@ForkReporter | Hour 2

FDA Says Yogurt Prevents Type 2 Diabetes


Knotts Berry Farms 2024 Boysenberry Fest



Wendy’s Investing 20 mill for AI menus?

Episode Transcript

(00:00):
Hey, it's Neil Savedra. You'relistening to kfi EM six forty the Fork
Report on demand on the iHeartRadio app. Happy Saturday, folks, it's Neil
Savadri here. Of course, thisis the Fork Report, where we celebrate
food, talking about it a lot, what's in the news, tips and
tricks. You can go to KFIMsix forty dot com after the show and

(00:25):
listen to it on demand as youwish. I encourage you to go back
in if you didn't get to hearthe technique of the week. We got
to talk about cooking and heat transferand cooking proteins and all of that,
So check that out if you areso interested. And I sure would love
for you to join me on socialmedia. That's X, that's Instagram,

(00:47):
that is threads at fork Reporter,at fork Reporter. I'm on Instagram a
lot, not the others as much, but I'm certainly on that and it
is me, So I'd love foryou to join me at Fork Reporter,
at Fork Reporter. Don't forget.You've got both Tuala Sharp coming on at

(01:11):
five with SoCal Saturdays, and that'sfollowed by Unsolved with Steve Gregory. So
go nowhere, so check this out. The FDA just gave yogurt a little
boost by saying that it might helplower the risk of type two diabetes.
Now the evidence isn't superduper strong,but they're allowing these kinds of claims with

(01:36):
disclaimers, tiny little last tricks,if you will, since there's not a
ton of solid scientific proof behind it. But there's there's not information. There's
more information about it working than thereis against it, and it's not new.
They do this for dietary supplements thesame way and some foods. Every

(02:00):
now and again this will pop up, but not everybody's thrilled about it.
You know, some folks are sayingthis label change could actually make things worse.
It's going to encourage people to eatmore yogurt, especially those sugary kinds.
And you know which ones they are. If you can eat yogurt without

(02:22):
making that weird funny face, that'sthe sugary kind. Otherwise, if it's
silky smooth, but soda has achalky finish, you know what I'm talking
about. The ones that are reallygood for you, those tend not to

(02:43):
be the ones with all the sugarand ingredients to put in there, like
I don't know, fruit and allof those things too that are often covered
in sugar, all those so youknow the difference, But that could up
the risk of diabetes, right,That causes the exact opposite of what you're
hoping for. Critics also saying thatrelying on just a limited amount of evidence

(03:07):
for these claims is kind of silly. So while yogurt right now might be
getting just a little bit of thatso called halo health halo effect by saying,
hey, look we're healthy, mostpeople think that it's healthy on its
own as well. But it's nota magic fix for diabetes, nothing like

(03:27):
that. So don't get too excited. How does this work with food?
Well, believe it or not,think about it. You and I have
heard these claims on other things aswell. If I say cranberry juice,
what do you think you think?Oh, well, isn't that good too
for the kidneys? Doesn't that fdainsturinary tract infections, urinary tract infections and

(03:52):
things like that, yeast infections,whatever it might be. Well, yeah,
we've heard those things. Well thatcomes from studies. Now, they
may not be double blind this orwhatever they have to do to get a
consensus, but science, believe itor not, doesn't always come to a

(04:13):
consensus on things. There are majorthings like gravity, but if you do
studies in gravity, you can seethat there have been different beliefs as to
how it actually works, not thatit doesn't exist or something to that degree,
but how it works and how it'ssupplied. And so those so called

(04:33):
laws are things that they've come toa consensus that exists, but still the
mechanics of them might be a littledifferent. For instance, So in this
particular case, when they get certainstudies going on and they have found that
generally they have showed this positive responseor that there's certain markers that they can

(04:56):
back up and point to and saythis is what we noticed, here's the
control, then the FDA is saying, yes, it will come with an
asterisk. But you can put thatthose claims on a food label. You
know, heart healthy. You seethings like that, well what makes it

(05:17):
heart healthy? Well, low incholesterol, or it's high in fiber or
these things that they've already studied inother studies about fiber specifically, or what
have you. Then that points tothe fact that now that if this product
has those things, and they canmake those claims. The new jump on

(05:39):
this one, the FDA and yogurtin this case is that really it's finding
a way to allow that to bewritten on a label. And you know
what happens any sort of health claimson a label. We all think is
great because we see things. Thinkabout all those different qualifiers, if you

