March 29, 2024 • 52 mins
Have you ever wondered how the flavors of your childhood impact your health today? Join me, Dr. Dwain Woode, as we embark on a flavorful journey through the world of taste buds and their surprising influence on our well-being. From the heartfelt stories of my father's unforgettable cooking to the nuanced H.E.A.T. model, we explore our dietary choices' emotional ties and health impacts, particularly in managing diabetes. This episode invites you on a transformative 2024 quest, encouraging a discovery of how we can retrain our palates not just to prevent illness but to embrace a taste for vibrant health.
Imagine a tapestry of taste woven with the threads of culture, tradition, and personal experience. This episode dives into the essence of sweetness, the double-edged sword of salt, the zesty adventure of sourness, and the complex character of bitterness and umami. As we traverse the culinary landscape, I share the cultural imprints that shape our food preferences and how they influence our health. We'll explore the excitement of food diversity and the joy of rediscovering the foods that resonate with our heritage and personal stories.
Food isn't just fuel; it's an art, a science, and an opportunity for innovation in our everyday lives. In this episode, we tackle the common hurdles to embracing healthier food choices, shattering the myth that nutritious meals lack flavor. I'll arm you with practical tips for incorporating fresh herbs, spices, and healthy fats into your cooking repertoire. By reframing our approach to taste, this episode is more than a conversation—it's an invitation to craft a lifestyle rich in flavor and grounded in health, steering you toward the life you've always envisioned. Join us as we savor the journey to a more delicious and healthful existence.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Dwain Woode (00:00):
So my dad was an amazing cook.
In fact, when I sit down orwhen I get in the kitchen, the
things that I cook, I'm tryingto recreate the things that he
made, the dishes that he made,the way he cooked it.
When I sit and I talk, or whenI go to New York and I talk to
(00:22):
my brothers and sisters, thereare these things that he used to
do that we try to create.
We haven't quite made it yet,but my choices about what I eat
and how I eat in a large partcomes from the things that he
(00:43):
cooked, but not just him, but mymom and my grandmother and my
grandfather and all the peoplethat raised me.
And so whenever we think aboutfood, whenever we think about
the things that we like, it allcomes from our experiences.
And tonight we're going to talkabout taste.
(01:05):
We're going to talk about howthat influences our health and
the choices that we make.
As we work on new year, new youy'all.
If you're new to me, I'm DrDwain Woode, 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,your life, avoid complications
(01:26):
and go to the next level.
We're creating the life we'vealways wanted.
And in this year 2024, our newtheme is New Year UU.
We have been working in thisyear on how do we put diabetes
(02:02):
in remission, how do we reversediabetes, how do we get off of
some of those diabetesmedications.
And we've been talking here, aswe've been going through, about
our model.
Right, that is, our heat model,the model that we've been using
for the things that caninterrupt us, the things that
can push us in one direction orthe other as we are trying to
(02:25):
make healthy decisions, andthat's what we're going to spend
some time talking about.
That last component of the heatmodel, that is, taste.
The heat model is a model thattalks about triggers, and these
triggers are things that push usin one direction or the other
as we are trying to make healthychoices.
(02:46):
As it relates to our food.
Well, why is food so important?
It's important because, as wehave been working on improving
our health and putting ourdiabetes in remission, you'll
remember, we started out bydefining what are why.
Why do we want to be healthy?
What are the things that arepushing us in the direction of
making decisions to be healthy?
(03:06):
Right, so you were supposed tocome up with that.
The tool that we introduced avery powerful tool is the tool
of fasting, and we've been goingthrough the fasting over the
last couple of months.
If you've not done so, go aheadand watch some of those shows.
We'll be actually starting ourfast tomorrow evening as we go
through Wednesday, thursday andFriday, usually starting on
Tuesday night, but we'll becoming in and doing some
(03:27):
check-ins, but one of the mostpowerful tools that we've been
using is this tool of fastingand tonight, as we get to the
end of the show, we'll be alsoshowing some of our monitors so
that you can actually see whatthose numbers are.
I've got my monitors over here.
Of course, you see my bloodsugar there on the screen and
(03:53):
we'll be kind of going throughthose as we get throughout this
evening.
But we've been talking aboutfasting.
We talked about medicationsthat you should probably get off
of, medications you should geton.
We talked about emotionalintelligence.
Emotional intelligence, one ofthe tools, one of the additional
tools that we've been workingon and as we work through the
HEAT model, we talked abouthabits, we talked about emotions
(04:15):
, we talked about access lastweek, and the final component of
the HEAT model is this idea oftaste.
Idea of taste and much, as wetalked about, of our emotions.
Much of the things that we doin life right are driven by
emotions.
They're driven by the way wefeel.
(04:36):
They're driven by those ideasthat we have as we interact with
data that's coming to us.
Remember our body, our minds,our eyes, our ears, our
sensations.
We have over 4,000 people,4,000 signals that are coming to
us at any one time, and ourbodies can't take those all in,
(04:59):
and so it assimilates those, itsummarizes those and it gives us
an interpretation of what thosesignals are, based on our
history, based on ourexperiences and based on how
we're feeling at the time, andthen those emotions then drive
our behavior.
Similarly, food is ourpreferences.
(05:22):
Our taste is influenced bythose very same things.
You heard me telling the storyabout my dad when I was growing
up and how he cooked.
In fact, he makes this dish,y'all.
I'm going to have to come overhere so I can just say this, and
my wife is going to kill me forsaying this, but that's okay.
My dad makes this dish that mywife loves, in fact, the very
(05:44):
first time.
I think she well, I shouldn'tsay I think the very first time
that we went to visit them inNew York, my dad cooked this
dish and she loved it, and Idon't want to say that that's
why she got she married me.
But I'm starting to wonder.
But y'all, he was an amazingcook and as I get into the
(06:08):
kitchen even now, like if I gointo the kitchen right now, I'll
cook something and I'll tasteit.
And there are times where Icook things and I'll just put it
in the refrigerator and it'lljust be there because it just
didn't taste right.
And you know what I'm lookingfor.
I'm looking for that taste, I'mlooking for that blend of
flavors that my dad had, the wayhe put things together right.
(06:32):
So how do we navigate thiscomplex milieu, if you will, so
that we can get health benefits?
How can we look at food, howcan we deal with food in a way
that it pushes us and helps usmove in the direction of health?
Because our taste buds and thethings that we like dictate how
(06:59):
and what we are going to eat,dictate how and what we are
going to eat, and the eatingthat we have, the eating that we
do, dictates the choices thatwe make, and the choices that we
make dictates the result thatwe have.
There's this model that my wifeis an obesity coach a weight
(07:23):
management coach, I guess Ishould say that and there's this
model that she uses in hercoaching, and it's called the
model, and the model says thatthe things that happen to us
have no meaning until we givethem a meaning, and the things
that happen to us, it's just anevent, and it is our
interpretation of that eventthat then pushes us to feel a
(07:48):
certain way, and the feelingsthat we have drive our behaviors
and the behaviors drive ouroutcome.
And so, as we are looking atfood and our taste, the taste is
driving the choices that wemake, and those choices that we
make in terms of what we eat arethe things that then drive what
(08:09):
the outcome is for our food andfor our health.
Make sense, all right, so let'stake a look at where we're
heading.
So, first of all, we want totalk about some basic tastes.
Basic tastes, and you guys knowall of these, right?
So sweet, salty, sour, bitter,and the one that you may not
(08:33):
recognize is this one that'sthere, that's called umami, and
umami is a relatively I don'twant to say it's a new one, but
it's one that's been there, thatwe you, you know sometimes we
weren't really sure is it a realthing or is it something that
just somebody made up?
So finally they said yeah, itis a real thing.
And so we're going to talkabout all of these sweet, salty,
(08:56):
sour, and then, of course,umami, and let's hop over to
sweet.
So sweet, sweet.
This is often associated withsugars, right, it's a taste that
signals energy From the veryfirst time that we sip our mom's
milk.
It's the taste that we'rebiologically programmed to look
(09:17):
out to seek.
So it's a thing that we want.
And, as a matter of fact, in ababy, the baby's smell is so
strong that when mom walks intothe room, the baby can smell the
milk and we believe that it isthe sweet, it is the sugar in
the milk that the baby isactually smelling and the baby
(09:39):
reaches out for that.
It's the.
You know.
We talk about babies who arerooting, right, so mom has the
baby and the baby will startrooting to find that smell.
Right, because they're lookingfor that flavor, they're looking
for that sweet, and sweet foodscan be a source of immediate
(09:59):
energy.
You know this, right, if you'veever felt lightheaded or dizzy
or faint, if you've ever had lowblood sugars.
When you take something in thatis full of sugar, that's sweet,
immediately you feel better.
In fact, when you are fasting,right, if you feel lightheaded,
or even if you're not fasting,if you go somewhere and you're
(10:21):
not feeling well, what's thefirst thing that people ask you
hey, did you eat breakfast, didyou eat lunch?
Because they're associating thesweetness, they're associating
that carbohydrate, they'reassociating that sugar with
energy.
In today's world, with all theprocessed foods, balancing our
love for sweetness and healthfulchoices is more important than
(10:45):
ever.
Right, because it is usuallythe sweet that drives us.
Now here's an interesting thingabout sweetness, and I had a
conversation just today withsomeone in the office and I was
explaining to them thedifference between fasting and
cutting back on calories.
Because people say, hey, isn'tfasting just another way of
(11:09):
cutting back on calories?
