What country should be next 👇

Which one was your favorite👇

https://blossom.primal.net/33c2eb5837f91868dadd5a951c396be812f145288b526003fc0b33587d55a50b.mp4

Why do you think this is?

The U.S. adult obesity rate sits around 42%. Italy’s is closer to 12%.

Despite eating pizza, pasta, bread, cheese, gelato, and drinking coffee and wine daily, Italians also live longer, with an average life expectancy of ~83 years, compared to ~77 years in the United States.

We have an app that allows you to scan ingredient labels of your groceries to see if what you're buying contains seed oils and other harmful ingredients.

💡 Comment "SCAN" and we'll send you access.

https://blossom.primal.net/b5aedefe4cf90d7834c3ed06e5f36827bb8aa63360239d7b92c3b30a3726ff01.mp4

@thefarmersjuice home-delivers nutrient-dense, cold-pressed juices and wellness shots made from real, whole-food ingredients. They’re the real deal - from pricing to quality. Nothing extra, nothing processed; everything extremely pure and intentionally crafted. Find them inside of the @seedoilscout app 🙌

Most people never stop to question how tightly the modern food system and the modern medical system are connected.

Monsanto manufactures glyphosate, a broad-spectrum herbicide used on major food crops around the world. It’s sprayed not only to control weeds, but often directly on crops before harvest to speed up drying, which increases residue levels in the food supply.

This chemical was never part of human evolution, yet exposure is now routine and unavoidable for most people.

Bayer manufactures pharmaceutical drugs, including treatments for serious illnesses like Non-Hodgkin’s lymphoma. These medications are life-saving in acute cases, but they exist to manage disease after it has already developed, not to question why rates of chronic illness continue to rise in the first place.

In 2018, Bayer acquired Monsanto, bringing agricultural chemicals and pharmaceutical products under the same corporate roof. That merger didn’t require a conspiracy or secret meeting. It followed incentives.

One side of the business supports chemical-intensive agriculture, while the other treats the health consequences downstream.

Monsanto is fundamentally a pesticide and chemical company.

Bayer is fundamentally a pharmaceutical company.

When the same systems profit from environmental exposure and disease management, prevention naturally becomes less important than treatment. The result is a culture focused on reacting to illness rather than reducing the inputs that contribute to it over decades.

We have an app that allows you to scan ingredient labels of your groceries to see if what you're buying contains seed oils and other harmful ingredients.

💡 Comment "SCAN" and we'll send you access.

https://blossom.primal.net/d92bf3307997bf6f093511f11e7015149d90791d0a5ace099672c08289999e2a.mp4

What are your thoughts on this 👇

Should these be allowed in America 👇

The biggest fast food company isn’t McDonald’s. 👇

It’s your child’s school.

Most parents think school lunch is a safety net.

In reality, it’s one of the most aggressive ultra-processed food pipelines in the world.

Here’s what’s actually happening:

1️⃣ Schools are the largest fast-food distributors

🧠 “The cafeteria feeds more kids than any restaurant chain.”

⚠️ Over 30 million children eat school lunch daily in the U.S., making schools the largest consistent food provider in a child’s life.

🍽️ These meals often contain 40+ additives including seed oils, artificial dyes, preservatives, and emulsifiers.

🔁 This isn’t nutrition. It’s daily exposure.

2️⃣ Ultra-processed food starts disease early

🧪 “A 12-year-old today has the metabolic profile of a 40-year-old in 1980.”

⚠️ Childhood obesity, insulin resistance, and fatty liver disease have exploded in parallel with processed school meals.

🧃 It’s not just pizza and fries. It’s industrial oils, synthetic colors, and stabilizers that disrupt hormones and appetite signaling.

💥 Kids aren’t “overeating.” Their food is engineered to override fullness.

3️⃣ More eating = more money for schools

🧾 “The system rewards volume, not health.”

⚠️ Federal funding is tied to meal participation, not food quality.

🍕 The more students eat, the more money flows in.

🎯 This incentivizes hyper-palatable foods that guarantee repeat consumption.

4️⃣ Children now eat more ultra-processed food than adults

🧠 “Early exposure hardwires lifelong habits.”

⚠️ Studies show kids get over 65% of calories from ultra-processed foods.

