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Speaker 1: I'll get a team. It's Jumpbo, It's Fatty harps at

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Speaker 1: s Tiffany and Cook. It's it's Golespo with someone else's

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Speaker 1: name on his screen up there in sunny Buddy, Queensland.

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Speaker 1: Does somebody know that you are masquerading as them? David?

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Speaker 2: She probably doesn't, but I should probably fix that at

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Speaker 2: some point if I could be bothered.

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Speaker 1: Yeah, all right, we know who you are. That's the

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Speaker 1: main thing. And listeners, who are Yeah? Good tis TIFFs

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Speaker 1: still in the thriving metropolis of Devonport. How is?

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Speaker 2: How is? How is? You know?

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Speaker 3: It's so chill here? Right that I was walking with

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Speaker 3: my friend. I went for lunch with my friend and

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Speaker 3: we were doing a walk around the Don River railway

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Speaker 3: track and I was like, gee, there's a there's a

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Speaker 3: fire over there. It's on fire, like I hope it's

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Speaker 3: not big, and it was big, and my mate is

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Speaker 3: just like, just it looks like it's over the hill.

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Speaker 3: I'm like, well, it's still fire. I think it's a fire, like,

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Speaker 3: I think it's a big bush fire. I hope that

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Speaker 3: someone's called the fire regrade. And she was so I'm like,

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Speaker 3: why are you so chill?

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Speaker 2: Like?

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Speaker 3: That is a fire, And then an hour later when

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Speaker 3: she got home, she sent me an article that there

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Speaker 3: was a bushfire that one of the sparks from the

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Speaker 3: steam train said a bushfire. So it's very chill here.

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Speaker 3: Fair to say, well.

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Speaker 1: You don't want to worry too, you know other people

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Speaker 1: will do that for you. How was your granddad's one

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Speaker 1: hundred and month birthday?

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Speaker 3: So good? Is I say? One hundred and month too?

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Speaker 3: It's hard to get that that was so good? How

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Speaker 3: good is he?

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Speaker 1: Do you know what? I was looking at that video

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Speaker 1: of him today where you were interviewing him. My dad's

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Speaker 1: eighty five. Don't tell anyone this, I mean, don't tell

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Speaker 1: Ron this anyone, but hell, I reckon, I reckon. Frank

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Speaker 1: might almost have Ron covered. Frank's sharp is a tap.

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Speaker 3: He's pretty good.

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Speaker 1: He's so, I mean for one hundred and one. I mean,

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Speaker 1: he holds a conversation, He's talking about interesting stuff. He's

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Speaker 1: got a really good memory. He's reflecting on like school

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Speaker 1: and his childhood, which was I mean nineteen twenty four.

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Speaker 1: Fucking hell, who was born in nineteen twenty four. It's amazing.

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Speaker 1: It's like his level of sharpness and cognitive function and

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Speaker 1: even he just I mean, he looks like he's a

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Speaker 1: healthy eighty. He does not look at it is. It's incredible.

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Speaker 3: I'm going to show gilespo.

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Speaker 4: Although you've got to be careful, you know, because of

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Speaker 4: the whole Blue zones thing, right, because you know how

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Speaker 4: that you know how they had those blue zones where

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Speaker 4: you know, you're supposed to.

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Speaker 2: Be really really Oh there he is. Yeah, it looks fabulous.

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Speaker 2: Now I'm not saying this applies to him, but you

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Speaker 2: know that how they said, oh, there's these blue zones

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Speaker 2: around the world where there's people who live well over

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Speaker 2: one hundred and and you know, they're always really really healthy.

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Speaker 2: And they did all that. There's some bloke made a

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Speaker 2: lot of money out of making a diead out of

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Speaker 2: what people ate in these buzzone so it's sort of

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Speaker 2: ok an Hour and Lover, you know, in California and

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Speaker 2: all that sort of thing. And they found when they

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Speaker 2: did an analysis of it that a big part of

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Speaker 2: why they were over one hundred years old is no

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Speaker 2: one was really quite sure when they were born. So

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Speaker 2: they are often places that didn't have great records. And

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Speaker 2: so is how old's top? Wow, Well, look he's at

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Speaker 2: least ninety you know, and no one really knew. And

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Speaker 2: so when they really analyzed it and started to look

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Speaker 2: at what were the records of these places, there was

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Speaker 2: a significant number of these people who no one really

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Speaker 2: was sure that they were over one hundred.

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Speaker 1: I saw a lady talking about this very thing the

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Speaker 1: other day. I'm on one of the plethora of bloody

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Speaker 1: videos that get sent to me, and she was also

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Speaker 1: saying that people were dying but it wasn't being recorded anywhere. So, yes,

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Speaker 1: people who died at seventy two, but that wasn't recorded.

