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.
I 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.
Jim Shark makes the best Jimware on the planet. It's literally all that I ever have on and starting November 21st, they're having the biggest sale of the year. You can get up to 70% of everything sight-wide plus an additional 10% off when you use the code Modern Wisdom 10.
That means you can get up to 80% off all of my favourites from their studio shorts, which I wear every single training session to their crest hoodie, which I fly in every time that I travel, and best of all any purchases made during their Black Friday sale can be returned until January 31st, 2025.
So you have nearly two months to try it on and try it out and if you don't like it, just send it back. Plus, the ship internationally. Starting November 21st, you can get that 80% discount sight-wide by going to the link in the description below or heading to gym.sh-modern-wisdom using the code Modern Wisdom 10.
This episode is brought to you by Woop. Woop is a 24-7 health and fitness coach that tracks your sleep, strain, recovery, stress and more to provide personalized insights that help you reach your goals. Each morning, Woop gives you a recovery score that acts as your daily guide for how much you should exert yourself. At the end of the day, you get a recommendation for your ideal bedtime. You can also track over 140 different habits and behaviours to see how they impact your overall health.
It basically means you can stop guessing about what's happening inside of your body by wearing a small thing on your wrist that tracks absolutely everything. Plus, you can join for free, pay nothing for the brand new Woop 4.0 strap, plus you get your first month for free and there's a 30-day money back guarantee. So you can buy it for free, try it for free. If you do not like it, after 29 days, they will give you your money back.
Right now, you can get that free Woop 4.0 strap and that 30-day money back guarantee by going to join.woop.com-modern-wisdom. That's join.woop.com-modern-wisdom. This episode is brought to you by Shopify. Shopify powers 10% of all e-commerce companies in the United States. They're the driving force behind Newtonic and a few other brands you've probably heard of, like Jim Shark and Allbirds.
You can think of Shopify as your business sidekick. From setting up shop to scaling your business, they've got you covered. You're not going into business to learn about how to code or build a website or do back-end inventory management. Shopify takes all of that off your hands and allows you to focus on the job that you came here to do, which is designing and selling a cool product.
So, if you've got a killer idea and a dream to sell, Shopify is your go-to, no coding, no design skills, no problem, just pure entrepreneurial magic. Right now, you can sign up for a $1 per month trial period at the link in the description below or by heading to shopify.com-modern-wisdom. All lowercase. That's shopify.com-modern-wisdom now to grow your business no matter what stage you're in. But now, ladies and gentlemen, please welcome Vanny Hari. What's happening with you and Kellogg's?
Kellogg's. So, two weeks ago, on October 15th, I went to Kellogg's headquarters with 400,000 signatures, took them to Kellogg's front door to ask them to remove artificial food dyes and BHT from their cereals that they produce here in the United States. But don't do this for countries like Canada, all of the countries in Europe, Australia, India.
So, basically using one set of ingredients here in the United States that are more toxic and harmful towards little children because artificial food dyes are linked to hyperactivity. They require a warning label, a cigarette type warning label in Europe when a product has artificial food dyes that says, may cause adverse effects on activity and attention in children. They've seen that when they study these different artificial food dyes, they contain carcinogens, so they're linked to cancer.
They cause autoimmune disorders, eczema, asthma, and also the chemical BHT, which is an indecrind disrupting chemical that you find in the lining of cereal bags as a preservative. They use that here in the United States, but they don't use that in other countries. So, I've been demanding that Kellogg's sell us the same safer versions of their cereals that they serve in other countries. And I've been doing this for a really long time. I've been doing it since, for over a decade.
In 2015 Kellogg said that they were going to make these changes. They got worldwide press about making these changes. They got a lot of praise publicly and through the media when they made this announcement, but then they never did it.
They said they would do it by 2018, and instead they created new cereals to hook modern children up today like baby shark and peeps and little mermaid and elf on the shelf and in all of these different trick or treat tight cereals to get people to buy their cereals. And it's really sad because not only did they lie to us, they continue to sell American children and inferior, less safe version of their cereals.
