April 26, 2024 • 60 mins
Embark on a culinary exploration with me, Dr. Dwain Woode, where we unravel the complex relationship between our eating habits and health with a keen eye on diabetes management. Imagine transforming your understanding of food's role in your body into a powerful tool for revitalizing your health. We dissect the metabolic responses triggered by each bite, from hormonal regulations to the release of digestive enzymes, and discuss how these intricate processes can influence diabetes management. By tuning in, you're taking a step toward a "New Year, New You" in 2024, equipped with the knowledge to potentially reverse the course of diabetes and lessen your dependency on medications.
As your guide, I share personal insights and scientific expertise on the critical roles of proteins and fats in our diets. You're not just a listener but a participant at our table, where we break down proteins to their amino acids and discuss the necessity of complete proteins for optimal health. Let's chat about the myths surrounding protein sources and the truth about fats, addressing the heart-health implications of artificial trans fats in processed foods. It's a session packed with revelations on how simple dietary choices can lead to profound changes in our physical well-being, highlighting the direct link between what we consume and how our bodies react.
I also spotlight the effects of food processing on our nutrition and overall health, considering everything from refined wheat to the implications of genetically modified strains on our bodies. Through our supportive community and shared experiences, we recognize that health is a collective journey. My role is to encourage, educate, and empower you. Join us for an episode where wisdom meets wellness, and every listener is part of a supportive space, ready to embark on a transformative health journey together.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Have you ever had that feeling that somebody was
watching you?
You know, in the movies, whensomebody's walking down the
street and they don't hearfootsteps, they don't see
anybody, but there's just thatfeeling that somebody is right
there.
Well, guess what?
There's somebody that's talkingto us.
(00:23):
In fact, our bodies are talkingto us and our bodies are
getting a signal, and thatsignal is coming from our food,
believe it or not.
And so tonight we're going tospend some time talking about
what is our food telling us.
We've been talking about thishealth.
Well, what is the message thatthe food that we're eating is
(00:44):
giving us?
How do we put your diabetes inremission?
How do we reverse your diabetes?
How do we get you off of someof those diabetes medications?
That's what we're doing in thisprocess.
A year-long series New Year, new.
You Glad that you're here.
If you're new to me, I'm DrDwayne Wood, that's Wood with an
E.
The E stands for endocrinology.
Here on the channel, I educate,I empower and I encourage you
(01:06):
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
(01:45):
2024, our new theme is New YearUU.
You know, one of the big issuesthat we run into and this goes
back to our discussion even asendocrinologists, we sit down
and we talk, and when we aregetting together at meetings,
one of the questions thateverybody wants to know is why
are we having the kind of issuesthat we're having with our
diabetes?
Why are we having the kind ofissue we're having with
(02:07):
metabolism?
All right, and so today we'rediving into a very intriguing
aspect of nutrition how eachpiece of food that we consume
acts like a signal thatorchestrates a specific response
within our bodies.
It's not just about thecalories or the flavors.
(02:28):
It's about understanding thedeepest communication between
our food and between our body,those metabolic processes, from
releasing digestive enzymes tobreak down the food, so the
secretions of hormones likeinsulin.
Every food item we ingest setsoff a chain reaction affecting
(02:52):
how we metabolize nutrients andhow it stores energy, and even
how it regulates our bloodsugars.
So that's how important this isand that's what we're talking.
So, giving this complexinteraction between our food and
our bodies, you might wonderhow exactly do we get these
(03:17):
different signals?
How do different foods affectus?
And today we're going to unpacksome of that and let us know
when we begin looking at some ofthe common things that we need
to be aware of as we're movingthrough this process of getting
ourselves healthy, because we'vetalked about so many different
(03:37):
aspects.
We've talked about how do weadjust medication.
We've talked about how do weinclude fasting in our process,
how do we go about changingmedications, how do we decrease
it, how do we adjust it All ofthose things very important.
Last week, we talked aboutputting together a menu, and the
(03:57):
menu becomes even more criticalas we understand how those
things on that menu can affectour bodies.
Right?
So let's process, let's process, let's go, let's see.
So, when we talk about food,when we talked about food, right
, what I want to do is I want togo through three different
(04:18):
components, and these are themacronutrients that we have, and
you've heard them before, right?
So we've heard proteins, fatand carbs.
So let's go ahead and let's popover and let's take a look at
this process.
So, proteins, proteins,proteins, the function of
proteins, y'all Proteins arevital for building and repairing
(04:41):
.
That's what they do.
When you eat them, the bodybreaks them down into amino
acids.
That's the digestive process.
We've got these enzymes.
That takes a piece when you eata piece of meat, like yesterday
.
Hey, you guys want to hearsomething?
Yeah, I'm going to tell a story.
So here's the story.
So I wasn't fasting, I wasn'tfasting, but I had eaten
(05:07):
yesterday and my son had somefunctions last night and I came
home we sat down, he and I satdown and we ate.
And my wife comes home and shesays, hey, are we going to go
out tonight to dinner?
And I said, yeah, I'm full.
But I said yes.
So we go out and I'm sitting atthe table and the lady comes
(05:30):
over and my wife's ordering andI'm sitting there and I'm
thinking to myself I'm going toeat a salad, because I really
wasn't that hungry.
I'm going to eat a salad.
Maybe I'll have a piece ofchicken on top of it, maybe I'll
have a I don't know some salmonon top of it.
And y'all, I started looking atthe menu.
Remember those triggers?
Remember those triggers.
Where's my trigger?
(05:50):
Where's my trigger slide.
Remember these guys?
Right, yeah, yeah, yeah, so,anyway.
So I'm sitting there andlooking at the menu and my wife
orders her thing and I'm gettingready to order a salad.
And I'm getting ready to ordera salad and I looked and I saw
those lamb chops on the thingRight, and I saw that ribeye and
(06:11):
my brain overrode my stomachand says, hey, you're at the
restaurant.
I mean, you guys do this once aweek.
You get to go out and enjoyyourself.
We're listening to the guyplaying on the piano Might as
well.
Have I got?
Yeah, I did, I did, I did.
I did get the salad, by the way, I got a salad, but I also got
(06:35):
the lamb chops.
So, anyway, when I ate the lambchops and I started, it starts
swallowing it.
The digestive enzymes in my bodystarts to break that down and
it breaks it, chops it intoamino acids, and those amino
acids are what the body now usesright to process.
(06:58):
It uses those to build and torepair, and the amino acids can
synthesize other proteins.
They synthesize enzymes.
So those same enzymes, that'sbreaking down the amino acid.
When the amino acid is brokendown, it can now turn around and
(07:18):
make more enzymes.
So everything from bone toliver cells, to muscle cells, to
nerve cells, all of thosethings are what proteins do.
And so if proteins, if we don'tget good proteins in, if we
don't get all those essentialproteins called complete
(07:39):
proteins, these are things thatwe, you know when we eat a food,
if it has complete proteins,that means it has everything
that we need.
If we don't get good proteinsthen we can have problems in the
body.
And as we talk about how foodsare affecting us, the processing
that we do to foods, theprocessing y'all that we do to
(08:00):
foods, affects how their signalinteracts with our body.
So, for example, proteins If wedenature the protein, break it
down, then sometimes it makes itdifficult for the body to
absorb it, or makes it difficultfor our enzymes to break those
proteins down, and so now itinhibits the value of that
(08:26):
protein to our body.
All right, you get that.
So they're supposed to bebroken down.
They're supposed to come intothese small things called amino
acids.
But if we denature them, if weput them in a form that's not
usable, then the body can't usethem and that causes other
issues for us Proteins.
(08:48):
Now I talked about meat, but thesame thing happens with
proteins from other sources.
For example, there's a lot ofprotein in vegetables.
Y'all People don't think youcan get protein from vegetables,
but if you're vegetarian, ifyou're vegan, a lot of your
protein actually comes frombeans, legumes, from vegetables.
So you can get enough proteinfrom vegetables if you're a
(09:09):
vegetarian and so forth.
But just like you can denatureproteins in meat, you also can
denature proteins in thosevegetables.
And I was talking to somebodytoday and I was telling them
that you can actually have ameal that's all protein yeah,
meal, that's all protein.
Because he was asking how doyou not eat so that your blood
(09:34):
sugars go up?
One of the options is right,and I'm not going to tell you to
do this.
But if you eat meat, if you eatproteins, then you don't have
spikes in your blood sugar.
Right, you have minimal spikes.
Okay, but that's a whole notherconversation.
Okay, all right, so proteins.
The next thing we want to talkabout is how our body handles
(09:57):
fats.
So fats, so fats.
The function of a fat is veryimportant because it is actually
the body's main storage source.
It's the main way of storingenergy.
So when we digest fat, when weeat fat, it gets emulsified,
(10:17):
that means it gets broken up andtaken into the body, and then
the body takes it, makes it intofatty acids and some other
things, and then it stores it infat cells.
When we have processed foods,we get these artificial trans
(10:40):
fats that are often found inthose processed foods and they
can lead to heart disease.
Okay, and we're going to seesomething here in just a minute.
As we talk about carbohydrates,so fats the main storage source.
We eat them, the bodyemulsifies them by bile.
That comes out of thegallbladder and it takes it and
(11:03):
it stores it if it needs to,right?
So that's fat.
When we talk aboutcarbohydrates, you know these
are the big guys.
This is the body's main sourceof ready energy.
That's what all the cells usefor energy.
When we eat them, they'rebroken down into smaller pieces
called glucose.
That's the blood sugar we alltalk about, right?
(11:27):
So even when you eat tablesugar, which is a combination of
two different types of sugars,it gets broken down into.
One of the components isglucose.
Now what happens to that is,when we eat it, either it gets
used right away for energy, orit gets stored in the liver or
(11:52):
fat cells or muscles sorry asglycogen or it gets converted
into glycerol and fatty acidsand it gets shuttled away into
your fat cells.
So when the liver is packed,when the liver has no more space
(12:14):
to store glycogen, to storefats, it quickly shoves it out
of the liver, it gets convertedinto these other components and
it goes into your fat cells.
So those are the main.
Those are the macronutrients.
We're not going to talk rightnow about the micronutrients and
so forth.
Right, some of them will comeup as we talk, as we go through
(12:35):
the discussion tonight, butwe're not going to talk about
those specifically.
But these are the main threeguys.
So anytime you eat food that hasthese three components, anytime
you eat food that has thesethree components, there is
something in it that signals tothe body that the body needs to
start a cascade.
So you put carbohydrates inyour mouth and as soon as the
carbohydrates go into your mouth, the amylase, which is an
(12:58):
enzyme in your mouth, getssignaled and it begins breaking
it down.
It gets broken down, some ofthat sugar, some of that glucose
gets absorbed and it goes intothe bloodstream.
And that signal from theglucose in your mouth gets sent
throughout the body.
One of the places it hits isthe pancreas and the pancreas
says, hey, I see sugar coming.
(13:18):
It's not here yet, but I see itcoming, so I need to release
some insulin.
Right, you put something onyour mouth and all the sensation
(13:41):
of it, right, the taste of it,signals to the body hey, I need
to make some acid Right.
