Pharmaphobic
Pharmaphobic is a bold and thought-provoking podcast that challenges the status quo of health and wellness in America. Hosted by Dan, a veteran-turned-fitness professional, and Janie, a physician assistant, this show dives into the deep-rooted issues within big pharma, big food, and the healthcare system. With a mission to uncover corruption and promote sustainable, long-term health solutions, Pharmaphobic is for those seeking better answers, curious minds ready to question the system, and anyone eager to take control of their well-being. Join Dan and Janie each week as they explore practical ways to thrive, share transformative health insights, and inspire change. Follow Pharmaphobic on your favorite podcast platform and be part of the movement toward real health and wellness.
Pharmaphobic
Ep. 80 - Ok food labels…keep your secrets
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We thought choosing avocado oil chips and mayo meant making a better choice. Then we got into research testing avocado oil products, and suddenly some of our go-to “healthy” foods deserved another look.
That sent us straight back to food labels, seed oils, cooking fats, and how much we actually know about what’s inside packaged food. Maybe reading the label is only part of the equation.
Then we talk about winning the weekend without making health miserable. Protein, hydration, movement, and some planning can leave room for real life. But if labels aren’t always telling the whole story, how much can we really trust convenience?
Contact Daniel and Janie:
Email: info@achievethelifestyle.com
Website: achievethelifestyle.com
Instagram: @achievethelifestyle
Pharmaphobic is powered by Achieve the Lifestyle, a company dedicated to helping you empower your health, redefine your lifestyle, and all for the health of it. You're listening to Pharmaphobic, where we challenge the state of health in America. I'm Janie, a physician assistant, and I've seen how healthcare keeps people dependent instead of truly healthy.
SPEAKER_01And I'm Dan, a veteran turned fitness pro here to uncover the truth and explore simple and sustainable health solutions. From big pharma to big food, we're exposing the conflicts of interest, keeping us sick, and finding better ways to take back our health.
SPEAKER_00No fluff, no gimmicks, just real talk, real solutions, and a little bit of fun along the way.
SPEAKER_01Hello there. Welcome to another episode of Pharmaphobic, brought to you by Achieve the Lifestyle, where we help you become the strongest, healthiest, and most capable version of yourself. We are here, guys, yet again with some infotainment for your booty. Um, I'm here in lovely companionship. Very, very special person in my life. Very, very special guest of the podcast. Happens to be in every episode. I am good.
SPEAKER_00Yeah. I just want to if anybody watches Game of Thrones, they just want to be like, yeah, I'm alive.
SPEAKER_01Yeah, that was that was that was uh That's the best part iconic moment right there. That'll probably I'm like done. Even though this Game of Thrones, the the hot D, uh House of the Dragon is nowhere near as good as Game of Thrones, that particular scene right there has definitely taken the the internet by storm, and it'll we'll have to put it in there in the list of uh top 10 probably moments in Game of Thrones lore. Um, anyway, we have some stuff to talk about today because this has shaken the health-oriented world, the the the health, holistic, you know, all the people, longevity-based people, all everybody's up in arms about this one as they rightfully should.
SPEAKER_00Yes.
SPEAKER_01But before we go into that, I want to uh reorient, not reorient, remind ourselves of what we do here on the pharmaphobic podcast and what achieve the lifestyle is all about. Um this podcast was started as a means of basically pointing out stuff that is working against you, right? A lot of people live in this ignorance is bliss. I mean, 99% of people even are just ignorance is bliss, they don't really they'd rather miss it sometimes. Well, they I do miss it sometimes too, but they'd rather not know. It's definitely ignorance is bliss is kind of fun. They they'd rather not know. Um or there are people that just don't, they don't even look. Like these are people that would cross the street while scrolling TikTok videos without looking to the sides, type of people. They just throw themselves at the mercy of whatever's out there. Y'all know who you are, because I've seen a lot of y'all just crossing streets without even looking, scrolling on social media is crazy. So there's that type of people, right? But this show was meant to kind of grab people by the shoulders and be like, yo, there's a lot going on as it pertains to your health. And if your health isn't where it needs to be or where it could be, then a lot of other things in your life are gonna feel like they're awry, right? That's a fact. Um, health being one of the most valuable or the most valuable things that you can own, right? And you're born with it. And as your journey through this world and this life goes on, it's taken away from you little by little. Some people sacrifice it willingly, they know better, you know, like you know that cigarettes are gonna kill you, you choose to smoke, type of thing, right? And other people sacrifice it unbeknowingly because they're not away, they're not awake to how bad things are for your health, right there. Does that make sense? So we want, I want to remind people and remind ourselves that what we do here is actually meant to help. The end goal is to be helpful, to provide value, and to help you figure out this health journey that we're on.
SPEAKER_00And mostly to provide awareness.
SPEAKER_01Yep. So awareness precedes change.
SPEAKER_00Right. And so awareness, so you can make the decision for yourself. So, like the example of cigarettes, say it's, you know, we're back in the 60s or whenever it was, and you're like, what? They're bad for me? I didn't know that. I was not aware.
SPEAKER_01Yeah, and you throw them down.
SPEAKER_00Yeah. And then from that point, you can say, Well, okay, they're bad, I'm gonna stop. Or okay, I don't care. Like, I'm gonna move forward. And you know what that is? America.
SPEAKER_01Yeah, and it's consent, right? You consented to what's coming, essentially. So it's better like consenting to when you know, like, yep, this is bad, but I'm gonna do it anyway. You made a you made a bargain there.
SPEAKER_00Yeah, you made an informed decision. A lot of us are making decisions, but we're not informed.
SPEAKER_01Correct. That is correct.
SPEAKER_00And so that's what we're trying to help with. You know, what we're gonna talk about today, and when we talk about like seed oils as a hot topic, right? And some people choose, they're like, well, seed oils aren't bad, or they refuse to look at the stuff that says they're bad, or they're saying it's not worth my time or energy to cut them out. That is your choice. But you need to be aware of what's happening in your body when you consume them at high levels.
SPEAKER_01Yeah, and I think, you know, the more comes out, the more like I, you know, when we made the choice to be like, okay, we're gonna change how we eat and and really consider this seed oil thing a couple years ago. It's been like four years now. Um really when I found it was actually 2021. But when we actually started pursuing it, it was like 2022. But when we made that choice, I think it's it complicates things a little bit, yeah, but it also simplified them. Because you find yourself, you're like, oh, look at what I'm eating all the time when I'm avoiding these things, right? But and then it also opened up our mind to like, hey, man, look at all this stuff that has them in them. And now the more stuff is coming out, right? Little by little on seed oils, and and you know how detrimental they probably are. Now I am, I believe not only that it was the right choice to jump on this and be like, hey, this is our stance, but I believe that the situation with the seed oils is actually way worse for you than they're letting us know right now. So maybe in like 10, 15 years, we'll know the totality of it if they let it come out and be like, no, no, this stuff was really, really bad for you. And we can't believe that we've been eating them for a hundred years type of thing. Um now, with all that in mind, I think, you know, I'm about to lay down something here that that's actually it's there's a lot of details, and I went down a rabbit hole, but we're gonna simplify this too. There's a lot going on that's working against your health, and there isn't a corner where you can look that there isn't something that has been injected or established there that is actually detrimental to us. There's very few places to find that. Um, if any, right and the takeaway here, right off the bat, I'm giving you the bottom line up front, like we're in the army, baby, military writing, is that you should be very zealous about your health. If there is so much working against it, why? Why is that? Why? Why?
