Your Food Is Killing Kids | Karel Cast 25-157

🔥 Your Food Is Killing Kids? The Explosive Truth Behind U.S. Food Production | Karel Cast 25-157
It’s the day before Thanksgiving, but before you start cooking… you need to hear this.
A shocking Los Angeles Times investigation reveals that many everyday American food products are chosen or handled by teenagers exposed to harmful chemicals—and you won’t believe what they’re paid for it. If you think you know where your food comes from, think again.
Then—should the U.S. adopt a sugar tax like the U.K.? With obesity-related illnesses costing billions every year, maybe it’s time to rethink how our food system works.
Plus: Are you drinking enough water? The average American absolutely isn’t—and when you hear what “enough” really means, you might rethink your daily routine.
Join Karel for a sharp, real-talk breakdown of health, policy, food safety, and the hidden systems shaping your life every single day.
✨ Support the show: patreon.com/reallykarel
📺 Watch, like, and subscribe: youtube.com/reallykarel
🎧 Listen everywhere: Apple Music, iHeart Media, Spotify, Spreaker, and more—live Monday–Thursday at 10:30 AM PST.
Catch visual clips daily on TikTok and Instagram.
Karel is a history-making broadcaster and entertainer based in Las Vegas with his loyal service girl Ember.

#FoodSafety, #ThanksgivingPrep, #ChildLaborCrisis, #ChemicalExposure, #SugarTaxDebate, #PublicHealth, #ObesityEpidemic, #AmericanFoodSystem, #WaterIntake, #HydrationFacts, #KarelCast, #FoodNews, #ConsumerAwareness, #USFoodPolicy, #HealthCosts, #WellnessTalk, #NutritionNews, #LA TimesReport, #SupportIndependentMedia, #ReallyKarel
https://youtube.com/live/xojd_BzombY


Become a supporter of this podcast: https://www.spreaker.com/podcast/the-karel-cast--1368295/support.

The Karel Cast is supported by your donations at patreon.com/reallykarel and streams live Monday–Thursday at 10:30am PST. Available on YouTube, TikTok, Instagram, Apple Music, Spotify, iHeart Media, Spreaker, and all major platforms.

Episode Transcript

Speaker 1 (00:00):
No time to fear.

Speaker 2 (00:02):
Corilla is so near because show.

Speaker 1 (00:04):
Time is here. So on with the show.

Speaker 3 (00:07):
Let's give it a go. Corilla is the one that
you need to know.

Speaker 4 (00:14):
Now. It's show side.

Speaker 5 (00:28):
Hello, my little puppies. It is Wednesday, December twenty sixth,
the day before Thanksgiving, and I am gonna take you
into my kitchen. Why not if where you're gonna be
for the next couple of days, so why not bring
you in here with me. We're gonna talk about all
kinds of things, So.

Speaker 6 (00:42):
Don't uncensored, unfiltered, un hinged.

Speaker 7 (00:48):
It's the Corall Cast. Listen daily on your favorite streaming service.

Speaker 5 (00:58):
It is the crowd Cast. I am kroud Wednesday, December
twenty sixth, the day before Thanksgiving, So very glad you
are joining me. We are in my kitchen. Someone's in
the kitchen with ca. Well, someone's in the kitchen I know,
and it's you children. You are in the kitchen now.
As you know, I am a firm believer in getting
in the kitchen on my show because the kitchen is life.

(01:19):
That is the kitchen, because remember, there are just a
few things in life that we actually need. Food, water, air, housing,
That's it. That's it. Shelter, housing of some kind of
a lean to whatever. But those are all the things
that we need in this life. And so the kitchen,
this area here that I am in, is one of

(01:40):
the life giving areas of your home. And on this
holiday Thanksgiving, it is certainly going to get its use.
If you're lucky enough to be cooking for yourself or
cooking for masses, or maybe you're leaving the kitchen this,
think good and like me and go in someplace out
letting them cook. They're cooking in the kitchen, no matter what.
If you're eating today, a kitchen was involved. I don't

(02:02):
care where that kitchen is. Ember's here in the kitchen
with me, in her spot that she's had since a
little puppy, or when she was two years old, when
she first came to this house. I put a little
thing in the kitchen, a little dog bed, because they
were doing construction. It was the only safe place around
and that is her spot. That is where she's at.
I will show you in a minute if I can,

(02:23):
because I can move around today. Oh we got freedom.
I hope you're getting ready for the Thanksgiving holiday, and
I hope you're going to be having a grand and
glorious Thanksgiving holiday. I have no idea what the show
sounds like today. I can't hear it. I don't know,
so we'll just have to wing it and hope that
the sound turns out good. Let me get my iPhone
over here, Oh, iPhone, Here it is. And there's miss

(02:44):
Ember down there. You see her in her corner. That's her.
That's her corner. That's her little corner of the sky.
That's where she is, and that's you know, where I
love her to be. So what about the kitchen, Well, tariffs,
you know, I always say a lot of politics begins
and ends in the kitchen, and tariffs, of course, have

(03:08):
affected the price of everything. But I saw a story
in the La Times that we're going to talk about
today that goes beyond the tariffs and really cost about
the hidden cost of your food. What I mean by
that is your food is costing well. I don't want
to say, I don't want to be dramatic and say
kids lives, but your food is costing kids their lives,

(03:32):
future cancers, all kinds of things. And as we have
ice raids all over the country, a story I read
in the La Times makes me very sad about that,
because we're we're rating and harming the very people that
are working for nothing to bring us our food. And
I'm going to show you how much nothing in just

(03:53):
a minute. But I did see a story today vegan diet.
Vegan diet. Hello, oh that's me. A vegan diet is
now the number one diet for weight loss, even more
than the Mediterranean diet. The carnivore diet, by the way,
has been linked colon cancer, colitis, alternative colitis, all kinds
of horrible things. Don't do a carnivore diet. Humans don't

(04:15):
eat that way anymore. We have evolved. Yes, I will
acknowledge that animal protein did play a part in our evolution. Okay,
I'm not going to lie to you and say, well,
we could have been vegan our whole existence, no early
cave people and early man right up until like the
fifteen and sixteen hundreds, until agriculture really took over. We

