March 22, 2024 • 31 mins
Have you ever found yourself battling the allure of your favorite snack, only to give in and derail your diet? I'm Dr. Dwain Woode, and I've been there too, especially with a pint of Ben and Jerry's Cherry Garcia taunting me from the freezer. Join me as I divulge the secrets behind the H.E.A.T. model and how controlling access to specific triggers is not just essential for diabetes management but can also curb the risk of high blood pressure, cholesterol issues, and fatty liver disease. We'll chart a course through dietary temptations in your environment and share personal strategies to ensure your home becomes a stronghold of health.
As we journey through the landscapes of food deserts and supermarket proximity, we uncover how these factors heavily influence our eating choices. With me, Dr. Woode, we'll dissect the barriers of affordability and transportation between many and a nutritious diet. I'll discuss how household influences and marketing strategies can sneakily shape food purchases. But it's not all challenges and roadblocks; we'll equip you with a toolkit of knowledge and techniques to navigate these hurdles, emphasizing the transformative power of nutritional education and the importance of making empowered choices for your health.
To cap off this enlightening episode, I'll share how involving the family in healthy eating can make a monumental difference and offer tips to turn your workplace into a fortress of good food choices. Plus, I challenge you to take one actionable step today to fortify your corner of the world—home, office, or community—with healthier options. Because let's face it, it's not just about the food—it's about fostering environments that sustain our well-being and bring us together in the pursuit of good health. So, roll up your sleeves, and let's embark on this transformative health quest together.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Dr. Dwain Woode (00:00):
If only it wasn't there.
That's what I keep tellingmyself.
If only those peanuts weren'tthere, if only that chocolate
wasn't there, if only that icecream, that Ben and Jerry's ice
cream, wasn't there.
If it wasn't there, if I didn'thave access to it, then
everything would be great.
So I tell myself.
(00:22):
And so, having access to it,having it right here, sitting
right next to me, y'all, that'swhat did it, that's what
triggered me, that's what tookme down that path.
Yes, right To the ice cream.
You guys heard the story.
I went to the store and I wasmining my own business.
I just went to pick upsomething that my wife asked me
(00:45):
to get.
And as I walked by, right bythat end cap, they had those Ben
and Jerry's ice cream, cherry'sGarcia that's my favorite y'all
, by the way.
If you didn't know that Ben andJerry's Cherry Garcia ice cream
, buy one, get one free.
And I thought I had lost mymind, and so now I don't even
(01:05):
bring it to the house, andthat's where a lot of us fall
down.
That it's in the house, it'sright there, it's right on this
table, it's right on the counter.
And tonight we're going to talkabout access, One of those
triggers that sometimes seems tobe out of our control.
That puts us in the path toeating.
(01:26):
If you're new to me, I'm DrDwain Woode.
That's Woode with an E the Estands 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.
(01:47):
New Year.
So what are we talking about ifit was not there?
(02:12):
Right?
So access, access.
And this comes as we arecontinuing our thrust.
Remember what we're talkingabout, y'all.
We're talking about puttingdiabetes and remission, and
we've got these tools that we'reusing.
One of the models that we'reusing is and this is our roadmap
, by the way right.
So we're going to go throughthis, We'll talk through some of
(02:33):
these, but the heat model right.
We've talked about habits.
We talked about emotions.
Tonight we're talking aboutaccess, and then we'll come back
and we'll talk about taste.
And why is that so important?
Why is this so important?
You'll remember that as we gotinto our discussion and let me
(02:57):
pull up another right.
As we got into our discussionwe talked about the food
triggers, and the food triggersare really the things that push
us in a direction.
As we are in the process ofgoing through our plan and
remember what our plan is Ourplan is by the end of the year,
(03:18):
right?
Several of you are going to beoff diabetes medication.
Your blood sugars are going tobe good and we'll take a look at
mine and you can begin talkingand we'll track some of that.
Right, we're off of medication.
Some of you are going to stopyour diabetes medication.
As a result of that, as a sideeffect of that, some of you are
going to be off of bloodpressure medicine, cholesterol
medicine.
You're going to go to yourdoctor and your fatty liver is
(03:39):
going to improve, right?
So, all of these things thatwe've been talking about, that's
where we're heading and aswe've put that plan together,
remember, we came up with our Y.
As we're talking about fasting,as we go into our fast, all of
the plans that we have cansometimes be derailed by the
(04:00):
things that interrupt thatprocess, and the things that
interrupt that process fallsinto these categories.
Remember, we are working ondecreasing the amount of insulin
in our body and if we're goingto decrease insulin, we can't
have spikes in blood sugar.
What causes spikes in bloodsugar?
We talked about several things,right Emotions, stress, anxiety
(04:24):
, depression.
We've talked about pain being acause for spiking blood sugars,
but a big source of that, ofcourse, is food, and so how do
we manage food in the process ofworking on our diabetes, in the
process of working on bloodsugars and the triggers that
(04:46):
you're seeing, the model thatwe're talking about, the heat
model, things that fall intohabits, emotions, access that
we're discussing tonight, and,of course, taste.
So that is why that is soimportant.
Right, that's the heat model.
So we'll come back and we'lltalk about more other parts of
that, but tonight, in particular, we're talking about the heat
(05:08):
model, and so, in the heat model, right, and as we move into how
access affects food, one of thethings that we need to
definitely talk about is thisidea of not just having the
stuff at home.
(05:29):
So that's an access, but wewant to talk about some other
types of access.
Access access, right, soproximity to supermarkets.
So if you are not close to asupermarket, then your access to
food is limited, and so thethings that you have access to,
the things that are around you,are the things that you will
(05:51):
purchase the things that will bein your environment and those
are the things that will pushyou in a particular direction.
So if, instead of being able tobuy an apple, or instead of
being able to buy somevegetables, then that the only
things that you have around youare candies, cookies, crackers,
whatever right, then those arethe things that will make it
(06:12):
into your home, those are thethings will make it into your
car, those are the things willmake it into your purse, in your
pocket, so that, when they arethere, when you have to make a
choice of eating something, youend up eating the thing that is
right in front of you, right?
So access, and when we'retalking about access, we're not
just talking about hey, did I?
Is it?
Is it right there on my table?
(06:33):
But how did it get there?
Okay, food deserts, right?
Another kind of idea.
Going along with this proximity,if you live in a place where
access to healthy foods is notavailable, then guess what you
eat.
You eat the things that areavailable.
Now, I was talking to one ofour community members who lives
out on a farm I'm going to takea trip out there, by the way,
(06:55):
right?
Who lives out on a farm andthat's great, but everybody
doesn't have access to that.