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Speaker 1: And now if they were still alive, that'd be one

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Speaker 1: hundred and six. But efficiently they're still alive, but literally

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Speaker 1: they ain't.

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Speaker 2: And sometimes their son or something is still alive and

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Speaker 2: everyone just starts referring to them as the person who died. Yes. Yeah,

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Speaker 2: and there's often a lot of good reasons for not

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Speaker 2: declaring that someone's died, you know, like picking up the

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Speaker 2: Social Security check and all that sort of thing. So yeah,

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Speaker 2: so accuracies, yes, yes.

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Speaker 1: I wonder. Yeah, well, that's going to put a big

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Speaker 1: hole in quite a few people's theories. I think of

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Speaker 1: longevity and health and the correlation between the blue zones

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Speaker 1: and all the other stuff allegedly.

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Speaker 2: Yeah, well, you know, you can eat cucumbers for us

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Speaker 2: of your life. I think that's one of them. Or

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Speaker 2: you could just maybe check if you could find a

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Speaker 2: birth certificate for that person.

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Speaker 1: You could. But speaking of health, we're talking about a

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Speaker 1: much demonized, much marginalized food, maybe the simplest food of

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Speaker 1: all time, the humble egg is it's making a resurgence

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Speaker 1: after being well the wilderness, the nutritional wilderness for decades.

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Speaker 2: That's right, you know, the wondrous people to whom we

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Speaker 2: trust all of our welfare, you know, the dietitians and

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Speaker 2: nutritionness of the world have for very many decades since

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Speaker 2: well pretty much since nineteen sixty eight, told us that

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Speaker 2: we shouldn't be consuming eggs now. I mean, Tift's too

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Speaker 2: young to remember this, but you probably remember being told

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Speaker 2: that when you were growing up, Craig, that you know,

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Speaker 2: you've got to avoid the eggs. You've got to got

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Speaker 2: to have the you know, you've got to have the

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Speaker 2: egg white omelet. You can't have an actual omelet. You can't.

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Speaker 2: It can't be eating the yolk of the egg. It's

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Speaker 2: full of cholesterol. It will kill you stone dead in seconds.

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Speaker 1: Yeah, well, I grew up in the country, soide didn't

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Speaker 1: get that message. And also, our best friends aren't the

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Speaker 1: biggest poultry farm in Australia, so I ate all the

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Speaker 1: fucking eggs I could get. But I will tell you

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Speaker 1: a quick thing.

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Speaker 2: Yeah, but you would have been unusual.

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Speaker 1: Yeah I was. I was the exception in the city. Yeah,

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Speaker 1: but that message when I when I finally at the

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Speaker 1: ripe pot age of Ada and started working in gyms,

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Speaker 1: which was still only nineteen eighty two, so still a

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Speaker 1: long time ago, the eggs are bad message had proliferated

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Speaker 1: well and truly. But when I was eighteen, I was

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Speaker 1: a bodybuilder and all I wanted to do was be

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Speaker 1: big because you know, I had a lot of emotional

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Speaker 1: and psychological issues obviously still there, just hide them better.

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Speaker 1: But one of the people are not going to believe this.

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Speaker 1: I used to eat a dozen eggs a day every day.

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Speaker 1: I would eat a dozen eggs a day for a

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Speaker 1: couple of years, and my cholesterol was not high. Now everyone,

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Speaker 1: that's not a recommendation, but that's yeah, that was my

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Speaker 1: s Well, I don't.

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Speaker 2: Know, you're still alive. And that kind of is a

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Speaker 2: neat segue through to this recent study. So in the

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Speaker 2: last week Monash University put out a study. It's quite

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Speaker 2: a significant study, well conducted, quite large, looking into this

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Speaker 2: whole question of is there actually any problem with consuming

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Speaker 2: eggs now, you know, because I guess their nutritionness and

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Speaker 2: so on. There up a range was that they were

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Speaker 2: looking at people who had one egg a day, but

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Speaker 2: that's a long way from what we've been being told,

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Speaker 2: which is, you know, you should probably have one egg

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Speaker 2: in your entire lifetime. And they were looking at those

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Speaker 2: people and comparing them to people who had one egg

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Speaker 2: a week and looking at their you know, are they

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Speaker 2: more or less likely to die from heart disease? Are

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Speaker 2: they more or less likely to die from anything else?

