 The following is a presentation of TFNN. Time to talk about your health. Living a primal lifestyle. You know, we have Tom from Tampa on the phone. Hey, Tom. Good morning. It's bright and early now, huh? Hey, hey, hey. Good, Tom. How are you guys doing? Good, right. Good. Hey, your new player's outstanding. I'm telling you, Matt, he's outstanding. And so is the fundamental edge. I love that stuff. I'd never be without it. I mean, I've been on it now. Three, four months, man. I mean, it's just, I can't get over how good I feel. Primal edge is, you know, people are raving about it. People who are trying it, they know because you can feel it. We'd not be without it. Call now. Toll free at 1-877-927-6648. Now, your hosts, Nico Dahan and Paige Clark. Good morning. I'm Nico Dahan. Welcome to Living a Primal Lifestyle, where we explore a return to a more balanced and natural wild world. To recover our natural health and regain our rights and freedoms. Good morning. I'm Paige Clark. That's a beautiful morning. 54 degrees in downtown St. Petersburg, going up to 73. So we're into winter mode. Yes, nice. Got to pull out a sweater. Keep the house open. It's just a blessing. Absolutely. It's kind of the opposite here of what we used to have up north, where we always bless the summers and now we bless the winters. For sure, for sure. Make sure you subscribe to our health signals newsletter. We've got a new one out. Yeah, this is really an important one, too, because it really talks about the longevity genes and how to activate the longevity genes. We know that exercise does that, and of course diet does it, too. But also, the spaces between the meals are the most important thing. You can find all that information in this issue of the health signals newsletter. And remind you to please pick up our primal edge, our one-shot wonder over 310 organic cell-ready liquid ingredients, so it's easy to take. It's all powered by our miracle molecules called folvic and humic acid. That helps us get the good stuff in the cells and the bad stuff out. Sure. So today I want to talk about the future of food, and I found this article, The Writings on the Wall, The Coming Collapse of the Industrial Livestock Industry. And the bullet points on this are we're just a few years away from the tipping point in engineered food. That's right. We've certainly seen a rise of that. Basically, they're saying traditional agriculture's 10,000-year run is nearly over. Yeah, and it's really not 10,000 years in most places. I think it's maybe 5,000 years or 6,000 years. But certainly, we've been on the agriculture kick, and it's something that's saved our lives. So no wonder these foods become important. But I think a little bit too important when we make them are stables. Well, here's the media push. Better foods, tastier foods, and cheaper foods are on the way. Yeah, so from 2012 to 2023, the cost of proteins in the U.S. from cows versus the precision biological food technology or reach parity says the independent think tank, Rethink X, will be a tipping point to which the acceptance of modern foods will quickly accelerate, quickly leaving the cattle industry virtually bankrupt by 2030 and five years later down to 10% of its current size. And before we go on, Miko, let's kind of give a little backtracking here. Really, what we see is a push of industry to get us to accept these franken foods that we have to and that we're going to want to because it's tastier and cheaper. Well, this is about control of populations when we talk about food. Exactly. It's always the food that controls the population and this is why agriculture was such a boom because now we can control people a lot easier when we lock up certain foods for a while and then kind of the government wants to be your cook, in a sense. These religious organizations and these political organizations always want to control you because they need something from us. They need part of our lives. They need us to be involved with them in a monetary situation and also helping them. And it's a good concept from the get-go because if we're in a tribal situation, the medicine man really were the ones we want to have spiritual healing as well. And if we got a cold or something, we went to him. And he's the one that cured us. But he became important only for that, not for controlling us. Right. So this is definitely, with agriculture, a big shift and now when they're talking about these franken foods that you and I named them, prefer to, is, you know, this is really, really... Well, I think of it when there's an emergency, if they know you're hoarding food, they know you have a supply of food that you've put away because you're smart, they're going to want to take it because they're the ones that control the food. These local governments or the national government or any government or church will try to do this. Well, come on, you know, be part of the community. While you're the smart one, you know, looking ahead and saying, I see something coming, I better prepare myself. But no, they want the state to be in control of it. Right, right, for sure. I see it coming, I