Is it true that they make those cereals in the same factories as the cereals that don't have those same dies in? Is there any truth to that? At one point, I believe that Canadian cereal was being produced here in the United States and they were shipping it over the border. I think they all have evidently been manufactured now a factory, but yeah, yeah, that was. 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 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 coltar-based dye is cheaper to put into a product than carrot juice, water melon juice, blueberry juice. That they're using in other countries to color these cereals. Okay, and other products for that matter. It's cheaper. The second thing is it doesn't break down as fast, right? Petroleum last forever.
Carrot juice, you know, 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. In 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.
Because 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 the, it's been a dramatic increase in terms of over 500% increase since food dies 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 two 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, yeah, we have 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 in 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 dies.
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 Pepsi co it's happening when general mills, it's happening at craft times, 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're 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 companies 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 and so forth. But that now it seems the level of manipulation that happened to food and the different additives and the different preservatives and the different carrying methods that can be included in them.
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 what's food food 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 to cigarettes and basically use that same science and technology in our in our brains when we would start to eat process 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 process foods are manufactured in a way for you to consume them very fast.
Think about cheese balls for example they melting your mouth right you just digest them so quick and so you're buying doesn't even have the time to catch up with his 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 you know really chew through the crust you really have to you know 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 okay I've had enough bread but that's not the case with process 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 in the different additives that they add I mean I want to talk about natural flavoring this is something that seems so innocuous that it 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 in a lot of hurt because we would stop eating that. Just a little bit.
It's kind of in it 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 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 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 factory system our texture detection orification 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 experiences enjoyable as possible for everybody involved.
Listen, real food does not taste like gravel right I mean I 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 is is awesome because I'm eating real food with real nutrition and there's in 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 or 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 consumer deep too much of and how much do you lay at the feet of the specific ingredients and endocrine disrupting effects and so on and so forth it seems to me that most of the arguments come from either
the over consumption side leading to high BMI's downstream from that lot of health problems but then there's this sort of other area which is maybe to do with what the constituent parts of these foods and so on and so forth how do you come to think about these two areas.
And 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 so what's metabolic syndrome sorry metabolic syndrome is a condition that happens in your body that basically turns on factors for diabetes and cancer and heart disease it basically is when the organs in your body stop functioning your liver your
pancreas other 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 doctor Casey means and
Kelly means talk about their book good energy that this is something that is literally attacking the entire body when we're eating this food and and it's up to us to really know the truth about what this food is and and if it isn't even food I mean can you can call it that at that point when it's you know 50 60 different chemicals in a in a subway sandwich or you know in a chick filet sandwich for that matter
and it's it's something that we have to take a good look at in terms of how these chemicals in or change 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 if it is taking out in a study whether it causes hyperactivity or if it's linked to cancer or if it has some 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 my methodology has always been ingredients you read the ingredients if you don't recognize the ingredient you don't understand 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 worthy ingredients number two are these ingredients nutritious number three worthy 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 science or show anything to know if what 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 brands and a lot of processed foods you'll see this ingredient and nobody knows why it's there unless they were actually go look it up and teach themselves it's monodyte glycerides okay this is a food industry manufactured
products 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 in several deaths okay 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 monodyte glycerides 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 automatically can 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 B.H.T. was something else
so we're talking about I guess packaging 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 is now been linked to cancer and many different court cases across the United States and awarded juries I'm sorry plaintiffs billions of dollars okay so this is a closed shut case on our oils are being produced with this very toxic chemical
then the way the oils are actually extracted they're extracting 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 chrisco and in trans fats for so long until I think a lot of manufacturers have started to remove cotton seed oil 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 remade with coconut oil I look for things made with avocado oil and that's about it and I use grass-fed butter and bee 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 from metabolic syndrome it primes your body for 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 I'm 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 marschino cherries that we have in all of our popular alcoholic drinks red
and so we need to keep those marschino cherries with that red number three die so you need to still allow it in food 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 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 is taking funding it was it's like the who's who of corporations everyone from big forma big chem and big food they've taken money from Kellogg's they've taken money from Coca-Cola they've taken money from bear they've taken money from Sanjenta 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 and to thinking that consuming these chemicals and these foods are completely safe and they just released a hit piece on myself and Eva Mendes who is yeah you saw it so a huge supporter of 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 them down and it was it was pretty much right after I think I got subway to remove azodicar bonamide 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 the air bubbles it's like evenly it looks like a subway sound oh no well it's evenly disverses the air bubbles in 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 fine $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 lets 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 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 azodicar bottom i 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
and they were 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 she is dumb as a doornel she's a food bimbo she gets all
that was that was the headline of one of the biggest lobbyists against me and and for the food industry and he's he's quote-unquote dot he's 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 that was a headline and the I think it was the Washington post
food bimbo another one is she gets on all these programs because she's easier to look at that was written by a professor in McGill University in Canada who was getting paid by monsanto bear to to attack me which I found out through
the information request acts that I submitted to his university uh these are the conversations that were 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 hard core 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 are trying to shut down the conversation presumably that's not
operators from Kellogg's or monsanto sending you that directly presumably that 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 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 for a
lot of time and then we were able to see a lot of the information 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 spouses name on my profile a three-page dossier on how and doxing information on given to people of the
chemical industry and all 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 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 us a id 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 Paul and bun and a shiva other activists who have spoken out about the food companies to suffice it to say they're not your number one fan probably 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'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
with the nation 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 went inside and prayed and decided that what I was doing was bigger than myself 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 don't
think I was so 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
the process 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 in these different ingredients that are in their body that are
re reaking 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 and McDonald's for $1
$1.00 and I was like 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
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, who, who, who, who, who, 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 for 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. 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, you, 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.
