February 27, 2025 • 59 mins
Are you really aware of what’s in your food? In this episode of The K6 Wellness Revolution, we’re pulling back the curtain on the toxic chemicals hiding in our food system. From the recent ban on red dye number three to the shocking truth about MSG, artificial sweeteners, high fructose corn syrup, trans fats, and food dyes, we’re breaking down how these additives impact your health—and why they’re still allowed in American food while being banned elsewhere.
We also dive into the emotional connection we all have with food and how modern agricultural practices, like the use of sodium nitrite, growth hormones, GMOs, and pesticides, are affecting our well-being. With so many hidden dangers in processed foods, understanding food labels is more important than ever.
So, how can you protect yourself and your family? We’ll guide you through recognizing harmful ingredients, making informed choices, and prioritizing whole, organic foods to reduce your toxic load. It’s time to take charge of your health and demand a cleaner, safer food system. Join us for this eye-opening conversation and let’s navigate this food landscape together. Your health is worth fighting for!
RESOURCES FROM THIS EPISODE:
https://k6wellness.wellproz.com/patient/home/ – Food Chemical Sensitivity Testing
https://apnews.com/article/fda-red-dye-no-3-ban-94c3e418584fb1e91ca3b0cbeb3d5a60
Stop Federal Funding Of The Sweets Driving U.S. Obesity Epidemic
https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras
https://pubmed.ncbi.nlm.nih.gov/17825405/
https://pmc.ncbi.nlm.nih.gov/articles/PMC7817779/
https://pmc.ncbi.nlm.nih.gov/articles/PMC3522469/#S15
https://time.com/7210717/food-additives-us-fda-banned-europe/
DISCLAIMER:
This is not medical advice – we do not diagnose or prescribe. This conversation is for educational purposes only. Please seek advice from your health practitioner.
Interested in what we do here at K6 and want to learn more? Click the link below to book a Discovery Call!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to the K6 Wellness Revolution podcast.
I'm Sharon, owner of K6Wellness Center in Dallas, texas
, where we blend trustedexpertise, compassionate care
and a passion for helping youachieve optimal health, because
wellness isn't just a goal, it'sa revolution.
And today we're exposing amajor health threat, hiding in
(00:22):
plain sight, if you will, andit's toxic chemicals that are in
our food system.
So with the recent ban on reddye number three, yay.
More people are questioning whyharmful additives are still in
our food.
I mean, this is America, bygolly.
Why are we putting poison inour food?
But especially if you considerthat other countries have banned
(00:45):
them and some of these thingshave been banned for years.
So what's really in our foodand how do these chemicals
impact our health?
And that's what we're going totalk about today.
We're going to break it downfrom really the biggest culprits
in processed foods to how youcan protect yourself and your
family from exposure to thesechemicals and, plus, we want to
(01:08):
kind of touch just briefly onwhat policy changes we hope to
see come with RFK now in HHS.
So I'm not going to tackle thistopic alone.
I have my compadre, elena here,with me, as always, to help
break it all down.
Hi, elena.
Speaker 2 (01:27):
Hello, you know the US food system is often
criticized and it really shouldbe because it relies so much on
chemicals and additives.
So let's talk about what isconsidered an additive, Just so
people know.
You can look this up in thedictionary or online but it is
any various chemical substancethat's added to our food that
(01:48):
produces a specific desirableeffect, and this is not the same
thing as salt and herbs andspices, but actual chemicals.
And while there are thousandsof chemicals currently in our
foods, I'd love to talk aboutsome of the more concerning ones
and how they impact our health.
I think this is very importantto both Sharon and myself, right
, Because so many people arecoming in the door eating foods
(02:11):
that are actually killing themor making them very sick, and
the first food additive thatcomes to mind is MSG.
Sharon, tell us about MSG, ohman.
Speaker 1 (02:23):
It's like the OG in chemicals, right Flavor enhancer
it is.
It's a flavor enhancer.
It's also called China salt andthere's even a health condition
that they well, I don't know ifit's a singular condition, but
it's called like Chinese saltsyndrome or something like that
(02:49):
syndrome or something like that.
But it's a flavor enhancer andit was developed a long time ago
, in the early 1900s, and thewhole idea was to give more of
this umami type experience.
Or umami is like we have sweet,we have salt, we have sour, we
have bitter, and then there'sumami, which is considered the
other flavor, if you will, andit's kind of salty and savory.
(03:19):
But in order to try to convincepeople to eat more nutritious
foods, msg would be added tothese foods and unfortunately it
is associated with many, manyconditions and metabolic
disorders, neurotoxic effects onthe brain and even reproductive
issues.
So it's found in tons of foodand it's banned in at least food
(03:43):
for children in over 50countries.
That is so much, I mean.
I always look at stuff likethis and I think poor America,
by golly.
Why are we still putting thiscrap in our food, but the EU
doesn't allow it in any foodmarketed to children?
You know, it's funny though,elena, pakistan is the only
(04:06):
country on earth that hascompletely banned MSG as far as-
.
Wow, I think that's right.
I'm like 99% sure I'm accurateon that, but you know.
Good for Pakistan.
Speaker 2 (04:17):
Seriously.
Speaker 1 (04:19):
Right.
But what's worse is that ourlabeling laws in America are so
loosey-goosey that we've allowedcompanies to put MSG in foods,
which MSG is a known trigger formigraines, and it's just.
You're usually not going tolook at a food label and see
(04:41):
monosodium glutamate right labeland see monosodium glutamate
right, but you may see naturalflavoring or any other number of
misnomers you know.
So for that I'm really hopefulthat we're going to change our
labeling laws because MSG reallyworks on the brain and it's
(05:06):
actually correlated with higherincidences of Alzheimer's
disease, brain tumors,behavioral disorders like ADHD,
schizophrenia, tourette's,huntington's, multiple sclerosis
, parkinson's and epilepsy.
And people talk about differentkind of neuropathies not
(05:30):
neuropathies, but like burningin the neck or, you know, in the
arms, flushing, dizziness,fainting, feeling, pressure in
the face.
There are so many things thatthis horrible, horrible chemical
can do to the body and Ithought, oh, everybody knows
(05:53):
about msg.
But I recently had some youngclients like in their early 20s
and and they're they're semiaware of what's going on, like
they know enough to know.
I don't think mG is good, Ithink it's a chemical.
But their friends are like hereput MSG on your food, it'll
taste better.
Speaker 2 (06:10):
That's just unbelievable.
And really listeners this isjust MSG, right?
We haven't even gotten toeverything else yet.
This is only MSG that we'retalking about, and you just
heard all the health concernsthat Sharon listed off off.
Msg is bad news.
Speaker 1 (06:26):
Msg is really bad and I've had so many people through
the years say oh yeah, thispotato chip has MSG in it, and
this one and this one, and itdoesn't say it has MSG, but it
will say natural flavorings.
And so, as our call to actionfor listeners and viewers out
there, if you're reading labels,if you see natural flavorings
(06:49):
especially I'm going to reallycall that one out you should put
it back, because that could beanything.
It could be turmeric, it couldbe vanilla bean, it could just
as well be msg, and msg is notgoing to add to your health, it
(07:10):
is just going to create a fire.
If you will, yeah, and so, yeah, I'm really hopeful rfk is
going to at least like jump onthat train.
I know he's going to make ourfood safer but you know there
you go.
So, there's my, my short andsweet spiel on MSG Cause that's
such a big one, but then otherones like how about artificial
(07:31):
sweeteners?
Speaker 2 (07:33):
Those are in a lot of junk food, but people just add
the.
Add it to their food as well,and it's in toothpaste.
Speaker 1 (07:41):
Oh right.
Yeah, Tell us why why, if, if Iam a sugar addict, Elena, and I
can have aspartame or sucraloseor or saccharin and not cause a
problem for myself, you?
Speaker 2 (08:01):
know why not, why not ?
Speaker 1 (08:04):
do it.
Speaker 2 (08:05):
Right, right, that's.
Speaker 1 (08:06):
It just seems so convenient because it's low
calorie, it's not sugar, butit's actually chemicals and it
will impact the way your bodyreleases insulin and it's
interesting too because they'vedone studies like Diet Coke was
so big in the early 80s I mean,I'm older than you so I remember
these things Um, but it it.
(08:30):
The whole thing was, if you'reon a diet and you drink a Coke,
you've got all this sugar, youhave all these calories.
But if you drink a diet Coke,you know abracadabra all those
calories and sugar disappear.
Um, then you're going to besafer because you basically have
an artificial sweetener that'snot going to mess up your
(08:50):
diabetes, it's going to help youlose weight, it's zero calories
.
So drinking diet Coke or dietsoda of any kind I don't want to
just pick on Coca-Cola You'rebasically drinking water.
Well, we know that's not trueand there are.
There are several studies, so Idon't want to misrepresent here
(09:10):
, but there are studies thatshow that actually it does
increase insulin resistance intype two diabetics.
Then there are other otherstudies that show no, it doesn't
.
Which, for me and my verydoubting Thomas kind of mindset,
I'm like who paid for whichstudy Exactly?
(09:33):
You know who's funding thesestudies.
But what I will tell you frommy clinical experience over 20
years I have helped people getoff of heroin, ecstasy, smoking,
marijuana, I mean coffee,caffeine, you name it, nicotine,
(09:53):
whatever.
I can do any of those 10 timeseasier than I can get somebody
off of aspartame, namely dietCoke.
Speaker 2 (10:04):
The addiction is strong.
Speaker 1 (10:06):
I think it's very strong and I, you know, I always
heard my husband used to chewtobacco and he had read
somewhere and he used to alwaystell me, well, they say it's
harder than quitting heroin.
I was like, yeah, but divorceis harder.
Speaker 2 (10:21):
God bless him.
He quit Right, but we justdon't look at diet sugars and
artificial sweeteners as thesame thing.
And I mean it isn't because itcould be harder to quit, but
it's just as bad for you.
Speaker 1 (10:34):
It is just as bad or worse, because remember that our
liver is our main filter.
It is also a digestive organ.
So for all of these syntheticsubstances and chemicals that we
bring into our body, our liverhas to create a pathway by which
to excrete that thosesubstances or the metabolites of
(10:56):
those substances.
And so when you're taking inthings that are not natural, are
not natural to the human body,you're really putting a load on
your liver.
It's a burden for your liver tohave to go.
Oh now, what do I do with this?
And that's why you know likeaspartame, specifically, is
known as an excitotoxin and itdoes create, you know, a lot of
(11:21):
neurological inflammation and Ithink it is highly addictive and
that's why we have such a hardtime getting people off of it.
Plus, there's just this almostreligion of low calorie that
people fall into.
And, yeah, aspartame, sucralose, saccharin they are not going
to burden you with calories,they are going to burden you
(11:45):
with a toxic chemical that yourbody has a very hard time of
excreting and has unknown levelsof damage.
And I think you know, going toyour expertise, like genetics,
depending on your genotype, youmay not detox that well or ever.
Speaker 2 (12:06):
Right, you might have more excitatory genes than the
person next to you.
Yeah, you know another one,though another sweetener high
fructose corn syrup.
Let's talk about that because,first of all, it comes from GMO
corn that is treated withliterally every chemical.
But the thing about highfructose corn syrup is it
bypasses the normal way thatyour body would metabolize sugar
(12:29):
.
You know where you eatsomething sweet and your brain
gets a signal and it's satisfiedand says, okay, we had
something sweet, we're good.
No, instead it goes straight tothe liver where it's then
stored as fat.
You know your brain doesn'tregister that, yes, we just had
something sweet.
Instead, it drives you to keepovereating and overconsuming.
This is horrible for a lot ofthings, but especially obesity,
(12:51):
and we have such an obesityepidemic Epidemic yes, seriously
in this country.
So you want to watch whatyou're eating.
Like sugar is not good for you.
Hear us there.
Sugar is not good for you, butsugar is actually a natural
substance, your body knows howto process it and it's not going
to be adding toxins and poisonto your body.
