October 20, 2024 • 46 mins
Resident Guest, Dr. Nicholas Perricone is back and shares his secrets for a 3 Day Holiday Glow Up (and beyond).
Why wait until January to undo months of holiday punishment? You don't have to suffer through the season then pay penance later.
Follow his simple advice to look and feel your best throughout the holiday season (without going hungry or suffering) so that you can strut into 2025.
Let's do it together- join our Holiday Glow Up Challenge on Life-GLOSS.com.
Dr. Perricone designed a program for our listeners so that we can accomplish our goals and encourage each other.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Welcome to Life Gloss, a beautypodcast for sassy and seasoned
women who have lived life andhave a drawer full of lip gloss
to prove it.
Audio Only - All Partic (00:10):
Welcome back, LifeGloss.
We have our resident hero withus today.
The illustrious Dr.
Perricone is back with us thismonth, and we are kicking off
the holiday season with ahealthy, focus on sugar, how you
(00:30):
can enjoy your season withouthating your photos and feeling
like you have to pay for it inJanuary.
Welcome Dr.
Perricone.
Welcome.
It's a pleasure to be back.
Very pleasure.
It's very pleasurable to be withyou both and a really great
opportunity to talk to ouraudience and teach them a little
bit about nutrition and how tostay healthy.
(00:52):
Wonderful.
We love it.
And I know that you've beenstudying a lot.
For a lot of our audience thatdoesn't know, it's back to
school for their kids, butyou've gone back to school too,
which is mind blowingconsidering, you know, you're
already very impressivepedigree.
(01:14):
Well, I really wanted to do thisprogram.
It's the executive master'sprogram at Yale.
And so the students are older,they're in their probably late
thirties and forties.
I knew I'd be older than thestudents and I knew I'm older
than the, than the, um, most ofthe professors.
And after walking around campus,I'm older than the buildings,
but you look better.
(01:35):
We've had so much audiencefeedback, um, after our last
episode and people are sothrilled that you're going to be
coming back regularly.
We have, we've been flooded withquestions about sugar, but so
many comments about.
And your skin and people keepsaying, my gosh, I remember
seeing him 25 years ago on thosePBS specials and on his book
(01:59):
covers and he's still glowing.
So just a little, just a littlefeedback from our audience.
So you may be older than thebuildings, but.
Better kept, maybe.
Better kept.
Well, I was raving about it onthe last podcast, how great you
look, so I'll keep going.
But, you know.
(02:20):
But we've got some greatquestions for you, I know.
And it's the holidays.
The leaves have turned.
We have Halloween around thecorner.
We have Thanksgiving, Christmas.
Obviously, we'll be seeing youmany times before then.
But.
I think I wanted to bring up thetopic, and I know it's one of
your favorite topics, and thatis the white substance of death,
(02:42):
sugar.
So let's talk about it.
Let's go to it because, um, youknow, there's, there's been so
much done and, you know, when Iwas a medical student and,
Looking under the microscope, Isaw inflammation everywhere.
And I really was putting ittogether.
You know, and inflammation isthe bad guy.
And the problem is, it's a lowgrade inflammation, so we can't
(03:03):
see it, we can't feel it.
What's going on all the time,and it affects every cell in our
body, which then affects themajor organ systems.
And so I also have a master'sdegree in nutrition, and so I
worked with this, and I said,well, what's causing the
inflammation?
And it had to be something wewere doing every day, and that's
what we eat maybe two or threetimes a day.
So it's critical that weunderstand this, and it's so
(03:27):
simple.
Anything that causes a rise inblood sugar results in a rise in
your insulin levels.
And that causes an inflammatorycascade through every cell in
your body and can go on, go onup to three days.
So one bad meal, you increaseyour level of um, inflammation.
Once again, you're not going toreally realize it because you
(03:48):
can't see it, you can't feel it,but it does affect us.
And one of the things we want todo is we want to look at the
skin because the skin is abarometer of what's going on
inside of us.
So, you can use that as abarometer, and the key here is
sugar.
Let's, let's get right to thebottom of it.
First of all, I want to let youknow that when I wrote my first
book, I received a letter fromthe sugar council from their
(04:11):
lawyers.
