December 16, 2024 • 39 mins
Did you know that the World Health Organization has classified certain meats as carcinogenic, saying, “there is convincing evidence that the agent causes cancer!” And these are the meats that we used to eat- thinking that we were feeding our family the healthy options! If you still believe "beef, it's what's for dinner" or are still opting for the “healthy” cold cut meats, this eye-opening episode will transform your understanding of nutrition forever.
In this powerful episode of Power On Plants, we're pulling back the curtain on the surprising truth about animal proteins: beef, chicken, and fish and why these 'healthy' protein choices might be secretly sabotaging your wellness goals.
We'll also share our personal journey from eating a “healthy” whole food diet & not understanding our growing list of health problems, to thriving on whole plant foods.
Are you dealing with:
• High blood pressure or high cholesterol ?
• Autoimmune disease ?
• Joint pain or inflammation ?
• Type II diabetes ?
• Constant fatigue ?
• PMS, allergies, or asthma ?
Join us as we unpack the scientific evidence about meat consumption, sharing the reliable research about dietary cholesterol and arachidonic acid. We'll explain why simply trimming fat from meat won't solve the cholesterol problem and how these foods are known to fuel chronic inflammation in the body.
This isn't just about gaining some new, shocking health facts—it's about gaining complete life transformation!
Whether it's having the energy to play with your children & grandchildren, starting that business you've always dreamed of, growing your current business to new heights, or simply waking up feeling refreshed and pain-free so you can get out and enjoy relationship with others, this is your pathway to making it happen.
Discover:
• The alarming connection between high-heat cooking of meat and increased risks of aging, diabetes, and cancer
• Why these meats are classified as Group 1 and 2A carcinogens by the World Health Organization
• The truth about cholesterol in all animal products - even the "lean" ones
• How switching from beef to chicken or fish isn't the solution to health struggles
• Our proven 5-Step Framework for transitioning to delicious plant-based meals the simple, lasting way
💃🏻 Ready to learn how to actually enjoy eating whole plant foods so you can finally feel great and fully experience life? Inside Accelerator, we'll take you by the hand & walk you step-by-step through our proven 5-Step WFPB Framework so you can heal naturally & actively live your God-given dreams. Join the Waitlist Here... the Doors are Opening Soon!
🎁 Not yet a member of our FREE plant-based community, PIE? Once you're on the inside, every single podcast episode becomes searchable for you. 😲 Join the family to gain the plant-based encouragement, real health-changing ideas, and sustainable plant-based inspiration you've been praying for! 💕
🥣 Grab our Cookbook Bundles (and snag the incredible Bonuses today) to learn the simple way to make whole food plant-based eating quick, enjoyable, and sustainable.
🤔 Wondering what's in our new Thrive Cookbook? Click here for the inside scoop!
Please subscribe & give the show a 5-star rating on Apple Podcasts, Spotify, or other podcast providers. And don’t forget t
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Beef it's what's for dinner.
Since 1992, we have heard thisslogan over and over again on
commercials.
You've seen it in print andmagazine.
You may have even seen it onbillboards.
I don't know when we live.
We don't travel too far on theinterstate so we don't see too
many billboards anymore but Iwould imagine at some point in
(00:20):
time they've been on billboardsas well.
Now, interestingly, they don'tmake any health claims, but they
specify with absolute certaintybeef it's what's for dinner?
Speaker 2 (00:30):
Not on our table.
Speaker 1 (00:31):
Not in our household or on our table, and hasn't been
for quite some time now, but itgives you this sense of oh well
, it must be very healthy.
And you see lots and lots ofvideos on YouTube lots and lots
of people promoting it that thisis a fantastic source for
protein and other nutrients.
So you need meat, you need beefAt least that's their message.
(00:54):
But is there any truth to that?
Let's talk about it.
Speaker 2 (00:57):
Hey sister, welcome to the Power on Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
energy to do all the things youwant to do?
(01:17):
Hi, we're Jared and AnitaRoussel, christ followers,
healthcare professionals,parents of four and big fans of
great tasting food.
We, too, tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers the traditionalroute.
So we dug into the research andcreated our secret nutritional
(01:41):
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods and it's not
hard.
You just need the way.
That's realistic and delicious,so you never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
you're in the right place.
(02:01):
So grab your favoriteplant-based cup of happy pop in
those earbuds and let's getstarted.
Well, hey, there, sunshine,you're back, and we're so happy
to be back again with youhanging out for another episode
of Power on Plants podcast andif you're new here, we are
thrilled to have you joining usso that you can learn how to
naturally break free from thehealth struggles that have been
(02:24):
holding you back for far toolong.
In case you're just meeting us,jared is a physician assistant
certified in lifestyle medicine,and I'm a nurse and certified
integrative nutrition healthcoach, and our passion is
helping you to finally feelgreat, but naturally because we
just got tired of helping ourpatients manage their diseases
(02:45):
and then we hit a wall with ourown health, which got us to the
point where we had to getanswers.
We had to get into the researchand dig and pray and start
trying to figure out what in theworld is going on here, why do
we not feel good and why are wenot finding answers to
traditional route?
As you know if you've beenaround here any length of time,
(03:09):
we're not against medicine orthe medical community, because
we are a part of the medicalcommunity, but we are for
healing in the way that isnatural and actually tastes good
, so that it lasts for life.
This is what lights up ourhearts.
It's our God-given mission tosee you be able to fully live
the calling that he's placedhere for you to live out.
And you can't do that whenyou're exhausted and you don't
feel good and you're having tostruggle through the day.
(03:31):
It takes all your focus, allyour energy and you find
yourself feeling so frustratedand overwhelmed because you've
tried all these different things.
One of our clients even said tome one time.
She said, anita, I've done somany things.
I swear I ought to have anutrition degree by now.
She said, I've looked into somany different ways to eat and
so many things to do and allthat information is so confusing
(03:51):
.
And so, over time, jared and Ideveloped our five-step
framework.
That works time and time againand that's what we lead you
through inside our courseaccelerator.
I'm telling you it is solife-changing.
This January, the 12th, will bethe first time we've ever opened
the doors to this course as anofficial course, but we've been
working with members for yearsinside our membership, helping
(04:14):
them to get results.
And this framework has workedtime and again and we cannot
wait to walk you through it stepby step, but first you have to
understand a lot of these thingsthat we're teaching you on the
podcast will help you to breakfree and start getting results
even before you start workingwith us on the inside of the
program, and one of those thingsis breaking free from the myths
(04:37):
that are so prevalent in oursociety that our enemy is behind
.
You know, we have a commonenemy and he wants to keep us
stuck, unable to fulfill ourcalling, and so he fights us in
every way possible, and one ofthe sneaky, clever ways he does
that is through marketing, andone of the things that he
markets and pushes on us is meat.
(04:57):
Now, if you didn't hear thelast episode, you need to go
back and listen to that, becauseon that one we talked about
dairy and it's very eye-opening.
You're not going to want tomiss that.
But in this one we're talkingabout beef.
It's what's for dinner, or isit really?
Speaker 1 (05:12):
Not in this household , it's not.
You mentioned a moment agoabout medications.
We are not against medicationand medicine in general, but
what I find is that we go tomedicine first and then, if that
doesn't give us answers orresults, then we might consider
natural means, food, exercise,all the pillars of lifestyle
(05:32):
medicine.
What we say is let's get thosethings straight first.
Let's get rid of the riskysubstances.
Let's look at our diet first.
Let's get the good foods inthere.
Let's start addressing thosethings.
Yes, then use medications whenneeded.
I feel like we've got the wholeprocess backwards.
So there's a time and a placefor medication, but it's so
(05:55):
overused and with that comespotentially side effects and
expense and doctor's visits.
Speaker 2 (06:01):
And procedures and a lifestyle where you have to
depend on all of those thingsthat keep you stuck, because
it's not just about themedications and the side effects
.
You got to look at.
How is that affecting your lifewhen you're dependent on all
those things?
How do they make you feel so?
You're taking medications,you've got side effects, you're
dealing with those side effects.
You need more medications.
Then you've got all the timelike what could you do if your
(06:23):
time was freed up and youweren't having to plan the
doctor's visits and sit in theoffice and then go to get the
medications, and then the timeit takes to plan how many you
need to take per day, and thenthe procedures that you have to
have done, and then the cost forthat and how much you have to
work to pay for that procedure.
It is just like you could keepgoing on and on with this.
We have no idea how much healthreally plays a part in what
(06:45):
we're able to do in this world.
We think about short term.
Yeah, I just don't feel goodtoday and I've just got to get
through this day and maybe I'llbe better tomorrow, and you
stack that day after day aftermiserable day, and that ends up
making up your life, and we justdon't want anybody to ever have
to live that way, because welive that way for far too long
and you know, sometimes whenyou're in that cycle you don't
(07:06):
even realize what you're dealingwith.
Speaker 1 (07:08):
I was just thinking the very same thing.
You're in survival mode, butyou don't realize you're in
survival mode.
It's just you're looking oneday at a time and I'm not saying
that's always a bad thing asfar as taking it one day at a
time, but if you don't see thegreater picture of what does my
life look like?
Am I happy?
Am I healthy?
Am I free to go and do thethings I want to do, or am I
(07:30):
held back by my body in thehealth situation where I am
right now?
Speaker 2 (07:35):
Yeah, I think when I hit my worst with my health when
I was right at 40, it was justawful how everything kind of
came crashing down, and so westarted looking into and praying
about what do we do about this.
There's got to be some answerhere, because we weren't finding
it the traditional way.
But I think about you because Idon't think you realized how
badly your help was alreadybeing affected.
(07:55):
And then all of a sudden westarted implementing these
things together and you startedgetting all these amazing
improvements and feeling betterand having more energy and going
hey, you woke up one day andyou're moving your arm around.
It was so funny and I rememberyou going my arms don't ache.
