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Jan. 31, 2025 - X22 Report

01:26:52

Chef Pete – The Food That The Industry Has Been Pushing Is Not Food, It’s Time To Eat Healthy Again

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	Let's talk about protecting our wealth.
	As we step into 2025, one thing is clear.
	De-dollarization is not stopping.
	It's accelerating.
	China and other BRICS nations are scared of President Trump, and it's making them more determined to reduce their dependence on the U.S. dollar and establish themselves as a global economic superpower.
	Their secret weapon?
	Gold.
	In fact, China resumed buying gold, and you know what's even more telling?
	They underreport their buy.
	Does it make you wonder why?
	They recognize its global value and ability to withstand economic shocks.
	Gold is a global asset with innate value.
	It's tangible, reliable, and immune to economic manipulation.
	China and other BRICS countries want to be prepared.
	They just don't want it known.
	But this isn't just about nations.
	It's about you.
	In a world of shifting economic power, gold is your personal hedge against uncertainty.
	Noble Gold Investments can help you secure your financial future with gold.
	Visit x22gold.com today to learn more.
	And with a qualified account, receive 10 one-ounce Silver American Eagle coins.
	That's x22gold.com, or just click the link in the description.
	Remember, there is always a risk of investment, and there's no guarantee of any kind.
	Hey listeners, if you're in need of trusted medication like ivermectin, hydroxychloroquine, amoxicillin, look no further than ReliableRxStore.com.
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	They're committed to making sure your experience is seamless, safe, and private.
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	you.
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	They're here to provide you with affordable, high-quality health care delivered fast and discreetly.
	That is ReliableRxStore.com.
	Let's talk about protecting our wealth.
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	If you want to safely invest, invest with mydigitalmoney.com Hi, and welcome to the X22 Report Spotlight.
	Today we have returning guests, Chef Pete Evans.
	Chef is a celebrity chef, TV host, restaurateur, author, keynote speaker, educator, documentary film producer, TV series producer, podcast host, surfer pioneer, and health coach.
	He's written numerous books on being healthy, on food.
	His latest book is Healthy Food for Healthy Kids.
	And I am very happy and honored to have Chef Pete Evans on the X22 Report Spotlight.
	Chef, welcome.
	Welcome to the Spotlight.
	Dave, what an honour to be invited back and thanks for having me again.
	G'day to everybody that's listening and watching.
	Hope you're all well.
	Thanks for coming back on.
	And let's just start off with your book.
	Let's just start off of why did you decide to write Healthy Food for Healthy Kids?
	Well, the simple answer is that I believe in prevention.
	Prevention is something that we often overlook.
	When it comes to long-term regenerative health.
	And usually, from my perception, and this isn't a blanket statement, but there's a large majority of people that decide to take ownership of their health when they're given a diagnosis or when something happens in their life that they can't do the things that they wish to do anymore.
	It could be being overweight and they love playing.
	A particular sport, and they can't do that anymore, and they want to get back into shape and lose some pounds or kilograms, as we say here in Australia.
	But one thing I have observed is generally change comes when people are in pain and suffering, a lot of the times, which is the catalyst for looking at the different pillars of health.
	And I love that.
	I love that people get to that stage and want to make some changes, you know.
	And a lot will go through the traditional roots.
	I don't even like you use the word traditional because traditional for me is something else, you know.
	Traditional is our ancestors and the wisdom that comes from evolution over so long on this planet.
	But I guess the more modern routes, they go to a doctor or a medical practitioner and they're diagnosed with something and then they're sent off to a specialist that specialises in that part of the body in which their symptoms are appearing.
	And that's all very well and good and there are beautiful doctors out there, wonderful doctors, and some people get results.
	Many people don't find the long-lasting results that they're looking for.
	Sometimes it's more of a Band-Aid approach.
	And I'm making general statements here, so please don't take me at my word that everything's just a Band-Aid, obviously.
	There's some great life-saving procedures in the medical profession.
	Trauma care is second to none.
	But dealing with long-term chronic health issues, I guess have some holes in it for a lot of people.
	And the reason that I say that is I've had thousands and thousands and thousands of people that have either adopted dietary principles that I've shared and I've shared their anecdotal stories.
	I've shared thousands upon thousands of anecdotal stories of people putting their autoimmune disease into remission, reversing type 2 diabetes, getting off their antidepressant.
	Psychotic drugs, so to speak, just through the simple change of diet and lifestyle that they start to do.
	So going back to your question why this book aimed at families and especially children is I always have the vision of why do we need to get to that point of pain and suffering?
	What about if we just adopted beautiful, healthy principles from a young age so that we have prevention?
	of these chronic illnesses.
	And I've mentioned this to you before, I'm pretty sure on our previous podcast, that 80% of chronic illness can be preventable or prevented or reversed in most cases.
	So should we not focus on prevention rather than dealing with it when it gets to that late stage?
	And that to me is just common sense.
	Getting to that point, though, of education.
	For the average person, and nobody is average, everybody is unique and wondrous, but I'll use that terminology for this, I think is a worthwhile mission for myself and others to continue pushing these ideas out there into the marketplace and into public awareness,
	you know, because if you listen to the mainstream media, often they will tell the story that Getting old and deteriorating health is just part of our plan of what it means to get older,
	whereas I have the opposite belief, which is as we get older, I'm quite young now, I'm 52 this year, but I have the firm belief that as I go through the next few decades, if not four, five, six decades, that I will continue to...
	Become wiser, become stronger, become healthier.
	And once upon a time, it was considered normal to die of old age, whatever age that may be for individual people.
	Whereas these days, death seems to coincide with hospital visits and suffering from one of these chronic illnesses, whether it be cancer, heart disease, diabetes, the list goes, autoimmune disease, the list goes on and on.
	So my intention for myself and potentially others is to have the belief or plant the seed of belief that we can die with all our mental faculties in place, that we can hold on to our cherished memories and we don't suffer the tragedy of Alzheimer's and dementia where we lose access to those beautiful memories that have shaped our lives, bought us joy, bought us celebration.
	Put a smile on our face.
	And I've interviewed Dr. Dale Bredesen and other people in this field of Alzheimer's and dementia research, and they believe it is 100% preventable.
	And in their clinical trials, 90% plus they can stop the progression of Alzheimer's and potentially reverse some of the factors in there.
	It comes down to individuals' viewpoints of where they see themselves, how they see themselves ageing, how they see themselves in or out of the healthcare system.
	My common saying is the greatest form of rebellion against all of the systems is to take complete ownership of your health because that will generally, unless you have an accident, but remove yourself.
	And your family from that system that can drain you financially, cause so much emotional trauma for yourself and for your loved ones.
	And I think that is definitely worth releasing a book and doing podcasts like this.
	So thank you for having me on because I think it's health is wealth, as they say.