I was so mad that I wrote an article called Chemical-fil-A or Chick-fil-A because it had close to a hundred ingredients. Not, I mean, that, that's just one of the problems, how to 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 was, when I initially was starting my blog Food Babe, I was doing it just for my own passion. So it wasn't, it wasn't to make money or do anything like that. It was, you know, I was, 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 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 Dimetal Poly Saloxane. 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 and Reese's peanut butter cups here in the United States, but not in Japan. This TBHQ ingredient turns on your immune response. So become more allergenic to your surroundings in your environment and if you're already allergic to something, it triggers that. So they are 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 Dimetal Poly Saloxane is an anti-phomene agent so that they don't have to change the oil as often at fast food places. And Dimetal Poly Saloxane, by the way, is in a lot of fast food franchise, 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 Dimetal Poly Saloxane to diet coke. Who's better? Who 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 it 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 can go to true food kitchen. You can go to Chipotle. Chipotle is a great option. They were moved all GMOs as a result of one of my campaigns as well. 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? They were moved all. Multiple. Yeah, they were moved all seed oils. That's a great option for fast food. What about flower child?
Love flower child. A lot of their ingredients are organic. They've also removed most seed oils. I would also say, make your own food, Chris. Come on. You know? 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, Caldy's 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 is 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 listen to the show, people like me, is just convenience, right? We're busy. We need to be able to balance the things that we want to do in life. And I know that, you know, if you eat sufficiently badly, talking about, well, 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 you know, like 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. It's got to raise 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 like, I love a coconut yogurt if you're vegan. That's called cocoa 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, you know, 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. 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-baked kitchen and food-baked 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. 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, you know, 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 plate 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, want to look out, maybe it's got mono-phosphoric, whatever the fuck in it. How do you advise? This is going to be a slow transition for a lot of people. It's not that day.
That day the clouds parted and I listened to Vani talk and she said to me that I never ate processed foods again. 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 chew. 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.
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 while I'm not going, right, my fucking life's over. 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 be, we have to have those situations. You might bring your own food to a party, your own dish that you eat because you know everything else is crap.
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're going to be in a good shape.
And then so that allows you that other 20% to like 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 like 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 again, if you're in these circumstances a lot, then you need to really make a choice whether you want to stop planning more effectively.
So I think you remember when intermittent fasting became a really big thing in the bodybuilding world, there was another version called carb night, a carb back loading was a version of this where you would fat basically macrophasting 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 or to a moon. It 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 climates and through the insects and through everything else. My point being I would not be surprised if you 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.
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 kind of yo-yo cycle. And the only thing they found, researchers have found that actually work full time in long term is removing processed foods altogether, right?
If you eat real food and let's say less than 10% of its processed, that is the diet that literally withstands all of the other diet literature out there 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, you know, 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 I went, 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 like my plea to all of 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, a 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, right? 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.
Funny, Harry, ladies and gentlemen, buddy, I am watching with a combination of fascination and trepidation for this 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 today 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. I appreciate you. I'veplayerweight 79835soft this woman for sure, family like using Misha K