🔄 What you eat during growth programs your taste, metabolism, and dopamine system for life.

🧩 This isn’t lunch. It’s customer creation.

Comment “SCAN” if you want to find safe snacks at grocery stores. We’ll send you our app!

https://blossom.primal.net/1fcc08a6a4257ede107db0c314fee4565dd993190a1cf5890729947d884d2833.mp4

Would you like to eat fake butter 👇

Seed oils are being phased out, one kitchen at a time 👏 Swipe to see the latest SOS-approved restaurants in your area. All restaurants tagged below ↓

+ Explore every spot on our SOS restaurant map (app link in bio) 📲

NEW YORK

@tallow.menu

WASHINGTON, DC / VIRGINIA

@rollplaygrill

@Red_Rose_Pub

NEW HAMPSHIRE

@laneyandlu

FLORIDA

@revivesmoothiebar

@anydayinmiami

@tavernatoscanabradenton

@floridaroomftl

PENNSYLVANIA

@eatkaleenas

TENNESSEE

@flameandflavorchatt

OHIO

@townhallornowhere

COLORADO

@onefold_denver

LOUISIANA

@theantidotejuice

IDAHO

@taqueria_la_flama_2

CALIFORNIA

@boasteakhouse

@pappysusa

@ferm.farm

ARIZONA

@georgeandgather

TEXAS

@neptunesushico

@dishsociety

@atx.cocina

@dellacoffeeco

🚫 No to seed oils…👇

🧪 They’re made by taking high-linoleic crops like soy, corn, canola, sunflower, and safflower, grinding them, chemically extracting the oil with solvents, then bleaching and deodorizing it so it’s even edible.

⏳ That process alone should tell you these oils did not exist for most of human history.

⚠️ The main issue isn’t “calories” or even total fat.

🔥 It’s linoleic acid.

🧬 Linoleic acid is a polyunsaturated omega-6 fat.

🌱 In small, seasonal amounts from whole foods, the human body can handle it.

📈 The problem is dose and form.

🚀 Modern diets didn’t just increase linoleic acid slightly, they multiplied intake by several hundred percent in a matter of decades.

🧯 Unlike saturated or monounsaturated fats, linoleic acid is unstable.

☀️ It oxidizes easily, especially when exposed to heat, light, and oxygen, all things involved in processing, storage, and cooking.

🧠 Those oxidation products don’t just disappear.

⚡ They interact with cell membranes, mitochondria, and inflammatory pathways.

🕰️ What most people don’t realize is that linoleic acid doesn’t get burned off quickly.

🧊 It gets stored in your body fat, where it can remain for years.

🔁 That means your metabolic environment today is influenced by what you were eating years ago, not just yesterday.

❓ This explains why the damage is slow and confusing.

🤒 You don’t eat seed oils and feel sick tomorrow.

📉 Instead, over time, you see disrupted energy production, impaired fat metabolism, increased inflammation, and a higher susceptibility to chronic disease.

🗺️ It also explains the timeline.

❤️ Heart disease, obesity, diabetes, and inflammatory conditions didn’t explode the moment seed oils entered the food supply.

📦 They rose gradually, then predictably, as these oils became unavoidable in restaurants.

🔄 Seed oils didn’t replace traditional fats because they were better for humans.

🏢 They replaced them because they were better for industry.

💡 Want to find free seed oil free restaurants in your area?

📲 Comment “SOS” and we’ll send you access to our app.

https://blossom.primal.net/c2da15a594436cb723cb58619d741518ae63dd80257f07b126b4b4bf6c8c78a8.mp4

These 6 corporations are spending millions 👇

and keeping harmful ingredients legal and slow real food reform:

1️⃣ The Coca-Cola Company 🥤

💰 Spends millions lobbying to keep high-fructose corn syrup subsidized and cheap.

🧃 HFCS is cheaper than real sugar because of government corn subsidies.

📈 This allows ultra-sweet drinks to dominate shelves and drive insulin resistance.

⚠️ The result is higher obesity and diabetes rates, not better nutrition.

2️⃣ Bayer (Monsanto) 🌾

🧪 Spends millions lobbying to protect pesticide companies from cancer lawsuits.

🧬 Glyphosate has been classified as a probable carcinogen by the IARC.

