November 22, 2025 • 40 mins
It seems like everyone is protein obsessed at the moment.
They're buying the special protein yoghurt, making cottage cheese breads and cakes, even protein ice cream.
It almost feels like just another one of those things that we think are really important for a little while, before we move onto the next thing.
Of course protein is important, but do we really need more than we'd get in a basic, balanced diet?
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Episode Transcript
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Speaker 1 (00:05):
You're listening to the Weekend Collective podcast from News Talks by.
Speaker 2 (00:39):
And welcome back to the show. This is the Weekend Collective.
I'm Tim Beverage and this is the Health Hub and
my guest today. Look, he needs no introduction, so.
Speaker 3 (00:49):
I didn't produce me that I don't even need.
Speaker 2 (00:51):
No it's almost it's almost the case that people just know,
you know, but there will be new There are always
new listeners and who chick come and go.
Speaker 3 (00:57):
So it's doctor John Cameron.
Speaker 2 (00:58):
Here's hello John.
Speaker 3 (00:59):
How are you.
Speaker 2 (01:00):
I'm wishing i'd warn my it's not a Hawaiian ship.
But I wore a very floral shit today and it's
feeling quite pleased with myself, and I thought I wouldn't today,
and then you're rocking the same sort of thing, and
I thought, damn it. We need to go with the festive.
Speaker 3 (01:13):
Look this makes you feel better.
Speaker 2 (01:14):
Now we're going to talk about protein, yep. But before
we do, I just was amused by the conversation that
we're having out in the studio where you were having
with my producer Tyra about duck fat potatoes.
Speaker 3 (01:27):
Look do as I say, not as I do, Please,
please please.
Speaker 2 (01:30):
But in my mind there's something around you, know how,
that you have the subliminal sort of message or understanding.
But probably because of the way something's written on the
menu that somehow duck fat potatoes might be more healthy
for you than other forms of fat potatoes. But it's
more about the taste I gather.
Speaker 3 (01:51):
As a special treat duck fat potatoes. Just it's interesting,
Tyra and I had exactly the same recipe. Really, yeah,
I thought, here I go. I got to give you
my famous recipe for duck fat potatoes. Now that's how
I did them.
Speaker 2 (02:01):
Do well, you must well tell us because people are going, well,
come on, you can't mentioned duck fat potatoes. I know
this is not the cooking show. But you are a
man of many talents.
Speaker 3 (02:11):
So from a dietetics point of view, you shouldn't be
having duck fat. It's a saturated fat. It's potentially more
what we call erythrogenic. It's more likely to put plark
onto your arteries over a long period of time. Okay,
but you'll get over the smile on your face. I know,
A simple risk speech, Just some megrea potatoes cut and
half par boiled for very short space of time, taking
(02:33):
them out cool them down, crush the tops based with
fat and a little bit of garlic. Put them under
the grilla for ten to fifteen minutes.
Speaker 2 (02:40):
How do you crush themto potato crush? Oh you just
got them on the top, the fluffing them up. Yeah,
so what's parbo? That's ten minutes as Yeah, we're.
Speaker 3 (02:49):
Just taking the they're still pretty fur well.
Speaker 2 (02:52):
Okay, that's rained on my parade because I must have
meant I've always thought duck fat. Ooh, duck fat, but
then I've tasted duck fort potatoes and I'm like, oh,
that's quite good. But this is this is the health hubisode.
We're actually telling you that you know, do as, don't
do as we do, do as we say? We are
there different types? Well, while we're on it, even though
(03:14):
we were going to talk about kick the shaft with
the talk about protein, are there are there any sorts
of roasting animal fats type of thing that are less
harmful than others? Are there some that are worse than others?
I mean pork beef.
Speaker 3 (03:30):
As a general rule, we would say that a fat
should be liquid at room temperature. Yeah, so if the
fat is liquid at room temperature, it is safer than
others that are solid at room temperature. It's all to
do with the saturation of the fats. A saturated fat,
all the little chemicals in it are all locked in together,
and our body handles them differently than the poly unsaturated fats.
Speaker 2 (03:52):
So actually all animal fats would be solidated, would be
solid at room temperaure, wouldn't they once they've cooled off?
And you you know, as Tyra is describing how the
fat rises at the top, and that's the that's good stuff.
Speaker 4 (04:07):
Perhaps we said of a non health hub, that would
actually be an interesting way to approach right now, just
to say, here are the different ways you can ruin
your health, which is possibly you know, checking on egg
I mean, that's different sides of the same coin, isn't it.
Speaker 3 (04:21):
But you know, you should have a range of different foods,
and if you're having them occasionally, like for Christmas once
a year you have some duck fat potatoes sweet, if
you're having them for every meal, then you're probably doing
yourself at a service. So you don't have to be
so totally dedicated to your diet and become so overwhelmed
with it that every living, breathing minute is dealing with
(04:44):
what's going on. Our bodies are pretty resilient as long
as we sort of get in their helicopter and look
down and make sure we're giving you a wide range
of different sorts of foods.
Speaker 2 (04:52):
Yeah, okay, well let's get onto the protein side of things.
By the way, and as you know, Dr John Cameron
is here to take your course. We've got any questions
about your health that you are concerned about. I've already
banged on to him just before we started the show
about a little thing I've been I've been dealing with
for a few months. So yeah, I've put in my
call in the ad brakes, but you can put your
(05:13):
call in during the course of the show on eight
highty ten eighty.
Speaker 3 (05:17):
They'll do anything for a free concept. This man across
it's amazing. Ty.
Speaker 2 (05:21):
Just get John Cameron back because I've got a couple
of things I need to get them in early, so
we have a little chalk for you need them to
check my prostate. Somebody's done. You've done that before on here,
haven't you have you given? Have you given some of
the old once over? I might have Oh, that would
have been back in the days of Haraki sort of.
Speaker 3 (05:38):
With different different more popular radio station.
Speaker 2 (05:43):
What it might get you to check as prostate. Now,
that would be funny. We got the cameras rolling anyway, right,
protein protein, so all the time. My hot take on
this would be all the time you here chicken, chicken, chicken, chicken, chicken, chicken,
bitter fish, and I'm just craving a steak. But anyway,
are we getting enough protein in our darts on average?
Speaker 3 (06:04):
Absolutely? We're the actual thing case. It was a stuff
article the other day I was reading and it was
purporting to say, should be having should we be having
protein supplements rather than protein in itself? And you know
the answer to that really is we we are wasting.
(06:25):
Naughty word. They're a lot of money in this country
buying stuff that we don't really need to sharads shadloads. Yeah,
that's it. I can never pronounce the right vowels. So
it's purported that we should be having extra extra proteins,
mostly their way based proteins from CHASMI these sorts of
things in general, No, you don't. Proteins are important, Okay.
(06:48):
Proteins are fascinating chemicals. They are made up of the
building blocks of proteins that are mino acids, and there
are a group of mino acids that we as human
beings cannot make, So we need to have some protein
in a regular, regular way to make sure we don't
become to fish. Than those are minor acids. We take
their protein and then our foods that gets broken down
(07:11):
back in the minor acids that provided and we can
then rebuild our own proteins from those are mino acids,
so it's a great recycling process. So we need some protein,
and proteins are things like meats. There are proteins in potatoes,
protein vegetables as well. They're different sorts of proteins, so
(07:32):
they're one of the lowest energy per unit volume foods
that we have. So the highest energy per unit volume
are invents, secondess carbohydrates, which are sugars and your complex carbohydrates,
and the third one is proteins. Takes us a lot
more of our energy to metabolize proteins and that does
the other sorts of foods. So there's a thing. Yeah,
it's a cost we pay for having proteins. We've got
(07:54):
to spend some energy and metabolizing them. But if you've
got a diet in this country, which if you look
at these sorts of foods that we have available to us,
if you would be hard pressed to become protein deficient. Okay, okay,
very hard pressed. The other side to it is, if
you start to have more and more protein, is that
(08:15):
going to make you more and more healthy? And the
outset is no, it doesn't. You reach a ceiling point
for the amount of protein. In other words, you just wasted.
Speaker 2 (08:22):
Away how many grams of protein generally? You know, obviously
people are different, but as okay, first questions. First, yep,
so as protein simply measured by the weight of a
particular meat or is so, for instance, if I have
a a I keep on thinking scotch fill it every
time I think, because I haven't, I don't have enough
Scotch filet. But if I had, if I had a
(08:44):
two hundred gram Scotch filet, stuff, right, how much of
that is actually protein? I mean the first wag of it. Okay,
So it's like it's there's a certain part of it
that's protein, and it's it's you know, like fifty grams
and that's protein than others five, but then others muscle muscle.
Speaker 3 (09:01):
So so where we're eating meat. We're eating muscle.
Speaker 2 (09:03):
Okay, so there's one hundred percent protein.
Speaker 3 (09:05):
Well, no, you've got some fibrous tissue in there, yeah,
but most of it's protein muscle protein.
Speaker 2 (09:10):
Okay. Now, okay, so if you have a turn a
gram state, you've had close to turnograms of protein, maybe
one hundred and sixty grams or something.
Speaker 3 (09:16):
Theoretically, a piece of meat the size of the palm
of your hand is what you should be having as
the daily allowance of meat for protein.
Speaker 2 (09:23):
Okay. So I mean, actually you can get flowers and
breads that are high in protein, like ten or twelve percent.
Is that Can they be a source of Can they
be a source of protein in a meaningful way? Or
is it unbalanced by the fact that you're eating a
lot of carbo as well.
Speaker 3 (09:38):
No, just it's the most effective efficient way of getting
proteins of the animal. Eggs, meats, things like that. Fish,
they're the high protein per unit volume foods that we've got.
And easy vegetables. Yes, they've got a little bit more
complex carbon them.
Speaker 2 (09:53):
Oh good. I tell you what, I feel sorry for
anyone who doesn't like eggs, because I just think eggs
are the best, you know, the great little meal in
their own way, but they have better protein to start
the day.
Speaker 3 (10:05):
And there was a move away from eggs previously because
of the high cholesterol can content and the eggs. But
the body cholesterol that you have is no relation to
your ingested cholesterol. So you could eat as much cholesterol
as you like. It doesn't change your own body cholesterol compositions.
Speaker 2 (10:22):
You can eat as much cholesterol as you like, any
sort of not all cholesterols or is that what?
