Name: Joe Rogan Experience #2304 - Gary Brecka
Uploaded: 2025-04-11T17:00:59.000Z
Description: Watch the stand-up comedy video 'Joe Rogan Experience #2304 - Gary Brecka' from PowerfulJRE on Comedy Buff. Published 2025-04-11. Transcript available.

Watch the stand-up comedy video 'Joe Rogan Experience #2304 - Gary Brecka' from PowerfulJRE on Comedy Buff. Published 2025-04-11. Transcript available.

Joe Rogan Experience #2304 - Gary Brecka

Good to see you my friend. Wow, that was fast. Good to see you too, brother.
You got notes, dude. You're organized. You're a rare guest.
I actually, you know what? I normally don't bring notes, but I was talking to
Callie Means on the
way over here. And we're really supporting Bobby Kennedy's whole Maha movement
and trying to
officially put a committee together to really give him some great talking
points and then bring some
of the big influencers together to help him message around the media. And I was
like, what are some of
the wins that we've had in the last week that I don't know about? And so he
just rattled them off
and I just jotted them down. What are the wins? Well, I mean, so Trump formed
this Strong Kids
Commission. And if you remember when he first got into office, he actually, by
executive order,
he authorized Bobby to do a study with, you know, Health and Human Services to
look into the genesis
of chronic disease. Because nobody's talking about it, the National Institute
of Health or National
Library of Medicine or in our, you know, public health policy. Nobody's talking
about what's causing
this pandemic. Gee, I wonder why they're not talking about it. Well, I could
give you a couple of,
I could give you a couple of clues. Do you think money has anything to do with
it? Nah.
No way. You're a conspiracy theorist, dude. You're down the rabbit hole. I know.
That's my problem.
You think that just because people get paid, they do things that are shady.
Yeah, I know. That's a weird
thing to think. I should stop thinking that way. Yeah. I mean, for, you know,
we make $110 billion a year on
type 2 diabetes. You, they're trying to put that out of business for sure. Yeah,
they don't want that money.
No, no, no. They're like, hey, Stan, how do we get this off the balance sheet,
bro? How do we,
how do we get rid of, this is stinking up the place. So there's a business that
relies on people
being so disgusting that they get type 2 diabetes. So bad with their diet, just
eating pie and drinking
soda to their body just starts to cave in. Yeah. But don't worry, we got
insulin for. But that's
worth how much a year? $110 billion. Type 2 diabetes alone. That's not a lot of
money. It's not like
that would change anybody's opinions on things. Well, I mean, a lot of people
could live on that.
There's a lot of people that could live on that. Isn't that funny? A lot of
people could
live on what's killing other people. Yeah. Isn't that funny? Like a lot of
people are buying
yachts on what is killing people. Yeah. So wild. The interesting thing is, is,
you know, look
at our food stamp program, which is, you know, the SNAP program, which is one
of the biggest
subsidies that we have in the government, $120 billion a year. 10 billion of
that is going
to subsidize sodas. Well, they need soda. It's, it's important part of the fear
food pyramid,
I think. Isn't it in there? It's right up there with Lucky Charms, right? Yeah.
Lucky
Charms is above, right above ground beef. Yeah. And grass fed steak. And then
you get to the
top and you got, and you got soda. It's, so it's just, it's phenomenal. And
then the American
Heart Association just ironically comes out in favor of soda in the SNAP food
program.
We went over that and we found out that they're, um, they're paid by Pepsi and
by Coca-Cola.
Wow. It's just so dark. Yeah. It's so, it's so crazy. It is. The American Heart
Association
gets money from Coca-Cola and Pepsi. Yeah. You know, I, I checked into my
Airbnb here in Austin,
which, uh, which by the way, love Austin, man. I see why you came here. We
covered it all
on my podcast, so I won't go down that rabbit hole, but it truly is, man.
People are amazing.
Uh, food is amazing. Went to this little restaurant called the well, which I
love and they catered
all my food, but there's like a serious wellness vibe here. Um, but a lot of
healthy people.
Yeah. A lot of healthy people. So I check into the Airbnb and I, I go into the
closet, like
the owner's closet wasn't, wasn't locked. And I went into the owner's closet.
Of course,
it's like all Cheerios and cookies and crackers. And I, I pulled a couple of
bottles of these
seed oils out and I did a little post about it because I was like, look at all
the heart healthy
labels on this. Right. And, and we, we talked about seed oils last time, but it's,
you know,
and I, and I get attacked a lot for it for saying that these polyunsaturated
fatty acids are bad
for you. But a lot of times it's, it's actually not the, the plant itself. It's
the distance from
the plant to the table. Right. You explained that because you were explaining
the other day
to us the process that, that takes to turn rapeseed oil, which is what canola
oil, Joe.
They decided that rapeseed was problematic. So they changed the canola oil. I
always thought
it was corn oil. Corn is good for you. Corn oil must be great for you. Oh, we're
using canola
oil. Cool. Please explain though the process. Cause it's so vile.
It's, it's insane. So, um, rapeseed, uh, canola is, you know, a plant. We
essentially,
you put it in a commercial press and it will come out gummy. And so to de-gum
it,
you use something called hexane and hexane. If you go to National Institute of
Health or National
Library of Medicine, you'll see that that is a known neurotoxin. It's
classified as a neurotoxin,
same as fluoride, right? Which is actually fluorosilicic acid. We get to that
later.
But, uh, so, so we de-gum it with hexane and then you take this de-gummed oil
and you
heat it to 405 degrees, which turns it rancid. I mean, there's no mechanism on
earth for temperatures
to reach that much, especially plants to encounter this kind of temperature. So
now it denatures,
it turns rancid. So now you, um, it's putrefied and it smells. So now you have