(04:38):
needed the dense protein provided by animals. But then when
we started farming more and understood proteins and the fact
that animals get them from the plants, we were able
to evolve past the carnivore diet and into a vegan diet.
And so for those of you that they, oh, it

(04:58):
could never be a vegan good And I hope that
next Thanksgiving you don't kill any turkeys. Gobble and Waddle
were pardoned by Donald Trump. Everyone else was, so why
not turkeys, right? I mean, come on, he's pardoned everybody
and personally hasn't pardoned as me. But I haven't done anything,
so you know, maybe you have, you've done anything. So
the first thing I want to say is that there
is so much evidence and so much proof that a

(05:20):
vegan diet is the way for you. I hope over
the next year, if you're not a vegan now, you
will explore the waves that you can eat less meat.
And there's so many ways. Okay, there's so much great
protein out there for you. Just waiting in my fridge
right now, I could show you. I got all kinds
of things up in there. I got some leftover chili

(05:40):
which has got seven kinds of beans in it. I mean,
that's some protein right there, honey. I got tofu up
in here. I got Si tan, which is just vital
week gluten. I've got what have I got field roast
sausage up in here? I've got all kinds of proteins
up in here. I even have these little Thanksgiving things.
You get really drilled good daily.

Speaker 7 (06:01):
You're missing out.

Speaker 6 (06:03):
Get the podcast videos and the blug and gleeding recipes
at really correll dot com.

Speaker 7 (06:08):
That's really k A R e l dot com.

Speaker 1 (06:12):
Show Time is here. No time to fear.

Speaker 2 (06:16):
Correll is so near because show time is here.

Speaker 1 (06:19):
So on with the show. Let's give it a go.

Speaker 3 (06:23):
Correll is the one that you need to know.

Speaker 5 (06:28):
So I kind of hate the kitchen things only because
it shows how crooked I am. You can't see that
when I sit down. I do have exculliosis. I am
on disability for a reason. But anyway, for those of
you that think, oh, you know, vegans are too hard
to accommodate, I don't. I can't. Look. This is my
Guardian available in any store. Okay, every store carries Guardeen products.

(06:49):
This is out. They're wonderful little tinyither like that big sig.
They're that big. I could take one out, I guess.
And what they are if they're side tan, which's kind
of like chicken or turkey shaped like a little log
see that, and it's stuffed inside with stuffing and cranberries.
They even give you a little vegan packet. And this

(07:12):
was expensive. This was ten dollars for two. So those
are five dollars each because they know they got you
around the holidays. He's being sale for five dollars after
the holiday. But these are totally vegan, okay. And they're
called turkey rolls. See savory stuffed turkey with no eat
little turkey rolls, and they're just you know, five bucks,

(07:32):
ten bucks for two, and you can accommodate a vegan
all right, So you are eating food. It is Thanksgiving.
And I saw a story in the La Times which
really floored me, and it was about child labor that
picks your food, especially in California. Now, my friend Steven,
I don't think I'm spilling any dirt here. When they
lived in Santa Maria and he was young eleven twelve thirteen,

(07:55):
his family they did day work, they did piece work,
day work, and he actually went out and helped a
couple times, and they worked very, very hard. The father
had six kids, you know, to feed because he was
a Mexican kiddaning no I'm not Mexican usually have large
families ps like Italians anyway. So they had a lot
of kids to feed, and they went out and they

(08:16):
worked very hard in those fields. And Steve would talk
about how he saw younger people out there working well.
The fact is, even though they are not supposed to okay,
they're not supposed to employ anyone under the age of eighteen,
they do. And they're not supposed to expose them to
harmful chemicals, and yet they do. And there is a

(08:38):
watchdog agency in California to make sure that they don't
do these things, but it's useless. In seven years, this
agency has only issued twenty seven citations for unsafe work
conditions or child labor twenty seven out of seven years,
out of seventeen thousand employers. So the agency assigned does nothing.

(09:04):
But what really really As we're worried about prices, right,
everyone's upset about the price of groceries, what really got
me going was how little the people that actually bring
you the food make off the food. It was astounding
to me. Okay, this is a tub of strawberries. They

(09:25):
come in a palette of eight okay, and that's it's
called piecework. And this is how the migrant workers get paid.
I don't know if you know this but they get
paid by how much they pick. Okay, so this is
one tub of strawberries, and they create a flat of
these with eight tubs. Okay, they pick the strawberries, they

(09:47):
put them in the tubs, and they put eight tubs
to a flat. Okay. Now, in the store, these strawberries
are about four dollars. You can get them for two
fifty on sale somewhere. They go way up to six
dollars other places, so that's eight fifty. So the average
is four twenty five. So these are about four bucks.

(10:07):
Let's say for strawberries. Again, you can find them cheaper
in the summer. You can even find them for a dollar.
But for the most part they're about four bucks apiece. Okay,
So a flat of eight at four bucks apiece would
net thirty two dollars or gross, I'm sorry, would gross
thirty two dollars. That's how much. If you went to

(10:29):
the store and these were four bucks each and you
bought eight of them, that'd be thirty two dollars. The person,
probably a child fifteen sixteen, that picked them got two
dollars and forty cents for eight of these two dollars
and forty cents for a flat of eight that's how

(10:51):
much they got. That is thirty cents a container. So
one container of store rawberries, the person that picked them
got thirty cents, and you're paying four dollars. And not
only did they only get thirty cents for that, but
they probably got exposed to some form of chemicals, even

(11:16):
organic food that you buy that you pay more for
because it's all a scam. It is, in fact treated
of the pesticides they just call those pesticides quote organic.
There are sixty four organic pesticides that are still harmful
if you touch them, if you get sprayed in them.
In the La Times story, kids that they interviewed, the

(11:37):
fifteen and sixteen year olds that are doing this, they've
been sprayed with chemicals, gotten rashes, gotten temporary blindness, all
kinds of stuff. And for what for thirty cents per
tub or two dollars and forty cents for a flat
of eight, thirty cents that they get for picking these strawberries,

