February 16, 2024 • 60 mins
Hey friends, it's Dr. Dwain Wood here, and we've all been there—standing at the crossroads of a tempting buffet, our willpower waning. My journey with diabetes and weight loss has been full of such moments, and I know I'm not alone. That's why this episode is about mastering the art of appetite control and its transformative effects on our health. From personal battles to a patient's victory over the scale, we unearth the role of food triggers in our lives and how to conquer them on the road to sustained wellness.
Imagine turning every meal into a conscious choice rather than a reflex—this episode is the roadmap. We unravel the reasons behind our eating habits, why we often reach for dessert even when full, and how those choices can send our blood sugar and insulin levels on a roller coaster. By sharing a slice of my life, like celebrating milestones with lavish meals, I'll guide you through reshaping your relationship with food. You'll learn the power of fasting, the adjustments needed for medications, and how to untangle the food associations that complicate diabetes management.
Capping off our heart-to-heart, we spotlight the H.E.A.T. model—Habit, Emotion, Access, Taste—to help manage those sneaky eating triggers. Join our fasting challenge and consider diving into our upcoming masterclass for a deeper commitment to your health. We close with a hopeful outlook on putting diabetes into remission and a rallying cry for anyone looking to overhaul their metabolic health. So, let's walk this path together, transforming our lifestyle choices for the new year and the new you.
#dwainwoodemd #educating #encouraging #empowering #encouraging #newyearnewyou #diabetes #HEAT
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I was fed up, y'all.
I had been working on my weight, I've been working on
controlling my blood sugars, Ihad done such a great job of
getting my numbers under controland my weight was going down,
but wouldn't you know it?
Just when it looks like I wasturning that corner and I was
(00:21):
getting good control and I wasdoing all the things that my
doctor was telling me to do, Imessed up.
I don't know.
I don't know what happened, andif you're out there right now,
you're thinking the same thingwhy did I mess up again?
That's what we're going to betalking about tonight.
If you're new to me, I'm DrDwayne Wood.
That's Wood with an E.
(00:41):
The E stands for endocrinology.
Here on the channel, I educate,I empower and I encourage you
to take charge of your health,your life, avoid complications
and go to the next level.
We're creating the life we'vealways wanted and in this year
2024, our new theme is New Year,new Year, new Year.
(01:05):
Why do we have these times?
Why do we have these occasionswhen it seems like things are
(01:27):
out of control?
Over the last several shows,what we've been discussing is
what do we do, or how do we goabout putting our diabetes and
remission.
How do we go about getting offsome medication?
The very first show that we didwas a show that talked about
what are the first steps that weneed to do to take charge of
our health.
The next one we introduced thetool, and one of the tools that
(01:48):
I've been using over the courseof the month actually two months
now is a fasting.
What does fasting do?
How does it work?
And you've seen me as I've gonethrough the process and we'll
continue to do that and shareinsights, as we do in our
check-ins and in our shorts.
Then we talked aboutmedications that you should get
off of as a diabetic.
(02:08):
We talked about medications youshould probably consider doing
or getting on and discussingwith your physician.
And then last week we wentthrough an actual example of how
to look at your blood sugars,look at your medications and
talk to your doctor about how dowe get off of some of this
medication.
So, in the push, in the processof putting our diabetes in
(02:30):
remission or reversing diabetesthat's another phrase that you
will hear people say how do wereverse our diabetes?
As we're moving along thiscourse, as we're going through
the process, as you are learning, as you are fasting, as you are
getting off medications thatare spiking your insulin, one of
the hiccups that happens is thefood.
We gotta talk about food y'all,because it is a big component
(02:55):
of what causes the spikes ininsulin.
Because, as the blood sugarsrise, your body, as we begin
healing from inflammation, as webegin cutting back on
medication, your body is nowbecoming more and more sensitive
to the insulin that it makes.
And when those blood sugarsrise, the body produces insulin.
(03:16):
And remember, it is the highinsulin that we are trying to
avoid.
It is the high insulin that weare trying to deal with, because
insulin has all of those issuesthat we talked about.
Remember, our insulin isresponsible for lots of
different disease processes,right, you see there?
High blood pressure, highcholesterol, coronary artery
(03:36):
disease, polycystic ovariansyndrome, obesity, non-alcoholic
fatty liver disease, metabolicsyndrome.
Insulin has been implicated in,and obesity has been implicated
in, cancers.
So we're talking about a largeportion of chronic illnesses
that can improve if we're ableto get that insulin down.
(03:59):
And so, as we are movingthrough the process of getting
our diabetes reversed, puttingour diabetes in remission,
getting off medication, we wantour insulin that the body's
produced to be used veryeffectively and we don't want it
to be wasted on other thingsthat it shouldn't be, and so a
(04:19):
big component of that is food.
At a lady, come to the officeand you can go to our website.
You'll see her little blurbthat she did for the practice.
We talked about her weight, wetalked about several things and
she said to me Dr Wood, if youcan get me to control my
appetite, then I lose all theweight that you want and all the
(04:40):
weight that I want to lose.
So we worked with her and wewere able to get her appetite
controlled and, guys, she lost100 pounds 100 pounds five,
maybe six years ago.
And when I saw her mostrecently, which was just maybe
six, seven months ago, she hadstill she is still down 85
(05:00):
pounds After six years.
That's unbelievable and that'sunheard of.
Most people in the course oftheir lives go through at least
three, four, five diets.
Losing weight is actually notthat difficult.
What is difficult ismaintaining the weight once
you've lost the weight, and oneof the things that happens is
(05:20):
that these triggers, thesethings that push us to eat, are
what causes a lot of our issues,and so we're gonna spend some
time tonight talking about thesetriggers and we'll get some
insight and we'll talk about howwe can get around some of them,
because, as we are movingthrough the fasts, as we are
(05:44):
getting off of some medications,as we are using medications
once again to suppress theappetite, we don't want anything
that's gonna derail us.
Why I messed up again, why Imessed up again, is what we're
talking about.
I want to introduce you to acouple of concepts.
So I wanna talk to you a littlebit about food triggers, but
(06:08):
let's talk a little bit abouttriggers themselves.
Let's talk a little bit abouttriggers, and I wanna define
what we mean when we talk abouttriggers.
Triggers are things that occur,that produce intense emotional
involvement.
Triggers typically occurbecause they transport you, your
(06:35):
mind, your thoughts, yourmemory to a place that's
different from where you arecurrently.
What does that mean?
That means that somethinghappens in the present, but that
thing that happened in thepresent transports you, either
by memory, by sound, by taste,by touch, by smell, to something
(07:00):
that happened previously, and alot of times people will say I
don't know what happened right,because you're not actually
responding to the thing thathappened right now.
You're actually responding tothe thing that happened before.
So it's an intense emotionalresponse to a situation, we're
(07:22):
adding some things to it.
We're adding this idea that,not only because we're gonna
talk about emotions in a minute,but we're adding the idea that
not only are we having thoseintense emotional responses, but
there are things that occur inour lives that are so routine
for us that they basicallytrigger us into eating.
(07:46):
Okay, and specifically herewe're talking about eating.
So that's what our triggers,that's what we're discussing,
that's what we're talking aboutas we move through this idea of
trigger.
Okay, so let's go back overthere.
The other concept I want you tolearn and this is something
you're seeing here for the firsttime okay, this is unique to
(08:10):
Dwayne Wood MD, to our channelare what are the food triggers?
Right?
And this acronym that we'vecome up with heat, right, get
out of the heat, get out of theheat.
And heat stands for the H isfor habit, the E is for emotions
, the A is for access and the Tis for taste.
(08:34):
So these are the categoriesthat all triggers pretty much
fall into H E A, t.
So we wanna get out of the heat, we don't want the heat to get
us, right.
So H E A T, habit, emotions,access and taste.
Those are the things that causeproblems for us as we move
(08:57):
through, as we're working onputting our diabetes in
remission.
So eating, eating, eating.
So the question is, what doeseating do?
And eating has this kind ofcomplicated interaction with us,
(09:19):
right?
So, aside from hunger, we eatfor various reasons.
We eat for all types of reasons.
I remember when we found outthat my wife was pregnant, we
were having a baby, and wecelebrated, and you know how we
celebrated y'all we went out andwe ate.
(09:42):
When he was how old was he whenwe did the baby blessing?
It was, I don't know, maybe sixmonths or five months or
something, something like that.
And everybody came to town andwe rented a place and we cooked
(10:05):
and we ate.
So there's this complexinteraction that we have with
food that is beyond what we dowhen we are hungry.
So it's not just hunger, it'snot just hunger that we do.
We eat for lots of, lots ofdifferent reasons, and one of
(10:27):
the reasons that sometimes wewill run into trouble as we're
dealing with the management ofour diabetes is because these
triggers occur and they take usdown a path.
They take us down a path, okay.
So that's the H-E-A-T.
The H-E-E-T so complex.
It's a complex set of thingsthat happen with us, and the
(10:52):
acronym provides a framework foryou to understand what it is
that we're dealing with, right?
Exploring and exploring thesereally helps us so that we can
begin understanding what we cando as we're managing the food.
Because, remember, our goal ishow do we suppress, how do we
decrease the amount of insulinin our body?
(11:14):
We've already stopped some ofthe medication that's producing
insulin.
We have some medication onboard perhaps that is
suppressing our appetite, right?
Remember, we had that show.
We're now fasting and, by theway, you are working your way up
to be able to fast for 24 hoursonce a week.
We're fasting, but during thefasting, these are the things
(11:37):
that we've got to be careful of.
These are the things that willcause us to have trouble if
we're not paying attention.
Okay, so eating, eating.
So what are some common habitsthat we have?
What are some common habitsthat we have that will derail us
?
So one is snacking and eatingpopcorn while watching TV, and
(12:03):
actually it's not just snackingor eating popcorn, right, it's
snacking or eating anything.
Just because we're watching amovie, just because we're
watching TV, just because we'rehanging out.
We snack, right, we eat things,and the things that we snack on
(12:24):
typically are not the thing.
It's not usually broccoli,right?
It's usually the stuff thatwill cause a spike in blood
sugar and ultimately cause aresponse in the insulin, after
all, is what we're trying toavoid.
Okay, how about number twoAlways having dessert after
(12:44):
dinner.
I had a lady who was in theoffice and she says, yeah, I
just love my sweets because whenI was growing up right, and
we'll come to this is this ishitting two points I, when I was
growing up, that's what we did.
We had dessert after dinner, wehad something sweet and a lot
of us.
We just get into the habit.
It's not, it's mindless, right,it's okay, we're eating, we've
(13:08):
eaten the meal and, even thoughwe're full, we're going to have
dessert because it's what we do.
It is just a habit that we'vegotten into.
How about having a snack or ameal before bedtime?
Now, this one has probably beenpropagated by a lot of
misconception when, when we talkabout patients who are diabetic
(13:31):
, a lot of times, what we did inthe past was if we adjusted the
amount of food, because if weadjusted the insulin people who
are on insulin, children.
We had them have a snack beforebed because we didn't want them
to go low, we didn't want theirblood sugars to drop.