⚖️ Bayer has fought labeling laws and stricter pesticide regulation globally.

🚫 Legal immunity keeps chemicals in food even as health risks mount.

3️⃣ MARS, Inc. 🍫

🍬 Spends millions opposing sugar taxes and ingredient regulations.

🏛️ Actively fights restrictions on junk food in government nutrition programs.

📊 Ultra-processed snacks make up the majority of their profit.

⚠️ Public health policies threaten sales, so reform gets blocked.

4️⃣ Kraft Heinz Company 🍟

🏫 Lobbies to protect processed food contracts in schools.

📦 Pushes back against limits on additives and ultra-processed meals.

🧂 Their products rely heavily on sodium, seed oils, and preservatives.

🚸 Kids become the largest captive market for processed food exposure.

5️⃣ American Beverage Association 🥤

🤝 Funded by Coca-Cola and PepsiCo to represent soda interests.

🛑 Spends millions stopping states from banning soda from SNAP benefits.

📉 Sugary drinks are a leading source of added sugar in children.

⚠️ Policy change threatens sales, so access is aggressively defended.

6️⃣ Americans for Ingredient Transparency 🧾

🏢 Formed by Coca-Cola, Kraft Heinz, and Nestlé.

📜 Claims to support transparency while blocking state-level bans.

⚖️ Pushes federal laws that override stricter local regulations.

🚫 This keeps harmful additives legal nationwide.

https://blossom.primal.net/27214a1413ab366e13d2751776588d65f15e2e7825c89db1a70de2e56bc15df2.mp4

Would you drink this protein shake👇

Did you know this?

1. Rotten or low-grade tuna is the starting point

Tuna that is old, improperly refrigerated, or beginning to spoil turns brown/gray as myoglobin oxidizes.

This discoloration makes it unsellable at full price, especially for sashimi or “ahi” marketing.

2. Chemical treatment restores the red color

The fish is exposed to carbon monoxide (CO) or nitrites / nitrates.

These chemicals bind to myoglobin, locking in an artificial bright cherry-red color.

The color remains even as the fish continues to spoil internally.

3. The color masks danger

Normally, browning is a natural spoilage signal.

CO-treated tuna looks “fresh” while:

Histamine levels may be high

Bacterial load may be elevated

Texture and smell cues are muted or delayed

This increases risk of scombroid (histamine) poisoning.

4. Sold as “ahi,” “sushi-grade,” or “fresh”

The treated fish is often:

Labeled vaguely (no CO disclosure)

Frozen, thawed, and re-frozen

Sold to restaurants, poke shops, and grocery stores

Consumers assume red = fresh. That assumption is exploited.

5. Legal loopholes, not transparency

In many regions:

CO treatment is technically legal

Disclosure is not required

This makes it a marketing trick, not food safety innovation.

Key takeaway

Bright red tuna is not a freshness indicator.

In many cases, it’s:

Old fish

Chemically “cosmetically fixed”

Sold on appearance rather than quality

True fresh tuna ranges from deep red to burgundy, and naturally darkens with time.

We have a grocery scanner app that allows you to scan ingredient labels to see if what you're buying contains harmful ingredients.

Comment "SCAN" and we'll send you access.

https://blossom.primal.net/57ab69439998cd4be335fd6a482545494205c1b7a7371fc198aae2409571b01f.mp4

Our CLEAN Holiday Gift Guide is live — comment “GUIDE” and we’ll DM every deal + link

Some of our favorite product’s you don’t want to miss these deals on:

❄️ @daylightco

❄️ @ryker_clothing_co

❄️ @jolieskinco

❄️ @getchroma.co

❄️ @mayuwater

Happy holidays SOS crew 🙌

Japan is the third richest country in the world.

So why didn’t they get fat like the rest of us?

42 percent of Americans are obese.

4 percent of Japanese citizens are.

And that number is predicted to keep falling.

There is no market for Ozempic in Japan.

Not because of genetics.

But because of decisions:

They redesigned their entire food culture

Japan didn’t wait for a health crisis.

They rebuilt their food system around fresh, whole, unprocessed meals.

Compare that to the West where 60 percent of calories come from ultra processed foods.

When the environment supports health, the body follows.

Schools treat nutrition like a core subject

Every school is required by law to employ a trained nutritionist.