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Speaker 2: What they found is that they had a fifteen percent

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Speaker 2: lower risk of death from any cause, so anything cancer

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Speaker 2: or accident. I guess. I don't know how the eggs

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Speaker 2: helt there, but fifteen percent lower from any cause and

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Speaker 2: twenty nine percent lower by heart disease. So the people

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Speaker 2: having an egger day had an almost one third better

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Speaker 2: chance of surviving and not dying of a heart attack

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Speaker 2: than the people who were following the nutritional guidance. And

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Speaker 2: that says something to you about the nutritional guidance.

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Speaker 1: So what was the though one of the things origin

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Speaker 1: story of that.

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Speaker 2: Yeah, So where it came from is in the in

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Speaker 2: the nineteen late nineteen sixties, the nutritional and medical fraternity

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Speaker 2: became obsessed with cholesterol. And it's a bit of the

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Speaker 2: old story about it was pretty much the only thing

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Speaker 2: that could meet in anyone's blood at that time. And

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Speaker 2: you know, when the only tool you've got is a hammer,

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Speaker 2: then everything looks like a nail. And so it was

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Speaker 2: nailed with the cause of heart disease. Heart disease rates

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Speaker 2: were going through the roof in the late nineteen sixties,

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Speaker 2: and there were all sorts of wild theories about why,

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Speaker 2: propagated by I think we talked about it a few

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Speaker 2: weeks ago Alan Keyes, who came up with his famous

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Speaker 2: seven country study where he studied twenty two countries, found

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Speaker 2: the seven that matched his theory and ditched the rest. Well,

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Speaker 2: part of his theory was that saturated fat and cholesterol

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Speaker 2: are what caused heart disease. Now it subsequently pretty much

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Speaker 2: nailed down that. That's a lot of garbage, but we

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Speaker 2: still have the Heart Foundation and dieticians still pumping out

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Speaker 2: that message. They're finding it harder and harder and harder though,

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Speaker 2: to pin eggs with it. And this causes a bit

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Speaker 2: of a problem because eggs are full of cholesterol. You know,

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Speaker 2: if you wanted to eat a bunch of cholesterol, pretty

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Speaker 2: much the only way you'd do better than an egg

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Speaker 2: would be eating a prawn, which is pretty much the

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Speaker 2: only higher cholesterol food than an egg, Graham for Graham.

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Speaker 2: And the difficulty is that now they're having to backtrack

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Speaker 2: on that but still maintain the cholesterol is bad message

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Speaker 2: because it underpins the recommendations they have about telling us

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Speaker 2: to eat cholesterol lowering margarines and to take statins to

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Speaker 2: lower our cholesterol and all that sort of thing. And

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Speaker 2: then at the same time they've also got to tell

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Speaker 2: us that it's okay to eat a load of eggs,

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Speaker 2: which are of course high in cholesterol. So they're in

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Speaker 2: a bit of a tricky position at the moment because

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Speaker 2: on the one hand, cholesterol does not hurt us when

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Speaker 2: it's in an egg, but it does hurt us when

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Speaker 2: it's in margarine or in butter. So the issue is

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Speaker 2: this is that they have fundamentally, as usual with nutritionness

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Speaker 2: and the heart Foundation, I like stepped away from the

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Speaker 2: science to match the messaging, and the science is pretty

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Speaker 2: clear on this. An egg is a perfect food. If

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Speaker 2: someone runs around telling you you've got to eat kale,

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Speaker 2: smoothies and all that sort of stuff as a superfood,

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Speaker 2: you can step back from that and say, no, I'm

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Speaker 2: already having a super food. I had an egg on

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Speaker 2: toast this morning. So an egg contains exactly what we

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Speaker 2: need in exactly the right proportions, both macro and micro

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Speaker 2: nutrients and all vitamins. The only thing it doesn't contain

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Speaker 2: is vitamin C, which you could get adequately from the

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Speaker 2: occasional potato. So it's a perfect superfood. Probably the thing

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Speaker 2: that comes closest to it next is whole milk, which

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Speaker 2: is also similar in its characteristics. And if you think

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Speaker 2: about it, both of these things are foods created by

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Speaker 2: animals to feed babe the animals and make them grow

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Speaker 2: into bigger animals, and so it should have everything that

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Speaker 2: is needed for that to occur.

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Speaker 1: You're that chips and eggs superfood super meal.

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Speaker 2: As long as you don't cook the chips in seed oil.

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Speaker 2: Perfect cook the chips and some nice animal fat, bit

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Speaker 2: of duck fat or a bit of beef fat bit

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Speaker 2: of tallow then, yeah, a bit of chips and eggs

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Speaker 2: is a superfood. Can I put line up for that

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Speaker 2: every day I want to have my superfood?

