June 14, 2024 • 42 mins
Have you ever wondered how to enjoy your favorite childhood foods without compromising your health? Journey with me, Dr. Dwain Woode, as I embark on a culinary adventure to transform classic dishes, starting with a mouth-watering sausage cauliflower pizza. Growing up in Brooklyn, my love for Chinese food, pizza, and hot dogs was endless, but now I'm tackling the challenge of making these comfort foods nutritious. Dive into the world of cauliflower, a truly versatile vegetable, as I explore its nutritional benefits and its starring role in our healthier pizza crust recipe.
Discover the diverse and fascinating world of pizza toppings from around the globe, from seafood delights in Japan to the fiery flavors of Indian spices. My unique cauliflower pizza crust recipe will have you ricing, mixing, and baking a crust that's not only healthier but astoundingly delicious. I'll walk you through each step, ensuring you understand how to create a crispy, flavorful crust perfect for any topping. wholesome recipes.
Our journey to healthier pizza options goes beyond the crust. It's about making smart choices with proteins, vegetables, and seasonings to manage and improve metabolic health. Discover how these changes can benefit those with diabetes, high blood pressure, and high cholesterol. We'll also delve into the HEAT model to understand our eating behaviors and the importance of community support in achieving our health goals. Join our monthly challenges and let's empower each other to take control of our health while still enjoying the foods we love. This episode is filled with culinary tips, health insights, and a heartfelt commitment to positively changing your diet and lifestyle.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I can't tell you how excited I was when I was growing
up, because my dad always gotme Chinese food, pizza and hot
dog.
I grew up in Brooklyn yeah,yeah, that's where it was and
some of the best times that Ihave that I remember revolve
(00:22):
around those three things hotdogs, pizza and Chinese food.
And for the life of me, nomatter how I try, those are
still some of my favorite foods.
I guess I don't try that hard,but one of the challenges that
we have that we're going to betalking about tonight is how do
you take something that you like, something that you grew up
(00:45):
with, or something that reallyis one of your favorite foods,
and how do you construct, how doyou create a healthy version of
that?
I've had that question so manytimes, and so tonight what I
want to do is I want to spendsome time talking about how to
make one of my things, one ofthe things I love, make it
healthy, particularly talkingabout pizza.
Particularly, we're talkingabout pizza, and tonight we're
(01:07):
going to talk about creating asausage cauliflower pizza.
That's right, and it wasdelicious y'all.
If you're new to me, I'm DrDwayne Wood.
That's Wood with an E.
The E stands for endocrinologyhere on the channel.
I educate, I empower and Iencourage you to take charge of
(01:46):
your health, your life, avoidcomplications and go to the next
level.
We see the shows punctuatedwith either this as one of the
shows or we'll have anadditional show at some point.
For those of you who are in acommunity, maybe we'll do that
in one of the shows or we'llhave an additional show at some
point.
For those of you who are in acommunity, maybe we'll do that
(02:07):
in one of our groups.
But tonight we're talking aboutthe cauliflower, the sausage,
cauliflower pizza.
Lost my thought there for aminute, so let's hop over and
let's go ahead and let's talk alittle bit about our um, what
we're doing tonight.
So we're talking about cookingwith Dr Wood and we're going to
(02:30):
go through that video here injust a minute.
But just a few things that Iwant to talk about.
And the challenge is this thechallenge is creating a pizza
that is both healthy anddelicious, because typically,
when people think pizza, theythink lots of carbs, they think
unhealthy, they think lots ofcheese, lots of calories and so
forth, and so that really is thechallenge.
(02:52):
And often when we are trying tochange a food.
When we're trying to change adish, we tend to think that that
dish can't be either it's notgoing to taste good, or if it
(03:13):
tastes good, then it's not goingto be healthy, and so that's
really the challenge that a lotof people find themselves in.
Well, let's talk a little bitabout cauliflower, and I have a
team member in my office thatsays cauliflower is the great
imitator.
Because if you're in thewellness, if you're in the space
right now, you know thatcauliflower is one of those
things that people are makingall kinds of things from, and we
(03:34):
here on the show have donecauliflower rice.
In fact, part of what we'regoing to need to do, as we are
creating the crust for the pizzathat we're going to be making,
is we're going to have to makesome cauliflower rice.
But cauliflower, you know, I'veseen people making hot wings,
right, so they basically grillthe cauliflower, or they bread
(03:57):
it, fry it and then they, youknow, put it in buffalo sauce,
or I've seen people makinglittle finger foods with
cauliflower.
I've seen people making allkinds of things with cauliflower
, and so she calls it the great,the cauliflower is the great
imitator.
But there are some great thingsthat cauliflower has that are
beneficial, right?
(04:18):
So in terms of nutrition, andyou'll see that there.
So protein, two grams ofprotein, and this is for about
100 grams of cauliflower,probably about a cup.
There's not a lot of fat, right?
About one gram of fat.
Not a lot of carbohydrates, sofive grams of carbohydrates for
that one cup.
(04:38):
Lots of fiber, two grams.
Remember, cauliflower is one ofthose non-starchy vegetables
that we talked about before whenwe did our show.
If you didn't watch, if youdidn't see that show, go back
and watch it and you'll get aflavor for that.
And then, of course, potassium,magnesium and phosphorus, all
those things that we like.
And then it's full of differenttypes of vitamins vitamin C,
(05:01):
vitamin K, b6, folate,pantothenic acid, and these are
all substances, all things thatwe want to include in our diet.
So there's a lot of benefit forcauliflower.
And so a little bit about thehistory of pizza, because you
(05:21):
know that's my thing, right?
So pizza, so the concept offlatbreads has been around for a
long time, back to the Greeks,the ancient times, romans,
egyptians and so forth, and thisidea of having some kind of
bread that you put stuff on,basically that's, that's what
pizza is.
Okay, we'll, we'll talk alittle bit about as we get to
the modern time, but that'swhere pizza, pizza is so
(05:42):
flatbread.
In the Middle Age it evolved indifferent regions in Europe, in
Italy, particularly in Naples,and so this bread was referred
to as a pizza.
This flatbread that they madewas referred to as a pizza
initially.
Right, initially these weresimple breads and you just top
them with ingredients, and thiswas here's the thing, right, and
(06:07):
this is a lot of times.
What we find is that there arecertain things that are common
to what are called the commonpeople, right, people who didn't
have a lot of money, theyweren't affluent, and so they
developed somethingno-transcript, affluent, started
(06:55):
using tomatoes and putting themon bread with lots of different
things, and this was really thefirst simple pizza.
Right, it was cheap, it wassomething that you can eat with
your fingers.
This was kind of the workingclass, working class kind of
snack, kind of food, right.
(07:16):
And then, right, the PizzaMargherita was, and there's a
story where Queen Margarita wasvisiting and a local baker, cook
, chef, made her a pizza, orthis flatbread that had the
colors of the Italian flag, soit's red for tomatoes, white for
(07:40):
mozzarella and green or basilfor green and this was really.
It was named Pizza Margheritaand this is really kind of the
thing that solidified the ideathat pizza was an Italian
cuisine and that sparked thewhole thing.
And so today, pizza has takenon a life of its own world.
(08:20):
Lots of different places havedifferent types of pizza, you
know, including the variationsof toppings, like seafood in
Japan or spicy meats in India.
And I'm sure, if you're outthere and you are from the
Caribbean, I would love to knowwhat do you put on a pizza in
the Caribbean?
If you're from Africa, what doyou put in a pizza in Africa?
(08:42):
If you are of the native people, peoples of the United States,
do you have a pizza and what doyou put on your pizza?
So, if you know, or even someof our community members, in
your state, is there a statepizza that you guys eat and what
is it?