Well, that's great, I think,except that if your blood sugar
(13:51):
isn't going down, you don't needto have a snack.
But people have gotten into thehabit of having a snack before
bed.
People have gotten to the habit, even if they're not having low
blood sugars.
Hey, I'm going to bed, I'mgoing to have a snack, I'm going
to have a cookie, I'm going tohave some milk, I'm going to
have something, just because itis bedtime.
And that is not right.
That is not what we want to do,because we are trying to
(14:16):
suppress, decrease the insulinresponse.
We're trying to decrease thespikes in our insulin, and the
spikes in our insulin directlyresponds to the things that we
have, the things that we eat.
So, if we can minimize theamount of carbohydrates that
we're putting in because thebedtime snack guess what is not?
No, people are biting on apiece of meat.
(14:37):
I'll tell you that what they'reeating are those things that
we're going to see here in justa little while.
Okay, all right.
So those are some of the commonthings, common habits, that we
have.
How about associating activitiesor times of the day with
specific foods, right?
(14:58):
So we say, hey, it is Tuesdayafternoon, so what we're going
to do is we're going to.
We usually have a sandwich, weplay cards, we play dominoes, we
go to the gun range Whatever wedo, and when we do that, this
(15:18):
is what we have.
Now I'll tell you a bad.
Well, it's not bad.
One of the things that happensto me is when my son goes to
basketball practice.
So I'm working all week and mywife typically takes him to
different activities and so on.
When I pick him up at the endof the week, you know, we go to
basketball practice and when weleave, right, I take him and we
(15:43):
stop off and we get something toeat and I'll say, hey, where do
you want to go?
Now?
Sometimes that is the meal thatwe have for that evening, right
, but sometimes that's just onthe way home and then later on
we have something else to eat.
But that's an activity that Ihave associated with doing food,
(16:07):
with eating, and we do that alot.
So we associate foods withspecific activities or times of
the day.
Okay, so that's it, all, right.
So habits.
So how do we deal with habits.
How do we deal with habits?
So what is the problem?
(16:30):
First of all, with habits.
We eat at specific times orsituations due to routine rather
than hunger.
So that's the issue.
So we're not hungry, butbecause it's the routine, we eat
, and when we eat, the bloodsugar spike.
And when the blood sugar spike,then the insulin comes out, and
(16:52):
the insulin is the thing thatwe're trying to minimize.
Okay, so that's the problem.
We eat at specific times or insituations due to routine rather
than hunger, and the impact,like we said, it can lead to
automatic eating without regardfor actual hunger or fullness.
Your body's telling you I'mfull, I'm full, I'm full.
(17:13):
Now, here's the thing.
Let me ask you the question.
You can put this in the chathave you ever been at the table
or been in a situation whereyou've eaten and you know you're
full, and then somebody says,hey, do you want a piece of pie,
or want a piece of cake, orwant a cookie, or want some ice
cream?
And what do you say?
Yes, I do, but you're nothungry, right, because we're
(17:36):
already full.
We're already full, okay, somake sure, right?
So this is one of the things,so one of the tools that we're
using remembers fasting.
And the point I'm going to comeback and make here in a little
while is, as we are using thesetools and let me let me make it
(17:58):
right now as we're using thesetools, during the process of
using the tools, we want to belearning what are the things
that we need to do that can helpus maintain the benefits, the
habits that we have done, thatwe've learned over the long term
.
Remember, we're not just tryingto get you off of medication
(18:20):
for next week and for the nextweek and for a month from now.
We want you off of medicationforever.
That's what we're working on,okay, so, as you are, as you are
, as you're fasting, as you areusing the GLPs, right, as you
are talking to your doctor aboutcoming off some medications, as
(18:43):
you are figuring out your why,all those things, you need to be
learning some processes thatyou put in place that will help.
So, the fasting, during thefasting what are we learning?
During fasting, we're noticingwhen you feel the urge to eat
just out of habit and you'reusing this awareness to question
(19:03):
the potential for change, forchanging that habit and and
changing your eating pattern.
So that's the strategy thehabit is there.
That's what you've been doing.
But now that you're fasting,you know and let me make this
point you know that your bodyhas enough energy to sustain you
(19:24):
, right?
Yes, you should.
Most of us have enough energyto sustain us.
So, during the fast, it's notthat you are going to die and
it's really not that you'realways necessarily hungry.
That's another show, it's ahabit.
It's 12 o'clock, so it'slunchtime.
(19:44):
I'm going to eat.
Somebody comes to the officeand they bring cookies, candy,
whatever, so I'm going to eat.
We got together, you know.
We're going to play cards, wego to the gym, so I'm going to
eat.
You're not hungry.
So one of the strategies that wewant to use is during the
(20:05):
process.
We want to notice when you feelthe urge, y'all, to eat, when
it's not due to food.
Okay, right.
So the next one is that's thehabit.
The next one is our emotions,and for the emotions, I'm going
to say let's halt the processNow.
(20:29):
Halt stands for people say youshould not be too hungry, too
angry, too lonely, too tired.
These are some common emotionsthat people feel, but really any
emotions, any emotion, fallsinto this category.
If you're out there, thank youfor joining us, thank you for
(20:53):
being here.
Let's see the shoe, hey,welcome.
And she says please remember tohit the like button, thank you
for saying that.
And Teresa, teresa says yep,teresa says yep.
So emotions, emotions, y'all.
I was, where was I?
(21:15):
Where was I?
Oh, yeah, I was in the office.
I was in the office and it wasmaybe one of the days when I was
, when I was fasting, right, Inormally fast.
If you guys have been watching,I do a fast, you know, tuesday,
wednesday, thursday, orWednesday, thursday, friday.
This week I'm actually doing adifferent fast, still 72 hours,
(21:37):
but because I was on a trip, Idid it.
I'm doing it now.
So I was at the office and Iwas not hungry and I had just
come out of a room and asituation was going on in the
office and I was a littlefrustrated and I walked from the
(22:00):
patient care area, walked by mywork desk, walked into my
wife's office and was going intoher refrigerator to grab
something and she said hey, whatare you doing?
Notice I was fasting.
I knew I was fasting, I was nothungry, but the emotions that
(22:23):
occurred right, almost overrodethe thing I knew in my head and
was making me go to therefrigerator.
Yeah, yeah.
So that's what emotions do.
So halt the process, right.
(22:44):
So we stress eat to alleviatefeelings of stress and anxiety.
That's what was going on withme.
We eat out of boredom or lack ofactivity.
Hey, I don't have anything todo, let's go ahead and we're
going to eat.
Right.
Sometimes we sit and we justgrab stuff.
We eat as a form ofprocrastination.
(23:06):
I got this project to do.
Yeah, let me just grab, runinto the refrigerator, let me
run into the kitchen, let me goto the pantry and I'll grab
something and I'll finish thisin a little while.
We eat foods that remind us ofpositive memories.
Hey, hey, hey, okay, let me.
I got to come.
I got to hop up on this one.
(23:26):
I'm from New York, I grew up inBrooklyn and when I go to New
York, like if I flew into NewYork today, like right now, you
know the three things I wouldget I get a slice of pizza, I
get a hot dog and I get someChinese food.
(23:47):
Why?
Because the memories that Ihave of growing up and those are
the things that I ate.
Those are the things remind meof New York.
It reminds me of being a kid,it reminds me of being in that
space.
So we've connected the food tothe memory and it's a positive
(24:09):
memory, but it connects us thereand that emotion causes us to
eat.
It pushes us in the directionof eating.
Now, most people think thatnegative emotions are the only
ones that push us in the eatingdirection.
It's not just negative emotions, it is the fact that we really
(24:35):
as humans a lot of us we don'treally know how to handle
emotions.
It doesn't have to be anegative emotion, for example.
For example, you've had anamazing time hanging out with
family and friends.
People came together, you guyshad a reunion, you had something
going on, you, your husband,your wife, children, everybody.
(24:56):
You had a great time and you'rejust full of joy and happiness,
right.
And now you're up and becausethere's all these emotions kind
of twirling around and we've notreally learned how to handle
those emotions, we eat becausethe eating calms us.
(25:18):
Notice, it's a positive emotion.
But because we don't havecapacity, we don't have the
ability, we don't have the toolsto manage it.
The eating produces a state inus that calms us, so positive
emotions can push us in theeating direction as well.
(25:41):
Angry, right, so cortisol comesup when we're lonely, right,
sadness when we're tired.
I can't tell you the number oftimes I'm here in this space and
I'm doing something, I'm doinga video, you know, either I'm
doing a live and I'm up late,and when I get off I eat, right,
(26:03):
because, hey, I got to do onemore thing, so I'm not going to
go to sleep yet, I'm going tojust do this right now.
And then we eat comfort foodsduring sadness, and we eat
comfort foods doing loneliness,so we eat.
So halt the process.
Hungry, angry, lonely, tired,frustrated All of those, all of
(26:28):
those emotions will cause us andpush us in the direction of
eating.
So how do we manage theemotions right?
So, first of all, what's theproblem?
Emotional states such as stress,sadness, boredom or even
happiness can prompt eating, aswe just described.
The impact is emotional.
(26:51):
Eating can lead to consumingfoods for comfort rather than
nutritional need, oftenresulting in overeating.
So not only are we eating whenwe're not hungry, but often we
overeat.
One of the questions I askpeople in the office is if you
were not hungry, would you stilleat?
And often they say yes, andthat's an indication that it's
(27:13):
not a.
Often we think it's a bloodsugar problem, we think it's a
medication is not working.
No, it's that we are eatingduring a time when we're not
hungry.
We're causing blood sugars togo up.
The blood sugar goes up.
The body has to respond withinsulin, or you have to give
yourself more insulin or takemore medications to bring that
(27:36):
down.
So remember, insulin is theculprit.
That's the guy that we'retrying to get rid of, that's the
guy we're trying to suppress.
And so what's our strategy?
In the process of fasting?
In the process of fasting, itgives you a chance to identify
emotional triggers for eating.
So when I walked into my wife'soffice, I knew I wasn't hungry.
(27:58):
So when she says, hey, what areyou doing?
I had a chance to think.
And we recognize these emotions.
It allows us to find healthiercoping mechanisms, because
that's what eating is.
It is a buffering behavior, itis a coping mechanism that we
use to deal with the emotions.
And then, of course, the nextone it was just there, right?
(28:24):
So that was habit emotions.
Now we're talking about access.
That is stuff that's just there.
You eat just because, justbecause it's there.
I remember when I broke one ofmy fasts, I had a bowl of
almonds and cashews and I ateand I just kept eating, right,
one here, one there, one here,one there and I kept eating and
(28:47):
before I knew it, my bloodsugars were up to 178, y'all, I
wasn't hungry, I had just eaten,but it was just sitting there,
so it was just there.
So easy accessibility oravailability of snacks at the
home or in the office.
Often, you know, people havecandy.
(29:07):
I go to church sometimes and Istop by the church office on my
way to because I work in themedia, and I stop off and I grab
candy.
They have the mints, thepeppermints.
I don't need it, but it's there.
When we attend social eventswhere food is the central focus,
we're having coming up herethis weekend.
(29:28):
We're having an internationalfair at the church International
food fair.