One of the things that I wastalking with my wife recently
and my wife is an obesitymedicine medicine doc and so
when she talks to her, herclients and those people who
she's working with one of thethings that she has to be
mindful of and she reminded meis that we don't all live by
(07:17):
ourselves.
Depending on how old you are,depending on your age, depending
on your circumstance, you maybe living with a family.
If you live with your son oryour daughter, or you live with
your parents, you live with anaunt, an uncle or grandparents.
You are eating the things thatthey're bringing into the home.
So when we talk about access,it's not just that I physically
(07:39):
made the decision that this iswhat I'm going out to get.
Well, whatever's in the home,whatever they brought in, guess
what?
That's what I'm eating, right?
So, going back to this idea offood deserts, if the place that
you live, the area that you livein, doesn't have access to
fresh fruits and vegetables andhealthy food, then that leads to
what?
That leads to eating processedand fast foods.
(08:01):
How about affordability?
I can't tell you the number oftimes that I've gone down to the
cafeteria or gone to thegrocery store and thought to
myself my goodness, why does thequote unquote healthy stuff
cost more than the other stuff,right?
Have you ever thought that?
Have you ever seen that youwant to buy a salad and you get
the salad, and the salad costsmore than the hamburger, right?
(08:23):
So affordability another typeof access that we've got to talk
about, and these are some ofthe obstacles that some of you
who are watching may findyourselves in.
So, as I'm talking about access, we are all very mindful, and
you've got to be mindful too,that there are circumstances
around you that will push you ina direction.
(08:46):
It's a convenience foods.
They promote snacking andimpulse eating, the things that
are around us that are morereadily put together.
Guess what?
Sometimes those are not thehealthy things, but they're the
things that, man, if I'm goingto eat something and I don't
have a lot of time that's what Iget.
If you're driving down the road, you're like okay, what are we
(09:07):
having for dinner?
And you pass that Domino's orthat Pizza Hut or that Little
Caesars or that Papa John's orthat Godfather's Pizza, guess
what?
Guess what you eat.
You eat what is there.
So affordability, convenience,the store layout I just told the
story as I was coming in, as wewere coming into the show,
(09:29):
about going to the grocery storeand walking by minding my
business, by the way, walking byminding my business, going to
the checkout and right there,right there at the end cap,
there's the ice cream.
They put it right at the levelfor us and, of course, we're
marketing more and more tochildren nowadays, so they're at
eye level and they're readilyavailable.
(09:50):
They don't put the broccoli andthe healthy stuff where you can
get to it.
You got to crawl over one ofthose things to get to the
fruits and vegetables, but thecandy, oh yeah, it's right there
.
The chips a whole bag, a wholeaisle of chips, all kinds of
chips.
I won't tell you my favorite.
But the layout of the products,it influences our decisions.
(10:11):
So when you walk into the store, it's the first thing you see
and it's just like being in yourhome.
Right, and we'll come talkabout that in a minute.
But if that's the first thingthat greets you, that that sends
a signal To the brain and itinfluences how you purchase.
How about transportation forsome people?
Right, I'm from New York and Ina lot of places, in a lot of
(10:33):
places there's a corner store,there's a store right there as a
matter of fact, from where mymom lives right, there's a store
about three, four blocks.
But there are some people whodon't have access to
transportation to get them tothe places they need to go to
get healthy options.
And then, in terms of access,sometimes you can't use what you
don't know, so nutritionalEducational programs.
(10:57):
I was talking to one of ourcommunity members at our
community meetup the other dayand the question she was asking
was is hey, there's this foodthat I like to cook, that I want
to eat.
How do I make it healthy?
And that was an amazingquestion, because that's where
we find ourselves.
Sometimes we do what we knowy'all like.
If I go to into the kitchenright now, I'm going to cook the
(11:17):
way I've been cooking.
I'm gonna cook the way I'vetaught to.
I was taught to cook.
I'm gonna cook the way I know.
And in order for that unhealthypattern to break or change, I
need education.
So there are all these thingsthat are tied into Access that
we sometimes don't think aboutand when we talk about access,
sometimes we just think oh yeah,it's on the table, but there's
(11:39):
a lot more to dealing withaccess.
Then, just okay, that piece offruit or that piece not fruit,
but that piece of candy, thatcookie is on the table.
So what are some strategies,then, to improve food access?
And there are three main placeswhen we have to talk about
access, and these are the placesthat we find ourselves.
(12:00):
Do you know, there are 1440minutes in a day, and For most
of that, we spend it giving thattime away to other people.
A lot of time we spend at theoffice, a Lot of time we spent
out in the community, and sowhen we talk about strategies
(12:22):
for improving access, we can'tjust talk about, okay, how do we
improve access at home.
We've got to also talk abouthow do we improve access at the
workplace, on the go and in thecommunity.
So, at home, what does that looklike?
Well, there are several thingsthat we can talk about, and, as,
as I delve into this part, Iwant to make a comment, and the
(12:45):
comment is this as we are in theprocess of Creating a safe
environment, and let me, let me,let me say that that really is
the crux of this.
All right, it is creating asafe environment where we can Be
successful.
If you want to be successful,you put yourself in an
(13:06):
environment where Success iseasier to do.
If you want to learn, putyourself in an environment where
people are learning.
That's why community is soimportant.
If you want to be healthy, putyourself in a environment with
people are working to andplanning to and looking at being
healthy.
So, when we talk aboutimproving access, the
(13:28):
environment that we're creatingis a safe environment that
promotes what we want.
So, as we look at home, as welook at what's going on at home,
what we can do, assuming thatall the other things we just
talked about in terms of accessyou know, the desert and
affordability and Supermarketsand all those things, assuming
that those are where they needto be.
(13:49):
And now we're in the home.
How do we make the house, howdo we make the place where we
live, better in terms of access?
Well, number one, if there issomething in the home Notice I
say if, because perhaps thefirst thing I should say is not
to bring it home I'm going totell you that I love.
Did I say I love?
(14:09):
Yes, I did say I love.
I love Ben and Jerry's icecream, and I know that if it's
anywhere near me at any time,it's a challenge.
Now, can I overcome thechallenge?
Of course I can, becauseultimately that's what we're
going to be working on.
But just having it heresometimes is a challenge, and so
I don't bring Ben and Jerry'sinto the home, into the house,
(14:31):
because I used to say, oh, I'llbring it and I'll just leave it
in the refrigerator, leave it inthe, because we have a
refrigerator out in the garage.
I'll leave it out there and Iwon't go for it.
I won't get it.
I'll get it when we havewhatever function, but guess
what?
That doesn't happen, right?
You know that.
So that's the first thing.
Don't bring it in, don't bringit at home.
That's a whole otherconversation, right?