	And one of the common things that...
	Many millionaires and billionaires do say when they do have problems with their health is they would give up all their wealth to be healthy, to live longer.
	And so I think that's worth championing, that's for sure.
	You know what it is, I think, with healthy food, especially here in the U.S. Now, Europe is different, Australia.
	I don't know too much, but you can probably answer to this with Australia because I know, like, if you pick up a...
	A bag of food or a can of food or something.
	We have different ingredients than Europe.
	I don't know if Australia is also following the way Europe does it or the way the U.S. does it because there's all different chemicals in the food here in U.S. They're not permitted out in Europe.
	So I don't know if it's the same thing.
	Plus, healthy food, when you say healthy food, a lot of people really don't know.
	What that means.
	And I'll give you an example.
	People will go into the supermarket and they'll say, oh, you know, I'm going to eat healthy.
	So they go down the aisle and they say, okay, this says it's all natural.
	So I think that's healthy for me.
	And it's in a box or it's in a can or whatever it is.
	So I think what's happened is the food industry has confused the people of what's real food, what's real healthy food.
	And what is not?
	Because they put all these different labels on it.
	Oh, it's natural.
	Oh, it's organic.
	Oh, it's this.
	So if you see that, you think you're eating something healthy.
	So what's the difference?
	I mean, maybe you can explain it.
	Like, what is actual healthy food?
	Yeah, that's a great question.
	And I can give you a very simple answer that may shock you.
	I mean, I was invited to a convention here in Australia many, many, many years ago.
	We're going back a decade or more.
	And in that convention, there was a health expo.
	And the convention centre was filled with all these different stalls, with all these different people selling their healthy products.
	Right.
	And I got up there on stage and, you know, I was talking about cooking, you know, what it means to be healthy.
	And I said, you know, 95% of the products in this health expo, I would not consider to be healthy food.
	I wasn't invited back after that, for sure.
	Because, you know, to answer your question, I believe healthy food is animals and plants.
	It's as simple as that in its most natural form.
	So when we're talking about plants...
	If we can get spray-free that haven't been poisoned with glyphosate and Roundup and all of these other sort of insecticides and herbicides and fungicides and all of these chemicals, basically.
	If we can find farmers or farmers' markets or produce in our supermarkets or where we go grocery shopping that haven't been sprayed, you know, and generally that terminology is called organic.
	And if we think back 100 years ago, everything...
	We didn't have to call it organic back then.
	We didn't, no.
	And when it comes to animals, there are different ways in which people raise animals for food.
	There's the more conventional method, which is feedlots, where they are denied free-range, roaming, basically eating their natural environment.
	You look at herbivores, such as horses.
	Not saying that we're eating horses, but they do in some countries.
	But cattle, sheep, these types of ruminant animals that are herbivores that graze on pastures, the traditional bison that roamed the plains of the United States and elsewhere.
	These were animals living a very natural, holistic life.
	They knew instinctively what to eat, when to eat it, and how to eat it.
	And their bodies were designed in the best way possible to process that food or the information, the data that they were consuming.
	So there are farmers out there and ranchers and food lots that do not participate in that natural method.
	So there are farmers out there and ranchers and food lots that do not participate in that natural method.
	You know, they feed them grains and soy and hormones and they inject them with different vaccines and different concoctions to increase their yields, to get them heavier, quicker, so they can make more money at the market, so quicker, so they can make more money at the market, so to But on the other hand, there are wonderful ranchers and farmers that stick to those holistic regenerative farming practices that rotate their crops.
	And they're plentiful throughout the United States and here in Australia and most parts of the world.
	You can find them.
	Unfortunately, at this point in time, because the cereal crops and seed oils, the high fructose corn syrups and these types of things, they seem to have been given the government subsidies over the last few decades.
	We can understand why.
	There's plenty of documentaries and books written about this.
	But perhaps we're seeing a turning point now with people like Joel Salatin, who's one of the godfathers or grandfathers of regenerative farming practices, started to become more widely known.
	And the education that he offers farmers is, one, if you follow his practices, which are very natural practices, you can create more money for yourselves.
	Help heal the soil and the land in which you are the caretakers of, which increases the nutrient availability to the animals in which we eat.
	And there are more and more people adopting these practices because, one, it's great for the environment.
	Number two, it's great for humanity.
	And number three, it seems to be catching on where I would say in the near future...
	Especially with Robert Kennedy Jr. coming on board and others in this space, that perhaps the subsidies will go to these practices that tick so many boxes in terms of nutritional health for the animals, for ourselves, plus also the planet.
	I mean, I see it as a no-brainer.
	It's just we're in that transition phase at the moment from a heavily invested system, the agricultural system and the chemical system, that has been in place and promoted for so long.
	Because of the high profits that can be generated through this.
	But now we're starting to join the dots.
	The science is definitely out there that says seed oils are not great for us.
	The overconsumption of high carbohydrates is not great for us.
	The consumption of any foods that have been spread...
	Glyphosate or weed killer or these types of things are not great for us because they're low-level antibiotics, which is disrupting our gut flora, which is meaning that it is harder for our bodies to heal.
	So I believe we're in a really beautiful time now, and time will tell.
	I mean, it's in the next week, and probably when this podcast goes out, we will know whether Kennedy's been confirmed for his position.
	And if he isn't, then I dare say they will have a challenge on their hands.
	And I believe he will get in.
	Hopefully it will happen straight away.
	But if it doesn't, fingers crossed it will happen pretty soon there afterwards.
	And definitely his message over the last however many decades, but especially over the last year, has been huge.
	I mean, we've just seen the small win that happened with removing...
	The food dye out of some of these food products that you talked about.
	So going back to that, what is health food?
	I believe it's the best quality land and sea animals that we can find and harvest for ourselves or grow for ourselves, rear for ourselves and killed in the most humane ways that keep sustainability at the top of our...
	And also the plant material world, fruits, vegetables, nuts and seeds that are grown well can form a really beautiful part of the human diet.
	And we can talk about why we can go into carnivore and plant-based and keto and paleo a little further into the chat if you like.
	But I just want to just talk about that one thing that you talked about, all the ingredients that are labeled on food.
	A real deep wish and something that I would like to see, and I've spoken to Bobby Kennedy about this.
	So I said, why don't we create a government website or Make America Healthy Again website?
	And I'm not huge into government, as you could probably understand.
	Less government, the better.
	But while we do have a government system out there, why don't we get the correct information out there about dietary advice?
	And what I've said to Bobby is, I've got the intellectual property that I own of 2,000 of my recipes because I've released 30 cookbooks over the years that have become bestsellers.
	And that is what I would consider healthy food.
	None of the food that is in my recipes or the ingredients that are in my recipes really comes out of a packet that you have to read.
