Episode 255 Allergy Awareness



Dr. Daller is back in the #naplescaptainslog to educate us on allergies! And Captain Brien tells us how he really feels about Soy!

Dr. Daller will be joining Captain Brien EVERY Tuesday at 2:30 on the Captains Log to answer any questions you may have! Make sure you tune in and comment with your questions!

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PODCAST RECAP

Miss something on one of our episodes of the #naplescaptainslog? Don’t worry we got you covered! Here you will find a full transcript from this episode of the #naplescaptainslog!

Captain Brien: Welcome back. On The Captain’s Log, Doctor Daller is back again. Tuesday, we’re here to talk about food allergies, which is also near and dear to my heart because I feel like I’m allergic to everything.

Dr. Daller: You know over the time people ask me, “How do you guys come up with those ideas?” of those topics that we come up with. So I give all the credit to Captain Brien. Captain Brien is really the producer of this show, and he is going online and looking at what people care about. What people ask Google. What people are looking at Facebook. What people are looking at Instagram. What people care about and what also affect us. I mean–

Captain Brien: Correct.

Dr. Daller: In this case, you know, food allergy–

Captain Brien: I just do this to make sure I get the best medical advice. That’s really all.

Dr. Daller: Free medical advice!

Captain Brien: Yeah, yeah.

Dr. Daller: So Captain Brien said, you know, I have food allergies. Can I say that to the audience?

Captain Brien: Yeah, yeah, no I have, good–

Dr. Daller: I have food allergies and, you know, I’m allergic to soy and and, you know, I have a special interest in that. So I did a lot of homework about it. I did a lot of research. I read a lot about food allergies and I wanted to deliver the best information to the audience.

Captain Brien: Good, I wanna hear it.

Captain Brien: Let’s hear it.

Dr. Daller: And, first of all, I want to tell the audience it’s extraordinarily common. That’s something I was surprised by because when we were kids, we didn’t hear about too many allergies. There was one kid that had a peanut allergy.

Captain Brien: Right

Dr. Daller: But today a lot of kids have peanut allergies. A lot of adults have different allergies from shellfish to fin fish, to pine nuts to regular nuts, to almonds. So it’s, to eggs, to milk.

Captain Brien: Yep.

Dr. Daller: So today we’re going to talk about what’s the difference between–

Captain Brien: Gluten! Everybody says they’re allergic to gluten.

Dr. Daller: Right to wheat specifically. So wheat overall they’re allergic to and some of them to gluten. So we’ll talk about some of the gluten issues. So gluten is not an allergy. It’s a big difference between allergic reaction–

Captain Brien: Correct

Dr. Daller: To intolerance.

Captain Brien: Because if you have an allergy, you have to be allergic to the protein, correct?

Dr. Daller: That’s correct. So but gluten itself is a–

Captain Brien: I know a little bit.

Dr. Daller: Look at that!

Captain Brien: This guy.

Dr. Daller: Look at that, Captain Brien is amazing. He is like an honorary doc. We should call him, hey doc!

Captain Brien: Hey!

Dr. Daller: And today we’ll talk about what’s the difference between intolerance. So, for example, there’s people that are saying, “Well, I can’t, I’m allergic to milk.” Are you lactose intolerant because you’re lacking an enzyme and you have a problem with that? Or you have a real allergic reaction, you get hives, you get diarrhea?

Captain Brien: In the milk, it’s the sugar that they can’t break down.

Dr. Daller: That’s correct.

Captain Brien: And the lactose–

Dr. Daller: For lactose intolerance, it’s the sugar that they cannot break down. So some people are truly allergic to cow’s milk and that’s a protein part.

Captain Brien: But not goat, right?

Dr. Daller: Not goat, that’s correct. How do you know this stuff?

Captain Brien: I know .

Dr. Daller: Captain Brien, I mean every time I’m amazed!

Captain Brien: See, I tell you what!

Dr. Daller: It’s unbelievable.