sure do. That's what we're saying here, guys. We're not for this. We're alerting you to kind of what the real play is. Some of these discussions about changing food is also the weather's changing and there's going to be crop shortages. Well, there already is. There's no doubt. I mean, the writing is on the wall. But there's two kind of camps in this. One is the kind of these large corporations and the government working kind of in unison. And the other camp is the free people, the paleo people, the people who are actually doing research and ketones, the people like Sinclair who are putting the information out there. Yeah, they're making money, but they're essentially saying on the internet, this is free stuff, you know, go look it up and you can really decide for yourself what you want to do. And this is the freedom that we still have in this country. Although there is a big suppression by the people in charge, the big companies who press the government to do their bidding for them to quiet those folks. Yeah, I see it happening. Notice this topic here, building better food. Again, it's getting us to think that we need something better than what nature provides. Yeah, and it's always run by these big corporations that have these predictions and they're going to predict that things are bad so you better listen to us. Yeah, they say that microorganisms are at the heart of the upcoming disruption as they were when humanity began domesticating plants and animals 10,000 years ago. Yes, and this is an important date because we know that the younger dryers was around 10,000 years ago. We were just coming out of an ice age. Food was probably scarce, but probably human beings were scarce too because we just came through a huge calamity of a couple of thousand years where we probably had to live underground or under real dire straits. Now we're coming out of the scone age again, perhaps, and we're starting to find food and there's still a lot of large animals around so it's bountiful. But as the population grows, then, of course, problems begin. Well, what I said about microorganisms, it was really about that time that we realized we could ferment food and preserve it. So they were important to that. But these things have basically stood for thousands of years, harvesting the nutrients on which we depend the time and cost-intensive breeding, extracting and consuming the macro-organisms in which these microorganisms reside. Yeah. Well, it's important what it says there. Within a thousand years, we were controlling microorganisms through fermentation. Already, there were times when the major crop, which is our animals, were probably weren't around or maybe they shifted migration. So now we had to find different ways. So if you could do a hunting and you come back empty, you start looking for doopers and you start looking for roots and you start looking for berries and things like that, whatever is there. And through that system, we discovered that a lot of these things don't quite gel with us too much, so we have to change them. So we found out through fermentation, making bread and letting them sour, making cheeses and alcohol and preserving our fruits and vegetables where they become healthier through the preservations. Huge, huge thing that we discovered. So now we're trying to rediscover that in the sense I think the scientists probably have a good heart. Yeah, for sure. Well, what they say is it's really the microorganisms that we're after. Right. They're the specific source of the nutrients we seek today because they're the ones that make it. Right, and that's different than we used to because before we were talking about the large molecules, the animals themselves, the macro nutrients instead of the micronutrients. So now because of science, we can do that. So we'll go on after the break. Yeah, we'll talk about the future of food and the many impacts of this coming disruption. And pick up your primal edge while you're there so we can make it healthy throughout the show. Me too. It includes a special blend of ionic, soil-based vitamins, minerals, fatty and amino acids in an easy to use liquid form. Primal edge is powered by highly concentrated folic and humic acids. Nature's preferred delivery system. They've been called miracle molecules because like sunlight, air and water, life cannot exist without them. That's right, Paige. They ensure we receive all the nutrition we need to be healthy and thrive. We take it every morning. Primal edge, formulated and approved by Nico and Paige of Living a Primal Lifestyle. Buy it today for just $89. Click on the Primal Edge banner on the front page of TFNN.com. TFNN is excited about our new software charting program, The Art of Timing the Trade Charts. In collaboration with Tom O'Brien and using his best-selling book The Art of Timing the Trade, Your Ultimate Trading Mastery System, David White has programmed an outstanding piece of software that will complement any trader's methodology. Using this first-of-its-kind program, The Art of Timing the Trade Charts allows you to scan thousands of stocks for Fibonacci formation setups, including guardleafs, ABCs, butterflies and much more. The Art of Timing the Trade Charts is designed to help you when scouring the markets for stocks just beginning to form the trading patterns that many investors spend days, weeks or even months searching to find. And right now we're offering licenses available at only $79 a month. 