So what's the focus of thatfair?
The focus is food.
So there's going to be food allaround.
Right, it was just there, it'sjust going to be there, and so
we often grab and take things injust because it's there, just
(29:52):
because it's there, we get freefood at work or social functions
.
So at our office and I've toldyou the story before I was once
again, I was fasting, and thatweek there was so much stuff
that came through.
I collected all the food and onFriday, when I was going to
break my fast, I brought all thefood home because I'm imagining
(30:12):
, man, all this food that Ihadn't eaten all day, and it was
well.
It wasn't all free, but a lotof it was.
I go down to the cafeteria, Iget my badge right at the
hospital I can swipe or theyscan my badge, and the food is
free.
I go into the physician'slounge and the food's free, it's
there.
So I've actually stopped goingto the physician's lounge.
(30:36):
I still go to the cafeteriabecause I got to get.
You know, I do, I dounsweetened tea during my fast,
so I still go down there.
I keep that in my refrigeratorat the office.
How about shopping when we'rehungry?
And that leads to impulsebuying and we buy things that we
would normally not buy becausewe're hungry.
(30:56):
And then it was just there.
And then how about living orworking near fast food
restaurants or bakeries?
I see on on the, on Facebook, alot, some people that I follow,
people that are friends with me, and they say, hey, I'm waiting
for them to get the KrispyKreme out of the oven or out of
the fryer.
It was just there.
(31:18):
And so we eat because we haveaccess to things.
And so what's the problem?
What's the problem with theaccess?
The problem is the availabilityof food can significantly
influence our eating behavior.
With easy access, we often, weoften have unplanned eating.
(31:41):
Right, the grazing, the peoplethat we talk about.
We graze because it's there.
We go to the refrigerator, wego to the, wherever, and we just
eat.
The impact is convenient accessto unhealthy food options can
increase the likelihood ofconsuming those foods,
(32:03):
regardless of whether you'rehungry or not.
And that's what we're talkingabout, right?
These are the things thatderail us and make our insulin
level spike and make us have totake more insulin and have to
take more medication.
So during the fast, it canheighten your awareness of how
(32:23):
often you're eating.
Just because the food is there,you become aware.
And so then now, okay, let'smake healthier food choices and
let's not make the unhealthything so accessible, right?
So during the times when you'renot hungry, when you go
(32:43):
shopping, don't pick up thecookies and say, hey, I just
need to have some cookies.
No, you don't.
Or I have to have some icecream at the house.
No, you don't have to have icecream at the house, because let
me tell you, even though youhave decided that you are not
going to eat the ice cream, eventhough you've committed that
you're going to put yourdiabetes and remission, if the
ice cream is in the refrigerator, one of those times when you're
(33:06):
hungry, angry, lonely, tired,bored, frustrated, happy, guess
what we're going to therefrigerator and guess what
we're going to get some of thatfood?
Okay, because it is there, itis there.
So habit, emotions, access andtaste, now the taste one, y'all.
(33:31):
This is a story you got to hear.
You got to hear there are somefoods or some juices like mine
is orange juice and my ice creamis Ben and Jerry's Cherry
Garcia ice cream.
Those two things like right now, if you flash one of those on
(33:54):
the screen, I'm going to have ahard time.
If somebody walks into mystudio right now, while I'm on
live, you guys might have toexcuse me.
I'll put a black screen on andI'll be.
I'll say I'll be right back.
There are some foods that youlike, that are just like hmm,
hmm, hmm.
What's happened is that we'vedeveloped some emotional
(34:20):
connection to the food, somememories.
We've developed some responses,some physiologic responses to
those food.
They calm us.
But the other thing that'shappened is that the food was
designed so that it gives youthat buzz, and that's called the
(34:44):
bliss point.
The bliss point is the placethat the designers of the food
is that that combination ofsugar, salt and fat that when
you eat it, you cannot just haveone.
You go back for a second and athird, and a fourth and a fifth,
(35:04):
and sometimes you eat the wholesleeve of Oreos, you eat the
whole pack of cookies, you eatthe right.
So the bliss point, that pointat which there's just the right
combination.
So let's take burgers, forexample right, we got the fatty
meat, right, the fat.
We got the sweet ketchup and wegot the salty pickles.
(35:27):
And they've put it togetherjust so that you're like, hmm,
this is so good.
I'm going back there tomorrowto have another one.
Chips and snacks, the perfectmix of salt and fat with the
carbs.
Right, what's the?
And I keep asking this guy, Igot to write it down what's the,
(35:47):
what's the, what's the chipswhere it says you just can't,
you can't just have one, right?
So ice cream, the creamytexture, the sweetness and the
rich flavors all combined Right,you go to some places, you can
order your own.
I was going to say blizzard,but I'm not going to say it.
(36:07):
Right, you can put it togetherjust so you can get the sundae,
and it's hmm, hmm, hmm.
The cakes, the cookies, thepastries got that fat, got the
sugar, got the little salt inthere the bliss point.
And then, of course, sodas andjuice.
Right, that's my thing, theydeliver the optimal level of
(36:29):
sweetness.
Oh yeah, the bliss point.
And so we're fighting againstall of these things.
Yep, yep, yep.
So what's the problem?
What's the problem?
The problem is the flavors andthe palatability of food.
(36:50):
It's a strong motivation foreating and it's beyond the point
of hunger.
When you sit down to eat somemeals right, like if you're
eating a main meal, right,you're eating some steak and say
you're even eating potato andyou're eating a salad and you
are full, you know you're full,you're stuffed, it's
(37:12):
Thanksgiving, you've had yoursecond plate of food.
When the desserts come out, youstill eat it right, because
you've got to have Mama's peachcobbler, you've got to have a
piece of that apple pie, you'vegot to have that pumpkin pie One
of the things that I have tostruggle against.
(37:33):
And this year I was so goody'all I didn't have any.
So my dad used to make when hewas alive.
My dad used to make eggnog.
I don't have the recipe, I'venever tried making it, maybe
once.
But when I go to the grocerystore, starting like right at I
don't know mid-December, I haveto like force myself to walk by
(37:59):
the fru-, the-, the the thecoolers because all the eggnog
comes out.
I mean, one year I went and Ibought like I bought like four,
four of the the quarts of eggnog, had them in the refrigerator.
I had to throw them awayBecause, yeah, yeah, once again,
access right.
So wh why am I buying fourquarts?
(38:21):
I know I don't need four quarts, but it was there, it was there
, it was just there.
Okay, so a preference for highlypalatable foods can override
satiety.
That is the feeling that you'refull and it leads to
over-consumption or overeating.
So during the fasting periodyou're going to use that to
(38:46):
reset the preferences, right?
Because during the fast you mayhave some of those cravings and
that's one of the reasons Isaid, hey, let's let's see if we
can get on one of these GLPs,because they help to suppress
the appetite.
And in the process, we areworking on getting out of the
heat right the habits, theemotions, the access, the taste,
(39:06):
and you can develop anappreciation for natural flavors
of whole, nutritious foods.
So, during the process offasting, you are retraining your
mind, you're retraining yourbehavior, retraining your habits
, you're retraining your tongue.
So, when we are mindful, whenwe're mindful of the things that
(39:27):
will cause us to eat, thenwe're able to we're able to
function in a way that allows usto maintain the behaviors that
we are learning.
Because, remember, our goal isnot to just do these things for
(39:48):
a short short time.
It is to do them over the longhaul, over the long term.
So, our habits, our emotions,the access to food and our taste
, those are the four categoriesthat these triggers fall in, and
our goal is to learn how tomanage these as we are moving
(40:11):
forward, because they are goingto be the things that hinder us
and these are going to be thethings that will spike our blood
sugars.
They're going to cause a bloodsugar spike, is going to cause a
spiking in our insulin, isgoing to cause us to have to
take more medication, is goingto cause us to have to take more
insulin, and that's not what wewant to do.
All right, because we'reworking to put our diabetes in
(40:33):
remission.
We're working to suppress,we're working to reverse our
diabetes.
All right, all right.
So let's take a look at bloodsugars.
Let's take a look at bloodsugars.
What I want to do is I'm goingto hop over here and this is my
DEXCOM, this is my DEXCOM andwe're going to show you what
that looks like.
(40:54):
Let's do this view.
And so this is my blood sugartoday.
You see, it's been hanging outin the 80s and, as you know,
right here, usually in themorning, I have a spike in my
blood sugar, and that is due tothe dawn phenomenon Remember,
(41:15):
that's a thing that happens toeverybody.
And so my dawn phenomenoncaused my blood sugar to go from
the 80s and it spiked up to 111.
And right here, I had to changemy DEXCOM because it fell off,
and so my blood sugar is.
When I came back, it had comedown and it's been hanging in
the 80s and 90s.
Right, according to this guy80s, 90s, 100s, right up until
(41:38):
like right, this is 742.
Let me do, let me do one thing.
I'm going to bring you back tothis view because I want to also
pull up the Libre report and,of course, dexcom Libre.
They're different, differentCGMs.
I have one on one arm, I havethe other, one on the other arm
(42:02):
and let's see what the Libre hasbeen showing, because the Libre
was closer to what my metersaid, correct?
You guys remember?
All right.
So here we are and you'll see,according to the Libre, for most
of today I have been in, I'vebeen below 70.
(42:23):
Those red, the red line thatyou're seeing there, let me turn
my mouse on so you can see whenI draw.
So notice, right here.
Okay, so all the reds thatyou're seeing and my Libre has
actually been been alarming formost of today.
Okay, so we're, and let me letme pull it up on this view,
(42:50):
right?
So this is my actual readingright now.
So the question that you'reasking, right, or you should be
asking, is wait a minute, drWood, you haven't eaten and,
yeah, it says it's low, but yourblood sugar is 67.
It's not zero, it's not one,two, three, it's 67, which is
close to normal, right?
(43:10):
So normal blood sugar is 70 to99.
So why are my blood sugarsstill in that range?
They should be lower.
Because I haven't eaten?
Because people think if youdon't eat, if you don't eat,
you're going to.
What Bad things are going tohappen.
Well, let's go over and let mepull up for you what the meter
(43:36):
showed on my Keto Modo monitor.
Let me go ahead and pull thatinto my phone and then we'll
show you that here in just asecond.
So it's sinking.
All right, here we are.
So this is what my meter shows,and down at the bottom there
you'll see glucose of 66 andthen ketones of 3.6.
(43:59):
66 and 3.6.
So my ketones are high.
Normal ketones or ketones thatare therapeutic, nutritional
ketosis Let me say it that wayis anywhere from 0.5 to 1.5.
So things below that means I'mnot, I don't have any really
ketones.
When the body, when you finisheating, within four hours or so,
(44:22):
your body is digesting food, itdigest that until about 18
hours.
At 24 hours or so, the amountof food that you ate the carbs,
the fat, the glucose, the sugarthat you ate is being burnt up
in the liver, and after about 24to 28 hours, the body no longer
has that store of energy thatcame from the sugar that you ate
(44:48):
, the carbs that you ate, and sonow it has to find a source of
energy somewhere else, and thesource that it finds is ketones.