Captain Brien: And did you know that if you eat cheeses that are hard, dry aged, there’s no lactose in them.

Dr. Daller: That’s correct. That’s, I’m like, I’m impressed. I’m blown away.

Captain Brien: I’m here to impress you Doc.

Dr. Daller: I didn’t expect that at all. I mean I thought that you another comedian, but no. Scientific comedian.

Captain Brien: It’s not all good looks, you know what I mean?

Dr. Daller: That’s right, that’s right.

Captain Brien: Sometimes it’s a few brains mixed in.

Dr. Daller: So, Captain Brien. So people ask, you know, “How do you become allergic to a food, “to peanuts, for example, “or to shell fish or to anything else. “What’s the process?” How do you, do you know that or?

Captain Brien: I do not but I have a question, a follow up question for you.

Dr. Daller: Please, please.

Captain Brien: So, my question is, if you do have a peanut allergy,

Dr. Daller: Yes.

Captain Brien: Why couldn’t, over time, you can, you take a shot for peanuts and your body would not, would it not create–

Dr. Daller: Excellent, excellent, we’ll talk about that. We’ll talk about that.

Captain Brien: A tolerance for that?

Dr. Daller: We’ll talk about that. So, let’s start, I’ll answer that question quickly and then I’m going to expand a little bit more.

Captain Brien: Okay.

Dr. Daller: So when it comes to food allergies the only way out is to avoid that food. There’s no, unlike, you know, penicillin allergies that I can give you a little penicillin and you are going to develop tolerance to that.

Captain Brien: Yeah.

Dr. Daller: With food allergy, if you are allergic to soy, you should avoid soy.

Captain Brien: I try, but it’s in everything.

Dr. Daller: It’s very difficult.

Captain Brien: So, why do the FDA let you put soy in every single product?

Dr. Daller: Because only very small percent of the population is allergic to soy. So how many people are allergic, overall, to really truthful–

Captain Brien: Is it the seventh most deadliest allergen on the market?

Dr. Daller: When you have a true allergy, it’s deadly. So 1%, if you are one of the 1%, you can die from an anaphylactic reaction and you’re dead. If you are not making it to the hospital or you don’t have something called an EpiPen, or you take quickly, Benadryl. I mean, you develop an anaphylactic reaction, your blood pressure plummets, your heart rate goes up, your throat, you cannot breathe, you have rash all over your body and you die.

Captain Brien: And they’re irreversible sometimes–

Dr. Daller: Deadly.

Dr. Daller: I mean when you cannot breath, there’s no oxygen, you’re dead.

Captain Brien: Yeah.

Dr. Daller: So if you make it to the hospital or you have an EpiPen, sure. So a lot of those parents, you know, with kids, even with adults, they carry an EpiPen with them.

Captain Brien: Correct.

Dr. Daller: Okay.

Captain Brien: My daughter has one–

Dr. Daller: Or you carry some Benadryl.

Captain Brien: ‘Cause she’s allergic to ants.

Dr. Daller: Sure.

Captain Brien: One ant bite, blows up her whole body.

Dr. Daller: Sure, it’s a big deal. It’s a big deal. So how do you develop an allergy to a food. Captain Brien, for example, let’s use an example of an apple. Apple is not very common, not too many people are allergic to apple but when you take a bite of an apple, what happens? It goes into your mouth, it goes down your throat, it go to the digestive system. Your body decides whether it’s going to go and accept that.

Captain Brien: Right.

Dr. Daller: It’s going to give it a pass to absorb all the nutritions, all the chemicals, or whatever there is there that you are digesting. Or it is going to say, “Hey, this is a red alert. “We are not going to accept that. “This is going to be an allergen.” So the protein breakdown, in order to absorb them, the body is saying, “I’m going to accept that” or “I’m not going to accept that”. If it decide that something is not for you, that something is foreign, something is not acceptable, it will put a red tag on it and I don’t want to bore the audience but there is something called IgE-mediated and there are some cells in the body called mass cells.

