 So, we're being told many things about the damages that cows and red meat do to our planet and how unethical they already eat. So, number one, the methane, right? Number two, we're all going to die if we eat it. So, and I can tell you, in the town I live in, I live in an upscale suburb outside of Boston and people are pretty well educated, very health conscious, nobody eats red meat. They're really, really concerned about their cholesterol and their overall health and they eat fish and chicken and I am very upset about this and I want to help people understand that red meat is incredibly nutrient dense. At the same time, we're also being told that meat is murder. It's especially strong in Europe. I was just reading in France that there's a vegan group that's been vandalizing butcher shops. We're seeing stuff going on in Canada with the one restaurant, yeah, that was being harassed. They're a small but very vocal minority that actually is having quite an influence I think in our dietary guidelines because even the less meat, better meat is a problem I think because when we say less meat, it's still implying that it's somehow bad, right? So what I think is we need more better meat, not less meat, better meat. Really upsetting to me are the public schools in Brooklyn and a couple other in the New York area. Right now I think there's three that have gone completely vegetarian. For many kids, this is their most nutrient dense meal of the day or it used to be before they got rid of the meat. The organization that is behind this is a vegan front group underneath a very benign name like, you know, Mom's for Healthy Lunches or something like that. And they also will send you these free posters to your school, peace on a plate, right? So this is going in our public schools. You can get this for free. This is a moral, you know, quasi-religious message I would argue that has absolutely no business being in a public school. Also, we've got Super Size Me and if you, you probably can't read the sub under here, but it's basically saying that kale is the most nutrient dense food you can eat. OK, people really, really believe this. And that's why the initial thesis for the film project was kale versus cow. Just talking about, you know, is kale really the super food and what's going on with beef? And then we're also seeing companies like Nestle completely going into developing countries, disrupting their breastfeeding and their traditional foods and getting them completely hooked on Western junk food. In many places, you know, I'm sure many of you have traveled to Central America, South America or other developing countries. And, you know, it's like you've made it if you start eating Western crap food and if you've moved away from your traditional diet, right? And so, you know, for many reasons, I think we need to get our act together in the U.S. and with our food policy issues because the rest of the world copies the U.S. And a couple of years ago, I did a presentation at AHS about should sustainability be part of our U.S. dietary guidelines. My argument was no because we don't even know what sustainability is. And so how can we possibly put that into our dietary guidelines? Again, the entire world, if you look, almost every country has some type of pyramid that's based on the U.S. dietary pyramid. And you know, even though saturated fat is no longer a nutrient of concern, we're still, you know, selling skim milk in schools. So there's just, there's huge problems, all right? A lot of times people will come to me and ask me, how are you going to feed the world, right? How are you going to do this? And this is a really big problem. I, you know, I have a three-bedroom Airbnb here. And you know, how to feed the world on meat would be like saying, how am I going to house everyone at this conference in my three-bedroom Airbnb, right? We have an overpopulation problem. We've got some food distribution problems and some food waste problems. But do we want to produce human feed or do we want to produce healthy people? Okay? So I think that, you know, we need to use logic and less emotion when we're trying to talk about all the challenges that are facing us moving forward. And I did send a, I realized that this talk was only half an hour this morning and I sent a new presentation. I'm realizing I have the old one on here. So I'm going to talk quickly through a couple of other slides. As you know, vegetarians are not healthier when there's very large studies that have looked at, you know, when you pull out all the confounding factors and just look at people, you know, of equal healthy lifestyle that eat meat versus don't eat meat, there's absolutely no difference in longevity at all. What the world is actually eating? This is from National Geographic and you can play around. If you, if you Google National Geographic, what the world eats, you can play around with all these country by country. This is the