Speaker 3 (10:27):
Yes?
Speaker 5 (10:28):
Is it?
Speaker 3 (10:28):
So it's all changed.
Speaker 2 (10:29):
So if a food has a lot of cholesterol in it, it.
Speaker 3 (10:31):
Doesn't change your body cholesterol.
Speaker 2 (10:33):
Really, so what changes your body cholesterol? Fats?
Speaker 3 (10:36):
Lots of high situated fats will change your body cholesterol.
Speaker 2 (10:39):
There is a fun fact. I knew that there was
something new science. I haven't heard it when you've explained, Wow.
Speaker 3 (10:45):
A cat took a while.
Speaker 2 (10:47):
Okay, look, we want your calls on any questions you've got.
Doesn't have to be about protein and diet and things.
It might be something else you're concerned about. Just quickly though,
how much you know they say it's important to have
protein at the start of you know, it's good to
have protein in your first meal of the day, is it. Well,
that's what somebody said to me. Have a bit of protein.
Speaker 3 (11:05):
It's good because you saw that on the net somewhere.
It isn't a long term sort of source of GPT
told you that's but I was.
Speaker 2 (11:12):
Thinking carbohydrates easily accessed early source of energy would be
my layman understanding. Protein's more slow release. They have a
butt of protein as well. In the way you go, Okay,
tell me I'm wrong.
Speaker 3 (11:24):
You're getting down to the micro management of it. You
look at what happens over a day. There might be
some minor changes and the absorptions and different ones the
where you go. Traditionally, morning breakfast is normally a cereal
which is lots of complex carbohydrates and some nuts and
some nuts yep, yep. The good protein containing as well.
So the complex carbs energy source. They've got no other
(11:46):
real nutritional value apart from being the petrol that we
used to fire our machines up. But the complex nature
of it, so it's a whole lot of glucose molecules
joined together, and our body will chip them off slowly
and release the energy of that slowly over the rest
of the day. That's what you're really after.
Speaker 2 (12:02):
Do you think about what you have for bakfast? You
just have what you want to.
Speaker 3 (12:05):
Be a cigarette and a cup of coffee. But I've
changed about fifty years ago.
Speaker 2 (12:09):
Really, Yeah, my breakfast reminds me of our old GP.
Speaker 3 (12:12):
Yeah.
Speaker 2 (12:13):
No, I think I've told you that story. We've learned,
We've learned, right. We want your calls one hundred and
eighty ten eighty or text if there's something you don't
want to share with us, you know, on the air.
But let's kick it off, shall we? Lay? Hello? Oh?
Speaker 6 (12:27):
Good eight? The coffee in the cigarette night in the
morning cracked me up because I work with this lady
and she goes, you know how I claim as system
I have a bloody cigarette and a coffee and off
I go. Not's like, oh my gosh, it was years
and years ago that anyway.
Speaker 3 (12:48):
Yeah, we have learned a bit since the end the athletice.
Speaker 6 (12:51):
Oh yeah, but it is it has moove.
Speaker 3 (12:53):
You know it since moving down below? Yes?
Speaker 6 (12:57):
Yeah, but anyway, doctor Black Christmas, I was in hospital
for twenty days, ended up having a operator. I had
die particulated blah blah blah. Operation went wrong and it
was in my larger in testine. So they were all heavy.
But then after the operation they I was going, No,
(13:21):
my stomach is like doing little farts, little bubble sounds,
and they haven't got all the infection out. So anyways,
I ended up with a colostomy there, which I've now
gotten so used to living with. But there's too much
information on the internet, but there's not enough information given
(13:43):
by the doctors on nutritional value. I eat a lot
of protein. Now, one thing I did think I read
was a lot of nutritions et cetera, et cetera, because
I have a colostomy and not retained. Is that correct?
Speaker 3 (14:03):
No, No, it's not clear. So when you do a colostomy,
you're basically defunctioning a section of your large intestine. Our
understanding of it, the best we can is that the
large intestine is mostly there to remove water from the
storm fluid, rather than most of the nutrients are absorbed
in the small intestin, especially in the last part of
(14:23):
the small intestine, So by the time it arrives at
the bottom right hand corner of your tummy, most of
the nutrition has already been taken out. So by and large,
with a colostomy, you shouldn't be losing a hell of
a lot of nutrition just because of the colostomy.
Speaker 7 (14:39):
Ah, okay, okay.
Speaker 6 (14:42):
Now, also I do eat a lot of fish, chicken eggs.
Is this a good thing to have a lot of protein?
I'm I find that keyweed fruit is the only thing
that I really go to as a real flash out thing.
But also probiotic yoga. Should I I'm not eating lots
(15:06):
of vegetables.
Speaker 7 (15:06):
Should I do that?
Speaker 3 (15:08):
Yeah? Some of it? This is fine. But the sort
of proteins that you're talking about are the ones that
we that you should really be doing. And you're doing
all the right stuff. Yeah, you're doing great, good stuff. Late.
Hopefully you're going to be at home for Christmas this timely,
thanks for you.
Speaker 6 (15:20):
I love that question because I went into hospital for
a pre assessment. Now, I turned down an operation in June.
I said to my dottor, No, sorry, I'm traumatized by
what happened to me at Christmas. I said, June's too quick,
So anyway, blah blah blah. We went for a pre
assessment for an operation that was due this Thursday. If
(15:41):
I'm sitting in Winnington Hospital, I get a call and
my surgeon unfortunately has canceled all his appointments because of
the situation for himself and the USA and Olds aware
that anyone would like risk or anything that came up
because if he let the surgery are now due for
(16:02):
January the eighth.
Speaker 2 (16:04):
Okay, okay, luck with that, Lee, and good Christmas. Yeah,
thanks thanks for that. Look, well, come back, We've got
some more calls lined up. And taking your callse on
eight hundred and eighty ten eighty for doctor John Cameron.
This is news Talk, said B. It is twenty two
past four News Talk, said B with John Cameron, eight
hundred and eighty ten eighty taking your cause latent.
Speaker 5 (16:22):
Hello, Yeah, Hia, good good, good question regards to cholesterol.
A lot of people line and putting the shelf are
on statins or I'm on avory statnt yep. I just
wonder what the long term effects are on the likes
of your mental health there, because your brain's basically a
big lump of cholesterol, isn't that it's a big lump
(16:43):
of fat.
Speaker 3 (16:43):
You're absolutely right. Yeah, the data is looking pretty good
on it. In that when you're looking at dementia and
those sort of long term brain conditions, there are various
things that as far as we know, the Staten medicines
do not increase or decrease the rates of Alzheimer's or
Louis body dementia or all those other sorts. What it
(17:05):
does seem to be reducing is the risk of cardiovascular dementia,
which is a dementia which happens from damage to the
small blood vessels within your brain. And there seems to
be some interesting stuff coming out showing then it seems
to be protective on that. So the Stanton medicines by
and large are really safe, they are very effective, they
(17:26):
make your numbers look good, and they will reduce down
your risk of especially in secondary prevention if you've had
a stroke or heart attack. There's really good evidence that
dropping your lipid blow profile with your LDL down to
the low ones, you'll get a much improved, much less
chance of having further events and primary Yeah, if.
Speaker 5 (17:48):
You go online, is that much information out there that
you don't know where you're coming or going with, what's
correct and what's not saying?
Speaker 3 (17:55):
Well, hope you hopefully your primary clear physician is giving
you the good gen that's what we were hoped going on.
Speaker 5 (18:01):
He's very good.
Speaker 3 (18:02):
Yeah, so good good medicine keep taking it. No long
term nasty fix. It does. The statins tend to slightly
shift you towards the diabetic range a little bit, but
the cardio protection from the stanton overwhelms any of that risk.
Speaker 5 (18:19):
You're talking about.
Speaker 3 (18:21):
Without the duck fat potatoes though.
Speaker 5 (18:23):
Yeah. Yeah, and once once in all.
Speaker 3 (18:26):
Yeah, it's all good.
Speaker 5 (18:28):
That's cool.
Speaker 2 (18:28):
Thank you very much, appreciation cheers latent. Actually, just before
we go to the next caller, I was talking to
someone who's got one of those bowl screening kits, so
that that's all underwear and they're mailing it out, and
I mean it's just an encouragement for people to to
use them, I guess, and send it in.
Speaker 3 (18:44):
Yeah, please do Yeah.
Speaker 2 (18:45):
Do you know what what's the process for for it?
Do you just basically have to scribe a bit of ship?
Speaker 3 (18:51):
Okay, so it says it's very simple, very straightforard. It's
not too smelly or nasty.
Speaker 2 (18:55):
You don't have to catch it in anything.
Speaker 3 (18:56):
Do you know you don't have to do that at all?
Speaker 2 (18:58):
How do you do it?
Speaker 3 (19:00):
If you want, actually just swipe it on a bit of.
Speaker 2 (19:03):
Once you've done number twos. But for you clean everything up,
just give you give yourself a bit of a tweet
with the with the thing.
Speaker 3 (19:08):
Yeah. So what it's doing is looking for fecal cult blood,
so blood that you cannot see with the naked eye.
Speaker 8 (19:12):
Ah.
Speaker 3 (19:12):
Yeah, because we know that if you've got a bell cancer,
you will have fecal cult blood positive fecal what fecal occult?
Speaker 2 (19:18):
Okay?
Speaker 3 (19:19):
O cult? Not seeing?
Speaker 2 (19:20):
Is that different to just any sort of if you
cut yourself.
Speaker 3 (19:23):
It's the same blood, but you can't see it, okay,
because it's it's a very low level of blood within
the within the stall itself. But not all people who
have positive fecal cult bloods have bell cancer.
Speaker 2 (19:33):
Okay.
Speaker 3 (19:34):
Right, So it's the screening test which hopefully has got
a fair range of false positives and a low low
range of false negatives.
Speaker 2 (19:40):
Okay, right, I'm sure the instructions are all in there anyway, please,
I just thought you having having heard from someone about that,
and I better mention it, because you know it's all
about keeping me healthy, isn't it.
Speaker 9 (19:50):
They're all Hello, Hello, turn one of your occasional callers.