	It is basically those principles of meat, seafood, fruit and veg, nuts and seeds and eggs if you choose, and then good quality fats that we can make ourselves.
	From these ingredients or we can purchase at the supermarket or health food store.
	So the pitch is why don't we create a government website with all of these beautiful recipes with or without my name associated, whether I've got no ego in this.
	My intention is how do we not fight the system but create a new system for people and make that freely available if that's possible through a government agency and have thousands and thousands of recipes in there that are budget-friendly, family-friendly.
	That tick all the boxes for people that are on a very tight budget.
	And we educate people about that question that you had, what is healthy to eat?
	So we don't even go near the boxes of food where we have to read the ingredients.
	We actually circumvent that in a way where those types of food products No longer exist in our cooking repertoire if we choose to, right?
	Everything's a choice.
	If you want to eat stuff out of a packet, go for it.
	If you want to eat junk food from fast food restaurants, go for it.
	I respect your choices.
	But for those that are wanting to take ownership and accountability and responsibility for their own health, let's get the information out there because currently what's happening...
	There's two things that are happening.
	So we've got people that are fighting against getting food dyes out of and chemicals out of food, which I think is great.
	You know, I celebrate them and I respect them and I honour them.
	But that's a lot of work and a lot of time and a lot of money fighting to remove something that perhaps if we spent a fraction of the money on education and inspiration, once people know...
	Those products will no longer be a part of our day-to-day lives.
	So they can exist, but they'll probably go out of business.
	So that system begins to quietly crumble or loudly crumble or disappear or they adapt or evolve.
	And we educate and inspire.
	So the proposal is let's...
	Get recipes out there for free that actually work for people.
	Let's get American chefs.
	And I used to host a TV show in America on PBS for eight years.
	And I know a lot of people have concerns about what is shown on PBS, but they did used to have a show where I got to cook healthy food on there.
	It was called A Moveable Feast.
	And the beauty of that show is I worked with...
	Probably a hundred of America's top chefs over those eight years and I travelled the length and breadth pretty much of the United States and got to see these beautiful regenerative farming practices and I worked with these chefs that really had a skill and a talent for their craft.
	So my pitch to Bobby was, let's bring in American chefs instead of an outsider, an Aussie, teaching Americans how to eat.
	Because I don't think that the US people would take too kindly to an Aussie chef telling them that they're doing things wrong.
	Let's get American chefs on board where we share their recipes pretty much.
	Where we're celebrating meat, seafood, fruit, vegetables, nuts, seeds, eggs.
	You know, I can see it so clearly.
	And I've put the intention and the invitation out there to Bobby and others, whether they take that up or not in this term, if they get through.
	We'll wait and see.
	But in the meantime, that's why the book is out there.
	And I think it's a cheap book for people to buy.
	It's 120 recipes.
	$30 or $20.
	I don't even know the selling price in the United States.
	But, yeah, I think that's a step in the right direction, that's for sure.
	You mentioned RFK, and hopefully he's confirmed.
	I think they're going to try to push back, but eventually I think he will be confirmed.
	I mean, to go up against the food industry, and like you mentioned, they just took out, you know, what is it, red dye number three?
	And it's been in the food for...
	A very long time.
	Even though they knew it was dangerous.
	And a lot of the food, I mean, for you as a chef, I'll just go back to this.
	You as a chef, yes, you can, let's just use meat.
	Let's use real ingredients.
	But what I'm looking at, and I think a lot of people are seeing, is that, all right, I work, you know, whatever it is, eight, nine, ten hours a day.
	I commute into my job.
	I come back from my job.
	I go to the supermarket.
	I pick up the food.
	You tell me to eat meat, so I picked up, you know, or I stopped at a fast food restaurant.
	I got McDonald's.
	I'm eating beef.
	I know you're going to laugh at that.
	I'm eating beef.
	So I'm doing what you say.
	I'm eating meat.
	The thing is, is that real meat?
	I mean, some of the food in the supermarkets.
	Let's talk about protecting our wealth.
	As we step into 2025, one thing is clear.
	De-dollarization is not stopping.
	It's accelerating.
	China and other BRICS nations are scared of President Trump, and it's making them more determined to reduce their dependence on the U.S. dollar and establish themselves as a global economic superpower.
	Their secret weapon, gold.
	In fact, China resumed buying gold, and you know what's even more telling?
	They underreport their buy.
	Doesn't it make you wonder why?
	They recognize its global value and ability to withstand economic shocks.
	Gold is a global asset with innate value.
	It's tangible, reliable, and immune to economic manipulation.
	China and other BRICS countries want to be prepared.
	They just don't want it known.
	But this isn't just about nations.
	It's about you.
	In a world of shifting economic power, gold is your personal hedge against uncertainty.
	Noble Gold Investments can help you secure your financial future with gold.
	Visit x22gold.com today to learn more, and with a qualified account, receive 10 1-ounce Silver American Eagle coins.
	That's x22gold.com, or just click the link in the description.
	Remember, there is always a risk of investment, and there's no guarantee of any kind.
	Hey listeners, if you're in need of trusted medication like ivermectin, hydroxychloroquine, amoxicillin, look no further than ReliableRxStore.com.
	Your reliable online pharmacy for high quality generics.
	Not only can you save up to 70% compared to brand name options, they can guarantee swift express shipping that's discreet, ensuring your medications arrive quickly and privately at your doorstep.
	Ordering online requires trust and they take that seriously.
	That's why they're offering privacy-focused packaging, secure payment options, and a dedicated customer support team that's with you every step of the way.
	They're committed to making sure your experience is seamless, safe, and private.
	And here's a special offer for everyone that's listening.
	If you use promo code X22 to get 10% off your order, plus spend over $299, they'll throw in free shipping, making it easier than ever to get the medications you need.
	If you can't find the medication you're looking for on the website, no worries.
	Just send them an email and they'll arrange it for you.
	Visit reliablerxstore.com.
	And order with confidence.
	They're here to provide you with affordable, high-quality health care delivered fast and discreetly.
	That is ReliableRxStore.com.
	Let's talk about protecting our wealth.
	Economic immortality.
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	Is this real food?
	Because when you really look at the labels, and even though they tell you it's beef and they tell you there's vegetables in there, there's a lot of other chemicals.
	And the thing is, is that there has to be a reason why the food industry started to substitute these foods with chemicals and say, oh, here's something that will taste like lemon.
	Here's something that will taste like strawberry.
	Here's something that, and this is what they've done over time.
	And I think, I don't know if you agree or not agree, but...
	I think RFKs might have a difficult time going up against the food industry.
	Yeah, it's definitely a big battle that they've got.
	You know, I like the idea, you know, I'm not against the idea of battling these organizations to get things out, like fluoride out of water.
	I think that's a no-brainer.
	I think that should definitely be championed because the studies show, recent studies show, old studies, if people want to look at them, that it's probably not the greatest addition to a water supply.