Captain Brien: I’m going to call it a red tag cell.

Dr. Daller: The red tag cells. And inside that red tag cell there is something called histamine.

Captain Brien: Right.

Dr. Daller: And when those IgE binds on that mass cell they release histamine. You know, Benadryl is an anti-histamine. It blocks that histamine reaction. Same thing with epinephrin. You have a decrease of that histamine. Histamine is something that will give you the hives, will block your airways, will give you the heart rate that is going to go up, your blood pressure will go down. That’s what happens. That’s an anaphylactic reaction when your entire body, all the mass cells are producing. So this is deadly. People ask, you know, give us some example of true food allergies. So the most common true allergy, do you know what is the most common food allergy?

Captain Brien: Uh, dairy?

Dr. Daller: Shellfish.

Captain Brien: Shellfish, yes.

Dr. Daller: Shellfish is the most common but close enough.

Captain Brien: Okay.

Dr. Daller: That’s close enough, no it’s not. No, it’s not close enough but close enough, no. So shellfish is the most common. About 70% of people that have food allergy, which is about 15 million American. 1 in 15 American has some type of a true food allergy. So it’s extremely common. And we’ll talk later on why all of a sudden we’re in–

Captain Brien: I want to know, why?

Dr. Daller: Why.

Captain Brien: Why is there bigger and more allergies everyday?

Dr. Daller: And, you know, when you travel the world and you go to different places, you don’t see it. Today, I go to restaurants with my friend and everybody has a list of stuff to tell the chef, oh I can’t have those, don’t put me this, don’t put wheat and don’t put soy and don’t put that and don’t put that.

Captain Brien: You know what I think?

Dr. Daller: No.

Captain Brien: I think that, you know, you told me everybody has their own beliefs and their superstitions?

Dr. Daller: Right.

Captain Brien: And they know their own medical science?

Dr. Daller: Yeah.

Captain Brien: Mine is, is that, it’s because there’s soy in every single thing we eat that’s manufactured. Do you know why they put the soy in the manufacturing of most of the things?

Dr. Daller: No.

Captain Brien: Because the soy bean plant is so cheap to grow and it grows so fast, that there’s protein in the soy, right?

Dr. Daller: Right.

Captain Brien: Because it’s a bean.

Dr. Daller: Right.

Captain Brien: Right, so you get protein.

Captain Brien: So when you see a box of cookies, there is no protein in those cookies. Do you know how they get it? They put soybean oil in it.

Dr. Daller: Soy.

Captain Brien: To make the protein show on the back that there is some kind of protein for the FDA.

Dr. Daller: I see.

Captain Brien: Meanwhile, it’s killing everyone.

Dr. Daller: I see, that’s a very good hypothesis, that is not based–

Captain Brien: But it’s bullshit .

Dr. Daller: It’s not based on any science. I want the audience to understand. There is no–

Captain Brien: That’s exactly what I think, though.

Dr. Daller: There is no foundation whatsoever for what–

Captain Brien: Exactly.

Dr. Daller: Captain Brien said right now.

Captain Brien: Right .

Dr. Daller: But it sounds very intelligent.

Captain Brien: But it’s good.

Dr. Daller: It sounds very intelligent, has really no base in reality.

Captain Brien: But they do add the soy to bread, and everything else, to keep the ingredients soft.

Dr. Daller: So, I think–

Captain Brien: And it’s in all packaged and manufactured products.

Dr. Daller: I think you have some of the answers. Some of the answer is manufactured and packaged products.

Captain Brien: Yes.

Dr. Daller: So the idea here is processing. In the old days, a lot of people used to cook at home and even in restaurant it was fresh stuff. You know, you make salad, you cut the tomato, you do all this stuff.

Captain Brien: Correct.

Dr. Daller: Today it’s a lot of processed food because we want it to last a long time. The expiration on any box today is, like, 2027. I mean, stuff are going to survive, you know–

Captain Brien: Right, the apocalypse.

