Ep 32: "Food Error 404: Healthy Not Found"

 In this episode, we dig into the hidden science behind the food industry and how some of our favorite comfort foods are engineered to keep us coming back for more. From the creamy perfection of ice cream to the unmistakable taste of McDonald’s French fries, we explore how food scientists carefully design flavors, textures, and even aromas to trigger cravings. We break down how ultra-processed food, while delicious, may come with long-term health tradeoffs. It’s a nostalgic yet thought-provoking look at the foods we grew up loving and what’s really behind them. 

Intro and Outro music by Erin Garris and Khari Garris 

Transcript

SPEAKER_00 0:14

Yo, yo, yo, what it is, what it was, what's it gonna be? Welcome. Welcome to the latest episode of the Gen Expertise Podcast, episode 32, entitled Food Era 404, Healthy Not Found. We are your host, Main and Rance, aka. We're bringing this one back. The Veggie Brothers, yo. We bringing this one back one night only. One night only. One night only.

SPEAKER_03 0:44

I think we gotta explain this a little bit to people. For people that haven't been following as closely as others, we have to explain this whole Veggie Brothers.

SPEAKER_00 0:53

Yeah, for our day 32s. This is for our day 32s, yo. So Main and I were kind of ahead of the curve uh when we wanted to do a food review Instagram page and podcast, too. I mean, not podcast, but a YouTube channel. It was a YouTube channel, right? And we want to call it.

SPEAKER_03 1:13

I think that yeah, I think the original idea was for a YouTube channel.

SPEAKER_00 1:16

Yeah, it was YouTube. Podcasting wasn't even really big then. Um and we wanted to call it the Veggie Brothers.

SPEAKER_03 1:26

Very catchy name.

SPEAKER_00 1:28

Very catchy name. Very the Veggie Brothers. Or Veggie Bros for short. But it didn't quite come into fruition. But today we get to bring it back. We got to bring the name back today for the people out there, man. So you can check that out on our in our one time, one time only, man. One time only.

SPEAKER_03 1:49

You gotta tell them the So just to tell y'all a little more context on this, right, though? The Veggie Brothers was a time where we thought we were gonna do, like Rand said, um uh a YouTube series where we would go around to vegetarian restaurants in New York City and kind of review their food, right? So one day we went, I don't know how far we went in the city, but we went all around New York City.

SPEAKER_00 2:12

All the way down to South Rest City, the Lower East Side. Yeah.

SPEAKER_03 2:16

We tried to find as many vegetarian restaurants as we could, and we just went in and ate at every vegetarian restaurant we we could find, but we did it all in one day. I think that's I think we overdid it for one day.

SPEAKER_00 2:30

Absolutely.

SPEAKER_03 2:31

I think we should have I think it we might have done more with it if we had a chance to spread it out, so to speak. Like if we had done like one restaurant at a time. But me and Rance decided to take a whole day and go around the city trying a bunch of different restaurants.

SPEAKER_00 2:48

And walking while we walked. We made sure that we walked after each meal to the next spot so that we could burn the floor. Yeah, yeah.

SPEAKER_03 2:54

So we could burn off so we could burn off some of the food. Like we would walk to every spot, no matter how far it was. We would try to walk as far as we could. Yeah, that was a crazy day. But needless to say, the Veggie Brothers never came to fruition. It didn't get past uh an Instagram page. If you can find it. Yeah, you can probably still have Instagram. There's still an Instagram page somewhere out there for the Veggie Brothers. So if you could find it, let us know.

SPEAKER_00 3:20

Oh, and side note, one of the places that we did go to actually just closed down last month, recently closed after like 23, 24 years. Red Bamboo. We went to the place to Red Bamboo. That's where you had the um, you had the like the chicken cutlet, the fake chicken cutlet. Yeah. You had like the soul food? Yeah, yeah, yeah.

SPEAKER_03 3:41

Yeah, I remember that. By that time I was full.

SPEAKER_00 3:44

Yeah, man. Yeah, so they they actually just went out of business, man. I was sad to see those guys go. You know, shout out to Red Bamboo. Maybe they'll open up another time, another place, but food was good, man. So anybody, any native New Yorkers out there, vegan, vegetarians, that ever been to Red Bamboo, you know what we're talking about. So that's the Veggie Bro origin story. Right in a in a nutshell. Other than that, what's going on, my friend?

SPEAKER_03 4:14

Um, you know, same old same old, man. I took a oh, I took a golf lesson today. Mm-hmm. Um To the driving range we went. Yeah, went to the driving range, had a golf lesson, me and some buddies from out here. Um, we decided that the next few Sundays we're gonna go take golf lessons, right? And um, it was alright, man. Like my I'm my back is killing me right now. Yeah, it's hot out here already, you know what I mean? It was probably like 80, 80 degrees plus. No shade, no, no shelter from the sun, you know. So it was um it was hard, but it was it was um it was good, it was worth it. Yeah but it but I'm not gonna lie, I was sweating my behind off. So but yeah, we'll do it again next Sunday. Um, but yeah, it's cool, man. Um I I want to learn how to play because somebody was talking to me about the opportunities that you miss when you don't know how to play golf. You get invited out by people that you know, like sometimes sometimes they say that business deals are closed. Yeah, exactly. Business deals get closed on golf courses, and if you don't know how to play, you're kind of missing out on quite a bit, right? Like, so I just want to learn how to play enough to to be okay. Or enough to be really bad at it, but know how to play. But yeah, so that was something cool that I did this weekend.

SPEAKER_00 5:36

They say it's a a very addictive sport, golf. That's what they say.

SPEAKER_03 5:42

I'll let you know. I've been trying to get to it for a long time, and I haven't gotten addicted yet. I've been going to driving ranges and taking lessons, and I'm not addicted yet, but I guess we'll see.

SPEAKER_00 5:53

I had a client who played so much that his wife gave me his full bag of irons and his a golf. So I have a whole bag of golf clubs in my house that one of my clients gave to me because he played so much and they were cleaning out the house, and she was like, Yo, you gotta get rid of the golf clubs. I think he had two, two or three different sets. So I have a whole set of golf clubs in my house, and maybe I'll just save them for the kids. You know, if it's just when the kids go, they're sitting right in there.

SPEAKER_03 6:25

That's a good that's a good little bag of money if you sell that on eBay or something.

SPEAKER_00 6:29

You know what? I never thought about that. You know, but if if one of if one of my kids decide they want to play, they got some start out, some startups because golf is an expensive game.

SPEAKER_03 6:40

It gets it gets really expensive.

SPEAKER_00 6:43

Yeah. So I have a question for you.

SPEAKER_01 6:45

Yeah, shoot.

SPEAKER_00 6:47

I'm gonna read you off some ingredients, and I want you to tell me or try to guess what the item is.

SPEAKER_03 6:54

All right, yeah, this sounds fun.

SPEAKER_00 6:56

Yeah, I'm ready. All right, all right, all right. Let's do it. So we have vegetable oil, canola, corn oil, soybean oil, hydrogenated oil, dextrose, sodium acid, pyrophosphate, salt, hydrolyzed wheat, hydrolyzed milk, natural beef flavor, both. One guess, brother. What would you guess that is?

SPEAKER_03 7:28

One guess?

SPEAKER_00 7:29

One guess, brother. What guess?

SPEAKER_01 7:32

Did you say beef? Yes, natural beef flavor. Um and noodles? No, but that actually would be a ramen.

SPEAKER_00 7:53

Ramen noodles has about everything at a decided in. No, these are McDonald's french fries.

SPEAKER_03 7:59

No way. Come on, man. Don't tell me that.

SPEAKER_00 8:04

Yes, and that's that's not I purposely left out the potatoes because the potatoes in there.

SPEAKER_01 8:10

Oh man.

SPEAKER_00 8:12

That's the only thing I did leave out was the potatoes. So you have four different vegetable oils, something called sodium acid pyrophosphate, which maintains the color, um, hydrolyzed wheat, hydrolyzed milk, and natural natural beef flavor. Those are McDonald's French fries.

SPEAKER_03 8:33

Natural beef flavor?

SPEAKER_00 8:35

Yes. Yes. Because you know, back in the day, McDonald's only had a few ingredients. It was potatoes, salt, and I think beef tallow. They use beef tallow. I think it only had like a few.

SPEAKER_03 8:50

So they replaced the beef tallow with beef flavor?

SPEAKER_00 8:54

Natural beef tall.

SPEAKER_03 8:55

Natural beef flavor.

SPEAKER_00 8:57

Yes, natural beef flavor.

SPEAKER_03 8:59

What does that even mean, man?

SPEAKER_00 9:00

Who knows, man? Who knows? Um, but that's that's uh that's how we start off today's episode of Food Ever 44, Healthy Not Found. So this is like one of our series, because you know we like to do series here in the Gen Expertise Podcast. We've done movies, we've done books, we've done TV, and now we've do we're doing health and wellness. We have a little health and wellness. We did the get fry. Absolutely. Yes, well, you must have had some McDonald's fries today. You had some fries today, did you?

SPEAKER_03 9:34

Not today. Not today, but probably recently. I'm I'm ashamed to say. Because I I knew there was something like a lot more to the McDonald's fries than just potatoes and salt.

SPEAKER_02 9:45

Yeah.

SPEAKER_03 9:47

But I guess after a while you kind of ignore that sometimes, and you just they're McDonald's fries, right? Like you grew up on them, you know how they they taste pretty good, they're pretty addictive. So I think I think sometimes I just kind of forget that or I just put it out of my mind. And every once in a while you get a craving for those fries, right? But when you read off the ingredients like that, um, it just seems crazy to to ever eat it again. You know, especially since I know how to make fries myself. And and if if I'm just not lazy about it, if I get a craving for some fresh fries, I could certainly make them myself.