SPEAKER_02Yeah, right?
SPEAKER_01And you and you need to start understanding that man, when I'm healthier, life moves a lot differently than when I'm not. And when I'm valuing my health, life moves a lot differently than when I'm not. You know, so with all that we present to you in all these episodes, we're at episode like 80 or something right now. I can't even count. Your takeaway is always the same. I'm giving you beef, good grass-fed beef, in different forms. Sometimes you get ground beef, sometimes you get a ribeye, sometimes you get a New York strip, but it's all the same. It's beef. Take care of yourself.
SPEAKER_02That's a day we're okay.
SPEAKER_01You guys ready? You ready, Jan?
SPEAKER_00I'm ready.
SPEAKER_01Okay, rabbit hole opened. Let me put my old man glasses on. So recently this thing hit the the health airwaves. It's a UC Davis, University of California at Davis study that basically uncovered that the majority of avocado oil being in use in products and healthy version of products, and even the avocado oil on the shelves being sold to you as a better option, are actually not avocado oil. So it either has traces of avocado oil and a whole lot of other oils, or it has 0% avocado oil in it. So it's not what's on the label. And this thing, I is actually, as I dove down into this, it actually, when I read studies, I usually have more questions than not as to, you know, like I start thinking about where the holes could be, right? This study was actually, they kind of cornered it a lot. I'm sure there's still shortfalls, and you know, but it they really cornered it down a lot. Like that, I mean they went in, they controlled for a lot, right? And it's easier because this, these are products. So it's stuff that's already bagged and all this stuff. And um, I'm like, man, this is pretty conclusive. It's gonna be pretty hard to argue with this, right? And all, you know, now there's all these products that are running around like, no, no, no, we're using avocado oil. No, you ain't, my boy. No, you ain't. So something has to change, right? Okay, UZ Davis studies. Let's get into the details of this. Conclusion: they found they tested 54 pro 54 products that contain olive oil, uh, avocado oil.
SPEAKER_00We so what I commonly think of avocado oil, I think of just uh straight avocado oil in the bottle, and then some condiments like mayonnaise with avocado oil, and then the big thing being like chips.
SPEAKER_01Chips, a lot of chips, a lot of chips.
SPEAKER_00So is that mainly what they tested?
SPEAKER_01They tested chips. Okay. They tested mayo's and they also tested like bottled avocado oil.
SPEAKER_00Okay, so those are okay.
SPEAKER_01Um, yeah, but it was mostly chips and mayo because avocado oil is commonly used in products. Like chips and mayo are top and salad dressings.
SPEAKER_00Salad dressing. Okay.
SPEAKER_01Some salad dressings. That that's where the, you know, anywhere where you'd need like olive oil or some sort of fat to kind of put it together or fry, they've been replacing with quote unquote avocado oil. Other chips have gone down the tallow route, which is proving to be a way better route, right? Um they uh, so back to the study. They they 54 avocado oil labeled products. They found that 48 of the 54 were adulterated with other types of oils.
SPEAKER_00That's fun.
SPEAKER_01Okay. 48 out of 54. That is insane. They purchased these products ahead of time. So they purchased them in 2025, some in 2026. So they they bought two different lot numbers of the same product. That way, because you could be, oh, that lot was contaminated. Oh no, we bought two lots. So that's where they start cornering it, right? Boom. Two lots bought it completely separate times.
SPEAKER_02Yeah.
SPEAKER_01Um, they came, these products are not cheap. So if you've bought avocado oil stuff, you know, the mayos, they're way more expensive than the conventional alternative. So there's that. You're charging a premium by telling me that you're using a better ingredient, which is crazy. You know, people when people make the argument that, oh, being healthy is expensive, there's some credence to that, right?
SPEAKER_02Yeah.
SPEAKER_01Um, I'll tell you right now, that like I always say, we are not perfect. We dad, Dan and Janie were eating the ever-loving life out of some avocado oil chips on Saturdays and Sundays. You know, we get the little chippies, get that guacamole from the boys, and we hit the chips, Siete Dipchips. Now you know you're hearing the name Siete, of course, because and we know that Siete got bought out two years ago for a billion and a half.
SPEAKER_00Is that me? My saying you have Tupac, me spitting up my CSH.
SPEAKER_01Yeah, there's there's some funny stuff. You gotta laugh. You gotta laugh.
SPEAKER_00So hey, we were like, oh, it's we heal through humor here on this podcast.
SPEAKER_01Hey chips without seed oils, get them. You know, and and granted nom nom nom nom. Yeah, nom nom eat the whole bag, you know, with a whole thing of guacamole. And now, granted, the chips are the when you read the the full ingredient list, it's way better than a regular chip, right? Like I'll give them that for now. For now.
SPEAKER_00But it's funny because I just think of like Lay's potato chips, like the OG Lay's potato chips, and they're probably sitting up there with their canola, soybean, whatever oil, and they're just like, hey, we are who we are. Yeah, at least we didn't lie.
SPEAKER_01I didn't lie to you. I'm not good for you, but I taste delicious. That's what they're saying. Come on home, come on back home. Pringles over there, like, come on back home, baby. They got multiple types of oils. I got multiple types of oils. What are we talking about? Come on. Come on home. I never claimed to be healthy, but they did. You can trust me. So it uh that's that, I mean, that's pretty much what it is. So, and I'm cheaper. Yeah, come on, this inflation's killing you, baby. Come on home.
SPEAKER_00Get these cheap five family-sized bags for five dollars. Exactly.
SPEAKER_01Come on home, come on home. So, results, bottom line up front here 93% of the chips adulterated, 71% of the mayo products adulterated, 100% of salad dressings, no avocado oil.
SPEAKER_00Just none.
SPEAKER_01They're just like, hey, we got other stuff in here, baby. I'm not who I claim to be. You know what I mean? The purity tests. Now, here's a something that is somewhat good news. They compared avocado oil purity test to olive oil purity test. So they compared products that have olive oil instead of avocado oil. Purity tests applied to 20 olive oil-based processed foods. Only one out of the 20 failed. So when they claim olive oil as an ingredient, they're actually using olive oil. Okay. Now, avocado oil is relatively new. I had to pull it up because I was like, this is something that we keep pointing back to in this show. And and I I was listening to another podcast, and the guy was talking about education, but he said, Hey, if this new method of education with kids succeeds, what do you see in the future? And he's like, Oh, I'll actually see us go backwards.
SPEAKER_02Yeah.
SPEAKER_01And he and he's meant it in a good way, like, I'll actually see us go back to more family-based stuff, back to like more critical thinking. So he's like, I'll we'll actually go backwards. And that's how I see health. We've talked about it before. Hey, the future of health is where? It's in the past, baby. Ice cream for bears. Y'all nailed that with that little motto you put on the ice creams. It's in the past. What have we been eating for a gazillion years and thriving on? What were we eating before diabetes was the order of the day? What were we eating before heart disease was the order of the day? That type of thing. And olive oil just so happens to be on there. Olive oil has been around since before Jesus. Olive oil's been around a long, long time. Long, long time. You know, if you became king, put that in your hair, you know what I'm saying? So it just goes to show the value of olive oil. Okay. Anyway. So avocado oil is a relatively new product, and and I had to look it up. I'm like, when did this thing hit the market? Okay.
SPEAKER_00I'm sure avocado oil has been used. Like what um cultures use avocados a lot. And if you use avocados a lot, I'm sure you're gonna utilize the oil to some capacity of it.
