Episode 158: Healthy Eating

Episode Transcript

Speaker 1 (00:04):
Be my physician. He said, you're definitely ill than to
the nurse.

Speaker 2 (00:08):
I've seen worse than the doctor. Just gave me a pill.
Take one of those three times today.

Speaker 1 (00:13):
You don't never stop on till you're dearly dinner off.
A better keep out of the region children, the things that.

Speaker 3 (00:19):
Might be some side effects, you mean the probably will well.

Speaker 2 (00:22):
Limits of fact, you can't come back, and I'll give
you one out of the film.

Speaker 1 (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.

Speaker 2 (00:32):
He 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 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 save Well.

Speaker 1 (01:41):
It's good to be back again this week with you,
Doc Rick. You know it's so important for people to
eat well, but we're really having a lot of trouble globally,
and eating habits have diminished largely around the world. How
are these poor eating habits killing millions of people each.

Speaker 3 (02:00):
Well, just appreciate that all health requires proper food in
which to be healthy. Poor eating practices is what creates
all health concerns. As all health concerns are nutritional deficiency diseases,
and so we need to make sure that we're getting
quality ingredients. You want to get quality ingredients from local source.

(02:22):
You don't necessarily need to have exotic food flown in
or shipped in or whatever from other parts of the world.
Find good quality, healthy ingredients local to who you are
and where you are, and make sure that you're getting
plenty of that in your daily ingestion and whatever you
can't do for that, then we can talk about how

(02:47):
to supplement your diet simply because the food that you're
getting isn't packed with ingredients that is going to help
to maintain your health.

Speaker 1 (02:56):
Yeah. I mean here we are, We're living in the
richest country in the world world, and yet we see
that so many people are not eating properly.

Speaker 3 (03:05):
Yeah, and it's influenced through advertisements and a lack of
understanding of what is being offered is food that is
not really food at all. So we need to help
people that make their food a priority and begin researching
what are good food sources and how to acquire their
good food. We also need to look at food preparation
and what's being done to the food before eating it

(03:28):
and does that create problems. For example, processed foods are
always going to create problems over time. Using a microwave
creates health issues as well. Understanding this and making adjustments
to circumvent these problems is what needs to be promoted
more in our society. But that doesn't necessarily sell the
kind of foods that we shouldn't be eating anyway.

Speaker 1 (03:50):
That's right, and are we just eating too much?

Speaker 2 (03:53):
Well, eating too much?

Speaker 3 (03:54):
Is the body trying to get good nutritious food when
given crab food. The search for nutrition does not exist
in the food choices the person makes, and so they
continue to eat the empty foods and they have a
tendency to overeat, and as a result of that, you
do end up eating too much.

Speaker 1 (04:13):
So are we eating the wrong food?

Speaker 3 (04:15):
Then we're eating poor quality food, and the FDA allows
it and gives people free will to choose crap food
by making crap food available. It certainly is immoral and
it needs to stop. But I'm not sure that the
Food and Drug Administration truly cares about what's being done
to our citizenry. And because if they were, they would

(04:38):
put in stronger enforcements and they would get rid of
a majority of the crap that's out there that we
shouldn't even be considering consuming.

Speaker 1 (04:49):
I mean, how do you make healthy food more appealing?

Speaker 3 (04:54):
Make it more appealing? I would say, start by offering
it and let the nutritional value speak for itself. Start
doing some cooking for yourself. Start looking for recipes that
sound exciting to you, that it's relatively easy to make,
and you can find all the ingredients in order to

(05:14):
participate in. I've purchased several different ethnic type cookbooks for
my wife because she likes a variety of different types
of foods, and so whenever she wants to cook for us,
nine times out of ten, she'll pull out one of

(05:35):
her cookbooks and she'll find a recipe that we have
the ingredients for and she'll put it together. And so
we get a large variety of food from different cultures
because we have different recipe books that come from different cultures.
You know, when my wife and I celebrated our eleventh
wedding anniversary, we went to the place that we had

(05:57):
our honeymoon, and while we were there, we went to
one of the little towns that we really enjoy and
I went in there for one reason, and she went
in there and she found a couple of cookbooks, one
for meals and one for desserts, and so I bought
her both so that because I'm going to be the
one that benefits from her having the material, and so great,
so now we have more cookbooks. She belongs to a

(06:20):
cookbook club where they have events once a month where
you are tasked with making a particular dish from a
particular culture, and so she goes to the library to
find recipes for whatever that cultural circumstance is. If they're
selling a cookbook, I will try to buy it for

(06:42):
without her knowing. She'll go to the library and get
the cookbooks so that she has access to the recipes,
and then if she really enjoyed the book, then I'll
just buy her the books so she has it and
she doesn't have.

Speaker 2 (06:54):
To go to the library.

Speaker 1 (06:55):
No, I mean, in terms of the American diet or
we just is it that we eat so much meat
and the amount of salt and sugar that we consume.

Speaker 3 (07:07):
Well, for some yes, and for others. Know, everyone is
a little bit different. For sure, sugar is the main culprit.
The misunderstanding around salt is misleading and appreciates that the
body needs salt to be healthy, not just in the
large amounts that are used in our processed foods in
an effort to act as a preservative.

Speaker 1 (07:25):
I mean they're preservative and they're you know, a flavor enhancer,
right yeah, Okay, Now, I mean poor diet actually contributes
to I think over eleven million deaths globally every year.
And one of the things that you've often said is
that obesity is actually a disease of malnutrition.

Speaker 3 (07:46):
It is OBCD is a starvation disease and is the
result of storing the fake food to try to support
the body, and so it stores the incomplete nutritional fake
foods until the rest of the required nutrition arives, except
the real ingredients do not ever show up. As a result,
the weight continues to increase due to the no real

(08:06):
food being offered.