total world and you can see, you know, very, very large percentage of grain. They unfortunately put sugar and fat in the same category. I would not have chosen to do it this way. But then once we break out the meat, it's really just 1% beef that the world is eating. And if you look also under produce, it's only 3% vegetables. So when we're trying to get people to, you know, eat more fruits and vegetables, that's always like, you know, at the farmers markets with snap benefits, you know, more fruits and vegetables, you know, I have a little bit of a problem. So in Massachusetts last summer, they introduced a program where people would get an extra $40 to $80 to spend at farmers markets on local produce, right? So they could get, you know, use their snap dollars for, you know, a $6 half pint of organic raspberries or maybe, you know, a $12 pound mescaline mix. And meanwhile, what's going on with the meat vendors? New England is amazing at producing meat. They were not included in this. Why weren't they included? Is local meat too luxurious for a snap? You know, if we're trying to feed nutrient dense food to hungry people, meat is the way to do it, not organic strawberries and mescaline mix. Over, let's see, from 1970 to 2014, what we're eating more of. So the oranges, what we ate in 1970 and the red is 2014. So you can see where the increases are. It's poultry like crazy. Worldwide I think it's about 400% increase in poultry. That's what's really high in omega-6, chicken. We're eating a lot of salad and cooking oils. It's probably not, you know, coconut oil and olive oil. It's vegetable oils. Grains and this is not pearl barley when they're talking about grains, right? What does grains mean? Grains just means processed food and then caloric sweeteners. But then when we're looking at the food, the future of food, many organizations are, again, looking at this lab-grown lettuce or lab-grown meats as, you know, these are the answers to the future. But if you really think about, you know, all of the energy that it takes to have this building, to have the lights, to have the artificial atmosphere that's needed for this, the plastic trays, the growing medium, you know, and there's a roof on top of this building, too. None of these seem to have realized that, you know, if we just had a glass top we could actually use some solar, you know, to grow what? To grow crunchy water because salad is just not a nutrient-dense food. And of course a lot of people are looking at, you know, is it the carbs, yes or no? I know this is kind of like old news for a lot of you but still, you know, out in, you know, regular, like, dietitian land, suggesting that someone reduced their carbohydrate intake is blasphemy, like, totally crazy stuff, right? That's why I'm really excited about some of the work that we've been tracking in our film and if I get a little time at the end I'll talk about how it's transformed a little bit. But we've been working a lot with Dr. Sarah Halberg. I know someone earlier reviewed the results of the Verda study. She's doing really, really incredible work in the middle of corn country, Lafayette, Indiana. We have a film crew there today, actually, at her clinic, following up for the third time with a lot of patients there. And we actually have on film her getting disinvited from testifying to Congress because even though her study they admitted was completely, you know, scientifically rigorous, they all agreed with it. It's just two against the status quo, okay? I still got to get permission from the person on the other end of the line in order to actually air that, but it's amazing. It was amazing to just watch the call. So anyway, so I think that we really, we need to be, you know, definitely talking about all the nuance and learning about different aspects that affect health, like here at conferences like AHS, but there's still a lot of work to do on a very, very, very basic level to the masses. And that's why the work of Sarah is so exciting to me and why our film has morphed a little bit and is really, really honing in on Sarah's work. Again, when we look at what the world eats, if we look at the meats, so you can separate it out by meats. But the increase has been between 1961 and 2011, 0% in beef, pork, 91% up, poultry, here it is, almost 400% increase in poultry, seafood 108%, and at the same time though, I really just don't feel that we're eating enough protein. So the dietary guidelines are telling us .8 grams per kilogram, really, really good evidence out there that we need, at a bare minimum, double the RDA of protein. If you look at this range, so if the AMDR, the, let's say it's adjusted macro, daily macronutrient ratios recommend between 15% and 30% intake in carbohydrates, or I'm sorry, here we go, 10 and 35 is what these bars are, so the lower range is 10. We're pretty close to the lower range here. And I'm a big believer in the protein leverage hypothesis, so if