Hello everybody, welcome back to the show.
My guest today is Vani Hari, she's an author, activist and founder of The Food Babe.
Something is profoundly wrong with America's food industry.
From the scientists shaping America's understanding, to the regulatory bodies meant to protect us, there are deep -seated problems in the system.
The fight to restore America's health has begun, but corruption and troubling ingredients in the food supply are just the tip of the iceberg.
Expect to learn why Vani took her fight straight to the front steps of Kellogg's headquarters, why so many ingredients are approved in the US but banned everywhere else, which companies are the biggest culprits in adding unnecessary junk to food, why seed oils are at the centre of the debate over healthy
products, the major conflicts of interest among food scientists and studies, and much more.
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But now, ladies and gentlemen, please welcome Vani Hari.
What's happening with you and Kellogg's?
Kellogg's. Good morning.
I'm Kellogg. I'm here.
So, I'm here. And I'm here.
And I'm here. I'm here.
And I'm here. And I'm here.
I believe that Canadian cereal was being produced here in the United States and they were shipping it over the border.
I think now they have a Canadian manufacturer now, a factory.
But yeah, that was - So, they had the capacity to do it.
So, we're going to talk a lot today about some of the more nefarious activities maybe of people's favorite High Street food brands and stuff like that.
Why? Why do brands do this?
Is it cheaper? Is it laziness?
Is it something New World Order trying to sterilize the population?
What's your reasoning behind this?
What's your justification that you think they're doing it for?
There's a few different reasons.
The first reason is that a petroleum coal tar based dye is cheaper to put into a product than carrot juice, watermelon juice, blueberry juice that they're using in other countries to color these cereals.
And other products for that matter.
It's cheaper. The second thing is, it doesn't break down as fast.
Petroleum lasts forever.
Carrot juice goes rancid.
So, from a preservation standpoint of how long you can keep a cereal on the shelf, it matters.
So, it's all about money and it's all about greed.
And the same way they're using BHT to line the insides of the cereal bags, it's a preservation thing and the fact that the FDA has allowed our food companies here in the United States to create these chemicals, to approve these chemicals for use under their own safety data.
Not any third party regulatory fashion.
This is happening in the food companies themselves.
They've decided it's okay to use these chemicals.
And the FDA hasn't even reviewed, for example, Red Number 40 since 1971.
And they don't even know the amount that the American public is consuming at this point, which we've done some studies and data and there's been a study done in Purdue University about how it's been a dramatic increase in terms of over 500 % increase since food dyes were introduced to our food supply
in terms of how much we're actually consuming as the American public.
And this is something that food companies continue to do because no one's holding them accountable.
And this is why I had to march to Kellogg's headquarters to do this because no one's doing it.
How much do you lay at the feet of the food companies?
How much do you lay at the feet of the FDA?
And why is America so unique in, it's like this weird island food desert type thing, but it's not.
It's like a food additive desert, but whatever the food additive Oasis.
Right. We have the worst food system in the world.
And we have all of the big food companies that are American food companies making better, safer products overseas for all these other countries.
And this is something that has to be addressed.
First of all, I believe that it is a moral obligation, an ethical obligation.
If you can make your product safer, then you shouldn't do that.
And not doing it is anti -American, especially when it's an American company doing this.
And the worst part about it is that these food companies know their product is causing harm because 20 years ago, when the South Hampton study came out, European regulatory agencies decided that they would put the cigarette type warning label on any product that contains dyes.
And when they did that, these food manufacturers in America didn't want that warning label.
They said, oh no, we don't want to warn parents that this could cause hyperactivity.
So we're going to voluntarily remove these chemicals from our products, and we're going to create a safer version for all of these other countries.
That right there is completely sinister to find out that your product could cause this issue in children and decide not to change it across the board.
And that policy, that unethical business practice has to stop with American companies.
And that's why we have targeted Kellogg's first with our campaign and me and other amazing health leaders, doctors, activists, are going to go after the entire food industry at this point because this is something that's happening not only with Kellogg's, it's happening at McDonald's, it's happening
with PepsiCo, it's happening with General Mills, it's happening at Kraft Heinz, it's happening everywhere across the board.
And I want to send a huge message to the food industry that they can't get away with this anymore.
If they are already making a product that has less chemicals and is safer, they have to do it for their own American citizens.
What's the story of the food industry over the last few decades?
How would you describe it?
We've created a toxic soup, Chris.
Over the last 50 or so years, the majority of food chemicals that have been produced and put into our food supply have been invented for one sole purpose, and that's to improve the bottom line of the food industry.
Everything from a preservative chemical to an addictive chemical that makes you eat more of that product than you should, the mouth feel, the emulsifiers, the flavorings that trick your old factory system in your head every time you open up a package or you rip open a bag, every single ingredient, I
would say 99 % of them, are there to make the food company's money and not improve our health.