	And if people do want to put it in, you know, free will for people, then they should be allowed to do it if they choose to, you know.
	If you're a firm believer that fluoride should be in water and it gets taken out of the water supply, you should have free will to be able to put it in yourself to your personal drinking water, you know.
	But the battle is...
	That's why I say the battle can be big or actually...
	Perhaps we don't even need to fight.
	You know, and it's an interesting one.
	You know, and I've pondered it a lot because I've been through the transitional period over my life of being in the fight against big food and big medicine.
	You know, 15 years ago, I was the one shouting to everybody because I met all of these beautiful families that were pro-vaccine.
	They would be in tears and they'd bring their child along to my seminars and my talks, who was nonverbal, who is on the autism spectrum now.
	And they were pro-vaccine people and they were following the best of the advice that's out there from the doctors and the medical community and the TV and vaccinate your children for measles, mumps, rubella and so on and so forth and have the 60 jabs that are on the childhood schedule.
	After you hear hundreds of these stories and see hundreds of these children, and the story was the same in all of them, they said my child was developing perfectly.
	They were verbal.
	They were communicating with me.
	They were doing everything right.
	Then within the space of 48 hours of having a shot, they had a very different child.
	That now they have to care for for the rest of their lives, you know?
	So I've been in that fucking, excuse my language, but that fight and that anger and that heartbreak where whether it's nefariously done or not, you know, that's debatable.
	And that's why the one-size-fits-all medicine model falls apart, in my opinion.
	It's because we are all so unique.
	And, you know, talking about health, it's multifaceted.
	It really is multifaceted.
	It's not just about the food we eat or the food we take out of our diet.
	It can be because we all know people that eat junk food, drink alcohol, smoke their cigarettes and live to be 100 with perfect brain health and pretty much perfect health.
	And we know other people that go on the full organic trip.
	And at the age of 40, they've got cancer and they die.
	And they believe they're doing everything right.
	So I'm not for blanket statements on health.
	I believe we have so many tools in which we can use at different times.
	And there's some definitely basic foundational principles and common sense principles to what we can best do to support us on this journey, especially when we have so many more things that can assault us than, say, 100 years ago. especially when we have so many more things that can
	Talking about the food, packages in food and the chemicals in food and how it's grown, as we've spoken about, but also pollution, the electromagnetic frequencies that we're surrounded by, the artificial light that we are under, the looking at the computer screen that we never used to do in our evolutionary the looking at the computer screen that we never used to do in our evolutionary history and focusing on that single point for eight hours a day in front of the typewriter or a computer or
	And, you know, which will lead to potential bad eyesight in shorter amounts of time for a lot of people.
	So health is a multifaceted and can be quite confusing for people because some will go along the path and eat well and still suffer disease because perhaps they have some childhood issues or adult issues, emotional trauma that they're dealing with or haven't resolved yet.
	And that can cause disease in the body until we can break through some of those traumatic experiences in our life.
	We could be in a relationship with somebody, our wife or our boss or our work colleague or our friend or a family member that's just constantly irritating or constantly painful.
	Which can cause disease in our life.
	Deeper than that, we can actually have disease with ourselves where we don't value ourselves, we don't love ourselves, we do not know how to take on love from others or feel safe in the world, you know, where everything is a threat to us.
	The elites, the agenda, the this, the that, the chemtrails, the list goes on and on, the bankers, you know, where everything is a threat.
	So we're in that constant fight or flight and we've got to be prepared and that can cause disease in us.
	Theory on this, or what I like to ask people to contemplate, is where do you think your greatest imbalances are in your journey at this particular point in time?
	Is it relationship issues?
	Is it career issues or job issues?
	Is it sleeping issues?
	Is it too much taking in of the information of the doom and gloom or doom scrolling that's out there?
	Is it too much of the junk food?
	Is it not enough sleep?
	Is it...
	Are you getting any time in nature, in the sunlight, going to the beach or the lakes or the streams or the parks or going for a hike or doing...
	Are you actually playing anymore in your life or dancing or singing or writing?
	These things that, when we were children, used to bring us so much joy and elation and curiosity and excitement and celebration.
	Are we doing that as an adult version?
	Or have we pushed all of that to the side and is life so serious for us now where we're in this constant state of battle against everything, including ourselves and our lives?
	Once we can identify those imbalances or where we're out of beautiful harmony with ourselves and our environment, that's when we can start to, once we have the awareness of that, that's when we can start to go, okay.
	You know what?
	I haven't been in nature.
	I haven't been for a good walk through the bush or into the park for a while.
	I haven't sat under a tree.
	I haven't been for a swim.
	That used to bring me so much joy.
	Maybe I'll start incorporating that into my life once a week, you know?
	Two hours a week, I'm going to do that.
	Or it could be, you know what?
	This week, I'm going to cook myself something that I'm unfamiliar with, that I know is going to be a challenge for me, but not a stressful challenge, but a challenge to...
	Take me out of my comfort zone to do something that I know I'm going to get growth in.
	So that was a long-winded answer talking about RFK and the fight that's out there.
	But I guess what I'm wishing to do is just paint a different perspective about that I would say 99.9% of everything we have control over and there are certain aspects that we Probably don't have complete control over, whether it be some of the things that you've spoken about and, you know, fluoride in the water.
	We can buy a water filter, but that costs money.
	So it's about, I believe, taking ownership and control of the things that we can control and still setting the intention of and having the great fighters out there like Bobby or Robert Kennedy Jr., Donald Trump.
	Others that are in the fight for the right reasons and at the same time have the solutions.
	I think it's great to be in battle, but to be in battle without having the solutions at hand I think can take a lot longer.
	So it's about solutions-based problem solving and Trump's been in office one now.
	Close to a week or give or take.
	And we're seeing some pretty major solutions coming through very rapidly.
	And I dare say that if Bobby gets in or when he gets in, we will see some solutions happening pretty rapidly.
	And who knows what the priorities are for these people?
	I mean, Trump's pretty much laid it out.
	Border, water to California, transgender, stopping that.
	The mutilation of children.
	We're pretty clear on what's a priority for Trump and some of his team.
	Whereas Bobby, you know, I have a feeling of what his priorities are.
	But it could be, you know, these systems have been set up so well and for so long and they're so...
	Yes.
	Quite smart in how they've set all this up.
	So it could take a little bit of time to unravel these threads.
	But I think public awareness and education has to be at the top because otherwise if things are just taken out of food and people are still eating sort of...
	Non-nutrient-dense food is the simplest way I can put it.
	Then the chronic health issues will still continue until the right information comes out.
	Because if we look at the dieticians' associations around the world, the information that they're putting out there is, in my opinion, upside down.
	I believe it is causing more harm in the world.
	What do you mean upside down?