we aren't feeding our bodies enough protein, we're going to seek out more calories just in our effort to try to get more protein in. And if we're only feeding ourselves the center of the grocery store, then we're just going to overeat. Protein is the most satiating of the macronutrients. It's the most nutrient dense if we're getting it from animals. And I'm not the only person who is saying this. This is an article from the New York Times, also saying we need at least double the RDA of protein if you're over 40. And that's a lot of protein. I actually calculated it out for my husband. He's close to 200 pounds. At 1.6 grams per kilogram, he would need eight ounces of meat three times a day. That's a lot of protein. And not one person walking into my clinic is getting close to that much. And the magical thing is when I just up their protein and like do nothing else, they lose weight because they're so full from the protein, they've got so much great nutrients just from good protein. They're not hungry. So I think there's a lot to keto. There's a lot to low carb. There's a ton going on with protein too. And I feel like protein is just sort of assumed at this given level. But that's why I'm all for more better meat, not less meat better meat. Because I don't think that's going to help our obesity crisis or our diabetes crisis. I think that's just going to help people feel better. And people just need to get over it. And accept the fact that death has to happen for life to happen. And that cows on grass can do a really amazing job at restoring our soils and providing one of the most perfect foods for humans. So let's look then. And again, for a lot of you, I know that this is review. If we look at calories per 30 grams of protein. We've got cod at 137 calories for 30 grams of protein. And I took this off one of those vegan memes where they were like, you don't need to eat meat. All you need is, and it was all these plant-based ones that I've got here. So potato didn't even fit on here as far as calories. But you can see, for example, peanut butter, you would need to eat 706 calories worth of peanut butter to get 30 grams of protein. So to try to get 1.6 grams of protein per kilogram out of plants and keep your calories low, it's a huge challenge. So you're going to do better with veggie burgers and tofu. But then you've got other issues with veggie burgers and tofu, right? If we look at protein per serving, so these are the standard USDA servings. You can see that three and a half, I know that this is small, but three and a half ounces of chicken will give you 31 grams of protein. But then we keep going down the line and it's meat, meat, meat, meat, meat. Eggs, I just want to mention, are actually not fantastic sources of protein. There's only six grams of protein in a large egg. So when I have vegetarian clients coming in and they're like, yeah, but I eat a lot of eggs and I'm like, great, two eggs a day, that's 12 grams of protein, that's not a lot. So peanut butter, two tablespoons, eight grams of protein. So we've got all these ones down here. Now let's look at nutrient density too. So B12 iron and zinc, and I just compare different meats. Just so you can get a sense of where some of the most significant nutrition that we need, iron and B12, are the most common nutrient deficiencies worldwide. And so look down at the poultry. We've got almost no B12 in chicken or turkey. And I had to take oysters off this because they had 76 grams of zinc. All right, this goes up to six. All right, so oysters are amazing. I do advocate for red meat. I am a huge advocate for shellfish and fish as well. But anyway, I just want to sort of point out, you know, poultry, I've got a lot of issues with poultry, and it starts with their nutrient density, continues with their omega-6 to omega-3 ratio. And so if you look at ground turkey, look at the omega-6 in ground turkey. Really, really high. Chicken breast. So there's not even like hardly any fat and chicken breast at all, but look at how much omega-6 it has. And this makes sense if you're a farmer because birds eat seeds and grains. Even if they're pastured, they still eat a lot of seeds and grains. So the other thing I wanted to point out is I have seen a lot of data from different farms as far as their omega-6, omega-3 ratio for grass-fed beef, but it's still not a significant source of omega-3s. So you would still need to eat about eight pounds of grass-fed beef burgers to get the same omega-3s that you would get in a one ounce piece of fish, okay? They're just not a significant source. And so I think, you know, to increase your omega-3s and to reduce your omega-6s, your best bet is to eat more wild fish and to completely eliminate processed foods, not to eat more grass-fed beef. I think grass-fed beef is awesome. It's just, the omega-3 argument is not really great because it's just not a significant source. But lab meat, I really, really hate. And