Speaker 2 (08:07):
And so.

Speaker 3 (08:09):
What we do to help fill in the gaps within
people's holy diets that don't have all the nutritional ingredients
that they need is we offer good, high quality whole
food supplements to help put back some of the ingredients
that get refined out of the food in an effort
to create a shelf life.

Speaker 1 (08:26):
Now, is starvation more than a poverty disease.

Speaker 3 (08:30):
Starvation is a nutritional deficiency problem. If the food does
not have proper ingredients for supporting your health. Starvation and
obesity are the outcomes. So it doesn't necessarily mean that it's.

Speaker 2 (08:43):
A poverty issue.

Speaker 3 (08:44):
It's a poor choice issue, and it's a poor availability
that is being made without people knowing that just because
it's sold in a grocery store, it doesn't mean that
it's the type of ingredients that you should be buying
and consuming. But if the marketing has gotten your ears,
so to speak, then you're probably going to buy those

(09:06):
things because you've seen them advertised and the way that
they advertise them makes you want to eat them.

Speaker 1 (09:12):
Yeah. And also we're seeing more and more we're seeing
these food deserts where there's no grocery stores and there's
no available way to get into some of those foods.
So what are the ways we have to address the
disparity between the healthy foods that we need to eat
and the foods that are either available that are being consumed.

Speaker 3 (09:33):
Well, start educating people on what real food is and
making it available to everyone, remove all the crap from
the grocery stores, and watch people's health begin to improve.

Speaker 1 (09:43):
I mean, we've seen the decline in health over the
last seventy to one hundred years. And I mean you
must see in your practice most everybody's health is getting compromised.

Speaker 3 (09:52):
Well, everyone's health is compromised to the degree that they.

Speaker 2 (09:57):
Eat the crap foods.

Speaker 3 (09:58):
And don't supplement deficiencies in their diet.

Speaker 2 (10:02):
To help fill in those holes.

Speaker 3 (10:04):
They don't, you know, get enough proper sleep, They have
entirely too much stress, they don't have an outlet for
their stress, they don't exercise, and as a result of
all of that, you know, they we developed deficiencies and
everyone's health becomes compromised as a result.

Speaker 1 (10:22):
So what's the reason for all this decline in the
quality of food? Is it just that we're making so
much of it?

Speaker 3 (10:28):
Well, big business with the mentality of profits over people.
When businesses who became big businesses wanted to feed the
country and had no idea that the process and making
real food profitable and delivering it in a timely fashion,
so they started refining foods to increase shelf life and
profit margins. And here we are today with more choices

(10:49):
of less quality food and more obesity than ever.

Speaker 1 (10:52):
So how do people actually seize back responsibility for what's
going on with their diet.

Speaker 2 (11:01):
They need to get educated.

Speaker 3 (11:02):
They need to decide that it's vitally important in their
both short term and long term health to become educated
about food and the crap that's being sold as food,
and they need to avoid the crap, and they need
to find quality food sources.

Speaker 1 (11:15):
I mean, you said that sugar was really the biggest culprit,
and there have been studies about it, and apparently typically
for a lot of people, they're eating maybe ten times
the recommended amount of sugar in their diet. That a
lot of sugary drinks and other sugars are being consumed
across the world. What makes sugar so bad?

Speaker 3 (11:36):
Well, sugar in its refined form is the worse for
the body because it doesn't contain any of the minerals,
it doesn't contain any of the cofactors. It's just pure,
unadulterated lack of nutrition, white refined sugar. Sugar in its

(11:56):
natural form is brown. Okay, when they bleach sugar in
an effort to make it look pure, and they've removed
all the minerals and all the cofactors that would naturally
be found. And let's say the juice from a sugar
cane plant. Now you've created the foundational basis for deficiencies.

(12:20):
And so when you consume high amounts of that sugar,
even little amounts of that sugar, it's going to leach
out of your own tissues the necessary ingredients to add
back to that sugar so that you can actually process
the sugar. And so when you're eating the white refined sugar,
you're setting yourself up for and you are creating nutritional

(12:44):
deficiencies in an effort to just be able to process
the sugar.

Speaker 1 (12:48):
And that's why your body needs these extra resources, or
why it holds on to the extra the things that
can't actually utilize. Then they just get stored for use later,
right in the hopes that maybe one day I'm going
to have what I need and I could process this
and burn these calories off.

Speaker 2 (13:07):
Correct.

Speaker 1 (13:08):
So, now what about salt. You said that salt is
something that your body needs unlike sugar. Your body needs salt.
What is that doing Because so many people say that
a high salt diet raises your blood pressure and creates
all kinds of problems in that regard.

Speaker 3 (13:24):
Well, yeah, salt can be a problem, and its necessary
and whole food form, not just added as an ingredient.
So you absolutely need salt to be healthy, just not
in the process form that increases shelf life and takes
away from the quality of the remaining food stuff being offered.
It's a flavor enhancer, and you know, it's one of the.

Speaker 2 (13:44):
Five tastes that we have. We have.

Speaker 3 (13:48):
Sugar, salt, sour, pungent, and bitter, and it's just a
question of, well, which one are we stimulating and which
ones are we over stimulating.

Speaker 2 (14:00):
I'm going to say that.

Speaker 3 (14:01):
For a lot of people who are lacking normal functioning
taste buds because they've overstimulated them with too much sugar
or too much salt, then we have a tendency to
develop problems as a result of our sensitivity to those
two ingredients.