Speaker 1 (08:11):
It's almost like you my shoulder, the ache and pain,
isn't there anymore.
When did that happen?
Speaker 2 (08:15):
Right, but I don't even think you really realized
it was there, or you just kindof learned to deal with those
aches and pains because youthink, oh well, you're just
getting older.
Oh, that's just what happened.
Speaker 1 (08:24):
They were there.
They weren't debilitating, theydidn't bother me every time I
moved my arm.
But certain ways that I movedmy arm I had impingement on both
sides and if I moved it acertain way it would flare it up
for a day or two and it wasnoticeable I was altering the
way that I was using my arm toprevent from flaring that.
Speaker 2 (08:42):
And the thing that blows my mind is we thought we
were eating healthy.
I mean, when we hit rock bottomwhen.
I hit rock bottom with my health.
It was like we thought we wereeating healthy because I wasn't
buying the hormone added dairy.
I was being very intentional toavoid the added hormones in
dairy.
Again, you got to get back andlisten to the other episode on
dairy that we just did rightbefore this one, if you have not
heard it yet, because it willblow your mind some of the
(09:04):
things we talk about in there.
But just doing these things andjust not knowing, like okay, so
it's filled with hormones,because it's a secretion that
comes from a mom's mammary milkgland.
It by nature is filled withhormones but we're not adding
extra hormones to it.
Okay, well, that's great andall, but we're still getting all
these extra hormones.
Anyway, I'm not going to go offon dairy, just go listen.
(09:24):
You got to listen to the lastone, but you can finish
listening to this one.
Speaker 1 (09:28):
First.
Listen to this one, then goback and listen to the other one
.
Speaker 2 (09:31):
Well, it's just so amazing because we grew up with
all these marketing messagesthat we didn't even realize were
going on in the background.
And still today it's happening,it's rampant and we think beef
it's what's for dinner.
Because they tell us it'swhat's for dinner.
Who are they?
Well, they have a vestedinterest in telling you that.
But you've got to realize it'snot just them that's telling you
, it's what's behind it that'strying to get you to think that
(09:54):
this is really the healthiestway to eat.
So at that time we weren't justeating dairy when we were
feeling our worst.
We were also being veryconscientious and very careful
to our worst.
We were also being veryconscientious and very careful
to only buy free range beef andwe would buy it from farmers,
local farmers, and buy sides ofit and put it in the freezer and
(10:18):
we were buying the best meatthat we could get.
I mean, we were veryintentional about it and still
hit that wall with our health.
But it just breaks my heartbecause I look back and I think
we were doing what we were toldwould make us healthy and yet we
landed at this place where wecouldn't even live our lives.
We were getting ready at thattime to go pick up our daughter
from China.
She was two years old and Iremember crying and asking our
friends who were in the choirwith me pray over me, because my
(10:40):
arms are so sore and they hurtso badly and I don't have energy
.
And we're about to go to Chinato pick up our daughter and
bring her home and I don't evenknow if I'm going to be able to
lift her and hold her in hermom's arms.
That just broke my heart, andthe frustrating part is no one's
telling you what to do.
You're going to the people whoare supposed to know and you're
not getting the answers, and sothat's why I'm so glad you're
(11:02):
here to learn the truths aboutthese foods that are sabotaging
your health, and you didn't evenknow.
And if somebody would have justtold you, you would have been
willing to do it, but they justweren't telling you.
Sometimes they don't know.
I mean there's a whole host ofreasons why you're not hearing
it, but you're here today andyou get to hear about meat and
we're going to expose some ofthese lies and things that we
didn't understand about this,just by nature, what it's doing
(11:25):
to our bodies.
Speaker 1 (11:26):
Yes, I'm going to shed some light on the subject
here Now I want to give a littlebit of a nerd alert here.
Is that what you said a fewepisodes ago?
Was it nerd geek?
Speaker 2 (11:35):
I don't remember.
Probably, maybe we should sayProfessor.
Speaker 1 (11:38):
Jared's going to come to the mic.
Speaker 2 (11:40):
Oh, I like that Professor Jared's coming to the
mic.
Professor Jared, Because youlike to nerd out that's kind of
how people see it where you liketo geek out on getting into the
research and looking at why isthis made this way?
And that You've just alwaysbeen that way.
I love that.
Speaker 1 (11:55):
I enjoy it, but I think it's also important.
So I'm going to do that today.
We're going to get into alittle bit of material here, but
I promise it'll beunderstandable and you'll
understand why I'm First,cholesterol it is filled with
cholesterol.
When you look at beef, when youlook at muscle cells, 20 to 30
(12:18):
percent of the cell membrane iscomposed of cholesterol, and
this is important becausesometimes people think I'll just
trim the fat off of it.
That's where all the bad stuffis.
It's just protein and meat.
And while, yes, there isprotein and meat, cholesterol is
an inherent part of the cell.
It's part of what helps to keepthe cell membrane movable and
(12:39):
pliable and to do all the thingsthat it needs to do.
We look at cholesterol andwe've talked about this recently
where cholesterol in your bodyis not a bad thing.
Our body makes all that itneeds.
Any that we get from outsidesources can either be too much
or, because of cooking methods,it's oxidized.
It's in a form that doesn't doour body good.
Speaker 2 (13:00):
And so just by eating meat, by nature you're eating
muscle cells, so there's notrimming that off, correct?
Speaker 1 (13:06):
And that's the big point that I want to highlight
here.
We talked about cholesterolMeat.
Every form of meat, whetherit's beef, lamb, chicken, fish,
is going to have cholesterol init.
Speaker 2 (13:17):
Right, because we think somehow they've gotten us
to believe.
Oh well, yeah, beef's unhealthy, but chicken, chicken is so
much healthier.
Speaker 1 (13:25):
It's no different when it comes to fat and
cholesterol content.
Now, the next aspect of thisthat I have alluded to in other
episodes is arachidonic acid.
What is that?
You may say?
Good question.
It's an omega-6 fatty acid thatis found in our bodies.
We have it, we need it.
It is also a very necessarycomponent of cell membrane.
(13:47):
It also helps to keep themembrane very fluid.
It helps with differentprocesses within the cell, like
different channels for things toenter in or out of the cell.
So we must have it.
But the body's very careful atkeeping arachidonic acid in low
quantities within the cell, soit's primarily in the membrane
(14:08):
of the cell.
When cells get injured you getcut, you get hit, whatever the
case may be, you get a splinter.
Well, what's going to happen?
There's going to be disruptionof the cells.
Arachidonic acid gets released.
What we know is that whenarachidonic acid is free and
free in the blood, that it ispart of the inflammatory
response in our body it getsconverted into prostaglandins by
(14:31):
an enzyme called cyclooxygenase.
Well, guess what?
There are medications ibuprofen, aleve, aspirin you may have
heard of these.
They inhibit the enzyme thatconverts arachidonic acid to
prostaglandins.
This is one of the ways ithelps to prevent pain and
inflammation.
This is not a bad process.
This is the way the Lorddesigned our bodies, but it was
(14:53):
meant to be for a short time.
There's an injury, there's aninflammatory response.
It heals, inflammatory response, goes away.
Now what happens if you'reeating meat which 40% of the
cell membrane in beef isarachidonic acid?
So it's a pretty highpercentage there.
So what's going to happen whenyou keep eating that day after
(15:17):
day after day?
Now some may say, well, hey,the arachidonic acid is good
because your own body would useit, and that's true.
But we've got another way, abetter way for that.
So hold on with me here.
But if we're getting a lot ofthat on a daily basis, what's
going to happen?
Speaker 2 (15:32):
Constant inflammation .
Speaker 1 (15:34):
It creates this base, ongoing, never-ending
inflammatory state within thebody.
We have the cyclooxygenase thatcreates prostaglandins.
That's why women during thattime of the month have a lot of
cramping in their uterus becauseprostaglandins cause the
muscles to contract.
That's beneficial and thatprocess is used during
(15:56):
childbirth, but that's notbeneficial just for ongoing
everyday life.
So many women, when they cutout meat, they find they don't
have that same issue.
Speaker 2 (16:04):
The PMS symptoms go away.
Speaker 1 (16:07):
Correct or get significantly better to where
it's not an issue.
Also, too, there are enzymes.
There's one called lipoxygenasethat converts arachidonic acid
into a molecule calledleukotrienes.
This is a chemoattractant.
Think of this molecule as ashofar calling the troops of
(16:27):
Israel into battle.
So leukotrienes call your whiteblood cells into the area and
says hey, we have injury overhere, we need your help.
Come help us.
There's a medication calledSingulair that prevents
formation of leukotrienes andthat's used for people that have
seasonal allergies and asthmaInteresting.
So guess what happens wheneveryou start to cut out meat and
(16:49):
dairy and these types ofproducts?
For many people, their asthmagets better and their allergies
improve, get better.
Speaker 2 (16:56):
Right, exactly.
But we're talking about onething here.
We're talking about removingthe meat, right?
So if we remove the meat fromour diet, that's just one thing.
But what if we then had plantson top of that and then you get
all these benefits?
I know we're not even probablygoing there today, but you've
got to think.
This isn't just about whatyou're removing.
(17:20):
I want you to start thinkingabout what you're going to be
gaining.
Again, I'm going into greatdetail in this, inside the
course that's coming up.
If you want to find out moreabout it, go to poweronplantscom
accelerator, because the doorsfor this first course are
closing on the 12th of Januaryand we are offering $2,000 off.
We're never going to be doingthis again, so if you want to
get in at the best rate possible, this is the time you want to
(17:43):
do this, because we're goinginto not only how do you get
these things out and what arethe things that need to be out
and why, like what Jared'stalking about but what do I get
back into their place and how doI make it taste just as good as
the steak I used to love andthe hamburger I?
Speaker 1 (17:58):
used to love, or better, or even better.
