
Uh duh, I'm sorry state that's linked to liver and
kidney damage, and carrageenan,which can degrade into
polygenin, which is the knowninflammatory agent and possible
carcinogen good old carrageenanalways the carrageenan.

Speaker 2 (06:40):
It's always the fucking carrageenan.
Holy shit, how much I I can'timagine how much like food grade
carrageenan could be degradedinto polygenin.
It's got to be just anastronomically small amount it
can't.

Speaker 1 (06:55):
It can't.
You need to expose carrageenanto an extremely, extremely
acidic environment to turn itinto polygenin so he's just like
it can be degraded into this,so therefore it could be bad.
Don't eat follow my advice.
Yeah, we're like we're talkingmore acidic than your stomach
but like, here's the fuckingthing.

Speaker 2 (07:16):
So I I used this video actually in one of my
bullshit speed rounds and all Idid was when at the beginning he
said, you know, stop buyingrotisserie chickens, I just said
, said make me, that's the wholefucking thing.
I just I just said make me andfucking move on, cause fuck you,
like holy shit, do you reallythink Americans are unhealthy
Cause they're eating too muchrotisserie chicken?

Speaker 6 (07:35):
Like that's what I was trying.

Speaker 2 (07:37):
I try and phrase it to people like are because
they're eating too many cannedvegetables and rotisserie
chicken.
You would have a very hard timemaking me believe that.
Yeah, yeah.

Speaker 3 (07:50):
It's fucking chicken.
Chicken is hot right out of theoven in a plastic bag.

Speaker 2 (07:54):
Oh the microplastics.

Speaker 3 (07:57):
It's likely a mix of polyethylene terephthalate
Remember that word, phthalate?
It's a known hormone disruptorand this is microwave safe.
So you're putting hot food intoa plastic bag that can leach
these hormone disruptingchemicals, and 117 million of
these are eaten each year in theUS.
So share this video with yourfriends.

Speaker 1 (08:15):
Is the bag melting?
Is it so hot that the bag ismelting?

Speaker 2 (08:18):
Imagine the bag is just like fucking oozy and like
the chicken falls out Like youguys.
Fucking.
Fuck this one up.
Real bad and it's always thereal fucking cost.
Let me tell you something likeevery time I see like a video
blow up for one of these people,like half the time it's the
rotisserie chicken, becausepeople, because people like it
and that's why they're like oh,that's like my favorite thing.

(08:40):
What's this random guy on theinternet saying?
He's saying he wants you to buyhis shit.
That's what he's saying.
It's a fucking chicken.
It's a chicken.
Oh, god damn it, man you know,they go on to be like oh, you
need this fucking organicpasture, raised, you know,
blessed by the angels themselves.

Speaker 1 (09:02):
Chicken that's, uh yeah, 85 dollars per pound yeah
yeah, oh next fuck this let'ssee if tonic health is gonna
give us anything better oh godthis guy ripped off by your baby
formula brand.

Speaker 9 (09:17):
Well, if you read this article, what you'll find
out is that actually, typically,brands have to standardize
their formulations and the babyformula recipe is very tightly
controlled by regulation aroundwhat nutrition an infant needs.

Speaker 1 (09:31):
So that's very true.
That is a very true statement.
Did I lose you for a secondthere?

Speaker 2 (09:37):
Yeah, I just lost you .
It just popped out for a second.

Speaker 1 (09:40):
But yeah, the infant formula is very tightly
regulated.
That is a true statement.

Speaker 9 (09:46):
Absolutely so.
When you look at something likeCow and Gate and Aptamil, they
are literally like for like interms of the ingredients and the
nutritional profile that comesin them.
But there's a four pounddifference in price there
whether you want a Cow and Gatelogo or an Aptamil logo.
So really what you need to dois ignore the brands, because
you can even come down here tosomething like Bonnier, which is

(10:07):
8.45.
So you can save yourself almosta tenner from trading to
Aptamil, but the formula isbasically the same.
So the only choices you have tomake in baby formula do you
want to invest a little bit moreinto something like HIP, which
is inorganic and removes thepesticides from the supply chain
, or whether you want to comedown to nanny care and choose

(10:28):
goat milk instead of cow milk,because sometimes babies digest
that better okay, so that wasalmost good advice yeah, I mean
like if remove the pesticides.

Speaker 1 (10:37):
No, that's not what organic means at all, but also
all the different ones on thatshelf aren't necessarily there
for the same age, for the sameconditions, stuff like that For
those listening.
He pointed to two that havewords that are underneath them
and I believe the first one, yes, it was a formula for children

(11:01):
who are constipated.
It was a formula for childrenwho are constipated.
The second one was childrenhaving regurgitation problems
Reflex and regurgitation.
So different formulas are madefor different things.
You can't just look at theprice.

Speaker 2 (11:17):
And, like you said, with goat's milk okay, some
babies might not be able totolerate cow's milk, so you try
that Absolutely.
Some babies might not be ableto tolerate you know, cow's milk
, so you try that.
Like absolutely.
And like.
My thing is like talk to yourfucking pediatrician and not
some like random wanker on theinternet.
That's like it's fucking babyformula is one of the things
that pisses me off so much, likeyou're gonna.
You know, and this wasn't eventhat bad like I've seen like

(11:40):
much worse when it comes to ohyeah, formula yeah but like,
yeah, like a lot of them are thesame because it is tightly
regulated.
But I just don't like whenthey're like oh, the organic
removes the pesticides.
No, that's not what that means.
Organic absolutely still usespesticides.
They just use organicpesticides, which often aren't
as effective, so they have touse more pesticides and in some

(12:01):
cases, are more deadly than itcould.
It could be so, like you know,buy what you can afford and what
works for your family.
That's like I feel like everyformula should just be like.
Have you ever thought of infantformula?
Well, how about you buy whatyou can afford and what works
for your child?

Speaker 1 (12:17):
have a nice day, there you go.

Speaker 2 (12:19):
That's the whole video fucking five seconds
nailed it, are you?

Speaker 1 (12:22):
are you ready for some paul saladino?

