Episode 152: Shop With Doc

Episode Transcript

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

Speaker 2 (00:05):
He said, you're definitely ill than to the nurse.

Speaker 3 (00:08):
I've seen worse than the doctor. Just gave me a pill.

Speaker 2 (00:11):
Take one of those betimes today. You don't never stop
on till you're really dead Er, Alf better keep out
of the region children. The thing is that some side effects,
you mean, the probably will well.

Speaker 3 (00:22):
Limits of fact you can't.

Speaker 2 (00:24):
I'll give you one out of the film.

Speaker 4 (00:26):
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 then he showed me his bill.

Speaker 3 (00:34):
I've popped another pill.

Speaker 5 (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 6 (01:23):
You are listening to the Alternative Healthcare Network.

Speaker 3 (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.

Speaker 1 (01:41):
Save the question for you, Doc. Is there a part
of our nervous system other than the brain that is
key to your health?

Speaker 3 (01:49):
Absolutely, there is, Mark, It's called the enteric nervous system.
It's a second type brain in your digestive system, and
it resides in the digestice system wall and regulates directly
what comes into the body versus what the body rejects
and allows to go out through the toilet.

Speaker 1 (02:09):
So is that what they sometimes will call the brain
in your belly.

Speaker 3 (02:14):
It's fair to say that although it's not the brain
you consciously use to govern your overall day. But it
has input to that, but it's not the final decision maker.
It's the on the boots on the ground decision maker.

Speaker 1 (02:29):
Okay. I mean it's interesting because you know, when you're
in utero, you're connected to your mother through your umbilical cord,
which is there in your belly.

Speaker 3 (02:37):
That is true, and it came through your navel or
belly button from your mother and you were fed through
the umbilicus when growing in her belly.

Speaker 1 (02:46):
So what is the importance of that enteric nervous system?

Speaker 3 (02:51):
Like I said, it's the on the ground regulator of
what's going on in the digestice system to take what
the body needs versus rejecting what the body doesn't need
in order for it to ultimately survive.

Speaker 1 (03:03):
So are they actually like neurons that are existing like
that in your enter nervous.

Speaker 3 (03:09):
Yeah, it's actually nervous tissue that lines the whole digestive
tract that acts as a like I said, brain or
boots on the ground in the digestive system.

Speaker 1 (03:20):
And as I understand it, there are actually more neurons
in that in your gut than there are in your
in your head.

Speaker 3 (03:29):
I can imagine that being true just because the length
of your digestive system is so much longer than your cranium.
So I can imagine that that could potentially be true
if I was on a game show and they asked
me to pick one or the other. I don't know
which one I would pick. But if you're telling me
that your research has shown you that the enterrog nervous

(03:51):
system has more neurons than the brain does, than I
trust you, and I'm willing to say, yes, Okay, well.

Speaker 1 (03:57):
That's that's what I read. So, but how exactly does
that enteric nervous system relate to your health and your overall.

Speaker 3 (04:09):
Health well, based on what it lets in or what
it doesn't let in. If it's letting in good ingredients,
then that's directly going to impact how your body functions,
and it's directly going to impact the overall health. If
it's allowing things in that don't work the way or
don't feed the body the way that it's supposed to
because the enteric system is malfunctioning, then you're going to

(04:31):
have anything but healthy outcomes. So the enteric nervous system,
the boots on the ground, if you will, has the
ability to regulate what goes on with your health at
a digestive system level, which ultimately influences how everything else functions.

Speaker 1 (04:47):
Right, and that there's two parts of how your nervous
system works in that regard, Right.

Speaker 3 (04:52):
You have a gas pedal and you have a break,
and the gas pedal, the gas pedal and the break
together are known as the autonomic nervous system, which I
just think is a ridiculous term. They should have called
it the automatic nervous system. That would have communicated better
from my perspective, because it works automatically. You don't have
to think about the functioning of the autonomic nervous system,

(05:16):
whether it's the gas pedal or the break. When I
call it the gas pedal, that's your sympathetic fight flight mode.
That's your alarm mode. That's your crisis mode. That's when
things happen and you get into crisis intervention and you're
moving and solving and manipulating things in a way that

(05:36):
just happens that's above your conscious thought. And that's you know,
if you're picking berries on the planes of the Kalahari
and you move a bush and behind the bush is
a lion getting ready to pounce. On you trust me,
Your sympathetic nervous system is going to kick in and
you're going to get up and you're going to run
away as fast as you possibly can. You'll run like

(05:57):
a cheetah. Hopefully. The other part of the nervous system
is your parasympathetic nervous system, and that's the nervous system
that regulates your digestion. You're sleeping and you're healing parts
of the body, and so ideally, I think that the
body was designed to be ninety five percent to ninety
nine percent in the parasympathetic digestion healing resting mode, and

(06:24):
you know, maybe one to five percent in the alarm
sympathetic fight flight mode. But the current way that humans
live on this planet is we spend ninety five to
ninety nine percent in alarm mode and we spend less
than one percent in relaxation digestion healing mode, which is
why we have all the healing problems and all the
sleeping problems.

Speaker 1 (06:44):
Go back to you're lying out there, and you know
those guys sleep eighteen or nineteen hours out of the day.

Speaker 3 (06:49):
They do because I just need to go get one meal,
and the meal that I'm going to get has got
many arms and legs, and it's gonna have food for
a week.

Speaker 1 (06:58):
Ye keep me going. So is the enterre nervous system
where those gut feelings.