Speaker 1 (14:19):
Well, one of the interesting things that we've talked about
is that things like potato chips and crackers and things
that are pretzels, things that are heavily salted, but they're
actually disguising the sugar, so they're kind of like, oh,
if you have enough salt, it's going to imbalances out
the sugar. But now you have both of those ingredients

(14:41):
maybe to excess.

Speaker 3 (14:42):
Right, and once you have them to excess, then your
body's going to rob from Peter to pay Paul.

Speaker 2 (14:48):
And what those excessive.

Speaker 3 (14:50):
Ingredients end up doing is they create other nutritional imbalances
and deficiencies that lead to various health challenges.

Speaker 1 (14:58):
So then you would need to actually rebuild the nutritional
value that you are missing in your body so that
you can actually handle the balance of what needs to happen.

Speaker 3 (15:09):
Right, And so it's important for you to make better
food choices so that you don't have to do that.
And while you're in the process of making better food choices,
you may have to take some whole food concentrates for
a period of time in an effort to fill in
the holes that you have in your diet that ultimately
lead to holes within your health.

Speaker 1 (15:29):
Now, one other thing that we eat here in the
West in America is a lot of red meat. Is
there a proper amount? Is there too much red meat?
Are we eating too much red meat?

Speaker 3 (15:40):
Well, that depends on the individual, their lifestyle and their
activity level. We will all require a certain amount on
a regular basis to support being healthy. As there's an
essential amino acid that you can't replicate from other food sources,
you have to get it from a little bit of red.

Speaker 1 (15:56):
Meat, so that's necessary at some point. Yeah, so what
about healthier foods like whole grains and fruits and nuts
and seeds.

Speaker 3 (16:06):
All of that's fine except for what they do to
the grains and the negative health consequences that it ultimately creates.
And so when you bastardize the grains to the point
where you now develop a gluten sensitivity or even have
a gluten analogy, then eating those grains actually creates more
inflammation in the system and makes it difficult for your

(16:27):
body to digest and process them.

Speaker 1 (16:29):
How did those grains get bastardized?

Speaker 3 (16:32):
Oh, genetic engineering using harsh chemicals as what they do
to prevent in terms of pestive sides and that kind
of stuff. So there's a wonderful ingredient out there. It's
not really wonderful, but there's an ingredient out there called glyphosate.

(16:53):
And after they've harvested a crop and an effort to
help turn the field back over and to digesting get
rid of all the fibery contents associated with the grains
that are left in the field, by spraying glyphasate on it,
it actually makes the soil unusable and then they have

(17:16):
to replenish what was destroyed from the glyphosate with some
kind of fertilizer, etc. Before you can grow your crops back.

Speaker 2 (17:26):
On that again.

Speaker 3 (17:27):
And it's you know, you do several growth cycles with
that glycisate stuff. At the end of the growth cycle
that kind of poisons the soil for a long time
to come, not just for the one season that you used.

Speaker 1 (17:45):
It, like salting the earth kind of thing. So with
health problems, do those arise from eating too much of
the wrong foods.

Speaker 3 (17:57):
Only you forget the proper evaluation and supplement with the
missing ingredients you are missing in your dietary choices. You're
going to get health problems when you eat the crap food.

Speaker 2 (18:09):
And so if you're.

Speaker 3 (18:10):
Somebody that you already know that you eat crap food,
then it would be important for you to come in
for a nutritional valuation so we can understand what are
the deficiencies that you have that are setting up the
foundation for you to develop a more chronic, permanent health issue.
You know, everybody suffers with some degree of heart disease,

(18:32):
everybody suffers with some degree of sugar imbalance. Everybody suffers
with some degree of what leads to a blood pressure imbalance,
and all of that stems from the quality of food
that you're eating. So if you have any of those
conditions already, you've been at it for a while and
you're going to need some support if you want to

(18:53):
turn your health yacht around and move it in the
right direction.

Speaker 1 (18:59):
This is a really important conversation we're having today, Doc Rick.
We need to take a short commercial break to hear
from our general sponsor, the Alternative Healthcare Network dot com.
When we get back, I have some more questions about
eating and how you can eat healthier.

Speaker 5 (19:13):
Absolutely, you are listening to the Alternative Healthcare Network.

Speaker 3 (19:18):
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
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That's Doc Riick at spine boy dot com, and I

(19:42):
look forward to serving your healthcare needs.

Speaker 5 (19:44):
Naturally, you are listening to the Alternative Healthcare Network.

Speaker 1 (19:49):
One of the challenges I think a lot of people
are facing these days is what we call emotional eating.
How do you recognize somebody that's eating emotionally.

Speaker 3 (20:00):
By direct by ultimately being introspective and checking in before
deciding on what you were going to eat.

Speaker 2 (20:10):
If you have.

Speaker 3 (20:13):
A really strong craving for something, if you're eating when
you are emotional, if you are eating in an effort
to avoid having to deal with something, those are all
indications that you are probably an emotional eater, and it
would be important for you to get that properly looked at.

Speaker 1 (20:31):
I mean, when you eat for emotional reasons, do you
do eat differently? In other words, do you like something
like eating too fast or eating too much?

Speaker 3 (20:41):
Yes, you are feeding the emotion and not the body.
Emotional eating will always be too much and poor quality
food is those fake foods are what stimulate the emotional response.
So you are an emotional eater, there's a high degree
of likelihood that you're eating crap. H.

Speaker 1 (20:57):
So what kind of emotional issues would cause somebody to
eat that way?

Speaker 3 (21:01):
Well, any emotional reason really if they develop an association
with the emotion and eating to make the emotion feel better.
So literally, any emotion can be associated with overeating. It
just depends on are you emotionally aware of what it
is that you're dealing with at an emotional level and

(21:23):
what your natural inclination is if that involves and is
wrapped around food.