When those proteins, when thatpiece of lamb chop hit my
stomach, my body immediatelystarted generating some enzymes,
because it's got to digest it,it's got to break it down, it's
got to pull the stuff out of itso that I can begin absorbing it
.
So the signal that comes fromour food actually comes even
(14:04):
before the food is fullydigested, in some cases.
In fact, have you ever, like,walked into a kitchen or walked
into a building or walked into alocation and you smelled the
food and immediately your mouthstarted watering?
No, oh, yeah, right, becausethat sensation, that smell that
(14:32):
comes from that food, is asignal hey, we're getting ready
to do some stuff, we're gettingready to do some damage, and so
the body gets ready for that.
So carbohydrates, so fats,proteins and carbohydrates.
Now that we've kind of talked alittle bit about the function
(14:54):
right, and understanding how ourfood can communicate, simply by
eating it it gets broken down.
The enzymes are responding tothose things.
What we'll start doing now iskind of going through and
talking about how someprocessing can affect the food,
because if it's affecting thefood, then our food sends a
(15:14):
different signal and our bodyresponds a little differently to
the food that we are going toeat.
Okay, all right.
So let's hop over and let's takea look at a little bit more
about carbohydrates.
So carbohydrates are threethings that we want to remember
about carbohydrates.
So carbohydrates, three thingsthat we want to remember about
them.
And the reason we're going tospend some time here on
carbohydrates is because theyare the thing, more than
(15:36):
anything else, that's going toaffect our blood sugar.
We're talking about diabetes.
How do we put diabetes toremission?
How do we improve blood sugar?
How do we lower our insulin?
Remember, those are the threepillars One, decrease our
insulin.
Number two, suppress ourappetite.
And number three, get rid ofsugar.
So when we talk about carbs, wehave simple carbs or complex
(15:58):
carbs.
Simple carbs are those carbsthat are readily broken down
into simple sugars.
They lead to a rapid rise inour blood sugar and when we have
that rapid rise in our bloodsugar, then we have insulin that
comes out in response to that,to try to blunt, try to decrease
, to try to minimize the glucose.
So if we're eating simple carbsand we continue getting those
(16:25):
rise in our blood sugars andthen rise in the insulin that
can stress our metabolism.
Now here's an interesting thing.
Here's an interesting thing.
So if I have someone who hasmetabolic syndrome, prediabetes,
diabetes, right, and I takethat person and their body is
making a smaller amount ofinsulin than they need, they're
(16:47):
diabetic.
Right, that's the nature ofwhat diabetes is.
Excuse me guys.
Right, so their body's not ableto keep up with blood sugar for
some reason.
Right, there's all kind of talkabout what that is and so forth
.
But if I can get someone andsay their body's still making
insulin, their body's stillmaking insulin, but it's not
(17:09):
able to make enough, if I canget them to shift the amount of
sugar or carbohydrates that's intheir body lower, maybe I can
get them to the point where theinsulin that their body is
making is just enough for thecarbs they're taking in.
You guys follow that.
So if I can decrease the amountof carbs that are coming in the
(17:29):
system, or the sugar that's inthe body, maybe the amount of
insulin that you're making isjust enough to treat where your
blood sugars are.
So that's one of the beautiesof understanding the
carbohydrates.
So simple carbs and then morecomplex carbs.
So simple carbs and then morecomplex carbs.
(17:51):
These are foods that have.
Let me see how to say it morecomplex carbs, right?
So they're not easily brokendown.
These are your complex wheatproducts products.
(18:16):
They don't have a readilybroken glycogen chain Because,
remember, glycogen is just aseries of carbs that are put
together, right?
So if you have more complexcarbs, then it's harder for the
body to break them down.
And then we'll talk a little bitabout fiber here in just a
minute.
But the fiber content may behigher.
So glycemic index glycemicindex is a measure of the body's
ability, or the food's ability,to raise your blood sugar.
(18:37):
The faster it raises your bloodsugar, the higher the glycemic
index.
The slower it raises your bloodsugar, the lower the glycemic
index.
And we're always shooting forthings that have lower glycemic
index, remember that.
And then, of course, the fibercontent.
The fiber content the morefiber something has in it, the
(18:58):
lower the blood sugars are.
That's why people talk aboutwheat versus white, because the
wheat product supposedly stillhas a lot more fiber in it.
That's why berries don't causeas big a spike in your blood
(19:20):
sugar compared to melons,because berries have more fiber.
Okay, all right.
So let's talk a little bit aboutfood processing.
So, food processing, so whenwe're processing foods, the
(19:40):
method of processing is veryimportant and food processing
the definition of that isanything that we do to modify
foods from its original state,so anything that we do to modify
it from its original state.
That can be as simple asfreezing it, drying it, pickling
(20:05):
it, pasteurizing it, fermentingit, preserving it.
All of that is calledprocessing, and each method can
affect the food's naturalstructure, its shelf life,
nutritional profile and,ultimately, the signal that the
food sends to us.
(20:25):
Because remember our premiseanytime you eat food, the food
goes in and the food withinitself has a switch, it has a
signal, it has a message to thebody hey, I'm a carbohydrate, I
need some amylase.
Go, break down, I need someinsulin to lower this blood
sugar.
Hey, I'm a protein, I need someenzymes to chop me up into
(20:46):
amino acids.
Or I'm a fat, I need to beemulsified, brought into the
system, broken into or createdinto fatty acids and shuttled
away into fat cells, Right.
And then when the cascade beginsand let's go back and talk a
little bit about thecarbohydrates for a minute so
(21:09):
the carbohydrate, when you eatit, the amylase breaks it down
or it gets absorbed, goes intothe body, it goes off.
It says to the body hey, I needsome insulin.
Right, the body takes it andthen the body has to make a
decision and the decision makeris the insulin.
If insulin comes out, insulin'sjob is to store.
(21:32):
So anytime you see insulin,insulin is going to try to store
something.
That's why we say we got tominimize the amount of insulin,
because anytime the insulin ishigh, we're putting on weight.
I don't care, You're going toput on weight, all right, one of
the I guess I was going to sayhidden secrets, but it's not
(21:52):
hidden because you guys know.
You're sitting out there,you're living it, right, I'm
living it.
I can take somebody who has agood blood sugar Sorry, I can
take somebody who has a highblood sugar 2, 3, 400, a1c of 14
, 10, whatever and if I put themon insulin, their blood sugar
comes down and their weight goesup.
The blood sugar gets better,but the weight goes up.
(22:15):
One of the things that I'veseen in my practice.
Okay, and this may be a badtime to talk about it, but hey,
here it is right when we did alot of pediatrics, what would
happen is my young ladies comingto the end of the year, what do
they want to do.
They want to go to the prom,they want to go to graduation,
(22:38):
they want to fit in that dress.
And you know what they did?
They allowed their blood sugarsto rise by not taking all the
insulin they needed so theycould lose weight by not taking
all the insulin they needed sothey could lose weight so they
could fit into the dress.
And now?
So let me say that I'm pickingon the young ladies, but it's
not just young ladies, everybodydoes it.
(23:00):
I remember going to my doctoronce this is several years ago,
right and I walked in and hesaid, hey, your blood sugar's
high and he increased my insulin.
I went home, I increased theinsulin and within a week y'all,
one week I had gone up 12pounds.
You know what I did?
Yeah, I turned that insulindown.
(23:21):
I was like, no, this is crazy.
Now I went back and we talkedand he said, hey, yeah, we had a
come to Jesus moment.
I'm like dude, we got to dosomething else, right, because I
can't keep putting on thisweight, okay, but you guys get
the idea.
You guys get the idea.
All right, let's see when werewe?
(23:42):
So we're talking about methods,right?
So processing methods, right?
So anything that we do, thatprocessing Method right, so
processing methods right, soanything that we do that
processing.
So anytime we're changing thestructure, changing the content,
changing the form of a food,the signal that it gives is
different.
That's why, when we talkedabout retrogradation in our food
(24:04):
process last week, I said ifyou cook food and you eat it so
carbs, pasta, rice, potatoes,bread if you cook it, eat it the
same day, then your bloodsugars will spike up.
Makes sense.
But if you take that pasta,take that potato, you take that
rice, you put it in therefrigerator, leave it overnight
.
When it cools, the structure ofthe carbohydrates that are in
(24:29):
there, it begins to crystallizeand so when you warm it up
tomorrow and you eat it, youdon't get as big a spike in
blood sugar.
Because what we've done, wehave changed a property within,
we've changed a structure withinthe food and it gives us a
different property.
All right, so those are ourmethods.
(24:50):
So different methods can causedifferent issues.
So when we're talking aboutmechanical processing cutting,
peeling, grinding, milling itmakes foods more convenient to
eat and to cook.
But it can also strip awayessential nutrients like fiber
(25:12):
and grain or like fiber ingrains.
So think about taking somewheat.
In the old days they wouldgrind the wheat and they would
make bread.
And let's assume it's the samewheat it's not the same wheat
though, by the way.
They would make bread, and Idon't know if you used to.
(25:36):
When you were younger used toeat bread, but the bread was a
lot coarser.
So when you ate it it was likesometimes you're like man, did
they grind this enough?
Because it was coarser?
Sometimes you're like man, didthey grind this enough?
Right, because it was coarser.
Well, now we have the ability togrind that joker so finely, so
small and tiny.
(25:57):
I mean we can crush that thing.
What do you think happens whenyou crush it that small?
Your body can absorb it a lotfaster, right, because it's just
little.
It'll be microscopic particles.
So as soon as it touches thetongue, right, because it's just
little, itty-bitty, microscopicparticles.
So as soon as it touches thetongue, guess what it's in the
bloodstream when you eat breadthat's made by that, with that
(26:17):
right, and the body startsbreaking it down.
Those enzymes, they don't havea lot to do.
As soon as they touch it, it'sbroken down and it's absorbed,
and so we get that rapid spikein blood sugar and, as a result,
we get the rapid rise in ourinsulin.
So chemical processing.
So chemical processing isadding preservatives, things to
(26:41):
add flavor, to enhance it,colors and other chemicals that
help with prolonged shelf life,which is great because we're
able to, like you know, you cango to the store in winter and
get whatever that usually isthere in the summer, because now
(27:04):
we've processed it and we'vepreserved it.
But it's not so great in somecases because there are certain
things that's in the processingthat sends a signal, not only
the contamination of thechemical itself, but now we've
changed the structure of thefood, which is why a lot of
people well, I won't say thathere, I'll come to that in just
(27:27):
a minute Okay, so chemicalprocessing and then heat
treatment.
So pasteurization,sterilization, vital for safety,
and I guess that's one of thepoints I want to make.
The things that we're talkingabout, a lot of the things we're
talking about, were beneficialto us as humans.
Right, we pasteurized things,and so now we didn't get sick,
(27:51):
we sterilized it.
So now we took out the bacteria.
Right, so we've got safety.
But the sterilization, thepasteurization, the heat can
denature the proteins and makeit difficult for our bodies to
use them efficiently Not thatthey can't use them, but use
them efficiently.
(28:12):
And so we can run into lots ofother issues when we use all of
these different techniques.
Okay, so what's the nutritionalimpact?
And this is, I guess, what wewere just talking about.
So, one of the nutritionalimpacts so low nutrition, loss
of nutrients, so many processingtechniques.