(06:01):
will, those descriptors that we findon labels that don't really mean anything.
What about natural, you know,naturally delicious or made like nature, or
natural ingredients or these things those aren'tregulated. We don't even I mean even
organic has an issue as to howit's regulated, by whom it's regulated,

(06:27):
and whether it's certified organic or not. You know, there's things. For
instance, when it comes to beef, they say grass fed, well,
grass fed is a good thing,that that diet's going to change the taste
of the meat. The I hateto say this, I know, forgive
my vigers on my Vigor listeners,those that are plant based, but they

(06:53):
do say that happy cows or tasteto your cows. Sorry, I'm sorry,
bad host, but it had tobe said. However, there's a
difference between grass fed and grass fedand grass finished. So finishing that means
that through the entirety, the entiretyof the process, they've been treated with

(07:17):
that rather than fed grass for acertain time, then finished off with things
that will bulk them up, makethem heavier, do things that will get
more poundage, which brings you moremoney. So there's often these terms that
are used when it comes to fooddescriptions to make us think they're better than
they actually are. When it comesto the FDA and yogurt, we will

(07:41):
have to see how this ends upplaying out and to what end. But
for now, don't be surprised ifyou see something about yogurt and how it
could be helpful in the battle againstthe risk of diabetes. So it doesn't
say it helps diabetes per se,but it says, hey, if you're

(08:05):
put having I think it's two cupsat least two cups of yogurt a week
that that can help stave off therisk of type two diabetes. More to
come about that, I suppose aswe learn more. Nts Berry Farm,
the Bois and Berry Festival coming soonsome deets when we return. Go nowhere.

(08:31):
You're listening to the Fork Report withNeil Savedra on demand from KFI AM
sixty. Howdy, howdy, howdy. Neil Savedra here with the Fork Report.
Thanks for hanging out this Saturday.Don't forget you've got to walla sharp
and so cal Saturday is coming upat five and then at seven you'll have
Steve Gregory and Unsolved, and thenafter that at nine for one hour you

(08:56):
will have Before the Coast with ourvery own clay Row and Coast to Coast
am So no reason to go anywhereelse, stay right here and we will
have you covered again. Want toremind you to join me on social media.
It's just a great way for usto connect and I have a really
good time posting stuff and getting funfeedback. I'm kind of one of those

(09:20):
scrollers gives me inspiration and the like. So check it out at Fork Reporter
at Fork Reporter on Instagram, Xand threadsnots Erry Farm, but b U
b U Bu Bu Bu Bu boy. They have never and probably will never
run out of ways to put Boysand Berries into food stuff that will surprise

(09:46):
you but always pays off. Thetwenty twenty four Boys and Berry Fast will
run daily from March eighth through Aprilseventh, and then Friday through Sunday starting
on April twelfth through the tur eightThere a knot's very far and if you
haven't been, man, I can'trecommend it enough. They do such a

(10:07):
fine job with the foods that theycome up with, the concoctions and the
very smart ways of using boys andberries. When I went last time i
went, not the last time,but one of the last times I went,
I was broadcasting there for the event. By the way, I thought

(10:28):
it would be fun to die.As some of you know, I dye
my beard. It's white, andI get bored with it, and it's
the only hair on my face,well my eyebrows. But I get bored
with it, and so I'll dyeit from time to time, usually blue.
But it's been red, it's beengreen, it's been black, it's

(10:50):
been striped, all these things.Well, I thought it'd be fun to
go to the Boys and Berry Festivaland die my beard purple to celebrate the
Boys and Berry fas festival. Man, that's one of the hardest colors I've
ever worked with. It left everythinglooking like a crime scene. Any who,
just in case, just in case, you're going to be dying your

(11:13):
beard or something there. But peopledo dress up in boys and berry purply
colors, which is kind of funas well. So they come up with
these menus and they nots Bury Farmimports three hundred thousand pounds of boys and
berries every year from Chile, NewZealand, Oregon. And this is all

(11:39):
to feed you and me, whofeast on more than eighty food and beverage
items each year for this annual BoisonBerry Festival. And you know, boys
and berries, that's what started thefarm. And when you think about nots
Bury Farm, it is the oldonly that I'm aware of. It's the

(12:01):
only place of its kind far herein Los Angeles or in the Southland of
an amusement park that really started becauseof food. Food wasn't sort of an
afterthought on other parks and amusement parks, but for Knotsbery Farm, it was