Saying that they were going tosue me for talking about sugar
and I just happen to have aconstitutional lawyer He said
this is great news.
He wrote that one letter andthey just disappeared.
So it's really important Solet's think about this We want
to eat foods and we talked alittle bit about the glycemic
index last time we were on andthat we did That's just a
(04:33):
measure on what foods will do toyour blood sugar.
And so we want to stay in a lowglycemic, and you can pick up,
you know, a glycemic index,little books, or it's, it's
online, it's really simple.
And you really want to stay inthe low glycemic area, but we
want to talk about the healthyfoods today.
We know that sugar is a bad guy,but what can we do to really
change this?
(04:53):
And I, so I want to talk alittle bit about medicine right
now too.
So when you go to your doctorand you get your blood tests,
one of the things they're doingis something called C reactive
protein.
And C reactive protein measuresthe total inflammatory burden in
your body.
And so that's critical.
And it's so much more importantthan any other number.
Um, if a doc, I had a patient,um, come to me and say, Um, my
(05:18):
doctor said my cholesterol ishigh, and I said, well, what was
your C reactive protein?
And the C reactive protein wasvery low.
I said, you don't have any riskat all.
It's not cholesterol, it'sinflammation.
And so we have to know that, andwe can So let's just say I take
someone and I do a C reactiveprotein, and they're up high,
like eight or nine, that's highrisk.
Eight weeks on the antiinflammatory diet, shht! right
(05:42):
to the floor.
They're like two or three, whichis almost non existent.
So we have control of our ownbodies and we can do this.
And look, a big thing forpeople, you don't have to be
sacrificing.
You can eat great food threetimes a day.
If you do the right categories,you're just going to feel good.
And so, metabolism is the key.
So, if, so, metabolism controlsinflammation.
(06:03):
That's the magic button.
So, some of these newmedications, um, and I'm not a
fan of pharmaceuticals, but Ijust want to let you know that.
And, um, so, these new, uh,drugs like, uh, Manjaro, And it
Ozempic, but Marendrago isprobably a better example.
They hit those receptor sitescalled GLP and one and then GIP.
And when you press that button,it turns inflammation off in the
(06:26):
body.
So people are taking it as a wayto treat diabetes and also to
treat obesity.
And the most important thingI've seen, yes, I see these
people lose weight.
What impressed me the most wasafter about 6 or 8 months, they
look 10 years younger becausethey're turning off
inflammation, so what happens isthey go into mitochondrial
repair.
Now, you don't have to do apharmaceutical to do that.
(06:48):
You just follow the antiinflammatory diet, but that was
an example of if you're reallydoing this correctly and you hit
that metabolic button, that'sthe key.
And so how do we do it?
Simple diet.
And we should probably post theanti inflammatory diet for all
of the people who watch this um,podcast, because you can just
look at it at a glance.
And so let's talk about the mostimportant thing.
(07:10):
I love people that are a littlebit vain, because they stick
with the program.
So let's just say we're going tostart you off, and let's say you
have something coming up.
You have a reunion, you have awedding coming up, and you want
to look great.
Well, you need a three dayspreparation and you will be
glowing and you'll look likeincredible.
And so that's the way to start.
So if we do this to you, um,you're going to love the way you
(07:32):
feel, you're going to love theway you look, and it's going to
be a great incentive for you todo this every day.
Everybody wants to look theirbest and do their best.
And when you drop inflammationin the body, your mood goes up.
And the brain works better, andyour skin gets more toned, and
of course you reduce risk of alldiseases.
Now, as someone who started askincare company based on anti
(07:53):
inflammatories, yes, it workstremendously well.
But having beautiful skin byputting a topical on alone, Does
not reduce your risk of heartattacks and breast cancer and
everything else.
So we want to make this a, justa really holistic approach, and
that's what my books are allabout.
And my book is coming out inJanuary.
I'm very excited.
And I think it's going to reallymotivate a lot of people.
(08:15):
But let's, let's educate youtoday.
Let's talk about what I think isan ideal meal.
So you're getting ready and youhave this, A reunion at school
or you're going to a wedding andyou start just three days before
and you're going to do salmon,salads, and blueberries.
You're going to stay off anyhigh glycemic foods, sugars out
the door, try and stay away fromthings, the high carbohydrates
(08:37):
are going to increase insulin.