They degrade the nutrients inthe food so that while we were
(28:36):
supposed to get things likevitamin B and vitamin C and zinc
which we'll talk about in aminute then those things are
destroyed because those, forinstance, vitamin B and C,
they're heat sensitive.
So all those places where yousee they take the food and they
like super steam it or superboil it or they put it on the
(28:59):
fire or it's in that big vat andit's like hot, right.
So a lot of those things.
It strips out the nutrients.
Refined grains, right.
Often they remove the fiber,they remove vitamins, and that's
why they got to put stuff in,put stuff back in, because
they've taken it out, and sowhen you eat that, the signal
(29:21):
that the body gets, the messagethat the body gets, is different
from the message it's supposedto get.
Okay, and, of course, theadditives they contain things
like nitrates, which have beenassociated with cancer.
The trans fats, as we justtalked about, right,
hydrogenated they hydrogenatethe food and this can lead to
heart disease, right.
(29:44):
And then glycemic index.
So we'll see here in a minute,when we talk about the specific
example that we're going to use,that you raise the glycemic
index.
So the food itself it may nothave had that high glycemic
index, but we processed it andnow the glycemic index goes up.
So when we eat it we get a bigspike in blood sugar and big
(30:06):
spike in our insulin.
It we get a big spike in bloodsugar and big spike in our
insulin.
So health implications weincrease the risk of chronic
disease.
So a lot of chronic disease hasbeen associated with processed
foods, right.
So increased risk of chronicdisease, obesity, heart disease.
(30:28):
You've always hear me say hereon the channel that in the past
we had problems with infection,we had problems with trauma, so
you got injured and you weresick and you died, or you got
injured and you had morbidity,you had a broken leg or so forth
.
But now the things that arecausing us to die and be sick
(30:48):
are things that are related toour lifestyle, related to,
specifically, a lot of cases ourfood.
So increased chronic disease.
So digestive issues Right.
So the lack of the fiber.
So when we take that fiber out,then the food, we start to have
different issues in our GItract, right, constipation and
(31:13):
disturbing the gut flora, whichis one of the reasons a lot of
people are saying that smoothiesare not good, because when you
take that food whatever thefruit is or the vegetable, and
you grind it up, what you'vejust done is you've changed the
structure, you've actuallyobliterated the fiber.
(31:33):
People say, oh, there's a lotof fiber in my smoothie.
Not really, right, becauseyou've crushed it up so finely
that there's really not thefiber that you need.
And then, of course, chemicalcontamination right, so we
introduce contamination.
(31:55):
The packaging right.
So we introduce contamination.
The packaging right.
You guys talk BPA and all thoseplastics.
They leach into the food andthey can cause issues, right.
One of the things in my area asan endocrinologist is a lot of
the foods that we eat, a lot ofthe contaminants that we eat, a
lot of the chemicals that we useaffect hormones and hormones
(32:19):
are very sensitive.
All right, whole otherconversation, but yeah, so we're
going to take a special focusand we're going to talk about
wheat, right, special focus onwheat.
Well, so this provides aperfect example of how food
(32:41):
alteration can impact our health.
So the modern wheat processingoften involves removing the bran
and the germ and mainly leavingthe endosperm right.
Bran's gone, germ is gone.
We leaving the endosperm Right,bran's gone, germ is gone.
We got the endosperm and thisresults in what we call white
(33:03):
flour and the white flour.
Well, it results in white flourthat doesn't have all those
other things, so we don't havethe whole grain.
Some of the vitamins are goneand some of the minerals are
gone, and some strains of wheathave been hibernated or
(33:23):
hybridized to increase the yield, and this is the beneficial
part.
Let me say that to you.
So a lot of things that we'vedone in terms of our food is to
bring benefit, so we did it.
For instance, when we talkabout wheat, we'll see that
we've increased the glutencontent.
We have certain strains ofwheat that are hardier, they can
(33:48):
support more, they can growmore, they can have high yield,
have high yield.
But if I increase the gluten infoods, then people you've heard
of people who have glutenintolerance or gluten
sensitivity or gluten allergies.
Well, what do you think happensif I increase the gluten in
foods.
(34:08):
Now, one of the arguments thathas been made is that the reason
that we have so many peoplethat have intolerance, allergies
and so forth and a lot of theseallergy and immune system
disorders, is because we'vemodified the food and the food
is more allergenic.
(34:29):
So, for example, let's say thatyou had a gluten predisposition
but you ate wheat from back inthe day which wasn't hybridized,
it wasn't DNA adjusted, itwasn't anything.
It was just regular wheat thatcame out of the ground.
Well, maybe you didn't have areaction to it.
(34:50):
But if I now take a wheatthat's created, that has higher
gluten, and you start to eatthat, that sends a signal to
your body and the body says, hey, I don't like that, this stuff.
That was there before, I wasjust barely tolerating it, but
now you gave me a whole lot moreof that.
So, anyway, some strains, allright.
(35:11):
So how has gluten been modified?
How has wheat been modified?
Number one it's been hybridized.
It's been crossbred to developmore hardy, if you will.
Strains, that is, strains thatcan support, they can live in
harsher climates.
So we've been able to, let'ssay, feed the world.
(35:35):
So we've been able to feed theworld so we can make more, we
can grow more, and what we do,we combine the more desirable
parts of different foods.
You eat it, so now it growsbetter.
We've modified it genetically.
So some weed has beengenetically modified to give
(35:57):
specific traits, for examplegluten, and we'll talk about why
we did that, or one of thereasons why that's good or why
we did it, maybe.
And then dwarf wheats, so someof the semi-dwarfs.
So these wheat, they used togrow pretty high and they've
(36:19):
developed wheat that is shorter,and because it's shorter, when
they make the bigger wheat germon the top, it doesn't lay over
and it doesn't die and itdoesn't sag in the water.
So we've developed wheat thatallows us to grow bigger, a
higher yield, without losing theplant, which, right, was a good
(36:44):
thing, but it has other issues.
And then, of course, we havethe pesticide-resistant wheat
that we've created.
So in order to be able to killthe grass and the weeds that
(37:06):
were growing up around the wheat, so that we can have a high
yield, high yield, we had to usepesticides to kill the insects
and kill the weed that's aroundit.
Well, when we did that, thewheat also died.
So what they did was they wentin and they engineered they
(37:36):
genetically engineered,crossbred changed the DNA of the
wheat to be able to toleratethe pesticides.
So now we can spray and theweeds will die, the insects will
die, but the wheat doesn't die.
Now, sure, that's a great thing?
I believe maybe.
But what does the geneticmanipulation do to the signal,
(38:01):
the message that the wheat isgiving my body?
And now I'm able to use thepesticides without worrying
about the wheat.
So now the wheat iscontaminated with the pesticides
.
You guys get the idea?
Yeah, so lots of differentthings that are going on there
(38:24):
that may be beneficial on thesurface, but once again, we're
talking about that signal and Iwant to come back to that signal
.
I always want us to rememberwhat we're talking about, that
signal and I want to come backto that signal.
I always want us to rememberwhat we're talking about, and
I'm not intending to demonizeany process, but I want us to
(38:46):
understand that if we are goingto be healthy because we live in
this world and I guess I'llmake that point in a minute we
live in this world and so thereare some things that we can't
change, but we have to navigatein this space, okay, and that's,
that's a.
That's a big point in all ofyour health issues.
(39:08):
There are things you can'tchange, but you got to be able
to navigate in that space.
So how?
How do you do that?
And that's what we'll keeptalking about.
Okay, all right.
So next let's talk a little bitabout some of the processing
that goes on in our foodProcessing.
Number one refinement.
We refine grains, right?
(39:31):
Remember, we're talking aboutgrains.
We refine grains.
How do we refine grains?
Well, we crush it, we take offthe shell, right, the grain, as
we said, we end up with theendosperm, endoderm, right?
(39:51):
We get rid of the fiber.
Sometimes the vitamin getstaken out, the minerals are gone
and the glycemic index goes up.
Listen to this y'all.
Yeah, herbicides, sorry, I saidherbicide, I said pesticide,
but herbicides for the weeds,pesticides for the pests.
Thank you, jennifer.
(40:12):
Um, so listen, if I take wheat,it has a certain glycemic index.
If I strip away all the fiber,my glycemic index goes up.
So now, when I process that andI put that in my body
automatically, I get a big spikein my blood sugar.
(40:34):
And what do we say we want todo?
And we get a big spike in ourinsulin.
And what do we say we want todo?
We want to decrease insulin, wewant to minimize our appetite
and we want to get rid of sugar.
(40:54):
So if we get this thing thathas a higher glycemic index, my
blood sugar spikes up quickly.
When my blood sugar spikes upquickly, then my insulin has to
come out or I have to take moreinsulin so I get a higher
insulin level in my body.
Because I have higher insulin,then my appetite is stimulated,
because that's what insulin does.
(41:16):
So by eating something that wasprocessed, I negated the three
pillars that we just talkedabout.
Sugar goes up, insulin goes up,appetite goes up.
And then, of course, addedsugar right, a lot of things
that we do when we're processing.
Now we add sugar.
So cereals, breakfast bars, allthe things I'm trying to think.
(41:37):
Does anybody know of abreakfast that really is not
sweet?
I mean, unless you're eatingsomething savory, right?
You got some what?
Some ham, some bacon, some,like those of you who eat ham
bacon.
You got some sausage.
You got some eggs, right, thoseof you who eat ham bacon.
(41:58):
You got some sausage, you gotsome eggs right.
But I had a very good person tome to tell me today well, you
can't just eat meat.
So I know sometimes, yeah,there's carbs in there, right,
because you got to have thatbiscuit or that toast, so that
increases the calories.
And then of course we extrudethings.
So this extrusion is theprocess of taking foods and
(42:20):
creating it in those differentforms you know, like the cereal
flakes, and you see those if yougo on the internet.
You see those machines wherethey kind of blow it out and it
comes out like a curl, or theyblow it out, comes out like a
flake, or they blow it out andcomes out as whatever, right.
You can make those differentforms, like all those cakes,
right, where it's coming outthat little thing, right, and
(42:44):
they chop it and they stuff itright.
All those are extrusion andthat has to do with heat and the
heat denatures and, of course,pulverizing, and this is what I
was talking about before.
We are able to pulverize food soso much more finely now, almost
(43:06):
the point when you like back inthe day, when you took some
flour and you kind of rubbed itthrough your finger, you could
almost still feel flour in there.
Right Now you take some flourand you rub it, you don't want
to feel anything, it's likesilky.
Try that.
Go to your pantry and grab someflour, unless you have wheat
flour, and all these things giveour body different signals.
(43:28):
So gluten content andcomposition this is what we're
talking about.
As an example.
So modern wheat has a highergluten content.
Gluten content and compositionthis is what we're talking about
as an example.
So modern wheat has a highergluten content and gluten is a
protein that gives dough itselasticity and this may
(43:57):
contribute to the prevalence, asI was talking about, of our
allergic conditions.
And the modern wheat right, thevarieties that we have is used
in making bread sorry, mighthave more gluten, about 10 to
15% more compared to the oldones, 10 to 15% more.
So why, why y'all?
Why did we do this?