Speaker 3 (07:05):
Happen, emotions and sensations that extend outside of the body
as a protective sensation to heighten someone's awarenesses. What about
regarding as what's about to happen is what that gut
feeling is. And so when you have a gut feeling
and you experience the emotions that affect your self esteem

(07:29):
and you're feeling lost or vulnerable or insecure, those are
small intestine emotions and they're going to impact how that
small intestine functions. When you stimulate the body in a
negative way, it has to work through the negative imbalances
that it's dealing with. And that's going to hinder digestion.

(07:51):
That's going to hinder getting one hundred percent value out
of food. You know, there's a method that so many
people use on this planet before they eat. They they
bless their food, so to speak, They pray over their food.
I have a good friend who sets his intention for
what the food is going to do for his body

(08:12):
when just before he eats, and uh, you know, that's
an opportunity for you to let go of the outside
stress and just focus on the exchange that's going to
go on between your food and your body.

Speaker 1 (08:25):
And I mean, it's it's interesting because that your belly
is in the center of your body, so anatomically it's
sort of in the lower part of your body where
your center of weight is in you know, the martial
arts like the like taichi that I do. We talk
about the dantean in the middle, the key point, the

(08:46):
ch point in the center of the body where all
that energy centers and where as you said, that's where
actions take.

Speaker 3 (08:53):
Place, right and that's where you were as we mentioned before,
that's where the umbilicus came in, right right right.

Speaker 1 (09:01):
So now when you're finding these sensations and these more
intuitive aspects to that nervous system, to that part of
your nervous system, can those be useful for directing your
health choices? Yeah.

Speaker 3 (09:15):
If you pay attention and ask the body to be
aware of the subtle responses, you can begin to make
better choices based upon those responses before you take action. Okay.
And it's about flowing down, it's about checking in, and
it's about listening to the response that the body is
producing before you take action, and then you create unique,

(09:37):
individuated responses in the moment as opposed to living the
same life like Groundhog's Day over and over and over
because you're always reacting the same way that you've always reacted.
That's your unconscious mind. You want to come from your
responsive conscious mind.

Speaker 1 (09:56):
And so yeah, so getting out of that fight flight
freeze mode to be able to be conscious of what
you're doing, being aware of it right and making those
kind of choices. Now, there's another thing called the vegas nerve.
Can you talk a little bit about what the vegas
nerve and what does that have to do with overall
sensations in your health.

Speaker 3 (10:16):
Well, the vegas nerve is your tenth cranial nervous the
longest nerve in the body, and it helps to innervate
most of the enteric nervous system from the connections to
the brain. So it as we learned in school, as
we were studying the vegas nerve, we understood that it
took care of all functions from the brain all the

(10:38):
way down to the splenic flexure of your large intestine
and that's the upper left bend in your large intestine,
which is roughly where your spleen sits. So the large
intestine goes from the transverse colon bending at the splenic
flexure down to the descending colon, and so everything from

(10:58):
the splenic flexure up is controlled by the vagus nerve.
So it's a very very important nerve.

Speaker 1 (11:05):
Now, the other thing is is that in your digestive
track is your microbiome. So how does your microbiome effect
or is that responsible for what goes on in your
enteric nervous system.

Speaker 3 (11:18):
Well, your microbiome, what it contains and how it functions,
connects the brain and the body and impacts the relationship
positively or negatively between the brain and the body. So
if you have health issue, understanding the relationship becomes important
and restoring the body back to balance becomes vitally important.

Speaker 1 (11:39):
And now in terms of the belly and the brain
and your emotions, is that where your emotions are actually evolving.

Speaker 3 (11:47):
From emotions conscious or unconscious influence the choices we make
and the actions we take. So if you feel, let's say,
low self esteem, you will emotionally choose foods that help
you to really least the low self esteem, which tends
to be unhealthy food choices and will directly impact your
health specifically between your spleen and pancreas mm hmm.

Speaker 1 (12:10):
And the other thing is that does the brain in
the belly perceive? Does it? Does it think? Does it
does it learn? It? Does it remember and act on
its own? Is it? Very much like like when you
think of an animal, they're not necessarily consciously thinking the
way that we do as people.

Speaker 3 (12:27):
Right, So you need to appreciate that the the enteric
nervous system does think, it does perceive, it does learn,
it does remember, and it stores the negative emotions and
the unconscious parts of the mind. Then you could end
up repeating bad behavior and literally compelled to do the
bad behavior out of your unconscious mind controlling the choices

(12:49):
that are being made. And so when a person is
literally out of their mind, then they don't make those
bad choices. When they're in their mind and they're being
influenced by their previous experiences as controlled through the emotional
aspect of how that all hooks up within your choice making,

(13:11):
then you sometimes will potentially on impulse, make bad choices,
and that's based on previous responses as opposed to slowing
down thinking before you act, and then making deliberate actions
that's more responding versus the prior reacting.

Speaker 1 (13:31):
Well, when you're stimulated in those kind of ways, and
it's certainly when something like something frightens you or something
like that, it's very difficult not to react, isn't it.

Speaker 3 (13:41):
Well, it is difficult not to react. But what you
want to do is it's okay to have that reaction
and be startled in a moment where something startled you
or even frightened you, but you want to stay with it.
You want to see it for what it is and
allow it to lose the illusion and that your reactive
mind is responding to as opposed to what your rational

(14:04):
mind can make sense of, so that you don't have
to feel the sense of fear, et cetera.