So that has to be like don't goto the grocery store when
(14:55):
you're hungry, because guesswhat you're going to pick up
when you're hungry at thegrocery store, that's right.
You're going to pick up thethings that you said that you
weren't going to eat.
So don't go to the grocerystore there If you know there's
nothing, absolutely nothing thatyou need.
Down the snack aisle, rightwhen the chips and the nuts and
the juices and all that stuff is.
Don't go down that aisle, I'mgoing to tell you.
I used to say, oh, I'm justgoing to go see what they have.
(15:16):
Why am I going to see what theyhave?
I'm putting myself in thatsituation, so assuming that
that's all good.
We haven't brought it home.
But if we are, if there arethings at home because, once
again, we don't all live with byourselves but as we're creating
this environment place healthysnacks and foods at the eye
level in the refrigerator, justlike they do at the grocery
(15:37):
store.
Create your own, create your ownmarketing system.
Put it where you can see it thehealthy things, the healthy
snacks, at eye level.
Put them in the refrigerator.
Don't hide them behind thestuff that you know that you
don't want to eat.
Put them right up front so thatyou see them.
Remember, we are a lot of usare visual people.
We see.
(15:58):
That's how information getsinto us.
Now, you may have otherpreferences, like some people
are auditory and tactile and soforth, but all of us get the
information that comes in as weare seeing, and it influences
our thoughts.
If you've got stuff in therefrigerator or in the pantry,
use containers that are clear soyou can see through them.
(16:18):
Put the other stuff, like thecookies and candies, put them in
containers that are not clear.
So the first thing you see,once again, it's hitting that
retina.
That retina sends a signal tothe brain and the brain we're
training our brain in a certaindirection.
Create in your home a healthyeating zone.
Create in your kitchen, sayhere we eat nutritious foods.
(16:41):
If you want to eat cookies andcandy, we got to go in the
sunroom or the back porch orsomething.
But here in the kitchen, in thepantry, in the wherever this is
a safe zone, keep processed andhigh sugar snacks out of
immediate sight.
Once again, going back to thisidea of having the clear versus
(17:01):
non-clear thing, prepare andstore portions of healthy meals
in advance for easy access.
Now, this is a good one, thisis an amazing one.
I love it If there are thingsthat are maybe a challenge for
you and you say, okay, I'm goingto have some of these snacks
around, okay, you've decided todo that, and you can decide to
do that, by the way.
(17:22):
Well, get some baggies right.
Get some small baggies, saythey're cookies, and take a
serving of cookies out of thepackage, put them in the baggie
and make several containers ofseveral baggies full of these
cookies.
So now that when you go to geta snack, you don't have to open
the entire container and then gothrough the cookies to pick out
(17:43):
the number that you need,because, guess what, you're
invariably going to pick outmore when you go into the pantry
.
Right there, the cookies are inthe baggies.
You've already laid them outTwo cookies, three cookies,
whatever number of cookies arein that baggie.
Create a little healthy snackpack, right, half an apple,
maybe a cup of yogurt and twonuts, if you're going to have a
(18:04):
snack, create that package Now.
You have several of thosepackages in the refrigerator and
you walk into the refrigeratorto get something to eat and you
just grab that.
Next, create a meal plan, andthis plan should include a
variety of nutrient dense foods.
That means that you've got tospend time at the beginning of
(18:24):
the week, at the end of the week, whenever you're going to do.
Spend time creating those.
Right, you've got to work at it.
You've got to spend the time.
You've got to put the timeaside.
One of the things that we'lltalk about later on, not tonight
, is how do we set goals rightSmart goals and how do we
prioritize, how we organize, howdo we utilize our time
(18:47):
effectively to be able to dosome of these things that we do?
Because, frankly, some of it isthat we're just busy, we don't
have time.
It's like I can't sit down onSunday and plan out the week.
I don't have time to do that,I'm so busy.
And then, once again, we'retalking about how do we improve
access at home.
Right, grow herbs or a smallvegetable garden, do it in pots.
(19:09):
My sister, my sister right, wholives in the Big Apple, you
know what she does.
She grows her stuff and shegrows a lot of stuff, y'all in
pots.
I mean, she has a garden too,but she's got a lot of pots.
I'm like where did you get,where did you get all those
thousands of tomatoes?
She's like, well, I grew it inthe pot.
So for those food deserts,right, we can learn to do that.
(19:32):
And that learning process comeswith a part of the education
that we talked about.
And then educate the familymembers, educate everyone.
If you want to go somewhere, goby yourself.
If you want to go far, if youwant to be successful, go with
someone else.
It's great to be healthy andit's great to do it on your own.
But if the family is togetherand everybody's working together
(19:53):
, guess what?
So much, much, much better.
Because everybody gets to helpeach other, everybody gets to
pitch in and everybody gets tosay, hey, this is what we're
going to do.
So that's how we improve accessat home.
And then, how do we improveaccess at work?
Right, because we spend by theway, we probably spend more time
at work than we do at home.
(20:14):
So how do we improve access atwork?
Because sometimes we do a greatjob at home.
Right, everything is good.
We've got the pantry.
And, by the way, back to homefor a minute, some of what it
takes to be successful at hometakes reorganization.
You've got to get into thatpantry and you've got to
reorganize what's there, becauseright now everything is a
(20:36):
jumble, right, you walk in, youcan't tell where things are.
Be neat and orderly.
It's one thing I love about mywife she's got little cans and
markers and stuff all over theplace.
Of course, I'm the one thatmesses up the organization, but
that's another story.
Okay, so at work, how do weimprove access at work?
Number one if you are goinginto an environment, you want to
(20:59):
be as much in control of thatenvironment as possible.
So pack nutritious lunches,pack nutritious lunches, take it
with you.
Now we've a lot of people havegotten away.
Oh well, I'm not going to dothat.
I'm going to just go to thefast food place and get
something, and I'll getsomething healthy.
Yes, you can, but once again,remember what we're working with
.
We're working with this guy uphere, this brain, and that brain
(21:22):
has a way of convincing us todo things that we didn't want to
do.
So pack the lunch, pack thesnack, so that you don't have to
worry about whether there'ssomething there, because when
you are quote unquote hungry,when we think we're hungry,
we're not going to make thechoice to go find something
healthy.
We're gonna say, hey, they'vegot some stuff in the break room
(21:43):
, somebody brought this in, thisis the potluck, I'm just gonna
get what's there, right?
So keep some nutritious snacks,sorry, bring some things from
home.
Keep water and your desk, andthis encourages hydration.
Oftentimes we mistake hydrationfor hunger.
Drink water, sip on it.
If you're sipping on water, ifyou're keeping mindful of being
(22:04):
hydrated, that sometimes willhelp with the urge.