(44:17):
What's one of the benefits ofhaving it Well baking?
Because, remember, it gives itthe elasticity.
In the old days, when you makebread, the bread crumbled.
But now we can take flour and wecan mold it and we can shape it
and we can pull it and we canstretch it into all kinds of
(44:39):
different forms.
We get better texture, right.
So there are even glutenproducts, right, gluten that you
make products from gluten.
You can make a patty fromgluten, you can make a loaf from
gluten.
You can make all kinds ofthings from gluten.
A loaf from gluten, you canmake all kinds of things from
gluten.
You couldn't do that and haveit have the same kind of texture
(45:00):
as it does now.
So that elasticity, thatpullability and the industrial
processes now you can formgluten into anything you want
and it will retain that shape.
So there's a manufacturing,there's an industrial, there's a
desirability that goes withhaving the higher gluten content
(45:23):
.
But, as I said, themodifications cause a higher GI,
it causes quicker absorption,and the modern wheat has a
glycemic index of 70 to about 75, whereas the older ones have
glycemic index between 50 and 60.
(45:44):
And remember, 50 or 60 is whatwe talked about when we talked
about finding foods with aglycemic index.
That's where we want to be.
But the other ones are much,much higher.
Mineral bioavailability sothere are certain substances in
your body, in the food, in thewheat, that will hold on to
(46:06):
minerals that you need, likezinc and iron and magnesium and
calcium, and so when you eat it,even though they may have put
it back in the food, because ithas these acids that bind these
minerals, you don't absorb themand so you can be actually
deficient or decreased, or notnecessarily deficient, but low.
(46:27):
So what is our plan?
Right?
So what's the plan?
What do we want to do?
Because we live in this world.
It is as they say, it is theway it is, but you can make
decisions.
You can make changes in yourlife.
So, number one you want tochoose whole foods.
That's why that challenge wasthere.
(46:51):
Right Was to begin getting youto think about the process.
Whole foods, things that are asclose as possible to their
original form.
Even though some of it ismodified, we want to continue as
close as possible to itsoriginal form.
Number two you want to readlabels carefully.
Read labels carefully becausethere are things that they'll
(47:16):
tell you.
For example, if you read alabel and the first thing that
you read is sugar, guess what?
That's probably not one thatyou want to include in your cart
or in your diet.
So read those carefully.
We'll come back and we'll havea show at some point where we
talk about going through labels.
Cook at home as much as possible, right?
(47:39):
So there are times when you'regoing to go out and when you go
out, you've got to be able tochoose the things that are
healthy for you, right, likelast night.
The lady came back after wefinished you know, we ate up the
lamb chops, we had the salad,and we're sitting there, my wife
and I are talking.
She comes back and says did youguys save space for dessert?
(47:59):
And I almost beat her away fromthe table.
I say, yes, I did, but go awaybecause I can't have any dessert
.
But cook at home.
Shop local produce.
Find places we have farmsaround here.
Find places where you can goand find out from them hey, how
(48:20):
do you process your stuff?
What do you do?
And begin buying from them.
Encourage them, because if not,guess what's going to happen?
Right, if the other people areusing the pesticides and the
herbicides and they are gettinghigher crops and they're getting
more money, the farmer, thelittle guy who is trying to be
organic, is going to stopbecause he can't afford it,
(48:43):
because nobody's coming to buy.
So patronize your farmers.
Minimize sugar and salt intake.
Minimize sugar and salt intake.
Most of us drink all of ourcalories.
So all those sodas and juicesand all those things, right.
So let me hop back over towhole foods.
Now I'm not going to knocksmoothies, but eat an apple
(49:09):
instead of juicing it.
Educate yourself, y'all, on foodtechniques.
Food techniques Last week wetalked about preparing a meal,
grilling right which, yeah, sogrilling and baking and sauteing
and all those things, so thatyou can begin developing and
(49:33):
utilizing different flavors offoods, so it's not as monotonous
.
Support regulations andtransparency, right.
Get out there and, in yourlocal area, find out what's
going on.
There are initiatives that arecoming through.
You can vote.
You can be a part of theprocess.
(49:56):
Support your folks, supportyour legislation that is in
keeping with what we are dealingwith and what we want to do.
Use healthier cooking methods.
If you drop it in batter andput it in the fryer, you're
(50:20):
going to have one thing comparedto if you drop it in batter and
put it in the fryer right,you're going to have one thing
compared to if you bake it rightnow.
You know somebody's going tosay to me well, some things just
don't taste well if you don'tdrop it in the fryer.
Well, that's probably true, butwe're working on improving our
taste and then you all eat abalanced diet because if you are
(50:41):
well-rounded, you're gettingall the nutrients and all the
vitamins and all the mineralsand the right amount of protein
and you're getting completeproteins and you're getting all
the fat good fat, all thosethings are there, and I want to
give a special shout out and aspecial thought to my
vegetarians and my people whoare vegan.
(51:02):
Right, don't let anyoneconvince you or tell you that
you're doing something wrong.
You can be just as healthy on avegan diet.
You can get all the protein.
A vegan or vegetarian diet youcan get all the protein.
A vegan or vegetarian diet youget all the protein you need.
There's nothing wrong with it.
Okay, alright, so y'all, y'all,y'all, y'all.
(51:28):
Let's talk right.
So how do we do it right?
Part of our thought of the daydealt with our triple E formula
for success Educate, we empower,we encourage.
You guys heard that, right?
Providing the shows, providingthe website, providing the
podcast, providing the blogs.
All those things are theeducation We've got to change
our thought process, change ourminds, the tools that we're
(51:52):
learning all those things rightthe heat model, which we'll come
to in just a minute.
The emotional intelligence,just being able to be aware of
where you are, and the thingsthat are driving you to eat a
certain way or to be a certainway, adjusting your medication,
just like Dimitri said that hedid Not Dimitri, but Steve sorry
(52:16):
, steve said that he did NotDimitri, but Steve sorry, steve
said that he did.
Learning that process.
How do you do that?
Talk with your doctor.
If you're one of my patients,you know that I talk about that.
I say, hey, this is what wewant to do.
I teach you how to do that.
But talk with your doctor andsay, hey, this is what I want to
do.
I want to improve my health, Iwant to begin working on
(52:38):
decreasing the medication.
Now that means you got to bedoing your part right, because
your doctor is not just going totell you to stop medication.
You got to show that you'regetting benefit and remember the
things we're doing.
We are decreasing insulin,suppressing our appetite and
decreasing sugar the tools.
(52:58):
That's the empowerment and, ofcourse, the encouragement comes
here on the show in thecommunity when we have our
meetups.
Come on out, ask questions, bea part of that.
We had a great meeting lastweek at our second meetup.
Keep an eye out for the onethat's coming up in May.
It's going to be there the heatmodel, one of the one that's
(53:18):
coming up in May.
It's going to be there the heatmodel, one of the things that
I'm pushing, and the reason I'mpushing this, guys, is this is
the thing.
These are the things that aregoing to derail us.
The habits Went out last nightwith my wife sitting at the
table.
Wasn't hungry, but becausewe're at the table.
That's what we do.
We eat, what we do we eat.
So I got the lamb chops.
They were good, by the way.
Emotions Angry, lonely, tired,bored, frustrated.
(53:46):
When we do that, we eat.
People say to me all the timeI'm an emotional eater.
Let's figure out how to avoid.
Well, not avoid.
Let's figure out how to fixthat.
How do we deal with emotions ina different way?
Access there are things I can'tbuy.
I've agreed, jennifer, teresa,if you guys are out there,
remember we had our last meetup.
(54:06):
I said I wasn't going to buythose almonds.
I bought them, jennifer, Ibought them, teresa, and they
are gone.
And some of those blood sugarsthat you saw were like in the
130s 140s over the last severaldays.
Those are almonds and cashews,but they were there.
I bought them, I brought them inthe house and I said to myself
here's the trick.
(54:27):
Y'all, we'll say to ourselves,you know what?
This is not as bad as the candyI used to eat, right.
But guess what?
Right, for some of us, thereare some things that we eat that
will spike our blood sugars upjust as much as candy.
So you got to be careful, right, got to be careful with that.
And then taste the perfectcombination of sugar, salt and
(54:49):
fat.
That's what the manufacturersdo, the bliss point to get you
to say I can't just have one,I'm going to have two of those
donuts, I'm going to have fiveof those donuts, I'm going to
have five of those candies, I'mgoing to have two of those candy
bars, I'm going to drink two ofthose bottles of soda.
And then the tricky thing there, the insidious thing there is
that the taste reminds us ofsome of the emotions, right, so
(55:16):
it kind of feeds back on itself.
And then y'all our call toaction Number one come on, join
the challenges.
Don't just let the shows bethings that you listen to, that
you put on the shelf.
Engage with them.
The challenges that we have,the things that we're doing on a
monthly basis, get in there anddo them.
(55:38):
Like I said, the challenge forthis month is to create a meal
that falls into these parametersWhole foods, minimized
processing, no sugar, starchyand non-starchy vegetables that
are in there, healthy fats, leanprotein, tasty and appropriate
portion size.
(55:59):
Be a part of the group.
When you come, share your story, like Steve did, to let us know
we can do it.
And when you have challenges,come on.
Don't keep those to yourselfeither.
Let us know, because we knowwe're not by ourselves and we
can encourage you, you canencourage us.
It's a process, the show, theprogram, the community is as
(56:21):
strong as you are.
When you come here, you makethe community strong.
That's why I love being here,because you guys are part of my
accountability.
Right when I pull up thesereports, I can't have blood
sugars going crazy, or I can.
Right, when I pull up thesereports, I can't have blood
sugars going crazy, or I canright, but I am encouraged to
not do that.
You don't think I wanted thatdessert that the lady asked me
(56:47):
about last night.
I sure did.
But let's say, if I ate thatdessert, there's going to be
like 300, and Steve's going tosay Dr Wood, what'd you do?
Jennifer's going to send me atext and Steve's going to say Dr
Wood, what'd you do?
Jennifer's going to send me atext, say what happened over
there and then y'all invitesomebody else.
Don't keep it to yourself, right, there are so many people that
(57:08):
can benefit, so many people thatare out there that are
struggling, they're frustrated,they're tired, they don't know
what to do, they're lost, andyou can say to them hey, there's
this place that I go, there'sthis stuff I listen to, there's
these things I've been doing.
Come, let's watch it together.
Form a group party, form a chatwithin your house, get some of
your family members together,your church people Say, hey,
(57:30):
let's go watch this, let's do it, let's do it.
And if you're out there rightnow and let me do this so I can
talk to you directly, if you'reout there right now and you just
found this and you say, oh myGod, they're three, four, five
months in, or even if you foundthis next year, you're like, oh
my God, they're way behind me,I'm lost.
No, start where you are, startwatching the shows and start
(57:53):
implementing the things thatyou're hearing, because they're
timeless principles.
But let somebody know what'sgoing on.
Send them the link, as mypastor says.
Be a digital disciple, you know, even if you're on the Android
anointing, go ahead and do that.
Copy the link a couple times,send it out.
You know, share it withsomebody, send them an email.
