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Transcript

Kevin: Hey Michelle, I wanted to share something with you today that I saw a couple days ago and it really struck me as interesting.

Michelle: Oh, what's that?

Kevin: Okay, so I was watching a movie and it was from somewhere, I'm not sure, I believe it originated somewhere from Asia. But what was really interesting was whenever one of the actors took a drink of alcohol, a little warning appeared at the bottom of the screen saying something to the effect of alcohol is bad for your health. Wow. And I thought that was really fascinating given some of our conversations we've had about alcohol and some of the recent issues around it being identified as a carcinogen and all that.

Michelle: Was this like a streaming service? What were you watching this on?

Kevin: I can't remember where I was. I think it was actually in a plane. So that's why I'm not sure exactly where it was coming from. But I thought it was interesting for two reasons. First off, it seems that alcohol, at least in some parts of the world, is getting to be to this state on an equal level as when you watch a movie or a TV show, there's always the warnings at the start, you know, language, gore, violence, whatever, smoking, drug use. Alcohol seems to be heading in that direction.

Michelle: Wow.

Kevin: And the other thing that struck me as interesting was just how quickly it's happening. Like we have known that cigarettes have been bad for us for decades and decades and decades. And yet it's only been maybe the last 15 or 20 years that these warnings that smoking has been in these movie warnings, whereas it seems now the timeframe that alcohol is following, it's only been, what, maybe four or five years that sort of alcohol has been in the public domain. Maybe scientists have known it.

Michelle: Well, it's been glorified in media and in movies like The Hangover. I always used to have an expression like, you know, I wish my life was like a beer commercial. Of course.

Kevin: Yeah. They are wonderful lifestyles.

Michelle: And they all look amazing. They're all beautiful and young.

Kevin: None of them have beer bellies. Coincidentally, none of the actors have beer bellies when they're chugging back all those beers. So I just thought it was interesting that it's taking less time, it seems, for alcohol to sort of, you know, go into, you know, the same levels, drug use and violence.

Michelle: I wonder if part of that too, though, is that the smoking, the tobacco industry was so incredibly powerful. Oh, yes. And I'm not, I'm not entirely sure, because I honestly don't know the answer to this. If the alcohol lobbies or whatever, like if they have as much clout, like it took a lot. There's a great nutritionfacts.org video, just I can't remember which one it was, because there's so many. They're just so awesome, evidence-based videos. But there was one about like how many studies it took before, you know, the tobacco industry had to admit the harm. But like it was something like, I can't remember, 7,000. I might be completely off. Like it was a lot of published evidence. And why it didn't happen, you know, at the first hundred, I don't know.

Kevin: Well, they hired marketers who like they the tobacco industry knew the tobacco was bad for you. And then they hired marketers to say, OK, make it good. And that's where the entire not there's a campaign in the 60s, like nine out of 10 doctors smoke palm oils.

Michelle: Yeah.

Kevin: And and this was an active campaign saying, hey, doctors think that it's OK to smoke. So don't worry. That's also where apparently menthol cigarettes got their uptick in the 70s because menthol was considered a safer cigarette.

Michelle: Well, it made the breath feel fresher.

Kevin: Well, it didn't feel as gross, I guess, when you were smoking it. So it's interesting. But yeah, I think you might also have a point there that the alcohol lobby is probably less organized and and less powerful than and also maybe we're just the world is a little bit more.

Michelle: I think the world is more health conscious. The Gen Z's and the and the millennials are definitely moving the needle more on health and environmental concern.

Kevin: Thank God for the Gen Z's and the millennials. Thank you, Gen Z's and millennials. And I'll stop making fun of you.

Michelle: When I was raising those, I wasn't sure that I was going to feel that way.

Kevin: Exactly, exactly. Me, too. But thank you. And then and then we'll hope that Gen Alpha is even better because I love raising right now.

Michelle: Yeah, yeah, I'm I'm astounded at what my daughter in particular, and maybe just because she chatted more about it when she used to come home from school. But even the consciousness that they that she was getting in the school system was far greater than than what we ever got. Oh, yeah, I get everything.

