Episode 139: Emotional Eating

Episode Transcript

Speaker 1 (00:04):
Be my physician.

Speaker 2 (00:05):
He said, you're definitely ill than to the nurse. I've
seen worse than the doctor. Just gave me a pill.
Take one of those three times today. You don't never
stop on till you're really dead or almost better.

Speaker 1 (00:16):
Keep out of the region children.

Speaker 3 (00:18):
The thing is that some side.

Speaker 2 (00:20):
Effects, you mean, the probably will well. Limits of fact,
you can't come. I'll give you one out of the film.
On top of that, on top of that, on top
of that, on top of that, on top of that,
on top of that, and many showed me his bill.
I've popped another pill.

Speaker 4 (00:36):
Welcome to When Your Health Matters. Your host is doctor
Richard Huntoon of Advanced Alternative Medicine Center located right here
in Pool of Georgia. Doctor Hantoon has been practicing alternative health,
utilizing chiropractic and many other health techniques for the past
twenty seven years to support you when your health matters.
It's his intention to offer practical advice every week for

(00:57):
you to consider and to apply in your own life
to make your life and the lives of your family
and friends healthier and happier. When you have questions, you'll
get your answers from doctor Rick himself or another expert
on the show. Being empowered to make positive health choices
before problem arises is the best way to approach health,
and doctor Rick promises to have information for you every

(01:17):
week that will allow you to become proactive and empowered
to take control of your health and your life.

Speaker 5 (01:23):
You are listening to the Alternative Healthcare Network.

Speaker 2 (01:27):
Welcome to this week's show, When Your Health Matters, the
show designed to empower you to better health through knowledge
and education. And I'm your host, doctor Richard Untun from
Advanced Alternative Medicine Center, and here's my partner for the show,
your health advocate, Mark Saban.

Speaker 1 (01:42):
Well, it's good to be back with you, Doc Rick.

Speaker 3 (01:44):
And you know, one of the things that you focus
on a lot in your practice is the importance of
nutrition and how that impacts.

Speaker 1 (01:52):
Your health and what is the reason behind why that
is a focus. I mean, you began your practice as
a chiropractor and.

Speaker 3 (02:02):
Yet you find that nutrition is something that you spend
a lot of time emphasizing.

Speaker 6 (02:07):
Well, it's interesting.

Speaker 2 (02:08):
I got into chiropractic because of an injury that I had,
and I went to a chiropractor who didn't even call
himself a chiropractor. He billed himself as an applied kinesiologist,
and in the process of going to him for my
particular issue, he solved my issue by giving me a
specific whole food supplement a supplement, and the whole food

(02:32):
supplement is actually what made my problem go away interesting,
And so nutrition is the cornerstone is vital for health
as the quality and the quantity of the ingredients that
we consume directly impacts the support and the expression of
health within the person. If you put in quality ingredients,

(02:54):
you get a quality products. If you put in crap ingredients,
you get a crap product. And we've been putting in
crap ingredients for the better part of just over one
hundred years, and we've watched the health of society accumulate
chronic nutritional deficiency diseases like what you think, well, heart

(03:17):
disease is a nutritional deficiency disease. Diabetes is a nutritional
deficiency disease. Obesity is a blatant example of nutritional deficiency.
Cancer is a nutritional deficiency disease. And you may want
to get into the specifics as to well, they say
heart disease is blah blah blah, and it's just like

(03:38):
I promise you this. If you don't give the cell
what it needs in order to function properly, it's going
to malfunction. And if it malfunctions in a particular way,
it's going to result in a disease process that they've
very nicely codified. They've codified to the point where they
can get paid for the specific coding. And that's just

(04:01):
what's gone on in our health industry. And I just
think that if we go back to basics, we've lost sight.
We think that we're in advanced technological society and things
have to be complex. You and I have always talked
about the fact that you got the five basics quality food, quality, water, quality.

Speaker 6 (04:23):
Air, exercise, and proper sleep.

Speaker 2 (04:26):
If you do those things and you do them well,
you won't have health issues. If you don't do those
things and you don't eat well, you're going to have problems.

Speaker 6 (04:35):
And this is where we're at in society.

Speaker 3 (04:38):
Well, it's interesting because you know, when you talk about
those five things, water is water, sleep is.

Speaker 1 (04:44):
Sleep, exercises exercise.

Speaker 3 (04:47):
These are the things breathing, you know, But food is
actually something where there's an enormous variety to what we eat.
And since there's so much variety. One of the things
about being able to supplement somebody's diet for the where
there might be a lack is that you have to
fill in the gaps because you don't get all your
nourishment from.

Speaker 1 (05:06):
Just one item.

Speaker 3 (05:08):
We're like, we're not like you get your kibble like
a dog might get having kibble. You have to have
a lot of variety to what you eat in order
to be able to get all the nutrition. And since,
as you said, so much of the food has declined
in its value, you're not getting the nutritional value even
if you're eating the right foods.

Speaker 2 (05:25):
Well, it's fascinating that you bring in the dog example,
and if you've paid attention to the radio, et cetera,
and even television commercials, man's best friend is now suffering
from man's diseases, and that's because we've been giving them
the item that you just mentioned, which is kibble. Kibble

(05:48):
is dead food. There's no nutrition in that food. So
you give the dog that food. Over time, that food
is going to create nutritional deficiencies and the dog is
going to mimic all the diseases that humans have because
now we're handing our nutritional deficiency diseases two man's best friend,
and it's truly ridiculous. So what does the dog food

(06:12):
industry come up with? Well, now they're talking about various
whole food ingredients. We've feed our dog Doctor Harvey's dehydrated
vegetable whatever it is that we add water to and
rehydrate it as a foundational basis for what we feed

(06:34):
our dog. And we give our dog real meat, whether
it's beef, whether it's chicken, whether it's turkey, whether it's duck,
whether it's eggs, whether it's I mean, these are all
the items that we make from scratch. My wife goes
to the butcher and buys all these great cuts of
meat and cooks them up, grinds them up, makes them

(06:57):
into a puree, if you will. And that's what goes
into the food along with the doctor Harvey's. And we
also add some supplements to support the immune system or
to support the bone system or.