Speaker 2 (18:00):
Sweet.
I mean that's why we're nevertempted, because we always sit
there and go.
This tastes better than what weused to eat.
It's so much better, it reallyis better.
Speaker 1 (18:08):
And I tell my patients that all the time, that
I never say I will never eatmeat again, that I never say I
will never eat meat again.
I say on a daily basis I choosenot to because there's no
desire for it, and I love what Ieat more than what I used to
eat.
So why would I switch Right?
Speaker 2 (18:25):
It doesn't even make sense and if you have the
framework that sets you up forthat kind of life like we do,
and we live it day after day.
We've been doing this for yearsand years.
Our children, since they werevery tiny, have been doing this.
I mean, it's so easy.
They can make their own meals.
They've been doing this eversince they were young.
I mean really young.
That's how easy our recipes are.
(18:45):
But you can't do it.
If you're trying to figure outhow to make two and three hour
recipes work For you, you'regoing to think this is never
going to work.
It's too hard and you'resetting yourself up for failure.
You've got to learn the way.
That's super simple, superquick and the food just lights
you up.
And then you're not dreamingabout the steak or dreaming of
cheat days or doing all thosethings that will set you up for
(19:05):
failure and thinking that yougotta have meat because you just
miss it so badly.
No, we still eat fish tacos.
We love fish tacos.
We still eat burgers.
We just eat them in a way thatloves our body back and we still
love the way they taste just asmuch or even more.
I know it is hard to understandand actually believe that this
is true because it sounds toogood to be true, but it really
(19:27):
is true.
And then we see client afterclient coming off medications
for diabetes and high bloodpressure and cholesterol and all
these crazy things they've beentold they'll have for life,
just by learning how to not dothings like eat meat, that we're
setting them up and they didn'teven realize it.
Or the dairy getting rid ofdairy.
(19:48):
We just don't know.
We can't wrap our mind aroundhow to do it when you've got
somebody who's been there andwho has done that and can show
you.
Now you know.
And once you know, it's nothard.
You just have to learnsomething.
That's a little bit differentand it is so, so worth it.
Speaker 1 (20:03):
All right.
So now we've removed meat andwe're talking about arachidonic
acid.
So, jared, you said it wasimportant and you said I
shouldn't get it from meat.
Where should I get it?
There's a fatty acid calledlinoleic acid that our bodies
(20:24):
will use to make arachidonicacid as we need it.
Now it turns out that linoleicacid is not inflammatory.
And guess where you find it?
You find it in nuts, seeds,grains, legumes and veggies, or
in other words, you find it inplants.
You're making me hungry.
Our body uses it when it's in awhole food source.
It is not inflammatory.
And what?
Speaker 2 (20:42):
we see Imagine that.
Speaker 1 (20:44):
Imagine that, and then what we do see is that when
those oils are pressed out inliquid form, such as quote
unquote vegetable oils which,honestly, most of them are seed
oils- Right.
What we find is that those canbe pro-inflammatory, and I think
that is probably because theyget converted into arachidonic
acid in a way that is not aswell controlled by the body.
(21:06):
So we have a mechanism fordoing this the better way.
So people could say well, youneed me, it has arachidonic acid
, your body needs it, it's agood source for it, but now we
know why it's not the bestsource for it.
Speaker 2 (21:19):
But we have to ask these things like just because
something has something in itdoesn't mean it's the best
source or that we need to eat itfor that thing.
I'm trying to think of a goodexample.
You can probably think of agreat example.
Speaker 1 (21:31):
If we talked about is calcium in milk.
Just because we need calciumand milk has calcium in it,
doesn't mean it's the bestsource for it, exactly.
Chalk chalk on the chalkboardhas calcium Right, doesn't mean
you should be grabbing one ofthose and chomping down on it.
Speaker 2 (21:45):
Walking around eating your chalk snack, yeah that's
probably not the best idea.
Speaker 1 (21:49):
Which is kind of what we're doing when we eat Tums,
but that's a whole differentstory.
It does work in the short term.
Speaker 2 (21:55):
But you know what's great when you eat whole plant
foods and you get a lot of theseother foods out, you're
probably not going to need thatchalk anymore.
Speaker 1 (22:01):
Very true.
Speaker 2 (22:02):
It's amazing how our heartburn went away.
We used to have reflux all thetime.
I don't remember the last timeI've had reflux.
I mean, it just doesn't reallyhappen now it's so rare For me.
Speaker 1 (22:13):
If it ever happens, it was just because I maybe ate
just a little too much, but itwas definitely not the food, it
was just.
Speaker 2 (22:20):
You overate.
Speaker 1 (22:21):
I overate.
Speaker 2 (22:22):
Isn't it amazing, though, because these foods
don't cause you to overeat inthe same way, you don't have the
same cravings.
Food kind of loses its hold onyou, and the fact of cravings
and feeling like I have toconstantly be eating something
and it's really because of thosefoods have been set up to make
you crave them to.
A lot of the processed foodsand a lot of the way even the
(22:45):
whole foods that aren't plantfoods are created and prepared
today, they have things in themand on them to keep bringing you
back for more.
Speaker 1 (22:52):
One big difference that I noticed is that I eat
until I'm no longer hungry, notuntil I can no longer eat
meaning I'm absolutely stuffedand I believe that's one of the
main reasons why I don't havereflux.
But on those rare occasionswhen it's just so good and I eat
a little more, not realizing it, then I get full but
interestingly that quickly goesaway Within like 30 minutes.
(23:14):
I'm good Since we've gone, butinterestingly that quickly goes
away within like 30 minutes, I'mgood.
Speaker 2 (23:17):
Since we've gone plant-based, I might've had
reflux.
I mean, it's been years andyears now.
I probably have only had reflux, maybe once or twice, and it
was whenever I would eatsomething that was more highly
processed, like a pasta orsomething like that.
And those are the things that Ifind that I'm more prone to
overeat on.
Like, I don't overeatplant-based meals, I just don't.
(23:37):
I love them, but it's like whenyou're full, you're full, the
fiber in there fills you up, allthese things your body was
meant to have.
And then your body gets noticethat it's received the nutrients
it needs.
It's not just about the sheeramount of the food, it's the
fact that your body is gettingall these phytonutrients and it
(23:57):
sends signals to your brain.
You're full, and it justdoesn't happen with these other
foods not in the same way.
So it's so nice to be free fromthat need for the chalk.
It really is life-changingliving this way and eating this
way and getting free from thefoods that we thought oh, they
were healthy, oh, it was wholeand it was cage-free and it was
free-range and it was all thesedifferent things.
(24:18):
Well, it was still making usvery sick, and so I'm very
thankful that we've learned thefact that it does have to be
what's for dinner.
Speaker 1 (24:25):
And now we're understanding why that is.
Next element of beef is thesaturated fats.
We don't really have to go intotoo much detail here, but you
get a lot of animal-basedsaturated fats from meat and
it's found within the tissue.
Yes, you could trim the fat offand then, as far as fat content
, that may help, but there isfat within the muscle cells and
between the muscle cells, soyou're never going to escape
(24:46):
that.
It's just inherently part ofthat.
The next topic I want to bringup is a byproduct of actually
cooking the meat.
Most of us aren't going to eatmeat raw, and if you do, it's
probably not the best, I'm justgoing to say because you've got
the potential for contaminationwith things like bacteria, which
is just not good for you.
(25:06):
When you cook meat, there areseveral different products that
are created.
One is called AGEs AdvancedGlycosylated End Products.
I've even seen it referenced asa glycotoxin.
This is a sugar molecule willbind to the protein and then
create these specific productsthat are known to be implicating
things like diabetes and aging.
(25:27):
Cooking methods like broiling,frying, grilling.
Speaker 2 (25:31):
High heat.
Speaker 1 (25:33):
High dry heat yes.
So roasting All of these thingswill form AGEs, advanced
glycosylated end products.
And if this is not somethingyou've ever heard of think about
, when bread browns there's areaction called the Maillard
reaction that is known withinthe baking world.
And so as you bake bread and itgets that brownish color on it,
(25:54):
that is because the sugars arecombining with the proteins well
within our bodies.
That also leads to faster aging.
It's kind of ironic Agee age,it ages you.
So this is not good and youdon't see this type of process
happening with plants to thesame degree.
It can happen, especially withdrier cooking methods.
(26:17):
So methods where you're boiling, where there's more moisture in
there, there's more waterassociated with it.
You have much, much lowerformation of these products.
Speaker 2 (26:29):
But in plants as a whole it is less than meat.
Speaker 1 (26:32):
It's significantly less, even if you're roasting
Right.
What we know from studies isthat meat is the highest dietary
source of this end product.
The AGEs Other components thatare formed HCA, heterocyclic
amines these are formed whenamino acids combined with sugars
and either creatine orcreatinine found within the
(26:54):
muscle, and these are known tocause DNA changes within the
cell.
So these are mutagenic, theseare cancer forming.
Speaker 2 (27:01):
And we know that certain types of meats are
classified as carcinogenic, ascancer causing.
Speaker 1 (27:08):
That there is a known association between consumption
of that product and cancerformation.
Speaker 2 (27:14):
Right.
And so that breaks my heart,because I remember back in the
day when I used to buy sandwichmeat for us and I was so very
particular about this type ofsandwich meat I would buy
because I wanted it to behealthy for us, so I would buy
no nitrate, no nitrite added.
I mean, I remember standingthere for minutes and minutes
going through the differentbrands, looking for the ones
that had no nitrate, no nitrite,organic, trying to be healthy,
(27:37):
not knowing all the time that bynature, that very product was
considered by research, labeledas carcinogenic, cancer-causing.
So according to the WorldHealth Organization and you can
look this up on your own ontheir website online Processed
meat is classified as a groupone carcinogen to humans.
(27:59):
Processed, you're thinking, oh,highly processed, this is like
sandwich meats and stuff.