Speaker 2 (12:24):
oh, who isn't ready for some paul saladino?

Speaker 10 (12:27):
this is how canada convinced you to eat engines
lubricant.
This is the crazy canola oil.
Canola oil is derived from theseeds of the rape plant.
It's rape seed oil and it wasoriginally developed in world
war ii to lubricate ships andsteam engines because the oil
sticks to wet metal.
Now, during world war ii, theunited states needed to build a
lot of ships and steam enginesbecause the oil sticks to wet
metal.
Now, during World War II, theUnited States needed to build a
lot of ships and we didn'treally have enough of this

(12:49):
rapeseed oil to lubricate theparts that were going to get wet
.
So the US government askedCanada to increase their
production of rapeseed oil tohelp with the war effort.
But at the end of World War II,demand for this rapeseed oil
trapped precipitously and Canadaneeded to findada needed to put
so many resources intoproducing in high amounts.
The problem for canadaimmediately after the war is
that this unmodified rapeseedoil is toxic for humans,

(13:12):
containing significant amountsof a monounsaturated fat called
erucic acid, which seems to bedamaging for the heart.
But in 1980, scientists finallysucceeded in genetically
modifying the seeds from theserape plants to make their oil
significantly lower in erucicacid.

Speaker 1 (13:26):
So apparently just for 40 years between World War
II and the 1980s, canada justkept growing this stuff and
hoping that people would buy itright One day.
Eh, one day, yeah.
Instead of changing products orsomething we were like, yeah,
let's formulate this stuff overthe next 40 years so that we can

(13:48):
sell it back to the US.

Speaker 2 (13:51):
But let's make it toxic.
Just they don't know it's toxic.

Speaker 1 (13:54):
Yeah, we'll just change the toxic of it.

Speaker 10 (13:58):
Canola was born.
Canola is actually an acronymthat stands for Canadian oil,
low acid and today it's one ofthe most highly consumed oils on
the planet, and especially inthe United States.
And if you listen to mainstreamhealth authorities or the
American College of Cardiology,they'll tell you this oil is
healthy for you.
But I beg to differ.
There are multiple studies inboth animal and human models
showing clearly that seed oilslike canola oil are harmful.

Speaker 2 (14:21):
Whoa, whoa, whoa whoa whoa, did you see that?
I love when he fucking justflashes shit on the screen for
like 10 milliseconds.

Speaker 1 (14:28):
two of them were the same.
So for those listening, he heflashed four studies on screen.
The last two of them were theexact same dietary intakes of
polyunsaturated fatty acids.
Blah, blah, blah.
Next, one dietary intake ofpolyunsaturated fatty acids wait
, was it the same year?

Speaker 2 (14:45):
go, go back, it was the same year 1999 july.

Speaker 1 (14:48):
Oh, this one doesn't have this one's got the year
covered up but it's the samestudy, so did they just like
cover up the same conclusion so,in order to pad his video, he
posted the same study twice, asif it was actually good, because
people aren't going to look atit, people aren't actually going

(15:15):
to pay attention.
You could flash the same studyfour times and people wouldn't
even notice.
Actually, I think is this thestudy.
It was looking at increases in9-hydroxy-oxidated well, 9-hode

(15:36):
in LDL for people who hadatherosclerosis and it had an
increase in 9-HODE when peoplehad atherosclerosis.
And it had a um, it had anincrease in nine hode when
people had atherosclerosis andit was saying that, um, it
wasn't necessarily, it's notdietary consumption of ldl, it
wasn't dietary consumption ofthese, it's the amount your body

(16:00):
is making when you're sick.
Right, and they were concludingthat it could be used as a way
to uh, as a warning for people,kind of like erythritol, like
the studies on erythritol beinglike oh, it's linked to heart
diseases.

Speaker 2 (16:16):
Like your body creates erythritol.
They weren't even looking atthe dietary intake of erythritol
yes correct.
Right, that makes sense, yeah.
And what I find interestingabout all this is I remember dr
eds did a video and he's justlike yeah, I can find fucking uh
sources showing that butter andtallow were used as lubricants

(16:36):
oh yeah, thousands of years ago.
Does that make him bad, like Idon't.
It's always just like with thisgroup of people.

Speaker 1 (16:42):
We used welfare as lamps.

Speaker 2 (16:45):
It's just like this weird, just so basic, where
they're just like yeah, but it'sused to lubricate an engine, so
it has to be bad.
I don't understand your thoughtprocess there.
It's a good thing we're notengines Next t-shirt.
It's a good thing we're notengines.
Um and like when we.

(17:05):
The reason that he's thatharvard recommends and says it's
not terrible is because when wegive it to humans in normal
amounts, that you would get fromyour diet that it actually does
show to be uh, cardioprotective.
Like every single time, likeliterally every single time, can
you find studies where there'slike mechanisms where they're

(17:26):
like what, what if this convertsto that and that?
Like sure you can find that.
What does the actual, likeelaine norton would always say,
what does the human randomizedcontrol trial say?
Yeah, and it shows you everysingle time you give seed oils
to people that it's it's at atworst it does it doesn't make
their health any any worse or itimproves it like.

(17:47):
Those are the two things yeahman.

Speaker 10 (17:51):
Another problem with canola oil and other seed oils
is that, in order to get theseoils from the seeds of plants,
they must be highly refined,exposed to many extracting
agents that are carcinogenic,like benzene, hexane, and heated
to high temperatures leading tooxidation of these fragile oils
uh, no, it's not.

Speaker 1 (18:07):
This is hilarious.
Something I was thinking abouttoday because I was making cat
food and the process of doingthat is, of course, kind of ugly
.
You're grinding all this meatand bone and everything and you
look at it and I always think,whenever they're talking about
seed oils, they show this video.
For those listening.
It's the video where they'reshowing how seed oils are being

(18:30):
made and they show the sludgeand all that stuff which, by the
way, the sludge is the stuffthat's being extracted.
It's not actually in the oilanymore, and they do that to you
know, make you disgusted likeew, I'm eating this.