Speaker 6 (07:08):
Whatever it is that my wife.

Speaker 2 (07:09):
My wife is a canine behaviorist and she's a canine
nutritionist and so she certified and nutrition for dogs, and
so her having that degree, if you will, that moniker,
if you will, she's been through all the schooling and
she's taken the test so that she's now a certified
canine nutritional specialist. It's just interesting that all this importance

(07:37):
is being guided towards our pets, because we want our
pests to be healthy and we want them to live long.

Speaker 6 (07:44):
But what are we doing for humans.

Speaker 2 (07:45):
We're still selling the same crap food in the grocery stores,
We're still eating the same crap food that's available in
the grocery stores, and we're still developing the same crap
diseases that have been killing us. For active treatment, I mean,
how long have they been looking for a solution for
heart disease?

Speaker 1 (08:03):
Mark longer than I've been alive.

Speaker 6 (08:06):
Right, And the sad part is is they're no closer.

Speaker 2 (08:09):
They're still doing stints, they're still doing open heart surgeries,
they're still putting you on lots of medications, and they're
trying to manipulate things.

Speaker 6 (08:17):
This, that and the other thing.

Speaker 2 (08:19):
And it's it's you know, it's it's just sad. I
had a friend of mine, patient friend of mine sends
something to me via Facebook and it showed a old
video of a doctor who was giving advice and they
were talking about cholesterol being around three hundred, and when
cholesterols were around three hundred, people didn't have the problems

(08:41):
that they had. And then they tried to link high
cholesterol levels with the plaquing that ultimately causes heart attacks
and heart disease. And now they wanted to lower cholesterol,
and they brought it down from three hundred or whatever.
They brought it down to two twenty five, and then
they brought it down to two hundred, and now they've
got it all the way down to one hundred and fifty.
As long as you're taking statin medications. Well, here's the

(09:02):
consequence of not having enough cholesterol, because every one of
your cells manufactures cholesterol. If you don't have enough cholesterol
in your body, a your brain is going to fail
to function properly and your cells are going to fractionate.
You know what happens when your cells fractionate and mutate.

Speaker 1 (09:19):
It doesn't sound good to me.

Speaker 2 (09:21):
That's called cancer. That's setting somebody up for a stroke. Okay,
So you can die of heart disease or you could
die on the other end of the spectrum, which is
cancer and stroke.

Speaker 6 (09:34):
Okay, which one makes more money? Do you think?

Speaker 1 (09:38):
Cancer?

Speaker 5 (09:39):
Yeah?

Speaker 2 (09:39):
So if we put a directive out there into the
public consciousness that says we have to artificially lower your
cholesterol all the way down to one hundred and fifty. Okay,
we're going to force it there using STAT medications to
cause side effect would be diabetes as a side effect,
because that's the side effect of taking STAT medications. But
they got a treatment for diabetes. Concerned that they're creating

(10:01):
more diabetes.

Speaker 6 (10:02):
Okay, then if we drive your.

Speaker 2 (10:04):
Cholesterol down that low, then that increase is the likelihood
of you developing cancer.

Speaker 3 (10:11):
This, I mean, what's so fascinating about, you know, this
whole idea is that this notion of nutritional deficiency is
something that is a very gradual process. The thing that
people don't recognize is that it might take twenty thirty
years to develop the disease that's an outgrowth of the
nutritional deficiency.

Speaker 1 (10:32):
Right.

Speaker 6 (10:32):
Used to take sixty.

Speaker 2 (10:35):
Heart disease used to happen in people that were sixty
or older. Now we've got kids, they're dying of heart
attacks in their less than ten or less than twenty
And it's like, well, what's all that about?

Speaker 6 (10:47):
And that's the thing.

Speaker 2 (10:48):
Are we understanding the trends of what's going on in
the system. And I'm not going to call it healthcare
because it has nothing to do with health, okay, But
in this system that we manage people's condition, is anybody
minding the store and looking at things from a big

(11:10):
picture perspective and understanding what the trends are and why
the trends are occurring. Because if you fail to recognize
the trends, you're certainly not going to do anything proactive
to address the why the trends are happening. I can't
prescribe medication, which means that I have to understand physiologically
what's going on within a person. And God's first medicine

(11:32):
was food. So you initially asked me, why do I
spend so much time looking at nutrition, Well, A, because
we're all nutritionally deficient because of what they've been doing
to our food supply actively since the early nineteen thirties,
when all the rules of the FDA were rewritten and
the emphasis was now on pharmacology, okay, and they wanted

(11:55):
everybody to be on pharmaceuticals. And if the average American
household has twenty eight different medications in it, which means
that somebody must have fifty six because I don't even
have a medicine cabinet, let alone have medicines in my
medicine cabinet. So if the average is going to sustain,
then if I'm not taking any medication, then somebody's got to.

Speaker 6 (12:17):
Be on more.

Speaker 2 (12:18):
And I have people come into my office all the
time they bring me their medications because I want to
give them an education on what the medication's doing and
how it's creating issues for them, and how do the
body feel about the medication that they're on, so that
they can now have an intelligent conversation with the doctor
who's prescribing it and saying, listen, I want a different outcome.

(12:38):
I want to do something that doesn't come with the
litanyus side effects that you keep prescribing me.

Speaker 6 (12:43):
And it's just the end of the day.

Speaker 2 (12:45):
I don't care what it takes to wake human beings up.
I just want them to wake up. And when they
wake up, they're going to demand something better. And when
they demand something better, we need to have a solution.
And I have some of those solutions, which is ultimately
about food and the foundation of what it takes to
be healthy, which is quality food.

Speaker 1 (13:04):
Well, one of the.

Speaker 3 (13:04):
Things that you know in looking at what's going on
with our food, but particularly when you get into the
area of these additives like food coloring and some of
the flavoring things that are happening. You can even look
at the difference between what's happening in the American recipes
for these various whether they're candies or long shelf life

(13:26):
foods that have these different additives.

Speaker 1 (13:28):
You won't see those the same things if you go
into other countries.