SPEAKER_01So the extraction of avocado oil wasn't a thing or of some fruit in mass production till the 1930s.
SPEAKER_00Okay. So but I'm just saying, like avocados aren't new.
SPEAKER_01But no, avocados are not new, right? And avocados are great fruit. Um this by no means is don't eat avocados.
SPEAKER_00But when you cut an avocado, there's an oil to it, right?
SPEAKER_01But it's extracting it.
SPEAKER_00I know, but I'm just thinking of like ancient civilizations, they used everything.
SPEAKER_01Yeah.
SPEAKER_00Right. And so I'm sure that they to some not they didn't make potato chips, right? But I'm saying they probably maybe use it as like a moisturizer or some sort of lubricant or something like that. Because even if you're just using avocados at home, there's a tiny bit of oil. You don't even have to do anything, but you will get a little bit of oil from it.
SPEAKER_01Not avocados. They weren't extracting oil from avocados. No, no. Not the 30s supposedly is when they figured out how to extract oil out of some other fruits that weren't olives. And the 50s in the 50s is supposedly when they're saying that avocado oil was starting to get used in beauty products. It didn't hit the market as an edible until the 2000s.
SPEAKER_02Yeah.
SPEAKER_01Red flag right off the rip, you know, because by by the 2000s, it's already like this thing's infiltrated.
SPEAKER_00You know, I'm sure it's the like the I would be interested to see who was at the forefront of bringing avocado oil made.
SPEAKER_01I now that's a rabbit hole.
SPEAKER_00Because that's a rabbit hole. Did you look into it?
SPEAKER_01No, I did not. I stopped. I just wanted the dates and I stopped right there because everything else is a big old rabbit hole. But that's like you're down the rabbit hole and then you found a side quest inside the rabbit hole. Yeah.
SPEAKER_00But uh because when we were talking on a previous episode about how big food is now buying up healthy food because they realize, like, oh no, yeah, people are not becoming awake. So now let's, you know, take over other things. I wonder if the big seed oil people were like, oh crap, people are realizing that seed oils aren't great. Here's avocado oil.
SPEAKER_01They might have had their pivot ready. Could be that. I wouldn't a lot of these companies watch it be Procter and Gamble. Oh, yeah. A lot of these companies, they plan, like, you know, when we're finding out they're already 10 years ahead of us of how they're gonna OG Doke. So yeah, you're right. That that's a possibility. Something to look, that's a side quest in this rabbit hole. So I'm now I'm curious. We should look that up later and talk about it. Um, going back to that, the olive oil purity test seemed to be hey, that's olive oil.
SPEAKER_02Better, that's reassuring.
SPEAKER_01So, like I was saying, avocado oil is relatively new. 2000s is when it hit the it started being marketed as a food product, right? And because of that, olive oil has been around so long, it's gotten tested left and right. And you know, there's all these purity standards for it because it's been around a long time. And it all has received all the scrutiny. So when you put it on a label, it's easier to test for it. Yep, that's olive oil. Um moving on. So with avocado oil, that her there had already been some controversy. This is another side quest that I saw the side quest entry in the rabbit hole, but I was like, no, I'm gonna keep going down the one I'm on. Stay on the stay on the interstate on this one, which is there's a 2020 UC Davis study that found that 82% of commercial avocado oils were either rancid or mixed with other oils.
SPEAKER_02Oof. Rancid.
SPEAKER_0182% rancid or mixed with other avocado oils. And this is bad rancid. This isn't the good music punk rock rancid. This is I had to, I couldn't help myself, but I just aged myself by naming a very old punk band. Anyway, later study found that 70% of private labels were also rancid or adulterated. So private labels are usually, you know, you go to Kroger, the Kroger brand avocado oil, go to Sprouts, the Sprouts Band avocado oil, et cetera, et cetera. 70%, like this isn't a 50-50. This, which if it were 50 50, it would be terrible. This is the overwhelming majority, right? So those two studies, one's from 2020, the other one's from 2023, I think. I saw, you know, they're in their hyperlinked as I'm reading through it. I was like, oh, I want to click on it so bad. But I was like, no, stay on the interstate. So something to put aside and consider that there are studies. Already detailing, hey, this stuff isn't great. If you go on the internet, the biggest seed oil, anti-seed oil guy name out there, or one of the biggest ones is Paul Saladino. And he's been saying that avocado oil wasn't great for a few years. I haven't looked at his stuff, but I'm sure he's doing a told you so right now. Warned you. Yeah. Anyway, it is, it comes down to the test. How did they test to know what it's what? They measured fatty acids and sterols in the oils. To be like, hey, this is the profile of avocado oil. This is the profile of olive oil. Does what I'm testing out of this stuff match that profile? Okay. And they accounted for deviations. They gave themselves a deviation to account for processing, meaning, you know, you fried it, you heated it up, whatever, right? Oh man. Oh, the sterols. I was trying to figure out a layman's definition of what sterols are.
SPEAKER_00And like a cholesterol?
SPEAKER_01Exactly. Yeah. That's what like the sterol in cholesterol. That's a type of it, right? But it gave they came up with a unique chemical profile for each oil. Now there was a concern, like I said, frying, blending, emulsifying. Um, emulsifying. You know what that is?
SPEAKER_00Isn't that like mixing really vigorously?
SPEAKER_01Yeah, it's mixing really vigorously when you mix stuff that doesn't necessarily blend together, like uh oil, oil, and vinegar. It's not together, but it's mixed, right? Yeah. Type of thing. Um they tested for that directly and found that the oil was minimal. So they tested oil before they fried, after they fried. To be like, okay, what's the deviation if I cook? I'm gonna emulsify, I'm gonna blend, I'm gonna do all this stuff test before, test after. Minimal deviation. Like it's not even a full percentage point, it's like 0.2% deviation between the initial product and they gave themselves a 0.10, 0.1 or 0.0, 0.2. So they gave themselves more.
SPEAKER_00What are you talking about?
SPEAKER_01Like the deviation that they gave themselves between, I'll get there here in the numbers because I'm saying numbers, like I said 0.2 and then I said 0.1.
SPEAKER_02Yeah.
SPEAKER_01They're wrong, but they gave themselves a wider margin for standard of deviation between what what the oil degrades to after processing, right?
SPEAKER_02Okay.
SPEAKER_01And even after that, they found that 89% of the products still fail. Okay. Now, what do you get if these these oils don't change in cooking? So if you fry with it, whatever, they minimal change to them. That makes it a good thing. The the pure form.
SPEAKER_00And this is but the avocado oils.
SPEAKER_01This is with avocado oil, this is with olive oil.
SPEAKER_00Because you didn't specify before you went into these numbers who was testing this, why are they testing this?
SPEAKER_01Okay. They're testing the oil before they cook.
SPEAKER_02Okay, who's testing?
SPEAKER_01Yeah, this is all in the stuff.
SPEAKER_02Okay.
SPEAKER_01They're testing the oils before they cook, before they blend, before they emulsify.
SPEAKER_00And then after.
SPEAKER_01And then after. So they test the oil before processing the food and test it after. Because the excuse would have been, oh, when we cook it and process it, the oil degrades and it turns into nonsense. Bro, you with me? Yeah. Okay. So they test before, they test after. Right? Now, the whole thing is that it shows that the pure form of these oils is actually pretty good.
SPEAKER_00Yeah, avocado oil has a high smoke point.
