Tuesday, July 21, 2026

The Blues Brothers performing 'Soul Man' live on SNL, 1978.

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SAMA HOOLE: Bluefin tuna was ground into cat food and given away as a nuisance catch, worthless, until fashion turned the same fish into the most expensive meat in the sea. Lean muscle with the fat all but bred out, so dry the canners have to drown it in soybean oil, or you smother it in mayonnaise, before a grown adult will eat it.

Bluefin tuna was ground into cat food and given away as a nuisance catch, worthless, until fashion turned the same fish into the most expensive meat in the sea. The fashion was the only thing about it that ever improved. Look at what tuna is. Lean muscle with the fat all but bred out, so dry the canners have to drown it in soybean oil, or you smother it in mayonnaise, before a grown adult will eat it. The one part anyone truly prizes is the fatty belly the sushi bars charge a fortune for. Prized for one reason. It is the only bit with any fat left on it. Then the mercury. A big tuna spends decades near the top of the food chain, hoarding the methylmercury of every smaller fish it ever ate. Which is why pregnant women are told to ration it and children to keep it to a tin a week. So, the health food. A fish once fit only for fertiliser, stripped of the fat that makes meat worth eating, loaded with a metal you are warned to limit, packed in the seed oil it is too dry to survive without. Rebranded as Chicken of the Sea, then as ocean gold. Nothing about the fish changed, not one cell of it. Only the story did, and the story is where the money always was.

When a food's price swings that hard while the food stays the same, you are not looking at nutrition. You are looking at marketing in a chef's hat. 

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DR. ANTHONY CHAFFEE: Plants are trying to kill you. Eat more meat instead.


Plants are trying to kill you.  Eat more meat instead.

15:33.  It's not until they dump the plants and eat only meat that they alleviate all their symptoms.  So I think it's very clear that these plants are toxic.  We know they're toxic.  We've known for thousands of years that they're toxic they're in every botany or horticulture book in the world and this is something that we've known for a thousand years of years we've known that plants can cause certain diseases.  Adele Davis was a nutritionist from 100 years ago very smart lady well ahead of her time and she talked about oxalates and how toxic they were and how you needed to if you just you don't just eat raw spinach.  You needed to poach it in milk because the oxalates would bind to the calcium.  They would chelate it out.  So you had to neutralize the oxalates before you ate them.  This is something that people knew for thousands and thousands and thousands of years.  That's why they ferment things.  That's why they cook things and mix them with ash or clay to lower the toxic load.  Corn a thing called maze only eaten. If it was prepared in a certain process called Nish tamalization which is a seven step process of chemical heat and processing soaking it in lie for 24 hours, mixing other chemicals with it, doing all these other sorts of thing. To lower the toxic load and increase the bioavailability of the nutrients.  Because that's another way the plants defend themselves is by just not being as nutritious they bind up their nutrients and ways that we can't access because we don't have the enzymes to break them down so through technology we figured out how to break those bonds and release those nutrients and to lower the toxic load and that's why we've prepared plants in very specific ways for thousands of years because they're poisonous because they're toxic.  And we knew that and in the last century we've been told to forget it and that's something we need to ReDiscover I'm not inventing the wheel here the wheel has been invented.  It's just that we've forgotten about it.  Oh I'm trying to do is reawaken that large body of understanding that plants have toxins and you need to prepare them in certain ways to lower the toxic load if you're going to eat them.  But if you don't have to eat them if you're not starving and you're not in that position or you don't want to eat them just eating meat is a perfect way to avoid those toxins.  You get everything you need just by eating that.

18:00.   Super fascinating I wanted to ask you one question I had ready for you was there any study that compared people going from healthy omnivorous diet that doesn't have any Ultra process food just a organic veggies and fruits and meat to carnivorous diet and then having better results?  
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SAMA HOOLE on a tin of SARDINES: 375% of your daily B12 (every plant on earth offers none); A third of your vitamin D (more than a British winter gives you) . . .

A tin of sardines costs about a pound. Here is what is inside.
- More omega-3 than a £12 fish oil capsule (still in the fish, not gone rancid on a shelf) - 375% of your daily B12 (every plant on earth offers none) - A third of your vitamin D (more than a British winter gives you) - 74% of your selenium (the mineral half the country is short of) - Calcium off the bones (no dairy, softened until you can't feel them) - 25g of complete protein (every amino acid present) - Mercury at 0.013ppm (swordfish runs seventy times higher)
The supplement aisle sells you that same sardine in pieces. A capsule of the oil, a tablet of the D, a tub of the selenium, forty quid the lot, half of it oxidising before you get home. Or the tin. A pound. The whole animal, everything in its right place.

They keep telling you superfoods are exotic and expensive. This one's been on the bottom shelf the whole time. 

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J. MICHAEL WALLER: Cuban Communist Party chief takes issue with the American government's views about communist subversion.

Wow.  This guy is funny.  


 Especially in light of this.  

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