Speaker 1 (14:11):
Yeah, I mean, one of the things that seems to
be so problematic for people in terms of their health
is that we have those moments where we have something
that stresses us out, like upright, something that scares us,
a loud noise or you know, something that's intimidating. The
problem that we seem to have is that we don't
let go of the stress so that we cling to

(14:33):
it and we're in that stress state far beyond the
when the danger is bad.

Speaker 3 (14:38):
Yeah, because we keep thinking about it and we keep
you know, reviewing it in our mind. And what that
does is that makes the traumatic incident have a stronger,
longer lasting impact because it never gets discharged. You don't
allow it to run its course and have it run
out of energy. If you keep firing it, keep stimulating it,

(15:01):
then you just keep that alive. And so part of
what I do with people, especially with their emotional health imbalances,
is we take a look at the emotions that are
wrapped up in their experience and we help to discharge
them to completion using a technique called neuroemotional technique. And

(15:21):
it's fascinating what has happened with the people that I've
used that technique on that I've witnessed over the years.
And I had a woman who when I first met
her in the office, it was every ounce of energy
that she had in order to leave the house to
come to the office. And now here she is several

(15:43):
years later, and she's leading seminars. She's the head of
leading these seminars to large groups of people, and she
doesn't have any problems being out in public and interacting
with perfect strangers in a profound way. And it's a
complete transformation from where she was the very first day

(16:06):
that she had the utmost trepidation with just simply leaving
her house to come into the office.

Speaker 1 (16:13):
Interesting. Now, one of the things that I wanted to
address with you today is that when we're talking about
the enteric nervous system and the belly and the brain
and what's going on in the digestive tract, is so
much of that is being influenced by what you take
in as the nourishment that you bring into your body

(16:34):
and whether that nourishment works for you. And one of
the things when you talk about using your intelligence and
not just the impulses that you might feel, like the
craving for sugar or something like that if you're feeling
low self esteem, but is to be able to know
what it is that you should be putting into your
body and what kind of foods are healthiest for you.

(16:57):
And in order to do that, one of the things
that you've developed is this program called Shop with the Dog.
It's a program where you actually will go into a
grocery store with someone and show them how to discern
what they should buy what they should avoid, right.

Speaker 3 (17:13):
It's interesting when you go into a grocery store, it's
a literal minefield of opportunities for you to make the
wrong choice. And it's interesting. When I used to live
up in New York, we would get we would get
the grocery store flyer. I believe we received it every Saturday,

(17:37):
and so Saturday you would get a whole pamphlet of
many different pages of all the on sale items that
are available this week at the grocery store. And I
would thumb through that every single time I would get it,
just to see if there were any healthy choices that
were being made available quote on sale.

Speaker 1 (18:00):
This would be something that we should find out if
there were ever things like that on sale. But before
we do, we need to take a short commercial break
to hear from our general sponsor, the Alternative Healthcare Network.
When we get back, I want to hear if you
ever found a healthy.

Speaker 3 (18:14):
Choice, absolutely, but please listen to this commercial. You're listening
to the Alternative Healthcare Network dot com.

Speaker 6 (18:21):
You are listening to the Alternative Healthcare.

Speaker 3 (18:23):
Network 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
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(18:44):
That's doc Riick at spine boy dot com. And I
look forward to serving your healthcare needs.

Speaker 6 (18:51):
Naturally, you are listening to the Alternative Healthcare Network.

Speaker 1 (18:55):
So just before the break, you were telling me about
reading the flyers that you used to get from the
grocery store and digging through them to see if you've
ever found anything that was a healthy choice on those
what was on sale that week.

Speaker 3 (19:08):
Well, the flyers typically never have anything on sale that
actually is healthy. And so I went into the store
and I was acquainted with the manager of the store.
She called my wife and I the healthy couple when
she saw us, because we're always buying healthy food, et cetera.
So I walked up to her one day and I said,
I have to ask you're being the manager of the store.

(19:31):
I don't know that you're responsible for the flyer that
goes out, but why is it that you, as a
store bonus people on unhealthy food. You incentivize them to
buy the crap food, the food that isn't nutritious, the
food that is going to lead to people having health problems,
the food that has no nutritional value to it. You

(19:53):
incentivize them to buy that crap food. And I just
wanted to know why, and she was like, that's completely
up to the manufacturers. They're the ones who determine what's
on sale, and they are the ones who put together
the flyer, and we're just the ones that distribute that flyer,
and we are the place where people go to pick
up whatever's in the flyer or whatever else is available

(20:15):
in the store. And so it's you know, from my
perspective understanding that the food industry is I believe run
by three main companies, and manufacturers of every food on
this planet is controlled by three main companies. It's just
it's sad what's been done, and it's it's about, you know,

(20:37):
profits over people, and it's been done for so long
that people aren't even aware of the fact that they're
deliberately poisoning us all day, every day. And so what
I've developed is a wonderful program. It's called Shop with
the Dock, and it is exactly that. It's an opportunity
for me to go shopping with you as an individual,

(20:58):
you as a couple, or you as a small family,
and we go through the grocery store and we look
at the different choices. We help you make better choices
based upon the choices that you're currently making. We go
over how to read a label, we go over ingredients, etc.
And a very valuable program and it's very eye opening

(21:19):
for families and children within the families because they have
their impulse buyas that they want to get and they're
typically high sugar laden, low nutritional value foods. And when
we have a conversation and it's not coming from mom
and dad, it's coming from a doctor that they have

(21:39):
an affinity and a high regard for, then they have
a tendency to listen more and take better action steps
at that point.