(12:22):
the thing that brought people there.The restaurants, the boys and berries,
all of these things brought people there. The line was so long that fried
chicken that they had to come upwith stuff for people to do while waiting
in line. So the food isalways outstanding. The stuff that they put
together for the Boisonberry Festival is absolutelyamazing. I mean, really the creativity

(12:48):
and the fun. I mean,there's hits and misses everywhere, but I
was blown away how many hits therewere. And the misses to me weren't
like, oh that's nasty, noneof those it'd be like, oh that
wasn't as boison berry forward as Iexpected, or something like that. But
man, when they come up withthese things. I've had spare ribs with

(13:11):
a boison berry barbecue sauce on themthat was outstanding. They have plenty of
boison berry styled beverages and the like, and it just is one of those
things that you can really taste thatthey've been focusing this on this well in
advance, coming up with all ofthese different things. So booze items,

(13:33):
different food offerings always there. Themenus are throughout the park in different places,
different booths, different stands, andit really is pretty amazing. So
just you know, get in there. You can get a tasting card has
more than fifty items most offered atfolk food booths and restaurants there in ghost

(13:58):
Town, and you can go andenjoy because there's tons. It's a fifty
five dollars tasting card, by theway, but it's kind of like a
I don't know, like a map, a mini dining plan if you will,
that encourages those of us to lovefood, to sample all the different

(14:18):
festival fair and return to the parkfor another visit type thing. So get
in there, get the card,do your thing and enjoy it again.
The Boys and Berry Festival is comingvery soon. Back to our friends there
at knots Bury Farm. The twentytwenty four Boison Berry Fest runs daily again

(14:41):
from March eighth through April seventh,and then Friday through Sunday starting April twelfth
through the twenty eighth there at KotsburyFarm. Get in there and have some
fun. It is the Forkport.I'm Neil Savadri Kfi'm six forty. You're
listening to the fork Report with NilSavedra on demand from KFA all Things Food,

(15:03):
Bevera John to Beyond. I amyour well fed host, Neil Savedra.
How do you do? Thanks forhanging out with us three hours every
Saturday talking about food, nay celebratingfood and how much you know we love
to eat, not everybody does.My wife's not real big on it.

(15:24):
She's one of those people that,I mean, she likes things, but
she kind of eats to live ratherthan lives to eat like her old man.
I'm like, hm, what's forbreakfast, what's for lunch, what's
for dinner? AnyWho, this isour place to come together, and inevitably,
even if you're not a huge foodieor you don't cook. One of

(15:48):
the coolest compliments I get is peoplethat aren't that listen to the show and
just like to hang out. SoI appreciate you there as well. We
always get to things that are goingon not only in the news that are
about food, but also tips andtricks and the like. So if you
haven't listened before, thanks for tuningin and hang out with us, as
we will be with you until fiveo'clock when we hand it over to Toola

(16:11):
Sharp and so Cal Saturday. Also, it's a good day to be indoors.
There's rain still coming across the southLand, depending on where you are.
Northern California still taking it on thechin. You know. I saw
Caltrans eight, which is up there, you know in the mountains, Crestline,

(16:32):
Big Bear, Arrowhead and the like. And man, there was one
stretch of the highway I believe thatjust all the ground underneath it had just
washed away insane looking. So evenif it's not heavy where you are,
it's heavy in other places. Solet's keep ourselves safe, shall away.

(16:55):
All right? A bomb was dropped, or what seemed like a bomb recently,
when Windy's CEO Kirk Tanner told anearnings call earlier this earlier last month
that Wendy's is investing twenty million dollarsto roll out digital menu boards. Now
that's not that big of a deal. It's updated tech. We should all

(17:17):
expect that, right. Well,they're going to do this to all their
US company operated restaurants by the endof twenty twenty five, they said.
He went on to say, beginningas early as twenty twenty five, we
will begin testing more enhanced features likedynamic pricing and daypart offerings, along with

(17:38):
AI enabled menu changes and suggestive selling. I guess that would be like up
selling of some kind. I don'tknow that it could track you in any
way that would be interesting, orif they, you know, depending on
your order, they say, hey, you know what, most people buy

(17:59):
this burg or this item, usuallyget this if you're interested, or something
like that. But this was abig deal because what ended up happening was
people heard that and said, whatthe hell. It seems like there's only
two major models for making money rightnow, and that is a subscription model
and dynamic pricing. Right Disneyland isdoing dynamic pricing. The ride sharing apps

