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Speaker 1: Hey, everyone, Welcome to Wellness on Mass.

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Speaker 2: I'm doctor Nicole Saffaire, Board certified position mom and forever

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Speaker 2: truth seeker well as someone who delivers a cancer diagnosis

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Speaker 2: just about every single day as my day job. Of course,

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Speaker 2: I have to talk about cancer. Everyone knows someone who

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Speaker 2: has either themselves or a family member or a friend

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Speaker 2: or someone who's been affected by cancer, because it really

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Speaker 2: is just so prevalent. And while we could talk about

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Speaker 2: cancer probably for a year straight, that's not necessarily what

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Speaker 2: I want to get into today.

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Speaker 1: You know.

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Speaker 2: One of the big things for me when it comes

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Speaker 2: to Wellness on Mass I really want to shine a

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Speaker 2: light on the science that really matters. And there was

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Speaker 2: exciting research that came out of Cornell University looking at

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Speaker 2: something very specific from a molecular level when it comes

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Speaker 2: to cancer risk. But again, this episode is going to

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Speaker 2: touch on cancer, but it's not entirely about cancer. One

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Speaker 2: of the questions I have had is how is being

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Speaker 2: overweight related to cancer? Undoubtedly, we know that the more

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Speaker 2: excess body fat you have, it can increase your risk

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Speaker 2: of cancer. In the United States, about seventy four percent

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Speaker 2: of adults are overweight or obese. About twenty one percent

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Speaker 2: of kids adolescents are also overweight or obese.

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Speaker 1: That's a pretty.

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Speaker 2: Terrible number, and in fact, I think that's underestimated because

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Speaker 2: as I look around at our kids, everyone's kind of

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Speaker 2: packing on a little extra weight, just like the adults.

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Speaker 2: So one of the biggest questions that I have is

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Speaker 2: is it the fat in the body and its effect

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Speaker 2: on our body that's leading to cancer or is it

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Speaker 2: something specific in our food that not only does it

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Speaker 2: make us fat, but it itself is toxic and is

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Speaker 2: resulting in cancer Or is it a little bit of both,

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Speaker 2: and what can we.

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Speaker 1: Do about it? So let's kind of review what we

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Speaker 1: do know.

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Speaker 2: It is settled signs excess body weight is linked to

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Speaker 2: a higher risk of cancer. It is what it is,

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Speaker 2: and the fact that the United States is the most

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Speaker 2: overweight country in the entire world, it's not surprising that

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Speaker 2: we also have higher cancers. Why is that, well, fat

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Speaker 2: cells themselves. The fancy term is adipose cell, but we

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Speaker 2: can just call it fat cells. This excess fat tissue

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Speaker 2: secretes pro inflammatory cytokines or hormones, inter leuken six, tumor

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Speaker 2: necrosis factor. These are hormones that as they go throughout

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Speaker 2: the body, in your bloodstream, in your tissues.

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Speaker 1: It just causes chronic inflammation.

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Speaker 2: What does chronic information do well, It damages DNA and

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Speaker 2: it can inhibit something called apoptosis.

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Speaker 1: Apoptosis the way.

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Speaker 2: I remembered it in medical school pop pop is when

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Speaker 2: a cell explodes on itself and it kind of dies,

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Speaker 2: and you want that to happen. Your body is supposed

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Speaker 2: to be able to see when cells are going rogue,

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Speaker 2: or cells are getting too old, or cells are going

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Speaker 2: bad and they pop on their own, they kind of

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Speaker 2: get rid of it.

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Speaker 1: Apoptosis.

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Speaker 2: Well, if you have chronic inflammation, it's not necessarily recognizing

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Speaker 2: those bad cells and that whole program cell death isn't occurring,

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Speaker 2: and that can facilitate cancer development. We also know those

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Speaker 2: adipose cells are hormonally active in themselves, so yes, they

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Speaker 2: secrete some chemicals that can lead to inflammation, but they

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Speaker 2: actually convert androgens in your body into estrogens because they

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Speaker 2: have a specific enzyme in them, So these fat cells

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Speaker 2: create more estrogen in the body. Estrogen is linked to

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Speaker 2: certain cancers. Hormone sensitive cancers like breast cancer, endometrial cancer,

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Speaker 2: and ovarian cancers also can be linked to liver, cancers

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Speaker 2: and others. And then on top of it, the more

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Speaker 2: cancer or the more fat cells you have in your body,

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Speaker 2: the more insulin resistant your body is. So now you

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Speaker 2: have higher levels of circulating insulin, it's not really working

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Speaker 2: on your body. And this also can stimulate tumor cell growth.

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Speaker 2: There are other things that excess fat does in your body.

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Speaker 2: It alters your metabolism, higher levels of insulin, like we're

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Speaker 2: just saying, also inhibit that apoptosis or the program cell death.

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Speaker 2: It can change your microbiome. The excess body weight can

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Speaker 2: can change the composite of your gut microbiome. We'll be

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Speaker 2: talking about gut microbiome a lot on this podcast because

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Speaker 2: your gut is kind of the center.

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Speaker 1: Of your health.

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Speaker 2: So if you get rid of the good bacteria and

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Speaker 2: you have all the bad bacteria, that's also going to

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Speaker 2: lead to more inflammation, could also lead to more cancers,

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Speaker 2: and it also impairs your immune system. Having more fat

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Speaker 2: cells dampens the activity of your immune system.

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Speaker 1: Let's think about COVID.

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Speaker 2: What was one of the first things we noticed with

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Speaker 2: COVID people that weren't doing well early on during the

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Speaker 2: COVID pandemic. The elderly, severely immunocompromise, and those that were overweight.

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Speaker 2: Why is that, Well, I just laid.

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Speaker 1: It out for you.

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Speaker 2: Having excess body fat is terrible for you. Your body

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Speaker 2: is in a state of chronic inflammation, and so when

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Speaker 2: you get an infection or you're sick from whatever it

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Speaker 2: may be, that chronic state of inflammation makes it so

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Speaker 2: you can't fight things off. So excess body weight bad

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Speaker 2: for you. Bottom line, excess fat can lead to excess cancer.

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Speaker 2: We know this, Like I've said, it's settled science. But

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Speaker 2: what is less settled is does the foods we eat

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Speaker 2: directly cause cancer in addition to indirectly causing cancer by

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Speaker 2: leading to the excess fat. Well, that's one of the

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Speaker 2: things that Cornell looked at. They took it to the

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Speaker 2: molecular level to look at whether a particular substance, and

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Speaker 2: in this case, lineleic acid, was able to cause cancer

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Speaker 2: to develop and grow. So again we're talking about are

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Speaker 2: the foods we eat not just poisoning us because they.

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Speaker 1: Make us fat?

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Speaker 2: Are they actually just poisoning us as well because there's

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Speaker 2: something bad about them? So this study was funded by

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Speaker 2: the NIH. It was done by postdoc researchers at Cornell

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Speaker 2: my colleagues, I'm on staff at Cornell as well. They

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Speaker 2: do some great research there. What they discovered they were

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Speaker 2: feeding mice linal liic acid. Line liic acid is an

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Speaker 2: Omega six fatty acid. We'll talk about that later. So

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Speaker 2: they were feeding lineleic acid. This is a fatty acid

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Speaker 2: that we get.

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Speaker 1: From our diet.

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Speaker 2: Our body doesn't make it, so the only way we're

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Speaker 2: ever exposed to this is by consuming it. What they

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Speaker 2: did was they took mice. They fed mice who already

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Speaker 2: had a triple negative breast cancer. Triple negative breast cancer

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Speaker 2: is the most aggressive, difficult to treat breast cancer. It's

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Speaker 2: a really difficult from our perspective. And when you see

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Speaker 2: someone with a younger person with breast cancer, they tend

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Speaker 2: to have triple negative breast cancers deadlyest formed the disease.

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Speaker 2: So they took mice who have triple negative breast cancers

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Speaker 2: and they fed them a diet high in lineleic acid.

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Speaker 2: And then they compared it to a placebo group, so

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Speaker 2: mice who had breast cancer but they weren't being fed

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Speaker 2: this high lineleic acid diet. What did they find Well,

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Speaker 2: they found those that consumed the oil the lineleic acid,

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Speaker 2: their tumors grew larger and faster than those that didn't

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Speaker 2: consume lineleic acid. They also looked at humans too, so

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Speaker 2: there was a link to humans as well, that there

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Speaker 2: was elevated levels of that lineleic acid in the blood

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Speaker 2: samples from triple negative breast cancer patients.

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Speaker 1: So what does that mean? Okay, well, let's talk about

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Speaker 1: what exactly.

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Speaker 2: Lineleic acid is, because if I were just to read that,

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Speaker 2: I would have no idea what it was. Linealleic acid

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Speaker 2: is an essential omego omega six polyunsaturated fatty acid that

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Speaker 2: again that we have to get from our diet, meaning

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Speaker 2: we don't make it ourselves.

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Speaker 1: The only way we're exposed to it is through consumption.

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Speaker 2: And in the United States, our Western diet, we have

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Speaker 2: a lotted added oils. I know you've heard OURFK Junior

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Speaker 2: talk about it. That's where we're going with this. Yes,

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Speaker 2: we're talking about those vegetable oils, those seed oils. Polyuns

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Speaker 2: unsaturated omega six fatty acids are found abundantly in those

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Speaker 2: vegetable oils, soybean oils, corn oils, sunflower oil, saft flower oils.

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Speaker 2: I don't even know what saff flowers are, but apparently

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Speaker 2: that's one of them. But again, those are all of

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Speaker 2: those seed oils that you hear RFK Junior talking about,

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Speaker 2: and all of a sudden you're hearing the fast food

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Speaker 2: restaurant saying, oh, maybe we should take some of these

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Speaker 2: unhealthy oils out of the diet. Listen, there are benefits

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Speaker 2: to some of the fats in these oils, but we

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Speaker 2: have to balance them. So you have omega six fatty

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Speaker 2: acids which come from like lineleic acid and these seed oils,

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Speaker 2: and then you also have your omega three fatty acids.

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Speaker 2: When you hear someone me, for instance, saying, hey, you

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Speaker 2: got to get in your omegas, I'm saying you have

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Speaker 2: to get in your healthy omega threes because those fats

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Speaker 2: are so crucial for your brain health, for your heart health,

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Speaker 2: and just overall wellness in your immune system. You get

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Speaker 2: those healthy omega three fats from salmon.

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Speaker 1: Sardines, other things.