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Speaker 1: Can I put some salt on it?

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Speaker 2: Yeah? Oh yes, definitely. Now we should do it a

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Speaker 2: whole program about salt. But the story about salt is

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Speaker 2: a load of absolute bollocks. So there is absolutely no

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Speaker 2: reason not to be consuming salt unless you've screwed up

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Speaker 2: your kidneys bleating too much sugar. Right, But we can

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Speaker 2: we can put a little bit more effort into that

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Speaker 2: one another day, Craig. But the interesting thing about cholesterol

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Speaker 2: as well, another part of the science that they only

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Speaker 2: got around to looking at eventually, is that the human

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Speaker 2: body produces about a thousand milligrams of cholesterol every day.

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Speaker 2: We make it. It's a very good reason we make it.

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Speaker 2: It's essentially the ambulance grew for our body. Wherever there's

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Speaker 2: any damage internally, any information, the cholesterol is deployed to

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Speaker 2: help patch us up. So cholesterol is a really important

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Speaker 2: part of our staying alive mechanisms, which is why we

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Speaker 2: make such a lot of it, a thousand milligrams a day. Now,

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Speaker 2: a lot of people will say, well, a thousand milligrams

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Speaker 2: I've done the mats. That's agram. Doesn't sound like much

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Speaker 2: to me. Well, it is when you're talking about cholesterol,

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Speaker 2: because an egg is one hundred and eighty six milligrams

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Speaker 2: the average egg, so you know, a thousand milligrams a

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Speaker 2: day is actually more than five eggs worth, and we're

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Speaker 2: making that ourselves. The interesting thing is that the human

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Speaker 2: body adjusts, so if we eat an egg, they say,

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Speaker 2: oh jeez, thanks for that you've made. You've given me

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Speaker 2: one hundred and eighty six milligrams. That's one hundred and

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Speaker 2: eighty six milligrams I don't have to make, and it

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Speaker 2: just reduces the amount we make. So the net effect

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Speaker 2: of consuming cholesterol is pretty much nothing unless you're consuming

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Speaker 2: more than a thousand milligrams of it a day, which

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Speaker 2: very few people are, except perhaps you were when you

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Speaker 2: were checking back an entire box of eggs in one go.

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Speaker 2: But even then, so what, Yeah, it's blaming cholesterol for

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Speaker 2: heart disease is like blaming ambulances for car accidents. Yes,

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Speaker 2: you notice that they often are in the same place

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Speaker 2: at the same time, but you're disregarding its purpose.

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Speaker 1: Yeah, yeah, hey, hiss my friend chat GPT. Cholesterol gets

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Speaker 1: a bad rap, but it is essential, essential for various

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Speaker 1: functions in the body. The key benefits of cholesterol cell

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Speaker 1: membrane structure. Cholesterol's crucial component of cell membranes, providing stability

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Speaker 1: and fluidity, helps maintain integrity and flexibility of the cells,

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Speaker 1: allowing them to function properly. Hormone production. Cholesterols are precursor

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Speaker 1: in the synthesis of steroid hormones, including cortisol, aldose, aldosterone,

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Speaker 1: whatever it's called, sex hormones, estrogen, progesterone, testosterone, Vitamin D synthesis,

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Speaker 1: brain health. The brain contains about twenty per cent of

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Speaker 1: the body's total cholesterol. It is vital for formation of synapses,

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Speaker 1: connection between neurons, supporting learning, memory, and overall cognitive function.

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Speaker 1: It's an antioxidant, it's immune function improver. Wow, that's interesting,

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Speaker 1: isn't that?

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Speaker 2: Yeah? So, I mean, who would have thought one of

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Speaker 2: the one of the really big book ones in that

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Speaker 2: list there is the vitamin D production. So no cholesterol,

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Speaker 2: no vitamin D. So you can go out in the

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Speaker 2: sun all you like, but if you haven't got enough

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Speaker 2: cholesterol in your skin, then there'll be no vitamin D. Produced,

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Speaker 2: and vitamin D deficiency has its own list of very

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Speaker 2: very bad things for us, including rickets. So the interesting

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Speaker 2: thing out of all of this when it comes to eggs,

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Speaker 2: is that the nutritional establishment, the people we trust to

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Speaker 2: tell us what we should be eating, have spent the

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Speaker 2: last five decades telling us not to eat one of

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Speaker 2: the healthiest things we could possibly eat because they obsessed

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Speaker 2: about something that didn't matter. And that's to me underlines

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Speaker 2: how so much nutritional advice is very very wrong and

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Speaker 2: very very dangerous. And this is the sort of thing.