SPEAKER_00 10:24

Yeah, and a far more healthier version than that.

SPEAKER_03 10:27

Yeah.

SPEAKER_00 10:28

So that's kind of the gist of what we're gonna be getting into today. We talked about health and exercise. We're gonna talk a little bit about food now and how basically the food that we have today really isn't as nutritious as it was five years ago, ten years ago. Definitely not as nutritious as when we we were growing up. Um, so that's what today's episode is about. So I just thought I'd start off with uh with that, just to you know, just to get it.

SPEAKER_03 10:57

Ruining McDonald's fries for me. That's how we're gonna start it. No, I I'm just kidding. But I I knew that there was something up with those fries, but um, yeah, sometimes you just get a craving for those fries.

SPEAKER_00 11:10

Yeah, food is a drug now. Food is a literally a drug.

SPEAKER_03 11:12

I guess that I guess that's the point, right? Like, is that I do get a craving for them, even though I know that that it's not just potatoes and and oil and salt anymore. I still every once in a while will will go out of my way to get them, right? And I guess that's the point, right? Like they make them like that, so you do get that craving, so you do keep coming back, even when you try to knock, you know, you try to try to knock that habit, you'll be back. Yes. Um, I guess that's that's a big part of the whole point of this.

SPEAKER_00 11:40

Yeah, and the fact that it has four different oils, like how many different oils do you need to right? And these and these four oils are four of the what what um they call the hateful eight oils. Hateful eight. Those are these so they have half of the hateful eight.

SPEAKER_03 12:04

And then wait, so so so read it off again. What what's the oils? Just the oils.

SPEAKER_00 12:09

The oils are canola oil, corn oil, soybean oil, and hydrogenate hydrogenated oil, and just plain old vegetable oil.

SPEAKER_03 12:21

Right.

SPEAKER_00 12:22

You know?

SPEAKER_03 12:22

Yeah, you're right. Like, what's the purpose of having that many different types of oil to fry some French fries, right? And then if you have all those other oils, why do you need hydrogenated oils? Because for for those of you that don't know, the hydrogenated oil is the oil that at room temperature will actually turn into a solid. Um, like if you have your you're I don't know if how many people out there have had a had a can of Crisco like on the on the white lard. That that white Crisco can or the or the blue, actually the blue Crisco can, but the white creamy oil inside. And but but be careful, it's not lard, right?

SPEAKER_00 12:59

Because lard, the funny thing about you saying lard is actual natural yes, that's a fact.

SPEAKER_03 13:05

That's why that's why when you call it lard, it's I know you're being funny, but it's like but the irony of that is that lard is actually natural, and that hydrogenated oil is actually processed to the point of being dangerous for you, right? Yeah, and at room temperature it turns into a solid, right? So it's definitely not good for you to be putting in your body. That crisco oil, and I grew up on it, right? Like I I think a lot of us did. You grew up with that candy.

SPEAKER_00 13:34

She used to do the pie liner, line the pie with the pie crust to make the pie crust and still one stick. Right. Yeah.

SPEAKER_03 13:40

My father would do that. Like when my father was big on making making desserts, right? So he would he would grease the pans with with that crisco oil, he would make biscuits with that crisco oil. Um you name it, man. Like what whatever, whatever you could make with it. And then the crazy part about, I shouldn't say crazy, but like I think the traditional part about this was that you would cook with that grease, right? Then you'd put it back in the can, or you would have a spare can.

SPEAKER_00 14:07

You'd have a spare bottle or a can.

SPEAKER_03 14:09

Yeah, you'd have the can for the for the for the used grease, right? And then sometimes you would use that again.

SPEAKER_02 14:16

Yeah.

SPEAKER_03 14:17

So, yeah, yeah, this is gonna be a sad episode. It's gonna be one of those morbid, not to be morbid episodes. We ever say, like, not to be morbid, but do you know morbid but you know it's killing you, right?

SPEAKER_00 14:32

It's very like this.

SPEAKER_03 14:34

This very special episode of Genesis. Maybe you should watch it. Listen to this one with your children.

SPEAKER_00 14:41

Yes, yes. You know, and they always say don't pour that grease down the drain because what it would do to the drains.

SPEAKER_03 14:48

Yeah, don't pour it down a drain, but pour it down your gullet. Never mind pouring it down your gullet or cooking with it ten times before you throw it out.

unknown 15:01

Yeah, yeah.

SPEAKER_03 15:02

Yeah, make sure you don't put it down a drain, but it's okay to cook with it over and over and over.

SPEAKER_01 15:07

Over and over.

SPEAKER_03 15:08

You can cook fish with it, cook chicken with it, use it to to to grease your your your cake pan.

SPEAKER_00 15:15

Just transforming those molecules into all types of.

SPEAKER_03 15:19

But don't you dare put it down the drain.

SPEAKER_00 15:22

Mm-hmm.

SPEAKER_03 15:23

Yeah, man.

SPEAKER_00 15:24

You're gonna clock up the clock up the plubbing.

SPEAKER_03 15:27

Yeah, shout out to all the baby boomers for that.

SPEAKER_00 15:29

Yes, yeah. They did make fantastic pie, though.

SPEAKER_03 15:33

They make good pies, they could they and they cook their behinds off, right? Like they should like that Crisco. I'm not gonna lie, it tastes great. But I I think again, that's part of the point of this, right? Like that these things taste great and they're they're made by people that know they taste great, right? Yes, like you have food scientists in charge of this. This is not by accident.

SPEAKER_00 15:53

Literal lab coats, right?

SPEAKER_03 15:54

It's not a it's not an accident that these things taste good and that they're satisfying to you and they they keep you coming back, right? Like we talked, you know, we joked about the McDonald's fries, but there's a reason why they taste the way they do. There's science behind that, and um, there's people that are behind the scenes know what is gonna keep you coming back, right?

SPEAKER_02 16:13

Mm-hmm.

SPEAKER_03 16:13

So, yeah, but yeah, go on, man. Like I this is gonna be a very special episode of Gen Expertise.

SPEAKER_00 16:18

And if you think if you think about it, there used to be they used to kind of make fun of this stuff in the 80s. I don't know if you remember the old Briars commercial where they would have a little kid reading off like the ingredients of other ice creams, and they would be like polish or bait eight. Yep. Remember the polishing. I do remember that.

SPEAKER_03 16:38

I do remember that because because Briars prided themselves on only having a few ingredients, just like cream and sugar and whatever whatever, whatever the flavor was. Like it would be like cream, sugar, and strawberries, right? And that was that would be it. Salt. You know, kidnaps and that was it. Maybe five or six ingredients at the most. And then all the other companies that were kind of rivals of Briars would have all these chemicals, and it wasn't, it was barely ice cream, right?

SPEAKER_00 17:04

Yeah. The irony of it all is that, and this is kind of this is kind of what inspired me on this episode.

SPEAKER_03 17:11

Right.

SPEAKER_00 17:12

Uh, there was a there's been a trend where you see people like putting their bread underwater and it won't dissolve, and ice cream, running Briar's ice cream underwater and it doesn't melt.

SPEAKER_03 17:25

Really? We sure about that? So so if it so if I get a regular, like say I get a regular like pint of Briar's ice cream or something, or a quart or whatever.

SPEAKER_02 17:35

Mm-hmm.

SPEAKER_03 17:35

So if I get a regular vanilla ice cream, you're saying that I I haven't looked at the ingredients on any of this stuff in so long, right? But are we saying that that uh that a vanilla Briar's ice cream is no longer natural? Like we're saying it has all those chemicals in it now.

SPEAKER_00 17:51

Most of it has so this is the thing with marketing also, it's not marketed as ice cream, all natural ice cream anymore. They changed the name on some of them. I believe they do make one still, if you find the one that says whole milk, I think that's the one that has the less ingredients. But all of these new like cookies and cream and all these flavors, they have all they're not considered real natural, all natural ice cream anymore. They're called like iced um dessert or cream dessert or something as well. Even Briars? Even Briars is sold out. So you can go and check and see if they have they still make their 100% all natural. You know, the one with the vanilla beans and all of that. But even now, they've they've uh submitted and they their ice cream isn't a hundred, all of their ice cream isn't 100% ice cream anymore. And food scientists, you know the old saying that they say you uh you can't mix oil and water. They have literally found a way to mix oil and water now, and that's basically what polysorbate 80 is it's uh um emulsifier and a stabilizer, mostly using ice cream, cosmetics, and pharmaceuticals, which allows oil and water to mix.

SPEAKER_03 19:06

Jeez, yeah. You're gonna get us sued by McDonald's and Briars. That's we're gonna get a cease and desist from the educational purposes only.

SPEAKER_00 19:20

And all right.

SPEAKER_03 19:23

What company's up next? What big giant megacorp are you gonna criticize next? Let's do this, let's go all in.

SPEAKER_00 19:30

So these are just some of the things that are in today's food that we're coming for you, Burger King, next. Oh, I have one more, I have one more.

SPEAKER_03 19:39

I have Yeah, let's let's go for the next one. Who's next?

SPEAKER_00 19:42

ADA. The azo dicarbonate dicarbonide, dicarbonamide, azodicarbonamide. There you go, azodicarbonamide. That became famous a few years ago when the woman remember when the woman found the ingredients in the subway sandwiches? What? Yeah, there was a woman, uh, I think she's called a food babe, I believe. And she's a mother who she goes over ingredients, uh, foods and restaurants and fast food chains and shows you shows you exactly what's in. And she came across this chemical, this ADA. A D ADA azodicarbonamide, yeah, in some of the ingredients in the Subway sandwich bread. Uh huh. And that is the same material that they make yoga mats with.

SPEAKER_01 20:37

No way, man, no way.

