Coming up on today's show.

Food is a photograph of the land and the system from which it came.

And these new advanced techniques are giving scientists the ability to really zoom in on how

they change.

And then the next step is how exactly does that impact human health?

We found even 30,000 compounds just in beef alone.

They changed dramatically based on the production system. There's this paper that

came out in 2019. They looked at the grass-fed beef available and the fatty acid ratios,

and they found that up to 26 to 1, all the way down to 2-1, in the same grass-fed category.

Grass-fed is not necessarily grass-finished. I think that's what people need to

understand. And when it comes to chickens, there's that whole vital farms controversy.

Pasture raised, there isn't really a super clear definition about what that means. When it comes to

cage-free, animals can be out of a cage and still in a warehouse. And free range, it just kind of

requires that there is a door

to the outdoors, not necessarily a pasture even. You just have to be really careful. There's this

illusion of choice whenever you go into a grocery store, right? The truth is, there's like four

companies in the meat industry that own 85% of the processing. It's a highly, highly consolidated market.

Autumn, what would you say is the biggest mistake you see people making when they think

they're eating healthy? Oh, not paying attention to food quality. I think it's really, it's a lot

simpler than we've made it, rather than counting macros and obsessing over other smaller details

of the diet. I think just if you eat whole foods, high quality animal products, whole foods,

one ingredient foods, food your grandmother would recognize. I think you can be a lot simpler

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