SPEAKER_01Yeah, if it will, and it taught, yes, it tolerates damage. This is the problem with seed oils, right? They don't, even though you could fry at high temperatures and cook at really high temperatures with them, they break down more, therefore creating lots more free radicals, therefore oxidizing more. And then you ingest that and they're highly inflammatory to you.
SPEAKER_00And then your mitochondria don't like that.
SPEAKER_01Exactly. Because you're consuming like it makes your food e way more inflammatory, way more oxidative stress on your body than you want to, right? Because the chemical composure of a seed oil does not tolerate heat and reusage very well.
SPEAKER_00So I was looking into avocado oil a little bit, and there's refined and unrefined avocado oil. Are you gonna go into that?
SPEAKER_01Uh doesn't matter because it's all BS.
SPEAKER_00Okay. But refined avocado oil can sometimes have chemical components that are used to refine it, similar to how seed oils are. Right.
SPEAKER_01They use hexane in there. Yep. Correct.
SPEAKER_00So but then if you get unrefined avocado oil, it's similar to olive oil, to where the smoke point comes down and it's better to be used for things like salad dressings, like how you add olive oil topically or use it to dip, you don't use olive oil to cook. Right? And so that's very sad that the dressings that they tested were the worst because you would think that that's your great opportunity to use unrefined avocado oil.
SPEAKER_01And have a really good product because you're just gonna add it topically. Yeah, you're not really gonna cook with it, right? And those products a hundred percent were bad, right? Um taking a second here with with the cooking and the processing, and you can get into covalent bonds and how many like super nerdy chemistry stuff. But take your takeaway is this these plant-based oils, so now you're looking at coconut, avocado, olive oil, pretty robust. They tolerate cooking fairly well, right? And the breakdown, the the the degrading of them is minimal. Pure avocado oil, real avocado oil, is minimal, right? Animal fats, tallows, butters, lards, keys are more robust than the the plant ones, right? So they really tolerate heat and you can cook away with them. General rule of thumb with it here is that you cook with the butters and the and the tallows and the lards. So high heat stuff, boom, you hit that, and then you garnish with the plant stuff, right? You can sweeten, you can, you know, drizzle on top at at the uh when after the food's cooked with the plant stuff. Okay. Now, moving on. Something to consider there. Um, I got lost.
SPEAKER_00Smoke point.
SPEAKER_01Um, well, I was trying to point to the to the robustness of the good stuff, right? Why it's better than using soybean or canola or any other seed oil.
SPEAKER_00But you were talking about the test where they did pre any sort of cooking or mixing and then post.
SPEAKER_01Yep. So they test the oil because what this study did, this is a phenomenal idea too. They made their own chip and their own mayo using high-quality avocado oil that met the testing standards. They bought potatoes, boom, they fried the potatoes and made their own chips, and then they made their own mayo and emulsified, did all the stuff with eggs and uh, and then they would compare their samples to the model chip or model mayo. That's fire right there. Yeah. Because then it's like, okay, you have no excuse. They're taking out the excuses little by little. Um, the other thing, they they say the food companies buy the oils from a third party, so the blame could be with the with the supplier of the oil. Now, the food company, you're buying avocado oil, and you have you're not accounting for the fact that this guy just sold you these industrial-sized jugs of the stuff and you're not checking if that's actual avocado oil. That's a problem. That's that's I'm sorry.
SPEAKER_00That's like me being all still in your corpse in the supermarket because I didn't check the carton of eggs and I went home with a broke egg.
SPEAKER_01Pretty much, exactly. So you're still accountable here, uh, food companies, even if you bought it from a from a third party. Now, who's this third party that's pulling okie dokes on multi-million dollar companies? I want to know. Dr.
SPEAKER_00Angale.
SPEAKER_01More than likely.
SPEAKER_00So I'm just gonna blame everything on this today.
SPEAKER_01Side quest, but more than likely, right? Um, to account for variability in sources, avocados, you know, you're looking at regional differences where the, you know, California versus Mexico or New Zealand versus whatever. Um, avocados are different by geography, obviously, ripeness. You know, they're not, there's no way of ensuring that all your avocados are the same when you're making batches of um avocado oil. This is where it is. They allowed for 10% deviation from the profile. Okay. Now, with cooking and all that stuff, variation is 0.2% to 0.6% after processing, but they allowed for 10% deviation. That's where I had my.
SPEAKER_00I wonder where those deviations started, because I'm sure that they started from somewhere like, hey, all my avocados, I, you know, like I had to get some from here, some from here, so they're slightly different. And okay, yeah, we'll allow some deviation because there's deviations in nature, right? But then I just see companies coming in and taking advantage of that deviation. Like, oh, they allow for this deviation, yeah. And they start getting closer to the line. Let me sneak this in to expand to decrease the quality of my product so I can generate it at less expense but still charge more.
SPEAKER_01Yeah, I'm I'm deviating from the original by 9.8%.
SPEAKER_00Yeah.
SPEAKER_01But I'm like, hey, I'm in. I'm good. I'm still in the tent.
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SPEAKER_01The oils that they use as their gold standard, right? To make their chips and make their model mayo and stuff. So they use Marianne's avocado oil. I've never seen this brand.
SPEAKER_00I've never seen it, but I think it's a good quote.
SPEAKER_01So supposedly, I think I've never seen this brand, but now people are kind of shouting it out. And listen, God bless them. I hope they keep their product intact because big money's about to show up at your door. Yes. Um so they they are supposedly the gold standard, and it's a privately held company. I think it's a family, it comes from a family business that's been family business for eons. Right. So Marianne's they used uh sprouts avocado oil, supposedly, private label. And then they for olive oil, they use California Ranch, which is very popular, and they use Sprouts olive oil, supposedly. And supposedly those two passed the fatty acid test and the confirmation that yes, this is avocado oil, yes, this is olive oil.
SPEAKER_00That's good, yeah.
SPEAKER_01Yep. And then already mentioned that they tested before they cooked, before they mixed, and after. They had two different lots in case one failed, whatever, of every product. And man, I was I I went full on Rain Man while I was taking these notes, and now I'm reading through and I'm like, what did I mean? What did I what did I mean? Oh man. So there's one brand that supposedly had both avocado oil and olive oil chips. This is this is a good note. The avocado oil chips failed, and one of their olive oil chips passed. So they had two products with avocado oil, two products with olive oil. Um, I didn't I didn't see the brand, but I'll I'll go over the brands that were in the test. Um I'll go over the brands that were in the test here at the end. And only one of their olive oil products passed. So what y'all doing? What y'all doing? Three, three of your four products were were garbage? Even the olive oil one that's hard to adulterate? You y'all missed that? That's like purposely you're you're changing out ingredients at that point, right? You're like you're like, oh, we're just gonna fib here real quick. You know, it's oil. I put oil in there.
SPEAKER_00But I just I looked at an avocado while I was making this oil.
SPEAKER_01You know, I I had an avocado in my hand and I poured soybean oil in. It's all good. You know?
unknownOkay.
SPEAKER_01That point, higher compliance with olive oil products. It's harder to fake an olive oil product, right? The study mentions the degradation, the oils during frying, polyunsaturated fats like vegetable oils are more susceptible to degradation, unlike mono-unsaturated fats like avocado oil and olive oil that don't degrade as much as significantly less. So that's what we were talking about earlier. Even the study corroborates that A, seed oils, they really degrade during cooking. And then if you think how they're used in restaurants and all this stuff where you pour from this big old plastic jug that was made God knows when and has been sitting in a warehouse for God knows how long into the fryers, and then you're gonna fry for days with it over and over and over and over again, breaking down that chemical structure every time. Think about how degraded and oxidized that stuff is. But it's basically even they point out that the monounsaturated stuff, so polyunsaturated, those are the seed oils, your PUFAs, if you will. That's how you would see them referred to out there. And mono-unsaturated stuff, your coconuts, your avocados, and your olives, they just don't degrade like these other ones do. So, hey, where are my people that don't want to talk about seed oils being harmful? Where are you at?