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The funds are designed to be utilized only by sophisticated investors such as traders and active investors. Distributor, four-side fund services, LLC. At 1-877-927-6648 internationally, at 727-873-7618. We're talking about the future of food and moving food production to the molecular level promises a more efficient means of feeding ourselves of superior cleaner nutrients without the unhealthy chemical, antibiotic insecticide additives that are required by the industry. What are we doing today? Today's food. What makes it sound good? Parts of it I think are each ingredient will serve a specific purpose allowing us to create foods with the exact attributions attributes that we desire. I don't even know if we know on a molecular level how much of each part we need. We have a theory about it. I've always kind of followed the whole food concept. There's cofactors and reasons. There's reasons why a ribeye tastes the way it does and does things to us that we like. Whether this future food does that, I don't know. Are we that smart? Even better, the report predicts that future food will be more nutritious, tastier and more convenient with most greater variety. Everything X points the term, and they call it food as software. Information. Yeah, the consist of databases of engineered molecules, molecular cookbooks if you will, that allow for to decentralize stable and resilient production everywhere. From meditation farms, even in densely populated areas. Oh, there you go. What we said earlier that the microbe is really what we're after. I mean, I learned that from Dr. Marshall. A lot of his B vitamins are all real fermented. In other words, letting the bugs and microbes make the nutrient. Of course, that's what we have animals for too. They eat the things and convert it for us, so it's all ready to eat. Yeah, food fermentation, exactly. Of course, food isn't the only thing. And they mention pharmaceuticals, of course. So what are some of the impacts of this coming disruption in our food? Economic ones. Big ones. Yeah, so future foods and products will be at least 50% lower as current products. Well, that sounds interesting. Well, of course, the average U.S. family will save about $1,200 a year adding up to $100 billion a year for the nation by 2030. The other thing is the revenues of the U.S. beef and dairy industry and their suppliers will decline by at least 50% by 2030. See, I think this is also a push of that doing away with these types of food. The other livestock and fisheries will follow. Well, again, doing away with them, why? Are they really bad? Or is it because they're going to go away? Because of the weather. Well, I'm thinking the grand solar minimum's coming. We already see the impacts this year. Next year, probably worse if what we're thinking is happening. And I am watching podcasts from farmers up in the quotas and up in Canada. They're all saying the same thing. My crops are down. And what happens in the industry too is they're brought into a guy who does trading. And he says the first thing you'll see in this is a glutton. Because they're bringing the animals earlier to slaughter. Because they're not growing as much. Right. Or you'll be doing the harvesting of certain crops sooner. Because there's no time. We know the weather's turning bad. So you have to get these crops out early. So you see a lot of food. You see a lot of food less nutritious because they're not up to snuff. You're getting a glutton of stuff in. And I see that happening. A lot of times you go to Earth Fair and there's nothing there. And I go back to the next day, there's nothing there. And I ask the guy, when's the shipment coming in? He says, well, we've gone from twice a week to once a week. So now we're getting it Friday night and Saturday morning. And sure enough, Saturday morning I went out there. Bought like eight rib-eyes for discounted price, which is great. So there's things that's happening. But already there's something going on. Yeah, either that or something's going on with Earth Fair. Well, yeah, too. Yeah, because I did go to another store and they had a bunch. Right, there you go. But, yeah, the volume of cattle-feed crops required in the U.S. will fall by 50% by 2030. Yeah, farm land values will collapse by 48%. Yeah, and countries heavily invested in animal products will have significant... Significant economic shocks. Yeah, so this is also scare tactics to me. These are organizations that people turn to to say what's going to be happening. Well, exactly. This is like the Trilateral Commission had their meeting in a sense and decided to put out the message. And then they pay these think tank and science observer. So if you're in a country that like Argentina, lots of beef going around