And the simple answer is yes,it is a way of cutting back on
calories, but there is a cheatcode in there, y'all, and the
cheat code has to do withsweetness.
It has to do with sugar.
When you are cutting back oncalories, you're still in the
process of putting things inyour mouth, putting things in
(11:31):
your body, you're still gettingthose carbohydrates.
And when carbohydrates go up,when sugars go up, then your
body has to produce insulin tocombat the carbohydrates that
have just gone up.
That insulin drives increasingweight because it is a storage
hormone and it also drives yourcravings.
So during the process ofcutting back on calories, you
(11:53):
still have those fluctuations inblood sugars and you still have
those cravings.
When we're fasting, we're notputting anything in, so there is
not the spike in blood sugar orcarbohydrates, there is not the
spike in blood sugar orcarbohydrates, there's not the
spike in insulin to combat thecarbohydrates, and so we're not
then putting on weight and weare not having those cravings.
(12:14):
So that's one of the benefitsof the fasting.
But this all has to do withsweetness.
The next one, of course, issalty.
And, man, I love salty.
Now, I love sweetness, right,because those are the things
that give me energy.
I'm going to use that.
(12:34):
But salty, man, there's justsomething about eating a salty
chip or a pretzel.
When I was growing up in NewYork, we had those giant
pretzels, you know, with the bigpieces of salt on them and
you'd put some mustard on there.
And, oh, my goodness, when wewent to Coney Island or went
downtown Brooklyn.
Yeah, sorry guys, I didn't meanto trigger anybody.
(13:01):
So salt is governed by thepresence of minerals like sodium
.
One of the things that wesometimes will say to people is,
if we're trying to cut back onsodium, we'll say, hey, use one
of those other sweeteners, saltseasoners, and they will replace
sodium with, sometimes,potassium, right?
So that's a whole otherconversation.
To have Conversations happen.
(13:22):
It's essential for maintainingour body's fluid balance, which
is why, when we're fasting, wesay, hey, make sure that you are
checking in, taking care ofyour electrolytes, right?
It's a taste that can enhancethe presence of flavors.
Have you ever had some foodthat you've eaten and the food
is supposed to be good?
Right?
You smell it, the smells arethere and the texture is there.
(13:46):
You eat it, you put a piece inyour mouth and it just doesn't
have enough salt.
I've had that before right?
So the saltiness enhances theflavor, right?
So the the sweet that we talkedabout, is energy.
The saltiness enhances theflavor, but in excess it can
cause other health problems,things like high blood pressure.
(14:06):
It can also cause fluidretention, right, because, like
we said, it helps fluid balance.
So if we have too much, then westart having fluid retention.
That's why a lot of people willhave swelling in their legs,
they'll have swelling in theirback, and the doctor will say,
hey, I want you to cut back onthe salt right.
And the doctor will say, hey, Iwant you to cut back on the
salt right.
And so, of course, learning toappreciate the subtleties of
(14:27):
salt without overindulgence is akey in achieving a balanced
diet.
Now sour, sour, now this one.
I'm going to say I'm not reallya sour person.
There are certain things that Ilike that you know are sour.
I don't like the acidity thatit comes from it, right, but
that's what sour gives you.
(14:48):
When you taste something that'ssour, it's the acidity that is
in it.
That is kind of things likecitrus or fermented foods.
It's nature's way of saying,hey, there's some vitamin C,
right, and some or the organicacids in it.
Now, as we're going throughthis, right, I want you to be
(15:10):
thinking about what thesedifferent flavors are, because
one of the things that I want to, one of the things that we're
going to need to learn, is we'regoing to need to learn how to
combine these flavors so that wecan have food that's healthy
but still tastes good, right,food that's healthy but still
(15:33):
tastes good, right?
So sour is nature's way ofsaying, hey, there are some
organic acids in here, there aresome vitamin C in here, right,
and it can invigorate the palate.
So when we taste somethingthat's sour, the fluids in our
mouth begin to flow, right, andit stimulates the appetite.
(15:55):
And so sour flavors can lead toan appreciation of a wider
variety of foods.
Because if we just stick withsalty and sweet, those are there
, but when we add the sour inthere, man, that just really
kicks it up another notch.
(16:16):
Okay, and then.
And then let's see where am I?
Yep, here we are.
So that's our sour and thenbitter.
Now, bitter traditionally in ourhistory is something that is
(16:36):
designated as protecting us fromtoxins, so toxins in the wild.
So as part of Cub Scouts or BoyScouts, or if you're an
outdoors person or if you're inPathfinders or in any of those
kind of clubs, one of the thingsthey teach you when they're
teaching you with plants is theyteach you how to know and
recognize plants, right.
And the kind of rule, the kindof general rule, is if it's
(17:01):
bitter, then that's not a goodthing, right, but it can have
this kind of complexrelationship to our diet.
It highlights thesephytonutrients that we sometimes
will see, and there are somefoods that, even though we eat
them, they still retain kind ofthat almost bitter taste.
(17:21):
Things like leafy greens, right, certain teas will have it.
I grew up eating, as you guysmay know, that I was born in
South America and I grew upeating something called coraila,
and coraila is what everybodynow knows as bitter melon, right
, and bitter melon.
It is just like it says, guys,it is bitter, and we used to
(17:43):
cook it, and they cook it kindof like you would cook zucchini
or squash, and so, yeah, it wasbitter, and it's one of the
things that, although I grew upeating it, I don't know, I think
if certain people cook it, Istill can eat it, but when I
(18:03):
cook it I have not mastered yetthe art of getting the bitter
out of it, right?
So learning to enjoy bittertaste can once again open up the
world, because we've got thesweet, we've got the salt, we've
added the sour in there and nowwe've got that just hint of
bitterness.
Oh man, it can also help withthe digestion and with
(18:25):
detoxification.
And then umami, umami, so umami,is that savory taste, right.
This is what I look for whenI'm cooking.
This is what I want right here,right?
So it usually signals thepresence of amino acids and
those are the building blocksfor proteins, and it's found in
(18:47):
meats, cheese, mushrooms,fermented products.
So that's that rich flavor thatyou get.
It's kind of like, you know,when you do that bouillon or
when you're making that roux,and you drop the stuff in there
(19:07):
and you start to season it upand it's boiling down.
You got the sausage Well, ithasn't boiled yet.
You got the sausages that youput in there and you kind of fry
them up and it's the reasonthat we deglaze pans, right.
We get that flavor right.
So it adds depth, it addssatisfaction to dishes.
It's the taste that makes fooddeeply gratifying.
(19:31):
It's that richness.
It's why you go to thatexpensive restaurant, right?
Because they have that richsauce that they drizzle just so
over your favorite piece of meator your favorite vegetable,
right?
That's the reason that it's theumami that sometimes will do
that for us, okay.
So how are our taste preferencesformed?
(19:53):
Well, our taste preferences areformed by culture and
environment during ouradolescence and our adulthood,
and through our experiences andour openness to do and try
different things.
So let's talk about that.
So culture and environment sowe eat the way we were brought
(20:16):
up, most of us, unless there wassomething that happened during
that process that pushed us inone direction or the other.
Like if something happenedwhere you said, man, I'm never
eating like my family.
And some people are there,right, there are some people who
lost loved ones and theyattributed the loss of that
(20:39):
loved one, their death, to theway that they ate.
And so now that they've grownup, right, I know people that
say, hey, I'm not ever eatinglike that, so they've made a
change.
Or there are some people whoare brought up in a way where
they were very restricted, right, they couldn't eat certain
things.
And so those people, on theother hand, they go to the other
(21:01):
extreme and say, man, my familydidn't ever let me eat cakes
and cookies and candies and icecream, and so that's exactly
what I'm going to eat.
So there are those extremes andthere are those places that
people go, and I shouldn't sayextreme.
It's the place people go, basedon, once again, their
experience and their culture andtheir environment.
But for the most part, most ofus began our adulthood and for a
(21:28):
lot of our current adulthood.
We eat the way we eat, weseason the way our family
seasons, we saute the way theysaute.
As a matter of fact, there'sthis funny story.
I think my pastor may have toldit.
I heard it somewhere.
So there's this.
Oh yeah, we heard it.
It was in a marriage conferencethat my wife and I went to.
(21:50):
So there's this wife, right, soshe got married, her and her
husband got married and she's ayoung wife and she has this pan
that she makes I don't know whatit was right Some dish in that
she makes.
I don't know what it was rightSome dish in, and somehow the
pan got destroyed and so shestopped making the dish.
And her husband keeps askingher.
He said hey, honey, I love thatthing you used to make.
(22:12):
Can you make this?
She's like I don't, I can'tbecause there's this particular
way you make it in this dish.
And so, anyway, her mom comes tovisit, right, and I think her
mom had given her the dish, andher mom she's talking to her mom
and she says hey, mom, I don'tknow, I can't make this dish
(22:33):
anymore, maybe.
The mom asked her to make it.
She said I can't make itanymore.
She said why?
She said because the dish thatyou gave me, that made it right,
is gone, is destroyed, so Ican't make it anymore.
And the mother said the onlyreason I made it in that dish
was because that's all we had.
(22:54):
Notice, that's all they had whenmom and dad were coming along.
This is what they had to makethat particular dessert I think
it was a cake or something.
But this young lady had seenher mom make it each time in
(23:14):
this exact same container ordish or whatever, and so mom
gave it to her.
So she brought into hermarriage that this was the way
to make it.
But it was just something thathad developed over a course of
time and it wasn't anythingparticular to it.
