Cheese is a comfort food we all love, but after 60 it can impact health in surprising ways. In this video, discover the hidden risks in everyday cheeses, which varieties may be unsafe for seniors, and the benefits of choosing the right ones. Learn simple tips to enjoy cheese safely—keeping the flavor while protecting your health, energy, and independence. 🧀✨

South Korean scientists say mealworms could fight world hunger and mimic meat 🍔, but Chef Janine calls this a perversion, not progress. Despite Belgium's wormburgers and eco-push, most nations reject bugs-as-food. With birth rates falling and agriculture thriving, Janine argues real, natural food can feed the world — no insects needed 🌾🥩. Say no to worms, yes to tradition.

In this video, Dr. Anthony Chaffee interviews Jayne Buxton about her book The Great Plant-Based Con, which challenges the health and environmental claims of plant-only diets. Buxton exposes how such diets can harm health, benefit Big Food and Big Pharma, and are promoted by biased media and powerful institutions. The book advocates for ethical, regenerative farming and omnivorous eating.

Dr. Zoë Harcombe, PhD, is a public health nutritionist and author who has challenged mainstream dietary guidelines since the 1980s. In a wide-ranging interview, she debunks myths about cholesterol, salt, fiber, and meat, emphasizing real food, not processed carbs or vegetable oils. She advocates for critical thinking, especially about flawed dietary advice, and stresses the importance of animal protein and proper land management for health and sustainability.

The body needs high-quality protein for muscle, hormone, and cell function. Not all proteins are equal—animal proteins like eggs and meat are more bioavailable and complete in essential amino acids than most plant proteins. Research shows most people, especially Americans, don’t get enough quality protein. A 135 lb person needs 75–100g daily, not just 50g. Plant-based claims from films like The Game Changers often ignore real nutritional science and amino acid bioavailability