(09:03):
I'm here in Alabama and I keepsearching for New York style
pizza.
Right, that's what I grew up inkind of flat, thin bread.
I have grown to like deep dish,but when I was growing up it
was really.
It was not deep dish, it was aflat bread.
Um, it was not.
It was not deep dish, it was aflatbread, basically flatbread.
(09:26):
Okay, all right, no-transcripta pizza.
So the first thing that we'vegot to do when we're making the
pizza is we have to get thecauliflower.
(09:47):
And if you didn't watch ourshow where we did the
cauliflower rice, the same thingis what we're doing.
So we've got the cauliflower,and this is really one head of
cauliflower that I've cut up andyou see the different pieces
and what we're doing.
So we've got the cauliflowerand this is really one head of
cauliflower that I've cut up andyou see the different pieces.
And what we're going to do iswe're going to take a grater and
we're going to basically ricequote, unquote rice, the
cauliflower.
So we're kind of grating it andgetting it set so that we can
(10:11):
then use it for the rest of whatwe do.
And here's a great place to talkabout the versatility of
cauliflower.
So here we're using it, we'rericing it quote, unquote to be
able to mix it and make a doughout of it.
But we can also take thecauliflower, we can use it, we
(10:32):
can form it, we can make, youknow, as we did before, we can
do, use it for rice and we couldput things on top of it.
We can use the cauliflower, asI mentioned.
We can dip it in sauces, and ifyou go to any function and
they've got a tray of vegetables, one of those vegetables that
(10:52):
you may see on that tray iscauliflower, right?
So there's carrots, there'sbroccoli, there's celery and, of
course, there's cauliflower.
There's little spears and youdip them in ranch or whatever
else is there, and so here we'rebasically ricing the
cauliflower and we end up with abowl of cauliflower.
(11:16):
And I have a recipe that we'vedone that gives you all of this.
In fact, let's see, would I beable to do that?
Let me see if I can pull it up.
Anyway, there's a book thatwe're putting together, a
(11:37):
cookbook that has all therecipes and things that we've
been doing.
Okay, so we rice the cauliflowerand then what we need to do if
you remember in one of our old,when we did our cooking show
before, the way that I cookedthe cauliflower that time was I
took it and I put it in a fryingpan with some oil.
(11:59):
This time, what I'm doing issimply taking the cauliflower
after I've riced it, put it in abowl, I cover it with some
saran wrap and I put it into themicrowave and we basically we
did it for five minutes and webasically get that out, and now
the cauliflower is warm or hot,cooked, right, because it
(12:22):
doesn't take a lot, a lot oftime to get the cauliflower
going.
Now, one thing that I didn't dohere, right?
One thing I didn't do was Ididn't drain it, right.
So I I wanted to see what the,the bread would be like, uh, or
the dough, and so you, you, youcan take it.
(12:43):
After you take it out of themicrowave, you put in a clean,
put it in a clean, a kitchentowel and you basically wring
out, uh, the excess moisturefrom it, uh, in this case, I did
not do that, and then we takeit.
And so here's our mixtures,right, so we've got some eggs,
(13:04):
mozzarella cheese, we've gotItalian seasoning, parmesan
cheese, black pepper to taste,salt to taste, garlic powder to
taste, and basically we'remixing this together and we're
getting kind of a doughysubstance and that's what we're
(13:25):
going to use to make the doughfor the pizza.
And so there you'll see all myingredients, that I'm doing, and
we're going to start mixingthat up and then form it, and
you can form this in lots ofdifferent ways.
All right, let's just go aheadand let's see.
(13:48):
Here we go.
So you can begin forming thisin lots of different ways.
In this case, what I did was Ijust mixed it in the bowl,
dropped all of those ingredientsin there and, once again, this
is to taste right.
So there, and we do have thatrecipe that we used to make this
(14:09):
and it will be available on ourwebsite that we'll have.
And so in this case, if you lookat the bowl, you see the steam
coming out of the bowl and Ibasically what I did was I
grabbed this and I stuck it intothe freezer part of the
refrigerator and I let that cooldown a little bit because I
didn't want my cheese that I wasgetting ready to put in to melt
(14:31):
up melt too much.
But basically, right, you'reputting all those ingredients in
there and that's a littleblurry, but then we take that
out and I've got a cookie sheetthat I've put some parchment on
(14:51):
and we're going to start puttingthat together and what I wanted
to show here is that it doesn'ttake a lot.
So this is just a parchmentpaper on a cookie sheet and I'm
just spooning that out andyou'll see, I'm starting to form
the dough, I'm starting to formthe pizza pie itself and it's
(15:15):
really just a 1 inch or a 1.5inch thick layer of the
cauliflower mix that I've made,and I'm kind of making that you
can do this deep dish, right, ifyou're interested, if you like
deep dish.
When you're putting thistogether, basically, you kind of
press the middle in so that youhave the edges coming up, and
(15:38):
here you'll see that we'reputting that together in a pie
shape and form, and mine is alittle bit more.
It's not as stiff, which I like, and it came out actually very
nicely.
And what we're going to do is,once I get that formed, we're
(16:05):
going to go ahead and pop thatinto the oven and get it to
brown and begin to firm up.
Alright, look at that, isn'tthat beautiful?
Yeah, yeah, yeah, if I hadn'tput the eggs in there, I would
(16:26):
have just grabbed the piece andeat it right there.
So we have the eggs and sowe're going to go ahead and pop
this into the oven.
Okay, and look at that.
(16:50):
So that in itself, right,beautiful.
That really looks kind of likea New York pizza, right, it
doesn't have any toppings on it,but it's nice and crusty.
You see the edges there and youactually see the top of the
pizza.
So you see the seasonings, theItalian seasonings that's coming
(17:12):
through it.
And so then I have smokedsausage that I've done.
This is beef sausage that we'redoing.
We're going to put the cheeseon top of it.
There we go, it's delicious.
You guys know that I'm a cheesy, I'm a cheese-aholic.
(17:35):
We've got the cheese that we'regoing to put on and then we're
going to cover that with thesausage here in a minute and you
can really put this.
You know we're doing a sausagepizza, but you know this was
what I wanted to do.
You can do vegetables, you cando other types of meats if
(17:59):
you're interested.
I have somebody who told methat they made a barbecue
chicken pizza.
Basically, they took thechicken, chopped it up and
cooked it with barbecue sauceand then they put that.
They topped the pizza with that.
Here I'm not using anyvegetables, but you could put
onions on there.
You can put olives if you likeolives, all the normal everyday
(18:21):
things that you would put on apizza.
You can put here as well, right?
Because the only differencethat we're doing right now is
we're changing the dough fromusing flour.
Right now we're using thecauliflower, okay, and so that
cuts down on the carbohydrates,it cuts down on the starches and
(18:43):
it is a healthy version of this.
Doesn't that look good,beautiful, beautiful?
And so we're going to take thisand we're going to pop it into
the oven.
And so we're going to take thisand we're going to pop it into
(19:05):
the oven and we'll see what thatlooks like, right?
So, once again, so we createdlet's pop back over here so we
riced the cauliflower, westeamed it in the microwave.
Remember when we did a previousversion, what we did was we
(19:29):
took that and we actually putolive oil and we put it into the
frying pan.
And that was how we did it thelast time.
This time, we simply took it,we put it in the microwave and
steamed it and then took it outand then mixed all of our
(19:49):
ingredients, all of ouringredients, together.
That was the Parmesan cheese,the mozzarella cheese, the eggs,
the garlic powder, italianseason, black pepper and salt to
taste, and then formed our.
You know, once we mix that up,we formed the pizza crust, got
(20:13):
that onto a cookie sheet andmade a half-inch thick layer, as
our crust, got that into theoven, comes out looking I mean,
look at that delicious.
