https://www.youtube.com/watch?v=v6QeCLriuhs
0:00 Now I'm at the table here. Got the
0:02 medical media menu right in front of me.
0:04 You want to take a look, you guys. This
0:06 is the existing menu. There's going to
0:08 be some cool stuff coming on the menu,
0:10 too. And I'm going to order everything
0:12 on here cuz I'm hungry. I am hungry. And
0:17 so it's around lunchtime and uh I'll eat
0:20 I'll eat here anytime. Doesn't matter
0:22 what hour it is. But uh I'm excited.
0:25 Eric, my man, the man the manager right
0:28 here. He's coming over here to help me
0:30 out.
0:30 >> So, uh, just like I'll take everything
0:33 on this menu if that's okay.
0:34 >> Yeah, brother. You are wise. You are
0:37 noble.
0:38 >> You are comforting. You are healing.
0:40 >> I am healthy.
0:41 >> You are you are healthy.
0:42 >> That's the pizza, by the way. But, see,
0:44 that's that's what I'm focused on right
0:46 now is pizza.
0:47 >> Hungry time.
0:48 >> Yeah.
0:49 >> You are precious and you are clean.
0:51 >> Awesome.
0:53 >> Awesome. Thank you.
0:54 >> Thank you. He's the manager here just
0:55 hanging out with me a little bit. We're
0:57 uh we're doing this. This is exciting.
1:00 >> Thank you, man.
1:01 >> So, I'm just relaxing. Um, you know,
1:05 we're live
1:06 live.
1:10 >> All right. So, there's so much to talk
1:11 about, though. It's not just the menu
1:13 here. Cafe Gratitude. Guess what? Guess
1:16 what? There it is. New edition. So
1:19 instead of me holding my manuscript in
1:22 my hand, I am actually holding the book
1:25 and it is insane, incredible book right
1:27 here. And there it is. Life changing
1:29 foods expanded edition. It saved a lot
1:32 of lives over the last 10 years, the
1:34 last decade, and it's going to continue
1:36 to do so cuz if you actually have LCF,
1:39 life-changing food, you'll see the
1:41 difference. Do you see the difference?
1:42 Like get your LCF out right now and just
1:45 like take a look at that. You see the
1:47 difference? It's like brainsaver size. I
1:49 don't know if you have brain saver, you
1:51 guys, but many of you guys do, but some
1:53 of you guys might not. But there it is
1:55 right there. There is the new edition
1:59 expanded LCF in my hands. I just got
2:02 this like two days ago, which is insane.
2:06 Two days ago. So, and I can open this up
2:08 and it's just beautiful. The recipe is
2:11 everything.
2:13 There's the cilantro shot right there.
2:15 Have you tried the cilantro shot? Cuz
2:18 Whoa. Okay. You want to get healthy, you
2:20 want to get metals out, you do the
2:22 cilantro shot. It's just opened up.
2:23 Remember how I told you it's like a
2:25 reference guide where you open it up and
2:27 where you open it, something's talking
2:30 to you, right? It's resonating. It's
2:33 connecting to you. And I need a cilantro
2:36 shot because I just opened it up right
2:38 to that. So that's pretty cool on its
2:40 own. And I mean the information about
2:42 all the different wild foods, all the
2:45 fruits, vegetables, the leafy greens,
2:47 the um it's just really packed. The
2:50 information is insane. Look at the
2:52 sprout spring rolls right here. The
2:54 recipes are beautiful. And I am actually
2:58 messing up my cover on this brand new
3:01 book. But you know what? That's what
3:03 happens. You start using the book. So
3:06 here it is. information, lots of it,
3:08 life-saving information about health.
3:10 Also, information about how the world
3:12 works, you know, what's toxic in the
3:14 world, that's a big deal. And there's so
3:17 much in here. Arming yourself with the
3:19 truth right there. So, having the truth
3:21 on your side, being able to be
3:23 empowered, protecting yourself,
3:25 protecting your family, your loved ones,
3:27 all that is so important when it comes
3:29 down to healing. But the information in
3:31 this book is vast. It's a tremendous,
3:35 beautiful resource. I'm hoping you guys
3:38 get it. It's coming out in just what,
3:40 like a few days? I think a few days.
