Episode 161: "Banned in Europe" - is American food safe?
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Episode Description
In this episode of The Up-Beet Dietitians podcast, Emily and Hannah chatted about the popularly discussed “banned in europe” argument discussing how unhealthy americans are. Recently, more attention has been drawn to how specific ingredients are “banned” in Europe but allowed in the U.S. The girls break down the research behind each ingredient, labeling federation regulations, and how the quality of life is dramatically different between Europeans and Americans. Tune in to learn more.
Links mentioned in the episode:
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0:08
Hello everyone, welcome back to another episode of the Uppy Dietitians podcast.
Hello guys, welcome to our Americans, our Europeans, our Australians.
Everyone's welcome here and everyone gets to eat food and they should be eating food that they enjoy.
0:25
I make it central on a whim.
Welcome to I was going to say.
And if you're wondering why we listed those, it's because today we're talking about banned ingredients, a very hot topic.
But band and air quotes?
0:41
Yeah, quote not Yeah, we'll.
We'll get there.
But before we get into it, make sure you're subscribed to the YouTube.
We have all these fun visuals over there, exclusive content available on sub stack.
Link to that in any of our descriptions anywhere.
0:59
And we're gonna get into this before we hear any like right off the bat, since we like, you're getting paid by Big Food, you're getting paid by Big Red 40.
Gnar.
None of this is sponsored, this is all just us providing information in research.
1:21
What are our mottos, critical thought, and what's the other one?
The whores will push it.
So shall we.
Have one too.
We had two things.
It was like when you search our name, they'll say like critical thinker and something else.
I forget what it was, I don't know.
Oh, something with diversity.
1:37
There was that one too.
This one was more recent.
It was like a couple weeks ago we said we're.
Gonna it wasn't the natural selection one, was it?
Yes.
When you said that natural selection will get them or whatever, Oh.
OK, OK.
I'm like, we have many mottos apparently.
We have a lot of mottos.
Most of them come down to us thinking very highly of ourselves.
1:55
Don't worry guys, we get humbled by our partners all the time.
Yes.
And to be fair, when it comes to these topics, we do what we're talking about.
It's fine if we feel confident since we have like essentially 5-6 years of education specifically in it and continuing education every year after that.
2:15
So basically 11 years of education.
If you add up all the continuing Ed we've been doing, I don't even know how I've.
Yeah, that's kind of gross, but.
Anyway, you guys have probably heard the claim that like certain countries ban ingredients.
This is usually stated by those who are trying to prove that those ingredients are unhealthy or unsafe.
2:35
So let's say we're going to debunk that.
Is it actually true that if, let's say Red 40 is banned in a different country that it's unsafe to consume?
We've got a list of facts.
So if someone were to say this to you, oh, but let's just keep saying Red 40 as an example.
If Red 40 is banned in Europe, then we shouldn't be allowed to eat it here in America.
2:55
We have a few things you guys can kind of say back and we have these kind of categorized.
The first one pretty over arching idea here is something being banned in another country does not actually tell us anything about the ingredient safety.
Like those two terms aren't synonymous and there are many reasons why an ingredient could be banned.
3:16
We'll go over a few today.
And different countries have different regulatory agencies and they all have their own different standards and practices.
So like the people who are making the decisions in the US are not the same people making these decisions of what foods and ingredients and all that is allowed in like today.
3:33
Europe will be kind of the main counterpart today.
But of course, I'm sure there's arguments too about like Australia and other countries that people compare the America or North America to.
Yeah, Canada, which I know is North America, but sometimes I feel like even Canada and the US will get compared for the yeah, yeah, dicey.
3:55
Another thing we'll know is when people argue that long lists of ingredients are or not to like, eat anything that has more than five ingredients.
A long list means that it's a bad food.
4:11
You shouldn't eat it.
Once again, this comes a lot down to the labeling regulations in different countries.
Like for example, we're going to use like the United States versus a lot of European countries. the United States has to for like I'm thinking like B vitamins off the top of my head.