Speaker 2 (18:44):
The process of making most food is a disgusting
process yeah, and like, thereason they use hexane and stuff
is because it's easy to removeafterwards yeah, that's.

Speaker 1 (18:53):
The other thing is that it's not exposed to a high
temperature, for the that exactreason like that hexane is used
is because it has a boilingpoint of 60 degrees celsius I
don't remember it being fairlylike low, so you can just- yeah,
it's no higher than 70.
It's somewhere in around 60.
And so it's extracted at atemperature that is lower than

(19:15):
boiling water.

Speaker 2 (19:16):
Right, it says 155 Fahrenheit, which is 68.7
degrees Celsius.

Speaker 1 (19:22):
So, yeah, it's not even hot enough to boil water,
right, and keep in mind, oilsboil at a way higher temperature
than water does, right.

Speaker 10 (19:32):
And exposure to high heat in the distillation
process leads to oxidation andthe formation of significant
amounts of trans fats.

Speaker 2 (19:38):
So these oils are toxic and again like if you just
look this shit up, butter hasmore trans fat.

Speaker 1 (19:44):
like then Like yeah, you can literally flip the
bottle over, look at theingredients, look at the trans
fat.

Speaker 2 (19:50):
then like, yeah, you can literally flip the bottle
over, look at the ingredientslook at the trans fat and it
usually says zero, zero, it's afraction like again, butter is
going to have more and yet thisdude's fucking bathes in it and
shoves it in every hole he has,like what the fuck?
What?

Speaker 10 (20:04):
how many different ways.
So don't be fooled by canadianpropaganda here or what you're
told by mainstream healthauthorities.
These oils are harmful forhumans.
They should never have becomepart of our food supply.
In fact, I don't even think ofthem as food.

Speaker 1 (20:15):
The only thing they're good for is energy.
These videos I pulled arerecent videos.
Paul was part of the.
There was a Republican thingthat happened with a bunch of
speakers just after Trump won.
Paul was actually part of that,huh, and it kind of sounds like

(20:37):
he's jumped on the anti-Canadatrain in this.
Oh, considering he's part ofthat overall, uh, maha, um trump
.

Speaker 2 (20:52):
Well, yeah, if you're like a fucking grifter, like a
health grifter, you're gonnahave to jump on that to to
profit more, because those arethe people that are willing to
spend their money on that allright, yeah, fucking, always the
seed oil thing, man, we'regonna stick around with it for a
while, but I think I'm hopefulthat slowly over time, people
will start to realize they'relike it's kind of just more the

(21:13):
overconsumption of calories,lack of exercise, lack of
nutritious foods, the basic shitthat we know.
Yeah, that, don't sell yourfucking beef supplements.

Speaker 1 (21:24):
All right, let's change things up with Hermes the
Cynic.

Speaker 2 (21:28):
Oh, Hermes is an interesting one.

Speaker 11 (21:31):
Yeah, counting calories and tracking macros are
eating disorders.
Uh, perpetuated by morons.

Speaker 1 (21:35):
If you're an obese or okay, so they can be eating
disorders or can lead to eatingdisorders.

Speaker 2 (21:42):
There is that we'll give them that, but they
inherently aren't to say anyonetracking their calories is has
an eating disorder.
That's a pretty fucking wild,wild statement right there.

Speaker 1 (21:54):
Yeah, like it, tracking calories, counting
calories is amazing.
It's an amazing tool to learnhow many calories things have.

Speaker 2 (22:05):
Yeah, absolutely helpful.
We've talked about many timeshelpful.
But man, just be like, oh, it'sjust an eating disorder, this
guy.
This guy, like, if you've neverwatched his videos, he rants
for like seven, eight, nineminutes, just like straight, and
I'm like honestly impressedthat he gets some of his videos
will get a lot of views because,like man, the people sit there
for like eight minutes andlisten to this dude.

Speaker 11 (22:25):
That's, that's honestly pretty impressive yep,
you're gonna want to fast.
You're going to want to fastand you're going to want to fast
for a billion reasons, but inthis video, because of the
hormone leptin.
You're going to want to do itbecause of the leptin response.
You see there's four humanhunger cues you're supposed to
be getting.
There's I could eat, there's Ishould eat.
There's holy fuck, I need toeat.

(22:47):
And there's cannibalism.
Cannibalism won't kick in untilyou're at one percent body fat,
but holy fuck, I need to eat.
That'll kick in at around 10body fat and less.
It's why, when you're abodybuilder and you're getting
like stage ready, you're superfucking hungry all the time,
right?
Uh, normal hunger cues are Icould eat and I should eat.
If you're an obese individual,you only ever get holy fuck, I

(23:10):
need to eat because your body sodependent on food coming in and
it can't burn body fatadequately to keep the body
running.
But every time your insulinstarts to come low, your body's
bad at producing glucagon,you're bad at producing ketones.
You're bad at doing all of thethings you train in a fast.

Speaker 1 (23:27):
So it's, it's a um, a misconception that overweight
people have a slow metabolism.
They don't.

Speaker 2 (23:37):
They have a fast metabolism because they're a
larger creature, so they'regoing to burn more calories,
just existing.
The larger animal is, the morecalories it's going to require
like you didn't get fat becauseyou have a broken metabolism.
That's just no yeah, like Imean it is true that, like
hunger signaling can be not intheir favor.
Let's put it that way wherethey're just, they're just more

(23:58):
hungry, like absolutely so youfreak the fuck out.

Speaker 11 (24:01):
Your body thinks it's literally starving to death
and you get the holy fuck, Ineed to eat.
Hunger cue, which is also beingcaused by a leptin response.
You see, leptin is the hormonethat's responsible for telling
you that you're full.
You ever been around a skinnybitch that eat five bites and
they go oh, I'm full.

Speaker 1 (24:18):
They have a healthy leptin response.
That is not healthy.
That was anorexic.
Somebody that's very skinny andhas five bites and says I'm
full, that's.
That's not healthy.

Speaker 2 (24:29):
Yeah, I kind of lost you there for a second, my
internet's being a dick, butlike I agree with you they are
full.