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Speaker 2: HARKing back to our discussion I think we had last

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Speaker 2: time we talked about the star ratings on food, said

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Speaker 2: the best way to use them is in reverse, the

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Speaker 2: lower the rating, the better the food. And one of

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Speaker 2: the reasons for that is that cholesterol is one of

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Speaker 2: the things they measure in that star rating. So something

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Speaker 2: that's got a lot of cholesterol and saturated fat, like

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Speaker 2: but I will have a terrible star rating. But it's

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Speaker 2: a superfood. It's cream, and it is very very good

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Speaker 2: for you. It has it will have a star rating

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Speaker 2: of half a star or one star if you're very

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Speaker 2: very lucky, But that tells you that's a food you

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Speaker 2: should be consuming, whereas the margarine that lowers your cholesterol

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Speaker 2: that gets five stars should be thrown in the bin.

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Speaker 1: And isn't it interesting, David that that Monash Yuning, which

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Speaker 1: by the way, is where I study. But Monash does

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Speaker 1: this big study, lots of participants, lots of whatever. Let's

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Speaker 1: assume I haven't seen the study, but you're telling me

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Speaker 1: it's a good study. But why would people? Why is it?

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Speaker 1: Why doesn't anyone pay a ten? Like like if I

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Speaker 1: was a dietitian or nutritionist and I was in the

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Speaker 1: cholesterol as bad camp, and then some brand new research

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Speaker 1: came out that went, look, it's actually not I would

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Speaker 1: at the very least want to go and read that

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Speaker 1: and see if I can learn something new. What's your

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Speaker 1: theory on why? I understand why brands are so slow

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Speaker 1: because it's going to cost them do but why is

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Speaker 1: the nutritional slash medical science fraternity sometimes so slow to

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Speaker 1: turn the ship around.

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Speaker 2: Well, A big part of it is if you've spent

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Speaker 2: the last twenty years of your life building a career

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Speaker 2: as a nutritionist or a dietitian, and all that time

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Speaker 2: you've been telling people not to eat eggs, how are

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Speaker 2: you then going to go back to them say, oh,

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Speaker 2: you know that stuff I've been saying for the last

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Speaker 2: twenty years that was all wrong. But now I'm going

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Speaker 2: to tell you something that's definite right. So you can

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Speaker 2: listen to me. Now just ignore the fact that everything

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Speaker 2: I've said for the last twenty years is wrong. People

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Speaker 2: find that very very difficult to do. Yes, I know

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Speaker 2: you would do it, will definitely do it. But most

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Speaker 2: people find that really really difficult to do. They find

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Speaker 2: it really difficult to admit they've done something wrong.

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Speaker 1: And isn't it a problem? Isn't it sad that that

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Speaker 1: the people's ego or people's lack of humility, or people's

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Speaker 1: inability to say, look I got shit wrong. That are

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Speaker 1: and yeah, twenty years whatever. Well, I think I've said

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Speaker 1: this before. Like I used to teach the food Pyramid.

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Speaker 1: I was a big advocate because that was the best

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Speaker 1: I knew, and then I didn't and I literally said

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Speaker 1: to people, I got it wrong. Lots of people. But

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Speaker 1: and I mean the reality is that apart from being

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Speaker 1: scientists or researchers or dietitians, nutritionness doctors, everyone's human right

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Speaker 1: and everyone gets stuff wrong. And this addiction that we

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Speaker 1: have to being right comes at the cost of people's health.

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Speaker 1: You know, it's I know, it's part of the old.

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Speaker 2: And their lives. Remember that this study said if you

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Speaker 2: eat an egg a day, you are twenty nine percent

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Speaker 2: less likely to die from heart disease than if you

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Speaker 2: eat an egg a week. So, in fact, were they

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Speaker 2: to admit that the advice they've been giving for the

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Speaker 2: last twenty years was wrong, they'd also be admitting that

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Speaker 2: they've encouraged their patients to do something which makes them

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Speaker 2: a third more likely to die of heart disease.

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Speaker 1: Yeah, tif, do you eate eggs?

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Speaker 3: Eats of them?

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Speaker 1: How many? Like what's your egg quota?

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Speaker 3: I'd have eggs every day and I usually have three

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Speaker 3: in a.

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Speaker 1: Serve, So you would give or take twenty a week.

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Speaker 2: Yeah, yeah, that's what the study says. Yeah, yeah, definitely yeah.

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Speaker 1: Yeah. I actually, well.

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Speaker 2: I mean Craig was not going to back a box

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Speaker 2: at a time, you know, in his youth, and he's

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Speaker 2: still with us.