(11:59):
and the store sells them for anywhere from two point
fifty all the way up to six dollars a tub.
Who's making all that money? How is its stores? Or
pleating poverty? Oh, we're not making money. How is that possible?
They're blaming tariffs, But even locally grown produce thirty cents

(12:20):
per tub, that's what the worker gets. Talk about raspberries.
These are always expensive, even during the summer. Okay, they
pick sixteen of these at a time, that's their flat.
Sixteen of these. I paid four dollars for these raspberries,

(12:41):
so sixteen would be sixty four dollars. How much does
the worker get for sixteen three dollars and twenty cents.
So the worker gets three dollars and twenty cents for
sixteen of these, and we end up paying sixty four
dollars a xty one dollar difference. And meanwhile, they're risking

(13:04):
their health. They're risk they work eight to twelve hour days,
rain or shine to bring you this fresh produce. We
are literally a making slaves. Let me tell you a
few others. A five gallon okay, five gallon bucket like

(13:24):
the kind you get at home depot. A five gallon
bucket of toe matials. They get three dollars for that
five gallon bucket. It retails for about thirty for the
five gallon bucket, And they get three dollars for five

(13:45):
hundred pounds of oranges, a five hundred pound crate of oranges,
they get twenty bucks. The oranges sell for over a
dollar a pound, so that is five hundred plus dollars
for that crate, and the person that picked it got

(14:07):
twenty bucks. Twenty bucks for five You know, I've done
that in Florida, my parents and I and we got
this is in the seventies. We got five dollars a bushel,
which is a big bushel basket, but we got five
dollars per bushel. Now they get twenty dollars for five
hundred pounds of oranges. Twenty bucks. These people that we

(14:33):
are tackling to the ground, that we are out there
breaking up their families, that we are poisoning with pesticides,
that the agency set up to protect them is not
twenty seven citations in seven years. These people are a
slave class of labor. And all we can be is

(14:55):
mean to them. All we can be is, oh, you're
here illegally, get out or whatever. No American, no American
is gonna pick this tub of strawberries and get thirty
cents while it's sold for four or five dollars. No
American is going to do that. It's not gonna happen.
No American is gonna get a dime for every one

(15:21):
of these while they're sold for four to five dollars each.
No American is gonna pick five hundred pounds of oranges
that would retail for five hundred plus dollars for twenty bucks.
Can you imagine how much they have to pick in
one day to make even one hundred dollars. If it's

(15:43):
two dollars and forty cents per eight strawberries, how many
strawberries do they have one of the fifty palates? It's ridiculous.
And we act like these people are a problem. We
act like they don't deserve healthcare. We act like they
don't deserve the best that we can give them. They
are out there doing a job we don't want, making

(16:04):
abs of fuckinglutely nothing to do it. On this Thanksgiving
I want you to look around your kitchen. A lot
of what you serve is not picked by a machine.
It's not automated. Humans are out there picking the carrots.
Humans are out there cutting the lettuce. They get five

(16:27):
cents for every head of lettuce they pick five cents.
How much do you pay for lettuce, they get a nickel.
They have to pick twenty heads of lettuce to make
a dollar. That's two thousand heads of lettuce to make
one hundred dollars. And we have the nerve to treat

(16:52):
them the way we do. We have the nerve to
let ice be out in the world doing to them
what they're doing. We have the nerve to say they
don't deserve healthcare, they don't deserve benefits. I would not
pick this for thirty cents, wouldn't it. I know you
wouldn't either. I'd say, get your own, damn strawberries, go

(17:14):
pick your own. The same for these, I wouldn't pick
these for a dime, beget your own. And as for oranges,
a five hundred pound bin of oranges for twenty dollars,
I'd tell you asked to move to Florida and have
one in your backyard or something, because there's just no way.
And so when we look at the actual cost of

(17:36):
what's in our kitchen, and not just the financial cost,
but the human cost, it becomes extraordinary. How much labor
and how much time and how much effort I had
to look behind me. Ember is always behind me, and
now she's over here. She's either over there or over here,
and she's usually right behind me over here, and she

(17:57):
is so I have to watch ri step. I bet
I'll watch myself. You know. I spend a lot of
time in the kitchen, and so do you. And now
I look at it completely differently. When I look at
my strawberries, I think some poor person got thirty cents
to pick these thirty cents. I just paid four dollars
for them, and they got thirty cents. I look at

(18:17):
raspberries differently. I look at potatoes, onions, all of it differently,
because not only you know, there's the person that plants it,
the farmland that the person that owns the farmland, the water,
the resources that goes into it. Then there's the picking
of it. Then there's the transportation of it to the
grocery store, the unloading of it, the putting it out

(18:39):
for us to get. There's a lot that goes into
us getting food that we just don't think about. We
don't think about it because to us, food is instant. Now,
if you want something, if you want a mango from India,
you just go to the store and there it is
for a dollar. But that mango had to be picked
in India, flown or put on a boat over to here,

(19:00):
went to a hub somewhere, and then dispersed to your store.
So you can get that dollar mango. And I mean
we're going to talk about that in the next segment
about you know, the other cost of your kitchen, which
is the frequent flyer miles. If I got if I
got all the frequent flyer miles out of my kitchen,

(19:22):
if they went on my card, I could fly everywhere
in America for free, everywhere in the world for free.
So think about that as you're preparing those cranberries. You know,
now those are usually harvested with a machine. Okay, but
how much is the guy that's up there, you know,
driving the machine making. Is he making per hour? Is

(19:45):
he making per batch of cranberries? Is he making you know,
per tub? If it's piecework, he's just making how many
cranberries he gathers because a lot of them. That's how
the farmers get out of paying them an hourly wage.
They pay them piece work. How many flats are you
turning in? That how much money you get? How many

(20:06):
pounds of oranges are you turning in? That's how much
money you get. I don't know how long it takes
to pick five hundred pounds of oranges, but I would
bet it takes a couple hours, maybe even four. So
let's say it takes four hours to pick five hundred
pounds of oranges and you get twenty bucks. That's what

(20:28):
five dollars an hour? Well, you're only picking oranges. No
one should work for five dollars an hour, not in
the USA. Nobody in America should make five dollars an hour.
You know, you pick eight flats of strawberries? How long
does that take? Half an hour? So you pick sixteen
in an hour? And what is that? That's four dollars

(20:51):
and eighty cents. And this is how the farmers get
away with it. And then the farmers don't even care
about what they're subjecting the workers to when it comes
to pesticides, they don't care. When we come back both
frequent flour miles and there's a tax in the U

(21:12):
k that maybe we should we should do over here.
We'll talk about that in the kitchen. You're in the
kitchen with Corral on Wednesday before thank kitting. Oh yeah
about back to my kitchen? Was your hat though, gott
to be clean in my kitchen.