4:30
They have to list the B vitamin and then the vitamin like the chemical name of it as well.
That's part of the labeling regulation where in some European countries, the ones that always get brought up in these comparisons, whenever they show side by side comparisons of how many ingredients there are, they are not required to list these things.
4:52
So if you see like flavosin or flavo, yeah, that's how you say it.
OK.
Yeah, we all know I can't say anything, right?
We can read, we can interpret, but we can't speak.
Not speak or like biosin like they have to include these because that's part of the labeling regulation.
5:12
So it adds an extra word for each word.
So it's going to double.
It's going to be a longer ingredient list.
Yeah.
And like another example along with that one is enriched products.
For example, in the US, they might end up listing all the vitamins and minerals that are enriched, like making the product enriched.
But the UK, for example, might just say like enriched flour without listing the actual like vitamins and minerals that it's enriched with.
5:35
So you would see a shorter ingredient list.
But the US is actually giving you more detail, which I would think Wellness culture would appreciate kind of getting more insight into what's actually in the product.
Yeah.
And it's also worth noting too, like the different taste preferences of like someone in, I don't know, Germany versus the US, We have different palates, different things we like to eat.
6:02
Also ingredient availability.
I have an example we'll get to later with high fructose corn syrup, but that plays a role too.
Like we have different ingredients that are easily accessible and economically viable that we might rely on here in the US versus other countries.
So that all plays a role too, in like what the actual product formulation ends up being.
6:20
And it's not necessarily just like the US hates its citizens and wants to make us all chronically.
I'll Yeah.
And we will talk about later about general health status because everyone likes to talk about how much healthier Europeans are compared to Americans, and we're going to dive a lot deeper into that, but we're not there yet.
6:42
We'll get there next one.
We kind of talked about already, if you can't pronounce an ingredient, it's deemed unhealthy or unsafe.
If you've been here a little bit, you know, we can't even pronounce things properly.
And we literally went to school for this.
And this does not speak upon how safe it is.
7:00
It's just our pseudo linguistics thing, is it?
So I think so.
We have a great example that will include so watch on YouTube if you aren't already.
Incentive.
That lists out all the ingredients and there's a picture of a banana and you're maybe like wondering, oh, like maybe this is a banana product, Maybe this is whatever it is, but these are all the chemicals in just a all natural banana plucked off the tree.
7:32
And if someone were to show if bananas, imagine if bananas come with this food label, like it's attached, like it's a little tag.
Bobby Flake City would.
He would.
Flip out his.
Pants, yeah.
He'd be like, look at all this stuff they're putting in bananas when this is just like the chemical breakdown.
7:51
Organic or conventional oil notes too, yes.
And when we're saying the chemicals in foods, that's not a bad thing.
Like everything is made-up of chemicals.
We are all made-up of chemicals.
The Earth is made-up of chemicals.
8:06
Chemicals are not bad.
That's just how chemistry works.
We might have to like, return to like high school chemistry for a refresher.
Yeah, yeah, you guys have probably seen this image.
It's a super duper long list and it's literally just a banana, which of course there are the anti fruit people who will say, well, yeah, carbs are terrible for you.
8:30
But literally no matter what food that a diet says is allowed, there's going to be an insanely long, if you really break it down, an insanely long chemical ingredient list because like Emily just said, everything is chemicals.
Let's talk about the different names of ingredients because that's another big one.
8:48
First, we're talking about Red 40.
I think that's the biggest.
That's one of the biggest ones that I hear about slash make content about.
Is Red 40 being quote UN quote banned?
And we have a list we'll go through of commonly 1 commonly mentioned ones that are claimed to be banned that will kind of debunk.
9:05
But anyway, it's, it's very possible, especially in this case of red 40, that ingredients just go by different names in the US versus let's say Europe, again, for example here.
So like red 40, you won't find the name red 40 on an ingredient list.
And let's keep saying Germany, you'll find an E number.
9:23
So like E 129 is the equivalent of Red 40 in Europe.
Another example is like you'll see natural flavoring a lot on American products.