And so the majority of foods in the grocery store right now, I would say anything in a package or box or bag that doesn't have five or less ingredients is something that is literally harming your health because the ingredient itself, first of all, likely doesn't have safety data around it.
There's this underlying implication that when a food chemical or anything that's been introduced to the food supply goes through rigorous testing at the FDA, there is nobody at the FDA testing anything.
They actually look at the data that the food companies themselves produce and they just let it be called, generally regarded as safe.
There's no one actually holding the food companies accountable and saying, Hey, we need to look at these chemicals and see the safety data and prove that these chemicals are safe before we allow them in our food system.
Is it a hangover from previously, food was just food.
It was something that you ate and maybe you wrapped it in plastic.
There are only so many degrees of perversion and molestation that you could do with food.
Whereas for something like a drug, if we're going to release a drug onto the market, then we need to go through different trials and we need to do so on and so forth.
But now it seems the level of manipulation that's happened to food and the different additives and the different preservatives and the different carrying methods that can be included in them and even the design of them too is the sort of the technology is getting to the stage where it can become very,
very far removed previously.
But we're still working with an old framework, which is when food was largely just food.
And there was maybe a couple of different amendments that could be made.
This sort of, I'm going to guess, sort of 1900s to 60s model.
And then we start to pivot a little bit more as food technology becomes more advanced.
Is that kind of what's going on that it's just not held to the same rigor that other industries that people consume are because we assume, well, it's food.
Food's just, you know, it's food.
Well, I mean, there's a couple of things at play here.
The food companies basically started to get bought up several years ago by the tobacco companies and the tobacco companies started to use the same technology that they learned on how to hook Americans to cigarettes in the world of cigarettes and basically use that same science and technology in our
brains when we would start to eat processed food.
And so they started to use this complicated kind of laboratory experiments where they would measure our bliss point in our brain, measure our taste response, when we would eat a certain product, everything down from the type of texture the product is.
A lot of people don't know that processed foods are manufactured in a way for you to consume them very fast.
Think about cheese balls, for example, they melt in your mouth, right?
You just digest them so quick.
And so your body doesn't even have the time to catch up with its own society for you to stop and you end up eating half the bag.
Right. The same thing is with bread.
If you get grocery store bread, a loaf of it, it's so soft and so processed that you can eat five, six, seven slices of that in the same time it would take you to eat sour dough bread that you would make in your in your oven at home where you have to really chew through the crust.
You really have to take your time to chew it and eat it.
And your body in your society hormones and everything start to work and you're like, OK, I've had enough bread.
But that's not the case with processed food.
It's literally manufactured so that you eat more than you should.
And everything from the texture to the taste to the flavorings that they add and the different additives that they add.
I mean, I want to talk about natural flavoring.
This is something that seems so innocuous that it's on the label and you're like, oh, it's from nature.
It's natural flavoring.
But no, it can be thousands of different chemicals under that label that create a flavor in your brain that you remember and that you crave and you taste that and you're like, I have to eat one more.
And without that flavoring component, the food manufacturers would really be in a lot of hurt because we would stop eating just a little bit.
It's kind of I'm thinking about this from the standpoint of the food manufacturers that what we're asking them to do is almost make foods less palatable.
They need to be less enjoyable.
And you think, well, who wants that?
Who wants food to be less enjoyable?
Surely the job of a food design company is to make foods that are tasty and people enjoy them and they want to have them.
And sure, maybe they get them to eat more and that's, you know, a capitalism or whatever.
So is it your stance that there is a step change in how they've been able to hack our physiology, our olfactory system, our texture detection, orophication, as it's known, they've been able to get in and play now sort of outside the bounds of what is reasonable for food companies to do?
Because assuming I'm going to guess that you're not going to say all foods need to taste like gravel and it should make the experience as unenjoyable as possible for everybody involved.
Listen, real food does not taste like gravel.
Right. I mean, I eat a real food diet.
I love everything that I have for breakfast, lunch and dinner.
I think it tastes amazing, but I stay the same way.
My health is awesome because I'm eating real food with real nutrition and my body isn't being subjected to these food industry tricks that have happened at a level that I can't even comprehend.
I mean, our entire food system has been weaponized against the human body to the point now, our rates of chronic disease are astronomical.
I mean, like literally, we were going to have a situation where we are going to break down as a human society unless we take a look at this and see what's been done and people know the truth.
How much do you lay at the feet of ultra -processed, calorie -dense, hyper -palatable foods that are easy for people to find, consume, and eat too much of?
And how much do you lay at the feet of these specific ingredients and endocrine disrupting effects and so on and so forth?
It seems to me that most of the arguments come from either a over -consumption side leading to higher BMI's downstream from that, a lot of health problems.
But then there's this sort of other area which is maybe to do with what are the constituent parts of these foods and so on and so forth.