(58:15):
If you go to the YouTubechannel, you'll be there and if
you hit share, it'll come up andit'll bring up all of your
social media things that you canshare it to Facebook and TikTok
and Twitter and all thosedifferent things.
But other than that, just copythe link, send it out to
somebody, let them know thatthey can come and they can watch
(58:37):
.
Okay, but as always, y'all, asalways, I can't tell you how
proud I am of all of you thatare out there, all of you that
are on this journey, all of youthat have been fasting, all of
you that have been trying towork on your emotional
(58:57):
intelligence, talking about thewhys, trying different cooking
methods right, trying to createthe recipe, because you don't
have to do that.
But you've made a decision thatthis year is not going to be
like last year.
Come next year, you're going tobe better and for that I'm so,
(59:21):
so, so excited.
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 you, thank you.
Have you ever had that feeling that somebody was
watching you?
You know, in the movies, whensomebody's walking down the
street and they don't hearfootsteps, they don't see
anybody, but there's just thatfeeling that somebody is right
there.
Well, guess what?
There's somebody that's talkingto us.
(00:23):
In fact, our bodies are talkingto us and our bodies are
getting a signal, and thatsignal is coming from our food,
believe it or not.
And so tonight we're going tospend some time talking about
what is our food telling us.
We've been talking about thishealth.
Well, what is the message thatthe food that we're eating is
(00:44):
giving us?
How do we put your diabetes inremission?
How do we reverse your diabetes?
How do we get you off of someof those diabetes medications?
That's what we're doing in thisprocess.
A year-long series New Year, new.
You Glad that you're here.
If you're new to me, I'm DrDwayne Wood, that's Wood with an
E.
The E stands for endocrinology.
Here on the channel, I educate,I empower and I encourage you
(01:06):
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
(01:45):
2024, our new theme is New YearUU.
You know, one of the big issuesthat we run into and this goes
back to our discussion even asendocrinologists, we sit down
and we talk, and when we aregetting together at meetings,
one of the questions thateverybody wants to know is why
are we having the kind of issuesthat we're having with our
diabetes?
Why are we having the kind ofissue we're having with
(02:07):
metabolism?
All right, and so today we'rediving into a very intriguing
aspect of nutrition how eachpiece of food that we consume
acts like a signal thatorchestrates a specific response
within our bodies.
It's not just about thecalories or the flavors.
(02:28):
It's about understanding thedeepest communication between
our food and between our body,those metabolic processes, from
releasing digestive enzymes tobreak down the food, so the
secretions of hormones likeinsulin.
Every food item we ingest setsoff a chain reaction affecting
(02:52):
how we metabolize nutrients andhow it stores energy, and even
how it regulates our bloodsugars.
So that's how important this isand that's what we're talking.
So, giving this complexinteraction between our food and
our bodies, you might wonderhow exactly do we get these
(03:17):
different signals?
How do different foods affectus?
And today we're going to unpacksome of that and let us know
when we begin looking at some ofthe common things that we need
to be aware of as we're movingthrough this process of getting
ourselves healthy, because we'vetalked about so many different
(03:37):
aspects.
We've talked about how do weadjust medication.
We've talked about how do weinclude fasting in our process,
how do we go about changingmedications, how do we decrease
it, how do we adjust it All ofthose things very important.
Last week, we talked aboutputting together a menu, and the
(03:57):
menu becomes even more criticalas we understand how those
things on that menu can affectour bodies.
Right?
So let's process, let's process, let's go, let's see.
So, when we talk about food,when we talked about food, right
, what I want to do is I want togo through three different
(04:18):
components, and these are themacronutrients that we have, and
you've heard them before, right?
So we've heard proteins, fatand carbs.
So let's go ahead and let's popover and let's take a look at
this process.
So, proteins, proteins,proteins, the function of
proteins, y'all Proteins arevital for building and repairing
(04:41):
.
That's what they do.
When you eat them, the bodybreaks them down into amino
acids.
That's the digestive process.
We've got these enzymes.
That takes a piece when you eata piece of meat, like yesterday
.
Hey, you guys want to hearsomething?
Yeah, I'm going to tell a story.
So here's the story.
So I wasn't fasting, I wasn'tfasting, but I had eaten
(05:07):
yesterday and my son had somefunctions last night and I came
home we sat down, he and I satdown and we ate.
And my wife comes home and shesays, hey, are we going to go
out tonight to dinner?
And I said, yeah, I'm full.
But I said yes.
So we go out and I'm sitting atthe table and the lady comes
(05:30):
over and my wife's ordering andI'm sitting there and I'm
thinking to myself I'm going toeat a salad, because I really
wasn't that hungry.
I'm going to eat a salad.
Maybe I'll have a piece ofchicken on top of it, maybe I'll
have a I don't know some salmonon top of it.
And y'all, I started looking atthe menu.
Remember those triggers?
Remember those triggers.
Where's my trigger?
(05:50):
Where's my trigger slide.
Remember these guys?
Right, yeah, yeah, yeah, so,anyway.
So I'm sitting there andlooking at the menu and my wife
orders her thing and I'm gettingready to order a salad.
And I'm getting ready to ordera salad and I looked and I saw
those lamb chops on the thingRight, and I saw that ribeye and
(06:11):
my brain overrode my stomachand says, hey, you're at the
restaurant.
I mean, you guys do this once aweek.
You get to go out and enjoyyourself.
We're listening to the guyplaying on the piano Might as
well.
Have I got?
Yeah, I did, I did, I did.
I did get the salad, by the way, I got a salad, but I also got
(06:35):
the lamb chops.
So, anyway, when I ate the lambchops and I started, it starts
swallowing it.
The digestive enzymes in my bodystarts to break that down and
it breaks it, chops it intoamino acids, and those amino
acids are what the body now usesright to process.
(06:58):
It uses those to build and torepair, and the amino acids can
synthesize other proteins.
They synthesize enzymes.
So those same enzymes, that'sbreaking down the amino acid.
When the amino acid is brokendown, it can now turn around and
(07:18):
make more enzymes.
So everything from bone toliver cells, to muscle cells, to
nerve cells, all of thosethings are what proteins do.
And so if proteins, if we don'tget good proteins in, if we
don't get all those essentialproteins called complete
(07:39):
proteins, these are things thatwe, you know when we eat a food,
if it has complete proteins,that means it has everything
that we need.
If we don't get good proteinsthen we can have problems in the
body.
And as we talk about how foodsare affecting us, the processing
that we do to foods, theprocessing y'all that we do to
(08:00):
foods, affects how their signalinteracts with our body.
So, for example, proteins If wedenature the protein, break it
down, then sometimes it makes itdifficult for the body to
absorb it, or makes it difficultfor our enzymes to break those
proteins down, and so now itinhibits the value of that
(08:26):
protein to our body.
All right, you get that.
So they're supposed to bebroken down.
They're supposed to come intothese small things called amino
acids.
But if we denature them, if weput them in a form that's not
usable, then the body can't usethem and that causes other
issues for us Proteins.
(08:48):
Now I talked about meat, but thesame thing happens with
proteins from other sources.
For example, there's a lot ofprotein in vegetables.
Y'all People don't think youcan get protein from vegetables,
but if you're vegetarian, ifyou're vegan, a lot of your
protein actually comes frombeans, legumes, from vegetables.
So you can get enough proteinfrom vegetables if you're a
(09:09):
vegetarian and so forth.
But just like you can denatureproteins in meat, you also can
denature proteins in thosevegetables.
And I was talking to somebodytoday and I was telling them
that you can actually have ameal that's all protein yeah,
meal, that's all protein.
Because he was asking how doyou not eat so that your blood
(09:34):
sugars go up?
One of the options is right,and I'm not going to tell you to
do this.
But if you eat meat, if you eatproteins, then you don't have
spikes in your blood sugar.
Right, you have minimal spikes.
Okay, but that's a whole notherconversation.
Okay, all right, so proteins.
The next thing we want to talkabout is how our body handles
(09:57):
fats.
So fats, so fats.
The function of a fat is veryimportant because it is actually
the body's main storage source.
It's the main way of storingenergy.
So when we digest fat, when weeat fat, it gets emulsified,
(10:17):
that means it gets broken up andtaken into the body, and then
the body takes it, makes it intofatty acids and some other
things, and then it stores it infat cells.
When we have processed foods,we get these artificial trans
(10:40):
fats that are often found inthose processed foods and they
can lead to heart disease.
Okay, and we're going to seesomething here in just a minute.
As we talk about carbohydrates,so fats the main storage source.
We eat them, the bodyemulsifies them by bile.
That comes out of thegallbladder and it takes it and
(11:03):
it stores it if it needs to,right?
So that's fat.
When we talk aboutcarbohydrates, you know these
are the big guys.
This is the body's main sourceof ready energy.
That's what all the cells usefor energy.
When we eat them, they'rebroken down into smaller pieces
called glucose.
That's the blood sugar we alltalk about, right?
(11:27):
So even when you eat tablesugar, which is a combination of
two different types of sugars,it gets broken down into.
One of the components isglucose.
Now what happens to that is,when we eat it, either it gets
used right away for energy, orit gets stored in the liver or
(11:52):
fat cells or muscles sorry asglycogen or it gets converted
into glycerol and fatty acidsand it gets shuttled away into
your fat cells.
So when the liver is packed,when the liver has no more space
(12:14):
to store glycogen, to storefats, it quickly shoves it out
of the liver, it gets convertedinto these other components and
it goes into your fat cells.
So those are the main.
Those are the macronutrients.
We're not going to talk rightnow about the micronutrients and
so forth.
Right, some of them will comeup as we talk, as we go through
(12:35):
the discussion tonight, butwe're not going to talk about
those specifically.
But these are the main threeguys.
So anytime you eat food that hasthese three components, anytime
you eat food that has thesethree components, there is
something in it that signals tothe body that the body needs to
start a cascade.
So you put carbohydrates inyour mouth and as soon as the
carbohydrates go into your mouth, the amylase, which is an
(12:58):
enzyme in your mouth, getssignaled and it begins breaking
it down.
It gets broken down, some ofthat sugar, some of that glucose
gets absorbed and it goes intothe bloodstream.
And that signal from theglucose in your mouth gets sent
throughout the body.
One of the places it hits isthe pancreas and the pancreas
says, hey, I see sugar coming.
(13:18):
It's not here yet, but I see itcoming, so I need to release
some insulin.
Right, you put something onyour mouth and all the sensation
(13:41):
of it, right, the taste of it,signals to the body hey, I need
to make some acid Right.
When those proteins, when thatpiece of lamb chop hit my
stomach, my body immediatelystarted generating some enzymes,
because it's got to digest it,it's got to break it down, it's
got to pull the stuff out of itso that I can begin absorbing it
.
So the signal that comes fromour food actually comes even
(14:04):
before the food is fullydigested, in some cases.
In fact, have you ever, like,walked into a kitchen or walked
into a building or walked into alocation and you smelled the
food and immediately your mouthstarted watering?
No, oh, yeah, right, becausethat sensation, that smell that
(14:32):
comes from that food, is asignal hey, we're getting ready
to do some stuff, we're gettingready to do some damage, and so
the body gets ready for that.
So carbohydrates, so fats,proteins and carbohydrates.