It was just that's what mommade, that's what mom had, and
(23:36):
so our tastes are in a largepart defined by and influenced
by, our culture.
So I am South American, slashCaribbean in my history, and so
the things that I like, thethings that I, the tastes that I
like, are from that culture.
(23:56):
You may be from an Italianculture, you may be from
somewhere in Europe, somewherein Africa, one of the African
countries.
You may be from somewhere inEurope, somewhere in Africa, one
of the African countries.
You may be from a LatinAmerican country, right.
So all of those cultures have aparticular way of eating.
You may be from the South, youmay be from the Northeast, you
(24:17):
may be from out West, from theNorthwest, from mid-America, and
there's a certain way that thepeople that you were around ate,
and some of it listen to thisy'all some of it they ate the
way they ate because the thingsthat were available when they
were there are the things thatthey had to use.
(24:39):
For example, last month wasBlack History Month and I did a
show, I did a couple of talks onslave food.
So in a large part, theAfrican-American southern food,
southern cooking, has to do withthe foods that were available
and that had to be used, and sothat comes down as a history.
(25:03):
I can't tell you the number ofpeople that I see in the office
and we're talking to them aboutchanging diets and altering, and
so I remember this guy isprobably about
70-something-year-old guy I sawin the hospital for the first
time.
So he was in for something elseand I saw him for diabetes
(25:25):
because, um, I think he was justdiagnosed with diabetes and so
I went in, I was fresh out ofschool at the time, fresh out of
fellowship, and so I'm talkingto this guy about food and, and
you know, going through my thing, like we do, as us physicians
do, and he said to me he's, doc,this is the way that my wife
cooked, or cooks.
(25:45):
He said my mama taught my wifehow to cook like this, my
grandmama taught my mama how tocook and my great grandma taught
my grandmother how to cook.
He said I'm 76 years old andthis is how I eat, so our
culture influences it.
As we move into our own lives,right, as we move into our own
(26:12):
lives, we begin developingdifferent tastes, like my son
now is growing right, so he's anadolescent and he's developing
a taste for foods that areslightly different from the
family.
So, in addition to the culturalthings that he has picked up,
the cultural things that we do,he now has picked up and is
(26:32):
picking up things that he likes,certain foods that he likes
when he's with his friends.
They eat a certain way, and sothere are things that he will
now pick up from them that aredistinct from the way my wife
and I cook and the way we cookin our home.
So he's going to add thosethere as he goes into his own
(26:54):
life, as he gets his own family.
There are going to be thingsthat are going to be available
for the part of the country thathe goes to.
And some of you know this,right, you left where you were
and you went to a different partof the country and that's, you
know.
Whatever was there, you ate,right.
So you went to the restaurants,you went with friends, you went
to church and those are thethings that you guys ate.
(27:15):
And then our experiences and ouropenness to try new things.
Experiences and openness to trynew things.
One of the things that I amexcited about in terms of this
young man that's growing up inmy house is all of the things
(27:37):
that he has open to him, all ofthe experiences Right has open
to him, all the experiencesright, and I'm excited to see
the new things that he's goingto try, the behavior he's going
to develop.
And all of us, as we came along, we picked up some things from
home.
As we got into our adolescenceand adulthood, we amalgamated
(28:00):
some of those with other thingsthat we saw, and then our
experiences opened us up and, ifwe were open.
We learned new things and we'renot just talking about food,
right.
We learned new skills and newbehaviors and new ways of doing
things and we thought, oh, therewas only one way of doing
something.
But now we found out, oh no,there's something else doing
(28:23):
something.
But now we found out, oh no,there's something else.
So that's how our tastepreferences, that's how our
taste preferences happen, and itis an amazing thing to see that
develop and know how thathappens.
(28:47):
Well, so what is the role oftaste in our food choices?
Well, you know, our taste isdriven by the choices and
nutritional quality.
Our taste is driven by choicesand nutritional quality.
So there are some of us whomake specific choices to eat
specific things because we knowthat's nutritious for us.
It's kind of like one of myfavorite cartoons when I was
(29:08):
growing up was Popeye the Sailor.
You remember that I yam, that Iam and that's all that I am.
So Popeye carried it in hispocket.
And I don't know how Popeye hadthat big can of spinach in his
pocket, but anyway, he carriedit and whenever he got weak, or
remember Brutus would get at himor somebody would capture him
(29:28):
or he needed to do something,popeye would pop out that can of
spinach and he'd swallow it andall of a sudden, those little
tiny arms, the muscles would popup and sometimes you see like a
cannon in it or you see like asteamship, a tanker or I don't
(29:49):
know, or a tank right, oraircraft carrier or anyone, one
of those boats.
So those are things thatsometimes we make choices.
But remember those things.
If you take some spinach andyou give it to a child, guess
(30:12):
what?
They're not eating it.
Why?
Because they have not made theconnection between nutrition and
also they may not have.
They don't like the taste,because it has that slightly
bitter taste.
Okay, so there are lots ofhealth implications for the
choices that we make in terms ofour food, and so what we want
to do is we want to rebalanceour taste for optimal health,
(30:35):
and there are a lot of thingsthat we can incorporate.
One of them that we've talkedabout in another context is this
idea of mindful eating, andmindful eating is the process of
being present with the foodthat you're eating, being here,
understanding the purpose of thefood.
(30:55):
We did a show where we talkedabout the role of food in terms
of nutrition.
If you've not done that, goback and watch that.
It is in our Mastering Diabetes.
It's in our Mastering Diabetesplaylist.
That's out there.
So the role of mindful eating.
So what is the role of food andhow am I enjoying this food?
(31:21):
Sometimes the reason we don'tenjoy food is because we are
watching TV, we're playing agame, we're on our cell phone,
we're watching a movie, we'renot present, and so the food
goes down and we're done andwe're not satisfied because we
never really tasted it right.
It just made it through, andthen we've got to cultivate a
taste for health.
I just made it through, andthen we've got to cultivate a
(31:45):
taste for health.
There is nothing stronger thana choice that I am going to be
healthy and I'm going to put apin there, y'all, because I want
to say something about me.
So for a long time in myexperience, I did not make a
(32:09):
choice for various reasons to behealthy.
I was learning about health, Iwas learning to be a physician.
I was learning all the things.
I would be up and you guys mayor may not know the training
schedule when we were comingthrough.
I think things are a littledifferent now, a little bit more
(32:31):
humane, but I remember going inbecause we had to be there to
be on call, and so call startedat seven o'clock.
Well, in order for me, right,because of some of my challenges
, in order for me to be able tobe ready to present my patients
at seven o'clock, sometimes Iwould show up at 3.30, four
(32:54):
o'clock in the morning so I cango read the charts, you know,
read the labs, get those labstogether, make my presentation
and be ready to present thosepatients to either the senior or
to the attending.
If I was the senior, orsometimes my interns, those that
were below me they would comein and they would ask me
(33:17):
questions of the patients.
So I had to know about thepatients, so I'd go in early, so
, coming in at 4 o'clock, andthen you're on call all night,
right?
So 7 to 7 in the morning iswhen you're on call, and then
you had that entire day that youhad to work and then maybe go
(33:39):
to clinic in the afternoon.
So we're there 24, 36 hours ormore, right, and that's on an
every other day basis.
And then not to talk aboutclinics and anyway.
So as you become a senior.
So my history in medical schooland residency, it was very
(33:59):
traumatic, right.
I guess that's the only word Icould use.
And so I developed very badhabits eating habits, coping or
lack of coping, skill habits,right.
And so, as I got into my laterlife, those skills or those
habits continued to follow me.
(34:20):
Those habits continue to followme, yeah, and many of us are
right there right now.
Right, many of us are rightthere right now.
So there's a lot that has tohappen for us to begin
retraining, right, we got tocultivate that taste and we got
(34:41):
to begin retraining our palatesso that it does or it pushes us
in the direction of where wewant to be, right.
So, the role, the role of taste, the role of taste, right.
Um, and so what are some commonchallenges that people will
face as they attempt to changetheir taste?
(35:04):
What are some common challenges?
Number one preference forhigh-fat, high-sugar foods.
That is what our society hasbuilt into us.
So, aside from the things thathave developed as part of our
history, part of our childhood,part of our own development,
advertising, the design of foods.
(35:27):
As a matter of fact, I waswatching a show today and the
chef was talking about thesevery tastes, right, the sweet
and the salty, and the sour, andthe bitter and the umami, and
he was talking about how to putit together so that when you sit
down, you just want to havemore of that food.
(35:48):
Notice, it's not healthy thatwe want to have more of the
healthy food, we just want tohave more right.
And there's this idea of thebliss point that I've talked
about before, where there's theperfect amount of fat, the
perfect amount of sugar andperfect amount of salt, and
(36:09):
that's what advertising does, sothat when you eat that, you're
like this is so good.
So we have a built-inpreference for high-fat,
high-sugary foods.
The other challenge that peoplewill have is that they are
unfamiliar with healthy foods.
They've never learned how tocook it.
(36:30):
They've never learned what someof those different things are.
We all pretty much eat about 15to 20 different things and
that's it.
We stick within that group offoods that we eat all the time.
So they've never expandedbeyond that and so they're
unfamiliar with, maybe, somehealthy foods.
They think that healthy foodshave less flavor.
(36:52):
In fact, one of our communitymembers in our community meetup
was asking me there's this dishthat she likes and she wants to
make.
And she was like hey, how do Imake this?
So it's healthy, so it tastesgood, and so we gave a couple of
suggestions and we'll talk alittle bit more about how we do
(37:13):
that.