So, as the blood sugar goesdown, the insulin level goes
down, which is one of the bigthings that we want.
The insulin level goes down.
When the insulin level goesdown, the sugar is gone, the
glycogen is gone, the body goesand it finds ketones and because
(45:13):
it's burning fat now and theketones, when it burns fat, it
produces ketones and the ketonesis what it uses for energy.
And what you're seeing is mybody now switching, or it has
switched, because I've been 70,71 hours I've not eaten anything
, so I'm not putting any carbsin.
My glycogen is gone,essentially, and now the body is
(45:39):
using ketones to burn andthat's what you see on the
screen, that's the glucose thatyou're seeing there of 66.
And then my ketones are 3.6.
Now let's take a look at thisgraph and you'll see on the
graph, as the blood sugars dropand the blood sugars are that
tan line that's going down, asthe blood sugars come down, my
(46:01):
ketones go up Because the bodyno longer has sugar to use, so
ketones are being produced andthe ketones are what you're
seeing there going up.
So that ketone of 3.6 and bloodsugar down here of 66.
Amazing how the body works.
And then I'm sure, I'm sure thatone of the things that you may
(46:28):
have been following is what'sgoing on, dr Wood?
We love to see the blood sugars, but what's going on with the
weight?
And this is my graph, this ismy app that I use, and let's
take a look at the trends andyou'll see there over.
Let's see, this is on the 31stof January, this is on the 1st
(46:51):
of February and today is the.
What's today?
Today is the 12th, so on the1st, that's when I went away
well, I went away on vacationhere, that was my birthday I
went down to 191.93.
And then, during vacation, 195.
Yeah, that's a two pounds,right.
And then, since I've been back,192.
(47:14):
And then this morning, 191.
So I want you to notice not onlyare my blood sugars being
controlled, but my weight isimproving as well.
Let me say that again, not onlymy blood sugar is being
(47:34):
controlled, but my weight isimproving as well and, along
with blood sugar control,insulin levels down, the amount
of medication I take is down.
My weight is going down, theinsulin is down.
So that means that bloodpressure, cholesterol, obesity,
metabolic syndrome all thethings that we talk about
improves, and one of the thingsthat I want you to see and I'm
(47:58):
gonna hop back over to thisgraph because I want to go back
to this, this report, and if yousaw my short that I did a
couple days ago, you'll knowthat right here I was in Jamaica
and had a Jamaican beef pattyright there, alright, so the
(48:20):
question is, what does aJamaican beef patty do?
And notice that you know, I atethe beef patty around here,
right around here, my bloodsugar spiked up.
So, at 439 or 434, I think itwas, my blood sugar got above
180 and it went up to 216 Ithink was the highest that it
(48:44):
got there got to 216 and then,by 624, we were back down below
180, right, so within the spaceof two hours.
And then, look, it continues todrop.
So not only does fasting allowyou in the moment y'all, to get
(49:08):
better blood sugars and todecrease the insulin and to
decrease the weight, but daysafter, days after right, so look
at this.
So it spiked up there, and somy body is hyper responsive,
right here.
So I, my blood sugar droppedbelow 180 after eating that,
(49:31):
those, the beef patties, anddrinking the coconut water, and
it continues to go down, andthen, oh, into the next day,
look at that.
So I'm still getting theresidual response from the fact
that my blood sugars werecontrolled during the fasting.
Okay, right, jeff, let's see.
(49:57):
Jeff says how many times todaydo you prick with the keto mojo?
Very good question, jeff.
So with the keto mojo, Iactually do it.
Let me back up.
So I was doing it twice a day,right, because I wanted to know
what it was in the morning and Iwanted to know what it is in
the evening when I'm fasting.
(50:19):
I only do it once a day becausewhen I'm fasting I know that
the blood, the ketones, are up.
So there's no reason for me toreally check it, unless you know
, unless I'm really reallyinterested or unless I'm doing
it here on the show.
But during the time when I'mdoing my regular intermittent
fasting, I do check it morefrequently, but during the fast
(50:39):
itself I really don't check itthat often, unless I'm doing,
for instance, when I do live,when I do a check-in, when I
want to record something, so youguys see what it's, what's
going on.
Then I'll I'll check it and letyou know what it is, because I
know, I know I'm in ketosis,because I'm fasting and I check
it.
You know, once I get intoketosis, I really don't check it
(51:02):
again until it's like I'll doit at 24 hours, 48 hours and
maybe at 72 hours when I breakthe fast.
But during the other times whenI'm not doing that, I do check
it, because I adjust the foodthat I eat sometimes based on
whether I'm in ketosis or not,because I want my ketones to be
(51:22):
at least 0.5 or higher, and thathelps with blood sugars, it
helps with weight, it helps withmetabolic syndrome, it helps
with all the other things thatwe that we talk about, right,
right.
So that is our goal for ourdiabetes, right?
(51:46):
We're gonna put our diabetes inremission.
And tonight we spent some timetalking about.
We spent some time talkingabout heat.
How do we get out of the heat?
How do we get out of the heat?
What I'd like you to do is Iwould like you to become more
familiar with this heat.
Right?
How do we get out of the heat?
(52:07):
Right?
So that's what I want you to do.
When people talk to you about,hey, eating, say I'm trying to
get out the heat.
I'm trying to get out the heat,right.
In fact, in right now, put inthe, put in the comments, say a
hashtag heat, actually hashtag HE a T.
Okay, right.
And then I'd like to give you anexercise.
I am actually going to create adocument with this so that you
(52:31):
can use it.
So two parts to it.
I want you to, for one week,get a small notebook or use an
app and what I want you to do isdivide it into four sections,
and the four sections are H E aT right, habit, emotions, access
and taste.
And I want you to write down thetimes and situations where you
(52:55):
find yourself eating out of oneof those right right now.
Hey, I ate, it was just a habit, it was just time for me to eat
.
Or I want you to write downwhen you reacted to food.
You reached for some foodbecause of emotions, or man, I
just ate that because it wasjust there, accessed.
(53:16):
And then pay attention to thefoods that you crave.
Oh, man, I ate that because Iwas not hungry, but I just
wanted it.
And then I want you to reflecton a daily basis as you're going
through the week.
Remember, we got four quadrantsH E a T.
In each one, you're gonna notethe times when you are eating
and you know that you've eatenbecause of one of those things,
(53:37):
and on daily base.
I want you to reflect at theend of the day, take a few
moments and review what youwrote down, look at the patterns
of specific triggers that leadyou to eat outside of just when
you're physically hungry.
Come on back next week.
We're gonna share some of thatinformation.
I want you to put it in thechat, even over the week.
You can put it in, you can putit in the comments, right,
because we're gonna, we're gonnatalk about that.
(53:58):
And then here is yourmanagement tool.
This is the how you manage thetriggers, how you manage the,
the heat.
How do we get out of the heat?
Okay, once again, divide yoursheet into four sections and I
want you to list the triggersthat you've identified under
(54:19):
each of them, under each ofthose quadrants.
And then I want you to say, hey,what is the plan that you have
for managing habits?
What is your plan when?
Hey, I'm, I know I'm eatingthis out of habit, so I'm not
(54:39):
going to, I'm not gonna eat whenI watch TV?
Okay, that's a plan for habit.
What am I gonna do when I'mknow I'm eating out of emotions?
Right, I'm going to work ondeveloping a better, a more
healthy coping mechanism ratherthan eating.
(55:00):
You're gonna write that down.
So you're coming up with plansfor each of the four.
How about access?
What's the plan for access?
Well, when I go to the grocerystore, I'm not gonna buy
whatever.
That thing is right.
So what is your plan?
And then, for taste, how do Imitigate the fact that, oh, I
(55:24):
just love that Pringles, I justlove that cookie, I just love
that brand of whatever right?
So what are some healthyrecipes that you can use at home
for doing that?
What are some other foods thatyou can buy at the grocery store
and then begin working on those?
Okay, so we're gonna, first ofall, for the week, we're gonna
(55:46):
draw on our paper right fourdifferent squares and within the
square, h, e, a, t, and everytime that I eat out of habit,
every time I eat out of emotion,every time I eat just because
it's there, out of access, everytime I eat because of the taste
, I'm gonna jot those down andthen I'm gonna come up with a
plan for how do I deal with thatparticular trigger?
How do I deal with triggers ofhabit, triggers of emotion,
(56:10):
triggers of access and triggersof time?
Remember our goal, right, ourgoal is we are putting diabetes
in remission, reversing diabetes.
We're getting off of some ofthis diabetes medication.
New year, new you.
That's our goal, and all thethings that we're doing, the
discussions that we're having,is how do we move in that
(56:31):
direction?
I encourage you to work alongwith us, because I want you to
develop habits, developbehaviors, develop ideas that
you can do for the rest of yourlife, and so, as always, my ask
is this number one I want you todo the challenges that we're
doing right.
So our challenge this month isfor us to fast one day a week
(56:52):
for 24 hours, from this showwe're gonna be doing the heat
exercises.
And then my other ask is thisengage with us, join this
community.
The community grows, thecommunity is better.
The community works when youare here, when you share, when
you let other people know hey,man, I'm struggling with this,
or, dr Wood, you said this thingwas gonna work for me.
(57:13):
This is the challenge that I'mhaving.
How do I, how do I address that?
And then let somebody know whatwe're doing.
You've got a friend, a cousin,a mama, uncle, aunt, somebody, a
co-worker, who is diabetic,who's dealing with diabetes,
who's helping somebody withdiabetes, even your physician.
Let them know what's going onhere on the channel.
(57:35):
Invite them to join us as wemove forward together in the
next couple of weeks.
You're gonna see.
You're gonna see anadvertisement, a link.
I'm gonna do a zoom masterclass.
You get to come on, we get tosee, I get to see your face, you
get to see my face and we canactually talk with each other.
You can ask questions aboutwhere we are so far in the
(57:55):
journey.
Come on out, join me.
You'll see that coming out herein a little while, over the
next week or so, so that youcould sign up for that.
Be a part of the community.
Let us know how things aregoing and you can, in that space
, ask me anything about yourdiabetes.
In the things that we're doing,the fasting and so forth make
sure you're paying attention tothe shorts that we do, the check
ins that I do, because I thinkthose are very instructive.
(58:18):
If you've not done so yet, makesure you get over to the
website.
Dwayne Wood MD.
Seven keys to success is a bookthat I wrote.
Great information there on howto be successful, unmasking the
sweet truth about sugar.
If you'd like to work with me.
On a more personal level.
You can sign up for our nextlevel coaching program.
That's there on the website andthen, of course, our blog.
(58:39):
Our blog is an amazing spacewhere I write additional content
that supplements the thingsthat we do here on the show.
We're back here next week forour show.
You don't want to miss itbecause we're gonna be talking
about some more stuff that helpsus put our diabetes in
remission and reverses ourdiabetes, gets us off medication
(58:59):
.
I want to always make a plugfor those of you who are out
there.
You're saying I'm not diabetic,so this stuff is not for me.
That is not true, because, aswe are talking about what do we
do for diabetics, this works foryou as well.
You've got metabolic syndrome,history of coronary artery
disease.
You're at risk for coronaryartery disease.