Hello doctor, Hi Beryl, Hi, listen. A few conversations back,
I mentioned to you, I am going to ask you
a question about protein, but just quickly, I she's sometime
again about the cause of XMA, and you went sure,
(20:10):
And I think the question was about sugar, and you
went sure, Well, probably, Well, I used myself as a
guinea pig and I cut not all sugars out, but
I cut it right down and I found now I
can tell you after several weeks usually myself as a
guinea pig, the XMA healed up. So that's the body
(20:31):
telling people you've got to have XMA. I don't know
what exactly is sugar is do anything, of course, but
in my body it was sugar. So I can assure
you doctor that sugar has a lot to do with XMA.
Speaker 2 (20:44):
Okay, I'll check. We'll do the fact check with John
on that one. There.
Speaker 8 (20:47):
Bro.
Speaker 3 (20:48):
I'm just glad to work for you, but there's not
a lot of other people.
Speaker 9 (20:53):
But it was just now about protein. I know we
need it, and I'm just not going to ask you
is here much protein and margarine? And why is it?
And some cancers as a protein depicting breast cancer shows
what's the difference between the protein we need in our
body and the protein that sometimes causes brief cancer or
(21:16):
cancer As.
Speaker 3 (21:18):
Far as I know, there's no proteins that actually cause cancer.
There can be markers which the cancer cells put out,
which are proteins which we can find that would indicate
that something nasty is going on. So there are some
market protein markers that may show that the cancer is
present c A, one, two, five, things like that CEA.
They're testing that we can do looking for those specific proteins.
Speaker 9 (21:39):
So, okay, what about margarine.
Speaker 3 (21:41):
Is mostly fat, it's not a huge amount of protein,
and margarine.
Speaker 9 (21:47):
Not a better than butter.
Speaker 2 (21:49):
But I mean all we know that that add but
butter is better, but don't quite know better.
Speaker 3 (21:55):
So as we're going back to the fats, but margarine
is made out of poly unsaturated fats, which are better
for us than the saturated fats. We get an animal
fat butter.
Speaker 2 (22:04):
Akay, yeah, okay, hey, thanks Beryl. Actually not all margarines
are the same. Remember when everyone was onto margarine and
then I don't know what happened. It's sort of like
if but it's not. It's not not terrible, just you know,
don't just don't have too much of it.
Speaker 3 (22:19):
As I was mentioned to Tyra before I had a
producer back in the very early days, to get margarine,
you need to have a prescription from your doctor and
take it to a pharmacy to get made up. Bloody well, yep,
you couldn't buy it. It wasn't made up at the pharmacy.
How did they make it with the fat mixes that
they can That sounds discussing. That's how margarine is made.
Speaker 2 (22:40):
Yeah, I mean, but there are I mean, there's what
is it poly unsaturated or I don't know what the
different words, but if it's if it's made from something
like olive oil, canola oil, oliveil, as opposed to if
it's made from I know, are there some honey? There
must be unhealthy margarines out there? Are there?
Speaker 3 (22:56):
Or they all notice they're made from polly unsaturated?
Speaker 2 (22:58):
Polly unsaturated is the magic. What's mono unsaturated?
Speaker 3 (23:01):
It's just one poly's mini mono is one.
Speaker 2 (23:04):
Oh okay, there we go, there we go. You'll learn
something every day.
Speaker 10 (23:11):
Sally, Hello, Hello, I peculiar thing had started to happen
with me lately, very quite oldly. I'm in my nineties.
But when I get up in the morning, the top
half of mess that's to shake right, and I've got
to really concentrate to stop that shaking. And somebody said
(23:37):
I'd get a blood test. Blood shows everything, but I
don't know. I'd like your opinion.
Speaker 3 (23:43):
I think we need a lot more information on that one.
It's unlikely that the blood test will show. There are
some things that we could look at, like thiroid function
and an ema knows things, but for actual shaking, a
lot more descriptive of what happens, how it starts. What
you actually see is that on one side of the body,
both sides of the body. How long does it last
for moderating factors? Those are things you can be talking
(24:05):
over your doctor about what's going on. How long does
it actually last for shaking up?
Speaker 10 (24:11):
Oh well, I really tried to use my mind to
stop it and last for us, but it's done it
again tonight. We're I've been sitting on a chair.
Speaker 3 (24:26):
Look, I think we need a little bit more information
on that we can deal with on the radio.
Speaker 9 (24:30):
Yeah.
Speaker 3 (24:30):
I talked to your doctor about it to see if
there what's going on. We won't put it down to
your age, we don't do that. But when you are
in your nineties, there are things which can happen that
we don't see in twenty year old. So it's important
that we make sure that if to unfind, is there
a manageable, treatable process that we could do to stop
this happening, for if it's so distressing to you.
Speaker 10 (24:51):
Okay, thank you very much.
Speaker 3 (24:53):
Okay, pleasure, ma'am.
Speaker 2 (24:54):
Thanks. Sally actually said something there which I thought it was.
Another sort of illuminating thing is that a lot of
people assume that they have a certain symptom, Oh, it's
just because I'm getting old, and in fact, no, no,
it might be. I mean maybe as you get older
you're more likely to develop certain diseases or problems, but
(25:14):
they still may be as treatable as if you'd got
them when you're forty. So don't ignore them because oh
I'm old. Is that the message that people should understand.
Speaker 3 (25:22):
Yeah, and don't be put off by some saying, oh,
you're just getting old. Yeah, okay, if you form a
rational assessment of what's going on, workout what you can
work out, and see if there's any remediation you do,
just don't put it down to old age.
Speaker 2 (25:33):
Yeah.
Speaker 3 (25:34):
Really important.
Speaker 2 (25:34):
So yeah, in other words, it doesn't just because you're
old doesn't mean it's not something we can do about it.
Speaker 3 (25:38):
Yeah, yeah, and that and not something you should just
keep quiet about, go and talk to.
Speaker 2 (25:42):
Okay, here's a question, is if you qut few texts,
is screening for narrowing arteries available so that a stent
can be inserted before a heart attack or stroke occurs.
Speaker 3 (25:53):
Fascinating question, isn't it? It is? Okay, The short answer
is yes and no. Medicine is always a good one.
So basically, what we're doing is screening. Pretty much the
whole country, believed or not, has been screened for their
cardiovascular risk and over the people over the age of
fifty we do in the background. We don't have to
tell you what do you mean you screen? What mean?
(26:15):
We take your age, gender, ethnicistic, smoking, diabetes, family histories,
all of these things. It's just it's a numbers thing
driven thing. Yes. So basically, we look at all the
data that we have on an individual and put that
through an algorithm to try and work out what they're
overall risk for premature cardio escular diseases. If their risk
is high, then we'll do some other things. Okay, to
(26:35):
take it further more investigational bossy management. The interesting one
is do we do a stent before we've got a
heart attack. Stenting, by and large is a treatment for
a condition called angina. So, if you've got a narrowing
in your coronary arteries taking blood to your heart muscle itself.
If there's an narrowing there which is a flow limiting
(26:55):
narrowing that leads your heart muscle to not completely lose
blood supply, but the blood supply is not enough to
meet its needs, you get this horrible, nasty pain in
the scene of your chest rating up into your neck,
maybe through to your back, down your arm. That occurs
with exercise. It's called angina. Our stenting is designed to
stop that, right, okay. If it's not totally designed to
(27:18):
stop you having a heart attack, okay, because the heart
attack occurs is one of those little plaques they're in
your current artress. No ruptures, ruptures, okay, okay. So ruptures
exposes the waxy matrix of the plant to the bloodstream
flowing over the top. It clot forms on top of that,
which propagates itself and it gets bigger and bigger and
bigger and includes the artery, and that artery becomes completely blocked,
(27:40):
and then the muscle downstream from that dies right, it's
a different kettle of fish. So one thing we can
do from that is revascularize you at that time, in
other words, put a stent in at that time if
you're having a heart attack. That's one of the probably
the biggest revolution we've gott in the maagement.
Speaker 2 (27:53):
Because I think that question came from you know, you
only hear about people getting stints once they've been lucky
enough to survive the heart attack or something.
Speaker 3 (28:01):
Yeah, but the actual post hardt att tag once you're
stable in there, the management for further diseases medication not stenting.
So people coming and they'll have a stand put in
for angina if we won't rein ang gram them unless
I've got symptoms, okay, right.
Speaker 2 (28:21):
It does blame me, you know, amazing the advances in
medicine in terms of what I mean, how much can
be done the old days, well they probably still have
to do it and every now and again, like for hernia,
you know, but these days it's like the little hole
next to your belly button and everything's done through an
arthroscope or whatever the devices laposcope, that's right, earthroscope, laposcope,
some scope scope. But it's amazing how less much less intrusive.
(28:47):
So many procedures have become because of modern science.
Speaker 3 (28:50):
When I was training, I worked on the cardiacracic into
green Lane and we did crony arry bypass grafting all day.
And now you very rarely see a cary arry.
Speaker 2 (28:59):
What is that? What is the cry art?
Speaker 3 (29:00):
It's a bypass surgery. We take either an archy or
vein and then jump over the blockages. You'd only really
do that if you can't get to those.
Speaker 2 (29:08):
What are they doing now?
Speaker 3 (29:08):
Into plastic which is we pass a little wire down
across the narrowing with the balloon on it. Blow the
balloon up and around that balloon is a wire cage
which expands on the balloon and cranksy atrio. That's blming amazing.
Speaker 2 (29:21):
I love I love medical science. It just never ceases
to you know, impress me anyway, Look, we're going to
take a break, have a cup of teina, lie down
and discuss my problems. I'll start the clock twenty to five.
Newstalk said B. Newstalk said, B. We're with John Cameron
taking your calls. Excuse me, and let's go to Mary.
Speaker 7 (29:44):
Hello, are you guys tell you today?
Speaker 3 (29:48):
Very good?
Speaker 7 (29:50):
Now, I wanted to find out about carotidat tray, had
a few had a piece of flat break off and
it went to your eye instead of your brain. And
you've had an ultraus found and you're sixty nine blocked.
Would you go with surgical or blood sinners and coagulent?
Speaker 3 (30:15):
Great question over the phone question. Oh heck, So this
becomes a risk benefit equation. So I'm assuming that what
you had was a black film came down over your eye.
Is that what you had?
Speaker 7 (30:29):
I had a ti A and then three days later
I lost my eyesight and then I've found out that
I'd had a bit of head into the retina.
Speaker 3 (30:42):
Did it come back? Did the vision come back in
that eye?
Speaker 7 (30:45):
Yes, it has. I've just got partial on the side
of that, but I was lucky it wasn't in the center.