Speaker 3 (13:33):
I remember there's a thing that people say, well, if
you get Mexican coca cola that is different than the
coca cola you get in the United States because they
use sugar and not high fruitose cornsrupt But that's just
one example, and there are litany of them.

Speaker 2 (13:48):
Right You look at the difference between certain products that
we sell here in the United States versus the same
brand product packaged looks the same as they sell in Europe.
And the number of ingredients in Europe are like five
ingredients that you can pronounce and that you recognize, versus
the ingredients over here are twenty five ingredients, and they're

(14:08):
all big long words that you need a PhD in
which to even pronounce. Let alone understand what they mean,
and it's just like, Okay, why are we tolerating that? Okay,
My hope is my hope, okay, is I would appreciate
that if we took a closer look, if Robert Kennedy

(14:29):
Junior is truly going to go in.

Speaker 6 (14:31):
And take a look at stuff.

Speaker 2 (14:33):
My hope is is that we put an end to
the chemtrails. We put an end to the processing of
our food, the bastardization of our food, all the toxic
chemicals and ingredients that they add in for flavors and
flavor enhancement and colorings and dyes and all of these
kinds of things that we've known. I've known my whole

(14:53):
career that dies are bad for children, which is what
led to attention deficit.

Speaker 1 (14:59):
This way, all that hyperactivity.

Speaker 3 (15:01):
Right, these kids will be changed simply by changing some
of the foods they're eating, whether it's their packaged mac
and cheeses or they're right, Candy.

Speaker 2 (15:10):
Let's not have packaged mac and cheese, and it's it's but.

Speaker 6 (15:16):
You know, it's interesting.

Speaker 2 (15:17):
I get parents to come into my office and they're
just like, my kid will only eat three items, so
I can't even introduce to them healthy food because they'll
only eat these three items, and the three items are
things that definitely don't have any nutrition about it. And
I'm like, well, I guess you're gonna have to learn
how to be a parent. You're letting your kid dictate
what's what. And when I grew up as a kid,

(15:40):
I wasn't allowed to leave the kitchen table until my
food was finished, and my mom didn't care.

Speaker 6 (15:45):
If I slept there. She laid the law down.

Speaker 2 (15:49):
And that's one of the things that I respect immensely
about how my mom raised us was the fact.

Speaker 6 (15:54):
That it wasn't open to debate.

Speaker 2 (15:59):
This is the food that I cooked for you.

Speaker 6 (16:01):
I spent money on that food.

Speaker 2 (16:03):
I spent my time, energy and love to make that food.
You're going to eat that food, and there's no you're
not going to question it, you're not going to complain
about it, you're not going to do anything about it,
because if you don't eat the food, then you're going
to bed hungry and you're not going to come back
later and say, can I have a snack.

Speaker 6 (16:21):
No, you didn't finish your dinner, you get nothing.

Speaker 2 (16:24):
And that's how it was. My mom made me breakfast
every morning, and she sent me to school with a
bagged lunch, and when I came home, she cooked us dinner.
So breakfast, lunch, and dinner was made from real food. Now,
did we have foods some foods that I wouldn't.

Speaker 6 (16:45):
Want people eating? Now?

Speaker 2 (16:46):
Yeah, we had dehydrated milk powdered milk. So we had
to actually mix our milk because buying cow's milk was
more expensive than getting a whole box of dehydra milk.
You put a couple scoops in there, you add some water,
you shake it up. There's your milk. Okay, And obviously

(17:07):
things have changed since then. But now we have a
whole variety of milk. We have hemp milk, we have
almond nut milk, we have cashew milk.

Speaker 6 (17:14):
Have I don't know.

Speaker 2 (17:15):
You go to the milk island, there's a whole bunch
of different We have soy milk, we have silk, we
have you know, rice dream milk. We got all these
different types of milks. And then you see the signs
on the highway, or at least I do, because I
travel a lot on the highway. Okay, almond milk is
not milk. Why because the dairy industry was being impacted

(17:38):
by people buying almond milk. You know, at the end
of the day, I don't care what the politics are.
I just want people to eat real food, and I
need the people who are in charge of manufacturing the
food to develop a pair of morals and ethics, at
least a pair of morals and ethics that allows us

(17:59):
to actually get qua as opposed to all the garbage
that they're putting into our food and slowly creating the diseases.
And that's why the food and the drug administration are
under the same government heading, because they're just interested in
creating health issues for us.

Speaker 3 (18:14):
Well, this is a very important place to sort of
pause our conversation and take a short commercial break, because
we really need to look at the fact that this
linkage between medication and nutrition, because that is really something
that I wanted to talk to about today. But before
we get into that part of the conversation, we need
to hear from our sponsor at the Alternative Healthcare Network

(18:36):
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Speaker 5 (18:37):
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(19:05):
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Speaker 5 (19:08):
So we're listening to the Alternative Healthcare Network now.

Speaker 3 (19:12):
Before the break, we were talking about this link between
what's happening with nutrition and the food industry and the
pharmaceutical industry, and as you were saying that they're both
under the same government governor management, the Food and Drug Administration,
and it does seem like one of the things that
happened to our food years ago and to the way

(19:35):
the medical profession is run now, was when it shifted
from the country doctor into this sort of pharmaceutical method
has evolved the to the degree that now that becomes
the main way that we're treated in terms of trying
to address our health issues.

Speaker 1 (19:51):
But we're, as you said, we're.

Speaker 3 (19:53):
Maintaining our conditions, we're not actually returning back to health.

Speaker 2 (19:57):
Right And the other aspect of that is is that
we used to live in small communities and you would
go in town to the general store, and you would
go in town to the local mom and pops whatever,
and you'd go to the miller's and you'd buy your
your grains, and you'd go to you know, you probably
had some chickens, etc.

Speaker 6 (20:16):
And so you would have eggs fresh eggs for yourself.

Speaker 2 (20:19):
But you would go in town and everything was in
small batches because if you grain, if you mill a grain,
the oils that are in that grain where all the
nutrition is, the germ portion of that grain, once it's
been milled, is going to start to go rancid, and
it becomes fully rancid within seven days.