Okay.
Speaker 1 (28:04):
Yeah, it's not just things like bacon, which bacons
would be, but it's any kind ofprocessed meat, so lunch meat
and, just like you said, wewould try to find where it was
organic.
No hormone added, no nitriteadded, which was a bit of a
deception there, because theydidn't add nitrates to it, but
they did add food products thatwould naturally convert to
(28:27):
nitrates, right?
So there were still just thesame amount of nitrates in there
.
Speaker 2 (28:30):
Again a marketing message on the front of their
package to make us feel better.
Ok, now I'm about to get workedup.
Speaker 1 (28:35):
Don't get worked up, listen to this.
We got a message to deliver.
Speaker 2 (28:38):
Process me.
Well, I just love y'all so muchand I don't want you suffering
like I see you suffering andlike we suffered.
It's ridiculous.
I'm going to the store as a momtrying to take care of my
family and buy the best productspossible and I'm putting into
my buggy.
Now, come on, should somebodynot be telling us this stuff?
(29:00):
That's why we're here to tellyou this, because it is
absolutely sickening that thisis happening.
Processed meat has beenclassified as a group one
carcinogen to people.
Oh, this is an all.
Just wait.
This category is used whenthere is a sufficient evidence.
That's a group one category.
Okay, so processed meat iscalled the group one carcinogen,
(29:20):
and what that means is there issufficient evidence of cancer
causing in humans that we say itcauses cancer.
Okay, that's what group one is.
Look it up.
There is convincing evidencethat this agent causes cancer.
But red meat in total, not justprocessed red meat in total is
classified as a group 2A,probably most likely to cause
(29:45):
cancer.
Just wrap your mind around thatfor a minute.
That's what the studies show,and they are showing this on the
World Health Organizationwebsite.
Red meat is classified as a 2Aprobable cancer-causing food.
Speaker 1 (30:00):
Group 2B is possible, but with red meat.
They're saying that there isenough evidence to suggest that
it is a probable, not justpossible, like it could happen,
but that it likely is associatedwith that.
Speaker 2 (30:14):
And this is beef, veal, pork, lamb, mutton, horse
and goat.
They're saying is called redmeat for the purposes of this
discussion.
Oh y'all, I'm not even going toget into the other stuff of
what's in here.
Jared shared so much alreadyabout what's in here.
I can't even go where my mindis going right now, but I want
you.
Speaker 1 (30:33):
We'll never get through.
I still have a couple morepoints actually.
Speaker 2 (30:36):
I want to hear your points and they want to hear
your points and I want you toshare those.
But I just want you to wrapyour mind around the fact of
you're walking the aisles in astore and you're putting into
your cart things that you thinkare safe for your family, or
you're going to your farmerbuying these things, thinking
they're safer, and we just knowfrom the research that this is
not healthy food.
This is why we're strugglingwith things and not
(30:57):
understanding why.
But I eat healthy and I eat myvegetables, my little side of
half-killed cooked vegetables ormy little side salad on the
side but in every meal I'meating all these things that are
salting my body the meats, thedairy.
But I want you to think abouthow sad that is, and very few
people are talking about thesethings.
Why is someone not telling ushey, if you want your children
(31:21):
to be healthy and you want to behealthy and you don't want to
have cancer down the road, meatis not what you should be eating
, it's not what you should beputting in your buggy, it's not
healthy.
And no, you don't have to haveit for iron, you don't have to
have it for protein.
There's plenty of protein inplants.
Come into our free group andsearch.
At the bottom we have a searchbutton that you can search every
(31:49):
single podcast episode.
So if you want to know anythingabout a nutrient like protein,
you can type in protein and itwill pull up every time we've
ever said protein in any podcastepisode, right at the space
where we said it.
So you can get all that type ofinformation right there at
poweronplantscom forward slashP-I-E.
That stands for PodcastInsiders Experience.
That's poweronplantscom forwardslash P-I-E.
You need to get this informationinto your hands so that you can
(32:09):
understand how do I feed myfamily the best.
Maybe you're a grandparent andyou're thinking I'm helping
raise the next generation.
When they're at your house, youwant to feed them the things
that are going to help themthrive.
Teach them from an early age alove for broccoli, call it trees
, make it fun.
There's so many different waysto do this.
I have tons and tons of ways Ican share with you.
(32:32):
It's just unbelievable, andwe've been taught these things.
And so we're standing therespending five or 10 minutes
trying to pick out thehealthiest meat, all the time
putting a carcinogenic thing, aprobable or definitely known
cancer-causing item, into ourcart.
That lights me up.
Speaker 1 (32:48):
In retrospect, it is ironic.
We were trying to pick outwhich was the healthiest
carcinogen to put in our buggy.
Speaker 2 (32:54):
It's sickening.
Speaker 1 (32:55):
I mean, really that's what it boiled down to.
The last molecule that I wantto mention that comes from the
cooking of meat is polycyclicaromatic hydrocarbons.
These form when meat is cookedover an open flame.
So you've got the meat juicesand the fat.
They go down through the grateof the grill and into the hot
flames and so these are formedand then as they rise they'll
(33:16):
stick to the meat and these areknown carcinogens.
This is not just might be.
These are known carcinogens.
So you are absolutely gettingthese when you cook meat over an
open flint.
So, unfortunately, that barbecue, while you may have some good
memories and associations tiedto that, it's not a healthy
thing to do.
So that wraps up for cooking.
(33:37):
The last point I want to touchon are bioaccumulated toxins.
We know that within animals andwe hear this a lot with fish,
how they're heavy metals in thewater, mercury, things of that
nature that fish, especially thebigger fish that have been
around and alive longer, havemore mercury in their bodies
because they eat other fish andthey just store it in their fat.
(33:58):
They accumulate it.
Speaker 2 (34:00):
And we ate salmon for so many years.
I bought salmon to be healthyand to make my family healthy.
To get my omegas yeah, you canget those from plants and it's
not hard.
But we're convinced we need tobe taking a fish oil supplement
and we gotta eat salmon becauseit's healthy.
And all the while I'm wonderingwhy am I having health
struggles back in the day?
Right, it's so frustrating,it's messed up.
Speaker 1 (34:23):
It was part of the picture, but that process
happens in land animals as well.
So you look at pesticides.
Pesticides and herbicides aresprayed all over and so when
that gets on the food sourcethat these animals eat, they're
going to accumulate that intheir bodies.
Speaker 2 (34:40):
Then will I not be getting it from the plants,
because the plants are alsogetting sprayed.
Speaker 1 (34:44):
Well, plants don't accumulate them like the animals
do because, an animal has toeat 100 pounds of plants for one
pound of meat.
Speaker 2 (34:53):
Right.
So it's accumulating andconcentrating all of these
pesticides and chemicals.
Speaker 1 (34:59):
Correct and that's a very good point.
But this is why we recommend,whenever you can, trying to get
stuff that's organic or if youcan buy, from a local farmer
where you know that they don'tdo these same practices, even if
it's not technically labeledorganic, because I've heard that
it can be kind of expensive toget your land certified as
organic.
You may find that a localfarmer is following those
principles, but they can'tlegally call it that because
(35:21):
they've not been certified.
Speaker 2 (35:23):
Right, and it's great to get it local anyway, because
you're getting the freshestproducts you can get.
So whenever you can get localfrom a farmer and support them,
and you're getting the bestthing anyway by doing that, do
it.
Speaker 1 (35:36):
It's a win all around .
Do that for yourself,absolutely.
So it's not just pesticides thataccumulate.
There are heavy metals thataccumulate in the animals from
just environmental pollution.
And another problematicsubstance that I learned about
and this was surprising, when Ifirst heard of it, made complete
sense, but just hadn't thoughtabout that would be mycotoxin.
Well, what is that?
Myco?
(35:57):
Meaning fungus toxins fromfungus that can accumulate in
the animal tissue.
Well, you would think, where isthat coming from?
It's coming from the grainthat's being stored and fed to
the cattle before their foodsources.
One of them, I think we'vetalked about aflatoxin.
That is a mycotoxin that can befound in animals, and it's
(36:18):
because the grains, the corn,the soybeans, when they're being
warehoused in large quantitiesto be used as feed, they can get
fungus on them and then thosetoxins are created.
They're in that food sourcethat the cattle is eating.
So we like to think of happycows just grazing in pastures,
and ideally that's what Godcreated them to do.
(36:40):
You're not going to have thatsame scenario, because I have
yet to see a cow naturally grazein a cornfield or graze in a
soy field.
No they're eating grass, they'reeating all the other plants.
They're probably eatingdandelions and many other plants
, where they're getting thenutrients that they need, and
you're not going to see thatsame type of thing happen in
(37:01):
that natural environment.
Speaker 2 (37:02):
But surely the natural environment, then the
grass-fed cows, then they'reokay to eat, because we were
eating grass-fed cows when wewere at our sickest.
We were eating natural,free-roaming cow meat, cattle
meat, buying it direct fromfarmers when we were at our
sickest.
Speaker 1 (37:18):
Well, the cow's going to be healthier.
Speaker 2 (37:19):
So the cow might be healthier.
Speaker 1 (37:21):
The cow's going to be healthier, but that's not going
to make the meat any healthier.
Speaker 2 (37:24):
Right, because we've got all these other things that
you've already been talkingabout going on in that meat the
same way in the free-range cowsthat it is in the grain-fed cows
.
Speaker 1 (37:33):
So you may not have the mycotoxins.
Speaker 2 (37:34):
Right.
Speaker 1 (37:34):
But you're never going to escape the cholesterol,
the arachidonic acid, thebyproducts of cooking of that
meat.
It's still all going to bethere.
Speaker 2 (37:43):
Friend, what has surprised you the most that
you've learned here today?