How do you come to think about these two areas?
I mean, both of them are synergistic.
You know, both of them are problematic.
And you know, you've got on one hand the over -consumption of food that is not nutritious.
It's actually not doing anything for your mitochondria in your body.
It's leading to metabolic syndrome, and that leads to so many different chronic diseases.
What's metabolic syndrome?
Metabolic syndrome is a condition that happens in your body that basically turns on factors for diabetes and cancer and heart disease.
Basically is when the organs in your body stop functioning, your liver, your pancreas, other parts of your digestive system actually stop functioning so that you become more insulin sensitive, you become more prone to cancer, you become more reluctant to have heart disease.
And so this is something that Dr.
Casey Means and Callie Means talk about in their book, Good Energy, that this is something that is literally attacking the entire body when we're eating this food.
And it's up to us to really know the truth about what this food is and if it isn't even food.
I mean, can you even call it that at that point when it's, you know, 50, 60 different chemicals in a Subway sandwich or in a Chick -fil -A sandwich for that matter?
It's something that we have to take a good look at in terms of how these chemicals interchange with each other.
But here's why I think I've been effective at getting people's attention.
Because I've broken down these chemicals for people to understand, and I've told them why they're there and why the food industry is using them.
And they decide on their own that, hey, I'm not going to be part of this experiment anymore.
I don't want that chemical in my body.
If it is taken out in a study, whether it causes hyperactivity or if it's linked to cancer or if it has some endocrine disrupting property, those are all reasons not to consume those chemicals.
And I think those are strong reasons.
But what that does also is it puts a note in the person's brain of like, wait a minute, I shouldn't eat that much of this food either.
And so they don't bring it in their house as much.
And so for me, my methodology has always been ingredients.
You read the ingredients.
If you don't recognize the ingredient, you don't understand it.
You need to go find out why.
And this is part of my book, Feeding You Lies.
At the end, I take people through a three -part question that they need to sit down and every time they sit down to eat, they need to ask themselves.
Number one, what are the ingredients?
Number two, are these ingredients nutritious?
Number three, where the ingredients come from.
If you can't answer those three questions about what you're eating, you need to go find out.
And when you go find out, you will learn so much about your diet and your food that you will automatically start to make better choices.
And you don't need to be a nutritionist or a food scientist or anything to know if, whether those ingredients are nutritious or not, because if you know what the ingredient is, and I'll give you a really good example.
In breads, in a lot of processed foods, you'll see this ingredient and nobody knows why it's there unless they were to actually go look it up and teach themselves.
It's mono -diglycerides.
Okay. This is a food industry manufactured product that they use to replace trans fats when the FDA banned trans fats because it was linked to 10 ,000 heart attacks a year and, um, in several deaths.
So, when they banned this chemical, partially hydrogenated oils from our food system, the food manufacturers had to find a way to still preserve oils and products and they came up with this mono -diglycerides.
And so it still even has, you know, trace amounts of trans fats in it.
And it's a chemical they're using from a preservation standpoint.
If you see that on a product that you're eating, when you're, when you sit down to eat, you should automatically know that's not for my health.
That's not for my nutrition.
That's not going to serve my body.
That's there for the food industry.
And so if you start to make decisions, Hey, I'm not going to buy products with those chemicals anymore, you're automatically going to eliminate several thousand different products on the grocery store shelves.
And it's, it's absolutely a critical thing people have to learn.
What are your hit list of what are the biggest concerns you've got in terms of ingredients, you've just mentioned one there, BHT was something else.
Uh, so we're talking about, I guess packaging.
Um, what are the main culprits?
I'm aware that there's probably an awful lot.
What are the ones that are carrying most of the weight and doing most of the damage in your opinion?
Yeah. Any kind of processed seed oil.
So cotton seed oil, canola oil, corn, oil, soy oil, the majority of those come from genetically engineered seeds that are designed to withstand heavy doses of glyphosate, which has now been linked to cancer in many different court cases across the United States and awarded juries, uh, I'm sorry, plaintiffs,
billions of dollars.
Okay. So this is a closed shut case on our, our oils are being produced with this very toxic chemical.
Then the way the oils are actually extracted, they're extracted with hexane and different chemicals, deodorizers and bleach agents before they get to the supermarket and the FDA unfortunately does not monitor the residues of things like hexane that are left in a lot of these oils, not to mention cotton seed
oil is something that is actually produced from the textile industry.
This is not even regulated like a food.
It's a textile. So it has way worse pesticides and chemicals allowed for use on cotton.
But they found out that they can use this byproduct in our food system.
And it's actually one of the, what was the main ingredient in Crisco and, uh, in trans fats for so long until I think a lot of manufacturers have started to remove cotton seed, although you see it all the time, it's everywhere.
And this is something that is pervasive in our food supply.