Speaker 1 (21:30):
So what about the emotional feelings that you get after
you've been eating out of emotions?

Speaker 3 (21:39):
That leads to issues as well. A person to graze
themselves for eating. This is what leads to eating disorders
like bolimia. So it comes with its own downfall, if
you will well.

Speaker 1 (21:52):
It seems like there's a lot to understand about emotional eating.
It's not necessarily a simple issue.

Speaker 3 (21:58):
It's very important of if the person has the issue
and may still think that they have it under control,
it's very very important for the person to actually go
have a consultation with somebody that can determine if they
are an emotional eater and if that emotional eating is
out of control.

Speaker 1 (22:16):
I mean, that's I guess there's a difference between being
an emotional eater and then when that emotional eating gets
out of control and it becomes a problem, that's that's
when you see things like bolimia andorexia correct And I know,
having had daughters that that young people seem to almost
everybody that were friends of my daughters had emotional eating issues.

(22:40):
It seemed to be ubiquitous among young women today.

Speaker 3 (22:45):
Well yeah, and so what's important is is as a
as an adult, as a father to your daughters, and
as somebody that cares about people as you genuinely do,
you know, finding ways, find avenues, finding you know, conversations
with somebody that may be the parent of one of

(23:07):
these children who looks like they're an emotional eater, and
finding a way to have the conversation so that the
parent becomes more aware and then the parent can determine
what the best remedy for their particular problem happens to be.

Speaker 1 (23:24):
Yeah, I think for a lot of people, the eating
habits and families are quite there's quite a range of
eating habits. So for a lot of families, you know,
kids are left on their own. And I know it
was always something that I did to feed the family
and to make sure we sat down for our meals
and to eat well balanced meals. So when you do that,

(23:45):
you teach your children how to eat. And in other.

Speaker 2 (23:48):
Words, that's what being a parent is about.

Speaker 1 (23:51):
I think. So, I mean, food can be a crutch
when it becomes the primary way of coping with your emotions.
But as you do when all your health issues, you
want to approach the underlying issues right.

Speaker 3 (24:03):
So if you don't address the underlying cause, then you're
going to continue to have a problem. And that's why
you need to find a practitioner who is well versed
in these imbalances and has the tools to address them.
Instead of the person continuing to suffer the effects of
the problem or even being put on some kind of

(24:25):
medication that changes the personality of the person because they're
trying to suppress some urgency as far as reaching for
the crap foods.

Speaker 1 (24:35):
Now, how could somebody who is an emotional eater empower
himself or herself to take back control of their eating.

Speaker 3 (24:43):
Ideally, get help, read books, do the work, gain control
over the issue. And if you can't gain control over
the issue, then definitely get some help.

Speaker 1 (24:54):
So if you're getting help, what would be some of
the signs that you would look for to see if
someone is an emotion.

Speaker 3 (25:00):
Well, do you eat more when you're feeling stressed? Do
you eat when you're not hungry or when you're full?
Do you eat to feel better or to calm or
soothe yourself. Do you reward yourself with food? Do you
regularly eat until you are stuffed yourself? Does food make

(25:21):
you feel safe? Do you feel like food is your friend?
And lastly, do you feel powerless and out of control
around your food?

Speaker 1 (25:30):
So how do you tell the difference between being hungry
and emotional eating?

Speaker 2 (25:35):
Well, ask yourself?

Speaker 3 (25:36):
Are you eating because you are hungry or because you
are bored?

Speaker 2 (25:41):
Emotional? It's time to eat, etc.

Speaker 3 (25:44):
Eat when you are hungry and avoid the other times,
and your health will certainly thank you for making that demarcation.

Speaker 1 (25:53):
But is it a typical for somebody who is an
emotional eater not to even recognize when they feel hungry?

Speaker 3 (26:01):
I suppose they can, and it usually is overridden by
the emotions and it's not their true desire in terms
of what it is that they're eating and whether the
emotions are involved or not.

Speaker 1 (26:14):
I mean, because I've heard that the people that there's
a mechanism or I don't know if it's a hormone
or you would probably know that when you're full, your
body kind of recognizes that feeling, and that some people
that are having weight problems and emotional eating problems don't
even recognize when those signals.

Speaker 3 (26:34):
Come right, and that's the issue. You know, emotional hunger
comes on suddenly. Emotional hunger craves specific comfort foods. Emotional
hunger often leads to mindless eating. Emotional hunger isn't satisfied
once you're full, Emotional hunger isn't located in the stomach,
and emotional hunger often leads to regret, guilt, and shame

(26:59):
and that may in itself create more stress in and
around food and continue to promote emotional eating.

Speaker 1 (27:08):
So how do you know what it is that's triggering
your emotional eating if you're an emotional eater.

Speaker 3 (27:14):
Some of the common causes are obviously stress, stuffing your emotions,
boredom or feeling of emptiness and needing to fill that emptiness,
childhood habits, social influences. Those are the main reasons for
why people develop emotional eating habits.

Speaker 1 (27:37):
And what are the ways that you can overcome that?
I mean, it sounds largely like emotional eating as a
psychological issue.

Speaker 2 (27:44):
Well it can be.

Speaker 3 (27:45):
And so you want to keep an emotional eating diary,
You want to stop emotional eating, You want to find
other ways to feed your feelings and quick stress relief
can help you fight food gravings.

Speaker 1 (27:58):
And are there alternatives that you could have to emotional eating,
could do something else with substitute?

Speaker 3 (28:04):
Well, yeah, address the emotions associated with food and remove
the imbalance. And I can certainly help in that regard
because that's one of the things that I specialize in.

Speaker 1 (28:13):
So when you've dealt with somebody that comes into you
that has maybe an emotional eating problem, what does that
look like in terms of the process that you go
through with that person to change that.

