September 8, 2025 • 32 mins
#SWAMPWATCH / 8-second attention span… and getting shorter. Microdosing GLP-1’s.
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Episode Transcript
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Speaker 1 (00:00):
This is Gary and Shannon and you're listening to KFI
AM six forty, The Gary and Shannon Show on demand
on the iHeartRadio app.
Speaker 2 (00:09):
We're joined by chef Andrew Gruel today, who's in for
the show. Thanks for coming in. A couple stories that
we're following. Hurricane Kiko has weakened a little bit but
still moving towards the Hawaiian Islands. They're talking about potential
for life threatening surf and rip current conditions later this week.
Kiko is expected to downgrade to a tropical storm by
later tonight and then probably past north of the main
(00:33):
Hawaiian islands tomorrow and Wednesday, so especially those on the
north shores of the islands could see some things. Russia
hit Ukraine's capital with drone and missiles again yesterday's largest
aerial attack since that war began. Russia attacked Ukraine with
eight hundred and five drones and decoys. The vast, vast
(00:54):
majority of them were shot before they shot down, before
they were able to hit their targets, but there also
a group of cruise missiles that were launched. And a reminder,
quick reminder, News and Brus coming up two weeks from today,
We're going to be live at Bjay's Restaurant in brew
House in West Covina there on Eastland Center Drive, doing
the show live on a Monday.
Speaker 3 (01:14):
So just instead of.
Speaker 2 (01:15):
Starting your weekend early, extend your weekend and just come
on out and hang with us for Monday morning.
Speaker 3 (01:21):
You can always go back to work Monday afternoon.
Speaker 2 (01:23):
It's still the office will still be open, but it's
eleven o'clock, which means it's time for swamp Watch.
Speaker 3 (01:28):
I'm a politician, which means I'm a cheat and a liar.
And when I'm not kissing babies, I'm stealing their lollipops.
Speaker 1 (01:34):
Yeah, we got The real problem is that our leaders
are done.
Speaker 3 (01:38):
The other side never quits.
Speaker 1 (01:39):
So what I'm not going anywhere So that now you train.
Speaker 3 (01:45):
The swap, I can imagine what can be and be
unburdened by what has been. You know, Americans have always
been gone at President. They're not stupid.
Speaker 2 (01:53):
A political flunder is when a politician actually tells the truth.
Speaker 1 (01:55):
Why have the.
Speaker 3 (01:56):
People voted for you with not swamp Watch?
Speaker 2 (01:58):
They're all counton on swamp Watch today brought to you
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Speaker 3 (02:03):
Go visit our friends at the Good feed store.
Speaker 2 (02:04):
If you have knee or ankle, or heel or foot
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Speaker 3 (02:10):
You out at the good feed store.
Speaker 2 (02:12):
So the biggest deal today is that the Supreme Court
has lifted a ruling by one of the lower courts
that placed limits on the immigration operation and immigration enforcement
operations here in Los Angeles, finding that federal agents were
indiscriminately targeting people based on race and other factors, at
least according to the lower court. But the justices in
(02:36):
this case did side with the Trump administration. They argued
the temporary restraining order issued by that federal judge here
in California was hampering the ice ability to crack down
on illegal migration, and that the stops by authorities were
not unlawful. Not a surprise just in terms of the
way that the Supreme Court in general has ruled on
(02:57):
cases like this in the past.
Speaker 4 (03:00):
Yeah, you know, this is another example of kind of
this legal ping ponging back and forth between the courts,
and I think we're going to see more of this
over the next three three and a half years. This
is just going to be NonStop, right, It's gonna get
kicked around. But I think what's interesting is Justice Brett Kavanaugh,
you know, who concurred with lifting the order. He said
that ethnicity alone cannot justify a stop, but it may
(03:21):
serve as a relevant factor when combined with other observational
elements like location or occupation. So it kind of gives
a little bit of carte blanche there, but you have
to tie it into something else. I'm curious to know
whether any of this legalese is actually going to affect
the way in which ICE is conducting these operations or
if it's.
Speaker 3 (03:41):
Just game on.
Speaker 2 (03:43):
It seems like in other police agencies, law enforcement agencies
that has been well known for a long time, you
can't pull over someone for a physical characteristic or whatever
I mean, among other things. It's got to be relevant, right.
It's a can be a relevant factor, but like you said,
along with other salient factors that are involved in whatever
(04:04):
you happen to be doing wherever you are. The Fourth
Amendment does require specific evidence a person is in the
country illegally if you're going to make a stop based
on that. And what Kavanas said I thought was pretty
interesting because, like you said, it's there are locations where
and types of jobs that draw people who don't have paperwork,
(04:29):
whatever it I mean, whether you want to say it
out loud or not, carpentry, landscaping. I mean, there's a
lot of there's a group of different jobs around southern
California and around the country that do draw people who
have those who don't have legal status in the United States.
So if Immigration and Customers Enforcement targets those jobs or
(04:53):
lately they get a lot of headlines for going after
people who are standing around in home depot parking lots.
Speaker 3 (04:59):
Where else are the supposed to go? Are they going
to go to?
Speaker 2 (05:02):
Are they going to go to the Library tower in
downtown LA on the forty third floor and find a
law firm where there's people practicing law that aren't supposed
to be in the country legally. They could, they might,
but that's not what their the main target is.
Speaker 3 (05:15):
Going to be.
Speaker 4 (05:16):
I think the original idea behind this, and what many
people were in support of it were thinking, is that
they were targeting these massive facilities who are bringing in
truckloads of people and taking care of their paper you know,
I put that in air quotes, taking care of their paperwork.
And I actually will use the Hyundai factory as an
exampoint which interestingly was was South Koreans right, So, and
they all did get sent back to South Korea with
(05:39):
an agreement between the US and South Korea. So I
think that was the original idea. And then when they
started seeing them go into back you know kind of
people's kitchen doors or you know, the home depot parking lot,
that's a that's a gray area. I hang out there
a lot myself. Actually love them extra just you know,
I enjoy home depots. The kids love going around the
you know, they like to play with the drills because
(05:59):
they they wire them in so the kids can hold
the drills. And I don't want to buy the drill
just so they can play with it, So I might
get swept up at some point.
Speaker 2 (06:07):
Here you're the guy in the parking lot who sees
the guy with twelve two by four US and you go,
so what are you making there?
Speaker 3 (06:12):
Yeah, framing in a new room. You got some electrical
condu It is that fourteen two.
Speaker 2 (06:19):
Trump officials also ask the Supreme Court today to freeze
billions of dollars in foreign aid. That could be a
huge test when it comes to the president trying to
assert presidential power over things like where the money goes,
which generally is a job for Congress, so that is
(06:40):
going to make its way. They said he wants to
have a decision before the end of the fiscal year,
which is at the end of this month. So we'll
see if the Supreme Court puts its foot on the
gas for that. All right, lighten it up a little bit.
The worst thing that ever happened to my teenage years MTV.
(07:01):
The fast cuts, the music, the boobs, attention span went through,
the flick, the grind, all of it. It was just
the what was it TRL Top Total Request Live Carson.
I mean, it was so hard to pay attention to
anything after you'd watch fifteen minutes of MTV. There's a
study that suggests that our eight second short attention span
(07:25):
is getting even shorter.
Speaker 3 (07:27):
We'll talk about that. We come back.
Speaker 2 (07:28):
Gary Shannon will continue. Chef Andrew Gruhl has joined us.
Speaker 3 (07:31):
Good morning, Gary and Shannon. This is Jake out one
thousand Oaks. Glad to hear Andrew on the show today.
I love watching him when he's on Gut Faild. He's
a funny guy. Here you go, you're a funny guy.
My wife would disagree. We'll come back.
Speaker 1 (07:44):
You're listening to Gary and Shannon on demand from KFI
Am six forty.
Speaker 2 (07:50):
Shannon's Out's gonna be out all week. But today we
have chef Andrew Gruhl who has joined us.