You have obesity, weightproblems, polycystic ovarian
syndrome.
(59:20):
You have had a stroke.
You've had a heart attack.
You've got some stents in allof those improved.
You've got non-alcoholic fattyliver.
So I want you to join us aswell, but if you know somebody
with diabetic diabetes, makesure you let them know.
We're talking to adults withtype 2 diabetes.
Good night, we'll see you at acheck-in or we'll see you next
week at our show.
(59:40):
This is dr Dwayne Wood, that'sWood with an E the E stands for
endocrinology.
Here on the channel, I educate,I empower and I encourage you
to take charge of your health,take charge of your life, avoid
complications and go to the nextlevel, creating the life you
always wanted.
And for this year, y'all newyear, new year.
You.
I was fed up, y'all.
I had been working on my weight, I've been working on
controlling my blood sugars, Ihad done such a great job of
getting my numbers under controland my weight was going down,
but wouldn't you know it?
Just when it looks like I wasturning that corner and I was
(00:21):
getting good control and I wasdoing all the things that my
doctor was telling me to do, Imessed up.
I don't know.
I don't know what happened, andif you're out there right now,
you're thinking the same thingwhy did I mess up again?
That's what we're going to betalking about tonight.
If you're new to me, I'm DrDwayne Wood.
That's Wood with an E.
(00:41):
The E stands for endocrinology.
Here on the channel, I educate,I empower and I encourage you
to take charge of your health,your life, avoid complications
and go to the next level.
We're creating the life we'vealways wanted and in this year
2024, our new theme is New Year,new Year, new Year.
(01:05):
Why do we have these times?
Why do we have these occasionswhen it seems like things are
(01:27):
out of control?
Over the last several shows,what we've been discussing is
what do we do, or how do we goabout putting our diabetes and
remission.
How do we go about getting offsome medication?
The very first show that we didwas a show that talked about
what are the first steps that weneed to do to take charge of
our health.
The next one we introduced thetool, and one of the tools that
(01:48):
I've been using over the courseof the month actually two months
now is a fasting.
What does fasting do?
How does it work?
And you've seen me as I've gonethrough the process and we'll
continue to do that and shareinsights, as we do in our
check-ins and in our shorts.
Then we talked aboutmedications that you should get
off of as a diabetic.
(02:08):
We talked about medications youshould probably consider doing
or getting on and discussingwith your physician.
And then last week we wentthrough an actual example of how
to look at your blood sugars,look at your medications and
talk to your doctor about how dowe get off of some of this
medication.
So, in the push, in the processof putting our diabetes in
(02:30):
remission or reversing diabetesthat's another phrase that you
will hear people say how do wereverse our diabetes?
As we're moving along thiscourse, as we're going through
the process, as you are learning, as you are fasting, as you are
getting off medications thatare spiking your insulin, one of
the hiccups that happens is thefood.
We gotta talk about food y'all,because it is a big component
(02:55):
of what causes the spikes ininsulin.
Because, as the blood sugarsrise, your body, as we begin
healing from inflammation, as webegin cutting back on
medication, your body is nowbecoming more and more sensitive
to the insulin that it makes.
And when those blood sugarsrise, the body produces insulin.
(03:16):
And remember, it is the highinsulin that we are trying to
avoid.
It is the high insulin that weare trying to deal with, because
insulin has all of those issuesthat we talked about.
Remember, our insulin isresponsible for lots of
different disease processes,right, you see there?
High blood pressure, highcholesterol, coronary artery
(03:36):
disease, polycystic ovariansyndrome, obesity, non-alcoholic
fatty liver disease, metabolicsyndrome.
Insulin has been implicated in,and obesity has been implicated
in, cancers.
So we're talking about a largeportion of chronic illnesses
that can improve if we're ableto get that insulin down.
(03:59):
And so, as we are movingthrough the process of getting
our diabetes reversed, puttingour diabetes in remission,
getting off medication, we wantour insulin that the body's
produced to be used veryeffectively and we don't want it
to be wasted on other thingsthat it shouldn't be, and so a
(04:19):
big component of that is food.
At a lady, come to the officeand you can go to our website.
You'll see her little blurbthat she did for the practice.
We talked about her weight, wetalked about several things and
she said to me Dr Wood, if youcan get me to control my
appetite, then I lose all theweight that you want and all the
(04:40):
weight that I want to lose.
So we worked with her and wewere able to get her appetite
controlled and, guys, she lost100 pounds 100 pounds five,
maybe six years ago.
And when I saw her mostrecently, which was just maybe
six, seven months ago, she hadstill she is still down 85
(05:00):
pounds After six years.
That's unbelievable and that'sunheard of.
Most people in the course oftheir lives go through at least
three, four, five diets.
Losing weight is actually notthat difficult.
What is difficult ismaintaining the weight once
you've lost the weight, and oneof the things that happens is
(05:20):
that these triggers, thesethings that push us to eat, are
what causes a lot of our issues,and so we're gonna spend some
time tonight talking about thesetriggers and we'll get some
insight and we'll talk about howwe can get around some of them,
because, as we are movingthrough the fasts, as we are
(05:44):
getting off of some medications,as we are using medications
once again to suppress theappetite, we don't want anything
that's gonna derail us.
Why I messed up again, why Imessed up again, is what we're
talking about.
I want to introduce you to acouple of concepts.
So I wanna talk to you a littlebit about food triggers, but
(06:08):
let's talk a little bit abouttriggers themselves.
Let's talk a little bit abouttriggers, and I wanna define
what we mean when we talk abouttriggers.
Triggers are things that occur,that produce intense emotional
involvement.
Triggers typically occurbecause they transport you, your
(06:35):
mind, your thoughts, yourmemory to a place that's
different from where you arecurrently.
What does that mean?
That means that somethinghappens in the present, but that
thing that happened in thepresent transports you, either
by memory, by sound, by taste,by touch, by smell, to something
(07:00):
that happened previously, and alot of times people will say I
don't know what happened right,because you're not actually
responding to the thing thathappened right now.
You're actually responding tothe thing that happened before.
So it's an intense emotionalresponse to a situation, we're
(07:22):
adding some things to it.
We're adding this idea that,not only because we're gonna
talk about emotions in a minute,but we're adding the idea that
not only are we having thoseintense emotional responses, but
there are things that occur inour lives that are so routine
for us that they basicallytrigger us into eating.
(07:46):
Okay, and specifically herewe're talking about eating.
So that's what our triggers,that's what we're discussing,
that's what we're talking aboutas we move through this idea of
trigger.
Okay, so let's go back overthere.
The other concept I want you tolearn and this is something
you're seeing here for the firsttime okay, this is unique to
(08:10):
Dwayne Wood MD, to our channelare what are the food triggers?
Right?
And this acronym that we'vecome up with heat, right, get
out of the heat, get out of theheat.
And heat stands for the H isfor habit, the E is for emotions
, the A is for access and the Tis for taste.
(08:34):
So these are the categoriesthat all triggers pretty much
fall into H E A, t.
So we wanna get out of the heat, we don't want the heat to get
us, right.
So H E A T, habit, emotions,access and taste.
Those are the things that causeproblems for us as we move
(08:57):
through, as we're working onputting our diabetes in
remission.
So eating, eating, eating.
So the question is, what doeseating do?
And eating has this kind ofcomplicated interaction with us,
(09:19):
right?
So, aside from hunger, we eatfor various reasons.
We eat for all types of reasons.
I remember when we found outthat my wife was pregnant, we
were having a baby, and wecelebrated, and you know how we
celebrated y'all we went out andwe ate.
(09:42):
When he was how old was he whenwe did the baby blessing?
It was, I don't know, maybe sixmonths or five months or
something, something like that.
And everybody came to town andwe rented a place and we cooked
(10:05):
and we ate.
So there's this complexinteraction that we have with
food that is beyond what we dowhen we are hungry.
So it's not just hunger, it'snot just hunger that we do.
We eat for lots of, lots ofdifferent reasons, and one of
(10:27):
the reasons that sometimes wewill run into trouble as we're
dealing with the management ofour diabetes is because these
triggers occur and they take usdown a path.
They take us down a path, okay.
So that's the H-E-A-T.
The H-E-E-T so complex.
It's a complex set of thingsthat happen with us, and the
(10:52):
acronym provides a framework foryou to understand what it is
that we're dealing with, right?
Exploring and exploring thesereally helps us so that we can
begin understanding what we cando as we're managing the food.
Because, remember, our goal ishow do we suppress, how do we
decrease the amount of insulinin our body?
(11:14):
We've already stopped some ofthe medication that's producing
insulin.
We have some medication onboard perhaps that is
suppressing our appetite, right?
Remember, we had that show.
We're now fasting and, by theway, you are working your way up
to be able to fast for 24 hoursonce a week.
We're fasting, but during thefasting, these are the things
(11:37):
that we've got to be careful of.
These are the things that willcause us to have trouble if
we're not paying attention.
Okay, so eating, eating.
So what are some common habitsthat we have?
What are some common habitsthat we have that will derail us
?
So one is snacking and eatingpopcorn while watching TV, and
(12:03):
actually it's not just snackingor eating popcorn, right, it's
snacking or eating anything.
Just because we're watching amovie, just because we're
watching TV, just because we'rehanging out.
We snack, right, we eat things,and the things that we snack on
(12:24):
typically are not the thing.
It's not usually broccoli,right?
It's usually the stuff thatwill cause a spike in blood
sugar and ultimately cause aresponse in the insulin, after
all, is what we're trying toavoid.
Okay, how about number twoAlways having dessert after
(12:44):
dinner.
I had a lady who was in theoffice and she says, yeah, I
just love my sweets because whenI was growing up right, and
we'll come to this is this ishitting two points I, when I was
growing up, that's what we did.
We had dessert after dinner, wehad something sweet and a lot
of us.
We just get into the habit.
It's not, it's mindless, right,it's okay, we're eating, we've
(13:08):
eaten the meal and, even thoughwe're full, we're going to have
dessert because it's what we do.
It is just a habit that we'vegotten into.
How about having a snack or ameal before bedtime?
Now, this one has probably beenpropagated by a lot of
misconception when, when we talkabout patients who are diabetic
(13:31):
, a lot of times, what we did inthe past was if we adjusted the
amount of food, because if weadjusted the insulin people who
are on insulin, children.
We had them have a snack beforebed because we didn't want them
to go low, we didn't want theirblood sugars to drop.
Well, that's great, I think,except that if your blood sugar
(13:51):
isn't going down, you don't needto have a snack.
But people have gotten into thehabit of having a snack before
bed.
People have gotten to the habit, even if they're not having low
blood sugars.
Hey, I'm going to bed, I'mgoing to have a snack, I'm going
to have a cookie, I'm going tohave some milk, I'm going to
have something, just because itis bedtime.
And that is not right.
That is not what we want to do,because we are trying to
(14:16):
suppress, decrease the insulinresponse.
We're trying to decrease thespikes in our insulin, and the
spikes in our insulin directlyresponds to the things that we
have, the things that we eat.
So, if we can minimize theamount of carbohydrates that
we're putting in because thebedtime snack guess what is not?
No, people are biting on apiece of meat.