Speaker 8 (21:26):
Child no is shoes side.

Speaker 5 (21:58):
Okay, so some of you we're in the kitchen today,
on this Wednesday before Thanksgiving. Some of you may have
seen these bottles sitting here on the counter. When you
get the wide shot, you'll see them. There's four of these,
and each one of these is thirty two ounces, and
if you go a little above the neck then it's
even more than that. And there's four of these in
my kitchen. As you see, one of them is almost done.

(22:20):
There's four of these because I drink minimally, okay, this
much water a day. These four containers right here, these
four I fill them up every night. Actually I feel
as I go now so when I empty, when I
fill it. But these four containers every day. You can
find them in my house in the kitchen, in some

(22:42):
various amount of fullness depending Now, I have already drank
two and a quarter of these. I drink two in
the morning before like right when I get back from
the park, I'm already done with two, So I drink thirty.
I get up in the morning, and the first thing
I do, very first thing you should do it too,

(23:02):
is drink a sixteen ounce glass of water. That's the
first thing I do every single morning. First thing, come
to the kitchen, have a sixteen ounce glass of water.
You should do the same, f yi. And then throughout
the day, I drink about one sixteen ounce glass of
water every hour and hour to hour and fifteen minutes.
Are you drinking enough water on this Thanksgiving? I want

(23:26):
you to think about that, because the average male in
America only drinks fifty one ounces of water and the
average female only drinks forty one ounces of water. Okay, Now,
the average male does drink one hundred and seventeen ounces
of fluid a day, which means they're getting about sixty

(23:47):
six ounces of fluid from other things coffee, soda, juice.
Not good, okay, not good. You want to drink one
hundred and twenty eight ounces. It's one gallon of water
a day. You're like, I could never drink that much.
Yes you can. I didn't drink that much before, but

(24:08):
now I do. I drink a full gallon of water
a day. It's discipline. Some days, at the end of
the day, I'm like, oh crap, I'm behind, and go,
go go, But you gotta do it. Stop by seven
thirty at night. That way, you're not going to be
awake all night pee. If you're doing it right, you

(24:29):
will pee every thirty minutes to every hour. Somewhere around there.
I pee about every hour, every hour to an hour
and a half, and so should do my kidney function.
My EGFR is ninety eight. That means my kidneys are
at ninety eight percent. For a sixty three year old man,
the average is eighty to ninety. I am almost where.

(24:51):
I'm almost at one hundred percent. Why because I drink
a gallon of water a day. It's good for your skin,
it's good for everything. And don't get your fluids anywhere
but water. Now, I drink more than one hundred and
twenty eight ounces of liquid a day. I drink a
gallon of water, plus I probably drink four cups of tea,

(25:12):
so let's another twenty five thirty ounces. And then if
I go out to lunch, I drink a glass of
water at lunch, another sixteen So I'm probably drinking one
hundred and forty eight one hundred and fifty ounces of
fluid a day. Now, don't overdo. I live in a desert,
very dry in Las Vegas. I exercise a lot of
two hours a day, so my needs are a little

(25:32):
more than yours. However, the recommended. The recommended is at
least sixty sixty four ounces a day, which is two
of these. So this is recommended. I drink double. I
drink a gallon. Do you are you at the fifty
one or the forty one? Is that you know for

(25:54):
men and women, because do not get the rest of
your fluids from coffee, from whatever. Yes, you'll drink all
those things if you want to drink them, go ahead,
drink them. But drink your water every day in the
same amount. If I were you, no matter where you live,
I would drink at least ninety six thirty two thirty

(26:16):
two thirty two ninety six at least if you live
in a dry area like I do, throw in an
extra thirty two. Make it a gallon. A gallon of
water a day, that is, check a check online. That
is not too much. And yes there is such a
thing of drinking too much water. You have to drink
anywhere between three to five gallons of water, and then

(26:37):
you'll flush out your electrolytes and possibly die. So don't
do that. And if you're small, if you weigh one
hundred pounds, Fuck you. No, if you weigh one hundred pounds,
or you're a smaller person, than adjust accordingly. But get
at least sixty four ounces in not the fifty one
that men are getting in the forty one that women

(26:58):
are getting. Get it at least sixty four. That's eight
eight ounce glasses. But if you're me or anyone else
that's worried about it, a full gallon a day helps
keep the kidneys going, honey, it really does, all right.
I mentioned we'll talk about sugar in a minute. I
did mention frequent flyer miles. Right now, I'm looking over

(27:19):
there at bananas from Ecuador, and there's my kiwis, and
my kiwis come from South America. And there's my apples,
and they're from Canada. So my apples are from Canada.
That is the other hidden cost of your kitchen. Not
only is our kitchen causing kids to get cancer. Not

(27:40):
only is our kitchen keeping a slave wage of piecework
where they get twenty bucks for five hundred pounds of oranges,
or they get what is it thirty cents for one thing,
or two dollars and forty cents for eight. Not only
are we creating a slave labor class there or have created,
but then there's the cost to the environment even being vegan,

(28:03):
the cost of the environment because we ship everything so far,
we really do. And that means like, look at the strawberry.
These are this is a brand new package. And this
strawberry is toast right here. If you see, it's all
mushy and ikey, and I do you see? Okay, where's
the camera there? Do you see that it's all mushy

(28:26):
and iky and yeah, and this just came out. This
isn't well. I guess I could eat it very ripe.

Speaker 7 (28:35):
M m.