SPEAKER_00This is gonna rock the. I can see the bodybuilding community not like ignoring all this.
SPEAKER_01Oh, I somebody like Old Boy that is always trying to just be like, oh, you don't need to worry about that. He's not gonna touch this. Because this stood, this study is probably one of the best that I've seen in what they accounted for, right? They covered that be like, we're gonna make a model chip and we're gonna compare everything to that standard. And we're gonna find the products that are first, we're gonna test for the product itself, then we're gonna make a product, and then we're gonna compare it to that. That was that's I mean, really, really good. Okay, and this is where I was mentioning before olive oil after cooking and after all that stuff and frying or whatever, it degraded by 0.2%. Avocado oil, and it was true avocado oil, degraded by 0.6%. Okay.
SPEAKER_00So But I thought that olive oil wasn't good for cooking and heating, but it handles it better than avocado oil.
SPEAKER_01Yep. Now we talked about the oxidative stress when things in food break down more from their original structure, right? It's inflammatory to your body. Okay. Here are the conclusions on this. It's a lot. I didn't want to get super technical, but it's a lot.
SPEAKER_00You started with conclusions.
SPEAKER_01Yeah. Well avocado oil has been people have been pointing to issues with it for a while. 2020, 2023. I haven't seen anything from before, but that's a couple of years of people saying, hey, this stuff is not what it's reporting to be, right? When shopping for oils, olive or even avocado, you're things that you need to look for. Dark glass bottles. Or right off the bat.
SPEAKER_00What about tins?
SPEAKER_01Tins?
SPEAKER_00Like a tin. Because I know uh Trader Joe's or olive oil comes, one of them comes in a like a big tin.
SPEAKER_01Oh man, we gotta get into Trader Joe's.
SPEAKER_00Yeah.
SPEAKER_01Scammer Joe's, apparently. People are going in on Trader Joe's. We'll save that for another episode. But um tins, I it kind like we go by logic, right? The bottles are tinted for a reason, right? The more light that thing gets exposed to, it just kind of degrades the product. So it's like wine. Wine's very similar. All wine comes in tinted bottles, and you store them in cool, dark places. Yep. Okay, same thing with the oils, with the avocados, with all the oils. The only one that doesn't seem to be that susceptible to light is coconut because it's very different, right? It's solid, it can be liquid, but it's mostly solid. It's very different. But olive oil, avocado oil specifically, dark tinted bottles store in a cool dark place. Okay. Look for single source ingredients or single source, like hey, this came from an oil extraction place in Spain. For example, in the case of olive oil, Spain is supposedly the gold standard for olive oil. Um people would think it's Italy or Greece. It's actually Spain. They make the world's Italy. Italy. They make the world's best olive oil. That's who gets the credit for that. So I'm buying high-quality olive oil, boom, single source, Spain. Bottled in Spain, then it has a bottled date where when they sealed that bottle. That's when you know you're buying good stuff, right? Um do the same with avocado. Now, when you start seeing olive oils that are multi-sourced, like there is a bottle of great value avocado oil at work. Somebody left it on top of the thing and it was a plastic bottle, clear plastic bottle. Um, the color of it wasn't that great.
SPEAKER_00Yeah, light.
SPEAKER_01Yeah, pretty, like very light, you know, very kind of watery. And then I went, I was like, oh, turn it. It doesn't have the bottle bait, and then it's multi-source. It's like, oh, Turkey, Spain, blah, blah, blah. Like, like it had like five places. Like, okay, that that gives you room for error, right?
SPEAKER_00Do you think the the way that they um sort of like dilute olive oil or avocado oil is like the same way kids would dilute their parents' liquor growing up? Like they take a little bit of it and then put water in it.
SPEAKER_01I but they're doing it with soybean oil. Yeah. Well, by the results of the study, yes. Yeah, yes. By the results of the study, that's exactly what's happening, right? Because a lot of the stuff came back that it was actually soybean oil. So they're not saying that, oh, it's not avocado oil. They put something in there instead of avocado oil, and that was soybean oil, my guys. So, yes, that is very likely what was happening, right? Um, diminish avocado oil products if you care about avoiding seed oils. Back to olive oil, been around for forever. Coconut oil, been around for forever. And coconut oil, it's a completely different thing to, like I said, it's solid, it's not in animal fats.
SPEAKER_00Yeah. I mean, if you truly love avocado oil, um, check for Marianne's, right? Because that seems to be the highest quality one. And then check for now. Yeah, single source. Also, is it refined? Is it unrefined? Is it cold pressed? Has it been chemically extracted? Um, and what are you using it for? Are you using it for all your cooking or using it just to garnish? And so these are all things to consider. And the and I get it, it's a lot, but we've become way too passive and automatic with what we're putting in our body for food. Right. Like we just don't even and we're guilty of this too. We just don't even sometimes think about what we're putting in our body. And we just care like tastes good, right? But it does so food does so much more to our body than the taste it yields. So it's worth I think it it is a top priority. Looking into your nutrition and everything and looking into what you're putting into your body with food. We've become way too passive with it.
SPEAKER_01And the emotional attachment, the food is crazy, right? Like, and we all have this. I love eating a good burger, a pizza, whatever it hits. I get it. I get it. But some people have like an elevated, even more so of that. Yeah. And then it's quote unquote hard. Oh, I could never live without it.
SPEAKER_00Or the people who and Janine, I'm sorry. The people who identify with, well, I'm Italian, so I have to eat this. I'm Irish, so I have to eat this. Get off my potatoes, though. Okay.
SPEAKER_01Um I'm leave my plantains alone.
SPEAKER_00Yeah. I'm Puerto Rican. I have to eat, you know, this, this, this. And it's like well, there is some sort of cultural reason as to why. Like we've gone into the thing about, you know, rice and beans blended together, making a perfect amino acid profile. So it makes sense that they were paired. But you don't have to eat a huge plate of rice and beans plus stuff plus this, right? You know, like we've talked about in the past.
SPEAKER_01But the thing is, is that a lot of people well, and you gotta look at how historically it was actually cooked. Like the modern version of it, the what the restaurant is giving you is not how that was meant to be.
SPEAKER_00Exactly. And so I just think that we've just we we've removed ourselves from our food and we've just detached any thought process of what is this doing for me. Foods become way, way more convenient for people to where we don't have to like I can go to the grocery store and just not and just mindlessly go and get what I need to get and just be done, right? But I choose to actively take part in the grocery shopping and read labels, even on products we've bought forever because they do change. You know, people who hunt for their food, people who um, you know, the soy or soy, the sourdough craze right now, people who are trying to cook more at home, people who are making their own baby food, I applaud these people because they're taking more ownership of their health, because they're taking ownership of the nutrition and the quality of the food that they're putting in their body. I I'm not trying to add stress to people by saying, like, oh, you now you need to do now you need to do more, but when we what we eat and how it impacts our body is so, so important. And modern medicine downplays that because it's like, oh, we don't really talk to you about your diet, or we'll skim across your diet because we're gonna give this med, this med that you need for a disease that the way you ate got you to. And the quality of the food got you to. So food, Hippocrates, let food be thy medicine. Food is very impactful on our health, positively or negatively. We need to start taking active parts in this.
