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Our genes have stayed the same, but the environment has changed dramatically, with 50,000 new chemicals of unknown toxicology introduced. Increased stress patterns, time urgency with social media, and climate changes are factors. The biosphere has changed, with a loss of diversity and simplification of our diet. We get 90% of our calories from less than eight foods. Our genes never knew they were gonna be exposed to these things over a short period. Genes can't mutate fast enough to keep up.

There's something different about the wheat and grains in Italy and Europe. An Italian pasta maker said they produce significantly less pasta in a day compared to large US producers, emphasizing quality differences. Glyphosate is more regulated in the European Union. France exemplifies this with the French paradox: despite a diet rich in saturated fats from butter, cheese, and bread, the French are often leaner than their neighbors. This suggests that saturated fats may not be as detrimental as commonly believed. The quality of food in France and certain Italian provinces likely plays a role. The quality of ingredients probably matters.

Misalignment between our evolutionary adaptations and modern lifestyles contributes to diseases like colon cancer, diabetes, and heart disease. For example, our taste buds evolved to crave fatty foods due to historical caloric scarcity, which made sense for hunter-gatherers who faced uncertainty in food availability. When they successfully hunted, they would gorge on meat to prepare for future scarcity. However, in today's world of abundant food, this instinct leads to overeating and obesity, as the same mechanisms that once helped us survive now become maladaptive.

Type two diabetes, obesity, cardiovascular disease, cancer, and dementia are largely related to diet and lifestyle, not primarily genetics. Humans evolved to store energy due to constant hunger, but this metabolism is now maladaptive in an environment of highly processed carbohydrates and minimal exercise. This leads to weight gain and chronic diseases. Modern lifestyles, characterized by traffic jams, processed foods, and sedentary work, exacerbate these issues, contributing to childhood obesity and other health problems. Instead of focusing on prevention, society often seeks solutions through medication. Rapid changes in diet and lifestyle over recent decades are driving epidemics of obesity, dementia, and cancer.

In 1897, Scientific American discussed fake foods and mentioned that artificial eggs were to be made in a laboratory. The whites were described as a mixture of sulfur, carbon, and beef fat, and the yolks as beef blood, magnesia (magnesium), and colored with chrome yellow. The transcript notes that fake eggs in 1897 were made in a lab. It then connects this to modern discussions of lab-made foods in 2025, mentioning Billy Boy Gates and “all the other stuff,” and asserts that Rockefeller’s and Rothschild’s influence has involved making fake foods for a long time. The speaker claims that in 1897 many people appeared ill and unhealthy because they were eating fake food, and that this fake food was coated with super phosphate because John D. Rockefeller was supplying all the chemical fertilizers, which were burning up people’s feet. The speaker states that this is why people were told they had worms because they were being burned by the fertilizer. The transcript reiterates the point that in 1897 there were fake foods. It is further mentioned that the average person should be a carnivore, noting that this narrative has flipped over time. The speaker observes that Netflix no longer presents that story and suggests looking up information not covered by Netflix, specifically pointing to the Maasai tribe. The Maasai are described as having a certain diet, but the transcript notes that they don’t eat their natural diet anymore because foods have been shipped in and vaccines have been introduced. The speaker adds that Netflix isn’t going to tell anyone this because they have a story to tell.

A recently published book claims vegetarians have smaller brains. According to the book, the less meat a human eats, the smaller their brain becomes. The speaker states the brain is dependent on the nutrient density of animal-sourced foods and suffers without them. The speaker suggests this is why depression increases when people stop eating animal-sourced foods, because the brain is being deprived of necessary nutrients.

People eating too much meat is a problem for the planet, but many are unwilling to give it up due to weakness of will. One solution could be using human engineering to make people intolerant to certain types of meat, similar to how some are intolerant to milk or crayfish. An example of this is the long star tick, which can make people allergic to meat if it bites them. Through human engineering, we have the potential to address significant global issues.