(14:37):
I'll tell you that what they'reeating are those things that
we're going to see here in justa little while.
Okay, all right.
So those are some of the commonthings, common habits, that we
have.
How about associating activitiesor times of the day with
specific foods, right?
(14:58):
So we say, hey, it is Tuesdayafternoon, so what we're going
to do is we're going to.
We usually have a sandwich, weplay cards, we play dominoes, we
go to the gun range Whatever wedo, and when we do that, this
(15:18):
is what we have.
Now I'll tell you a bad.
Well, it's not bad.
One of the things that happensto me is when my son goes to
basketball practice.
So I'm working all week and mywife typically takes him to
different activities and so on.
When I pick him up at the endof the week, you know, we go to
basketball practice and when weleave, right, I take him and we
(15:43):
stop off and we get something toeat and I'll say, hey, where do
you want to go?
Now?
Sometimes that is the meal thatwe have for that evening, right
, but sometimes that's just onthe way home and then later on
we have something else to eat.
But that's an activity that Ihave associated with doing food,
(16:07):
with eating, and we do that alot.
So we associate foods withspecific activities or times of
the day.
Okay, so that's it, all, right.
So habits.
So how do we deal with habits.
How do we deal with habits?
So what is the problem?
(16:30):
First of all, with habits.
We eat at specific times orsituations due to routine rather
than hunger.
So that's the issue.
So we're not hungry, butbecause it's the routine, we eat
, and when we eat, the bloodsugar spike.
And when the blood sugar spike,then the insulin comes out, and
(16:52):
the insulin is the thing thatwe're trying to minimize.
Okay, so that's the problem.
We eat at specific times or insituations due to routine rather
than hunger, and the impact,like we said, it can lead to
automatic eating without regardfor actual hunger or fullness.
Your body's telling you I'mfull, I'm full, I'm full.
(17:13):
Now, here's the thing.
Let me ask you the question.
You can put this in the chathave you ever been at the table
or been in a situation whereyou've eaten and you know you're
full, and then somebody says,hey, do you want a piece of pie,
or want a piece of cake, orwant a cookie, or want some ice
cream?
And what do you say?
Yes, I do, but you're nothungry, right, because we're
(17:36):
already full.
We're already full, okay, somake sure, right?
So this is one of the things,so one of the tools that we're
using remembers fasting.
And the point I'm going to comeback and make here in a little
while is, as we are using thesetools and let me let me make it
(17:58):
right now as we're using thesetools, during the process of
using the tools, we want to belearning what are the things
that we need to do that can helpus maintain the benefits, the
habits that we have done, thatwe've learned over the long term
.
Remember, we're not just tryingto get you off of medication
(18:20):
for next week and for the nextweek and for a month from now.
We want you off of medicationforever.
That's what we're working on,okay, so, as you are, as you are
, as you're fasting, as you areusing the GLPs, right, as you
are talking to your doctor aboutcoming off some medications, as
(18:43):
you are figuring out your why,all those things, you need to be
learning some processes thatyou put in place that will help.
So, the fasting, during thefasting what are we learning?
During fasting, we're noticingwhen you feel the urge to eat
just out of habit and you'reusing this awareness to question
(19:03):
the potential for change, forchanging that habit and and
changing your eating pattern.
So that's the strategy thehabit is there.
That's what you've been doing.
But now that you're fasting,you know and let me make this
point you know that your bodyhas enough energy to sustain you
(19:24):
, right?
Yes, you should.
Most of us have enough energyto sustain us.
So, during the fast, it's notthat you are going to die and
it's really not that you'realways necessarily hungry.
That's another show, it's ahabit.
It's 12 o'clock, so it'slunchtime.
(19:44):
I'm going to eat.
Somebody comes to the officeand they bring cookies, candy,
whatever, so I'm going to eat.
We got together, you know.
We're going to play cards, wego to the gym, so I'm going to
eat.
You're not hungry.
So one of the strategies that wewant to use is during the
(20:05):
process.
We want to notice when you feelthe urge, y'all, to eat, when
it's not due to food.
Okay, right.
So the next one is that's thehabit.
The next one is our emotions,and for the emotions, I'm going
to say let's halt the processNow.
(20:29):
Halt stands for people say youshould not be too hungry, too
angry, too lonely, too tired.
These are some common emotionsthat people feel, but really any
emotions, any emotion, fallsinto this category.
If you're out there, thank youfor joining us, thank you for
(20:53):
being here.
Let's see the shoe, hey,welcome.
And she says please remember tohit the like button, thank you
for saying that.
And Teresa, teresa says yep,teresa says yep.
So emotions, emotions, y'all.
I was, where was I?
(21:15):
Where was I?
Oh, yeah, I was in the office.
I was in the office and it wasmaybe one of the days when I was
, when I was fasting, right, Inormally fast.
If you guys have been watching,I do a fast, you know, tuesday,
wednesday, thursday, orWednesday, thursday, friday.
This week I'm actually doing adifferent fast, still 72 hours,
(21:37):
but because I was on a trip, Idid it.
I'm doing it now.
So I was at the office and Iwas not hungry and I had just
come out of a room and asituation was going on in the
office and I was a littlefrustrated and I walked from the
(22:00):
patient care area, walked by mywork desk, walked into my
wife's office and was going intoher refrigerator to grab
something and she said hey, whatare you doing?
Notice I was fasting.
I knew I was fasting, I was nothungry, but the emotions that
(22:23):
occurred right, almost overrodethe thing I knew in my head and
was making me go to therefrigerator.
Yeah, yeah.
So that's what emotions do.
So halt the process, right.
(22:44):
So we stress eat to alleviatefeelings of stress and anxiety.
That's what was going on withme.
We eat out of boredom or lack ofactivity.
Hey, I don't have anything todo, let's go ahead and we're
going to eat.
Right.
Sometimes we sit and we justgrab stuff.
We eat as a form ofprocrastination.
(23:06):
I got this project to do.
Yeah, let me just grab, runinto the refrigerator, let me
run into the kitchen, let me goto the pantry and I'll grab
something and I'll finish thisin a little while.
We eat foods that remind us ofpositive memories.
Hey, hey, hey, okay, let me.
I got to come.
I got to hop up on this one.
(23:26):
I'm from New York, I grew up inBrooklyn and when I go to New
York, like if I flew into NewYork today, like right now, you
know the three things I wouldget I get a slice of pizza, I
get a hot dog and I get someChinese food.
(23:47):
Why?
Because the memories that Ihave of growing up and those are
the things that I ate.
Those are the things remind meof New York.
It reminds me of being a kid,it reminds me of being in that
space.
So we've connected the food tothe memory and it's a positive
(24:09):
memory, but it connects us thereand that emotion causes us to
eat.
It pushes us in the directionof eating.
Now, most people think thatnegative emotions are the only
ones that push us in the eatingdirection.
It's not just negative emotions, it is the fact that we really
(24:35):
as humans a lot of us we don'treally know how to handle
emotions.
It doesn't have to be anegative emotion, for example.
For example, you've had anamazing time hanging out with
family and friends.
People came together, you guyshad a reunion, you had something
going on, you, your husband,your wife, children, everybody.
(24:56):
You had a great time and you'rejust full of joy and happiness,
right.
And now you're up and becausethere's all these emotions kind
of twirling around and we've notreally learned how to handle
those emotions, we eat becausethe eating calms us.
(25:18):
Notice, it's a positive emotion.
But because we don't havecapacity, we don't have the
ability, we don't have the toolsto manage it.
The eating produces a state inus that calms us, so positive
emotions can push us in theeating direction as well.
(25:41):
Angry, right, so cortisol comesup when we're lonely, right,
sadness when we're tired.
I can't tell you the number oftimes I'm here in this space and
I'm doing something, I'm doinga video, you know, either I'm
doing a live and I'm up late,and when I get off I eat, right,
(26:03):
because, hey, I got to do onemore thing, so I'm not going to
go to sleep yet, I'm going tojust do this right now.
And then we eat comfort foodsduring sadness, and we eat
comfort foods doing loneliness,so we eat.
So halt the process.
Hungry, angry, lonely, tired,frustrated All of those, all of
(26:28):
those emotions will cause us andpush us in the direction of
eating.
So how do we manage theemotions right?
So, first of all, what's theproblem?
Emotional states such as stress,sadness, boredom or even
happiness can prompt eating, aswe just described.
The impact is emotional.
(26:51):
Eating can lead to consumingfoods for comfort rather than
nutritional need, oftenresulting in overeating.
So not only are we eating whenwe're not hungry, but often we
overeat.
One of the questions I askpeople in the office is if you
were not hungry, would you stilleat?
And often they say yes, andthat's an indication that it's
(27:13):
not a.
Often we think it's a bloodsugar problem, we think it's a
medication is not working.
No, it's that we are eatingduring a time when we're not
hungry.
We're causing blood sugars togo up.
The blood sugar goes up.
The body has to respond withinsulin, or you have to give
yourself more insulin or takemore medications to bring that
(27:36):
down.
So remember, insulin is theculprit.
That's the guy that we'retrying to get rid of, that's the
guy we're trying to suppress.
And so what's our strategy?
In the process of fasting?
In the process of fasting, itgives you a chance to identify
emotional triggers for eating.
So when I walked into my wife'soffice, I knew I wasn't hungry.
(27:58):
So when she says, hey, what areyou doing?
I had a chance to think.
And we recognize these emotions.
It allows us to find healthiercoping mechanisms, because
that's what eating is.
It is a buffering behavior, itis a coping mechanism that we
use to deal with the emotions.
And then, of course, the nextone it was just there, right?
(28:24):
So that was habit emotions.
Now we're talking about access.
That is stuff that's just there.
You eat just because, justbecause it's there.
I remember when I broke one ofmy fasts, I had a bowl of
almonds and cashews and I ateand I just kept eating, right,
one here, one there, one here,one there and I kept eating and
(28:47):
before I knew it, my bloodsugars were up to 178, y'all, I
wasn't hungry, I had just eaten,but it was just sitting there,
so it was just there.
So easy accessibility oravailability of snacks at the
home or in the office.
Often, you know, people havecandy.
(29:07):
I go to church sometimes and Istop by the church office on my
way to because I work in themedia, and I stop off and I grab
candy.
They have the mints, thepeppermints.
I don't need it, but it's there.
When we attend social eventswhere food is the central focus,
we're having coming up herethis weekend.
(29:28):
We're having an internationalfair at the church International
food fair.
So what's the focus of thatfair?
The focus is food.
So there's going to be food allaround.
Right, it was just there, it'sjust going to be there, and so
we often grab and take things injust because it's there, just
(29:52):
because it's there, we get freefood at work or social functions
.
So at our office and I've toldyou the story before I was once
again, I was fasting, and thatweek there was so much stuff
that came through.
I collected all the food and onFriday, when I was going to
break my fast, I brought all thefood home because I'm imagining
(30:12):
, man, all this food that Ihadn't eaten all day, and it was
well.
It wasn't all free, but a lotof it was.
I go down to the cafeteria, Iget my badge right at the
hospital I can swipe or theyscan my badge, and the food is
free.
I go into the physician'slounge and the food's free, it's
there.