Speaker 11 (24:34):
Your hunger cues are essentially holy fuck, I'm
really hungry.
And then you eat until you'rephysically uncomfortable and
hurting.

Speaker 1 (24:41):
That's you compensating for the fact that
your leptin response isn'tworking anymore, the reason
you're left um, if you are, ifyou're getting hungry and then
eating until you're physicallyhurting, your leptin is working
because you get to the pointwhere you're like feeling like
shit that's.
That's the leptin kicking it.
The problem is you're eitherdoing it too fast or you don't

(25:05):
know where the middle ground isyeah, that's my thing.

Speaker 2 (25:07):
It's like with these sort of videos, it just boils it
all down to one thing, like oh,it's leptin, so for this and
that and it, there's a multitudeof reasons.
You know, there's people underhealthy relationship with food.
Maybe they have trauma fromtheir youth and there's then
that's why they eat.
There's a lot of things thatcan go on, but like these sort
of videos will just like oh,it's this, so all you have to do
is blank.
And then here's my program.

Speaker 1 (25:29):
Yeah, it was Adam Wright, our interview with Adam
Wright.
He talks about like findingyour zero Right, and that's the
most important part when we'retalking about this kind of stuff
is that people tend, especiallyin North America, to just
shovel food down their mouthuntil they feel full and you're

(25:52):
not giving your body time forthe leptin response is the
problem yeah, and I and again,that can come for many reasons
like a lot of people inchildhood dealt with the you
know, like don't get up till youfinish your plate, you have to
eat all these things.

Speaker 2 (26:05):
And then, like you, you have these things that grow
with you into adulthood andyou're still dealing with you.
You have these things that growwith you into adulthood and
you're still dealing with themuntil you kind of at least work
with those or start to work withthose that, like, you're going
to, you're going to have troubleand so like to just be like
it's a hormone.
I don't, I don't really likethat.

Speaker 1 (26:24):
Yeah, and this, the real solution here isn't to fast
, it's to find the middle groundwhere you eat a little bit
slower, let your leptin actuallyrespond, give it time to
respond and try to find thispoint where you can stop eating

(26:44):
and in 10 minutes you'll be likeokay, I feel good, I feel full,
I don't feel like I ate toomuch.
Adam said it was like a scaleof zero to 10, where people fall
down to two and then they eatso much they jump up to an eight
, whereas you want to be morelike down to a five and then

(27:05):
bump it up to like a seven orsix and you just kind of stay in
that middle ground area.

Speaker 2 (27:09):
Right and I think, just like working on your
relationship with food and beinglike it's okay if I don't
finish this, because thenthere's more people that are
like, oh, I have to, you know, Ihave to finish my plate.
There's people starving, youknow that sort of thing and like
someone who grew up like I grewup not a lot of money, like I
gotta finish all this, like I Iget that.
I feel that.
So, like working on it, be likeit's okay, it's okay for me to

(27:31):
stay here and it's okay if Idon't finish this, and like
giving yourself permission, likeI think I think that's
important for a lot of peoplenot everyone, but some people
definitely.

Speaker 1 (27:40):
How about we go on to your favorite, gary brekka?

Speaker 2 (27:43):
oh I.
Yes, let's fucking go, gary,and let's do the whole rest of
the episode.
You know I've been testing thisfor the last month or so what
do we got six weeks um somethingaround his neck that they use
in the bed works really well forher.

Speaker 8 (27:57):
This doesn't seem to work as good for her.
Okay, we're actually workingaround the house using the
caffeine setting to stay awakewithout caffeine.
Oh, I like this a state of calm, a parasympathetic state.

Speaker 2 (28:09):
Parasympathetic.
I love that he threw that outthere.

Speaker 8 (28:12):
It's just sending you frequency that's mimicking
certain compounds in the humanbody.

Speaker 2 (28:16):
Yes, Frequency mimicking.
Mimicking compounds Don't bespecific.

Speaker 8 (28:20):
Off on the app.
That response stops at thecellular level.

Speaker 2 (28:24):
Cellular level.
I love that, yes.

Speaker 8 (28:31):
Not under the influence of that compound.
So I like the melatonin, I likethe adenosine.
There you go.
It's c and cbd settings.

Speaker 2 (28:35):
You're not putting txc or cbd in your body oh,
people know those things arelike can help, so that, oh, I
love this I'm excited to seewhere these guys take this, but
I'm giving you my six weekcheck-in.

Speaker 8 (28:47):
Six, yeah, this, oh, that was fucking good, bro.

Speaker 2 (28:51):
Gary brekka is the fucking man when it comes to
selling nonsense.

Speaker 1 (28:55):
I, if I don't even know what it was and I want to
try one who the fuck we?

Speaker 2 (28:59):
he didn't even say what it was.
It doesn't matter what it was.
I loved the saying like the thcand cbd because people have
like heard those are like.
Those are things right, thatlike people are like it's in the
news.
It seems to help people andwhatnot.
But I don't even have to takeit.
I just put this thing around myneck and the frequencies from
it help compounds in my bodycreate more of that.

(29:20):
That is fucking top notch rightthere.
Scary Bruck is the best man,Apparently it's called.

Speaker 1 (29:26):
HAPBEE, hap, hapbee.

Speaker 2 (29:33):
H-A-p-b-e-e happy.
Okay, no wonder he didn't saythe name because it's fucking
stupid, but, like, everythingelse was really good.
Like man, if when we get alphawater can we get gary brekka to
sell it, he'll sell the shit outof that.
Man like this guy sounds like aplan.
I love that.
He's like wearing it.
I love that he's walking andtalking is great.
I love that he talked about hisfamily, like you know.
Like bring it.
It's like wearing it.
I love that he's walking andtalking is great.
I love that he talked about hisfamily.
Like you know, like freaking.
It's like, hey, I'm just a.
I'm just a guy.

(29:54):
I've got a wife.
We're trying this out.
We're just letting you know,just a check-in.
That's great.
Give it more of like arealistic, like a human approach
.
Like I'm not some dude likewho's in a eiffel tower fucking
talk.
No, I'm just trying this thingthat got sent to me and, like
you know, if the frequencieswork, like, oh, I love it.