Dr. Daller: Nuclear bombs.

Dr. Daller: The apocalypse. I mean, when you have crazy stuff happening, nothing happen to these boxes. So I think it’s a lot of processing. I think it’s a lot in the environment. I think when you go travel the world, when you go to Greece for example, they make everything fresh–

Captain Brien: They have the Mediterranean diet.

Dr. Daller: The have Mediterranean diet.

Captain Brien: Everybody run to the Mediterranean.

Dr. Daller: And people and no don’t come with a list of stuff for the chef, I cannot eat this, I cannot have that, because you don’t see that, that much.

Captain Brien: But they also use 100% Olive Oil.

Dr. Daller: Yes.

Captain Brien: We can’t go and find Olive Oil in 90% of our foods.

Dr. Daller: That’s right.

Captain Brien: It’s all vegetable oil and the basis of the vegetable oil is soybeans.

Dr. Daller: That’s right.

Captain Brien: Again, because it’s cheap.

Dr. Daller: I know you are going back to soy and I know it’s very dear to you.

Captain Brien: I hate it!

Dr. Daller: But soy, I think, is part of the problem. I think, overall, the processing–

Captain Brien: Yes.

Dr. Daller: The fact that we are not using natural stuff is some of the problem. I mean, and again, we can go back. We did a show here, a podcast here, about plastic bottling and all the plastic stuff that we use.

Captain Brien: Right.

Dr. Daller: And BPA and all this stuff. It’s all related, it’s all connected somehow. Why do we have such an, why food allergies are now in the limelight? I think it’s environmental, some of it. I think some of it is genetic. I think some of it is lack of breastfeeding. You know, when a lot of the mothers now are working, they don’t have the time, it’s a big deal. So there are many, many. I don’t think they are going to do any studies because there is no money involved here.

Captain Brien: Yeah.

Dr. Daller: Don’t you understand?

Captain Brien: You always go back to money.

Dr. Daller: Because, unfortunately, that’s how capitalism work. How you going to do a study without money? You cannot do a study. Nobody will sponsor a study,

Captain Brien: But what if they come out with a pill, like they do with the Benadryl?

Dr. Daller: So, unlike, unlike, you know–

Captain Brien: And lactose, there’s no money in the lactose pill. You could buy a hundred of ’em for twenty bucks.

Dr. Daller: Yes but that’s different. So lactose intolerance pills are different than allergic reaction to peanuts. So with allergic reaction to peanuts your only way out is to avoid peanuts. There’s no treatment, there’s no pill, there is nothing you can do. You have to avoid peanuts. You have to avoid, if you are allergic to cashews, you have to avoid cashews. If you are allergic to shellfish, you have to avoid shellfish. And now, some people say, well my allergic reaction is very mild, like–

Captain Brien: They say, if you are allergic to almonds, you’re allergic to what?

Dr. Daller: If you are allergic to almonds you are allergic to all tree nuts. So, you’re allergic to cashews–

Captain Brien: So what’s the closest, the next closest thing is poison ivy right?

Dr. Daller: Is that right?

Captain Brien: That’s what they say, it’s just one–

Dr. Daller: Captain Brien, I mean today you prove it.

Captain Brien: One degree off and we have poison ivy.

Dr. Daller: Is that right?

Captain Brien: And so you’re very highly allergic to poison ivy and almonds are very bad for you as well.

Dr. Daller: Okay.

Captain Brien: ‘Cause I’m allergic to poison ivy as well.

Dr. Daller: I didn’t know that.

Captain Brien: Like, really bad.

Dr. Daller: I didn’t know that. A human being are very, very closely related to rabbits but we are not rabbits.

Captain Brien: This is true.

Dr. Daller: We are not rabbits.

Captain Brien: This is true.

Dr. Daller: So, again, the only way is to avoid, avoid all these allergens.

