Joel Salatin

it knows by what comes through our mouth.

Here it comes in, is it monosodium glutamate?

Is it high fructose corn syrup?

Oh no, this is grass-finished beef.

You can play with it, but you can imagine the drama.

And I just can imagine your microbiome when something really good comes in, oh, hi cousin, it's been good.

Because really, when you profile the human gut and healthy soil,

they're almost indistinguishable, you know, as like a cutaway, all right?

And so if what we're ingesting is grown under stress with adrenaline drips, then our microbiome is going to assume, wow, that's a vicious, bad world out there, as opposed to bringing in loved ones

Beef, love tomatoes, love things.

And when we look at produce, basically the benchmark of cultivar selection for the last

70 to 80 years, certainly the last 50, has been shippability and spoilability.

You know, can a, you know, will this tomato, you know, sit in the back of a truck and bounce for a thousand miles across the country to the supermarket without turning to Jell-O?

You know, and when you do that, you essentially cardboardize vegetables.

You got to give them more structure and less juice and less nutrients.

And so one of the reasons kids don't like vegetables is because they're all like cardboard, because they've been selected for non-spoilability and shippability.

And when something doesn't rot as fast or structurally break down as fast,

then it won't digest as fast.

Basically, our guts are a compost pile on steroids.

And so you take squeezable cheese, put it on the table, you can walk away and it can just sit there for a year.