SPEAKER_00 20:39

Yeah, that she made it big with that.

SPEAKER_03 20:41

And subway's coming for you, Rance.

SPEAKER_00 20:43

And Subway. Well, if the damage is already done, but so but they actually removed it. They removed that from their breads. But what was it?

SPEAKER_03 20:52

What was it used for like what was it? A preserver? Is it a preservative?

SPEAKER_00 20:55

Like what check this out. It's a dough conditioner. What for what? Condition it for what it improves the texture and elasticity. It's commonly used in plastics, synthetic leather, and shoe rubber.

SPEAKER_03 21:11

Nice.

SPEAKER_00 21:12

Not only did Subway, did Subway use it, but it's been found in close to 500 food pod products and everything from Pillsbury dinner rolls to little Debbie snacks. So that's why when you when they play the they tickle the little Pillsbury doughboy and he snaps back, he snaps right back, and his little Pudgy brother snaps right back, is because of that ADA, that azodicarbinamide. So these are the things in our food.

SPEAKER_03 21:45

Yeah, this is getting scary.

SPEAKER_00 21:47

Yes. And it's right here in front of our faces.

SPEAKER_03 21:51

This is crazy.

SPEAKER_00 21:52

Yeah, this is in over four it's in over five hundred foods. Now we discussed how. When you go overseas in other countries, these ingredients are not allowed. If you look at the ingredients in what we sell here and the same product that these same companies are selling abroad overseas, they're not putting these things in their these ingredients in their foods. Like they're the food, their ingredients literally have like three or five ingredients. So they have the ability to do it, but they're just not doing it. And we're not making that big of a deal about it because we don't read ingredients.

SPEAKER_03 22:31

Right. Yeah, because I I know that I knew that for certain cereals, right? Like that was one where it stuck out to me. Um because obviously my kids love cereal. And I saw a video one day uh where they compared the ingredients of kind of like, you know, like let's say Fruit Loops. Fruit Loops here has a lot of different things in it, obviously. And then when they show the ones that they're able to sell in Europe, it's all like natural ingredients. Even the colors are made from actual like vegetable juice or some other juice. Right. Like it'll be like beet juice for for the color red or something like that. Um where here it'll be like we're still using like red dye for for our colors, right? Red dye 40, yellow dye five, blue thirty, whatever, all of the Yeah, like all of the colors and numbers, you know, that you can think of to to chemically make our our our cereal colorful um is not allowed in Europe. And I find that interesting, right? But to me, it has something to do with like the lobby, um, the food lobby, where you can't really even if me and you argued about it or or if we went and protested this or or we went and complained, um, if the food lobby says that this is a way to to make food cheaply and to sell more or to make it taste a certain way, and you know, the food lobby is gonna be more powerful than than any of our voices at this point, which I find which I find kind of scary. But like you said, like like m uh and a lot of us are not really reading the ingredients on this stuff, because sometimes I'm not, you know, I'm guilty of it. I'm not reading the ingredients on the list stuff, and I know for a fact that things have even changed, like you said, like between the last five, ten, fifteen years, a lot of things that we used to eat as kids that we think are okay for our kids. If you look at the ingredients list from from back then and look and compare it to now, a lot of these companies have changed the way they they even make the old school products that we grew up with.

SPEAKER_02 24:30

Mm-hmm.

SPEAKER_03 24:31

I was thinking about like we I think we you and I talked about this one time a while back, but like Gatorade. Like one time I saw I saw I saw an old bottle of Gatorade, and it had to have like maybe four of it like maybe four ingredients in it.

SPEAKER_00 24:46

Yeah, like sodium, it had all the electrolytes, sodium. Only electrolytes, potassium, yeah, lemon flavor.

SPEAKER_03 24:53

Lemon lime, like actual lemon lime water electrolytes, right?

SPEAKER_00 24:59

And even that was made in a in a laboratory. You know the story behind Gatorade, why they call it Gatorade, right?

SPEAKER_03 25:05

Yeah, because of the um the coach for the Florida Gators, he started giving it to the players like so they could replenish the electrolytes, right?

SPEAKER_00 25:11

Yeah, and the science department came up with it and called it Gatorade, the science department at the University of Florida.

SPEAKER_03 25:17

But at least at least they came up with something that was like not harmful, right? But now it feels like now it comes in a uh electric blue. I don't even know.

SPEAKER_00 25:26

Ah, there it is.

SPEAKER_03 25:28

Yeah, that's kind of my my least favorite. Whatever they're doing to make things like that, that electric blue um is kind of my least favorite thing. Whatever makes uh what's the blue raspberry raspberry is insane to me. Like I don't and and a couple of times I had to sit my kids down as they're looking at me with their blue lips and blue tongue from eating from eating some some candy. I'm like, listen, like blue fingertips, blue face. I'm like, hey, do you know like what in nature is this color? Like what fruit is it? And they're like blue raspberry. I'm like, no, no, no. Like this, there's no raspberry that's electric blue. This this thing is these things are blue, like like um, like remember Tron, the first Tron movie? It's like that that same color blue that they use for the like they radiate for Tron's uniform. That's what this stuff looks like. I'm like, how do they get this color? How did they even make this color? Yeah, but I see it all the time, like blue raspberry on everything. They got blue raspberry candy, blue raspberry gum, blue, even on Pop Tarts, they got some some icing that that's that same color, right? Yeah, it's just I don't mean to go on a rant about that one, but like that's my whoever whoever made that needs to needs to cut it out. That's a that one's a crime, I feel. The blue raspberry? That blue raspberry makes no sense to me. Yeah, that's just my personal editorial on that, but yeah.

SPEAKER_00 27:05

Side note, it does taste pretty good, too. That's the bad thing about it. Well, what does it taste? Does it taste like raspberry?

SPEAKER_03 27:16

What does it taste like?

SPEAKER_00 27:18

It tastes like sugary berries, who cares what color? That's what it is.

SPEAKER_03 27:21

It tastes like smurf berries.

SPEAKER_00 27:24

That's like the blueberry, the blueberry back in the blueberry cereal, the Frankie Blueberry. Yeah, blueberry.

SPEAKER_03 27:30

That was that's the bluest stuff that we had when growing up. Blueberry.

SPEAKER_00 27:39

So these are the things, that's what food has become a science experiment now, and also with the rise in allergies, especially, um, there were no such thing as like peanut allergies when we were kids like that, bro. Like, who had peanut allergies? I don't know to this extent.

SPEAKER_03 27:55

I don't have the numbers on that, to be honest, but but but I do feel like the treble, you know, the prevalence of that has gone up. Like, just anecdotally, like when you look around, there's a lot of kids that have peanut allergies. My kids have nut allergies, um, they have fish allergies. At least my my son has a fish allergy and a nut allergy. And so my daughter has the nut allergy, right? And yeah, like I don't know, honestly, I don't know the science behind all of that, but it does feel like that has gone up. And I and I and I really don't know. Maybe you could tell me, but I don't know if that has a lot to do with um kind of the rise in in the the food science and chemicals and well, you know, things that can't even be considered food if you really read the label, right? Yeah, food should be like like nutrition nutritional, and it should be like kind of um beneficial to to your life, right? But but but what we're ingesting, me included, because I'm guilty of this, but like but we're ingesting things that I don't even think can be considered food in the the you know in the textbook definition, even.

SPEAKER_00 29:03

In regards to the to the peanut allergies, I know that uh they did a study and peanut allergies from the year nineteen ninety-seven to twenty ten or twenty eleven. I'm off by a year on maybe one or both. Uh peanut allergies rose by four hundred percent. Four hundred percent between the years of nineteen ninety-seven and two thousand and ten. I think it I'm almost positive it's two thousand yeah, it's two thousand, it's twenty ten. Um, but I also read that um it has decreased by forty-three percent with the inception of introducing peanuts to like your children at younger ages. But forty-three percent of a four hundred percent increase is still pretty is is pretty uh pretty bad. One of the one of the things that I that I did read that they think has something to do with it is they started doing uh crop sharing. Uh and they started crop sharing and using peanut crops and cotton on the same uh field, same ground. So uh when it was in cotton season, it was peanut season. When it wasn't peanut season, it was cotton season. So they were interchanging the same plot of land with these two crops, they call it crop sharing. And on these crops they started grow this, they were growing this like GMO cotton, this genetically modified cotton, and they believe that what may contribute to the children's food allergy is all of the herbicides and the pesticides that they were spraying for the cotton that was still in the same soil that you're growing the peanuts out of. So they think that that has something to do with it. Um so yeah, it's definitely probably the chemicals. And this is all this all like happens around the same time, like 1997, when they started like cross cross-crop sharing, well crop sharing as they call it, and using these two particular crops in the same area. So they believe that that's one of the contributing factors um that has something to do to do with it. But like I said, the the percentage is down by 43% as of 2025, as of last year. I've I've even heard of doctors prescribing uh Reese's peanut butter cups and Reese's pieces to children. Uh this is a true story. One of my clients, their son had a peanut allergy, and the doctor, uh not a major one, but he had a peanut allergy, and they literally had a pill bottle with like Reese's pieces in it. Yeah.

unknown 31:50

Yeah.

SPEAKER_00 31:51

So and they gradually introduced it to him. Like they had to give him a quarter, then they had to give him a half, and then they started gradually giving him all the time. Yeah, yeah, yeah. So they did it almost like a steroid, like if you gotta build up an immunity. Yeah, as they introduced like steroids, some like really powerful steroids that they make to people, they they do that, like a quarter of the pill, half of the pill.