And I'm telling you on daynumber four, when you head for
that event, whatever it is,you're going to be wowing
everybody and you're going tofeel better than you ever have.
And I want you to think aboutthat.
How can I feel that good everyday?
And you can.
There's no sacrifice in thisdiet.
You're never hungry.
Uh, but you're just taking theright categories and that's what
we want to do.
And sad, you know, I'm at auniversity and they give
(09:00):
lectures about calories.
I mean, it's not about calories,it's about food choices.
So you're going to be moreeducated than the people at the,
at the Ivy league schools.
We can do that.
Yeah.
Well, and you made it so bitesized and so easy for people to
understand because anyone cancommit to three days.
(09:22):
Especially for an event, andthen carry that into the rest of
their lives, because why wouldyou ever stop, really?
It is, and you know, it'sinteresting too, because when
you decrease inflammationsystemically, you decrease
inflammation in the brain.
And inflammation of the brain,um, basically gives you anxiety
(09:42):
and depression.
So when people are on day numberfour, they not only look great,
but they feel really incrediblygood.
And so, I would love everybodyto try the free day diet, and
you're going to remember thosedays afterwards, and you're
going to say, I always want todo this.
So it's highly motivating.
And so, it's nice to look atyour skin and say, hey, I look
good today.
Your mood's elevated, you'rethinking clearly, and that's the
(10:04):
way to do it, because it's atotal incentive every day.
And if you blow it.
One meal, fine.
Few meals, you're going to goback to where you were and
you're not going to let thathappen.
Okay.
You know, I think it'sinteresting, you know, you, you
bring up sort of the how bad doyou want to feel good, you know,
and it's consistency.
It's, it's really not evenmotivation.
(10:25):
We talk so much about motivationand, and living that healthy
lifestyle.
But I think consistency is, isthe real key.
Sticking with something reallydoes make the difference.
It's not going on and it becomesa lifestyle, not, not a diet.
It's a lifestyle.
Yes.
(10:45):
And the thing is, if you go to agood restaurant, You can do all
of this.
You know, there's nothing likegoing out and someone prepares
your, your salmon, whatever wayyou like it, broiled in a
beautiful Caesar salad and, youknow, and fresh fruits.
It's just a wonderfulexperience.
So we can just do this.
Um, there's no sacrifice here.
You can, you can all do it.
And, um, the other thing too, iswhen you finally get things
(11:08):
stabilized and inflammationcomes down, so your mood's
elevated.
And your, your metabolismchanges, you have a lot more
energy, and you're sleepingbetter.
And the best part is looking inthe mirror and say, Hey, this is
working.
That's my, that's my barometer.
So we can just approach lifelike that.
And, and everybody wants to feelgood and look good.
And certainly we don't want tohave extra weight on us.
(11:29):
But I don't, I don't like thediets I've seen in the past.
And one thing that wasinteresting, this is 20 years
ago when I was doing it.
Um, I would have patients on itand they would lose weight.
And so I, before that, peoplewho lost a lot of weight, you'd
meet them and say, gee, you'velost weight.
And I said, congratulations, butyou're thinking in your mind
like you look terrible.
Your face is drawn.
(11:50):
They've lost a lot of musclemass as well.
We don't lose muscle mass on theanti inflammatory diet.
And interesting, when you startlosing muscle mass in your face,
you look really drawn and old.
Okay?
So this is going to give youthis, this wonderful radiant
look.
And I've had people lose up to150 pounds on the anti
inflammatory diet.
And they look magnificent.
(12:10):
And look, you'll know.
And Dr.
Perricone, one thing that struckme and has stuck with me is how
much you do focus on proteins,the right proteins, and so many
of us are not getting enoughprotein, and we're not getting
the right proteins.
Salmon is a pretty easy answer.
(12:32):
Oh, it is.
It's, it's fantastic.
Um, um, profile of amino acidsand there's this also essential
fatty acids, which are reallyimportant as an anti
inflammatory.
So that's probably the easiestway to go about it.
Uh, but there's so many otherthings you can do, but I'm just
such a fan of salmon.
I just can't.
Can't get away from it.
So actually had it this morningand I had it last night.