Now that we've kind of talked alittle bit about the function
(14:54):
right, and understanding how ourfood can communicate, simply by
eating it it gets broken down.
The enzymes are responding tothose things.
What we'll start doing now iskind of going through and
talking about how someprocessing can affect the food,
because if it's affecting thefood, then our food sends a
(15:14):
different signal and our bodyresponds a little differently to
the food that we are going toeat.
Okay, all right.
So let's hop over and let's takea look at a little bit more
about carbohydrates.
So carbohydrates are threethings that we want to remember
about carbohydrates.
So carbohydrates, three thingsthat we want to remember about
them.
And the reason we're going tospend some time here on
carbohydrates is because theyare the thing, more than
(15:36):
anything else, that's going toaffect our blood sugar.
We're talking about diabetes.
How do we put diabetes toremission?
How do we improve blood sugar?
How do we lower our insulin?
Remember, those are the threepillars One, decrease our
insulin.
Number two, suppress ourappetite.
And number three, get rid ofsugar.
So when we talk about carbs, wehave simple carbs or complex
(15:58):
carbs.
Simple carbs are those carbsthat are readily broken down
into simple sugars.
They lead to a rapid rise inour blood sugar and when we have
that rapid rise in our bloodsugar, then we have insulin that
comes out in response to that,to try to blunt, try to decrease
, to try to minimize the glucose.
So if we're eating simple carbsand we continue getting those
(16:25):
rise in our blood sugars andthen rise in the insulin that
can stress our metabolism.
Now here's an interesting thing.
Here's an interesting thing.
So if I have someone who hasmetabolic syndrome, prediabetes,
diabetes, right, and I takethat person and their body is
making a smaller amount ofinsulin than they need, they're
(16:47):
diabetic.
Right, that's the nature ofwhat diabetes is.
Excuse me guys.
Right, so their body's not ableto keep up with blood sugar for
some reason.
Right, there's all kind of talkabout what that is and so forth
.
But if I can get someone andsay their body's still making
insulin, their body's stillmaking insulin, but it's not
(17:09):
able to make enough, if I canget them to shift the amount of
sugar or carbohydrates that's intheir body lower, maybe I can
get them to the point where theinsulin that their body is
making is just enough for thecarbs they're taking in.
You guys follow that.
So if I can decrease the amountof carbs that are coming in the
(17:29):
system, or the sugar that's inthe body, maybe the amount of
insulin that you're making isjust enough to treat where your
blood sugars are.
So that's one of the beautiesof understanding the
carbohydrates.
So simple carbs and then morecomplex carbs.
So simple carbs and then morecomplex carbs.
(17:51):
These are foods that have.
Let me see how to say it morecomplex carbs, right?
So they're not easily brokendown.
These are your complex wheatproducts products.
(18:16):
They don't have a readilybroken glycogen chain Because,
remember, glycogen is just aseries of carbs that are put
together, right?
So if you have more complexcarbs, then it's harder for the
body to break them down.
And then we'll talk a little bitabout fiber here in just a
minute.
But the fiber content may behigher.
So glycemic index glycemicindex is a measure of the body's
ability, or the food's ability,to raise your blood sugar.
(18:37):
The faster it raises your bloodsugar, the higher the glycemic
index.
The slower it raises your bloodsugar, the lower the glycemic
index.
And we're always shooting forthings that have lower glycemic
index, remember that.
And then, of course, the fibercontent.
The fiber content the morefiber something has in it, the
(18:58):
lower the blood sugars are.
That's why people talk aboutwheat versus white, because the
wheat product supposedly stillhas a lot more fiber in it.
That's why berries don't causeas big a spike in your blood
(19:20):
sugar compared to melons,because berries have more fiber.
Okay, all right.
So let's talk a little bit aboutfood processing.
So, food processing, so whenwe're processing foods, the
(19:40):
method of processing is veryimportant and food processing
the definition of that isanything that we do to modify
foods from its original state,so anything that we do to modify
it from its original state.
That can be as simple asfreezing it, drying it, pickling
(20:05):
it, pasteurizing it, fermentingit, preserving it.
All of that is calledprocessing, and each method can
affect the food's naturalstructure, its shelf life,
nutritional profile and,ultimately, the signal that the
food sends to us.
(20:25):
Because remember our premiseanytime you eat food, the food
goes in and the food withinitself has a switch, it has a
signal, it has a message to thebody hey, I'm a carbohydrate, I
need some amylase.
Go, break down, I need someinsulin to lower this blood
sugar.
Hey, I'm a protein, I need someenzymes to chop me up into
(20:46):
amino acids.
Or I'm a fat, I need to beemulsified, brought into the
system, broken into or createdinto fatty acids and shuttled
away into fat cells, Right.
And then when the cascade beginsand let's go back and talk a
little bit about thecarbohydrates for a minute so
(21:09):
the carbohydrate, when you eatit, the amylase breaks it down
or it gets absorbed, goes intothe body, it goes off.
It says to the body hey, I needsome insulin.
Right, the body takes it andthen the body has to make a
decision and the decision makeris the insulin.
If insulin comes out, insulin'sjob is to store.
(21:32):
So anytime you see insulin,insulin is going to try to store
something.
That's why we say we got tominimize the amount of insulin,
because anytime the insulin ishigh, we're putting on weight.
I don't care, You're going toput on weight, all right, one of
the I guess I was going to sayhidden secrets, but it's not
(21:52):
hidden because you guys know.
You're sitting out there,you're living it, right, I'm
living it.
I can take somebody who has agood blood sugar Sorry, I can
take somebody who has a highblood sugar 2, 3, 400, a1c of 14
, 10, whatever and if I put themon insulin, their blood sugar
comes down and their weight goesup.
The blood sugar gets better,but the weight goes up.
(22:15):
One of the things that I'veseen in my practice.
Okay, and this may be a badtime to talk about it, but hey,
here it is right when we did alot of pediatrics, what would
happen is my young ladies comingto the end of the year, what do
they want to do.
They want to go to the prom,they want to go to graduation,
(22:38):
they want to fit in that dress.
And you know what they did?
They allowed their blood sugarsto rise by not taking all the
insulin they needed so theycould lose weight by not taking
all the insulin they needed sothey could lose weight so they
could fit into the dress.
And now?
So let me say that I'm pickingon the young ladies, but it's
not just young ladies, everybodydoes it.
(23:00):
I remember going to my doctoronce this is several years ago,
right and I walked in and hesaid, hey, your blood sugar's
high and he increased my insulin.
I went home, I increased theinsulin and within a week y'all,
one week I had gone up 12pounds.
You know what I did?
Yeah, I turned that insulindown.
(23:21):
I was like, no, this is crazy.
Now I went back and we talkedand he said, hey, yeah, we had a
come to Jesus moment.
I'm like dude, we got to dosomething else, right, because I
can't keep putting on thisweight, okay, but you guys get
the idea.
You guys get the idea.
All right, let's see when werewe?
(23:42):
So we're talking about methods,right?
So processing methods, right?
So anything that we do, thatprocessing Method right, so
processing methods right, soanything that we do that
processing.
So anytime we're changing thestructure, changing the content,
changing the form of a food,the signal that it gives is
different.
That's why, when we talkedabout retrogradation in our food
(24:04):
process last week, I said ifyou cook food and you eat it so
carbs, pasta, rice, potatoes,bread if you cook it, eat it the
same day, then your bloodsugars will spike up.
Makes sense.
But if you take that pasta,take that potato, you take that
rice, you put it in therefrigerator, leave it overnight
.
When it cools, the structure ofthe carbohydrates that are in
(24:29):
there, it begins to crystallizeand so when you warm it up
tomorrow and you eat it, youdon't get as big a spike in
blood sugar.
Because what we've done, wehave changed a property within,
we've changed a structure withinthe food and it gives us a
different property.
All right, so those are ourmethods.
(24:50):
So different methods can causedifferent issues.
So when we're talking aboutmechanical processing cutting,
peeling, grinding, milling itmakes foods more convenient to
eat and to cook.
But it can also strip awayessential nutrients like fiber
(25:12):
and grain or like fiber ingrains.
So think about taking somewheat.
In the old days they wouldgrind the wheat and they would
make bread.
And let's assume it's the samewheat it's not the same wheat
though, by the way.
They would make bread, and Idon't know if you used to.
(25:36):
When you were younger used toeat bread, but the bread was a
lot coarser.
So when you ate it it was likesometimes you're like man, did
they grind this enough?
Because it was coarser?
Sometimes you're like man, didthey grind this enough?
Right, because it was coarser.
Well, now we have the ability togrind that joker so finely, so
small and tiny.
(25:57):
I mean we can crush that thing.
What do you think happens whenyou crush it that small?
Your body can absorb it a lotfaster, right, because it's just
little.
It'll be microscopic particles.
So as soon as it touches thetongue, right, because it's just
little, itty-bitty, microscopicparticles.
So as soon as it touches thetongue, guess what it's in the
bloodstream when you eat breadthat's made by that, with that
(26:17):
right, and the body startsbreaking it down.
Those enzymes, they don't havea lot to do.
As soon as they touch it, it'sbroken down and it's absorbed,
and so we get that rapid spikein blood sugar and, as a result,
we get the rapid rise in ourinsulin.
So chemical processing.
So chemical processing isadding preservatives, things to
(26:41):
add flavor, to enhance it,colors and other chemicals that
help with prolonged shelf life,which is great because we're
able to, like you know, you cango to the store in winter and
get whatever that usually isthere in the summer, because now
(27:04):
we've processed it and we'vepreserved it.
But it's not so great in somecases because there are certain
things that's in the processingthat sends a signal, not only
the contamination of thechemical itself, but now we've
changed the structure of thefood, which is why a lot of
people well, I won't say thathere, I'll come to that in just
(27:27):
a minute Okay, so chemicalprocessing and then heat
treatment.
So pasteurization,sterilization, vital for safety,
and I guess that's one of thepoints I want to make.
The things that we're talkingabout, a lot of the things we're
talking about, were beneficialto us as humans.
Right, we pasteurized things,and so now we didn't get sick,
(27:51):
we sterilized it.
So now we took out the bacteria.
Right, so we've got safety.
But the sterilization, thepasteurization, the heat can
denature the proteins and makeit difficult for our bodies to
use them efficiently Not thatthey can't use them, but use
them efficiently.
(28:12):
And so we can run into lots ofother issues when we use all of
these different techniques.
Okay, so what's the nutritionalimpact?
And this is, I guess, what wewere just talking about.
So, one of the nutritionalimpacts so low nutrition, loss
of nutrients, so many processingtechniques.
They degrade the nutrients inthe food so that while we were
(28:36):
supposed to get things likevitamin B and vitamin C and zinc
which we'll talk about in aminute then those things are
destroyed because those, forinstance, vitamin B and C,
they're heat sensitive.
So all those places where yousee they take the food and they
like super steam it or superboil it or they put it on the
(28:59):
fire or it's in that big vat andit's like hot, right.
So a lot of those things.
It strips out the nutrients.
Refined grains, right.
Often they remove the fiber,they remove vitamins, and that's
why they got to put stuff in,put stuff back in, because
they've taken it out, and sowhen you eat that, the signal
(29:21):
that the body gets, the messagethat the body gets, is different
from the message it's supposedto get.