Join us inside PodcastInsider's Experience at
powerandplantscom forward slashP-I-E that's powerandplantscom
forward slash pie and let usknow what was the most
eye-opening thing that youlearned today.
We look forward to meeting youand getting to know you more
there.
(38:03):
And if you are just like I'mjust sick of this, I'm tired of
not knowing these things.
Why is somebody not telling methis?
And you are ready for a healthchange, for lasting, sustainable
health.
You're tired of trying tofigure it out on your own.
You want the five-stepframework.
Show me what to do.
Boom boom, boom, boom.
I need the easy meals.
I need the go-to quick meals.
(38:24):
I've got to learn what I shouldbe eating.
I want to learn what Ishouldn't be eating and what do
I need to get into its place andhow do I make it taste just as
good as my old favorites?
That's what we're going to bedoing inside Accelerator.
So to learn more about that, goto poweronplantscom forward
slash accelerator.
That's poweronplantscom forwardslash accelerator.
The doors close on January 12thand, as founding members, you're
(38:48):
going to get $2,000 off thisone time only.
So make sure you jump in ifyou're ready, because this is
going to be life changing.
We are so excited to help youmake 2025 be your best year.
Yet you can do this.
It is not hard when you havesomeone to show you the steps
(39:08):
and the way to make it simple,enjoyable and delicious.
Everything is gonna change foryou and we are so excited and
blessed to be a part of it all.
Sunshine, we love you, we arepraying for you and we look
forward to seeing you again nexttime on Power on Plants.
Thank you.
Beef it's what's for dinner.
Since 1992, we have heard thisslogan over and over again on
commercials.
You've seen it in print andmagazine.
You may have even seen it onbillboards.
I don't know when we live.
We don't travel too far on theinterstate so we don't see too
many billboards anymore but Iwould imagine at some point in
(00:20):
time they've been on billboardsas well.
Now, interestingly, they don'tmake any health claims, but they
specify with absolute certaintybeef it's what's for dinner?
Speaker 2 (00:30):
Not on our table.
Speaker 1 (00:31):
Not in our household or on our table, and hasn't been
for quite some time now, but itgives you this sense of oh well
, it must be very healthy.
And you see lots and lots ofvideos on YouTube lots and lots
of people promoting it that thisis a fantastic source for
protein and other nutrients.
So you need meat, you need beefAt least that's their message.
(00:54):
But is there any truth to that?
Let's talk about it.
Speaker 2 (00:57):
Hey sister, welcome to the Power on Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
energy to do all the things youwant to do?
(01:17):
Hi, we're Jared and AnitaRoussel, christ followers,
healthcare professionals,parents of four and big fans of
great tasting food.
We, too, tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers the traditionalroute.
So we dug into the research andcreated our secret nutritional
(01:41):
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods and it's not
hard.
You just need the way.
That's realistic and delicious,so you never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
you're in the right place.
(02:01):
So grab your favoriteplant-based cup of happy pop in
those earbuds and let's getstarted.
Well, hey, there, sunshine,you're back, and we're so happy
to be back again with youhanging out for another episode
of Power on Plants podcast andif you're new here, we are
thrilled to have you joining usso that you can learn how to
naturally break free from thehealth struggles that have been
(02:24):
holding you back for far toolong.
In case you're just meeting us,jared is a physician assistant
certified in lifestyle medicine,and I'm a nurse and certified
integrative nutrition healthcoach, and our passion is
helping you to finally feelgreat, but naturally because we
just got tired of helping ourpatients manage their diseases
(02:45):
and then we hit a wall with ourown health, which got us to the
point where we had to getanswers.
We had to get into the researchand dig and pray and start
trying to figure out what in theworld is going on here, why do
we not feel good and why are wenot finding answers to
traditional route?
As you know if you've beenaround here any length of time,
(03:09):
we're not against medicine orthe medical community, because
we are a part of the medicalcommunity, but we are for
healing in the way that isnatural and actually tastes good
, so that it lasts for life.
This is what lights up ourhearts.
It's our God-given mission tosee you be able to fully live
the calling that he's placedhere for you to live out.
And you can't do that whenyou're exhausted and you don't
feel good and you're having tostruggle through the day.
(03:31):
It takes all your focus, allyour energy and you find
yourself feeling so frustratedand overwhelmed because you've
tried all these different things.
One of our clients even said tome one time.
She said, anita, I've done somany things.
I swear I ought to have anutrition degree by now.
She said, I've looked into somany different ways to eat and
so many things to do and allthat information is so confusing
(03:51):
.
And so, over time, jared and Ideveloped our five-step
framework.
That works time and time againand that's what we lead you
through inside our courseaccelerator.
I'm telling you it is solife-changing.
This January, the 12th, will bethe first time we've ever opened
the doors to this course as anofficial course, but we've been
working with members for yearsinside our membership, helping
(04:14):
them to get results.
And this framework has workedtime and again and we cannot
wait to walk you through it stepby step, but first you have to
understand a lot of these thingsthat we're teaching you on the
podcast will help you to breakfree and start getting results
even before you start workingwith us on the inside of the
program, and one of those thingsis breaking free from the myths
(04:37):
that are so prevalent in oursociety that our enemy is behind
.
You know, we have a commonenemy and he wants to keep us
stuck, unable to fulfill ourcalling, and so he fights us in
every way possible, and one ofthe sneaky, clever ways he does
that is through marketing, andone of the things that he
markets and pushes on us is meat.
(04:57):
Now, if you didn't hear thelast episode, you need to go
back and listen to that, becauseon that one we talked about
dairy and it's very eye-opening.
You're not going to want tomiss that.
But in this one we're talkingabout beef.
It's what's for dinner, or isit really?
Speaker 1 (05:12):
Not in this household , it's not.
You mentioned a moment agoabout medications.
We are not against medicationand medicine in general, but
what I find is that we go tomedicine first and then, if that
doesn't give us answers orresults, then we might consider
natural means, food, exercise,all the pillars of lifestyle
(05:32):
medicine.
What we say is let's get thosethings straight first.
Let's get rid of the riskysubstances.
Let's look at our diet first.
Let's get the good foods inthere.
Let's start addressing thosethings.
Yes, then use medications whenneeded.
I feel like we've got the wholeprocess backwards.
So there's a time and a placefor medication, but it's so
(05:55):
overused and with that comespotentially side effects and
expense and doctor's visits.
Speaker 2 (06:01):
And procedures and a lifestyle where you have to
depend on all of those thingsthat keep you stuck, because
it's not just about themedications and the side effects
.
You got to look at.
How is that affecting your lifewhen you're dependent on all
those things?
How do they make you feel so?
You're taking medications,you've got side effects, you're
dealing with those side effects.
You need more medications.
Then you've got all the timelike what could you do if your
(06:23):
time was freed up and youweren't having to plan the
doctor's visits and sit in theoffice and then go to get the
medications, and then the timeit takes to plan how many you
need to take per day, and thenthe procedures that you have to
have done, and then the cost forthat and how much you have to
work to pay for that procedure.
It is just like you could keepgoing on and on with this.
We have no idea how much healthreally plays a part in what
(06:45):
we're able to do in this world.
We think about short term.
Yeah, I just don't feel goodtoday and I've just got to get
through this day and maybe I'llbe better tomorrow, and you
stack that day after day aftermiserable day, and that ends up
making up your life, and we justdon't want anybody to ever have
to live that way, because welive that way for far too long
and you know, sometimes whenyou're in that cycle you don't
(07:06):
even realize what you're dealingwith.
Speaker 1 (07:08):
I was just thinking the very same thing.
You're in survival mode, butyou don't realize you're in
survival mode.
It's just you're looking oneday at a time and I'm not saying
that's always a bad thing asfar as taking it one day at a
time, but if you don't see thegreater picture of what does my
life look like?
Am I happy?
Am I healthy?
Am I free to go and do thethings I want to do, or am I
(07:30):
held back by my body in thehealth situation where I am
right now?
Speaker 2 (07:35):
Yeah, I think when I hit my worst with my health when
I was right at 40, it was justawful how everything kind of
came crashing down, and so westarted looking into and praying
about what do we do about this.
There's got to be some answerhere, because we weren't finding
it the traditional way.
But I think about you because Idon't think you realized how
badly your help was alreadybeing affected.
(07:55):
And then all of a sudden westarted implementing these
things together and you startedgetting all these amazing
improvements and feeling betterand having more energy and going
hey, you woke up one day andyou're moving your arm around.
It was so funny and I rememberyou going my arms don't ache.
Speaker 1 (08:11):
It's almost like you my shoulder, the ache and pain,
isn't there anymore.
When did that happen?
Speaker 2 (08:15):
Right, but I don't even think you really realized
it was there, or you just kindof learned to deal with those
aches and pains because youthink, oh well, you're just
getting older.
Oh, that's just what happened.
Speaker 1 (08:24):
They were there.
They weren't debilitating, theydidn't bother me every time I
moved my arm.
But certain ways that I movedmy arm I had impingement on both
sides and if I moved it acertain way it would flare it up
for a day or two and it wasnoticeable I was altering the
way that I was using my arm toprevent from flaring that.
Speaker 2 (08:42):
And the thing that blows my mind is we thought we
were eating healthy.
I mean, when we hit rock bottomwhen.
I hit rock bottom with my health.
It was like we thought we wereeating healthy because I wasn't
buying the hormone added dairy.
I was being very intentional toavoid the added hormones in
dairy.
Again, you got to get back andlisten to the other episode on
dairy that we just did rightbefore this one, if you have not
heard it yet, because it willblow your mind some of the
(09:04):
things we talk about in there.
But just doing these things andjust not knowing, like okay, so
it's filled with hormones,because it's a secretion that
comes from a mom's mammary milkgland.
It by nature is filled withhormones but we're not adding
extra hormones to it.
Okay, well, that's great andall, but we're still getting all
these extra hormones.