They might say something like herb extracts, for example.
So it's just a different way of like labeling the same thing.
9:43
Yeah, that's literally it.
Like red 40 you just see in the news a whole lot.
We'll talk so much about it, and since you don't see it on a label in Europe, you might assume it's banned, but it's literally just a different name.
Yeah.
And I think I don't want to go too much into this, but I think this really feeds into the like hyper individualistic epidemic, I would say that is happening in America where we make everything about ourselves and we think everyone else follows all the same rules as us.
10:13
Like the FDA does not regulate Europe.
That's why, like, it's an American organization.
Right.
Do we have our flaws?
Yeah.
You guys know if you've been here that we're not the most patriotic bunch around here, listened to our episode 2 weeks ago or whatever it was.
10:34
But we can at least understand that different countries and different regulatory agencies, and they are allowed to have their different rules.
And we'll get to the different assessments they use to make these like recommendations of what ingredients are allowed.
10:52
But yeah, like all countries just do it differently.
That's the bottom line.
Yeah, interesting enough also I think this is not this is not get talked about like ever.
Is there also ingredients that our are banned in?
11:09
Banned, not allowed?
Not recommended in the US but are allowed in Europe?
And there's actually more.
I'm pretty sure that Europe allows more artificial dyes than the USI.
11:26
Think they allow from the last thing I had read that they allow sixteen more than the US and nine of those are synthetic or artificial, which is what everyone's always most scared of, even though as we'll get to those are actually the most evidence based usually.
Yeah.
Yeah.
So like for example coloring E 153 is allowed in food in Europe, but it's not allowed in the US food products.
11:50
The other one I just learned about was in M&M's in the UK, they include Shea fat and palm fat to make their chocolate, which they do call chocolate.
But we have different standards in the US of what can be classified as chocolate.
12:05
And so if our M&M's are the exact same with the amount of like Shea fat and palm fat, we could no longer call it chocolate because of the different regulations that we have of what chocolate actually is and like what amount and ratios has to be in it.
12:21
Yeah.
It's just different.
It's not good versus bad.
It's just different rules and regulations in each country, which brings me to the risk and hazard, unless you have more to say about this ingradient thing.
OK, this is very interesting.
So this might partially explain why there are these discrepancies between what is allowed, banned, whatever in these different countries.
12:45
So there's something called risk assessment and hazard assessment, and we'll keep using Europe as an example.
Today, Europe uses a hazard based approach, assessment approach when looking at the safety of ingredients, and the US uses a risk based approach.
13:03
So for example, what this looks like in real life, we know that formaldehyde is a big scary sounding ingredient and it can be hazardous to humans.
However, our bodies naturally produce it.
We consume it in foods in small amounts like in apples and pears.
13:21
So at the dose that we're consuming it from formaldehyde is not a risk.
And since the US uses a risk risk based approach to assess these hazards for these the safety, we are not going to ban formaldehyde in the US because if the dose we're consuming it, it's not a risk.
13:39
Other examples, I think these are funny, but they paint the picture well.
Driving a car is a hazard, but driving a car in a Blizzard is a risk.
So we're not going to say that driving a car is like inherently risky.
I mean, yeah, it is, but it's not going to be banned to drive a car because of that risk.
13:57
But you might have more of that risk if you are driving in a Blizzard.
Another example is like shaving your face is a hazard.
You can get cut, you can cut your face open a little bit, But shaving a bear, that's going to be a risk.
That's going to be a lot more of a risk than shaving your face would be.
14:14
I think that's like one of the most important parts.
It's just, like, understanding the approach is different.
And it doesn't mean that, like, I mean, shaving a bear is very risky.
Yeah, but you aren't banned from it.
14:30
You gotta be educated on what you're going into.
And then, like a Blizzard, there are smart things to do.
And like, a lot of it with, like, the formaldehyde at least, like, a very, very scary word.
Very, very scary word, but it naturally occurs in our foods where like if you pulled up an ingredient list of an apple, it naturally picked off the tree, whatever fresh, natural, non-GMO, whatever you wanted to grow out there, organic, grass fed, fed.