But, yeah, most of the timewhen we say, oh, I'm eating such
and such, the people who arenot in our circle will say how
does that taste?
In fact, this afternoon let metell on myself I was in the
office and I was explaining toone of our pharmaceutical reps
(37:36):
the spikes that we have in bloodsugars as a result of something
like a milkshake.
And as I'm talking about thismilkshake, y'all in my brain, my
brain says you need to get amilkshake.
And so I started to.
We started talking abouthealthy milkshakes and so they
were describing the milkshakeand I me right, see, right now
(37:56):
I'm talking to you about food,right?
And me, the endocrinologist,the guy who's in there talking
about food I said man, that musttaste nasty, right?
Because we think if it'shealthy, it's less flavorful.
Another challenge is that it istime consuming y'all, time and
(38:17):
convenience.
I don't have time to do thatand prepare for that.
And then there are some socialand cultural influences.
We eat the way the peoplearound us eat.
That's one of the reasons thatquote unquote diets don't work,
because if you are on aparticular diet and your family
(38:38):
is not on the diet now, you'vegot to cook two separate types
of foods.
Or if you go somewhere and thepeople that you're associating
with are not doing the thingyou're doing, then you've got to
make a choice, and a lot oftimes, we make the choice to be
in community rather than bedifferent.
(38:59):
Ooh, ooh, that's a good one.
Okay, hold on, let me pop overhere.
Hear what I said.
We make the choice to be incommunity rather than be
different, because we don't wantto be different, we don't want
the community to ostracize us,so we don't do that.
So we don't do that.
So how then?
(39:19):
How then do we beginintroducing new foods?
How do we begin introducing newfoods?
Number one we want to do soslowly and start small.
You can start by incorporatingsmall amounts of new foods into
(39:40):
the dishes you already like.
So begin putting those thingsin there, so you can add some
kale to a smoothie.
Or mixing some arugula, somequinoa into your rice, arugula
into your salad.
So start small.
(40:02):
Don't all of a sudden go homeand, like a lot of people will
do, they'll throw everything outand say, okay, I'm going to be
healthy.
Well, guess what?
That's not going to work.
Number two you want to mix andmatch.
So combine new flavors withtextures that are familiar to
you, things that you like.
So put something that's bitterwith something that's sweet, or
(40:27):
something that is citrus withsomething that's sweet or
something that's salty.
So play around with them, socreate new mixes and matches.
It's the only way that you'regoing to be able to be
successful, because, once again,we all will eat around the same
(40:52):
number of things if we're notcareful, if we don't catch
ourselves.
So experiment with cookingmethods, right?
Instead of frying something,steam it Instead of steaming it.
You know, it gives a differentdimension, right?
So grill it, saute it, don'tbake it, don't bread it, you
(41:13):
know.
Just do something different,and this can reveal things that
you may like.
A lot of us don't like thingsbecause we've never tried it.
I remember when my son wasgrowing, we would put things on
his plate.
He's like oh, I don't like that.
I said how do you know?
You haven't tried it yet.
And so we make him, we putthings on his plate and we make
him eat.
(41:33):
Oh, we made him Eat differentthings.
Hey, you got to try some ofthat.
After you try it, then you cansay, okay, I don't like it, but
you can't say I don't like it ifyou don't try it.
Approach new foods withcuriosity.
Engage your curiosity.
Make this a fun process.
Y'all In the office today I wastelling someone who was there
(41:58):
we were trying to figure out.
He said, well, what can I eat?
What's going to raise my bloodsugar?
And I said this is the fun partof what we do, right For my
patients.
This is the fun part of what wedo.
In order for me to know what'sgoing to raise my blood sugar, I
got to try it.
In order for me to know what Ilike, I've got to try it.
I may not like it and say I'mnever going to that again, but
(42:21):
you can't say that unless you'vetried it.
Engage in it.
Look at this as an adventure.
A lot of people like to traveland some people say, oh, I'm not
going to that place because itcan be whatever.
But this person said, no, I'mgoing to that place because I
want to know what it's like andthen be patient and persistent.
(42:43):
This is your health.
This is your health.
You can make choices.
It doesn't happen overnight,but it can happen if you allow
it to happen.
All right, if you allow it tohappen, all right.
So start, small mix and matchexperiment, engage your
(43:04):
curiosity and then be patient,be patient, be patient.
And then here are some flavorenhancers, y'all Flavor
enhancers.
Utilize fresh herbs and explorethe world of spices.
There's salt, there's pepper,there's garlic powder, there's
(43:29):
onion powder, and after thatmost of us stop.
Most of us stop in terms of ourspices.
We know Italian seasoning, weknow thyme, we know rosemary, we
may know garlic, we may knowcilantro, we may know basil, and
(43:56):
after that most of us stop.
There are so many spices outthere, y'all, there are so many
herbs that you can flavor thefood with.
The better you flavor it, themore the brain says, hey, I like
that thing.
So we're incorporating newthings.
And so what are we doing?
We're well, we'll come to thatin a minute.
So master the art of roasting.
(44:16):
When you roast things, man,there's a flavor that comes out
of it that you cannot believe,and some of us, we don't do that
.
So take some asparagus, takesome eggplant, take some
zucchini and some squash andchop them into chunks.
Right, get a foil pan orwhatever kind of pan, a baking
sheet, and get some light sprayor get some a little bit of, I'm
(44:40):
going to say, olive oil, extravirgin olive oil, right, get
some of that and just mix ittogether Some salt and pepper
and other seasonings and justput them in the oven and broil
it.
Oh yeah, broil it for about Idon't know two, three minutes,
cover it with foil, put it backin for two, three minutes and
(45:02):
then take the foil off and broilit for another minute.
Amazing, amazing taste.
One of the things that I'vedone and this is I don't even
know how I got this right so Itook some portobello mushrooms,
right, those big ones, and I cutthem in quarters and I got a
(45:27):
balsamic vinaigrette saladdressing and I drizzled it over
it and mixed it up, some saltpepper, some other seasonings
and I put that thing in the oven.
And, man, when that came out,it was amazing.
Have you ever had a portobellomushroom hamburger?
Just the portobello mushroom.
(45:50):
Not even meat, right, not evenbeef, not even that.
Just it, right, that was themeat, was the portobello
mushroom.
It was amazing.
Anyway, sorry you guys, I'mgetting hungry now.
Okay, so use citrus and vinegar.
Remember I said that when youuse citrus.
It enhances, it opens up theflavor.
It opens up your taste buds.
(46:10):
It allows you to see and feeland taste other things.
Incorporate healthy fats right,I said extra virgin olive oil.
Avocado would be a good onethat you could put in there,
right?
So begin incorporating newthings, new fats, in there,
because, remember, fat, salt andsugar are the three things that
(46:32):
the industry, the food industry, is using to affect you, to
convince you to do something.
You can use it for yourself,you can use it to help your
palate look for other things andthen embrace umami and season
smartly.
So embrace umami that is inyour foods, right.
(46:54):
What types of things can giveyou that flavor?
Well, mushrooms will do that.
I just talked about portobellomushrooms.
They're amazing, right forgiving you that protein flavor.
All right, put it in there andthen season smartly.
Don't just put all.
It's the real.
I started talking about making aroux earlier, you remember?
That's the reason that somefoods in some restaurants are so
(47:18):
good.
They don't just put all theseasoning in there at one time.
They brown the meat and theydrain off the oil, and then they
brown the vegetables, or sautethe vegetables.
They glaze the pan, then theyput the sauce that they have
(47:40):
back in the pan.
They put the meat back inwhatever I'm talking sausage Put
the sausage back in there.
Then they put the vegetablesthat they sauteed, then they put
some fresh vegetables and theycover it.
They let it simmer for a coupleminutes and then they go.
They put some more seasoning.
What are they doing?
They're building the complexityof the flavors in the food so
(48:01):
that, when you taste it, whenyou eat it, amazing.
This does not just have to bedone in an unhealthy way, you
can do this in a healthy way aswell.
So all of those things.
So what are we ultimatelytalking about?
Y'all, let me back up here.
So what are we ultimatelytalking about?
Y'all, let me back up here.
So what are we ultimatelytalking about?
(48:21):
What we're talking about istaste, right, we're talking
about that last component of theheat model, right?
Habit, emotions, access andtaste.
Of the things that are there,the one that's probably involved
(48:44):
in all the others is the taste,because our brains associate a
taste with an emotion.
It associates a taste with aparticular time and it
(49:07):
associates a taste with ouraccess to certain things.
Let me say that again, of thethings that are in the heat
model, the one that's probablyassociated and incorporated with
everything else, is this ideaof taste, because our habits
that we do think about this.
(49:30):
The first time you ate somecertain things, it was nasty,
you didn't like it because yourpalate wasn't used to it, and
you sat down, for example, withthe family, and every time you
sat down with the family, thefamily ate that thing.
And you tried it again andagain and again and again, and
(49:55):
after a while, right, you can beacross town, around the country
, across the globe, if somebodymakes that thing for you and you
eat it.
You associate that taste withthe fact that your family used
to sit down on Tuesdays and eatit.
Right, right, one of thereasons I get hot dogs and pizza
(50:23):
and Chinese food when I go toNew York is because I associate
the taste with the emotion ofbeing with my dad and my family.
Right, the memory comes back,the memory begins flooding me,
me even.
I'm talking to you right now.
I remember the first time thathe took me to coney island.
(50:47):
Right, the memory, thoseemotions are stirred up.
And then our access.
Right, our access.