SPEAKER_01And I think you need to look at food as more than just filling your belly and being satiated. I think you need to understand what food's meant to do for you. It's meant, you know, it's going to regulate your energy, right? How you show up, mood, right? You know, when we start looking at studies like we've talked about here, anxiety, depression, ADHD, all improving in symptoms just based off a dietary change. Now we're talking about, and then we talk about the top killers of people in this country, heart disease and cancer, yeah, all can be tied back to what the frick you're eating.
SPEAKER_02Yeah.
SPEAKER_01So why would we not consider that food quality is very important, right? You know, I could satiate my belly and sit there inflamed and bloated, or I can satiate my belly and then have energy to go out and kick butt.
SPEAKER_02Yeah.
SPEAKER_01You know, and feel really good and actually improve my bodily functions with what I ate versus, you know, stunt them and make them worse, right? My cognitive function is all off because I ate a big old bowl of cereal. Oh, my kid's failing in school. I wonder why. You know, these are things to consider. So we have to divorce the emotional enjoyment of food, which, although I contend with you that you make a nice burger at home with some high quality beef and some sourdough bread, and you put some, you know, good stuff in there, some real cheese and all this stuff, it's gonna taste really friggin' good. Well, really good.
SPEAKER_00The emotional, yes. So relying on food for emotions, unfortunately, or to quell emotions, unfortunately, is society has pushed us to do that, right?
SPEAKER_01And there is a little bit of a natural component to it. That's fine.
SPEAKER_00Eating healthy does not take away enjoyment of food.
SPEAKER_01No, it does not.
SPEAKER_00There is a there is going to be a bit of a um transition because your palate, especially if you've been eating hyper palatable foods, your palate's gonna think that regular food, like whole natural food is bland and and tasteless when really it's not. You just like, you know, like same thing with smokers. You know, once you quit smoking, your taste buds start to come back and you're like, oh my gosh, things are great. Um, because there's many times where, like most people who who are prioritizing their health and trying to have optimal body composition for the long term, you eat a lot of meals on repeat, right? And Dan can attest to this. The days that I work really hard. So it's like if I lift harder, go to jujitsu, or I've been very active, the dinner that night is no different than the dinner any other night. But I'm like, this tastes so good, right? And it's not because like I'm emotionally attached to it, it's because I think that my body is wanting the nutrients that I'm eating. I'm giving my body good things and it's giving me that feedback of this is amazing, this is good, keep eating this. And we you need to get to that by putting down the boxes and bags of food, taking charge of your health and having more awareness and ownership of the foods you put in your mouth.
SPEAKER_01Yeah. So something to consider there. We got we have to change our mindset around food. Everybody, like we have to this whole, you know, prioritizing the emotional response of food, prioritizing like, this is the only thing, I can't live without this. And, you know, that's what you have to divorce yourself from that at some point. That takes a while for some people. Some people may never even get really close to that, but understand that that's always going to be an obstacle for you if you want to get healthier and you don't confront your misconceptions, your issues around food, right? So that's something to consider there. Now, this is something, you know, that I would look at um going forward. This is where the what the read in between the lines that really uncovered for me where I was like, you know what, things just got a little bit darker in the health space. I I'm not gonna go into what I believe is going on because then we'd have a different podcast.
SPEAKER_02Satan.
SPEAKER_01Yeah, we it's pretty pretty much Satan. You know, pretty much it is Satan. But you know, then we'd be talking, I'd have to bring my Bible in and start giving you the word of God here, you know.
SPEAKER_00Which we might.
SPEAKER_01Yeah, but it it is there's a whole lot that that can, yes, and you know, I'll say this: the difference between being a conspiracy theorist and being right is time, okay? Okay, so anyway, um the dark truth where I was like, yo, this is what I'm reading in between the lines. Ingredient labels, we always tell you to read ingredient labels, keep reading ingredient labels, always read ingredient labels, don't ever stop. But this study pretty much is telling you, without telling you that these Yahoos, these modunes, these motor scooters are actually this is all drill sworn language, this is how they would have talked to us. Anyway, they uh they are putting stuff in the food that isn't going in the ingredient labels. What? They're just like exactly. Or like, I'm just put I'm just gonna add this. Now just don't look, just don't look. I'm I'm learning about something as I keep reading through food pollution. It's a 500-page book, guys. I'm reading little by little and it's a lot of information. Like when I come on here and I break that whole thing open for that book, I wanna, I it's a lot, it's a lot. I mean, in 20 pages, I already had a bunch of notes, so I just pretty much stopped taking notes at that point. I was like, I'm gonna fill a whole other book of notes with this stuff. But I'm learning about food standards, okay? Food standards is, and this book was in the 70s, so I gotta update this information, but food standards is something where they basically got the FDA and all these people to agree on a standard for making a product. The example that he gives is Coca-Cola. So here's something back then. Coca-Cola has caffeine in it, right? I submit a standard, I get it approved, but like, hey, the standard for Coca-Cola, I'm gonna use this coca thing from the coca plant, I'm gonna use this coloring, this food coloring, this food dye, and I'm gonna put caffeine in it, this much caffeine in it. Because that's the standard, right? When you say you're gonna make a soda, that is where you're starting off. Oh, this is a soda, boom, already know it's gonna have this in it, right? And then you can add your little appropriate tiry stuff to it. Oh, I'm gonna make it red, so I'm gonna put red. Because these other ingredients are assumed that are in the product when you say this is what this is, they don't test for it. You don't have to list it on the ingredient labels. So this could be a case with the potato chips, right? Where it's like, hey, soybean oil, canola oil, sunflower oil are part of the standard for making potato chips. So if you use it, you don't have to tell me you used it, because you could just add a little of avocado oil. Now you added that to the standard. So you tell me that you put avocado oil in it. But all the other stuff is assumed in the standard for potato chips, so you don't have to list it. Now extrapolate that across all the food that we have, yeah, right? Drinks, chips, cookies. You're reading ingredient labels that are 90 frickin' items long, but maybe it's 120 when you lay it all out, right? And this is me, okay. I'm just giving you, I'm still untangling this mess, but I'm giving you a consideration because this is where my mind went. Like, oh, so you don't have to tell me everything that's in it on the ingredient labels. So, what do we walk away from this? Man, if you really care about your health, you're gonna have to get really good at cooking. We're gonna have to get really good at cooking. And the the takeaway here is like, listen, 90%, like we want to get as close to perfect as possible, knowing that we'll never attain it, right?
SPEAKER_00So it's like it's so it's like a lot of DIY.
SPEAKER_01A lot of DIY.
SPEAKER_00So it's almost like the family model of one person working, another person being at home making all the food made sense.
SPEAKER_01And then you come home to fresh freight, fresh baked bread and all this stuff.
SPEAKER_00No, but women, you you're equal. Get out into the workforce, get out of the home, and then let's get you some avocado chips, let's get you this, let's get you this, make life easier, more convenient, so you don't need to provide for your own family.
SPEAKER_01Swing by the McDonald's drive-thru on the way home. That's the 80s.
SPEAKER_00You see how this, you see how that evolved? Yeah, yeah. Interesting.
SPEAKER_01So we could say that the food quality went down.