So I've actually stopped goingto the physician's lounge.
(30:36):
I still go to the cafeteriabecause I got to get.
You know, I do, I dounsweetened tea during my fast,
so I still go down there.
I keep that in my refrigeratorat the office.
How about shopping when we'rehungry?
And that leads to impulsebuying and we buy things that we
would normally not buy becausewe're hungry.
(30:56):
And then it was just there.
And then how about living orworking near fast food
restaurants or bakeries?
I see on on the, on Facebook, alot, some people that I follow,
people that are friends with me, and they say, hey, I'm waiting
for them to get the KrispyKreme out of the oven or out of
the fryer.
It was just there.
(31:18):
And so we eat because we haveaccess to things.
And so what's the problem?
What's the problem with theaccess?
The problem is the availabilityof food can significantly
influence our eating behavior.
With easy access, we often, weoften have unplanned eating.
(31:41):
Right, the grazing, the peoplethat we talk about.
We graze because it's there.
We go to the refrigerator, wego to the, wherever, and we just
eat.
The impact is convenient accessto unhealthy food options can
increase the likelihood ofconsuming those foods,
(32:03):
regardless of whether you'rehungry or not.
And that's what we're talkingabout, right?
These are the things thatderail us and make our insulin
level spike and make us have totake more insulin and have to
take more medication.
So during the fast, it canheighten your awareness of how
(32:23):
often you're eating.
Just because the food is there,you become aware.
And so then now, okay, let'smake healthier food choices and
let's not make the unhealthything so accessible, right?
So during the times when you'renot hungry, when you go
(32:43):
shopping, don't pick up thecookies and say, hey, I just
need to have some cookies.
No, you don't.
Or I have to have some icecream at the house.
No, you don't have to have icecream at the house, because let
me tell you, even though youhave decided that you are not
going to eat the ice cream, eventhough you've committed that
you're going to put yourdiabetes and remission, if the
ice cream is in the refrigerator, one of those times when you're
(33:06):
hungry, angry, lonely, tired,bored, frustrated, happy, guess
what we're going to therefrigerator and guess what
we're going to get some of thatfood?
Okay, because it is there, itis there.
So habit, emotions, access andtaste, now the taste one, y'all.
(33:31):
This is a story you got to hear.
You got to hear there are somefoods or some juices like mine
is orange juice and my ice creamis Ben and Jerry's Cherry
Garcia ice cream.
Those two things like right now, if you flash one of those on
(33:54):
the screen, I'm going to have ahard time.
If somebody walks into mystudio right now, while I'm on
live, you guys might have toexcuse me.
I'll put a black screen on andI'll be.
I'll say I'll be right back.
There are some foods that youlike, that are just like hmm,
hmm, hmm.
What's happened is that we'vedeveloped some emotional
(34:20):
connection to the food, somememories.
We've developed some responses,some physiologic responses to
those food.
They calm us.
But the other thing that'shappened is that the food was
designed so that it gives youthat buzz, and that's called the
(34:44):
bliss point.
The bliss point is the placethat the designers of the food
is that that combination ofsugar, salt and fat that when
you eat it, you cannot just haveone.
You go back for a second and athird, and a fourth and a fifth,
(35:04):
and sometimes you eat the wholesleeve of Oreos, you eat the
whole pack of cookies, you eatthe right.
So the bliss point, that pointat which there's just the right
combination.
So let's take burgers, forexample right, we got the fatty
meat, right, the fat.
We got the sweet ketchup and wegot the salty pickles.
(35:27):
And they've put it togetherjust so that you're like, hmm,
this is so good.
I'm going back there tomorrowto have another one.
Chips and snacks, the perfectmix of salt and fat with the
carbs.
Right, what's the?
And I keep asking this guy, Igot to write it down what's the,
(35:47):
what's the, what's the chipswhere it says you just can't,
you can't just have one, right?
So ice cream, the creamytexture, the sweetness and the
rich flavors all combined Right,you go to some places, you can
order your own.
I was going to say blizzard,but I'm not going to say it.
(36:07):
Right, you can put it togetherjust so you can get the sundae,
and it's hmm, hmm, hmm.
The cakes, the cookies, thepastries got that fat, got the
sugar, got the little salt inthere the bliss point.
And then, of course, sodas andjuice.
Right, that's my thing, theydeliver the optimal level of
(36:29):
sweetness.
Oh yeah, the bliss point.
And so we're fighting againstall of these things.
Yep, yep, yep.
So what's the problem?
What's the problem?
The problem is the flavors andthe palatability of food.
(36:50):
It's a strong motivation foreating and it's beyond the point
of hunger.
When you sit down to eat somemeals right, like if you're
eating a main meal, right,you're eating some steak and say
you're even eating potato andyou're eating a salad and you
are full, you know you're full,you're stuffed, it's
(37:12):
Thanksgiving, you've had yoursecond plate of food.
When the desserts come out, youstill eat it right, because
you've got to have Mama's peachcobbler, you've got to have a
piece of that apple pie, you'vegot to have that pumpkin pie One
of the things that I have tostruggle against.
(37:33):
And this year I was so goody'all I didn't have any.
So my dad used to make when hewas alive.
My dad used to make eggnog.
I don't have the recipe, I'venever tried making it, maybe
once.
But when I go to the grocerystore, starting like right at I
don't know mid-December, I haveto like force myself to walk by
(37:59):
the fru-, the-, the the thecoolers because all the eggnog
comes out.
I mean, one year I went and Ibought like I bought like four,
four of the the quarts of eggnog, had them in the refrigerator.
I had to throw them awayBecause, yeah, yeah, once again,
access right.
So wh why am I buying fourquarts?
(38:21):
I know I don't need four quarts, but it was there, it was there
, it was just there.
Okay, so a preference for highlypalatable foods can override
satiety.
That is the feeling that you'refull and it leads to
over-consumption or overeating.
So during the fasting periodyou're going to use that to
(38:46):
reset the preferences, right?
Because during the fast you mayhave some of those cravings and
that's one of the reasons Isaid, hey, let's let's see if we
can get on one of these GLPs,because they help to suppress
the appetite.
And in the process, we areworking on getting out of the
heat right the habits, theemotions, the access, the taste,
(39:06):
and you can develop anappreciation for natural flavors
of whole, nutritious foods.
So, during the process offasting, you are retraining your
mind, you're retraining yourbehavior, retraining your habits
, you're retraining your tongue.
So, when we are mindful, whenwe're mindful of the things that
(39:27):
will cause us to eat, thenwe're able to we're able to
function in a way that allows usto maintain the behaviors that
we are learning.
Because, remember, our goal isnot to just do these things for
(39:48):
a short short time.
It is to do them over the longhaul, over the long term.
So, our habits, our emotions,the access to food and our taste
, those are the four categoriesthat these triggers fall in, and
our goal is to learn how tomanage these as we are moving
(40:11):
forward, because they are goingto be the things that hinder us
and these are going to be thethings that will spike our blood
sugars.
They're going to cause a bloodsugar spike, is going to cause a
spiking in our insulin, isgoing to cause us to have to
take more medication, is goingto cause us to have to take more
insulin, and that's not what wewant to do.
All right, because we'reworking to put our diabetes in
(40:33):
remission.
We're working to suppress,we're working to reverse our
diabetes.
All right, all right.
So let's take a look at bloodsugars.
Let's take a look at bloodsugars.
What I want to do is I'm goingto hop over here and this is my
DEXCOM, this is my DEXCOM andwe're going to show you what
that looks like.
(40:54):
Let's do this view.
And so this is my blood sugartoday.
You see, it's been hanging outin the 80s and, as you know,
right here, usually in themorning, I have a spike in my
blood sugar, and that is due tothe dawn phenomenon Remember,
(41:15):
that's a thing that happens toeverybody.
And so my dawn phenomenoncaused my blood sugar to go from
the 80s and it spiked up to 111.
And right here, I had to changemy DEXCOM because it fell off,
and so my blood sugar is.
When I came back, it had comedown and it's been hanging in
the 80s and 90s.
Right, according to this guy80s, 90s, 100s, right up until
(41:38):
like right, this is 742.
Let me do, let me do one thing.
I'm going to bring you back tothis view because I want to also
pull up the Libre report and,of course, dexcom Libre.
They're different, differentCGMs.
I have one on one arm, I havethe other, one on the other arm
(42:02):
and let's see what the Libre hasbeen showing, because the Libre
was closer to what my metersaid, correct?
You guys remember?
All right.
So here we are and you'll see,according to the Libre, for most
of today I have been in, I'vebeen below 70.
(42:23):
Those red, the red line thatyou're seeing there, let me turn
my mouse on so you can see whenI draw.
So notice, right here.
Okay, so all the reds thatyou're seeing and my Libre has
actually been been alarming formost of today.
Okay, so we're, and let me letme pull it up on this view,
(42:50):
right?
So this is my actual readingright now.
So the question that you'reasking, right, or you should be
asking, is wait a minute, drWood, you haven't eaten and,
yeah, it says it's low, but yourblood sugar is 67.
It's not zero, it's not one,two, three, it's 67, which is
close to normal, right?
(43:10):
So normal blood sugar is 70 to99.
So why are my blood sugarsstill in that range?
They should be lower.
Because I haven't eaten?
Because people think if youdon't eat, if you don't eat,
you're going to.
What Bad things are going tohappen.
Well, let's go over and let mepull up for you what the meter
(43:36):
showed on my Keto Modo monitor.
Let me go ahead and pull thatinto my phone and then we'll
show you that here in just asecond.
So it's sinking.
All right, here we are.
So this is what my meter shows,and down at the bottom there
you'll see glucose of 66 andthen ketones of 3.6.
(43:59):
66 and 3.6.
So my ketones are high.
Normal ketones or ketones thatare therapeutic, nutritional
ketosis Let me say it that wayis anywhere from 0.5 to 1.5.
So things below that means I'mnot, I don't have any really
ketones.
When the body, when you finisheating, within four hours or so,
(44:22):
your body is digesting food, itdigest that until about 18
hours.
At 24 hours or so, the amountof food that you ate the carbs,
the fat, the glucose, the sugarthat you ate is being burnt up
in the liver, and after about 24to 28 hours, the body no longer
has that store of energy thatcame from the sugar that you ate
(44:48):
, the carbs that you ate, and sonow it has to find a source of
energy somewhere else, and thesource that it finds is ketones.
So, as the blood sugar goesdown, the insulin level goes
down, which is one of the bigthings that we want.
The insulin level goes down.
When the insulin level goesdown, the sugar is gone, the
glycogen is gone, the body goesand it finds ketones and because
(45:13):
it's burning fat now and theketones, when it burns fat, it
produces ketones and the ketonesis what it uses for energy.
And what you're seeing is mybody now switching, or it has
switched, because I've been 70,71 hours I've not eaten anything
, so I'm not putting any carbsin.
My glycogen is gone,essentially, and now the body is
(45:39):
using ketones to burn andthat's what you see on the
screen, that's the glucose thatyou're seeing there of 66.
And then my ketones are 3.6.