Speaker 1 (30:15):
That was good that was good, the idea of just an
electromagnetic frequency, oh,triggering thc in your body oh
god, I I can't imagine there'sany research to support that.

Speaker 2 (30:28):
But you again, you don't need it.

Speaker 1 (30:30):
You know what's amazing is, I bet you, I can
find a video from him sayingdon't sleep with your phone near
you because of theelectromagnetic frequencies.

Speaker 2 (30:40):
That's a different Rob.
That's a different frequency.

Speaker 1 (30:42):
That's a way different frequency.

Speaker 9 (30:44):
That was a bad frequency.

Speaker 2 (30:46):
This one works in harmony with your body.
I love that we go back to thebeginning.
What was he?
There was some.
There was some real good stuffat the beginning there.

Speaker 8 (30:55):
I love testing this for the last month or so.
This is the happy, actuallyabout six weeks.
Oh, he did say happy, okay, hedid say wife, the pad that they
use in the bed works really wellfor her, but this necklace
doesn't seem to work as good forher, but for flights we're
going gonna stop it right there.

Speaker 2 (31:09):
I love that.
That was really good.
That was really good becauseyou don't want to say the
product that you're trying tosell people is perfect for
everyone, right?
Like that's bad, like thesepeople aren't going to believe
that.
You're like, hey, actually thispart, this part doesn't work as
well for her, but it does forme.
Like that, I, I love thatbecause it lets people know that
like hey, I'm just trying tolet, I'm just trying to let you

(31:30):
guys in on this.
I'm just trying to say, likeI'm trying to give you the
download, like it's not perfect,but it does work for me.
Like I love that.
That's really good that wasgreat, and especially for him,
because it's increasing thechance that you're going to sell
both yeah like this works forsome people and like you don't
know which one is which, andlike you're not selling it as a
perfect solution to everything.

(31:50):
You don't want to do thatbecause people won't believe it.

Speaker 8 (31:52):
Then Okay, I was using the caffeine setting to
stay awake without caffeine?

Speaker 2 (31:56):
Caffeine setting.

Speaker 8 (31:57):
I love that, mom.
A parasympathetic state willget you ready for bed.
It works really really well forthose.

Speaker 2 (32:03):
I like the parasympathetic.
That was really good too.
That was really good too.
You know the big words.
We need those.

Speaker 8 (32:08):
Not actually putting you under the influence of those
compounds as soon as you turnit off on the app.
That response stops at thecellular level and you no longer
feel.

Speaker 2 (32:16):
The cellular level you can sell your cellular level
in there.

Speaker 8 (32:21):
I love that that's so good.
There's also THC and CBDsettings.

Speaker 2 (32:27):
You're not putting THC or CBD, yeah OK you're not
putting THC or CBD in your body.
You can pause it.
You can stop it.
That was just so good.
I love that beginning where itstops at a cellular level.
Parasympathetic andparasympathetic, I think, are
something a lot of people haveheard of and they have vague
notions of what it is it's a bigword.
Okay, I get that being a grifter, it's a delicate balance of

(32:52):
using things that people havejust enough I have heard of
enough, but don't know like allof the ins and outs right and
using just enough like uh, lingoand like and jargon and all
that and but like keeping itgrounded at the same time.
Like it, he just does the bestjob of this balance.
Man, I'm telling you it's sogood that this was this.

(33:15):
10 out of 10.
10 out of 10 for like sellingthis product.

Speaker 1 (33:18):
I gotta say that was really good you know who happens
to be an investor of this happy?
Is it bobby?

Speaker 12 (33:25):
no, oh, unfortunately it's not bobby, it
is the first thing you want todo, and if you compare these
high fat low carb meals versuslow fat high carb, you're going
to find that high carbohydratesare bad for you because having
consistently high blood sugarcreates inflammation.
It creates inflammation becausesugar in your body sticks to

(33:49):
proteins in a process calledadvanced glycation and product
formation, and that makes youage more quickly.
Okay, stop.

Speaker 2 (33:55):
Stop it right there.
Like I just got to say, likeAGEs are also what's created
when you like sear meat but I'venever seen this fucker talk
about that shit ever.
He's always just like eat allthe meat.
Like plants are terrible.
Vegan diet is awful, but likeAGEs like both plants are
terrible.
Vegan diet is awful, but likeagees and the mirror, the meat,

(34:17):
I see.

Speaker 12 (34:17):
I see her like, no, that's totally fine.
Okay, sure, good fat is goodfor you because fat is stable.
They reduce cravings andgetting the right kind of fats
is crucial my favorite high fatmeal is grass-fed,
grass-finished steak.
There it is and veggies.
There's a lot of grass-fedbutter and butter why?

Speaker 1 (34:27):
because I'm getting lots of good fat and I'm getting
lots of protein and I haveGrass-fed, grass-finished steak
there it is.

Speaker 12 (34:29):
And veggies there's the beef With a lot of grass-fed
butter and butter.
Why?
Because I'm getting lots ofgood fat and I'm getting lots of
protein and I have vegetablesfor fiber.

Speaker 2 (34:35):
Hey, at least he mentioned fiber.
I'll give him like I mean thisis pretty shit, but like he did
mention fiber at the end there,so I have to give him a you the
beef is good fat just becauseit's grass-fed, it's grass-fed
right no not the conventional,with like they're given corn or
whatever, that's bad fat.
That's, yeah, bad fat, eventhough, like in general, good.

(34:58):
When we say, like dieticiansand whatnot talk about good fats
, we're talking about mono andpolyunsaturated fats that you
get more from, uh, plantproducts.
You know your nuts, your seeds,that sort of thing.
But like that for them theyjust say it's yeah.
I mean overall like this.
But he's hopping on the trendstoo, with like the, the low carb
, low carb is is in right now,so like that's super important.