3:42 November 4th, it's coming out. So, make
3:45 sure you lock on to it. You can
3:46 pre-order it now. It's just days away.
3:49 But you won't be disappointed. I promise
3:50 you, you will not be disappointed with
3:53 this reference book in your hands. Keep
3:55 it in the kitchen. Chill out like, you
3:58 know, in the living room with it. You
4:00 can read different chapters at night
4:02 before bedtime. Although
4:05 there's lots of incredible information,
4:06 but there's also some spooky stuff in
4:08 there, too, about the world. Maybe you
4:10 don't want to read that right before you
4:11 go to bed. Read that in the morning
4:13 instead. So, just being being honest
4:16 with that one for sure. So, wow. This is
4:19 insane. So, this is this is so cool.
4:21 Could I grab one, too? This is great.
4:25 >> Look at that.
4:27 >> Amazing.
4:29 Is that the celery juice right there?
4:31 >> Oh, yeah.
4:31 >> I I didn't have my celery juice today. I
4:34 did not have it. So, this is wonderful.
4:38 Wow. Look at that. HMDS is right here. I
4:42 am Precious is right here, too. So, I
4:44 don't know which I'm going to just have
4:45 a little celery juice if that's okay.
4:47 All right. Whoa, that's really nice. I
4:49 can do that. Incredible.
4:53 So good. Ah, fresh celery juice. Nothing
4:56 better. Nothing better. Um, am I
4:59 supposed to do this? Is this proper
5:02 etiquette here? Medical medium proper
5:04 etiquette. All right. Let me get my uh
5:06 silver.
5:08 Go. I'm supposed to do this right here.
5:11 Is that okay? No. Or I'm supposed to put
5:14 it on my lap like this. Is that how I'm
5:15 supposed to do it? Okay, I'll do that.
5:18 Right. Just so I don't spill everything
5:20 on me. This is so good right now.
5:23 You guys, Cafe Gratitude is a legendary
5:27 restaurant. Like legendary. Okay.
5:30 They've been like serving the community,
5:31 serving people, amazing food. If you
5:35 haven't been down here, get down here.
5:36 I'm here right now. If you get down here
5:39 right now, I'm here. I'm in here right
5:42 now. And I'm not leaving you right now.
5:45 I'm going to be eating. So, if you're in
5:46 the area, come on down. You know, we're
5:48 in Venice if you if you want to know.
5:51 So, um, I'm going to get one of these
5:54 right here.
5:56 Lots to talk about you guys. Have you
5:57 been keeping up with the medical medium
5:59 information? Have you been keeping up
6:00 with the lives I've been doing? Talking
6:02 about the different fruits and the
6:04 different, you know, all actually been
6:07 focused on fruits lately, which has been
6:08 really cool. Plums and grapes and figs.
6:13 I don't know if you've been like
6:14 watching some of the lives, right?
6:16 That's been really fun. You know,
6:20 is that how you guys take a straw out?
6:23 Everybody's got their own way of doing
6:24 it.
6:30 Nice and cold celery juice. I will take
6:34 it. Um,
6:36 excuse me for a second if you guys don't
6:38 mind. Right.
6:41 I'm going to put it right here. I am
6:44 precious. Um, okay. So if you know
6:47 medical information, you know, celery
6:49 juice first, right? You do that in the
6:51 morning. You do your lemon water. If you
6:53 like lemon water, then you go from lemon
6:55 water, you go into your celery juice,
6:58 maybe like 20 minutes later, half an
7:00 hour later, 15 minutes, you can do,
7:02 right? So think about it. If you like
7:05 maybe you can do a half, you can do an
7:06 hour later, whatever works. But you have
7:08 your lemon water, you have your celery
7:10 juice. But I'm I'm just having a couple
7:13 sips of celery juice, but I'm having a
7:15 little fun. So, I'm kind of breaking
7:17 protocol on that and I'm gonna have a
7:19 little bit of a side impression.
