🚫 No to seed oils…👇 🧪 They’re made by taking high-linoleic crops like soy, corn, canola, sunflower, and safflower, grinding them, chemically extracting the oil with solvents, then bleaching and deodorizing it so it’s even edible. ⏳ That process alone should tell you these oils did not exist for most of human history. ⚠️ The main issue isn’t “calories” or even total fat. 🔥 It’s linoleic acid. 🧬 Linoleic acid is a polyunsaturated omega-6 fat. 🌱 In small, seasonal amounts from whole foods, the human body can handle it. 📈 The problem is dose and form. 🚀 Modern diets didn’t just increase linoleic acid slightly, they multiplied intake by several hundred percent in a matter of decades. 🧯 Unlike saturated or monounsaturated fats, linoleic acid is unstable. ☀️ It oxidizes easily, especially when exposed to heat, light, and oxygen, all things involved in processing, storage, and cooking. 🧠 Those oxidation products don’t just disappear. ⚡ They interact with cell membranes, mitochondria, and inflammatory pathways. 🕰️ What most people don’t realize is that linoleic acid doesn’t get burned off quickly. 🧊 It gets stored in your body fat, where it can remain for years. 🔁 That means your metabolic environment today is influenced by what you were eating years ago, not just yesterday. ❓ This explains why the damage is slow and confusing. 🤒 You don’t eat seed oils and feel sick tomorrow. 📉 Instead, over time, you see disrupted energy production, impaired fat metabolism, increased inflammation, and a higher susceptibility to chronic disease. 🗺️ It also explains the timeline. ❤️ Heart disease, obesity, diabetes, and inflammatory conditions didn’t explode the moment seed oils entered the food supply. 📦 They rose gradually, then predictably, as these oils became unavoidable in restaurants. 🔄 Seed oils didn’t replace traditional fats because they were better for humans. 🏢 They replaced them because they were better for industry. 💡 Want to find free seed oil free restaurants in your area? 📲 Comment “SOS” and we’ll send you access to our app.

These 6 corporations are spending millions 👇 and keeping harmful ingredients legal and slow real food reform: 1️⃣ The Coca-Cola Company 🥤 💰 Spends millions lobbying to keep high-fructose corn syrup subsidized and cheap. 🧃 HFCS is cheaper than real sugar because of government corn subsidies. 📈 This allows ultra-sweet drinks to dominate shelves and drive insulin resistance. ⚠️ The result is higher obesity and diabetes rates, not better nutrition. 2️⃣ Bayer (Monsanto) 🌾 🧪 Spends millions lobbying to protect pesticide companies from cancer lawsuits. 🧬 Glyphosate has been classified as a probable carcinogen by the IARC. ⚖️ Bayer has fought labeling laws and stricter pesticide regulation globally. 🚫 Legal immunity keeps chemicals in food even as health risks mount. 3️⃣ MARS, Inc. 🍫 🍬 Spends millions opposing sugar taxes and ingredient regulations. 🏛️ Actively fights restrictions on junk food in government nutrition programs. 📊 Ultra-processed snacks make up the majority of their profit. ⚠️ Public health policies threaten sales, so reform gets blocked. 4️⃣ Kraft Heinz Company 🍟 🏫 Lobbies to protect processed food contracts in schools. 📦 Pushes back against limits on additives and ultra-processed meals. 🧂 Their products rely heavily on sodium, seed oils, and preservatives. 🚸 Kids become the largest captive market for processed food exposure. 5️⃣ American Beverage Association 🥤 🤝 Funded by Coca-Cola and PepsiCo to represent soda interests. 🛑 Spends millions stopping states from banning soda from SNAP benefits. 📉 Sugary drinks are a leading source of added sugar in children. ⚠️ Policy change threatens sales, so access is aggressively defended. 6️⃣ Americans for Ingredient Transparency 🧾 🏢 Formed by Coca-Cola, Kraft Heinz, and Nestlé. 📜 Claims to support transparency while blocking state-level bans. ⚖️ Pushes federal laws that override stricter local regulations. 🚫 This keeps harmful additives legal nationwide.

Would you drink this protein shake👇

Did you know this? 1. Rotten or low-grade tuna is the starting point Tuna that is old, improperly refrigerated, or beginning to spoil turns brown/gray as myoglobin oxidizes. This discoloration makes it unsellable at full price, especially for sashimi or “ahi” marketing. 2. Chemical treatment restores the red color The fish is exposed to carbon monoxide (CO) or nitrites / nitrates. These chemicals bind to myoglobin, locking in an artificial bright cherry-red color. The color remains even as the fish continues to spoil internally. 3. The color masks danger Normally, browning is a natural spoilage signal. CO-treated tuna looks “fresh” while: Histamine levels may be high Bacterial load may be elevated Texture and smell cues are muted or delayed This increases risk of scombroid (histamine) poisoning. 4. Sold as “ahi,” “sushi-grade,” or “fresh” The treated fish is often: Labeled vaguely (no CO disclosure) Frozen, thawed, and re-frozen Sold to restaurants, poke shops, and grocery stores Consumers assume red = fresh. That assumption is exploited. 5. Legal loopholes, not transparency In many regions: CO treatment is technically legal Disclosure is not required This makes it a marketing trick, not food safety innovation. Key takeaway Bright red tuna is not a freshness indicator. In many cases, it’s: Old fish Chemically “cosmetically fixed” Sold on appearance rather than quality True fresh tuna ranges from deep red to burgundy, and naturally darkens with time. We have a grocery scanner app that allows you to scan ingredient labels to see if what you're buying contains harmful ingredients. Comment "SCAN" and we'll send you access.

Japan is the third richest country in the world. So why didn’t they get fat like the rest of us? 42 percent of Americans are obese. 4 percent of Japanese citizens are. And that number is predicted to keep falling. There is no market for Ozempic in Japan. Not because of genetics. But because of decisions: They redesigned their entire food culture Japan didn’t wait for a health crisis. They rebuilt their food system around fresh, whole, unprocessed meals. Compare that to the West where 60 percent of calories come from ultra processed foods. When the environment supports health, the body follows. Schools treat nutrition like a core subject Every school is required by law to employ a trained nutritionist. Meals must be cooked fresh and from scratch every single day. Pre processed food is literally banned. Not even pre made paste is allowed. Kids learn how to eat well the same way they learn math and reading. Children grow up surrounded by real food At the Tokyo school in the interview, not one child out of a thousand was overweight. Meanwhile in the US, childhood obesity has tripled since the 1970s. Kids cannot choose what they were never taught to value. When you normalize real food early, you never crave the fake stuff. They use food as education, not entertainment Lunchtime is a lesson, not a dopamine hit. Children learn where food comes from, why it matters, how it fuels them. Health becomes second nature, not a 30 day challenge. Their diet reflects a national priority Japan chose culture over convenience. The West chose industry over nourishment. And the outcomes show it. The truth is simple. Obesity is not an individual failure. It is a cultural design flaw. If the environment makes you sick, you cannot rely on willpower to save you. Japan changed the environment. And their health changed with it.