Speaker 1 (21:49):
So, how do you approach a grocery store? Is there
a particular way that you go about it?

Speaker 3 (21:54):
Well, it is a particular way that I go about it,
and it's a particular way that you can understand when
you look at the general layout of all grocery stores.
When you come in the front door, typically, what is
it that you notice immediately?

Speaker 1 (22:09):
Usually you come in there, while some of the grocery
stores have all these seal items when you first come in.

Speaker 3 (22:14):
Oh of course. And then but when you get beyond
that first wall of crap that they're drying into that.

Speaker 1 (22:21):
It's produce into vegetables and fruits.

Speaker 3 (22:24):
And why do you think that.

Speaker 1 (22:25):
Is that's the stuff that you got to buy.

Speaker 3 (22:30):
Well, that's the stuff that they want you to buy
because it has a tendency to spoil and they need
their opportunity to make profit. But it's also the healthiest
food for you. Okay. So you come into the grocery store,
you get past the impulse items that you're just going
to put in your cart because oh I could use
some of that, or oh that looks tasty, or oh whatever.
When you finally get into the shopping you look at

(22:51):
your fruits and vegetables. After your fruits and vegetables, you
typically turn the corner and then you got your meats
and your seafoods. Okay, and so you you got your
seafoods first, at least most of the stores that I
go to. Then you got your beefs and your chickens
and your porks, et cetera. Then you get into the
dairy aisle, and you get into the eggs, and then

(23:13):
you go around the corner and you got your yogurts
and your cheeses, et cetera. And then you turn that
corner and now you're looking at the cash registers in
order to check out, and all the other aisles.

Speaker 1 (23:28):
You've just gone around the perimeter.

Speaker 3 (23:30):
Gone around the outside of the store, all the inner
workings of the store where the aisles are. Those are
all man made, processed foods that have long shelf lives,
which is why they put them on the shelves. So
it doesn't matter if they sell them today or if
they sell them six months from now, because it's still
considered fresh food, if you will. I did an experiment

(23:54):
when I used to live up in Newburgh Is I
went to the baking aisle and at the bottom shelf
in the baking aisle where they had the flower And
so I went in there one day and I took
a black sharpie magic marker, and I put a little
circle on a five pound bag of flour and I
put it back on the shelf. And periodically, when I

(24:17):
was in the store and I would remember, i'd go
over and i'd look for that bag of flower, and
that bag of flower was in the store for over
six months. Wow, So what is the nutritional value do
you think after six months of sitting out a room
temperature do you think that bag of flower actually offers
to the consumer.

Speaker 1 (24:36):
Probably got some calories, but not much nutrition, right.

Speaker 3 (24:39):
It's got all sorts of empty calories with absolutely zero nutrition.
And yet people will buy those kinds of foods, or
buy those kinds of ingredients turn them into foods. My
wife likes to bake. My wife likes to create things
from scratch. I'm blessed from that regard because she'll take
some ingredients so she'll put them together in a particular

(25:00):
away without even remembering the order that you put them in,
and she'll ask me how I like the food, and
I'm like, that was really good. She's like, would you
be willing to eat it again? And I'm like, sure,
I'd be willing to eat it again. And she's like,
all right, well, I'll try to remember how I made it, etc.
And we'll have it some more time down the road.

(25:20):
But the choices that you make, and understanding the choices
that you make, and understanding how to read a label
and understanding what the percentages of the RDAs mean on
the back of the labels, etc. And having the knowledge
to understand what is being done to you so that
you can make better choices and you can see where

(25:40):
the pitfalls are and you can avoid those pitfalls. But
the food industry is getting smarter because every once in
a while they will put an absolutely needed item somewhere
down an aisle, somewhere where you don't have a choice
but to walk by all the things that you don't
want to buy that you're probably going to get some
kind of craving or hankering for, and you'll probably end

(26:03):
up putting some of it into your shopping cart. Why
because you had to go get olive oil or you
had to go get some other item that you can
only find in the aisles as opposed to just the
outside part of the store.

Speaker 1 (26:16):
No, you said, there's a difference between these caloric value
for food, which you were dying about empty calories and nutrition.
So what's the difference between getting the calories you need.
Don't you need those calories to function, and what's the
difference between that nutrition.

Speaker 3 (26:34):
Well, if you get calories that have no nutritional value,
those who call it empty calories. So you can get
a lot of ingredients into your body that has a
high caloric intake, but doesn't that get energy but no
benefit for the body and sustaining itself. Okay, So yeah,
it's going to give you immediate energy, You're going to

(26:56):
get a sugar high off of that, and then you're
going to get a sugar crash after that, you're going
to feel worse than when you before you started eating it.
So appreciating and understanding what is the physiological response of
what goes on in your body when you actually consume food.
You know, when you put food in your mouth and

(27:19):
you chew it, you're actually stimulating the nervous system to
recognize what's coming so that your digestive system knows what
it needs to do in order to break it down
and get value out of it. And so when you're
putting things into your mouth that have an overwhelming sweet
sensation with a high calorie, that means potential energy that

(27:43):
has no nutritional value to it. Hence the empty calories
you're putting in flash in the pan. Fuel that doesn't
sustain the body and doesn't help the body repair and
rebuild itself. The only way that you're going to do
that is by eating real food that has a real
caloric intake to it, because it has nutritional value because

(28:06):
there's actual substance there. And what's also important to understand
was we were all misled back in the late seventies
and eighties talking about calories and becoming people who counted calories,
et cetera. At the end of the day, if you
eat the right food, you don't ever have to worry
about calories because your body's burning what it needs and
it's holding onto what it needs and it's never about

(28:28):
storing excess. Excess and obesity is about eating empty calories
and the body storing them to wait until there's enough
ingredients to where it can actually be used for fuel.
But if you're not getting anything that has any level
of fuel associated with it, then you're just going to
continually store that and then obesity is the natural byproduct

(28:51):
of that.