Speaker 5 (28:39):
Damn. That's so sweet, that's so good. Oh oh, do
a little happy dance. I love fruit, says the fruit.
But I do. I love fruit. So your kitchen where
life begins, where life could not exist without it costing

(29:00):
the environment a lot, even if you're a vegan. I'm
not going to go in the meat and how many
resources are needed for meat and you know growing the
beef and the land for the beef, and the water
thirty gallons we talk about a gallon of water a
day for you. Right then, Ember gets about fifteen to
twenty ounces of water a day. It's one ounce per
day of water per pound of dogs. So if your

(29:23):
dog is fourteen pounds, they should be drinking fourteen to
fifteen ounces of water a day. If you have a
huge shepherd and it's one hundred pounds and it's one
hundred ounce, it's one ounce of water per pounds per
day for gum. Right, rony, gurl bag, she's got.

Speaker 9 (29:43):
It's broadcasting from a completely different point of view yours.
Listen daily to the Corelle casting your favorite streaming service.

Speaker 1 (29:58):
Show Time is here. No time to fear.

Speaker 2 (30:02):
Corilla is so near because show time is here.

Speaker 1 (30:05):
So on with the show. Let's give it a go.

Speaker 3 (30:09):
Corilla is the one that you need to know.

Speaker 4 (30:14):
Now. It's show sign.

Speaker 5 (30:28):
Someone's in the kitchen with carel someone in the kitchen,
I know and to do when we come back. I
have a question about a type of food. Why is
it even available? I know it's not meat, Okay, it
ain't neat? So what why do we what?

Speaker 6 (30:43):
What? Uncensored's unfiltered, fun hinged, it's the corall cast.

Speaker 7 (30:50):
Listen daily on your favorite streaming service.

Speaker 5 (30:58):
All right. According to new research, which continuing research, by
the way, oh, it's Corell. Welcome to part two of
the show. We're in the kitchen the Wednesday before Thanksgiving,
the twenty sixth of November. Tomorrow. We're just gonna play
a show where I just cook a lot, you know,
from I'm gonna grather all the recipes that I've done
that are online and stuff and just cook because why not,

(31:20):
that's what you're doing anyway. So I'm sorry. We were
doing research about so I totally lost I totally los oh, okay,
totally lost my There's new research out and there's ongoing
research that the worst food in the world for you
causes more cancers called the rectal cancer, causes the worst

(31:44):
cancers around. It causes glycemic index to go crazy. It
is a major contributor to diabetes. Possibly the worst food
you could eat. And no, it's not meat. Do you
want to know what it is? And he guesses out
there in the chat room, and he yes, because I
can't get to the chat room by the way, today
and tomorrow I'll be in the chat room, but I

(32:05):
can't really get to it from here. So what is it?
Processed foods, particularly ultra process Let me explain the difference
behind me over here, right here is the Breville food processor.
It is literally called a processor. So this is raw food. Okay,

(32:28):
these are just strawberries. Pop them in your mouth and
eat them. If I throw them in the Brava oven
over there and dehydrate them, which they taste delicious if
you do that, or if I throw them in the
food processor back here and wisdom about with some magave
syrup and make sort of a jelly or a compot
or whatever. What have I done outside of making something delicious?

(32:51):
I have processed them. So most food that we eat
is processed. If you mix ingredients together in a kitchen
age stand mixer over here, you're processing it. The only
non processed food is completely raw, completely eaten the way

(33:12):
that it is, with no other ingredients added. Period. That's
just completely unprocessed food. Most other food is processed if
you wiz it around in a blender, if you food
process it, if you know, do whatever. So I'm not
talking about that food. I'm talking about the ultra processed foods.

(33:34):
And what are those? Well, I told you if you
wanted to go ahead and please a vegan, and you're
not vegan, you could have these on hand and feed
them to the vegan. But I will tell you I
can make these very healthy because I know how to
make sytan or satan, however you want to pronounce it.
You just take vita, wheat gluten and some nutritional yeast

(33:54):
and some stock and some of the spices, mix it
together and then steam it and tinfoil and poof, there's
your loaf of sitan that you then cut up or
use your fabulous kitchen shears that I got is aren't
those something? Oh my gosh? And chop it up. However,
if you look at this, look at the ingredients, this

(34:15):
will tell you if it's ultra processed. Are you ready?
Water enriched wheat flour, wheat flyer, nolys and reduced iron, fiamin, monoitrate,
ribaflavor and folic acid, protein isolate, canola oil, vital wheat, gluten, onions, sugar, salt, cornstarch,
methyl cellulose, dried cranberries, wheat gluten, yeast extract, ancient grain flour,

(34:41):
natural flavors, spiced potato, starch, coconut oil, malt extract, water, soy, lettucen, yeast,
titanium dioxide, red bell pepper, rubbed sage, leavening, onion, powder,
soybean oil, extrachies of paprika, and lack acid. Now, I

(35:02):
will tell you those aren't so bad, okay, because most
of those you know where they are in the store.
A lot of them though, you don't. And so when
you read the ingredients on your food, if you don't
know where that is in the aisle, you are eating
ultra processed foods. Also, foods that contain more than six

(35:24):
ingredients are usually ultra processed. Think what this had to
go through to become this, okay, think of I'm serious.
Think about what this sitan had to go through to
be coated like that in this shape, stuck with dressing
and cranberries and then package. That's a lot of process okay.

(35:47):
So if you made a diet of these not good.
Even though they're vegans. There are lots of ultra processed
foods that are vegan. I have some muffins in the freeze.

Speaker 6 (35:58):
You're visiting Really Thrilled Daily, you are missing out. Get
the podcast videos and the blug including recipes at really
corell dot com. That's really k a r e l
dot com.

Speaker 1 (36:12):
Show Time is here. No time to fear.

Speaker 2 (36:16):
Corell is so near because.

Speaker 1 (36:18):
Show Time is here. So on with the show.

Speaker 3 (36:21):
Let's give it a go. Correll is the one that
you need to know.

