I'll get a team. It's Jumpbo, It's Fatty harps at s Tiffany and Cook. It's it's Golespo with someone else's name on his screen up there in sunny Buddy, Queensland. Does somebody know that you are masquerading as them? David?
She probably doesn't, but I should probably fix that at some point if I could be bothered.
Yeah, all right, we know who you are. That's the main thing. And listeners, who are Yeah? Good tis TIFFs still in the thriving metropolis of Devonport. How is?
How is? How is? You know?
It's so chill here? Right that I was walking with my friend. I went for lunch with my friend and we were doing a walk around the Don River railway track and I was like, gee, there's a there's a fire over there. It's on fire, like I hope it's not big, and it was big, and my mate is just like, just it looks like it's over the hill. I'm like, well, it's still fire. I think it's a fire, like, I think it's a big bush fire. I hope that
someone's called the fire regrade. And she was so I'm like, why are you so chill?
Like?
That is a fire, And then an hour later when she got home, she sent me an article that there was a bushfire that one of the sparks from the steam train said a bushfire. So it's very chill here. Fair to say, well.
You don't want to worry too, you know other people will do that for you. How was your granddad's one hundred and month birthday?
So good? Is I say? One hundred and month too? It's hard to get that that was so good? How good is he?
Do you know what? I was looking at that video of him today where you were interviewing him. My dad's eighty five. Don't tell anyone this, I mean, don't tell Ron this anyone, but hell, I reckon, I reckon. Frank might almost have Ron covered. Frank's sharp is a tap.
He's pretty good.
He's so, I mean for one hundred and one. I mean, he holds a conversation, He's talking about interesting stuff. He's got a really good memory. He's reflecting on like school and his childhood, which was I mean nineteen twenty four. Fucking hell, who was born in nineteen twenty four. It's amazing. It's like his level of sharpness and cognitive function and even he just I mean, he looks like he's a healthy eighty. He does not look at it is. It's incredible.
I'm going to show gilespo.
Although you've got to be careful, you know, because of the whole Blue zones thing, right, because you know how that you know how they had those blue zones where you know, you're supposed to.
Be really really Oh there he is. Yeah, it looks fabulous. Now I'm not saying this applies to him, but you know that how they said, oh, there's these blue zones around the world where there's people who live well over one hundred and and you know, they're always really really healthy. And they did all that. There's some bloke made a lot of money out of making a diead out of what people ate in these buzzone so it's sort of ok an Hour and Lover, you know, in California and
all that sort of thing. And they found when they did an analysis of it that a big part of why they were over one hundred years old is no one was really quite sure when they were born. So they are often places that didn't have great records. And so is how old's top? Wow, Well, look he's at
least ninety you know, and no one really knew. And so when they really analyzed it and started to look at what were the records of these places, there was a significant number of these people who no one really was sure that they were over one hundred.
I saw a lady talking about this very thing the other day. I'm on one of the plethora of bloody videos that get sent to me, and she was also saying that people were dying but it wasn't being recorded anywhere. So, yes, people who died at seventy two, but that wasn't recorded. And now if they were still alive, that'd be one hundred and six. But efficiently they're still alive, but literally they ain't.
And sometimes their son or something is still alive and everyone just starts referring to them as the person who died. Yes. Yeah, and there's often a lot of good reasons for not declaring that someone's died, you know, like picking up the Social Security check and all that sort of thing. So yeah, so accuracies, yes, yes.
I wonder. Yeah, well, that's going to put a big hole in quite a few people's theories. I think of longevity and health and the correlation between the blue zones and all the other stuff allegedly.
Yeah, well, you know, you can eat cucumbers for us of your life. I think that's one of them. Or you could just maybe check if you could find a birth certificate for that person.
You could. But speaking of health, we're talking about a much demonized, much marginalized food, maybe the simplest food of all time, the humble egg is it's making a resurgence after being well the wilderness, the nutritional wilderness for decades.