	So they came out with the food pyramid back in the 70s or 80s and then it's turned into the healthy eating chart depending on where you are in the world.
	Every Western nation has their own sort of version of this.
	Eat so many cereals and grains, eat a small amount of meat, eat heaps of vegetables and fruit and don't eat too much saturated fat.
	Eat the seed oils.
	Can we be eating more?
	More proteins and fats from healthy sea and land animals.
	There's an interesting thing out there in every medical handbook or Bible.
	There is no such thing as an essential carbohydrate for human health.
	What there are is essential fats and proteins, which should give you the basis of what we should be eating.
	Good quality fats and proteins.
	And obviously we come from a long line of ancestors that hunted and gathered.
	And hunting was always the first and foremost because you could bring back to the village or the tribe or the family so much nutrition in one kill of an animal rather than spending days and weeks harvesting, you know, the seeds of grass, for instance, in wheat or rice.
	You know, the expenditure to the harvest compared to hunting an animal or fishing for an animal, you know, it's chalk and cheese.
	So from a common sense point of view, we would always have gone for the hunting before the gathering.
	And we are defined as omnivores in the dictionary.
	And we've seen a huge influx of people adopting a more meat-based diet over the last decade, if not the last just few years, people adopting a carnivorous approach.
	And there's merit in that because...
	Basically, the science is telling us, and I don't like to say the word science because nobody wants to hear the word science anymore, especially after the last five years.
	But the evidence suggests that because our gut microbiome has been so heavily assaulted from heavily over-prescribed antibiotic use from the medical profession, the over-use of vaccinations.
	Across the board for children into adults.
	And the overuse of glyphosate on mainly the plant-based foods that are out there, because that's what they use glyphosate on, is the fruits, vegetables, and cereal grains, the corn, the wheat, the rice.
	And as I said, that's a low-level antibiotic.
	So if we're eating these types of foods each and every day that have been sprayed by this, we basically take an antibiotic each and every day, which disrupts our gut flora.
	Antibiotic means death, basically, or killing, and biotic means body.
	So it's killing our gut microbiome, and that's the purpose of an antibiotic.
	So when our guts are heavily assaulted like that, we become more sensitive to foods that we used to be able to consume previously.
	Which wouldn't cause sensitivities to us.
	So that's why more and more people are finding benefits and relief when they go on to a carnivore diet because they're basically taking away the most common inflammatory foods these days.
	Never used to be like this, but these days, these foods are causing inflammation for us and generally the most non-inflammatory foods for human beings.
	Over evolutionary history has always been meat and seafood that hasn't been adulterated with or fiddled with by chemists and scientists to make them grow faster and feed them horrible, horrible foods that they weren't meant to be consuming.
	So that's why people are adopting a carnivore diet because it gives their guts time to heal and the gut microbiome time to recolonate and recolonize with the healthy Beneficial bacteria, so that then we can eventually start to reintroduce these plant-based foods that should not cause any inflammation for us.
	As I said, we're omnivores.
	We should be able to eat both animals and plants.
	And, yeah, so it's a really interesting time.
	And my next book, if I can do one, is to discuss this in depth, you know, basically a carnivorous style of cookbook, you know, because I don't believe we need to be...
	Carnivore 100% of the time, but there seems to be a lot of people that are getting great benefits from this, and for 15 years I promoted the paleo-keto approach, which already took grains and modern dairy, because modern dairy has been...
	Homogenized and pasteurized, which has basically denatured any of the goodness that is in dairy.
	And because raw dairy is pretty much banned all around the Western world, it was simpler just to say no dairy, no grains for a period of time, which is paleo.
	And just focus on meat and vegetables.
	And there's another aspect to that which we used to talk about as well, which was the autoimmune paleo diet, which took away also eggs, nuts, seeds and nightshade vegetables because they seem to irritate people with autoimmune disease as well.
	And so the next stage of that is carnivore.
	So it's about identifying where you are on your health journey.
	If you're healthy and robust and full of vitality, not inflamed, No brain fog, no minor or major issues.
	We should be able to eat pretty much everything that's on the planet without irritation.
	But if you look at the population at large, 70%, 75%, coming up to 80% of people are overweight and obese.
	And overweight and obese is inflammation of the body, no matter which way you want to call it.
	It is inflammation.
	You know, it is not normal.
	You know, you look at every single tribal society or ancestral society of photographs and drawings of our ancestors.
	They were not obese.
	They were sinewy, lean, muscular, sort of lanky, that type of physiology.
	You know, there may have been one or two exceptions in there, but generally speaking, it was the complete opposite of what we see in the Western world.
	So if we want to reduce inflammation, let's start by taking away the inflammatory things in our environment, which is the foods, as I just mentioned, it is the electromagnetic fields as much as we can, you know, a good...
	Tip is to turn your Wi-Fi router off of the night time and turn any electrical appliance off near your bed when you go to sleep and unplug it from the wall just so you're limiting any exposure to these, I guess, electromagnetic frequencies that we never used to have around us when we went to sleep.
	And to have that around us 24-7 is probably, in my opinion, not a great idea.
	Let's take out any impurities from our water, the fluoride, the chlorine, anything else that they may put in there, and we can do that through water filtration.
	And there's different quality products out there.
	Some are expensive, some are cheaper.
	And then let's take away the inflammatory thoughts that we have about ourselves in this world and, you know, that it's all doom and gloom.
	I have the reverse view of that, that it's only going to keep getting better and better.
	And as we've seen over the last month, things are definitely turning around, which may or may not influence me here on the other side of the planet in Australia.
	But I'm certainly keeping a close eye on it because what happens in America generally has a ripple effect through the other parts of the world.
	And as someone that has been fined by...
	The TGA, which is my version or Australia's version of the FDA, I've been fined over $100,000 for promoting products that I use in my day-to-day life that I would deem to be an important part of my health regime.
	Whereas these government bodies that...
	Have this power and control over what we can say can be beneficial for people's health.
	I've been at the brunt of that with my hard-earned cash, paying them in fines.
	And potentially what's going to happen with Bobby going in there and the other people in Trump's administration is they will either Evolve or adapt or be completely redesigned so that natural products can be spoken about freely.
	And obviously we have to be careful with charlatans and snake oil salesmen that are out there, you know, but it does come down to people's free will in which they choose to listen to somebody and then do their due diligence on a product.
	That's somewhat spruiking to see if intuitively they think it can be beneficial for them.
	So, yeah, the ripple effect, I think, would be quite fascinating to see if our TGA, for instance, changes their tune over the coming years.
	I see it happening, but I'm not going to hold my breath about it either.
	Let me just ask you this about your new book, Healthy Food for Healthy Kids.
	The recipe's in there.
	Very easy for parents to prepare meals for their children.
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	So if you want...
	Yeah, and going back to your statement before, because I understand people are busy.