Speaker 1 (28:51):
So even though you're getting the calories, you're not getting
the nutrition correct, it's okay. So I mean, if you're
going to go through the store, one of the things
you do in your shop of the DOC program is
you suo people how to go ahead and look at
the labels, read what's on the labels, and actually understand

(29:12):
what's going on with them, right.

Speaker 3 (29:14):
And so once they understand what's going on with the
choices that they're being given, and we educate them on
what are high value choices versus what are low value
choices is interesting. My wife is a canine behaviorist and
a nutritionist, and so what she does with dogs is

(29:37):
she can help to modify their behavior based upon the
value level of the treat that she administers. So when
she administers dehydrated beef, that's a higher quality reward for
the dog versus some sort of dried kibble. So she

(29:58):
may have a pocket full of kibble. She also may
have a smaller amount of medium sized value treats, and
then she'll have a small amount of high value treats.
And so when the dogs do exactly what they're supposed
to do, they get rewarded with a high value treat.

(30:18):
When they do something that is acceptable but doesn't really
show that they're listening and following and learning the behavior wise,
then they get a low value treat. So the dogs
themselves begin to recognize when I do good things, I
get really good high value rewards, and when I don't

(30:39):
do such good things, but I do check in, I
don't get such high value rewards. So I'm incentivized to
make high value choices because I get high value rewards,
And we need to translate that to human beings.

Speaker 1 (30:54):
I mean, the thing is is that we were talking
about the enter nervous system and the impulses you have,
the emotional eating, like you were talking about the fact
that you want something sweet if you have low self esteem.
So the high value reward that we think we're getting
is the sugar. But where the dog, which doesn't have
that kind of same kind of brain that we do,

(31:16):
will respond to the high value nutritional food. So how
do we change that mindset so that we actually respond
to getting something that will actually improve our health.

Speaker 3 (31:27):
Well, again, it's like I just said with the dog.
When you give the dog a high value treat, they
know that they're getting a high value treat, so they're
going to modify their behavior so that they can continue
to get a high value treat. When a person eats
true nutrition, their body responds favorably by having their brain

(31:49):
stabilize and have their ability to have energy and take
right action and go to sleep in a normal way.
And wake up refreshed and just have a body that
is fun functioning the way that it's supposed to function.
When you're putting in the low value foods that have
lots of calories but no actual nutrition. Okay, now your

(32:09):
body's in alarm mode, and in the alarm mode, it's
going to produce inflammation, and inflammation is the first step
towards chronic disease. And so when you're having inflammatory condition
as a general sense of how your body functions, that's
because you're not actually feeding it any real nutrition.

Speaker 1 (32:27):
But I mean, aren't we trained to like the rewards
is like, oh, you get a reward, you get a cookie.
You want to reward, Oh I can go get a
drink after work.

Speaker 3 (32:36):
But is the reward actually a reward or has it
done been a Jedi mind trick done on you to
where you think that the reward is actually crap.

Speaker 1 (32:48):
That's exactly the dilemma I'm trying to address. How do
you actually get somebody in this process where we're talking
about shop of the dog.

Speaker 3 (32:56):
Well, when you sit down with them and you go
over it's what it is that they're doing and the
effects that it's having on them and it's like, how's
that working out for you? Well, it's not working out
very well. Okay, So do you want to continue doing
what you're doing and do you want to change your behavior? Well,
I want to change my behavior because I'm tired of
feeling this way. Well good, when you're truly tired of
feeling that way, then you will now not ask to

(33:19):
make change, you will demand to make change.

Speaker 1 (33:22):
Yeah. I think the problem is is that we don't
like the way we're feeling, but we don't recognize that
it's the behavior that's causing us to have that feeling
because the immediate effect of the behavior, let's say eating
a cookie is all that feels good, that tastes good,
but the long term effect is So we're having trouble
making that recognition.

Speaker 3 (33:44):
Right, seeing the initial intake leading to the chronic, long
term negative effect.

Speaker 1 (33:51):
Right.

Speaker 3 (33:51):
And so that's just the thing. You have to become
educated and knowledgeable about the effects of what it is
that you're doing, both short term and long term. Okay.
I have a friend of mine who's a competitive cyclist, Okay,
and when he's cycling for six seven hours and he's

(34:13):
out on the course doing whatever it is that he's doing.
He has three different levels of nutrition that he brings.
He's got quality stuff, he's got a mediocre stuff, and
then he's got the high energy, immediate like a shot
in the butt kind of thing that's going to get
him a boost of energy to get him up a
hill or get him to recover from the hill, etc.

(34:36):
But he and I have had enough conversations that he
understands what are good fuels that are going to sustain
the body over that length of time, and then he
can add additional things that are going to help get
him through whatever the immediate crisis of this particular short
steep hill that he's got to have the energy to

(34:59):
power through it kind of thing. And so there's some
trade offs. But at the end of the day, if
he doesn't have the proper foundation of quality ingredients to
feed his muscles, and his muscles aren't going to sustain
him over that length of time, regardless of what he
puts into system.