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Speaker 2: Just like that, You're supposed to have a balance in

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Speaker 2: your body of omega six to omega three balance. The

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Speaker 2: healthy place to be is having a ratio of five

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Speaker 2: to one, meaning five of the omega sixes to one

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Speaker 2: of the omega threes. The problem is, in our Western

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Speaker 2: diet we have exceeded that ratio threefold. We're at like

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Speaker 2: fifteen to one. And this is why our inflammatory process

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Speaker 2: disease are all skewed. This is why we have so

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Speaker 2: many metabolic conditions, so many more cancers, so much more overweight.

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Speaker 2: It's a problem. And so while a moderate intake of

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Speaker 2: liic acid and those omega sixes supports our normal physiological functions,

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Speaker 2: very high intakes, especially if you don't have an adequate

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Speaker 2: amount of those omega threes that we are talking about

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Speaker 2: in study after study have shown that you have increased

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Speaker 2: markers of inflammation and higher risk for chronic diseases, including

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Speaker 2: certain cancers, which we're talking about today.

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Speaker 1: So bottom line, excess fat leads to excess cancers. But

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Speaker 1: also we are what we eat.

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Speaker 2: If we are intaking high levels of in this particular case,

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Speaker 2: lineleic acid, lineal. Liic acid itself is probably fueling tumor

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Speaker 2: cells that are just waiting to grow in our body.

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Speaker 2: So not only is it causing xx fat, but in

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Speaker 2: itself may be causing these cancers to grow rampantly. That's

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Speaker 2: what we saw in the myce studies, and we also

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Speaker 2: saw women with these highly aggressive breast cancers. They had

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Speaker 2: high levels of liteleic acid circulating in their bloodstream.

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Speaker 1: So if they had had a.

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Speaker 2: Lower consumption of these unhealthy seed oils, the question is

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Speaker 2: would their cancer have been so aggressive or would they

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Speaker 2: even develop that cancer at all. I mean, that's where

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Speaker 2: the research is still ongoing, and we need to know

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Speaker 2: that while we've gotten so good at detecting cancers finding

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Speaker 2: them at earlier levels, we've gotten great when it comes

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Speaker 2: to treating a lot of cancers. People are living longer

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Speaker 2: with cancer. You can have stage four cancer these days

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Speaker 2: and you can still live ten twenty thirty years because

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Speaker 2: of our treatments. It's really quite remarkable what we've done.

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Speaker 2: There's still a lot of work to do because there

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Speaker 2: are some cancers pancreatic cancer, glioblastoma multiform, and the brain

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Speaker 2: that we still have very limited treatment options for. So

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Speaker 2: the quest continues to make sure we can treat all

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Speaker 2: of these cancers, but we also need to focus on

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Speaker 2: how can we be preventing these cancers, because we want

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Speaker 2: to make sure that we have enough funding for people

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Speaker 2: who still get the cancers that we don't know how

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Speaker 2: to treat. Right now, we are spending a lot of

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Speaker 2: research on treating cancers that could have been prevented. In

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Speaker 2: my book Make America Healthy Again, which came out in

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Speaker 2: twenty twenty, I have an entire chapter talking about how

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Speaker 2: over fifty percent of all cancer may be prevented if

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Speaker 2: we had just adopted some very basic lifestyle changes. Sometimes

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Speaker 2: it's a little too late for that the damage can

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Speaker 2: be done. But looking ahead, we have to find ways

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Speaker 2: that we can decrease chronic chronic inflammation in our body

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Speaker 2: and try to prevent the risk of disease, specifically cancer.

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Speaker 2: I am so excited today that I am able to

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Speaker 2: bring on chef rule. He is a restauranteur, He is

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Speaker 2: involved in his local politics, and he is all about

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Speaker 2: healthy living. He was one of the first people I've

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Speaker 2: ever heard talking about how these seed oils and omega

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Speaker 2: sixes are unhealthy. He was talking about it before the

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Speaker 2: whole Make America Healthy Again movement, before it was cool

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Speaker 2: to talk about it. He was in the forefront in this,

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Speaker 2: and he started removing seed oils from his restaurants, from

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Speaker 2: his cooking again even before COVID. So excited to bring

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Speaker 2: him on Today. We're going to talk about these seed

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Speaker 2: oils and we're going to give you some tips on

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Speaker 2: what you can do to just replace some of the

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Speaker 2: basic things, because you may have some things that have

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Speaker 2: high levels of lineleic acid, whether in your pantry, in refrigerator.

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Speaker 2: You don't even realize it that you have these potential

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Speaker 2: toxins because we use them every day. And why don't

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Speaker 2: we use them every day? Well, they're cheap and they

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Speaker 2: last long, they have long shelf lives, and we're so

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Speaker 2: used to using them, but we don't realize the potential

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Speaker 2: danger that's lurking. Luckily, Chef Gruel is going to give

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Speaker 2: us some tips on what we can do to easily

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Speaker 2: swap them out for healthier alternatives. Coming up next, Chef

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Speaker 2: Andrew Kruhl is going to give us some tips and

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Speaker 2: tell you everything you need to know. All right, Well,

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Speaker 2: there is no better person to help us kind of

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Speaker 2: cut through all of the toxins and everything that we're

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Speaker 2: talking about. We are what we eat, right, So the

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Speaker 2: things that we are eating is that what's making us unhealthy.

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Speaker 2: I can tell you study after study about being overweight

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Speaker 2: and not exercising and certain things that you consume. You know,

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Speaker 2: maybe it's not going to make you unhealthy, but how

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Speaker 2: do we actually take that information and live a healthier life?

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Speaker 2: So I am so pleased to introduce Chef Andrew Groul.

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Speaker 1: You all know him.

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Speaker 2: If you've been watching Fox News, you see him. He's

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Speaker 2: all over the place. I mean, he is so active

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Speaker 2: these days. Restaurant owner city councilmen in Huntington, California did

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Speaker 2: some incredible work after the wildfires. Chef Andrew, Girl, I'm

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Speaker 2: so happy to have you today on wellness.

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Speaker 1: I'm asked.

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Speaker 3: It's an honor to be here. Thank you so much so, Chef.

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Speaker 2: We've been talking about, you know, lifestyle and how it

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Speaker 2: is directly correlated with some chronic illness. And one thing

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Speaker 2: specifically that I find myself still even getting a little

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Speaker 2: bit confused about is when we're talking about essential omega

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Speaker 2: polyonsitch saturated fatty acids.

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Speaker 1: First of all, what are they do? We need them?

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Speaker 1: Talk a little bit about.

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Speaker 3: Them, definitely, Well, you know, you've got the good fats right,

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Speaker 3: And I always talk about like the good fats. I

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Speaker 3: think when we ask anybody on the street, what are

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Speaker 3: the good fats? Most of people know, you know, the

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Speaker 3: fats you find in seafood and olive oils, et cetera.

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Speaker 3: But then we start creeping in the omega sixes and

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Speaker 3: trying to understand whether those are the good fats are

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Speaker 3: not things like seed oils and some flower seed oil,

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Speaker 3: vegetable oils, also certain types of nuts. And then furthermore

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Speaker 3: where it can get a little bit confusing is the

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Speaker 3: meats that we're eating, because you know, carnivor and keto

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Speaker 3: has been huge. Do some of those meats are they

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Speaker 3: hiring the omega sixes? Right? The theoretically the more unhealthy

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Speaker 3: fats when they're when you eat too much of them,

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Speaker 3: in relation to the omega threes that are in the

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Speaker 3: feed of a lot of the commercially processed meats that

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Speaker 3: we eat chicken, beef, et cetera. Which then would lead

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Speaker 3: me down the conversation about more grass fed meats. So

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Speaker 3: you know, I'm not a doctor. I'm just a chef.

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Speaker 3: So you know, I can't get into the granular particulars

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Speaker 3: and the chemistry as to how it all kind of

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Speaker 3: reacts in your body. But what I bring to the

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Speaker 3: conversation is, you know, I have a background in a

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Speaker 3: world of seafood and understanding seafood, and it came to

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Speaker 3: my attention early on I started a nonprofit. Actually, first

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Speaker 3: time I moved from California out to or sorry, from

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Speaker 3: New Jersey out to California was to start a nonprofit

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Speaker 3: in the seafood world. And that was where I learned

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Speaker 3: about this imbalance of your omega sixes and your omega

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Speaker 3: threes and how it's leading to a lot of the

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Speaker 3: chronic inflammation and metabolic issues that we've seen in the

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Speaker 3: Western diet.

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Speaker 1: So that's right.

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Speaker 2: So there is supposed to be you're supposed to have

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Speaker 2: some omega six omega six is, you're supposed to have

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Speaker 2: some omega threes, and there is kind of a sweet

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Speaker 2: spot ratio. From what I know, it's like a five

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Speaker 2: to one ratio, But if you look at our American diet, we're.

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Speaker 1: Like a fifteen to one ratio.

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Speaker 2: Like all of a sudden, we have so many omega

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Speaker 2: sixes in our diet. Now, it's important to remember we

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Speaker 2: don't make omega sixes, like, our body doesn't produce them.

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Speaker 2: The only way we're exposed to them is by consuming them.

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Speaker 2: So you mentioned some of those hot spots of where

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Speaker 2: we actually get those Omega sixes. And by the way,

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Speaker 2: Omega six is that linilaic acid that we've been talking about.

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Speaker 2: So where do we find that in our foods?

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Speaker 3: Everywhere? And I think that's the point that we should

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Speaker 3: probably emphasize everywhere. And that's where I started to have

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Speaker 3: this Eureka moment and I said, wait a minute. You know,

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Speaker 3: these illnesses have gone up over the years, and I've

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Speaker 3: personally experienced it myself with just a lot of like

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Speaker 3: stomach issues and body issues. And I'm an athlete. I've

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Speaker 3: always been into fitness. So when I watch what's happening

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Speaker 3: to my body and I'm working out and I'm doing

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Speaker 3: all the right things, but it's not getting better, I

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Speaker 3: kind of had this moment where I said, well, what's

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Speaker 3: in all of my foods? Because naturally, when you go

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Speaker 3: to any doctor and you say, hey, look i've got

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Speaker 3: this stomach issue or I don't feel right that they

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Speaker 3: a lot of times they move you into this food

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Speaker 3: elimination stage where you're looking at everything you're eating and

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Speaker 3: you're kind of removing something, removing an item or an ingredient.