Speaker 6 (20:39):
So that would change the.

Speaker 2 (20:40):
Taste, the texture, the quality of the flour that you
would go into town to buy. That was whole food flour.
So when they went to developing big stores and chains
like Atlantic and Pacific amp and you had your grand
Unions and you had all these different grocery stores back
from when I was kid, what they did was they

(21:02):
put this small mom and pop things out of business
because they centralized the food in an effort to feed
a country, which I could see the pros of that,
but I could also see the cons of it, and
the cons of it was that if they were going
to transport food from one part of the country to
another part of the country. That's different from how we
do it today because the supply chains are much more

(21:22):
efficient than they were way back in the day. Whatever
you were transporting was going to go spoil by the
time it got there.

Speaker 1 (21:29):
What did they do?

Speaker 2 (21:30):
So they started refining out what the nutritional aspect of
the grain was, which was the germ portion, and you
were only.

Speaker 6 (21:38):
Left with the starch.

Speaker 2 (21:39):
And the starch is just the fuel that helps to
the carbohydrate content that helps the cell to grow from
a seed into a plant. But you need the genetic
material that's in the seed itself, which is in the
germ portion, and that's where all the nutrition is. So
when they started refining out the germ portion in an

(22:00):
effort to create a shelf life so that the food
itself wouldn't the flower itself wouldn't taste rancid or go ranted,
what did they do? They started creating nutritional deficiency problems
because now you're not getting any of the nutrients that
nature intended, that God intended, because man came along and
changed it so that they could continue to make profit.

Speaker 3 (22:20):
So interesting because another thing that they've done in terms
of produce, where you would think, oh, I'm getting plan
I'm getting tomatoes, I'm getting carrots, I'm getting strawberries, whatever
it might be. One of the things that they've done
is they've also done the same kind of thing to
those so they have a better shelf life. So tomatoes
skins are tougher so they don't bruise so easily. And

(22:42):
when I was a kid growing up, I remember going
to some gardeners where there were tomatoes being grown and.

Speaker 1 (22:48):
They tasted amazing. And now I see the tomatoes that
I generally see in the grocery store.

Speaker 6 (22:54):
They taste like cardboard.

Speaker 1 (22:55):
They just almost like cardboard. Yeah.

Speaker 2 (22:57):
Yeah, it's interesting. When I was early on in my practice,
and I had a bunch of elderly people who were
prior to World War Two, and I mentioned that specifically
because after World War Two, that's when the whole food
industry changed, okay, because they started they started taking the
petroleum chemicals and they started putting them into our food.
And that's where olio came, which eventually turned into margarine.

(23:19):
One molecule away from plastic. It's a petroleum product that
they're putting into our food that they're selling in sticks
that people are eating, seeing what was going on. And
I would ask my elderly patients, like my former office
manager's mom, who lived quite a long time, interesting woman,
and so I would ask her and I would say, Lois,
what was food like when you were a.

Speaker 6 (23:41):
Kid, And she's like, oh, it did. Just the taste
of it was fantastic.

Speaker 2 (23:46):
I said, tell me what a strawberry was like, because
I've never tasted a real strawberry, because real strawberries didn't
exist my whole life. I've never tasted a real strawberry.
I've tasted what they call strawberries. And that's not to
say that I don't eat strawberries. Her description of what
a strawberry tasted like where they would literally go to
the strawberry guy's farm and they would pick them. And

(24:08):
he was fine if they were picking them, why because
more was going to grow and ultimately could he harvest
all of them and sell them all before they would
go bad. So he didn't mind if the kids came
by and took them. The expression, the facial expression that
she had and the description that she used, and I
could almost taste what she was describing. In my mouth,

(24:29):
and it was sad because I will never know what
that is because.

Speaker 6 (24:32):
That doesn't exist anymore.

Speaker 2 (24:34):
You know.

Speaker 3 (24:34):
That makes me sort of steer our conversation a little
bit because of that emotional response that Lois had to
your to tell you about the taste of strawberries. And
I wonder how much of what goes on with our
eating is affecting what's happening with us emotionally.

Speaker 2 (24:53):
Well, it's a question. It's a repetitive cycle that which
came first, the chicken or the egg. And it's like, okay,
well if you feel negative emotion, like if we just
look at the emotions specific for the stombach e spleen pancreas,
the stomach spleen pancreas is tied to your sense of taste.
Through your sense of taste, you have five tastes. You

(25:15):
have bitter, you have sour, you have pungent, you have salty,
and then the one that everybody is hugely acutely aware of,
which is.

Speaker 6 (25:23):
What sweet sweets.

Speaker 2 (25:24):
Okay, eighty percent of your taste buds are devoted towards sweetness,
So there's an eighty percent likelihood that you're going to
want to put something in your mouth that's going to
stimulate those receptors.

Speaker 6 (25:35):
But why did God make the tongue have all those receptors.

Speaker 2 (25:38):
Because God wanted you to be able to taste whatever's
natural sweetness was in the food the way that nature
grew it. But man created refined sugar, and initially it
was only available to the wealthy, and then they figured
out how to mass produce it distribute it to everybody
because a it was addicting and b it is attached

(26:02):
specifically to the emotions that affect the stomach, spleen, and pancreas. Now,
the chief emotion that affects the spleen pancreas is low
self esteem. Interesting, so when one feels bad about themselves,
one way to feel better, The way that they're going
to feel better is to put something in their pie
hole that actually makes their whole experience feel good. So,

(26:24):
if you have a choice between something that's sweet versus
something that's sour, bitter, salty, or pungent, eighty percent of
your taste buds are devoted towards sweetness.

Speaker 6 (26:37):
What are the things that you're probably going to choose?

Speaker 1 (26:40):
Something sweet?

Speaker 2 (26:41):
Right, And the fact that they put sugar in everything.
There's an emotional connection, and there's psychological manipulation that goes
on within the food industry to where we sell food
based upon emotion, and we buy food based upon emotion,
and we eat food based upon emotion. But the emotions

(27:04):
that we're feeding aren't emotions that allow for rational, stable, conscientious,
good decisions because.