Speaker 1 (35:16):
Well, this is this is important, and I think we
need to take a short commercial break. But when we
get back, I want to go back into the shop
with the doc program and see how somebody can direct
themselves to eat more healthy and then improve what's the
outcomes of they're feeling?

Speaker 3 (35:33):
Absolutely, but please listen. It's commercial from our general sponsor.
You're listening to the Alternative Healthcare Network dot com.

Speaker 6 (35:40):
You we're listening to the Alternative Healthcare Network.

Speaker 3 (35:45):
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 to
five five six one two two two five again eight
four to 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 spineboy dot com,

(36:08):
and I look forward to serving your healthcare needs naturally.

Speaker 6 (36:12):
You're listening to the Alternative Healthcare Network.

Speaker 1 (36:16):
So Doc Grick. When you're going to the grocery store
and you need to buy foods, I mean not all
the foods you can buy are in the vegetables, the meats,
in the dairy. There are things like you mentioned olive oil,
where you may need some oil. And certainly part of
what you need in your diet. You need to eat
a certain number of fats. That's part of the nutrition
that your body needs, isn't it. Yes, So if you're

(36:39):
going to go around, where do you make the decisions
between like the difference between safflour and vegetable oil and
olive oil and peanut oil and avocado oil. There are
all these different oils. How do you know which ones
would be good for you and which ones may be
less healthy?

Speaker 3 (36:55):
Well, I can tell you that any of the oils
that from vegetables are not stable when you heat them,
So none of those are things that you should actually heat. Okay,
Olive oil is meant to be served at room temperature,
and olive oil comes in four varieties. You have your

(37:17):
extra virgin, you have your regular olive oil, you have
your light, and you have your extra light. And if
you understand the manufacturing process, the extra virgin is the
first squeezed, cold pressed squeeze of the olive, the first olive.
The first oil that comes off of that is the
extra virgin olive oil. Then they squeeze more out of it,

(37:38):
and that's your regular olive oil. Then you got a
carcass left over, so they're gonna grind the carcass up
and they're gonna get more oil out of it. That's
your light olive oil. And then they're gonna basically heat
the hell out of whatever's left over to extract whatever
they can by adding some other ingredients to it, and
that's your extra light. So which one of those do

(37:59):
you think is the highest nutritional value?

Speaker 1 (38:01):
Would assume that the first one.

Speaker 3 (38:04):
Extra virgin, and they're going to charge you a premium
for the extra virgin, even though it takes the least
amount of work, which I just find ridiculous. If it
if it takes me less energy to do something, I'm
going to sell that for the amount of energy that
I put into it. But the food industry is the
biggest profit way that we can make as much profit

(38:26):
as possible. So if you want the high quality royal stuff,
then you're going to pay high quality royal prices for it.
So it's about understanding what happens to food when they
process it, and it's about making choices based upon that.
So I just want people to be aware of the

(38:46):
choices that they're making and how to get higher value
out of their food. If you look at a food
ingredient list and you can't pronounce anything on the label,
don't buy it. If you look at a carton of
eggs under ingredients you know what it says, eggs, eggs good.
You can pronounce it, you understand it, put it in

(39:09):
your cart. But if you grab something that says it's
I don't know, such and such flavor, and then you
look at the ingredients and there's nothing there that has
any of the thing that the flavor is supposed to
come from, then don't buy that, regardless of how good
it quote may taste. Okay, you know, And it's just

(39:30):
they they do things the way that they do in
such a way, and they're so cryptic about it, and
they're so uninformative about it that you, as the consumer,
have no idea what you're saying yes to. And that's
not a way to live a healthy life. You need

(39:50):
to become an informed consumer and you need to have
a method to whatever it is that you're doing.

Speaker 1 (39:59):
You mentioned that the vegetable oils are not good for
being heated. Are there other oils or other fats that
you can use for frying and cooking? Right?

Speaker 3 (40:08):
When we get into fats, there's three types of fats.
There's saturated fat, and what do you know about saturated fat?
What's the mentality about saturated fat? Yeah, what's the general
sense of what is saturated fat something you should be right,
it sounds terrible. It's the best fat to cook it.

Speaker 1 (40:29):
Why is that?

Speaker 3 (40:30):
Because it's stable. You can heat the hell out of
it and you're not going to fractionate it it at
all because it's fully saturated. Then you get into mono unsaturated.
Mono unsaturated means it has one double bond, and when
you heat a double bond, that double bond is going
to break, and it's going to break in a way
that you're the reason why you have a double bond

(40:52):
is because you're sharing an electron between two atoms. And
when you break the double bond, now one takes the
electron and one is now left without an electron. That's
called the free radical. The free radical is going to
try to run around and steal electrons from those that
have extra electrons. Those are scavengers. Those are what create

(41:13):
the basis for cell mutation and ultimately cancer. Okay, now,
if you want to increase that, what comes after mono unsaturated,
well it would be poly unsaturated. Polyunsaturated oils or oils
that you should not be cooking with at all because
they're going to have lots of double bonds. Poly meaning

(41:34):
many okay, so many double bonds. When superheated, it's going
to create lots of free radicals. So your corn oils,
your safflower oils, all your other vegetable oils, okay, are
mono and poly unsaturated, and you don't want to be
consuming those.