Meals must be cooked fresh and from scratch every single day.

Pre processed food is literally banned. Not even pre made paste is allowed.

Kids learn how to eat well the same way they learn math and reading.

Children grow up surrounded by real food

At the Tokyo school in the interview, not one child out of a thousand was overweight.

Meanwhile in the US, childhood obesity has tripled since the 1970s.

Kids cannot choose what they were never taught to value.

When you normalize real food early, you never crave the fake stuff.

They use food as education, not entertainment

Lunchtime is a lesson, not a dopamine hit.

Children learn where food comes from, why it matters, how it fuels them.

Health becomes second nature, not a 30 day challenge.

Their diet reflects a national priority

Japan chose culture over convenience.

The West chose industry over nourishment.

And the outcomes show it.

The truth is simple.

Obesity is not an individual failure.

It is a cultural design flaw.

If the environment makes you sick, you cannot rely on willpower to save you.

Japan changed the environment.

And their health changed with it.

https://blossom.primal.net/bbaf5e19066c4a0225e9fbc3417233731818949fe569b4e9735ba968d80defb0.mp4

If your ice cream doesn’t melt, it isn’t ice cream.

It’s an engineered product designed to look like food while behaving nothing like it.

Real ice cream collapses under heat because it’s made of ingredients like cream, eggs, and sugar.

The versions sold in most American grocery stores hold their shape because they’re built with stabilizers, gums, emulsifiers, antifreeze proteins, and industrial additives that keep them “perfect” for months.

https://blossom.primal.net/680a529a2b70071495774d534a5908854922d8d8dd4d59e1c352312a4973dbcb.mp4

20 million sales a year of this drink.

Most people order a Pumpkin Spice Latte because it “feels festive.”

But if you break down what’s inside, the PSL is one of the most engineered drinks Starbucks sells 👇

1️⃣ Artificial flavors = chemical formulas, not food 🍂🧪

“Artificial flavor” isn’t one ingredient.

It’s dozens of undisclosed chemicals.

Often derived from: petroleum byproducts, crude-oil components, coal-tar chemicals, and industrial solvents.

Starbucks doesn’t have to disclose any of it, protected under “trade secrets.”

2️⃣ GMO-fed dairy creates a different milk entirely 🐄⚠️

PSL milk comes from cows fed GMO corn, GMO soy, GMO cottonseed, and industrial grain.

This produces milk that’s lower in omega-3s, higher in inflammatory omega-6s, and more likely to contain pesticide residues.

3️⃣ Sugar load hits harder than soda 🍬💥

One PSL has 50+ grams of sugar, more than a Coke.

Coffee + sugar = one of the fastest glucose spikes possible.

This means: a massive insulin surge, a blood-sugar crash (often blamed on caffeine), stronger cravings, and inflammation for hours.

4️⃣ Caramel Color IV (4-MI) is a red flag 🎨🚫

4-MI is formed by heating sugar with ammonia and sulfites.

High intake is linked to tumor formation in animal studies, and it’s restricted in parts of the EU.

In a PSL, it adds color, not flavor or nutrition.

5️⃣ The pumpkin flavor has nothing to do with pumpkins 🎃🤯

The “pumpkin” comes from artificial flavors, industrial “natural flavors,” colorings, and sugar syrups.

“Natural flavor” is still lab-engineered, chemically modified until it behaves like a flavoring agent.

If you want cleaner options or seed-oil-free cafés, comment “SOS” and we’ll send you our app.

https://blossom.primal.net/fa770283f2181b80b7712e18dba48301e453a8e335559caf58df2cf061931928.mp4

Do we have to start testing packaged foods?

Once you learn this rule, grocery shopping becomes effortless.

Soybean oil, canola, sunflower, safflower, corn, “vegetable oil,” “oil blends”, all cheap, industrial byproducts that have only been around for a couple decades. Created to extend shelf life, not your life.

Butter, tallow, lard, duck fat?

Real fats your body actually recognizes, knows how to use, and fats we've been using for centuries.

We have an app that allows you to scan ingredient labels of your groceries to see if what you're buying contains seed oils and other harmful ingredients.