And so when I'm looking for a product to buy on the shelf, I look for things made with olive oil.
I look, things were made with coconut oil.
I look for things made with avocado oil.
And that's about it.
And I use grass fed butter and be at home to cook with, and I eliminate all seed oil.
So that's like the first thing that you'd want to do.
The second ingredient is high fructose corn syrup.
Not only is that also made from genetically engineered corn and have all those chemicals associated with the crops, but the way it's produced also disrupts your, it primes you for metabolic syndrome.
It primes your body for insulin insulin resistance.
And so this is something you want to take out of your diet.
And this is, you'll find everywhere.
It's in Coca -Cola it's in soda.
It's in the majority of things that you find on grocery store shelves.
Unfortunately, then you want to look at, sorry, go ahead.
No, no, no, no. I'm enthralled, keep going.
And then you want to look at all of the different artificial ingredients that are allowed in food.
I'll give you a great example.
Red number three was banned in cosmetics because it caused cancer.
But when the, when they were ready to ban it in food, the alcohol industry lobbied the FDA and said, no, you need to allow it still in food because it makes our maraschino cherries that we have in all of our popular alcoholic drinks red.
And so we need to keep those maraschino cherries with that red number three die, so you need to still allow it in food.
So you can't use it in lipstick, but it's still allowed in food.
And that shows you what a Wild Wild West kind of situation we have with our government agencies and how they're completely co -opted by industry.
And one of the things that I think needs to happen immediately at the FDA is remove all industry funding from the FDA.
And it should be a government funded organization.
It should not have any type of industry funding coming into it.
Talk to me about the conflict of interest in studies and food scientists and stuff like that.
Well, one of the things that has happened recently, and I wrote about it in my book, Feeding You Lies, is the food industry will use groups that look very reputable to defend their chemicals and their food green policies, right?
They will hire corporate, you know, different organizations.
Like I'll give you one great example.
The American Council of Science and Health sounds so reputable, sounds so like you, yes, we need to listen to the American Council of Science and Health.
But this is an organization that has taken funding.
It's like the who's who of corporations, everyone from Big Pharma, Big Chem, and Big Food.
They've taken money from Kellogg's, they've taken money from Coca -Cola, they've taken money from Bayer, they've taken money from Syngenta, McDonald's.
I mean, it is insane.
And their main objective is to do character assassination on anyone who is speaking out about their products, and then to also confuse the public into thinking consuming these chemicals in these foods are completely safe.
And they just released a hit piece on myself and Eva Mendez who is...
I saw it. Yeah, you saw it.
So a huge supporter of, uh, our campaign on Kellogg's.
And Dr. Will Cole. And, and this is what they do.
And back in the day when I was going up against a lot of these food giants, I was very naive.
I didn't know that I would literally have paid organizations trying to take me down.
And it was, it was, it was pretty much right after, I think I got subway to remove Azodi -Carbonamide, a chemical that you find in yoga mats and shoe rubber.
You know, if you turn a yoga mat sideways and you look at the air bubbles, it's like evenly...
It looks like a subway sandwich.
Oh no. Well, well it's evenly disperses the air bubbles and rubber.
Well, it does the same thing in bread.
And so they wanted the bread to look and feel the same in every single subway.
You know, that's, that's what fast food is, right?
You want it to be the same in uniform.
And so, this was a chemical they were not using in other countries.
If you got caught using it in Singapore, you got fined $450 ,000.
And I petitioned Subway to remove this chemical because I didn't think eating that chemical was eating fresh.
And Michelle Obama at the time had partnered with Subway in her Let's Move campaign and I was like, wait a minute, does she not know the truth about Subway?
That there's close to 50 ingredients in a, in the, in the piece of bread at Subway.
Like she needs to know.
And so I started this petition and it went so viral that the company by the end of the week made the decision to remove the chemical.
And not only that, but every single bread manufacturer in America virtually removed the chemical too.
So we shut down the Azodicarbonyamide chemical factory.
Okay. So you can only imagine how much money was involved with reformulation, removing that chemical, changing all the ingredient lists, all the packaging, all the things that the food industry had to do at that point.
You're a big spanner in the works of a lot of the operations.
Yeah, they were not, they were not happy.
And so as a result, I started to be targeted by these organizations, these front groups and paid for in quote unquote, independent experts that started to show up in every single article that was detailing my work on one hand.
It would say, you know, Bonnie has gotten these chemicals out with her food, babe, army and all these concerned citizens.
And on the other hand, she doesn't know what she's talking about.
She's pseudo scientific.
She's got no education.
She, she has no right to talk about any of these chemicals.
And, uh, she, uh, is dumb as a doornail.
Uh, she's a food bimbo.
Uh, she gets it. No, that was, that was the headline.
Of one of the biggest lobbyists against me and for the food industry.