SPEAKER_03 32:14

Right. You know what's interesting about that? Like, it's funny that you mentioned Reese's because recently I started seeing stories that they can't even really call it peanut butter with you know what they're putting in in the peanut butter cups because they're using so little peanut butter and so little actual chocolate that they can't really advertise it as a peanut butter cup. Like they're using some sort of peanut butter cream now. And what whatever they're using in place of chocolate is just like chemicals and um you know, sugar and probably some oil and water. Yeah, oil, like so. Yeah, it's probably just some oil colors, and it's not even enough um cacao in it to call it chocolate. Right. Yeah. So it's a lot of companies I heard Cadbury's suffering from the same thing. Like, yeah, Cadbury's having the same problem, right? Where, you know, they're gonna have to stop calling their the the candy bar a chocolate candy bar at this point, right? Um because they're using so little cacao to make it that it's not really technically chocolate anymore.

SPEAKER_00 33:20

Yeah. It's like those velvet, it's like the craft cheese slices. They used to have cheese slices, but then they started calling them cheese food and cheese product, the cheaper versions of it that you would get. And because it was basically oil, it was like oil and fat.

SPEAKER_03 33:38

Well, yeah, it's basically oil and it and it is like milk um what are they called?

SPEAKER_00 33:43

Milk derivatives.

SPEAKER_03 33:44

Yeah, it's milk derivatives and stuff like that. And um, you know, I don't want to disparage them because I still, you know, I still eat uh craft singles.

SPEAKER_00 33:51

Yeah, you had a grill cheese.

SPEAKER_03 33:57

Oh no, maybe you should do this episode with somebody else, man, because you this is what it's hurting me, man. It's hurting my feelings it's ruining nostalgia. But yeah, go on, go on.

SPEAKER_00 34:18

You know, this is all stuff that this is all stuff. I mean, look, I'm guilty of a di of uh well, I don't eat this stuff anymore because I follow a strict vegan diet, but um I do too enjoyed uh a grilled cheese sandwich made with cheese food instead of real cheese. Back in back in my heydays. But you know, we're putting more chemical and food than food into our bodies nowadays. And you know, they they're starting early, so it's food is becoming a drug and they're targeting our children. They're trying to get us hooked at the as early as possible, the earliest ages. I'm sure many of you have heard. If not, um this is this is this is something new for you to hear how they strategically place food in the supermarkets where all of the worst foods for you, the candies, the cereals, the high foot, high sugary snacks, uh, the soft drinks are on low levels eye levels, so they're on children's eye levels. Uh so the children, small children can see it first, where the healthier options are up a little higher for the adults, you know. But they want to make sure that if you go into the supermarket with your child, they're seeing these sugary, high fructose, corn, syrupy filled, um hydrogenated, oily, delicious foods, and they start clamoring for it as well as uh advertising it on on TVs. We grew up watching this thing during our Saturday morning cartoons being advertised like Ilios pizza and and polio string cheeses and all of this this crazy things, Pop Tarts and Wait, polio string cheese is not real cheese? I don't know if it's real cheese anymore. It might not be as much. We you can look it up. We can look the ingredients up. We can look the ingredients up. You know what? I'm gonna go on the record to say that I can't yay or nay that because I'm not uh I'm not sure. But since it still says polio string cheese, the last time I checked, we'll call it cheese.

SPEAKER_03 36:30

All right, fair enough. I'm gonna have to check that out myself as well because I think it is, I think it's actually just mozzarella cheese, though. The polio string cheese. Um I think that's still just mozzarella. Um, but I I have to double check. And but a funny thing, like not funny, but like something that you just um reminded me is that you know, me and you follow like some doctors that are kind of have become influencers, right, online, right? And one of the common themes around that is that when you're shopping in a supermarket, they they usually suggest that you shopper in the perimeter of a supermarket, right? If you really want to stay within kind of like the the boundaries of real food, so to speak, you should be shopping on the perimeter, right? Because that's where the vegetables are, that's where the meat is, and you know, whole foods are tend to be on the perimeter. And then as you get closer to the middle of the supermarket, the more almost processed you're getting, right? Like the closer you get to the middle, you're getting more process, right? That's where you're getting like your cereals and your candy and your, you know, your desserts and and your bread, you know, bread with uh like a thousand chemicals in it, that type of thing is in the middle of the supermarket. But around the perimeter, even if you're looking, like say you were looking for bread, the perimeter is where the bakery is, too. Like anything you could think of in terms of like the whole food alternative to what you're looking for, is most likely on the perimeter, not in the middle of the of the supermarket.

SPEAKER_00 38:01

And that's just like kind of maze, like the the the junk food maze, just going up and down the aisles, up and down the air.

SPEAKER_03 38:07

Yeah, like once you start going up and down the aisles, you're most likely gonna, that's where you're gonna encounter the and I'm not saying that's all they have, but that's most likely where you're gonna encounter the more processed stuff, right? But if you go around the perimeter of a supermarket, it's funny, but if you do that, you do find that that's where whole foods exist, right? Like that's that's where the you know the the veg the veggies and fruits are are usually around the perimeter. The meat, the meat section is around the perimeter, the little deli section is in the perimeter, the bake, the actual bakery where they're actually baking um breads and stuff like that from scratch, and they they're not put in as many um preservatives and chemicals in that because they're baking it using the real ingredients, that is all in the perimeter, right?

SPEAKER_00 38:50

All the perishables, yeah.

SPEAKER_03 38:52

Anything perishable, anything that's an actual whole food tends to be around the perimeter of the supermarket rather than the middle.

SPEAKER_00 38:59

And if you notice when you go up and down the aisles, um they'll pair something that's healthy, air quotes, with something that's like super unhealthy. So you never go into a whole aisle that's just water. You notice you go, it's like water and juice and the soda and the juices, everything. It's all and the and the so and the water has like a small, one small shelf, but both sides are l on one side, and both sides are aligned with like juice boxes, sodas. Um if you go into the oatmeal section, the cereal section, usually it's one little shelf with if you'll have like your steel-cut oats or your regular rolled oats, but the rest is the Frankenberries and the Captain Crunches, and then it's it's the and then it's the oatmeal, if the healthy oatmeal is right next to like the boxed Quaker oats oatmeal, the one that comes pre-packaged with all the sugar, like the cinnamon and spice and the right and the uh strawberries and creams and the peaches and cream and the maple and brown sugar. Yeah, yeah, yeah.

SPEAKER_03 40:12

The apple cinnamon.

SPEAKER_00 40:14

Yeah.

SPEAKER_03 40:16

Can't be that bad for you.

SPEAKER_00 40:17

So even if you escape the matrix and you go into an aisle and you look for something healthy, you're gonna see, you're gonna see like 30 items before you get to that water, yo. And the last the last line of the fence would be like flavored water. You know what I'm saying? So it'll be like soda, juice, more juice, juice soda, flavored water, carbonated flavored water, and then they'll have like one little row of like your polling springs or whatever water, whatever water that you have. And you know I don't know.

SPEAKER_03 40:56

I I I gotta I have to look for that, honestly, because I I guess I'm not really Yeah, I'm not as conscious of of this, yeah, of all of this as as I should be, and I have to look for that because um when especially when it comes to like stuff like that where they're they're putting the unhealthy option right next to what you would consider a healthy option. I'm I'm gonna start paying more attention to that, and I gotta I have to look for that. Um Yeah. So you can't escape interesting then.

SPEAKER_00 41:25

Yeah, you can't escape the aisle if you're like, yo, I'm just gonna get some water. You go in there and you like it's gonna have the temptation. Yeah, you gotta walk past all of the 700 different new Hawaiian punches. You know what I mean? Like, how many more colors is Hawaiian punch gonna come in?

SPEAKER_03 41:43

It has yellow, has orange, they got a blue one too. They have a blue, they have a yeah, I know they got a blue one.

SPEAKER_00 41:51

They have the green, they got a green one, one. They have like the anti-freeze green colored one.

SPEAKER_03 41:58

Got the MX95 green. I'm like, what? How do they make this color? How does this color even exist? So these are got the vault green juice.

SPEAKER_00 42:14

It's the and then you have the um the sunny delight, which is like oh man, the classic killer.

SPEAKER_03 42:21

That was all no good for us.

SPEAKER_00 42:24

That's the OG of the Sunny Delight is up to the thickest juice, not even we can't even call it juice.

SPEAKER_03 42:31

It was the drink. I don't even think it ever called itself juice. That's the funny thing.

SPEAKER_00 42:35

Sunny Delight.

SPEAKER_03 42:36

40 years ago, they was they didn't call it juice. It was just called drink sunny delight. I don't think it was ever called juice.

SPEAKER_00 42:43

Sonny Delight tasted like concentrated. You know how I said before the concentrated juice with an eye dropper of water in it?

SPEAKER_03 42:52

It tasted like like struggle, like it tasted like it tasted like orange flavored struggle, like like ice cold sunny deep. Man, ice cold. That didn't, it didn't even really get cold. It didn't even really get cold when you think about it. Is you know that you know where people joke about Hawaiian punch, like you could put ice in it, but it doesn't actually get cold. You're fooling yourself when you put ice in Hawaiian punch because it's not even getting cold. The ice cube doesn't melt and it's and it's not quenching your thirst. It's one of those drinks that make that make you thirstier. Like it's it's designed so no matter how much you drink of it, you need more because it's never gonna quench your thirst. That's how I felt about Sunny Delight. And people used to be, when I was a kid, we used to be outside and people would have sunny, like little sunny delights.

SPEAKER_00 43:48

Like they would have like like you know in their lunch boxes or if you was in camp or something, you'd have it.

SPEAKER_03 43:53

Yeah, if you're in camp, some some kids would bring it outside like just on a regular day. Like you might be outside playing, you might be playing basketball. Or something with your friends, and somebody will have like a little sunny delight, or or hit the store and get a little one. Or a big one, even worse.

SPEAKER_00 44:07

Same one and just walk out in the street with it.