15:05
Apple.
Fat burning apple.
Tables are boosting.
It's gonna have formaldehyde in the ingredient list because it's naturally occurring there.
So I know I've seen a lot of people argue against the like the dose is the poison argument.
15:24
And it's like, we shouldn't be having any of it at all.
But there's a lot more things in our food and just naturally occurring in your body than you know, and that's fine.
That's why we have like specialists in these different areas researching and looking into.
15:44
This, yes.
And like things like red 40 aspartame, we're gonna talk about a minute.
Like these are all very well studied.
And sure, if you want to not consume them, you can also live a very happy, healthy life.
But you can also consume them and live a very happy, healthy life at the same time because chances are you're not consuming them at a rate that would be a risk to your health.
16:06
Yeah, good segue, I guess, into our, like, actual examples.
Mm hmm, red 40 does tend to be the biggest one I hear a lot.
We kind of already debunked that it just has a different name, E 129.
We also already said that there are more approved food colorings in the in Europe than the US.
16:27
Talk to us about the hyperactivity thing.
I feel like that is another huge claim.
Yes.
So a lot of people around like it's very frustrating around how ADHD and ADD just get like diagnosed just with left and right with kids, at least when they're just like energetic kids.
16:47
But also test your kids, make sure that you know what special help maybe they do need.
But a lot of besides the whole like red 40s, a poison argument is red 40.
The other argument is like red 40 increases hyperactivity in children and there is not a significant like there is research around this.
17:12
It's because this is not that new of a claim.
But there is no significant evidence that's showing a correlation between the two.
I saw one video.
I hate to be like candy.
You might have seen it where this lady took out all the food dyes and her kids diets and started reintroducing them and was like when they ate the yellow one they were they felt like happier or when they ate blue food dye they felt sadder and I'm like there are other things that OK one like was there something else going on in their life?
17:53
Were they properly fed in the 1st place or like the?
Visual impact of our food, like there's so much science behind that too.
Like the way our food looks impacts how we're going to react to it.
And I'm sure these different colors can impact like just from the sight of them, not because of the chemical reaction, but like just the sight of those colors can impact how we feel while eating them.
18:14
Yes.
So it was one of it's an her study was an anecdotal study.
It's her children and equals one.
Yeah.
And just a big thing.
It's just there's not enough research to say take out red 40 or else it'll increase like people have been saying it increases your risk of developing ADHD, which that's not how ADHD is developed in any capacity.
18:44
And to those who might say, well, why do we even need it at all?
Just like completely get it out of the food system if it's not necessary.
First of all, it's there for a reason.
Again, I'm not advocating just injecting red 40 into your veins.
Obviously more is not better of any of these kind of things.
19:04
But again, the dose fix the poison.
And also they are used because we live in a capitalistic society.
Like people need to sell their products and red 40 makes things pretty along with other food colorings.
So they're well studied.
So we like know they're safe and we're consuming them, but they do serve a purpose in in the world of big food that we live in.
19:28
And again, no one's paying us to say like it's a good thing to have red 40 in our food.
But that's why it's happening.
And it's not just because they want to make you get ADHD or whatever.
It's it's.
Just they want to make the food more appealing.
19:43
Typically they want you to buy the food.
It's like a it's a result of what the consumers responded to.
Exactly.
Exactly.
And the alternative tends to be, oh, just do like natural coloring then like use herbs and spices to color our food.
20:04
That's all fine and dandy, but one that's way more expensive because they have to like, resource those things.
Also though, the natural colors typically aren't as well studied as their synthetic counterparts.
Like let's say again, red 40 for example.
So you know, using, I don't really have a good example, but like maybe turmeric, I don't know, using that as a food coloring again is much more expensive than using red 40 or whatever the orange name is.
20:30
But also it is not as well studied as red 40 as we have so much evidence about red 40 being safe in the dose that it's usually consumed.
We can have allergies much more at a much more high prevalence to these natural alternatives than we do to the synthetic ones.