And, um, he's, he's quote unquote, his nickname is Dr.
Evil, because he, he does that.
I mean, he was against mothers for drunk drivers.
I mean, he's just an evil man, but, uh, that was a headline in the, I think it was the Washington post food bimbo.
Um, uh, another one is she gets on all these programs because she's easier to look at.
That was written by a professor at McGill university in Canada, who was getting paid by Monsanto bear, uh, to, to attack me, which I found out through freedom of information request acts that I submitted to his university.
Uh, these are the conversations that we're having to destroy my character at the time and because I was so unaware of what was going to go down, taking on the industry, I became very scared because they went hardcore.
I mean, death threats, rate threats, people coming by my house, every single.
Talk I gave that was a public talk had to have security there because people were trying to shut down the conversation.
Presumably that's not operators from Kellogg's or Monsanto sending you that directly, presumably that's people who are downstream from the news articles and that have read the criticisms of you and stuff like that.
Yeah. So it was being funded by the chemical and food industry.
However, they were using these front groups that you can't tell what the industry funding's happening behind the scenes because they hide it.
And we weren't able to discover a lot of this until we were able to see it through FOIA documentation that this was actually happening.
And then on top of that, there was, and this just happened three weeks ago.
Lighthouse reports released a expose about a private social network that was being funded and directed by the communications director at Monsanto to hold information about critics to the chemical and food industries.
Personal data, personal information, your, my address, my parents' phone numbers, my parents' names, my spouse's name, uh, on my profile, a three -page dossier on how to, uh, and, and doxing information on given to people of the chemical industry and the entire chemical industry to use this information against
me. Anytime that my name would come up.
And this is, this was just found out, um, three weeks ago and it's an incredible investigation.
I'm still actually comprehending it all that this even was allowed to exist.
But the worst part of it all was that the government was funding this through a program called USAID.
And so the government and the chemical corporations were working hand in hand against activists like myself and other people were in there too.
Notable people like Michael Pollan, Vande Nachiva, other activists who have spoken out about the food companies.
So suffice it to say, they're not your number one fan, probably at the moment.
You know, the New York times coined me the public enemy, number one of the food industry, and I take that badge with a lot of pride because honestly, it's, it's, it's something that I, I've had to, I've had to grapple with becoming an activist because it's been very hard on me personally in terms of being
able to withstand these attacks, keep going and keep sharing this information and not letting it distract me.
And for a while, I would say about 10 years ago, it was very distracting to the point where I almost stopped and it wasn't until I really took a moment and and, and went inside and prayed and decided that what I was doing was bigger than myself, that what I was doing was not about Bonnie the vessel,
me as a person, this was for the health of the world and for the right for people to know the truth about what's happened to the food industry.
And I dug deep into the power and the passion that I have because I remember the little girl who I was so sick on nine prescription drugs, hitting rock bottom and wanting to change with my health.
And I didn't know where to start and I didn't know what to do.
And thank goodness I found out the truth about the food industry and removed the processed foods from my diet and went to real food and now realize a level of health that I never thought was possible.
I don't think I would have been here today alive had I continue the lifestyle that I was on and there's so many people out there that are like me and they continue to walk around completely weaponized by these food chemicals and these different ingredients that are in their body that are wreaking havoc
on them. And they are very trusting of the food industry.
You know, when my parents came here to the United States in the 1960s, they didn't know any of this information when no one knew this information that this was being done to our food supply.
They were they were like, wow, you can get a hamburger at McDonald's for a dollar.
This is fantastic. I could feed my kids.
This is amazing. Very fast.
You know, I'm busy working.
I'm trying to make a name for myself.
I'm trying to, you know, my parents were both teachers.
And so they were always working and and it was like they just wanted to feed their kids like real, you know, just any kind of food.
And it wasn't they didn't know it was so fake.
And now this information because of the Internet and because of social media, I feel like we have a really unique point in time right now where we can wake up the world and something that is so fabulous that is happening in the political landscape that people are listening.
And now not only the Democrats who it was largely a Democrat liberal issue to talk about the environment and the health and these chemicals.
The other side is now talking about it too.
And I can't think of anything better for this country than for everyone to know the truth about the food industry.
And it has been the most exciting time of my career in the last two months because of this happening.
I mean, I literally when I saw on national news, political candidates talking about chemicals in the way that they were.
My my job is just wide open.
I just couldn't even believe it.
And not only has this kind of woken up the world, but it's now a time where I really think that we might have an opportunity because of this widespread awareness to enact real change.
You mentioned before you had to run in with Chick -fil -a.
I quite like Chick -fil -a.
Can you just explain to some of the people listening what are your lowest ranked most concerning American food establishments?
And then where what are some options that people can go to that you think are a little bit better?
So let me just get this straight.
You like Chick -fil -a?
I love the taste of Chick -fil -a.