SPEAKER_03 44:08

Yeah, some sometimes, sometimes we like we might put our money together, get a big Sunny Delight, right? Not knowing that it's never gonna help with your thirst. Like if you're thirsty, if you're thirsty, that's not what you need to quench your thirst, right? Like we're drinking Sunny Delight. Yeah, shout out to Sunny Delight, but you'll know that's not that's not a good thing.

SPEAKER_00 44:33

Not that purple stuff. But Sunny Delight really was that purple stuff and the colour. And then they came out with the colored, like I think they came out with a purple Sonny Delight or something. Did they? I think they came out with another color of Sunny Delight.

SPEAKER_03 44:46

Yeah, they're playing on our faces.

SPEAKER_00 44:47

They would reach in the fridge and be like, Sonny Delight, not that purple stuff. Yeah, yeah.

SPEAKER_03 44:51

But in reality, I remember I remember the commercial where they where the kids run up to the fridge and like, oh, we got some some whatever, you know, like purple stuff and sunny Sonny D. Sonny D. They even wanted to make it like sound hip and cool. Oh, it's Sonny D now. Like Sonny D is a gangster. Yeah, it's a rapper, right? Sonny D. It's a gangster that'll kill you. That's what Sonny D is. Sonny D. It's not even Sonny Delight, it's Sonny D. Be careful of Sonny. Stay away from Sonny D.

SPEAKER_00 45:27

Stay away from it, Joe. Food kills me. You know, so they marketed it to be healthy. Meanwhile, it was basically the purple stuff in disguise. Great marketing. If you gotta you have to respect the marketing.

SPEAKER_03 45:41

And they never, I don't think they ever called themselves juice. I'm I'm gonna look that up. Um but I don't recall them ever like they never lied and said that they were juice.

SPEAKER_00 45:51

Oh, they said sunny or or orange drink or something like that. And they that you had the tang, the tang, which you could mix, and they made you seem like you made it healthier by mixing the powder.

SPEAKER_03 46:02

Remember they they used to tell you that this is what astronauts drink a long time ago? Like that we we thought that that this is what the astronauts drink. We didn't really know about marketing and and and commercials back then.

SPEAKER_00 46:13

We thought Neil, Neil, and Buzz was drinking tang while they were going to the moon.

SPEAKER_03 46:17

Yeah, you thought astronauts drink this, so it must be good for your kids. It must be good for us you know to drink right before school, have a nice big glass of tang. Yeah, the kids could make it themselves, they could just bring down that big container and just mix it up in some sink water, and that for that you got faucet water now and this orange sugar mix. Yes. Oh man.

SPEAKER_00 46:42

Just to think they've had a healthy breakfast and then they go to school and fall asleep. By 9:30 a.m., you get a call that your kid is not off in class because you loaded them up full of sugar.

SPEAKER_03 46:54

So this has been going on for a long time, innit? Because we're talking about something that's that at least 40 years ago, we were we were suffering from the same problem, right? Like we were being we're j we're joking about it, but it feels like we were purposely being marketed these things that were quick solutions. It almost feels like our generation, and I don't want to I I can't say this for sure, but between I feel like our generation was heavily, heavily marketed these fast solutions, right? I don't think it started with us, but it definitely kind of ramped up and accelerated with with our generation. Like when we were kids, there was a lot of like really quick solutions to things, man. That's when you got your your 4C like iced tea mix, and and you got your you know, bringing back good memories, absolutely, but seriously, like you you got your 4C and your Tang and your, you know, like that type of thing became a staple in a lot of our households. Like I'm sure a lot of people could relate. Like people our age, you can relate to this because if it felt like everybody's parents started looking for these quick solutions, because they got working parents, you got a bunch of Gen X lashkey kids, and you want something in the house that the kid gets home, your parents are not home, they're working, that they can whip up quickly, right? Or in the morning, right, or in the morning they can get up and just make it themselves really quick, so you don't have to worry about what they're gonna have. You just, you know, you make it so it's easy for them. Um so a lot of kids wind up with cereal and tang and pop tarts and you know, um Yeah, it just it just felt like all that stuff was just super convenient, but we're trading, you know, healthy options for convenience. And it felt like that was happening uh 40 years ago as well.

SPEAKER_00 48:47

And then they even do you remember so when you talked about the lobbyists, this all really started in the 80s. Um so with the growth of cheese, like no one really went crazy over cheese like that, but they had this commercial, dogs. I think it was Kraft that did the first, and it was a commercial. You can go on YouTube and you can watch this commercial right now, and it was called it was like Cheese Glory. Yeah, yeah, yeah, yeah. I remember that. It was just a commercial. I remember cheese on everything. Yeah, and that's when all the lobbyists, the the then the farmers, the I remember that, the beef, it's what's for dinner, and the the pork, the other white meat, and they had all of these commercials that was continuously being bombarded in the heads, yeah.

SPEAKER_03 49:35

I remember the cheese song, and I remember all those other, yeah, all those other things you were talking about, like beef, and the change. Yo, they were pouring it on broccoli, the cheese. Pork is the other white meat.

SPEAKER_00 49:42

Yeah, glorious cheese. It was the most, yo, it was the most decadent commercial that I've ever seen.

SPEAKER_03 49:48

They show all these different cheese in all these different forms, like little little little squares of cheese, cheese pouring over stuff.

SPEAKER_00 49:55

The cheese cubes.

SPEAKER_03 49:56

Yeah, the cheese cubes.

SPEAKER_00 49:57

Don't be too healthy. Do you know you can pour cheese on top of that broccoli, right? Yeah. And they were just pouring cheese. It was a uh uh stretch where I wouldn't eat broccoli without cheese poured on it.

SPEAKER_03 50:07

My kids have a have an issue with that sometimes, like where they want some cheese on on their broccoli. They and they love broccoli cheddar soup. Yeah, yeah, man.

SPEAKER_00 50:18

You know, so this was the that was the beginning of it. We would have beta testers. The Gen X kids would have we would have test subjects, and now they're just out of control with putting these, and this is not even and you know, this is not even we're not even talking about the sugar and the salt.

SPEAKER_01 50:36

Right.

SPEAKER_00 50:37

You know, we're talking about just chemicals, just the sugar alone now that's in these these drinks and these foods. If you go if you go into your cupboard and your or your pantry or your refrigerator right now, I bet you you cannot find anything that's in a box or in a can or in a bottle or anything that doesn't have sugar in it. Like doesn't have some form of sugar. In that so you're c we're continuously eating sugar as well, which is of course causing obesity and diabetes in small children and adults. And I think the RDA, hold on, I wrote this down for sugar. Sugar, the RDA is which is the RDA is the recommended daily allowances by the FDA. The government says this is how much you should be allotted per day is 50 grams, which is 12 teaspoons per day of sugar. And that's what that's from the the few the food and drug administration, but then you have the health organizations which recommend even less, like uh American Heart Association and the World Health Organization, WHO, they recommend that 25 grams, especially for women, and 36 grams max for men, and that's to help reduce uh cardiovascular risk and sugar. Now there was a thing some years ago with the naked, remember you know the naked green drinks, the the um green goddesses and those ladies. Yeah, yeah, I remember that where they promote themselves as being healthy, and even though they are healthy for what they are, one serving could have 56 grams of sugar in one bottle. You know, but we don't read the label, so you don't know that in this one bottle, 12 ounce or 16 ounce bottle, whatever, that you're drinking, um, you're drinking 56 grams. You're already six grams over what the FDA is telling you you should have in one little five-minute or two-minute gulp of of juice.

SPEAKER_03 52:46

And it feels like that's the scary part about sugar, yes, right, in particular, is that it's in so many things that we kind of um we're overdoing it without knowing it. And we it's and it even appears in things where you wouldn't really think of it as sugar, right? Like it appears in like, you know, like we I think you and I had a conversation about this before, right? Where they put up they put like some form of sugar, like they'll put high fructose corn syrup in something like ketchup, right? Like ketchup should be made with tomatoes and whatever, you know, like whatever salt and maybe some, you know, whatever, whatever you use to season. But it certainly doesn't need to have high fructose corn syrup in it, right? But that's a form of sugar, right? Like, so if you put that on on something some of your food, now you've added sugar to something that already has sugar, right? Like, like you have a burger and you're eating bread, some enriched flour um bun, and now you're eating something that most likely also has high fructose corn syrup on top of it being made out of wheat, which is a a uh kind of a simple carb that's gonna turn into sugar anyway. So now you you know you might as well have had a piece of cake by the time you're done, right?

SPEAKER_00 53:57

Yeah. Um and you don't even realize it.

SPEAKER_03 53:59

Yeah, you don't even realize that some of this is done to make food kind of um more addictive too, right? Because you although you can't really taste the sweetness of it all the time, but the fact that the sugar is there does still do something like at least my understanding is that it still does something to like the dopamine in your brain. Um so you know you may not understand exactly why you're craving certain things, but your body knows, right? Your body's calling for high fructose corn syrup. Yeah, yeah, your body, your body is calling for high fructose corn syrup, even though you may not consciously be aware that you're eating this thing because it has some some sugar to it that's that's causing you to have like a you know your brain is delighted by this, right? Like and you don't even know it. Yeah. So that's the sneaky way sometimes they they you know, like we were talking about the food scientists, they're sneaking sugar into things in amounts that that are not perceptible to your taste buds, but they're certainly perceptible to your brain, right? Yeah. Which is diabolical.

SPEAKER_00 55:03

Um they they're just I mean, they've done studies in rats um where they've taken they've taken cocaine addicted lab rats and introduced sugar into their diet, and they prefer the sugar over the cocaine, which is nuts. You know what I mean? The lab rats and they they're like heavily addicted. I don't know what what's so you know they send up, yeah. They say that sugar is that much in the world.