That's right, you know, the wondrous people to whom we trust all of our welfare, you know, the dietitians and nutritionness of the world have for very many decades since well pretty much since nineteen sixty eight, told us that we shouldn't be consuming eggs now. I mean, Tift's too young to remember this, but you probably remember being told that when you were growing up, Craig, that you know, you've got to avoid the eggs. You've got to got to have the you know, you've got to have the
egg white omelet. You can't have an actual omelet. You can't. It can't be eating the yolk of the egg. It's full of cholesterol. It will kill you stone dead in seconds.
Yeah, well, I grew up in the country, soide didn't get that message. And also, our best friends aren't the biggest poultry farm in Australia, so I ate all the fucking eggs I could get. But I will tell you a quick thing.
Yeah, but you would have been unusual.
Yeah I was. I was the exception in the city. Yeah, but that message when I when I finally at the ripe pot age of Ada and started working in gyms, which was still only nineteen eighty two, so still a long time ago, the eggs are bad message had proliferated well and truly. But when I was eighteen, I was a bodybuilder and all I wanted to do was be big because you know, I had a lot of emotional and psychological issues obviously still there, just hide them better.
But one of the people are not going to believe this. I used to eat a dozen eggs a day every day. I would eat a dozen eggs a day for a couple of years, and my cholesterol was not high. Now everyone, that's not a recommendation, but that's yeah, that was my s Well, I don't.
Know, you're still alive. And that kind of is a neat segue through to this recent study. So in the last week Monash University put out a study. It's quite a significant study, well conducted, quite large, looking into this whole question of is there actually any problem with consuming eggs now, you know, because I guess their nutritionness and
so on. There up a range was that they were looking at people who had one egg a day, but that's a long way from what we've been being told, which is, you know, you should probably have one egg in your entire lifetime. And they were looking at those people and comparing them to people who had one egg a week and looking at their you know, are they more or less likely to die from heart disease? Are they more or less likely to die from anything else?
What they found is that they had a fifteen percent lower risk of death from any cause, so anything cancer or accident. I guess. I don't know how the eggs helt there, but fifteen percent lower from any cause and twenty nine percent lower by heart disease. So the people having an egger day had an almost one third better chance of surviving and not dying of a heart attack than the people who were following the nutritional guidance. And that says something to you about the nutritional guidance.
So what was the though one of the things origin story of that.
Yeah, So where it came from is in the in the nineteen late nineteen sixties, the nutritional and medical fraternity became obsessed with cholesterol. And it's a bit of the old story about it was pretty much the only thing that could meet in anyone's blood at that time. And you know, when the only tool you've got is a hammer, then everything looks like a nail. And so it was
nailed with the cause of heart disease. Heart disease rates were going through the roof in the late nineteen sixties, and there were all sorts of wild theories about why, propagated by I think we talked about it a few weeks ago Alan Keyes, who came up with his famous seven country study where he studied twenty two countries, found the seven that matched his theory and ditched the rest. Well, part of his theory was that saturated fat and cholesterol
are what caused heart disease. Now it subsequently pretty much nailed down that. That's a lot of garbage, but we still have the Heart Foundation and dieticians still pumping out that message. They're finding it harder and harder and harder though, to pin eggs with it. And this causes a bit
of a problem because eggs are full of cholesterol. You know, if you wanted to eat a bunch of cholesterol, pretty much the only way you'd do better than an egg would be eating a prawn, which is pretty much the only higher cholesterol food than an egg, Graham for Graham.
And the difficulty is that now they're having to backtrack on that but still maintain the cholesterol is bad message because it underpins the recommendations they have about telling us to eat cholesterol lowering margarines and to take statins to lower our cholesterol and all that sort of thing. And then at the same time they've also got to tell us that it's okay to eat a load of eggs,
which are of course high in cholesterol. So they're in a bit of a tricky position at the moment because on the one hand, cholesterol does not hurt us when it's in an egg, but it does hurt us when it's in margarine or in butter. So the issue is this is that they have fundamentally, as usual with nutritionness and the heart Foundation, I like stepped away from the science to match the messaging, and the science is pretty
clear on this. An egg is a perfect food. If someone runs around telling you you've got to eat kale, smoothies and all that sort of stuff as a superfood, you can step back from that and say, no, I'm already having a super food. I had an egg on toast this morning. So an egg contains exactly what we need in exactly the right proportions, both macro and micro nutrients and all vitamins. The only thing it doesn't contain is vitamin C, which you could get adequately from the
occasional potato. So it's a perfect superfood. Probably the thing that comes closest to it next is whole milk, which is also similar in its characteristics. And if you think about it, both of these things are foods created by animals to feed babe the animals and make them grow into bigger animals, and so it should have everything that is needed for that to occur.