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Speaker 3: When I go across the portfolio of products that I

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Speaker 3: was consuming at the time, and most Americans do. I

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Speaker 3: realized there's seed oils and absolutely everything right processed food,

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Speaker 3: all the seed oils. I mean you even to go

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Speaker 3: to get a bag of nts and their seed oils

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Speaker 3: right they're roasted in canola oil. Like everything has this

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Speaker 3: in omega six fatty acid seed oil in it. And

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Speaker 3: it's not just the seed oils right, Like, it's also

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Speaker 3: a lot of what I mentioned earlier, where the animals

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Speaker 3: are feeding on the grains or the low quality products

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Speaker 3: that are higher in these Omega six fatty acid, so

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Speaker 3: it's coming through in their feed. So when we were

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Speaker 3: studying the seafood in the aquarium, and I was going

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Speaker 3: through this whole health element trying to get people to

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Speaker 3: eat more seafood. Our goal of this entire program was

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Speaker 3: to get people to eat more seafood and also more

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Speaker 3: the right types of seafoodo W gets you more into

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Speaker 3: kind of the sustainability element, which was a big piece

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Speaker 3: of my culinary manifesto. And I realized, like so many

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Speaker 3: of the bleeding causes of death can be alleviated by

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Speaker 3: some degree by consuming moral Mega three fatty acids or

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Speaker 3: at least breaking that ratio down as you mentioned, and

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Speaker 3: so while I was having these issues personally, while going

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Speaker 3: through the kind of seafood element of this conversation, I realized, whoa,

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Speaker 3: it's not just we can't be eating you know, salmon

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Speaker 3: and sardine's breakfast, lunch, and dinner. So there needs to

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Speaker 3: be an amalgamation from a strategic perspective of not just

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Speaker 3: increasing our healthy threes, but decreasing our sixes. And then

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Speaker 3: it was at that point that I realized, wait a minute,

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Speaker 3: I'm consuming all of these unhealthy omega six Is that

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Speaker 3: in products that I would think would be healthy, right,

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Speaker 3: low fat vinegrats or just generally pervaded or pitched as

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Speaker 3: healthy processed foods, right, the almond crackers, right, things that

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Speaker 3: you go to Whole Foods and you get and you're like, oh,

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Speaker 3: I'm getting the better choice.

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Speaker 1: Is it supposed to be healthy? Right?

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Speaker 3: Right? But that's so and we laugh. But that's really

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Speaker 3: been the north star, I think in so many ways,

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Speaker 3: especially for working parents and people who are trying to

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Speaker 3: start a career, it's like, well, as long as I'm

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Speaker 3: shopping at this better outlet, then it's going to be

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Speaker 3: better for me. And that's always obviously not the case.

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Speaker 3: So it's funny. When I started to cut out all

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Speaker 3: the seed oils and neo mega six is way back

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Speaker 3: in twenty ten, my stomach problems got better, my body

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Speaker 3: started to feel better. I actually started sleeping better, my

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Speaker 3: skin got better and I and then for me it

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Speaker 3: was like, Okay, even though it's anecdotal, I've got this

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Speaker 3: evidence for something that's working in my body. And then

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Speaker 3: really dove deeper into that.

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Speaker 1: So here's the question I have for you.

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Speaker 2: So you are obviously very well educated, and you put

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Speaker 2: in the research. You probably did a food diary to

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Speaker 2: figure out what it was you're eating, and you were

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Speaker 2: really able to look at that for people listening who

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Speaker 2: probably are not going to sit down and create a

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Speaker 2: food diary, although I'll tell you I think that's one

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Speaker 2: of the best things that we as individuals can do,

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Speaker 2: because we talk so much about living our healthiest lives

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Speaker 2: and trying to be better versions of ourselves. But you

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Speaker 2: are what you eat, and so if you don't know

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Speaker 2: what you're consuming, then how could you even start the

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Speaker 2: journey of trying to live healthier. But if for people

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Speaker 2: who are just kind of looking at their diet, what

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Speaker 2: do you think are like the five biggest culprits out

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Speaker 2: there that most people are probably that's where they're consuming

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Speaker 2: the most amount of these unhealthy omega six fatty acids.

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Speaker 3: Great question, So I would say just generally processed food,

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Speaker 3: because all processed food has got the omega sixes by

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Speaker 3: virtue of the seed oils in there, right, because they

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Speaker 3: want to fulfill that nutritional profile that the processing requirements mandate,

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Speaker 3: and the nutritional requirements if you're a food manufacturer, so

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Speaker 3: it's like you got to have these omega sixes also

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Speaker 3: fat as flavors. So a lot of times these food

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Speaker 3: manufacturers put the omega sixes in there by way of

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Speaker 3: these different seed oils to make the food more appetizing

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Speaker 3: and to give it more of that kind of wholesome

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Speaker 3: finish by way of the fat on your palate. Right.

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Speaker 3: So any process food, and by that I'm talking like

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Speaker 3: granola bars and these you know, quasi healthy crackers, chips,

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Speaker 3: the going out to eat fast food. Anytime you go

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Speaker 3: out to eat at any restaurant. And I hate to

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Speaker 3: say this because in a way I'm kind of hedging

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Speaker 3: against my own industry, but anytime you go out to

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Speaker 3: eat any restaurant, they are caking everything in soybean oil.

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Speaker 3: They call it liquid margarine, which to me is kind

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Speaker 3: of ironic because margarine is actually just solidified seed oil.

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Speaker 3: So it's effectively liquid margarine is just seed oil. But

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Speaker 3: it's these bake butter products that restaurants are using because

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Speaker 3: they're cheap, and they're not doing it because they're trying

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Speaker 3: to get you sick. So anytime you go out to

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Speaker 3: eat at a restaurant, everything is caked in those those

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Speaker 3: Omega six is. Even things that taste rich and buttery,

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Speaker 3: a lot of times they're like a margarine butter combo.

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Speaker 3: So you know, you're having these mashed potatoes thinking it's

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Speaker 3: whole butter and it's healthy, and it's just potato and butter,

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Speaker 3: which is rich and decadent. But a lot of times

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Speaker 3: that's seed oils in there. I say, going out to eat, right,

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Speaker 3: all these highly processed foods and then even things even meats, right,

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Speaker 3: you know a lot of these fatty are cuts that

437
00:22:57,000 --> 00:22:59,800
Speaker 3: we love because they're so marbled and that's what gives

438
00:22:59,800 --> 00:23:02,280
Speaker 3: you that unctuous bite and that beautiful finish when you

439
00:23:02,280 --> 00:23:05,040
Speaker 3: see that ribi with like the beautiful marbling on the inside.

440
00:23:05,160 --> 00:23:08,800
Speaker 3: Those are highly grain fed animals that could be high

441
00:23:08,800 --> 00:23:10,960
Speaker 3: in omega sixes by way of all that grain that

442
00:23:11,000 --> 00:23:14,480
Speaker 3: they're eating, you know, soybean refused, what have you in

443
00:23:14,520 --> 00:23:17,040
Speaker 3: a commercial setting. So that's where I started moving to

444
00:23:17,160 --> 00:23:20,080
Speaker 3: more of the kind of healthier it can be grade

445
00:23:20,240 --> 00:23:23,200
Speaker 3: grain fed or grass finished even will actually bring down

446
00:23:23,200 --> 00:23:28,640
Speaker 3: that six profile. So you know, chips, processed foods, restaurant foods,

447
00:23:28,640 --> 00:23:32,360
Speaker 3: and then like things like vinaigrettes, right, vinaigrettes sauce, his condiments.

448
00:23:32,560 --> 00:23:34,760
Speaker 3: These are the things that we consume every single day

449
00:23:34,760 --> 00:23:37,359
Speaker 3: that we don't think about. But that's where you're gonna

450
00:23:37,359 --> 00:23:41,320
Speaker 3: find a bevy of these these unhealthy oils. You know,

451
00:23:41,480 --> 00:23:43,720
Speaker 3: if you broke down like a hidden valley ranch. I

452
00:23:43,760 --> 00:23:46,439
Speaker 3: just saw reel on Instagram or something. It was like

453
00:23:47,040 --> 00:23:49,560
Speaker 3: they took the bottle and they actually built the ingredients

454
00:23:49,600 --> 00:23:51,920
Speaker 3: without it being emulsified, and they poured everything in there

455
00:23:51,920 --> 00:23:53,280
Speaker 3: and it was three quarters of the way it was

456
00:23:53,320 --> 00:23:56,719
Speaker 3: just straight low quality canola oil. And then you know

457
00:23:56,800 --> 00:23:58,919
Speaker 3: a bunch of zantam gum and karagene and some of

458
00:23:58,960 --> 00:24:01,840
Speaker 3: these other chemicals in there that could also be questionable.

459
00:24:02,560 --> 00:24:05,119
Speaker 2: Well, you know, so if we start looking at these

460
00:24:05,240 --> 00:24:08,160
Speaker 2: ingredients and actually really pay attention because you're absolutely right.

461
00:24:08,240 --> 00:24:10,240
Speaker 2: If you look at a vinigarrette, you're like, well, this

462
00:24:10,280 --> 00:24:11,280
Speaker 2: is going to this is perfect.

463
00:24:11,320 --> 00:24:13,399
Speaker 1: It's an oil and it's a vinegar. How can this

464
00:24:13,480 --> 00:24:14,199
Speaker 1: be bad for you?

465
00:24:14,280 --> 00:24:17,679
Speaker 2: But as you're saying, you know, these are these mass

466
00:24:17,680 --> 00:24:21,959
Speaker 2: product you know, industrial production from low cost, long shelf life.

467
00:24:22,119 --> 00:24:24,119
Speaker 2: If it's going to stay in your pantry and not

468
00:24:24,200 --> 00:24:27,119
Speaker 2: go bad for a long time, it's probably not healthy

469
00:24:27,160 --> 00:24:30,399
Speaker 2: for you. But what can we actually do, Like what

470
00:24:31,119 --> 00:24:34,280
Speaker 2: are just easy to do replacements that are maybe healthier versions,

471
00:24:34,359 --> 00:24:36,320
Speaker 2: Like I mean, I would guess so instead of like

472
00:24:36,359 --> 00:24:39,359
Speaker 2: the store bought vinegarrette, just get your own olive oil

473
00:24:39,520 --> 00:24:40,320
Speaker 2: and vinegar.