Speaker 4 (07:55):
Love Andrew Grul. This guy's quick, concise and clear on everything,
without hesitation, just straight from the heart. Love this guy.
Speaker 3 (08:05):
Bring him on all week. Oh well, I don't know
about that.
Speaker 2 (08:07):
He's busy, but listen, if the whole marriage thing doesn't
work out, I can get to that guy's number.
Speaker 3 (08:12):
Yeah, yeah, if you could send that over me, that'd
be good. Absolutely.
Speaker 2 (08:16):
So we are regularly bombarded with information about attention span
something and every day. Our attention span is challenged constantly,
and unfortunately we have the biggest test we carried around
in our pockets all the time. The phone is a
ridiculously engineered thing that will just destroy our brains from
(08:40):
the inside if we're not careful. And you and I
as parents have to make this decision about how much
do we allow our kids to have access to this
thing which could eventually be very bad for them. Maybe
it's very good for them. Possibly there is Attention is Critical.
A paper study scanning and performance in Premier League football
(09:03):
players for soccer players if you will, and they found
using a ten second scan time gave players a small
but positive performance advantage. Other studies show that with elite
soccer players, the best players spend more time scanning than
others unless there's an opponent player in close proximity. Scanning,
they say, is a form of attention that allows a
(09:24):
soccer player to take advantage of a time limited opportunity
where decisions of do I pass, do I dribble? Do
I pass to that other guy however they're going to
do it, where to run on the field all have
to be made very, very rapidly. We're not often in
those situations every day where we have to make fast decisions.
(09:45):
Sometimes you do, you know, if maybe in traffic somebody's
going to cut you off, what decision you make, and
that's you know, split second timing. There's not a lot
of things maybe where you've got an eight to ten
second window to make those decisions.
Speaker 3 (09:59):
But if they're are, and if you do face that.
Speaker 2 (10:03):
In whatever line of work you're in or social circle
that you happen to be in, it can be pretty
taxing on the human brain. We don't do things very
well under pressure when it comes to that.
Speaker 4 (10:12):
And everything has become analytics now too, so to use
your sport analogy and watching baseball, it's always they're always
sitting in the bench, on the bench in the dugout,
just looking at that iPad. Yeah, just obsessing over the analytics.
I think it takes some of the art away, It
takes some of the fun, the spontaneity of just going
out there and playing. But in everyday life it's also
it's the exact same thing. That's a great analogy that
(10:34):
you make about maybe in traffic we have that situation,
but we're not out there hunting, you know, for our food.
I will say, being a father, we face those things,
especially with young kids on a daily basis, because I
have six to eight seconds to make a decision about
is this going to be the thing that I blow
my top on or am I gonna let this one
slide by when the kid, you know, perhaps flashes the
(10:56):
wrong finger at you or something along those lines.
Speaker 2 (11:01):
It's funny because we've talked many times on this show,
specifically about Malcolm Gladwell's book Blink and in it the
way that our bodies are wired, the two different levels
of sort of reactions and decision making. One of them
is the unconscious we don't know you flinch when it
looks like the bird is going to fly through the
windshield of the car. That's the the you know, your
(11:24):
innate body protecting itself. And then you have the more nuanced,
the longer reaction time, those decisions like you said that
you have to make about am I gonna is this
gonna be the one that should I?
Speaker 3 (11:39):
Should?
Speaker 2 (11:39):
I Just sit on this one and wait for a
for a real fight to come out. And it's always
fascinating to me how one controls the other, and that
they also, at the same time work very independently of
each other. You can't control one, you can maybe try
to shape it at some point. Think of somebody studying
mar martial arts, for example. You are doing all of
(12:01):
those longer decision things, the way you practice, the way
that you train your body to try to make it
the short unintended reaction times to stop a punch or
get out of the way or throw a move so
that you know you counter the other person's attack on you.
That it's always fascinated me how our brains work like that.
Speaker 3 (12:22):
Yeah, I love it.
Speaker 4 (12:22):
And that repetition to go to another Malcolm Gladwell book
is that you know where he harps in on a
ten thousand hour rule, right, and he talks about how
it's to become an expert, we have to do something
for ten thousand hours to really work that muscle memory. Interestingly,
he mentioned in that book that Beethoven was actually not
a child prodigy. He had just put in his ten
thousand hours at such a young age because his parents
(12:44):
were obsessive about him learning to play the piano. So
really using that ten thousand hour rule, So with the
muscle memory piece, it's like, can we retrain our minds
to just instinctively react in that manner? But I think
to your point about the bird coming through the windshield
or what has, I think we're losing that natural reaction
time because of the way in which we're rewiring our
(13:06):
brains by virtue of the constant dopamine hits on our phones. Now,
I don't have any science to back that up. That's
just my intuition. But so maybe your reflexes are getting dull. Yeah, yeah,
you're right. It's all anecdotal. It's self anecdotal evidence, and
I'm getting very slow, but it would make sense I mean,
if there's got to be some impact to what we've done,
(13:28):
I mean what we've done by you know, having phones
in our pockets, the rise of social media, the ability
to basically find anything we want to at any moment
of day of the day. That it is a there's
got to be some impact, and we don't know what
it is yet.
Speaker 2 (13:43):
That's the point I don't know which comes to the neck.
I don't know how we're getting into these segues as
well as we are. But the microdosing of GLP one,
this is one of those things I've never quite I
still can't wrap my head around GLP one's. I know
people are on them. It's not that I don't I'm
not aware of them. It's just a there's so many
(14:04):
questions about the way these things are changing bodies. And
the new plan is to micro doose a GLP one
for longevity purposes, for people trying to kind of hack
their bodies and live to be one hundred or whatever
they're planning to do.
Speaker 3 (14:21):
Yeah, the longevity.
Speaker 4 (14:22):
Craze is something that I think we're going to see
a lot more of as we've moved from like supplements
into nutraceuticals and now really extending our lives. And I
just think micro dosne in the conversation of health, just
for something about it. There's this mental dissonance like I
hear micro doosne and I'm like, WHOA, Well, let's kind
of slow down here. Everything is I'm going to micro
(14:43):
dose this and micro does that. How about you just
eat a little bit less micro does your food and
maybe there you go.
Speaker 2 (14:49):
That'd be fine. All right, we'll talk about that when
we come back. Gary and Shannon will continue. Chef Andrew
Gruhl has joined us today.
Speaker 1 (14:55):
You're listening to Gary and Shannon on demand from KFI AMS.
Speaker 3 (15:02):
Chef Andrew Gruhl has joined us today in place of Shama.
Speaker 1 (15:04):
Chef, could you recommend a good culinary program, you know,
one of those ones with really good training.
Speaker 3 (15:11):
Good reputation and good food.
Speaker 1 (15:13):
Maybe in the southern California.
Speaker 3 (15:14):
Thanks, are there a lot of good schools around here.
Speaker 4 (15:17):
A lot of the culinary schools have closed, and you
know it's due to costs and just kind of demand
and shift in the industry. But I will tell you this,
I think the best culinary program is to get the
new professional chef, which is the CIA in which is
the Culinary Institute of America. It's they're big test textbook.
I mean, it's updated frequently. And then go on YouTube
and just start going through the textbook, learning the fundamentals
(15:38):
and the foundations, and then get a job at a diner,
start working a few hours short order cook, get that
muscle memory going.
Speaker 3 (15:45):
That is all you need.
Speaker 2 (15:46):
I was going to say, I don't remember which context
it was in one of the earlier conversations about it was.
I guess it was about the attention span I've forgotten already,
was that the art of cooking the world of cooking
can be such a you get such quick feedback on
what it is that you're trying to do. Right, if
(16:07):
you're trying to make a dish that tastes great, or
you know what you want it to taste like, you
can immediately determine are you on course or are you
completely off base?
Speaker 1 (16:16):
Yes?