20:49
OK, seed oils.
I was.
Thinking a real word.
I think whatever I say, it doesn't even feel real.
It's just like this made-up thing that's coming out of my mouth.
OK.
Some will claim that seed oils are banned in Europe.
21:04
This simply is not true.
They are using canola oil, they're using sesame oil.
They're using all those things in Europe as well.
I will note there is one thing that's different.
We've mentioned again, these authorities, these regulatory agencies and how they all kind of do their own thing.
21:20
The European Food Safety Authority does closely monitor the levels of ureusic acid, which is a a mega 9 monounsaturated fatty acid in canola oil and it does set limits on its content and food products so it's not banned.
21:37
Canola oil is used.
We've discussed it many times before about how it can be a heart healthy oil, yadda yadda yadda.
But just like anything else, there can be components of it.
Like, again, the apples and formaldehyde example, like if you had 4000 apples, you probably would have too much formaldehyde in your system and it could be toxic.
21:58
If you had eight cups of canola oil in one day, you probably would have too much of this ureucic acid and your heart would not be happy with that.
So I don't know.
They do set these safe levels of this acid in Europe, but if I had to guess, you're likely not consuming anywhere near the limit of it.
22:19
And I could, like, maybe back up the argument that, like, we should be putting safe levels around it.
But typically the opposite argument isn't like, let's limit it.
It's like, let's get rid of it completely, which that's not what they are doing.
22:36
It's very similar to a lot of different arguments that they'll have where like even the little bit is deadly.
Well, Europe is having more than just a little bit, and they're just fine.
Yeah.
Exactly.
22:53
OK, this next one too I talk about constantly.
I'm just like.
I'm so tired.
OK, Arpsil sweeteners, otherwise known as non nutritive sweeteners, things like aspartame, sucralose, all those guys.
The claim is that again, like as a whole, they always say they're banned in Europe, so it shouldn't be allowed here.
23:14
And yeah, there are some sweeteners that are banned in Europe, but there's also some that are banned in the US, once again, at just different regulatory agencies making their own rules.
And you'll also notice too, that just like the artificial colors, the different sweeteners will have an E number in front of them, just like in Europe.
23:31
So they might just have a different name than you're used to if you're used to reading US labels.
Yeah, that's it.
It's it's not anything more advanced than that.
No one's trying to like, pull one over on you.
It's just just different rules, which is why experts exist to relay this information to you if you don't know these things already.
23:55
Yes, yes.
Then our last one classic, this actually came up today with one of my patients where I just.
Oh, interesting.
Sat and smiled.
High fructose corn syrup.
It's not banned in Europe.
24:13
It's not banned.
It's used less because it's just not readily available and very like economically viable for them, but it's still there.
It still exists.
24:30
And also this is not the same thing as like corn syrup I feel like.
Have you been seeing, I don't know if you followed her yet, but that one PhD digestion I told you about she's she's.
The one that fought has been fighting, Yes, yes.
She's been her current fight these days is people saying that high fructose corn stripped high fructose corn syrup should not be allowed in baby formula and she's like, it's literally not in baby formula.
24:57
Corn syrup is in baby formula because fructose isn't tolerated well by infants.
It's fine for adults as we'll get to, but it's a totally different thing.
Like high fructose corn syrup is not the same thing as corn syrup.
If you guys want the quick science lesson, corn syrup is nearly 100% glucose and like not much if any fructose at all.
25:23
Whereas high fructose corn syrup as it suggests it's available as either either a 42% fructose or a 55% fructose.
That 55% one is often what's used in like soda and the 42 percent is used in like baked goods, things like that.
25:40
But it's called high fructose because it's higher in fructose than corn syrup.
But it's really not much different in terms of its fructose content compared to sucrose AKA table sugar or honey.
So sucrose table sugar is about 5050.
25:55
And I forget honey's exact ratio but it's pretty close like the 40 to 45% ish I think.
So it's only called high fructose because of its comparison to corn syrup.