474
00:24:41,119 --> 00:24:42,919
Speaker 3: Yeah, I mean, it's really that simple. And this has

475
00:24:43,000 --> 00:24:49,080
Speaker 3: kind of been the genesis of my more approachable content

476
00:24:49,440 --> 00:24:51,840
Speaker 3: towards getting families in the kitchen and getting individuals in

477
00:24:51,880 --> 00:24:54,200
Speaker 3: the kitchen and really just having one more meal a week,

478
00:24:54,280 --> 00:24:56,879
Speaker 3: or having one ingredient that you make at home that

479
00:24:56,960 --> 00:24:59,320
Speaker 3: you utilize throughout the week, whether it's a vinegarrette, whether

480
00:24:59,320 --> 00:25:01,399
Speaker 3: it's a sauce, it's a condiment, because those are the

481
00:25:01,440 --> 00:25:03,639
Speaker 3: things that we put on all of our foods. So

482
00:25:03,720 --> 00:25:05,640
Speaker 3: once again, even if you were keeping a food diary

483
00:25:05,680 --> 00:25:07,359
Speaker 3: a lot of times because I caught myself doing this.

484
00:25:07,680 --> 00:25:10,320
Speaker 3: I'm writing, you know, chicken sandwich, right, but I'm not

485
00:25:10,320 --> 00:25:12,480
Speaker 3: thinking like, oh, well, there's probably an ouncer announced and

486
00:25:12,520 --> 00:25:15,320
Speaker 3: a half a mayonnaise on there, which is realistically ninety

487
00:25:15,320 --> 00:25:18,359
Speaker 3: percent just soybean oil. Right. So when you're chugging a

488
00:25:18,400 --> 00:25:21,639
Speaker 3: shot of soybean oil five times a day, that's adding

489
00:25:21,720 --> 00:25:24,560
Speaker 3: up picking some of those ingredients that you can put

490
00:25:24,560 --> 00:25:26,159
Speaker 3: back in your fridge that you make at home. So

491
00:25:26,320 --> 00:25:28,240
Speaker 3: using a vinaigrett as an example, and once again I

492
00:25:28,240 --> 00:25:30,520
Speaker 3: should stay on the vinegrette a lot of times. Most

493
00:25:30,560 --> 00:25:33,040
Speaker 3: olive oil this is marketed is like an olive oil vinegrette.

494
00:25:33,040 --> 00:25:36,200
Speaker 3: It's ninety percent canola oil ten percent olive oil because

495
00:25:36,200 --> 00:25:38,560
Speaker 3: there's no mandate, like you can call it an olive

496
00:25:38,560 --> 00:25:41,080
Speaker 3: oil vinagrett as long as there's some olive oil in there.

497
00:25:41,200 --> 00:25:43,920
Speaker 3: So you're hard pressed to find a pure olive oil vinegrett.

498
00:25:44,119 --> 00:25:45,920
Speaker 3: So that's something that you can do at home. Olive

499
00:25:45,960 --> 00:25:48,200
Speaker 3: oil avocado oil, which is much lower on that little

500
00:25:48,240 --> 00:25:51,439
Speaker 3: loic acid scale, and vinegrette is the simplest thing in

501
00:25:51,440 --> 00:25:54,200
Speaker 3: the world. It's two parts. I used to do three

502
00:25:54,240 --> 00:25:57,280
Speaker 3: parts oil to one part vinegar. But in my later days,

503
00:25:57,280 --> 00:25:59,880
Speaker 3: where my palate's gotten more specific, I'm doing about two

504
00:26:00,040 --> 00:26:02,320
Speaker 3: two and a half parts oil right an extra virgin

505
00:26:02,359 --> 00:26:04,320
Speaker 3: olive oil or one of those healthier oils, to any

506
00:26:04,400 --> 00:26:07,280
Speaker 3: high quality vinegar. Just put it in a jar, a

507
00:26:07,280 --> 00:26:09,919
Speaker 3: little dash of Dijon mustard, which will actually act as

508
00:26:09,960 --> 00:26:14,159
Speaker 3: a natural emulsifier. Most of the commercially produced products have

509
00:26:14,240 --> 00:26:17,879
Speaker 3: like xantham gum and other artificial mulcifiers in there, but

510
00:26:17,920 --> 00:26:21,120
Speaker 3: I'll use Dijon mustard, which is an mulcifier fresh herbs,

511
00:26:21,440 --> 00:26:23,520
Speaker 3: any herbs in there that you want to add, Shake

512
00:26:23,560 --> 00:26:25,600
Speaker 3: it up, it'll come together, and that djon will hold

513
00:26:25,640 --> 00:26:27,840
Speaker 3: it and stick it right in the fridge. I'm not

514
00:26:27,880 --> 00:26:30,520
Speaker 3: even kidding. It's a five minute process that will cut

515
00:26:30,560 --> 00:26:34,639
Speaker 3: out so much of those bad fats from your diet.

516
00:26:35,240 --> 00:26:37,520
Speaker 2: Well, everyone listening knows that I'm a huge fan of

517
00:26:37,600 --> 00:26:40,480
Speaker 2: natural herbs. You know, we're both from or I live

518
00:26:40,520 --> 00:26:43,439
Speaker 2: in Somerset County. You're from Somerset County, New Jersey. So

519
00:26:43,560 --> 00:26:46,040
Speaker 2: I have huge herb gardens and I absolutely love it.

520
00:26:46,320 --> 00:26:47,919
Speaker 2: But I need to put my mom hat on for

521
00:26:47,960 --> 00:26:49,800
Speaker 2: one second. I'm going to remove the doctor one put

522
00:26:49,800 --> 00:26:52,760
Speaker 2: my mom one on because you just mentioned mayonnaise, which

523
00:26:53,000 --> 00:26:56,239
Speaker 2: I mean, I've never thought mayonnaise was healthy for you.

524
00:26:56,320 --> 00:26:59,160
Speaker 2: I mean, let's be real, but I didn't realize how

525
00:26:59,240 --> 00:27:00,520
Speaker 2: unhealthy it was for us.

526
00:27:00,520 --> 00:27:03,439
Speaker 1: And I have one kid who refuses.

527
00:27:02,880 --> 00:27:05,840
Speaker 2: To eat sandwiches without mayonnaise on it, So what can

528
00:27:05,880 --> 00:27:08,040
Speaker 2: I do to substitute that?

529
00:27:08,040 --> 00:27:10,080
Speaker 3: That's a great question. And I have four kids who

530
00:27:10,119 --> 00:27:12,520
Speaker 3: refuse to eat a sandwich without mayonnaise on it. So

531
00:27:12,840 --> 00:27:15,280
Speaker 3: I'll tell you what I did. Trick two of my

532
00:27:15,440 --> 00:27:18,760
Speaker 3: kids into eating sandwiches without mayonnaise by making compound butters.

533
00:27:18,960 --> 00:27:21,480
Speaker 3: So I would take just a good grass fed butter,

534
00:27:21,680 --> 00:27:23,480
Speaker 3: soften it a little bit, and then i'd mix in

535
00:27:23,560 --> 00:27:25,879
Speaker 3: like some chopped garlic and some fresh herbs. One of

536
00:27:25,920 --> 00:27:27,399
Speaker 3: them didn't like the herbs in there, so I just

537
00:27:27,440 --> 00:27:29,159
Speaker 3: started doing like a little bit of lemon juice to

538
00:27:29,160 --> 00:27:31,119
Speaker 3: make the flavors pop. And then as long as I

539
00:27:31,119 --> 00:27:33,440
Speaker 3: spread it on the sandwich at room temperature, they don't

540
00:27:33,440 --> 00:27:36,320
Speaker 3: necessarily know the difference because it's fulfilling that role of

541
00:27:36,440 --> 00:27:38,840
Speaker 3: kind of coating the palate and making all the flavors

542
00:27:38,840 --> 00:27:41,959
Speaker 3: a little bit richer. For the other kids that I

543
00:27:41,960 --> 00:27:44,800
Speaker 3: couldn't do if you will. I just started making mayonnaise

544
00:27:44,840 --> 00:27:46,479
Speaker 3: at home. I mean it's really easy to do. It's

545
00:27:46,520 --> 00:27:51,080
Speaker 3: the exact same approach that you would use for the vinagrette. Right.

546
00:27:51,119 --> 00:27:54,399
Speaker 3: So mayonnaise is really nothing more that it's an emulsion

547
00:27:54,720 --> 00:27:58,080
Speaker 3: between vinegar and oil, right, And that's what I just

548
00:27:58,119 --> 00:28:01,600
Speaker 3: described with the with the vinaigrette. The only difference is

549
00:28:01,600 --> 00:28:04,440
Speaker 3: that you actually use an egg yolk as the emulsifier

550
00:28:04,680 --> 00:28:06,840
Speaker 3: because the egg yolk will pull it together and it'll

551
00:28:06,880 --> 00:28:09,399
Speaker 3: also add richness. So making a mayonnaise at home is

552
00:28:09,440 --> 00:28:11,159
Speaker 3: really easy. You can do it in a blender, you

553
00:28:11,200 --> 00:28:13,640
Speaker 3: can do it in a bowl. I do one egg

554
00:28:13,720 --> 00:28:16,960
Speaker 3: yolk and then I do like one lemon and roughly

555
00:28:17,240 --> 00:28:19,600
Speaker 3: a cup of avocado oil, and I just whisk it

556
00:28:19,680 --> 00:28:22,960
Speaker 3: until it's fully emulsified and pulled together with Once again,

557
00:28:23,000 --> 00:28:24,880
Speaker 3: I'll add a little bit of Dejon mustard in there,

558
00:28:25,000 --> 00:28:27,359
Speaker 3: and you've got your own mayonnaise with the avocado oil.

559
00:28:27,480 --> 00:28:30,480
Speaker 3: It's really simple. I've got it all over my channels

560
00:28:30,960 --> 00:28:33,399
Speaker 3: because I was trying to impress upon everybody how easy

561
00:28:33,400 --> 00:28:35,920
Speaker 3: it was to make. And it costs, you know, I mean,

562
00:28:36,000 --> 00:28:38,240
Speaker 3: it ends up costing like two fifty three dollars, but

563
00:28:38,320 --> 00:28:40,840
Speaker 3: you know, one of those jars of avocado mayonnaise is

564
00:28:41,960 --> 00:28:45,160
Speaker 3: like nine dollars or ten dollars, and it's actually a

565
00:28:45,200 --> 00:28:47,560
Speaker 3: much higher quality product too. My kids absolutely love it.