It tastes good. Well, everyone loves the taste of Chick -fil -a.
My mouth still waters when you say the words Chick -fil -a.
So you like Chick -fil -a?
Oh, it's fantastic.
Are you kidding me?
And they've engineered it that way.
The second ingredient in a Chick -fil -a chicken sandwich is monosodium glutamate.
Monosodium glutamate, MSG, is added to Chick -fil -a so that you remember the flavor, your mouth starts watering.
You want to have that sandwich.
You love it, right?
And MSG is one of those additives that when they're studying obesity -related diseases, they give to rats to make them fat so that they eat more than they should.
And they crave the flavor, and they keep eating and eating and eating.
And so for me, when I found out that was the second ingredient at Chick -fil -a, I lost my, you know, I was mad.
I was really mad. And I was so mad that I wrote an article called Chemical Filet or Chick -fil -a, because it had close to 100 ingredients.
I mean, that's just one of the problematic ingredients in Chick -fil -a, but several others.
And it went so viral that the company reached out to me and invited me to their headquarters.
And when they invited me to their headquarters, I had to take off from my regular day job.
I was not... When I initially was starting my blog, Food Babe, I was doing it just for my own passion.
So it wasn't to make money or do anything like that.
It was, you know, I was a banker.
You know, I was a consultant.
That was my day job.
And this is what I was passionate about and what I would write about in the evening and on the weekends.
And so when my article went viral and they invited me to the headquarters to consult and I had to take off work, it was that moment that I was like, wait a minute, I'm consulting all these big financial institutions.
This doesn't really mean much to me.
But consulting with Chick -fil -a and changing their ingredients, like that's real change and like, wow, I could really change the food industry.
And that's when after that meeting and the subsequent changes that Chick -fil -a made as a result of that meeting convinced me that I should quit my job.
To do this full time.
Okay. So who else is on the hit list?
I've seen floating around a McDonald's comparison between fries in like the UK and Europe and in America.
You've already mentioned Subway.
Who else is on the hit list and what are you worried about that they've got in their foods?
So yeah, let's just talk about McDonald's.
You've got McDonald's in the UK.
Three ingredients and then salt is optional.
Very simple. Here in the United States, it's over 14 and you've got the chemical called dimethylpolysiloxane.
It's an ingredient that can be preserved with formaldehyde, according to the FDA, although there's no safety data on this chemical.
It's the main ingredient in silly putty.
And when it's combined with TBHQ, which is another crazy chemical that's a preservative that you'll find in Reese's Peanut Butter Cups here in the United States, but not in Japan, this TBHQ ingredient turns on your immune response.
So you become more allergenic to your surroundings in your environment.
And if you're already allergic to something, it triggers that.
So it triggers another - Are they preservatives?
What's the justification for them being in the food?
Presumably, they're not in there for no reason.
So the TBHQ is a preservative for the oil.
And dimethylpolysiloxane is a anti -foaming agent so that they don't have to change the oil as often at fast food places.
And dimethylpolysiloxane, by the way, is in a lot of fast food French fries, not just McDonald's.
And this is something that you will also find, which when I did drink soda, I always thought a fountain soda always tasted better.
I don't know why. But you will find this in a fountain diet coke where you will not find it on the label of a diet coke that you buy in a bottle, but when it's coming out of a fountain, they add dimethylpolysiloxane to diet coke.
Who's better? Where can I eat that you're not going to shout at me for going to?
Well, first of all, I just want you to stop eating at Chick -fil -A.
Well, look, give me another option.
Where else am I going to go?
Where do you live? Austin, Texas.
Okay. Gosh, you have so many good places to eat.
Well, you go to True Food Kitchen.
You can go to Chipotle.
Chipotle is a great option.
They removed all GMOs as a result of one of my campaigns as well.
And they have probably the least amount of chemicals in their food in terms of a fast food.
Sweet green. Do you have sweet green there?
Multiple. Yeah, they removed all seed oils.
That's a great option for fast food.
What about flower child?
Love flower child. A lot of their ingredients were organic.
They've also removed most seed oils.
I would also say, make your own food, Chris.
Come on. Again, look, I mean, so this is a point I really wanted to get into, which I think is for the food purists out there.
And, you know, Callie has been on the show.
He's fantastic. I'm really interested in the work that you're doing at the moment.
I've been at dinner with RFK a bunch of times.
It's great to hear this mostly whole, real foods from a variety of sources as unmolested as possible.
I get it. But I think that the biggest barrier to entry to a lot of people, a lot of people that will listen to the show, people like me, is just convenience.
We're busy. We need to be able to balance the things that we want to do in life.
And I know, I know that, you know, if you eat sufficiently badly, talking about what I'm doing is I'm saving myself time because I'm so busy.
It's like you're going to lose time if you get sick in future.