Speaker 3 (28:26):
Well, we're going to sit down and when we get
into understanding their diet or even if they come in
acknowledging that they have an unhealthy relationship with food, then
we're going to look specifically at that. I'm going to
get them to fill out a five day diet history
which talks about the food that they're eating, the amount
of food that they're eating, when they're eating it, and

(28:47):
where they are when they're eating. You know, are they
in their car, are they sitting at a desk at work,
are they sitting at a at their kitchen table? Where
exactly are they doing the eating? And then ultimately at
the end of the day, helping them to take a
look at well, what's going on with them emotionally and
what is the relationship with how they feel emotionally and

(29:12):
the foods that they choose.

Speaker 1 (29:13):
Well, in terms of somebody that has those kind of issues,
since we know that nutritional issues are underlying the health problems,
and emotional eating is certainly a health problem, are there
ways that you need to supplement somebody's eating that has
that kind of a issue.

Speaker 2 (29:33):
Oh.

Speaker 3 (29:33):
Yeah, if they're having emotional eating problems, there are more
times than not eating food that has no nutritional value
at all, which what keeps their brain in the highly
emotional state. So if we start to feed the brain
the ingredients to help eliminate that cycle by restoring the
nutritional aspect to that part of their brain, then they

(29:54):
can get a handle on their circumstance and certainly make
huge steps in an effort to improvem ate their problem.

Speaker 1 (30:01):
So it would seem that if we're talking about emotional
eating that there would be the emotional eater, eaters who
are extremely overweight and we would like to lose that weight.
But then on the other side, there are the emotional
eaters who are extremely thin. When somebody comes into you,
have you have you dealt with both types of individuals.

Speaker 3 (30:21):
Oh absolutely, And you know, there's there's really no difference
between the two other than the size of the individual.
They both will go through the same process in terms
of how they deal with food, how they will try
to hide food, how they will try to minimize their

(30:41):
behavior so as not to actually confront it, because there's
still a part of them that enjoys what it is
that they're doing to themselves, regardless of whether they're morbidly
obese or even if they're somebody that's thinner.

Speaker 1 (30:58):
So if somebody, if somebody, let's take the obese person.
If somebody comes to you has a severe weight problem
like that and they're interested in losing that weight, but
they're an emotional eater, what would that What would the
steps that you would go through with them look like.

Speaker 3 (31:15):
Well, at first, we would need, you know, to get
them to ask for help, to understand what their willingness
to receive help looks like, what are they.

Speaker 2 (31:26):
Willing to do? What are they not willing to do?

Speaker 3 (31:30):
And then I'm just gonna work with them and address
them like they're a normal human being. I'm going to
have them do a five day diet history, fill out
all the different aspects of the diet history. You know
the food that you're eating, where you were, the time
of day, the amount that you ate, and ultimately what
your emotions were while you were eating. They take the

(31:53):
time to fill out the diet history completely. Then once
we take a look at the diet history, I will
see certain patterns that they have and relationships with how
they feel associated with various foods. We will then check
those foods to see if they have a sensitivity to them,
which is why they would be mindlessly eating them.

Speaker 2 (32:14):
Then once we.

Speaker 3 (32:15):
Understand what the picture is, then we will introduce the
tools that we're going to use to help eliminate the imbalances.
From an emotional standpoint and from some kind of sensitivity
or allergy standpoint. We're going to heal the body so
that the body will now make better choices, and we
will heal the mind so now the person's actually in
control of their eating instead of being controlled by their eating.

Speaker 1 (32:38):
And if somebody comes to you that say, is anorexic
or belliemic, or is purging themselves after they eat, what
is the approach.

Speaker 3 (32:47):
There, Well, again, we're just going to help them to
understand they're going to have to acknowledge the problem that
they have and the fact that they want help. And
if they acknowledge the problem and they want help, well good,
then I'm going to lay out the steps that we're
going to go through in order to help them and
get their permission to want to commit to the process.

(33:10):
And then what we're going to do is we're going
to go through that process in an effort to help
them recover who they are without the negative relationship associated
with food.

Speaker 1 (33:20):
So is there a part of these programs where you
have to give them specific foods that they do need
to eat that our our menus or is it that
sort of a thing where you're going on because you
took that diet history, are you actually helping them know
what they need to eat.

Speaker 3 (33:37):
Well, we're going to go over the diet history and
understand what are good foods and what are not good
foods and what would support them versus what isn't going
to support them. We are certainly going to support them
with some whole food concentrates to help put back some
real nutrition into their system and help take the stress
out of their nervous system that causes them to become
an emotional eater, and going to make sure that they're

(34:01):
not setting themselves up for failure by sabotaging themselves. Most
people's problems are because they sabotage themselves. And we may
end up doing a one of the programs that we
offer that we covered a couple of weeks ago, called
the Shop with the Doc program, so that I will
actually go with them to the grocery store and we

(34:23):
will go through the store determining, you know, what do
you buy in this aisle, Let's take a look at that,
and let's take a look at the ingredients and understand whether.

Speaker 2 (34:33):
It's something good for them or not.

Speaker 3 (34:35):
But I just try to give them as much understanding
and as many tools as possible for them to take
back their ownership of who they.

Speaker 1 (34:43):
Are, right. I mean, it would seem that if you're
an emotional eater, that you're looking for particular tastes that
satisfy something emotionally in you, and it's probably a combination
of the taste in the volume. Yes, And so if
you're looking at now, typically what you might see is
somebody that consumes like I've heard of people, you know,

(35:04):
to get a pint of ice cream and just consume
it right immediately, or a bag of potato chips. Would
those typically be the kinds of things you'd see from
an emotional eater.