Speaker 5 (36:28):
Well, I was gonna says, I have some muffins in
the freezer, and not only do they have multiple ingredients,
but of course they're ultra processed, high end carbs, high
in sugar. Let's talk about sugar. But before I do,
I want to show you a secret weapon in the
kitchen for a vegan. This is silken. Tofu, now silk,
and tofu is the soft tofu. And the way you

(36:48):
get tofu different like firm extra firm silken is the
amount of pressure when you're making the tofu. Okay, the
amount of pressure. I have soybeans right there, right there,
I have soybeans. I can make my own tofus, but
I buy the silk in And you know why, throw
this in a blender with two scoops of cacao powder
and two tablespoons of maple syrup or a couple of dates.

(37:13):
Wiz it about and you're gonna have delicious chocolate pudding.
And it's gonna be high protein silk. And tofu is
great for scrambles. It's great. It mimics scrambled egg it's
great for salads, it's great to make puddings out of
You can make cheesecake out of this. You just use
this and some vegan cream cheese and oh it's silk

(37:33):
and tofu. It is the secret weapon in the vegan kitchen. Okay,
So the UK is expanding their sugar tax. They have
a sugar tax in the UK and they tax any
beverage that has added sugar. Now they're expanding that out
to milk beverages such as milkshakes and protein drinks and
all of that. If it has added sugar, they're taxing it.

(37:56):
Why because one of the big sources of obesity, which
costs money for their NHS and our health system, is sugar.
We are a nation obsessed with sugar. And Dozebic figure
that out. I mean it, you're in the kitchen today
and tomorrow for Thanksgiving, how much sugar are you using?

(38:18):
Probably a crap time. I mean, look at just cranberry sauce. Hello,
a package of cranberries, a cup of sugar. You know,
sugar is everywhere on Thanksgiving and there's a tax on
it on the UK. We should do that here. We
should have a sugar tax on anything that has a
certain amount of sugar, because sugar is just so bad

(38:44):
for you. Now, this is regular sugar in my sugar bowl.
Here for my tea, that's regular sugar. I try to
use as little of this as possible. I really do,
and I wish I was better at it like you.
I like sweet this stuff. Okay, this is pure stevia extract.
It's not when you buy stevia in the store. If

(39:07):
you buy stevia or Splenda or whatever, it's got dextros
in it. Dextros bad, spikes your blood sugar, all this
other stuff. You want the pure stevia extract, except you
know how much you're The serving size of this is
one thirty second of a teaspoon. We're talking that the

(39:28):
end of a toothpick. That's a serving size. I got
this from my Hot Coco. I'm trying to cut back
on sugar. This has zero calories. It's just pure steavy
a leaf. It is. There's no other ingredients. You don't
want any other ingredient. Uh, but it's an acquired taste.
Either you like it or you don't. I find it's okay.
It's two hundred times sweeter than sugar. So I put

(39:50):
it in my hot cocoa which I make in my
hotel chocolate velvetizer. In this thing every day every day,
you know what I do every day. I reach out
up here every day every morning and I take a
teaspoon of macha. This is macha green tea macha, so
good for you, mancha. I take one teaspoon of that

(40:11):
and two tablespoons of dark coco powder. This is not
cocoa powder. This is cocw powder. Okay, there's a difference
because the cocoa powder, like hershe's, it goes through with
a process. It's processed. That isn't that's just ground up cocaw.

(40:31):
And so I take two scoops two tablespoons of that,
one table or one teaspoon of macha little tiny bit
of little tiny bit of stevia, and I put it
in the velvetizer and make my hot cocoa that I
drink in my hot cocoa pod. It's delicious, it's healthful.
I use eight ounces of plant milk, which I make

(40:52):
myself right here in the Meo mat, and I make
a lot of it. I use that about three times
a week. So we should have a sugar bags. They
have one in the UK. She scared me. They have
one in the UK. We do not have one here,
and we should because again, we are this nation obsessed
with weight loss. Now, Manjaro, the makers of Manjaro are

(41:14):
coming out with a new pill, a semi glue tide
pill that you'll take every day. And then the makers
of Zeppaud they're coming out with a new pill as well.
Again you'll take it every day. Theirs is a different drug.
It's not semi glue tide, it's another one. But they're
making these so we're gonna be able to gobble them
every day and try to be thinner, and yet we

(41:36):
refuse to address the root cause of our obesity. And
that's why I don't like these semi glue tides. I
know they're great. I know people are losing weight. I
know it's more healthful. I get it. But the fact
is that diet, Okay, they make you full, they make
you feel full, They trigger a thing in your brain
that says you're full. So you're not eating. You're not

(41:57):
losing weight because you're eating a healthful diet. You're losing
weight because you're just not eating. So okay, that's fine,
But if you would just refine your diet a little bit,
you'd find you'd lose weight. For instance, sugar, and maybe
a sugar tax is what we need to charge people,

(42:18):
because why shouldn't you know I should pay a little
extra tax. I've been fat my whole life.

Speaker 4 (42:23):
Now.

Speaker 5 (42:24):
Yes, I lost from three to ten down to what
I am now, but still I've been fat my whole life,
and that has caused and will cause more medical problems
for me than the average person who was not fat.
And I didn't get fat on my own. I had
the help of society and processed foods like we were
talking about. And sugar. There's a big difference between eating

(42:45):
the sugar in these raspberries or eating the sugar in
the strawberries and just eating this sugar. Twenty calories of
this sugar versus twenty calories of raspberries is completely different.
You know why. You know why the fiber the fiber

(43:09):
in fruit, because fruit is full of the fructose. The
fiber in fruit slows down the way your body digests
the sugar and the way that you break it down.
When you just eat regular old sugar, you're mainlining it.
It's the hard stuff. This is the heroine. This is
the good stuff. This is the methadone, This is the heroin,

(43:32):
and we're hooked on this and it is addictive. That's
the other thing. Semiglue Tiede does o zepic in those drugs.
They help you with addictions, they do. And sugar is
an addiction, it truly is. That's why I believe in
our country we should in fact have a sugar tax.

(43:52):
What are your comments. I'd love to hear from you,
either in the chat room or down below, since I
can't get you the chat room right now. What do
you believe that we should have a sugar tax because
we've got to slow people down from eating the sugar.
You know, we just do. And I get it. Sugar
is great, But do you know how much it would

(44:13):
take in my drink every morning to make it taste good?
Two tablespoons two tablespoons that's six tea spoons. How many
calories is that, Alexa? How many calories is two tablespoons
of sugar? One hundred calories basically, And you're gonna say, well,

(44:34):
that's not that many. Two tablespoons of sugar. That is
so much sugar and the average soft drink I think coke?
What is it has? Eleven? Oh? Let me double check, Alexa.
How many tablespoons of sugar are in the average Coca
cola sugar? How many, Alexa? How many tablespoons of three?