If you will, at work, organizea healthy snack.
Pool a lot of offices, peoplebring stuff in, say, hey, we,
we're, we're supplying theoffice.
Like you know, everybody bringsstuff to keep the candy jar
stacked or keep the sodas there,or keep the cookies there,
(22:24):
whatever it is.
Talk to everybody and say, hey,can we be a healthy office, can
we?
Right, sometimes they'll lookat you crazy, but that's okay,
right?
Instead of saying, hey, let'sbring cookies and candies, let's
let's work on being a littlehealthier.
Advocate, advocate forhealthier choices in the vending
machine, right?
If you're at work, sometimesyou don't have the access to
(22:46):
store foods or have people bringfood in or bring candy in, or
you guys don't have a break roomor whatever, but you have a
vending machine and that's whereyou get your, your snacks.
Then advocate, talk to thehigher ups and say, hey, can we
put some more healthy options inthe vending machine so that
when we're going to the vendingmachine, we're not having to
(23:07):
just grab whatever is there?
Now, there's some interestingthings in the vending machine,
by the way.
I know I've used vendingmachines and then you can
schedule regular mindful eatingbreaks away from your desk.
If you're able to do that someof you are not on at a desk,
you're on the assembly line andyou get just that 15 minute
break or whatever.
That break is Right.
(23:27):
But if you're able to schedulemindful eating times away, go
ahead and do that.
Move away from the desk so thatyou can concentrate on eating,
like we've talked about, even ifyou're on the, if you're on the
assembly line or you're in aplace where you can't just take
a break, then plan ahead of timethat when I take my break and
(23:48):
this may take some chat, takesome doing plan that whenever I
take my break, what I'm going todo is I'm going to eat in a
mindful way.
Remember, we talked aboutcreating a mindful eating plan.
Yes, at our office, at ouroffice, every week we pick a
restaurant that we're going toeat at the next week, or a team
does so.
Navigate the restaurants.
(24:08):
You probably know the 5, 10, 12restaurants that we go to, that
you guys go to all the time.
Figure out at those restaurantswhat it is that you can eat so
that each time you're not havingto make the decision about okay
, what am I going to eat?
Now?
You've already had that thoughtand you've already created a
list.
At our office we have a listand everybody's put their food
(24:30):
on the list.
Of course I had to go in andchange mine, because I've
changed a little bit about whatI eat.
Store a small stash of emergencyhealth foods in your desk.
We'll be the next one.
Remember what we're talkingabout.
Right, we're talking about howdo we improve access at work,
access in general, but now we'respecifically talking about work
.
So store small, a small stashof emergency health foods.
Now I put that word emergencyin there, but snacking is not an
(24:52):
emergency, right?
Right, okay, this is just soeverybody knows.
But when I say emergency, sothat if you say, well, I got to
have something, then you havesomething healthy that you can
readily go to and not have tosay, well, I guess I'll just do
this because you know whatthat's called.
That's called the what the hellprinciple.
Like, while everybody's eating,I'm going to have something, so
(25:12):
what the hell, I'll eat it.
And then I'll start overtomorrow which is not what we
want to do and then participatein or start a workplace wellness
challenge.
Right, we're going to talk herein a little bit about a
challenge that we want you to do, so start one at work.
Say, hey, let's do a challenge,let's do a weight challenge.
A lot of offices will do weightchallenges right, where
everybody is working for theyear to say, okay, how do we
(25:34):
going to improve our weight?
So we're improving.
So once again, we're talkingabout access, not just whether
you have access to it, whetherit's cost effective, whether you
have transportation, so on andso forth.
How do we create an environmentin our home that is successful,
that is safe?
How do we create an environmentat work that is successful and
safe?
And then how do we create anenvironment in the community?
(25:55):
Because we spend a lot of timein the community.
All this is stuff like church,hanging out with family.
But how do we influence thecommunity?
Because the communityultimately influences us.
So how do we do that?
Hey, let's work on supportinglocal farmers, for example, in
your area.
Say to your family, yourfriends, hey, can we get
(26:16):
together and can we go outwherever.
Right, whoever has a car, let'sdrive.
Like here in Alabama, we canget in a car and we can drive
out to well, I'm not going tocall the name of the farm, but
farm, and we can go out there,we can get stuff and we can
bring it back in to supportthose people so that they have
an incentive to help thecommunity get better.
(26:36):
Advocate for establishing ordeveloping, expanding a
community garden.
I don't, we don't have one here.
But if you live in the innercity, if you live in an area
where that happens, I know someof our patients.
They have a co-op and they gettogether and they farm that and
the people that are in the co-op, they all get to eat fresh
(26:56):
fruits and vegetables In fact,they bring that to the office
sometimes.
But advocate for establishingone.
Remember, we have to takecharge of our own health.
Right, that's what we said Ieducate, empower, encourage you
to take charge of your health,your life, avoid complications.
We're taking charge, we're notletting this stuff happen to us.
To participate in thoseendeavors.
Collaborate with local schools.
(27:19):
Right, get to the school andsay, hey, we want to implement,
we want to improve nutritioneducation.
How can we do that?
What can we do?
How do I become a part of that?
What do we need to start?
Is that an option and you cando that?
And then encourage localrestaurants and cafes to offer
or promote a healthy menu, ahealthy menu.
We think sometimes that wedon't have access, we think that
(27:41):
we can't do anything, we don'thave any power, but we have a
lot of power.
We have a lot of power and manyplaces sure they'll do it
Organize a healthy eatingworkshop, organize a cooking
class.
I just said that some peoplejust don't know how to do it.
You be part of that.
Recently I was on the CDCwebsite and there's a program
that they have that we werelooking into.
(28:01):
Well, how do we promote health,how do we promote eating?
How do we promote those things?
Become a part of the solution,right, remember our call to
action.
That third one was invitesomebody to the show.
Why?
Because you get to promote, youget to encourage, you get to
build the community a part ofwhat we're doing and then
develop plans to includeconservation for food access.
(28:23):
So what does that mean?
What does that mean?
Recently I was talking to a.
I was doing a program for achurch and I was saying to them
that the organizations that wehave the churches, the schools,
the community centers one of thethings that all of these places
can do, one of the things thatall of these organizations can
do, is they can begin helping toprovide what people need.
(28:48):
There are people out there thatare interested in being healthy.
They just don't know, y'all howto do that, and so we can
become a part of the solutionfor that.
So how do we improve access?
Right, how do we improve access?
Now we say we say and youremember the graphic that we
(29:10):
showed at the beginning thatsays if it was not there, if it
was not there and I'm going tomake a big point here in just a
minute but the whole idea isthis we are creating, we're
creating a healthy environment.