Speaker 2 (16:17):
And I think there are other you know, whatever endeavor
somebody who's in professionally or just you know, as a
habit or a hobby, those don't come as quickly.
Speaker 3 (16:28):
You know, the cooking is one of those that you
can learn very very quickly.
Speaker 4 (16:31):
It's a beta test, right, and you immediately get your
return on whatever that test is.
Speaker 3 (16:35):
That's a great point that you make.
Speaker 4 (16:36):
So when people develop and build apps, right, they're like, oh, well,
our bita is coming out, and then we're going to
see what the user interface looks like, what people like,
and then it takes six months and fifteen million dollars.
You know, I'll do it for a buck ninety two
and a few onions and a maybe a cut of
skirt steak.
Speaker 2 (16:51):
And then and then if it's great, you got a
whole new thing. Yeah, a whole new art is just produced.
Speaker 3 (16:57):
GLP ones.
Speaker 2 (17:00):
There's a Washington Post article that came out last week
about GLP ones and not GLP ones as diabetes medicine
or even necessarily weight loss conjunction with that, but that
people have been microdosing using less than the prescribed amount
(17:23):
in an attempt to extend the length of their lives.
There is almost no public scientific evidence that proves that
taking a smaller than standard dose of a semiglutide is
safer effective, but that hasn't stopped any people like the
sixty two year old grandma from trying these doses. For
(17:44):
a bunch of reasons, the expectation again improved wellness, longevity.
I've seen some amazing stories of people who have been
on these and their lives have changed completely, especially those
who do struggle with weight and probably struggle with diabetes
or pre diabetes, and they talk about having felt better
(18:07):
than they've ever ever felt in their lives. It's not
the drug that's doing. What the drug is doing is
helping them reduce their weight, which and their weight is
what had been taxing their bodies for years, in some
cases decades, and when they're able to drop that weight
for the first time in a long time, they're starting
(18:27):
to feel I wouldn't say normal because they wouldn't necessarily
know what that is, but they start to feel healthy again,
and that's an amazing thing.
Speaker 3 (18:37):
Now, can that be?
Speaker 2 (18:39):
All good things come with awful side effects potentially, But
it's one of those things where people are doing it
for fashion reasons. People are, you know, taking these things
and microdosing them because they think it's going to I
don't know, wash over the weekend of awful diet that
they you know, they just indulge in four pounds of
ice cream and you know a couple of cheeseburgers and
(19:01):
some pizza, which sounds great.
Speaker 1 (19:04):
Way.
Speaker 4 (19:05):
It just goes back to the attention span thing you
and I were talking about, and just in our society
in general, the need for constant and instantaneous gratification people
who are using this now, as you mentioned, I totally
get it right. I mean, when you can understand what
it's like to live, it gives is confidence, right, It
gives you the confidence to then continue and perhaps outside
of the scope of the g LGPL, GLP ones, the
(19:26):
ozempic whatever, Sorry I lose it, then you can. You know,
it changes you as a person hypothetically. But when you're
micro dosing it, like in the manner you said, it's okay,
I broke the rules and I was naughty and I
ate a little bit extra ice cream. So I'm just
gonna do a little micro doose here and that should
take care of everything. So I can continue to be gluttonous, right,
and I can continue to kind of break these rules
as opposed to sticking to a regular, you know, program.
Speaker 2 (19:51):
By which I can live in a healthy way. I
fully stand by the you you know instinctively, we all
know humans instinctively how to do this the right way.
That's not to say it works for everybody. But the
thing you move more, eat less.
Speaker 3 (20:10):
That's it.
Speaker 2 (20:10):
I mean, if you were to just break it down,
you can combine the eat less with eat healthier, because
that's going to be a big deal. Eating less ultra
processed foods probably isn't great, but it helps. But eating
better in general is going to help you. And move around.
I mean, those two things were Our bodies are built
to move and we're not meant to ingest all of
(20:31):
the stuff that we have ingested over the last couple
of years. I'm guilty of it all. I mean, I
don't think anybody isn't. But those two things are so
easy to say and for some people very hard to
actually stick to. Yeah, especially the eating piece, because there
aren't a lot of good available options when you're on
the fly. And that's where I talk about how you
know fast food is taken over in highly processed foods.
Speaker 3 (20:53):
It's simple, it's easy.
Speaker 4 (20:54):
It's been marketed to us for decades as being good
for us because it's low and saturated fats or low
and sodium, or it's got one of those kind of
general marketing labels on the exterior. And now you have
to flip your entire worldview ups and when it comes
to food and culinary upside down, because finally we're able
to by virtue of RFK. I think and to some degree,
that this is a national conversation. We're able to talk about, Hey,
(21:15):
maybe these foods aren't so great for us. But then
we're stuck. It's like, well, I look left, I look right,
it's McDonald's. It's a you know, a seven to eleven
and the only option. There's nothing fresh there.
Speaker 3 (21:24):
What do I do?
Speaker 4 (21:25):
Well, maybe I'll start microdos and on some GP ones
and call it a day.
Speaker 2 (21:31):
That is an interesting topic. I think my wife and
I have started doing. We subscribe, I'll just say the
name we subscribe to butcher Box, and they you know,
these grass fed beef and other meats that come in
that are supposed to be healthier than you'd find potentially
at a grocery store or clearly it's some of the
you know, prepackaged freezer section meets that you're going to find.
(21:53):
That makes a huge difference. And I know that it's
for some people. They might see it as a luxury
to be able to buy a box full of eat
every month or however you do it. But in terms
of the health benefits of that, that's the taste is
so much better. It's an amazing difference just through a
simple mechanism that already exists for people.
Speaker 4 (22:14):
You know, another thing for people, the luxury element of
that versus having the box delivered to you. What I'm
seeing a lot of people doing now, especially as beef
prices are going up, is they're getting together with like
four or five friends or neighbors and they're buying a
quarter or a half on the steer, and then they're
just breaking that up and it works out to be
like two or three dollars a pound when you work
in the ground beef with some of the off cuts
and then you just split it up amongst you and
(22:35):
your friends. There's nothing wrong with high quality beef that's frozen,
so that's another angle you can go through. But having
the availability to high your quality meat, especially you know,
there's always the argument about like, well, is grass raised,
grass finished better is it not? Because most people don't
understand ninety percent of a steer's life. They're consuming grass, right,
whether it's hay or you know, alfalfa grass that would
(22:57):
have you it's that final ten percent where they fatten
them up with the corn and the soy and they
just jam them full of that. You know, feed that
high in those Omega six fatty asses, which is what
leads to the inflammation in the body. And then the
one that's fed finished on the grass is much higher
in your omega three fatty asses in your C fifteen,
which we're learning more about when it comes to longevity,
which is actually a fatty acid chain that's only found
(23:20):
in grass finished beef. So it's important you get the
right meat. But if you buy it in bulk and
use those economies of scale with friends and neighbors, you
can do so even outside of the scope of the
direct subscription sources.
Speaker 2 (23:33):
And there's, like you said, there's a bunch of different
options out there for people.
Speaker 3 (23:37):
Times.
Speaker 2 (23:38):
People may not think of southern California as like the
dairy capital of the world, but there are plenty of
options here, local options here in terms of forums that
you can actually do that.
Speaker 4 (23:48):
Yeah, I define local too as like either statewide or
generally domestic, you know, because we do import so much
of our beef actually, so when you say local and
you're referring to us raised, it's like, well, isn't it
all us. Well, no, not necessarily. So much of it
comes from Brazil. Brazil's the number one importer right now.
That's why I bring Brazil up, Not because Shannon was there.
Speaker 2 (24:07):
Oh all right, we'll come back cleaning your kitchen at night.
Why this closing shift is actually good for more than
just a clean kitchen.
Speaker 1 (24:17):
You're listening to Gary and Shannon on demand from KFI
AM six forty.