Speaker 0 discusses how the gut microbiome interacts with light and biophysics to shape health and disease. He notes that when we eat, 40–60% of blood volume flows through the mesenteric gut plexus, and that arteries there have melanopsin receptors. He emphasizes that prokaryotes (bacteria) dominate the microbiome and release 5,000 times more light than eukaryotic cells. A physicist, Fritz Pöt, reportedly showed that every cell on the planet emits a spectrum of extreme low frequency UV light, a signal whose exact spectrum remains unknown, but which has been observed across tested cells. He proposes the microbiome functions as a “light meteor” and, analogously, the microbiome acts as a projector in a theater with the enterocyte surface as the screen; the information embedded in the emitted light is what reveals how the microbiome operates. He asserts that the light emitted by different bacterial species is critical to the quantum biology of the human gut and that this is a key reason gut biology is not fully understood. He praises Jeff Leach’s Science paper on the Hadza: when Hadza people were given western stimuli (antibiotics, candy, Coca-Cola), their microbiome did not change; by contrast, when placed in nature under sunlight, their microbiome did not change with diet. This supports the idea that light and environment, not diet alone, sculpt the microbiome. He predicts that migration changes the microbiome due to changes in latitude and diurnal light variation, noting that the equator has no diurnal light variation, while moving away from the equator lengthens or shortens days and alters diurnal cycles. He envisions a framework where gut microbiome is sculpted by light, water, and magnetism, and he has expanded this in a CPC blog (blog CPC number 42) released on Patreon, with plans to speak in Europe about the gut-brain-light connection. The speaker calls for microbiome researchers to analyze the spectrum of light emitted by the microbiome—preferably by putting microbiome samples into a photomultiplier to measure their emitted spectrum—to better understand species variation tied to environmental light. He explains that UV light is toxic to most prokaryotes, while blue, green, and red light are favored by most bacteria; mitochondria, which originated from bacteria about 650 million years ago, tolerate UV light better due to cytochrome components. Cytochrome one channels excited electrons from light captured via photosynthesis (via the photoelectric effect) and uses that energy within the cell. NAD+/NADH (nicotinamide adenine dinucleotide) and a flavin-containing second cytochrome link light sensing to cellular energy, with NAD derived from tryptophan, an aromatic amino acid absorbing 240–400 nm light, tying light exposure to metabolic signaling. He stresses that signals come not only from the eyes but from skin and gut, with the “light show” between projector and enterocyte driving the action; thus, current microbiome knowledge is only in the first inning. He believes the gut–brain relationship is deeply tied to biophysical changes in blood and barriers (portal and mesenteric systems, hydrogen-bond networks of CSF, blood–brain barrier, cervical spinal cord barrier), explaining why many diseases with gut associations remain puzzling. He concludes with a personal stance: the gut and microbiome are among the most counterintuitive quantum-biologic tissues, and much remains to be understood, especially compared to the brain and eye.

Blue zones. Don't be fooled by Netflix propaganda. Bullshit. If you look at these blue zones, in four out of the five blue zones, Sardinia, Ikaria, Nicoya, and Okinawa, significant amounts of meat are eaten. This is not even able to be debated, and meat forms the center of their culture. What about regions of the world like Hong Kong, where there is also exceptional longevity and they eat some of the highest amounts of meat in the world. There's a huge amount of evidence looking at unique nutrients and meat associated with longevity. People in these regions treasure community, meaning in their lives, eat organs and eat meat. They do things that they enjoy, and they spend time with family. That leads to longevity. Eating a plant based diet, nothing to do with longevity.

Yeah. It's all calories in, calories out. Now the question is, how do you manage that or manipulate it? It turns out the calories out part's not as easy manip manipulated as we thought it was. That's what lesson one. And then I think on the calories in part, why do we eat so much? You know? That's that's that's fundamentally the question. Well, I think an evolutionary perspective on that helps too. I think working with folks like the Hadza helps us too, because you can kinda see that the dietary differences between a population that doesn't have an issue with unhealthy weight gain versus a population that does. And we gotta kinda pick those apart. Now I'm not, you know, I'm not a nutritionist, so be really clear about that.

80% of our health in old age is due to our lifestyle and how we live. And only 20% is genetic. This is illustrated by studying twins who, you know, some smoke, some don't. Some live different lives. Your genes are not your destiny. That's the good news. These statements suggest that lifestyle and environment have a larger impact on aging health than genetic inheritance. The twin-study reference shows how individuals with shared genes can have different health trajectories based on choices and exposures. In other words, preventive measures and lifestyle decisions play a key role in shaping long-term health outcomes.

Food sends signals that activate or deactivate genes, influencing processes like antioxidant and anti-inflammatory responses, and even cancer development. Food is essentially a code that regulates our biological software. To achieve a new, healthy operating system, the right code, meaning the right food, must be inputted.

Race may be linked to a specific gene from rulers in different regions, not environmental factors. Geneticists found a 2% gene variance between races, suggesting a deliberate genetic branding by rulers to create distinct groups resembling them. This artificial mutation aimed to make people resemble their rulers, similar to branding cows.

Obesity rates in America have increased eightfold since the speaker's birth, rising from 5% to 42%. This increase is not attributable to genetic mutations. Even if all genes potentially impacting hunger, weight, metabolism, and obesity risk were corrected, the maximum weight loss would only be 22 pounds. This would not solve the obesity problem or enable the 50-100 pound weight loss needed by many Americans. Therefore, obesity is not primarily a genetic issue.

The wheat we have today is very different from what it used to be. In the past, wheat was tall and had large plants, but now it is shorter and resembles a field of grass. This change was made through intensive efforts to create a high-yield wheat variant that can withstand heavy nitrate fertilization and has a large seed head. However, this new variant is biochemically and genetically far removed from the wheat of the past.

Humans have the genetic potential to live healthily up to 120-140 years. When compared to other industrialized nations, the US ranks 17th in longevity, 19th in healthfulness, and 23rd in live births and 1st year survivability. Cultures like the Tibetans, Hunsas, and Russian Georgians are known for their longevity. The Russian Georgians were made famous for their longevity through a Dan and Yogurt ad. Other cultures in the Caucasus Mountains like Azerbaijanis and Abkhazians were also studied for their exceptional health and longevity despite different races and religions.

The top nine health killers stem from the mismatch hypothesis, where traits that were once beneficial become harmful in today's world. This concept illustrates how certain adaptations that were advantageous a century ago can lead to negative health outcomes in the modern environment.