(13:13):
So the thing about corn syrup,I say, is it's horrible for us,
but it's great for those cornfarmers who get those government
subsidies and they just want tomake their money.
Speaker 1 (13:22):
Yeah, you're going to take us down a wormhole.
I know we'll stop it there, butyou're right.
And I think if you look atnatural sugars like fructose,
glucose sucrose, fructose isfruit sugar.
Okay.
Well, high fructose corn syrupis not just plain old, plain old
sugar from fruit, plain old,plain old sugar from fruit, it
(13:48):
is.
It is I can't even rememberexponentially like a hundred
times sweeter than sugar orsomething I can't remember.
But I think you know to yourpoint about obesity and the link
between consumption of highfructose corn syrup.
The number of non-alcoholicfatty liver disease diagnoses in
the US is astounding.
(14:08):
Used to you didn't see fattyliver unless somebody was an
alcoholic.
And now non-alcoholic fattyliver disease is so rife in our
society.
But I think that a lot of it isbecause of our diet, and high
fructose corn syrup is one ofthe main reasons because, like
you said, sugar is one thing youknow.
(14:31):
We eat sugar and our body goes.
That was good, I'm done.
High fructose corn syrup doesn'thave that messaging system with
our brain and so we continue toeat and eat and it makes us
want more.
And so we continue to eat andeat and it makes us want more,
and then we end up in thisterrible loop of overeating, of
over consuming sugar, and sugardoes not have fat in it, and I
(14:56):
think you know back to the wholeum, what was the?
The netflix documentary liketake your pills or something
like that.
I can't remember.
I'm talking about Ansel Keysand how he was really in with
big food and saying sugar isokay, it's.
All these other things likesaturated fat was bad.
(15:17):
Sugar does not have fat.
But what we have to realize isthat sugar turns into fat, just
like you said.
It gets stored in the liver asfat.
Please, listeners and viewers,if you hear nothing else today,
it's really important that youunderstand that just eating
(15:37):
sugar because it has no fat doesnot work.
Look at the 1980s.
Look at Snackwell's cookies andall of these low fat snacks and
desserts and foods that weremade, but they had a lot of
sugar.
It all got stored as fat in yourliver.
Speaker 2 (15:58):
Yep, and just real quick on natural sugars.
There are some health benefitsfrom truly natural sugars such
as maple syrup, which is full ofminerals.
Honey it's antihistamine,natural antibiotic or fruits
have all kinds of antioxidantsand vitamins and minerals, but
with fruit you're getting fiberthat helps you digest it and
your body registers and usesmaple syrup and honey in a very
(16:22):
healthy way, because it doesn'ttake much to get that
satisfaction from it.
Speaker 1 (16:26):
Exactly, and the fiber makes all the difference.
And for those macro nuts outthere.
If you're one of those crazypeople who counts your grams of
protein and fat and carbs I'mjust kidding I don't think
you're crazy, I think you'reincredibly informed.
But you've got to look at netcarbs, right.
And so net carbs iscarbohydrates minus fiber.
(16:49):
And what you should know forthe rest of you out there who
have no idea what a macro is, isthat when you eat a piece of
fruit, when you eat an applewith the peel because it's
organic, you are reducing theimpact of the sugar in that
apple because you've added,because there's fiber, and fiber
(17:12):
is what sweeps ourgastrointestinal system out.
It's what lowers our overallblood sugar, all blood sugar.
It's what keeps us not inflamed.
You know from many standpoints,even cardiovascular,
(17:34):
gastrointestinal, all of it.
And so, yeah, you're right,like eating fruit, that's great.
Don't hear fruit is bad becauseit has sugar.
Same thing with maple syrup andhoney.
I love that you pointed thoseout.
Yeah, yeah, just don't drinkfruit juice, especially with
high fructose corn syrup.
Speaker 2 (17:47):
Oh, well, then here's another one Trans fats.
You know there's there's been amovement, I'd say, in the last,
I don't know, five, probablymore years, I don't know.
Trans fats are beginning todisappear a little bit, but you
still do find things.
And trans fats are going to belike hydrogenated oils.
It's typically seed oils thatare taken at room temperature
(18:07):
and have hydrogen added to themto make them solid at room
temperature and therefore oh,thank you for making that
understandable.
Yes, yes, and that's more shelfstable, right, right, it's
taking an oil that was nevermeant to be shelf stable and we
are now consuming it, andconsuming way too much of it,
and it raises your LDL, the badcholesterol, and it lowers the
(18:28):
HDL, your good cholesterol.
So you know it has a hugeimpact and can have really bad
implications for heart diseaseand cancer.
Speaker 1 (18:36):
Yeah, and I think that it's important to know,
like seed oils, when you youknow, for years and years, and I
think even since you causecause gosh, you're a babe, you
know, and you're beautiful,andrew Young.
But but, um, in as much as aslong as I have been in this
field, we have told people, okay, hey, you know, whole food
(19:00):
diets are the best and if you'regoing to eat nuts, you should
buy them organic and raw andthen you should soak them and
then you should toast just oneday's worth so that it has more
flavor, it's more appealing.
Okay, but the reason we alwayssaid only do one day's worth is
(19:22):
because seed oils nut and seedoils go rancid so fast.
So what are we to do with awhole bottle of grapeseed oil,
canola oil, you know things likethat.
So can you just name for ourlisteners and viewers, like,
(19:42):
what are some of the seed oilsthat we should be aware of?
Speaker 2 (19:46):
Besides super.
Speaker 1 (19:48):
What is it?
Hydrogenated vegetable fat.
Speaker 2 (19:50):
Whatever the restaurant one is, yeah yeah
Well, how about we just name offthe hateful eight Canola,
soybean, sunflower, safflower,corn, cottonseed, grape seed oil
and rice bran?
Like those eight, oils shouldnever be consumed the way they
are in American food products,and you know it's even in
(20:12):
organic foods.
You've really got to read yourlabel.
Speaker 1 (20:16):
They're in nutritional supplements.
Speaker 2 (20:17):
Yeah, Constantly.
It's like don't we know by now,at least in the health world,
that these are bad yeah?
And you know we do need omega-6s, which seeds are high in, but
nobody needs to eat as many aswe're getting in seed oils and
every time you eat out, unlessyou're using that handy little
app if y'all don't know about itSeed Oil Scout.
(20:40):
It's amazing.
It lets you know where you candine safely from seed oils.
And then they've got theirshameful dining experiences
where, good luck, you're notgetting anything healthy there.
But there are ways to navigateit and know.
But I think we just kind of canforget about that one, because
it's in everything.
You think oh, this is organic,I'm fine.
Or I got this at the healthfood store, I'm fine.
(21:02):
Read that label.
Read that label.
Seed oils are everywhere.
Speaker 1 (21:08):
Yeah.
I feel like seed oil scout owesus a commission.
We have turned so many peopleon app.
Speaker 2 (21:15):
We don't get paid for this y'all.
We're just sharing the goodnews, nothing.
Speaker 1 (21:20):
Okay, I really hope.
Speaker 2 (21:21):
I hope that you know RFK can do something in a good
direction with this too, yeah.
Speaker 1 (21:26):
RFK owes us something too.
Yes, we've promoted him all theway.
Okay, let's keep moving.
So food dyes, oh, yes, yeah.
So food dyes.
You know originally, I mean,why do we even use food dyes?
It's funny because, like I lookat that like pharmaceutical
(21:48):
vitamin D3.
I'm like, why is it blue?
It's not blue.
You know, why are we puttingfood coloring in vaccines, in
prescription medications?
I'm sorry, most of those thingstaste like you know what.
Anyway, why, does it matter whatcolor they are?
(22:09):
They are.
So think about that while wetalk about okay food.
Yes, the appearance of fooddoes make a difference with our
appetite and originally, youknow, to enhance the appearance
of food we would use food dyelike beetroot.
(22:29):
I mean, if anybody's everpeeled a beet, you know what
beets can do to dyeing things.
But beetroots, turmeric,saffron, paprika, spinach,
spirulina, which gives abeautiful blue hue to things,
even carrot juice and all ofthese things, they're very
(22:50):
natural, there's nothing toxicabout them.
That's what food dye was and itwas just to intensify, you know
, the color, the appearance of afood or make it appear more
vibrant.
But you know, hearing all ourwisdom and belief that synthetic
anything is better thanwhatever mother nature threw at
(23:13):
us.
We came up with all thelovelies, such as red dye three,
which thank God that one's goneYellow dyes, like five and six.
Blue dye one and two, and thenthere's some green dyes, maybe
three.
(23:34):
But what makes all of thesenasty little boogers extra
special is that they are knownto cause many adverse health
conditions, the main ones thatwe have seen clinically, or I'll
speak for myself behavioralissues, especially in children,
and I can speak from anexperience my daughter, who is
(23:57):
now 29,.
I wish I had had a brain cellwhen I was young and a young
mother, because I did have mybaby young.
So I will say that.
And we didn't have the internetor I would have been Googling
her all day long.
But she, if she got red foodcoloring, holy Toledo, like
(24:19):
Katie bar the door.
It was insane the antics thischild would embark on.
She had this little grocerycart you know the little toys
and she would run from one endof the house we had a long house
and she would run from one endto the other pushing this little
metal and it was metal, becausethat's how old we are grocery
(24:42):
cart into the wall at full speed.
And she would only do that ifshe'd had red candy Because,
also, being mom of the year, Igave my kids red candy.
It's before you knew better.
It was before I knew anything.
But we've seen kids in herewith hugely uncontrollable anger
(25:06):
issues, focus issues, evenadults who go.
I think I have a red issue, youknow.
But anger, adhd, even autismspectrum disorders are known to
be impacted by exposure to fooddyes.
So that is remarkable, you knowthere's even now.
(25:28):
I learned this in my class.
I didn't look it up to verifyit, so take it as educational
entertainment.
They're like green foodcoloring and I know my
granddaughter holy cow, that kidif she gets green food coloring
she literally like her eyesvibrate.
And she told my daughter oneday I can't control myself, and
(25:51):
it was after being in a birthdayparty with a green cupcake.
It was so sad, um, because evenif that cupcake is gluten-free,
if it has green food coloringin it you're screwed.
But, um, I think it's calledShrek colon.
Yes, and it came about after themovie Shrek and birth.
You know, of course any greatanimated movie is going to then
(26:15):
have.
You know, all these productsassociated with it.
And birthday cakes were verygreen, you know, in celebrating
a Shrek birthday and that allthat green food coloring would
actually stain the tissue of thecolon.
Speaker 2 (26:31):
That's horrific.
Speaker 1 (26:32):
And I just think people need to.
We need to understand that thatprobably comes at a price.
Yeah, there's probablysomething that's going to be
residual from that.
Speaker 2 (26:41):
Right and you know the red dye.
Three got banned.
The rest, hopefully, are soonto follow.
But the red dye, right, it's apetroleum derived food coloring,
Petroleum, and it's been bannedin cosmetics for decades but
only just now banned from foodsand it's like I honestly don't
know why it's taken so long.
(27:02):
Because people used to beaccustomed to foods just looking
like they naturally do, butwe've been conditioned to expect
foods to have more vibrantcolor, enhanced flavors, all
these things that the marketingindustry for the food industry
has done to us.
We have these unrealisticexpectations versus remembering
(27:22):
that, hey, once the food hasbeen canned or preserved or
dried, anything that isn't fresh, it's going to lose some of
that vibrance and that's okay.
I'd prefer that.
I would prefer the dull look toa food coloring bright red in
my food, candy drink, whatever.
Speaker 1 (27:40):
Minor rabbit trail.
I think that's a really goodpoint because we do just have
this expectation, and I thinkit's an American thing.
We're so displaced from whereour food comes from and though
you know, you garden and youraise chickens and you've even
blessed me with some of youreggs and we raise a lot of our
(28:02):
own food on our ranch Um, Ithink when you have that
connection to the source of yourfood, there is this expectation
and understanding.