566
00:28:47,600 --> 00:28:49,480
Speaker 3: I taught them how to make it, which is fun

567
00:28:49,520 --> 00:28:52,480
Speaker 3: because it's a two person job. One can whisk whisk

568
00:28:52,600 --> 00:28:54,560
Speaker 3: the oil in and the other one. And you know

569
00:28:54,560 --> 00:28:56,400
Speaker 3: how much kids love kind of playing in the kitchen,

570
00:28:56,440 --> 00:28:58,600
Speaker 3: whether it's fresh made, making a mess in the kitchen,

571
00:28:59,120 --> 00:29:01,960
Speaker 3: making a mess, making a huge mess. But you know what,

572
00:29:02,080 --> 00:29:03,520
Speaker 3: you know what, I've realized there's going to be a

573
00:29:03,560 --> 00:29:06,320
Speaker 3: mess inevitably, like you can have an empty kitchen and

574
00:29:06,360 --> 00:29:08,400
Speaker 3: somehow they make a mess.

575
00:29:08,400 --> 00:29:10,520
Speaker 2: True, But you know what, then they get to clean

576
00:29:10,520 --> 00:29:12,840
Speaker 2: it up. And that's another lesson learned. You make a mess,

577
00:29:12,920 --> 00:29:15,560
Speaker 2: you get a clean up. Parenting takes a galore here

578
00:29:15,600 --> 00:29:18,320
Speaker 2: on Wellness Unmasked. You know, one more thing I wanted

579
00:29:18,320 --> 00:29:19,640
Speaker 2: to talk to you about is because I've heard you

580
00:29:19,680 --> 00:29:22,920
Speaker 2: talk about this before, and I, honest to goodness, I

581
00:29:22,960 --> 00:29:26,680
Speaker 2: had never heard about beef tallow prior to the last

582
00:29:26,760 --> 00:29:28,920
Speaker 2: few months. I mean, I know, I know, I don't

583
00:29:28,960 --> 00:29:30,520
Speaker 2: know why I don't know about this, but all of

584
00:29:30,560 --> 00:29:33,320
Speaker 2: a sudden, I'm hearing about beef tallow everywhere.

585
00:29:33,360 --> 00:29:35,080
Speaker 1: Can you please just give me a rundown on what

586
00:29:35,120 --> 00:29:35,440
Speaker 1: this is?

587
00:29:36,240 --> 00:29:37,880
Speaker 3: Well, it comes down to that six and three that

588
00:29:37,920 --> 00:29:40,080
Speaker 3: we're talking about, right, Everything comes back to this, it

589
00:29:40,080 --> 00:29:42,920
Speaker 3: seems like. So for us, I'll give you a little

590
00:29:42,920 --> 00:29:46,040
Speaker 3: story and an answer your question. So we actually switched

591
00:29:46,040 --> 00:29:49,400
Speaker 3: in all of our restaurants way back in like twenty eighteen,

592
00:29:49,440 --> 00:29:52,560
Speaker 3: twenty nineteen, away from all of the segos, the soybean oils,

593
00:29:52,560 --> 00:29:55,120
Speaker 3: the canola oils because of what I realized and I

594
00:29:55,200 --> 00:29:58,120
Speaker 3: knew I needed like more of the saturated, high quality

595
00:29:58,160 --> 00:30:01,400
Speaker 3: fats animal fats, right, so butter or a gee duck fat.

596
00:30:01,440 --> 00:30:03,280
Speaker 3: We were using a lot of schmaltz. We were using

597
00:30:03,320 --> 00:30:05,600
Speaker 3: a lot of our rendered poor fat from different products,

598
00:30:05,600 --> 00:30:07,720
Speaker 3: so like a natural lard. And then the beef towel

599
00:30:07,880 --> 00:30:09,920
Speaker 3: was incredibly cheap at the time, and I'm like, oh, well,

600
00:30:09,920 --> 00:30:12,480
Speaker 3: it makes complete sense to cook in beef toalle. So

601
00:30:12,560 --> 00:30:14,640
Speaker 3: we tried frying in all these different oils, and I

602
00:30:14,760 --> 00:30:17,360
Speaker 3: liked beeftel the most because it actually was the lightest

603
00:30:17,640 --> 00:30:20,120
Speaker 3: in the finish, in the flavor, but it also was

604
00:30:20,160 --> 00:30:23,480
Speaker 3: pretty rich. So that was what we started doing years ago,

605
00:30:23,520 --> 00:30:25,840
Speaker 3: which is why I love now that finally things have

606
00:30:25,960 --> 00:30:27,800
Speaker 3: caught up. I felt like I was a crazy guy

607
00:30:27,840 --> 00:30:31,120
Speaker 3: doing this in twenty eighteen, twenty nineteen. So what it

608
00:30:31,160 --> 00:30:33,960
Speaker 3: does is is that because you're not getting that bitter

609
00:30:34,040 --> 00:30:36,160
Speaker 3: after taste that you otherwise would get from the Omega

610
00:30:36,200 --> 00:30:39,160
Speaker 3: six fatty acids, all those oils are so highly processed,

611
00:30:39,360 --> 00:30:41,680
Speaker 3: and you can I don't recommend you do this, but

612
00:30:41,680 --> 00:30:43,000
Speaker 3: if you want to, you can do a taste test

613
00:30:43,040 --> 00:30:45,440
Speaker 3: where you actually taste like butter and then rinse your

614
00:30:45,440 --> 00:30:46,960
Speaker 3: mouth out and then do like a little bit of

615
00:30:46,960 --> 00:30:50,040
Speaker 3: seed oil, and your palate will be finished with this acrid,

616
00:30:50,720 --> 00:30:53,520
Speaker 3: highly processed bitter taste in your mouth that will linger

617
00:30:53,680 --> 00:30:56,680
Speaker 3: for probably five minutes. Well, from a chef's perspective, we're

618
00:30:56,680 --> 00:30:59,200
Speaker 3: trying to get rid of those types of negatives when

619
00:30:59,200 --> 00:31:02,320
Speaker 3: it comes to the palate and the taste finish. So

620
00:31:02,360 --> 00:31:06,480
Speaker 3: I switched over to the beef tallow and no unnatural

621
00:31:06,560 --> 00:31:09,720
Speaker 3: lingering off flavors. It was just the cleanest right so

622
00:31:09,800 --> 00:31:13,200
Speaker 3: from strictly from a culinary perspective, for me, that was

623
00:31:13,240 --> 00:31:16,200
Speaker 3: the right fat to use. It was higher quality, much cleaner.

624
00:31:16,680 --> 00:31:19,720
Speaker 3: So we made the switch. But then I started having

625
00:31:19,760 --> 00:31:22,040
Speaker 3: customers come to me immediately and they're like, why can

626
00:31:22,120 --> 00:31:24,440
Speaker 3: I go to your restaurant, eat your fries, eat your

627
00:31:24,600 --> 00:31:26,840
Speaker 3: fish and chips, whatever it is that's being fried. And

628
00:31:26,880 --> 00:31:29,480
Speaker 3: I don't feel heavy, and I don't feel full afterwards,

629
00:31:29,600 --> 00:31:31,520
Speaker 3: you know, they feel full, but they don't just kind

630
00:31:31,520 --> 00:31:33,680
Speaker 3: of drag themselves through the rest of the day. And

631
00:31:33,680 --> 00:31:36,480
Speaker 3: then I was like, it's the beef tallow. And so

632
00:31:36,560 --> 00:31:38,920
Speaker 3: I think a lot of people have, because of this

633
00:31:39,040 --> 00:31:42,280
Speaker 3: conversation about the seed oils, have moved over to these

634
00:31:42,280 --> 00:31:44,600
Speaker 3: animal fasts and they've tasted and they've realized the change

635
00:31:44,640 --> 00:31:46,959
Speaker 3: that they feel in their body and both the palate

636
00:31:47,200 --> 00:31:49,880
Speaker 3: and an ultimately kind of the culinary mind. So it's

637
00:31:50,040 --> 00:31:55,040
Speaker 3: moved America into this quasi obsession with the beef tallow,

638
00:31:55,680 --> 00:31:57,600
Speaker 3: which I frankly believe is a good thing.

639
00:31:58,520 --> 00:32:00,240
Speaker 1: Well, you know, it kind of reminds me of like

640
00:32:00,360 --> 00:32:00,960
Speaker 1: one eye.

641
00:32:00,960 --> 00:32:04,800
Speaker 2: So this last year we took our kids to Italy

642
00:32:04,840 --> 00:32:07,960
Speaker 2: for the first time. It was an amazing trip, obviously

643
00:32:08,000 --> 00:32:10,560
Speaker 2: the food and the sites, but you could eat pasta

644
00:32:10,640 --> 00:32:12,960
Speaker 2: three meals a day there. Yes, you're walking more, but

645
00:32:13,040 --> 00:32:16,479
Speaker 2: you don't feel that same heaviness because I mean, it

646
00:32:16,520 --> 00:32:18,800
Speaker 2: has to be the fact that obviously the pasta is

647
00:32:18,840 --> 00:32:21,320
Speaker 2: made fresh, the dose made fresh, the vegetables are fresh.

648
00:32:21,320 --> 00:32:23,680
Speaker 2: I mean, they're literally like in a garden out back,

649
00:32:24,520 --> 00:32:27,920
Speaker 2: So you're not having that heavily processed stuff that we

650
00:32:28,040 --> 00:32:29,360
Speaker 2: see here in the United States.

651
00:32:29,520 --> 00:32:31,400
Speaker 1: But you know one thing that you said earlier that

652
00:32:31,560 --> 00:32:32,640
Speaker 1: really caught my attention.

653
00:32:33,240 --> 00:32:36,360
Speaker 2: You said, you know, the restaurants and the food industries,

654
00:32:36,800 --> 00:32:40,600
Speaker 2: they're using all of these unhealthy seed oils, but you said,

655
00:32:40,600 --> 00:32:43,760
Speaker 2: they're not trying to make us sick, right, I mean,

656
00:32:43,840 --> 00:32:46,040
Speaker 2: and that's kind of the conversation right now. You start

657
00:32:46,080 --> 00:32:48,920
Speaker 2: hearing a lot of people saying, oh that the industry

658
00:32:49,120 --> 00:32:51,640
Speaker 2: they're trying to keep us sick, because you know, the

659
00:32:51,640 --> 00:32:54,920
Speaker 2: healthcare industry just likes to treat disease. And unfortunately, I

660
00:32:54,920 --> 00:32:57,800
Speaker 2: can as a physician, I can appreciate what people are saying.