We're creating a healthy, safespace.
We're creating a healthy, safespace so that we can be
(29:33):
successful.
We're putting ourselves in theposition so that success comes
much, much easier to us.
All right, all right, y'all.
Hey, we've come to the end ofanother amazing show.
I love this.
Your challenge is to pick oneof the areas either home or work
(29:56):
, or the community and find onething that you could do to
improve that environment, tomake that environment safer for
yourself and for the peoplearound you.
Remember we talked about accessright, part of the heat model
(30:16):
Habits, emotions, access andtaste.
The challenge for this showpick one of those areas under
access home, work or thecommunity and find one thing
that you could do to make thatspace safer.
This is Dr Dwain Woode, that'sWoode with an E TheE stands for
(30:37):
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.
If only it wasn't there.
That's what I keep tellingmyself.
If only those peanuts weren'tthere, if only that chocolate
wasn't there, if only that icecream, that Ben and Jerry's ice
cream, wasn't there.
If it wasn't there, if I didn'thave access to it, then
everything would be great.
So I tell myself.
(00:22):
And so, having access to it,having it right here, sitting
right next to me, y'all, that'swhat did it, that's what
triggered me, that's what tookme down that path.
Yes, right To the ice cream.
You guys heard the story.
I went to the store and I wasmining my own business.
I just went to pick upsomething that my wife asked me
(00:45):
to get.
And as I walked by, right bythat end cap, they had those Ben
and Jerry's ice cream, cherry'sGarcia that's my favorite y'all
, by the way.
If you didn't know that Ben andJerry's Cherry Garcia ice cream
, buy one, get one free.
And I thought I had lost mymind, and so now I don't even
(01:05):
bring it to the house, andthat's where a lot of us fall
down.
That it's in the house, it'sright there, it's right on this
table, it's right on the counter.
And tonight we're going to talkabout access, One of those
triggers that sometimes seems tobe out of our control.
That puts us in the path toeating.
(01:26):
If you're new to me, I'm DrDwain Woode.
That's Woode with an E the Estands 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.
(01:47):
New Year.
So what are we talking about ifit was not there?
(02:12):
Right?
So access, access.
And this comes as we arecontinuing our thrust.
Remember what we're talkingabout, y'all.
We're talking about puttingdiabetes and remission, and
we've got these tools that we'reusing.
One of the models that we'reusing is and this is our roadmap
, by the way right.
So we're going to go throughthis, We'll talk through some of
(02:33):
these, but the heat model right.
We've talked about habits.
We talked about emotions.
Tonight we're talking aboutaccess, and then we'll come back
and we'll talk about taste.
And why is that so important?
Why is this so important?
You'll remember that as we gotinto our discussion and let me
(02:57):
pull up another right.
As we got into our discussionwe talked about the food
triggers, and the food triggersare really the things that push
us in a direction.
As we are in the process ofgoing through our plan and
remember what our plan is Ourplan is by the end of the year,
(03:18):
right?
Several of you are going to beoff diabetes medication.
Your blood sugars are going tobe good and we'll take a look at
mine and you can begin talkingand we'll track some of that.
Right, we're off of medication.
Some of you are going to stopyour diabetes medication.
As a result of that, as a sideeffect of that, some of you are
going to be off of bloodpressure medicine, cholesterol
medicine.
You're going to go to yourdoctor and your fatty liver is
(03:39):
going to improve, right?
So, all of these things thatwe've been talking about, that's
where we're heading and aswe've put that plan together,
remember, we came up with our Y.
As we're talking about fasting,as we go into our fast, all of
the plans that we have cansometimes be derailed by the
(04:00):
things that interrupt thatprocess, and the things that
interrupt that process fallsinto these categories.
Remember, we are working ondecreasing the amount of insulin
in our body and if we're goingto decrease insulin, we can't
have spikes in blood sugar.
What causes spikes in bloodsugar?
We talked about several things,right Emotions, stress, anxiety
(04:24):
, depression.
We've talked about pain being acause for spiking blood sugars,
but a big source of that, ofcourse, is food, and so how do
we manage food in the process ofworking on our diabetes, in the
process of working on bloodsugars and the triggers that
(04:46):
you're seeing, the model thatwe're talking about, the heat
model, things that fall intohabits, emotions, access that
we're discussing tonight, and,of course, taste.
So that is why that is soimportant.
Right, that's the heat model.
So we'll come back and we'lltalk about more other parts of
that, but tonight, in particular, we're talking about the heat
(05:08):
model, and so, in the heat model, right, and as we move into how
access affects food, one of thethings that we need to
definitely talk about is thisidea of not just having the
stuff at home.
(05:29):
So that's an access, but wewant to talk about some other
types of access.
Access access, right, soproximity to supermarkets.
So if you are not close to asupermarket, then your access to
food is limited, and so thethings that you have access to,
the things that are around you,are the things that you will
(05:51):
purchase the things that will bein your environment and those
are the things that will pushyou in a particular direction.
So if, instead of being able tobuy an apple, or instead of
being able to buy somevegetables, then that the only
things that you have around youare candies, cookies, crackers,
whatever right, then those arethe things that will make it
(06:12):
into your home, those are thethings will make it into your
car, those are the things willmake it into your purse, in your
pocket, so that, when they arethere, when you have to make a
choice of eating something, youend up eating the thing that is
right in front of you, right?
So access, and when we'retalking about access, we're not
just talking about hey, did I?
Is it?
Is it right there on my table?
(06:33):
But how did it get there?
Okay, food deserts, right?
Another kind of idea.
Going along with this proximity,if you live in a place where
access to healthy foods is notavailable, then guess what you
eat.
You eat the things that areavailable.
Now, I was talking to one ofour community members who lives
out on a farm I'm going to takea trip out there, by the way,
(06:55):
right?
Who lives out on a farm andthat's great, but everybody
doesn't have access to that.
One of the things that I wastalking with my wife recently
and my wife is an obesitymedicine medicine doc and so
when she talks to her, herclients and those people who
she's working with one of thethings that she has to be
mindful of and she reminded meis that we don't all live by
(07:17):
ourselves.
Depending on how old you are,depending on your age, depending
on your circumstance, you maybe living with a family.
If you live with your son oryour daughter, or you live with
your parents, you live with anaunt, an uncle or grandparents.
You are eating the things thatthey're bringing into the home.
So when we talk about access,it's not just that I physically
(07:39):
made the decision that this iswhat I'm going out to get.
Well, whatever's in the home,whatever they brought in, guess
what?
That's what I'm eating, right?
So, going back to this idea offood deserts, if the place that
you live, the area that you livein, doesn't have access to
fresh fruits and vegetables andhealthy food, then that leads to
what?