Speaker 1 (27:14):
They're out of balance.

Speaker 6 (27:15):
We're feeding all the opposites.

Speaker 2 (27:18):
We're feeding chaos, we're feeding violence, we're feeding depression, We're
feeding all of those different types of emotions that aren't
positive for humanity, and we keep supporting that. And then
what's the medical solution too? People who have anxiety, or
people who have self esteem issues, or people who have depression,

(27:40):
or people who have I don't know, some other kind
of emotional imbalance, what's the solution for that from a
medical perspective. We got a pill for that. We got
a pill for that, a toxic chemical known to have
harmful side effects that actually strips nutrition out of your
brain and doesn't allow you to think rationally anymore.

Speaker 3 (28:00):
I mean, it's so interesting that you bring this idea
that we have these eighty percent of our taste buds
devoted to being able to tell sweet. But when you
look at things in nature, whether it's that tomato I
was talking about, it doesn't taste.

Speaker 1 (28:15):
Sweet like a candy does.

Speaker 6 (28:17):
Right.

Speaker 3 (28:18):
It's sweetness requires you to be able to discern a
little more fully the flavor of what's going on, and
sweetness is a quality of that, because carbohydrates all have
sugars to them.

Speaker 1 (28:30):
Right.

Speaker 2 (28:30):
But if you combine that with the other four tastes
of bitter, sour, pungent, and salty, okay, you get the
whole rainbow of flavors, which is what makes food so enjoyable.

Speaker 6 (28:44):
Okay.

Speaker 2 (28:44):
I listened to my wife, who's a wine connoisseur, talk
about should we go to wine tastings? And I sit
there and I watch her learn about wine and she
drinks the wine and all of that, and it's it's fine.
I don't you know. I don't consume alcohol, so it's
not really something that I do from me.

Speaker 6 (29:00):
I do it for her.

Speaker 2 (29:01):
When they talk about the different attributes to a wine,
whether it's got a smoky taste to it or whether
it's got a buttery taste to it or whatever, I
don't understand any of that because I don't drink wine.
But I understand the concept. So what is happening to
a person's palate when you drink a particular type of wine,
or a ticket for type of coffee, or a typical

(29:24):
type of tea or I don't know, majority of the
drinks that we have other than water. What are you doing?
You're creating an experience in your mouth, okay, and if
you're creating that experience in your mouth in an effort
to make you feel better about the circumstances of your
life instead of confronting the circumstances of your life and

(29:45):
not going off into having all sorts of bastardized food
that isn't healthy for you because you're using that food
to satiate your emotional reality as opposed to actually feed
your body quality ingredients and get your brain to be
balanced so that you're no longer emotional and that you
can make better decisions and better choices. The question is
is what are we doing to ourselves and how a

(30:07):
society set us up for failure?

Speaker 3 (30:08):
Well, I think that certainly one of the things that
we see happening. We were talking about this earlier in
the show, is that because of the kinds of things
that are being added to the foods, like the preservatives
and the colorings and things of that nature, and the
amount of sugar that's being put into the food. We're
distorting the very conditions that you, as a healthcare provider,

(30:33):
are actually trying to address for people.

Speaker 2 (30:35):
Right and the interesting and the challenging thing about what
I do when I help people is the fact that
they most people are just looking for a quick fix.
When you come to see me, I'm not going to
explain what's.

Speaker 6 (30:47):
Wrong with you, although we are going to touch on that.
I'm going to explain why.

Speaker 2 (30:51):
And to address the why to make the what go away.
It's a process. Rome wasn't built in a day. Your
health didn't disappear overnight. It's not going to come back overnight.
We're going to have to build you from the ground
up better health. And the way that we do that
is very systematically. We figure out what the problems are
that are interfering with health. We eliminate the things that

(31:13):
are interfering with your health, so now you don't have
anything mucking up the works. Now we can feed the
body to turn it back on and make it function
because it has the fuel that it needs in order
to run.

Speaker 6 (31:25):
It has the fuel that it needs in order to.

Speaker 2 (31:27):
Repair itself, and it has the fuel that it needs
in order to be healthy, and then you can just
choose to be healthy for as long as you choose
to occupy your body.

Speaker 3 (31:36):
So when you make that shift, one of the things
that would seem to me to maybe be difficult that
somebody's going to have to go through is if you're
changing what you're eating and you're using your eating to
sort of assuade your emotions, Now, do you need to
actually deal with those emotions in a different way.

Speaker 2 (31:55):
Well, in a perfect world, of course you need to, Okay,
And if you have some tools, then you can deal
with your emotions your own way. If you don't have
the tools, then you're probably going to need to go
find some support. Whether it's a therapist, whether it's a psychologist,
whether it's a psychiatrist, whether it's a social worker, whether
it's a friend, whether it's a spouse, whether it's you know,

(32:15):
whoever it is that you can confide in, who has
an ability to not get wrapped up so much. Okay,
they can stay objective, Okay, they don't get wrapped up
in your story, and they give you advice based upon
objectively what's going on. And so one of the things
that I do to try to help people is I
will sometimes turn the story around. I will take whatever

(32:38):
the patient is dealing with and i will tell them
a hypothetical story of I have a patient in my
office that has this, this, this, and this, and these
are the stresses in their lives, and this is what's
going on with them. You know, I'm just curious as
to knowing what you know about the world and how
you manage your life, etc. What advice would you ask

(32:58):
me to give to that person who has this, this,
and this. And they may or may not be aware
of the fact because I'm doing it subtly, but I'm
also doing it in earnest because I'm trying to get
them to help them become more aware of why they
have the problem that they have and what they need
to do in order to change their situation. And so
when I'm asking them about this hypothetical patient, you know,

(33:21):
I'll say, well, I have If it's a male patient,
I say, I have this woman who comes into my
office that has these things, and I'm going to mirror
whatever my patient has that I'm asking for advice from
and by giving them their problem to look at it
from a different perspective, how would you solve this problem? Well,
I would tell them that they need to take this
out of their diet. I would tell them that they

(33:41):
need to drink more water. I would tell them that
they need to figure out how to manage stress in
their job, or figure out how to create more agreement
at home, or figure out how to not let finances
stress them out, or whatever the case happens to be.
When they've helped come up with the solution that's going
to fix their problem, now they're in the driver's seat

(34:01):
of taking ownership for their problem. They came to me
trying to understand how to fix their problem because they
didn't even understand it, and now they're the ones who
are actually solving their own problem, which is how it's
supposed to be anyway. You know the movie what was
the movie? Patch Adams with a gazoon type clinic, and

(34:22):
Robin Williams's character was like, everybody's a doctor and everybody's
a patient. Why because we all have problems and we
all needed some objective outside that can give us a
perspective in which to ground ourselves and how to resolve
our issue and that's just it.