And then went ahead and toppedit with our cheese, topped it
(20:37):
with the sausage, and then we'regoing to pop that back in the
oven here in just a minute, okay, all right.
So let me pause there and I wantto hop over.
And I did see Jennifer.
So Teresa was here.
She said came in.
Jennifer said howdy, hey,jennifer, glad that you're here.
(20:59):
Hey, teresa, and JenniferTeresa did have a question.
She said I missed the show whenyou talked about having
palpitations after a fast.
Huh, I'm trying to rememberwhich show that was Teresa.
I jog my memory.
(21:19):
If you don't mind, just dropsomething else.
And then I see some folks overon Instagram.
Thank you guys for comingthrough and hanging out with us
as we are talking about doing asausage cauliflower pizza.
I do see a good friend out therewho is a vegetarian, and so,
(21:43):
once again, for those of you whoare vegetarian, or even those
of you who are vegan, this isactually a, a very simple way of
improving a classic dish, right, a classic item.
You can do the cauliflower Ifyou, and you'd have to find you
(22:06):
know some, if you're into cheese, right, because you can do this
actually without cheese, but ifyou want to do cheese, you
would have to find some vegancheese, and we do have some in
the refrigerator, and actually Iwent and I was.
I had some the other day and,to be honest, when I enjoyed the
vegan cheese at least the onethat we had a little bit more
(22:27):
than the regular cheese that Ihad, so I was cutting it up and
eating it, but you can do thatas well.
And then, of course, thetoppings.
The toppings can be anyvegetable that you really want
to put on um, that you want toput on the pizza.
Okay, all right, um.
So let's let's hop back over,and I do want to, uh, talk a
(22:52):
little bit more about makingsomething healthy.
So we talked about pizza today,and how do we make a healthier
pizza?
How do we make a healthierpizza?
Number one you want to choose ahealthy base, and that's where
(23:16):
the cauliflower comes in.
Right, you can use other thingsto make the pizza.
There are other types of flours, if you will.
I tried it, I've tried.
I was trying to stay away fromthe flour because, once again,
once you crush that up, whateverit is, it could be corn flour,
(23:39):
it could be plantain flour, itcould be cassava flour.
Because you are crushing it up,the fiber is actually pretty
much destroyed and your bodyabsorbs that so much easier, and
so we get a spike in the bloodsugar.
We get a spike in the bloodsugar.
Insulin has to come out todecrease the sugar, whether you
(24:01):
take insulin or your body makesthe insulin.
Once that happens, then theappetite is stimulated.
And remember our three pillarsright Decrease insulin, suppress
insulin, suppress appetite andget rid of as much sugar as
possible.
And so that was the reason thatcauliflower is actually a good
base.
You want to opt for healthiersauces, and you'll see here, in
this case, I did not use anysauces, right?
(24:24):
This was simply the cauliflowerbase, then the cheese on top of
that and then the sausage ontop of that, and that's all.
So I did not use any sauces.
But you can use lots ofdifferent types of sauces,
things that you create yourselfmarinara sauce, you can make
(24:47):
your own spaghetti sauce at home, you can make your own whatever
sauce actually you can makethat at home.
Then you want to load up onvegetables.
Often, if you make a pizza andyou don't put enough stuff on it
, after you've eaten that sliceof pizza, you're still hungry.
So if you are making sure thaton that slice that you're having
(25:11):
, or on the pizza in general,you're putting a lot of
vegetables, then thosevegetables and non-starchy
vegetables, by the way thosevegetables are causing, they
have bulk, and so when you eatthem, because they have bulk,
the pizza already tastes good.
You have the toppings of thepizza that creates bulk and now
(25:32):
you eat that and you aresatisfied.
Otherwise, you know it'sbasically a piece of cheese that
you're eating and then yourappetite might be stimulated at
that point.
You want to choose lean protein.
So, as you're getting into, ifyou are eating meat, chicken,
fish, whatever, you want tochoose lean proteins because,
once again, we're trying to geta healthier pizza, a healthier
(25:57):
version of this dish, of thisitem.
So in this case I did notchange anything else other than
I did not put sauce and it wascauliflower.
But even to make it healthierwe could have, instead of doing
sausage, you could have donesomething else.
You can have done chicken, likeI mentioned before, and then be
(26:18):
mindful of cheese.
This is my, this is my place,where I've got to kind of be
careful, right.
So when we did our show wherewe talked about labs, remember
that my cholesterol level wentup because I've been doing such
a good job of keeping bloodsugars under control, right,
(26:40):
that I've switched to eatingthings that don't have a lot of
carbs but are higher in calories, higher in fat, and so one of
the things I've gone to iseating cheese.
So I'm, you know, I think Ihave now probably some stock and
cheese somewhere, and so, asyou're doing, healthy, remember,
we always have to find abalance and for a lot of us,
(27:03):
when we are well, I shouldn'tsay a lot of us so in general
human beings right, in generalhuman beings we tend to go I
don't want to say extremes, butin this case, going from a lot
of carbs and say, well, I'm noteating a lot of carbs, so I'm
going to come way over here tothis side.
But it has to be balanced, andif we do a good job of balancing
(27:27):
, then things kind of work outright.
So, in terms of the pizza, youwant to make sure that you're
not like pounding it with a lotof cheese, otherwise we run into
(27:47):
other issues.
Cool, let's see what else.
I'll give you just a sec.
Um, let's see what else.
I'll give you just a sec.
Okay, so.
So cheese, right.
So be careful with the cheese.
And then, um, when you'reflavoring, remember herbs,
spices for flavor.
Uh, we did a show also where wetalked about how to flavor
(28:09):
foods, how to improve foods, howto not use a lot of salt and
sugar, and so forth.
Remember what our plan is right.
So this show really is just acomponent of our plan to reverse
(28:29):
diabetes.
So, as we are reversingdiabetes, we're putting these
practices in place.
We're putting these practicesin place not just in isolation,
but we're putting them in placeso that we have all of these
tools in our toolbox that we canuse as we're moving in that
direction.
If you're out there and you arenot diabetic and you are here
(28:53):
with us, the things that we'retalking about for diabetes in
terms of being healthy work foryou as well, Whether you have
metabolic syndrome, high bloodpressure, high cholesterol,
polycystic ovarian syndrome, allof those.
If you're now creating ahealthy version of pizza, guess
what improves All the thingsthat we just talked about, right
?
So not just blood sugars, butall of the metabolic issues that
(29:17):
you may be having in your lifeas well.
So just because you're notdiabetic doesn't mean that this
is not beneficial for you aswell.
Okay, all right, and so let'sgo ahead and let's take a look
at our pizza.
Yeah, you guys want to see theend of it.
(29:40):
Well, let me do this first.
What I want to do is I want tohop over.
Let's take a look at what myreport has been saying about
blood sugars.
Okay, here we are, so let's see, let's grab let's of this stuff
.
Okay, here we are, so let's see, let's grab.
(30:01):
Yeah, let's do this one.
All right.
So blood sugars.
So you'll see there that my14-day average blood sugar is
100, right?
So average blood sugar 14 daysis 100.
My average blood sugar for thelast 90 days, three months, has
been 104.
(30:21):
So not far off from the 100.
My glucose management indicator,which is a surrogate or a
marker for what my blood sugarswould be or my A1C would be, is
5.8.
And, in fact, when we did ourshow when was that?
Was that last week or weekbefore?
On labs, my A1C was actually a5.8, which is right, in keeping
with what this guy said that itwould be.
(30:44):
I'm in target, I'm in range 90%of the time, and that range,
for those of you who are outthere keeping track of blood
sugar, is anywhere from 70 to180.
One point about the 70 to 180,that is a safety parameter.