Speaker 1 (41:54):
So if you're frying, I mean I remember reading about
like they used to cook beef tallow, yeah, for frying
your potatoes or something like that, or large or lard
uh huh.

Speaker 3 (42:06):
Or Crisco.

Speaker 1 (42:08):
Crisco was the one that I remember my grandmother using.

Speaker 3 (42:10):
It, right, And those were fully saturated oils and you
could heat the hell out of them and nothing bad
would happen. But when they started taking vegetable oils and
they started making them, you know, they advertised in a
way I remember back when they were talking about cholesterol
and being hard healthy and this that and the other.
Thing they would put on corn oil, it's a hard

(42:32):
healthy oil. Not if you're going to go home and
cook your chicken in it, you're actually going to create
free radicals, which is going to actually lead to heart disease.
So the thing that they were advertising as being healthy
was actually increasing the health condition that they were labeling
saying that it's going to help deter.

Speaker 1 (42:52):
Does it make a difference to use cold pressed oils?

Speaker 3 (42:55):
Cold pressed oils have no heat, and when you don't
heat the oil, then it stays stable. There's no fractionation.
That's why they're doing cold pressed oils because there's you're
getting exactly what nature would want you to have, but
anytime you heat it. So, if you're gonna put anything
in a pan in which to heat and cook your
food with, you want it to be as close to

(43:15):
one hundred percent saturated as possible, which is why Grandma
used beef tallow which is why using you know, animal
fat is better to cook in. Okay, And if you
are going to cook in something that comes from something
that's a non animal then you maybe use coconut oil
because coconut oil is ninety seven percent saturated.

Speaker 1 (43:36):
Interesting. Interesting, Now, what about things like when you're walking
down the aisles and you think, well, i'd like to
have condiments. I like hot sets, I like ketchup, I
need mayonnaise, I need mustard, things like that. What do
you do when you look at those items on the shelves.

Speaker 3 (43:52):
Well, you do what you do with every other item.
You look at the label, and you look at the ingredients,
and you look to see how long the list of
ingreens are and how much of it you can actually
read and understand and recognize. And if it comes with
a litany of things that you can't even pronounce, put
it back on the shelf and look for an alternative
in that particular item that you're looking for. You know,

(44:13):
you look at ketchup what's the chief ingredient found in ketchuprup?

Speaker 1 (44:21):
What do you think it should be?

Speaker 3 (44:23):
It should be tomatoes. So if it's not the first ingredient,
then you're getting crap and you shouldn't buy it. Well,
that's all they make available, doctor Rick. Will good to
make your own, but you got to You got to
decide which path you're investing in. Are you investing in
having a disease process? Are you investing in having a

(44:45):
health process? And you either invest in your health or
you defer to your disease process. Out of woman arguing
with me over the fact that I don't accept health insurance, Yeah,
I don't accept health insurance. Why because I don't want
somebody dictating what I need to do in order to
help you and do what's in your best interest. I
don't need somebody reaching in and controlling how I help you. So, yeah,

(45:09):
I don't take health insurance. And she was offended by
the fact that, and she saw it as a red
flag that I don't take health insurance. Well, if you
understand your health insurance and it's not meant for you
to be healthy, okay, then you wouldn't be buying into
the concept of quote health insurance. Health insurance will never
make you healthy. It's a misnomer. And people need to

(45:33):
wake up, They need to pull their head out of there,
you know what, and they need to actually start to
understand what is being done to them instead of being
an automaton where they're totally unconscious and just going through
life robotically.

Speaker 1 (45:50):
So with something that So, there are a lot of
things that get on the shelf, pastas, breads, things of
that nature. What's the problem with that or what do
you look for as a shop with the doc what
do you look for in those items?

Speaker 3 (46:04):
Well, pasta if you look at it, okay, it's made
from flour. Okay, it's one hundred percent sugar. It gets
you forty six grams of sugar per serving. And nobody
ever has one serving of pasta. They have four servings
of pasta at a minimum, So you're getting all that
sugar that you can't possibly burn, and then you wonder

(46:25):
why you're fat. All that sugar is gonna can get
converted and stored as fat, so breads, pastas, cereals, fruits, drinks,
et cetera. All of those kinds of things that are
high in sugar. Okay, that are not natural sugars, they're
man made, processed sugars. Those are going to create health issues,

(46:48):
but those are the ones that they promote. Those are
the ones that they make readily available, that have all
sorts of brands and varieties. It's funny you go down
some of the aisles in the store and from one
end of the aisle all the way into the other
end of the aisle, they have the same product, just
a thousand different variations of it.

Speaker 1 (47:09):
It was recently at one of the stores, and I
think there was one two three rows that were devoted
to One was just all the kinds of chips, like
potato chips, corn chips and things like that. Then there
was another one that was just SODA's right, and then
there was another There was other liquid beverages, but everything

(47:31):
from different waters and gatoradeslad waters and stuff like that,
but power raids. Yeah, and that was in a large store,
so you know that that. I mean, it's an aisle
that I basically don't even bother with because I don't
buy those items, right, But I mean it's just a
massive amount of content that's in there. Yeah.