7:24 If you I don't know if you've
7:26 experienced this if you had a chance if
7:29 you've been here, but that is insane.
7:31 And um
7:34 I'm going to just taste the MDS here
7:38 because I know it's good and I'm going
7:40 to give it this.
7:44 Okay,
7:47 seriousness, okay? This isn't just some
7:50 smoothies and some celery juice. Celery
7:54 juice is life-saving for a lot of people
7:55 around the world. They've gotten their
7:57 lives back. They've gotten off a
7:58 mattress island. They've recovered from
8:00 all kinds of symptoms, conditions, and
8:02 diseases. That alone is just the track
8:05 record with Cell Rude Juice alone is
8:06 just amazing, right? But the HMDS
8:10 legendary just like Cafe Ratitude is.
8:14 It's helped so many people. It's gotten
8:16 metals out of people's brains. It's just
8:18 a beautiful thing, the HMDS right here.
8:21 So, when you look at this, these are
8:22 healing tools, and that's the
8:24 difference. This isn't just like, oh,
8:25 that's just good food. Oh, that's
8:27 healthy food. Oh, that's cute. You know,
8:29 great, a smoothie. No, we're talking
8:31 about saving lives. Um, children with
8:34 autism being able to become verbal again
8:37 because of the HMDS.
8:39 We're talking about I mean real healing
8:42 stories, the chronically ill, saving
8:44 lives, and that's what this information
8:46 has done, but at the same time, we can
8:49 take the fun side to it. It tastes just
8:51 absolutely delicious. So, and it looks
8:55 wonderful. So, we can do that, too. But
8:58 life-saving tools is what these are. And
9:00 I'm going to kind of move these over
9:02 because I have a pizza now. A pizza.
9:05 Wait, is that breaking protocol right
9:07 here? I'm having pizza with my celery
9:09 juice. Am I having pizza before my
9:11 celery juice? Whoa, kelp noodle salad
9:14 right there. That's I am wise.
9:16 That's the spicy potato bowl right
9:18 there. The I am noble. And this is the
9:21 pinesca Mediterranean Putin pizza, which
9:24 is I am healthy. And indeed, that's the
9:28 healthiest pizza there is. I mean, you
9:30 just can't get healthy pizzas like this.
9:32 The crust is chickpea flour. It's
9:35 potato, sweet potato. You can't you
9:37 can't like you know you don't get better
9:39 pizza than that out there. You get oil
9:41 drenched with you know lots of dairy and
9:44 god knows what else is on pizzas out
9:46 there in the in the pizza business or in
9:49 industry. And there's a lot of people,
9:52 you know, if they're trying to heal, if
9:54 they're chronically sick or they got
9:55 symptoms and maybe they're suffering
9:57 from acne. Somebody suffering from acne
10:00 eats a regular pizza out there and
10:01 they're just going to explode. They're
10:03 just going to explode. That's it. Like
10:05 that's what's going to happen. A week
10:06 later, two weeks later, three weeks
10:08 later, it's just later. It's going to
10:10 come out. They're going to be getting
10:11 acne. Like, you know, a whole like
10:13 episode of it. So, when you're dealing
10:16 with pizzas like this, which is the one
10:18 of a kind, it's the only way to do it is
10:20 the methylamine pizza. You can have
10:22 this, not have to be in fear that you're
10:25 going to have an acne explosion or
10:26 something like that. Think about that.
10:28 How how great that is. Um, I'm going to
10:32 actually take take a little nibble off
10:34 of this right here if you don't mind.
10:37 This is um the IM Wise. Now, if you guys
10:39 have tried this, tastes kind of.
10:45 I have not had that in a while.
10:49 So good. So good.