Okay, I don't want my patientsgenerally to have blood sugars
up to 180.
(31:05):
I usually tell folks I wanttheir blood sugars between 100
and 120.
That's the goal.
If we do that, then we have anA1C of about 1, of 6.5.
Okay, all right.
So if we take a look at thedaily graphs, you'll see, if we
(31:26):
go back, starting on Friday, andyou see the blood sugars during
Friday were 140s, 150s, andthen Saturday, kind of the same
thing 130s, 120s, 150s.
Sunday into the 60s, and thenremember I said that I stopped
(31:47):
eating last night, about 930.
So, right in here, and then theblood sugars began coming down,
coming down into the 100s.
And I want you to note,reversing diabetes, right, we've
been asking folks to fast forone 24-hour period and people
say, well, 24-hour period, doesthat make a difference?
(32:08):
And you can see it there on thescreen for yourself.
It does make a differencebecause if you're not putting
anything in, you're not puttingany calories in, you're not
putting any carbs in, then thebody has to use the energy that
it has on board, has to use thecarbohydrates that are on board
and, as it uses that, the bloodsugars go down.
During the course of havingthese blood sugars go down,
(32:31):
guess what you don't have to do?
You don't have to probably takeany insulin.
During that time, your body isnot having to spike your insulin
up.
If that doesn't happen, thenthe appetite gets suppressed.
Remember the pillars?
Number one we want to decreaseour insulin.
Number two, we want to suppressthe appetite.
And number three, we want toget rid of as much sugar as
(32:51):
possible.
Right, so there it is, and sothat gives us a good indicator
of what happens.
And so when I eat here beforenine o'clock, right so we'll see
the blood sugar spike up andthen come back down as we begin
another 24-hour period.
(33:12):
And I wanted to specificallyshow those of you who are out
there who are working on aparticular fasting regimen that
even a 24-hour period fastingdoes have benefit, because
during the time when you're noteating, then those blood sugars
are coming down, all right, okay, so let's go ahead.
And let's go ahead and take alook at the.
(33:36):
Let's go ahead and take a lookat our pizza.
Right, so we had just toppedthe pizza and we're getting
ready to put it into the oven,right.
So we've created, we've ricedit, um, we've cooked it
(33:58):
microwave, we've mixed it, weformed our dough, we created the
pizza, we put it in the and weadded our topping, which is
cheese, and our sausage.
(34:20):
And now we're putting our,taking our pizza out and look at
how delicious that looks, right, and you can't tell that that's
cauliflower.
And so now we plated it Yep,yep, yep, yep.
(34:43):
And so sausage, cauliflowerpizza, a healthy version of this
amazing dish.
And I made it, and I have somemore cauliflower.
And when I bought two heads ofcauliflower that's in the
(35:04):
refrigerator and I'm gettingready to make some in this week.
I'm going to make some.
I was planning to make it onthis weekend but I didn't get a
chance to do it, but this weekI'm making some.
We have some other things thatwe picked up in the refrigerator
right now, picked up from thegrocery store, that we're going
to be doing and putting thosetogether so that we can see that
(35:26):
you can have healthy versionsof the things that you like.
Okay, if you have a particulardish that you have out there
that you want to see us attempt,notice, I say attempt, right,
because I am not a chef, right,I do play one, but I love to
cook.
My dad was a, I mean, was anamazing cook, an amazing chef.
(35:52):
A lot of things that I cook andthe way that I eat, the flavors
that I like, come directly fromeating his food.
There are some things that Ihave that are specific to my
culture, that I am going to beworking to improve, well,
working to have a healthyversion of it, and we'll share
(36:14):
that with you as well.
But if there's something outthere that you want us to try,
go ahead and drop that in thechat, because we would like to
come alongside, because,remember, this community is a
part of helping us in terms ofreversing our diabetes, and we
do that as we work and movetogether.
We work and move together.
(36:36):
Very first thing I want to, ofcourse, talk about is unlimited
right.
So often we find ourselveslimiting ourselves.
There is the ability to improveour health.
There is the ability to improveour lifestyle.
There's the ability to improveour diet lifestyle.
(36:57):
There's the ability to improveour diet, just like we did
tonight we took one of my mostfavorite foods and we created a
healthier version of it.
Unlimited ability.
You may have tried things inthe past.
You may have not beensuccessful of things in the past
.
That's behind us.
Successful of things in thepast, that's behind us.
Now we have unlimited ability,unlimited potential.
And here on the show, here inthis community, we are tapping
(37:25):
into the unlimited ability.
We're tapping into the abilityto go beyond where we thought we
can go, beyond where we've beentold.
We can go beyond where, evensometimes, we can imagine
unlimited ability.
And on the show, the channel,what do we do?
We educate, we empower and weencourage.
That's how we work.
We educate with the shows, withthe podcasts, with the blogs.
(37:47):
That we do that is with theintention of changing our
mindset, changing our thought,making a frame shift, because
we've got to do that in order tobe successful.
We empower.
The empowerment comes from thetools.
One of the things that we justlearned a tool how to create a
cauliflower pizza.
I did a sausage cauliflowerpizza.
(38:10):
You can do whatever you want.
You can do tofu, you can putchicken, you can put fish.
You can put so many otherthings.
You can do a veggie pizza.
You can do whatever you want.
You can do tofu, you can putchicken, you can put fish.
You can put so many otherthings you can do a veggie pizza
, right.
So one of the tools.
And then we encourage.
We encourage by the community.
That's here that I love.
The community is growing.
We've got some very valuable,very appreciated community
members.
You can be a part of thiscommunity as well, right?
(38:32):
So we educate, we empower andwe encourage the triple E
formula for success the HEATmodel.
This is a model that talks aboutthe things that will trigger us
.
We eat because of habits,emotions, access and taste.
Habits, emotions, access andtaste.
The habits that we form, right.
The emotions that will pushthrough the decisions that we've
(38:53):
made, the access that we have,the things that are just around
us and the taste that we havefor something.
It's never the food that we'rechasing, it's always what the
food does for us.
It's the emotions that itcreates, it's the memory that it
brings back, it's the calm thatit brings to us.
Habits, emotions, access andtaste.
And then our call to actionright.
(39:16):
Join the challenges.
We've been doing challengesevery month.
Every month we have a newchallenge In the month of
January.
Figure out your why.
Why do you want to do whatyou're doing In the month of
February?
Hey, let's start fasting for24-hour period In the month of
March.
Figure out which one of theheat models was yours.
(39:37):
Is it habits, is it emotions,access?
Hey, let's start fasting for24-hour period In the month of
March.
Figure out which one of theheat models was yours.
Is it habits, is it emotions,access and taste.
I'll tell you mine.
I've got three of them Emotions, access and taste.
All three of those are mine.
In the month of April, it was tocreate a meal that was healthy,
right, and, for instance, apizza is a perfect one, and you
see the parameters there.
(39:57):
In the month of May, findsomebody to mentor.
Bring them along with you.
Don't let this just besomething you do by yourself.
If you want to go somewhere, goby yourself.
If you want to go a far way, ifyou want to be successful, take
people with you.
And, of course, in this monthwe talked about labs Make sure
that you are getting with yourhealthcare provider, your
(40:17):
healthcare team, so that you canget your labs checked.
Okay.
So call to action.
Join the challenges.
Share your story.
When you come on, let us knowwhat's going on, just like
people here have been telling ushey, if you're fasting, drop
that in there.
If you're having somechallenges.
(40:38):
Drop that in there.
Let us know where you are.
When we see your successes, weknow we can do it.
When we hear what strugglesyou're having, then we know that
we're not alone.
And then invite someone.
Don't let this go by and letthis be by yourself.
There are over 1 billion peopleon the planet that can benefit
from this information.