It may not look like what yousee in pictures and magazines or
on fast food advertisements oron the TV, but when you live in
(28:22):
an especially urban environment,when you don't ever pick your
own carrot out of the earth andeat it, or pick an apple out of
a tree and eat it, or you'venever seen animal production
from birth to harvest, it can bevery misleading.
And they've even done thesestudies where they ask kids do
(28:44):
you want cow's milk or you wantgrocery store milk?
And they're like oh, I just getmy milk from the grocery store.
Do you want dead cow or do youwant hamburger?
And they're like, oh, I justwant hamburger, it comes from
the grocery store.
Do you want dead cow or do youwant hamburger?
And I'm like, oh, I just wanthamburger.
It comes from the grocery store.
Like the grocery store, is thismagical factory that?
creates all these foods and theydon't understand.
Well, your hamburger is a deadcow.
(29:06):
Not to creep people out, right,like we raise beef and and and
I mean I'm going to say I thinkI've said it before, my husband
sheds a tear when we, when we,harvest ours because we love
them so much and it's this umcontinual effort to honor and
respect you know why we have ouranimals and what we're getting
(29:26):
from them.
And so we love them you know um, whether they're pets or food
we love them.
But I think that then there'sthis expectation, when there's a
separation from the source ofour food, that, oh yeah, red
velvet cake, there's nothing tobe suspect of there.
You know what could go wrong.
Speaker 2 (29:47):
Have you ever like I'm sure you have, sharon, you
bake, I bake Any listeners orviewers?
Have you actually made a redvelvet cake from scratch and
never looked at how much foodcoloring you put in?
That?
I'm sorry, I'm going back tothat.
It is so insane.
I've used natural food coloringto do it before and I used a
ton and it didn't turn red.
It's like you know what I'mgood with this.
(30:07):
I don't want it red.
Speaker 1 (30:09):
Yeah, we have.
Even so, here's your little howto tip of the day.
I love to use like the naturalthings that we talked about,
like purple cabbage beetrootjuice.
We pickle our beets and so wecan just use.
You know that because it'salready got vinegar in it, but
turmeric saffron's a littlepricey to be dying stuff with.
(30:31):
But you know, hey, if you'remade money, go you um, and then
carrot juice, but all of thesethings can be used.
What's what we dye our Eastereggs with, and they're more
subtle but they're so beautifulin their own right.
Yeah, you know, but I think,just in adjusting, just adjust
your expectations and maybe pluginto um sources of information
(30:57):
that are more grounded inreality and in nature versus
artificial.
Yeah, yeah, yeah, versusartificial.
So there's so much to be hadout there, there's lots to say
about food colors.
Let's move on, because we couldprobably do a whole podcast
just on that.
Oh my gosh, yes, but go RFK.
Speaker 2 (31:20):
Sodium nitrite.
Let's talk about that one,because that is used on all
kinds of bacon and cured meats.
It's so prevalent in meats.
Speaker 1 (31:29):
Yeah, everything's too but, yeah, absolutely so.
How many people have gone tothe deli counter?
Or they go to the store andthey're like nitrite free,
nitrate free, yay, that must begood.
But how is it good?
Okay, well, so let's talk aboutwhat it is and why maybe we
(31:50):
want to avoid it and why maybewe want to avoid it.
Nitrates are used to cure or ageor preserve meats mainly, and
they are useful, right,especially if you're doing like
sausages and bacon and anythingthat is cured.
Ham is another one.
Pork seems to be the theme ofthe day there, but it is very
(32:12):
vital in curing meats.
Um, it gives them, like as faras maintaining like a pink color
, um, keeping a flavorpreservative.
That's that's where nitratescome in.
Um handy.
But it's also used to kind ofslow down the oxidation or the
aging process of the fats andthe protein in meat products.
(32:36):
And I mean it's not becausesome diabolical evil man said,
ha ha ha, let's put nitrites inthis and make everybody sick,
because it does suppress thegrowth of things like
clostridium botulinum, and sothat's botulism.
Botulism will kill you if youget it.
(32:57):
I think botulism may be the onewhere they say don't buy dented
, canned foods if the dent is atthe seam at the top because you
can get botulinum from it.
I don't know, I can't remember,it's been a long time since
food safety.
But nitrites help to suppressall of that.
And synthetic nitrites arefrequently used just for curing,
(33:20):
so for bacon and whatever,because it's cheap and it's
easier to do.
You can be more hands off, youknow like, apply the treatment
and just go away.
But the problem is sodiumnitrites for many people cause
headaches.
It cause nausea, vomiting,diarrhea.
(33:43):
It can lower your bloodpressure dangerously, so in it
can increase your heart rate.
People have reported breathingdifficulties, even death.
So you know, in food um studiesbetween overcome
overconsumption of of sodiumnitrate, nitrites and nitrates
(34:06):
um have been linked to cancerand heart disease.
Neurological diseases and highlevels of nitrites in your blood
system can actually lower yourred blood cells ability to carry
oxygen to your cells.
You know no biggie who needsoxygen, right?
So nitrite.
(34:26):
So where you see nitrite free,nitrate free, that is a better
option.
But then also because we usuallysee this in meats, I always
tell people you know if you'rebuying roast beef or you're
buying turkey or pastrami Idon't even know what pastrami, I
think it's pork, I don't knowwhat it comes from, but does it
(34:47):
look like it would off the hoof?
Off the hoof means when theycut it off the animal.
Well, if you don't know whatdead animals look like, I guess
you wouldn't know.
But bacon, uncured bacon,that's the way to go.
Right?
That's just sliced pork belly,isn't it?
It is, it's pork belly.
And for those of you who haveability to find pork belly, I
(35:10):
would encourage you try it.
It's delicious.
Find pork belly, I wouldencourage you try it, it's
delicious.
Then, turkey breast is one thatI see a lot, but I always tell
people well, look at the turkeybreast.
Is it round and loaf shaped, ordoes it look like a turkey's
breast?
Does it look like the breast ofthe turkey at Thanksgiving?
Because if it doesn't, it'sbeen processed, and so the less
(35:34):
processed we have our food whenwe eat it, the healthier we will
end up generally.
Speaker 2 (35:41):
And that's a broad overview.
Speaker 1 (35:44):
But yeah, using nitrite and nitrate-free is
definitely an important aspect.
I just think it's importantthat we understand why, and it's
because there are many ways tocure.
The oldest of ancient ways issalt.
Salt was used to cureeverything and, despite what
(36:04):
people tell you, salt is not theenemy.
American table salt is not good.
Table salt is not good.
But if you use sea salt orRedmond's real salt or Celtic
sea salt, pink Himalayan seasalt you know there's several
(36:26):
those are all really good andthey have lots more mineral in
them than just sodium andchloride.
But if you're buying processedfood, please buy nitrite free.
Speaker 2 (36:32):
How's that?
At the very least.
But you know, even with regularmeat, if it's not the processed
, preserved ones, you've got tobe so careful because there's
growth hormones in everyconventional meat and dairy
product.
Speaker 1 (36:48):
Yeah, so in meat, in beef, in the beef industry
especially, or any, I guess, anymeat that you're raising.
I just happen to know beef alittle better since I married a
cowboy.
It's used to the cattle willgrow faster and muscle up faster
(37:09):
.
It's also used in dairy.
It's that recombinant bovinegrowth hormone, yeah, um what's
the name for it?
Speaker 2 (37:22):
RB, or the acronym yeah RBGH, or RBST yeah yeah.
Speaker 1 (37:28):
So when you see, when you see RBST free, that's the
gallon you're good, that's thejug you're going to grab, right,
because there's no growthhormone, because really and
truly um a lot.
If you've never been to acommercial dairy, they're very
proud of themselves and manytimes they do offer tours and I
(37:49):
would encourage people to gotake a tour so you can be
appropriately appalled anddisgusted, and then you should
go tour a raw milk or a moreorganic facility, because what
they do to cows is disgusting.
(38:11):
No cow is really made to makewhat is it like?
Eight gallons of milk a day?
It's disgusting.
And not to be gross or anything,but we see women lactating, so
a new mom and her milk comes inher breasts and she's
complaining oh, my breasts areso engorged.
(38:31):
It means there's a lot of milkin there, right, and your breast
size may increase drastically.
And that's how women end upwith stretch marks on their
breasts is from this fastexpansion of tissue.
But that goes away, right, it'sa natural process of the body.
But when we force animals tostay in that state, it's not
(38:57):
good, it's inhumane.
Speaker 2 (38:59):
It really is, and it's creating stress hormones
too, and it's a great disrespectfor creation.
Yeah it really is.
Speaker 1 (39:09):
So yeah, I you know, and it was developed by Monsanto
.
And since I shall not say itbecause I don't want to be sued,
I don't have, I don't have umhigh regard for Monsanto.
Speaker 2 (39:25):
No, nope Me.
Neither you know um RFK.
I don't know how many of ourlisteners know this, but RFK has
been in the business of keepingpeople safe and healthy for a
while, and he won a lawsuit.
He's a good litigator?
Yeah, because he won a lawsuitagainst Monsanto, who's owned by
Bayer.
(39:45):
So Bayer, the lawsuit was $12billion and he won that for the
plaintiffs.
And then, as the story goes,the shareholders were so angry
about this lawsuit that theysued Bayer another $12 billion.
And when you think about $24billion that they could just
shell out, don't you thinkprobably by now they could have
(40:08):
funded some research anddevelopment for safer products?
Speaker 1 (40:11):
Yeah, I always say you know, monsanto, I guess, is
no more right, it's just it wasyeah.
Yeah, it was acquired by Bayer,but when it was Monsanto,
there's a really gooddocumentary out there.
If you're a doc documentaryaficionado and it's, I think
it's called King corn or cornKing it.
(40:36):
But Monsanto was going aroundbecause you have all of these
plants like corn is one likeback to high fructose corn syrup
and you look at all the ethanolproduction, that's all from GMO
corn.
Well, if you know anythingabout agriculture, you know that
(40:57):
we have to have pollination fora lot of plants to thrive.
Pollination for a lot of plantsto thrive.
And Monsanto was going aroundand you know they would have
this.
This farmer with his, you know,however many sections of
Monsanto, roundup ready corn.
(41:17):
And then there was an organicfarm, corn farm across the
highway, right?
Well, pollinators such asbutterflies and bees and birds,
would you know, start over here.
Well, they didn't get the memothat this is non-Monsanto corn
and so maybe you shouldn't goover there.
And they would go over there andthen Monsanto would test these
(41:39):
organic fields and they wouldfind trace evidence of GMO corn,
like Roundup Ready corn becauseof cross-pollination, and they
were throwing these smallfarmers out of business, like if
you're a small farmer andyou're not just existing on
subsidies, that's tough, butmost farmers are existing on
(42:03):
subsidies, which is a wholeother conversation, right?
But the evil that existedwithin that corporation to try
to do away with people who wererespecting the earth and trying
to provide a different productthat would never compete on a
(42:25):
global scale with Roundup Readycorn or GMO corn, but they were
just so headstrong and dead seton destroying these mom and pop
operations or thesemulti-generational farms.
It was just disgusting.
Pop operations or thesemulti-generational farms, it was
(42:47):
just disgusting and it justyeah.
I just have no respect forcompanies that feel like they
have to take over the world anddestroy everything that's good
in their path.
Speaker 2 (42:56):
Yeah, well, that leads me to what I like to call
a dishonorable mention that Iwanted to bring up.
You go girl Glyphosate.
Glyphosate.
You know it's not necessarily afood additive per se, but it's
in everything.
Now Glyphosate is what mostpeople know as Roundup, and you
can only use this on geneticallymodified foods, because
anything else would die.
(43:17):
And how this started wasactually it was a cleaner for
industrial boilers and pipes.
Essentially, a chelator wouldclear everything out of those
pipes and I think someone likespilt it on the ground one day
or something.
They realized everything died.
Yes, it kills everything.
So let's sell this as a weedkiller.
And it became this popular weedkiller.
And then they thought, okay,well, what if we genetically
(43:39):
modify our crops?
Speaker 1 (43:42):
Which is not too far from pharmaceutical research.
Exactly, here's an unpatentedmolecule.