You're that chips and eggs superfood super meal.
As long as you don't cook the chips in seed oil. Perfect cook the chips and some nice animal fat, bit of duck fat or a bit of beef fat bit of tallow then, yeah, a bit of chips and eggs is a superfood. Can I put line up for that every day I want to have my superfood?
Can I put some salt on it?
Yeah? Oh yes, definitely. Now we should do it a whole program about salt. But the story about salt is a load of absolute bollocks. So there is absolutely no reason not to be consuming salt unless you've screwed up your kidneys bleating too much sugar. Right, But we can we can put a little bit more effort into that
one another day, Craig. But the interesting thing about cholesterol as well, another part of the science that they only got around to looking at eventually, is that the human body produces about a thousand milligrams of cholesterol every day. We make it. It's a very good reason we make it. It's essentially the ambulance grew for our body. Wherever there's any damage internally, any information, the cholesterol is deployed to
help patch us up. So cholesterol is a really important part of our staying alive mechanisms, which is why we make such a lot of it, a thousand milligrams a day. Now, a lot of people will say, well, a thousand milligrams I've done the mats. That's agram. Doesn't sound like much to me. Well, it is when you're talking about cholesterol, because an egg is one hundred and eighty six milligrams the average egg, so you know, a thousand milligrams a day is actually more than five eggs worth, and we're
making that ourselves. The interesting thing is that the human body adjusts, so if we eat an egg, they say, oh jeez, thanks for that you've made. You've given me one hundred and eighty six milligrams. That's one hundred and eighty six milligrams I don't have to make, and it
just reduces the amount we make. So the net effect of consuming cholesterol is pretty much nothing unless you're consuming more than a thousand milligrams of it a day, which very few people are, except perhaps you were when you were checking back an entire box of eggs in one go. But even then, so what, Yeah, it's blaming cholesterol for
heart disease is like blaming ambulances for car accidents. Yes, you notice that they often are in the same place at the same time, but you're disregarding its purpose.
Yeah, yeah, hey, hiss my friend chat GPT. Cholesterol gets a bad rap, but it is essential, essential for various functions in the body. The key benefits of cholesterol cell membrane structure. Cholesterol's crucial component of cell membranes, providing stability and fluidity, helps maintain integrity and flexibility of the cells,
allowing them to function properly. Hormone production. Cholesterols are precursor in the synthesis of steroid hormones, including cortisol, aldose, aldosterone, whatever it's called, sex hormones, estrogen, progesterone, testosterone, Vitamin D synthesis, brain health. The brain contains about twenty per cent of the body's total cholesterol. It is vital for formation of synapses, connection between neurons, supporting learning, memory, and overall cognitive function.
It's an antioxidant, it's immune function improver. Wow, that's interesting, isn't that?
Yeah? So, I mean, who would have thought one of the one of the really big book ones in that list there is the vitamin D production. So no cholesterol, no vitamin D. So you can go out in the sun all you like, but if you haven't got enough cholesterol in your skin, then there'll be no vitamin D. Produced, and vitamin D deficiency has its own list of very
very bad things for us, including rickets. So the interesting thing out of all of this when it comes to eggs, is that the nutritional establishment, the people we trust to tell us what we should be eating, have spent the last five decades telling us not to eat one of the healthiest things we could possibly eat because they obsessed about something that didn't matter. And that's to me underlines how so much nutritional advice is very very wrong and
very very dangerous. And this is the sort of thing. HARKing back to our discussion I think we had last time we talked about the star ratings on food, said the best way to use them is in reverse, the lower the rating, the better the food. And one of the reasons for that is that cholesterol is one of the things they measure in that star rating. So something that's got a lot of cholesterol and saturated fat, like but I will have a terrible star rating. But it's
a superfood. It's cream, and it is very very good for you. It has it will have a star rating of half a star or one star if you're very very lucky, But that tells you that's a food you should be consuming, whereas the margarine that lowers your cholesterol that gets five stars should be thrown in the bin.