Kevin: I don't remember any alcohol or smoking education in school. I only remember driver's education, but not alcohol or smoking.

Michelle: I remember getting some on smoking, but it wasn't much. It was like one public health nurse came in one day or something like that.

Kevin: Don't do it. Anyways, welcome to Nutrition for Noobs.

Michelle: This is Nutrition for Noobs. And this episode has nothing to do with smoking or alcohol.

Kevin: Yeah, exactly. No, this was just my little rant because I thought it was really interesting what I saw in the movie. But yeah, on to the actual programming.

Michelle: And I love I love how you tie everything together, because I mean, it is it is one big picture. It is about lifestyle and it's about choices. And and it's and it's about, you know, the reality that we have to debunk things sometimes and it takes a significant amount of evidence, especially in this day of influencers. Like for us, it was it was the beer commercial and it was the Hollywood, you know, icon that we followed that, you know, like remember, like just back to your smoking. Remember being a little kid and this is more our parents generation. But remember the iconic pictures of James Dean? Oh, with the cigarette hanging out of his mouth from the lips.

Kevin: And yeah, yeah.

Michelle: So so there's all different kinds of ways that we are marketed to. And some of it is intentional marketing and some of it isn't. Some of it's just influence, right? I want to be like them.

Kevin: Yeah, right. And and so since, you know, as you say, it is the whole story, in which case you certainly can't just listen to one single episode of Nutrition for Noobs and think you've got the whole story. Therefore, everyone should make sure that they subscribe to Nutrition for Noobs on Apple or Spotify or YouTube or wherever you get your podcasts. And write a review. Make sure to write a review, especially on Apple podcast, because that seems to be the big influencer. You can't escape Apple because that helps the algorithm find us for other interested noobs who want to discover us.

Michelle: And we appreciate it very, very much. We love what we're doing.

Kevin: And we love reading the comments, especially about my my jokes. But that comes later.

Michelle: All right. Are we ready to jump into a new topic? It's related to the last one.

Kevin: Overdue for jumping in to what the actual topic is. So it's related to to the last episode, which was collagen, if I recall.

Michelle: Right. Right. And and listener asked a question about so what's the deal with bone broth? One of the reasons why people are often recommended or or see through influencers, you know, that you should drink bone broth or you should use bone broth as a base for whatever it's collagen is one of the reasons.

Kevin: OK. Oh, so they're.

Michelle: Yeah. Well, it's one of them. Like it's often it's usually like collagen production or it's gut health, which is probably related to the collagen claim. And, you know, to get a boost of, you know, minerals and nutrients, it's just considered to be, you know, something that's, you know, especially really good for the gut and for the bones and for the skin and everything. And and, you know, it kind of it's kind of related to the old chicken soup when you when you have a cold. So I'll touch on that as well.

Kevin: OK, it's interesting just because there is a bone broth restaurant that's opened a little bit down the street from now an entire restaurant. Yeah, no, it's an entire restaurant, which which kind of surprised me. This was maybe a couple of years ago, but fairly recently. And they had sort of homemade marketing all over, you know, on their on their sidewalk stand, you know, the sidewalk signs and such bone broth for health and this and that and the other. And I always thought, oh, I like I wonder. So actually, this is this is interesting.

Michelle: Yeah, it is. And I was curious, too, because, you know, this was one of those things that was because I studied holistic nutrition, we we did all all the science and all the evidence stuff. But then there is also a lot of holistic things mentioned that, you know, come from Ayurvedic traditions or other traditions where there isn't as much evidence for. But there's a lot of tradition for right in in traditional cultures. And this is one of those things like it's a very Ayurvedic influence, I think, to to consider bone broth something that you have to make you feel better. OK, so so so bone broth, obviously, it's broth made from bones. Really? Often, often the marrow or, you know, you know, either, you know, you're boiling the bones and getting out that marrow, that other nutrients from the tissue in water until it's, you know, got the desirable sort of texture and the amount of broth that it presumably contains all these healthy micronutrients and minerals. It can be used as a base for soups or stews. Some people just simply use it to add, you know, extra nutrient boost and flavor to grains, to rices, to cooking quinoa and using it instead of water, just plain water. But the latest iteration of bone broth is that it's a trend where you can go in certain trendy, hippie sort of areas. You can drive through and get a cup of it.