Speaker 2 (24:25):
A couple stories that we're talking about today. A new
Gallup poll shows that Americans are more positive toward capitalism
than socialism, but fewer than In twenty twenty one, Fifty
four percent of Americans say they view capitalism favorably fifty
four percent. That's compared to sixty percent a few years ago. Americans,
for the most part negative towards socialism. Fifty seven percent
(24:47):
are negative towards it. But that really hasn't moved very much.
I'm curious to see how this is going to go
with Zorn Mamdani running for mayor in New York City.
And it's funny to me that so many people are like,
let them destroy New York City so we can. I
think it was George will the columnist who said every
(25:07):
twenty or thirty years or so. We need to have
a brush with socialism to remind us how bad socialism
actually is for everybody.
Speaker 4 (25:15):
I feel like I feel like New York City's already
getting there, I mean, and has been there. So I
don't know how much worse he can make it, but
I'm sure that he'll impress us.
Speaker 2 (25:22):
Yeah, we were talking about food and stuff, and I
know that that's obviously a hot point for you. Where
do you come down on the just the general make
America Healthy Again MAHA movement? RFK Junior has that that
he has been spearheading outside of him as the leader
of it, because I know he's a polarizing figure, but
(25:44):
just in general, there are things in that movement that
make complete sense, don't they. So much of it is
common sense, and I think that's the point of it.
I say that he's already succeeded.
Speaker 4 (25:55):
People ask me all the time, so what would you
give him as a grade based on what he's done?
I said, he already got an because we're all talking
about it. That's the most important thing. We're talking about food.
We're asking where our food comes from, and we're understanding
more of what we put in our bodies, but from
both food to medicine, that in and of itself is success,
So that's huge. I wouldn't even suggest that he's that polarizing.
(26:16):
I would suggest the way in which what he says
is being covered creates polarizing topics. I think he's been
pretty clear and sucynct on his position for decades. I've
followed him for decades just based on his work with
food and Water Watch and you know, kind of like
sustainable seafood and ocean conservation, and he's always been promoting
a lot of the same things.
Speaker 3 (26:34):
That.
Speaker 4 (26:35):
Funny enough, the people who hate him now were celebrating
him for ten or fifteen years ago.
Speaker 2 (26:40):
He picked a team, and that was probably the worst
thing he could have done, because that then turns people
away from listening to his messages. I mean, we've covered
the story, of course about different food dies, and in California,
the whole Skittles thing became an issue where the governor
wanted to ban specific die and they used Skittles as
(27:01):
the example because it's a bright candy and everybody knows
what he's talking about. But now all these food companies
are banning those same dies, and it wasn't because the
government came in and forced them to. It's because, like
you said, there's public knowledge about this that we realize
what it is that we're ingesting in some of these cases,
and that's what prompts the company to get out ahead
of it and say, oh, yes, as a matter of fact,
(27:24):
we are going to change this. Yeah, we'll change it
before the government comes in.
Speaker 3 (27:27):
And makes us change it. Yep.
Speaker 4 (27:29):
And that was rfk's point. Is he who controls the
information controls the people, right, and he wants to objectify
the information so that it's not basically bought and paid
for and then let the consumer decide what they want.
And people got very upset about that because they're like, look,
we have our system, we have our people, and we're
going to control the way in which the information is
disseminated to the public. And he say, no, open it up,
(27:50):
open highway, open code, whatever analogy you want to use. Now,
the interesting thing about food dies is I disagree with
the banning of food dies. I don't think the government
should get involved in any of that. But alongside that,
I also think the government should remove itself from so
many elements of the free market when it comes to
food and let the consumers make decisions for themselves.
Speaker 3 (28:09):
And that's exactly what's happening.
Speaker 4 (28:11):
But I will say really quickly, the other thing that
RFK has done that's very important. Everyone should celebrate, but
it's been brushed under the rug is the removal of
the gross loophole. Gross GRAS is an acronym that stands
for generally recognized as safe now. GROSS was introduced in
the fifties and the sixties when people manufacturers were introducing
their products and saying, does this need to be studied.
(28:31):
It's only flour, it's only vinegar, salt, sugar, right, like
the basic things that we know are safe, they don't
have to go through FDA approval, and they started jamming
in all these other things under GROSS. Now gross has
become the loophole through which every chemical that is in
our food system. They've never been studied by any of
these agencies. They're chemicals, granted, all food or chemicals, but
(28:53):
the gross loophole.
Speaker 3 (28:55):
Needs to be closed. And he's done so, and that's huge.
Speaker 2 (28:58):
Yeah, that's one of those things that, like we were
talking about jerrymandering earlier, that I think a lot of
people don't necessarily wrap their heads around about where we've gotten.
We've gotten so far away from what was originally intended
for food safety, among other things. You know, these policies
and procedures that food companies go through from harvest to
(29:19):
kitchen table. There's so many steps in there that now
are perhaps cracks where these big food processors can take
advantage of those loopholes like that and stick stuff in
there that we don't need and don't want. If we
knew it was there, we wouldn't want it, wouldn't need it.
But since we don't, we've been sort of oblivious to
(29:40):
it for a long time, which is.
Speaker 4 (29:41):
Why I say it's all in the labeling the way
in which we can change human habits, right, We need
to change the incentive structure. So what is the incentive
for anybody to put the information out there? There's a
disincentive because then it's a marketing game. But if we
just force everybody to label it in a certain manner
and all the information has to be out there, well,
then it's incumbent upon the consumer to make the decisions
(30:03):
for themselves. And now that instead of on the consumer
to learn more is there. So we're changing that instead
of structure as opposed to changing the system.
Speaker 2 (30:12):
I noticed last week goofy story. But we did a
pickle segment on the show, and well, I went over
the Whole Foods. There's a Whole Foods right across the
street here, and I got a bag to carry these
jars of pickles back in the building. But their bags
now are emblazoned with a whole background of probably hundreds
(30:32):
of words, all chemical additives that are in different foods,
and it's said in big bold letters over the top
of it. It said it's what's not in the bag
that counts or something like that. And it was basically
like that they as a company not to you know,
single them out because I don't know exactly how they work.
But the whole point of we can as a collective
(30:54):
buy those things that are good for us, and these
things that are bad for us will eventually be you know,
sort of rinsed out of the food supply.
Speaker 4 (31:03):
Well, if you let the market do its work right,
the market, if we demand it, demand ultimately affects supply
as we know basic econ one oh one. And but
then but price is the problem. Price is ultimately gonna
be the barrier and that's where we need to look at.
Are things being artificially priced low by virtue of subsidies
and government intervention, or are things being artificially priced high
(31:23):
so that people don't buy as much of them? And
I think that's what we're weeding through right now, which
is why it's such a messy process.
Speaker 3 (31:29):
At the top.
Speaker 2 (31:29):
You've spent so much time in the Northeast, right and
lobster is one of the main dishes that you are
famous for. I see the sandwiches that you make that
are just ridiculous. Do you ever just back down and
eat to like a peanut butter and jelly sandwich on
white bread that actually I go spoon to peanut butter
jar really yes, okay. And what's funny about that is
is when we talk about the cleaning in the nighttime
(31:51):
kitchen story, that's my biggest fault is the is the
peanut butter laiden spoons that are left in the sink
for my wife in the morning, and that she wants
to smacking you over the head for we will We
didn't get to it now, but we will save that
story for next hour. Again, the closing shift on getting
you more than just a clean kitchen late at night,
so we'll do that a little bit later. Chef Andrew
(32:12):
Gruhle has joined us. Shannon's out this week, we come back.
We're going to do our trending stories, a quick review
of what we saw in the sports world, our Gas
fantasy for play, some motivational Monday, and then our we'll
do it this as the closing segment, the closing shift
on cleaning the kitchen. All right, Gary and Shannon will
continue right after this. You've been listening to the Gary
and Shannon Show. You can always hear us live on
(32:35):
KFI AM six forty nine am to one pm every
Monday through Friday, and anytime on demand on the iHeartRadio
ap
This is Gary and Shannon and you're listening to KFI
AM six forty, The Gary and Shannon Show on demand
on the iHeartRadio app.