Speaker 2 (35:14):
Oh, certainly, they're going to have their favorite foods.

Speaker 3 (35:16):
They're going to have their foods that, you know, stop
them from feeling the imbalances that they feel.

Speaker 2 (35:24):
And you know, it's interesting. I was at my in.

Speaker 3 (35:27):
Laws the other day and we were watching a TV
program because my father in law is disabled, so he
spends a lot of time watching television. And you know,
I don't remember the specifics of what the show was called,
but my, you know, my, all of these people were
over six hundred pounds and it was the process of

(35:49):
what this doctor was doing to try to help them
get a handle on their health before he would ultimately
end up doing some kind of surgical intervention for them.

Speaker 2 (35:59):
And you know, I.

Speaker 3 (36:01):
Watched this girl who you know, she said that she
was committed to the program. He gave her some pretty
specific requirements that she was going to have to meet
as far as weight goes and whatever, and she was
going to stay relatively local and he would have another
consultation with her in thirty days and he would expect

(36:21):
her to have to lose you know, something like thirty
five pounds within those thirty days in order for him
to move forward with doing the weight loss surgery kind
of thing. And I watched a couple of those episodes
of What Goes On because it's an hour show, and
they covered one person's life within the hour, and the

(36:44):
one girl was very successful and the one guy ended
up dying as a result, and it's just, you know,
and it's sad that you know, both people ended up
going through what they ended up going through, and it's it's,
you know, he's he was pretty cut and dry. These
are the requirements. You either meet the requirements or I'm

(37:06):
not going to help you kind of thing.

Speaker 1 (37:08):
We hopefully you have a different point of view and
you do help people. Before we finish out our show today,
we do need to take another short commercial break to
hear from our general sponsor, the Alternative Healthcare Network dot com.
When we get back, I have some more questions about
healthy eating.

Speaker 3 (37:25):
Absolutely, but please listen to this commercial from our general sponsor.
You're listening to the Alternative Healthcare Network dot com.

Speaker 5 (37:32):
You're listening to the Alternative Healthcare.

Speaker 3 (37:34):
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
four five five six one two two two five, or
you can email me directly at doc gric at spine

(37:55):
boy dot com. That's d oc Riick at spine boy
dot com. And to look forward to serving your health
care needs naturally.

Speaker 5 (38:04):
So we're listening to the Alternative Healthcare Network.

Speaker 1 (38:07):
As closing out today's show on food, I wanted to
review a little bit about what the impact of food
is that's happening to us when we're not necessarily emotional eater.
So one of the things is that we are seeing
a lot of GMO foods. What are those and what
is their effect on people's health.

Speaker 3 (38:25):
Well, we don't necessarily understand that because no one's actually
stunning it. I don't think that would get funded properly
to develop a true understanding because there's too much money
being made of genetically modified foods. You know, if they
can eliminate certain genes within the food that causes us
to spoil faster or cause it, you know, to not

(38:50):
be healthy for the individuals consuming it, then what you're
doing is you're actually creating some kind of franken food
at that point. And I don't know that taking anything
that nature has produced itself is going to have benefits
both short term or long term than anybody would.

Speaker 2 (39:08):
Want to have.

Speaker 1 (39:10):
And speaking of frankin foods, what about things like the
fact that they're preserving foods down with all this radiation.

Speaker 3 (39:16):
Well, it isn't healthy, I can tell you that, but
that doesn't stop it from happening, and so they're going
to continue to do it. It's your job as the
consumer to understand if radiation is being used to preserve
the food that you're eating.

Speaker 1 (39:34):
And now another problem that we're having here in America
that we're seeing that something like forty of the food
that is being produced is going to waste. And at
the same time that there's all that food going to waste,
there are still people that are going hungry. So what's
going wrong with this picture?

Speaker 3 (39:52):
Well, poor distribution and availability for everyone, and it's poor
education and poor choices.

Speaker 2 (39:58):
And so.

Speaker 3 (40:01):
Yeah, you as an individual need to make food a
priority for yourself, and then you need to set up
your lifestyle so that you have access to quality food
and that you take advantage of quality food and you
work hard enough to be able to afford.

Speaker 2 (40:17):
The quality food.

Speaker 1 (40:18):
So who's controlling what's going on with the food?

Speaker 3 (40:20):
Well, it's supposed to be the Food and Drug Administration
or the FDA. Too big of a problem to tackle
as a governmental level. It needs to be at a
local level. So if you buy local and know who
you're buying from, etc. Like I'm friends with a bunch
of people within the grocery store that I shop at,
and you know, I'll stick my head into the meat department,

(40:43):
say a loo to the guy that I know there
and ask him how he's doing. And he's always happy
to see my face and asks me questions, and I'll
ask him what's going on with the meat industry? Is
there anything I need to be aware of, et cetera.
And so it's just it's just a matter of asking
question questions and meeting the people and getting an understanding
of if they're the ones doing the job, they have

(41:06):
a higher level of understanding than you do.

Speaker 1 (41:10):
Now, you said that the Food and Drug Adminision, what
is the reason for linking food and drugs in the
same organization?

Speaker 3 (41:20):
Money and food corruption to ultimately sell more drugs in
order to make more money. I mean, it doesn't really
get any more simple than that.

Speaker 1 (41:29):
Okay, Well, I mean, because you've often said that food
is the first and best medicine. So how does food
actually act as a medicine.

Speaker 3 (41:40):
Well, it prevents problems by giving your body what it
needs and what nature makes. And your health is directly
linked to the health of your diet and the foods
that you're consuming. And so yeah, God's first medicine was
food and created the garden of Eden for us to
you know, get our food from. And it wasn't until

(42:01):
man came along and tried to monetize and bastardize the
food industry to create bigger profits and longer shelf lives
that we started to have problems.