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Speaker 1: That's absolutely true. That is true because I used to

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Speaker 1: get them for next to nothing because our friend zoned

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Speaker 1: and all. I just wanted to get lots of protein

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Speaker 1: and the simplest, easiest most accessible, digestible way. Again, everyone,

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Speaker 1: I reiterate, this is not a recommendation or a suggestion,

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Speaker 1: but this is literally what I did. There's lots of

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Speaker 1: people who can advocate, and yeah, I remember really tentatively.

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Speaker 1: Sometime later, not a lot, a lot later, a year

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Speaker 1: or two later, when I backed off to like two

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Speaker 1: or three a day, I was thinking, my cholesterol is

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Speaker 1: going to be like out of control, and it was

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Speaker 1: like four. It was like lower than average.

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Speaker 2: Yeah, because it doesn't really affect the cholesterol reading because

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Speaker 2: your body selfurg the entire time. Because remember, it's manufacturing

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Speaker 2: it if you don't give it to it, and all

377
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Speaker 2: you're really doing by depriving it is just making the

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Speaker 2: job of manufacturing it harder.

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Speaker 1: All right, that's enough. That was short, But I think

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Speaker 1: that was good, doctor gillespo. When when are you starting

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Speaker 1: to go on? Did I forget something?

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Speaker 2: No? I was going to no, No, I was going

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Speaker 2: to say, if you want to bang on a bit,

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Speaker 2: we can talk about salt. But if you want to

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Speaker 2: leave that.

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Speaker 1: For a night, i'd love to Well, well, you said

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Speaker 1: that's for a time. I actually wrote down salt.

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Speaker 2: Just let's let's give it. Let's her little taste tester

389
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Speaker 2: of the salt, all.

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Speaker 1: Right, why why is there so much terror around salt?

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Speaker 2: For similar reasons so as the heart disease. Think by

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Speaker 2: the way, people might be wondering, well, what was causing

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Speaker 2: all this heart disease? And if it wasn't the saturated fat,

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Speaker 2: what was it? Probably the smoking, is the short answer.

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Speaker 2: So smoking significantly increases the rates of heart disease, and

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Speaker 2: in the late nineteen sixties smoking was at endemic levels.

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Speaker 2: And if you graph smoking versus heart disease mortality, they're

398
00:23:18,320 --> 00:23:20,520
Speaker 2: an almost perfect mirror of each other in terms of

399
00:23:20,560 --> 00:23:25,520
Speaker 2: the curves. So they completely got that entirely wrong. But

400
00:23:26,520 --> 00:23:30,119
Speaker 2: at around the same time they're also obsessing about blood pressure,

401
00:23:31,960 --> 00:23:35,719
Speaker 2: mostly because once again it's something that could be measured,

402
00:23:36,680 --> 00:23:39,359
Speaker 2: and there was a bit of you know, home spun

403
00:23:39,520 --> 00:23:42,600
Speaker 2: logic to oh, I guess you know, if your blood's

404
00:23:42,640 --> 00:23:45,520
Speaker 2: going through your pipes that are higher pressure, then it's

405
00:23:45,560 --> 00:23:48,280
Speaker 2: probably bad for your heart. It probably puts a bit

406
00:23:48,280 --> 00:23:53,400
Speaker 2: of pressure on your arteries and so on. So high

407
00:23:53,440 --> 00:23:56,719
Speaker 2: blood pressure is probably a bad thing. Exactly what is

408
00:23:56,840 --> 00:24:01,199
Speaker 2: high blood pressure has been a moving target if you

409
00:24:01,480 --> 00:24:03,280
Speaker 2: track it over time. I haven't got the numbers off

410
00:24:03,280 --> 00:24:04,520
Speaker 2: the top of my head. But if you track it

411
00:24:04,520 --> 00:24:08,040
Speaker 2: over time, it's gotten lower and lower and lower and lower.

412
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Speaker 2: To match the needs of the people selling blood pressure

413
00:24:12,960 --> 00:24:17,440
Speaker 2: lowering medications, to sell more medication, they move the goalpost

414
00:24:17,520 --> 00:24:20,160
Speaker 2: a little bit tighter every year so that it increases

415
00:24:20,160 --> 00:24:23,719
Speaker 2: the market size. But one of the big messages that

416
00:24:23,800 --> 00:24:27,120
Speaker 2: comes out of that is, well, one of the things

417
00:24:27,119 --> 00:24:32,760
Speaker 2: that raises blood pressure is salt. And the thinking there is, well,

418
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Speaker 2: if you consume salt, then it allows more water to

419
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Speaker 2: be absorbed into the bloodstream, which increases the volume of