Anyway, I'm not going to go offon dairy, just go listen.
(09:24):
You got to listen to the lastone, but you can finish
listening to this one.
Speaker 1 (09:28):
First.
Listen to this one, then goback and listen to the other one
.
Speaker 2 (09:31):
Well, it's just so amazing because we grew up with
all these marketing messagesthat we didn't even realize were
going on in the background.
And still today it's happening,it's rampant and we think beef
it's what's for dinner.
Because they tell us it'swhat's for dinner.
Who are they?
Well, they have a vestedinterest in telling you that.
But you've got to realize it'snot just them that's telling you
, it's what's behind it that'strying to get you to think that
(09:54):
this is really the healthiestway to eat.
So at that time we weren't justeating dairy when we were
feeling our worst.
We were also being veryconscientious and very careful
to our worst.
We were also being veryconscientious and very careful
to only buy free range beef andwe would buy it from farmers,
local farmers, and buy sides ofit and put it in the freezer and
(10:18):
we were buying the best meatthat we could get.
I mean, we were veryintentional about it and still
hit that wall with our health.
But it just breaks my heartbecause I look back and I think
we were doing what we were toldwould make us healthy and yet we
landed at this place where wecouldn't even live our lives.
We were getting ready at thattime to go pick up our daughter
from China.
She was two years old and Iremember crying and asking our
friends who were in the choirwith me pray over me, because my
(10:40):
arms are so sore and they hurtso badly and I don't have energy
.
And we're about to go to Chinato pick up our daughter and
bring her home and I don't evenknow if I'm going to be able to
lift her and hold her in hermom's arms.
That just broke my heart, andthe frustrating part is no one's
telling you what to do.
You're going to the people whoare supposed to know and you're
not getting the answers, and sothat's why I'm so glad you're
(11:02):
here to learn the truths aboutthese foods that are sabotaging
your health, and you didn't evenknow.
And if somebody would have justtold you, you would have been
willing to do it, but they justweren't telling you.
Sometimes they don't know.
I mean there's a whole host ofreasons why you're not hearing
it, but you're here today andyou get to hear about meat and
we're going to expose some ofthese lies and things that we
didn't understand about this,just by nature, what it's doing
(11:25):
to our bodies.
Speaker 1 (11:26):
Yes, I'm going to shed some light on the subject
here Now I want to give a littlebit of a nerd alert here.
Is that what you said a fewepisodes ago?
Was it nerd geek?
Speaker 2 (11:35):
I don't remember.
Probably, maybe we should sayProfessor.
Speaker 1 (11:38):
Jared's going to come to the mic.
Speaker 2 (11:40):
Oh, I like that Professor Jared's coming to the
mic.
Professor Jared, Because youlike to nerd out that's kind of
how people see it where you liketo geek out on getting into the
research and looking at why isthis made this way?
And that You've just alwaysbeen that way.
I love that.
Speaker 1 (11:55):
I enjoy it, but I think it's also important.
So I'm going to do that today.
We're going to get into alittle bit of material here, but
I promise it'll beunderstandable and you'll
understand why I'm First,cholesterol it is filled with
cholesterol.
When you look at beef, when youlook at muscle cells, 20 to 30
(12:18):
percent of the cell membrane iscomposed of cholesterol, and
this is important becausesometimes people think I'll just
trim the fat off of it.
That's where all the bad stuffis.
It's just protein and meat.
And while, yes, there isprotein and meat, cholesterol is
an inherent part of the cell.
It's part of what helps to keepthe cell membrane movable and
(12:39):
pliable and to do all the thingsthat it needs to do.
We look at cholesterol andwe've talked about this recently
where cholesterol in your bodyis not a bad thing.
Our body makes all that itneeds.
Any that we get from outsidesources can either be too much
or, because of cooking methods,it's oxidized.
It's in a form that doesn't doour body good.
Speaker 2 (13:00):
And so just by eating meat, by nature you're eating
muscle cells, so there's notrimming that off, correct?
Speaker 1 (13:06):
And that's the big point that I want to highlight
here.
We talked about cholesterolMeat.
Every form of meat, whetherit's beef, lamb, chicken, fish,
is going to have cholesterol init.
Speaker 2 (13:17):
Right, because we think somehow they've gotten us
to believe.
Oh well, yeah, beef's unhealthy, but chicken, chicken is so
much healthier.
Speaker 1 (13:25):
It's no different when it comes to fat and
cholesterol content.
Now, the next aspect of thisthat I have alluded to in other
episodes is arachidonic acid.
What is that?
You may say?
Good question.
It's an omega-6 fatty acid thatis found in our bodies.
We have it, we need it.
It is also a very necessarycomponent of cell membrane.
(13:47):
It also helps to keep themembrane very fluid.
It helps with differentprocesses within the cell, like
different channels for things toenter in or out of the cell.
So we must have it.
But the body's very careful atkeeping arachidonic acid in low
quantities within the cell, soit's primarily in the membrane
(14:08):
of the cell.
When cells get injured you getcut, you get hit, whatever the
case may be, you get a splinter.
Well, what's going to happen?
There's going to be disruptionof the cells.
Arachidonic acid gets released.
What we know is that whenarachidonic acid is free and
free in the blood, that it ispart of the inflammatory
response in our body it getsconverted into prostaglandins by
(14:31):
an enzyme called cyclooxygenase.
Well, guess what?
There are medications ibuprofen, aleve, aspirin you may have
heard of these.
They inhibit the enzyme thatconverts arachidonic acid to
prostaglandins.
This is one of the ways ithelps to prevent pain and
inflammation.
This is not a bad process.
This is the way the Lorddesigned our bodies, but it was
(14:53):
meant to be for a short time.
There's an injury, there's aninflammatory response.
It heals, inflammatory response, goes away.
Now what happens if you'reeating meat which 40% of the
cell membrane in beef isarachidonic acid?
So it's a pretty highpercentage there.
So what's going to happen whenyou keep eating that day after
(15:17):
day after day?
Now some may say, well, hey,the arachidonic acid is good
because your own body would useit, and that's true.
But we've got another way, abetter way for that.
So hold on with me here.
But if we're getting a lot ofthat on a daily basis, what's
going to happen?
Speaker 2 (15:32):
Constant inflammation .
Speaker 1 (15:34):
It creates this base, ongoing, never-ending
inflammatory state within thebody.
We have the cyclooxygenase thatcreates prostaglandins.
That's why women during thattime of the month have a lot of
cramping in their uterus becauseprostaglandins cause the
muscles to contract.
That's beneficial and thatprocess is used during
(15:56):
childbirth, but that's notbeneficial just for ongoing
everyday life.
So many women, when they cutout meat, they find they don't
have that same issue.
Speaker 2 (16:04):
The PMS symptoms go away.
Speaker 1 (16:07):
Correct or get significantly better to where
it's not an issue.
Also, too, there are enzymes.
There's one called lipoxygenasethat converts arachidonic acid
into a molecule calledleukotrienes.
This is a chemoattractant.
Think of this molecule as ashofar calling the troops of
(16:27):
Israel into battle.
So leukotrienes call your whiteblood cells into the area and
says hey, we have injury overhere, we need your help.
Come help us.
There's a medication calledSingulair that prevents
formation of leukotrienes andthat's used for people that have
seasonal allergies and asthmaInteresting.
So guess what happens wheneveryou start to cut out meat and
(16:49):
dairy and these types ofproducts?
For many people, their asthmagets better and their allergies
improve, get better.
Speaker 2 (16:56):
Right, exactly.
But we're talking about onething here.
We're talking about removingthe meat, right?
So if we remove the meat fromour diet, that's just one thing.
But what if we then had plantson top of that and then you get
all these benefits?
I know we're not even probablygoing there today, but you've
got to think.
This isn't just about whatyou're removing.
(17:20):
I want you to start thinkingabout what you're going to be
gaining.
Again, I'm going into greatdetail in this, inside the
course that's coming up.
If you want to find out moreabout it, go to poweronplantscom
accelerator, because the doorsfor this first course are
closing on the 12th of Januaryand we are offering $2,000 off.
We're never going to be doingthis again, so if you want to
get in at the best rate possible, this is the time you want to
(17:43):
do this, because we're goinginto not only how do you get
these things out and what arethe things that need to be out
and why, like what Jared'stalking about but what do I get
back into their place and how doI make it taste just as good as
the steak I used to love andthe hamburger I?
Speaker 1 (17:58):
used to love, or better, or even better.
Speaker 2 (18:00):
Sweet.
I mean that's why we're nevertempted, because we always sit
there and go.
This tastes better than what weused to eat.
It's so much better, it reallyis better.
Speaker 1 (18:08):
And I tell my patients that all the time, that
I never say I will never eatmeat again, that I never say I
will never eat meat again.
I say on a daily basis I choosenot to because there's no
desire for it, and I love what Ieat more than what I used to
eat.
So why would I switch Right?
Speaker 2 (18:25):
It doesn't even make sense and if you have the
framework that sets you up forthat kind of life like we do,
and we live it day after day.
We've been doing this for yearsand years.
Our children, since they werevery tiny, have been doing this.
I mean, it's so easy.
They can make their own meals.
They've been doing this eversince they were young.
I mean really young.
That's how easy our recipes are.
(18:45):
But you can't do it.
If you're trying to figure outhow to make two and three hour
recipes work For you, you'regoing to think this is never
going to work.
It's too hard and you'resetting yourself up for failure.
You've got to learn the way.
That's super simple, superquick and the food just lights
you up.
And then you're not dreamingabout the steak or dreaming of
cheat days or doing all thosethings that will set you up for
(19:05):
failure and thinking that yougotta have meat because you just
miss it so badly.
No, we still eat fish tacos.
We love fish tacos.
We still eat burgers.
We just eat them in a way thatloves our body back and we still
love the way they taste just asmuch or even more.