Now let's take a look at thisgraph and you'll see on the
graph, as the blood sugars dropand the blood sugars are that
tan line that's going down, asthe blood sugars come down, my
(46:01):
ketones go up Because the bodyno longer has sugar to use, so
ketones are being produced andthe ketones are what you're
seeing there going up.
So that ketone of 3.6 and bloodsugar down here of 66.
Amazing how the body works.
And then I'm sure, I'm sure thatone of the things that you may
(46:28):
have been following is what'sgoing on, dr Wood?
We love to see the blood sugars, but what's going on with the
weight?
And this is my graph, this ismy app that I use, and let's
take a look at the trends andyou'll see there over.
Let's see, this is on the 31stof January, this is on the 1st
(46:51):
of February and today is the.
What's today?
Today is the 12th, so on the1st, that's when I went away
well, I went away on vacationhere, that was my birthday I
went down to 191.93.
And then, during vacation, 195.
Yeah, that's a two pounds,right.
And then, since I've been back,192.
(47:14):
And then this morning, 191.
So I want you to notice not onlyare my blood sugars being
controlled, but my weight isimproving as well.
Let me say that again, not onlymy blood sugar is being
(47:34):
controlled, but my weight isimproving as well and, along
with blood sugar control,insulin levels down, the amount
of medication I take is down.
My weight is going down, theinsulin is down.
So that means that bloodpressure, cholesterol, obesity,
metabolic syndrome all thethings that we talk about
improves, and one of the thingsthat I want you to see and I'm
(47:58):
gonna hop back over to thisgraph because I want to go back
to this, this report, and if yousaw my short that I did a
couple days ago, you'll knowthat right here I was in Jamaica
and had a Jamaican beef pattyright there, alright, so the
(48:20):
question is, what does aJamaican beef patty do?
And notice that you know, I atethe beef patty around here,
right around here, my bloodsugar spiked up.
So, at 439 or 434, I think itwas, my blood sugar got above
180 and it went up to 216 Ithink was the highest that it
(48:44):
got there got to 216 and then,by 624, we were back down below
180, right, so within the spaceof two hours.
And then, look, it continues todrop.
So not only does fasting allowyou in the moment y'all, to get
(49:08):
better blood sugars and todecrease the insulin and to
decrease the weight, but daysafter, days after right, so look
at this.
So it spiked up there, and somy body is hyper responsive,
right here.
So I, my blood sugar droppedbelow 180 after eating that,
(49:31):
those, the beef patties, anddrinking the coconut water, and
it continues to go down, andthen, oh, into the next day,
look at that.
So I'm still getting theresidual response from the fact
that my blood sugars werecontrolled during the fasting.
Okay, right, jeff, let's see.
(49:57):
Jeff says how many times todaydo you prick with the keto mojo?
Very good question, jeff.
So with the keto mojo, Iactually do it.
Let me back up.
So I was doing it twice a day,right, because I wanted to know
what it was in the morning and Iwanted to know what it is in
the evening when I'm fasting.
(50:19):
I only do it once a day becausewhen I'm fasting I know that
the blood, the ketones, are up.
So there's no reason for me toreally check it, unless you know
, unless I'm really reallyinterested or unless I'm doing
it here on the show.
But during the time when I'mdoing my regular intermittent
fasting, I do check it morefrequently, but during the fast
(50:39):
itself I really don't check itthat often, unless I'm doing,
for instance, when I do live,when I do a check-in, when I
want to record something, so youguys see what it's, what's
going on.
Then I'll I'll check it and letyou know what it is, because I
know, I know I'm in ketosis,because I'm fasting and I check
it.
You know, once I get intoketosis, I really don't check it
(51:02):
again until it's like I'll doit at 24 hours, 48 hours and
maybe at 72 hours when I breakthe fast.
But during the other times whenI'm not doing that, I do check
it, because I adjust the foodthat I eat sometimes based on
whether I'm in ketosis or not,because I want my ketones to be
(51:22):
at least 0.5 or higher, and thathelps with blood sugars, it
helps with weight, it helps withmetabolic syndrome, it helps
with all the other things thatwe that we talk about, right,
right.
So that is our goal for ourdiabetes, right?
(51:46):
We're gonna put our diabetes inremission.
And tonight we spent some timetalking about.
We spent some time talkingabout heat.
How do we get out of the heat?
How do we get out of the heat?
What I'd like you to do is Iwould like you to become more
familiar with this heat.
Right?
How do we get out of the heat?
(52:07):
Right?
So that's what I want you to do.
When people talk to you about,hey, eating, say I'm trying to
get out the heat.
I'm trying to get out the heat,right.
In fact, in right now, put inthe, put in the comments, say a
hashtag heat, actually hashtag HE a T.
Okay, right.
And then I'd like to give you anexercise.
I am actually going to create adocument with this so that you
(52:31):
can use it.
So two parts to it.
I want you to, for one week,get a small notebook or use an
app and what I want you to do isdivide it into four sections,
and the four sections are H E aT right, habit, emotions, access
and taste.
And I want you to write down thetimes and situations where you
(52:55):
find yourself eating out of oneof those right right now.
Hey, I ate, it was just a habit, it was just time for me to eat
.
Or I want you to write downwhen you reacted to food.
You reached for some foodbecause of emotions, or man, I
just ate that because it wasjust there, accessed.
(53:16):
And then pay attention to thefoods that you crave.
Oh, man, I ate that because Iwas not hungry, but I just
wanted it.
And then I want you to reflecton a daily basis as you're going
through the week.
Remember, we got four quadrantsH E a T.
In each one, you're gonna notethe times when you are eating
and you know that you've eatenbecause of one of those things,
(53:37):
and on daily base.
I want you to reflect at theend of the day, take a few
moments and review what youwrote down, look at the patterns
of specific triggers that leadyou to eat outside of just when
you're physically hungry.
Come on back next week.
We're gonna share some of thatinformation.
I want you to put it in thechat, even over the week.
You can put it in, you can putit in the comments, right,
because we're gonna, we're gonnatalk about that.
(53:58):
And then here is yourmanagement tool.
This is the how you manage thetriggers, how you manage the,
the heat.
How do we get out of the heat?
Okay, once again, divide yoursheet into four sections and I
want you to list the triggersthat you've identified under
(54:19):
each of them, under each ofthose quadrants.
And then I want you to say, hey,what is the plan that you have
for managing habits?
What is your plan when?
Hey, I'm, I know I'm eatingthis out of habit, so I'm not
(54:39):
going to, I'm not gonna eat whenI watch TV?
Okay, that's a plan for habit.
What am I gonna do when I'mknow I'm eating out of emotions?
Right, I'm going to work ondeveloping a better, a more
healthy coping mechanism ratherthan eating.
(55:00):
You're gonna write that down.
So you're coming up with plansfor each of the four.
How about access?
What's the plan for access?
Well, when I go to the grocerystore, I'm not gonna buy
whatever.
That thing is right.
So what is your plan?
And then, for taste, how do Imitigate the fact that, oh, I
(55:24):
just love that Pringles, I justlove that cookie, I just love
that brand of whatever right?
So what are some healthyrecipes that you can use at home
for doing that?
What are some other foods thatyou can buy at the grocery store
and then begin working on those?
Okay, so we're gonna, first ofall, for the week, we're gonna
(55:46):
draw on our paper right fourdifferent squares and within the
square, h, e, a, t, and everytime that I eat out of habit,
every time I eat out of emotion,every time I eat just because
it's there, out of access, everytime I eat because of the taste
, I'm gonna jot those down andthen I'm gonna come up with a
plan for how do I deal with thatparticular trigger?
How do I deal with triggers ofhabit, triggers of emotion,
(56:10):
triggers of access and triggersof time?
Remember our goal, right, ourgoal is we are putting diabetes
in remission, reversing diabetes.
We're getting off of some ofthis diabetes medication.
New year, new you.
That's our goal, and all thethings that we're doing, the
discussions that we're having,is how do we move in that
(56:31):
direction?
I encourage you to work alongwith us, because I want you to
develop habits, developbehaviors, develop ideas that
you can do for the rest of yourlife, and so, as always, my ask
is this number one I want you todo the challenges that we're
doing right.
So our challenge this month isfor us to fast one day a week
(56:52):
for 24 hours, from this showwe're gonna be doing the heat
exercises.
And then my other ask is thisengage with us, join this
community.
The community grows, thecommunity is better.
The community works when youare here, when you share, when
you let other people know hey,man, I'm struggling with this,
or, dr Wood, you said this thingwas gonna work for me.
(57:13):
This is the challenge that I'mhaving.
How do I, how do I address that?
And then let somebody know whatwe're doing.
You've got a friend, a cousin,a mama, uncle, aunt, somebody, a
co-worker, who is diabetic,who's dealing with diabetes,
who's helping somebody withdiabetes, even your physician.
Let them know what's going onhere on the channel.
(57:35):
Invite them to join us as wemove forward together in the
next couple of weeks.
You're gonna see.
You're gonna see anadvertisement, a link.
I'm gonna do a zoom masterclass.
You get to come on, we get tosee, I get to see your face, you
get to see my face and we canactually talk with each other.
You can ask questions aboutwhere we are so far in the
(57:55):
journey.
Come on out, join me.
You'll see that coming out herein a little while, over the
next week or so, so that youcould sign up for that.
Be a part of the community.
Let us know how things aregoing and you can, in that space
, ask me anything about yourdiabetes.
In the things that we're doing,the fasting and so forth make
sure you're paying attention tothe shorts that we do, the check
ins that I do, because I thinkthose are very instructive.
(58:18):
If you've not done so yet, makesure you get over to the
website.
Dwayne Wood MD.
Seven keys to success is a bookthat I wrote.
Great information there on howto be successful, unmasking the
sweet truth about sugar.
If you'd like to work with me.
On a more personal level.
You can sign up for our nextlevel coaching program.
That's there on the website andthen, of course, our blog.
(58:39):
Our blog is an amazing spacewhere I write additional content
that supplements the thingsthat we do here on the show.
We're back here next week forour show.
You don't want to miss itbecause we're gonna be talking
about some more stuff that helpsus put our diabetes in
remission and reverses ourdiabetes, gets us off medication
(58:59):
.
I want to always make a plugfor those of you who are out
there.
You're saying I'm not diabetic,so this stuff is not for me.
That is not true, because, aswe are talking about what do we
do for diabetics, this works foryou as well.
You've got metabolic syndrome,history of coronary artery
disease.
You're at risk for coronaryartery disease.
You have obesity, weightproblems, polycystic ovarian
syndrome.
(59:20):
You have had a stroke.
You've had a heart attack.
You've got some stents in allof those improved.
You've got non-alcoholic fattyliver.
So I want you to join us aswell, but if you know somebody
with diabetic diabetes, makesure you let them know.
We're talking to adults withtype 2 diabetes.
Good night, we'll see you at acheck-in or we'll see you next
week at our show.
(59:40):
This is dr Dwayne Wood, that'sWood with an E the E stands for
endocrinology.
Here on the channel, I educate,I empower and I encourage you
to take charge of your health,take charge of your life, avoid
complications and go to the nextlevel, creating the life you
always wanted.
And for this year, y'all newyear, new year.
You.
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