and you're reading this, you say, well, maybe I better get out of the beef business. Yeah, an example would be Brazil where 21% of GDP is derived from such industries. In other words, get out of the meat industry. Don't have a farm. Don't sprawl. Move into the Hunger Games cities. Right? Exactly. So, environmental impact also by 2035, 60% of the area currently allotted for livestock and food production will be freed for other unit uses. Yeah, like lots of snow. Freed for other uses. Yeah, snowboarding maybe. There is enough land if it is dedicated to planting trees for carbon, blah, blah, blah. And they're talking about oh, how great this will be on the greenhouse gas from farting cows. Yeah, and if you just let the cows on the field, they won't be farting because they're eating grass what they're supposed to and so the grains. Exactly. So, I mean, this is a bunch of crap for sure. So water consumption related to cattle will drop by 50% by 2030 by 75% in five more years. And modern food production will lower water use from the animal agriculture by 35%. So they've got all these great numbers here. Nobody knows if it's true or not. Well, let's see what the social impact is. How does it affect us? More nutritious, cheaper, higher quality food will become widely available. That's such a cheap protein, particularly in the developing world, will have a hugely positive impact on hunger nutrition and general health. And of course we all know what they send when they're starving. What kind of cheap protein are they talking about though? Wheat and soy and sorghum and barley. Yeah, that's what they're talking about. And rice, of course. So in the declining industries, if you're part of those things that are being pushed out, about 600,000 jobs will be lost by 2030 dating up to over a million in 2035. This sounds kind of like a green new deal push. Yeah, it sure does. Yeah. The new industries will add back about 700,000 jobs. Oh, so it's a net gain. Yeah. The new political ramifications of decentralizing food production will cause relations between countries to shift as it will be less affected by climate and you know, I do notice a lot of people, a lot of companies now are doing indoors. They see the writing on the wall. I think that's probably a good thing. Getting a warehouse space. Yeah, all we have to do now is think of the animals and how we're going to do the meat production with the wild animals, maybe at different latitudes, maybe underground, maybe I don't know. So basically what they're saying is without the requirement of airable land for, as a prerequisite for food production, even smaller or densely populated areas will have an opportunity to become major food sources. Yeah. Well, I think on an individual level, small cities and towns and your farmers and everything, we get together and we make a plan for our area. That's the way I think it can be successful. Having large companies all over the United States transporting food doesn't seem to me economically feasible especially during bad times. So I think the more we start growing things ourselves, the better it's going to be. Well, it kind of ends in, you know, it's a fascinating look forward. Again, I see the play. Yeah. I am agreeing. It's amazing. So I want to come back to the future of food. We'll talk about what we're going to eat in about 10 years and let's see what they plans they got for us and we'll go from there. During the break, please. And there's actually a movie coming out about it. We'll have to tell them. Yeah. Yeah. And please pick up our health signals newsletter folks and please pick up our Primal Edge. Primal Edge is really important when we talk about the Grand Soul and the minimum where nutritious is out of our food, but it's still here in the Primal Edge. So pick that up, please. We'll be right back. 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For more information, just click the Think or Swim banner on the front page of TFNN.com Nico and I are talking about the future of food and guess what, what will we be eating in 2028? While we've been talking, Nico and I were discussing during the break that there's powerful forces that decide where they're taking society and then it trickles down into research and we see this over and over again this drive to tell us that we're damaging the planet and we don't have enough food and we're going to have to go to manufactured food. Well, there's a lot of people that are going to make a lot of money out of that. And not only that, it's these foods that come along that we're surprised at and we like. How about these ones behind us? Frankenfoods. Yeah, well in 1928 and no one ever tasted bubblegum before and we got bubblegum and wow, modern society, so cool. 1930's frozen ice cream dessert and remember when I first tasted one in the 50's, I think we came to Canada and they had just down the road there was this little dairy freeze and that's the first time we tasted soft ice cream. How about popping candy? Remember that was the coolest thing? Red Bull showcased a strange medicinal flavor that's become synonymous with energy drinks. And sure, the