That leads to eating processedand fast foods.
(08:01):
How about affordability?
I can't tell you the number oftimes that I've gone down to the
cafeteria or gone to thegrocery store and thought to
myself my goodness, why does thequote unquote healthy stuff
cost more than the other stuff,right?
Have you ever thought that?
Have you ever seen that youwant to buy a salad and you get
the salad, and the salad costsmore than the hamburger, right?
(08:23):
So affordability another typeof access that we've got to talk
about, and these are some ofthe obstacles that some of you
who are watching may findyourselves in.
So, as I'm talking about access, we are all very mindful, and
you've got to be mindful too,that there are circumstances
around you that will push you ina direction.
(08:46):
It's a convenience foods.
They promote snacking andimpulse eating, the things that
are around us that are morereadily put together.
Guess what?
Sometimes those are not thehealthy things, but they're the
things that, man, if I'm goingto eat something and I don't
have a lot of time that's what Iget.
If you're driving down the road, you're like okay, what are we
(09:07):
having for dinner?
And you pass that Domino's orthat Pizza Hut or that Little
Caesars or that Papa John's orthat Godfather's Pizza, guess
what?
Guess what you eat.
You eat what is there.
So affordability, convenience,the store layout I just told the
story as I was coming in, as wewere coming into the show,
(09:29):
about going to the grocery storeand walking by minding my
business, by the way, walking byminding my business, going to
the checkout and right there,right there at the end cap,
there's the ice cream.
They put it right at the levelfor us and, of course, we're
marketing more and more tochildren nowadays, so they're at
eye level and they're readilyavailable.
(09:50):
They don't put the broccoli andthe healthy stuff where you can
get to it.
You got to crawl over one ofthose things to get to the
fruits and vegetables, but thecandy, oh yeah, it's right there
.
The chips a whole bag, a wholeaisle of chips, all kinds of
chips.
I won't tell you my favorite.
But the layout of the products,it influences our decisions.
(10:11):
So when you walk into the store, it's the first thing you see
and it's just like being in yourhome.
Right, and we'll come talkabout that in a minute.
But if that's the first thingthat greets you, that that sends
a signal To the brain and itinfluences how you purchase.
How about transportation forsome people?
Right, I'm from New York and Ina lot of places, in a lot of
(10:33):
places there's a corner store,there's a store right there as a
matter of fact, from where mymom lives right, there's a store
about three, four blocks.
But there are some people whodon't have access to
transportation to get them tothe places they need to go to
get healthy options.
And then, in terms of access,sometimes you can't use what you
don't know, so nutritionalEducational programs.
(10:57):
I was talking to one of ourcommunity members at our
community meetup the other dayand the question she was asking
was is hey, there's this foodthat I like to cook, that I want
to eat.
How do I make it healthy?
And that was an amazingquestion, because that's where
we find ourselves.
Sometimes we do what we knowy'all like.
If I go to into the kitchenright now, I'm going to cook the
(11:17):
way I've been cooking.
I'm gonna cook the way I'vetaught to.
I was taught to cook.
I'm gonna cook the way I know.
And in order for that unhealthypattern to break or change, I
need education.
So there are all these thingsthat are tied into Access that
we sometimes don't think aboutand when we talk about access,
sometimes we just think oh yeah,it's on the table, but there's
(11:39):
a lot more to dealing withaccess.
Then, just okay, that piece offruit or that piece not fruit,
but that piece of candy, thatcookie is on the table.
So what are some strategies,then, to improve food access?
And there are three main placeswhen we have to talk about
access, and these are the placesthat we find ourselves.
(12:00):
Do you know, there are 1440minutes in a day, and For most
of that, we spend it giving thattime away to other people.
A lot of time we spend at theoffice, a Lot of time we spent
out in the community, and sowhen we talk about strategies
(12:22):
for improving access, we can'tjust talk about, okay, how do we
improve access at home.
We've got to also talk abouthow do we improve access at the
workplace, on the go and in thecommunity.
So, at home, what does that looklike?
Well, there are several thingsthat we can talk about, and, as,
as I delve into this part, Iwant to make a comment, and the
(12:45):
comment is this as we are in theprocess of Creating a safe
environment, and let me, let me,let me say that that really is
the crux of this.
All right, it is creating asafe environment where we can Be
successful.
If you want to be successful,you put yourself in an
(13:06):
environment where Success iseasier to do.
If you want to learn, putyourself in an environment where
people are learning.
That's why community is soimportant.
If you want to be healthy, putyourself in a environment with
people are working to andplanning to and looking at being
healthy.
So, when we talk aboutimproving access, the
(13:28):
environment that we're creatingis a safe environment that
promotes what we want.
So, as we look at home, as welook at what's going on at home,
what we can do, assuming thatall the other things we just
talked about in terms of accessyou know, the desert and
affordability and Supermarketsand all those things, assuming
that those are where they needto be.
(13:49):
And now we're in the home.
How do we make the house, howdo we make the place where we
live, better in terms of access?
Well, number one, if there issomething in the home Notice I
say if, because perhaps thefirst thing I should say is not
to bring it home I'm going totell you that I love.
Did I say I love?
(14:09):
Yes, I did say I love.
I love Ben and Jerry's icecream, and I know that if it's
anywhere near me at any time,it's a challenge.
Now, can I overcome thechallenge?
Of course I can, becauseultimately that's what we're
going to be working on.
But just having it heresometimes is a challenge, and so
I don't bring Ben and Jerry'sinto the home, into the house,
(14:31):
because I used to say, oh, I'llbring it and I'll just leave it
in the refrigerator, leave it inthe, because we have a
refrigerator out in the garage.
I'll leave it out there and Iwon't go for it.
I won't get it.
I'll get it when we havewhatever function, but guess
what?
That doesn't happen, right?
You know that.
So that's the first thing.
Don't bring it in, don't bringit at home.
That's a whole otherconversation, right?
So that has to be like don't goto the grocery store when
(14:55):
you're hungry, because guesswhat you're going to pick up
when you're hungry at thegrocery store, that's right.
You're going to pick up thethings that you said that you
weren't going to eat.
So don't go to the grocerystore there If you know there's
nothing, absolutely nothing thatyou need.
Down the snack aisle, rightwhen the chips and the nuts and
the juices and all that stuff is.
Don't go down that aisle, I'mgoing to tell you.
I used to say, oh, I'm justgoing to go see what they have.
(15:16):
Why am I going to see what theyhave?
I'm putting myself in thatsituation, so assuming that
that's all good.
We haven't brought it home.
But if we are, if there arethings at home because, once
again, we don't all live with byourselves but as we're creating
this environment place healthysnacks and foods at the eye
level in the refrigerator, justlike they do at the grocery
(15:37):
store.