Even if something is on thetable, y'all, if we don't like
how it tastes, we're not goingto eat it, right?
So taste is involved, so thethings that push us in a
(51:11):
particular direction habits,emotions, access and taste and
our goal here is to beginlooking at our reason for the
things that we're eating.
What does that taste mean to us?
(51:32):
What does it remind us of?
What has caused it?
Is it just programming from theindustry?
Is it just the fact that theyfound just the right combination
of those fat, carbs and fat,sugar and salt?
(51:55):
And once you got it, you wereaddicted.
So how do we reprogram?
We begin first by understandingthe reason for the things that
we eat.
This is Dr Dwain Woode, that'sWood with an E.
The E stands for endocrinology.
Here on the channel, I educate,I empower and I encourage you
(52:15):
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.
So my dad was an amazing cook.
In fact, when I sit down orwhen I get in the kitchen, the
things that I cook, I'm tryingto recreate the things that he
made, the dishes that he made,the way he cooked it.
When I sit and I talk, or whenI go to New York and I talk to
(00:22):
my brothers and sisters, thereare these things that he used to
do that we try to create.
We haven't quite made it yet,but my choices about what I eat
and how I eat in a large partcomes from the things that he
(00:43):
cooked, but not just him, but mymom and my grandmother and my
grandfather and all the peoplethat raised me.
And so whenever we think aboutfood, whenever we think about
the things that we like, it allcomes from our experiences.
And tonight we're going to talkabout taste.
(01:05):
We're going to talk about howthat influences our health and
the choices that we make.
As we work on new year, new youy'all.
If you're new to me, I'm DrDwain Woode, 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,your life, avoid complications
(01:26):
and go to the next level.
We're creating the life we'vealways wanted.
And in this year 2024, our newtheme is New Year UU.
We have been working in thisyear on how do we put diabetes
(02:02):
in remission, how do we reversediabetes, how do we get off of
some of those diabetesmedications.
And we've been talking here, aswe've been going through, about
our model.
Right, that is, our heat model,the model that we've been using
for the things that caninterrupt us, the things that
can push us in one direction orthe other as we are trying to
(02:25):
make healthy decisions, andthat's what we're going to spend
some time talking about.
That last component of the heatmodel, that is, taste.
The heat model is a model thattalks about triggers, and these
triggers are things that push usin one direction or the other
as we are trying to make healthychoices.
(02:46):
As it relates to our food.
Well, why is food so important?
It's important because, as wehave been working on improving
our health and putting ourdiabetes in remission, you'll
remember, we started out bydefining what are why.
Why do we want to be healthy?
What are the things that arepushing us in the direction of
making decisions to be healthy?
(03:06):
Right, so you were supposed tocome up with that.
The tool that we introduced avery powerful tool is the tool
of fasting, and we've been goingthrough the fasting over the
last couple of months.
If you've not done so, go aheadand watch some of those shows.
We'll be actually starting ourfast tomorrow evening as we go
through Wednesday, thursday andFriday, usually starting on
Tuesday night, but we'll becoming in and doing some
(03:27):
check-ins, but one of the mostpowerful tools that we've been
using is this tool of fastingand tonight, as we get to the
end of the show, we'll be alsoshowing some of our monitors so
that you can actually see whatthose numbers are.
I've got my monitors over here.
Of course, you see my bloodsugar there on the screen and
(03:53):
we'll be kind of going throughthose as we get throughout this
evening.
But we've been talking aboutfasting.
We talked about medicationsthat you should probably get off
of, medications you should geton.
We talked about emotionalintelligence.
Emotional intelligence, one ofthe tools, one of the additional
tools that we've been workingon and as we work through the
HEAT model, we talked abouthabits, we talked about emotions
(04:15):
, we talked about access lastweek, and the final component of
the HEAT model is this idea oftaste.
Idea of taste and much, as wetalked about, of our emotions.
Much of the things that we doin life right are driven by
emotions.
They're driven by the way wefeel.
(04:36):
They're driven by those ideasthat we have as we interact with
data that's coming to us.
Remember our body, our minds,our eyes, our ears, our
sensations.
We have over 4,000 people,4,000 signals that are coming to
us at any one time, and ourbodies can't take those all in,
(04:59):
and so it assimilates those, itsummarizes those and it gives us
an interpretation of what thosesignals are, based on our
history, based on ourexperiences and based on how
we're feeling at the time, andthen those emotions then drive
our behavior.
Similarly, food is ourpreferences.
(05:22):
Our taste is influenced bythose very same things.
You heard me telling the storyabout my dad when I was growing
up and how he cooked.
In fact, he makes this dish,y'all.
I'm going to have to come overhere so I can just say this, and
my wife is going to kill me forsaying this, but that's okay.
My dad makes this dish that mywife loves, in fact, the very
(05:44):
first time.
I think she well, I shouldn'tsay I think the very first time
that we went to visit them inNew York, my dad cooked this
dish and she loved it, and Idon't want to say that that's
why she got she married me.
But I'm starting to wonder.
But y'all, he was an amazingcook and as I get into the
(06:08):
kitchen even now, like if I gointo the kitchen right now, I'll
cook something and I'll tasteit.
And there are times where Icook things and I'll just put it
in the refrigerator and it'lljust be there because it just
didn't taste right.
And you know what I'm lookingfor.
I'm looking for that taste, I'mlooking for that blend of
flavors that my dad had, the wayhe put things together right.
(06:32):
So how do we navigate thiscomplex milieu, if you will, so
that we can get health benefits?
How can we look at food, howcan we deal with food in a way
that it pushes us and helps usmove in the direction of health?
Because our taste buds and thethings that we like dictate how
(06:59):
and what we are going to eat,dictate how and what we are
going to eat, and the eatingthat we have, the eating that we
do, dictates the choices thatwe make, and the choices that we
make dictates the result thatwe have.
There's this model that my wifeis an obesity coach a weight
(07:23):
management coach, I guess Ishould say that and there's this
model that she uses in hercoaching, and it's called the
model, and the model says thatthe things that happen to us
have no meaning until we givethem a meaning, and the things
that happen to us, it's just anevent, and it is our
interpretation of that eventthat then pushes us to feel a
(07:48):
certain way, and the feelingsthat we have drive our behaviors
and the behaviors drive ouroutcome.
And so, as we are looking atfood and our taste, the taste is
driving the choices that wemake, and those choices that we
make in terms of what we eat arethe things that then drive what
(08:09):
the outcome is for our food andfor our health.
Make sense, all right, so let'stake a look at where we're
heading.
So, first of all, we want totalk about some basic tastes.
Basic tastes, and you guys knowall of these, right?
So sweet, salty, sour, bitter,and the one that you may not
(08:33):
recognize is this one that'sthere, that's called umami, and
umami is a relatively I don'twant to say it's a new one, but
it's one that's been there, thatwe you, you know sometimes we
weren't really sure is it a realthing or is it something that
just somebody made up?
So finally they said yeah, itis a real thing.
And so we're going to talkabout all of these sweet, salty,
(08:56):
sour, and then, of course,umami, and let's hop over to
sweet.
So sweet, sweet.
This is often associated withsugars, right, it's a taste that
signals energy From the veryfirst time that we sip our mom's
milk.
It's the taste that we'rebiologically programmed to look
(09:17):
out to seek.
So it's a thing that we want.
And, as a matter of fact, in ababy, the baby's smell is so
strong that when mom walks intothe room, the baby can smell the
milk and we believe that it isthe sweet, it is the sugar in
the milk that the baby isactually smelling and the baby
(09:39):
reaches out for that.
It's the.
You know.
We talk about babies who arerooting, right, so mom has the
baby and the baby will startrooting to find that smell.
Right, because they're lookingfor that flavor, they're looking
for that sweet, and sweet foodscan be a source of immediate
(09:59):
energy.
You know this, right, if you'veever felt lightheaded or dizzy
or faint, if you've ever had lowblood sugars.
When you take something in thatis full of sugar, that's sweet,
immediately you feel better.
In fact, when you are fasting,right, if you feel lightheaded,
or even if you're not fasting,if you go somewhere and you're
(10:21):
not feeling well, what's thefirst thing that people ask you
hey, did you eat breakfast, didyou eat lunch?
Because they're associating thesweetness, they're associating
that carbohydrate, they'reassociating that sugar with
energy.
In today's world, with all theprocessed foods, balancing our
love for sweetness and healthfulchoices is more important than
(10:45):
ever.
Right, because it is usuallythe sweet that drives us.
Now here's an interesting thingabout sweetness, and I had a
conversation just today withsomeone in the office and I was
explaining to them thedifference between fasting and
cutting back on calories.
Because people say, hey, isn'tfasting just another way of
(11:09):
cutting back on calories?
And the simple answer is yes,it is a way of cutting back on
calories, but there is a cheatcode in there, y'all, and the
cheat code has to do withsweetness.
It has to do with sugar.
When you are cutting back oncalories, you're still in the
process of putting things inyour mouth, putting things in
(11:31):
your body, you're still gettingthose carbohydrates.
And when carbohydrates go up,when sugars go up, then your
body has to produce insulin tocombat the carbohydrates that
have just gone up.
That insulin drives increasingweight because it is a storage
hormone and it also drives yourcravings.
So during the process ofcutting back on calories, you
(11:53):
still have those fluctuations inblood sugars and you still have
those cravings.
When we're fasting, we're notputting anything in, so there is
not the spike in blood sugar orcarbohydrates, there is not the
spike in blood sugar orcarbohydrates, there's not the
spike in insulin to combat thecarbohydrates, and so we're not
then putting on weight and weare not having those cravings.