again, just like I pointed out with the vertical farming and how it just doesn't make sense when you could be using just sunlight and put the seeds in the ground and watch them grow, we could have cows on grass. And I'm gonna be pointing out a little bit later how efficient they are at transforming grass to meat. The thermodynamics absolutely cannot work in a lab meat system. I think people are walking around thinking, and I actually challenged, I had an animal welfare activist on my podcast that I'm gonna be airing maybe next week, and she was all for lab meat. Oh, it's so great because it's less harm and, you know, nutritionally it's good and, you know, it's gonna be saving the environment. And I'm like, really? Because how are you gonna grow that lab meat? Like what's it gonna be made out of? You can't just make something out of nothing. And she had never even thought about what the meat was gonna be made of. And I don't think anyone's thinking about that. And I'm still looking for a life cycle analysis from Impossible Burger. They still have not produced one. And they're getting so much money. And they don't even have a full soup to nuts exactly how their product is made. What are all the energetic inputs? What are all the, just all the inputs in general? What does it cost to run the lights in this lab? Bacterial overgrowth? Do you think that might be a problem in a lab meat situation, totally? I'll tell you what the medium is for making lab meat, monocrops. Okay, and this isn't, they're not using like organic regenerative wheat or something like that. They're just using standard monocrops. So whether it's soy or corn or wheat or just pick a monocrop because they can use a lot of different ones in order to produce these fake meats, it's absolutely horrible. This is not what the planet should be looking like. And we are turning the whole planet into one large monoculture. And not just agriculturally, but I also think culturally. That's a different presentation. And the problem is we only have about 60 years left if we continue with our current farming practices. This is pretty scary stuff that no one's really talking about. And certainly no one in the nutrition field is talking about it. So as all the nutritionists that are talking about sustainability are talking about lab meat. Nature works in systems. I actually drew this and I do promise that I was an art major undergrad. But I drew this because I wanted to, in this cartoonish way because I wanted to show you absolutely how simple this process is. So it's vastly complex, but it's actually really simple. So the rain comes down, irrigates the grass. The cow chews the grass, stimulating the grass to grow, fertilizes the grass for free. We don't need chemical fertilizers. We can use photosynthesis. And this whole process then builds soil carbon and increases soil health. We don't have to mine minerals to put it into the lab meats. The fungi networks are doing the mining for us. So I'm gonna take you through a little thought experiment called Grassworld. How much time do I have left by the way? Okay, great, okay. All right, so here's Grassworld. So we're moving into the Anthropocene. We've got limited resources left. I'm gonna give you a big island. And I want you to farm this regeneratively, okay? And so there's nothing to eat. There's just dirt there. And so you being a smart person are like, well, I gotta cover the soil. So I'm gonna plant some grass. All right, what happens if we don't have anything eating the grass? We just keep the grass growing. Yes. If there's nothing eating it and nothing fertilizing it, the grass is gonna eventually use up all the nutrients in the ground. It's gonna shrivel up and die. Which I just heard is happening in Norway right now, right? Yeah. Okay, because they have less ruminants on the ground in Norway. Okay, so next step, you're gonna try again. You're gonna till this all up. You're gonna plant new grass and you're gonna add some ruminants. So now we have grass cow world. What's the problem with grass cow world? It's gonna be too many cows eventually. And so the grass is gonna be, yeah, we're gonna go back to grass world, basically really, really quickly. So the cows are gonna eat too much grass, they're gonna overpopulate, the cows are gonna die, the grass is gonna die. So what if we introduced a predator? Now we've got a little bit more balance here. So we've got the predator keeping the herd in check so it's not gonna get too big because the wolves are gonna cull the weaker ones, the older ones. Also, the animals are gonna be on the move from the predator. So they're not gonna overgraze any one specific area. They're gonna be moving around constantly, which actually is much healthier for the pasture. It's still kind of delicate. You don't want just three things, right? So complexity is actually the most resilient system that you can have. And I know again, this is kind of a funny