(45:00):
Thirty five grams of sugar. Sugar is equivalent to about
two and three quarters tablespoons of sugar. Wow, So one
can of coke, one can has three tablespoons tablespoons of sugar? Three?

(45:20):
Do you even know how much that is? Think about that.
I'm not even sure there's that much in this sugar bowl.
There's one, there's two, there's three. You know, three tablespoons
of sugar is almost a quarter cup. It's damn near
a quarter cup. Let's see, yep, it practically is a

(45:44):
quarter cup. So one coke, one Coca cola that much sugar?
Can you believe it? Almost a quarter cup of sugar
in one coke? One? And that's a twelve houns coke,
not a sixty four hource coke, which everybody gets the

(46:05):
big gulps and the things like that. So yes, we
should tax it most certainly. And they're doing it by
the grams, by the way. So thirty five grams of
sugar is oh, they're allowing. I think it's ten grams,
and then anything above ten grams they tax. So I
really believe we should do that. What do y'all think?
Do you think it would deter people from eating less

(46:27):
sugar or do you think people would just pay? I'll
just pay and then take a zetbound shot or soon
there's gonna be zepound pills. Good. Wow, Now that I've
measured that, I'm glad. I don't drink soft drinks. I
stopped drinking soft drinks thirty years ago, probably thirty years ago,

(46:48):
maybe longer. How old am I sixty sixty three? I
stopped in my twenties. I stopped almost forty years ago
drinking soda. And now when I taste one, they taste horrible.
They taste like sweet crap. They're just they're so sweet.
I love root beer. I adore root beer and cream soda.
Those are my favorite things. And every so often I think, Oh,

(47:09):
I'm gonna have a cream soda and I'll get it
these all natural cream sodas whatever, and I'll drink a
quarter of it, and at the restaurant they're like, well,
why didn't you drink it all? It's too sweet? I
can only drink like a quarter of it. And now
I see why it's got a quarter cup of sugar in, well,
almost a quarter cup in each each one. So do

(47:30):
you think there should be a sugar tax? I do,
And I'd love to hear your comments about why do
processed foods even exist. We know now that ultra processed
foods are giving us cancer, are causing premature deaths, and
are costing our healthcare. So look, healthcare is in the news. Okay,

(47:52):
premiums are going up, you know, cost or rising. So
one of the ways to save money on healthcare is
to not need the health care. That's one of the
ways that stay away from the system. And yet ultra
processed foods, Burger King, McDonald's, Wendy's, Jack in the Box,
that's all they sell. That's all they sell. There is

(48:15):
no good food at even their salads are ultra processed.
There is no good food at those restaurants. I think, nominally,
should there be a sugar tax. There should be a
fast food tax. Make it go up even more, because
I hear it McDonald's like a burger is now five
to seven dollars. Make it go up even higher. It

(48:37):
should reflect the cost that it's costing society. Burgers cost
us a lot of money health all of that, heart attacks, strokes, diabetes,
They cost us a fortune. Fast food cost you and
I a fortune even though we don't eat it. You
and I don't eat fast food, but we pay for

(48:59):
it because of the people that do eat it when
they go. You know, we talk about I don't want
to give illegal gram immigrants healthcare. The Democrats want to
pay for health care for illegals, you know who. I
don't want to pay health care for people who eat
poorly their entire lives and then end up in the
er with a heart attack or stroke or diabetes or

(49:20):
something else that they totally could have prevented by just
changing their diet. Of course, if you say that out loud,
it's not migrants that are working for nothing, working for
thirty cents to pick these strawberries. It's not them that
are taxing our system. It's people that eat this constantly

(49:42):
all day every day. You know, Starbucks drinks, Oh my god,
I see the people with those blended Starbucks drinks and
they've got the whiped cream on top and everything. There
is more sugar in there than you should have for
a week. Tax them. They should have to pay more
money for that Starbucks drink because if they keep drinking them,

(50:04):
they're gonna end up in the hospital, and we're gonna pay.
Even if they're insured, we pay because the more money
insurance companies have to spend on people, the more money
they charge us to make up for it. They're not altruistic.
They're in it to make money. You know. I'm told
that the dog insurance can't cover pre existing conditions because
then premiums would go up for everybody. The American diet

(50:29):
is a pre existing condition. Let me say that again.
The American diet is a pre existing condition. When you
go in to see the doctor or to the hospital,
they don't ever ask about your diet. They never ask

(50:50):
what you eat. And yet what you eat is directly
tied to why you're there. So sugar tax, Yes, a
processed food, it should just be banned. We can make
it better. They're even fast food. They could make it
do Oh buns, Oh my god, have you ever read
the ingredient in a hamburger bug? It's terrified. I mean,

(51:15):
there are things in there that belong to Tennessee. It's
terrified and you eat it is so good. Oh my god.
Now I don't have a lot about ultra processed foods.

Speaker 4 (51:32):
SAT. No, it's show.