Speaker 3 (47:52):
The other day, I was in a grocery store and
I was looking for specifically walnuts, shelled or walnuts, and
I went to the place where all the nuts are
no walnuts, and then I had an epiphany. Walnuts are
used in baking. So I went to the baking aisle

(48:15):
and I found walnuts. And walnuts came in three varieties.
You had the ones still in the shell, You had
the ones that were shell that were essentially all halves,
and then you had the ones that were walnut pieces. Well,
walnuts when you crack them open and you look at
half of a walnut, what part of your body does

(48:37):
that look like? The Yeah? Yeah, because walnuts are good
for your brain. So I eat walnuts pretty regularly to
nourish my brain as nature intends, as opposed to eating
sugar that goes to energize as your brain. That literally

(49:01):
shuts your brain off. So you got to ask yourself
what are you doing. Are you feeding your brain or
are you turning your brain off? Are you feeding your body?
Or are you growing disease? And if it's important to
you and you want to understand, pick up the phone
and call me. I'll give you a whole dissertation. I'll

(49:25):
invite you into the office. You'll produce a diet history
for me, and I will pull the diet history apart
for you to help you understand what are good choices,
what are fair choices, and what are bad choices and
give you back the understanding so that you can go
forward in your life knowing which choice to make because
of which choice is going to support your overall health.

Speaker 1 (49:46):
So how do you balance that idea with the pleasure
of eating and then the rules that you have for
being disciplined about healthy eating.

Speaker 3 (50:00):
You can make healthy food taste good. All the food
that I eat tastes spectacular. I don't need to eat
crap food in order for the food to taste good.
In fact, there's an interesting supplement that I was introduced
to a number of years ago that the guy that

(50:22):
introduced it to me, was my Standard Process rep. And
he didn't tell me what he was doing, but he's
just like, this is the newest supplement and I want
you to just take a swig of it. So I
was like, all right, I trust him. I took a
swig of it. Well, it happened to be a food
supplement liquid that literally turns off your taste.

Speaker 1 (50:42):
Boots, turns them off.

Speaker 3 (50:46):
Turns them off. So if you put something in your
mouth that wasn't real, it literally tasted like cardboard.

Speaker 1 (50:56):
Hmm.

Speaker 3 (50:59):
And then he offered us a bunch of different types
of food to eat, and all the ones that taste
it like cardboard was processed garbage, no nutritional value food.
The stuff that actually was made from real food would
leave you a hint of a taste. So people listening

(51:21):
may say, well, what does that herb I need to
be able to shut off my sweet taste buds. It's
called gymnema, and Standard Process sells it as both a
tablet and a liquid, and I can tell you the
tablet's going to take longer to get results. The liquid
will literally you put it in your mouth and your
taste buds will be off for six to eight hours. Wow,

(51:42):
and that may help you to not make poor food choices.

Speaker 1 (51:45):
Yeah, well, that's very interesting. I mean that that sounds
like one possible answer. And you know, as we close
out this show today, and you made the offer that
you're available to have that discussion with anybody who would
like to talk about their diet and their food choice.
I'm somebody who's listening to the show in this last
minute that we have. What are the best ways to
reach out to you?

Speaker 3 (52:06):
Best way to be 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 your name and telephone number
and I will call you back. Uh, you can text
that phone. I'm not impossible to get a hold of text,

(52:27):
but I'm not so efficient with texting, so it may
take a little bit. You can email me directly at
doc Rick at spineboy dot com, d oc ri I
c k at spineboy dot com. I get back to
my emails every single day and U. You can certainly
stop in the office. We're at one thirty eight Canal
Street in Pooler Park. That is in Pooler, Georgia. We're

(52:48):
Sweet four zero four of Building four hundred and if
you're inspired at all and want to make a difference
in your health, and it's time for you to make
that change, you know, Michael Jackson's at best, start with
the man in the mirror and make that change. And
I'm happy to support you in your endeavors. And so, uh,
I want to thank you for tuning in this week.

(53:08):
I'd ask you to tune back in next week, same
health time, same health station. This is doctor Richard Huntun
from Advanced Alternative Medicine Center saying, I'll look forward to
supporting you when your health matters.

Speaker 1 (53:22):
Be my physician. He said, you're definitely ill. That's at
the nurse. I've seen worse.

Speaker 2 (53:27):
So the doctor just gave me a pill. Take one
of those three times a day. Don't ever stop until you're.

Speaker 1 (53:33):
Dearly dead or always better.

Speaker 2 (53:35):
Keep out of the reach of children, the things that
might be some side effects. You mean, I probably will
well a little of fact.

Speaker 4 (53:42):
Just come back and I'll give you one another 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 then he showed me his bill.

Speaker 3 (53:53):
I popped another pill.

Speaker 2 (53:58):
Out of the headache has become pain in the butt.
What was just a energy finger now is a swollen foot.
Doctor ripe an out of breadth. And I've never walked
up a hill. Avoid all die from exercise. I'd rather
give you a pill, but bring the mighty some side effects.

Speaker 1 (54:14):
Brings the probably will WeLive.

Speaker 4 (54:16):
It's a fact.

Speaker 3 (54:17):
Just come back and I'll give you another pill.

Speaker 4 (54:20):
On top of that, on top of that, on top
of that, on top of that, on top of that,
on top of that.

Speaker 1 (54:25):
Then he showed me his bill.

Speaker 3 (54:28):
I putted another pill.

Speaker 2 (54:33):
I looked on the internet, checked out a medical site
and said, you may not be depressive, but then again
you might.

Speaker 1 (54:40):
You're worry than you are. Then take this simple test.

Speaker 2 (54:44):
Obviously, people will need a pill.

Speaker 1 (54:46):
You know how one is best.

Speaker 2 (54:48):
The thing is that might be some side effects.