Captain Brien: Hi, Amy, Kelsey, Danielle. What’s going on ladies? Doctor Daller’s giving me the inside scoop today. You can find Doctor Daller at Revitalize Lounge. He’s in Fort Myers. The guy, not only does he do men’s and women’s well-being, sexual health, but he just, basically, will give you a beautiful diet. His facility’s amazing, I come every Tuesday, we do this show. This is The Captain’s Log. How can they find ya on Instagram?

Dr. Daller: Daller MD.

Captain Brien: Daller.

Dr. Daller: @dallermd.

Captain Brien: Let’s spell Daller.

Dr. Daller: Daller. D-A-L-L-E-R-M-D.

Captain Brien: Yes.

Dr. Daller: And on Instagram, on Facebook. You know, follow me and well, whatever you guys need or follow Captain Brien–

Captain Brien: You can DM both of us or whatever.

Dr. Daller: Absolutely.

Captain Brien: We’ll get you your questions out. We’ll answer ’em on The Captain’s Log. We love to hear what you guys have to say but today, it’s all about allergies.

Dr. Daller: And, again, if you guys have any topics that you guys want to talk about. You know, something interesting, something that you think everybody, not something very specific just for you. Something that everybody, you know, wants to ask and they’re embarrassed, or they’re not embarrassed and they want to know more, please, let us know. We would love to talk about all these topics. I mean, that’s what we do. Captain Brien is delivering here content that is remarkable and free!

Captain Brien: And free, I don’t charge for this.

Dr. Daller: Unbelievable.

Captain Brien: Can’t beat that.

Dr. Daller: Unbelievable.

Captain Brien: They say nothing’s free except water and air.

Dr. Daller: That’s right.

Captain Brien: The Captain’s Log’s free.

Dr. Daller: That’s right.

Captain Brien: That’s amazing.

Dr. Daller: That’s right.

Captain Brien: All right.

Dr. Daller: That’s right.

Captain Brien: So we were moving along on the process of finding out how these allergies started. You’re saying, basically, the environment. You’re saying that, what?

Dr. Daller: So I’m saying, for example, if you go to China very few Chinese are allergic to peanuts. So, I looked why? The Chinese, they put peanuts on everything.

Captain Brien: Everything.

Dr. Daller: Everything is peanuts.

Dr. Daller: So I did some research and I realized that the Chinese, they either deep fry their peanuts or they boil their peanuts. We dry fry them, so it–

Captain Brien: And what does that do? That breaks down the protein.

Dr. Daller: That, what?–

Captain Brien: Hey!

Dr. Daller: Captain Brien!

Captain Brien: So when you cook this–

Dr. Daller: The nature, the nature, the protein, break down the protein so when you cook it in the water, or anything like that, the protein go away. Some of them are denatured. There’s less allergens in them.

Captain Brien: And did you know that 100% of the oil that Chick-fil-A uses was peanut oil?

Dr. Daller: I didn’t know that.

Captain Brien: And so everyone that eats Chick-fil-A, they don’t die of peanuts, right?

Dr. Daller: Right.

Captain Brien: You know?

Dr. Daller: Because it’s deep fried there.

Captain Brien: Yeah, because they heat the peanut oil.

Dr. Daller: Yeah.

Captain Brien: It’s reyhydronated as well, right?

Dr. Daller: Yeah.

Captain Brien: So they take out the protein.

Dr. Daller: Amazing, I didn’t know that.

Captain Brien: Yeah.

Dr. Daller: Who else uses peanut oil, the burger place?

Captain Brien: Five Guys.

Dr. Daller: Five Guys.

Dr. Daller: The burger place.

Captain Brien: They use it.

Captain Brien: Five Guys and Chick-fil-A. And a little bit of knowledge is that Chick-fil-A went into panic mode when Five Guys started expanding and they said, hey, we’re going to figure out a different way to fry our stuff because if Five Guys is starting to use all of the peanut oil, it’s gonna to drive the price way up and we may have to look at something else.