food we're eating is energy and it's fun to get some. Yeah, but I always go back into the woods and say, okay we're around the campfire and we went down and we hunted something and are we around the campfire and saying, man, did you notice our food is really changing? No, it's not. Someone's pulling could you imagine, it's like a campfire you've had a day of hunting and all of a sudden someone says, you want some pop rocks? Yeah, this is what's happening today. Food hasn't changed, we changed the weather changed because we're short of food. We started saying, well we can eat this too and survive and slowly it becomes the staple. But hey guys, by 2028, you can expect to be tucking into foods unlike anything you've experienced before. Okay, this link between diet and health was first proved in the mid-1980s or 1800s by the Scottish naval surgeon Dr. Lind who was credited with really solving the problem with scurvy. Well, actually the fact that they this was the correlation between eating and keeping our bodies healthy and his study demonstrated that citrus fruits could protect sailors from scurvy and this watershed finding set the stage for lemons and limes to be issued as standard fare for soldiers. And probably what they weren't doing is eating any raw beef or anything like that which is loaded with vitamin C until you cook it. So, I mean, it's kind of crazy you hear you're on a boat and you can eat the raw fish which has the vitamin C in it when you cook the vitamin C leaves and certainly they had pigs aboard and things like that they could slaughter. So if vitamin C was available they just didn't know that it was there. Well, that's a good point. If you were living in Siberia or whatever you couldn't pick a citrus fruit off of it. So how old were you getting the vitamin C? You were getting it from the raw meat. Yeah, from the raw blubber and the seeds so humans always found a way until they were brought up a certain way to think differently and that's what these companies and the governments are trying to do make us think differently thinking, you know, here's the future of food here's what you got to look forward to and look at on our illustrator. Exactly. I mean, is this the future of food that you want? Not at all. I don't even know what it is. And really, this kind of brings it up. I called it Frank of Food, exactly. But, you know, these days science may have dissected every element of our diet and you always have people telling we're telling people a certain way to eat other people telling them other things and it gets to a point where you almost have to say you know what, I'm tired of telling you what to do. Use your own discernment Yeah, listen to your own body and there was a team in 2015 a team of scientists from Israel tracked the blood sugar levels in the blood of 800 people over several days and they made a surprising discovery that individuals biological spots to identical foods vary widely. And that's why some people thrive on one kind of food Yeah, some people have ice cream and they spike their sugar and other people don't and other people just have a little white rice and they spike their sugar. It all has to do with what's inside your body to accept these things. The microbes have to be there. Well, in the next 10 years, they say the emerging field of personalized nutrition will offer healthy eating guidance to the individual. I see this becoming even more controlled by the government as those of us that have been health coaches are pressured that if we're pushing real food the dietitians I think are going to be more part of this design of food. I see the danger in the government controlling our food because whatever they can put into the food to make us feel a certain way is there today. We know that on bland foods you're much more reluctant to say hey, you're doing it wrong. Right. You're much more compliant on these silly foods that we call cereals and breads and things like that. It says in the next 10 years, but it's really already here, the emerging field of personalized nutrition includes genetic testing. We call this nutrigenic services. Right. And they're already testing your DNA and often dietary advice. You had this, you know, you'll do better with this kind of food or that kind of food and but that advice can be hit or miss and by 2028, we will understand much more about genetics. Well, we have a lot of things that are dormant in our body and if you look at them and you have them in there you might think, well, this is something that's going to be a problem but it may never show up. I like to say your genes are the blueprint. Yeah. But it doesn't mean that the contractor follows it exactly. That's right. I've been with some people with rice that sets off your blood sugar and some people that's ice cream. It really, it's not the people so much as what they ate the last 20 years. Well, it's really the light cycle. I'm going to come back to the circadian rhythm light cycles and inappropriateness of eating the food in the inappropriate environment. There are millions of people that are thriving on rice despite the fact that we know