But again, if we're eating it in realistic amounts, this fructose is not any more harmful than and any of these other simple sugars, and they're all gonna have simple similar metabolic effects when consumed in excess.
26:20
That's the biggest thing is how much of it in total are we consuming?
It'll be fine.
It'll be fine.
Your liver, unless otherwise compromised, is not going to just like, start blowing dust from high fructose corn syrup.
No, So our last, our last segment for today, because this is kind of like, I feel like the overarching argument for all these like banned ingredients is people are like, well, Europe, Europeans are so much healthier than Americans specifically like United States Americans, and they're using these ingredients to argue these claims.
27:04
But let's delve into why maybe Europeans are quote UN quote healthier.
First one, quality of life way better, exponentially better in general.
We can look into their their PTO policies.
27:21
Companies tend to actually care about their employees more in Europe where they give them adequate amount of PTO, where it's normal in some place.
They just go on like like having like at least a month of PTO for the year where that's normalized.
27:37
Also maternity and paternity leave.
They take care of their parents a lot better.
Literally just today I was talking to a Co worker who just had a baby a few months ago.
She did not get any paternity leave.
27:53
So like imagine having a baby and like your partner just like not being available at all.
Yeah, if you have like a partner that is supportive.
Exactly, if you're lucky enough for even that.
Yeah, but also as the mom, what she was offered was six weeks of short term disability, which only pays out like 2/3 of your salary.
28:16
And then for the other six weeks, she had to use her PTO.
So now come Christmas, which is next week as we're recording this, she has no PTO for the holidays and she has to like work all throughout the Christmas holiday with her other two older kids and now a newborn.
28:31
Or as much as like politicians in America are so concerned about the declining birth rates, It's things like this, that's what I was.
Just telling her I was like, because she knows I don't want to have kids because I was talking about it earlier this week.
I was like, yeah, that's literally why we're having this decline is because people like me are seeing this and we're like, yeah, absolutely not like.
28:52
They don't care about the parents, the healthcare.
That's our next point, the healthcare accessibility in the United States compared to the majority of yogurt.
What did I just say?
Yogurt.
I'm getting hungry, so that's probably affecting.
29:10
My speech in Europe is literally like day and night, the horror stories that Americans share.
Everyday but like.
Not it's as simple as like not wanting to call an ambulance because it'll be like $2000.
29:27
No, literally.
People will drive themselves to the ER.
Whereas like in Europe, I know there are differences in like the wait lists.
I've heard like some kind of scary stories about like how it's really hard to find specialists or get on a specialist like wait list because it waits so long.
29:46
But things like calling an ambulance, getting like general basic care are much more attainable.
And America does not speaking recent events.
One of my one of my biggest OPS in life.
30:06
Also, I've been using the word op more and it just feels right.
I don't think I know what that means.
I'm not.
Gender opponent?
Oh, like my biggest OP or you're American?
App I think it was opportunity.
That's clearly not in the right context.
But my biggest app is medical insurance companies.
30:26
Oh same.
Literally just today I had a patient, I was working in the ICU and that we're looking at tube feedings.
And I was educated on the fact that specialty tube feeds like Lucerna, which are best for those who have diabetes and like need to manage their blood sugars more closely are always as well covered as something like like Vital, for example, which is a non specialty 1.
30:52
So like, we have to consider like, literally what the best tooth feed is, not just based on the patient's need and their health and nutrition status, but what is insurance going to cover for them?
We have to play the insurance game and it's so frustrating.
31:08
And like how much?
Insurance is probably 50% of the problem at least.
Oh yeah.
Oh yeah.
I spend way too much time just considering that and it's madding.
Yeah.
But they can access quality healthcare much more easily in Europe.
31:26
Another one which is one of the biggest ones in my opinion is they have way more walkable cities.
I'm so jealous as someone who lives in a place that is in no way walkable, Like I can't walk anywhere.
Like anywhere.
31:41
Not a gas station, not a grocery store, nowhere.
I can't imagine being able to do that.
And since it's so walking friendly, people are incorporating more physical activity.
It's helping me with their like physical activity.
