Transcript
Courtney Swan (0:00)
On today's episode of the Real Foodology.
Dr. Joel Warsh (0:02)
Podcast, we should assume that we can make things better. But who is making vaccine companies make vaccines better when they don't have any liability, they have no reason to study it, they have no reason to improve them, they have no reason to make them safer. We have to make them do that.
Courtney Swan (0:16)
Hello, friends. Welcome back to another episode of the Real Foodology podcast. I'm your host, Courtney Swan, and today's episode is a return guest. I actually sat down with Dr. Joel Warsh, also known as Dr. Joel Gator on Instagram. I have been admittedly doing more episodes recently on vaccines. And before you turn this off, I just want to encourage you to listen to a different perspective that I haven't had on the podcast actually yet. And the conversation of vaccines is so divisive right now. You're not allowed to ask questions at all. And you have to be pro vaccine and if you ask a single question, then you're automatically put in this box of anti vaccine. Where can we bridge that gap and meet in the middle, right? And learn to just as humans have a conversation and maybe have a little humility over the fact that the science isn't fully settled yet. And this is what I really loved about Joel and his new book that's coming out. He started out on a quest because he's a pediatrician and he wanted to be able to know what the science says. And as he started writing the book and digging into more of the research, he was actually very shocked to find out that we just actually don't have a ton of research at all. Largely this discussion was how can we start having more conversations around this and how can we actually get the studies done so that we can know definitively what is actually going on? We had an amazing conversation about that. We talked a lot, a lot about his book. I think his book is amazing. Listen to the end of the episode and you can find out more information about how you can find it. Any support that you can show the show right now. If you're loving it and you're loving this episode, it would mean a lot to me and I just appreciate you so much and thank you for listening. You all know that I am really into reducing my toxic burden and that includes making sure that the air I breathe is as clean and purified as possible. We spend so much time indoors, plus we get exposed to things from cooking inside if you're burning candles. Also our furniture off gases and most, most so called air purifiers are just fans with filters. Jasper, though, is different. In lab testing, Jasper removed 99% of mold spores and 99% of microplastics in just two hours. It's more like an air scrubber that actually cleans your air, not just circulates it. It scrubs out the stuff you can't see, like mold vocs, which are those off gases from your furniture that I just mentioned, and even microscopic plastic particles. And it looks really good doing it too. Go to Jasper Jasper Co RealFoodology and use code Real Foodology to save 400 today. Did you know that collagen is the most abundant protein in the body? And it's the glue that holds us together. It's found in our hair, skin, nails, bones, tendons, ligaments, gut and arteries. And after the age of 20, we lose almost 1% of the collagen in our skin every year. Most modern diets are deficient in collagen, which is why Paleo Valley created their 100, 100 grass fed bone broth protein powder. And oh my God, it tastes so good. Their bone broth protein powder is sourced from the bones of 100 grass fed and finished cattle raised on American farms using regenerative farming practices to help restore local ecosystems. Paleo Valley's 100 grass fed bone broth protein is truly the highest quality bone broth protein on the market. And it comes in three flavors, unflavored vanilla and chocolate. So take your insides to the spa and start reaping the benefits of collagen. Dense 100 grass fed bone broth protein to save 15%. Go paleov.com Real Foodology and use code Real Foodology. Again, that's paleoval.com Real Foodology Joel, thank you so much for coming back on to the Real Foodology podcast.
