on today's episode of the Real Foodology podcast.

So I also think for your own body and your own health, it's like, do you want to eat the meat of an animal that grows at five times its natural rate?

And then you wonder why you struggle with weight issues, right?

Like we wonder as a culture why it's so hard and why we don't have like a calories in, calories out understanding of weight.

I say it's like we're eating, you know, our whole

agricultural system is set up to effectively facilitate obesity and animals. And so it's not a

head scratcher to me that we also culturally struggle with obesity.

Hi guys. Welcome back to another episode of the Real Foodology podcast. That was a clip from today's

guest, Anya Furnald, who started Belcampo, which is a regenerative farm in Northern California

from where they ship their organic 100% grass-fed meat nationwide. Also, if you live in

California and have had the pleasure of going to one of their restaurants,

they have them up and down the coast of California in both L.A. and Northern California,

and they have truly one of the best burgers I've ever had.

And there's a reason why organic grass-fed meat tastes better than conventional factory-farm meat,

and you're going to find out why it tastes so good in today's episode. This is a jam-packed episode, just the way I like it.

Anya is so amazing and informed. I thought I already knew a lot about this topic, but I learned

so much, so many things that I had never even heard.

We talk about factory farmed animals and the conditions that they live in, how they're

fed candy and plastic, and why, how climate change and the health of our bodies is connected,

why the cost of grass-fed pasture-raised meat is worth the cost and so much more.

With that, let's get into the episode.

Do you want to hear the biggest discovery of our time for promoting healthy aging? Of course you do,

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