(12:14):
So that's one of the benefitsof the fasting.
But this all has to do withsweetness.
The next one, of course, issalty.
And, man, I love salty.
Now, I love sweetness, right,because those are the things
that give me energy.
I'm going to use that.
(12:34):
But salty, man, there's justsomething about eating a salty
chip or a pretzel.
When I was growing up in NewYork, we had those giant
pretzels, you know, with the bigpieces of salt on them and
you'd put some mustard on there.
And, oh, my goodness, when wewent to Coney Island or went
downtown Brooklyn.
Yeah, sorry guys, I didn't meanto trigger anybody.
(13:01):
So salt is governed by thepresence of minerals like sodium
.
One of the things that wesometimes will say to people is,
if we're trying to cut back onsodium, we'll say, hey, use one
of those other sweeteners, saltseasoners, and they will replace
sodium with, sometimes,potassium, right?
So that's a whole otherconversation.
To have Conversations happen.
(13:22):
It's essential for maintainingour body's fluid balance, which
is why, when we're fasting, wesay, hey, make sure that you are
checking in, taking care ofyour electrolytes, right?
It's a taste that can enhancethe presence of flavors.
Have you ever had some foodthat you've eaten and the food
is supposed to be good?
Right?
You smell it, the smells arethere and the texture is there.
(13:46):
You eat it, you put a piece inyour mouth and it just doesn't
have enough salt.
I've had that before right?
So the saltiness enhances theflavor, right?
So the the sweet that we talkedabout, is energy.
The saltiness enhances theflavor, but in excess it can
cause other health problems,things like high blood pressure.
(14:06):
It can also cause fluidretention, right, because, like
we said, it helps fluid balance.
So if we have too much, then westart having fluid retention.
That's why a lot of people willhave swelling in their legs,
they'll have swelling in theirback, and the doctor will say,
hey, I want you to cut back onthe salt right.
And the doctor will say, hey, Iwant you to cut back on the
salt right.
And so, of course, learning toappreciate the subtleties of
(14:27):
salt without overindulgence is akey in achieving a balanced
diet.
Now sour, sour, now this one.
I'm going to say I'm not reallya sour person.
There are certain things that Ilike that you know are sour.
I don't like the acidity thatit comes from it, right, but
that's what sour gives you.
(14:48):
When you taste something that'ssour, it's the acidity that is
in it.
That is kind of things likecitrus or fermented foods.
It's nature's way of saying,hey, there's some vitamin C,
right, and some or the organicacids in it.
Now, as we're going throughthis, right, I want you to be
(15:10):
thinking about what thesedifferent flavors are, because
one of the things that I want to, one of the things that we're
going to need to learn, is we'regoing to need to learn how to
combine these flavors so that wecan have food that's healthy
but still tastes good, right,food that's healthy but still
(15:33):
tastes good, right?
So sour is nature's way ofsaying, hey, there are some
organic acids in here, there aresome vitamin C in here, right,
and it can invigorate the palate.
So when we taste somethingthat's sour, the fluids in our
mouth begin to flow, right, andit stimulates the appetite.
(15:55):
And so sour flavors can lead toan appreciation of a wider
variety of foods.
Because if we just stick withsalty and sweet, those are there
, but when we add the sour inthere, man, that just really
kicks it up another notch.
(16:16):
Okay, and then.
And then let's see where am I?
Yep, here we are.
So that's our sour and thenbitter.
Now, bitter traditionally in ourhistory is something that is
(16:36):
designated as protecting us fromtoxins, so toxins in the wild.
So as part of Cub Scouts or BoyScouts, or if you're an
outdoors person or if you're inPathfinders or in any of those
kind of clubs, one of the thingsthey teach you when they're
teaching you with plants is theyteach you how to know and
recognize plants, right.
And the kind of rule, the kindof general rule, is if it's
(17:01):
bitter, then that's not a goodthing, right, but it can have
this kind of complexrelationship to our diet.
It highlights thesephytonutrients that we sometimes
will see, and there are somefoods that, even though we eat
them, they still retain kind ofthat almost bitter taste.
(17:21):
Things like leafy greens, right, certain teas will have it.
I grew up eating, as you guysmay know, that I was born in
South America and I grew upeating something called coraila,
and coraila is what everybodynow knows as bitter melon, right
, and bitter melon.
It is just like it says, guys,it is bitter, and we used to
(17:43):
cook it, and they cook it kindof like you would cook zucchini
or squash, and so, yeah, it wasbitter, and it's one of the
things that, although I grew upeating it, I don't know, I think
if certain people cook it, Istill can eat it, but when I
(18:03):
cook it I have not mastered yetthe art of getting the bitter
out of it, right?
So learning to enjoy bittertaste can once again open up the
world, because we've got thesweet, we've got the salt, we've
added the sour in there and nowwe've got that just hint of
bitterness.
Oh man, it can also help withthe digestion and with
(18:25):
detoxification.
And then umami, umami, so umami,is that savory taste, right.
This is what I look for whenI'm cooking.
This is what I want right here,right?
So it usually signals thepresence of amino acids and
those are the building blocksfor proteins, and it's found in
(18:47):
meats, cheese, mushrooms,fermented products.
So that's that rich flavor thatyou get.
It's kind of like, you know,when you do that bouillon or
when you're making that roux,and you drop the stuff in there
(19:07):
and you start to season it upand it's boiling down.
You got the sausage Well, ithasn't boiled yet.
You got the sausages that youput in there and you kind of fry
them up and it's the reasonthat we deglaze pans, right.
We get that flavor right.
So it adds depth, it addssatisfaction to dishes.
It's the taste that makes fooddeeply gratifying.
(19:31):
It's that richness.
It's why you go to thatexpensive restaurant, right?
Because they have that richsauce that they drizzle just so
over your favorite piece of meator your favorite vegetable,
right?
That's the reason that it's theumami that sometimes will do
that for us, okay.
So how are our taste preferencesformed?
(19:53):
Well, our taste preferences areformed by culture and
environment during ouradolescence and our adulthood,
and through our experiences andour openness to do and try
different things.
So let's talk about that.
So culture and environment sowe eat the way we were brought
(20:16):
up, most of us, unless there wassomething that happened during
that process that pushed us inone direction or the other.
Like if something happenedwhere you said, man, I'm never
eating like my family.
And some people are there,right, there are some people who
lost loved ones and theyattributed the loss of that
(20:39):
loved one, their death, to theway that they ate.
And so now that they've grownup, right, I know people that
say, hey, I'm not ever eatinglike that, so they've made a
change.
Or there are some people whoare brought up in a way where
they were very restricted, right, they couldn't eat certain
things.
And so those people, on theother hand, they go to the other
(21:01):
extreme and say, man, my familydidn't ever let me eat cakes
and cookies and candies and icecream, and so that's exactly
what I'm going to eat.
So there are those extremes andthere are those places that
people go, and I shouldn't sayextreme.
It's the place people go, basedon, once again, their
experience and their culture andtheir environment.
But for the most part, most ofus began our adulthood and for a
(21:28):
lot of our current adulthood.
We eat the way we eat, weseason the way our family
seasons, we saute the way theysaute.
As a matter of fact, there'sthis funny story.
I think my pastor may have toldit.
I heard it somewhere.
So there's this.
Oh yeah, we heard it.
It was in a marriage conferencethat my wife and I went to.
(21:50):
So there's this wife, right, soshe got married, her and her
husband got married and she's ayoung wife and she has this pan
that she makes I don't know whatit was right Some dish in that
she makes.
I don't know what it was rightSome dish in, and somehow the
pan got destroyed and so shestopped making the dish.
And her husband keeps askingher.
He said hey, honey, I love thatthing you used to make.
(22:12):
Can you make this?
She's like I don't, I can'tbecause there's this particular
way you make it in this dish.
And so, anyway, her mom comes tovisit, right, and I think her
mom had given her the dish, andher mom she's talking to her mom
and she says hey, mom, I don'tknow, I can't make this dish
(22:33):
anymore, maybe.
The mom asked her to make it.
She said I can't make itanymore.
She said why?
She said because the dish thatyou gave me, that made it right,
is gone, is destroyed, so Ican't make it anymore.
And the mother said the onlyreason I made it in that dish
was because that's all we had.
(22:54):
Notice, that's all they had whenmom and dad were coming along.
This is what they had to makethat particular dessert I think
it was a cake or something.
But this young lady had seenher mom make it each time in
(23:14):
this exact same container ordish or whatever, and so mom
gave it to her.
So she brought into hermarriage that this was the way
to make it.
But it was just something thathad developed over a course of
time and it wasn't anythingparticular to it.
It was just that's what mommade, that's what mom had, and
(23:36):
so our tastes are in a largepart defined by and influenced
by, our culture.
So I am South American, slashCaribbean in my history, and so
the things that I like, thethings that I, the tastes that I
like, are from that culture.
(23:56):
You may be from an Italianculture, you may be from
somewhere in Europe, somewherein Africa, one of the African
countries.
You may be from somewhere inEurope, somewhere in Africa, one
of the African countries.
You may be from a LatinAmerican country, right.
So all of those cultures have aparticular way of eating.
You may be from the South, youmay be from the Northeast, you
(24:17):
may be from out West, from theNorthwest, from mid-America, and
there's a certain way that thepeople that you were around ate,
and some of it listen to thisy'all some of it they ate the
way they ate because the thingsthat were available when they
were there are the things thatthey had to use.