Speaker 2 (00:09):
We're joined by chef Andrew Gruel today, who's in for
the show. Thanks for coming in. A couple stories that
we're following. Hurricane Kiko has weakened a little bit but
still moving towards the Hawaiian Islands. They're talking about potential
for life threatening surf and rip current conditions later this week.
Kiko is expected to downgrade to a tropical storm by
later tonight and then probably past north of the main
(00:33):
Hawaiian islands tomorrow and Wednesday, so especially those on the
north shores of the islands could see some things. Russia
hit Ukraine's capital with drone and missiles again yesterday's largest
aerial attack since that war began. Russia attacked Ukraine with
eight hundred and five drones and decoys. The vast, vast
(00:54):
majority of them were shot before they shot down, before
they were able to hit their targets, but there also
a group of cruise missiles that were launched. And a reminder,
quick reminder, News and Brus coming up two weeks from today,
We're going to be live at Bjay's Restaurant in brew
House in West Covina there on Eastland Center Drive, doing
the show live on a Monday.
Speaker 3 (01:14):
So just instead of.
Speaker 2 (01:15):
Starting your weekend early, extend your weekend and just come
on out and hang with us for Monday morning.
Speaker 3 (01:21):
You can always go back to work Monday afternoon.
Speaker 2 (01:23):
It's still the office will still be open, but it's
eleven o'clock, which means it's time for swamp Watch.
Speaker 3 (01:28):
I'm a politician, which means I'm a cheat and a liar.
And when I'm not kissing babies, I'm stealing their lollipops.
Speaker 1 (01:34):
Yeah, we got The real problem is that our leaders
are done.
Speaker 3 (01:38):
The other side never quits.
Speaker 1 (01:39):
So what I'm not going anywhere So that now you train.
Speaker 3 (01:45):
The swap, I can imagine what can be and be
unburdened by what has been. You know, Americans have always
been gone at President. They're not stupid.
Speaker 2 (01:53):
A political flunder is when a politician actually tells the truth.
Speaker 1 (01:55):
Why have the.
Speaker 3 (01:56):
People voted for you with not swamp Watch?
Speaker 2 (01:58):
They're all counton on swamp Watch today brought to you
by the Good feed Store.
Speaker 3 (02:03):
Go visit our friends at the Good feed store.
Speaker 2 (02:04):
If you have knee or ankle, or heel or foot
pain of any kind, they can help.
Speaker 3 (02:10):
You out at the good feed store.
Speaker 2 (02:12):
So the biggest deal today is that the Supreme Court
has lifted a ruling by one of the lower courts
that placed limits on the immigration operation and immigration enforcement
operations here in Los Angeles, finding that federal agents were
indiscriminately targeting people based on race and other factors, at
least according to the lower court. But the justices in
(02:36):
this case did side with the Trump administration. They argued
the temporary restraining order issued by that federal judge here
in California was hampering the ice ability to crack down
on illegal migration, and that the stops by authorities were
not unlawful. Not a surprise just in terms of the
way that the Supreme Court in general has ruled on
(02:57):
cases like this in the past.
Speaker 4 (03:00):
Yeah, you know, this is another example of kind of
this legal ping ponging back and forth between the courts,
and I think we're going to see more of this
over the next three three and a half years. This
is just going to be NonStop, right, It's gonna get
kicked around. But I think what's interesting is Justice Brett Kavanaugh,
you know, who concurred with lifting the order. He said
that ethnicity alone cannot justify a stop, but it may
(03:21):
serve as a relevant factor when combined with other observational
elements like location or occupation. So it kind of gives
a little bit of carte blanche there, but you have
to tie it into something else. I'm curious to know
whether any of this legalese is actually going to affect
the way in which ICE is conducting these operations or
if it's.
Speaker 3 (03:41):
Just game on.
Speaker 2 (03:43):
It seems like in other police agencies, law enforcement agencies
that has been well known for a long time, you
can't pull over someone for a physical characteristic or whatever
I mean, among other things. It's got to be relevant, right.
It's a can be a relevant factor, but like you said,
along with other salient factors that are involved in whatever
(04:04):
you happen to be doing wherever you are. The Fourth
Amendment does require specific evidence a person is in the
country illegally if you're going to make a stop based
on that. And what Kavanas said I thought was pretty
interesting because, like you said, it's there are locations where
and types of jobs that draw people who don't have paperwork,
(04:29):
whatever it I mean, whether you want to say it
out loud or not, carpentry, landscaping. I mean, there's a
lot of there's a group of different jobs around southern
California and around the country that do draw people who
have those who don't have legal status in the United States.
So if Immigration and Customers Enforcement targets those jobs or
(04:53):
lately they get a lot of headlines for going after
people who are standing around in home depot parking lots.
Speaker 3 (04:59):
Where else are the supposed to go? Are they going
to go to?
Speaker 2 (05:02):
Are they going to go to the Library tower in
downtown LA on the forty third floor and find a
law firm where there's people practicing law that aren't supposed
to be in the country legally. They could, they might,
but that's not what their the main target is.
Speaker 3 (05:15):
Going to be.
Speaker 4 (05:16):
I think the original idea behind this, and what many
people were in support of it were thinking, is that
they were targeting these massive facilities who are bringing in
truckloads of people and taking care of their paper you know,
I put that in air quotes, taking care of their paperwork.
And I actually will use the Hyundai factory as an
exampoint which interestingly was was South Koreans right, So, and
they all did get sent back to South Korea with
(05:39):
an agreement between the US and South Korea. So I
think that was the original idea. And then when they
started seeing them go into back you know kind of
people's kitchen doors or you know, the home depot parking lot,
that's a that's a gray area. I hang out there
a lot myself. Actually love them extra just you know,
I enjoy home depots. The kids love going around the
you know, they like to play with the drills because
(05:59):
they they wire them in so the kids can hold
the drills. And I don't want to buy the drill
just so they can play with it, So I might
get swept up at some point.
Speaker 2 (06:07):
Here you're the guy in the parking lot who sees
the guy with twelve two by four US and you go,
so what are you making there?
Speaker 3 (06:12):
Yeah, framing in a new room. You got some electrical
condu It is that fourteen two.
Speaker 2 (06:19):
Trump officials also ask the Supreme Court today to freeze
billions of dollars in foreign aid. That could be a
huge test when it comes to the president trying to
assert presidential power over things like where the money goes,
which generally is a job for Congress, so that is
(06:40):
going to make its way. They said he wants to
have a decision before the end of the fiscal year,
which is at the end of this month. So we'll
see if the Supreme Court puts its foot on the
gas for that. All right, lighten it up a little bit.
The worst thing that ever happened to my teenage years MTV.
(07:01):
The fast cuts, the music, the boobs, attention span went through,
the flick, the grind, all of it. It was just
the what was it TRL Top Total Request Live Carson.
I mean, it was so hard to pay attention to
anything after you'd watch fifteen minutes of MTV. There's a
study that suggests that our eight second short attention span
(07:25):
is getting even shorter.
Speaker 3 (07:27):
We'll talk about that. We come back.
Speaker 2 (07:28):
Gary Shannon will continue. Chef Andrew Gruhl has joined us.
Speaker 3 (07:31):
Good morning, Gary and Shannon. This is Jake out one
thousand Oaks. Glad to hear Andrew on the show today.
I love watching him when he's on Gut Faild. He's
a funny guy. Here you go, you're a funny guy.
My wife would disagree. We'll come back.
Speaker 1 (07:44):
You're listening to Gary and Shannon on demand from KFI
Am six forty.
Speaker 2 (07:50):
Shannon's Out's gonna be out all week. But today we
have chef Andrew Gruhl who has joined us.