So I understand that it's a value trade, but I think that we kind of need to meet people where they're at.
And where I'm at is someone who a lot of the time doesn't have all that much time to actually get into the nuts and bolts of cooking stuff.
And, you know, there's, I guess, two, two elements there.
First off, how can someone shop better in the supermarket?
And secondly, what are the labels?
You've mentioned that there's some perverse incentives, regulatory bodies and agencies and stuff.
What USDA? Is USDA any good?
I've heard that organic doesn't actually mean all that good, but maybe it does.
I've heard that non -GMO is maybe not all it's cracked up to be.
What are the things that people should be looking for beyond not too many ingredients in the food, obviously?
How can people shop more effectively?
And what should they be looking for on packaging?
Yeah. So let me just describe to you my favorite fast food.
First of all, whenever I am strapped for time, this is my favorite fast food, a smoothie.
And this is one of the reasons why I started my company, Truvani, where I created the protein powder with the least amount of unnecessary chemicals as possible with all real food.
And our vanilla has five real ingredients, all that you would recognize.
And so I start off with that, but then I add fresh greens, whatever I have growing in my yard.
And if you don't have a garden, no big deal.
Just buy greens from the store, celery, cucumber, lemon, ginger, and then I add fruit and sometimes avocado for a little bit of fat or some hemp seeds.
And that's it. And that shake is so delicious and so nutritious.
It's got all of my vegetables.
It's got the protein.
It's got fruit. It's got everything, all the fiber that I need in there because everything's intact.
It's in a smoothie.
And I consume that.
It takes me less than 10 minutes to make.
And it's all real food ingredients and it's fast.
It's much faster than going through the drive through and it's much better on your body.
So that's my pack for fast food.
And I almost have that every single day for lunch because I'm working through lunch.
I have two kids. Things are busy, right?
The second thing is, when you're shopping at the grocery store, choose the perimeter.
All the fruits and vegetables, nuts, seeds, legumes, whole grains like quinoa, oats, brown rice, or even regular rice is fine.
Just choose organic because organic has less arsenic.
Pasture raised eggs, pasture raised or grass fed cheese.
I do a lot of goat cheese that I love because goat cheese is just easier to digest.
I love any kind of yogurts that are grass fed.
I love a coconut yogurt if you're vegan.
That's called Coco June.
Great and so delicious.
They have an unsweetened vanilla version.
That's fantastic. I eat a lot of chia seeds.
Different nuts and then meats.
Make sure they're grass fed pasture raised.
You can order any kind of sustainable meat now on the internet and have it shipped to your door frozen and have it ready stock to go.
And all you have to do is remember to defrost it really.
You can defrost things fast too, but remember to defrost things the night before.
Just plan out your meals so that you're not stuck in that situation of, oh gosh, I'm so hungry.
The only thing that I can eat right now is this fast food because I don't want to think about what to eat and how to prepare it and do whatever.
And you just need to come up with five or six meals that you can repeat at home that your family loves.
And this is one of the reasons why I've written two cookbooks, food -bait kitchen and food -bait family with things that the whole family can sit down and eat.
You're not making different things for each person and being a short order cook.
You're eating one meal as a family.
Everybody likes it.
It's nutritious, it's real food, and it's fast.
I don't like spending all day in the kitchen.
And I want things to be 30 minutes or less.
And so a lot of my recipes are that way.
So I would highly recommend that, number one, you start cooking at home.
You pick the ingredients yourself.
You know what you're eating.
That's going to be the best solution to the situation that we're in in terms of our food system.
And that's the way I've decided to be revolutionary in my own life.
And to live this way is to be...
It's very unconventional to live a real food lifestyle because every time you go out of your house, you're being inundated with these processed foods.
Everything from the checkout at the grocery store, the fast food convenience places, all the places in the airport, all the places at any kind of event, whether it's a sporting event or a show or anything else.
It's always pure crap.
You have to make a revolutionary act in your own life to say, you know what, I'm not going to be part of that system anymore.
I'm going to bring my own food to these places.
I'm going to take my own food on the airplane.
I'm going to take my own food into the show because they don't have anything worth eating.
How do you advise people to deal with what I imagine will be an increasing problem as your platform grows, and maybe people are feeling this today, which is sort of health anxiety.
You know, if they're permanently very vigilant, I'm on the lookout.
Maybe it's got monophosphoric, whatever the fuck in it.
How do you advise? Because this is going to be a slow transition for a lot of people.
That day the clouds parted, and I listened to Vani talk, and she said to me that...
I never ate processed foods again.
No, you're going to be at a baseball game and be starving hungry.
You're going to be on a road trip, and you're going to end up doing this stuff.
You're going to be at someone's party, and you don't get to choose...
Oh, you're taking us out for dinner, and I'm going to bring my own thermos with hot food from home.
That's not going to happen.