661
00:32:57,880 --> 00:33:01,160
Speaker 2: We certainly do practice reactive us in we're all about

662
00:33:01,440 --> 00:33:04,440
Speaker 2: treating the disease and we're less focus on preventing the

663
00:33:04,480 --> 00:33:07,160
Speaker 2: disease in the first place. But just like you're saying,

664
00:33:07,280 --> 00:33:10,480
Speaker 2: it's like the food industry, specifically here in the United States,

665
00:33:10,880 --> 00:33:14,800
Speaker 2: adopted these seed oils kind of industrialize them because they're

666
00:33:14,920 --> 00:33:19,160
Speaker 2: cheap and they last long. Unfortunately, there's just consequences.

667
00:33:20,160 --> 00:33:23,160
Speaker 3: It's all bottom line, right, So you know it's not

668
00:33:23,200 --> 00:33:25,560
Speaker 3: triple bottom line. I say, triple bottom line is people

669
00:33:25,680 --> 00:33:29,920
Speaker 3: planet profit. It's single bottom line. So you're right, it's

670
00:33:29,960 --> 00:33:32,480
Speaker 3: the shelf life which ultimately leads to a better bottom line.

671
00:33:32,520 --> 00:33:35,120
Speaker 3: Let's turnover on inventory. And then for the restaurants, it's

672
00:33:35,120 --> 00:33:38,120
Speaker 3: like always trying to keep that cost of goods in line.

673
00:33:38,280 --> 00:33:41,160
Speaker 3: And you know, we get marketed too. So starting when

674
00:33:41,200 --> 00:33:44,400
Speaker 3: I started owning and operating restaurants all the way back

675
00:33:44,400 --> 00:33:46,760
Speaker 3: in two thousand and six, two thousand and seven, you know,

676
00:33:46,840 --> 00:33:50,040
Speaker 3: we were just getting heavily marketed these wonder oils that

677
00:33:50,160 --> 00:33:53,080
Speaker 3: were only fifteen dollars for a jib, which is a

678
00:33:53,160 --> 00:33:55,680
Speaker 3: jug in a box forty five pounds, and it's like, wow,

679
00:33:55,720 --> 00:33:58,400
Speaker 3: we can really, you know, we can use this on everything. Now,

680
00:33:58,400 --> 00:34:00,280
Speaker 3: we can replace our olive oils and we can place

681
00:34:00,320 --> 00:34:03,000
Speaker 3: our butters. And then we had the kind of medical

682
00:34:03,000 --> 00:34:05,320
Speaker 3: industrial complex telling us, no, this is great, these are

683
00:34:05,320 --> 00:34:07,960
Speaker 3: wonderful alternatives because the saturated fats are going to lead

684
00:34:07,960 --> 00:34:11,279
Speaker 3: to heart disease and high cholesterol, etc. We can speculate

685
00:34:11,360 --> 00:34:14,560
Speaker 3: as to the conspiracy behind any of that, I'll leave

686
00:34:14,560 --> 00:34:16,920
Speaker 3: that up to other people. But strictly from the restaurant

687
00:34:16,960 --> 00:34:20,000
Speaker 3: tourist perspective, I mean, we weren't thinking about the health

688
00:34:20,040 --> 00:34:22,279
Speaker 3: at the time. It was always about really serving the

689
00:34:22,320 --> 00:34:25,239
Speaker 3: best food or what we were educated upon as being

690
00:34:25,280 --> 00:34:28,600
Speaker 3: the best food at the best price. Now, once again,

691
00:34:28,960 --> 00:34:32,799
Speaker 3: you know some of the some of the I don't

692
00:34:32,800 --> 00:34:34,640
Speaker 3: want to call it evil, but perhaps some of the

693
00:34:35,440 --> 00:34:38,759
Speaker 3: negative intent was coming through the supply chain by way

694
00:34:38,760 --> 00:34:41,919
Speaker 3: of the massive food manufacturers that were marketing it to us.

695
00:34:42,280 --> 00:34:44,280
Speaker 3: We don't have times as chefs who are working fourteen

696
00:34:44,360 --> 00:34:46,440
Speaker 3: sixteen hours a day, seven days a week, to be

697
00:34:46,520 --> 00:34:49,319
Speaker 3: able to go into these deep nutritional deep dives on

698
00:34:49,440 --> 00:34:51,200
Speaker 3: all the products. So I think that's where it just

699
00:34:51,239 --> 00:34:53,719
Speaker 3: became kind of the muscle memory, if you will, or

700
00:34:53,760 --> 00:34:56,560
Speaker 3: the culinary muscle memory, to just constantly be using those

701
00:34:56,560 --> 00:34:59,239
Speaker 3: seed oils. Now, fast forward to today, where a lot

702
00:34:59,280 --> 00:35:02,239
Speaker 3: of restaurants are trying to switch over. The supply chain

703
00:35:02,280 --> 00:35:04,520
Speaker 3: is so broken that many of them we've been doing

704
00:35:04,560 --> 00:35:06,160
Speaker 3: it for years, so it was already in our in

705
00:35:06,320 --> 00:35:09,000
Speaker 3: kind of our business calculus. Many of them are now

706
00:35:09,120 --> 00:35:13,719
Speaker 3: not able to operate at a in a profitable or

707
00:35:13,760 --> 00:35:15,959
Speaker 3: even a break even setting. By using some of these

708
00:35:16,560 --> 00:35:19,080
Speaker 3: highly saturated fasts, which are we're now learning our higher

709
00:35:19,200 --> 00:35:22,160
Speaker 3: quality even from a culinary perspective. So that's kind of

710
00:35:22,160 --> 00:35:24,279
Speaker 3: the quandary that we're in right now from a food

711
00:35:24,280 --> 00:35:27,480
Speaker 3: service perspective. And that's why I say it's not like

712
00:35:27,560 --> 00:35:29,560
Speaker 3: restaurant tours are out there trying to make you sick.

713
00:35:29,760 --> 00:35:31,759
Speaker 3: They don't want to and they want to be on

714
00:35:31,800 --> 00:35:34,640
Speaker 3: the front end of what's right. But we just need

715
00:35:34,680 --> 00:35:36,600
Speaker 3: to be able to clean up the supply chain to

716
00:35:36,640 --> 00:35:38,000
Speaker 3: make those products available.

717
00:35:38,640 --> 00:35:39,759
Speaker 1: Well, so what is I mean?

718
00:35:40,160 --> 00:35:43,360
Speaker 2: Obviously you're a chef, but you're also a counselman, so

719
00:35:43,680 --> 00:35:46,279
Speaker 2: you are someone who's tasked with making change, Like, what

720
00:35:46,400 --> 00:35:48,799
Speaker 2: is the path forward? How do we other than you know,

721
00:35:48,880 --> 00:35:51,480
Speaker 2: the government stepping in and saying you're not allowed to

722
00:35:51,520 --> 00:35:53,720
Speaker 2: serve this anymore. But as you're saying, that doesn't necessarily

723
00:35:53,719 --> 00:35:55,880
Speaker 2: fix the problem because then you're going to have restaurants

724
00:35:55,920 --> 00:35:58,120
Speaker 2: going out of business and people at a job.

725
00:35:58,200 --> 00:36:00,680
Speaker 1: So how do we fix this? What the path forward?

726
00:36:00,680 --> 00:36:03,560
Speaker 2: Because I can tell you from a scientific research perspective,

727
00:36:03,840 --> 00:36:06,360
Speaker 2: it is clear to us that there is some correlation

728
00:36:06,560 --> 00:36:09,480
Speaker 2: between the seed oils and some of the other unhealthy

729
00:36:09,719 --> 00:36:13,080
Speaker 2: ultra processed foods that we're consuming and chronic illness. The

730
00:36:13,120 --> 00:36:16,040
Speaker 2: science is there, it's a known fact. Okay, there's correlation

731
00:36:16,160 --> 00:36:19,520
Speaker 2: between disease and our consumption, but what is actually that

732
00:36:19,560 --> 00:36:20,160
Speaker 2: path forward?

733
00:36:21,040 --> 00:36:23,400
Speaker 3: Well, I don't think the government should step in more

734
00:36:23,440 --> 00:36:26,000
Speaker 3: than they've already done, right, because the bigger the government's got,

735
00:36:26,040 --> 00:36:27,920
Speaker 3: the sicker we've gotten. So I think we need to

736
00:36:28,000 --> 00:36:30,840
Speaker 3: recognize that perhaps the government is part of the problem,

737
00:36:31,120 --> 00:36:34,160
Speaker 3: and that could be an aptitude, or it could part

738
00:36:34,160 --> 00:36:36,520
Speaker 3: of it could be intentional, or there's just some financial

739
00:36:36,719 --> 00:36:40,680
Speaker 3: incentive within that kind of decision making process. Well, I

740
00:36:40,680 --> 00:36:43,080
Speaker 3: would say the government also should not be banning any

741
00:36:43,080 --> 00:36:45,239
Speaker 3: products because I think that's a slippery slope and SE's

742
00:36:45,280 --> 00:36:47,920
Speaker 3: a pretty dangerous precedent. What I think the government can

743
00:36:48,040 --> 00:36:50,680
Speaker 3: and should do is they should look at it strictly

744
00:36:50,719 --> 00:36:54,759
Speaker 3: from incentivizing, change the incentive structure. Right, you want to

745
00:36:54,800 --> 00:36:57,520
Speaker 3: fix a problem, change the entire incentive structure. So why

746
00:36:57,520 --> 00:37:00,000
Speaker 3: are we incentivized to only use seed oils because it's

747
00:37:00,120 --> 00:37:02,640
Speaker 3: cheap and it's readily available. Well, there you go, Right,

748
00:37:02,680 --> 00:37:04,280
Speaker 3: those are the two things that we need to target

749
00:37:04,360 --> 00:37:07,080
Speaker 3: in on. So if we can take all these other

750
00:37:07,120 --> 00:37:11,680
Speaker 3: healthy fats, which funny enough, now are by products. They're

751
00:37:11,719 --> 00:37:16,560
Speaker 3: not available because they're expensive. It's because they've now been

752
00:37:16,600 --> 00:37:20,439
Speaker 3: stitched into so many other industries pet food, biofuels, right

753
00:37:20,800 --> 00:37:24,400
Speaker 3: that they're being used in those industries as buy products,

754
00:37:24,520 --> 00:37:28,640
Speaker 3: cheap by products. So the government can actually incentivize financially

755
00:37:28,960 --> 00:37:31,000
Speaker 3: a way in which we get all of those products