Okay, and, of course, theadditives they contain things
like nitrates, which have beenassociated with cancer.
The trans fats, as we justtalked about, right,
hydrogenated they hydrogenatethe food and this can lead to
heart disease, right.
(29:44):
And then glycemic index.
So we'll see here in a minute,when we talk about the specific
example that we're going to use,that you raise the glycemic
index.
So the food itself it may nothave had that high glycemic
index, but we processed it andnow the glycemic index goes up.
So when we eat it we get a bigspike in blood sugar and big
(30:06):
spike in our insulin.
It we get a big spike in bloodsugar and big spike in our
insulin.
So health implications weincrease the risk of chronic
disease.
So a lot of chronic disease hasbeen associated with processed
foods, right.
So increased risk of chronicdisease, obesity, heart disease.
(30:28):
You've always hear me say hereon the channel that in the past
we had problems with infection,we had problems with trauma, so
you got injured and you weresick and you died, or you got
injured and you had morbidity,you had a broken leg or so forth
.
But now the things that arecausing us to die and be sick
(30:48):
are things that are related toour lifestyle, related to,
specifically, a lot of cases ourfood.
So increased chronic disease.
So digestive issues Right.
So the lack of the fiber.
So when we take that fiber out,then the food, we start to have
different issues in our GItract, right, constipation and
(31:13):
disturbing the gut flora, whichis one of the reasons a lot of
people are saying that smoothiesare not good, because when you
take that food whatever thefruit is or the vegetable, and
you grind it up, what you'vejust done is you've changed the
structure, you've actuallyobliterated the fiber.
(31:33):
People say, oh, there's a lotof fiber in my smoothie.
Not really, right, becauseyou've crushed it up so finely
that there's really not thefiber that you need.
And then, of course, chemicalcontamination right, so we
introduce contamination.
(31:55):
The packaging right.
So we introduce contamination.
The packaging right.
You guys talk BPA and all thoseplastics.
They leach into the food andthey can cause issues, right.
One of the things in my area asan endocrinologist is a lot of
the foods that we eat, a lot ofthe contaminants that we eat, a
lot of the chemicals that we useaffect hormones and hormones
(32:19):
are very sensitive.
All right, whole otherconversation, but yeah, so we're
going to take a special focusand we're going to talk about
wheat, right, special focus onwheat.
Well, so this provides aperfect example of how food
(32:41):
alteration can impact our health.
So the modern wheat processingoften involves removing the bran
and the germ and mainly leavingthe endosperm right.
Bran's gone, germ is gone.
We leaving the endosperm Right,bran's gone, germ is gone.
We got the endosperm and thisresults in what we call white
(33:03):
flour and the white flour.
Well, it results in white flourthat doesn't have all those
other things, so we don't havethe whole grain.
Some of the vitamins are goneand some of the minerals are
gone, and some strains of wheathave been hibernated or
(33:23):
hybridized to increase the yield, and this is the beneficial
part.
Let me say that to you.
So a lot of things that we'vedone in terms of our food is to
bring benefit, so we did it.
For instance, when we talkabout wheat, we'll see that
we've increased the glutencontent.
We have certain strains ofwheat that are hardier, they can
(33:48):
support more, they can growmore, they can have high yield,
have high yield.
But if I increase the gluten infoods, then people you've heard
of people who have glutenintolerance or gluten
sensitivity or gluten allergies.
Well, what do you think happensif I increase the gluten in
foods.
(34:08):
Now, one of the arguments thathas been made is that the reason
that we have so many peoplethat have intolerance, allergies
and so forth and a lot of theseallergy and immune system
disorders, is because we'vemodified the food and the food
is more allergenic.
(34:29):
So, for example, let's say thatyou had a gluten predisposition
but you ate wheat from back inthe day which wasn't hybridized,
it wasn't DNA adjusted, itwasn't anything.
It was just regular wheat thatcame out of the ground.
Well, maybe you didn't have areaction to it.
(34:50):
But if I now take a wheatthat's created, that has higher
gluten, and you start to eatthat, that sends a signal to
your body and the body says, hey, I don't like that, this stuff.
That was there before, I wasjust barely tolerating it, but
now you gave me a whole lot moreof that.
So, anyway, some strains, allright.
(35:11):
So how has gluten been modified?
How has wheat been modified?
Number one it's been hybridized.
It's been crossbred to developmore hardy, if you will.
Strains, that is, strains thatcan support, they can live in
harsher climates.
So we've been able to, let'ssay, feed the world.
(35:35):
So we've been able to feed theworld so we can make more, we
can grow more, and what we do,we combine the more desirable
parts of different foods.
You eat it, so now it growsbetter.
We've modified it genetically.
So some weed has beengenetically modified to give
(35:57):
specific traits, for examplegluten, and we'll talk about why
we did that, or one of thereasons why that's good or why
we did it, maybe.
And then dwarf wheats, so someof the semi-dwarfs.
So these wheat, they used togrow pretty high and they've
(36:19):
developed wheat that is shorter,and because it's shorter, when
they make the bigger wheat germon the top, it doesn't lay over
and it doesn't die and itdoesn't sag in the water.
So we've developed wheat thatallows us to grow bigger, a
higher yield, without losing theplant, which, right, was a good
(36:44):
thing, but it has other issues.
And then, of course, we havethe pesticide-resistant wheat
that we've created.
So in order to be able to killthe grass and the weeds that
(37:06):
were growing up around the wheat, so that we can have a high
yield, high yield, we had to usepesticides to kill the insects
and kill the weed that's aroundit.
Well, when we did that, thewheat also died.
So what they did was they wentin and they engineered they
(37:36):
genetically engineered,crossbred changed the DNA of the
wheat to be able to toleratethe pesticides.
So now we can spray and theweeds will die, the insects will
die, but the wheat doesn't die.
Now, sure, that's a great thing?
I believe maybe.
But what does the geneticmanipulation do to the signal,
(38:01):
the message that the wheat isgiving my body?
And now I'm able to use thepesticides without worrying
about the wheat.
So now the wheat iscontaminated with the pesticides
.
You guys get the idea?
Yeah, so lots of differentthings that are going on there
(38:24):
that may be beneficial on thesurface, but once again, we're
talking about that signal and Iwant to come back to that signal
.
I always want us to rememberwhat we're talking about, that
signal and I want to come backto that signal.
I always want us to rememberwhat we're talking about, and
I'm not intending to demonizeany process, but I want us to
(38:46):
understand that if we are goingto be healthy because we live in
this world and I guess I'llmake that point in a minute we
live in this world and so thereare some things that we can't
change, but we have to navigatein this space, okay, and that's,
that's a.
That's a big point in all ofyour health issues.
(39:08):
There are things you can'tchange, but you got to be able
to navigate in that space.
So how?
How do you do that?
And that's what we'll keeptalking about.
Okay, all right.
So next let's talk a little bitabout some of the processing
that goes on in our foodProcessing.
Number one refinement.
We refine grains, right?
(39:31):
Remember, we're talking aboutgrains.
We refine grains.
How do we refine grains?
Well, we crush it, we take offthe shell, right, the grain, as
we said, we end up with theendosperm, endoderm, right?
(39:51):
We get rid of the fiber.
Sometimes the vitamin getstaken out, the minerals are gone
and the glycemic index goes up.
Listen to this y'all.
Yeah, herbicides, sorry, I saidherbicide, I said pesticide,
but herbicides for the weeds,pesticides for the pests.
Thank you, jennifer.
(40:12):
Um, so listen, if I take wheat,it has a certain glycemic index.
If I strip away all the fiber,my glycemic index goes up.
So now, when I process that andI put that in my body
automatically, I get a big spikein my blood sugar.
(40:34):
And what do we say we want todo?
And we get a big spike in ourinsulin.
And what do we say we want todo?
We want to decrease insulin, wewant to minimize our appetite
and we want to get rid of sugar.
(40:54):
So if we get this thing thathas a higher glycemic index, my
blood sugar spikes up quickly.
When my blood sugar spikes upquickly, then my insulin has to
come out or I have to take moreinsulin so I get a higher
insulin level in my body.
Because I have higher insulin,then my appetite is stimulated,
because that's what insulin does.
(41:16):
So by eating something that wasprocessed, I negated the three
pillars that we just talkedabout.
Sugar goes up, insulin goes up,appetite goes up.
And then, of course, addedsugar right, a lot of things
that we do when we're processing.
Now we add sugar.
So cereals, breakfast bars, allthe things I'm trying to think.
(41:37):
Does anybody know of abreakfast that really is not
sweet?
I mean, unless you're eatingsomething savory, right?
You got some what?
Some ham, some bacon, some,like those of you who eat ham
bacon.
You got some sausage.
You got some eggs, right, thoseof you who eat ham bacon.
(41:58):
You got some sausage, you gotsome eggs right.
But I had a very good person tome to tell me today well, you
can't just eat meat.
So I know sometimes, yeah,there's carbs in there, right,
because you got to have thatbiscuit or that toast, so that
increases the calories.
And then of course we extrudethings.
So this extrusion is theprocess of taking foods and
(42:20):
creating it in those differentforms you know, like the cereal
flakes, and you see those if yougo on the internet.
You see those machines wherethey kind of blow it out and it
comes out like a curl, or theyblow it out, comes out like a
flake, or they blow it out andcomes out as whatever, right.
You can make those differentforms, like all those cakes,
right, where it's coming outthat little thing, right, and
(42:44):
they chop it and they stuff itright.
All those are extrusion andthat has to do with heat and the
heat denatures and, of course,pulverizing, and this is what I
was talking about before.
We are able to pulverize food soso much more finely now, almost
(43:06):
the point when you like back inthe day, when you took some
flour and you kind of rubbed itthrough your finger, you could
almost still feel flour in there.
Right Now you take some flourand you rub it, you don't want
to feel anything, it's likesilky.
Try that.
Go to your pantry and grab someflour, unless you have wheat
flour, and all these things giveour body different signals.
(43:28):
So gluten content andcomposition this is what we're
talking about.
As an example.
So modern wheat has a highergluten content.
Gluten content and compositionthis is what we're talking about
as an example.
So modern wheat has a highergluten content and gluten is a
protein that gives dough itselasticity and this may
(43:57):
contribute to the prevalence, asI was talking about, of our
allergic conditions.
And the modern wheat right, thevarieties that we have is used
in making bread sorry, mighthave more gluten, about 10 to
15% more compared to the oldones, 10 to 15% more.
So why, why y'all?
Why did we do this?
(44:17):
What's one of the benefits ofhaving it Well baking?
Because, remember, it gives itthe elasticity.
In the old days, when you makebread, the bread crumbled.
But now we can take flour and wecan mold it and we can shape it
and we can pull it and we canstretch it into all kinds of
(44:39):
different forms.
We get better texture, right.
So there are even glutenproducts, right, gluten that you
make products from gluten.
You can make a patty fromgluten, you can make a loaf from
gluten.
You can make all kinds ofthings from gluten.
A loaf from gluten, you canmake all kinds of things from
gluten.
You couldn't do that and haveit have the same kind of texture
(45:00):
as it does now.
So that elasticity, thatpullability and the industrial
processes now you can formgluten into anything you want
and it will retain that shape.