10:52 You're coming on on this live stream
10:53 right now. This is not pre-recorded.
10:57 This isn't just like some pre-recorded
10:59 video. This is live right now.
11:04 You guys
11:06 come on down to Venice.
11:10 Cafe Gratitude. Are you in the area? You
11:13 know, I'm hanging out and as you can
11:14 see, I'm going to be around here for a
11:16 little bit because I got a lot of food
11:17 to eat.
11:23 >> Let's just talk about this for a second.
11:25 This is on the menu right now. Here.
11:28 Okay. So, I'm doing the kelp salad right
11:31 now. It's on the menu,
11:33 obviously. And you got the pizza, you
11:36 got the ion noble, the potato bowl.
11:39 I have a really good friend, close
11:41 friend that lives by this potato bowl.
11:44 Like lives by it. Like just eats that.
11:47 Like only eats that the potato bowl. So,
11:50 let's bring that over.
11:53 Now, I'm okay with that because it's
11:55 that good for you and it's that yummy.
11:57 So, I'm not like saying
12:01 eat it.
12:05 >> All right. So, here we are.
12:08 We got this amazing cheese on here,
12:10 which isn't cheese, but here's it's a
12:12 potato cheese, and that's the
12:13 difference. But it's not like the vegan
12:15 cheeses. You guys know like the vegan
12:17 cheeses,
12:18 they're filled with canola oil. All the
12:21 vegan cheeses out there, most of them,
12:23 they're filled with like MSG. There's
12:25 hidden ingredients in there. There's
12:27 nutritional yeast in there, too. There's
12:28 citric acid. All those all those crazy
12:32 ingredients that aren't good for us are
12:34 in
12:36 they're in um like cheese, like fake
12:38 cheeses. Fake cheeses are also
12:40 problematic. And not all of them, you
12:43 know, but some of them can be. We're
12:45 talking about the potato cheese right
12:46 here. So, you can come to Cafe Gratitude
12:48 and get the best cheese you've ever had
12:50 in your life.
12:56 So good. So good. All right. So,
13:00 there's some avocado here with this
13:02 potato ball. And there's these spicy
13:05 beans right here.
13:10 Along with some avocado.
13:15 Here's some lightly steamed greens.
13:22 Come on.
13:25 I mean, how good is this? I'm just
13:27 switching around here if you don't mind.
13:29 I'm moving this over.
13:31 I'm going to have a slice of pizza if
13:33 that's okay. So,
13:36 so good.
13:40 If you guys just came on here, we're
13:41 live. It's not pre-recorded.
13:44 Aw sitting here relaxing.
13:46 Grab pieces
13:50 [snorts]
13:53 fresh arugula right here on top of the
13:55 pizza.
13:57 And the pesto is so good right here.
14:03 All right.
14:10 I mean, heck, you know, this is a fun
14:12 day. I'm just going to sip some celery
14:13 juice.
14:18 I tell people you can heal on
14:20 plant-based. You can heal life
14:23 threatening illnesses, diseases,
14:25 conditions, symptoms.
14:27 Medical medium plant-based is the best
14:30 way to heal. If you want to be
14:31 plant-based, the the information is for
14:34 people who really struggle and they're
14:36 battling health issues. They don't know
14:37 why they're sick. They don't know what's
14:39 going on. And when you're doing metal
14:42 eating protocols and you're plant-based,
14:44 it takes it to another level. So if
14:46 you're actually, you know, keeping out
14:48 um dairy and you're keeping out eggs and
14:51 you're keeping out and you're you're
14:52 vegan or you're plant-based, I mean, and
14:55 you bring in medical
14:57 information, it takes it to a whole
14:59 another level because it's like using
15:02 these healing tools and bringing it in.
15:05 And this is a wonderful restaurant. I
15:08 don't know if you guys Cafe grant too.
15:10 It's not just legendary, but the food is
15:12 just next level. Have the medical medium
15:15 um menu on here. So,
15:19 uh the chef here, Chef Drew.