I've just got a break.
Speaker 3 (30:54):
This is a risk benefit question, and I'm not going
to get into This is something that you really need
to talk about with your surgeon and your GP.
Speaker 7 (31:00):
So, yeah, that's what they'll tell you. It's not without risk.
But if you if you do nothing, that's not without
risk as well.
Speaker 3 (31:08):
Whenever we do anything in medicine, we've got the opportunity
of creating benefit, but we also add in the risk
of doing harm, and we call it numbers needed to
treat versus numbers needed to harm. And we want to
keep We want to do good things to more people
than bad things to people, obviously, and sometimes it's a
really hard decision to make, and you may need to
(31:31):
talk it over with your family, with your friends, with
your GP, with your surgeon. The difficult one is quite
often we will never say this is what you should do.
We will say, here's the risks, here's the benefit, how
does this feat how does this meet what you would
want us to do? And I know it's hard to
put it back on the patient to make that choice,
(31:52):
but ultimately, it is your life and you need to
make the choices on your risk profile that you think
is important for you. And it's really difficult, but people
will help you with that decision.
Speaker 7 (32:02):
So thank you very much. I've got my answer. But
I can just tell me that it's not worthout risk. Well,
if you don't do anything, it's not worthout risk as well.
Speaker 3 (32:13):
Yeah, yeah, I quite often tell people one of the
risk of things they do is driving a car to
the hospital. Yeah, three hundred and fifty people a year
dieing cars in this country. So yeah, so it's weighing
up the risk.
Speaker 2 (32:24):
Actually, you could just thanks Mary, you can just do
a whole hour of discussing risk because because because that's
the thing, it's from a medical profession point of view,
and you have the obligation to explain whatever risk is
present and the language around explaining risk because some people
will hear completely different things when in fact, I mean
you can look at a particular surgeon or say they'll
have to say, look, there is a risk at this,
(32:45):
but you might find out that there of success rate's
nine to nine point nine percent or something. And I
don't know what happens in terms of what they can
say or should say. But it's a difficult thing for
patients to understand, isn't it.
Speaker 3 (32:57):
A while ago one of our local pharmacies started handing
out the packet insert that comes with the medicines YEA
and making and work making the patient and they will
stop their medicense because all they saw is the side
effects and the nasty things that could happen, and they
thought that that completely outweighed the benefit from.
Speaker 2 (33:13):
It, which just exactly why it's a pretty dodgy game
to google side effects of any medication, because they will
all be potentially catastrophic.
Speaker 3 (33:22):
Yeah, and you missed the other side of it, which
is what the potential benefit. And you weigh up that
balance all the time.
Speaker 2 (33:27):
And that's where doctors that's why they explain it. I
mean they put it in plain English, hopefully, hopefully. I
just got a quick question before we go.
Speaker 3 (33:35):
Yeah, I will ask this one.
Speaker 2 (33:37):
Hi, guys, my physiotherapists and doctors have recently started using
AI for recording notes, right, and what do you make
of that? Okay, they listened to the whole conversation and
go here are the notes.
Speaker 3 (33:47):
Some dogs find it brilliant. So firstly, it's not really
true AI. In other words, AI as if it was
doing an interpretation of what you were saying and presenting
answers and pathways from that. It's not that it's an
AI scribe. So what it does. It takes what you say,
but everything is said in the room. It is secure,
(34:07):
it is safe. The data does leave the practice, but
it goes to a secure unit in Australia. Basically, your
words get massaged and comes back and enters into your
patient record. From my experience of it, it puts in
screeds of rubbish as well. They try and filter out
(34:28):
most of that. But if you can always tell when
something that's been done through a scribe, because it's just long,
it's not pertinent, it's not cutting. Mostly it's for people
who either can't type while they talk, or they find
the keyboard and intrusive into the way they deal with
the patient. Quite often gps that the younger gps are
taught not to actually write things down while they're talking
(34:48):
to the patient, which means they then have to go
back after the consult and write it in. So there's
the extra time when I'm consulting.
Speaker 2 (34:56):
Why it's quite helpful to have a subscribe.
Speaker 3 (34:58):
Except you still have to go back and redo every
word of the scribe that's coming in to make sure
it's there. When I'm doing my consulet, I'm constantly t
think and reflecting it back to the patient. So I
try and don't get it done and dusted within the
concept time.
Speaker 2 (35:10):
Okay, right, Actually tell you what, We'll take a quick break.
We'll come back and see if when squeeze another call
or two before we wrap it up. It it's twelve minutes,
two five new stalks. He'd be it's Newstalk's here be
We're here with John Cameron and we're talking health and
taking your calls. Phil.
Speaker 8 (35:22):
Hello, god Im, how are you all right?
Speaker 5 (35:25):
Mate?
Speaker 2 (35:26):
What's up?
Speaker 3 (35:26):
Good?
Speaker 8 (35:27):
Good one? Well and doctor John. I hope this isn't
too silly or dumb question. But I like my potato chips,
you know, just your little potato chips. Generally have a packet.
Generally have a packet a day with a couple of beers,
watching the news or the chase. And I know it's
not great nutrition, but I was wondering will that be
doing me any real harm? I know, with the salt
(35:49):
and the cholesterol must be a worry, but yeah, that's
my question. Would it be doing me any real I
think that's.
Speaker 3 (35:53):
A great question. So do chippies and beer make as unhealthy?
Speaker 8 (36:00):
How many beer are you asking me?
Speaker 5 (36:05):
Yeah?
Speaker 8 (36:07):
I try to stick to six beers. Six beers. I
try to sometimes a week because I've got it is
going to be that's a day.
Speaker 3 (36:15):
Sorry, it's a day, okay. So that's a low risk
level of alcohol. Intake is set to be somewhere aund
about twelve to fifteen standard units of alcohol a week
for an adult male in New Zealand. That's the sort
of data we work off. And a beer is about
one point three standard units, So six of those six
or rating seven success eight eight times seven seven fifty six,
(36:38):
you're five times right.
Speaker 8 (36:40):
What about the chippies, the little packet of chippys a problem?
Speaker 3 (36:46):
Yeah, the jippy is a just additive I think there, Phil. Yeah,
can I make a suggestion.
Speaker 2 (36:52):
I don't know if this works, but there's a point
where you drink because you're thirsty, and there's a point
where you drink because you want a beer. How about
what do you try having maybe a beer or two
and having three or four sparkling water, something fizzy, and
first quenching and starting and finishing with a beer.
Speaker 3 (37:10):
That is that useful?
Speaker 2 (37:12):
Giant or fill anyone any any response to that? Because
you're cutting out the alcohol and you're still drinking something.
Speaker 3 (37:17):
What do you reckon? Phil?
Speaker 8 (37:19):
Yeah, it's not a bad idea. So I know that
I know I drink far too much and I'm working
on it all the time back so yeah, I know
that I do have a bit of a problem with that,
but I just I was thinking about so I'm working
on that. But it's not a bad idea. To him,
it wouldn't do many harm to do that at all.
Speaker 2 (37:35):
The reason I mentioned sparkling water is that sparkling water
with just a little bit of splash lemon or something,
is it always feels like you're having a drink, but
it's just water as opposed to plain old water, which
is you know, yeah, okay, yeah, yeah, try that, Phil,
and John's going to continue advising you on and the
chip side.
Speaker 3 (37:54):
Yeah, you're probably not doing a huge amount, but they
are high and Sultan fat as you're obviously aware of.
Speaker 2 (37:59):
Fil Yeah, but I don't know if that feels naive
for me to say that, But it's like when you
go to a party and you can't drink and drive
or something and then something just have a soda, But
if it's got pheaz in it, it's somehow, I don't know.
Speaker 3 (38:15):
It's a great idea.
Speaker 2 (38:16):
If Phil calls me on overnights said mate, I've cut
my drinking my two thirds, I'm going to feel pretty
blooming good about it.
Speaker 3 (38:22):
You should feel good about it.
Speaker 2 (38:23):
Um, what else have we got here? Just on the
somebody saying I've got high lpla lopalprod a. What's that?
No symptoms?
Speaker 3 (38:33):
Excellent?
Speaker 2 (38:33):
Blood pressure LDL. Good.
Speaker 3 (38:35):
Yeah, it's a it's a new marker for potential cardiovascular
risk if you put it in, and it's something that
we don't actually measure frequently and assays for USC one
in this country. There's very few interventions that we've got,
and the interventions that we do have are frightfully expensive
to change your loperproding a levels. Maybe where we go
in five, ten, fifteen years looking more lopal parading a
(38:58):
and management of it, and we can't.
Speaker 2 (39:00):
Really Okay, Colin's got a question. Do you know anything
about research being conducted on using nicke teen patches for
uses other than to stop smoking? I know what's behind
this because Colin's got calma and cardio obstructive CPD or something.
Speaker 3 (39:15):
Right truct disease. Nicotine as a as a vasoective chemical
and it plays around with your blood vessels and on
your artery.
Speaker 2 (39:24):
So yeah, it could because he's got less than twenty
percent sort of function. I think so. And he says
he gets some sense of relief from a nicteene patch,
it'd be like yeah, yeah, yeah, but research wise, we
don't know, not.
Speaker 3 (39:37):
Not the top of my head.
Speaker 2 (39:38):
Sorry, okay, Umm, quick, have we got time of this.
We got about forty five seconds loud noises MOA's music.
I'm not sure it's good for my hearing. It's not
good for hearing asn't. We'll put the mups on if
it's your mowing the lawn. But if it's next door,
you're probably all right, aren't you?
Speaker 3 (39:55):
There was Metallica last Wednesday?
Speaker 2 (39:57):
Did you go? Did you go to Metallica?
Speaker 3 (40:00):
I was working, bro?
Speaker 2 (40:01):
Were you at Metallica?
Speaker 3 (40:03):
Just working?
Speaker 2 (40:04):
Were you at working at Metallica?
Speaker 1 (40:06):
Oh?
Speaker 3 (40:07):
Okay, you should have brought that.
Speaker 2 (40:09):
T shirt in?
Speaker 5 (40:10):
Hey?
Speaker 2 (40:11):
Hey, thanks, thanks so much for calls everyone. We'll be
back Martin Horses with Smart Money. John Cameron, great to
see him.
Speaker 3 (40:17):
It's going to be back.