Are there physical health, mental health?
31:59
Everything is better.
And walking is like very low resistance, low impact and they're all just walking around to everywhere they go.
And public transport's also much better there so they can get to places easier.
Possible out in?
32:16
Yes.
I have a few patients who do rely on like the local bus systems and they get their show up hours early to our appointment because they have no other like times available to use the bus or they're they have to miss it or they're super late because there's only so many options and it's just not reliable.
32:33
Yeah.
Another one is attitudes around mealtimes.
I think this is a huge difference where like America's very much like on the go, we're hustling, we're like, it's like celebrated and normalized that people are like eating lunch at their desk and still working.
32:54
Whereas a lot of European countries and I feel like also the vibes there just seem better.
They like actually sit down for meals.
Like they remove their distractions when they have meals with like for example I went to France when I studied abroad and it was normal for dinner to be like 3 hours.
33:15
That's.
Wild to me.
And it was so chill and relaxing and we are actually enjoying our food.
And this can help you like gauge fullness cues better.
This improves your relationship with food when you're not just seeing it as like a task to do.
33:33
It's that goes a huge, very long ways.
And I think we should all have longer breaks and we should go to a four day work week.
Agreed, that'd be great.
What is your?
I don't know if you want to speak of this on the podcast, but what is your lunch situation like at work?
33:50
So I have a very interesting lunch situation and I've kind of brought it upon myself where my office is very cold and I liked but I don't.
This is literally such a meat problem.
We have a break room and I get a 30 to 60 minute lunch if I would like.
34:10
I typically do 30 minutes just because I'm like, I would rather get my work done quickly, which might be an effect, a side effect of the American Hustle culture.
Exactly.
But I'm not a fan of eating in the break room because it's very cold in there and also I don't have Wi-Fi connection in there so I can't scroll on my little phone.
34:30
Yeah, what are you going to possibly do on lunch break without WI?
Fi I know what am I going to?
I can download books, I guess I also like don't want to talk to people on my break and a lot of us are in the break room.
So I will stay in my office or in the summer we have like seating outside.
34:46
I'll eat outside.
Yeah, that's nice.
It's a good environment.
It's literally only because I want Wi-Fi and I don't want to be cold, but I don't eat in the designated area.
Yeah, how about you?
Most of the dietitians don't take their lunch.
We all eat, but we just like eat while we work.
35:03
And then we just have that half hour that we can leave early if our hours line up that way.
And honestly, I can't imagine not doing that 'cause there's just so much to do.
Like I can't imagine taking 30 minutes to not work.
Just seems unfathomable.
35:18
Which just proves your point of what you've been saying.
Yeah, it's like it's so normalized for them, a lot of people to just like in Europe to actually enjoy their lunch.
I'm.
Literally eating while I'm charting.
35:34
Yeah.
Almost always.
Almost every single, almost every single lunch.
Yeah, Bobby's like that too, where he's like on route in his car.
He'll eat in his car while he's working.
Oh yeah, which does not feel like a nice safe eating environment, especially if you're.
35:50
Gonna use certain things like a soup.
Scary and.
Unless you're drinking it I guess.
Yeah, I feel like this last point kind of ties into it.
We always, always see it like, oh, I went to Italy and I ate pasta every single day and the gluten didn't leave me bloated.
36:09
Europe's so much healthier the.
Gluten is bad.
One, you're probably walking way more, which that could play a huge part.
Your stress levels.
No one's there's always some degree of stress, I guess on vacation and depending on the person.
36:29
But compared to your like everyday life in this world where we are working constantly and literally using all the hours in the day to just try to complete all of our tasks, your stress plays a huge part on your digestive health.
36:45
And when you're not stressed, it's a lot more relaxed and chill and you're not going to have as many issues with bloating and whatnot.
And also, like we were talking about like time to eat.
You're going out to eat, you're enjoying food, you're going to special places, There's excitement around the food.
37:04
You're not seeing it as a task that's going to also play into it.
All this to say, PTO, maternity, paternity leave, healthcare accessibility, walkable cities, attitudes around eating, access to public transportation.