(40:59):
Invite someone, send them a link, let them know what's going on.
Walk alongside your mentee, theperson you're going to be
mentoring.
Say, hey, let's go watch theshow together, let's come
together and let's do that as agroup, right?
So glad, glad, glad, alwaysexcited, always excited that we
can spend some time together andto be here.
(41:21):
We're going to be checking inwith you as we get into our fast
later this week and we'll becoming back, of course, next
week on the show at 7 pm Central, right here.
As I always say, y'all glad tobe with you, glad to be able to
hang out.
Good night, we'll see you inour check-in later this week and
on our show next week, 7 pmCentral, right here.
(41:43):
Bye-bye, this is Dr Duane Wood.
That's Wood 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.
I can't tell you how excited I was when I was growing
up, because my dad always gotme Chinese food, pizza and hot
dog.
I grew up in Brooklyn yeah,yeah, that's where it was and
some of the best times that Ihave that I remember revolve
(00:22):
around those three things hotdogs, pizza and Chinese food.
And for the life of me, nomatter how I try, those are
still some of my favorite foods.
I guess I don't try that hard,but one of the challenges that
we have that we're going to betalking about tonight is how do
you take something that you like, something that you grew up
(00:45):
with, or something that reallyis one of your favorite foods,
and how do you construct, how doyou create a healthy version of
that?
I've had that question so manytimes, and so tonight what I
want to do is I want to spendsome time talking about how to
make one of my things, one ofthe things I love, make it
healthy, particularly talkingabout pizza.
Particularly, we're talkingabout pizza, and tonight we're
(01:07):
going to talk about creating asausage cauliflower pizza.
That's right, and it wasdelicious y'all.
If you're new to me, I'm DrDwayne Wood.
That's Wood with an E.
The E stands for endocrinologyhere on the channel.
I educate, I empower and Iencourage you to take charge of
(01:46):
your health, your life, avoidcomplications and go to the next
level.
We see the shows punctuatedwith either this as one of the
shows or we'll have anadditional show at some point.
For those of you who are in acommunity, maybe we'll do that
in one of the shows or we'llhave an additional show at some
point.
For those of you who are in acommunity, maybe we'll do that
(02:07):
in one of our groups.
But tonight we're talking aboutthe cauliflower, the sausage,
cauliflower pizza.
Lost my thought there for aminute, so let's hop over and
let's go ahead and let's talk alittle bit about our um, what
we're doing tonight.
So we're talking about cookingwith Dr Wood and we're going to
(02:30):
go through that video here injust a minute.
But just a few things that Iwant to talk about.
And the challenge is this thechallenge is creating a pizza
that is both healthy anddelicious, because typically,
when people think pizza, theythink lots of carbs, they think
unhealthy, they think lots ofcheese, lots of calories and so
forth, and so that really is thechallenge.
(02:52):
And often when we are trying tochange a food.
When we're trying to change adish, we tend to think that that
dish can't be either it's notgoing to taste good, or if it
(03:13):
tastes good, then it's not goingto be healthy, and so that's
really the challenge that a lotof people find themselves in.
Well, let's talk a little bitabout cauliflower, and I have a
team member in my office thatsays cauliflower is the great
imitator.
Because if you're in thewellness, if you're in the space
right now, you know thatcauliflower is one of those
things that people are makingall kinds of things from, and we
(03:34):
here on the show have donecauliflower rice.
In fact, part of what we'regoing to need to do, as we are
creating the crust for the pizzathat we're going to be making,
is we're going to have to makesome cauliflower rice.
But cauliflower, you know, I'veseen people making hot wings,
right, so they basically grillthe cauliflower, or they bread
(03:57):
it, fry it and then they, youknow, put it in buffalo sauce,
or I've seen people makinglittle finger foods with
cauliflower.
I've seen people making allkinds of things with cauliflower
, and so she calls it the great,the cauliflower is the great
imitator.
But there are some great thingsthat cauliflower has that are
beneficial, right?
(04:18):
So in terms of nutrition, andyou'll see that there.
So protein, two grams ofprotein, and this is for about
100 grams of cauliflower,probably about a cup.
There's not a lot of fat, right?
About one gram of fat.
Not a lot of carbohydrates, sofive grams of carbohydrates for
that one cup.
(04:38):
Lots of fiber, two grams.
Remember, cauliflower is one ofthose non-starchy vegetables
that we talked about before whenwe did our show.
If you didn't watch, if youdidn't see that show, go back
and watch it and you'll get aflavor for that.
And then, of course, potassium,magnesium and phosphorus, all
those things that we like.
And then it's full of differenttypes of vitamins vitamin C,
(05:01):
vitamin K, b6, folate,pantothenic acid, and these are
all substances, all things thatwe want to include in our diet.
So there's a lot of benefit forcauliflower.
And so a little bit about thehistory of pizza, because you
(05:21):
know that's my thing, right?
So pizza, so the concept offlatbreads has been around for a
long time, back to the Greeks,the ancient times, romans,
egyptians and so forth, and thisidea of having some kind of
bread that you put stuff on,basically that's, that's what
pizza is.
Okay, we'll, we'll talk alittle bit about as we get to
the modern time, but that'swhere pizza, pizza is so
(05:42):
flatbread.
In the Middle Age it evolved indifferent regions in Europe, in
Italy, particularly in Naples,and so this bread was referred
to as a pizza.
This flatbread that they madewas referred to as a pizza
initially.
Right, initially these weresimple breads and you just top
them with ingredients, and thiswas here's the thing, right, and
(06:07):
this is a lot of times.
What we find is that there arecertain things that are common
to what are called the commonpeople, right, people who didn't
have a lot of money, theyweren't affluent, and so they
developed somethingno-transcript, affluent, started
(06:55):
using tomatoes and putting themon bread with lots of different
things, and this was really thefirst simple pizza.
Right, it was cheap, it wassomething that you can eat with
your fingers.
This was kind of the workingclass, working class kind of
snack, kind of food, right.
(07:16):
And then, right, the PizzaMargherita was, and there's a
story where Queen Margarita wasvisiting and a local baker, cook
, chef, made her a pizza, orthis flatbread that had the
colors of the Italian flag, soit's red for tomatoes, white for
(07:40):
mozzarella and green or basilfor green and this was really.
It was named Pizza Margheritaand this is really kind of the
thing that solidified the ideathat pizza was an Italian
cuisine and that sparked thewhole thing.
And so today, pizza has takenon a life of its own world.
(08:20):
Lots of different places havedifferent types of pizza, you
know, including the variationsof toppings, like seafood in
Japan or spicy meats in India.
And I'm sure, if you're outthere and you are from the
Caribbean, I would love to knowwhat do you put on a pizza in
the Caribbean?
If you're from Africa, what doyou put in a pizza in Africa?
(08:42):
If you are of the native people, peoples of the United States,
do you have a pizza and what doyou put on your pizza?
So, if you know, or even someof our community members, in
your state, is there a statepizza that you guys eat and what
is it?
(09:03):
I'm here in Alabama and I keepsearching for New York style
pizza.
Right, that's what I grew up inkind of flat, thin bread.
I have grown to like deep dish,but when I was growing up it
was really.
It was not deep dish, it was aflat bread.
Um, it was not.
It was not deep dish, it was aflatbread, basically flatbread.
(09:26):
Okay, all right, no-transcripta pizza.
So the first thing that we'vegot to do when we're making the
pizza is we have to get thecauliflower.
(09:47):
And if you didn't watch ourshow where we did the
cauliflower rice, the same thingis what we're doing.
So we've got the cauliflower,and this is really one head of
cauliflower that I've cut up andyou see the different pieces
and what we're doing.