Speaker 6 (34:36):
That's you know.

Speaker 2 (34:37):
So this show is a is a big part of
that is about reaching out to the public who may
not know me. Maybe they maybe just driving past event
and they hear this show on the radio and they
something that I said was intriguing enough, and you know,
they're going to hear the radio show for the whole hour. Good,
they get an hour of me, and you know, we

(34:58):
talk about how to find otherwise and this, that and
the other thing, and it's just like I just want
to use common sense with simple understandings that people can
apply to themselves to change their outcome if their current
outcome is something that they're not wanting to experience anymore.
And whether it's because you have a health condition, let's

(35:20):
help you understand it. If you have a nutritional deficiency disease,
which is what every health condition is, good, I want
to educate you on how to actually fix it. Had
a woman in my office today that I was discussing
something about what was going on with her, and this
was her third visit in my office, and she's a
very nice person and in earnest she just wants to

(35:42):
feel better. But what I always have to be mindful
of is the fact that they talk about, well, I
have an AWI here, and it's like, okay, I understand
you have an AOI here, and we could look at
that AOI and we could put all sorts of attention
on that AWI. If we're not addressing the reason or
why you have THEWI, then we're just going to continue

(36:02):
to manage it like we do blood pressure or cholesterol
or diabetes.

Speaker 6 (36:07):
We manage those conditions, we don't fix them. I want
to fix people, so I need to help her.

Speaker 2 (36:13):
Be patient with me while I'm teaching you why you
have your conditions so that you can change your behavior
and then your condition will magically go away.

Speaker 3 (36:23):
Well, this is a fabulous conversation dot Greig. We need
to take another short commercial break here our generals sponsor,
the Alternative Healthcare Network dot com. When we get back,
I want to ask you some more questions about nutrition
and emotional eating and the conversation we're having.

Speaker 2 (36:39):
Absolutely, but listen to this commercial from our generous sponsor
and we'll see after the break.

Speaker 5 (36:44):
So we're listening to the Alternative Healthcare Network.

Speaker 2 (36:49):
If you're currently suffering from any health concern and you're
not getting the results you're looking for. Please feel free
to call me directly at area code eight four five
five six one two two two five again eight four
five five six one two two two five, or you
can email me directly at Doc gric at spineboy dot com.
That's Doc riic K at spine boy dot com and

(37:12):
I look forward to serving your health care needs naturally you.

Speaker 5 (37:16):
Are listening to the Alternative Healthcare Network.

Speaker 3 (37:20):
When we talk about emotional eating, what is the difference
between being able to eat simply for enjoyment. You know,
some people just eat to live and some people live
to eat. There's that sort of dynamic. So if you
want to be able to eat and really enjoy fully
the food that you're you're consuming, how do you balance

(37:42):
that with the emotional context of emotional eating.

Speaker 2 (37:46):
Well, at the end of the day, you need to
just be aware of the fact that are you eating
for emotional reasons to feed and imbalance that you have
in some way, shape or form, because that's going to
influence the choices that you make in the food that
you're eating, as opposed to going out to a restaurant
with your friends and you just want to have a

(38:07):
good time and everybody's in good spirits and you're enjoying
a meal. Quality of what it is that you're choosing
to eat is going to influence the response that your
body has as a result of how you stimulated it.
So when you eat quality food and you go out

(38:27):
of your way to find quality food and it's prepared
with love and passion because the person who made the
food really enjoys creating things in the kitchen.

Speaker 6 (38:39):
Okay, then you can go.

Speaker 2 (38:41):
Have all sorts of food at the restaurants that you're
eating and having a good time. And what is your
emotional state when you're doing that, Well, you're happy, right,
and so you're going to have a good relationship with
the food that you're eating and how your body processes
it because there's no resistance. You're in a state of
happiness and a state of joy, in a state of

(39:03):
harmony within the body when you're in that state. Okay,
what's the purpose of prayer before you eat? To tune
yourself in, tune yourself into what it is that you're
doing and being in a state of gratitude for what
you're about to receive. Okay, Because being in a state
of gratitude puts you in an emotional state that allows

(39:25):
your body to get value out of the food. But
how many times a day does people in this country
eat under duress?

Speaker 1 (39:34):
Oh, my goodness, so much of the time.

Speaker 2 (39:36):
Right, And so if you're eating under duress, what is
your emotional state while you're eating? It's that is it
a positive emotional state or a negative emotion at least
a stressful one, right, And so if you're eating in
a stressful negative emotional state with the food that you're eating,
your body is going to associate the food with the

(39:56):
negative emotional state. That's when you create food sense activities
and food allergies. Okay, and then, like the drug addicts,
who needs the drug in order to feel normal even
though they know the drug is killing them, that's what
happens with our food. People eat the food that they
know isn't good for them, but it makes them feel

(40:16):
a certain way.

Speaker 6 (40:17):
And that's really really all.

Speaker 2 (40:19):
They're interested in experiencing is that feeling. And so, you know,
you go to the ice cream store and you buy
yourself a cone with a scoop or two scoops on it.
You get a cup with a scoop or two scoops
in it, and you sit there with whoever you went with,
and you're eating. My wife and I went to the

(40:40):
ice cream stop in Pooler and we always go inside.
I get the same flavor every time because I'm a
creature or habit and I like what I like. And
the one that I like is minch Chocolate Chip, So
that's the kind of ice cream that I get. We
went and looked for min chocolate Chip. On my honeymoon,
we went to seven different gelato rheas and not one

(41:01):
of them had menta, So I didn't get any ice
cream that night. And my wife was like, well, can't
you just try another flavor? And yeah, I could, but
I'm not going to enjoy it.