37:19
That wasn't me.
I don't know how much, but like it still plays into it like when you can get around to other places and get to your actually, yeah it.
Does my into it my patient?
I was telling.
Yeah, they can't get to.
Your they can't get to their like by appointment sometimes, yeah.
It is not the specific ingredients like red 40 or E.
37:37
What is it?
1/29.
E 129 is not inhibiting your healthcare, it is the insurance companies.
It is the lack of accessibility to quality healthcare and providers and like all this stupid in network out of network things.
37:56
Co.
Pays.
That was triggering for me.
Sorry.
Sorry.
It's not the ingredients one I will know people who think like America is set up against the city since I would agree with that.
I do think we are.
38:13
I don't know if I like the hospitals are business at the end of the day, which I agree with that, but I don't it's not going through the food.
They're the insurance companies are much bigger.
Are we going to get called into the FBI?
Because we're talking about insurance right now.
38:29
Isn't just thinking that I was just going to say something.
Is YouTube going to take us down?
Oh, not again.
All right, we're going to stop talking about this because we don't want him to go to jail for speaking the truth.
Should we tell him that our other video got taken down?
38:47
If I whisper it, is it not going to hit the algorithm?
Well, well speaking code.
OK.
There was a a recent video that was posted that was taken down quite quickly and we managed to get around it for we're apparently spreading.
39:03
Not true.
I'm trying to think of a different word.
I know what he's.
Slang for the V word.
The what word you say VV.
Yeah.
Oh I was thinking I just a very basic like information.
Maybe there's a long enough gap between it that their AI bots aren't picking up on that.
39:24
They're like they're spreading.
Insert here.
Yeah, you know, it's.
Tough out here.
The AI bots cannot pick up on sarcasm, but we, the the horse shall persist, and so shall.
We so shall we, we persist.
39:42
Yeah.
OK, our bottom line, wrap this up.
One more thing I want to point out, we didn't want to say this yet, but if someone ever says like this ingredient is poison, don't ever eat it.
The burden of proof is on them to like explain why it's toxic and poisonous yadda yadda yadda.
39:58
Like if I, I don't know, let's see if I was in the comments of Food Babe and she was saying red 40 is toxic and I was like, no, it's not.
And she was like, yes, it is, prove it that it's not.
40:14
No, the burden of proof is on her to prove what she had said.
She's making a.
Very strong claim.
Exactly.
Also make them lysi ingredient and the dose.
That's the next point.
What's the dose that red 40 becomes toxic?
Cause yeah, totally.
Anything's going to be toxic at a certain amount, but we can't just like make a blanket statement about it.
40:34
Yeah.
Not to be confused with our love food science babe, we are her biggest.
Fans.
We love her so much, go follow her.
She has tons of content about this whole band in Europe thing.
So if you just want to learn even more because there is more to be said, she has lots of different content about it.
40:51
She's also much more patient than both of us, so.
A lot less size and complaints she's.
Much more chill than both of us, so if you need some of that, let her know we love her.
All right, guys, Banned.
41:08
You know what's going to get banned?
Are we saying banned too much?
Are we going to get this taken down?
I was just going.
To say we're probably going to get banned whatever happens, happens.
I talked about banned books on a whole video and I was fine so.
OK, that's true.
You should be good.
41:24
We should be good.
Everything's great.
Keep eating your delicious food.
Happy things YouTube Happy.
YouTube We love everybody.
This is a happy place.
We are not spreading incorrect.
You still don't want to say that word just.
41:42
This is not controversial content.
They might not be able to pick that up.
All right, you're right.
This is not controversial.
This is accepted by all.
All right, we'll let you go.
41:59
Now that we we padded, we put our padding.
Down our padding, we're good.
The algorithm won't take us out.
We're good now, yeah.
All right, we'll see you guys next week.
Oh, but go listen to the bonus content on sub SEC.
We're going to go ahead over there and not be as true.
42:16
All right.
Bye, guys.
Bye.
Exit
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