Kevin: Well, that's like a restaurant down the street from me. So I guess I'm in a trendy, hippie area. You're in a trendy, hippie area where you can get a cup of bone broth.

Michelle: OK, listeners, you have to understand, Kevin is my cool, trendy friend. You knew about bubble tea about like three decades before it ever came to London, Ontario.

Kevin: Because I'm a connoisseur of all things bubble tea.

Michelle: Well, you know, I would say this. You're a foodie and you're very, very well read. And you're also an experimenter.

Kevin: I'm curious. I'm super, super curious. So I see something new.

Michelle: That's why we love each other. I am so curious. We're curious in different ways, which is very complimentary.

Kevin: Yes.

Michelle: So anyway, so that's so that's what bone broth is. And, you know, it's popularized by celebrities. You know, famous podcaster Joe Rogan talks about it. So, you know, it's kind of one of those things. OK, so but let's put it under scrutiny. When you put it under scrutiny for nearly 100 years, there hasn't really been a lot of evidence supporting this. And the results have been very, very mixed. There's one particular nutritional analysis that was performed by, you know, some British nutrition scientists back as far as like 1934 that revealed that traditionally prepared bone broth didn't pack the nutritional punch that supporters claimed. And it had, you know, roughly 10 milligrams of calcium, two milligrams of magnesium withdrawn from 100 grams of bones over nine hours. It says that you would get nearly five times of those bone building minerals or more just from a single serving of broccoli.

Kevin: So you could boil your bones for nine hours or just go to the garden and take some broccoli. Yeah, exactly. Or just eat it raw. And like, there you go.

Michelle: So I find it very funny. And there were there were several different sources that cited this 1934 study that I looked at to, you know, bone up on this topic.

Kevin: Oh, that's good. Cheers to you.

Michelle: So I mean, this is this is a this is a very frequently cited study. Like, OK, so if we knew this back in 1934, then, you know, why why are we still talking about these minerals? Right. But it's again, I think this goes back to the adage that, you know, Dr. John McDougal used to always be famous for saying is that people like to have good news about the bad habits. Right. So, you know, I like it. Therefore, I want to justify it. Therefore, you know, I'm I'm going to I'm going to ignore those things. And I'm going to keep looking. You know, I think we all kind of have that about that bias about us, because I can be guilty of that sometimes looking for plant information. Right. Like, I'm always looking for the information that that supports my view. But I do like to think I try to be balanced. I try to look at all the different things. Right. Which is why you'll never hear me say that you have to be 100 percent whole food plant based to be healthy, because there's no evidence that says that it's my preference. It's my choice. And I do think that I have a lot of health advantages over that choice, but there's no evidence. So I try to be balanced.

Kevin: Yeah. But I wonder if some of the bias towards the bone broth is also due to there's sometimes a like a generational bias where people say we were like food was purer or better in my grandmother's age. And bone broth was a way to use the entire animal. So it's it's sort of a good idea from that standpoint. Just like you boil chicken bones to make chicken soup. You don't waste any part.

Michelle: It could be about that. It could be about some reality. It could be about scarcity.

Kevin: It could be or just simply people saying, well, it was good for my grandmother. And so it's good for me. And I'm trying to make.

Michelle: And she was an influencer in her day before there was internet. So anyway, so that's the mineral claim. I just wanted to get the mineral claim out of the way, because the oldest piece of evidence kind of already says, yeah, like eat your broccoli. Kind of like the same thing we said last episode about collagen. So speaking of collagen, so collagen is often like one of the biggest reasons that people are toting the bone broth cure, because we talked about collagen being the most abundant protein in our body. And it's part of so many tissues and ligaments and joints and gut lining and everything. So like, obviously, collagen, very, very important. There was this Times Magazine article like one time it was on like the huge Times Magazine article, January 2016. Science can't explain why everyone is drinking bone broth. So the article included excerpts from interviews of several different respected scientists and this one guy, William Percy, as an associate professor of the University of South Dakota Sanford School of Medicine, he stated very similar to what I said in the last episode, Kevin, since we don't absorb collagen whole, the idea that eating collagen somehow promotes bone growth is just wishful thinking.