to deodorize it.
So we deodorize it with sodium hydroxide. So we de-gum it with a powerful
neurotoxin. We heat
it to 405 degrees and turn it rancid. And then we deodorize it with a very
powerful carcinogen.
And then in some cases we bleach it and bottle it and put it on the shelf. You
ever look at,
go to the grocery store and you, you see the entire grocery aisle. It's, it's
all these like Wesson
oils or vegetable oils, but they're all exactly the same color. Like exactly.
They have that same
beautiful, clear hue. That's not how anything occurs in nature.
No. Have you squeezed 10,000 watermelons into watermelon juice and put it all
on the shelf?
They would vary a little bit. They would vary a little bit. Yeah.
Um, but there's no variance there. And so this is chemically controlled process
and they,
and it's, you know, again, not, it's not back to the polyunsaturated fatty
acids per se. It's these,
it's the pro-inflammatory process that they cause in these foam cells and the,
the inflammation in our
arterial wall, which actually calls cholesterol to the site of inflammation.
And we blame cholesterol
for a lot of the heart disease, atherosclerosis, arteriosclerosis, because it's
at the scene of the
crime, but it, you know, rarely pulls the trigger. I mean, it's cholesterol is
kind of like a fireman,
right? It, it, it gets called to the fire to put the fire out. Right. And so
the theory that if we
had fewer firemen, we'd have less fires, it's kind of absurd. Right. But that's,
that's the theory in
LDL cholesterol. It might work in California. They would, I could see them
passing that legislation.
You know what we need? We need less firemen. But, but, uh, you know, so the
theory that if we push down
the firemen, which was called to the site of inflammation, meaning we reduce
the cholesterol,
which was called to the site of inflammation to cause the repair rather than
ask what started the
fire, that notion is about to be, I think, uh, blown out of the water by, by
big data. I think you're
going to see big data, artificial intelligence and early detection in the next
five years are just going
to, going to circumvent the entire system. Do you think there's a possibility
of removing
food oils from the market? I don't think that we'll ever replace food oils,
excuse me,
seed oils. I don't think that we'll ever replace seed oils. Why not? I think
what's really interesting
is, is the chemical processing. So another really good thing, and I'm helping
to author this,
this paper with, uh, with Kelly means and a bunch of other folks, uh, to
present it to Bobby Kennedy in,
in looking at the genesis of chronic disease, because if you just, and I know
lots of people have talked
about this on your show, so I won't belabor the point, but if you look at the
spending of four
and a half trillion dollars a year, right on healthcare in the United States,
and then you
say, well, what do we lead the world in? Well, as of December 6th, we were
ranked 66th in the world
in life expectancy. Um, we lead the world in morbid obesity, type two diabetes,
multiple chronic
disease in the single biome, meaning not just our population has multiple
different chronic diseases,
but multiple chronic diseases in the same, in the same body, because most
people don't just have
one autoimmune disease or they're not just hypertensive and diabetic. They're
hypertensive,
diabetic and hypothyroid with an autoimmune, usually multiple autoimmune. We
lead the world in infant
mortality, maternal mortality. Um, and so you got to ask yourself, how's four
and a half trillion
dollars a year in spending leading to these kinds of consequences? And very
often, it's actually not the
food. It's the distance from the food to the table. So it, it's not necessarily
the plant.
It's what we're doing to process these plants to get them on the table. And so
I think what you're
going to see is these grass guidelines generally regarded as safe, which is
essentially how the FDA
decides whether or not you can micropoison the population. So we are allowed to
micropoison the
population, right? We're allowed to put certain amounts of pesticides, herbicides,
insecticides,
preservatives. Um, that is a great way of putting it too. It's micropoisoning.
Yeah. Um,
that's really what's happening. It's exactly what's happening. And a lot of
experts will say
the dosage determines the poison. And that's largely untrue. When you talk
about cumulative dose toxicity,
meaning if I give you this sandwich and, you know, this piece of tuna fish, and
it has a very small,
safe amount of lead or mercury, it's probably not going to hurt you, right? But
if you don't
methylate that metal out of your body and you keep eating that same kind of
fish, I mean, nobody got
mercury poisoning from a single piece of tuna fish. What they got mercury
poisoning from was continuing
to eat the same thing over and over and over and over again. And they got a
cumulative dose toxicity,
which is what a lot of foreign countries use. So in other words, I can't just
say if I put, you know,
one drop of arsenic in this glass, is that, is that going to kill you? It might
make you mildly sick,
cause an inflammatory process. Maybe it's not going to kill you. But if you
drink one of those
five times a day, seven days a week, now you're toxic. And that's what's
happened to our country.
We didn't get here quickly. We, we, we got here by slowly stacking these micropoisons.
Right. But is it possible to change all of like whatever, whatever we use seed
oil for,
is it possible to swap that out for olive oil or beef tallow or yes, I know
there's some companies
doing like masa makes these great, uh, tortilla chips, organic corn. Yeah. They
taste like it too.
Like you feel like you're eating food. Yeah. You know, we talked about those Vandry
chips to Vandy,
Vandy chips. I love those potatoes and beef tallow with a little salt and they're
and it tastes like food.
Yeah. Like when I eat them, I don't feel like a piece of shit. Like if I, if I
eat a bag of Doritos,
I feel like a fucking loser. Yeah. You know, even while I'm eating it, I'm like,
oh, you losers. Shut up.
Pop my kids are like, shut up. These are delicious.