(35:19):
And what he says, like, yeah,having constantly high blood
sugar is bad, but like you know,that's why we have that insulin
.
Exactly, we have a pancreas.
So I eat carbohydrates andinsulin is released and then
that's the blood sugar lowers.
It's not staying high all dayjust because I ate a slice of

(35:40):
bread.

Speaker 1 (35:41):
Yeah, it's there, there's.
There's acute levels of highblood sugar, which it means they
last for a very short time,which is normal.
When you eat something, it goesinto your blood in order to get
moved to the various parts ofyour body, so you are going to
see sugar in your blood afteryou have eaten sugar.

(36:02):
That's normal right.

Speaker 2 (36:04):
But like when you have insulin resistance and
trouble using it, yeah, thatthat is an issue, and that's
part genetic and part it can bedue to obesity, it can be due to
, you know, lack of exercise,sedentary lifestyle, you know
that sort of thing.
But no, let's just say it'sbecause of carbs, it's just
carbs, it's all carbs.
It's sugar, it's all sugarfucking.

Speaker 1 (36:23):
Hey, man next up is our favorite.
Uh taint sunning guy, oh tainttaint.

Speaker 6 (36:30):
In Italy, they banned glyphosate in 2016.
And if we think about Italy andthe obesity conversation, they
have a fraction of the obesityin Italy than they do here.
But here's an interesting thingthey eat more carbohydrates in
Italy than we do here and theydon't exercise as much.
There's a fraction of the gyms.
They do walk, but yeah, butwhat so?

Speaker 2 (36:50):
apparently apparently them, having less gems means
they exercise, exercise lessright because apparently you
can't exercise outside of a gymand what do you mean by less
gyms, like per capita, like inthe whole country?
Yeah, the united states has gota lot more gyms than like the
much smaller country like Idon't.

Speaker 6 (37:07):
Yeah, sure, sure that's the question why, well,
they banned glyphosate, theybanned red dye, they banned all
these artificial inflammatoryingredients, and that is why
they're not seeing the obesityand diabetes crisis that we're
seeing, because we still allowit in our food supply, at least
for now.
Hopefully, this Maha movementwill get rid of them.

Speaker 4 (37:24):
It's wild how you can go to Europe and eat croissants
, pizza, gelato and not work out, and you can actually be more
healthy than if you were to besuper conscious and mindful of
your food in america and hit thegym every day I could go to
europe and you suddenly loseweight.

Speaker 1 (37:43):
And that so europe.

Speaker 2 (37:44):
Food is magical yeah, yeah, always the europe.
Europe so much better and likefucking european, still the
european, uh, food safetyauthorities recommend you get
about half your calories fromcarbs still, but let's just
leave that out.
And oh, their carbs are better,though, because of this and
that.
It's like how about we justlook at portion sizes, like our

(38:06):
portion sizes are just muchlarger here and we move less.
They just they like I love that.
He's like, oh, they walk more.
Like, yeah, they walk a lotmore.
They move a lot more than we doI like how?

Speaker 1 (38:18):
yeah, like they.
They very briefly said theywalk, where is?

Speaker 2 (38:23):
it.
Oh yeah, like, oh yeah, surethey walk more, like you said it
real quick, yeah a fraction ofthe gyms.

Speaker 6 (38:28):
They do walk, but yes , they do they do walk.

Speaker 2 (38:31):
It's just like fucking one second.

Speaker 1 (38:32):
They do walk like yeah pedestrian in europe is
like they they actuallyaccommodate pedestrians whereas
in north america everybody'slike get a car idiot drive
around and then you have largerportions and like, yeah, that's,
that's, it's always the europeis so not to mention the whole.

(38:53):
If go on vacation, you aregoing to be moving more.
You're not sitting in front ofa freaking TV.

Speaker 2 (39:00):
And you're not at home.
At home you snack a little bitmore, but when I go out I'm like
this thing, that thing, let'ssee this Walk around there and
they're like oh shit, I haven'teaten in like nine hours.
Let me go get some food.

Speaker 1 (39:10):
You eat some food, then you keep going, and then
you go to that restaurant wherethe portion size is about half.

Speaker 2 (39:14):
Are smaller and so yeah, like no duh, oh man.

Speaker 14 (39:19):
Some of y'all might remember that I did a post
recently about bread and Ishowed that none of it had
molded in a couple of months andI got a lot of criticism back
saying that the bread needed tobe open in order for it to mold.
So I've been letting it sit outon my counter for a bit, seeing
if it mold.
Let's check on it, shall we?
The last video I recorded was onFebruary 2nd.
It's now February 18th, so it'sbeen 16 days later, a little

(39:41):
bit over two weeks, and thisbread has just been sitting on
my countertop, open, no moldfound anywhere?

Speaker 2 (39:50):
Oh no.

Speaker 14 (39:51):
Look at this it's not real food.
It's exactly the same.
Same with this.
Yeah, still squishy, no moldanywhere.
Look at this.

Speaker 2 (40:00):
Why do these people hate food that lasts longer?
Rob?

Speaker 1 (40:04):
Because they're privileged and they're able to
buy bread every other day.

Speaker 2 (40:09):
It really is, because they're fucking.
You gotta buy your ownsourdough starter and make it,
and if the food lasts more than16 hours on the countertop then
it's terrible for you.

Speaker 1 (40:22):
Oh no, how dare our food actually last longer than a
couple days?

Speaker 2 (40:27):
I like that my bread doesn't go bad in three days.
I got to be honest that's.
I would love that for that tocontinue and like, and also it
comes down to a lot of things.
Like you know water content.
Like you know, back in the dayyou travel a long time on
fucking ship.
On you know ship you'd likeyou'd have like hard tack.
You know they have that shit.

(40:48):
It's just because it's likereally dehydrated, there just
wasn't much water in it.

Speaker 1 (40:53):
So like and so like the humidity of her house is
going to play a role Right.

Speaker 2 (41:00):
Also that so like and so food manufacturers take all
of these things and they do addthings that make your food last
longer, and I I appreciate thatI like that my food lasts a
while.
Thank you very much.