I know it is hard to understandand actually believe that this
is true because it sounds toogood to be true, but it really
(19:27):
is true.
And then we see client afterclient coming off medications
for diabetes and high bloodpressure and cholesterol and all
these crazy things they've beentold they'll have for life,
just by learning how to not dothings like eat meat, that we're
setting them up and they didn'teven realize it.
Or the dairy getting rid ofdairy.
(19:48):
We just don't know.
We can't wrap our mind aroundhow to do it when you've got
somebody who's been there andwho has done that and can show
you.
Now you know.
And once you know, it's nothard.
You just have to learnsomething.
That's a little bit differentand it is so, so worth it.
Speaker 1 (20:03):
All right.
So now we've removed meat andwe're talking about arachidonic
acid.
So, jared, you said it wasimportant and you said I
shouldn't get it from meat.
Where should I get it?
There's a fatty acid calledlinoleic acid that our bodies
(20:24):
will use to make arachidonicacid as we need it.
Now it turns out that linoleicacid is not inflammatory.
And guess where you find it?
You find it in nuts, seeds,grains, legumes and veggies, or
in other words, you find it inplants.
You're making me hungry.
Our body uses it when it's in awhole food source.
It is not inflammatory.
And what?
Speaker 2 (20:42):
we see Imagine that.
Speaker 1 (20:44):
Imagine that, and then what we do see is that when
those oils are pressed out inliquid form, such as quote
unquote vegetable oils which,honestly, most of them are seed
oils- Right.
What we find is that those canbe pro-inflammatory, and I think
that is probably because theyget converted into arachidonic
acid in a way that is not aswell controlled by the body.
(21:06):
So we have a mechanism fordoing this the better way.
So people could say well, youneed me, it has arachidonic acid
, your body needs it, it's agood source for it, but now we
know why it's not the bestsource for it.
Speaker 2 (21:19):
But we have to ask these things like just because
something has something in itdoesn't mean it's the best
source or that we need to eat itfor that thing.
I'm trying to think of a goodexample.
You can probably think of agreat example.
Speaker 1 (21:31):
If we talked about is calcium in milk.
Just because we need calciumand milk has calcium in it,
doesn't mean it's the bestsource for it, exactly.
Chalk chalk on the chalkboardhas calcium Right, doesn't mean
you should be grabbing one ofthose and chomping down on it.
Speaker 2 (21:45):
Walking around eating your chalk snack, yeah that's
probably not the best idea.
Speaker 1 (21:49):
Which is kind of what we're doing when we eat Tums,
but that's a whole differentstory.
It does work in the short term.
Speaker 2 (21:55):
But you know what's great when you eat whole plant
foods and you get a lot of theseother foods out, you're
probably not going to need thatchalk anymore.
Speaker 1 (22:01):
Very true.
Speaker 2 (22:02):
It's amazing how our heartburn went away.
We used to have reflux all thetime.
I don't remember the last timeI've had reflux.
I mean, it just doesn't reallyhappen now it's so rare For me.
Speaker 1 (22:13):
If it ever happens, it was just because I maybe ate
just a little too much, but itwas definitely not the food, it
was just.
Speaker 2 (22:20):
You overate.
Speaker 1 (22:21):
I overate.
Speaker 2 (22:22):
Isn't it amazing, though, because these foods
don't cause you to overeat inthe same way, you don't have the
same cravings.
Food kind of loses its hold onyou, and the fact of cravings
and feeling like I have toconstantly be eating something
and it's really because of thosefoods have been set up to make
you crave them to.
A lot of the processed foodsand a lot of the way even the
(22:45):
whole foods that aren't plantfoods are created and prepared
today, they have things in themand on them to keep bringing you
back for more.
Speaker 1 (22:52):
One big difference that I noticed is that I eat
until I'm no longer hungry, notuntil I can no longer eat
meaning I'm absolutely stuffedand I believe that's one of the
main reasons why I don't havereflux.
But on those rare occasionswhen it's just so good and I eat
a little more, not realizing it, then I get full but
interestingly that quickly goesaway Within like 30 minutes.
(23:14):
I'm good Since we've gone, butinterestingly that quickly goes
away within like 30 minutes, I'mgood.
Speaker 2 (23:17):
Since we've gone plant-based, I might've had
reflux.
I mean, it's been years andyears now.
I probably have only had reflux, maybe once or twice, and it
was whenever I would eatsomething that was more highly
processed, like a pasta orsomething like that.
And those are the things that Ifind that I'm more prone to
overeat on.
Like, I don't overeatplant-based meals, I just don't.
(23:37):
I love them, but it's like whenyou're full, you're full, the
fiber in there fills you up, allthese things your body was
meant to have.
And then your body gets noticethat it's received the nutrients
it needs.
It's not just about the sheeramount of the food, it's the
fact that your body is gettingall these phytonutrients and it
(23:57):
sends signals to your brain.
You're full, and it justdoesn't happen with these other
foods not in the same way.
So it's so nice to be free fromthat need for the chalk.
It really is life-changingliving this way and eating this
way and getting free from thefoods that we thought oh, they
were healthy, oh, it was wholeand it was cage-free and it was
free-range and it was all thesedifferent things.
(24:18):
Well, it was still making usvery sick, and so I'm very
thankful that we've learned thefact that it does have to be
what's for dinner.
Speaker 1 (24:25):
And now we're understanding why that is.
Next element of beef is thesaturated fats.
We don't really have to go intotoo much detail here, but you
get a lot of animal-basedsaturated fats from meat and
it's found within the tissue.
Yes, you could trim the fat offand then, as far as fat content
, that may help, but there isfat within the muscle cells and
between the muscle cells, soyou're never going to escape
(24:46):
that.
It's just inherently part ofthat.
The next topic I want to bringup is a byproduct of actually
cooking the meat.
Most of us aren't going to eatmeat raw, and if you do, it's
probably not the best, I'm justgoing to say because you've got
the potential for contaminationwith things like bacteria, which
is just not good for you.
(25:06):
When you cook meat, there areseveral different products that
are created.
One is called AGEs AdvancedGlycosylated End Products.
I've even seen it referenced asa glycotoxin.
This is a sugar molecule willbind to the protein and then
create these specific productsthat are known to be implicating
things like diabetes and aging.
(25:27):
Cooking methods like broiling,frying, grilling.
Speaker 2 (25:31):
High heat.
Speaker 1 (25:33):
High dry heat yes.
So roasting All of these thingswill form AGEs, advanced
glycosylated end products.
And if this is not somethingyou've ever heard of think about
, when bread browns there's areaction called the Maillard
reaction that is known withinthe baking world.
And so as you bake bread and itgets that brownish color on it,
(25:54):
that is because the sugars arecombining with the proteins well
within our bodies.
That also leads to faster aging.
It's kind of ironic Agee age,it ages you.
So this is not good and youdon't see this type of process
happening with plants to thesame degree.
It can happen, especially withdrier cooking methods.
(26:17):
So methods where you're boiling, where there's more moisture in
there, there's more waterassociated with it.
You have much, much lowerformation of these products.
Speaker 2 (26:29):
But in plants as a whole it is less than meat.
Speaker 1 (26:32):
It's significantly less, even if you're roasting
Right.
What we know from studies isthat meat is the highest dietary
source of this end product.
The AGEs Other components thatare formed HCA, heterocyclic
amines these are formed whenamino acids combined with sugars
and either creatine orcreatinine found within the
(26:54):
muscle, and these are known tocause DNA changes within the
cell.
So these are mutagenic, theseare cancer forming.
Speaker 2 (27:01):
And we know that certain types of meats are
classified as carcinogenic, ascancer causing.
Speaker 1 (27:08):
That there is a known association between consumption
of that product and cancerformation.
Speaker 2 (27:14):
Right.
And so that breaks my heart,because I remember back in the
day when I used to buy sandwichmeat for us and I was so very
particular about this type ofsandwich meat I would buy
because I wanted it to behealthy for us, so I would buy
no nitrate, no nitrite added.
I mean, I remember standingthere for minutes and minutes
going through the differentbrands, looking for the ones
that had no nitrate, no nitrite,organic, trying to be healthy,
(27:37):
not knowing all the time that bynature, that very product was
considered by research, labeledas carcinogenic, cancer-causing.
So according to the WorldHealth Organization and you can
look this up on your own ontheir website online Processed
meat is classified as a groupone carcinogen to humans.
(27:59):
Processed, you're thinking, oh,highly processed, this is like
sandwich meats and stuff.
Okay.
Speaker 1 (28:04):
Yeah, it's not just things like bacon, which bacons
would be, but it's any kind ofprocessed meat, so lunch meat
and, just like you said, wewould try to find where it was
organic.
No hormone added, no nitriteadded, which was a bit of a
deception there, because theydidn't add nitrates to it, but
they did add food products thatwould naturally convert to
(28:27):
nitrates, right?
So there were still just thesame amount of nitrates in there
.
Speaker 2 (28:30):
Again a marketing message on the front of their
package to make us feel better.
Ok, now I'm about to get workedup.
Speaker 1 (28:35):
Don't get worked up, listen to this.
We got a message to deliver.
Speaker 2 (28:38):
Process me.
Well, I just love y'all so muchand I don't want you suffering
like I see you suffering andlike we suffered.
It's ridiculous.
I'm going to the store as a momtrying to take care of my
family and buy the best productspossible and I'm putting into
my buggy.
Now, come on, should somebodynot be telling us this stuff?
(29:00):
That's why we're here to tellyou this, because it is
absolutely sickening that thisis happening.
Processed meat has beenclassified as a group one
carcinogen to people.
Oh, this is an all.
Just wait.
This category is used whenthere is a sufficient evidence.
That's a group one category.
Okay, so processed meat iscalled the group one carcinogen,
(29:20):
and what that means is there issufficient evidence of cancer
causing in humans that we say itcauses cancer.