Speaker 6 (41:11):
I enjoy what I enjoy, and I like what I like.

Speaker 2 (41:13):
So we're at the ice cream stop and sitting out
on the bench in front of the ice cream stop
is a couple and there are we could tell because
we went and sat in the car and the car
was sitting right.

Speaker 6 (41:25):
In front of them.

Speaker 2 (41:25):
And it wasn't my intention to eavesdrop or anything, but
my wife and I were having a conversation and we
were creating a story about the couple that was sitting
on the bench having ice cream. And we both concluded
that they were on a first date and that you know,
on the first date that the guy chose to take
her to have a positive, you know, emotional, feel good,

(41:48):
taste good experience, and goodness knows what it was going
to lead to after they were done eating ice cream.
But you know, I gave the guy in my mind,
I gave the guy props why because he was trying
to create a positive experience for the date instead of,
you know, going and having.

Speaker 6 (42:04):
An experience that wasn't good.

Speaker 2 (42:06):
You want to, you know, pick the brain of the
person that you're going to go spend time with and
find out what's enjoyable to them.

Speaker 6 (42:11):
Let's go have fun doing that kind of thing.

Speaker 2 (42:14):
And you know, so when you're in a positive emotional state,
you don't have any negative consequences. But when you're in
a negative emotional state, food is going to impact you negatively.
And when it impacts you negatively, it's going to alter
how your body functions, it's going to alter your brain chemistry,
and you're going to make poor decisions as a result.

Speaker 3 (42:33):
I mean, it's just the way the continuity of how
everything fits together. It makes me wonder about things like
eating with the seasons. We have a global economy now
where we can kind of ignore the fact that there
are seasons when things are growing, when things are harvesting.
Is that something that is actually beneficial for the way

(42:57):
that you're eating, the way you're consuming food, to eat
with the seasons.

Speaker 2 (43:00):
Well, it would be better if we ate with the seasons,
because that's how nature has set things up, and that's
how if we're part of nature, that's how we're going
to respond in the most favorable way. You know, you
look in the animal kingdom, Okay, those animals that live
out in the wild, they don't have Burger King, they
don't have McDonald's, they don't have a local pizza parlor

(43:21):
down on the corner. They don't have pizza that can
be delivered to their home. They don't have any of
those things. So they become foragers and they become scavengers.

Speaker 3 (43:29):
And.

Speaker 2 (43:31):
They'll eat whatever it is that they need to eat.
Why Because for them, it's about survival. Okay, But we're
quote civilized, so it's not so much about survival.

Speaker 6 (43:42):
We have so much food.

Speaker 2 (43:43):
Available to us. We throw out more food than we consume.
And the sad part of it is is the food
that we're throwing out isn't really fit for consumption, and
then we wonder why we have the health issues that
we have. And I've said this before and I'll say
it again right now. Obesity is a starvation disease. You're

(44:05):
starving if you're obese, and that's why you're obese. You're
taking every ounce of what you're eating, which has no
nutritional value at all, and your body's saying, well, if
this is all we're getting, then we're going to store
it for a rainy day that never actually comes.

Speaker 3 (44:22):
That's why you keep gaining the weight, because you're holding
onto the food hoping.

Speaker 2 (44:26):
Because it has no value, so the body can't burn it.
Therefore it ends up being stored as opposed to being burned.

Speaker 3 (44:35):
Well, it could be kind of like putting rocks in
your gas tank where you can't you can't use them
for fuel.

Speaker 1 (44:42):
Now your gas tank doesn't hold as much. You're just
gaining the.

Speaker 2 (44:45):
Weight, right, And so it's it's it's important to understand
that nature knows what nature is doing, and man's trying
to dominate nature, and man has no understanding of what
the consequences are of what we're doing to change nature,

(45:05):
and as a result, there are the haves versus the
have nots. And if you're a have not, okay, it's interesting.
I see a bunch of families in the ways that
I go travel, et cetera. And what's interesting for me
is the Hispanic families there. I call them the people

(45:27):
from Mexico or from Central America that have emigrated to
our country. And I don't care whether they're legal or illegal.
What I do care about is what I notice about them.
They do everything together as a family. Everything they do
is as a family. I have people in my community

(45:48):
that have emigrated from India and these are pretty high intelligent,
very wealthy. And so there's two huge houses being built
in my community that are worth several million yar. And
what's interesting is the fact that they're always owned by
the patels. Now, the word patel in Indian culture means farmer.

(46:10):
So there's lots of patels in the world because there
used to be a lot of farmers in India. Now
they've changed from being farmers to being tech know logical
people and computer people and those kinds of people, which
is great, that's how their mind works, et cetera. But
in these two huge McMansions that we have in my community,

(46:34):
the whole family lives in the house. Okay, so it's
a huge house, but they're all adults that live in
that house, and it's like they have five or six
houses in one house. So the sun lives in this
branch of the house. They all get together and they
eat as a family, but they all retire to their

(46:55):
various sections of their house and it's like, okay, so
that's why their house is so big, because they're all
contributing to the one house as successful adults, and they
can afford that. You know, if it's just me and
my wife, there's only so much that the money can afford.
So our house certainly isn't as big as that, And

(47:17):
I wouldn't want it to be as big as that
because I'm not somebody that feels.

Speaker 6 (47:21):
That I need more than I need to have.

Speaker 3 (47:24):
Now, is there a difference when you're talking about emotional
eating between the hunger you get it's emotional hunger versus
the hunger that you actually need need to eat food.