Speaker 4 (07:55):
Love Andrew Grul. This guy's quick, concise and clear on everything,
without hesitation, just straight from the heart. Love this guy.
Speaker 3 (08:05):
Bring him on all week. Oh well, I don't know
about that.
Speaker 2 (08:07):
He's busy, but listen, if the whole marriage thing doesn't
work out, I can get to that guy's number.
Speaker 3 (08:12):
Yeah, yeah, if you could send that over me, that'd
be good. Absolutely.
Speaker 2 (08:16):
So we are regularly bombarded with information about attention span
something and every day. Our attention span is challenged constantly,
and unfortunately we have the biggest test we carried around
in our pockets all the time. The phone is a
ridiculously engineered thing that will just destroy our brains from
(08:40):
the inside if we're not careful. And you and I
as parents have to make this decision about how much
do we allow our kids to have access to this
thing which could eventually be very bad for them. Maybe
it's very good for them. Possibly there is Attention is Critical.
A paper study scanning and performance in Premier League football
(09:03):
players for soccer players if you will, and they found
using a ten second scan time gave players a small
but positive performance advantage. Other studies show that with elite
soccer players, the best players spend more time scanning than
others unless there's an opponent player in close proximity. Scanning,
they say, is a form of attention that allows a
(09:24):
soccer player to take advantage of a time limited opportunity
where decisions of do I pass, do I dribble? Do
I pass to that other guy however they're going to
do it, where to run on the field all have
to be made very, very rapidly. We're not often in
those situations every day where we have to make fast decisions.
(09:45):
Sometimes you do, you know, if maybe in traffic somebody's
going to cut you off, what decision you make, and
that's you know, split second timing. There's not a lot
of things maybe where you've got an eight to ten
second window to make those decisions.
Speaker 3 (09:59):
But if they're are, and if you do face that.
Speaker 2 (10:03):
In whatever line of work you're in or social circle
that you happen to be in, it can be pretty
taxing on the human brain. We don't do things very
well under pressure when it comes to that.
Speaker 4 (10:12):
And everything has become analytics now too, so to use
your sport analogy and watching baseball, it's always they're always
sitting in the bench, on the bench in the dugout,
just looking at that iPad. Yeah, just obsessing over the analytics.
I think it takes some of the art away, It
takes some of the fun, the spontaneity of just going
out there and playing. But in everyday life it's also
it's the exact same thing. That's a great analogy that
(10:34):
you make about maybe in traffic we have that situation,
but we're not out there hunting, you know, for our food.
I will say, being a father, we face those things,
especially with young kids on a daily basis, because I
have six to eight seconds to make a decision about
is this going to be the thing that I blow
my top on or am I gonna let this one
slide by when the kid, you know, perhaps flashes the
(10:56):
wrong finger at you or something along those lines.
Speaker 2 (11:01):
It's funny because we've talked many times on this show,
specifically about Malcolm Gladwell's book Blink and in it the
way that our bodies are wired, the two different levels
of sort of reactions and decision making. One of them
is the unconscious we don't know you flinch when it
looks like the bird is going to fly through the
windshield of the car. That's the the you know, your
(11:24):
innate body protecting itself. And then you have the more nuanced,
the longer reaction time, those decisions like you said that
you have to make about am I gonna is this
gonna be the one that should I?
Speaker 3 (11:39):
Should?
Speaker 2 (11:39):
I Just sit on this one and wait for a
for a real fight to come out. And it's always
fascinating to me how one controls the other, and that
they also, at the same time work very independently of
each other. You can't control one, you can maybe try
to shape it at some point. Think of somebody studying
mar martial arts, for example. You are doing all of
(12:01):
those longer decision things, the way you practice, the way
that you train your body to try to make it
the short unintended reaction times to stop a punch or
get out of the way or throw a move so
that you know you counter the other person's attack on you.
That it's always fascinated me how our brains work like that.
Speaker 3 (12:22):
Yeah, I love it.
Speaker 4 (12:22):
And that repetition to go to another Malcolm Gladwell book
is that you know where he harps in on a
ten thousand hour rule, right, and he talks about how
it's to become an expert, we have to do something
for ten thousand hours to really work that muscle memory. Interestingly,
he mentioned in that book that Beethoven was actually not
a child prodigy. He had just put in his ten
thousand hours at such a young age because his parents
(12:44):
were obsessive about him learning to play the piano. So
really using that ten thousand hour rule, So with the
muscle memory piece, it's like, can we retrain our minds
to just instinctively react in that manner? But I think
to your point about the bird coming through the windshield
or what has, I think we're losing that natural reaction
time because of the way in which we're rewiring our
(13:06):
brains by virtue of the constant dopamine hits on our phones. Now,
I don't have any science to back that up. That's
just my intuition. But so maybe your reflexes are getting dull. Yeah, yeah,
you're right. It's all anecdotal. It's self anecdotal evidence, and
I'm getting very slow, but it would make sense I mean,
if there's got to be some impact to what we've done,
(13:28):
I mean what we've done by you know, having phones
in our pockets, the rise of social media, the ability
to basically find anything we want to at any moment
of day of the day. That it is a there's
got to be some impact, and we don't know what
it is yet.
Speaker 2 (13:43):
That's the point I don't know which comes to the neck.
I don't know how we're getting into these segues as
well as we are. But the microdosing of GLP one,
this is one of those things I've never quite I
still can't wrap my head around GLP one's. I know
people are on them. It's not that I don't I'm
not aware of them. It's just a there's so many
(14:04):
questions about the way these things are changing bodies. And
the new plan is to micro doose a GLP one
for longevity purposes, for people trying to kind of hack
their bodies and live to be one hundred or whatever
they're planning to do.
Speaker 3 (14:21):
Yeah, the longevity.
Speaker 4 (14:22):
Craze is something that I think we're going to see
a lot more of as we've moved from like supplements
into nutraceuticals and now really extending our lives. And I
just think micro dosne in the conversation of health, just
for something about it. There's this mental dissonance like I
hear micro doosne and I'm like, WHOA, Well, let's kind
of slow down here. Everything is I'm going to micro
(14:43):
dose this and micro does that. How about you just
eat a little bit less micro does your food and
maybe there you go.
Speaker 2 (14:49):
That'd be fine. All right, we'll talk about that when
we come back. Gary and Shannon will continue. Chef Andrew
Gruhl has joined us today.
Speaker 1 (14:55):
You're listening to Gary and Shannon on demand from KFI AMS.
Speaker 3 (15:02):
Chef Andrew Gruhl has joined us today in place of Shama.
Speaker 1 (15:04):
Chef, could you recommend a good culinary program, you know,
one of those ones with really good training.
Speaker 3 (15:11):
Good reputation and good food.
Speaker 1 (15:13):
Maybe in the southern California.
Speaker 3 (15:14):
Thanks, are there a lot of good schools around here.
Speaker 4 (15:17):
A lot of the culinary schools have closed, and you
know it's due to costs and just kind of demand
and shift in the industry. But I will tell you this,
I think the best culinary program is to get the
new professional chef, which is the CIA in which is
the Culinary Institute of America. It's they're big test textbook.
I mean, it's updated frequently. And then go on YouTube
and just start going through the textbook, learning the fundamentals
(15:38):
and the foundations, and then get a job at a diner,
start working a few hours short order cook, get that
muscle memory going.
Speaker 3 (15:45):
That is all you need.
Speaker 2 (15:46):
I was going to say, I don't remember which context
it was in one of the earlier conversations about it was.
I guess it was about the attention span I've forgotten already,
was that the art of cooking the world of cooking
can be such a you get such quick feedback on
what it is that you're trying to do. Right, if
(16:07):
you're trying to make a dish that tastes great, or
you know what you want it to taste like, you
can immediately determine are you on course or are you
completely off base?
Speaker 1 (16:16):
Yes?