Speaker 2 (40:18):
Look forward to next time. Catch your soon.
Speaker 1 (40:34):
For more from the Weekend Collective, listen live to News
Talks It'd be weekends from three pm, or follow the
podcast on iHeartRadio
You're listening to the Weekend Collective podcast from News Talks by.
Speaker 2 (00:39):
And welcome back to the show. This is the Weekend Collective.
I'm Tim Beverage and this is the Health Hub and
my guest today. Look, he needs no introduction, so.
Speaker 3 (00:49):
I didn't produce me that I don't even need.
Speaker 2 (00:51):
No it's almost it's almost the case that people just know,
you know, but there will be new There are always
new listeners and who chick come and go.
Speaker 3 (00:57):
So it's doctor John Cameron.
Speaker 2 (00:58):
Here's hello John.
Speaker 3 (00:59):
How are you.
Speaker 2 (01:00):
I'm wishing i'd warn my it's not a Hawaiian ship.
But I wore a very floral shit today and it's
feeling quite pleased with myself, and I thought I wouldn't today,
and then you're rocking the same sort of thing, and
I thought, damn it. We need to go with the festive.
Speaker 3 (01:13):
Look this makes you feel better.
Speaker 2 (01:14):
Now we're going to talk about protein, yep. But before
we do, I just was amused by the conversation that
we're having out in the studio where you were having
with my producer Tyra about duck fat potatoes.
Speaker 3 (01:27):
Look do as I say, not as I do, Please,
please please.
Speaker 2 (01:30):
But in my mind there's something around you, know how,
that you have the subliminal sort of message or understanding.
But probably because of the way something's written on the
menu that somehow duck fat potatoes might be more healthy
for you than other forms of fat potatoes. But it's
more about the taste I gather.
Speaker 3 (01:51):
As a special treat duck fat potatoes. Just it's interesting,
Tyra and I had exactly the same recipe. Really, yeah,
I thought, here I go. I got to give you
my famous recipe for duck fat potatoes. Now that's how
I did them.
Speaker 2 (02:01):
Do well, you must well tell us because people are going, well,
come on, you can't mentioned duck fat potatoes. I know
this is not the cooking show. But you are a
man of many talents.
Speaker 3 (02:11):
So from a dietetics point of view, you shouldn't be
having duck fat. It's a saturated fat. It's potentially more
what we call erythrogenic. It's more likely to put plark
onto your arteries over a long period of time. Okay,
but you'll get over the smile on your face. I know,
A simple risk speech, Just some megrea potatoes cut and
half par boiled for very short space of time, taking
(02:33):
them out cool them down, crush the tops based with
fat and a little bit of garlic. Put them under
the grilla for ten to fifteen minutes.
Speaker 2 (02:40):
How do you crush themto potato crush? Oh you just
got them on the top, the fluffing them up. Yeah,
so what's parbo? That's ten minutes as Yeah, we're.
Speaker 3 (02:49):
Just taking the they're still pretty fur well.
Speaker 2 (02:52):
Okay, that's rained on my parade because I must have
meant I've always thought duck fat. Ooh, duck fat, but
then I've tasted duck fort potatoes and I'm like, oh,
that's quite good. But this is this is the health hubisode.
We're actually telling you that you know, do as, don't
do as we do, do as we say? We are
there different types? Well, while we're on it, even though
(03:14):
we were going to talk about kick the shaft with
the talk about protein, are there are there any sorts
of roasting animal fats type of thing that are less
harmful than others? Are there some that are worse than others?
I mean pork beef.
Speaker 3 (03:30):
As a general rule, we would say that a fat
should be liquid at room temperature. Yeah, so if the
fat is liquid at room temperature, it is safer than
others that are solid at room temperature. It's all to
do with the saturation of the fats. A saturated fat,
all the little chemicals in it are all locked in together,
and our body handles them differently than the poly unsaturated fats.
Speaker 2 (03:52):
So actually all animal fats would be solidated, would be
solid at room temperaure, wouldn't they once they've cooled off?
And you you know, as Tyra is describing how the
fat rises at the top, and that's the that's good stuff.
Speaker 4 (04:07):
Perhaps we said of a non health hub, that would
actually be an interesting way to approach right now, just
to say, here are the different ways you can ruin
your health, which is possibly you know, checking on egg
I mean, that's different sides of the same coin, isn't it.
Speaker 3 (04:21):
But you know, you should have a range of different foods,
and if you're having them occasionally, like for Christmas once
a year you have some duck fat potatoes sweet, if
you're having them for every meal, then you're probably doing
yourself at a service. So you don't have to be
so totally dedicated to your diet and become so overwhelmed
with it that every living, breathing minute is dealing with
(04:44):
what's going on. Our bodies are pretty resilient as long
as we sort of get in their helicopter and look
down and make sure we're giving you a wide range
of different sorts of foods.
Speaker 2 (04:52):
Yeah, okay, well let's get onto the protein side of things.
By the way, and as you know, Dr John Cameron
is here to take your course. We've got any questions
about your health that you are concerned about. I've already
banged on to him just before we started the show
about a little thing I've been I've been dealing with
for a few months. So yeah, I've put in my
call in the ad brakes, but you can put your
(05:13):
call in during the course of the show on eight
highty ten eighty.
Speaker 3 (05:17):
They'll do anything for a free concept. This man across
it's amazing. Ty.
Speaker 2 (05:21):
Just get John Cameron back because I've got a couple
of things I need to get them in early, so
we have a little chalk for you need them to
check my prostate. Somebody's done. You've done that before on here,
haven't you have you given? Have you given some of
the old once over? I might have Oh, that would
have been back in the days of Haraki sort of.
Speaker 3 (05:38):
With different different more popular radio station.
Speaker 2 (05:43):
What it might get you to check as prostate. Now,
that would be funny. We got the cameras rolling anyway, right,
protein protein, so all the time. My hot take on
this would be all the time you here chicken, chicken, chicken, chicken, chicken, chicken,
bitter fish, and I'm just craving a steak. But anyway,
are we getting enough protein in our darts on average?
Speaker 3 (06:04):
Absolutely? We're the actual thing case. It was a stuff
article the other day I was reading and it was
purporting to say, should be having should we be having
protein supplements rather than protein in itself? And you know
the answer to that really is we we are wasting.
(06:25):
Naughty word. They're a lot of money in this country
buying stuff that we don't really need to sharads shadloads. Yeah,
that's it. I can never pronounce the right vowels. So
it's purported that we should be having extra extra proteins,
mostly their way based proteins from CHASMI these sorts of
things in general, No, you don't. Proteins are important, Okay.
(06:48):
Proteins are fascinating chemicals. They are made up of the
building blocks of proteins that are mino acids, and there
are a group of mino acids that we as human
beings cannot make, So we need to have some protein
in a regular, regular way to make sure we don't
become to fish. Than those are minor acids. We take
their protein and then our foods that gets broken down
(07:11):
back in the minor acids that provided and we can
then rebuild our own proteins from those are mino acids,
so it's a great recycling process. So we need some protein,
and proteins are things like meats. There are proteins in potatoes,
protein vegetables as well. They're different sorts of proteins, so
(07:32):
they're one of the lowest energy per unit volume foods
that we have. So the highest energy per unit volume
are invents, secondess carbohydrates, which are sugars and your complex carbohydrates,
and the third one is proteins. Takes us a lot
more of our energy to metabolize proteins and that does
the other sorts of foods. So there's a thing. Yeah,
it's a cost we pay for having proteins. We've got
(07:54):
to spend some energy and metabolizing them. But if you've
got a diet in this country, which if you look
at these sorts of foods that we have available to us,
if you would be hard pressed to become protein deficient. Okay, okay,
very hard pressed. The other side to it is, if
you start to have more and more protein, is that
(08:15):
going to make you more and more healthy? And the
outset is no, it doesn't. You reach a ceiling point
for the amount of protein. In other words, you just wasted.
Speaker 2 (08:22):
Away how many grams of protein generally? You know, obviously
people are different, but as okay, first questions. First, yep,
so as protein simply measured by the weight of a
particular meat or is so, for instance, if I have
a a I keep on thinking scotch fill it every
time I think, because I haven't, I don't have enough
Scotch filet. But if I had, if I had a
(08:44):
two hundred gram Scotch filet, stuff, right, how much of
that is actually protein? I mean the first wag of it. Okay,
So it's like it's there's a certain part of it
that's protein, and it's it's you know, like fifty grams
and that's protein than others five, but then others muscle muscle.
Speaker 3 (09:01):
So so where we're eating meat. We're eating muscle.
Speaker 2 (09:03):
Okay, so there's one hundred percent protein.
Speaker 3 (09:05):
Well, no, you've got some fibrous tissue in there, yeah,
but most of it's protein muscle protein.
Speaker 2 (09:10):
Okay. Now, okay, so if you have a turn a
gram state, you've had close to turnograms of protein, maybe
one hundred and sixty grams or something.
Speaker 3 (09:16):
Theoretically, a piece of meat the size of the palm
of your hand is what you should be having as
the daily allowance of meat for protein.
Speaker 2 (09:23):
Okay. So I mean, actually you can get flowers and
breads that are high in protein, like ten or twelve percent.
Is that Can they be a source of Can they
be a source of protein in a meaningful way? Or
is it unbalanced by the fact that you're eating a
lot of carbo as well.
Speaker 3 (09:38):
No, just it's the most effective efficient way of getting
proteins of the animal. Eggs, meats, things like that. Fish,
they're the high protein per unit volume foods that we've got.
And easy vegetables. Yes, they've got a little bit more
complex carbon them.
Speaker 2 (09:53):
Oh good. I tell you what, I feel sorry for
anyone who doesn't like eggs, because I just think eggs
are the best, you know, the great little meal in
their own way, but they have better protein to start
the day.
Speaker 3 (10:05):
And there was a move away from eggs previously because
of the high cholesterol can content and the eggs. But
the body cholesterol that you have is no relation to
your ingested cholesterol. So you could eat as much cholesterol
as you like. It doesn't change your own body cholesterol compositions.
Speaker 2 (10:22):
You can eat as much cholesterol as you like, any
sort of not all cholesterols or is that what?
Speaker 3 (10:27):
Yes?
Speaker 5 (10:28):
Is it?
Speaker 3 (10:28):
So it's all changed.
Speaker 2 (10:29):
So if a food has a lot of cholesterol in it, it.