What will it kill?
Speaker 2 (43:49):
Yeah.
So they did this with our foodand then they could spray the
glyphosate all over it and it'ssoaked in it.
It would speed up the harvesttime.
They could get more crops inand nowadays it's in and on just
about every grain-based product.
In America, like 80 to 90% ofcrops are GMO and a GMO crop has
(44:09):
80 to 95% decrease in nutrients, so our food is just nutrient
dead, even these things thathave all these good health
benefits.
If you're eating organicnon-glyphosate, but they say
that trace amounts of glyphosatecan even be found on organic
food due to the saturation inwater and soil, you know it's
(44:30):
designed to destroy life and itdoes that in our guts.
How do you think, or why wouldanyone think, your gut
microbiome would survivesomething that could kill an
entire wheat field except thisone genetically modified grain
we're?
Speaker 1 (44:46):
not genetically modified yet, and is that really
something you want to?
Speaker 2 (44:49):
eat, right, right.
So you know we have such anepidemic as well of leaky gut,
like gut issues, where peopledon't have immune systems
anymore.
They've become autoimmune.
We've got a mental healthcrisis.
We've got people with so manyneurological disorders,
fertility disorders, once again,obesity.
(45:10):
People are struggling becausethey're starved for nutrients.
So glyphosate bad news andthat's not on most packaging.
There are some companies thatare now starting to proudly say
glyphosate-free and let me tellyou, I buy those products every
time.
I want to support them.
We've got to let people knowwhat we want more of by
(45:30):
supporting the companies thatare going that extra mile.
Speaker 1 (45:34):
Absolutely.
I was in Switzerland a fewyears ago and my host was
driving us around and we weregoing around these fields that
were biologic and or organic andI was so I was saying, so you
don't have a glyphosate here.
And he's like, no, it's coming.
And and then we were in France,I think the next year, um,
(45:55):
cycling around in the South ofFrance, and I woke up one
morning we had these beautifulChateau, threw open the doors
and I was like what is thatsmell?
And my husband came down andhe's like, oh my gosh, shut the
doors.
That's pesticides, you know,fertilizer, that they're, that
they're spraying.
And I was like, oh my gosh.
And and he went out and he'slike, yeah, I think they're
(46:16):
using Roundup here.
I mean, it was just crazy tothink about that you know that's
what we've done to the rest ofthe world.
But I do want to not sound likea hopeless person, and I think
especially as it goes toglyphosate.
You know we do a toxin testinghere.
It's called total toxin test,and we offer that because
(46:42):
glyphosate is one of the manytoxins that gets measured.
And something that's reallyimportant to note is that
glyphosate is a glycine moleculeand glycine is an amino acid
that really is everywhere in ourbody.
There's a receptor siteeverywhere in our body and it
(47:02):
does play a role, like with softtissue, connective tissue, and
so with glyphosate what happensis you have these glycine
keyholes right, so only glycinewill fit in there, but
glyphosate happens to have thatsame shape, and so you know you
eat a salad from wherever andit's not organic, and you've got
(47:23):
all this glyphosate in yoursystem.
Well, that glyphosate is goingto go fill up all of those
keyholes.
Those little keys of glyphosateare going to go put in all
these receptor sites and you'renot going to get the beneficial
effect that glycine would give,which is to continue to have
plenty and healthy connectivetissue and soft tissue.
(47:46):
So the thinking is and DrKlinghart really promotes this
is, if you know you're gettingglyphosate, you should consume
glycine as a supplement beforeyou eat Glycine, the amino acid,
because then you have glycinegoing around and filling up
those keyholes right, thoselittle receptor sites.
(48:06):
It's like here's glycine,here's glycine, here's glycine.
So then you eat that same nastysalad and glyphosate is in
there, but there's nowhere forit to bind to and so it passes
on through.
So for those of you not eatingorganic, you're like oh man, I
don't know what my glyphosatelevels are.
Okay, you can test.
It's a bit spendy but worth itif you're worried about this.
(48:28):
Or you can take some glycinebefore every meal, and
especially the meals that you'reworried about and that can
actually reduce your glyphosateconsumption over time.
It's not a one and done.
Reduce your glyphosateconsumption over time.
It's not a one and done.
It's not like immediate, butyou're helping your body over
time.
(48:48):
So that's really important toknow.
But I think too, justrecognizing that toxic food
chemicals actually haveshort-term effects and they have
long-term effects and they arebehind a lot of issues that we
are dealing with.
So if you, you know theseone-time things that happen,
(49:12):
like maybe you're the crunchymom of the year in your
community, but oh my gosh, we'rehaving a party at McDonald's.
What am I going to do?
Well, don't lose your mind.
First of all, right, but it'sreally the lifestyle that
matters.
It's.
We're resilient, we're made tobe adaptive, and I just want to
(49:32):
put that out there and andreassure people.
You know, one screw up isn'tgoing to ruin your health.
That's not what this is about,and we want you to hear us when
we say everybody screws up,whether they want to or not.
But long-term consumption offood chemicals does lead to
chronic health issues and Ithink we're at crisis point in
(49:55):
our country and some of the mostcommon conditions are chronic
illnesses, allergies andsensitivities, hormonal
imbalances, obesity, gut I meanleaky gut, crohn's CLA, you name
it right but also increasedcancer risk and especially, you
know, glyphosate.
(50:16):
It's a big one but also hearthealth and obesity.
And I think obesity is reallythe big one because these this
is, yes, an overconsumption ofcalories and certain types of
food chemicals, but it's stillmalnutrition, because your body
is probably starving for certainnutrients.
(50:38):
And if you're working with ahealthcare provider, like us at
K6 Wellness and we do workvirtually with everybody, just
to you know, plug ourselves, butthere are tests that we can run
to see what is your nutrientstatus.
Are you lacking in vitalelements that are needed to
(50:58):
enjoy good health?
Okay, so those are things, andthen I think, just being aware
of what you're taking in, sosorry to hog the mic.
Alayna it's important you know.
Talk to us about it.
Well, I love hearing you talkabout packaging and labeling and
all of that.
Speaker 2 (51:16):
It's just learning to read labels and being educated
so you can't be hoodwinked byall these hard words to
pronounce because they'rechemicals and preservatives.
Most natural, like trulynatural foods are easier to
pronounce because you've heardof them, but there's just a lot
of deceptive ways that labelscan word things.
You just want to be really waryof any food that's labeled
(51:39):
quote, unquote all natural,because that could mean so many
different things.
Talking about the naturalflavors, you don't really know
what that means.
It's kind of what I like tocall a greenwashing word, where
they make you feel betterbecause it's got the word
natural, but it doesn'tnecessarily mean it includes
something that's good for you.
So you just want to educateyourself and be aware of what
(52:03):
these different foods are,because most processed foods are
going to have preservatives.
So the easiest solution is justdon't eat preserved foods.
That's the middle of thegrocery store.
I always eat real fresh food.
Because the thing is in Americawe've got pretty lax laws on
what can and can't be in food.
(52:23):
There's that whole generallyrecognized as safe practice that
the big food industry uses, andmost companies don't ask for
permission when usingquestionable ingredients.
They just use it and wait forthe FDA to tell them they did a
bad thing.
Speaker 1 (52:38):
It's that whole thing asking forgiveness is easier
than asking permission.
Speaker 2 (52:42):
Exactly, it's that whole thing.
Asking forgiveness is easierthan asking permission.
Speaker 1 (52:46):
Exactly, and hey, I'm hoping that food labeling has
to become a lot more transparentwith this new wave of health in
this country.
Speaker 2 (52:51):
Agreed, agreed, go Bobbi.
Yeah, because you know,compared to other countries that
regulate what they use, wedon't.
There's over 10,000 foodadditives allowed in US foods.
Speaker 1 (53:01):
I mean, that is a lot in food additives allowed in US
foods.
I mean, that's, that is a lot.
And I I know, when I wasproducing skincare, the lab that
I was using when we were, youknow, finishing like the, the,
the shelf stabilization process,so like, okay, well, we, if you
want to export, this is the big, long list of things you can't
put in your product.
But the US says it's okay.
(53:23):
But if you want to be okay,exporting, you got to leave all
this out.
And I'm like why would I putthat in?
Speaker 2 (53:28):
Right, just pretend we're exporting.
We deserve that goodness too.
For sure.
Because, yeah, there's a lot ofthings that other countries
won't allow.
Just on the food topic, youknow, some of the most popular
foods that are allowed in the usbut are banned in other
countries are things liketwinkies, which no one should be
eating those.
Speaker 1 (53:49):
They have like a 53 year shelf life, I think right,
right, or skittles.
Speaker 2 (53:53):
I mean they're basically flavored plastic um,
and then coffee mate ritzcrackers um maraschino cherries,
which I mean no one should beeating those either.
Speaker 1 (54:04):
But then there's a better way to make an old
fashioned.
Speaker 2 (54:06):
Yes, but how about?
Us pork farm salmon and US milkare not allowed in Europe
because they are so toxic?
Speaker 1 (54:18):
so bad.
Speaker 2 (54:19):
I mean, that's a lot.
So we just want to be carefulto know what hidden things are
in our food so we can feed ourfamilies the best and feed
ourselves the best.
So read those labels.
Buy organic foods and just shopthe outskirts of the grocery
store.
There's hardly anything youshould need in the middle.
Maybe some spices, not much.
(54:39):
But look for healthyalternatives.
There's a lot of options now,and even places like Costco make
it healthy and affordable fororganic options.
But just opt for whole foods,which is not the store, just
like a whole foods diet whereyou're eating meats and fruits
and veggies, nuts and seeds andjust having those home cooked
meals, versus eating out, eatingprocessed foods.
(55:02):
It's just, you know, alwaysgoing to be cheaper and much
healthier because you knoweverything that goes into your
food.
And that's where education playsa very important role.
You've got to educate yourself,educate your family, educate
your community.
Take up community initiativesso your voice can be heard, and
(55:22):
your voice is heard reallyloudly.
When you spend your money onthe things that are healthy,
people know once again, you wantmore of that.
So money talks.
It really does.
Just know what's in your foodand educate your family.
Don't forget about great appsthat you can use, like Yucca,
ewgorg.
(55:42):
It's a website, bobby yep.
Seed Oil Scout again.
Just, there's things that makeit easy and I know we've talked
about these before, but everytime we might have new viewers
and listeners.
I like to mention that becauseit's a great way to get the
whole family in on it.
It can be fun.
It can be fun going to thegrocery store and keeping your
kids occupied while you'reshopping because they're
scanning all the barcodes andseeing how your food scores.
(56:05):
It's great.
But also understanding what areyour real triggers.
There's a food additivesmarkers test that you can do
through Vibrant America, a labthat we order through, where you
can see which food additivescreate an IgG or an IgA response
.
And we're going to put a linkin our show notes where you can
see which food additives createan IgG or an IgA response.
And we're going to put a linkin our show notes where you
(56:28):
could go and order that if youwant.
Because, hey, information ispower and while we know all
these things are bad for us,find out what your real triggers
are, because you could be doingall the good things, but then
you've got these exceptions andare these exceptions holding you
back from the progress youcould really make?
You know, I really hope onceagain that we're moving towards
(56:51):
a cleaner, more natural, moretransparent system for our food
in America.
Speaker 1 (56:57):
Yeah, we still have a really long way to go, but
conversations are becoming moreand more common about what real
health looks like and how do weget there, right?
I love it when clients come inall the time, all the time and
they ask about you know thisfood or that food and they saw
this on TikTok or they saw thison Instagram and it's some
(57:19):
health reel, right?
Or maybe an influencer, maybe aresearcher, maybe a doctor or
whatever some social mediaplatform, and a lot of it is
actually really good practicesand lifestyles to strive for,
and I love that that is becominga popular thing.
We've gone beyond big pecs andmakeup, right, and we've gotten
(57:40):
on to clean eating and living ahealthy lifestyle, and you know
we work with people all over theworld.