SPEAKER_03 55:29

I have no comment on that. I don't know what's I don't know what's preferable there. Like I don't know between the two. I don't I don't know what was crazy to prefer in that taste test.

SPEAKER_00 55:41

But this is also a reason why they introduced like the um going back to the McDonald's fries, why they would have the the um the milk, the milk powder, basically milk powder in it, right? The hydrolyzed milk in it. And the reason why cheese and milk products are so addictive is because we use a cow's milk. So what makes milk addictive is what's called the queso morphine in it. Right? And every every mammal that produces milk has like this queso morphine in the milk. So what it does is it it creates a need and a desire for the baby to come back to feed when you're breastfed, what to come back and feed on the breast. So it kind of gives you this addiction to it, but in a healthy way, because you want to come back and you want to feed, and that's where all your nutrients is off the breast milk. But now, if you take that queso morphine in a human and replace it with a cow's milk, which is made for a calf, which are hundreds and hundreds of pounds for an animal that turns into being that a thousand pounds, you know, the queso morphine effect is like quadrupled in it. So now you're getting an extra additive to make you a something that's even more addictive to you, even as an adult, because you and you don't even realize it. So they're sprinkling the sugar, they're sprinkling this hydrolyzed like milk protein into food, and that's why there's certain foods that have these milk proteins. You're like, why would they put milk in it? And it's because of the addiction. It's like, what can we put in here to make them even more addictive to it? And food science is a thing. There are literally people in lab coats sitting trying to make uh make you addicted to their product. They had people, those Popeye chicken sandwiches that came out, they're literally chefs and people in lab food scientists that are coming up with these ideas, trying to make it more appetizing and more appeasing to your palate to keep you coming, to make you addicted. They're basically turning us into addicts. So it's important that you read the label. So not only are you addicts, but you're also eating materials that are like used in rubberized shoe and synthetic leather products.

SPEAKER_03 58:12

So don't forget the the um Popeyes. Um, what was the the Popeyes or tequila? Um remember, remember they had the Don Julio, the Don Juan. The Don Julio Popeye Popeyes and Don Julio collaboration. Yes. Um, because everybody needs a tequila sauce on on their Popeye's chicken, right? It can't not have that, right?

SPEAKER_02 58:35

Yeah.

SPEAKER_03 58:36

Um yeah, the more we talk about this, man, the more I realize that this is really evil business going on, right? Like there's there's nothing beneficial about any of this. It's just strictly to keep you coming back. It feels like just like almost like a lot of other industries where it's strictly about having customers return, right? Like or keeping you um addicted to this, so you just can't resist coming back for this over and over and over, right? Yeah. Um and it seems like sometimes like I said, like I'm guilty of this too. Like sometimes I forget or I ignore these the signs of this, but them but you know, talking about it like this really drives it home that we need to pause and think about what we're buying and what we're putting in our bodies, because it feels like the industry, you know, across the board, the food industry is really interested in just getting every dollar out of us, not necessarily um nutrition, right?

SPEAKER_00 59:35

Yeah. And and you know, if and then it also plays into big pharma if you think about it, because if you're not getting nutrition, you get sick, right? If you're not if you start getting sick and you're not getting nutrients, then hey, we got these multivitamins for vitamins for you, we got this for you, we got that for you. Right.

SPEAKER_03 59:54

So the so the Popeye's customer gets sent right over to the to the to the health industry. Yes. Right. So, you know, then now now we're we're cross-pollinating our our our customer base. Um, you know, first we we'll make them sick for you, then we'll send them over to you. Now they need all these supplements and and different drugs and whatever the case may be. Yeah. And now you have a customer based on our customer, right?

SPEAKER_02 1:00:20

Yeah.

SPEAKER_03 1:00:20

Um, it does seem like there's a there's like kind of a wicked ecosystem that exists here where it's just a a cycle of people being provided the means to get sick and then being shoved into kind of a healthcare system that just also exists for the same for-profit motive, right? Um, and that's a I don't know. It's hard to it when you think about it, it's hard to wrap your mind around because it just feels like every everybody's against you to a certain extent. Like not to, you know, you don't want to be a victim, but it feels like every aspect of of the of the these industries is made just to keep you coming back and paying, um, and so they could drain your pockets, basically.

SPEAKER_00 1:01:02

Yeah, it's hard to digest. It's hard to digest. It's a tough pill to swallow.

SPEAKER_03 1:01:09

See what you did there. See what you did there.

SPEAKER_00 1:01:13

But if you but you know, if you get the if you get us hooked at an early age at like three, four, five, six years old, right?

SPEAKER_01 1:01:22

Right.

SPEAKER_00 1:01:22

By the time they get older, by the time they get 30, 40, 50, you know, now the pharmaceutical companies take over from the food. The food starts it off, and then the pharmaceuticals they finish us off. Everybody, everybody eats off of everybody. Everybody eats, son. Everybody eats, son. You know, so shout out to pain in full. You know, so now you have a customer, you start them out, you have a customer for 30 years, right? And then you have a customer maybe for 10 to 15 to 30 to 40 years if you're on a medication for the rest of your life or some type of um I myself I take a multivitamin. Um but there's people out there that are on all types of that with diabetes, they need insulin. Insulin costs a lot of money, especially nowadays. We have people that ingest too much salt and sodium, that's another thing. The high blood pressure, the all these medications. So you're you're developing two different addicts. You're developing a young addict, and then you're developing that young addict into an older addict. First with the food, then with the medicine. So it's this is something that you know it's important. You know, Gen X, we're all about that knowledge, son. So read your labels, yo. No, the Jizer said that. Read the labels, yo.

SPEAKER_03 1:02:41

Right. Is so would you say that that's the takeaway from so for something like this, like, you know, we we're talking about the food science and kind of the um almost like the it's like a diabolical intentionality of of this industry to market these things to you from the time you're a child, like you said, all the way to to you're um kind of a victim of a pharmaceutical industry when you're an adult, right? Yeah. So what we're doing.

SPEAKER_00 1:03:12

And the crazy thing is that they're they're they're doing it right in front of your face, like they're not even hiding it from us. But that's the greatest. But yeah, but but they're hiding it in plain sight, so to speak.

SPEAKER_03 1:03:23

But even but it's almost even worse than that because they're doing it in plain sight, and the way they're using the science is is making you you're asking for this. Like you are you are out there on the line for Popeyes and fighting, fighting over the new, whatever the new crispiest sandwich is. Yeah, you're you're in the supermarket looking for these new items. You're at McDonald's, not only getting those beef flavored fries, but now you want the the big arch. You know, the big, you know, like you want to even the biggest burger that's gonna be.

SPEAKER_00 1:04:00

Yeah, there's a new they just introduced a new hamburger, right?

SPEAKER_03 1:04:03

Yeah, but the big arch.

SPEAKER_00 1:04:04

Um crazy.

SPEAKER_03 1:04:06

Yeah. You know, it tasted alright. Yeah, it tasted it. But you know what I'm saying.

SPEAKER_02 1:04:16

Um Yes, yes.

SPEAKER_03 1:04:18

They're marketing these things to us on purpose, you know. Making these irresistible fries, so we asked for the for this for this stuff. Um, so it's a it's it's just a vicious cycle, man, like you said. Yeah. They get you addicted on the phone.

SPEAKER_00 1:04:40

Potato growers don't eat their own potatoes because they're heavily they're heavily sprayed with herbicides and pesticides and stuff.

SPEAKER_03 1:04:48

So they have their whole idea of of like all the pesticides that are used and all the chemicals that are used, even in the growing process for vegetables, like even when you think you're trying to eat healthy, they're even getting you on that end too, because they're doing all these things to kind of preserve the the growth of these vegetables and make sure that they're keeping away pests and they're making sure that that their crops are like resistant to to whatever elements or whatever the case may be. And even when you're trying to eat healthy, when you look at the supply chain long enough, you'll find that somewhere along the line, even your vegetable your vegetables are being sprayed with things, and you gotta look for organic or go to the farmer's market for everything. And everybody can't do that, right? Like that's that's the crazy part, is that people don't always have um access to to alternatives. So if if you all you have is your local supermarket, you're really dependent on them to for for your health and your life, right? Literally, and even when you're trying to eat healthy, it feels like you can't win because somewhere along the line, somebody's spraying your vegetables with some sort of pesticide just to keep bugs away. Um, but it's it's messing with your endocrine system, it's causing cancer potentially, um, it's messing with your brain in ways that that might cause you dementia, like all types of things are happening that if you researched it, you might not want to eat anything. You know, like there's no it feels like there's no winning. And then ice cubes. Right. And then then there's the whole like this new science of of um of making meat with with 3D printing, um, taking like the cells from from from animal meat and using that to print out more meat, you know, in the in the name of kind of um conservation, um, and really not informing people properly that their meat is is being um not even genetically mod modified, but it's not even coming from it's not sourced from an actual animal even anymore. From a copy machine, yeah.

SPEAKER_00 1:06:50

Literally a copy machine.

SPEAKER_03 1:06:51

Yeah, it's coming from a copy machine. And and people could get deep in, like, you know, the deeper you get into that, right? Like this there's an argument to be made that it's still the same cell structure. It's just like what do you care? Um if if it's still the same cell structure, what does it matter if it actually came from a cow or if it was cultured from from an animal at first, and then those cells get replicated in a in a lab somewhere, it's still the same exact cells, and it's actually the same meat. Almost like, you know, a lab grown diamond is still a diamond. Like that, that type of argument, right? Like where I can make it in a lab in a few weeks, or I can let it grow naturally.

SPEAKER_00 1:07:30

And let it grow naturally over a thousand years, or you can get this cubic circonium right here.