slide from like a elementary school science class, but I wanted to show again how simple this is and the more varieties of cows or ruminants or animals you've got, the more different pollinators you have is really how you're gonna build a truly resilient system. And that is just how nature works. And now humans can be that wolf, all right? And the cows can help us build complexity and resilience in a system. So we can, through mob grazing, intensive management, we can be moving the herd, which they would naturally bunch up anyway, right? Because that's how they're gonna be super safe. If they're super spread out, it's much easier for a wolf to pick them off. So they naturally want to be in a dense herd. We can use electric fencing to move them around and keep them safe and keep the wolves out. And then we can choose which ones we're gonna cull. So that's how we can use cattle and bison and other ruminants through electric fencing and harvesting. And here's a slide from the Savory Institute just showing a before and after of reductionist thinking versus a more holistic thinking. So thinking in systems. But what about all the people that are claiming that it takes so much land for cows and we should just be cropping at all? So I'm trying to give you some arguments here, right? So some like defensive points. Not all land can be cropped. And I would even argue most of the land that is cropped today should not be cropped as well. Pretty cool stuff going on in Lafayette, Indiana, where we're filming with Dr. Holberg's clinic. It's corn country. And we're also filming with farmers who are turning the corn back to pasture and producing meat instead of corn. So healthier for people, healthier for the planet, less fertilizer needed because it's getting naturally fertilized if the cattle are managed well. But if you think about places like Norway or Iceland or most of Africa, you just can't grow kale or soybeans in many, many places because of water issues, topography. There are so many reasons why an area can't be cropped well. But even, again, in the areas that are being cropped, California has a huge water problem. There are towns that don't have drinking water, but yet we're diverting water from reservoirs to flood irrigate almonds to export or water, basically, to other countries through almonds. So most agricultural land is only suitable to pasture. So you're not comparing apples to apples when someone's saying, oh, well, I can have a pound of tofu for this much land versus your pound of beef for that much land. It's really the cows are moving around, they're regenerating the land. No block of tofu is regenerating the land. What about the water? I heard that it takes a cajillion gallons of water to produce an eight-ounce steak. Most of the methodology they're using when they calculate out this water is completely flawed. So what they're looking at is every drop of rain, this is called green water versus blue water. So green water is looking at natural rain that would have fallen on those pastures, whether or not it was grass world or cows actually grazing on it. And also, again, you're moving the cows, but unfortunately in a green water situation, you're calculating out all the rain that fell on all the pasture that the cow was on for their entire two years of life. So that's not fair, right? When you actually look at the blue water, so that's like the water the cows actually drank, there's a study out of US, UCSD, and it's 410 gallons of water for a feedlot cow. So that's even looking at cows that were finished on feedlots and not even just a purely grass fed system. So that's equivalent to the same amount of water it takes to produce almonds, rice, many, many other crops. Okay, I got like 10 more slides left and I'm gonna go pretty quickly. I've also calculated the feed conversion rate. That methodology is incorrect as well. I have a really great blog post about how cows actually, when you look at the actual grain that they're eating because all cows start out on grass, even if they do end up at a feedlot, they're eating a lot of crop residues like corn stalks and things like that because they're ruminants, they can't handle straight grain. The numbers that you see where it's like, 12 pounds of grain to a pound of beef is assuming that that cow for its entire life ate only grain. Not true. So it's not the cow, it's the how. I think we need more regenerative systems. I think we have created Grassworld with our modern farming techniques and I think that lab meat is just the continuation of Grassworld. So we're just doomed with, I wanna stop, I promise. I'm gonna go really fast. Least harm, if you look at one of those Grassworld situations, there's a lot of harm that happens. If you think about all the pesticides, all the land that was cleared in the first place to make it a field, if you look up the principle of least harm, you'll see numbers that someone calculated out. How many