Speaker 5 (51:58):
This is Bob. Meet Bob. Here's Bob. Bob is a
big boy, it says so right there, big boy, he's
a big boy. Got a belly, See Bob see Bob's
Oh Bob or belly. Look what Bob is holding. Bob

(52:21):
is holding a double burger. Okay, that's Bob is holding
mister big boy in his big overalls, with his big
He's even got a big butt. He's had like a
Brazilian butt. Lift back here because belly billy. Oh, I
have money in my Bob's big boy bank. I didn't
know that this is Bob. He's in my kitchen. Andrew

(52:43):
used to love Bob's big boy, but when you think
about him, he is everything that's wrong with America. Right here,
here's a guy named big boy. He's a big boy.
If Bob is a big boy, and he's holding a
double cheeseburger, which is how he got so fucking fat.
That's that's how Bob got fat eating at Bob's. So look,

(53:10):
you want to have junk food once a week, go ahead,
you want to have ultra processed food once a week.
Go ahead. You're not gonna get the cancer. Probably, But
that's not what Americans are doing. Okay, it's not. Take
this for instance, this is vegan. I got it from Tacotium.
It's plant based barbacoa taco filling from jackfruit. Now you

(53:31):
would think that's delicious and good for you, right, Why
wouldn't it be ingredients jackfruit, water, salt, citric acid, tomatoes,
citric acid, calcium chloride, canella oil, water, white onions, talapanga, pepper,
is ground black pepper, salt, east extra corn starch, onion, sugar,
non non hydrogenated, vegetable fat, vegetable concentrate, carrot, parsley, natural colorings, garlic, celery,

(53:56):
white pepper, and nutmeg. Not that bad, not that bad,
Not a whole lot of very long words. In fact,
almost everything that I read here you could find in
the grocery store. Not that bad really, But I don't
know when it goes How long does this stay good?
Used by eight seventeen, twenty twenty five. Well, guess is
throwing this out. I bought it a long time ago.

(54:17):
I got it free, actually as a promotion anyway, sorry
about that. So tomorrow is Thanksgiving. Here in my kitchen,
I just wanted to take this time to tell you
that I love you, and I'm grateful for you, and
I'm thankful for you, and I'm thankful that you come
with me into my kitchen, or you sit at my desk,
or you stand in front of my monitor, and you

(54:38):
listen to what I have to say and you find
some solace in it, or it makes you angry, or
it makes you happy, or it makes you smile. I
am really really grateful on this Thanksgiving for the life
I have and for you being in it. I'm grateful
that Ember is right there in the corner of my
kitchen where I spend so much of my time. And
I'm really grateful that eight years ago I figured out

(55:00):
eight years ago, Yes that eight years ago I figured
out almost nine that you don't have to eat meat,
you don't have to drink dairy, that you don't have
to eat ultra processed foods. And again I have some
in my freezer. Ain't gonna lie, let me, I'll show
you here. Let me. I'll go off camera a minute,
but I'll show you in here in my freezer I've

(55:20):
got some stuff at Amamie here, jack and Annies light
and crispy fish filets. I bet these are processed jackfruit, thiamon,
ribal flavor, soyflower canela oil, coinstarch, rice starch, methyl cellulose, leavening, fyophosphate,
sodium bicarbonate, calcium lactate, cornflower dextros, garlic, powdered natural flavor,

(55:43):
lactic acid, sugar, algae, oil spices, paprika, sunflower oil, rosemary extract. Well,
a lot of those, aren't you know, mono blah blah
blah blah blah bah blah. It's still processed because it
took a lot to get those ingredients to look like
little things of fishy and coated and everything else. This
is an ultra processed food. Even though it's got pretty

(56:06):
decent ingredients, it's still not necessarily a health food. It's
got one hundred and eighty calories for two pieces. That's
not bad. But as I'm telling you, it is an
ultra processed food because it was made in a plant,
it had to be processed in a plant, and it
had to be shaped conformed in all of that. So
I'm not saying don't eat any I'm just saying, you know,

(56:28):
let's ck snay as much as we can. Let's try
to get off of the sugar, stop using so much
of it. Let's remember that those people that they're vilifying
are getting thirty cents to pick one package of strawberries
that you're paying four dollars for. And let's be thankful, okay,
thankful for what we've got. Got to be thankful for

(56:49):
what you got. Diamond in the back, sun rude. So
I'm thankful for you. I'm thankful for this show and
for the outlet. I'm thankful I still have an outlet,
my god, so many don't. And I want you tomorrow,
whether you're alone or whether you're with friends. I'll be
with Steve, will be at a very swanky restaurant, and
I'll be having a ball. And I hope that you

(57:11):
are too. I hope we remember those I've already made.
Today Wednesday, I made a fifty dollars donation to the
three Square Meal program here in Las Vegas, just because
if you can, if you have any money, and also, pets,
they need a thanksgiving. Some pet owners need help. There's
Captain Care. You can give to Captain Care. Online. Just

(57:34):
go look them up on PayPal. She helps so many
animals that need it with food and snacks and treats.
I'm grateful to her and to linn Amano also at
Whiskers and Paws. I think it's called where Ember came
from down in San Pedro. But most importantly I'm thankful
to you. Thank you for being with me all year long.

(57:56):
This is the one hundred and fifty eighth show of
the year. Thank you so much for being here for
most of those one hundred and fifty eight. Tomorrow, like
I said, we're just gonna I'm gonna go and gather
all of the cooking videos that I can that I've
done over the years and play them so you have
some inspiration as you're in the kitchen, me being crazy

(58:16):
in the kitchen because that's you know, Thanksgiving, That's that's
what you do, that's where you are. And more importantly,
think about food. You know, we think more about the
drugs to help us with the food, the o zempics
that would go vis all of that, know, think more
about what you're putting in your body. Empower your kitchen. Okay,

(58:38):
look at all my gadgets. I love them all because
they help me each and every day to live a
better life. My food process or mobilvetizer, my kitchen aids
stand mixer, my Meo Matt and Nut milk maker, my
Breville teamaker, my Zojerishi hot water provider. Over here, my
Queasin Art pressure cooker, the Ninja air fryer, the Injure

(59:00):
multi cooker, the Neutra bullet. Those are just the ones
I can see. There's the Fresh Pasta maker, the Brava oven,
the microwave oven. You know, I've got a lot in here,
and I'm so blessed. The rice cooker and rice steamers
that helped me with my oatmeal make an Ember's keen wall.
So invest in your kitchen and invest in yourself. Have

(59:21):
a great Thanksgiving Tomorrow. I will be here, but I'll
be cooking. So I am Corelde who you want to
be slumping hurt you, buddy, Thanks for joining me in
my kitchens today and my kitchens, Batty, I love it.
I love it. Roddie Battle every day and I win
went into battle.

Speaker 9 (59:42):
I love you have to make case broadcasting from a
completely different point of view yours.

Speaker 7 (59:49):
Listen daily to the

Speaker 9 (59:50):
Corell cast on your favorite streaming service