Kevin: That does sound familiar.

Michelle: Just because bone broth or stock contains collagen, it does not translate into collagen in the human body, right? So it's a very, actually, collagen itself in that form is a very poor source of amino acids. And so they go on to say that you will get a lot more of the building block amino acids that you need to support your body's own production of collagen just by eating a diet rich in leafy green vegetables. OK, that and that and that plants as a source of those building block amino acids is a much richer source of those collagen building blocks than you would ever get from bone broth. And it also would provide a much richer array of nutrients and in quantities much greater than you would get. A lot of the bone broth studies, too, like there's a lot of inconsistency about how it's been studied today. So you have to really kind of dive into the study and say, were they studying the bone broth on its own? Were they studying the bone broth in conjunction with there being other vegetables in the broth? And that can make a difference, too. OK, so not a rich source of minerals that's any better than eating broccoli, not a rich source of collagen because we can't absorb collagen. It's not absorbed. It's a triple helix molecule. You have to break it down into amino acids and those amino acids are not going to be as readily absorbed as if you actually just ate the vegetables. So and then then there is, though, Kevin, there is one thing about about bone broth and this goes back to grandma's chicken soup. That is true. OK, OK, so it is true that if you have a cold or the flu, that you might feel better when you eat chicken soup or chicken broth. So in a study that was published in 1978, found that sipping hot chicken broth increased the rate at which mucus flows significantly more than just drinking hot or cold water. So according to this, there is some truth to the age old axiom that chicken soup helps to soothe the cold. So in addition to helping unclog your nose and sinuses, it also turns out that chicken soup broth inhibits the activity of neutrophils. Neutrophils are a good thing. Neutrophils are a white blood cell. They are part of our immune response and they are like little firefighters who go in and start fighting things. But sometimes when we get a cold or flu and we get sick, they can become overactive and and they can then that's when you get to where your body's producing so much mucus that you're all stuffed up and your nose won't stop running. So it can actually help to temper that neutrophil activity. So so this is where, you know, there's there's a significant amount of studies showing, yeah, this is true. It can chicken soup and bone broth can be really good in that situation. And, you know, it's a it's a viable thing. And grandma was right. Right. Mom was right.

Kevin: You go trust grandma.

Michelle: There you go. But here's the other thing is, are there other foods that will do that? Do you have to choose bone broth or chicken broth? And of course, the answer is no. So we can get a very similar effect as good or, you know, I guess we'd have to study it. We'd have to put it to the test, as Dr. Greger says.

Kevin: Right.

Michelle: But we know that ginger is very, very effective at this. So it's a well-known herbal remedy for exactly the same thing for its anti-inflammatory effects, that it can help to quell some of the inflammation that we experience during colds and flus. I certainly have a very well-tested remedy that I always give to people when they ask me. It's my ginger remedy. And, you know, I slice ginger very thinly. And you you put as much of it as you can into a pot of water. And you really you don't just steep it like you decoct it.

Kevin: Right.

Michelle: Over, you know, 20 minutes or more. And I slice it very thin so that there's lots and lots of surface area. So we're getting as much as possible. And sometimes I put some turmeric root in there and maybe some maple syrup or cinnamon, whatever. And you can make it a very good. It is very good. But it is very so that the combined ginger and turmeric are one of the most anti-inflammatory things that you can possibly drink. So tea, sometimes I put some tea leaves in there. So here are things that can do kind of similar to what we're looking for from grandma's chicken soup. Ginger tea. So the tea is full of polyphenolic compounds, and it doesn't matter whether it's a green tea, a black tea, oolong tea, or whatnot, like they all have these anti-inflammatory polyphenolic compounds. It's just that when the tea leaf oxidizes, the polyphenols change form. But you're going to get the most of the epigallocatechins from green tea, of course, white tea. But you can certainly get lots of these great compounds from other teas as well. So enjoy the one you like. Garlic, also incredibly potent. It contains lots of fructans, which have antiviral properties that help to alleviate cold symptoms and enhancing support of the immune system. My dad used to like peel garlic and eat the cloves whole, and he used to tell me this all the time. That was how he prevented getting sick. It didn't leave his breath very good.