Speaker 1 (42:12):
And with all that you do around the issue of nutritions,
it's surprising to me that doctors don't know more about nutrition.
Why is it that they haven't learned more about what
actually goes into good nutrition.

Speaker 3 (42:24):
Well, it's not part of their formal education. They focus
on pharmacology instead of nutrition as a class, so they
get pharmacology and the understanding of pharmaceuticals instead of understanding nutrition.

Speaker 1 (42:39):
Which I mean, because you know, other than it's just
weight loss or diabetes, which are both related to things
that you're eating. Most of the medical doctors don't really
address diet more. They may tell you, well, you need
to lose a few pounds, but they're not really going
to go about it much further than that.

Speaker 3 (42:56):
Right because they lack the understanding due to the failure
of being taught the understanding that they.

Speaker 2 (43:01):
Would need in order to do that.

Speaker 3 (43:03):
So doctors can be very harsh sometimes where they'll look
at somebody that has an obesity issue and they'll say,
you need.

Speaker 2 (43:11):
To lose weight.

Speaker 3 (43:13):
And you know, I lost a patient once. It's a
funny story. This patient was coming to me and we
went over her died history and we did everything and
we were moving in the right direction. And one day
she came in and she said, doctor on Tune, I'm
really upset with you. And I'm like, well, why is that.
She's like, you haven't been honest with me. I said,

(43:33):
what do you mean, I haven't been honest with you,
and she was like, well, I just got back from
my medical doctor and he was really brutally.

Speaker 2 (43:40):
Honest with me. And I said, well, what did he say?
And he said, you're fat and you need to lose weight.

Speaker 3 (43:46):
And I said, yeah, but you know that, and we've
been working to that end. I'm sorry if I didn't
assault you by telling you that you're fat. I thought
it was pretty self evident, which is why we've been
doing the work that we've been doing specifically on your diet.
I'm sorry I didn't offend you by calling you fat.
I just found the whole thing funny.

Speaker 1 (44:09):
That's a very odd little thing. I mean, how do
you know that the information that you're even getting about
food safety, because I keep hearing reports about, oh, there's
been an outbreak of you know, listeria, or there's been
some other, you know, problem with the meat or with

(44:30):
spinach or with how do you know if the food
that you're getting is safe.

Speaker 3 (44:34):
Well, you have to do your own research, and you
have to trust the source that you're getting it from.
And the truth is out there. You just have to
look for it, and you have to do your due diligence.

Speaker 1 (44:45):
And I remember it because you did the Chinese medical
theory and that has a lot of seasonal relationships with
what organs are being treated and what marines are active
and what to do with your health. And I remember
reading a book many many years ago about cold staying
honestly with the seasons. Should you try to eat according
to the seasons.

Speaker 3 (45:05):
If you can, and that is what the seasons are for,
and that's what seasonal food is for, and so it's
it's important if you have seasons and you have food
that's local to your area based upon the seasons that
we're in h then yeah, try to eat based upon
the foods that are available seasonally.

Speaker 1 (45:28):
And what about organic foods? That would seem to be
something that you really want to be able to do
is eat organically if you can.

Speaker 3 (45:34):
Well, you need to do your research into what is
allowed to be called organic and make before making your
final choice. Realistically, if something hasn't been done to the
land that that crop is going to be grown on
for seven years, then it's now considered organic. Well, the
challenge is, well, what if it was a toxic waste
dump eight years ago?

Speaker 1 (45:55):
Wow, that would be not organic in my book.

Speaker 3 (45:59):
Right, So you need to do is you need to
do research and understand what it is that you're purchasing
and what's the value of what it is that you're purchasing,
so that you can make sure that you stay in
front of it.

Speaker 1 (46:10):
Now, if you are eating a balanced diet, if you're
using what you know there's knowledge to be nutritionally balanced,
will you necessarily be healthier?

Speaker 2 (46:20):
Well?

Speaker 3 (46:20):
Absolutely, it's food and all of its proper forms and
all the treatments that you will ultimately need. You know,
I eat quality food and I take quality whole food supplements.
And you know, as I've said multiple times on our
show over the years, you know it's it's I'm up
over thirty five years having not been sick.

Speaker 1 (46:39):
I mean, do you have to have supplementation to.

Speaker 3 (46:42):
Your diet in our current society?

Speaker 1 (46:44):
Yeah? Absolutely, So how would you know what supplements to take?

Speaker 3 (46:48):
Well, you need to find somebody that understands the supplement
business and understands what good supplements are versus the crap
pharmaceutical pharmaceutical based supplements. And you need to have somebody
that has the ability to guide you through that menagerie
so that you're getting what your body needs, not just
necessarily one size fits all.

Speaker 1 (47:09):
So that's interesting because in that supplement area, you have
supplements that would support the different areas of your body,
the different kinds of things that are going on with
you physically, emotionally, mentally absolutely, So okay, so if you
want to lose weight, do you have to be hungry?

Speaker 3 (47:30):
If I understand your question correctly, the answer is is no.
I've helped too many people lose weight by eating more
food than they normally eat, and I've seen too many
people lose weight while eating more food than they normally do.
Over the years, I help somebody lose over one hundred
and twenty pounds and they'd never eat more food in
their life because they were actually getting real food and

(47:52):
they were feeding their body. And so once they started
to give the body what they needed, it took all
the excess incomplete bast to die stored food and just
literally threw it in the garbage.

Speaker 1 (48:04):
Huh. That's so interesting that you would actually be able
to eat more and lose weight. Yeah. So I guess
if you're eating foods that are giving you what your
body needs, you're going to be able to eliminate the
things that your body has been storing. Correct. Okay, that's
something we've talked about. So how do you go about
choosing a healthier diet?