So just want to encourage you,like, if you want to do this
food, uh, chemical panel, um,we're happy to go through that
with you and help youtroubleshoot your health issues
and come up with a long-termplan, and that can be done with
(58:00):
anybody anywhere.
So all you have to do iscontact us through our
information in the show notes orgo to k6wellnesscom.
But just know your healthjourney is just that.
It's a journey and every stepmatters, and we're so glad that
you spent this time with ustoday and we hope that it really
inspired you to take someaction towards better health.
(58:23):
If you're watching this onYouTube, please be sure to like
and subscribe so you never missan episode.
You can also follow us onrumble, facebook, instagram and
who knows where else for morewellness tips, but if you're
looking for a more personalizedapproach to your health, visit
k6wellnesscom and learn more.
(58:44):
You can book a consultation, doa free 15 minute discovery call
with Tracy, our new clientspecialist, and we just want you
to know that your health isworth fighting for.
We believe it, we want you tobelieve it, and every small step
matters.
So until next time, take careand stay well.
Welcome to the K6 Wellness Revolution podcast.
I'm Sharon, owner of K6Wellness Center in Dallas, texas
, where we blend trustedexpertise, compassionate care
and a passion for helping youachieve optimal health, because
wellness isn't just a goal, it'sa revolution.
And today we're exposing amajor health threat, hiding in
(00:22):
plain sight, if you will, andit's toxic chemicals that are in
our food system.
So with the recent ban on reddye number three, yay.
More people are questioning whyharmful additives are still in
our food.
I mean, this is America, bygolly.
Why are we putting poison inour food?
But especially if you considerthat other countries have banned
(00:45):
them and some of these thingshave been banned for years.
So what's really in our foodand how do these chemicals
impact our health?
And that's what we're going totalk about today.
We're going to break it downfrom really the biggest culprits
in processed foods to how youcan protect yourself and your
family from exposure to thesechemicals and, plus, we want to
(01:08):
kind of touch just briefly onwhat policy changes we hope to
see come with RFK now in HHS.
So I'm not going to tackle thistopic alone.
I have my compadre, elena here,with me, as always, to help
break it all down.
Hi, elena.
Speaker 2 (01:27):
Hello, you know the US food system is often
criticized and it really shouldbe because it relies so much on
chemicals and additives.
So let's talk about what isconsidered an additive, Just so
people know.
You can look this up in thedictionary or online but it is
any various chemical substancethat's added to our food that
(01:48):
produces a specific desirableeffect, and this is not the same
thing as salt and herbs andspices, but actual chemicals.
And while there are thousandsof chemicals currently in our
foods, I'd love to talk aboutsome of the more concerning ones
and how they impact our health.
I think this is very importantto both Sharon and myself, right
, Because so many people arecoming in the door eating foods
(02:11):
that are actually killing themor making them very sick, and
the first food additive thatcomes to mind is MSG.
Sharon, tell us about MSG, ohman.
Speaker 1 (02:23):
It's like the OG in chemicals, right Flavor enhancer
it is.
It's a flavor enhancer.
It's also called China salt andthere's even a health condition
that they well, I don't know ifit's a singular condition, but
it's called like Chinese saltsyndrome or something like that
(02:49):
syndrome or something like that.
But it's a flavor enhancer andit was developed a long time ago
, in the early 1900s, and thewhole idea was to give more of
this umami type experience.
Or umami is like we have sweet,we have salt, we have sour, we
have bitter, and then there'sumami, which is considered the
other flavor, if you will, andit's kind of salty and savory.
(03:19):
But in order to try to convincepeople to eat more nutritious
foods, msg would be added tothese foods and unfortunately it
is associated with many, manyconditions and metabolic
disorders, neurotoxic effects onthe brain and even reproductive
issues.
So it's found in tons of foodand it's banned in at least food
(03:43):
for children in over 50countries.
That is so much, I mean.
I always look at stuff likethis and I think poor America,
by golly.
Why are we still putting thiscrap in our food, but the EU
doesn't allow it in any foodmarketed to children?
You know, it's funny though,elena, pakistan is the only
(04:06):
country on earth that hascompletely banned MSG as far as-
.
Wow, I think that's right.
I'm like 99% sure I'm accurateon that, but you know.
Good for Pakistan.
Speaker 2 (04:17):
Seriously.
Speaker 1 (04:19):
Right.
But what's worse is that ourlabeling laws in America are so
loosey-goosey that we've allowedcompanies to put MSG in foods,
which MSG is a known trigger formigraines, and it's just.
You're usually not going tolook at a food label and see
(04:41):
monosodium glutamate right labeland see monosodium glutamate
right, but you may see naturalflavoring or any other number of
misnomers you know.
So for that I'm really hopefulthat we're going to change our
labeling laws because MSG reallyworks on the brain and it's
(05:06):
actually correlated with higherincidences of Alzheimer's
disease, brain tumors,behavioral disorders like ADHD,
schizophrenia, tourette's,huntington's, multiple sclerosis
, parkinson's and epilepsy.
And people talk about differentkind of neuropathies not
(05:30):
neuropathies, but like burningin the neck or, you know, in the
arms, flushing, dizziness,fainting, feeling, pressure in
the face.
There are so many things thatthis horrible, horrible chemical
can do to the body and Ithought, oh, everybody knows
(05:53):
about msg.
But I recently had some youngclients like in their early 20s
and and they're they're semiaware of what's going on, like
they know enough to know.
I don't think mG is good, Ithink it's a chemical.
But their friends are like hereput MSG on your food, it'll
taste better.
Speaker 2 (06:10):
That's just unbelievable.
And really listeners this isjust MSG, right?
We haven't even gotten toeverything else yet.
This is only MSG that we'retalking about, and you just
heard all the health concernsthat Sharon listed off off.
Msg is bad news.
Speaker 1 (06:26):
Msg is really bad and I've had so many people through
the years say oh yeah, thispotato chip has MSG in it, and
this one and this one, and itdoesn't say it has MSG, but it
will say natural flavorings.
And so, as our call to actionfor listeners and viewers out
there, if you're reading labels,if you see natural flavorings
(06:49):
especially I'm going to reallycall that one out you should put
it back, because that could beanything.
It could be turmeric, it couldbe vanilla bean, it could just
as well be msg, and msg is notgoing to add to your health, it
(07:10):
is just going to create a fire.
If you will, yeah, and so, yeah, I'm really hopeful rfk is
going to at least like jump onthat train.
I know he's going to make ourfood safer but you know there
you go.
So, there's my, my short andsweet spiel on MSG Cause that's
such a big one, but then otherones like how about artificial
(07:31):
sweeteners?
Speaker 2 (07:33):
Those are in a lot of junk food, but people just add
the.
Add it to their food as well,and it's in toothpaste.
Speaker 1 (07:41):
Oh right.
Yeah, Tell us why why, if, if Iam a sugar addict, Elena, and I
can have aspartame or sucraloseor or saccharin and not cause a
problem for myself, you?
Speaker 2 (08:01):
know why not, why not ?
Speaker 1 (08:04):
do it.
Speaker 2 (08:05):
Right, right, that's.
Speaker 1 (08:06):
It just seems so convenient because it's low
calorie, it's not sugar, butit's actually chemicals and it
will impact the way your bodyreleases insulin and it's
interesting too because they'vedone studies like Diet Coke was
so big in the early 80s I mean,I'm older than you so I remember
these things Um, but it it.
(08:30):
The whole thing was, if you'reon a diet and you drink a Coke,
you've got all this sugar, youhave all these calories.
But if you drink a diet Coke,you know abracadabra all those
calories and sugar disappear.
Um, then you're going to besafer because you basically have
an artificial sweetener that'snot going to mess up your
(08:50):
diabetes, it's going to help youlose weight, it's zero calories
.
So drinking diet Coke or dietsoda of any kind I don't want to
just pick on Coca-Cola You'rebasically drinking water.
Well, we know that's not trueand there are.
There are several studies, so Idon't want to misrepresent here
(09:10):
, but there are studies thatshow that actually it does
increase insulin resistance intype two diabetics.
Then there are other otherstudies that show no, it doesn't
.
Which, for me and my verydoubting Thomas kind of mindset,
I'm like who paid for whichstudy Exactly?
(09:33):
You know who's funding thesestudies.
But what I will tell you frommy clinical experience over 20
years I have helped people getoff of heroin, ecstasy, smoking,
marijuana, I mean coffee,caffeine, you name it, nicotine,
(09:53):
whatever.
I can do any of those 10 timeseasier than I can get somebody
off of aspartame, namely dietCoke.
Speaker 2 (10:04):
The addiction is strong.
Speaker 1 (10:06):
I think it's very strong and I, you know, I always
heard my husband used to chewtobacco and he had read
somewhere and he used to alwaystell me, well, they say it's
harder than quitting heroin.
I was like, yeah, but divorceis harder.
Speaker 2 (10:21):
God bless him.
He quit Right, but we justdon't look at diet sugars and
artificial sweeteners as thesame thing.
And I mean it isn't because itcould be harder to quit, but
it's just as bad for you.
Speaker 1 (10:34):
It is just as bad or worse, because remember that our
liver is our main filter.
It is also a digestive organ.
So for all of these syntheticsubstances and chemicals that we
bring into our body, our liverhas to create a pathway by which
to excrete that thosesubstances or the metabolites of
(10:56):
those substances.
And so when you're taking inthings that are not natural, are
not natural to the human body,you're really putting a load on
your liver.
It's a burden for your liver tohave to go.
Oh now, what do I do with this?
And that's why you know likeaspartame, specifically, is
known as an excitotoxin and itdoes create, you know, a lot of
(11:21):
neurological inflammation and Ithink it is highly addictive and
that's why we have such a hardtime getting people off of it.
Plus, there's just this almostreligion of low calorie that
people fall into.
And, yeah, aspartame, sucralose, saccharin they are not going
to burden you with calories,they are going to burden you
(11:45):
with a toxic chemical that yourbody has a very hard time of
excreting and has unknown levelsof damage.
And I think you know, going toyour expertise, like genetics,
depending on your genotype, youmay not detox that well or ever.
Speaker 2 (12:06):
Right, you might have more excitatory genes than the
person next to you.
Yeah, you know another one,though another sweetener high
fructose corn syrup.
Let's talk about that because,first of all, it comes from GMO
corn that is treated withliterally every chemical.
But the thing about highfructose corn syrup is it
bypasses the normal way thatyour body would metabolize sugar
(12:29):
.
You know where you eatsomething sweet and your brain
gets a signal and it's satisfiedand says, okay, we had
something sweet, we're good.
No, instead it goes straight tothe liver where it's then
stored as fat.
You know your brain doesn'tregister that, yes, we just had
something sweet.
Instead, it drives you to keepovereating and overconsuming.
This is horrible for a lot ofthings, but especially obesity,
(12:51):
and we have such an obesityepidemic Epidemic yes, seriously
in this country.
So you want to watch whatyou're eating.
Like sugar is not good for you.
Hear us there.
Sugar is not good for you, butsugar is actually a natural
substance, your body knows howto process it and it's not going
to be adding toxins and poisonto your body.
(13:13):
So the thing about corn syrup,I say, is it's horrible for us,
but it's great for those cornfarmers who get those government
subsidies and they just want tomake their money.
Speaker 1 (13:22):
Yeah, you're going to take us down a wormhole.
I know we'll stop it there, butyou're right.
And I think if you look atnatural sugars like fructose,
glucose sucrose, fructose isfruit sugar.
Okay.
Well, high fructose corn syrupis not just plain old, plain old
sugar from fruit, plain old,plain old sugar from fruit, it
(13:48):
is.
It is I can't even rememberexponentially like a hundred
times sweeter than sugar orsomething I can't remember.
But I think you know to yourpoint about obesity and the link
between consumption of highfructose corn syrup.
The number of non-alcoholicfatty liver disease diagnoses in
the US is astounding.
(14:08):
Used to you didn't see fattyliver unless somebody was an
alcoholic.
And now non-alcoholic fattyliver disease is so rife in our
society.