Speaker 1 (41:10):
Yeah, I also want to say that, just because you can't
see the mold yet doesn't meanthere isn't mold.
That is also fair, because bythe time we actually see the
mold, the mold has been therefor a fair amount of time yeah,
it's also true.

Speaker 2 (41:25):
Uh, this, yeah, she blocked me the word breaks down
into autophagy.

Speaker 5 (41:32):
It basically means that the your cells have the
capability of eating themselves.
Now that sounds kind ofconfusing, but what I'm talking
about is that I love it when mycells eat themselves know how to
repair and clean up the messinside something about fasting.
This is something about fastingbut guarantee most of the

(41:52):
benefits of autophagy.
You can just do yourself likefasting there it is.

Speaker 2 (41:56):
It's fucking already here it's always with the
fucking fasting you will go.
Your body goes throughautophagy all the time,
constantly.
It's not like just you flipthis switch.
People think of it's like it'son or off, like no, it's just
fucking happening.

Speaker 1 (42:09):
No, it's it's your body's ability to recycle
leftover parts of dying cells.

Speaker 2 (42:17):
Yes and like yeah, when you eat food, it might be
like lowered a little bit, andwhen you don't eat, it might be
autophagy, might be increasedbecause it has to.
Instead of eating the you have,the food coming in your body
has to fucking start eatingitself, so sure.
But when you fast for a while,you're going to have to eat more
food eventually in order tosustain your life.

(42:39):
So it's going to be suppressedmore when you eat a large meal
because you haven't eaten inhours yeah.

Speaker 1 (42:45):
We see autophagy go up because your cellular
turnover rate is increasing,because your cells are dying
faster, because you're notfeeding them.

Speaker 2 (42:53):
Exactly.
Ah, the fasting is increasingbecause your cells are dying
faster, because you're notfeeding them.
Exactly the fasting.
Fasting cures everything.
Low carb fasting, grass fedbutter, rub it all over your
orifices, fuck it.
Fuck off man, jesus Christ.
Stop using toilet paper.
Alright, we're done.
Fuck it, just get out of herewe're already like six videos in
or whatever we're already in.

(43:13):
Don Fuck it, just get out ofhere.
We're already fucking out.
We're, we've, we've, we're likesix videos in or whatever.
We're already a.
Don't wipe your butt territoryand like okay, if you, unless
you're going to say like did youget a bidet or something, in
which case like all right, fine,but like I'm sure it your

(43:36):
toilet paper probably.

Speaker 7 (43:37):
Just think about it.
How do they even turn wood intosomething soft and perfectly
white with chemicals, bleachesand toxic compounds like
chlorine and pfas, and everytime you use it, these chemicals
come into direct contact withsome of the most sensitive and
absorbent skin in your body,where they can directly seep
into your bloodstream, causinghavoc.
This is why more and morepeople are switching to bidets.

Speaker 2 (43:55):
Do you know what?
Honestly, like hey, bidets aregreat.
Like I think you use less paper, like you know you probably
save money in the end, Like that, I think.
Can we just come at it fromthat aspect?

Speaker 1 (44:04):
This is the first I've heard of toilet paper being
made with I don't know.

Speaker 2 (44:09):
I usually hear the Is it BPAs?
They're always saying that's inno, not BPAs.
What are they always saying?
That's in toilet paper?
I don't remember.
I haven't done a debunking onone of these in a while because
I'm just like I can't with thisfucking people.
Don't wipe your butt.

(44:30):
Again it comes back to why areAmericans dealing dealing with
health issues?
Is it because they're wipingtheir butt with toilet paper?
I really don't think so I reallydon't think they're dealing
with with, with heart diseaseand all this other shit because?
And atherosclerosis, becauseyou're wiping your butt with

(44:50):
toilet paper.
Come on I.

Speaker 1 (44:52):
I would like to see the uh, the person who has lost
100 pounds because they switchedfrom toilet paper to a bidet
this is.

Speaker 2 (44:59):
This is the exact video that people go all right,
I give up, I'm done, I'm justdoing whatever.
I'm just fucking smokingeverything and give and drinking
everything, because fuck itlike I nothing's ever good
enough exposing how dave'skiller bread keeps you bloated.
Oh my, god, now we're fuckingdecaying.
Hold on, no, just fucking no.
No, because dave's killer breadis always more like you gotta

(45:19):
buy, even though it's like ninedollars a loaf when I'm like I'd
much rather pay two dollars forkroger brand.
And and then it's still notfucking good enough, because
even the dave's no, it's got.
Oh yes, it's sugar.
Here we go.
It's literally got like onegram.
It has straight up like one ortwo grams of sugar per slice.

Speaker 1 (45:45):
It's almost like people don't know how bread is
made.

Speaker 2 (45:47):
I can't, I can't, keep playing it.
Let's see what the fuck's inthe Dave's Killer bread.

Speaker 14 (45:52):
Wheat flour and cane sugar.

Speaker 1 (45:53):
That's it.

Speaker 14 (45:53):
Let's see what the fuck's in the Dave's Killer
Bread Wheat, flour and canesugar.
That's it, there's a littlesprinkle of seeds, but this
makes you gain weight, bloat andhave cravings.

Speaker 2 (46:01):
Okay, they pick one of them that has four grams of
sugar.
Most of them don't even havethat much.
I see they have four grams onthis one.

Speaker 4 (46:08):
Four grams of sugar Most of them don't even have
that much.

Speaker 2 (46:11):
But look at this, it's all fucking organic rolled
barley, rolled oats, organicblue cornmeal, like quinoa and
like still.
This shit is like not goodenough and this is why people
are like fuck it, I give up.

Speaker 1 (46:28):
Like what do you want from me?
I just love that you're.
She's complaining that bread ismade with flour.

Speaker 2 (46:32):
Oh no, it's got to be made with fucking pixie dust
and mermaid tails, Like it'sjust.
It's never good enough, it'snever it's never good enough, no
God.