Kevin: Exactly. It stopped him from getting sick because no one would come close enough to give them their germs.

Michelle: Onions are another one. It doesn't make the top list, but onions, garlic, all of those. And again, my dad used to like peel the outer of an onion and used to eat it like an apple. I think sometimes he did that just for the shock value, just to drive me crazy, but I've seen him do it.

Kevin: I have done that before, but my shock value trip, no, no, no. I don't eat it like an apple, but if I want to shock someone, especially my kids get so grossed out when I do this, I make a peanut butter and raw onion sandwich. And it, oh, what a nice face. If only this was a video podcast, because your face right now, I got, no, don't, hey, don't judge it until you try it. It is delicious. Really? Because the peanut butter somehow takes that bite out of the onion, like that sort of acidic, hot, spicy kick out of the onion. And it just mellows it out. But it enlivens the peanut butter. It's wonderful.

Michelle: It's truly, truly wonderful. Now, does it have to be smooth or crunchy peanut butter?

Kevin: I like them both. So no, that doesn't matter. But red onion is the best.

Michelle: Take your word for this one, Kevin.

Kevin: Next time you're around, I will make you a peanut butter and onion sandwich. I will make me a peanut butter and onion sandwich and you can have one single bite.

Michelle: Oh my God. I think the listeners enjoyed your Caesar salad dressing better than that recipe that you just made. I've got nothing left and I can't afford groceries. So I've got an onion and some peanut butter.

Kevin: Maybe. I mean, I don't know, but it is good. It is delicious.

Michelle: We should study that. We should find somebody. I should get Debra.

Kevin: Can we get some funding out of this? I'm willing to study it if I can get some funding from somewhere.

Michelle: I've got one final spoiler for you as to what is going to be more effective or as effective as grandma's chicken soup to help protect against colds and flu or to help fight them and increase and speed our recovery.

Kevin: Okay.

Michelle: Fruits and vegetables.

Kevin: No, no, no, no, no. Say it ain't so. Oh, Michelle, you're really, really like shocking me now.

Michelle: Vitamins, minerals, antioxidant compounds, supports immune function, hydrating, nourishing. What more should you be putting in your body when you have a cold?

Kevin: So I don't know if you want to hear this, but can I share my go-to cold remedy? I don't know if you want to hear it after my peanut butter and onion story.

Michelle: Well, I'm a little bit scared. Like, I don't know. Like you got some, like you used to have like, what was that? Marmite?

Kevin: Oh yeah. Vegemite.

Michelle: Yeah.

Kevin: Vegemite, Marmite. Oh, delicious. I have some in my, I have some in my pantry right now.

Michelle: There's something wrong with you.

Kevin: That's a different podcast. That's a psychoanalysis podcast. And yes, you're right. There's a lot wrong with me. So my go-to cold remedy is a great big forkful of kimchi. Oh, I love kimchi. It just clears the sinuses and it soothes the sore throat. You've redeemed yourself. And it's just, oh, I'm sure nutritionally, it's probably not, it wouldn't do anything, but it just feels so good.

Michelle: It's so good. It's so full of prebiotic and probiotic. If it, especially if it's a really, really good kimchi, there's a, like we get in our one grocery store. I don't know which one. I'm not going to say brands. I don't know which one, but it's somebody local, a local, like Korean restaurant that makes their own kimchi. It's so delicious. And we can get like really punchy, spicy kimchis. And you can get ones that are a little bit milder too, but Oh yeah. So great for the gut. When you get that natural, you know, prebiotic probiotic food, it just really helps those gut microbes proliferate and create butyrate and yummy. Yeah.