But I think that a lot of it isbecause of our diet, and high
fructose corn syrup is one ofthe main reasons because, like
you said, sugar is one thing youknow.
(14:31):
We eat sugar and our body goes.
That was good, I'm done.
High fructose corn syrup doesn'thave that messaging system with
our brain and so we continue toeat and eat and it makes us
want more.
And so we continue to eat andeat and it makes us want more,
and then we end up in thisterrible loop of overeating, of
over consuming sugar, and sugardoes not have fat in it, and I
(14:56):
think you know back to the wholeum, what was the?
The netflix documentary liketake your pills or something
like that.
I can't remember.
I'm talking about Ansel Keysand how he was really in with
big food and saying sugar isokay, it's.
All these other things likesaturated fat was bad.
(15:17):
Sugar does not have fat.
But what we have to realize isthat sugar turns into fat, just
like you said.
It gets stored in the liver asfat.
Please, listeners and viewers,if you hear nothing else today,
it's really important that youunderstand that just eating
(15:37):
sugar because it has no fat doesnot work.
Look at the 1980s.
Look at Snackwell's cookies andall of these low fat snacks and
desserts and foods that weremade, but they had a lot of
sugar.
It all got stored as fat in yourliver.
Speaker 2 (15:58):
Yep, and just real quick on natural sugars.
There are some health benefitsfrom truly natural sugars such
as maple syrup, which is full ofminerals.
Honey it's antihistamine,natural antibiotic or fruits
have all kinds of antioxidantsand vitamins and minerals, but
with fruit you're getting fiberthat helps you digest it and
your body registers and usesmaple syrup and honey in a very
(16:22):
healthy way, because it doesn'ttake much to get that
satisfaction from it.
Speaker 1 (16:26):
Exactly, and the fiber makes all the difference.
And for those macro nuts outthere.
If you're one of those crazypeople who counts your grams of
protein and fat and carbs I'mjust kidding I don't think
you're crazy, I think you'reincredibly informed.
But you've got to look at netcarbs, right.
And so net carbs iscarbohydrates minus fiber.
(16:49):
And what you should know forthe rest of you out there who
have no idea what a macro is, isthat when you eat a piece of
fruit, when you eat an applewith the peel because it's
organic, you are reducing theimpact of the sugar in that
apple because you've added,because there's fiber, and fiber
(17:12):
is what sweeps ourgastrointestinal system out.
It's what lowers our overallblood sugar, all blood sugar.
It's what keeps us not inflamed.
You know from many standpoints,even cardiovascular,
(17:34):
gastrointestinal, all of it.
And so, yeah, you're right,like eating fruit, that's great.
Don't hear fruit is bad becauseit has sugar.
Same thing with maple syrup andhoney.
I love that you pointed thoseout.
Yeah, yeah, just don't drinkfruit juice, especially with
high fructose corn syrup.
Speaker 2 (17:47):
Oh, well, then here's another one Trans fats.
You know there's there's been amovement, I'd say, in the last,
I don't know, five, probablymore years, I don't know.
Trans fats are beginning todisappear a little bit, but you
still do find things.
And trans fats are going to belike hydrogenated oils.
It's typically seed oils thatare taken at room temperature
(18:07):
and have hydrogen added to themto make them solid at room
temperature and therefore oh,thank you for making that
understandable.
Yes, yes, and that's more shelfstable, right, right, it's
taking an oil that was nevermeant to be shelf stable and we
are now consuming it, andconsuming way too much of it,
and it raises your LDL, the badcholesterol, and it lowers the
(18:28):
HDL, your good cholesterol.
So you know it has a hugeimpact and can have really bad
implications for heart diseaseand cancer.
Speaker 1 (18:36):
Yeah, and I think that it's important to know,
like seed oils, when you youknow, for years and years, and I
think even since you causecause gosh, you're a babe, you
know, and you're beautiful,andrew Young.
But but, um, in as much as aslong as I have been in this
field, we have told people, okay, hey, you know, whole food
(19:00):
diets are the best and if you'regoing to eat nuts, you should
buy them organic and raw andthen you should soak them and
then you should toast just oneday's worth so that it has more
flavor, it's more appealing.
Okay, but the reason we alwayssaid only do one day's worth is
(19:22):
because seed oils nut and seedoils go rancid so fast.
So what are we to do with awhole bottle of grapeseed oil,
canola oil, you know things likethat.
So can you just name for ourlisteners and viewers, like,
(19:42):
what are some of the seed oilsthat we should be aware of?
Speaker 2 (19:46):
Besides super.
Speaker 1 (19:48):
What is it?
Hydrogenated vegetable fat.
Speaker 2 (19:50):
Whatever the restaurant one is, yeah yeah
Well, how about we just name offthe hateful eight Canola,
soybean, sunflower, safflower,corn, cottonseed, grape seed oil
and rice bran?
Like those eight, oils shouldnever be consumed the way they
are in American food products,and you know it's even in
(20:12):
organic foods.
You've really got to read yourlabel.
Speaker 1 (20:16):
They're in nutritional supplements.
Speaker 2 (20:17):
Yeah, Constantly.
It's like don't we know by now,at least in the health world,
that these are bad yeah?
And you know we do need omega-6s, which seeds are high in, but
nobody needs to eat as many aswe're getting in seed oils and
every time you eat out, unlessyou're using that handy little
app if y'all don't know about itSeed Oil Scout.
(20:40):
It's amazing.
It lets you know where you candine safely from seed oils.
And then they've got theirshameful dining experiences
where, good luck, you're notgetting anything healthy there.
But there are ways to navigateit and know.
But I think we just kind of canforget about that one, because
it's in everything.
You think oh, this is organic,I'm fine.
Or I got this at the healthfood store, I'm fine.
(21:02):
Read that label.
Read that label.
Seed oils are everywhere.
Speaker 1 (21:08):
Yeah.
I feel like seed oil scout owesus a commission.
We have turned so many peopleon app.
Speaker 2 (21:15):
We don't get paid for this y'all.
We're just sharing the goodnews, nothing.
Speaker 1 (21:20):
Okay, I really hope.
Speaker 2 (21:21):
I hope that you know RFK can do something in a good
direction with this too, yeah.
Speaker 1 (21:26):
RFK owes us something too.
Yes, we've promoted him all theway.
Okay, let's keep moving.
So food dyes, oh, yes, yeah.
So food dyes.
You know originally, I mean,why do we even use food dyes?
It's funny because, like I lookat that like pharmaceutical
(21:48):
vitamin D3.
I'm like, why is it blue?
It's not blue.
You know, why are we puttingfood coloring in vaccines, in
prescription medications?
I'm sorry, most of those thingstaste like you know what.
Anyway, why, does it matter whatcolor they are?
(22:09):
They are.
So think about that while wetalk about okay food.
Yes, the appearance of fooddoes make a difference with our
appetite and originally, youknow, to enhance the appearance
of food we would use food dyelike beetroot.
(22:29):
I mean, if anybody's everpeeled a beet, you know what
beets can do to dyeing things.
But beetroots, turmeric,saffron, paprika, spinach,
spirulina, which gives abeautiful blue hue to things,
even carrot juice and all ofthese things, they're very
(22:50):
natural, there's nothing toxicabout them.
That's what food dye was and itwas just to intensify, you know
, the color, the appearance of afood or make it appear more
vibrant.
But you know, hearing all ourwisdom and belief that synthetic
anything is better thanwhatever mother nature threw at
(23:13):
us.
We came up with all thelovelies, such as red dye three,
which thank God that one's goneYellow dyes, like five and six.
Blue dye one and two, and thenthere's some green dyes, maybe
three.
(23:34):
But what makes all of thesenasty little boogers extra
special is that they are knownto cause many adverse health
conditions, the main ones thatwe have seen clinically, or I'll
speak for myself behavioralissues, especially in children,
and I can speak from anexperience my daughter, who is
(23:57):
now 29,.
I wish I had had a brain cellwhen I was young and a young
mother, because I did have mybaby young.
So I will say that.
And we didn't have the internetor I would have been Googling
her all day long.
But she, if she got red foodcoloring, holy Toledo, like
(24:19):
Katie bar the door.
It was insane the antics thischild would embark on.
She had this little grocerycart you know the little toys
and she would run from one endof the house we had a long house
and she would run from one endto the other pushing this little
metal and it was metal, becausethat's how old we are grocery
(24:42):
cart into the wall at full speed.
And she would only do that ifshe'd had red candy Because,
also, being mom of the year, Igave my kids red candy.
It's before you knew better.
It was before I knew anything.
But we've seen kids in herewith hugely uncontrollable anger
(25:06):
issues, focus issues, evenadults who go.
I think I have a red issue, youknow.
But anger, adhd, even autismspectrum disorders are known to
be impacted by exposure to fooddyes.
So that is remarkable, you knowthere's even now.
(25:28):
I learned this in my class.
I didn't look it up to verifyit, so take it as educational
entertainment.
They're like green foodcoloring and I know my
granddaughter holy cow, that kidif she gets green food coloring
she literally like her eyesvibrate.
And she told my daughter oneday I can't control myself, and
(25:51):
it was after being in a birthdayparty with a green cupcake.
It was so sad, um, because evenif that cupcake is gluten-free,
if it has green food coloringin it you're screwed.
But, um, I think it's calledShrek colon.
Yes, and it came about after themovie Shrek and birth.
You know, of course any greatanimated movie is going to then
(26:15):
have.
You know, all these productsassociated with it.
And birthday cakes were verygreen, you know, in celebrating
a Shrek birthday and that allthat green food coloring would
actually stain the tissue of thecolon.
Speaker 2 (26:31):
That's horrific.
Speaker 1 (26:32):
And I just think people need to.
We need to understand that thatprobably comes at a price.
Yeah, there's probablysomething that's going to be
residual from that.
Speaker 2 (26:41):
Right and you know the red dye.
Three got banned.
The rest, hopefully, are soonto follow.
But the red dye, right, it's apetroleum derived food coloring,
Petroleum, and it's been bannedin cosmetics for decades but
only just now banned from foodsand it's like I honestly don't
know why it's taken so long.
(27:02):
Because people used to beaccustomed to foods just looking
like they naturally do, butwe've been conditioned to expect
foods to have more vibrantcolor, enhanced flavors, all
these things that the marketingindustry for the food industry
has done to us.
We have these unrealisticexpectations versus remembering
(27:22):
that, hey, once the food hasbeen canned or preserved or
dried, anything that isn't fresh, it's going to lose some of
that vibrance and that's okay.
I'd prefer that.
I would prefer the dull look toa food coloring bright red in
my food, candy drink, whatever.
Speaker 1 (27:40):
Minor rabbit trail.
I think that's a really goodpoint because we do just have
this expectation, and I thinkit's an American thing.
We're so displaced from whereour food comes from and though
you know, you garden and youraise chickens and you've even
blessed me with some of youreggs and we raise a lot of our
(28:02):
own food on our ranch Um, Ithink when you have that
connection to the source of yourfood, there is this expectation
and understanding.
It may not look like what yousee in pictures and magazines or
on fast food advertisements oron the TV, but when you live in
(28:22):
an especially urban environment,when you don't ever pick your
own carrot out of the earth andeat it, or pick an apple out of
a tree and eat it, or you'venever seen animal production
from birth to harvest, it can bevery misleading.
And they've even done thesestudies where they ask kids do
(28:44):
you want cow's milk or you wantgrocery store milk?
And they're like oh, I just getmy milk from the grocery store.
Do you want dead cow or do youwant hamburger?
And they're like, oh, I justwant hamburger, it comes from
the grocery store.
Do you want dead cow or do youwant hamburger?
And I'm like, oh, I just wanthamburger.
It comes from the grocery store.
Like the grocery store, is thismagical factory that?
creates all these foods and theydon't understand.
Well, your hamburger is a deadcow.
(29:06):
Not to creep people out, right,like we raise beef and and and
I mean I'm going to say I thinkI've said it before, my husband
sheds a tear when we, when we,harvest ours because we love
them so much and it's this umcontinual effort to honor and
respect you know why we have ouranimals and what we're getting
(29:26):
from them.