(18:26):
and services like Uber like Lift,they are using it high demand, you
pay high dollars. So as KirkTanner, the CEO of Wendy's, went
on and says, we continue toshow the benefits of this technology in our
company operated restaurants and you know,supporting sales growth, profit growth across the

(18:52):
system. Well, the first thingthat was thought is, okay, so
when it's busy, like lunch orbreakfast or something like that, you're going
to charge us more. Well,there was a lot of backpedaling assuming that
what CEO Kirk Tanner was trying toexplain was, hey, dynamic pricing means

(19:14):
prices will go up at certain timesand go down at others. They came
out and said, oh no,no, it was a misunderstanding. We
meant that prices will go down atcertain times. That's the case. Great,
and then that way they're not goingup, they're staying you know,

(19:37):
level. But the thing that doesn'tmake sense other than the suggestive selling,
Why would you say that the digitalmenu boards should increase around, you know,
the use at the different windys,further supporting sales and profit growth across

(19:57):
the system. If the only thingis suggestive selling with this AI enabled menu
that can change. I mean,really, the only way it makes sense
is if you were going to goup at times and down at other times,

(20:17):
not just staying stagnant and then goingdown. That's not going to make
anybody any money. But the realityis they could do that just like gas
stations. You remember that back inthe day when they had to either physically
climb up on a ladder to changethose little marquee letters and numbers. And
then they got those poles that madeit easy. Those poles, I think

(20:41):
they had a suction cup on themor something, and they could just suction
those little plastic numbers and then placethem in the proper slot in the marquee
while they started moving to the digitalones. And when that happened, you
didn't even notice. At one point, in a flash of a second,

(21:07):
it went between whatever it was anda raised number could be pennies, could
be ten five to ten cents,whatever it was it switched and it was
done. Didn't have to see anybodyout there physically switching going up. The
prices are going up. You justblink, you sneeze, you drive by,
and then all of a sudden,it's up and the cost is up.

(21:30):
So Wendy's is backpedaled on that,and I'm glad to hear that there
was a lot of people upset byit, and in this particular case,
it seems like Wendy's is going,no, that's that's not where we're going,
which is good news because I reallyenjoy Wendy's. I do. I

(21:52):
think their breakfast sandwiches are great.I like their burgers. I think their
fries are underrated, a little skinon them, the proper kind and amount
of salt. Oh, I thinkthey're really really good. AnyWho, So
I will still be using Wendy's,that's for sure. But I hope to

(22:14):
hell that if they were planning ondoing some sort of dynamic pricing, that
they got there out of their systemor at least saw that it's not a
good idea. And if they weren'tplanning, I hope to see how this
benefits or what kind of recommendations thesenew digital signs do to help the experience.
We shall see. It is theFork Report. I'm Neil Savandra KFI

(22:34):
AM six forty. You're listening tothe Fork Report with Nil Savedra on demand
from KFI AM six forty. Hey, everybody, it's Nil Savedra, your
friendly neighborhood fork reporter with the ForkReport today. Happy Saturday to your rainy
Saturday. Depending on where you are, lots of wind as well. Stay

(22:55):
home, get cozy, cuddle withyour loves and your peeps, and eat
some good food. Come here,yeah, come here, Come on,
I'm broadcasting from home today. Let'sthis is a scientific test. My lovely
wife, Tracy, come here.Okay? How is it? Is it
fresh? Super fresh? Super fresh? Oh? Look at that smile?

(23:18):
How dare you don't look at melike that. I'm a human. Don't
objectify me? How do you?Okay? And you just took some Zelmans
too, Do you let me?Oh my gosh, let's make out.
I love you. I'm not gettingout of here. It is fresh,

(23:41):
okay. I'm telling you, Iam having so much fun with Zelmans.
And I met these people decades agothrough handle and they had another product that
I loved and I hoarded. Sothat's why I'm busted everybody with the Zelmans.
Now. I got asked recently becausemany of you are buying, and

(24:03):
hey, thank you for supporting them. And I'm going to tell you why.
One because they are good partners tothe show and they are supporting what
we do here. You hear themhandle but what does he need right but
on our show to make sure thatwe, you know, do what we
do here. And it's really coolto have people to say, hey,
I want to be a part ofthat show and I want to support it,

(24:26):
and it's always a great thing.And I take that very seriously,
right so, because that it's afather and son deal and they really are
putting this together, and I thinkthe marketing and the packaging and everything is
beautiful with Zelmons. I get peopleasking me, is that for real?
Or do you My wife came inhere, which way I brought her on?