it's primarily was designed as a mass food. Somehow or another, you look at the people in other countries that have very simple diets and maybe not as much access and I noticed, like for example, the good dentition, the good jaws. Another thing that comes to mind is what else aren't they doing? Right. It's the whole society thing in that area. It works very well but if you take them out and put them into America those seem people eating the same thing may not do so well. So it could be lots of other factors that are involved in that besides just the food itself. I think the food plays a big part. But they're saying in 2028 we'll have food that has been engineered to be more nutritious. But then that you know you're talking about experimentation we still do not know really how the whole system works. We don't know how these micro nutrients and who knows is there another micro underneath that that's even smaller that we don't know yet and how it affects us. So if we put all these things from different types of animals into our plants or from a different plant to another plant there's no way we know what's going to happen. Right. We don't know that with even I was listening last night to a podcast about a guy who's doing genetic things with his cows. So getting sperm and trying to get the Cadillac. You know and the United States is using one or two different cows. Right. He heard about that and he says I'm being very selective I'm not going to that top tier I'm going down to the other tier. But it tells you exactly what they've been eating and what their propensity is and all those things and I'm saying you can't know all of it. Yeah. They give you a clue. But what's wrong with a happy bull going into the pasture instead of... Why does it have to be so complicated? Well let's go back. The fruit and vegetables that we enjoy today have been selectively bred like you said over thousands of years often mutating that are not even recognized from the original wild crop. Like you always said, real apple with a little crab apple. We're going to continue this. We're going to take a short break. Pick up the primal edge so you can get ancient nutrition in your body today. We're back. You know what's cool? Taking something that's good for you. Something specifically formulated to help with weight loss, stress reduction and the need to detox. Nicar, hunter and gatherer ancestors found all their nutritional requirements for health in their wild environment. But today our food sources no longer contain the vitamins, minerals and nutrients our bodies need to stay healthy and strong. That's why we need primal edge daily nutrition. It includes a special blend of ionic, soil based vitamins, minerals, baddie and amino acids in an easy to use liquid form. Primal edge is powered by highly concentrated folic and humic acids. Nature's preferred delivery system. They've been called miracle molecules because like sunlight, air and water, life cannot exist without them. That's right Paige, they ensure we receive all the nutrition we need to be healthy and thrive. We take it every morning. Primal edge, formulated and approved by Niko and Paige of living a primal lifestyle. Buy it today for just $89. Click on the primal edge banner on the front page of tfnn.com. If you're a trader in the market looking for exposure to gold or gold mining equities then now is a perfect time to sign up for Tom O'Brien's gold report. The summer is over. Gold is trading back above $1,500 and the 10 year treasury is hovering at around 1.5%. Tom O'Brien has been writing his weekly gold report for almost 18 years. There's no one that knows more about how the gold market trades and how gold mining equities react. 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The fruit and vegetables we enjoy today have been selectively bred over thousands of years. Like the carrot? Yeah, often mutated out of recognition from the original wild crop. Carrot is one example. They weren't originally old. They used to be little scrawny little white things. Peaches were the size of cherries. Watermelons were small, round, hard, and bitter. So most of the food you're buying in a grocery store is not actually the natural wild version. It's been engineered for marketing purposes. Well also for palatability for, you know, they were probably nutritious and probably spurred something in us. And because they were part and bitter. That's right. So if you had a crab apple in the fall, I remember doing that. I used to love to eat crab apples, but that was really the real apple. Yeah, my teeth used to turn squeaky. But you know, it's today definitely everything has changed. So I've often seen all these vegetables most of them come from the mustard seed plant. They're not natural fruits anymore. They're much, much higher in any of the sugars that we used to have. That's the way we made them, because that's the way our tastes go. If we have something sweet, we go, oh, I like this. So really what's happened with this breeding for taste and palatability has been a pretty much a boom or a bust for nutrition. A bust for us for