Dr. Daller: Wow, I didn’t know that.

Captain Brien: Well a little bit of something, little bit of knowledge, see Doc.

Dr. Daller: That’s amazing, amazing. Normally, they say a little bit of knowledge is dangerous. Not in Captain Brien case.

Captain Brien: Yeah, yeah.

Captain Brien: I learned that at the Five Guys plant with the owner.

Dr. Daller: Really?

Captain Brien: Yeah, like I took the actual, like, I went to–

Dr. Daller: Where is it, where is the place?

Captain Brien:Um, we went to Washington in DC.

Dr. Daller: Yeah, wow, wow

Captain Brien: I took the whole three day course on how to open up a Five Guys and that’s one of the things they tell you. They were working on that as we speak, as the class was going on, is what they were doing was they were negotiating international pricing on peanut oils.

Dr. Daller: So, I let you into a secret. From time to time, I do go to Five Guys but don’t tell anybody.

Captain Brien: I used to love Five Guys.

Dr. Daller: Oh, it’s on live! It’s live on Facebook.

Captain Brien: So while we’re talking about Five Guys, we did a little study recently, me and my son.

Dr. Daller: Yeah.

Captain Brien: Because I like to have a big, thick burger.

Dr. Daller: Yeah.

Captain Brien: So I said what’s better? The triple, you know, you can get three?

Dr. Daller: Yeah, yeah.

Captain Brien: Not two.

Dr. Daller: Yeah.

Captain Brien: The standard is two, right?

Dr. Daller: Yeah.

Captain Brien: I said, “What’s better? “Maybe a triple or should I get two singles?” ‘Cause one doesn’t fill me up.

Dr. Daller: Right.

Captain Brien: So, I have to have two burgers at least or the triple. So, I did the triple and the ratio of meat to burger?

Dr. Daller: Yeah.

Captain Brien: Not as good as a single, as two singles.

Dr. Daller: Yeah.

Captain Brien: I prefer the two singles.

Dr. Daller: I agree with that. So I did, we went last week to Jimmy P’s.

Captain Brien: Oh yeah?

Dr. Daller: And I did the double. And I didn’t enjoy it as much as the single and I said next time I’m going to have two singles. And it’s funny.

Captain Brien: That’s true.

Dr. Daller: Yeah, it’s like–

Captain Brien: And then you gotta do extra cheese. I gotta have a cheese, like, cheese to beef ratio has to be proper, too.

Dr. Daller: Yeah.

Captain Brien: I’m very particular.

Dr. Daller: So if you eat a burger, eat a good burger.

Captain Brien: Yeah, absolutely.

Dr. Daller: And so that’s the point, I mean go, if you are —

Captain Brien: Because you can eat a cheap burger and it’s loaded with soy.

Dr. Daller: Correct.

Captain Brien: They use the soy protein.

Dr. Daller: Right.

Captain Brien: And it’s much cheaper than having actual protein from beef. So they add the soy to that and you’re getting garbage.

Dr. Daller: Yeah.

Captain Brien: You’re not getting meat.

Dr. Daller: Yeah.

Captain Brien: Absolutely.

Captain Brien: You’re getting chemicals.

Dr. Daller: So, yeah, so I love it. I enjoy Jimmy P’s. I enjoy, you know, Five Guys from time to time. Why not? We live only once.

Captain Brien: That’s right, you have to.

Dr. Daller: You have to enjoy that.

Captain Brien: And what did you do with the side orders at Jimmy P’s?

Dr. Daller: I had the sweet potato fries and–

Captain Brien: You went all in, Doc.

Dr. Daller: I went but, you know, when you go, when you have bacon.

Captain Brien: A cheat day?

Dr. Daller: You have to have drool. You have to drool when you eat it. If you go crazy, go all the way.

Captain Brien: Yeah.

Dr. Daller: Either don’t do it because it’s a waste.

Captain Brien: You get those calories.

Dr. Daller: No matter what.