	The majority of people are busy, and that's a topic for a different podcast.
	Yeah, that's a whole other topic.
	You know, Bitcoin might be a great topic to talk about that and time preference and, again, solutions that are out there.
	And I know you're a big supporter of Bitcoin and precious metals and, you know, taking away power of the banking cartel as the central banking system that's out there.
	Yes.
	You know, that's another 100 podcasts deep we can go on about that.
	But so let's talk about time.
	So we all have 24 hours in the day.
	That does not change for anybody.
	And we all get to use that time in whichever ways in which we choose to.
	Some have more time in the day to devote to pleasures.
	Some have less time to devote to their pleasures and their chores.
	I don't say this lightly.
	But many people see cooking as a chore.
	And I would invite everybody to contemplate changing that perception if that is how you view nourishing yourself with food as a chore.
	Because if you're always going to view us as a chore and something that...
	It's a pain in the ass to go into the kitchen and cook for myself and my family.
	Then you'll potentially always view it at that.
	One thing I was taught early on as a young chef is if you can learn to love this art form and this craft and this gift, you will go a long way in your career.
	If you just view it as a job, and even if you want to just perfect...
	Strive for perfection in this job.
	If you don't have the love and the passion and the care for it, then you will not go far.
	And those words really struck me as a young apprentice, and I must have been 17 or 18 years of age, and I'm heading into my 52nd year, nearly 53rd year this year.
	And I've held on to that small piece of advice, and I've cultivated that piece of advice over my career.
	And over my lifetime, whereas I never view cooking as a chore or something that I am niggled at for wanting to do, that I have to do it.
	I get excited every single day.
	I mean, just before we hopped on this podcast, I cooked some sausages for myself and for my wife.
	Sausages, some of the cheapest.
	Meat that is out there.
	You know, it's where they put all the offcuts of the prime cuts.
	And they put it through the mincer and the grinder and put it into a, you know, pig's intestines.
	You know, that's a traditional way of doing it as the casing.
	And every culture around the world has a version of their sausages pretty much, you know, because it's a way to not waste an animal, you know, and indigenous cultures and our ancient traditions.
	Knew never to waste anything.
	So there's always a way to utilise nose to tail, as we call it in the culinary terminology of never wasting a part of an animal, from the skin to the bones to the organs to the blood.
	So we just cooked some sausages.
	And all I did was, it took me seriously two minutes of preparation.
	I put a pan on.
	Put some fat in the pan, cook the sausages.
	Sausages cooked took 10 minutes, but the preparation took me 2 minutes because I wanted to add something to the sausages, which was some garlic and some parsley.
	So I took a clover garlic, sliced it very thinly, picked some parsley from the herb pot in my garden, and I know that a beautiful dressing for any type of meat, whether it be organ meats, sausages, fish, steak, Lamb, chicken is this beautiful dressing, which is three parts olive oil, one part vinegar, some fried garlic, and throw some parsley into the pan.
	And seriously, that takes two minutes to actually prepare, maybe even one minute.
	And my wife and I just had that before this podcast, and I was so excited, and I love cooking it.
	I love cooking the simple food as much as I love cooking the more complex food, you know, and we have complex recipes that are out there from India and South America and the Middle East where it's this beautiful symphony of spices and herbs that it could be a list of 20 or 30 things that go into a dish to make it so special at the end.
	And is that any more delicious than my...
	Two minutes of preparation with sausages, garlic, vinegar, olive oil and parsley.
	I don't see any difference in deliciousness from that.
	And I do love to play with those recipes that have a multitude of ingredients too.
	It's not that I'm adverse to that.
	But if I was a home cook and I had that...
	Belief that this is too hard or too time-consuming or too painful or it's all too hard.
	You know, I would start with a simple dish like that.
	Like, get some good quality sausages.
	And, you know, if you go to the markets or the grocery store, there are sausages that have lists of preservatives and ingredients that, you know, like, why are they putting this into the food?
	Like, sausages should just be meat and fat from one animal.
	Or maybe two animals.
	That's what a traditional sausage is.
	It's usually 30% fat, 35% fat, and the rest is protein.
	And that's why I love eating sausages.
	And we eat sausages once or twice a week because I think it's the perfect ratio of fat to protein.
	And my body is satiated from a small amount of it because if we're eating enough fat and protein, we don't need to eat as much.
	So there's two sides.
	There's another side to this apart from cultivating the passion.
	For learning something new, as I touched on before, getting out of your comfort zones.
	So if you're not a great cook and you think you suck at it and you're terrible, You're the best person to come along on this adventure because you can go on this adventure for the rest of your life and never get bored and you can never cook the same thing twice if you choose to because we have a plethora of ingredients and cultures in which we can choose our ingredients from and there's thousands, tens of thousands of recipes.
	I've released 30 cookbooks with 2,000 very distinct...
	Different recipes in them.
	And I could spend the rest of my life cooking a different meal every day and never cook the same thing twice if I chose to.
	There's that much variety.
	However, if you want to come along this journey and learn a new skill of self-love, self-nourishment, expansion of joy on this journey of life, I believe cooking is one of the most fun,
	joyous, Adventurous adventures you can go on because you can start from a very basic position and continually grow for the rest of your experience and become a master in this, you know, if you choose to.
	Or just get to the basic.
	Adult stage.
	You know, you don't have to become a master.
	You can just become very, very competent in it where every meal will taste delicious and it's up to you how far you take that.
	But to get from beginner to competent, it will only take you a month, two months.
	Maybe even shorter, you know, and start with the basics.
	Really start with the basics.
	Start to learn how to cook a piece of fish or roast a piece of meat or steam a piece of fish or cook a beautiful omelette for yourself.
	Learn how to make beautiful hamburgers with no nasties in there or cook a delicious mince.
	We call it mince.
	I think you call it hamburger mince in the States.
	Learn to cook.
	These basic foods and then start playing with herbs and spices and then different techniques if you choose to.
	And I would strongly advise if you can afford it or if it's your birthday or Christmas coming up and somebody asks what you would like, ask for a really beautiful chef's knife, you know, of what anybody can afford, you know, and they go from any good quality knife from $100 to maybe $1,000, you know, but a $100 knife.
	We'll probably see you through for the rest of your life.
	A good quality wooden chopping board, which will probably last you the rest of your life.
	And then a beautiful cast iron frying pan, which will last you the rest of your life if you take care of it.
	And with those three things, knife, chopping board, and a good quality cast iron pan as the basics, you can cook pretty much.
	90% of everything, and if you've got an oven, you can cook the rest of it, you know?
	And when you become the connoisseur and you want one of those beautiful smokers that cost $5,000, then invest your money and time into getting a smoker or some of these more fancier pieces of equipment, you know, if that becomes your passion.
	And there is nothing better than a southern barbecue, you know?