And isn't it interesting, David that that Monash Yuning, which by the way, is where I study. But Monash does this big study, lots of participants, lots of whatever. Let's assume I haven't seen the study, but you're telling me it's a good study. But why would people? Why is it?
Why doesn't anyone pay a ten? Like like if I was a dietitian or nutritionist and I was in the cholesterol as bad camp, and then some brand new research came out that went, look, it's actually not I would at the very least want to go and read that and see if I can learn something new. What's your theory on why? I understand why brands are so slow because it's going to cost them do but why is the nutritional slash medical science fraternity sometimes so slow to turn the ship around.
Well, A big part of it is if you've spent the last twenty years of your life building a career as a nutritionist or a dietitian, and all that time you've been telling people not to eat eggs, how are you then going to go back to them say, oh, you know that stuff I've been saying for the last twenty years that was all wrong. But now I'm going to tell you something that's definite right. So you can listen to me. Now just ignore the fact that everything
I've said for the last twenty years is wrong. People find that very very difficult to do. Yes, I know you would do it, will definitely do it. But most people find that really really difficult to do. They find it really difficult to admit they've done something wrong.
And isn't it a problem? Isn't it sad that that the people's ego or people's lack of humility, or people's inability to say, look I got shit wrong. That are and yeah, twenty years whatever. Well, I think I've said this before. Like I used to teach the food Pyramid. I was a big advocate because that was the best I knew, and then I didn't and I literally said
to people, I got it wrong. Lots of people. But and I mean the reality is that apart from being scientists or researchers or dietitians, nutritionness doctors, everyone's human right and everyone gets stuff wrong. And this addiction that we have to being right comes at the cost of people's health. You know, it's I know, it's part of the old.
And their lives. Remember that this study said if you eat an egg a day, you are twenty nine percent less likely to die from heart disease than if you eat an egg a week. So, in fact, were they to admit that the advice they've been giving for the last twenty years was wrong, they'd also be admitting that they've encouraged their patients to do something which makes them a third more likely to die of heart disease.
Yeah, tif, do you eate eggs?
Eats of them?
How many? Like what's your egg quota?
I'd have eggs every day and I usually have three in a.
Serve, So you would give or take twenty a week.
Yeah, yeah, that's what the study says. Yeah, yeah, definitely yeah.
Yeah. I actually, well.
I mean Craig was not going to back a box at a time, you know, in his youth, and he's still with us.
That's absolutely true. That is true because I used to get them for next to nothing because our friend zoned and all. I just wanted to get lots of protein and the simplest, easiest most accessible, digestible way. Again, everyone, I reiterate, this is not a recommendation or a suggestion, but this is literally what I did. There's lots of people who can advocate, and yeah, I remember really tentatively.
Sometime later, not a lot, a lot later, a year or two later, when I backed off to like two or three a day, I was thinking, my cholesterol is going to be like out of control, and it was like four. It was like lower than average.
Yeah, because it doesn't really affect the cholesterol reading because your body selfurg the entire time. Because remember, it's manufacturing it if you don't give it to it, and all you're really doing by depriving it is just making the job of manufacturing it harder.
All right, that's enough. That was short, But I think that was good, doctor gillespo. When when are you starting to go on? Did I forget something?
No? I was going to no, No, I was going to say, if you want to bang on a bit, we can talk about salt. But if you want to leave that.
For a night, i'd love to Well, well, you said that's for a time. I actually wrote down salt.
Just let's let's give it. Let's her little taste tester of the salt, all.
Right, why why is there so much terror around salt?