(24:39):
For example, last month wasBlack History Month and I did a
show, I did a couple of talks onslave food.
So in a large part, theAfrican-American southern food,
southern cooking, has to do withthe foods that were available
and that had to be used, and sothat comes down as a history.
(25:03):
I can't tell you the number ofpeople that I see in the office
and we're talking to them aboutchanging diets and altering, and
so I remember this guy isprobably about
70-something-year-old guy I sawin the hospital for the first
time.
So he was in for something elseand I saw him for diabetes
(25:25):
because, um, I think he was justdiagnosed with diabetes and so
I went in, I was fresh out ofschool at the time, fresh out of
fellowship, and so I'm talkingto this guy about food and, and
you know, going through my thing, like we do, as us physicians
do, and he said to me he's, doc,this is the way that my wife
cooked, or cooks.
(25:45):
He said my mama taught my wifehow to cook like this, my
grandmama taught my mama how tocook and my great grandma taught
my grandmother how to cook.
He said I'm 76 years old andthis is how I eat, so our
culture influences it.
As we move into our own lives,right, as we move into our own
(26:12):
lives, we begin developingdifferent tastes, like my son
now is growing right, so he's anadolescent and he's developing
a taste for foods that areslightly different from the
family.
So, in addition to the culturalthings that he has picked up,
the cultural things that we do,he now has picked up and is
(26:32):
picking up things that he likes,certain foods that he likes
when he's with his friends.
They eat a certain way, and sothere are things that he will
now pick up from them that aredistinct from the way my wife
and I cook and the way we cookin our home.
So he's going to add thosethere as he goes into his own
(26:54):
life, as he gets his own family.
There are going to be thingsthat are going to be available
for the part of the country thathe goes to.
And some of you know this,right, you left where you were
and you went to a different partof the country and that's, you
know.
Whatever was there, you ate,right.
So you went to the restaurants,you went with friends, you went
to church and those are thethings that you guys ate.
(27:15):
And then our experiences and ouropenness to try new things.
Experiences and openness to trynew things.
One of the things that I amexcited about in terms of this
young man that's growing up inmy house is all of the things
(27:37):
that he has open to him, all ofthe experiences Right has open
to him, all the experiencesright, and I'm excited to see
the new things that he's goingto try, the behavior he's going
to develop.
And all of us, as we came along, we picked up some things from
home.
As we got into our adolescenceand adulthood, we amalgamated
(28:00):
some of those with other thingsthat we saw, and then our
experiences opened us up and, ifwe were open.
We learned new things and we'renot just talking about food,
right.
We learned new skills and newbehaviors and new ways of doing
things and we thought, oh, therewas only one way of doing
something.
But now we found out, oh no,there's something else doing
(28:23):
something.
But now we found out, oh no,there's something else.
So that's how our tastepreferences, that's how our
taste preferences happen, and itis an amazing thing to see that
develop and know how thathappens.
(28:47):
Well, so what is the role oftaste in our food choices?
Well, you know, our taste isdriven by the choices and
nutritional quality.
Our taste is driven by choicesand nutritional quality.
So there are some of us whomake specific choices to eat
specific things because we knowthat's nutritious for us.
It's kind of like one of myfavorite cartoons when I was
(29:08):
growing up was Popeye the Sailor.
You remember that I yam, that Iam and that's all that I am.
So Popeye carried it in hispocket.
And I don't know how Popeye hadthat big can of spinach in his
pocket, but anyway, he carriedit and whenever he got weak, or
remember Brutus would get at himor somebody would capture him
(29:28):
or he needed to do something,popeye would pop out that can of
spinach and he'd swallow it andall of a sudden, those little
tiny arms, the muscles would popup and sometimes you see like a
cannon in it or you see like asteamship, a tanker or I don't
(29:49):
know, or a tank right, oraircraft carrier or anyone, one
of those boats.
So those are things thatsometimes we make choices.
But remember those things.
If you take some spinach andyou give it to a child, guess
(30:12):
what?
They're not eating it.
Why?
Because they have not made theconnection between nutrition and
also they may not have.
They don't like the taste,because it has that slightly
bitter taste.
Okay, so there are lots ofhealth implications for the
choices that we make in terms ofour food, and so what we want
to do is we want to rebalanceour taste for optimal health,
(30:35):
and there are a lot of thingsthat we can incorporate.
One of them that we've talkedabout in another context is this
idea of mindful eating, andmindful eating is the process of
being present with the foodthat you're eating, being here,
understanding the purpose of thefood.
(30:55):
We did a show where we talkedabout the role of food in terms
of nutrition.
If you've not done that, goback and watch that.
It is in our Mastering Diabetes.
It's in our Mastering Diabetesplaylist.
That's out there.
So the role of mindful eating.
So what is the role of food andhow am I enjoying this food?
(31:21):
Sometimes the reason we don'tenjoy food is because we are
watching TV, we're playing agame, we're on our cell phone,
we're watching a movie, we'renot present, and so the food
goes down and we're done andwe're not satisfied because we
never really tasted it right.
It just made it through, andthen we've got to cultivate a
taste for health.
I just made it through, andthen we've got to cultivate a
(31:45):
taste for health.
There is nothing stronger thana choice that I am going to be
healthy and I'm going to put apin there, y'all, because I want
to say something about me.
So for a long time in myexperience, I did not make a
(32:09):
choice for various reasons to behealthy.
I was learning about health, Iwas learning to be a physician.
I was learning all the things.
I would be up and you guys mayor may not know the training
schedule when we were comingthrough.
I think things are a littledifferent now, a little bit more
(32:31):
humane, but I remember going inbecause we had to be there to
be on call, and so call startedat seven o'clock.
Well, in order for me, right,because of some of my challenges
, in order for me to be able tobe ready to present my patients
at seven o'clock, sometimes Iwould show up at 3.30, four
(32:54):
o'clock in the morning so I cango read the charts, you know,
read the labs, get those labstogether, make my presentation
and be ready to present thosepatients to either the senior or
to the attending.
If I was the senior, orsometimes my interns, those that
were below me they would comein and they would ask me
(33:17):
questions of the patients.
So I had to know about thepatients, so I'd go in early, so
, coming in at 4 o'clock, andthen you're on call all night,
right?
So 7 to 7 in the morning iswhen you're on call, and then
you had that entire day that youhad to work and then maybe go
(33:39):
to clinic in the afternoon.
So we're there 24, 36 hours ormore, right, and that's on an
every other day basis.
And then not to talk aboutclinics and anyway.
So as you become a senior.
So my history in medical schooland residency, it was very
(33:59):
traumatic, right.
I guess that's the only word Icould use.
And so I developed very badhabits eating habits, coping or
lack of coping, skill habits,right.
And so, as I got into my laterlife, those skills or those
habits continued to follow me.
(34:20):
Those habits continue to followme, yeah, and many of us are
right there right now.
Right, many of us are rightthere right now.
So there's a lot that has tohappen for us to begin
retraining, right, we got tocultivate that taste and we got
(34:41):
to begin retraining our palatesso that it does or it pushes us
in the direction of where wewant to be, right.
So, the role, the role of taste, the role of taste, right.
Um, and so what are some commonchallenges that people will
face as they attempt to changetheir taste?
(35:04):
What are some common challenges?
Number one preference forhigh-fat, high-sugar foods.
That is what our society hasbuilt into us.
So, aside from the things thathave developed as part of our
history, part of our childhood,part of our own development,
advertising, the design of foods.
(35:27):
As a matter of fact, I waswatching a show today and the
chef was talking about thesevery tastes, right, the sweet
and the salty, and the sour, andthe bitter and the umami, and
he was talking about how to putit together so that when you sit
down, you just want to havemore of that food.
(35:48):
Notice, it's not healthy thatwe want to have more of the
healthy food, we just want tohave more right.
And there's this idea of thebliss point that I've talked
about before, where there's theperfect amount of fat, the
perfect amount of sugar andperfect amount of salt, and
(36:09):
that's what advertising does, sothat when you eat that, you're
like this is so good.
So we have a built-inpreference for high-fat,
high-sugary foods.
The other challenge that peoplewill have is that they are
unfamiliar with healthy foods.
They've never learned how tocook it.
(36:30):
They've never learned what someof those different things are.
We all pretty much eat about 15to 20 different things and
that's it.
We stick within that group offoods that we eat all the time.
So they've never expandedbeyond that and so they're
unfamiliar with, maybe, somehealthy foods.
They think that healthy foodshave less flavor.
(36:52):
In fact, one of our communitymembers in our community meetup
was asking me there's this dishthat she likes and she wants to
make.
And she was like hey, how do Imake this?
So it's healthy, so it tastesgood, and so we gave a couple of
suggestions and we'll talk alittle bit more about how we do
(37:13):
that.
But, yeah, most of the timewhen we say, oh, I'm eating such
and such, the people who arenot in our circle will say how
does that taste?
In fact, this afternoon let metell on myself I was in the
office and I was explaining toone of our pharmaceutical reps
(37:36):
the spikes that we have in bloodsugars as a result of something
like a milkshake.
And as I'm talking about thismilkshake, y'all in my brain, my
brain says you need to get amilkshake.
And so I started to.
We started talking abouthealthy milkshakes and so they
were describing the milkshakeand I me right, see, right now
(37:56):
I'm talking to you about food,right?
And me, the endocrinologist,the guy who's in there talking
about food I said man, that musttaste nasty, right?
Because we think if it'shealthy, it's less flavorful.