Kevin: At our local farmer's market, there is a locally made kimchi that is just out of this world. It is so incredible. I think it's just the heat. I just, I crave that heat so I can, you know, clear out the sinuses and.

Michelle: All right. Well, you've got to give me some next time. I'll take that. You can, you can eat the onion and peanut butter.

Kevin: You'll take the kimchi and I'll have the onion. Maybe onion and peanut butter and kimchi. No, that wouldn't. No, no. That's, that's, that's.

Michelle: Now you're just getting odd.

Kevin: Silly. Yeah, exactly. But I'll try just out of spite. You know that, don't you?

Michelle: Yes.

Kevin: Don't, don't test me because I will do it.

Michelle: So there's a big, big risks with that with bone broth that is starting to get talked about more is that there's a huge risk of lead contamination. Yeah, for sure. So it's even recommended sometimes, like the, like the one study that I'm looking at, it was responding to recommendations that it's being used in certain gut and diets for people with like the gaps diets for autism, for ADHD, dyslexia, dyspraxia or whatever. And I'm going to be honest. I don't really know why it's prevalently recommended for those types of disorders, but I think it might be due to the fact that there is a high link of gastrointestinal issues with, with people that have those disorders. And maybe that's why bone broth ended up in the mix. Anyway, it doesn't matter. The fact is that bones are known to be one of the biggest sequesterers of heavy metals and particularly lead heavy metal thunder.

Kevin: Sorry.

Michelle: So like bones get, can get very, very contaminated and there's, there's so much contamination in our environment. A lot of it comes from when we used to have leaded gas and, and all of the leaded paints and things like that, that were very prevalently used in society. So there's some of that still hanging around, but also like a lot of like, where are these bone broths getting manufactured from? A lot of them are like remnants of the animal agriculture sort of massive industry in these confined animal feeding operations. It's another by-products, another something that they can sell, right. That, that helps to increase profit margins. And as you said, using every part of the animal. But unfortunately, when you are boiling the bones to get this coveted broth, you're also getting so much lead concentration in that water. And the trouble is that if you're drinking that, then your bones are also going to be an excellent sequester of that lead. And it's going to absorb into your bones and into those tissues. And it's not going to pass through. And there is no way for us to get heavy metal toxicity out of our body, unless we chelated out. So we have to eat or drink something else that is going to bind to it in order for it to have a mechanism to exit the body, which is why these detoxification diets are so popular. So imagine like, think about this from a health industry perspective. If you are a company that is fueling people's fears and using that to make money, you're selling bone broth out of one part of your, of your, of your company and you're selling heavy metal detoxification out of another. And often, often you do see that you often do selling the disease and the cure, right? Yeah. So here's an example. So the question became then, well, but what if, what if my bone broth is only from organic chickens or what if, you know, you know, what if we're like, does the preparation, does the way that the bone broth is made, does that make a difference in terms of your exposure to leads and heavy metals? Which I think is a really excellent question. What if we controlled for this making of it, is it going to be different? Or if the chickens are organic, are they getting better? So anyway, there were three types of organic chicken broth, one with the bone, one with just the meat and one with the skin and the cartilage. And all of the soups exceeded the maximum allowable dose of level dose level for lead. Even the boneless broth exceeded the lead exposure levels. So surprisingly, actually, the skin and cartilage in that study was shown to be worse and it exceeded the safety level per one cup by like four hundred and seventy five percent.

Kevin: So basically, it doesn't really matter if they're organic chickens or not. There's still lead in the system. Generally in the world, there's lead, in which case the bones are going to absorb the lead, in which case when you boil the bones, you're going to leach a whole lot of that lead out and then you're going to consume that lead.