Captain Brien: An extra thousand calories ain’t gonna kill ya.

Dr. Daller: No–

Captain Brien: After you go over the 800 meal calorie count.

Dr. Daller: But enjoy it. Have a great burger.

Captain Brien: You better just enjoy it.

Dr. Daller: Why not? Why not?

Captain Brien: I agree with that, I agree with that.

Dr. Daller: Absolutely.

Captain Brien: So, what is… right now, the FDA doing about all these food allergies? Is there something that’s going on?

Dr. Daller: You know, honestly, they’re not doing much. The government, in every country. So I looked at not just FDA. I looked at the UK, what they’re doing. What they’re doing everywhere. So food allergies are on the rise. A lot of people have problems, like, people are dying from food allergies.

Captain Brien: Correct, yeah.

Dr. Daller: I mean, this is serious, this is very serious. 1% of people with food allergies, there is a chance, and a lot of people say, you know, I have mild food allergy. So if you have a food allergy sometime it can manifest itself as mild and the next time you can have an anaphylactic reaction. You can have–

Captain Brien: Really?

Dr. Daller: Yes.

Captain Brien: I challenge it everyday and I’m like, ah, I’m gonna eat that and I’m gonna probably end up taking a Benadryl.

Dr. Daller: And you shouldn’t.

Captain Brien: I should not.

Dr. Daller: You should not.

Dr. Daller: Why, what for, what’s the purpose of that? I mean, if you told me–

Captain Brien: ‘Cause I’m a glutton for punishment. I like good stuff.

Dr. Daller: I think Captain Brien lived in biblical times. So no need, you can really cut off that part of your life. This is not an essential stuff that you’re saying, you know what, I cannot live without. And, you know, just think about it if you had true allergies to cow milk or true allergy to eggs, that’s a big deal. It’s much more common, much more you see than everything.

Captain Brien: Oh you think there’s more eggs than soy?

Dr. Daller: What do you think?

Captain Brien: No.

Dr. Daller: I think–

Captain Brien: Did you know even gum has soy in it? What kind of milk is in there?

Dr. Daller: Yeah, that’s true.

Captain Brien: Soy is in everything. Everything, it drives me crazy.

Dr. Daller: You know, it’s like when you come close to something, you realize it’s everywhere.

Captain Brien: You can’t have the salad dressing. You can’t eat anything. I could keep going. You can’t eat any desserts.

Dr. Daller: Olive oil.

Captain Brien: You can’t have cakes.

Dr. Daller: I mean, you should not have salad dressing anyways.

Captain Brien: You can’t have a cookie. You can’t have chocolate.

Dr. Daller: Olive oil, lemon, salt and pepper. There’s no soy in any one of these. This should be your salad dressing.

Captain Brien: Yeah, it’s true.

Dr. Daller: You should not use none of these stuff.

Captain Brien: That’s true.

Captain Brien: That I agree with.

Dr. Daller: You know, the processed. You know, the processing is key. Avoid the processing. If you do it clean, there’s no problem whatsoever.

Captain Brien: Well guys, we brought you The Captain’s Log. I got Doctor Daller, once again, with all the knowledge for you guys. Free of charge, how can you go wrong? Say hello anytime, drop a message and thanks for watching The Captain’s Log. We’ll be back tomorrow with J Chris Newberg and then, I’ll be live, and we’re doing the man panel on Thursday.

Dr. Daller: Oh, fantastic!

Dr. Daller: Fantastic, that’s gonna be fun.

Captain Brien: And we’re bring Josh Pray.

Dr. Daller: Okay.

Captain Brien: That’ll be excellent on Thursday. And then, on Friday, I have Ahmed Ahmed. And we’re gonna wrap it up, that’s the week guys. This is the man, Captain Brien, we’re gonna see you on the man panel. We’re gonna see you live, tomorrow. We’re having a good time. Doctor Daller and I, we’re out.

Dr. Daller: Bye bye, take care.

Captain Brien: See ya.


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