15:21 >> Hey, good to see you. Great.
15:24 >> Good to see everybody.
15:25 >> Yeah, I'm just taking over this little
15:27 section of the restaurant.
15:28 >> I think you need to have a cookie. You
15:29 didn't get your cookie.
15:31 >> This is why I was hovering. I thought,
15:32 why didn't they bring over the the
15:34 tahini butter cookie? Which
15:35 >> Whoa. Okay, that's another level. Okay,
15:39 you guys. Um, [laughter]
15:41 this is the tahini butter cookie, but
15:43 it's not just the tahini cookie. You
15:46 can't keep this in here, right?
15:47 >> No, they're they're a huge seller for
15:49 us. Yeah, absolutely.
15:50 >> So, if you want to try one, get down
15:52 here and call ahead of time and be like,
15:54 "Do you have the cookie?" You know,
15:56 [laughter] because they might have
15:57 already been, you know, eat.
15:58 >> It's like the pizzas, we sell out, so
16:00 you know, you never know.
16:01 >> Well, Drew, take a seat.
16:03 >> You know what? Do you want Do you want
16:05 to get a little teaser of what we've got
16:06 coming up? Yeah, like do you have any
16:08 more room on this table?
16:09 >> Yeah, I do. I can move stuff around. Let
16:11 me just
16:12 >> stuff over.
16:13 >> I'm going to move the uh I'm changing
16:14 foods out of the way right here.
16:16 >> Okay, we'll move stuff around. Oh no,
16:19 there goes my pizza for you. Yeah,
16:22 >> I'm not moving that tahini cookie out of
16:24 the way. I'm keeping that around for a
16:25 second.
16:26 >> Well, one of the things you have been
16:27 asking for forever is a millet sushi.
16:30 So, we have coming onto the menu uh next
16:33 Thursday. and millet sushi. So, it's got
16:36 uh another fave of yours, the the
16:38 marinated tofu, the pumpkin seed tofu.
16:40 Um marinated millet. We've got some
16:42 spinach in there, a little Persian
16:44 cucumber. Okay.
16:45 >> And also some asparagus
16:47 >> and a a tahini, a sesame tahini sauce
16:50 that I created using your principles.
16:52 Okay.
16:53 >> To sort of, you know, give it a little
16:54 bit of a nice sesame kind of a punch.
16:57 >> Coconut aminos, the lemon marinated uh
17:00 ginger, and then wasabi.
17:02 >> Oh my god. All right. So that's number
17:04 one. I'm going to bring some others.
17:07 >> You guys take a look at this.
17:09 I mean, seriously.
17:11 And on a level of healthy, like on a
17:14 level and a pesto potato salad using
17:18 your potato arugula salad. It's an
17:20 arugula pesto. Um, and I sort of used
17:22 that as the base to start with it. And
17:24 then added in, of course, had some
17:26 greens. I love the greens. So, we added
17:27 in the actual arugula as well. Um, some
17:30 asparagus, some green beans. um some
17:33 shade radish and then your arugula pesto
17:37 and again the sesame tahini sauce I
17:39 think sort of creamy um sort of contrast
17:43 >> and it looks beautiful. It looks
17:44 beautiful.
17:45 >> The pickled red onion, lemon pickle.
17:46 >> Oh my god.
17:48 >> Okay, I I can't wait to try that one.
17:50 >> And then we have a very special uh fall
17:52 winter item here, which is the pumpkin
17:55 pasta bake. So, gluten-free quinoa,
17:57 brown rice pasta, um, kabo squash, which
18:00 is beautiful, flavorful, and rich right
18:03 now. Um, tomato sauce,
18:06 asparagus, no asparagus. No, Brussels
18:08 sprouts. Brussels sprouts. Um, a little
18:11 bit of calamata olive in it to give it a
18:12 bit of
18:14 >> And then also some kale.
18:17 >> That is incredible. Do you want to sit
18:18 down and relax for a bit? We got one
18:21 more thing.