Speaker 3 (10:31):
Doesn't change your body cholesterol.
Speaker 2 (10:33):
Really, so what changes your body cholesterol? Fats?
Speaker 3 (10:36):
Lots of high situated fats will change your body cholesterol.
Speaker 2 (10:39):
There is a fun fact. I knew that there was
something new science. I haven't heard it when you've explained, Wow.
Speaker 3 (10:45):
A cat took a while.
Speaker 2 (10:47):
Okay, look, we want your calls on any questions you've got.
Doesn't have to be about protein and diet and things.
It might be something else you're concerned about. Just quickly though,
how much you know they say it's important to have
protein at the start of you know, it's good to
have protein in your first meal of the day, is it. Well,
that's what somebody said to me. Have a bit of protein.
Speaker 3 (11:05):
It's good because you saw that on the net somewhere.
It isn't a long term sort of source of GPT
told you that's but I was.
Speaker 2 (11:12):
Thinking carbohydrates easily accessed early source of energy would be
my layman understanding. Protein's more slow release. They have a
butt of protein as well. In the way you go, Okay,
tell me I'm wrong.
Speaker 3 (11:24):
You're getting down to the micro management of it. You
look at what happens over a day. There might be
some minor changes and the absorptions and different ones the
where you go. Traditionally, morning breakfast is normally a cereal
which is lots of complex carbohydrates and some nuts and
some nuts yep, yep. The good protein containing as well.
So the complex carbs energy source. They've got no other
(11:46):
real nutritional value apart from being the petrol that we
used to fire our machines up. But the complex nature
of it, so it's a whole lot of glucose molecules
joined together, and our body will chip them off slowly
and release the energy of that slowly over the rest
of the day. That's what you're really after.
Speaker 2 (12:02):
Do you think about what you have for bakfast? You
just have what you want to.
Speaker 3 (12:05):
Be a cigarette and a cup of coffee. But I've
changed about fifty years ago.
Speaker 2 (12:09):
Really, Yeah, my breakfast reminds me of our old GP.
Speaker 3 (12:12):
Yeah.
Speaker 2 (12:13):
No, I think I've told you that story. We've learned,
We've learned, right. We want your calls one hundred and
eighty ten eighty or text if there's something you don't
want to share with us, you know, on the air.
But let's kick it off, shall we? Lay? Hello? Oh?
Speaker 6 (12:27):
Good eight? The coffee in the cigarette night in the
morning cracked me up because I work with this lady
and she goes, you know how I claim as system
I have a bloody cigarette and a coffee and off
I go. Not's like, oh my gosh, it was years
and years ago that anyway.
Speaker 3 (12:48):
Yeah, we have learned a bit since the end the athletice.
Speaker 6 (12:51):
Oh yeah, but it is it has moove.
Speaker 3 (12:53):
You know it since moving down below? Yes?
Speaker 6 (12:57):
Yeah, but anyway, doctor Black Christmas, I was in hospital
for twenty days, ended up having a operator. I had
die particulated blah blah blah. Operation went wrong and it
was in my larger in testine. So they were all heavy.
But then after the operation they I was going, No,
(13:21):
my stomach is like doing little farts, little bubble sounds,
and they haven't got all the infection out. So anyways,
I ended up with a colostomy there, which I've now
gotten so used to living with. But there's too much
information on the internet, but there's not enough information given
(13:43):
by the doctors on nutritional value. I eat a lot
of protein. Now, one thing I did think I read
was a lot of nutritions et cetera, et cetera, because
I have a colostomy and not retained. Is that correct?
Speaker 3 (14:03):
No, No, it's not clear. So when you do a colostomy,
you're basically defunctioning a section of your large intestine. Our
understanding of it, the best we can is that the
large intestine is mostly there to remove water from the
storm fluid, rather than most of the nutrients are absorbed
in the small intestin, especially in the last part of
(14:23):
the small intestine, So by the time it arrives at
the bottom right hand corner of your tummy, most of
the nutrition has already been taken out. So by and large,
with a colostomy, you shouldn't be losing a hell of
a lot of nutrition just because of the colostomy.
Speaker 7 (14:39):
Ah, okay, okay.
Speaker 6 (14:42):
Now, also I do eat a lot of fish, chicken eggs.
Is this a good thing to have a lot of protein?
I'm I find that keyweed fruit is the only thing
that I really go to as a real flash out thing.
But also probiotic yoga. Should I I'm not eating lots
(15:06):
of vegetables.
Speaker 7 (15:06):
Should I do that?
Speaker 3 (15:08):
Yeah? Some of it? This is fine. But the sort
of proteins that you're talking about are the ones that
we that you should really be doing. And you're doing
all the right stuff. Yeah, you're doing great, good stuff. Late.
Hopefully you're going to be at home for Christmas this timely,
thanks for you.
Speaker 6 (15:20):
I love that question because I went into hospital for
a pre assessment. Now, I turned down an operation in June.
I said to my dottor, No, sorry, I'm traumatized by
what happened to me at Christmas. I said, June's too quick,
So anyway, blah blah blah. We went for a pre
assessment for an operation that was due this Thursday. If
(15:41):
I'm sitting in Winnington Hospital, I get a call and
my surgeon unfortunately has canceled all his appointments because of
the situation for himself and the USA and Olds aware
that anyone would like risk or anything that came up
because if he let the surgery are now due for
(16:02):
January the eighth.
Speaker 2 (16:04):
Okay, okay, luck with that, Lee, and good Christmas. Yeah,
thanks thanks for that. Look, well, come back, We've got
some more calls lined up. And taking your callse on
eight hundred and eighty ten eighty for doctor John Cameron.
This is news Talk, said B. It is twenty two
past four News Talk, said B with John Cameron, eight
hundred and eighty ten eighty taking your cause latent.
Speaker 5 (16:22):
Hello, Yeah, Hia, good good, good question regards to cholesterol.
A lot of people line and putting the shelf are
on statins or I'm on avory statnt yep. I just
wonder what the long term effects are on the likes
of your mental health there, because your brain's basically a
big lump of cholesterol, isn't that it's a big lump
(16:43):
of fat.
Speaker 3 (16:43):
You're absolutely right. Yeah, the data is looking pretty good
on it. In that when you're looking at dementia and
those sort of long term brain conditions, there are various
things that as far as we know, the Staten medicines
do not increase or decrease the rates of Alzheimer's or
Louis body dementia or all those other sorts. What it
(17:05):
does seem to be reducing is the risk of cardiovascular dementia,
which is a dementia which happens from damage to the
small blood vessels within your brain. And there seems to
be some interesting stuff coming out showing then it seems
to be protective on that. So the Stanton medicines by
and large are really safe, they are very effective, they
(17:26):
make your numbers look good, and they will reduce down
your risk of especially in secondary prevention if you've had
a stroke or heart attack. There's really good evidence that
dropping your lipid blow profile with your LDL down to
the low ones, you'll get a much improved, much less
chance of having further events and primary Yeah, if.
Speaker 5 (17:48):
You go online, is that much information out there that
you don't know where you're coming or going with, what's
correct and what's not saying?
Speaker 3 (17:55):
Well, hope you hopefully your primary clear physician is giving
you the good gen that's what we were hoped going on.
Speaker 5 (18:01):
He's very good.
Speaker 3 (18:02):
Yeah, so good good medicine keep taking it. No long
term nasty fix. It does. The statins tend to slightly
shift you towards the diabetic range a little bit, but
the cardio protection from the stanton overwhelms any of that risk.
Speaker 5 (18:19):
You're talking about.
Speaker 3 (18:21):
Without the duck fat potatoes though.
Speaker 5 (18:23):
Yeah. Yeah, and once once in all.
Speaker 3 (18:26):
Yeah, it's all good.
Speaker 5 (18:28):
That's cool.
Speaker 2 (18:28):
Thank you very much, appreciation cheers latent. Actually, just before
we go to the next caller, I was talking to
someone who's got one of those bowl screening kits, so
that that's all underwear and they're mailing it out, and
I mean it's just an encouragement for people to to
use them, I guess, and send it in.
Speaker 3 (18:44):
Yeah, please do Yeah.
Speaker 2 (18:45):
Do you know what what's the process for for it?
Do you just basically have to scribe a bit of ship?
Speaker 3 (18:51):
Okay, so it says it's very simple, very straightforard. It's
not too smelly or nasty.
Speaker 2 (18:55):
You don't have to catch it in anything.
Speaker 3 (18:56):
Do you know you don't have to do that at all?
Speaker 2 (18:58):
How do you do it?
Speaker 3 (19:00):
If you want, actually just swipe it on a bit of.
Speaker 2 (19:03):
Once you've done number twos. But for you clean everything up,
just give you give yourself a bit of a tweet
with the with the thing.
Speaker 3 (19:08):
Yeah. So what it's doing is looking for fecal cult blood,
so blood that you cannot see with the naked eye.
Speaker 8 (19:12):
Ah.
Speaker 3 (19:12):
Yeah, because we know that if you've got a bell cancer,
you will have fecal cult blood positive fecal what fecal occult?
Speaker 2 (19:18):
Okay?
Speaker 3 (19:19):
O cult? Not seeing?
Speaker 2 (19:20):
Is that different to just any sort of if you
cut yourself.
Speaker 3 (19:23):
It's the same blood, but you can't see it, okay,
because it's it's a very low level of blood within
the within the stall itself. But not all people who
have positive fecal cult bloods have bell cancer.
Speaker 2 (19:33):
Okay.
Speaker 3 (19:34):
Right, So it's the screening test which hopefully has got
a fair range of false positives and a low low
range of false negatives.
Speaker 2 (19:40):
Okay, right, I'm sure the instructions are all in there anyway, please,
I just thought you having having heard from someone about that,
and I better mention it, because you know it's all
about keeping me healthy, isn't it.
Speaker 9 (19:50):
They're all Hello, Hello, turn one of your occasional callers.
Hello doctor, Hi Beryl, Hi, listen. A few conversations back,
I mentioned to you, I am going to ask you
a question about protein, but just quickly, I she's sometime
again about the cause of XMA, and you went sure,
(20:10):
And I think the question was about sugar, and you
went sure, Well, probably, Well, I used myself as a
guinea pig and I cut not all sugars out, but
I cut it right down and I found now I
can tell you after several weeks usually myself as a
guinea pig, the XMA healed up. So that's the body
(20:31):
telling people you've got to have XMA. I don't know
what exactly is sugar is do anything, of course, but
in my body it was sugar. So I can assure
you doctor that sugar has a lot to do with XMA.