So there's a manufacturing,there's an industrial, there's a
desirability that goes withhaving the higher gluten content
(45:23):
.
But, as I said, themodifications cause a higher GI,
it causes quicker absorption,and the modern wheat has a
glycemic index of 70 to about 75, whereas the older ones have
glycemic index between 50 and 60.
(45:44):
And remember, 50 or 60 is whatwe talked about when we talked
about finding foods with aglycemic index.
That's where we want to be.
But the other ones are much,much higher.
Mineral bioavailability sothere are certain substances in
your body, in the food, in thewheat, that will hold on to
(46:06):
minerals that you need, likezinc and iron and magnesium and
calcium, and so when you eat it,even though they may have put
it back in the food, because ithas these acids that bind these
minerals, you don't absorb themand so you can be actually
deficient or decreased, or notnecessarily deficient, but low.
(46:27):
So what is our plan?
Right?
So what's the plan?
What do we want to do?
Because we live in this world.
It is as they say, it is theway it is, but you can make
decisions.
You can make changes in yourlife.
So, number one you want tochoose whole foods.
That's why that challenge wasthere.
(46:51):
Right Was to begin getting youto think about the process.
Whole foods, things that are asclose as possible to their
original form.
Even though some of it ismodified, we want to continue as
close as possible to itsoriginal form.
Number two you want to readlabels carefully.
Read labels carefully becausethere are things that they'll
(47:16):
tell you.
For example, if you read alabel and the first thing that
you read is sugar, guess what?
That's probably not one thatyou want to include in your cart
or in your diet.
So read those carefully.
We'll come back and we'll havea show at some point where we
talk about going through labels.
Cook at home as much as possible, right?
(47:39):
So there are times when you'regoing to go out and when you go
out, you've got to be able tochoose the things that are
healthy for you, right, likelast night.
The lady came back after wefinished you know, we ate up the
lamb chops, we had the salad,and we're sitting there, my wife
and I are talking.
She comes back and says did youguys save space for dessert?
(47:59):
And I almost beat her away fromthe table.
I say, yes, I did, but go awaybecause I can't have any dessert
.
But cook at home.
Shop local produce.
Find places we have farmsaround here.
Find places where you can goand find out from them hey, how
(48:20):
do you process your stuff?
What do you do?
And begin buying from them.
Encourage them, because if not,guess what's going to happen?
Right, if the other people areusing the pesticides and the
herbicides and they are gettinghigher crops and they're getting
more money, the farmer, thelittle guy who is trying to be
organic, is going to stopbecause he can't afford it,
(48:43):
because nobody's coming to buy.
So patronize your farmers.
Minimize sugar and salt intake.
Minimize sugar and salt intake.
Most of us drink all of ourcalories.
So all those sodas and juicesand all those things, right.
So let me hop back over towhole foods.
Now I'm not going to knocksmoothies, but eat an apple
(49:09):
instead of juicing it.
Educate yourself, y'all, on foodtechniques.
Food techniques Last week wetalked about preparing a meal,
grilling right which, yeah, sogrilling and baking and sauteing
and all those things, so thatyou can begin developing and
(49:33):
utilizing different flavors offoods, so it's not as monotonous
.
Support regulations andtransparency, right.
Get out there and, in yourlocal area, find out what's
going on.
There are initiatives that arecoming through.
You can vote.
You can be a part of theprocess.
(49:56):
Support your folks, supportyour legislation that is in
keeping with what we are dealingwith and what we want to do.
Use healthier cooking methods.
If you drop it in batter andput it in the fryer, you're
(50:20):
going to have one thing comparedto if you drop it in batter and
put it in the fryer right,you're going to have one thing
compared to if you bake it rightnow.
You know somebody's going tosay to me well, some things just
don't taste well if you don'tdrop it in the fryer.
Well, that's probably true, butwe're working on improving our
taste and then you all eat abalanced diet because if you are
(50:41):
well-rounded, you're gettingall the nutrients and all the
vitamins and all the mineralsand the right amount of protein
and you're getting completeproteins and you're getting all
the fat good fat, all thosethings are there, and I want to
give a special shout out and aspecial thought to my
vegetarians and my people whoare vegan.
(51:02):
Right, don't let anyoneconvince you or tell you that
you're doing something wrong.
You can be just as healthy on avegan diet.
You can get all the protein.
A vegan or vegetarian diet youcan get all the protein.
A vegan or vegetarian diet youget all the protein you need.
There's nothing wrong with it.
Okay, alright, so y'all, y'all,y'all, y'all.
(51:28):
Let's talk right.
So how do we do it right?
Part of our thought of the daydealt with our triple E formula
for success Educate, we empower,we encourage.
You guys heard that, right?
Providing the shows, providingthe website, providing the
podcast, providing the blogs.
All those things are theeducation We've got to change
our thought process, change ourminds, the tools that we're
(51:52):
learning all those things rightthe heat model, which we'll come
to in just a minute.
The emotional intelligence,just being able to be aware of
where you are, and the thingsthat are driving you to eat a
certain way or to be a certainway, adjusting your medication,
just like Dimitri said that hedid Not Dimitri, but Steve sorry
(52:16):
, steve said that he did NotDimitri, but Steve sorry, steve
said that he did.
Learning that process.
How do you do that?
Talk with your doctor.
If you're one of my patients,you know that I talk about that.
I say, hey, this is what wewant to do.
I teach you how to do that.
But talk with your doctor andsay, hey, this is what I want to
do.
I want to improve my health, Iwant to begin working on
(52:38):
decreasing the medication.
Now that means you got to bedoing your part right, because
your doctor is not just going totell you to stop medication.
You got to show that you'regetting benefit and remember the
things we're doing.
We are decreasing insulin,suppressing our appetite and
decreasing sugar the tools.
(52:58):
That's the empowerment and, ofcourse, the encouragement comes
here on the show in thecommunity when we have our
meetups.
Come on out, ask questions, bea part of that.
We had a great meeting lastweek at our second meetup.
Keep an eye out for the onethat's coming up in May.
It's going to be there the heatmodel, one of the one that's
(53:18):
coming up in May.
It's going to be there the heatmodel, one of the things that
I'm pushing, and the reason I'mpushing this, guys, is this is
the thing.
These are the things that aregoing to derail us.
The habits Went out last nightwith my wife sitting at the
table.
Wasn't hungry, but becausewe're at the table.
That's what we do.
We eat, what we do we eat.
So I got the lamb chops.
They were good, by the way.
Emotions Angry, lonely, tired,bored, frustrated.
(53:46):
When we do that, we eat.
People say to me all the timeI'm an emotional eater.
Let's figure out how to avoid.
Well, not avoid.
Let's figure out how to fixthat.
How do we deal with emotions ina different way?
Access there are things I can'tbuy.
I've agreed, jennifer, teresa,if you guys are out there,
remember we had our last meetup.
(54:06):
I said I wasn't going to buythose almonds.
I bought them, jennifer, Ibought them, teresa, and they
are gone.
And some of those blood sugarsthat you saw were like in the
130s 140s over the last severaldays.
Those are almonds and cashews,but they were there.
I bought them, I brought them inthe house and I said to myself
here's the trick.
(54:27):
Y'all, we'll say to ourselves,you know what?
This is not as bad as the candyI used to eat, right.
But guess what?
Right, for some of us, thereare some things that we eat that
will spike our blood sugars upjust as much as candy.
So you got to be careful, right, got to be careful with that.
And then taste the perfectcombination of sugar, salt and
(54:49):
fat.
That's what the manufacturersdo, the bliss point to get you
to say I can't just have one,I'm going to have two of those
donuts, I'm going to have fiveof those donuts, I'm going to
have five of those candies, I'mgoing to have two of those candy
bars, I'm going to drink two ofthose bottles of soda.
And then the tricky thing there, the insidious thing there is
that the taste reminds us ofsome of the emotions, right, so
(55:16):
it kind of feeds back on itself.
And then y'all our call toaction Number one come on, join
the challenges.
Don't just let the shows bethings that you listen to, that
you put on the shelf.
Engage with them.
The challenges that we have,the things that we're doing on a
monthly basis, get in there anddo them.
(55:38):
Like I said, the challenge forthis month is to create a meal
that falls into these parametersWhole foods, minimized
processing, no sugar, starchyand non-starchy vegetables that
are in there, healthy fats, leanprotein, tasty and appropriate
portion size.
(55:59):
Be a part of the group.
When you come, share your story, like Steve did, to let us know
we can do it.
And when you have challenges,come on.
Don't keep those to yourselfeither.
Let us know, because we knowwe're not by ourselves and we
can encourage you, you canencourage us.
It's a process, the show, theprogram, the community is as
(56:21):
strong as you are.
When you come here, you makethe community strong.
That's why I love being here,because you guys are part of my
accountability.
Right when I pull up thesereports, I can't have blood
sugars going crazy, or I can.
Right, when I pull up thesereports, I can't have blood
sugars going crazy, or I canright, but I am encouraged to
not do that.
You don't think I wanted thatdessert that the lady asked me
(56:47):
about last night.
I sure did.
But let's say, if I ate thatdessert, there's going to be
like 300, and Steve's going tosay Dr Wood, what'd you do?
Jennifer's going to send me atext and Steve's going to say Dr
Wood, what'd you do?
Jennifer's going to send me atext, say what happened over
there and then y'all invitesomebody else.
Don't keep it to yourself, right, there are so many people that
(57:08):
can benefit, so many people thatare out there that are
struggling, they're frustrated,they're tired, they don't know
what to do, they're lost, andyou can say to them hey, there's
this place that I go, there'sthis stuff I listen to, there's
these things I've been doing.
Come, let's watch it together.
Form a group party, form a chatwithin your house, get some of
your family members together,your church people Say, hey,
(57:30):
let's go watch this, let's do it, let's do it.
And if you're out there rightnow and let me do this so I can
talk to you directly, if you'reout there right now and you just
found this and you say, oh myGod, they're three, four, five
months in, or even if you foundthis next year, you're like, oh
my God, they're way behind me,I'm lost.
No, start where you are, startwatching the shows and start
(57:53):
implementing the things thatyou're hearing, because they're
timeless principles.
But let somebody know what'sgoing on.
Send them the link, as mypastor says.
Be a digital disciple, you know, even if you're on the Android
anointing, go ahead and do that.
Copy the link a couple times,send it out.
You know, share it withsomebody, send them an email.
(58:15):
If you go to the YouTubechannel, you'll be there and if
you hit share, it'll come up andit'll bring up all of your
social media things that you canshare it to Facebook and TikTok
and Twitter and all thosedifferent things.
But other than that, just copythe link, send it out to
somebody, let them know thatthey can come and they can watch
(58:37):
.
Okay, but as always, y'all, asalways, I can't tell you how
proud I am of all of you thatare out there, all of you that
are on this journey, all of youthat have been fasting, all of
you that have been trying towork on your emotional
(58:57):
intelligence, talking about thewhys, trying different cooking
methods right, trying to createthe recipe, because you don't
have to do that.
But you've made a decision thatthis year is not going to be
like last year.
Come next year, you're going tobe better and for that I'm so,
(59:21):
so, so excited.
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 you, thank you.
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