So how do you advise people to take on board what you're saying with the right amount of concern that they probably need to have whilst not going, right, my fucking life's over, I might as well die now.
Right. Well, first of all, you just need to stop making excuses.
Because, honestly, in order to live a healthy life in the system that we have, we have to have those situations.
You might bring your own food to a party, your own dish that you eat, right?
Because you know everything else is crap.
But you're contributing to the party.
You're still there.
You're having a good time.
You may have to do those situations, I'm just going to have to say.
Because depending upon the lifestyle that you live, if you're in those situations a lot, that can really take a toll on your body, right?
So if you are in control of your food, I would say 80 % of the time, you are going to be in a good shape.
And then so that allows you, that other 20%, to be in those situations where you're caught with your pants down, right?
And you don't have some snack available or some food available, and you need to eat something.
And I've been in those situations where literally there's nothing to eat that I would choose normally.
And sometimes I just decide to fast, right?
I mean, hey, I can wait till I get to where I'm going and get something better.
But majority of times you can make better choices.
There's always a banana.
There's always an apple.
There's always some plain almonds available at the airport, right?
There's always an option for one ingredient food.
And so that's what I tell people to do.
And, and again, if you're in these circumstances a lot, then you need to really make a choice, whether you want to - To do this - ...planning more effectively.
And so - Yeah, yeah, yeah.
And so I think, you remember when intermittent fasting became a really big thing in the bodybuilding world?
There was another version called Carb Night.
Carb Backloading was a version of this where you would basically macro fasting throughout the day and then you would have your carbs in an evening time.
What most people are doing is they're setting very easy to follow rules that restrict them in simple ways, bright lines in the ground, no decision needs to be made.
I get the sense that the recent transition to specifically diets like Carnivore and then most recently the hipster trendy version meat and fruit, which is what I'm doing currently, I think that that is kind of the equivalent of the elimination diet thing, which is bright lines in the ground.
But instead of aiming to get you into a calorie deficit, what it's aiming to do is restrict the vectors of potential infection from foods that have been highly processed.
If you go, look, if I just eat six things, I can just sort my health out for a while.
So I'm detoxing from a variety of different problems at the moment, autoimmune.
America does not like foreigners.
Shock horror, no matter what people on the right may criticize Democrats, definitely this environment is not very conducive to immigrants coming in because it tries to kill you through the food and through the building standards and through the climate and through the insects and through everything
else. My point being, I would not be surprised if we see more people taking up these more extreme quasi elimination style diets, very restrictive style diets in terms of what you're eating, not from the bro, I'm going to get jacked and look at how lean I am perspective, but more so from a, well, if I
only have a very small number of things in my diet, I'm hopefully going to be able to eliminate some of the stuff that was maybe messing with my health.
Yeah, you know, I think the reason why some elimination diets work is because you will remove so many foods from your diet.
And so it ends up working in terms of like losing weight or whatever.
But then when you add those foods back, that's when you gain the weight back and you end up in this like kind of a yo -yo cycle.
And the only thing they've found, researchers have found that actually work full -time and long term is removing processed foods altogether, right?
If you eat real food, and let's say less than 10 % of it's processed, that is the diet that literally withstands all of the other diet literature out there far as far as what actually works long term and keeps you off of that yo -yo dieting strain.
And I've seen that in my own body having two children where I was a little concerned.
I was like, wow, I've gained 40 pounds having this child.
Like, am I going to be able to lose this?
Am I going to be one of those people that just can't lose it?
And it naturally left my body because my diet didn't change.
I'm still eating real food.
I'm trying to eat as real as possible because I'm now nourishing my baby through breast milk.
And it just went off naturally.
I didn't have to diet.
I didn't have to go on some workout program.
I didn't have to do anything extreme.
It's because I was eating real food this entire time, and it's why I've been able to maintain my weight now for 20 years and not have to do anything extreme.
And so my plea to all the people out there that are struggling with weight is go to real food because real food will send the signals to your brain for you to stop eating.
It will send the signals to your body to be healthy.
It will limit... You will get off your prescription drugs.
You will start to realize a level of health that you never thought was possible.
And even more than all of that, those aesthetic reasons and internal health reasons, I think there's a bigger thing at play.
I don't think people's brains can function at the highest level that it needs to function until you get real nutrition and real food.
And you will not find out who you are meant to be in this world and give back to the world in the way that you're supposed to until you get your body completely clean of all of these chemicals.
Fanny Hari, ladies and gentlemen.
Fanny, I am watching with a combination of fascination and trepidation for the stuff that you're doing and the wars that you insist on getting yourself into.
Where should people go if you want to keep up to date with the stuff that you're getting up to?
Just come on over to foodbabe .com.
I'm The Food Babe on all social media.
And thank you for having me, Chris.
Thank you. I appreciate you.
Thank you.