(12:52):
That's great.
And it's just, it's justwonderful because I have a lot
of work to do today and, andhere we are.
So, uh, I just want people, youhave to form habits and when we
form habits, you don't have tothink about it.
And I think you're really goingto be reinforced by the fact of
how you feel and, and, and howyou look.
So let's go there.
Let's go there.
Let's talk about every,everything you can do.
(13:13):
I mean, um, and another thing istoo, I know there's been a lot
of work.
On people who are fasting andfasting is a great way to
normalize your metabolism.
My main concern with fasting isare you getting enough high
quality protein and that's thekey.
You have to get enough protein.
So I'd say, let's say theaverage woman probably should be
(13:34):
getting 50 to 60 grams of highquality protein.
And that's not difficult to do.
If you have a piece of salmon offour ounces, that's about 18 or
20 grams right there.
Um, and then you have two othermeals of the day to, to get
there.
And you don't want emptycalories for sure.
And so, we need to understand,well, what, what, what contains
protein?
Well, certainly, um, dairy does.
(13:56):
Um, but, you know, I'm not a bigfan of cow's milk.
It's pro inflammatory.
But, you know, eggs arefantastic.
And, um, one thing I do, I'malways on the run.
I actually get liquid eggs.
You can get them at the, at thestore and, uh, you can get just
egg whites, so I get the wholeegg and everything and I pour it
into a cup and I sweeten it alittle bit with glycine and
(14:19):
drink that down and that's like,it's like 40 or 50 grams of
protein for me.
It's like, wow.
Interesting.
It is.
Very interesting.
Glycine.
Okay.
So let's talk about glycine.
Yes.
So glycine is a really simpleamino acid.
It's tiny.
It tastes very sugary, which iskind of interesting.
Oh.
But glycine does a lot of thingsto your body, and you know,
(14:39):
we're all glycine deficient.
Glycine, we need a lot ofglycine every day.
You know, it's in the multiplegrams.
So what I do is I try to take Aglycine.
Um, I sweeten my egg drink withthat.
I use it in my tea.
Everything I do that I want tosweeten is using glycine.
And then another important thingis there's a, a master
(15:00):
antioxidant in the body calledglutathione.
I think we've talked about thisbefore.
So glutathione is the masterantioxidant.
That's the one.
And so if you keep glutathionelevels high, it's protecting
your body because allantioxidants, especially the
mother antioxidant, are antiinflammatory.
And so we want to do that andyou can raise, you can raise
(15:20):
glutathione with somethingcalled N acetylcysteine, and
that's a, um, it's basically asupplement.
And there's a study right now,and if you go to YouTube, um,
there's a great doctor, I thinkhe's out of New Zealand, and his
name is Stansfield.
And he recommends this thingcalled Glynac.
(15:42):
It's just a word, I mean,glycine and N acetylcysteine.
So there was a study withpeople, they were probably in
their 60s and higher, and theyput them on the glycine NAC, and
they took a lot of it.
So they did it twice a day, thesupplements, and at the end of
24 weeks, when they went backand they looked at all of their,
(16:03):
their blood work, um, they foundthat their levels of glutathione
were now pretty close to someonewho were in their early 20s.
And so that's amazing.
So we want to increaseglutathione as we do this.
And so I'm, I'm a big fan ofGlynac, um, you don't have to do
it forever, but we did know, wedid find out from the study
that, um, they did it for 24weeks and they, they really were
(16:26):
right about the same level ofglutathione in someone in their
early thirties.
And these are people in theirsixties and seventies and
eighties.
So if you're young, like youguys are, and you do Glynac,
it's just phenomenal and it'svery protective.
Interesting.
Okay.
All right.
Making notes.
We're making notes.
We're making notes.
And we'll have notes on all ofthis too in our podcast.
(16:47):
So, uh, our listeners and thediet.
Yes.
And the diet.
So our listeners can see allthis and reference all these
great tips.
One tip that I really would lovefrom you, um, I have a very
healthy house.
I have two teenagers who areextremely healthy.
Thank God.
Um, but I have to say for, youknow, for a lot of women out
(17:09):
there and a lot of men withchildren with Halloween around
the corner, and even, you know,mom's passing out candy, you
know, I mean, what are some tipsthat you could give to kind of,
you know, help around theseholidays?