Comment "SCAN" and we'll send you access.

https://blossom.primal.net/f0d3be555062bfb940578d5c0cafef5338063f519e877b0a76ea46f83f752a9a.mp4

😱😱😱

https://blossom.primal.net/6029f228001bcafaf6106752040f787313768bf2f72a9820059658bce0117be5.mp4

Old Italian Grandpa vs Brian Johnson 🥊

https://blossom.primal.net/e19bc4e785067be92c6fe45d4dc1d5c219adae5c82ec3d595abc923db1077913.mov

If seed oils are healthy, then why...

…do animal studies show higher cancer incidence with high-PUFA diets compared to saturated-fat diets?

…do cultures eating traditional low-PUFA diets (e.g., pre-industrial Japan, Mediterranean regions before refined oils) have far lower rates of obesity, diabetes, and cardiovascular disease than populations high in seed oils?

…does linoleic acid oxidize into toxic aldehydes (like 4-HNE, MDA) at body temperature, which are implicated in atherosclerosis and neurodegeneration?

…do oxidized linoleic acid metabolites (OXLAMs) accumulate in human plasma and are linked to cardiovascular disease?

…do rats fed high-PUFA diets show increased mitochondrial dysfunction and oxidative stress compared to saturated-fat diets?

…does heating seed oils during frying produce mutagenic and cytotoxic aldehydes at levels found in restaurant food?

…do high omega-6 : omega-3 ratios correlate with higher risk of depression, obesity, and inflammation?

…did re-analyses of older RCTs (Sydney Diet Heart Study, Minnesota Coronary Experiment) show that replacing saturated fat with seed oils lowered cholesterol but increased mortality?

…do people with high tissue linoleic acid levels show higher susceptibility to lipid peroxidation and oxidative damage?

…do polyunsaturated fats make cell membranes more fragile and prone to free radical attack compared to monounsaturated or saturated fats?

…do cooking and refining remove antioxidants (vitamin E, polyphenols), leaving oils more vulnerable to oxidation?

…do fried foods cooked in seed oils correlate with increased cardiovascular mortality in large cohorts?

…do endogenous antioxidants (glutathione, SOD, catalase) get depleted under high-PUFA diets, increasing oxidative stress burden?

…does high linoleic acid intake worsen alcoholic liver injury in humans and animals?

…do patients with Alzheimer’s disease show higher levels of lipid peroxidation products derived from linoleic acid?

The oils in red built chronic disease.

The oils in green built human history.

Food tastes better without seed oils.

👊

Incredible.

nostr:nevent1qqs0uzh4jhjrhpu2n57rydym53r8usgzy86k0eyh0w4ywgq7wuv7s5qpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgwnha2c

Yes, it’s Up to the scouts.

Find restaurants, scan groceries to avoid engine lubricant & other toxins in your foods.

Dine fearlessly 🫡

nostr:nevent1qqs9lvmzwvdvaqherwc84e5ah6vadljftms96xe2ve7w272fyjxk3wgppemhxue69uh5qmn0wvhxcmmvl7a4cu

US Soy is paying influencers now 🤡

Does Nostr use stevia?

https://blossom.primal.net/e95d018fff468ba7118a07c05ed651c41b5ae1441fc7ca8fb11f2840996c5145.mp4

MAKING THE PO' BOY GREAT AGAIN:

Louisiana just became the first state to ENFORCE honesty about industrial seed oils at restaurants

Starting Jan 1 2028, every restaurant, food truck & café that cooks with:

Canola, soy, corn, sunflower, safflower, cottonseed, grapeseed or rice-bran oil

Must print one clear line on every menu, drive-thru board, wall sign, website, app:

“Some menu items may contain or be prepared using seed oils.”

Based on our data, this is essentially every restaurant in the state, but it's a step in the right direction and great work by the MAHA coalition & Protect LA Values 🫡

This image should piss you off.

Researchers at Cornell recently proved that omega-6 fats found in seed oils supercharge triple negative breast cancers, the results made headlines.

Yet in the paper, they do their best to demonize red meat alongside seed oils, heavily distorting the facts around omega-6 content, even in the worst cut of grain-finished beef.

Safflower oil is 78% toxic omega-6 fat, while your average ribeye is about 2-4%: one of the safest foods you can buy.

Lies like this are preventing millions of people from adopting a diet that will unlock their health and cure their chronic disease.