Speaker 2 (16:17):
And I think there are other you know, whatever endeavor
somebody who's in professionally or just you know, as a
habit or a hobby, those don't come as quickly.
Speaker 3 (16:28):
You know, the cooking is one of those that you
can learn very very quickly.
Speaker 4 (16:31):
It's a beta test, right, and you immediately get your
return on whatever that test is.
Speaker 3 (16:35):
That's a great point that you make.
Speaker 4 (16:36):
So when people develop and build apps, right, they're like, oh, well,
our bita is coming out, and then we're going to
see what the user interface looks like, what people like,
and then it takes six months and fifteen million dollars.
You know, I'll do it for a buck ninety two
and a few onions and a maybe a cut of
skirt steak.
Speaker 2 (16:51):
And then and then if it's great, you got a
whole new thing. Yeah, a whole new art is just produced.
Speaker 3 (16:57):
GLP ones.
Speaker 2 (17:00):
There's a Washington Post article that came out last week
about GLP ones and not GLP ones as diabetes medicine
or even necessarily weight loss conjunction with that, but that
people have been microdosing using less than the prescribed amount
(17:23):
in an attempt to extend the length of their lives.
There is almost no public scientific evidence that proves that
taking a smaller than standard dose of a semiglutide is
safer effective, but that hasn't stopped any people like the
sixty two year old grandma from trying these doses. For
(17:44):
a bunch of reasons, the expectation again improved wellness, longevity.
I've seen some amazing stories of people who have been
on these and their lives have changed completely, especially those
who do struggle with weight and probably struggle with diabetes
or pre diabetes, and they talk about having felt better
(18:07):
than they've ever ever felt in their lives. It's not
the drug that's doing. What the drug is doing is
helping them reduce their weight, which and their weight is
what had been taxing their bodies for years, in some
cases decades, and when they're able to drop that weight
for the first time in a long time, they're starting
(18:27):
to feel I wouldn't say normal because they wouldn't necessarily
know what that is, but they start to feel healthy again,
and that's an amazing thing.
Speaker 3 (18:37):
Now, can that be?
Speaker 2 (18:39):
All good things come with awful side effects potentially, But
it's one of those things where people are doing it
for fashion reasons. People are, you know, taking these things
and microdosing them because they think it's going to I
don't know, wash over the weekend of awful diet that
they you know, they just indulge in four pounds of
ice cream and you know a couple of cheeseburgers and
(19:01):
some pizza, which sounds great.
Speaker 1 (19:04):
Way.
Speaker 4 (19:05):
It just goes back to the attention span thing you
and I were talking about, and just in our society
in general, the need for constant and instantaneous gratification people
who are using this now, as you mentioned, I totally
get it right. I mean, when you can understand what
it's like to live, it gives is confidence, right, It
gives you the confidence to then continue and perhaps outside
of the scope of the g LGPL, GLP ones, the
(19:26):
ozempic whatever, Sorry I lose it, then you can. You know,
it changes you as a person hypothetically. But when you're
micro dosing it, like in the manner you said, it's okay,
I broke the rules and I was naughty and I
ate a little bit extra ice cream. So I'm just
gonna do a little micro doose here and that should
take care of everything. So I can continue to be gluttonous, right,
and I can continue to kind of break these rules
as opposed to sticking to a regular, you know, program.
Speaker 2 (19:51):
By which I can live in a healthy way. I
fully stand by the you you know instinctively, we all
know humans instinctively how to do this the right way.
That's not to say it works for everybody. But the
thing you move more, eat less.
Speaker 3 (20:10):
That's it.
Speaker 2 (20:10):
I mean, if you were to just break it down,
you can combine the eat less with eat healthier, because
that's going to be a big deal. Eating less ultra
processed foods probably isn't great, but it helps. But eating
better in general is going to help you. And move around.
I mean, those two things were Our bodies are built
to move and we're not meant to ingest all of
(20:31):
the stuff that we have ingested over the last couple
of years. I'm guilty of it all. I mean, I
don't think anybody isn't. But those two things are so
easy to say and for some people very hard to
actually stick to. Yeah, especially the eating piece, because there
aren't a lot of good available options when you're on
the fly. And that's where I talk about how you
know fast food is taken over in highly processed foods.
Speaker 3 (20:53):
It's simple, it's easy.
Speaker 4 (20:54):
It's been marketed to us for decades as being good
for us because it's low and saturated fats or low
and sodium, or it's got one of those kind of
general marketing labels on the exterior. And now you have
to flip your entire worldview ups and when it comes
to food and culinary upside down, because finally we're able
to by virtue of RFK. I think and to some degree,
that this is a national conversation. We're able to talk about, Hey,
(21:15):
maybe these foods aren't so great for us. But then
we're stuck. It's like, well, I look left, I look right,
it's McDonald's. It's a you know, a seven to eleven
and the only option. There's nothing fresh there.
Speaker 3 (21:24):
What do I do?
Speaker 4 (21:25):
Well, maybe I'll start microdos and on some GP ones
and call it a day.
Speaker 2 (21:31):
That is an interesting topic. I think my wife and
I have started doing. We subscribe, I'll just say the
name we subscribe to butcher Box, and they you know,
these grass fed beef and other meats that come in
that are supposed to be healthier than you'd find potentially
at a grocery store or clearly it's some of the
you know, prepackaged freezer section meets that you're going to find.
(21:53):
That makes a huge difference. And I know that it's
for some people. They might see it as a luxury
to be able to buy a box full of eat
every month or however you do it. But in terms
of the health benefits of that, that's the taste is
so much better. It's an amazing difference just through a
simple mechanism that already exists for people.
Speaker 4 (22:14):
You know, another thing for people, the luxury element of
that versus having the box delivered to you. What I'm
seeing a lot of people doing now, especially as beef
prices are going up, is they're getting together with like
four or five friends or neighbors and they're buying a
quarter or a half on the steer, and then they're
just breaking that up and it works out to be
like two or three dollars a pound when you work
in the ground beef with some of the off cuts
and then you just split it up amongst you and
(22:35):
your friends. There's nothing wrong with high quality beef that's frozen,
so that's another angle you can go through. But having
the availability to high your quality meat, especially you know,
there's always the argument about like, well, is grass raised,
grass finished better is it not? Because most people don't
understand ninety percent of a steer's life. They're consuming grass, right,
whether it's hay or you know, alfalfa grass that would
(22:57):
have you it's that final ten percent where they fatten
them up with the corn and the soy and they
just jam them full of that. You know, feed that
high in those Omega six fatty asses, which is what
leads to the inflammation in the body. And then the
one that's fed finished on the grass is much higher
in your omega three fatty asses in your C fifteen,
which we're learning more about when it comes to longevity,
which is actually a fatty acid chain that's only found
(23:20):
in grass finished beef. So it's important you get the
right meat. But if you buy it in bulk and
use those economies of scale with friends and neighbors, you
can do so even outside of the scope of the
direct subscription sources.
Speaker 2 (23:33):
And there's, like you said, there's a bunch of different
options out there for people.
Speaker 3 (23:37):
Times.
Speaker 2 (23:38):
People may not think of southern California as like the
dairy capital of the world, but there are plenty of
options here, local options here in terms of forums that
you can actually do that.
Speaker 4 (23:48):
Yeah, I define local too as like either statewide or
generally domestic, you know, because we do import so much
of our beef actually, so when you say local and
you're referring to us raised, it's like, well, isn't it
all us. Well, no, not necessarily. So much of it
comes from Brazil. Brazil's the number one importer right now.
That's why I bring Brazil up, Not because Shannon was there.
Speaker 2 (24:07):
Oh all right, we'll come back cleaning your kitchen at night.
Why this closing shift is actually good for more than
just a clean kitchen.
Speaker 1 (24:17):
You're listening to Gary and Shannon on demand from KFI
AM six forty.