Like just not have it in thehouse.
Just don't engage with it.
I mean, you don't want to be thehouse that passes out apples.
(17:30):
So what do we do?
Well, you know, my, my, myphilosophy is one day is not
going to kill you.
So go, go trick or treating anddo what my mom and dad did.
Um, oh, you bring home this bagof candy.
And then within two or threedays, you said it's all gone.
Of course they threw it away.
(17:53):
You know, there, there are someplaces you can send to the
troops.
I know.
Um, that's something that's kindof big in our neighborhood, um,
is, you know, they collect thecandy and they'll send it to the
soldiers.
Not that we, you know, I, Iadvocate that either, but you
know, sometimes getting a littletreat from abroad is a nice
thing to do.
So I think that's somethingthat's, uh, that it's easy for
people to do, give it away.
(18:14):
Right.
Yeah.
So what we want to do is I said,you know, we have a good diet
every day.
Right.
And of course, children, it'svery important to get adequate
protein and plenty of freshfruits and vegetables.
So a salad a day is amazing, andthe more colors in that salad,
and we call it the colorquotient, the better you do,
because those are polyphenols,powerful in terms of anti
inflammatory activity.
(18:36):
And then the other thing I do ona daily basis, and my brother's
visiting me from London, and Isaid, look, every morning I
start the day off with Atablespoon full of, um, extra
virgin olive oil because it'sloaded with polyphenols.
So what you want to do is youhave to get a high quality olive
oil.
And if you put it in your mouthand you drink it, you should
(18:58):
have a burning in the back ofyour throat.
Those are the polyphenols.
And so if it's not burning, uh,the polyphenols only last about
20, um, I think they last abouttwo or three months.
So you have to keep it out ofthe light.
And you, even though, um, theolive oil has a two year.
Um, life, um, in terms of tillexpires, but that's talking
(19:19):
about the quality of the fats.
They don't get oxidized, but thepolyphenols don't last.
So I suggest you buy highquality of shallow in small
bottles.
And what I do is I take aluminumfoil and wrap it around the
bottle.
So it doesn't get any light.
And then we use that up prettyquickly.
And that's what everyone shoulddoing.
So it's hard to believe, but ifyou take that noise, by the way,
(19:41):
that's, that's Daisy, she'smaking a nest puppies.
So she gets a little fanaticalabout her nest before she takes
them out.
Oh, that's so funny.
Daisy's allowed to make as muchnoise as she likes.
Yes, she is.
We all make our nests, Daisy.
Is there a brand of olive oilthat you particularly care for?
(20:03):
I mean, until you make one.
I just came back from Umbria,Italy.
And I went there to visit anolive oil grove.
And it's, it's called Del Papaand it has 500, 000 trees and
this young man took it over fromhis family.
(20:24):
I think it was started in 1945,uh, by his grandfather and he's
put a lot of money in, butthey're really good.
high tech now and they have, youknow, they really look at
everything and they look atlevels and they have ways of
increasing the amount ofpolyphenols in the olive oil.
What they do is they, theystress the trees a little bit.
So let's talk about stress.
(20:44):
Okay.
So it's, so when we, we stresseven our own bodies, our body
reacts by making up defensiveand we call it hormesis.
So, so hormetic agent issomething that will increase
stress.
Um, basically your body's, Iguess it's called the responses
to protect you against oxidativestress.
(21:06):
So what they do to stress thetrees is they, they give them
less water and that stresses andthey make a lot of polyphenols.
So he's doing all this stuffwith his grove and it's so
delicious.
And he gave me a few bottles andI'm using that.
So they'll pop them.
Um, but there's a few othersyou've got to look at and you've
got to do it and you've got todo.
(21:26):
The taste taste test.
So taste it.
It should be very fresh and justgo like, you know, when you're
you're testing wine, you'll likethat the olive oil.
If it's not burning the back ofyour throat, wrong one.
Okay.
That's a great tip.
I didn't know that.
That's a great, incredible.
If you have high quality extravirgin olive oil with high
polyphenols, and you take thattablespoon of olive oil in the
(21:49):
morning, it works as well as aMotrin in terms of dropping
inflammation.