SPEAKER_03 1:07:34

Yeah, for half the eye and for half the price. But it's gonna but the lab-blown diamond is gonna be a diamond, it's gonna be the same carbon structure, right? Because but that's the same argument sometimes when you when I watch like little science shows and stuff like that about the lab-grown meat, and I didn't even mean to get on for a rant on that, but yeah, but I feel like the bottom line with that is that people should have a choice and should be informed. Like informed consent is important, right? Like we're okay, you know, put that on the market, but let people know that it's out there. Don't don't put tricky words on there, don't put slick slick terms there where I can't really tell the difference. Yeah, I think people should be informed if that's if that's a a choice for them, yeah. Just let them know, right? Um, it could be the same exact kind of structure at a cellular level. That printed meat is the same as uh as your natural meat that you get from uh what whatever animal you love. But but but um I think people should be informed. And like you said, like read the labels and but let us know. Put it on the label in a way that that kind of is obvious, right? Like don't be sneaky and tricky with it.

SPEAKER_00 1:08:40

Let us know words like natural, yeah, um di derivatives, yeah, uh proprietary blends, you you know what I mean? Like these are all things that that that they use to trick you into thinking that even though this product has 35 ingredients, this one is from natural sources, and natural sources could be anything, like uh literal, literally a table is a natural source because it comes from a tree. So just think just think about that. And this is the way how they how they work the system, and they get us to eat this food that really isn't food. You know, they have us with this the seedless fruits. Um I don't know where you think on that. Yeah, where's the thing? That's what I was about to say.

SPEAKER_03 1:09:28

So that that's an interesting one to me, too. Because I I'm glad you you touched on that because that comes up quite a bit um in the online arguments, like on in the in the in the in the web, the interwebs. That's that's a big argument that comes up where a lot of folks are against seedless whatever it is, right? Like be it seedless watermelon, seedless grapes, um, whatever it is, right? Like they say that if if it's made with a seed, people automatically jump to the conclusion that this is genetically modified modified. Yeah, and and and the thing is I think these terms are getting used without a lot of um a lot of information, right? Because there's a double-edged sword to to what we're talking about, right? Like so they on one hand, there's kind of like an industry uh kind of like underhandedness to to give us products that are not really food, they're addictive, um, they're ultra-processed, um, they're made with a bunch of like all different types of oils and chemicals, right? That's one on one hand, I see that part, right? And then we talked about even the vegetables that are getting sprayed with pesticides, but so by the time they get to you, they're kind of contaminated at that point, right? And and there's not much we could do about that. We're trying our best to eat vegetables and eat healthy sometimes, but there's only so much you can control, right? So that's that's another aspect of it. But then there's an aspect of do of things like GMO, you know, or stuff like a seedless watermelon or seedless, um, seedless grape, for instance. And those are the ones I could think of off the top of my head where those are the main cult culprits. Those are the ones you see most commonly where people might complain, like it's it's hard to eat a grape because it has so many seeds in it, or it's hard to eat watermelon sometimes because it has so many seeds in it. And I felt like that led to farmers giving us the seedless versions of these things, right? But I just wanted to say, like, like, not that I know all the science behind this, but there's grafting that could be done with vegetables and fruits, right? Like where you could take you could take a graft of a fruit, any tree basically, and clone it, and clone it without the actual um the actual seed, right? Like so not every vegetable and fruit needs to go through the same process of like kind of pollination and cross-pollination in order to grow that. If you have like part of that and you could graft it and use it and plant it and and actually let it grow without without a seed, right? You're gonna get it, you're gonna get the uns the seedless version of something, but it doesn't mean that it's been kind of tampered with, so to speak, in the way that people might think, right? Um, so I just want to put that out there. Like, I honestly like I I want to maybe we could revisit that one because that's a good topic all by itself. Because I want to go back and do more research on that, but I know for a fact that just because something doesn't have seeds, it doesn't mean that it doesn't mean what some people think it means. Any nutritional value or it doesn't, and it and and it doesn't, it doesn't even mean that it has any less true nutritional value than the seeded version of that vegetable or fruit. Like I I think there's a misconception about what it about how you get a vegetable or fruit to be grown without seeds, right? Um I think people don't know enough about kind of um um agriculture and horticulture like to to really make an informed decision about that. And like I said, it's all about making informed decisions, right? But that's one that I feel like sometimes we go into conspiracy land about, right? Like when it comes to seedless grapes and seedless seedless watermelon, I think that leans into like the conspiracy, which is easy to do because when you have a food industry that's doing so many things wrong and doing so many things that are straight up could be considered evil, and just um, like I said, the for-profit motive is everything. Yeah, it's easy to lump everything into that category, right? Even things that don't really fall into that category, you start to think that every single thing is part of that same um conspiracy for lack of better terms, right?

SPEAKER_00 1:13:31

And something like a cheating, cheating partner. It's like a cheating partner, no matter what they do. You always think they're gonna cheat. They come home five minutes later from work and then you always think, yo, I where were you at? I don't believe you. You never bel you never believe anything that they that they say, you know, and they could be they could be telling the truth, like, nah, I really the bus really broke down.

SPEAKER_03 1:13:50

Exactly. That's exactly my point. Like if somebody is if if if somebody has a reputation for lying, everything they say now becomes suspect to you.

SPEAKER_00 1:13:58

So much so that you don't even want to look at the research yourself.

SPEAKER_03 1:14:01

Exactly, exactly. You you you just jump to the conclusion that since this person has a reputation for lying, that every single thing that even comes from that source is a liar, right? Like is a lie. So that's one that I yeah, maybe we should revisit that one too, because I would like to like like right now, just off the top of my head, I don't have all the science on it, but I know for a fact that just because something is is is not producing a seed does not mean that it's been tampered with in the way that you start you sometimes hear um people talking about online. Um it's just not the case.

SPEAKER_00 1:14:34

And I I had some seedless grapes last week, dogs.

SPEAKER_03 1:14:37

You know, there's nothing and there's nothing wrong with them, right?

SPEAKER_00 1:14:41

There's nothing really, in my eyes, there's nothing, especially if you're from like a food desert. Suppose you're from a food desert and you're from an area where they don't you don't have a farmer's market and you need some some fruit, I'd rather you eat seedless grapes than they eat to drink like grape drink. Right, right.

SPEAKER_03 1:14:58

But but but you but you sometimes hear people like, oh, how can you grow a fruit without a without a seed? It's not possible. But yeah, it is no, it is it is possible. Yeah, yeah, it's very, it's very possible. Um and there's plenty of vegetables and things that grow without a seed, exactly, right? Like like tubers are a good example, right? We could take a potato and we could take like the tuber out of, you know, like the the little tubers that grow from that potato. If you let a potato sit around long enough, it's gonna sprout, right? And you could take those sprouts, plant them, and you can get potentially if you nurture it enough, you can get another potato plant out of that, right? Yeah, um, stuff like that.

SPEAKER_00 1:15:38

Yeah, lettuce lettuce, you just take the you just take the butt of the lettuce all the way down, you stick it in the water. Pineapple, a lettuce, a new lettuce, so go pineapple, yeah. All these things.

SPEAKER_03 1:15:48

Yeah, like avocado seed. Oh, that's a seed. My bad. Yeah. Well, anyway. I was just trying to think of all the things as a little kid they tell you to just put like dump it in some water or or sprout it and then plant it. But yeah, I mean, but the point is the point still stands that there's a there's quite a few things that don't necessarily start or don't have to start from a seed, right? Right. Um, that you can take pieces of it and you can grow a plant from just a piece of that particular fruit or vegetable, right? But anyway, like I you know, I don't want to Yeah.

SPEAKER_00 1:16:19

That's another show that we can go into, we can like really de dive deep into that. Yeah, yeah, yeah.

SPEAKER_03 1:16:25

I think, yeah, I think it would be helpful because that's one that I feel like I said, it it leans it's into conspiracy territory sometimes with people. And I hate to see like otherwise like intelligent and informed people go there because they're not they just don't have the information, right? Like I like because it's very easy to go there, like I said, like somebody's lying about something, everything they say becomes a lie, or everything this industry does becomes part of a conspiracy, right? And that's and that's just not always the case at a hundred percent rate, right?

SPEAKER_00 1:16:56

Yeah, I think that Bill Bill Nye, the science guy, was really, really against it at one point, like he was really against it, and I think that he had a change of heart about it. He went to like a um a greenhouse or something, they were showing him how they make um these um GMO tomatoes and stuff like that. And I think that he had a change of heart about it, if I'm not mistaken. Jill Bill Knight, a science guy. I remember watching a video on YouTube about it, how he was talking about.

SPEAKER_03 1:17:28

And that's the other thing that needs to be defined a little better. I think genetically modified needs to be because genetically modified sounds like you're somewhere on like an alien spaceship, yeah, you know, making chemical, like mixing stuff up, and then you're coming out with a tomato or something, right? Yeah, but sometimes it's like the way these techniques are are done is based on ancient farming techniques, like just taking pieces or you're kind of correcting for the best trait. You're taking seeds from the best, the best tomato or the strongest tomato, right? Like you're taking pieces of whatever that that best the best of the crop, and then you're replanting pieces of that, right? Like so genetically modified doesn't necessarily mean that that somebody's in the lab somewhere just cooking up mixing oil with water. Yeah, exactly, exactly. It doesn't mean polysorbate 80 and emulsification it doesn't necessarily mean that, but but I can see how genetically modified just automatically triggers in your brain that somebody's in a lab doing something really, really evil. Yeah. You think of Dr. Robotnik making something to kill Sonic, you know?

SPEAKER_00 1:18:42

Like he's making a seed and there's thunder and lightning going on outside of the window.

SPEAKER_03 1:18:46

Yeah, that's not that's not really what that means. That's not yeah, that's not really what that means. Because if that was the case, man, you wouldn't have like really important science, right? And I'll I'll leave it at leave it at that.