420
00:24:39,240 --> 00:24:45,080
Speaker 2: the blood, which therefore increases the blood pressure. It is yeah,

421
00:24:45,119 --> 00:24:48,680
Speaker 2: mechanically probably correct. It doesn't have a significant effect, though,

422
00:24:48,720 --> 00:24:51,960
Speaker 2: once again because our bodies are pretty good at adjusting,

423
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Speaker 2: so all else being equal, the effect of salt on

424
00:24:56,240 --> 00:24:58,520
Speaker 2: blood pressure is roughly the same as what they call

425
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Speaker 2: the white coat of which is blood pressure tends to

426
00:25:03,280 --> 00:25:08,200
Speaker 2: go up when it's being measured because you're nervous, you're stressed,

427
00:25:08,840 --> 00:25:10,320
Speaker 2: someone putting a blood.

428
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Speaker 1: I've got it, white code hypertension.

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00:25:15,119 --> 00:25:19,000
Speaker 2: Yeah, so, and you get different results if the person's

430
00:25:19,080 --> 00:25:21,840
Speaker 2: unconscious and not being stressed out by the fact that

431
00:25:22,359 --> 00:25:25,679
Speaker 2: the doctor is they're taking their blood pressure it's a

432
00:25:25,680 --> 00:25:28,960
Speaker 2: similar effect around about the same effect about two milligrams.

433
00:25:29,000 --> 00:25:32,560
Speaker 2: It's it's it's not much, but it hasn't stopped it

434
00:25:32,680 --> 00:25:36,119
Speaker 2: being the story just like that, don't eat eggs, which is,

435
00:25:36,160 --> 00:25:39,720
Speaker 2: don't put salt on the eggs. You're not eating because

436
00:25:39,840 --> 00:25:44,080
Speaker 2: salt is going to give your heart disease. Now, the

437
00:25:44,080 --> 00:25:48,600
Speaker 2: biomechanical science of that shows that that's garbage, because the

438
00:25:48,680 --> 00:25:51,760
Speaker 2: human body has evolved in an environment where salt is

439
00:25:51,800 --> 00:25:54,600
Speaker 2: part of the environment, and we are really really good

440
00:25:54,640 --> 00:25:58,000
Speaker 2: at getting rid of the excess. We need salt in

441
00:25:58,119 --> 00:26:01,560
Speaker 2: our diet, and we're really good at getting rid of

442
00:26:01,640 --> 00:26:04,920
Speaker 2: the excess. Any extra salt ends up in the urine.

443
00:26:05,040 --> 00:26:08,240
Speaker 2: It's out of there, real, real quick. The only circumstance

444
00:26:08,320 --> 00:26:12,240
Speaker 2: where that doesn't happen is where you have already screwed

445
00:26:12,280 --> 00:26:15,679
Speaker 2: up your kidneys, which is the organ responsible for eliminating

446
00:26:15,720 --> 00:26:20,480
Speaker 2: the salt from your bloodstream. And the most effective way

447
00:26:20,800 --> 00:26:24,000
Speaker 2: of wrecking your kidneys is to have large amounts of sugar,

448
00:26:24,520 --> 00:26:28,960
Speaker 2: because it creates which through a process which we won't

449
00:26:28,960 --> 00:26:31,640
Speaker 2: go into in detail here, but creates your g acid crystals,

450
00:26:31,680 --> 00:26:35,399
Speaker 2: which ultimately end up wrecking a lot of the fine

451
00:26:35,640 --> 00:26:39,840
Speaker 2: tubules in the kidney and result in kidney disease, which

452
00:26:39,840 --> 00:26:43,040
Speaker 2: is of course why diabetes and kidney disease are closely associated,

453
00:26:43,080 --> 00:26:47,600
Speaker 2: and it's why kidney disease is now a significant chronic

454
00:26:47,640 --> 00:26:51,639
Speaker 2: disease state in the modern world, particularly in Australia and

455
00:26:51,680 --> 00:26:55,399
Speaker 2: particularly in the Northern Territory, which has amongst the world's

456
00:26:55,440 --> 00:27:01,520
Speaker 2: highest consumption of sugar. So kidney disease is what causes

457
00:27:01,840 --> 00:27:05,919
Speaker 2: salt to cause a problem because you can't eliminate the salt.