Speaker 3 (48:25):
Well, you need to do research and ask questions, read books,
go shopping, look at different options partake in the shop
with a doc session, whatever it takes in order for
you to gain a better understanding. I have a friend
of mine who, in the course of her work that
she's manufacturing and putting things together, she has a headset

(48:48):
because she doesn't need to hear anything while she's doing
her work, and so she has a headset on and
she listens to podcasts on different foods and different recipes
and where to get the ingredients and how to go
about that. So while she's at work, she's getting more
education on nutrition. There's a whole crapload of YouTube videos

(49:11):
out there on food and how to prepare food, etc.
And that's something else that she's done. And God bless her.
She's taught herself how to eat healthy and how to
make quality foods.

Speaker 1 (49:21):
I mean, it seems like such a challenge to be
able to manage the need for healthy food and living
in a hectic lifestyle that so many of us.

Speaker 3 (49:30):
Do, right, And so you have to make it a priority.
And in order to make it a priority, it's you know,
it just becomes.

Speaker 2 (49:40):
It's either important to you or it's not.

Speaker 3 (49:42):
And as far as I'm concerned, there's nothing more important
to you than your health, and so if your health
is a priority, then you will go through whatever process
you need to in order to create the highest level
of health possible. I eat quality food, exercise, I do
my best to get quality sleep. I take a crapload

(50:04):
of supplements.

Speaker 2 (50:06):
You know.

Speaker 3 (50:06):
I love the work that I do. I love helping people,
and so I try to lead my life to the
best of my ability in a balanced, healthy way with
minimalized stress. And you know, on the other side of
the age of sixty, I feel very good. Like I said,
I haven't been sick in a very, very long time,

(50:27):
and I would just like to help other people have
the same experience that I'm having.

Speaker 1 (50:31):
Yeah, No, in terms of that being able to eat
healthy and get the right ingredients in your life. That
would hold true for your entire family. Does it also
hold true for your pets.

Speaker 2 (50:44):
It does.

Speaker 3 (50:44):
It's interesting because my wife is a canine behaviorist and
a nutritionist, and our previous dog died after developing a
cancer of sorts, and ultimately my wife learned a lot
through that tragedy, and so when we got our new dog,

(51:08):
coming up on three years ago, she's just about three
years well, it'll be three years in December, which is
when we got her. My wife makes all of our dog's.

Speaker 2 (51:22):
Food from scratch.

Speaker 3 (51:24):
She goes to the butcher, she gets fresh cut meats.
She'll cut them in very small pieces and put them
in a food dehydrator so that she's got quality whole
food meat ingredients as her little treats. And she, you know,

(51:45):
uses Doctor Harvey's whole food dehydrated food that we rehydrate
in addition to adding organic meats of sorts, etc.

Speaker 2 (51:54):
And so it's.

Speaker 3 (51:56):
Funny sometimes when I would come home and my wife
would be working and she would, you know, put a
note on some of the food that's already in the refrigerator,
and she would say, don't eat this, this is for sheep.
And I'm looking at the food or I'm just like
that looks better than the slop that.

Speaker 2 (52:15):
I'm about to eat kind of thing.

Speaker 3 (52:16):
And so it's you know, it's important for your pets.
You know, they're family members. It's important for you as
individuals within the family, et cetera. Or even if you're
single or what have you. It's important for you to
make better choices for yourself. You should make your health
your biggest most important priority, and you should invest all

(52:37):
the time, energy, effort, and money into that resource that
is your health, and you know, live a life that
is healthy and disease free.

Speaker 1 (52:50):
And that's why we do this show. And as we
close out the show, in the last minute or so
that we have, I'd ask you to let people know
if they want to get the specific questions of they're
about their health answered, they want to know about their
eating habits, what are the best ways to reach out
to you.

Speaker 3 (53:05):
Best way to reach out to me would be to
call my cell phone directly. That's area code eight four
five five six one two two two five again eight
four five five six one two two two five that
is my personal cell. If I don't answer the phone,
please leave a message and I will get back to
you as soon as possible. Lots of people are choosing

(53:26):
to not call me and even introduce themselves, and they're
just simply blindly texting me because they want a question answered.
If you don't identify who you are when you send
me a text, I'm just going to delete the text.
So take the time to introduce yourself, tell me why
you're texting me, and I'm more than happy to have
that text conversation with you. I would encourage you if

(53:48):
you want to ask long involved questions, I would ask
for you to send.

Speaker 2 (53:53):
Me an email.

Speaker 3 (53:53):
I read all my emails every single day and take
care of.

Speaker 2 (53:57):
You that way.

Speaker 3 (53:58):
But whether you all me, text me, email me, or
even stop in directly at one thirty eight Canal Street
in Pooler Park, that is in Pooler, Georgia, it would
be my pleasure to help you what any level that
you're interested in, and uh, you know, like I said,
it's totally my pleasure. So I want to thank you
for tuning in this week. I want to thank you

(54:18):
Mark for putting this show together. I'm going to ask
both us and the listeners to tune back in next week,
same health time, same outstation. This is doctor Richard on
tune from Advanced Alternative Medicine Center, saying, I'll look forward
to supporting you when you're health matters.

Speaker 2 (54:36):
My position. He said, you're definitely Yale. Then to the nurse,
I see worse. So the doctor just gave.

Speaker 1 (54:42):
Me a pill. Take one of those three times today.

Speaker 3 (54:45):
Don't never stop until you're dirty, diaer.

Speaker 1 (54:48):
Almost better keep out of the region.

Speaker 2 (54:49):
Tun