Speaker 2 (20:44):
Okay, I'll check. We'll do the fact check with John
on that one. There.
Speaker 8 (20:47):
Bro.
Speaker 3 (20:48):
I'm just glad to work for you, but there's not
a lot of other people.
Speaker 9 (20:53):
But it was just now about protein. I know we
need it, and I'm just not going to ask you
is here much protein and margarine? And why is it?
And some cancers as a protein depicting breast cancer shows
what's the difference between the protein we need in our
body and the protein that sometimes causes brief cancer or
(21:16):
cancer As.
Speaker 3 (21:18):
Far as I know, there's no proteins that actually cause cancer.
There can be markers which the cancer cells put out,
which are proteins which we can find that would indicate
that something nasty is going on. So there are some
market protein markers that may show that the cancer is
present c A, one, two, five, things like that CEA.
They're testing that we can do looking for those specific proteins.
Speaker 9 (21:39):
So, okay, what about margarine.
Speaker 3 (21:41):
Is mostly fat, it's not a huge amount of protein,
and margarine.
Speaker 9 (21:47):
Not a better than butter.
Speaker 2 (21:49):
But I mean all we know that that add but
butter is better, but don't quite know better.
Speaker 3 (21:55):
So as we're going back to the fats, but margarine
is made out of poly unsaturated fats, which are better
for us than the saturated fats. We get an animal
fat butter.
Speaker 2 (22:04):
Akay, yeah, okay, hey, thanks Beryl. Actually not all margarines
are the same. Remember when everyone was onto margarine and
then I don't know what happened. It's sort of like
if but it's not. It's not not terrible, just you know,
don't just don't have too much of it.
Speaker 3 (22:19):
As I was mentioned to Tyra before I had a
producer back in the very early days, to get margarine,
you need to have a prescription from your doctor and
take it to a pharmacy to get made up. Bloody well, yep,
you couldn't buy it. It wasn't made up at the pharmacy.
How did they make it with the fat mixes that
they can That sounds discussing. That's how margarine is made.
Speaker 2 (22:40):
Yeah, I mean, but there are I mean, there's what
is it poly unsaturated or I don't know what the
different words, but if it's if it's made from something
like olive oil, canola oil, oliveil, as opposed to if
it's made from I know, are there some honey? There
must be unhealthy margarines out there? Are there?
Speaker 3 (22:56):
Or they all notice they're made from polly unsaturated?
Speaker 2 (22:58):
Polly unsaturated is the magic. What's mono unsaturated?
Speaker 3 (23:01):
It's just one poly's mini mono is one.
Speaker 2 (23:04):
Oh okay, there we go, there we go. You'll learn
something every day.
Speaker 10 (23:11):
Sally, Hello, Hello, I peculiar thing had started to happen
with me lately, very quite oldly. I'm in my nineties.
But when I get up in the morning, the top
half of mess that's to shake right, and I've got
to really concentrate to stop that shaking. And somebody said
(23:37):
I'd get a blood test. Blood shows everything, but I
don't know. I'd like your opinion.
Speaker 3 (23:43):
I think we need a lot more information on that one.
It's unlikely that the blood test will show. There are
some things that we could look at, like thiroid function
and an ema knows things, but for actual shaking, a
lot more descriptive of what happens, how it starts. What
you actually see is that on one side of the body,
both sides of the body. How long does it last
for moderating factors? Those are things you can be talking
(24:05):
over your doctor about what's going on. How long does
it actually last for shaking up?
Speaker 10 (24:11):
Oh well, I really tried to use my mind to
stop it and last for us, but it's done it
again tonight. We're I've been sitting on a chair.
Speaker 3 (24:26):
Look, I think we need a little bit more information
on that we can deal with on the radio.
Speaker 9 (24:30):
Yeah.
Speaker 3 (24:30):
I talked to your doctor about it to see if
there what's going on. We won't put it down to
your age, we don't do that. But when you are
in your nineties, there are things which can happen that
we don't see in twenty year old. So it's important
that we make sure that if to unfind, is there
a manageable, treatable process that we could do to stop
this happening, for if it's so distressing to you.
Speaker 10 (24:51):
Okay, thank you very much.
Speaker 3 (24:53):
Okay, pleasure, ma'am.
Speaker 2 (24:54):
Thanks. Sally actually said something there which I thought it was.
Another sort of illuminating thing is that a lot of
people assume that they have a certain symptom, Oh, it's
just because I'm getting old, and in fact, no, no,
it might be. I mean maybe as you get older
you're more likely to develop certain diseases or problems, but
(25:14):
they still may be as treatable as if you'd got
them when you're forty. So don't ignore them because oh
I'm old. Is that the message that people should understand.
Speaker 3 (25:22):
Yeah, and don't be put off by some saying, oh,
you're just getting old. Yeah, okay, if you form a
rational assessment of what's going on, workout what you can
work out, and see if there's any remediation you do,
just don't put it down to old age.
Speaker 2 (25:33):
Yeah.
Speaker 3 (25:34):
Really important.
Speaker 2 (25:34):
So yeah, in other words, it doesn't just because you're
old doesn't mean it's not something we can do about it.
Speaker 3 (25:38):
Yeah, yeah, and that and not something you should just
keep quiet about, go and talk to.
Speaker 2 (25:42):
Okay, here's a question, is if you qut few texts,
is screening for narrowing arteries available so that a stent
can be inserted before a heart attack or stroke occurs.
Speaker 3 (25:53):
Fascinating question, isn't it? It is? Okay, The short answer
is yes and no. Medicine is always a good one.
So basically, what we're doing is screening. Pretty much the
whole country, believed or not, has been screened for their
cardiovascular risk and over the people over the age of
fifty we do in the background. We don't have to
tell you what do you mean you screen? What mean?
(26:15):
We take your age, gender, ethnicistic, smoking, diabetes, family histories,
all of these things. It's just it's a numbers thing
driven thing. Yes. So basically, we look at all the
data that we have on an individual and put that
through an algorithm to try and work out what they're
overall risk for premature cardio escular diseases. If their risk
is high, then we'll do some other things. Okay, to
(26:35):
take it further more investigational bossy management. The interesting one
is do we do a stent before we've got a
heart attack. Stenting, by and large is a treatment for
a condition called angina. So, if you've got a narrowing
in your coronary arteries taking blood to your heart muscle itself.
If there's an narrowing there which is a flow limiting
(26:55):
narrowing that leads your heart muscle to not completely lose
blood supply, but the blood supply is not enough to
meet its needs, you get this horrible, nasty pain in
the scene of your chest rating up into your neck,
maybe through to your back, down your arm. That occurs
with exercise. It's called angina. Our stenting is designed to
stop that, right, okay. If it's not totally designed to
(27:18):
stop you having a heart attack, okay, because the heart
attack occurs is one of those little plaques they're in
your current artress. No ruptures, ruptures, okay, okay. So ruptures
exposes the waxy matrix of the plant to the bloodstream
flowing over the top. It clot forms on top of that,
which propagates itself and it gets bigger and bigger and
bigger and includes the artery, and that artery becomes completely blocked,
(27:40):
and then the muscle downstream from that dies right, it's
a different kettle of fish. So one thing we can
do from that is revascularize you at that time, in
other words, put a stent in at that time if
you're having a heart attack. That's one of the probably
the biggest revolution we've gott in the maagement.
Speaker 2 (27:53):
Because I think that question came from you know, you
only hear about people getting stints once they've been lucky
enough to survive the heart attack or something.
Speaker 3 (28:01):
Yeah, but the actual post hardt att tag once you're
stable in there, the management for further diseases medication not stenting.
So people coming and they'll have a stand put in
for angina if we won't rein ang gram them unless
I've got symptoms, okay, right.
Speaker 2 (28:21):
It does blame me, you know, amazing the advances in
medicine in terms of what I mean, how much can
be done the old days, well they probably still have
to do it and every now and again, like for hernia,
you know, but these days it's like the little hole
next to your belly button and everything's done through an
arthroscope or whatever the devices laposcope, that's right, earthroscope, laposcope,
some scope scope. But it's amazing how less much less intrusive.
(28:47):
So many procedures have become because of modern science.
Speaker 3 (28:50):
When I was training, I worked on the cardiacracic into
green Lane and we did crony arry bypass grafting all day.
And now you very rarely see a cary arry.
Speaker 2 (28:59):
What is that? What is the cry art?
Speaker 3 (29:00):
It's a bypass surgery. We take either an archy or
vein and then jump over the blockages. You'd only really
do that if you can't get to those.
Speaker 2 (29:08):
What are they doing now?
Speaker 3 (29:08):
Into plastic which is we pass a little wire down
across the narrowing with the balloon on it. Blow the
balloon up and around that balloon is a wire cage
which expands on the balloon and cranksy atrio. That's blming amazing.
Speaker 2 (29:21):
I love I love medical science. It just never ceases
to you know, impress me anyway, Look, we're going to
take a break, have a cup of teina, lie down
and discuss my problems. I'll start the clock twenty to five.
Newstalk said B. Newstalk said, B. We're with John Cameron
taking your calls. Excuse me, and let's go to Mary.
Speaker 7 (29:44):
Hello, are you guys tell you today?
Speaker 3 (29:48):
Very good?
Speaker 7 (29:50):
Now, I wanted to find out about carotidat tray, had
a few had a piece of flat break off and
it went to your eye instead of your brain. And
you've had an ultraus found and you're sixty nine blocked.
Would you go with surgical or blood sinners and coagulent?
Speaker 3 (30:15):
Great question over the phone question. Oh heck, So this
becomes a risk benefit equation. So I'm assuming that what
you had was a black film came down over your eye.
Is that what you had?
Speaker 7 (30:29):
I had a ti A and then three days later
I lost my eyesight and then I've found out that
I'd had a bit of head into the retina.
Speaker 3 (30:42):
Did it come back? Did the vision come back in
that eye?
Speaker 7 (30:45):
Yes, it has. I've just got partial on the side
of that, but I was lucky it wasn't in the center.
I've just got a break.
Speaker 3 (30:54):
This is a risk benefit question, and I'm not going
to get into This is something that you really need
to talk about with your surgeon and your GP.