458
00:27:06,200 --> 00:27:12,080
Speaker 2: But for a normal functional human adult, eating salt it

459
00:27:12,119 --> 00:27:15,040
Speaker 2: as much as you want to your taste, and by

460
00:27:15,040 --> 00:27:18,040
Speaker 2: the way, your taste will limit that. Some people can

461
00:27:18,080 --> 00:27:20,159
Speaker 2: eat a lot of salt. Other people don't like it

462
00:27:20,240 --> 00:27:23,280
Speaker 2: much at all. It's a taste thing, and it's entirely

463
00:27:23,320 --> 00:27:26,280
Speaker 2: dependent on how much you need. Your body will decide

464
00:27:26,359 --> 00:27:29,960
Speaker 2: how much you need to take in. But artificially limiting

465
00:27:30,000 --> 00:27:32,280
Speaker 2: it and sitting there saying I can't have salt because

466
00:27:32,280 --> 00:27:34,520
Speaker 2: it's going to kill me with heart disease is nonsense.

467
00:27:36,280 --> 00:27:38,359
Speaker 1: I feel like an omelet now, I feel like a

468
00:27:38,440 --> 00:27:39,800
Speaker 1: chicken omelet.

469
00:27:39,760 --> 00:27:41,639
Speaker 2: Yep, with a bit of salt on it, some chips

470
00:27:41,640 --> 00:27:44,800
Speaker 2: on the side, cooked in animal fat of course, and.

471
00:27:45,640 --> 00:27:48,800
Speaker 1: Like with cheese, grated cheese, drizzled.

472
00:27:49,400 --> 00:27:50,399
Speaker 2: Cheese, full fat.

473
00:27:50,480 --> 00:27:54,480
Speaker 1: Yeah, some chopped onion, maybe fry off the onion a

474
00:27:54,480 --> 00:27:58,080
Speaker 1: little bit, and some butter and some tomato. Oh god,

475
00:27:58,400 --> 00:27:59,960
Speaker 1: come on, that's what I'm talking about.

476
00:28:01,080 --> 00:28:04,520
Speaker 2: Yeah, and none of that is bad for you.

477
00:28:04,560 --> 00:28:07,000
Speaker 1: No, that's why I picked all those ingredients. I knew

478
00:28:07,000 --> 00:28:08,680
Speaker 1: that would get the David Gillespie tick.

479
00:28:11,040 --> 00:28:11,280
Speaker 2: Yeah.

480
00:28:11,359 --> 00:28:13,040
Speaker 1: Do you add salt? Tip for you a salter?

481
00:28:13,400 --> 00:28:13,600
Speaker 3: Yeah?

482
00:28:13,600 --> 00:28:14,280
Speaker 1: I love salt.

483
00:28:14,359 --> 00:28:15,520
Speaker 3: I eat a lot of salt.

484
00:28:17,040 --> 00:28:19,440
Speaker 2: Yeah. Since she's having she's having twenty eggs a day,

485
00:28:19,520 --> 00:28:24,760
Speaker 2: she's coming on in salt, probably probably with an inch

486
00:28:24,840 --> 00:28:27,359
Speaker 2: stick of butter over everything she eats.

487
00:28:27,680 --> 00:28:29,919
Speaker 3: I have given that sugar and nudge though over my

488
00:28:30,000 --> 00:28:33,200
Speaker 3: last David. So, now the kidneys are functioning with the salt.

489
00:28:35,640 --> 00:28:39,800
Speaker 2: Oh, you know, it was a problem. The beautiful thing

490
00:28:39,800 --> 00:28:42,120
Speaker 2: about the human body is that you have to wreck

491
00:28:42,160 --> 00:28:44,320
Speaker 2: it fairly substantially before it's really broken.

492
00:28:44,680 --> 00:28:45,160
Speaker 3: Excellent.

493
00:28:45,960 --> 00:28:49,680
Speaker 5: They are pretty resilient. They are pretty resilient. Well mate,

494
00:28:50,760 --> 00:28:53,920
Speaker 5: well done you. So now I was going to advise

495
00:28:53,960 --> 00:28:55,840
Speaker 5: everyone to load up on eggs and salt. I'm not

496
00:28:55,880 --> 00:28:59,680
Speaker 5: going to do that health advice. I'm not going to.

497
00:29:00,080 --> 00:29:02,360
Speaker 1: None of this is health advice anyone or none of

498
00:29:02,400 --> 00:29:06,719
Speaker 1: it's a prescription or a program or direction. But interesting information,

499
00:29:06,880 --> 00:29:10,160
Speaker 1: that's the main thing. Always do your own research, just

500
00:29:10,240 --> 00:29:14,240
Speaker 1: research in the right place. We'll say goodbye fair but

501
00:29:14,280 --> 00:29:15,080
Speaker 1: thanks again mate.

502
00:29:15,920 --> 00:29:18,040
Speaker 2: Yeah, no worries, Thanks buddy,