Speaker 13 (46:43):
Every so often on one of my videos I get this
comment Eddie's fear mongering,and Eddie's been debunked by
these fucking doctors and I saidto him what's there to debunk
about eating single ingredientfoods?
What's there to debunk aboutstopping eating all these high
carbohydrates and all thisultra-processed bullshit?
Listen, there are thousands ofpeople listening to me and

(47:04):
healing themselves.
If you don't believe me, checkmy testimonials and the fuckers
who are debunking Check thetestimonials.

Speaker 2 (47:09):
Check their fucking testimonials See their healing
see, yes, doctors often put uptestimonials yeah, I've seen,
I've seen so like I have a lotof people tell that I'd say like
I've helped them and like it'syou can see any person you can
go to and be like, yes, this,this group.
The question is just like, likeit's just, here's the thing,

(47:30):
here's the thing, here's thething.
Like I really don't mind, likea lot of the stuff.
When it comes to like theeddies of the world, they're
like, yeah, eat more singleingredients, foods, fucking dope
man.
Like really, like I feel better, like when I'm eating just like
whole nutritious foods.
Like I really I think that'sgreat.
But like you're telling me I cannever have a candy bar, I can
never like I go to the movies.

(47:51):
I can't get popcorn, I can'tget my fucking diet soda.
My large man, the guys, theoptions at fucking movie
theaters are so good.
When it comes to the diet sodas, you can get like anything and
it just mixes it in the machine.
It's so cool.
But you're telling me I can'tget that fuck off.
Then, like I don't even, Idon't care, I don't.
Like I want to be able to enjoymy life and have a few things

(48:13):
that bring me fucking joy.
Like what are these?
people telling you can't haveanything.

Speaker 1 (48:18):
I really hate that, like they, they push that that
healthy thing, but withmisinformation, with like
incorrect stuff, and then thesepeople, people listening to that
they will learn the stuff whichmight be okay in the moment but
might lead them to making baddecisions down the line.

Speaker 2 (48:40):
Yeah, they're kind of doing like the ends justify the
means.
They're like whatever getspeople to stop eating
ultra-processed foods, and it'sjust like but you don't need to
stop eating ultra-processedfoods to be healthy.
You just need to have them, aswe say on this fucking podcast
that's called in moderation whatwas again, I forget, doesn't
matter and like just and just.

(49:02):
Yeah, I help people, awesome,help people consume more whole
foods.
Like that's, that's dope.
But that isn't what gets theclicks and the views and I get
that, and yelling about I don'tknow kodiak cakes or fucking
dave's killer bread or whateveris, is what gets the views and I
understand that, but like it'sjust fucking exhausting you know
what I love, though?

Speaker 1 (49:22):
I love that I'm the person that debunked eddie so
hard.
It had to.
He had to stop doing one of thethings that he was doing before
it was like the egg thing,right something about eggs,
absorption and stuff eggabsorption every time everybody
asked him where he got hisnumbers from.
He just like google it, googleit, yeah, and that's all I was

(49:42):
like okay fine, do you bet I'll?
I'll google it and I found wherehe was getting those numbers
from and it was completebullshit yeah, but like he does
it, you know, like he'll justchange to something else.

Speaker 2 (49:56):
Right, like that's what he does.
He just says, oh, it's justbullshit.
Then all this like like, oh,high carb.
Like I eat a fucking high carbdiet, I'm doing pretty all right
, like I love my carbs, you'lltake them from my cold dead
hands.
Thank you very much.

Speaker 1 (50:09):
Yeah, Like I mentally .
My mental health would be a lotworse if I didn't get my good,
good cereal, good bread, goodpotato.

Speaker 2 (50:19):
Potatoes.
Man, if you're telling me Ican't have potatoes, go fuck
yourself.
Like I'm not, I won't, I won'teven waste my time with that
shit.
Like really potatoes Like I get.
Like you're eating French fries, high calorie, whatever, but
like potatoes just eating like abaked potato.
That's why people are havingissues.
No, no, get out of here, getout of here.
Well, we debunked 12 videos liveokay good I was gonna say is

(50:44):
that it like I don't know howmuch more of this I can fucking
take, that's it, it's just.
It's.
Yeah, man, there's just.
Like I get it.
Like I just said, that is whatgets the clicks and the views
like that.
Was that that first one that welooked at?
If I like it non-toxic thatthat dude gets millions of views
, millions of views, by justsaying don't eat rotisserie
chicken because blah, blah, blah, blah, blah, and then there's a

(51:06):
reason why you see that gettingrepeated a lot by these people,
the rotisserie chicken man.
That's the thing I see so often.
Yeah, oh shit people.
We're not unhealthy becausewe're wiping our butt with
toilet paper and eatingrotisserie chicken.
I promise you this, okay.
So whole foods are great,whichever ones you like.
Please try and get more ofthose into your diet.

(51:28):
But it's totally fine to haveyour diet soda and to have your
treats and all of that.
You know, I in in moderation Igot some.
Oh, I think I just finished them, though, was it, uh, starburst
man?
I've been on starburst lately.
I like them because they're inthe little individual pieces,
you know, and so I keep them onmy desk and I'll have, like I

(51:49):
don't know three or four of themand I put it back and I'm like,
as you know, 100 calories,whatever, not too bad.
And then I also got my edamamesnacks and whatnot in here.
So it's a fucking balance, man.
It's not that deep, it's notthat complicated.
Enjoy your life, yeah.

Speaker 4 (52:07):
And don't be your worst, and don't be your worst
yes, fucking don't be your worst.

Speaker 1 (52:11):
Oh, and very quickly at the end, if you want to see
me, liam, mike Pridgen, adamWright, jesse I don't know his
last name from ProgressiveOverload.
If you want to see us all playD&D One-Shot, that will be
happening on my Twitch channelon March 16th 16th.

Speaker 2 (52:34):
Yeah, I'm looking forward to it.
Haven't played d and forever,but I love that shit.
That's a good time so it'sgonna it's.

Speaker 1 (52:39):
I'm assuming it's going to involve mike hitting us
in the back a lot listen, Ialready have my character set.

Speaker 2 (52:45):
I got my character set up.
I'm loving it.
I love this.
It's gonna be a good time.
It's gonna be a good time.
Everybody come join us.