Speaker 2 (24:25):
A couple stories that we're talking about today. A new
Gallup poll shows that Americans are more positive toward capitalism
than socialism, but fewer than In twenty twenty one, Fifty
four percent of Americans say they view capitalism favorably fifty
four percent. That's compared to sixty percent a few years ago. Americans,
for the most part negative towards socialism. Fifty seven percent
(24:47):
are negative towards it. But that really hasn't moved very much.
I'm curious to see how this is going to go
with Zorn Mamdani running for mayor in New York City.
And it's funny to me that so many people are like,
let them destroy New York City so we can. I
think it was George will the columnist who said every
(25:07):
twenty or thirty years or so. We need to have
a brush with socialism to remind us how bad socialism
actually is for everybody.
Speaker 4 (25:15):
I feel like I feel like New York City's already
getting there, I mean, and has been there. So I
don't know how much worse he can make it, but
I'm sure that he'll impress us.
Speaker 2 (25:22):
Yeah, we were talking about food and stuff, and I
know that that's obviously a hot point for you. Where
do you come down on the just the general make
America Healthy Again MAHA movement? RFK Junior has that that
he has been spearheading outside of him as the leader
of it, because I know he's a polarizing figure, but
(25:44):
just in general, there are things in that movement that
make complete sense, don't they. So much of it is
common sense, and I think that's the point of it.
I say that he's already succeeded.
Speaker 4 (25:55):
People ask me all the time, so what would you
give him as a grade based on what he's done?
I said, he already got an because we're all talking
about it. That's the most important thing. We're talking about food.
We're asking where our food comes from, and we're understanding
more of what we put in our bodies, but from
both food to medicine, that in and of itself is success,
So that's huge. I wouldn't even suggest that he's that polarizing.
(26:16):
I would suggest the way in which what he says
is being covered creates polarizing topics. I think he's been
pretty clear and sucynct on his position for decades. I've
followed him for decades just based on his work with
food and Water Watch and you know, kind of like
sustainable seafood and ocean conservation, and he's always been promoting
a lot of the same things.
Speaker 3 (26:34):
That.
Speaker 4 (26:35):
Funny enough, the people who hate him now were celebrating
him for ten or fifteen years ago.
Speaker 2 (26:40):
He picked a team, and that was probably the worst
thing he could have done, because that then turns people
away from listening to his messages. I mean, we've covered
the story, of course about different food dies, and in California,
the whole Skittles thing became an issue where the governor
wanted to ban specific die and they used Skittles as
(27:01):
the example because it's a bright candy and everybody knows
what he's talking about. But now all these food companies
are banning those same dies, and it wasn't because the
government came in and forced them to. It's because, like
you said, there's public knowledge about this that we realize
what it is that we're ingesting in some of these cases,
and that's what prompts the company to get out ahead
of it and say, oh, yes, as a matter of fact,
(27:24):
we are going to change this. Yeah, we'll change it
before the government comes in.
Speaker 3 (27:27):
And makes us change it. Yep.
Speaker 4 (27:29):
And that was rfk's point. Is he who controls the
information controls the people, right, and he wants to objectify
the information so that it's not basically bought and paid
for and then let the consumer decide what they want.
And people got very upset about that because they're like, look,
we have our system, we have our people, and we're
going to control the way in which the information is
disseminated to the public. And he say, no, open it up,
(27:50):
open highway, open code, whatever analogy you want to use. Now,
the interesting thing about food dies is I disagree with
the banning of food dies. I don't think the government
should get involved in any of that. But alongside that,
I also think the government should remove itself from so
many elements of the free market when it comes to
food and let the consumers make decisions for themselves.
Speaker 3 (28:09):
And that's exactly what's happening.
Speaker 4 (28:11):
But I will say really quickly, the other thing that
RFK has done that's very important. Everyone should celebrate, but
it's been brushed under the rug is the removal of
the gross loophole. Gross GRAS is an acronym that stands
for generally recognized as safe now. GROSS was introduced in
the fifties and the sixties when people manufacturers were introducing
their products and saying, does this need to be studied.
(28:31):
It's only flour, it's only vinegar, salt, sugar, right, like
the basic things that we know are safe, they don't
have to go through FDA approval, and they started jamming
in all these other things under GROSS. Now gross has
become the loophole through which every chemical that is in
our food system. They've never been studied by any of
these agencies. They're chemicals, granted, all food or chemicals, but
(28:53):
the gross loophole.
Speaker 3 (28:55):
Needs to be closed. And he's done so, and that's huge.
Speaker 2 (28:58):
Yeah, that's one of those things that, like we were
talking about jerrymandering earlier, that I think a lot of
people don't necessarily wrap their heads around about where we've gotten.
We've gotten so far away from what was originally intended
for food safety, among other things. You know, these policies
and procedures that food companies go through from harvest to
(29:19):
kitchen table. There's so many steps in there that now
are perhaps cracks where these big food processors can take
advantage of those loopholes like that and stick stuff in
there that we don't need and don't want. If we
knew it was there, we wouldn't want it, wouldn't need it.
But since we don't, we've been sort of oblivious to
(29:40):
it for a long time, which is.
Speaker 4 (29:41):
Why I say it's all in the labeling the way
in which we can change human habits, right, We need
to change the incentive structure. So what is the incentive
for anybody to put the information out there? There's a
disincentive because then it's a marketing game. But if we
just force everybody to label it in a certain manner
and all the information has to be out there, well,
then it's incumbent upon the consumer to make the decisions
(30:03):
for themselves. And now that instead of on the consumer
to learn more is there. So we're changing that instead
of structure as opposed to changing the system.
Speaker 2 (30:12):
I noticed last week goofy story. But we did a
pickle segment on the show, and well, I went over
the Whole Foods. There's a Whole Foods right across the
street here, and I got a bag to carry these
jars of pickles back in the building. But their bags
now are emblazoned with a whole background of probably hundreds
(30:32):
of words, all chemical additives that are in different foods,
and it's said in big bold letters over the top
of it. It said it's what's not in the bag
that counts or something like that. And it was basically
like that they as a company not to you know,
single them out because I don't know exactly how they work.
But the whole point of we can as a collective
(30:54):
buy those things that are good for us, and these
things that are bad for us will eventually be you know,
sort of rinsed out of the food supply.
Speaker 4 (31:03):
Well, if you let the market do its work right,
the market, if we demand it, demand ultimately affects supply
as we know basic econ one oh one. And but
then but price is the problem. Price is ultimately gonna
be the barrier and that's where we need to look at.
Are things being artificially priced low by virtue of subsidies
and government intervention, or are things being artificially priced high
(31:23):
so that people don't buy as much of them? And
I think that's what we're weeding through right now, which
is why it's such a messy process.
Speaker 3 (31:29):
At the top.
Speaker 2 (31:29):
You've spent so much time in the Northeast, right and
lobster is one of the main dishes that you are
famous for. I see the sandwiches that you make that
are just ridiculous. Do you ever just back down and
eat to like a peanut butter and jelly sandwich on
white bread that actually I go spoon to peanut butter
jar really yes, okay. And what's funny about that is
is when we talk about the cleaning in the nighttime
(31:51):
kitchen story, that's my biggest fault is the is the
peanut butter laiden spoons that are left in the sink
for my wife in the morning, and that she wants
to smacking you over the head for we will We
didn't get to it now, but we will save that
story for next hour. Again, the closing shift on getting
you more than just a clean kitchen late at night,
so we'll do that a little bit later. Chef Andrew
(32:12):
Gruhle has joined us. Shannon's out this week, we come back.
We're going to do our trending stories, a quick review
of what we saw in the sports world, our Gas
fantasy for play, some motivational Monday, and then our we'll
do it this as the closing segment, the closing shift
on cleaning the kitchen. All right, Gary and Shannon will
continue right after this. You've been listening to the Gary
and Shannon Show. You can always hear us live on
(32:35):
KFI AM six forty nine am to one pm every
Monday through Friday, and anytime on demand on the iHeartRadio
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