Okay, that's what group one is.
Look it up.
There is convincing evidencethat this agent causes cancer.
But red meat in total, not justprocessed red meat in total is
classified as a group 2A,probably most likely to cause
(29:45):
cancer.
Just wrap your mind around thatfor a minute.
That's what the studies show,and they are showing this on the
World Health Organizationwebsite.
Red meat is classified as a 2Aprobable cancer-causing food.
Speaker 1 (30:00):
Group 2B is possible, but with red meat.
They're saying that there isenough evidence to suggest that
it is a probable, not justpossible, like it could happen,
but that it likely is associatedwith that.
Speaker 2 (30:14):
And this is beef, veal, pork, lamb, mutton, horse
and goat.
They're saying is called redmeat for the purposes of this
discussion.
Oh y'all, I'm not even going toget into the other stuff of
what's in here.
Jared shared so much alreadyabout what's in here.
I can't even go where my mindis going right now, but I want
you.
Speaker 1 (30:33):
We'll never get through.
I still have a couple morepoints actually.
Speaker 2 (30:36):
I want to hear your points and they want to hear
your points and I want you toshare those.
But I just want you to wrapyour mind around the fact of
you're walking the aisles in astore and you're putting into
your cart things that you thinkare safe for your family, or
you're going to your farmerbuying these things, thinking
they're safer, and we just knowfrom the research that this is
not healthy food.
This is why we're strugglingwith things and not
(30:57):
understanding why.
But I eat healthy and I eat myvegetables, my little side of
half-killed cooked vegetables ormy little side salad on the
side but in every meal I'meating all these things that are
salting my body the meats, thedairy.
But I want you to think abouthow sad that is, and very few
people are talking about thesethings.
Why is someone not telling ushey, if you want your children
(31:21):
to be healthy and you want to behealthy and you don't want to
have cancer down the road, meatis not what you should be eating
, it's not what you should beputting in your buggy, it's not
healthy.
And no, you don't have to haveit for iron, you don't have to
have it for protein.
There's plenty of protein inplants.
Come into our free group andsearch.
At the bottom we have a searchbutton that you can search every
(31:49):
single podcast episode.
So if you want to know anythingabout a nutrient like protein,
you can type in protein and itwill pull up every time we've
ever said protein in any podcastepisode, right at the space
where we said it.
So you can get all that type ofinformation right there at
poweronplantscom forward slashP-I-E.
That stands for PodcastInsiders Experience.
That's poweronplantscom forwardslash P-I-E.
You need to get this informationinto your hands so that you can
(32:09):
understand how do I feed myfamily the best.
Maybe you're a grandparent andyou're thinking I'm helping
raise the next generation.
When they're at your house, youwant to feed them the things
that are going to help themthrive.
Teach them from an early age alove for broccoli, call it trees
, make it fun.
There's so many different waysto do this.
I have tons and tons of ways Ican share with you.
(32:32):
It's just unbelievable, andwe've been taught these things.
And so we're standing therespending five or 10 minutes
trying to pick out thehealthiest meat, all the time
putting a carcinogenic thing, aprobable or definitely known
cancer-causing item, into ourcart.
That lights me up.
Speaker 1 (32:48):
In retrospect, it is ironic.
We were trying to pick outwhich was the healthiest
carcinogen to put in our buggy.
Speaker 2 (32:54):
It's sickening.
Speaker 1 (32:55):
I mean, really that's what it boiled down to.
The last molecule that I wantto mention that comes from the
cooking of meat is polycyclicaromatic hydrocarbons.
These form when meat is cookedover an open flame.
So you've got the meat juicesand the fat.
They go down through the grateof the grill and into the hot
flames and so these are formedand then as they rise they'll
(33:16):
stick to the meat and these areknown carcinogens.
This is not just might be.
These are known carcinogens.
So you are absolutely gettingthese when you cook meat over an
open flint.
So, unfortunately, that barbecue, while you may have some good
memories and associations tiedto that, it's not a healthy
thing to do.
So that wraps up for cooking.
(33:37):
The last point I want to touchon are bioaccumulated toxins.
We know that within animals andwe hear this a lot with fish,
how they're heavy metals in thewater, mercury, things of that
nature that fish, especially thebigger fish that have been
around and alive longer, havemore mercury in their bodies
because they eat other fish andthey just store it in their fat.
(33:58):
They accumulate it.
Speaker 2 (34:00):
And we ate salmon for so many years.
I bought salmon to be healthyand to make my family healthy.
To get my omegas yeah, you canget those from plants and it's
not hard.
But we're convinced we need tobe taking a fish oil supplement
and we gotta eat salmon becauseit's healthy.
And all the while I'm wonderingwhy am I having health
struggles back in the day?
Right, it's so frustrating,it's messed up.
Speaker 1 (34:23):
It was part of the picture, but that process
happens in land animals as well.
So you look at pesticides.
Pesticides and herbicides aresprayed all over and so when
that gets on the food sourcethat these animals eat, they're
going to accumulate that intheir bodies.
Speaker 2 (34:40):
Then will I not be getting it from the plants,
because the plants are alsogetting sprayed.
Speaker 1 (34:44):
Well, plants don't accumulate them like the animals
do because, an animal has toeat 100 pounds of plants for one
pound of meat.
Speaker 2 (34:53):
Right.
So it's accumulating andconcentrating all of these
pesticides and chemicals.
Speaker 1 (34:59):
Correct and that's a very good point.
But this is why we recommend,whenever you can, trying to get
stuff that's organic or if youcan buy, from a local farmer
where you know that they don'tdo these same practices, even if
it's not technically labeledorganic, because I've heard that
it can be kind of expensive toget your land certified as
organic.
You may find that a localfarmer is following those
principles, but they can'tlegally call it that because
(35:21):
they've not been certified.
Speaker 2 (35:23):
Right, and it's great to get it local anyway, because
you're getting the freshestproducts you can get.
So whenever you can get localfrom a farmer and support them,
and you're getting the bestthing anyway by doing that, do
it.
Speaker 1 (35:36):
It's a win all around .
Do that for yourself,absolutely.
So it's not just pesticides thataccumulate.
There are heavy metals thataccumulate in the animals from
just environmental pollution.
And another problematicsubstance that I learned about
and this was surprising, when Ifirst heard of it, made complete
sense, but just hadn't thoughtabout that would be mycotoxin.
Well, what is that?
Myco?
(35:57):
Meaning fungus toxins fromfungus that can accumulate in
the animal tissue.
Well, you would think, where isthat coming from?
It's coming from the grainthat's being stored and fed to
the cattle before their foodsources.
One of them, I think we'vetalked about aflatoxin.
That is a mycotoxin that can befound in animals, and it's
(36:18):
because the grains, the corn,the soybeans, when they're being
warehoused in large quantitiesto be used as feed, they can get
fungus on them and then thosetoxins are created.
They're in that food sourcethat the cattle is eating.
So we like to think of happycows just grazing in pastures,
and ideally that's what Godcreated them to do.
(36:40):
You're not going to have thatsame scenario, because I have
yet to see a cow naturally grazein a cornfield or graze in a
soy field.
No they're eating grass, they'reeating all the other plants.
They're probably eatingdandelions and many other plants
, where they're getting thenutrients that they need, and
you're not going to see thatsame type of thing happen in
(37:01):
that natural environment.
Speaker 2 (37:02):
But surely the natural environment, then the
grass-fed cows, then they'reokay to eat, because we were
eating grass-fed cows when wewere at our sickest.
We were eating natural,free-roaming cow meat, cattle
meat, buying it direct fromfarmers when we were at our
sickest.
Speaker 1 (37:18):
Well, the cow's going to be healthier.
Speaker 2 (37:19):
So the cow might be healthier.
Speaker 1 (37:21):
The cow's going to be healthier, but that's not going
to make the meat any healthier.
Speaker 2 (37:24):
Right, because we've got all these other things that
you've already been talkingabout going on in that meat the
same way in the free-range cowsthat it is in the grain-fed cows
.
Speaker 1 (37:33):
So you may not have the mycotoxins.
Speaker 2 (37:34):
Right.
Speaker 1 (37:34):
But you're never going to escape the cholesterol,
the arachidonic acid, thebyproducts of cooking of that
meat.
It's still all going to bethere.
Speaker 2 (37:43):
Friend, what has surprised you the most that
you've learned here today?
Join us inside PodcastInsider's Experience at
powerandplantscom forward slashP-I-E that's powerandplantscom
forward slash pie and let usknow what was the most
eye-opening thing that youlearned today.
We look forward to meeting youand getting to know you more
there.
(38:03):
And if you are just like I'mjust sick of this, I'm tired of
not knowing these things.
Why is somebody not telling methis?
And you are ready for a healthchange, for lasting, sustainable
health.
You're tired of trying tofigure it out on your own.
You want the five-stepframework.
Show me what to do.
Boom boom, boom, boom.
I need the easy meals.
I need the go-to quick meals.
(38:24):
I've got to learn what I shouldbe eating.
I want to learn what Ishouldn't be eating and what do
I need to get into its place andhow do I make it taste just as
good as my old favorites?
That's what we're going to bedoing inside Accelerator.
So to learn more about that, goto poweronplantscom forward
slash accelerator.
That's poweronplantscom forwardslash accelerator.
The doors close on January 12thand, as founding members, you're
(38:48):
going to get $2,000 off thisone time only.
So make sure you jump in ifyou're ready, because this is
going to be life changing.
We are so excited to help youmake 2025 be your best year.
Yet you can do this.
It is not hard when you havesomeone to show you the steps
(39:08):
and the way to make it simple,enjoyable and delicious.
Everything is gonna change foryou and we are so excited and
blessed to be a part of it all.
Sunshine, we love you, we arepraying for you and we look
forward to seeing you again nexttime on Power on Plants.
Thank you.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.