Michelle: Yeah. So to simplify what they just said, like there were and just to give the perspective, there is considered to be no safe level of lead exposure. Right. None. Right. And I, you know, I even have my own little lead contamination story. Dr. Debra Kyle and I went to China to do a tea research study and we were at the top of a mountain in beautiful idyllic. We were in Fujian province and up there on the mountain where the tea farm is, they're mostly eating everything off of the land. Like so it was primarily like a plant forward diet just because there were no animals up there. It's a long way to go to get your food. So they were growing all of their vegetables and everything up there, but the rice was coming in. And we've heard me talk about arsenic and lead exposure in rice before. And the same thing, the exposure from the rice is the rice when it's growing sequesters the lead and it stores in there and then you eat the rice and the rice has got high exposures, then you're eating and you're getting the lead. So I came back and I had like I had cognitive symptoms. Like I had visual disperceptions, Kevin were like, I was so visual disperceptions, like when you're holding up, putting a fork or a spoon to your mouth, I was hitting my cheek. Okay. Cause I, my, my, my perception was that I was hitting my mouth, but I wasn't, I was hitting my cheek and, and I was, I was just, I was slow. And this was after we got back. And at first I thought it was just jet lag because it's like 24 hour or 12, like it's like it's opposite.

Kevin: Yeah. Yeah.

Michelle: It's really bizarre. So anyway, I said to my husband, do I see my kids? The kids are saying that. There's something wrong with me. Do you think that there's something wrong with me? And you know, it's always tricky for a husband to answer that question.

Kevin: That's a wide open question.

Michelle: And he just was very, he was very good. He goes, well, maybe you should get checked out.

Kevin: Very diplomatic.

Michelle: But I was really worried about this because I didn't know why it was happening and I wasn't linking it to my trip to China at all. I was worried that I had like some sort of condition. Anyway. I connected with my friend, Deborah, who I had gone on this trip with, and I'm talking to her about it because I'm like, I'm really worried that I've got like some sort of early onset, like dementia or something. And she just said, no, Michelle, it's the rice. And I go, what do you, what do you mean? It's the rice. She goes, it's the rice. There's lead. There would be lead exposures in the rice. And we ate a lot of rice in those two weeks. And I said, I said, oh, come on. It can't be like the, I said, we were eating like everything organic off of their farm.

Kevin: Right.

Michelle: I mean, she goes, no, but there's like, like she goes, I've studied it. There's significant exposures in, in of lead and rice. So anyway, the reason I'm sharing that story is because like lead exposure is no joke. I was two weeks in China and eating, eating rice just as over the course of regular meals. And like rice was on everything that they make different things with rice and they make, you know, other things with other than just eating the rice itself. And there's congee for breakfast and all this stuff. And just two weeks of that exposure is enough. And I, and I ended up having some, some severe cognitive decline issues and visual disperceptions. And just, I would say generally not feeling right in my head and brain fog and everything else. So just imagine that people are getting lead exposure through bone broth and they think that they're doing something that's healthy and they're drinking it every day. Yeah. Cause like there is no safe exposure level of lead and there's other, other heavy metals in play there too. So so it is a risk that is warrants, you know, really paying attention and not, not ignoring it because it's it's, it's significant.

Kevin: So it's just easier to have some broccoli and you'll get all the same nutrients.

Michelle: Yeah. Have some broccoli, eat some whole grains, have some asparagus. You can get your collagen and other ways you can get your minerals, the rich leafy greens, your whole grains. You're like, don't forget your legumes, your nuts and seeds, your granola. Yeah. And you don't have to sit there and boil your bones for nine hours or pay for, again, I would say these bone broth powders and things like that. I consider it the same as the collagen powders. They're really expensive. Oh, it's an expense that you don't need to add to your cart. Groceries are getting to be quite expensive. Like, so like just go back to the, the, like the beginning, the basics, the simple, like just eat real food.

Kevin: Exactly. Exactly.

Michelle: Yeah. Okay.

Kevin: Well, thank you. Well then I think I will probably be taking a pass at stopping at that local bone broth restaurant that's down the street from me. Good to know.

Michelle: Make a good veggie broth. Like if you really like having the broth, like you can do that with your leftovers, make your own stock and.

Kevin: Exactly. And then throw some kimchi in it and you're set.

Michelle: There you go. You can start your own fad kimchi broth, Kevin.

Kevin: Kimchi. Oh, there we go.

Michelle: That could be your million dollar idea.

Kevin: You heard it here first folks. Kevin's kimchi broth coming to a store near you.