756
00:37:31,040 --> 00:37:33,359
Speaker 3: back into the food chain, not all of them, right,

757
00:37:33,400 --> 00:37:35,160
Speaker 3: we can still fulfill the demand for some of those

758
00:37:35,160 --> 00:37:37,400
Speaker 3: other industries, get them into the food chain so that

759
00:37:37,440 --> 00:37:39,839
Speaker 3: we increase the supply of those products, make them get

760
00:37:39,880 --> 00:37:43,280
Speaker 3: it so that they're easier to receive from a restaurant

761
00:37:43,320 --> 00:37:47,080
Speaker 3: tourist perspective, which is and you're probably thinking right now, well,

762
00:37:47,120 --> 00:37:49,080
Speaker 3: how do you do that? Very easy? Right? I mean

763
00:37:49,160 --> 00:37:52,640
Speaker 3: the government literally, whether it's through the USDA or any

764
00:37:53,160 --> 00:37:57,400
Speaker 3: subsidiary agencies, they can actually get those products, right, pork

765
00:37:57,440 --> 00:38:00,560
Speaker 3: fat or lard beef. Tallow get to the ranchers, get

766
00:38:00,600 --> 00:38:03,200
Speaker 3: to the farmers and the processors of those fats, and

767
00:38:03,480 --> 00:38:06,239
Speaker 3: get them directly to one of the three massive food

768
00:38:06,280 --> 00:38:09,080
Speaker 3: purveyors in the United States, which is Cisco, US Foods

769
00:38:09,080 --> 00:38:12,200
Speaker 3: and PFG perhaps or some of the other guys and

770
00:38:12,480 --> 00:38:15,880
Speaker 3: make them available within the next month, which can be

771
00:38:15,960 --> 00:38:19,040
Speaker 3: done to the restaurant community and the food service community,

772
00:38:19,120 --> 00:38:21,560
Speaker 3: especially large food service. The era marks of the world,

773
00:38:21,680 --> 00:38:25,240
Speaker 3: you know, the airports, the hospitals, et cetera. Which hospitals.

774
00:38:25,239 --> 00:38:27,160
Speaker 3: We can have a whole other conversation another time. So

775
00:38:27,160 --> 00:38:29,520
Speaker 3: that's number one, and the number two. If they have

776
00:38:29,560 --> 00:38:32,960
Speaker 3: to subsidize this, subsidize it. Because I've always said, right,

777
00:38:33,040 --> 00:38:35,360
Speaker 3: like especially now being in city council. It's so funny.

778
00:38:35,360 --> 00:38:37,319
Speaker 3: I'm like a libertarian at heart, but now here I

779
00:38:37,360 --> 00:38:39,960
Speaker 3: realize in my role as a city councilman, we get

780
00:38:39,960 --> 00:38:43,279
Speaker 3: our revenue through taxes. So I'm just consistently conflicted. But

781
00:38:43,800 --> 00:38:46,520
Speaker 3: you know, we can subsidize certain industries as long as

782
00:38:46,520 --> 00:38:48,120
Speaker 3: we can prove that there's going to be an equal

783
00:38:48,360 --> 00:38:50,919
Speaker 3: offset with a little bit of you know, a little

784
00:38:50,920 --> 00:38:53,960
Speaker 3: bit of a gain. Right, And I think just the

785
00:38:54,000 --> 00:38:56,799
Speaker 3: purpose for the purposes of looking at our healthcare costs, right,

786
00:38:56,880 --> 00:38:59,160
Speaker 3: if we get healthier. Right now, we're spending twenty percent

787
00:38:59,200 --> 00:39:02,120
Speaker 3: of our entire fed federal budget on healthcare, and that's

788
00:39:02,160 --> 00:39:04,920
Speaker 3: only going up at a rapid pace. If we get healthier,

789
00:39:05,120 --> 00:39:06,680
Speaker 3: those costs are going to come down and in the

790
00:39:06,680 --> 00:39:08,240
Speaker 3: long run, we're going to save a ton of money.

791
00:39:08,320 --> 00:39:12,800
Speaker 3: So if you've got to subsidize the fat industry within

792
00:39:13,000 --> 00:39:15,799
Speaker 3: the restaurant or food service world and food manufacturing to

793
00:39:15,800 --> 00:39:18,200
Speaker 3: get the right fats into the right products to make

794
00:39:18,239 --> 00:39:23,360
Speaker 3: them more approachable for the manufacturers and the US producers,

795
00:39:23,480 --> 00:39:25,200
Speaker 3: well then you do that, because that's how we got

796
00:39:25,200 --> 00:39:27,720
Speaker 3: into this problem in the first place, was by subsidizing

797
00:39:28,000 --> 00:39:31,680
Speaker 3: all of these commodity products corn, soybeans, right and creating

798
00:39:31,840 --> 00:39:34,600
Speaker 3: cheap buy products. That's exactly how we got here in

799
00:39:34,600 --> 00:39:36,600
Speaker 3: the first place. So if anybody in government wants to

800
00:39:36,600 --> 00:39:37,840
Speaker 3: tell me, well, I don't know how we're going to

801
00:39:37,880 --> 00:39:40,000
Speaker 3: do that economically, you know exactly how you're going to

802
00:39:40,080 --> 00:39:40,319
Speaker 3: do that.

803
00:39:41,200 --> 00:39:43,239
Speaker 2: Well, I mean, I think it's really interesting that, first

804
00:39:43,239 --> 00:39:46,680
Speaker 2: of all, talking about incentivizing when it comes to people's

805
00:39:46,719 --> 00:39:48,120
Speaker 2: health and healthcare, I mean, you're preaching to.

806
00:39:48,120 --> 00:39:48,839
Speaker 1: The choir there.

807
00:39:49,640 --> 00:39:53,160
Speaker 2: One thing is that for me personally and my family

808
00:39:53,239 --> 00:39:54,400
Speaker 2: and kind of some of the stuff that I like

809
00:39:54,440 --> 00:39:56,600
Speaker 2: to publicly talk about is you have to do what

810
00:39:56,640 --> 00:39:58,680
Speaker 2: you can to eat healthy at home as much as

811
00:39:58,680 --> 00:40:01,560
Speaker 2: possible so that you can can go out to restaurants

812
00:40:01,640 --> 00:40:02,440
Speaker 2: and you.

813
00:40:02,400 --> 00:40:04,800
Speaker 1: Know, maybe that is not where you have to overly regulate.

814
00:40:04,920 --> 00:40:07,000
Speaker 2: You can go and you can have your everything in

815
00:40:07,080 --> 00:40:09,439
Speaker 2: moderation meal as long as the rest of the days

816
00:40:09,440 --> 00:40:12,440
Speaker 2: of the week you're at home, not having the seed oils,

817
00:40:12,480 --> 00:40:14,799
Speaker 2: not having built to process foods. You know, I don't

818
00:40:14,800 --> 00:40:18,120
Speaker 2: think that we need to eradicate things altogether, but we

819
00:40:18,160 --> 00:40:19,840
Speaker 2: need to be more transparent in the things that we

820
00:40:19,880 --> 00:40:22,239
Speaker 2: are consuming. People need to be educated on that, and

821
00:40:22,280 --> 00:40:24,400
Speaker 2: we have to make sure that it's affordable and specifically

822
00:40:24,480 --> 00:40:26,840
Speaker 2: people who you know, are in the lower income areas,

823
00:40:26,880 --> 00:40:29,600
Speaker 2: that they have access to the healthier foods because unfortunately,

824
00:40:29,640 --> 00:40:32,720
Speaker 2: they rely more on these processed foods because they're cheaper,

825
00:40:32,800 --> 00:40:36,239
Speaker 2: because the longer health shelf lives, and the fast food. So,

826
00:40:36,680 --> 00:40:38,920
Speaker 2: I mean, it's a big problem right now. It seems

827
00:40:38,960 --> 00:40:42,319
Speaker 2: like RFK Junior and the administration obviously that this is.

828
00:40:42,239 --> 00:40:44,359
Speaker 1: In the forefront of make America healthy again.

829
00:40:44,440 --> 00:40:47,200
Speaker 2: They're tackling it, as you're saying, by their kind of

830
00:40:47,480 --> 00:40:50,759
Speaker 2: going after removing some of the things from the industry.

831
00:40:50,920 --> 00:40:51,960
Speaker 1: I also worry.

832
00:40:51,680 --> 00:40:54,239
Speaker 2: About government overreach a little bit, but I'm glad to

833
00:40:54,320 --> 00:40:56,520
Speaker 2: at least see that the conversation is being had.

834
00:40:57,480 --> 00:40:59,280
Speaker 3: Yeah, and I think that the things that they're changing

835
00:40:59,320 --> 00:41:02,000
Speaker 3: are actually they're removing government overreach. A lot of times

836
00:41:02,040 --> 00:41:03,719
Speaker 3: people are like, well, you know, kind of some of

837
00:41:03,719 --> 00:41:06,520
Speaker 3: the hard right anti government folks are saying, well, look

838
00:41:06,560 --> 00:41:08,520
Speaker 3: look at what they're doing to change this and change this.