For similar reasons so as the heart disease. Think by the way, people might be wondering, well, what was causing all this heart disease? And if it wasn't the saturated fat, what was it? Probably the smoking, is the short answer. So smoking significantly increases the rates of heart disease, and in the late nineteen sixties smoking was at endemic levels. And if you graph smoking versus heart disease mortality, they're an almost perfect mirror of each other in terms of
the curves. So they completely got that entirely wrong. But at around the same time they're also obsessing about blood pressure, mostly because once again it's something that could be measured, and there was a bit of you know, home spun logic to oh, I guess you know, if your blood's going through your pipes that are higher pressure, then it's probably bad for your heart. It probably puts a bit of pressure on your arteries and so on. So high
blood pressure is probably a bad thing. Exactly what is high blood pressure has been a moving target if you track it over time. I haven't got the numbers off the top of my head. But if you track it over time, it's gotten lower and lower and lower and lower. To match the needs of the people selling blood pressure lowering medications, to sell more medication, they move the goalpost a little bit tighter every year so that it increases
the market size. But one of the big messages that comes out of that is, well, one of the things that raises blood pressure is salt. And the thinking there is, well, if you consume salt, then it allows more water to be absorbed into the bloodstream, which increases the volume of the blood, which therefore increases the blood pressure. It is yeah,
mechanically probably correct. It doesn't have a significant effect, though, once again because our bodies are pretty good at adjusting, so all else being equal, the effect of salt on blood pressure is roughly the same as what they call the white coat of which is blood pressure tends to go up when it's being measured because you're nervous, you're stressed, someone putting a blood.
I've got it, white code hypertension.
Yeah, so, and you get different results if the person's unconscious and not being stressed out by the fact that the doctor is they're taking their blood pressure it's a similar effect around about the same effect about two milligrams. It's it's it's not much, but it hasn't stopped it being the story just like that, don't eat eggs, which is, don't put salt on the eggs. You're not eating because
salt is going to give your heart disease. Now, the biomechanical science of that shows that that's garbage, because the human body has evolved in an environment where salt is part of the environment, and we are really really good at getting rid of the excess. We need salt in our diet, and we're really good at getting rid of the excess. Any extra salt ends up in the urine.
It's out of there, real, real quick. The only circumstance where that doesn't happen is where you have already screwed up your kidneys, which is the organ responsible for eliminating
the salt from your bloodstream. And the most effective way of wrecking your kidneys is to have large amounts of sugar, because it creates which through a process which we won't go into in detail here, but creates your g acid crystals, which ultimately end up wrecking a lot of the fine tubules in the kidney and result in kidney disease, which is of course why diabetes and kidney disease are closely associated, and it's why kidney disease is now a significant chronic
disease state in the modern world, particularly in Australia and particularly in the Northern Territory, which has amongst the world's highest consumption of sugar. So kidney disease is what causes salt to cause a problem because you can't eliminate the salt. But for a normal functional human adult, eating salt it as much as you want to your taste, and by the way, your taste will limit that. Some people can eat a lot of salt. Other people don't like it
much at all. It's a taste thing, and it's entirely dependent on how much you need. Your body will decide how much you need to take in. But artificially limiting it and sitting there saying I can't have salt because it's going to kill me with heart disease is nonsense.
I feel like an omelet now, I feel like a chicken omelet.
Yep, with a bit of salt on it, some chips on the side, cooked in animal fat of course, and.
Like with cheese, grated cheese, drizzled.
Cheese, full fat.
Yeah, some chopped onion, maybe fry off the onion a little bit, and some butter and some tomato. Oh god, come on, that's what I'm talking about.
Yeah, and none of that is bad for you.
No, that's why I picked all those ingredients. I knew that would get the David Gillespie tick.
Yeah.
Do you add salt? Tip for you a salter?
Yeah?
I love salt.
I eat a lot of salt.
Yeah. Since she's having she's having twenty eggs a day, she's coming on in salt, probably probably with an inch stick of butter over everything she eats.
I have given that sugar and nudge though over my last David. So, now the kidneys are functioning with the salt.
Oh, you know, it was a problem. The beautiful thing about the human body is that you have to wreck it fairly substantially before it's really broken.
Excellent.
They are pretty resilient. They are pretty resilient. Well mate, well done you. So now I was going to advise everyone to load up on eggs and salt. I'm not going to do that health advice. I'm not going to.
None of this is health advice anyone or none of it's a prescription or a program or direction. But interesting information, that's the main thing. Always do your own research, just research in the right place. We'll say goodbye fair but thanks again mate.
Yeah, no worries, Thanks buddy,