So we've got the cauliflowerand this is really one head of
cauliflower that I've cut up andyou see the different pieces.
And what we're going to do iswe're going to take a grater and
we're going to basically ricequote, unquote rice, the
cauliflower.
So we're kind of grating it andgetting it set so that we can
(10:11):
then use it for the rest of whatwe do.
And here's a great place to talkabout the versatility of
cauliflower.
So here we're using it, we'rericing it quote, unquote to be
able to mix it and make a doughout of it.
But we can also take thecauliflower, we can use it, we
(10:32):
can form it, we can make, youknow, as we did before, we can
do, use it for rice and we couldput things on top of it.
We can use the cauliflower, asI mentioned.
We can dip it in sauces, and ifyou go to any function and
they've got a tray of vegetables, one of those vegetables that
(10:52):
you may see on that tray iscauliflower, right?
So there's carrots, there'sbroccoli, there's celery and, of
course, there's cauliflower.
There's little spears and youdip them in ranch or whatever
else is there, and so here we'rebasically ricing the
cauliflower and we end up with abowl of cauliflower.
(11:16):
And I have a recipe that we'vedone that gives you all of this.
In fact, let's see, would I beable to do that?
Let me see if I can pull it up.
Anyway, there's a book thatwe're putting together, a
(11:37):
cookbook that has all therecipes and things that we've
been doing.
Okay, so we rice the cauliflowerand then what we need to do if
you remember in one of our old,when we did our cooking show
before, the way that I cookedthe cauliflower that time was I
took it and I put it in a fryingpan with some oil.
(11:59):
This time, what I'm doing issimply taking the cauliflower
after I've riced it, put it in abowl, I cover it with some
saran wrap and I put it into themicrowave and we basically we
did it for five minutes and webasically get that out, and now
the cauliflower is warm or hot,cooked, right, because it
(12:22):
doesn't take a lot, a lot oftime to get the cauliflower
going.
Now, one thing that I didn't dohere, right?
One thing I didn't do was Ididn't drain it, right.
So I I wanted to see what the,the bread would be like, uh, or
the dough, and so you, you, youcan take it.
(12:43):
After you take it out of themicrowave, you put in a clean,
put it in a clean, a kitchentowel and you basically wring
out, uh, the excess moisturefrom it, uh, in this case, I did
not do that, and then we takeit.
And so here's our mixtures,right, so we've got some eggs,
(13:04):
mozzarella cheese, we've gotItalian seasoning, parmesan
cheese, black pepper to taste,salt to taste, garlic powder to
taste, and basically we'remixing this together and we're
getting kind of a doughysubstance and that's what we're
(13:25):
going to use to make the doughfor the pizza.
And so there you'll see all myingredients, that I'm doing, and
we're going to start mixingthat up and then form it, and
you can form this in lots ofdifferent ways.
All right, let's just go aheadand let's see.
(13:48):
Here we go.
So you can begin forming thisin lots of different ways.
In this case, what I did was Ijust mixed it in the bowl,
dropped all of those ingredientsin there and, once again, this
is to taste right.
So there, and we do have thatrecipe that we used to make this
(14:09):
and it will be available on ourwebsite that we'll have.
And so in this case, if you lookat the bowl, you see the steam
coming out of the bowl and Ibasically what I did was I
grabbed this and I stuck it intothe freezer part of the
refrigerator and I let that cooldown a little bit because I
didn't want my cheese that I wasgetting ready to put in to melt
(14:31):
up melt too much.
But basically, right, you'reputting all those ingredients in
there and that's a littleblurry, but then we take that
out and I've got a cookie sheetthat I've put some parchment on
(14:51):
and we're going to start puttingthat together and what I wanted
to show here is that it doesn'ttake a lot.
So this is just a parchmentpaper on a cookie sheet and I'm
just spooning that out andyou'll see, I'm starting to form
the dough, I'm starting to formthe pizza pie itself and it's
(15:15):
really just a 1 inch or a 1.5inch thick layer of the
cauliflower mix that I've made,and I'm kind of making that you
can do this deep dish, right, ifyou're interested, if you like
deep dish.
When you're putting thistogether, basically, you kind of
press the middle in so that youhave the edges coming up, and
(15:38):
here you'll see that we'reputting that together in a pie
shape and form, and mine is alittle bit more.
It's not as stiff, which I like, and it came out actually very
nicely.
And what we're going to do is,once I get that formed, we're
(16:05):
going to go ahead and pop thatinto the oven and get it to
brown and begin to firm up.
Alright, look at that, isn'tthat beautiful?
Yeah, yeah, yeah, if I hadn'tput the eggs in there, I would
(16:26):
have just grabbed the piece andeat it right there.
So we have the eggs and sowe're going to go ahead and pop
this into the oven.
Okay, and look at that.
(16:50):
So that in itself, right,beautiful.
That really looks kind of likea New York pizza, right, it
doesn't have any toppings on it,but it's nice and crusty.
You see the edges there and youactually see the top of the
pizza.
So you see the seasonings, theItalian seasonings that's coming
(17:12):
through it.
And so then I have smokedsausage that I've done.
This is beef sausage that we'redoing.
We're going to put the cheeseon top of it.
There we go, it's delicious.
You guys know that I'm a cheesy, I'm a cheese-aholic.
(17:35):
We've got the cheese that we'regoing to put on and then we're
going to cover that with thesausage here in a minute and you
can really put this.
You know we're doing a sausagepizza, but you know this was
what I wanted to do.
You can do vegetables, you cando other types of meats if
(17:59):
you're interested.
I have somebody who told methat they made a barbecue
chicken pizza.
Basically, they took thechicken, chopped it up and
cooked it with barbecue sauceand then they put that.
They topped the pizza with that.
Here I'm not using anyvegetables, but you could put
onions on there.
You can put olives if you likeolives, all the normal everyday
(18:21):
things that you would put on apizza.
You can put here as well, right?
Because the only differencethat we're doing right now is
we're changing the dough fromusing flour.
Right now we're using thecauliflower, okay, and so that
cuts down on the carbohydrates,it cuts down on the starches and
(18:43):
it is a healthy version of this.
Doesn't that look good,beautiful, beautiful?
And so we're going to take thisand we're going to pop it into
the oven.
And so we're going to take thisand we're going to pop it into
(19:05):
the oven and we'll see what thatlooks like, right?
So, once again, so we createdlet's pop back over here so we
riced the cauliflower, westeamed it in the microwave.
Remember when we did a previousversion, what we did was we
(19:29):
took that and we actually putolive oil and we put it into the
frying pan.
And that was how we did it thelast time.
This time, we simply took it,we put it in the microwave and
steamed it and then took it outand then mixed all of our
(19:49):
ingredients, all of ouringredients, together.
That was the Parmesan cheese,the mozzarella cheese, the eggs,
the garlic powder, italianseason, black pepper and salt to
taste, and then formed our.
You know, once we mix that up,we formed the pizza crust, got
(20:13):
that onto a cookie sheet andmade a half-inch thick layer, as
our crust, got that into theoven, comes out looking I mean,
look at that delicious.
And then went ahead and toppedit with our cheese, topped it
(20:37):
with the sausage, and then we'regoing to pop that back in the
oven here in just a minute, okay, all right.
So let me pause there and I wantto hop over.
And I did see Jennifer.
So Teresa was here.
She said came in.
Jennifer said howdy, hey,jennifer, glad that you're here.
(20:59):
Hey, teresa, and JenniferTeresa did have a question.
She said I missed the show whenyou talked about having
palpitations after a fast.
Huh, I'm trying to rememberwhich show that was Teresa.
I jog my memory.
(21:19):
If you don't mind, just dropsomething else.
And then I see some folks overon Instagram.