little critters die compared to one cow on grass that can provide 500 pounds of meat? Vegetarian India is seen as the holy, clean place, but you can only have a dairy system where you have meat eaters close by to eat the veal, right? So you can only have vegetarian India if you have the Muslims there to eat the meat. Americans spend too little on food, we're at the top there compared to all these other countries. I have another post where I went through organic grass-fed beef is less expensive than all these things, okay? I think we're disconnected from nature, no surprise there. I think we're way afraid of death, which is at the crux of our emotional issues around eating meat, and I think people think cows are the worst because they look closest to dogs. So the paradigm shift needs to be our separation and dominance and dominion over all other things to realizing our interconnectedness. So we need more better meat. Now this is just something I came up with, trying to think about nutrient density plus sustainability, and so you can see kind of my chart here. So even if you're in a grocery store and someone can't afford grass-fed beef, which we saw at Walmart the other day when we were there, I still think feedlot beef is a better choice than calf-o'-chicken or pork for environmental, ethical, and nutritional reasons. So that's it. Thank you very much. Questions at the mic, please. I heard that actually beef tallow, grass-fed beef tallow has almost a one-to-one Omega-6, two-Mega-3 ratio, and so if you ate the whole cow, it seems like you wouldn't have to have seafood. I still would like to see the ratio of Omega-3s in there just because the ratio to overall fat in tallow is, I don't know. I would have to look at anyone here, an expert in fat ratios. No, not the ratio of Omega-3 to, I'm talking about if we had a pie chart, okay, and we looked at what percentage of tallow is actually polyunsaturated, I don't think it's a very significant part of it. So I would just need to look at that because we need to look at like, even if it's double, if it's double, if it's two pennies versus one penny, it's still two pennies versus, you know, I could get five bucks out of salmon kind of thing. I think, I mean, yeah, tallow is a saturated, but it's not purely saturated, it's got other stuff in it too. When we look at dairy, it's a little bit better. There is some more significance in milk, but there's issues with dairy too, so I didn't bring that up here. I just wanted to jump in on that because one of the parts of the cow that we rarely eat here in America is the brain, and I think the brain has a lot more polyunsaturated fatty acids, so it might become significant again if you're looking at marrow and brain rather than just the muscle meat, where I agree with you that the ratio doesn't even really matter that much because the amount is so small. Yeah, I mean, where I'm at right now is trying to affect sort of massive change, and I just don't think leading with we need to eat more brain is gonna move the needle very hard. So, but yeah, I think we definitely need more organ meats. There's reasons why it's illegal to even give the brain to a farmer right now from a slaughterhouse, so there's issues there. Thank you for all the things that you're doing. I'm so glad you're making this public. I was wondering if there's a cultural model that has really sustainable high protein, like a microsystem that has a model that we can look at for that anywhere in the world. You mean like a population that ate a lot of meat? Yeah. In a way, and farmed it and grew it. Anyone pre-agricultural, pretty much. I mean, so humans can exist on a large continuum of macronutrients, right? So we've got closer to the equator, it seems like people ate more starchy tubers and more carbohydrates, but then the further away from the equator, it was plants don't grow great when it's cold, right? So they ate very, you know, of course, everyone's quotes that Inuit and the Maasai, right? It's like the meat cultures, but so humans who weren't living on the equator ate very large amounts of animal products to sustain them. Cool, yes. Is there a super food? I have a couple really quick questions. The super food, high protein, low calories, high micronutrients. Beef. Beef. Beef, I love it. And then how about desalination? Do you look at that for water sources for agriculture? In terms of water, in terms of finding water for... Water is a huge issue and it's gonna be the next big issue. I think some water issues are sort of driving the why they're using this funky methodology for beef and trying to blame beef on sucking up so much water. And not accounting for the fact that cow's pee, right? So it's like, they're not just like balloons that are expanding. So water is a huge issue and in some areas, I know like in the Southwest, the salt residues, it's a huge problem on the crop fields. Yeah. Thank you. Yep. Just one last question. Okay.