18:22 >> That's unbelievable. That's the menu
18:24 coming up. Are you kidding?
18:25 >> Yeah.
18:26 >> Like, look at this.
18:28 >> Um, I'm just going to try this really
18:30 quick if you guys are okay with that.
18:33 >> I know. I know. I'm too busy eating on
18:35 this live. I get it. I get it. Look at
18:37 that. That's the pumpkin. Oh my god.
18:45 We can't We can't have another full menu
18:47 without any dessert.
18:48 This is the well blueberry oat bar which
18:52 I think was going to equal this tip
18:55 cookie as a salad.
18:57 >> That's That's amazing.
18:59 [laughter]
19:00 >> Okay.
19:01 >> All right. I'm I'm just trying I'm
19:02 trying the salad right here.
19:05 >> Wow. Look at this. Okay. This is just
19:07 beautiful
19:10 flavor.
19:12 They're just popping on.
19:14 >> Yeah. And it's so pretty to look at. I'm
19:16 really happy with the the actual
19:17 plating, you know.
19:18 >> And that's with your um pickled onions
19:20 that you guys do here.
19:21 >> We do a lemon pickled onion. Um so it's
19:23 just basically lemon juice, a little bit
19:24 of honey, you know. Yeah. And all low
19:27 sodium the usual stuff, right? No soy,
19:30 no nuts. Um no fats.
19:32 >> Yeah. It's not It's not drenched.
19:33 >> Well, actually, no oil.
19:35 >> It's not Yeah. It's not drenched in oil.
19:37 It's got a little bit of avocado, got a
19:39 little bit of tahini. Exactly. But it's
19:41 not with all the oils that that
19:43 everybody's putting in foods out there.
19:46 You know, any restaurant can go out
19:47 there, they're drenched in oil.
19:49 >> And then the healthy sugars here, you
19:51 know, we've just got a bit of coconut
19:52 sugar
19:52 >> and it's not syrup.
19:54 >> It was salt.
19:55 >> No, no, very, very low. Like there's
19:57 almost no salt. So, yeah. Um, just where
20:00 I felt a little bit was needed to just
20:01 touch it up a touch, you know, to make
20:03 it a pleasurable experience, right?
20:06 That's also a healthy experience.
20:07 >> I'm just going to
20:08 >> These ones are so good. I have a whole
20:10 tray of these for you in the back. So,
20:12 they're with your name on them. that.
20:14 >> Come on.
20:15 >> Really good. Everybody loves them so far
20:17 that I've tried.
20:19 >> So, when is this coming on the menu now?
20:21 >> This is going to be available as well.
20:23 Thursday is the actual launch date
20:26 gratitude here in Venice and then also
20:27 the large one.
20:28 >> Okay.
20:28 >> And u but we'll be featuring these
20:30 dishes on the incredible medium launch
20:35 events that we're having Tuesday and
20:36 Wednesday, which unfortunately are sold
20:38 out, but you know,
20:40 >> you got to stay in touch, right? I'm
20:43 just like I'm picking out right here.
20:45 Sorry about this. Okay. Um
20:49 >> Yeah.
20:49 >> You got a lot here.
20:50 >> Okay. What about the sushi? Let's try
20:52 that.
20:52 >> Yeah. Let me get you uh Do you want to
20:54 do you want
20:55 >> Yeah, that's great. I'm such an expert
20:58 at chopsticks.
21:00 Have you guys ever seen lives of mine?
21:02 It's like
21:02 >> Yeah, I'm an expert with chopsticks.
21:06 >> Um I'm just going to take another bite
21:08 of this real quick.
21:10 I see you got your two smoothies and I
21:12 mean
21:13 >> like I'm a kid. It's Christmas morning.
21:16 >> We're slowly taking Well, you actually
21:18 have your own menu already here, right?
21:20 It's got a great be like five
21:23 >> five special menu items for all this
21:25 dedicated.
21:26 >> No, I know.