(24:48):
She came in here and she goes, do you really have Zelmonds on
you right now? And I said, yep, don't don't try and catch
me, sucker. Of course Ido. And again, if you see
me in the wild, I'm goingto try and keep these like an open
pack on me. So you seeme in the wild, say hello,
and if I have some on me, I will give you a fresh pack.

(25:10):
But I want to remind you youcan get them for yourself. And
I don't know how long they're goingto do this code or not, but
for now you can get fifteen percentoff when you use the code fork f
O or k AT checkout. Andthat's Zelman's dot com z E L M
I N S dot com Zelman's dotcom. Okay, So the big thing
about this is Parsley oil, andso people keep asking me about Parsley oil

(25:37):
and what about Parsley is so magical? So when you think about the United
States, this will blow your mind. After salt and pepper, Parsley is
the most used spice boom. Thatwas the sound of me dropping knowledge on
you. Parsley most you spice.And this goes way way back because people

(26:04):
assume it's just a garnish. Andwhen we see it as a garnish,
it's kind of like, h like, it seems like a lame garnish,
like get a diner or something like. They just pull it off and they
throw it on there, and there'sa lot of chefs that go, that's
not a garnish. Don't put iton there. Even you know, whatever
flat leaf or what we call Italianparsley, curly parsley, whatever it is,

(26:27):
that's not a garnish. But I'lltell you why that is the case,
why it's on so many plates,why it's such a big deal.
It's the backbone of classic French MiddleEastern cuisines, and people adore it for

(26:48):
this reason. It's native to theMediterranean, for one, was cultivated as
early as the third century BC,and it was even used in the Roman
Empire as not only a flavoring forfood, but as a breath freshener basinga

(27:10):
which is why I mentioned that inthe spot. That is what makes these
Zelman minty mints so great, becauseyou get the outside of your mouth and
then you swallow the little capsule afterwards. Now, your response last week was
amazing, and I thank you forthat because it one, it shows that

(27:36):
you trust me and I dig thatthat means a lot to me and if
you and it's a money back guaranteeif you don't like them. But two,
that you were as excited as Iam about them, and that you
were purchasing them and sending me picturesthat you purchased them. So I want
to thank you, but I wantedto back that up with what sets these
apart and why I'm excited about.And you also learned about so called garnish

(28:00):
and why it's been around. SoRomans had it on the tables when they
died. They also put it aroundtheir neck, and the reason why there
were superstitions, of course surrounding parsley. There's superstitions all over. They believe
that you could actually kill an enemyby speaking their name while plucking a sprig
of parsley. I tried. Doesn'twork, unfortunately, So that's not what

(28:27):
it does. But what it doesdo is it absorbs fumes, and it
has natural ingredients in it and chemicalcompounds that end up causing it to absorb
these things. And it's great infood too, like a great chimmychuri for

(28:48):
Pete's sakes. It's fantastic. Butits been known as a breath freshener for
a long time. It's got greatnutritional value as well. You had vitamins
ab and see good source of calciumand iron, and it has antioxidants and
all those things. But really,it goes back a long time as a

(29:12):
freshener. Old technology is new again, now encapsulated in a mint, and
you can swallow them. Like Isaid, some people chew them. That's
not my jam, I don't.I find it to be a little bitter.
I'd rather swallow it and have itdissolve in my tumb tum. And
it is, you know, koshergel. Just keep that in mind.

(29:33):
So very cool. But that's whyI'm so excited about them. Plus,
I like the new mint this particular. It's the formula, the number one,
the peppermint. I gotta stop doingthis. I was doing this during
kinda Are you mocking me? Seriously? I give you my love, my
attention on the daily. You andthat boy are my life? Is that?

(30:03):
Kayla? Kayla? Who's got thatmints? Or what? Oh Robin,
you got your mints? Oh yeah? All right, shake it,
don't break it, don't hesitate.Get that fifteen percent off. I don't
know when it goes away, andI want you to enjoy them. Anyways,

(30:25):
that's enough of my soapboxing. I'mjust proud to be part of the
team. All right, we'll beback in a moment. Let's get some
news. It's The Fork Report onNeils Vader, KFI and kost HT two
Los Angeles. Aren't you better stoplaughing? Orange County you've been listening to
The Fork Report. You can alwayshear us live on KFI AM six forty

(30:48):
two to five pm on Saturday,and anytime on demand on the iHeartRadio app