	In my opinion, there's a chef that's been around cooking for 35 years.
	My favourite food in the world is I've got a smoker and a piece of brisket with salt and pepper and a little vinegar sprayed on it and cooked for 16 hours, low and slow.
	Nothing trumps that, in my opinion.
	Not even the best three Michelin-star restaurant in the world comes close to a perfectly cooked piece of southern barbecue brisket or ribs or andouille sausage or sausages in the smoker.
	But the one thing I want to continue on with this, if you don't mind, Dave, is...
	So we've talked about the time.
	We can do it relatively quickly if we change our mind from it being a chore to a gift and a passion.
	And lastly, which I think is what's stopped so many people from adopting the healthy lifestyle of meat, animals, seafood, fruit and vegetables, is the price point.
	And it's a very valid concern.
	It really is.
	And I won't do a blanket statement because everybody that's listening and watching has a very different budget and a very different income on what they can afford or spend on food.
	And there's two things to this.
	It's what do you value most in your life and what are the priorities there?
	obviously food, shelter, power, electricity, making sure that those fundamental human basics are taken care of, you know.
	But then if you do want to come along on this journey, I invite you to have an open mind that it can be quite a, it can either cost you the same as what you're spending at the moment, or it can even be cheaper than what you're spending at the moment. or it can even be cheaper than what you're spending And this comes down to the choices you make.
	When you're deciding what you want to buy for yourself or your family.
	And we've talked about hamburger meat or hamburger meats, ground meat, ground beef, ground lamb, ground pork.
	These generally is a lot cheaper than the primary cuts like ribeye and eye fillet or tenderloin and filet mignon.
	So if you're happy to eat ground beef or ground meat quite a few times a week, Then there are thousands upon thousands of recipes that you can turn into risoles, meatballs, hamburger patties, sausages, Asian dishes with Vietnamese connotations or influence, Thai influence, Chinese, Japanese influence using ground beef.
	If you are open to it, talking about nose to tail, we can then also purchase the secondary cuts of meat.
	Secondary cuts are usually the ones that require long, slow...
	Cooking processes like the brisket, like the shin, the knuckles, the more cheaper cuts of meat that have the sinew in them that are great for casseroles, that are great for curries, that are great for stews.
	These types of foods that require longer and lower temperature cooking methodologies, which then produce melt-in-the-mouth delicious foods.
	And then if you're willing to open your palate and your belief system, then you can start to incorporate offal meats into your diet once a week, once a month, twice a week, three times a week.
	And offal meats or organ meats are things like liver, brains, heart, for instance, kidneys, blood, bone marrow, feet, face, cheek, snout.
	These types of things that you might need to go to a great butcher to get or order online.
	One of the things that can lower your price point is, I know there are beautiful farms out there in the United States where you can purchase.
	Half a cow or a whole lamb and they cut it into portions for you that include the organ meats in there and the bones in there so you can make the broths and soups and put some of those secondary cuts in so that you can start to experiment with these.
	And me, myself, and my wife, we're not really under so much of a budget per se.
	But we focus on the organ meats and we eat them once or twice or three or four times a week, wherever we can.
	So we definitely buy liver, we buy kidneys, we buy brains, we have bone marrow.
	We incorporate these foods into our diet, not because they're cheap, but because of the number one nutrition, but even above that, the flavor profile that they bring to us.
	Because going back to my chef, And my passion, if you go to any great restaurant around the world, they will always offer offal or organ meats on their menu.
	And it's nearly a sign.
	It's like a badge of honour between the chef bros and sisters that are out there.
	It's like a code that we hold, you know.
	Organ meats will always appear on our menu.
	We will not succumb to peer pressure.
	To just give the public what they get in the supermarkets.
	Honestly, trust me, I was the fussiest kid in the world and I had to face my greatest fear of eating organ meats and oysters and these squelchy, squirmy, icky, yucky things that I was never introduced to as a child because my parents didn't really eat them.
	So I had to force myself to become a great chef, in my own opinion, to learn how to not only appreciate them, but then learn how to cook them for myself and my family so they would appreciate them.
	And they're just part of our diet.
	And then to keep going on this thing, if we're looking at seafood, for instance, there are beautiful seafood that are out there.
	We might have to get it frozen or sometimes in a jar or a tin, and it's up to you whether you eat things out of aluminium tins because it's debatable how toxic that can be for us.
	But there's jarred seafood such as anchovies and sardines and all the octopus and squid and mussels, for instance, that are available to us if we choose to eat some of these cheaper seafoods Potentially we have an aversion too,
	but I promise you, once you eat a really good sardine that's been cooked really well with a squeeze of lemon and some fresh herb over it, it becomes a revelation because the greatest growth that we have sometimes is when we face our greatest fears.
	And many people's greatest fears, or one of their fears, is some of these foods that I'm talking about.
	They'd rather poke their eyes out with a hot poker than eat an oyster or eat a mussel or eat some liver.
	They're just like, I just won't do it.
	But I invite you to go on to this adventure, if you choose to, to challenge yourself that it might not be as bad as you seem.
	If there's...
	Countries of people that appreciate these foods and cultures of people that appreciate these foods.
	Maybe there's something in that, that, you know, we can change our beliefs and we can develop our palate to start to appreciate and not only just appreciate, but start to really savor these foods where we get into the state of like, I'm really excited that I see sardines there.
	I am excited that I see the muscles.
	I'm excited that they've got liver there at the hole for the day, where it's lamb liver with onions and bacon and mushrooms, and that looked really good.
	I'm going to give myself that challenge.
	So price point, that was my long way of coming around to how do we do it on a budget, and also what's in my book.
	Easy recipes, budget-friendly recipes, more advanced recipes are in there.
	We've got foods in there.
	We go through from basically baby through toddler through to teenage and adult.
	Everything is in there in 120 recipes.
	And to give you an idea, like the baby toddler food, we have organ meats in there.
	We've got brains in there.
	We've got marrow in there.
	We've got liver in there.
	We've got these hamburger...
	Ground beef recipes and chicken recipes and fish recipes.
	We have mussel recipes and sardine recipes in there as well because I honestly believe if we can introduce these foods to our children from a young age, and studies have shown that the more varied a diet with these more adventurous foods for children, the more adventurous they're going to be.
	In their adult life, in regards to food.
	And it's often been said that if you have a fussy child, oftentimes it's because there's a fussy parent in the mix too.
	And I don't like that to be a blanket statement.
	And I'm sorry if I offended anybody because it isn't a blanket statement.
	Because I know there are some adventurous eaters out there that do have fussy children.
	There is a study out there that indicates and has evidence that says if you present a young child with the same food 20 times, give or take, that that aversion will dissipate and they will finally succumb to...
	Having it as part of their diet, whereas a lot of people will give up after the first or second attempt to feed the child something and go, no, they don't like it.