Another challenge is that it istime consuming y'all, time and
(38:17):
convenience.
I don't have time to do thatand prepare for that.
And then there are some socialand cultural influences.
We eat the way the peoplearound us eat.
That's one of the reasons thatquote unquote diets don't work,
because if you are on aparticular diet and your family
(38:38):
is not on the diet now, you'vegot to cook two separate types
of foods.
Or if you go somewhere and thepeople that you're associating
with are not doing the thingyou're doing, then you've got to
make a choice, and a lot oftimes, we make the choice to be
in community rather than bedifferent.
(38:59):
Ooh, ooh, that's a good one.
Okay, hold on, let me pop overhere.
Hear what I said.
We make the choice to be incommunity rather than be
different, because we don't wantto be different, we don't want
the community to ostracize us,so we don't do that.
So we don't do that.
So how then?
(39:19):
How then do we beginintroducing new foods?
How do we begin introducing newfoods?
Number one we want to do soslowly and start small.
You can start by incorporatingsmall amounts of new foods into
(39:40):
the dishes you already like.
So begin putting those thingsin there, so you can add some
kale to a smoothie.
Or mixing some arugula, somequinoa into your rice, arugula
into your salad.
So start small.
(40:02):
Don't all of a sudden go homeand, like a lot of people will
do, they'll throw everything outand say, okay, I'm going to be
healthy.
Well, guess what?
That's not going to work.
Number two you want to mix andmatch.
So combine new flavors withtextures that are familiar to
you, things that you like.
So put something that's bitterwith something that's sweet, or
(40:27):
something that is citrus withsomething that's sweet or
something that's salty.
So play around with them, socreate new mixes and matches.
It's the only way that you'regoing to be able to be
successful, because, once again,we all will eat around the same
(40:52):
number of things if we're notcareful, if we don't catch
ourselves.
So experiment with cookingmethods, right?
Instead of frying something,steam it Instead of steaming it.
You know, it gives a differentdimension, right?
So grill it, saute it, don'tbake it, don't bread it, you
(41:13):
know.
Just do something different,and this can reveal things that
you may like.
A lot of us don't like thingsbecause we've never tried it.
I remember when my son wasgrowing, we would put things on
his plate.
He's like oh, I don't like that.
I said how do you know?
You haven't tried it yet.
And so we make him, we putthings on his plate and we make
him eat.
(41:33):
Oh, we made him Eat differentthings.
Hey, you got to try some ofthat.
After you try it, then you cansay, okay, I don't like it, but
you can't say I don't like it ifyou don't try it.
Approach new foods withcuriosity.
Engage your curiosity.
Make this a fun process.
Y'all In the office today I wastelling someone who was there
(41:58):
we were trying to figure out.
He said, well, what can I eat?
What's going to raise my bloodsugar?
And I said this is the fun partof what we do, right For my
patients.
This is the fun part of what wedo.
In order for me to know what'sgoing to raise my blood sugar, I
got to try it.
In order for me to know what Ilike, I've got to try it.
I may not like it and say I'mnever going to that again, but
(42:21):
you can't say that unless you'vetried it.
Engage in it.
Look at this as an adventure.
A lot of people like to traveland some people say, oh, I'm not
going to that place because itcan be whatever.
But this person said, no, I'mgoing to that place because I
want to know what it's like andthen be patient and persistent.
(42:43):
This is your health.
This is your health.
You can make choices.
It doesn't happen overnight,but it can happen if you allow
it to happen.
All right, if you allow it tohappen, all right.
So start, small mix and matchexperiment, engage your
(43:04):
curiosity and then be patient,be patient, be patient.
And then here are some flavorenhancers, y'all Flavor
enhancers.
Utilize fresh herbs and explorethe world of spices.
There's salt, there's pepper,there's garlic powder, there's
(43:29):
onion powder, and after thatmost of us stop.
Most of us stop in terms of ourspices.
We know Italian seasoning, weknow thyme, we know rosemary, we
may know garlic, we may knowcilantro, we may know basil, and
(43:56):
after that most of us stop.
There are so many spices outthere, y'all, there are so many
herbs that you can flavor thefood with.
The better you flavor it, themore the brain says, hey, I like
that thing.
So we're incorporating newthings.
And so what are we doing?
We're well, we'll come to thatin a minute.
So master the art of roasting.
(44:16):
When you roast things, man,there's a flavor that comes out
of it that you cannot believe,and some of us, we don't do that
.
So take some asparagus, takesome eggplant, take some
zucchini and some squash andchop them into chunks.
Right, get a foil pan orwhatever kind of pan, a baking
sheet, and get some light sprayor get some a little bit of, I'm
(44:40):
going to say, olive oil, extravirgin olive oil, right, get
some of that and just mix ittogether Some salt and pepper
and other seasonings and justput them in the oven and broil
it.
Oh yeah, broil it for about Idon't know two, three minutes,
cover it with foil, put it backin for two, three minutes and
(45:02):
then take the foil off and broilit for another minute.
Amazing, amazing taste.
One of the things that I'vedone and this is I don't even
know how I got this right so Itook some portobello mushrooms,
right, those big ones, and I cutthem in quarters and I got a
(45:27):
balsamic vinaigrette saladdressing and I drizzled it over
it and mixed it up, some saltpepper, some other seasonings
and I put that thing in the oven.
And, man, when that came out,it was amazing.
Have you ever had a portobellomushroom hamburger?
Just the portobello mushroom.
(45:50):
Not even meat, right, not evenbeef, not even that.
Just it, right, that was themeat, was the portobello
mushroom.
It was amazing.
Anyway, sorry you guys, I'mgetting hungry now.
Okay, so use citrus and vinegar.
Remember I said that when youuse citrus.
It enhances, it opens up theflavor.
It opens up your taste buds.
(46:10):
It allows you to see and feeland taste other things.
Incorporate healthy fats right,I said extra virgin olive oil.
Avocado would be a good onethat you could put in there,
right?
So begin incorporating newthings, new fats, in there,
because, remember, fat, salt andsugar are the three things that
(46:32):
the industry, the food industry, is using to affect you, to
convince you to do something.
You can use it for yourself,you can use it to help your
palate look for other things andthen embrace umami and season
smartly.
So embrace umami that is inyour foods, right.
(46:54):
What types of things can giveyou that flavor?
Well, mushrooms will do that.
I just talked about portobellomushrooms.
They're amazing, right forgiving you that protein flavor.
All right, put it in there andthen season smartly.
Don't just put all.
It's the real.
I started talking about making aroux earlier, you remember?
That's the reason that somefoods in some restaurants are so
(47:18):
good.
They don't just put all theseasoning in there at one time.
They brown the meat and theydrain off the oil, and then they
brown the vegetables, or sautethe vegetables.
They glaze the pan, then theyput the sauce that they have
(47:40):
back in the pan.
They put the meat back inwhatever I'm talking sausage Put
the sausage back in there.
Then they put the vegetablesthat they sauteed, then they put
some fresh vegetables and theycover it.
They let it simmer for a coupleminutes and then they go.
They put some more seasoning.
What are they doing?
They're building the complexityof the flavors in the food so
(48:01):
that, when you taste it, whenyou eat it, amazing.
This does not just have to bedone in an unhealthy way, you
can do this in a healthy way aswell.
So all of those things.
So what are we ultimatelytalking about?
Y'all, let me back up here.
So what are we ultimatelytalking about?
Y'all, let me back up here.
So what are we ultimatelytalking about?
(48:21):
What we're talking about istaste, right, we're talking
about that last component of theheat model, right?
Habit, emotions, access andtaste.
Of the things that are there,the one that's probably involved
(48:44):
in all the others is the taste,because our brains associate a
taste with an emotion.
It associates a taste with aparticular time and it
(49:07):
associates a taste with ouraccess to certain things.
Let me say that again, of thethings that are in the heat
model, the one that's probablyassociated and incorporated with
everything else, is this ideaof taste, because our habits
that we do think about this.
(49:30):
The first time you ate somecertain things, it was nasty,
you didn't like it because yourpalate wasn't used to it, and
you sat down, for example, withthe family, and every time you
sat down with the family, thefamily ate that thing.
And you tried it again andagain and again and again, and
(49:55):
after a while, right, you can beacross town, around the country
, across the globe, if somebodymakes that thing for you and you
eat it.
You associate that taste withthe fact that your family used
to sit down on Tuesdays and eatit.
Right, right, one of thereasons I get hot dogs and pizza
(50:23):
and Chinese food when I go toNew York is because I associate
the taste with the emotion ofbeing with my dad and my family.
Right, the memory comes back,the memory begins flooding me,
me even.
I'm talking to you right now.
I remember the first time thathe took me to coney island.
(50:47):
Right, the memory, thoseemotions are stirred up.
And then our access.
Right, our access.
Even if something is on thetable, y'all, if we don't like
how it tastes, we're not goingto eat it, right?
So taste is involved, so thethings that push us in a
(51:11):
particular direction habits,emotions, access and taste and
our goal here is to beginlooking at our reason for the
things that we're eating.
What does that taste mean to us?
(51:32):
What does it remind us of?
What has caused it?
Is it just programming from theindustry?
Is it just the fact that theyfound just the right combination
of those fat, carbs and fat,sugar and salt?
(51:55):
And once you got it, you wereaddicted.
So how do we reprogram?
We begin first by understandingthe reason for the things that
we eat.
This is Dr Dwain Woode, that'sWood with an E.
The E stands for endocrinology.
Here on the channel, I educate,I empower and I encourage you
(52:15):
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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