SPEAKER_00So I think that when you mentioned going backwards, I think that is a thing because more people, there's like a big push for making your own bread, making sourdough. A lot of people doing like the homesteading thing is becoming popular, even if it's just watching it. People are interested making your own things. A lot of people are making their own baby foods, making their own kids' snacks. Yep. Right? Like I've seen a lot of videos of people making their own little like little crackers, you know, for the kids.
SPEAKER_01People make their own gummy bears, make their own jello. Yeah. The thing is, first of all, do we need chips to thrive and be healthy? Do we need chips? Like, do you need to be eating potato chips?
SPEAKER_00But I do love a crunch, but no.
SPEAKER_01To get enjoyment out of life. Do you need potato chips to get nutrition? Like that, that's a question that you need to answer. The answer is obviously no, you don't. But, you know, if you want chips and stuff, it's like if you really care about your health, we're gonna have to bring it back home. We're gonna have to get really good at cooking. And a lot of people are kind of doing this. They're like coming up with these recipes of really good stuff and use this and take this out. And when the end product comes out, it actually tastes really good. And you're like, it my landing where I land every time is why are we eating the regular stuff? The regular stuff. This is the regular stuff. Why are we eating the corporate, ultra-processed, industrialized crap when the original version tasted really freaking good? Yeah. You know what I mean? Something to think about. Some people are willing to go there, others are not. So we set a standard, right? Everything you eat is made at home. Everything you know exactly what ingredients are in everything you eat. You grow your own vegetables, you raise your own beef, all this stuff, right? That's goal. That's perfection. Live in the way God intended you to. And then we try to get as close to that as we can. What can we take charge of? What can we make at home? What can I bring in? What do I really need? What don't I really need? Like I said, do I need chips to be healthy and happy? I don't. So maybe I don't need chips anymore. Or maybe I really, you know, minimize the use. I'm not eating chips every day. Now I'm like, you know, Saturdays, I might give me a little avocado oil chips. I know that they're not avocado oil, but I'm a I'm gonna mess with them anyway. Or maybe we find a really good brand that uses actual avocado oil and we support them, right?
SPEAKER_00Um Yeah, it's doing what you can, right? So that's all when we started this episode, we talked about awareness. So, you know, maybe you can't, you don't have the means, the time, or the ability to ensure that the beef you buy is gas grass fed, grass finished, right? You're just doing what you can, getting what you can afford quality-wise at your local store. But you can pull the levers on what am I cooking that in? What am I, you know, putting on the side with that? What else am I doing? Right. And so just pull the levers you can pull. And as you are able to pull more, do that. But it's just like there's so much working against us for I'm gonna say it for nefarious reasons. And so it's doing what you can with what you have to try to optimize your health. Because just rolling over and giving up and doing nothing, I mean, that is a choice, but that's a miserable existence, and you're gonna have a long medication list.
SPEAKER_01Yeah, yeah. I mean, you're enslaving yourself at that point, and you could say, like, oh, but you gotta work so hard to fight this stuff. Actually, when you start doing it, it's actually pretty simple, right? And this is what we points back to what we always tell you.
SPEAKER_00What is, I mean, what's worth more fighting for than health? Yeah.
SPEAKER_01Very few things.
SPEAKER_00Because I mean possessions, okay.
SPEAKER_01Yeah, your car. Like health is the vehicle, right? Health is the ticket. Healthy people that strive for healthier lives thrive. Bars, I didn't mean thrime, but that that's that's what it was. That's what it is. All right. The healthier you are, the better off you're gonna be, right? So it's worth it out of many things in this life that are worth fighting for, this is in the top. Right? Um, the brands. I said I was gonna mention the brands before we get off here.
SPEAKER_00So brands that were in the study?
SPEAKER_01Yeah.
SPEAKER_00Um, you don't you didn't say if they're good or bad, you just said they're in the study.
SPEAKER_01They're in the study. I didn't catch uh the one that's good, but these are all bad, right? These are all they all failed.
SPEAKER_00Oh, okay.
SPEAKER_01Yep, R.I.P. Ciete. You you were of good use before you got acquired by PepsiCo. Um, you did some good stuff. R.I.P. Ciete. Boulder Canyon. People love them. R.I.P. Lesser Evil. Chosen Foods, Chosen. Man, Chosen got credit for awesome products. A lot. People gave him a lot of shout outs. Yeah, chosen, you're out. Better foods, better body. Primal Kitchen. Primal Kitchen. Ooh, man. A little history on Primal Kitchen. The founder of Primal Kitchen is a guy named Mark Sisson. If you were around CrossFit in circa 2010, 2011, Mark Sisson is one of the guys of paleo diet fame. He was one of the first big supporters, first guys to catch a big following for speaking about eating paleo, right? Paleo goes back to, you know, what people used to eat eons ago. These people. Yep. They were avoiding seed oils. They in 2010 they were already on that. They were avoiding seed oils. They were eating mostly meat and vegetables, right? And certain vegetables and certain. If they ate fruit, they ate certain fruits. Okay. And he started this brand called Primal Kitchen. He is catching hell for it. Because Primal Kitchen is now owned by Kraft Heinz.
unknownNice.
SPEAKER_01Yeah, but he's still involved. So he's out there defending the product. Like, no, I knew what avocado. I was talking about avocado oil ages ago. I was, did we use avocado oil? Like, Mark, you sold your company to Kraft Heinz. I don't think you've been to a factory lately. I don't think you've seen where they're getting the avocado oils. You're off enjoying whatever they paid you, but you're still involved in some shape or form. I'm not saying he's nefarious. I'm just saying you're out of touch. So he's catching fire for this primal kitchen stuff. Because all those cool salad dressings that Primal Kitchen has, oh nonsense. Then Jackson's and Kettle are the other bands.
SPEAKER_00Okay.
SPEAKER_01That's a lot, guys.
SPEAKER_00Yep.
SPEAKER_01I just unpacked a lot.
SPEAKER_00So we want to try to always end on a positive note.
SPEAKER_01Yeah.
SPEAKER_00And so what we were talking about was um on the way to record this was the weekends, right? How do we how do we win the weekends? And I got that term from the mind pump podcast, the mind pump guys, they talk about winning the weekends because a lot of people derail on the weekends. You guys do great during the week, and then the weekends come and you're just like you let go, there's no structure, your um cheat meals turned into like cheat 48 hours, and all your progress you've been working on has um unraveled. Now some people use the weekends to re-feed in a way or to kind of loosen up, especially if you're in um a restrictive diet or a um a cut. I can't think of words right now. Anyway. Yeah, restriction, right? Anyway.
SPEAKER_01So caloric restriction. Yeah. Caloric deficit.
SPEAKER_00Deficit, thank you. You can do it wisely, but all too often people just completely abandon all sense of health on the weekends. They go out, they drink, they eat fast food, they just and I get it, you're just you you don't have any responsibility. You don't have to clean up, you don't have to prepare. Like that's a freedom almost, right? It's thrilling. However, if you're really trying to make progress on your health, um, whether it's for medical reasons or body composition or whatever, maintaining on the weekends is crucial. And the mind pump guys, when they talk about winning the weekends, they talk about, you know, having a workout in the morning, getting in a good breakfast, maybe even a good lunch. So then when you go catch the game and have some beers or go out with friends that night, you've already started your day with good, that it's not gonna hit you as hard as if you were hungover, had brunch, and then go out and drink some more. Okay. The other thing is um, when we were at SummerStrong, Tyler Minton talked about um uh this woman asked about what about general population people who have to attend like family gatherings or like holidays or things like that. Cause Tyler Minton works a lot with like professional athletes to where them restricting their diet, they have live-in chefs and you know, they're they get paid to eat a certain way. So it's a little bit more worth it to sacrifice than for somebody who's working a nine to five and trying to enjoy a social life. Okay. So his recommendation is front load your protein and your nutrients at the beginning of the day. Try to hit your protein goals are close to it, or and your fiber goals are close to it before you go out. So then when you're out having like a slice or two of pizza, you're nourished, right? You're probably gonna eat less. You're not gonna overconsume the pizza. You're not gonna overconsume if you go to like a party and they got, you know, the appetizers walking around and stuff like that, or there's a buffet, and you're just gonna feel more satisfied and you're gonna feel better, and you're not gonna derail from your. Goals as much as if you completely abandon everything.