21:27 >> And people are loving it. People are
21:29 coming in. They're they're loving the
21:31 menu.
21:32 >> What I would love, if I'm 100% honest,
21:33 is people came in as much when you're
21:35 not here as when you're here. [laughter]
21:37 even like people come on come down this
21:40 support even when I'm here right now.
21:42 >> Yeah, exactly. It's always great to you
21:45 know I I like to get this fruit out in
21:46 the world. So you know and the way to do
21:48 that is to we're getting our our rolling
21:51 technique.
21:55 >> I'm very happy with this.
21:57 >> I I'm speechless. I don't have words
21:59 because that is so good. Like my mind is
22:01 being blasted with flavor and flavor
22:04 profile. I mean, you guys take a look
22:08 right here. That's the sushi here. But
22:11 there's no fish in here.
22:14 You don't have to have fish in here.
22:15 These are nor rolls that are of the
22:17 finest quality.
22:19 >> Yeah.
22:20 >> And and people don't realize don't
22:22 necessarily realize that, you know, we
22:24 focus on organic foods, which it's not
22:27 always the case. You know, we we focus
22:29 on I would say probably 98 99% organic
22:32 foods. So the rice is organic, but is
22:34 organic. The milk is organic. Everything
22:36 is organic.
22:37 >> So good.
22:38 >> So, it's clean.
22:39 >> When you come down here and you and you
22:41 um and you try this, I don't know if you
22:44 guys like wasabi. Okay, I'm going to put
22:47 a little bit of wasabi on this right
22:48 here.
22:50 Um I don't know if you guys have ever
22:52 had a wasabi hit.
22:57 >> Yeah. It gives it that nice little
22:58 punch, right?
22:59 >> Mhm.
23:01 >> That was freeze right in the brain.
23:04 Exactly. You guys so good. I can't even
23:07 say it enough.
23:08 >> Um,
23:09 >> great. Can I go back into my kitchen? Do
23:10 you need me to anymore? [laughter]
23:12 >> You got a lot of prep for these. I think
23:14 you got people coming here.
23:15 >> You're running uh restaurants. You're
23:18 you're doing all this work and I'm over
23:20 here taking your time and it's been a
23:22 great honor.
23:23 >> As long as you guys need to. It's been
23:24 an honor for us to have you guys here.
23:27 >> We'll hang out if that's okay. We will.
23:29 >> We'll hang out. If you're in the area,
23:31 come on down here. I'm just chilling.
23:34 I'm eating. Going to talk about some
23:36 different stuff. And
23:37 >> And congratulations on your book.
23:39 >> Thank you.
23:39 >> Yeah, I know. It's a It's a big
23:41 >> There it is. Right there.
23:43 >> So, yeah. New edition. Expand it right
23:45 there. Expanded edition. Thank you,
23:47 Drew. I'll let you go back to your life
23:50 and I won't take it over. Okay.
23:52 >> No problem at all. Thank you, everybody.
23:54 >> Thank you. Thank you for being here.
23:55 >> Yeah. Enjoy. Stay as long as you need
23:57 to. We're here for you.
23:58 >> You're an amazing chef. This is an
23:59 amazing um display of food. It is is so
24:03 good. It is. I can't even say enough of
24:05 it. Cafe Gratitude. Chef Drew right here
24:08 in person.
24:09 >> Yeah. Head down here. Try these when you
24:12 get a chance. Please. Please.
24:13 >> Thanks. Thank you.
24:14 >> Okay. Take care.
24:16 >> So you guys, I'm just going to eat a
24:18 little bit. If you want to hang out with
24:19 me right now. Um the thing is I have so
24:22 many good things to eat and so many
24:24 options. It's a little, you know, I'll
24:26 just focus here.
24:28 I'm going to like work on these kelp
24:31 noodles for a little bit. They're that
24:33 good
24:35 and so delicious. And um and I'll I'll
24:38 work off of this and then we'll talk
24:39 about some stuff. So, if you're familiar
24:42 with medical eating information, like if
24:44 you're just looking at this, you just
24:45 got on here, like who is this guy?