Speaker 7 (31:00):
So, yeah, that's what they'll tell you. It's not without risk.
But if you if you do nothing, that's not without
risk as well.
Speaker 3 (31:08):
Whenever we do anything in medicine, we've got the opportunity
of creating benefit, but we also add in the risk
of doing harm, and we call it numbers needed to
treat versus numbers needed to harm. And we want to
keep We want to do good things to more people
than bad things to people, obviously, and sometimes it's a
really hard decision to make, and you may need to
(31:31):
talk it over with your family, with your friends, with
your GP, with your surgeon. The difficult one is quite
often we will never say this is what you should do.
We will say, here's the risks, here's the benefit, how
does this feat how does this meet what you would
want us to do? And I know it's hard to
put it back on the patient to make that choice,
(31:52):
but ultimately, it is your life and you need to
make the choices on your risk profile that you think
is important for you. And it's really difficult, but people
will help you with that decision.
Speaker 7 (32:02):
So thank you very much. I've got my answer. But
I can just tell me that it's not worthout risk. Well,
if you don't do anything, it's not worthout risk as well.
Speaker 3 (32:13):
Yeah, yeah, I quite often tell people one of the
risk of things they do is driving a car to
the hospital. Yeah, three hundred and fifty people a year
dieing cars in this country. So yeah, so it's weighing
up the risk.
Speaker 2 (32:24):
Actually, you could just thanks Mary, you can just do
a whole hour of discussing risk because because because that's
the thing, it's from a medical profession point of view,
and you have the obligation to explain whatever risk is
present and the language around explaining risk because some people
will hear completely different things when in fact, I mean
you can look at a particular surgeon or say they'll
have to say, look, there is a risk at this,
(32:45):
but you might find out that there of success rate's
nine to nine point nine percent or something. And I
don't know what happens in terms of what they can
say or should say. But it's a difficult thing for
patients to understand, isn't it.
Speaker 3 (32:57):
A while ago one of our local pharmacies started handing
out the packet insert that comes with the medicines YEA
and making and work making the patient and they will
stop their medicense because all they saw is the side
effects and the nasty things that could happen, and they
thought that that completely outweighed the benefit from.
Speaker 2 (33:13):
It, which just exactly why it's a pretty dodgy game
to google side effects of any medication, because they will
all be potentially catastrophic.
Speaker 3 (33:22):
Yeah, and you missed the other side of it, which
is what the potential benefit. And you weigh up that
balance all the time.
Speaker 2 (33:27):
And that's where doctors that's why they explain it. I
mean they put it in plain English, hopefully, hopefully. I
just got a quick question before we go.
Speaker 3 (33:35):
Yeah, I will ask this one.
Speaker 2 (33:37):
Hi, guys, my physiotherapists and doctors have recently started using
AI for recording notes, right, and what do you make
of that? Okay, they listened to the whole conversation and
go here are the notes.
Speaker 3 (33:47):
Some dogs find it brilliant. So firstly, it's not really
true AI. In other words, AI as if it was
doing an interpretation of what you were saying and presenting
answers and pathways from that. It's not that it's an
AI scribe. So what it does. It takes what you say,
but everything is said in the room. It is secure,
(34:07):
it is safe. The data does leave the practice, but
it goes to a secure unit in Australia. Basically, your
words get massaged and comes back and enters into your
patient record. From my experience of it, it puts in
screeds of rubbish as well. They try and filter out
(34:28):
most of that. But if you can always tell when
something that's been done through a scribe, because it's just long,
it's not pertinent, it's not cutting. Mostly it's for people
who either can't type while they talk, or they find
the keyboard and intrusive into the way they deal with
the patient. Quite often gps that the younger gps are
taught not to actually write things down while they're talking
(34:48):
to the patient, which means they then have to go
back after the consult and write it in. So there's
the extra time when I'm consulting.
Speaker 2 (34:56):
Why it's quite helpful to have a subscribe.
Speaker 3 (34:58):
Except you still have to go back and redo every
word of the scribe that's coming in to make sure
it's there. When I'm doing my consulet, I'm constantly t
think and reflecting it back to the patient. So I
try and don't get it done and dusted within the
concept time.
Speaker 2 (35:10):
Okay, right, Actually tell you what, We'll take a quick break.
We'll come back and see if when squeeze another call
or two before we wrap it up. It it's twelve minutes,
two five new stalks. He'd be it's Newstalk's here be
We're here with John Cameron and we're talking health and
taking your calls. Phil.
Speaker 8 (35:22):
Hello, god Im, how are you all right?
Speaker 5 (35:25):
Mate?
Speaker 2 (35:26):
What's up?
Speaker 3 (35:26):
Good?
Speaker 8 (35:27):
Good one? Well and doctor John. I hope this isn't
too silly or dumb question. But I like my potato chips,
you know, just your little potato chips. Generally have a packet.
Generally have a packet a day with a couple of beers,
watching the news or the chase. And I know it's
not great nutrition, but I was wondering will that be
doing me any real harm? I know, with the salt
(35:49):
and the cholesterol must be a worry, but yeah, that's
my question. Would it be doing me any real I
think that's.
Speaker 3 (35:53):
A great question. So do chippies and beer make as unhealthy?
Speaker 8 (36:00):
How many beer are you asking me?
Speaker 5 (36:05):
Yeah?
Speaker 8 (36:07):
I try to stick to six beers. Six beers. I
try to sometimes a week because I've got it is
going to be that's a day.
Speaker 3 (36:15):
Sorry, it's a day, okay. So that's a low risk
level of alcohol. Intake is set to be somewhere aund
about twelve to fifteen standard units of alcohol a week
for an adult male in New Zealand. That's the sort
of data we work off. And a beer is about
one point three standard units, So six of those six
or rating seven success eight eight times seven seven fifty six,
(36:38):
you're five times right.
Speaker 8 (36:40):
What about the chippies, the little packet of chippys a problem?
Speaker 3 (36:46):
Yeah, the jippy is a just additive I think there, Phil. Yeah,
can I make a suggestion.
Speaker 2 (36:52):
I don't know if this works, but there's a point
where you drink because you're thirsty, and there's a point
where you drink because you want a beer. How about
what do you try having maybe a beer or two
and having three or four sparkling water, something fizzy, and
first quenching and starting and finishing with a beer.
Speaker 3 (37:10):
That is that useful?
Speaker 2 (37:12):
Giant or fill anyone any any response to that? Because
you're cutting out the alcohol and you're still drinking something.
Speaker 3 (37:17):
What do you reckon? Phil?
Speaker 8 (37:19):
Yeah, it's not a bad idea. So I know that
I know I drink far too much and I'm working
on it all the time back so yeah, I know
that I do have a bit of a problem with that,
but I just I was thinking about so I'm working
on that. But it's not a bad idea. To him,
it wouldn't do many harm to do that at all.
Speaker 2 (37:35):
The reason I mentioned sparkling water is that sparkling water
with just a little bit of splash lemon or something,
is it always feels like you're having a drink, but
it's just water as opposed to plain old water, which
is you know, yeah, okay, yeah, yeah, try that, Phil,
and John's going to continue advising you on and the
chip side.
Speaker 3 (37:54):
Yeah, you're probably not doing a huge amount, but they
are high and Sultan fat as you're obviously aware of.
Speaker 2 (37:59):
Fil Yeah, but I don't know if that feels naive
for me to say that, But it's like when you
go to a party and you can't drink and drive
or something and then something just have a soda, But
if it's got pheaz in it, it's somehow, I don't know.
Speaker 3 (38:15):
It's a great idea.
Speaker 2 (38:16):
If Phil calls me on overnights said mate, I've cut
my drinking my two thirds, I'm going to feel pretty
blooming good about it.
Speaker 3 (38:22):
You should feel good about it.
Speaker 2 (38:23):
Um, what else have we got here? Just on the
somebody saying I've got high lpla lopalprod a. What's that?
No symptoms?
Speaker 3 (38:33):
Excellent?
Speaker 2 (38:33):
Blood pressure LDL. Good.
Speaker 3 (38:35):
Yeah, it's a it's a new marker for potential cardiovascular
risk if you put it in, and it's something that
we don't actually measure frequently and assays for USC one
in this country. There's very few interventions that we've got,
and the interventions that we do have are frightfully expensive
to change your loperproding a levels. Maybe where we go
in five, ten, fifteen years looking more lopal parading a
(38:58):
and management of it, and we can't.
Speaker 2 (39:00):
Really Okay, Colin's got a question. Do you know anything
about research being conducted on using nicke teen patches for
uses other than to stop smoking? I know what's behind
this because Colin's got calma and cardio obstructive CPD or something.
Speaker 3 (39:15):
Right truct disease. Nicotine as a as a vasoective chemical
and it plays around with your blood vessels and on
your artery.
Speaker 2 (39:24):
So yeah, it could because he's got less than twenty
percent sort of function. I think so. And he says
he gets some sense of relief from a nicteene patch,
it'd be like yeah, yeah, yeah, but research wise, we
don't know, not.
Speaker 3 (39:37):
Not the top of my head.
Speaker 2 (39:38):
Sorry, okay, Umm, quick, have we got time of this.
We got about forty five seconds loud noises MOA's music.
I'm not sure it's good for my hearing. It's not
good for hearing asn't. We'll put the mups on if
it's your mowing the lawn. But if it's next door,
you're probably all right, aren't you?
Speaker 3 (39:55):
There was Metallica last Wednesday?
Speaker 2 (39:57):
Did you go? Did you go to Metallica?
Speaker 3 (40:00):
I was working, bro?
Speaker 2 (40:01):
Were you at Metallica?
Speaker 3 (40:03):
Just working?
Speaker 2 (40:04):
Were you at working at Metallica?
Speaker 1 (40:06):
Oh?
Speaker 3 (40:07):
Okay, you should have brought that.
Speaker 2 (40:09):
T shirt in?
Speaker 5 (40:10):
Hey?
Speaker 2 (40:11):
Hey, thanks, thanks so much for calls everyone. We'll be
back Martin Horses with Smart Money. John Cameron, great to
see him.
Speaker 3 (40:17):
It's going to be back.
Speaker 2 (40:18):
Look forward to next time. Catch your soon.
Speaker 1 (40:34):
For more from the Weekend Collective, listen live to News
Talks It'd be weekends from three pm, or follow the
podcast on iHeartRadio
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