It's Extreme, But I'll NEVER Eat These 7 Foods Again!
10 clips from a 11:11 video · top score 95
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Directly challenges a trusted health label ('Whole Grain') with a vivid explanation ('pulverized to smithereens') and high-stakes health consequences.
Transcript
Whole grain bread. Is it whole grain? Says whole grain right on the label. Here's a grain right here, okay? The husk, if it stays intact, it's a whole grain. You swallow it, okay, say in a true piece of whole grain bread. The enzymes in your intestine have to strip this husk off. And we don't have enzymes that work very well for that. So, it takes a long time. And so, that's why a whole grain is good because it's a delivery system for getting the food further down the intestine to feed your bacteria. Whole grain bread in the supermarket is not whole grain because the grains have been pulverized to smithereens. Now, you consume it and the starches are immediately acted on by the saliva and by the stomach. And now you liberate all of that glucose and it goes via the portal vein to the liver, generates an insulin spike, and you're off to the races in terms of chronic metabolic disease.
Why it works
Poses a brilliant, common-sense question ('If probiotics worked, why do you have to keep eating them?') and delivers a punchy, memorable one-word answer: 'Fiber.'
Transcript
Yogurt has active cultures, and active cultures help populate the intestine with, {quote} good bacteria. The question is, if these foods worked, why would you have to keep eating them? If they're live cultures, they reach the intestine, it's nice and dark and murky, and certainly bacteria are growing in there. Why don't they just set up shop? And the answer is cuz they're not living anymore. They died, and that's the reason why you needed them is because your own died, because you have an inhospitable intestinal environment. So you don't need a probiotic. You need something that will let the bacteria grow. You need a prebiotic. Well, what's the prebiotic that's in real food? Fiber.
Why it works
Attacks one of the most universal 'healthy' habits—putting bananas and berries together in a smoothie—with a clear scientific mechanism that makes viewers immediately rethink their daily routine.
Transcript
Another thing that I've changed my mind on, and this is actually very, very recent, is adding bananas to my smoothie. Most of my smoothies, I get greens, and then a lot of berries, like blueberries. And blueberries have polyphenols in them, they have flavonoids, they have anthocyanins. Well, it turns out bananas have an enzyme in it, um, called polyphenol oxidase. It actually degrades polyphenols. This was a human study that came out recently adding bananas to the to the berry smoothies, blueberries, and stuff. Metabolites of polyphenols were significantly lower in in, um, plasma from people that had the smoothie that with the banana added versus not with the banana.
Why it works
Revealing that farm-raised salmon is naturally pale/white and dyed pink through fish feed is a classic high-shareability 'food secret' with strong visual contrast.
Transcript
We're talking about farm-raised salmon and coloring. Yes. Because the natural color of farm-raised salmon is actually this. Very pale, almost white. But the way that they make it look like this is through the inclusion of some of the very same food colorings in the feed that they supply these farm-raised fish. And as the old saying goes, you are not only what you eat, but you're also whatever you eat ate, because that's also making its way into your body. So once again, the recommendation is to always seek out whatever it is you're eating in its most natural form. Wild-caught fish is going to be better for you than farm-raised fish every single time. The bottom line is, make sure you're also getting it from a reliable source, because with all fish, no matter farm-raised or wild-caught, you're still going to have to be concerned about heavy metal contents and high levels of mercury, so you want to be sure you know where you're getting it from. But if it came down to these two choices, guys, certainly with salmon, pass on the farm-raised and choose that wild-caught every single time.
Why it works
Opens with an instantly shocking viral claim about pressing pesticide out of supermarket strawberries, then pivots to debunking social media fearmongering.
Transcript
There was a recent study published about inorganic strawberries where they actually took inorganic strawberries from the supermarket, brought them home, put them in a commercial press, pressed the juice out of them, and there was so much pesticide in the juice they were able to take that juice and respray the crop. Woah. That's nasty. And still have the same level of pesticide protection from the juice that was squeezed from inorganic fruit. What's up, guys? Jeff Cavalier at athlenex.com. Admit it. You've been on Instagram just like me, scrolling through the stories, and something like that pops up, and all of a sudden, you never eat strawberries ever again. Well, I can kind of put your mind at ease a little bit, maybe, and that is I'm not sure that that study was ever reproduced to show what was being said there.
Why it works
Red 40 and artificial dyes are massively trending topics in health spaces, and calling out popular glowing pre-workout supplements directly appeals to the gym audience.