24:47 Because there's a lot of people out
24:48 there in social media land and like why
24:52 is this guy so special? Why should he
24:54 even like be, you know, tuned into this?
24:56 Just keep in mind me inflammation is is
25:01 a pathway for people who have been
25:04 really ill and gotten their lives back.
25:06 So if you're somebody that like tried
25:08 this, been there, done that, and you've
25:10 tried all kinds of different avenues of
25:12 health and are struggling with symptoms
25:13 and conditions, keep in mind that people
25:16 in the medical need community, they were
25:18 there before. They came from that. They
25:20 rose out of the ashes. And you know,
25:24 like there's so many different like
25:26 avenues to choose from in the health
25:27 world now, right? You can go and try
25:29 this. You go do this keto thing. You can
25:31 go do this carnivore thing. You can go
25:33 do this plant-based thing out there.
25:35 Whatever it is, and then you can listen
25:37 to this guy and this guy and this guy,
25:39 but know that we're talking about, you
25:41 know, decades of healing people, getting
25:45 them better in the worst conditions. The
25:48 term mattress island stems from medical
25:50 medium information because the
25:52 information brought people off of
25:54 mattress island. That's the whole point.
25:56 People who were suffering with their 20
25:57 hours in bed. And I don't know if you
25:59 know anybody who's gone through that.
26:01 Maybe you don't. Maybe you're like that
26:03 doesn't matter to you or something. But
26:05 it matters when you're in that position
26:07 and you're really in that place in your
26:09 life where you're just stuck and you
26:12 can't go to work and you can't live your
26:13 life and you can't go out with friends
26:16 and you can't go to somebody's wedding
26:17 and you can't go to somebody's birthday
26:18 party because you don't know if a
26:20 migraine's going to hit take you out or
26:22 you don't know if your fatigue is going
26:23 to be the worst stage that day. And so
26:27 medical medium information is freedom is
26:29 what it is. And the tools are to propel
26:34 you out of, you know, the woods and get
26:36 you into the light of healing. That's
26:38 the whole point of it. You know, I kid
26:40 around a lot, you know, and I I try to
26:42 have a sense of humor and um and I do I
26:45 do that, but at the same time, my every
26:49 bit of my existence is making sure that
26:51 you have every shot, every possibility
26:54 to heal. That's what matters. That's the
26:56 whole point, you know. And you know,
26:59 it's like it's not just about like food
27:01 and it's about food only and that's it.
27:04 Like, oh, great health food or healthy
27:06 food. No, it's like life-saving tools.
27:08 And it's also direction to getting your
27:12 life better. I'm just going to have a
27:13 little bit more as we're talking if you
27:15 don't mind.
27:17 Um,
27:18 and I I you know what? Like if you
27:22 haven't tried this cup noodle salad.
27:27 Anyway, you guys,
27:29 just know I love you. Pat yourself on
27:31 the back.
27:33 Be compassionate to yourself, please. If
27:36 you're somebody that's struggling, your
27:38 sickness isn't because it's your fault.
27:40 You didn't do it. You didn't cause it.
27:41 It's not how it works. And a lot of
27:43 people who get sick, they think they
27:45 caused it. they think there's a problem
27:47 because in the health world and whether
27:50 it's conventional or or alternative, the
27:53 blame gets put on you. If you're sick,
27:56 that's your problem. You're not working
27:57 out enough. You're not eating good
27:58 enough. You know, you're you're sick
28:00 because that's you. You know, that's
28:02 your thing. Look at the healthy people
28:04 out there. But keep in mind, that's not
28:05 how it works. You get sick. There's
28:07 reasons why we get sick. Pat yourself on
28:09 the back. Have compassion for yourself,
28:11 please. Anyway, I'm over here at Cafe
28:13 Gratitude. Venice, come on down.
28:15 Thank you.