And so we love them you know um, whether they're pets or food
we love them.
But I think that then there'sthis expectation, when there's a
separation from the source ofour food, that, oh yeah, red
velvet cake, there's nothing tobe suspect of there.
You know what could go wrong.
Speaker 2 (29:47):
Have you ever like I'm sure you have, sharon, you
bake, I bake Any listeners orviewers?
Have you actually made a redvelvet cake from scratch and
never looked at how much foodcoloring you put in?
That?
I'm sorry, I'm going back tothat.
It is so insane.
I've used natural food coloringto do it before and I used a
ton and it didn't turn red.
It's like you know what I'mgood with this.
(30:07):
I don't want it red.
Speaker 1 (30:09):
Yeah, we have.
Even so, here's your little howto tip of the day.
I love to use like the naturalthings that we talked about,
like purple cabbage beetrootjuice.
We pickle our beets and so wecan just use.
You know that because it'salready got vinegar in it, but
turmeric saffron's a littlepricey to be dying stuff with.
(30:31):
But you know, hey, if you'remade money, go you um, and then
carrot juice, but all of thesethings can be used.
What's what we dye our Eastereggs with, and they're more
subtle but they're so beautifulin their own right.
Yeah, you know, but I think,just in adjusting, just adjust
your expectations and maybe pluginto um sources of information
(30:57):
that are more grounded inreality and in nature versus
artificial.
Yeah, yeah, yeah, versusartificial.
So there's so much to be hadout there, there's lots to say
about food colors.
Let's move on, because we couldprobably do a whole podcast
just on that.
Oh my gosh, yes, but go RFK.
Speaker 2 (31:20):
Sodium nitrite.
Let's talk about that one,because that is used on all
kinds of bacon and cured meats.
It's so prevalent in meats.
Speaker 1 (31:29):
Yeah, everything's too but, yeah, absolutely so.
How many people have gone tothe deli counter?
Or they go to the store andthey're like nitrite free,
nitrate free, yay, that must begood.
But how is it good?
Okay, well, so let's talk aboutwhat it is and why maybe we
(31:50):
want to avoid it and why maybewe want to avoid it.
Nitrates are used to cure or ageor preserve meats mainly, and
they are useful, right,especially if you're doing like
sausages and bacon and anythingthat is cured.
Ham is another one.
Pork seems to be the theme ofthe day there, but it is very
(32:12):
vital in curing meats.
Um, it gives them, like as faras maintaining like a pink color
, um, keeping a flavorpreservative.
That's that's where nitratescome in.
Um handy.
But it's also used to kind ofslow down the oxidation or the
aging process of the fats andthe protein in meat products.
(32:36):
And I mean it's not becausesome diabolical evil man said,
ha ha ha, let's put nitrites inthis and make everybody sick,
because it does suppress thegrowth of things like
clostridium botulinum, and sothat's botulism.
Botulism will kill you if youget it.
(32:57):
I think botulism may be the onewhere they say don't buy dented
, canned foods if the dent is atthe seam at the top because you
can get botulinum from it.
I don't know, I can't remember,it's been a long time since
food safety.
But nitrites help to suppressall of that.
And synthetic nitrites arefrequently used just for curing,
(33:20):
so for bacon and whatever,because it's cheap and it's
easier to do.
You can be more hands off, youknow like, apply the treatment
and just go away.
But the problem is sodiumnitrites for many people cause
headaches.
It cause nausea, vomiting,diarrhea.
(33:43):
It can lower your bloodpressure dangerously, so in it
can increase your heart rate.
People have reported breathingdifficulties, even death.
So you know, in food um studiesbetween overcome
overconsumption of of sodiumnitrate, nitrites and nitrates
(34:06):
um have been linked to cancerand heart disease.
Neurological diseases and highlevels of nitrites in your blood
system can actually lower yourred blood cells ability to carry
oxygen to your cells.
You know no biggie who needsoxygen, right?
So nitrite.
(34:26):
So where you see nitrite free,nitrate free, that is a better
option.
But then also because we usuallysee this in meats, I always
tell people you know if you'rebuying roast beef or you're
buying turkey or pastrami Idon't even know what pastrami, I
think it's pork, I don't knowwhat it comes from, but does it
(34:47):
look like it would off the hoof?
Off the hoof means when theycut it off the animal.
Well, if you don't know whatdead animals look like, I guess
you wouldn't know.
But bacon, uncured bacon,that's the way to go.
Right?
That's just sliced pork belly,isn't it?
It is, it's pork belly.
And for those of you who haveability to find pork belly, I
(35:10):
would encourage you try it.
It's delicious.
Find pork belly, I wouldencourage you try it, it's
delicious.
Then, turkey breast is one thatI see a lot, but I always tell
people well, look at the turkeybreast.
Is it round and loaf shaped, ordoes it look like a turkey's
breast?
Does it look like the breast ofthe turkey at Thanksgiving?
Because if it doesn't, it'sbeen processed, and so the less
(35:34):
processed we have our food whenwe eat it, the healthier we will
end up generally.
Speaker 2 (35:41):
And that's a broad overview.
Speaker 1 (35:44):
But yeah, using nitrite and nitrate-free is
definitely an important aspect.
I just think it's importantthat we understand why, and it's
because there are many ways tocure.
The oldest of ancient ways issalt.
Salt was used to cureeverything and, despite what
(36:04):
people tell you, salt is not theenemy.
American table salt is not good.
Table salt is not good.
But if you use sea salt orRedmond's real salt or Celtic
sea salt, pink Himalayan seasalt you know there's several
(36:26):
those are all really good andthey have lots more mineral in
them than just sodium andchloride.
But if you're buying processedfood, please buy nitrite free.
Speaker 2 (36:32):
How's that?
At the very least.
But you know, even with regularmeat, if it's not the processed
, preserved ones, you've got tobe so careful because there's
growth hormones in everyconventional meat and dairy
product.
Speaker 1 (36:48):
Yeah, so in meat, in beef, in the beef industry
especially, or any, I guess, anymeat that you're raising.
I just happen to know beef alittle better since I married a
cowboy.
It's used to the cattle willgrow faster and muscle up faster
(37:09):
.
It's also used in dairy.
It's that recombinant bovinegrowth hormone, yeah, um what's
the name for it?
Speaker 2 (37:22):
RB, or the acronym yeah RBGH, or RBST yeah yeah.
Speaker 1 (37:28):
So when you see, when you see RBST free, that's the
gallon you're good, that's thejug you're going to grab, right,
because there's no growthhormone, because really and
truly um a lot.
If you've never been to acommercial dairy, they're very
proud of themselves and manytimes they do offer tours and I
(37:49):
would encourage people to gotake a tour so you can be
appropriately appalled anddisgusted, and then you should
go tour a raw milk or a moreorganic facility, because what
they do to cows is disgusting.
(38:11):
No cow is really made to makewhat is it like?
Eight gallons of milk a day?
It's disgusting.
And not to be gross or anything,but we see women lactating, so
a new mom and her milk comes inher breasts and she's
complaining oh, my breasts areso engorged.
(38:31):
It means there's a lot of milkin there, right, and your breast
size may increase drastically.
And that's how women end upwith stretch marks on their
breasts is from this fastexpansion of tissue.
But that goes away, right, it'sa natural process of the body.
But when we force animals tostay in that state, it's not
(38:57):
good, it's inhumane.
Speaker 2 (38:59):
It really is, and it's creating stress hormones
too, and it's a great disrespectfor creation.
Yeah it really is.
Speaker 1 (39:09):
So yeah, I you know, and it was developed by Monsanto
.
And since I shall not say itbecause I don't want to be sued,
I don't have, I don't have umhigh regard for Monsanto.
Speaker 2 (39:25):
No, nope Me.
Neither you know um RFK.
I don't know how many of ourlisteners know this, but RFK has
been in the business of keepingpeople safe and healthy for a
while, and he won a lawsuit.
He's a good litigator?
Yeah, because he won a lawsuitagainst Monsanto, who's owned by
Bayer.
(39:45):
So Bayer, the lawsuit was $12billion and he won that for the
plaintiffs.
And then, as the story goes,the shareholders were so angry
about this lawsuit that theysued Bayer another $12 billion.
And when you think about $24billion that they could just
shell out, don't you thinkprobably by now they could have
(40:08):
funded some research anddevelopment for safer products?
Speaker 1 (40:11):
Yeah, I always say you know, monsanto, I guess, is
no more right, it's just it wasyeah.
Yeah, it was acquired by Bayer,but when it was Monsanto,
there's a really gooddocumentary out there.
If you're a doc documentaryaficionado and it's, I think
it's called King corn or cornKing it.
(40:36):
But Monsanto was going aroundbecause you have all of these
plants like corn is one likeback to high fructose corn syrup
and you look at all the ethanolproduction, that's all from GMO
corn.
Well, if you know anythingabout agriculture, you know that
(40:57):
we have to have pollination fora lot of plants to thrive.
Pollination for a lot of plantsto thrive.
And Monsanto was going aroundand you know they would have
this.
This farmer with his, you know,however many sections of
Monsanto, roundup ready corn.
(41:17):
And then there was an organicfarm, corn farm across the
highway, right?
Well, pollinators such asbutterflies and bees and birds,
would you know, start over here.
Well, they didn't get the memothat this is non-Monsanto corn
and so maybe you shouldn't goover there.
And they would go over there andthen Monsanto would test these
(41:39):
organic fields and they wouldfind trace evidence of GMO corn,
like Roundup Ready corn becauseof cross-pollination, and they
were throwing these smallfarmers out of business, like if
you're a small farmer andyou're not just existing on
subsidies, that's tough, butmost farmers are existing on
(42:03):
subsidies, which is a wholeother conversation, right?
But the evil that existedwithin that corporation to try
to do away with people who wererespecting the earth and trying
to provide a different productthat would never compete on a
(42:25):
global scale with Roundup Readycorn or GMO corn, but they were
just so headstrong and dead seton destroying these mom and pop
operations or thesemulti-generational farms.
It was just disgusting.
Pop operations or thesemulti-generational farms, it was
(42:47):
just disgusting and it justyeah.
I just have no respect forcompanies that feel like they
have to take over the world anddestroy everything that's good
in their path.
Speaker 2 (42:56):
Yeah, well, that leads me to what I like to call
a dishonorable mention that Iwanted to bring up.
You go girl Glyphosate.
Glyphosate.
You know it's not necessarily afood additive per se, but it's
in everything.
Now Glyphosate is what mostpeople know as Roundup, and you
can only use this on geneticallymodified foods, because
anything else would die.
(43:17):
And how this started wasactually it was a cleaner for
industrial boilers and pipes.
Essentially, a chelator wouldclear everything out of those
pipes and I think someone likespilt it on the ground one day
or something.
They realized everything died.
Yes, it kills everything.
So let's sell this as a weedkiller.
And it became this popular weedkiller.
And then they thought, okay,well, what if we genetically
(43:39):
modify our crops?
Speaker 1 (43:42):
Which is not too far from pharmaceutical research.
Exactly, here's an unpatentedmolecule.
What will it kill?
Speaker 2 (43:49):
Yeah.
So they did this with our foodand then they could spray the
glyphosate all over it and it'ssoaked in it.
It would speed up the harvesttime.
They could get more crops inand nowadays it's in and on just
about every grain-based product.
In America, like 80 to 90% ofcrops are GMO and a GMO crop has
(44:09):
80 to 95% decrease in nutrients, so our food is just nutrient
dead, even these things thathave all these good health
benefits.
If you're eating organicnon-glyphosate, but they say
that trace amounts of glyphosatecan even be found on organic
food due to the saturation inwater and soil, you know it's
(44:30):
designed to destroy life and itdoes that in our guts.
How do you think, or why wouldanyone think, your gut
microbiome would survivesomething that could kill an
entire wheat field except thisone genetically modified grain
we're?
Speaker 1 (44:46):
not genetically modified yet, and is that really
something you want to?