839
00:41:08,560 --> 00:41:12,040
Speaker 3: That's government overreach. No, they're undoing government overreach. I mean,

840
00:41:12,200 --> 00:41:14,400
Speaker 3: look at the gross loophole. I think that's amazing that

841
00:41:14,400 --> 00:41:16,960
Speaker 3: that was already that they're closing that gross loophole, because

842
00:41:17,120 --> 00:41:19,440
Speaker 3: that was really the window through which they were slipping

843
00:41:19,480 --> 00:41:22,480
Speaker 3: in so many of these bad products. And for those watching,

844
00:41:22,480 --> 00:41:25,400
Speaker 3: the gross loophole, which was generally recognized as safe, was

845
00:41:25,440 --> 00:41:27,840
Speaker 3: kind of a way in which you could get basic

846
00:41:27,880 --> 00:41:30,440
Speaker 3: products into foods without having to go through the government

847
00:41:30,680 --> 00:41:33,719
Speaker 3: the regulatory gauntlet of getting them approved. But originally it

848
00:41:33,760 --> 00:41:36,560
Speaker 3: was intended for things that we know right generally recognize

849
00:41:36,560 --> 00:41:40,000
Speaker 3: as safe, so flour, vinegar, salt, pepper, right like those

850
00:41:40,120 --> 00:41:42,799
Speaker 3: very basic pantry items. And then they started slipping in

851
00:41:42,840 --> 00:41:44,920
Speaker 3: more and a little bit more, and then ultimately the

852
00:41:44,960 --> 00:41:47,360
Speaker 3: food manufacturers realized that, hey, if we write some of

853
00:41:47,360 --> 00:41:49,720
Speaker 3: our own studies, we can slip some of these chemicals

854
00:41:49,719 --> 00:41:52,160
Speaker 3: in there under the gross loophole. And that's how all

855
00:41:52,200 --> 00:41:54,359
Speaker 3: of those products got into the food the government kind

856
00:41:54,360 --> 00:41:56,680
Speaker 3: of turning a blind eye. If we make the research

857
00:41:56,760 --> 00:41:59,000
Speaker 3: more transparent and we kind of have an even playing

858
00:41:59,040 --> 00:42:02,520
Speaker 3: field and we remove some of the special interest, we're

859
00:42:02,520 --> 00:42:05,839
Speaker 3: actually decreasing the size of that government kind of construct

860
00:42:06,080 --> 00:42:08,760
Speaker 3: and we're getting people healthier at the same time. Because

861
00:42:08,800 --> 00:42:10,279
Speaker 3: I think that what's lost in all of this, and

862
00:42:10,320 --> 00:42:13,839
Speaker 3: that's a great point you bring up about just pay

863
00:42:13,840 --> 00:42:15,759
Speaker 3: attention to what you're cooking at home. I think that

864
00:42:16,200 --> 00:42:19,360
Speaker 3: people forget we have agency, right like this personal agency,

865
00:42:19,440 --> 00:42:22,040
Speaker 3: this ability to decide for ourselves and make decisions for

866
00:42:22,080 --> 00:42:25,120
Speaker 3: ourselves and our families. We don't need kind of an

867
00:42:25,120 --> 00:42:29,040
Speaker 3: a priori government to be our secondary brain. We can

868
00:42:29,080 --> 00:42:31,760
Speaker 3: do it ourselves, so long as the information is clean

869
00:42:31,800 --> 00:42:32,600
Speaker 3: and transparent.

870
00:42:34,000 --> 00:42:36,680
Speaker 2: Absolutely, and you just hit the nail on the head

871
00:42:36,680 --> 00:42:40,400
Speaker 2: there the fact that in Europe when it came to food,

872
00:42:40,840 --> 00:42:44,200
Speaker 2: they had to essentially prove that substances were safe before

873
00:42:44,239 --> 00:42:45,759
Speaker 2: it was allowed to go into the food. Here in

874
00:42:45,760 --> 00:42:48,439
Speaker 2: the United States, because of the loopholes, we essentially said

875
00:42:48,480 --> 00:42:51,680
Speaker 2: anything can be added into it. If it turns out

876
00:42:51,680 --> 00:42:54,040
Speaker 2: to be not safe, then we'll have that discussion. I mean,

877
00:42:54,080 --> 00:42:56,319
Speaker 2: it is so backwards and here we are, and as

878
00:42:56,360 --> 00:42:59,640
Speaker 2: we have seen, once something gets through that loopholes really hard.

879
00:42:59,400 --> 00:43:00,319
Speaker 1: To under that.

880
00:43:00,560 --> 00:43:05,200
Speaker 2: And finally, I am feeling optimistic that that maybe we're going

881
00:43:05,239 --> 00:43:07,399
Speaker 2: to be doing that, And as we continue to get

882
00:43:07,440 --> 00:43:09,960
Speaker 2: more data talking about the things that we consume and

883
00:43:10,000 --> 00:43:10,439
Speaker 2: how they.

884
00:43:10,320 --> 00:43:12,640
Speaker 1: Are directly correlative to disease, I.

885
00:43:12,560 --> 00:43:14,719
Speaker 2: Think people are finally going to start taking charge of

886
00:43:14,760 --> 00:43:17,160
Speaker 2: their health and hopefully be able to make some informed

887
00:43:17,200 --> 00:43:18,520
Speaker 2: decisions about their health.

888
00:43:19,680 --> 00:43:23,560
Speaker 3: Yeah. I agree, the food marketing machine has been you know,

889
00:43:23,600 --> 00:43:25,319
Speaker 3: they've done well. I got to say that, but I

890
00:43:25,320 --> 00:43:27,759
Speaker 3: think like just packaging and marketing and all of the

891
00:43:27,760 --> 00:43:29,839
Speaker 3: claims that we see on the outside, right like all

892
00:43:29,920 --> 00:43:34,000
Speaker 3: natural and low in saturated fats, and you know, those

893
00:43:34,040 --> 00:43:37,680
Speaker 3: things sell right like that to my parents, like you know,

894
00:43:37,960 --> 00:43:40,840
Speaker 3: who are constantly asking me like should I buy this?

895
00:43:40,840 --> 00:43:42,839
Speaker 3: Should I not buy this? And what we grew up

896
00:43:42,880 --> 00:43:44,960
Speaker 3: on as kids. I grew up in you know, the eighties,

897
00:43:44,960 --> 00:43:47,160
Speaker 3: and it was like, oh well, this is healthier, right,

898
00:43:47,239 --> 00:43:49,880
Speaker 3: Like this TV dinner it says it's nutritious and it's healthy.

899
00:43:49,880 --> 00:43:52,960
Speaker 3: And I too, working parents and you know, eating pizza

900
00:43:52,960 --> 00:43:56,279
Speaker 3: every single night in New Jersey. It was like, oh well,

901
00:43:56,280 --> 00:43:59,680
Speaker 3: it's healthy, right, like it's the way to be funny enough,

902
00:43:59,719 --> 00:44:01,080
Speaker 3: I was actually a runner, so it was like we

903
00:44:01,120 --> 00:44:03,560
Speaker 3: grew up on high carbs. It was like bage old

904
00:44:03,560 --> 00:44:06,960
Speaker 3: and waffles for breakfast, and pasta lunches and pasta dinners,

905
00:44:07,000 --> 00:44:11,080
Speaker 3: and it was like carb carb carb, So that could

906
00:44:11,080 --> 00:44:13,760
Speaker 3: have also had something to do with my metabolic issues.

907
00:44:15,160 --> 00:44:17,240
Speaker 2: Well, Chef Andrew grow, thank you so much for joining

908
00:44:17,280 --> 00:44:20,359
Speaker 2: us today. I am certainly going to make my own vinaigrette. Now,

909
00:44:20,400 --> 00:44:22,400
Speaker 2: I'm going to try that mayonnaise. We'll see if I

910
00:44:22,440 --> 00:44:25,120
Speaker 2: can slip it into some sandwiches. But I'm telling you,

911
00:44:25,160 --> 00:44:27,400
Speaker 2: as a food connoisseur, you have to put together a

912
00:44:27,440 --> 00:44:29,600
Speaker 2: cookbook to tell us what we can do to get

913
00:44:29,680 --> 00:44:31,919
Speaker 2: rid of these seed oils and these healthy alternatives.

914
00:44:31,920 --> 00:44:33,680
Speaker 1: Because, let me tell you, when it.

915
00:44:33,600 --> 00:44:35,799
Speaker 2: Comes to like mayonnaise, it wouldn't occur to me to

916
00:44:35,880 --> 00:44:38,720
Speaker 2: make my own mayonnaise. And you make it sound so simple,

917
00:44:38,760 --> 00:44:41,040
Speaker 2: although I'm sure it's not as simple as you may

918
00:44:41,080 --> 00:44:43,120
Speaker 2: think it is. But I'm willing to give it a try.

919
00:44:43,280 --> 00:44:46,000
Speaker 3: All right, wonderful. I appreciate that well, and I'll send

920
00:44:46,040 --> 00:44:48,480
Speaker 3: you I have Andrew Grul's Family Cookbook. We did fifty

921
00:44:48,480 --> 00:44:50,680
Speaker 3: recipes that are just for like the family. The kids

922
00:44:50,680 --> 00:44:53,360
Speaker 3: did them all seed oil free. I'll make sure I

923
00:44:53,360 --> 00:44:54,080
Speaker 3: get one out to you.

924
00:44:54,280 --> 00:44:54,799
Speaker 1: I can't wait.

925
00:44:54,840 --> 00:44:57,520
Speaker 2: Thanks so much, you're listening to Wellness and Mass. We'll

926
00:44:57,560 --> 00:44:58,480
Speaker 2: be right back with more.

927
00:45:01,960 --> 00:45:02,480
Speaker 1: So listen.

928
00:45:02,800 --> 00:45:05,400
Speaker 2: You know, after having this conversation, I think everyone's probably

929
00:45:05,440 --> 00:45:09,200
Speaker 2: a little scared of these Omega six fatty acids lineleic acids.

930
00:45:09,560 --> 00:45:11,839
Speaker 1: Bottom line. The findings of the study.

931
00:45:11,480 --> 00:45:14,320
Speaker 2: They do not warrant blanket avoidance of all seed oils.

932
00:45:14,800 --> 00:45:18,400
Speaker 2: But just like I've said at nauseum, everything in moderation

933
00:45:18,520 --> 00:45:22,160
Speaker 2: and selectivity, especially for those with high risk individuals, those

934
00:45:22,160 --> 00:45:25,200
Speaker 2: who are trying to decrease their risk of cancer and

935
00:45:25,280 --> 00:45:28,480
Speaker 2: disease and get to a healthier weight. Maintaining a healthy

936
00:45:28,480 --> 00:45:31,880
Speaker 2: weight via balanced nutrition, regular exercise. It's one of the

937
00:45:31,920 --> 00:45:35,120
Speaker 2: actionable steps that you can take to not only you know,

938
00:45:35,200 --> 00:45:39,160
Speaker 2: improve your cardiovascular and metabolic disease risk, but also your

939
00:45:39,200 --> 00:45:41,840
Speaker 2: cancer risks. I want to thank my colleagues at Cornell

940
00:45:41,920 --> 00:45:44,480
Speaker 2: for doing this important study and bringing light to some

941
00:45:44,520 --> 00:45:48,200
Speaker 2: of the toxins that we have in our everyday food prep. Also,

942
00:45:48,320 --> 00:45:50,680
Speaker 2: I want to thank my friend chef Andrew Group for

943
00:45:50,760 --> 00:45:53,279
Speaker 2: giving us some tips on how to avoid this potential

944
00:45:53,320 --> 00:45:56,719
Speaker 2: cancer causing ingredient. I'm doctor Nicole Saffhire, your host of

945
00:45:56,719 --> 00:45:58,040
Speaker 2: Wellness Unmasked