Michelle: I totally buy that.

Kevin: We'll, we'll see. You never know. You never know. Okay. So it's that time and I have to start with an apology. Oh no. Because, oh yes. Well, because you pointed out at the end of the collagen episode, you had asked if I had jokes from a listener's child. And I said, and I prioritize my own child's joke over the jokes of a listener's child. So I have to humbly apologize, dear listener and dear listener's child. And say that in, to try to make up for this, I will read all three jokes that were provided to all three. It's a three for today. Not one, not two, but three dad jokes. Are you ready?

Michelle: I'm ready. Lay it on me.

Kevin: They are super cute. So, okay. So if you remember them, you have to act surprised when you hear the punchline. So why did the chicken cross the playground?

Michelle: Why did the chicken cross the playground to get to the other slide? Hopefully that chicken wasn't made into bone broth.

Kevin: Let's hope not. Let's well, if it was, maybe it ended up being the same material as the slide was made out of. I don't know. Who knows? Did I tell you the joke about the skunk? No, nevermind. It stinks. Your son's going to love these. Oh, totally. And last but not least, did you hear the joke about the roof? Ah, forget it. It's over your head. Well, so there we go. Thank you for sending in the dad jokes. I do. Even though I didn't read them last time, I do appreciate them. And I did laugh out loud when I, when I read them.

Michelle: That could be a thing. Send in your dad jokes.

Kevin: Exactly. If you don't have topics for Michelle, send in jokes for me. Cause I'm always looking for new ones.

Michelle: You know, can the listeners tell that like we need them for our own personal entertainment?

Kevin: Well, exactly. Cause I mean, I'm getting bored of Michelle. Let's face it. Let's, let's be, you know, we're getting bored of each other.

Michelle: I do have some great guests coming up. Everybody just needs to be patient. I were setting up some, some times to record, but there's going to be some really cool.

Kevin: I'm so looking forward to that. I you've, you've given me a sneak peek of some of the topics we're going to cover and I can't wait. It's going to be really, really amazing.

Michelle: Yeah.

Kevin: Awesome. So in the meantime, you can write us at N the number four noobs at gmail.com, or you can connect with us on Facebook, facebook.com slash nutrition for noobs. And of course, don't forget to like, and subscribe. And share, and chat about us, follow, follow, follow, subscribe, just subscribe.

Michelle: You can like our Facebook page though.

Kevin: Like, like, and follow our Facebook page and subscribe to our podcast and send us lots of money. Oh, I mean, I mean, I mean, don't forget to review the app, review us on Apple and support us on Patreon.

Michelle: We should do that. Why not?

Kevin: We should.

Michelle: All the other podcasters do it.

Kevin: Yeah, I know.

Michelle: We're just having too, we're just having too much fun. It's not about the money.

Kevin: It's not about the money until it is. I, they couldn't pay me enough to make this worthwhile. Cause it's just so much. It's such a joy to talk to you.

Michelle: I get to spend more time with you than I used to. And I love that. I was having Kevin, Kevin depths. What did we go that stretch a little while back? We went like, like two months without talking to each other. And it was like, it was a long time. I did not like it.

Kevin: Well, we're back now. We are back in your ear holes and you can't escape from us. We're everywhere. So with that, don't forget everyone. Don't drink your bone broth, go for your broccoli and eat your greens.

Michelle: And be real everyone.

Kevin: This has been nutrition for noobs. We hope you're a bit more enlightened about how your fantastic and complicated body works with the food you put into it. If you have a question or a topic you'd like Michelle to discuss, drop us a line at n4noobs@gmail.com. That's the letter N the number four N O O B S at gmail.com. If you haven't already, you can subscribe to the podcast on whatever your favorite platform might be. Also, please consider leaving a review or telling your friends. That's the best way to spread the word. We'll see you next time with another interesting topic. The views and opinions expressed on nutrition for noobs are those of the hosts. It is not intended to be a substitute for medical, nutritional or health advice. Listeners should seek a personal consultation with a qualified practitioner if they have any concerns or before commencing any actions mentioned in the podcast.