	They're fussy.
	I'm just going to stick to these three or four foods that they have.
	And we did a great experiment or showcase this one family in our documentary, The Magic Pill.
	They had a severely autistic child that was pretty much...
	The diet that she had was the goldfish she would eat.
	Not real goldfish that swim, but the fake food goldfish.
	Yeah, the cracker.
	Chicken nuggets and two other foods.
	That was basically all this young girl would eat whenever they presented food to her.
	And in the Magic Hill documentary that we funded and put out there, this brave father went on the adventure of...
	Incorporating the foods that we're talking about into their children's diet because there are so many anecdotal stories of children with autism or on the autism spectrum that once they remove the gluten-containing grains and other grains and modern dairy from their diet and focus on good quality fats and proteins from well-sourced animals and having some fermented vegetables that have the probiotics in them.
	That the child increases their ability to communicate, in some instances, sensitivities to external stimuli start to reduce down.
	And again, it's not a blanket statement, but there is so much anecdotal evidence out there that the change of diet for children on the autism spectrum can have huge, profound benefits, along with other types of therapies that are out there and tools that are available to us, like spending time along with other types of therapies that are out there and tools But diet seems to be hugely profound.
	So this father took away his daughter's foods from her and started introducing these new nutrient-rich foods for his daughter, and she refused for the first couple of days.
	Like, just flat-out refused, basically.
	Just didn't eat.
	But she came around eventually because he didn't back down, you know, and that's debatable, you know.
	Some people called it child abuse because they said he was trying to starve his child and, you know, all his father was trying to do was help his child along this journey, you know, of having greater interaction with the family and she had major seizures as well.
	And he wanted to lessen the seizures that this poor little girl was having.
	And he would do anything to help his child.
	He loved his child so much.
	He would do anything to the point of offering a really beautiful nutrient-dense food and her refusing and him having to stand the line for a few days.
	And I think it was three days.
	And then she came around and started eating these foods.
	And we documented the change in behaviour in such a short period of time of this girl that...
	Her seizures reduced, her ability to communicate traumatically improved, and her state of life and wellbeing improved, and the family's wellbeing improved, because it's not just the individual of the child that is going through this traumatic experience.
	It's the whole family.
	And, you know, congratulations to the father for going on this journey with his family and risking.
	Maybe not risking is the right word, but fucking giving it a red-hot go to help his child.
	So I don't know how I got onto that topic, but it is profound what a change of diet can do for an individual.
	And in that documentary, we showcased, I think, five or six...
	Individuals and we had a group of Indigenous Australians that we documented their journey over a two to ten week period of changing their diet.
	We had one woman reversing her type 2 diabetes dramatically.
	We had another with major chronic illness reversing and putting things into remission.
	One woman getting off her asthma inhaler.
	Wow.
	Some of these things don't seem huge, but for the individual that goes through it and their family members that are going through it with them, it's freaking life-changing.
	And that's why I'm still doing what I'm doing.
	There's lots of beautiful recipes in the book, and I'm grateful for you having me on the show again, sharing this message that food, as my shirt says, can be medicine, one form of medicine, and it can also be a form of poison when it comes down to an individual's choice.
	And I believe in free will, and I would never force this on anybody.
	And if we do get our recipes into the government...
	Make America healthy again or other person's recipes if they're not mine and somebody else gets in there.
	You know, fantastic, but I would never force this on anybody.
	But what is being forced at the moment in this country anyway?
	If you're in a daycare centre or a childcare centre in this country, if you go to a public or private school in this country, if you're in a hospital in this country or jail or an aged care home or a nursing home, You know what is forced on you?
	The dietary guidelines, because they all have to abide by these what I would call criminal, corrupt, insane guidelines.
	And if one of these childcare centres wanted to implement what I'm promoting at the moment, legally they probably would be fined by whatever bureaucratic arm.
	That is out there.
	If we wanted to implement what I'm promoting here into a hospital, and I've had a dear friend of mine who was basically cancelled, had his licence suspended as an orthopaedic surgeon in Tasmania for suggesting his patients that were coming to him to have their legs amputated.
	At the end stage of type 2 diabetes, because that's what happens to many people, is they have to go and get limbs amputated because they are so inflamed.
	And he said to his patients, you know, you might want to try a low-carbohydrate ketogenic approach, paleo approach to your diet to help you on your journey, you know?
	He was...
	He was dobbed in.
	You know, because it is like school here, people dobbing people in.
	He was dobbed into the medical board and he had his license stopped for quite some time just for advising people to eat a lower carbohydrate diet because the higher carbohydrate diet can lead to type 2 diabetes.
	It's proven.
	So what I'm saying is that...
	It is nearly against the law for me to promote for anybody to take this on in Australia and put it into an educational system or a hospital system or a jail or a nursing home or anything like that because they have to, apparently, follow the dietary guidelines, which is why when you go to hospital or daycare, the children and the patients are eating the most horrific...
	Nutrient...
	I don't even know the word.
	What's the opposite of nutrient deficient food?
	And we wonder why there's a problem with chronic health in the Western nations.
	It's so easy to see, but maybe that's a good battle to take on.
	Yes.
	Jeff?
	Thank you very much for being on the Act 22 Report Spotlight.
	Once again, if people wanted to get your book, where should they go?
	Healthy Food for Healthy Kids.
	It's released through Children's Health Defense through Skyhorse Publishing, which helped Bobby release the Real Dr. Fauci book.
	So no doubt we'll be on Amazon or wherever books are allowed to be sold on these types of topics.
	Who knows these days?
	But I'm sure if you Google healthy food for healthy kids, Pete Evans, shopping will come up.
	It's out on February the 11th.
	And, yeah, hopefully it gets sold so we can produce some more and hopefully we can get these recipes out to people for free through the mechanisms that are being put into place and we can create a beautiful, healthy, thriving, abundant society.
	Step out of that system of subscription-based medicine, you know, and decentralized medicine instead of it being so centralized.
	I think that's going to happen, and I'm grateful that we get to witness that in my lifetime.
	And I just want to thank you, Dave, once again, for everything that you do.
	You're a beacon of goodwill in this world, and I love listening to you, and I share a lot of your...
	A lot of your content because I think it is valuable, invaluable to people all around the world and to all your listeners and viewers as well.
	Dave and I wouldn't be able to do this without you, so thank you so much for the support.
	Anything that I've said that doesn't resonate with you, please let it go.
	Anything that has inspired you, please follow it up.
	I love you all and I love you too, Dave.
	Thank you.
	No, thank you for everything you're doing, and thank you for the compliments.
	I'll put all the links at the bottom of the video.
	Once again, Chef, thank you very much for being on the Spotlight.
	I really appreciate it.
	Thank you.
	Until next time.
	Thank you.
	See you.
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