nutrition. Protein, calcium, phosphorus, iron, riboflavin, vitamin C have all waned in fruit and vegetables over the last century. Yeah, just last year researchers from Australia showcased a banana with high levels of pro vitamin A, an important we're probably getting too much A anyway. Yeah, you probably don't even find that. I sent you that article. Yeah, that's kind of a whole interesting rationale. So to create this fruit, the researchers snipped out genes from a type of new guinea banana, naturally high in A and inserted them into the common banana variety. Corn has definitely given a boost of methyl nion. Methionine, which is a B vitamin. It can nutrient missing in the cereal. By splicing the DNA from a bacterium even the genetic code itself can be edited to support superpowers in 2008, for example, researchers modified carrots that increased the body's absorption of calcium. And when we do these things, it sounds really good, but I'm just wondering if you can outline maybe the calcium in the carrot might not be a good idea. Right. Maybe there's a reason that the creator made certain things to go with certain things and that's where we bring into the idea of cofactors or partner nutrients that actually help the other nutrients do what they do. Yeah, agreed. Precise DNA editing technology, which is a technique called CRISPR, now allows the alteration of plants genetic code with predicted or unprecedented accuracy to get ready for tasty apples, all the goodness and blah blah blah. They have all the goodness of their bitter forebears, peanuts that don't give you allergies. Sounds interesting, guys, but first of all, anything we hear about on genes and creation of things, they're making it sound like they're just getting around to it, but they've been doing this stuff for 50 years. Well, it's interesting what's happening in our house. You know that we've been on the carnivore pretty much full, holidays come around and we try to get a little other foods in there and we usually buy some cashews or some nuts, things like that. So we bought some pistachios and we haven't had them for a while and both Ellen and I noticed the difference in our bodies right away. Really? The next morning, yeah, the stool is completely loose instead of the nice firm thing that we have and it's just because we haven't been eating it now, all of a sudden you sit in front of the TV or you're reading something, you're eating a bunch of them, not just a little handful. If you eat the eight in the hand, there probably is not going to be a problem, but then when you go full bore, and that's what will happen during the holidays. A lot of people will get sick because they're eating different food. Yeah. So it says really in 2028, there's going to be flavors you've never tasted before and Silicon Valley, well, of course they're involved in all this. They're known for attracting the brightest minds and they're becoming really involved in the global hub for food innovation and a start-up currently making ways is called Impossible Foods which has created a meat-free burger. We talked about that on the show. It has sizzles in the pan, tastes like meat and bleeds, of course it bleeds because the secret ingredient is hem, the oxygen-carrying molecule that makes both meat and blood red. Hem is kind of a part of an iron molecule, I think. So they're putting that in it to make it look like it, but I was watching a guy the other day he went out and bought a Impossible Burger and a real burger and he just couldn't he says when he bit into the Impossible Burger it was like a little rubber it wouldn't break apart. It just kind of grosses me out. It does. I mean, another start-up is pioneering animal-free milk and egg whites especially to get used to the new taste of meat-free and dairy-free food. Yeah, there's other competitors like Beyond Meat and Moving Mountains cooking up similar burgers and plans for a plant-based steaks and chicken. I don't see why they can call this meat. They still do. They call it fake meat maybe, but I just doesn't make any sense to me, too. I feel like what we see is just a way to take real food created by in the world and take it away from us and get us to eat, I think, substitutes that might have some design or nutrition. Well, where they're going to be successful if they make something like this that's really, really, really taste good and we really desire it almost like a drug, then people kind of like the Soylent Green Story. People want this stuff. They don't know what it is, but they want it. They want it to be safe and secure because this company is giving it to us. In fact, they may give us monthly allotments of this and guarantee that we're going to have this stuff. There's no guarantee on the beef, no guarantee on your vegetables, but your impossible burger is going to arrive on time. This is the future I see. Oh, yeah, the emerging field of neuro-gastronomy, the brain and the gut connection of food science and it will be a big player in 2028 dining. So guess what might be happening when you go out eight years from now. You might be not just hearing music in the background, but in the