SPEAKER_00 1:18:57

Yeah. So before we end, I do have a book.

SPEAKER_03 1:19:01

All right. I was I was hoping you'd have a book, because I I actually don't have a book to say.

SPEAKER_00 1:19:08

This is an old book, too. This is this book is uh 20 years old now, I believe. Yeah, it came out in 2006. It's called The End of Food. How the food industry is destroying our food supply and what you can do about it. Uh that that title didn't age well. Um it's made by Thomas Thomas F. Polick, P-A-W-L-I-C-K. And basically it talks about the decline of nutrition, how tomatoes and broccoli and potatoes they contain less vitamin content than the previous fruits and vegetables of the 50 years prior, 20 years prior, and the introduction of pesticides and additives into the food supply, and basically how food is no longer nutritious and it's more or less hollow calories. And this book was written in 2006, 20 years ago. 20 years ago. Yeah. Wow. So The End of Food by Thomas F. Pollock. How the food industry is destroying our food supply and what you can do about it.

SPEAKER_03 1:20:14

Interesting. Oh, before we go, so just coincidentally, man, before we started this episode, I was watching an episode of um Different Strokes. Um and it felt like a strange coincidence, right? It was uh it was an episode where Kimberly was was eating a bunch of food to the point where they thought Arnold or um I forget the little kid's name that came on later in the show. Sam. They thought it was either Arnold or Sam eating up all the food, right? Like they started, they started figuring trying to figure out why is all our food disappearing. Like, like they were somebody was eating more food than normal, right? They found out that it was Kimberly eating food.

SPEAKER_00 1:20:53

That's the bulimic?

SPEAKER_03 1:20:54

Yes. Ah, the bulimia episode. Yeah, she had she had just come come back from school, like you know, I think she was in Europe or something, maybe modeling or something. She comes back home and they find that food is just missing, like whole sheet cakes are gone, right? Like all types of stuff. Um, and they found out that she was eating all this food and then she would go throw up, right?

SPEAKER_00 1:21:14

Yeah, and purging as they call it.

SPEAKER_03 1:21:16

Yeah, she was purging it.

SPEAKER_00 1:21:17

Is that the episode, not to cut you off where she like dug into the chocolate cake?

SPEAKER_03 1:21:21

Yeah, yeah.

SPEAKER_00 1:21:22

And she like dug into the chocolate cake and just was taking like mouthfuls of yellow and gotcha.

SPEAKER_03 1:21:27

She ate a whole sheet cake in that one, like a whole cake to herself. And then she would go throw it up, and and you know, it took it took a while for them to kind of tease out of her that she she really felt like she needed to stay skinny, right? And I'm thinking, wow, this is almost like 40 years old. Like this this episode is almost 40 years old, like 30 something years old. Yeah. Uh, and it was just so relevant. And I felt like it was coincidental because I knew that we're talking about food and stuff like that, because the other aspect of it is like we said, like, you know, you go from this one industry that's trying to get you addicted to food, to and then it kind of leads you to on a path like almost like a supply chain that pushes you into other industries that you're gonna need now on the healthcare side or on the pharmaceutical side now, like where now you're over here, because they said that she had to go to therapy for for bulimia. And I felt like wow, this is this is like I said, 40 years ago, stuff like this is still relevant today, was the point, right? Like to me, I was like, wow, this is interesting how when we were kids, this was an issue of like, you know, food causing people all this type of anxiety and causing health problems and causing people to kind of do self-harm in a way, um, and need help for that. And now all the way to 2026, where you we still are struggling with the same thing. Like, but we have one side of the industry is pushing us to eat all this delicious, you know, quote unquote food, and then that's leading to all sorts of problems, right? Like we're where you're also being delivered the message that you have to be slim and trim at the same time the you know back-to-back commercials are coming up for the latest sandwich or the latest, you know, the latest burger, right? And right after that, you're getting the latest trend in in in healthcare, right? It's just an interesting thing, man. Like, I just thought that was that was kind of coincidental that that I happened to to stumble on that today. Um and I think it's it's it's kind of uh it's very relevant because of the fact that it's still going on today, all these years later, like our our whole lives, this has been an issue, right? Yeah, it's like a tug of war between these different industries, and it feels like it's on purpose.

SPEAKER_00 1:23:33

Mm-hmm. It's like they're all in cahoots.

SPEAKER_03 1:23:35

Yeah.

SPEAKER_00 1:23:36

You know?

SPEAKER_03 1:23:37

Cahoots, that's a good word. Cahoots. I like that word. It sounds right, that sounds good. Cahoots.

SPEAKER_00 1:23:44

Yeah, man. One more thing, one more, another one more thing, which would be like a PSS.

SPEAKER_03 1:23:50

Yeah. Ah, Chuck Norris. This is an interesting one.

SPEAKER_00 1:23:58

Chuck Norris just passed, yo.

SPEAKER_03 1:23:59

However, let's talk about it. Now we talked about this in in I think our first, our very first episode when Hulk Hogan passed away, right?

SPEAKER_01 1:24:11

Yeah.

SPEAKER_03 1:24:12

And what what my point was two things could be true, and that any intelligent person has the ability to hold two ideas, even two um, two kind of almost conflicting ideas in their head at the same time, and understand that two things could be true at the same time, right? Where just like Hulk Hogan, you know, you have a person in Chuck Norris that's kind that's not kind of, but I was about to say kind of, but but definitely iconic, definitely a cultural phenomenon of our time, right? Like, um, spanning multiple decades. Um he's a person that that especially as a Gen Xer, like, you know, even and even as baby boomers, like baby especially baby boomers and gen Xers, you know Chuck Norris, right? Like you know Walker Texas Ranger. Um, you remember, I think it was what was was it Game of Death when he when he was fighting um Bruce Lee?

SPEAKER_02 1:25:06

Yeah.

SPEAKER_03 1:25:07

Um Yeah. So like I said, he spans multiple decades in terms of his his kind of iconic status and his his impact on pop culture. While at the same time being a fan of his, you eventually grow to become super disappointed and almost angry and feeling like really disrespected by by somebody that you once considered or that you were once a fan of, right? Once a fan of, yes. Yeah, I think to me he falls in the same category as Hulk Hogan, right? Because I don't think you would be angry. I don't think you would be sad or disappointed or feel like or have those type of feelings if you weren't at one point impacted in a positive way by the person, right? Like if they hadn't let you down and disappointed you, and if you weren't at one point a fan, right? So that's that's all I have to say about that. Like that that these two ideas can exist in this at the same time, and that intelligent people should be able to hold two almost conflicting ideas in their brains, right? Like, so so yeah, man, R.I.P. Chuck Norris, however you feel about him, I'm sure you're justified in however you feel about him.

SPEAKER_02 1:26:15

Either side, yeah.

SPEAKER_03 1:26:16

However, you feel about Chuck Norris, like, yeah, you're you're justified in that, and nobody could tell you how to feel about it. But I personally feel like here's a person that was that is a cultural phenomenon and icon and all that stuff, spanning that many decades, like I said. But at the same time, you you you within your your rights, and it makes sense, it's logical to feel disappointed, angry, and sad because especially because you are a fan. So you're justified in it, and I probably feel the same way. Like, like let's put it, let's put it that way. Because I I was, you know, I was a big fan of Chuck Norris at at some point, and yes, we are. Um, like like other like other icons and and other heroes that we've had over the years, um you know, they let you down sometimes, right? Yep, yeah. So that's that's that's I just wanted to mention that.

SPEAKER_00 1:27:05

That's all we got to say about that.

SPEAKER_03 1:27:11

No, I think I think we said what people could, you know, I'm sure people can relate to what we're saying. Like I'm not saying we're not saying anything that's not that's not true. You know, like like we try to we you know, we're trying to give you valuable information and and uh I think it's a it's a it's a healthy and constructive way to process some of these things, right? Rather than just being angry, understand like why you're actually angry about this because if it's somebody that you were never a fan of, you don't care anyway, it it wouldn't even cross your mind, right? Like it would it would go in one ear and out the other, but it can also be true that this person has like kind of soiled their their legacy in your eyes, right?

SPEAKER_00 1:27:48

Mm-hmm. Yep. So you have to separate the man sometimes from the job.

SPEAKER_03 1:27:57

Yeah, you gotta like you know, like this dude is this dude. Provided art like the same way as a lot of uh other icons and that have disappointed us, right?

SPEAKER_00 1:28:05

That's just a fact, show.

SPEAKER_03 1:28:07

So episode 32 is in the can.

SPEAKER_00 1:28:13

This concludes our last episode, episode 32, our latest episode. I'm sorry, our latest episode.

SPEAKER_03 1:28:19

Yeah, you scared me. I'm like, this is our last episode.

SPEAKER_00 1:28:24

Shout out to our now day 32s, our day ones, and everyone in between. And as usual, and as always, shout out to our day one. Day one. And as we usually say, you guess, you know what, man. You know what we usually say.

SPEAKER_03 1:28:41

Since we are prolific.

SPEAKER_00 1:28:42

That's right, my brother. Since we are prolific, we'll be back next week at the same Gen X time and the same Gen X place. And make sure y'all read those labels before y'all pick up some food, man. Absolutely. I know. And if you're gonna eat it, you can eat it, but don't give it to your kids, yo.

SPEAKER_03 1:29:01

Yeah, no more McDonald's fries for like at least 10 years.

SPEAKER_00 1:29:05

Yeah, and no blue raspberry either.

SPEAKER_03 1:29:07

No blue raspberry, please.

SPEAKER_00 1:29:09

No blue raspberry. So yo. We'll see y'all next week. The Power to the Podcast.

SPEAKER_03 1:29:17

Power to the Podcast. Peace.