Speaker 2 (47:37):
There's a tremendous difference. The emotional hunger isn't rational, and
that's the person who's sitting there emotionally hungry, who will
plow through a whole sleeve of pringles or plows all
the way to the bottom of the bag of whatever
it is that they're eating. And then they'll realize that
they were eating unconsciously, they were eating emotionally, and they

(47:58):
weren't even aware of the fact that they just play
through a whole bag that is, I don't know, twelve
servings and when they're only supposed to have one serving.
And so when you're unconscious of what you're doing, when
you're eating and you're up in your head thinking about
what's going on emotionally, and your hand is just going
through the motion from the food to your mouth, from
the food to your mouth, and you know, you plow through.

(48:20):
And you know, it's interesting. My wife and I we
go to a restaurant that's near our community and one
of the things that they offer is nachos. And it's
interesting that in our country, you know, we used to
get little plates of nachos. Now there's this huge, big
plate of nachos with all sorts of cheese and sliced

(48:43):
peppers and maybe some ham and some other stuff on it.
And it's just like, yeah, that's a meal unto itself,
that's not an appetizer, But what are the ingredients that
it's in that meal? And are you really feeding yourself
or are you just satisfying whatever emotional need that you
have where you'll eventually turn off the signal in your

(49:03):
brain that allows you to continue eating or it says
that you're full.

Speaker 3 (49:07):
Well, that makes me wonder the question about just pure
volume of food and if you're emotionally eating, is it
just when you have enough volume that your stomach says
we've had enough. Or if you're getting nutritional food, will
you feel satisfied at a different place at different time.

Speaker 2 (49:26):
Yes, if you're emotional and you're eating quality food, your
emotions will come back into balance pretty quickly and you
won't overindulge. If you're emotional and you're eating food that
has no nutritional value, you can't eat enough of it
because you're never going to satisfy yourself nutritionally, because you're

(49:47):
being influenced by your emotion, which isn't rational, and you're
altering your brain chemistry, which is going to allow you
to keep being in that cycle of hand to mouth,
hand to mouth, hand and mouth with nothing going into
the system that actually will stimulate the I am full
centers of the brain to turn off because you're not

(50:07):
getting any real food, so you can't satisfy the threshold
necessary to turn things off until you've actually fed yourself
something that's going to register in your nervous system that says, Okay,
we're full because we've actually absorbed enough of the ingredients
the nutrients that we need in order to move forward.

Speaker 6 (50:31):
You never get that from a bag of lazed potato chips.

Speaker 2 (50:34):
You never get that from a bag of I don't know,
pick something things that have long shelf life that have
little to no nutritional value in them, which is it's
always interesting when I go to the grocery store and
either the people in front of me or the people
behind me are obviously shopping for a family, because they're

(50:57):
walking out of the grocery store with a bill that's
somewhere between five and seven hundred dollars, and I just
shake my head.

Speaker 6 (51:02):
I'm like, I have no idea how people can do that.

Speaker 2 (51:06):
But when I look at what is being put on
the conveyor belt and going through the boopy machine before
it goes into the bag, before it goes into their
cart before they take it out to their car. I'm
just fascinated with the choices that people make. If they
were spending seven hundred dollars for groceries, whether that's for

(51:31):
a week, whether that's for half a month, or way
even if that's for a whole month, If they were
to take the case of soda out of their cart,
if they were to take their flavored drinks out of
the cart, if they were to put in a case
of water in place of all of that crap. A,
it's going to cost less, and B it's going to

(51:53):
satisfy them better than any.

Speaker 6 (51:55):
Of that other sugar laden garbages.

Speaker 2 (51:58):
Okay, if they would eat fruits and vegetables instead of
all the chips, all the pretzels, all the pastries, all
the stuff that comes with good flavor but no nutritional value,
they could probably cut their grocery bill easily in half.

Speaker 3 (52:18):
You know, we're about out of time for this today's conversation,
but you know, there are so many different ways that
you approach health and nutrition is, as we said at
the top of the show, is key to what you do.
People are suffering a lot with health problems and maybe
listening to this show and maybe intrigued by some of.

Speaker 1 (52:37):
The things we've talked about. If they want to get
in touch with you, what are.

Speaker 3 (52:40):
The best ways to go about finding out the questions
that they have and getting those answers.

Speaker 2 (52:45):
Well, if you're tired of feeling the way that you're feeling,
and you're ready for a change, and you'd like some
guidance on how to do that in a healthful way.
Best way to get a hold of me is to
call my cell phone directly at area code eight four
five five six one two two two five again eight
four five five six one two two two five. If
I don't answer the phone, please leave a message with

(53:07):
your name, your telephone number, and what you need help with,
and I'm happy to call you back and I will
talk to you on the phone until we figure out
how to help you.

Speaker 6 (53:15):
You can text me.

Speaker 2 (53:17):
I'll be honest with you.

Speaker 6 (53:18):
I don't like texting.

Speaker 2 (53:19):
I don't make it a priority in my life. You
may text me, I may not see it, I may
not get back to it for several days.

Speaker 6 (53:25):
So if you want to do the texting.

Speaker 2 (53:27):
Thing, you can do that, but a better way would
be to email me at doc RICKDC RI c K
at spineboy dot com. Doc Rick atspineboy dot com. You
can go to spineboy dot com. It's my website. But
I don't care how you end up communicating with me.
I just want to help you and I hope you
learned something valuable this week.

Speaker 6 (53:46):
On this week's show.

Speaker 2 (53:48):
The show is called when your Health Matters, You decide
when it matters, uh not me and uh thank you
for listening. I'd ask you to tune back in next week,
Same health time, Sam Helstation. This is doctor Richard Tune
from Advanced Alternative Medicine Center saying, I look forward to
supporting you when you're health finished.

Speaker 3 (54:08):
When my physician he said you're definitely ill, then to
the nurse, I've seen worse.

Speaker 2 (54:13):
So the doctor just gave me a pill. Take one
of those, sweet time today. Don't ever stop until you're
nearly dead or off a better keep out of the
reach of children. I thinking there might be some side effects,
you mean the probably will well. Limit of facts can't
come back, and I give you another film on top
of that, on top of that, on top of that,
on top of that, on top of that, on top

(54:35):
of that, and then he showed me his bill. I
pupped another pillar out of the headache has become a
pain in the butt. What was just a itchy finger.

Speaker 1 (54:49):
That is the