restaurant of 2028, there may be aromatic myths. Well, get this, in about a few years, you're going to see novelties like edible spray paint, algae protein snack bars, beer made with wastewater, even lollipops designed to cure hiccups. We don't know exactly what we need tomorrow. Yeah, why would anyone want to drink a beer that's made from wastewater? But they're going to make you think that you're saving the planet. I suppose. You know, you're saving the planet. Well, we're really, we're really up. How about ice cream and chocolate that don't melt in warm weather? How can that be good for you? Yeah, I mean... It's not going to melt in your stomach either, apparently. See what they're doing with a lot of people. I mean, you and I both care about the environment. We care deeply. But some people would feel that we don't because of our preference for animal-based food. I think we do it more because we understand the process of a cow pooping on the grass and fertilizing it and the grass growing and cow eating it. It's a natural system. You're talking about poop a lot today. I guess I am. But, you know, today what you see is... and I see it with a lot of young people they're coming up and they're feeling guilty. Well, we got to do this because we have to protect from, you know, greenhouse house gasping. And I think all of this is a mentality that's bearing people towards this food. Because somebody can make a lot of money. Yeah. It ain't going to be us. Stick around, folks. We've got a little bit more. We'll be right back. When it comes to managing your money, let me teach you to do what most wealth managers tell you can't be done. Which is how to time the markets. I'm Steve Rhodes, author of Mastering Probability. And for the last 12 months, Timer Digest has been tracking my newsletter signals which have earned me the ranking as their number one market timer in the nation for the S&P 500 for the last 12, 6 and 3 months. Timer Digest also ranks me as the number one market timer for gold as well. 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Every morning Larry Pezzavento kicks off the trading day live at 9 a.m. and breaks down the opening bell with trade what you see. At 10 a.m. Tom and Tommy O'Brien host the TFNN trading hour. Followed at 11 a.m. by the team at TD Ameritrade and Thinkorswim with Fast Market. Basil Chapman host the Tiger Technicians hour at noon. Steve Rhodes at 1 p.m. with the Traders Edge. Dave White at 2 p.m. with the Power Trading Hour and Tom O'Brien anchors the daily lineup from 3 till 5 as host of the Tom O'Brien show. Tune in to TFNN's Tiger TV on your computer or mobile device and you can always find us streaming on YouTube. TFNN.com and we'll be right back. Welcome back. On the Telestrator, I've got the future of food. You can Google this. It's going to be the next house signal newsletter. This is a trailer for the movie and you can watch the movie too. You probably have to pay for it though. But I just wanted to bring that to light. And the last thing we're going to talk about is the seven new foods on the market. And this is just kind of an indication. It's nothing really outstanding. This year's food and nutrition conference expo that took place in Nashville. And that's where all the registered dietitians who are truly the ones that are given the credit as being the ones in some places only allowed to give a nutrition advice. And unfortunately their profession is very heavily influenced by the food industry and the drug industry. So they are really heavily invested and encouraged to recommend new foods. Some of them may be healthy. Some may be not so much. Let's talk about a few of them. Yeah, well, they're certainly not complete foods. Well, the Navigas natural coconut hemp peaches are basically pumpkin seeds that have the flavor of coconut and hemp. So they're playing off the fact that people hear these words. And there they are. Well, these are some cold pressed juices. These juices Bolt House is doing them in their 19 release this 1915 organic cold pressed juices. And they're hot right now. They say they have five flavors and they're high pressure pasteurized. Yeah, but they're probably filled with carbs. So basically giving you your fruits and vegetables. But again, are they necessary? Or if you're going to have them, have them right when you do it. Yeah, blue diamond, which are good almonds. Now they're got spirulina in them. Right. Spirachia. No, that's Sriracha. Sriracha is a hot spice. Oh, yeah. They're giving me spicy almonds. Little I know. The graham crackers, of course, now they're going to have a little honey on them, I guess, and gluten free. I always ask the question, if it's gluten free, what's holding it together? Some other kind of glue. Right, exactly. And then monk fruit in the bar. monk fruit is a different sweetener. It's made from a different fruit. It's a little sweet. If you want to know the future food, it's going to be something exciting to watch. Go out to the pasture and see the real future. There you go. We'll be right back. I mean, no, we're gone. We'll be back next week. See ya. See you later. Bye-bye.