Create your own, create your ownmarketing system.
Put it where you can see it thehealthy things, the healthy
snacks, at eye level.
Put them in the refrigerator.
Don't hide them behind thestuff that you know that you
don't want to eat.
Put them right up front so thatyou see them.
Remember, we are a lot of usare visual people.
We see.
(15:58):
That's how information getsinto us.
Now, you may have otherpreferences, like some people
are auditory and tactile and soforth, but all of us get the
information that comes in as weare seeing, and it influences
our thoughts.
If you've got stuff in therefrigerator or in the pantry,
use containers that are clear soyou can see through them.
(16:18):
Put the other stuff, like thecookies and candies, put them in
containers that are not clear.
So the first thing you see,once again, it's hitting that
retina.
That retina sends a signal tothe brain and the brain we're
training our brain in a certaindirection.
Create in your home a healthyeating zone.
Create in your kitchen, sayhere we eat nutritious foods.
(16:41):
If you want to eat cookies andcandy, we got to go in the
sunroom or the back porch orsomething.
But here in the kitchen, in thepantry, in the wherever this is
a safe zone, keep processed andhigh sugar snacks out of
immediate sight.
Once again, going back to thisidea of having the clear versus
(17:01):
non-clear thing, prepare andstore portions of healthy meals
in advance for easy access.
Now, this is a good one, thisis an amazing one.
I love it If there are thingsthat are maybe a challenge for
you and you say, okay, I'm goingto have some of these snacks
around, okay, you've decided todo that, and you can decide to
do that, by the way.
(17:22):
Well, get some baggies right.
Get some small baggies, saythey're cookies, and take a
serving of cookies out of thepackage, put them in the baggie
and make several containers ofseveral baggies full of these
cookies.
So now that when you go to geta snack, you don't have to open
the entire container and then gothrough the cookies to pick out
(17:43):
the number that you need,because, guess what, you're
invariably going to pick outmore when you go into the pantry
.
Right there, the cookies are inthe baggies.
You've already laid them outTwo cookies, three cookies,
whatever number of cookies arein that baggie.
Create a little healthy snackpack, right, half an apple,
maybe a cup of yogurt and twonuts, if you're going to have a
(18:04):
snack, create that package Now.
You have several of thosepackages in the refrigerator and
you walk into the refrigeratorto get something to eat and you
just grab that.
Next, create a meal plan, andthis plan should include a
variety of nutrient dense foods.
That means that you've got tospend time at the beginning of
(18:24):
the week, at the end of the week, whenever you're going to do.
Spend time creating those.
Right, you've got to work at it.
You've got to spend the time.
You've got to put the timeaside.
One of the things that we'lltalk about later on, not tonight
, is how do we set goals rightSmart goals and how do we
prioritize, how we organize, howdo we utilize our time
(18:47):
effectively to be able to dosome of these things that we do?
Because, frankly, some of it isthat we're just busy, we don't
have time.
It's like I can't sit down onSunday and plan out the week.
I don't have time to do that,I'm so busy.
And then, once again, we'retalking about how do we improve
access at home.
Right, grow herbs or a smallvegetable garden, do it in pots.
(19:09):
My sister, my sister right, wholives in the Big Apple, you
know what she does.
She grows her stuff and shegrows a lot of stuff, y'all in
pots.
I mean, she has a garden too,but she's got a lot of pots.
I'm like where did you get,where did you get all those
thousands of tomatoes?
She's like, well, I grew it inthe pot.
So for those food deserts,right, we can learn to do that.
(19:32):
And that learning process comeswith a part of the education
that we talked about.
And then educate the familymembers, educate everyone.
If you want to go somewhere, goby yourself.
If you want to go far, if youwant to be successful, go with
someone else.
It's great to be healthy andit's great to do it on your own.
But if the family is togetherand everybody's working together
(19:53):
, guess what?
So much, much, much better.
Because everybody gets to helpeach other, everybody gets to
pitch in and everybody gets tosay, hey, this is what we're
going to do.
So that's how we improve accessat home.
And then, how do we improveaccess at work?
Right, because we spend by theway, we probably spend more time
at work than we do at home.
(20:14):
So how do we improve access atwork?
Because sometimes we do a greatjob at home.
Right, everything is good.
We've got the pantry.
And, by the way, back to homefor a minute, some of what it
takes to be successful at hometakes reorganization.
You've got to get into thatpantry and you've got to
reorganize what's there, becauseright now everything is a
(20:36):
jumble, right, you walk in, youcan't tell where things are.
Be neat and orderly.
It's one thing I love about mywife she's got little cans and
markers and stuff all over theplace.
Of course, I'm the one thatmesses up the organization, but
that's another story.
Okay, so at work, how do weimprove access at work?
Number one if you are goinginto an environment, you want to
(20:59):
be as much in control of thatenvironment as possible.
So pack nutritious lunches,pack nutritious lunches, take it
with you.
Now we've a lot of people havegotten away.
Oh well, I'm not going to dothat.
I'm going to just go to thefast food place and get
something, and I'll getsomething healthy.
Yes, you can, but once again,remember what we're working with
.
We're working with this guy uphere, this brain, and that brain
(21:22):
has a way of convincing us todo things that we didn't want to
do.
So pack the lunch, pack thesnack, so that you don't have to
worry about whether there'ssomething there, because when
you are quote unquote hungry,when we think we're hungry,
we're not going to make thechoice to go find something
healthy.
We're gonna say, hey, they'vegot some stuff in the break room
(21:43):
, somebody brought this in, thisis the potluck, I'm just gonna
get what's there, right?
So keep some nutritious snacks,sorry, bring some things from
home.
Keep water and your desk, andthis encourages hydration.
Oftentimes we mistake hydrationfor hunger.
Drink water, sip on it.
If you're sipping on water, ifyou're keeping mindful of being
(22:04):
hydrated, that sometimes willhelp with the urge.
If you will, at work, organizea healthy snack.
Pool a lot of offices, peoplebring stuff in, say, hey, we,
we're, we're supplying theoffice.
Like you know, everybody bringsstuff to keep the candy jar
stacked or keep the sodas there,or keep the cookies there,
(22:24):
whatever it is.
Talk to everybody and say, hey,can we be a healthy office, can
we?
Right, sometimes they'll lookat you crazy, but that's okay,
right?
Instead of saying, hey, let'sbring cookies and candies, let's
let's work on being a littlehealthier.
Advocate, advocate forhealthier choices in the vending
machine, right?
If you're at work, sometimesyou don't have the access to
(22:46):
store foods or have people bringfood in or bring candy in, or
you guys don't have a break roomor whatever, but you have a
vending machine and that's whereyou get your, your snacks.