Thank you guys for comingthrough and hanging out with us
as we are talking about doing asausage cauliflower pizza.
I do see a good friend out therewho is a vegetarian, and so,
(21:43):
once again, for those of you whoare vegetarian, or even those
of you who are vegan, this isactually a, a very simple way of
improving a classic dish, right, a classic item.
You can do the cauliflower Ifyou, and you'd have to find you
(22:06):
know some, if you're into cheese, right, because you can do this
actually without cheese, but ifyou want to do cheese, you
would have to find some vegancheese, and we do have some in
the refrigerator, and actually Iwent and I was.
I had some the other day and,to be honest, when I enjoyed the
vegan cheese at least the onethat we had a little bit more
(22:27):
than the regular cheese that Ihad, so I was cutting it up and
eating it, but you can do thatas well.
And then, of course, thetoppings.
The toppings can be anyvegetable that you really want
to put on um, that you want toput on the pizza.
Okay, all right, um.
So let's let's hop back over,and I do want to, uh, talk a
(22:52):
little bit more about makingsomething healthy.
So we talked about pizza today,and how do we make a healthier
pizza?
How do we make a healthierpizza?
Number one you want to choose ahealthy base, and that's where
(23:16):
the cauliflower comes in.
Right, you can use other thingsto make the pizza.
There are other types of flours, if you will.
I tried it, I've tried.
I was trying to stay away fromthe flour because, once again,
once you crush that up, whateverit is, it could be corn flour,
(23:39):
it could be plantain flour, itcould be cassava flour.
Because you are crushing it up,the fiber is actually pretty
much destroyed and your bodyabsorbs that so much easier, and
so we get a spike in the bloodsugar.
We get a spike in the bloodsugar.
Insulin has to come out todecrease the sugar, whether you
(24:01):
take insulin or your body makesthe insulin.
Once that happens, then theappetite is stimulated.
And remember our three pillarsright Decrease insulin, suppress
insulin, suppress appetite andget rid of as much sugar as
possible.
And so that was the reason thatcauliflower is actually a good
base.
You want to opt for healthiersauces, and you'll see here, in
this case, I did not use anysauces, right?
(24:24):
This was simply the cauliflowerbase, then the cheese on top of
that and then the sausage ontop of that, and that's all.
So I did not use any sauces.
But you can use lots ofdifferent types of sauces,
things that you create yourselfmarinara sauce, you can make
(24:47):
your own spaghetti sauce at home, you can make your own whatever
sauce actually you can makethat at home.
Then you want to load up onvegetables.
Often, if you make a pizza andyou don't put enough stuff on it
, after you've eaten that sliceof pizza, you're still hungry.
So if you are making sure thaton that slice that you're having
(25:11):
, or on the pizza in general,you're putting a lot of
vegetables, then thosevegetables and non-starchy
vegetables, by the way thosevegetables are causing, they
have bulk, and so when you eatthem, because they have bulk,
the pizza already tastes good.
You have the toppings of thepizza that creates bulk and now
(25:32):
you eat that and you aresatisfied.
Otherwise, you know it'sbasically a piece of cheese that
you're eating and then yourappetite might be stimulated at
that point.
You want to choose lean protein.
So, as you're getting into, ifyou are eating meat, chicken,
fish, whatever, you want tochoose lean proteins because,
once again, we're trying to geta healthier pizza, a healthier
(25:57):
version of this dish, of thisitem.
So in this case I did notchange anything else other than
I did not put sauce and it wascauliflower.
But even to make it healthierwe could have, instead of doing
sausage, you could have donesomething else.
You can have done chicken, likeI mentioned before, and then be
(26:18):
mindful of cheese.
This is my, this is my place,where I've got to kind of be
careful, right.
So when we did our show wherewe talked about labs, remember
that my cholesterol level wentup because I've been doing such
a good job of keeping bloodsugars under control, right,
(26:40):
that I've switched to eatingthings that don't have a lot of
carbs but are higher in calories, higher in fat, and so one of
the things I've gone to iseating cheese.
So I'm, you know, I think Ihave now probably some stock and
cheese somewhere, and so, asyou're doing, healthy, remember,
we always have to find abalance and for a lot of us,
(27:03):
when we are well, I shouldn'tsay a lot of us so in general
human beings right, in generalhuman beings we tend to go I
don't want to say extremes, butin this case, going from a lot
of carbs and say, well, I'm noteating a lot of carbs, so I'm
going to come way over here tothis side.
But it has to be balanced, andif we do a good job of balancing
(27:27):
, then things kind of work outright.
So, in terms of the pizza, youwant to make sure that you're
not like pounding it with a lotof cheese, otherwise we run into
(27:47):
other issues.
Cool, let's see what else.
I'll give you just a sec.
Um, let's see what else.
I'll give you just a sec.
Okay, so.
So cheese, right.
So be careful with the cheese.
And then, um, when you'reflavoring, remember herbs,
spices for flavor.
Uh, we did a show also where wetalked about how to flavor
(28:09):
foods, how to improve foods, howto not use a lot of salt and
sugar, and so forth.
Remember what our plan is right.
So this show really is just acomponent of our plan to reverse
(28:29):
diabetes.
So, as we are reversingdiabetes, we're putting these
practices in place.
We're putting these practicesin place not just in isolation,
but we're putting them in placeso that we have all of these
tools in our toolbox that we canuse as we're moving in that
direction.
If you're out there and you arenot diabetic and you are here
(28:53):
with us, the things that we'retalking about for diabetes in
terms of being healthy work foryou as well, Whether you have
metabolic syndrome, high bloodpressure, high cholesterol,
polycystic ovarian syndrome, allof those.
If you're now creating ahealthy version of pizza, guess
what improves All the thingsthat we just talked about, right
?
So not just blood sugars, butall of the metabolic issues that
(29:17):
you may be having in your lifeas well.
So just because you're notdiabetic doesn't mean that this
is not beneficial for you aswell.
Okay, all right, and so let'sgo ahead and let's take a look
at our pizza.
Yeah, you guys want to see theend of it.
(29:40):
Well, let me do this first.
What I want to do is I want tohop over.
Let's take a look at what myreport has been saying about
blood sugars.
Okay, here we are, so let's see, let's grab let's of this stuff
.
Okay, here we are, so let's see, let's grab.
(30:01):
Yeah, let's do this one.
All right.
So blood sugars.
So you'll see there that my14-day average blood sugar is
100, right?
So average blood sugar 14 daysis 100.
My average blood sugar for thelast 90 days, three months, has
been 104.
(30:21):
So not far off from the 100.
My glucose management indicator,which is a surrogate or a
marker for what my blood sugarswould be or my A1C would be, is
5.8.
And, in fact, when we did ourshow when was that?
Was that last week or weekbefore?
On labs, my A1C was actually a5.8, which is right, in keeping
with what this guy said that itwould be.
(30:44):
I'm in target, I'm in range 90%of the time, and that range,
for those of you who are outthere keeping track of blood
sugar, is anywhere from 70 to180.
One point about the 70 to 180,that is a safety parameter.
Okay, I don't want my patientsgenerally to have blood sugars
up to 180.
(31:05):
I usually tell folks I wanttheir blood sugars between 100
and 120.
That's the goal.
If we do that, then we have anA1C of about 1, of 6.5.
Okay, all right.
So if we take a look at thedaily graphs, you'll see, if we
(31:26):
go back, starting on Friday, andyou see the blood sugars during
Friday were 140s, 150s, andthen Saturday, kind of the same
thing 130s, 120s, 150s.
Sunday into the 60s, and thenremember I said that I stopped
(31:47):
eating last night, about 930.
So, right in here, and then theblood sugars began coming down,
coming down into the 100s.