SPEAKER_01So I an opinion on that, because I now I'm thinking about this. This is where men and women might be a little bit different. Um I all my life I have accounted for, especially when I reduced, because as you get older, your your strategies are obviously going to have to change. Me at 43, I cannot get away with half the stuff I was getting away with at 33, which was a ton of alcohol and you know, a lot of candy. A lot of candy, bags of MMs in one sitting. Um you know, 3 a.m. feast from the taco truck in Austin or something like that. Let me get 25 street tacos, please. You know, after having a plethora and a barrage of alcoholic beverages. So if I do that now, I will, you will not see me for a week because I will be all the wheels are gonna come off. Anyway, um, I would went once I reduced my quote unquote cheat meals to once a week, which was usually Saturday night because I was gonna go out. What I would do is I would maybe have breakfast Saturday morning, and then the rest of the day I'm really not eating until it's time to go hit it hard. Right now, this is where I say the differences. As a woman, I would not recommend that for you. I think you should do what Janie just said. Eat your meals, get try to hit your protein goals, and then when you go out, you're gonna be pretty satiated, so you're gonna make wiser wiser choices, right? As a dude, you could go either way. And that's gonna depend on how where you're at. If you're a leaner guy, this is, and I'm just making observations and random recommendations. I'm not saying that this is how it has to be. As a guy, if you're lean on the leaner side, you could probably get away with not eating the majority of the day and then going and letting loose a little bit, especially if you're really active, you're gonna need a little bit of a refeed and all this stuff. So we could kind of justify coming off the rails a little bit. What do I recommend? I recommend that you stay away from alcohol and that you actually eat something worthwhile, like steak and maybe a burger or something like that. Anyway, boom, done. If you're on the heavier side for gentlemen, you need you got some fat that you need to get rid of, your body fat percentage is a little bit higher, you're gonna tolerate less, right? You're if you carbub too much and all this stuff, it's gonna throw you off. So I would actually stick to eating your macros before you go out and then going out and minimizing because you're satiated what you're gonna partake in. I think that would shake out a little bit better.
SPEAKER_00Yeah, I mean, I don't necessarily like what you said about like the sort of fasting and then letting loose because I think that that just leads to overconsumption because you're gonna eat more than probably you would because you're so hungry. Because I've seen you, you go almost too long.
SPEAKER_01Correct.
SPEAKER_00Right. And that's also a cultural thing because you love eating late, not everybody likes that. And that's why I'm saying this is a recommendation, but also but I just yes, so men do do do better with fasting than women, but but I don't I don't like the whole like eat, don't eat, and then eat a lot because it's too much bingey purgey.
SPEAKER_01Yes, get it, I get it, but notice the distinction that I made leaner versus not I know, but I just you know what I mean?
SPEAKER_00I don't I know, but I think that that's very specific, and we're just trying to give J.
SPEAKER_01Well, I'm just I'm just providing people with options.
SPEAKER_00Some people out there think they lean and they not.
SPEAKER_01Under under 15% body fat for men. If you're 15 and under, you can call yourself lean. Like the boom, there's a line in the sand. 50 and even 15, I'd say you have to be closer to 12. But if you're 12 to 15% body fat in men, you can say, I'm fairly lean. If you're above that, no, you're not, buddy. No, you're not. So that's just eight options, right? You got to be self-aware. You got to know what works for you, you got to know what to do. Best option, if I had to pick one, is gonna be eat your normal food as much as you can for that day. That way, when you go out, you're pretty satiated. You're not gonna go overboard, you're not gonna eat a whole pizza, you're not gonna eat 25 burgers or 30 street tacos. And minimize alcohol. Alcohol is a bunch of extra calories and it's gonna kill your judgment.
SPEAKER_00So you're gonna incorporate activity into your weekends, right? And you know, we're not saying hit five to six workouts, but the weekends tend to allow more time. So maybe move one of your workouts to the weekend. That's also gonna keep you honest on the weekends, right? Because nobody wants to go to the gym hungover. I used to do that all the time. Don't recommend that. Um and prioritize your water intake on the weekends too. Still try to hit your, you know, half your body weight in ounces or more on the weekends because people abandon that as well. And so just win your weekends, try to stay consistent, plan for a social life. We want people to have a social life, but don't starve yourself all day to then go out to eat because then you're gonna way, way, way overconsume. Um and I think that do what you can with choosing your foods, like with the you know, the seed oils, the avocado oils. Just be aware that what the labels you read aren't always honest. So do the best you can. And probably the best practice is to minimize foods that come in a bag or a box and just try to eat more whole natural foods.
SPEAKER_01Yeah, like everything, scientific studies, grain of salt type stuff. I'm sure there's other variables, other stuff that somebody better than me is gonna question and be like, hey, that's probably a valid question. My observation, my opinion on this study is actually fairly, fairly probably one of the more conclusive things that I've seen that we can say, yep, this is something that we have to consider as solid, right? Um I hope I explained it as such. I might have been a little bit all over the place because it it just prompted a bunch of thoughts. But with that in mind, you know, this is where we say adios. Okay.
SPEAKER_00So if you want to find us, we have our website, achievethelifestyle.com. You can email us at info at achieve the lifestyle.com. But the best place to reach out is likely Instagram at achieve the lifestyle.
SPEAKER_01Cause they go down in the DM. Yep. So if you have a question, anything you want us to address on the podcast, or you need some help with your health, and be like, Dan and Jamie, I'm over here. You guys have shaken me awake, and I need some help with my health. We could do that. We could do that for you. We got nutrition for you. We got some lifestyle coaching for you, we got some workouts for you. We can help you out. And we're an excellent resource. If we don't know the answers, we probably know somebody who might be closer to the answer. So we can say, hey, what you're looking for, this person actually does go see them. Okay. So with that in mind, guys, till the next episode. Um, reconsider avocado oil. Be like, do I need it? Do I need that mayo? Maybe not. Can I make my own mayo? Maybe. Because mayo's been around for a while, but people were making it at home. Way bet. And it probably tastes way better than anything these dudes are making in these factories. And guys, prioritize your health. So till the next time, I'm gonna need you to stay pharma-free. Thanks for listening to the pharmaphobic podcast. If you found this conversation interesting, which I know you did, make sure to follow us on Apple, Spotify, or wherever you get your podcast. And also make sure to check us out on Instagram at Achieve the Lifestyle. And if you're interested in pursuing a stronger, healthier, more capable version of yourself, check out our website at achievethlifestyle.com.
SPEAKER_00The pharmaphobic podcast is for informational and entertainment purposes only. The views expressed are those of the hosts and guests and do not constitute medical, legal, or professional advice. Always consult a qualified healthcare provider before making any medical or wellness decisions. While we discuss pharmaceutical, holistic, and alternative health topics, our content is not a substitute for professional medical guidance.