Eric

Am I right in that the diabetics have been taking this medicine for 15 or 20 years? It's not as new as people think.

Am I right in that the diabetics have been taking this medicine for 15 or 20 years? It's not as new as people think.

Also, the precarious origin of the medicine having been invented by a company that's primary source of income is insulin production. And the fact that they even allowed this drug that potentially was going to cannibalize their real business. All of it's very interesting.

Also, the precarious origin of the medicine having been invented by a company that's primary source of income is insulin production. And the fact that they even allowed this drug that potentially was going to cannibalize their real business. All of it's very interesting.

Also, the precarious origin of the medicine having been invented by a company that's primary source of income is insulin production. And the fact that they even allowed this drug that potentially was going to cannibalize their real business. All of it's very interesting.

You could have seen them almost killing this thing because they're like, well, that's just going to destroy our insulin.

You could have seen them almost killing this thing because they're like, well, that's just going to destroy our insulin.

You could have seen them almost killing this thing because they're like, well, that's just going to destroy our insulin.

OK, so in lifestyle, let's go through some of this stuff. So diet, you're taking a real magnifying glass to a lot of these things that we're already aware of. When we talk about diet, let's talk about ultra processed food and sweeteners a little bit.

OK, so in lifestyle, let's go through some of this stuff. So diet, you're taking a real magnifying glass to a lot of these things that we're already aware of. When we talk about diet, let's talk about ultra processed food and sweeteners a little bit.

OK, so in lifestyle, let's go through some of this stuff. So diet, you're taking a real magnifying glass to a lot of these things that we're already aware of. When we talk about diet, let's talk about ultra processed food and sweeteners a little bit.

My kids bring home stuff sometimes. I'm like, how did they even think of this? Let's construct this product. Yeah. It was like Reese's Pieces Cups Popcorn. And I was like, well, you're damn right that's going to be delicious. But how did they do it?

My kids bring home stuff sometimes. I'm like, how did they even think of this? Let's construct this product. Yeah. It was like Reese's Pieces Cups Popcorn. And I was like, well, you're damn right that's going to be delicious. But how did they do it?

My kids bring home stuff sometimes. I'm like, how did they even think of this? Let's construct this product. Yeah. It was like Reese's Pieces Cups Popcorn. And I was like, well, you're damn right that's going to be delicious. But how did they do it?

There was a 60 Minutes on long ago, and the segment was about food additive chemists. They're basically perfumists, really. And they take this group of them to an orange grove in California. And they're watching them all take one off the tree and peel it, and then they're tasting it. And this one scientist says, oh, yeah, it's this, breaking down all the things.

There was a 60 Minutes on long ago, and the segment was about food additive chemists. They're basically perfumists, really. And they take this group of them to an orange grove in California. And they're watching them all take one off the tree and peel it, and then they're tasting it. And this one scientist says, oh, yeah, it's this, breaking down all the things.

There was a 60 Minutes on long ago, and the segment was about food additive chemists. They're basically perfumists, really. And they take this group of them to an orange grove in California. And they're watching them all take one off the tree and peel it, and then they're tasting it. And this one scientist says, oh, yeah, it's this, breaking down all the things.

And he said, now, we wouldn't design it like this because you'll notice the taste lasts for a really long time. It stays in your mouth for a bit. And we want something that goes away almost immediately after you experience something. the nice taste so that you want to replace it. And I was like, this is actually nefarious. It's not just I want to make it taste good.

And he said, now, we wouldn't design it like this because you'll notice the taste lasts for a really long time. It stays in your mouth for a bit. And we want something that goes away almost immediately after you experience something. the nice taste so that you want to replace it. And I was like, this is actually nefarious. It's not just I want to make it taste good.

And he said, now, we wouldn't design it like this because you'll notice the taste lasts for a really long time. It stays in your mouth for a bit. And we want something that goes away almost immediately after you experience something. the nice taste so that you want to replace it. And I was like, this is actually nefarious. It's not just I want to make it taste good.