Then advocate, talk to thehigher ups and say, hey, can we
put some more healthy options inthe vending machine so that
when we're going to the vendingmachine, we're not having to
(23:07):
just grab whatever is there?
Now, there's some interestingthings in the vending machine,
by the way.
I know I've used vendingmachines and then you can
schedule regular mindful eatingbreaks away from your desk.
If you're able to do that someof you are not on at a desk,
you're on the assembly line andyou get just that 15 minute
break or whatever.
That break is Right.
(23:27):
But if you're able to schedulemindful eating times away, go
ahead and do that.
Move away from the desk so thatyou can concentrate on eating,
like we've talked about, even ifyou're on the, if you're on the
assembly line or you're in aplace where you can't just take
a break, then plan ahead of timethat when I take my break and
(23:48):
this may take some chat, takesome doing plan that whenever I
take my break, what I'm going todo is I'm going to eat in a
mindful way.
Remember, we talked aboutcreating a mindful eating plan.
Yes, at our office, at ouroffice, every week we pick a
restaurant that we're going toeat at the next week, or a team
does so.
Navigate the restaurants.
(24:08):
You probably know the 5, 10, 12restaurants that we go to, that
you guys go to all the time.
Figure out at those restaurantswhat it is that you can eat so
that each time you're not havingto make the decision about okay
, what am I going to eat?
Now?
You've already had that thoughtand you've already created a
list.
At our office we have a listand everybody's put their food
(24:30):
on the list.
Of course I had to go in andchange mine, because I've
changed a little bit about whatI eat.
Store a small stash of emergencyhealth foods in your desk.
We'll be the next one.
Remember what we're talkingabout.
Right, we're talking about howdo we improve access at work,
access in general, but now we'respecifically talking about work
.
So store small, a small stashof emergency health foods.
Now I put that word emergencyin there, but snacking is not an
(24:52):
emergency, right?
Right, okay, this is just soeverybody knows.
But when I say emergency, sothat if you say, well, I got to
have something, then you havesomething healthy that you can
readily go to and not have tosay, well, I guess I'll just do
this because you know whatthat's called.
That's called the what the hellprinciple.
Like, while everybody's eating,I'm going to have something, so
(25:12):
what the hell, I'll eat it.
And then I'll start overtomorrow which is not what we
want to do and then participatein or start a workplace wellness
challenge.
Right, we're going to talk herein a little bit about a
challenge that we want you to do, so start one at work.
Say, hey, let's do a challenge,let's do a weight challenge.
A lot of offices will do weightchallenges right, where
everybody is working for theyear to say, okay, how do we
(25:34):
going to improve our weight?
So we're improving.
So once again, we're talkingabout access, not just whether
you have access to it, whetherit's cost effective, whether you
have transportation, so on andso forth.
How do we create an environmentin our home that is successful,
that is safe?
How do we create an environmentat work that is successful and
safe?
And then how do we create anenvironment in the community?
(25:55):
Because we spend a lot of timein the community.
All this is stuff like church,hanging out with family.
But how do we influence thecommunity?
Because the communityultimately influences us.
So how do we do that?
Hey, let's work on supportinglocal farmers, for example, in
your area.
Say to your family, yourfriends, hey, can we get
(26:16):
together and can we go outwherever.
Right, whoever has a car, let'sdrive.
Like here in Alabama, we canget in a car and we can drive
out to well, I'm not going tocall the name of the farm, but
farm, and we can go out there,we can get stuff and we can
bring it back in to supportthose people so that they have
an incentive to help thecommunity get better.
(26:36):
Advocate for establishing ordeveloping, expanding a
community garden.
I don't, we don't have one here.
But if you live in the innercity, if you live in an area
where that happens, I know someof our patients.
They have a co-op and they gettogether and they farm that and
the people that are in the co-op, they all get to eat fresh
(26:56):
fruits and vegetables In fact,they bring that to the office
sometimes.
But advocate for establishingone.
Remember, we have to takecharge of our own health.
Right, that's what we said Ieducate, empower, encourage you
to take charge of your health,your life, avoid complications.
We're taking charge, we're notletting this stuff happen to us.
To participate in thoseendeavors.
Collaborate with local schools.
(27:19):
Right, get to the school andsay, hey, we want to implement,
we want to improve nutritioneducation.
How can we do that?
What can we do?
How do I become a part of that?
What do we need to start?
Is that an option and you cando that?
And then encourage localrestaurants and cafes to offer
or promote a healthy menu, ahealthy menu.
We think sometimes that wedon't have access, we think that
(27:41):
we can't do anything, we don'thave any power, but we have a
lot of power.
We have a lot of power and manyplaces sure they'll do it
Organize a healthy eatingworkshop, organize a cooking
class.
I just said that some peoplejust don't know how to do it.
You be part of that.
Recently I was on the CDCwebsite and there's a program
that they have that we werelooking into.
(28:01):
Well, how do we promote health,how do we promote eating?
How do we promote those things?
Become a part of the solution,right, remember our call to
action.
That third one was invitesomebody to the show.
Why?
Because you get to promote, youget to encourage, you get to
build the community a part ofwhat we're doing and then
develop plans to includeconservation for food access.
(28:23):
So what does that mean?
What does that mean?
Recently I was talking to a.
I was doing a program for achurch and I was saying to them
that the organizations that wehave the churches, the schools,
the community centers one of thethings that all of these places
can do, one of the things thatall of these organizations can
do, is they can begin helping toprovide what people need.
(28:48):
There are people out there thatare interested in being healthy.
They just don't know, y'all howto do that, and so we can
become a part of the solutionfor that.
So how do we improve access?
Right, how do we improve access?
Now we say we say and youremember the graphic that we
(29:10):
showed at the beginning thatsays if it was not there, if it
was not there and I'm going tomake a big point here in just a
minute but the whole idea isthis we are creating, we're
creating a healthy environment.
We're creating a healthy, safespace.
We're creating a healthy, safespace so that we can be
(29:33):
successful.
We're putting ourselves in theposition so that success comes
much, much easier to us.
All right, all right, y'all.
Hey, we've come to the end ofanother amazing show.
I love this.
Your challenge is to pick oneof the areas either home or work
(29:56):
, or the community and find onething that you could do to
improve that environment, tomake that environment safer for
yourself and for the peoplearound you.
Remember we talked about accessright, part of the heat model
(30:16):
Habits, emotions, access andtaste.
The challenge for this showpick one of those areas under
access home, work or thecommunity and find one thing
that you could do to make thatspace safer.
This is Dr Dwain Woode, that'sWoode with an E TheE stands for
(30:37):
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.
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