And I want you to note,reversing diabetes, right, we've
been asking folks to fast forone 24-hour period and people
say, well, 24-hour period, doesthat make a difference?
(32:08):
And you can see it there on thescreen for yourself.
It does make a differencebecause if you're not putting
anything in, you're not puttingany calories in, you're not
putting any carbs in, then thebody has to use the energy that
it has on board, has to use thecarbohydrates that are on board
and, as it uses that, the bloodsugars go down.
During the course of havingthese blood sugars go down,
(32:31):
guess what you don't have to do?
You don't have to probably takeany insulin.
During that time, your body isnot having to spike your insulin
up.
If that doesn't happen, thenthe appetite gets suppressed.
Remember the pillars?
Number one we want to decreaseour insulin.
Number two, we want to suppressthe appetite.
And number three, we want toget rid of as much sugar as
(32:51):
possible.
Right, so there it is, and sothat gives us a good indicator
of what happens.
And so when I eat here beforenine o'clock, right so we'll see
the blood sugar spike up andthen come back down as we begin
another 24-hour period.
(33:12):
And I wanted to specificallyshow those of you who are out
there who are working on aparticular fasting regimen that
even a 24-hour period fastingdoes have benefit, because
during the time when you're noteating, then those blood sugars
are coming down, all right, okay, so let's go ahead.
And let's go ahead and take alook at the.
(33:36):
Let's go ahead and take a lookat our pizza.
Right, so we had just toppedthe pizza and we're getting
ready to put it into the oven,right.
So we've created, we've ricedit, um, we've cooked it
(33:58):
microwave, we've mixed it, weformed our dough, we created the
pizza, we put it in the and weadded our topping, which is
cheese, and our sausage.
(34:20):
And now we're putting our,taking our pizza out and look at
how delicious that looks, right, and you can't tell that that's
cauliflower.
And so now we plated it Yep,yep, yep, yep.
(34:43):
And so sausage, cauliflowerpizza, a healthy version of this
amazing dish.
And I made it, and I have somemore cauliflower.
And when I bought two heads ofcauliflower that's in the
(35:04):
refrigerator and I'm gettingready to make some in this week.
I'm going to make some.
I was planning to make it onthis weekend but I didn't get a
chance to do it, but this weekI'm making some.
We have some other things thatwe picked up in the refrigerator
right now, picked up from thegrocery store, that we're going
to be doing and putting thosetogether so that we can see that
(35:26):
you can have healthy versionsof the things that you like.
Okay, if you have a particulardish that you have out there
that you want to see us attempt,notice, I say attempt, right,
because I am not a chef, right,I do play one, but I love to
cook.
My dad was a, I mean, was anamazing cook, an amazing chef.
(35:52):
A lot of things that I cook andthe way that I eat, the flavors
that I like, come directly fromeating his food.
There are some things that Ihave that are specific to my
culture, that I am going to beworking to improve, well,
working to have a healthyversion of it, and we'll share
(36:14):
that with you as well.
But if there's something outthere that you want us to try,
go ahead and drop that in thechat, because we would like to
come alongside, because,remember, this community is a
part of helping us in terms ofreversing our diabetes, and we
do that as we work and movetogether.
We work and move together.
(36:36):
Very first thing I want to, ofcourse, talk about is unlimited
right.
So often we find ourselveslimiting ourselves.
There is the ability to improveour health.
There is the ability to improveour lifestyle.
There's the ability to improveour diet lifestyle.
(36:57):
There's the ability to improveour diet, just like we did
tonight we took one of my mostfavorite foods and we created a
healthier version of it.
Unlimited ability.
You may have tried things inthe past.
You may have not beensuccessful of things in the past
.
That's behind us.
Successful of things in thepast, that's behind us.
Now we have unlimited ability,unlimited potential.
And here on the show, here inthis community, we are tapping
(37:25):
into the unlimited ability.
We're tapping into the abilityto go beyond where we thought we
can go, beyond where we've beentold.
We can go beyond where, evensometimes, we can imagine
unlimited ability.
And on the show, the channel,what do we do?
We educate, we empower and weencourage.
That's how we work.
We educate with the shows, withthe podcasts, with the blogs.
(37:47):
That we do that is with theintention of changing our
mindset, changing our thought,making a frame shift, because
we've got to do that in order tobe successful.
We empower.
The empowerment comes from thetools.
One of the things that we justlearned a tool how to create a
cauliflower pizza.
I did a sausage cauliflowerpizza.
(38:10):
You can do whatever you want.
You can do tofu, you can putchicken, you can put fish.
You can put so many otherthings.
You can do a veggie pizza.
You can do whatever you want.
You can do tofu, you can putchicken, you can put fish.
You can put so many otherthings you can do a veggie pizza
, right.
So one of the tools.
And then we encourage.
We encourage by the community.
That's here that I love.
The community is growing.
We've got some very valuable,very appreciated community
members.
You can be a part of thiscommunity as well, right?
(38:32):
So we educate, we empower andwe encourage the triple E
formula for success the HEATmodel.
This is a model that talks aboutthe things that will trigger us
.
We eat because of habits,emotions, access and taste.
Habits, emotions, access andtaste.
The habits that we form, right.
The emotions that will pushthrough the decisions that we've
(38:53):
made, the access that we have,the things that are just around
us and the taste that we havefor something.
It's never the food that we'rechasing, it's always what the
food does for us.
It's the emotions that itcreates, it's the memory that it
brings back, it's the calm thatit brings to us.
Habits, emotions, access andtaste.
And then our call to actionright.
(39:16):
Join the challenges.
We've been doing challengesevery month.
Every month we have a newchallenge In the month of
January.
Figure out your why.
Why do you want to do whatyou're doing In the month of
February?
Hey, let's start fasting for24-hour period In the month of
March.
Figure out which one of theheat models was yours.
(39:37):
Is it habits, is it emotions,access?
Hey, let's start fasting for24-hour period In the month of
March.
Figure out which one of theheat models was yours.
Is it habits, is it emotions,access and taste.
I'll tell you mine.
I've got three of them Emotions, access and taste.
All three of those are mine.
In the month of April, it was tocreate a meal that was healthy,
right, and, for instance, apizza is a perfect one, and you
see the parameters there.
(39:57):
In the month of May, findsomebody to mentor.
Bring them along with you.
Don't let this just besomething you do by yourself.
If you want to go somewhere, goby yourself.
If you want to go a far way, ifyou want to be successful, take
people with you.
And, of course, in this monthwe talked about labs Make sure
that you are getting with yourhealthcare provider, your
(40:17):
healthcare team, so that you canget your labs checked.
Okay.
So call to action.
Join the challenges.
Share your story.
When you come on, let us knowwhat's going on, just like
people here have been telling ushey, if you're fasting, drop
that in there.
If you're having somechallenges.
(40:38):
Drop that in there.
Let us know where you are.
When we see your successes, weknow we can do it.
When we hear what strugglesyou're having, then we know that
we're not alone.
And then invite someone.
Don't let this go by and letthis be by yourself.
There are over 1 billion peopleon the planet that can benefit
from this information.
(40:59):
Invite someone, send them a link, let them know what's going on.
Walk alongside your mentee, theperson you're going to be
mentoring.
Say, hey, let's go watch theshow together, let's come
together and let's do that as agroup, right?
So glad, glad, glad, alwaysexcited, always excited that we
can spend some time together andto be here.
(41:21):
We're going to be checking inwith you as we get into our fast
later this week and we'll becoming back, of course, next
week on the show at 7 pm Central, right here.
As I always say, y'all glad tobe with you, glad to be able to
hang out.
Good night, we'll see you inour check-in later this week and
on our show next week, 7 pmCentral, right here.
(41:43):
Bye-bye, this is Dr Duane Wood.
That's Wood 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.
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