Transcript
And we're talking about artificial dyes. You know, those colors of the rainbow with a number attached to it at the end. Red number 40, blue number one, yellow number five or number six. The bottom line is, guys, you should look to avoid these at every single turn cuz I don't believe there's anything that's beneficial that comes from it other than the fact that your food may look prettier on your plate. And that's not a good enough reason to eat it, especially when you realize some of the dangers that are linked to these things. One thing I know for sure is that there is some scientific literature linked to increased hypersensitivity and hyperactivity in kids. So, I do my best to make sure that my children don't eat these things. But beyond that, there's immunosuppressive effects that have been linked to these dyes, supposedly even at safe levels, whatever that might be. Or even carcinogenic links that have suggested that long-term use of these could lead to cancer. Again, something I'm not interested in. When I made my own RX1 pre-workout supplement, I took all those food colorings out and believe me, they're on the market. I don't want to name names, but read the back of your label and some of the most popular ones actually have these colorings in them. For what reason? So that your pre-workout glows in the dark when you drink it? No, thanks. I'll pass, and so should you, because these additives are adding nothing to your long-term health and should definitely be avoided at all costs.
Why it works
Combines a super relatable callout ('nobody eats just half a can') with a hilarious punchline comparing canned soup preservatives to embalmed mummies.
Transcript
Because if you look at the amount of sodium that's contained in a canned soup, you might run away and hide like I have forever. And don't fall for the label lies where they make you think that there's only 800 or 900 mg of sodium in that can of soup because it is for two servings and nobody eats just half a can. And it's all due to the preservation that's required to make canned foods last for a long time. Look, preservatives helped mommies last a long time, too. But they're dead. So, what kind of quality of life is that? The bottom line is soup is an amazing addition to a healthy meal plan that actually gives you a convenient way to get the vegetables in in a day that you might be missing right now. But you got to make sure you're making it yourself and you're not just relying on the cans on a shelf.
Why it works
Addresses the popular diet myth that bananas make you fat while giving practical, relatable advice about commercial smoothie stands.
Transcript
So, to start, it's very important to understand that there's nothing inherently wrong with a banana by itself. As a matter of fact, people like to bash bananas saying they're high calorie. Let's be honest, they're higher calorie than some other fruits, but no one ever really got fat eating a banana. However, if you're trying to get the benefits of let's say blueberries that we've all talked about even here on this channel, you could be undercutting your sole purpose by including a banana in that smoothie of yours. Now, I got to admit, anytime I'm in an airport and I'm trying to do the right thing and eat something healthy, I'll inevitably guide myself towards one of the smoothie stands. And what's in every single smoothie they make? Bananas. Go check it out for yourself. Not to mention, I've even reluctantly put some kale into my smoothies trying to benefit from those anthocyanins that Dr. Rhonda Patrick talked about not knowing along the way that I was really severely undercutting the effectiveness of what I was doing in the first place. The bottom line is, you might want to rethink the timing of your banana, not the banana itself, but where and what you're using it with because you might be doing a lot less nutritionally for yourself than you thought you were in the first place.
Why it works
Gives a memorable, funny rule of thumb ('brick-like bread that can knock you out') for shoppers trying to buy genuinely healthy bread.
Transcript
reasons for avoiding whole grain bread. Because most of the time, it ain't whole grain bread. See, when I used to eat what I thought was healthier bread, I would go and look for things that said whole grain on them, not realizing that all it really meant was how it started, not really how it finished in the package. Anything might start as a whole grain, but when you pound it and pulverize it like he said down to nothing, to the point where you're taking away all of the nutritional value, then what are you left with other than just a bunch of empty carbs? So, I made my way to those specialty health food stores or even Whole Foods, and I actually found what he was talking about. That brick-like bread that can knock you out if you hit someone in the head with it. And remember, the goal is to preserve the integrity of that grain so that it doesn't cause those insulin spikes that might happen from eating that fake whole grain bread.
Why it works
Opens with an unbelievable personal stat (only throwing up twice in 40+ years) and taps into the universally relatable experience of food aversion after stomach flu.
Transcript
You see, there's only two times in my life that I've thrown up. That's it. When I was five, and not again until I was in my mid-40s. I got some kind of a neurovirus that caused me to not throw up just once that day, but about 20 or 30 times. Now, that scarred me. But not necessarily the act of throwing up, but the fact that the last thing that I ate healthy was white bean soup. Fresh, unbelievable white bean soup that my wife had made. And unfortunately, every single time that I see white bean soup to this day, I get nauseous and I want to throw up. I've had that strong of a PTSD experience with it that will not allow me to even have it in the same room as me. And I'm sure you guys may have even a similar story.