Speaker 2 (44:49):
eat, right, right.
So you know we have such anepidemic as well of leaky gut,
like gut issues, where peopledon't have immune systems
anymore.
They've become autoimmune.
We've got a mental healthcrisis.
We've got people with so manyneurological disorders,
fertility disorders, once again,obesity.
(45:10):
People are struggling becausethey're starved for nutrients.
So glyphosate bad news andthat's not on most packaging.
There are some companies thatare now starting to proudly say
glyphosate-free and let me tellyou, I buy those products every
time.
I want to support them.
We've got to let people knowwhat we want more of by
(45:30):
supporting the companies thatare going that extra mile.
Speaker 1 (45:34):
Absolutely.
I was in Switzerland a fewyears ago and my host was
driving us around and we weregoing around these fields that
were biologic and or organic andI was so I was saying, so you
don't have a glyphosate here.
And he's like, no, it's coming.
And and then we were in France,I think the next year, um,
(45:55):
cycling around in the South ofFrance, and I woke up one
morning we had these beautifulChateau, threw open the doors
and I was like what is thatsmell?
And my husband came down andhe's like, oh my gosh, shut the
doors.
That's pesticides, you know,fertilizer, that they're, that
they're spraying.
And I was like, oh my gosh.
And and he went out and he'slike, yeah, I think they're
(46:16):
using Roundup here.
I mean, it was just crazy tothink about that you know that's
what we've done to the rest ofthe world.
But I do want to not sound likea hopeless person, and I think
especially as it goes toglyphosate.
You know we do a toxin testinghere.
It's called total toxin test,and we offer that because
(46:42):
glyphosate is one of the manytoxins that gets measured.
And something that's reallyimportant to note is that
glyphosate is a glycine moleculeand glycine is an amino acid
that really is everywhere in ourbody.
There's a receptor siteeverywhere in our body and it
(47:02):
does play a role, like with softtissue, connective tissue, and
so with glyphosate what happensis you have these glycine
keyholes right, so only glycinewill fit in there, but
glyphosate happens to have thatsame shape, and so you know you
eat a salad from wherever andit's not organic, and you've got
(47:23):
all this glyphosate in yoursystem.
Well, that glyphosate is goingto go fill up all of those
keyholes.
Those little keys of glyphosateare going to go put in all
these receptor sites and you'renot going to get the beneficial
effect that glycine would give,which is to continue to have
plenty and healthy connectivetissue and soft tissue.
(47:46):
So the thinking is and DrKlinghart really promotes this
is, if you know you're gettingglyphosate, you should consume
glycine as a supplement beforeyou eat Glycine, the amino acid,
because then you have glycinegoing around and filling up
those keyholes right, thoselittle receptor sites.
(48:06):
It's like here's glycine,here's glycine, here's glycine.
So then you eat that same nastysalad and glyphosate is in
there, but there's nowhere forit to bind to and so it passes
on through.
So for those of you not eatingorganic, you're like oh man, I
don't know what my glyphosatelevels are.
Okay, you can test.
It's a bit spendy but worth itif you're worried about this.
(48:28):
Or you can take some glycinebefore every meal, and
especially the meals that you'reworried about and that can
actually reduce your glyphosateconsumption over time.
It's not a one and done.
Reduce your glyphosateconsumption over time.
It's not a one and done.
It's not like immediate, butyou're helping your body over
time.
(48:48):
So that's really important toknow.
But I think too, justrecognizing that toxic food
chemicals actually haveshort-term effects and they have
long-term effects and they arebehind a lot of issues that we
are dealing with.
So if you, you know theseone-time things that happen,
(49:12):
like maybe you're the crunchymom of the year in your
community, but oh my gosh, we'rehaving a party at McDonald's.
What am I going to do?
Well, don't lose your mind.
First of all, right, but it'sreally the lifestyle that
matters.
It's.
We're resilient, we're made tobe adaptive, and I just want to
(49:32):
put that out there and andreassure people.
You know, one screw up isn'tgoing to ruin your health.
That's not what this is about,and we want you to hear us when
we say everybody screws up,whether they want to or not.
But long-term consumption offood chemicals does lead to
chronic health issues and Ithink we're at crisis point in
(49:55):
our country and some of the mostcommon conditions are chronic
illnesses, allergies andsensitivities, hormonal
imbalances, obesity, gut I meanleaky gut, crohn's CLA, you name
it right but also increasedcancer risk and especially, you
know, glyphosate.
(50:16):
It's a big one but also hearthealth and obesity.
And I think obesity is reallythe big one because these this
is, yes, an overconsumption ofcalories and certain types of
food chemicals, but it's stillmalnutrition, because your body
is probably starving for certainnutrients.
(50:38):
And if you're working with ahealthcare provider, like us at
K6 Wellness and we do workvirtually with everybody, just
to you know, plug ourselves, butthere are tests that we can run
to see what is your nutrientstatus.
Are you lacking in vitalelements that are needed to
(50:58):
enjoy good health?
Okay, so those are things, andthen I think, just being aware
of what you're taking in, sosorry to hog the mic.
Alayna it's important you know.
Talk to us about it.
Well, I love hearing you talkabout packaging and labeling and
all of that.
Speaker 2 (51:16):
It's just learning to read labels and being educated
so you can't be hoodwinked byall these hard words to
pronounce because they'rechemicals and preservatives.
Most natural, like trulynatural foods are easier to
pronounce because you've heardof them, but there's just a lot
of deceptive ways that labelscan word things.
You just want to be really waryof any food that's labeled
(51:39):
quote, unquote all natural,because that could mean so many
different things.
Talking about the naturalflavors, you don't really know
what that means.
It's kind of what I like tocall a greenwashing word, where
they make you feel betterbecause it's got the word
natural, but it doesn'tnecessarily mean it includes
something that's good for you.
So you just want to educateyourself and be aware of what
(52:03):
these different foods are,because most processed foods are
going to have preservatives.
So the easiest solution is justdon't eat preserved foods.
That's the middle of thegrocery store.
I always eat real fresh food.
Because the thing is in Americawe've got pretty lax laws on
what can and can't be in food.
(52:23):
There's that whole generallyrecognized as safe practice that
the big food industry uses, andmost companies don't ask for
permission when usingquestionable ingredients.
They just use it and wait forthe FDA to tell them they did a
bad thing.
Speaker 1 (52:38):
It's that whole thing asking forgiveness is easier
than asking permission.
Speaker 2 (52:42):
Exactly, it's that whole thing.
Asking forgiveness is easierthan asking permission.
Speaker 1 (52:46):
Exactly, and hey, I'm hoping that food labeling has
to become a lot more transparentwith this new wave of health in
this country.
Speaker 2 (52:51):
Agreed, agreed, go Bobbi.
Yeah, because you know,compared to other countries that
regulate what they use, wedon't.
There's over 10,000 foodadditives allowed in US foods.
Speaker 1 (53:01):
I mean, that is a lot in food additives allowed in US
foods.
I mean, that's, that is a lot.
And I I know, when I wasproducing skincare, the lab that
I was using when we were, youknow, finishing like the, the,
the shelf stabilization process,so like, okay, well, we, if you
want to export, this is the big, long list of things you can't
put in your product.
But the US says it's okay.
(53:23):
But if you want to be okay,exporting, you got to leave all
this out.
And I'm like why would I putthat in?
Speaker 2 (53:28):
Right, just pretend we're exporting.
We deserve that goodness too.
For sure.
Because, yeah, there's a lot ofthings that other countries
won't allow.
Just on the food topic, youknow, some of the most popular
foods that are allowed in the usbut are banned in other
countries are things liketwinkies, which no one should be
eating those.
Speaker 1 (53:49):
They have like a 53 year shelf life, I think right,
right, or skittles.
Speaker 2 (53:53):
I mean they're basically flavored plastic um,
and then coffee mate ritzcrackers um maraschino cherries,
which I mean no one should beeating those either.
Speaker 1 (54:04):
But then there's a better way to make an old
fashioned.
Speaker 2 (54:06):
Yes, but how about?
Us pork farm salmon and US milkare not allowed in Europe
because they are so toxic?
Speaker 1 (54:18):
so bad.
Speaker 2 (54:19):
I mean, that's a lot.
So we just want to be carefulto know what hidden things are
in our food so we can feed ourfamilies the best and feed
ourselves the best.
So read those labels.
Buy organic foods and just shopthe outskirts of the grocery
store.
There's hardly anything youshould need in the middle.
Maybe some spices, not much.
(54:39):
But look for healthyalternatives.
There's a lot of options now,and even places like Costco make
it healthy and affordable fororganic options.
But just opt for whole foods,which is not the store, just
like a whole foods diet whereyou're eating meats and fruits
and veggies, nuts and seeds andjust having those home cooked
meals, versus eating out, eatingprocessed foods.
(55:02):
It's just, you know, alwaysgoing to be cheaper and much
healthier because you knoweverything that goes into your
food.
And that's where education playsa very important role.
You've got to educate yourself,educate your family, educate
your community.
Take up community initiativesso your voice can be heard, and
(55:22):
your voice is heard reallyloudly.
When you spend your money onthe things that are healthy,
people know once again, you wantmore of that.
So money talks.
It really does.
Just know what's in your foodand educate your family.
Don't forget about great appsthat you can use, like Yucca,
ewgorg.
(55:42):
It's a website, bobby yep.
Seed Oil Scout again.
Just, there's things that makeit easy and I know we've talked
about these before, but everytime we might have new viewers
and listeners.
I like to mention that becauseit's a great way to get the
whole family in on it.
It can be fun.
It can be fun going to thegrocery store and keeping your
kids occupied while you'reshopping because they're
scanning all the barcodes andseeing how your food scores.
(56:05):
It's great.
But also understanding what areyour real triggers.
There's a food additivesmarkers test that you can do
through Vibrant America, a labthat we order through, where you
can see which food additivescreate an IgG or an IgA response
.
And we're going to put a linkin our show notes where you can
see which food additives createan IgG or an IgA response.
And we're going to put a linkin our show notes where you
(56:28):
could go and order that if youwant.
Because, hey, information ispower and while we know all
these things are bad for us,find out what your real triggers
are, because you could be doingall the good things, but then
you've got these exceptions andare these exceptions holding you
back from the progress youcould really make?
You know, I really hope onceagain that we're moving towards
(56:51):
a cleaner, more natural, moretransparent system for our food
in America.
Speaker 1 (56:57):
Yeah, we still have a really long way to go, but
conversations are becoming moreand more common about what real
health looks like and how do weget there, right?
I love it when clients come inall the time, all the time and
they ask about you know thisfood or that food and they saw
this on TikTok or they saw thison Instagram and it's some
(57:19):
health reel, right?
Or maybe an influencer, maybe aresearcher, maybe a doctor or
whatever some social mediaplatform, and a lot of it is
actually really good practicesand lifestyles to strive for,
and I love that that is becominga popular thing.
We've gone beyond big pecs andmakeup, right, and we've gotten
(57:40):
on to clean eating and living ahealthy lifestyle, and you know
we work with people all over theworld.
So just want to encourage you,like, if you want to do this
food, uh, chemical panel, um,we're happy to go through that
with you and help youtroubleshoot your health issues
and come up with a long-termplan, and that can be done with
(58:00):
anybody anywhere.
So all you have to do iscontact us through our
information in the show notes orgo to k6wellnesscom.
But just know your healthjourney is just that.
It's a journey and every stepmatters, and we're so glad that
you spent this time with ustoday and we hope that it really
inspired you to take someaction towards better health.
(58:23):
If you're watching this onYouTube, please be sure to like
and subscribe so you never missan episode.
You can also follow us onrumble, facebook, instagram and
who knows where else for morewellness tips, but if you're
looking for a more personalizedapproach to your health, visit
k6wellnesscom and learn more.
(58:44):
You can book a consultation, doa free 15 minute discovery call
with Tracy, our new clientspecialist, and we just want you
to know that your health isworth fighting for.
We believe it, we want you tobelieve it, and every small step
matters.
So until next time, take careand stay well.
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