So any aches or pains you have,you feel better.
And it's doing wonderful thingsto your body.
I'm doing that right away.
I've just been on a quest.
To convince friends and familythat most olive oil out there is
not real olive oil.
They still think I'm a littlecrazy, but I keep telling them
(22:11):
the labeling laws in the U.
S.
allow there to be a little bitof old olive oil scraped through
the bottom of a barrel somewheremixed with other often seed
oils.
So the extra virgin olive oilyou're getting somewhere often
is not.
So you need to look for anartisanal company.
(22:33):
Is that correct?
But you've got to do the tastetest and the burn taste test.
And that's the way to do it.
Because what happened is in theolive oil industry, some of the,
some of the very largeorganized, uh, crime people, um,
are taking it and diluting itwith, with vegetable oil.
(22:54):
And so it's very difficult.
It's, it's happened in Italy.
It's happened in Spain.
And so you've got to be verycareful in what you're buying.
So I just leave it up to you andyou look for it.
Um, I, I love the Del Papabrand, but they're not quite
here in the United States, butthey're going to get here soon.
Um, and, um, there's another oneI found, um, it's really fun.
(23:14):
It was, um, it's called Saint'sSupply.
I should bring the bottle uphere and show you it's a, it's a
black bottle, totally opaque.
So that's it.
And it comes in a very smallbottle and it's really stings
when you put it in their mouth.
That's really good.
Okay.
Well, we're going to, we'regoing to put links to
everything.
Find it.
In, in all of our show notes.
We want to definitely supportthem so they can continue.
(23:37):
But if Del Papa is going to gethere, I mean, it's, they're just
totally dedicated.
The whole family.
Third generation and they knoweverything and it's high, you
know, it's high science.
There you go they have a lab andthey're testing and and the The
young man who took over his nameis Giorgio Del Papa and his
daughter and his sister isLucrezia and they're just so
(23:59):
dedicated to this.
We spent three days together.
It was great.
And we were, and we walkedaround the groves and we did
some filming for PBS therebecause there, we have a program
that I put together andsponsored on just the wonderful
foods out there that arehealthy.
And so they're doing Italy rightnow.
And so they took a little Detourover to the Del Papa, uh, Olive
(24:22):
Grove, and they filmed, and nowthey're going back to, um, uh,
interview Giorgio, and it'sreally inspiring to see what
they're doing.
I've never, it's just so greatto see people working so hard at
the business, and he's putmillions of dollars to bring
this back.
It was just deteriorating, andso he's totally dedicated.
The family is, and it's sowonderful to meet people who are
(24:42):
interested in just making peoplehealthy.
And you know, the thing is.
You can make it by making peoplehealthy.
It doesn't necessarily meanyou're going to make less money.
You're going to make more money.
Okay, and there's nothing likehaving a successful business
that's helping people at thesame time.
It is.
It is a very lucrative way toapproach it.
And so I just love all of theselittle things.
(25:02):
And I have another friend atYale whose son has a very small
olive oil grove.
Uh, in Greece, and I'm going togo visit that one next, uh, but
he's just getting started, butit's really catching on.
And this is important.
So, um, we'll give everybodywhat they need today to figure
this out.
Go out and do the case test.
(25:22):
Now, remember, it only lasts acouple of months.
So buy small bottles.
Make sure it doesn't get anysunlight on it.
And uh, if you take it home andit's, you know, get that little
stinging in the back, wrong one.
Return it.
Okay.
Oh, we're going to be doingolive oil tastings.
This is going to be great.
I have a whole new party idea.
(25:43):
Okay, great.
I love it.
Yeah.
You know, in in Rome, when theygo to the baths, um, you know,
there's a lot of baths in Romethat they were public baths and
then they would get a massagewith extra virgin olive oil.
Then they had these sharpsticks.
They would scrape the skin totake all of the, you know, and
their skin would just beglowing.
(26:04):
Just glowing.
And I, I, so I, I think theywere really onto something there
and we are now too.
We don't have to, just because afew thousand years have gone by
doesn't mean we want to godownhill, do we?
No, definitely not.
In fact, I have one of thosetools and I was just talking to
someone about that was preparingfor the hurricane in Florida.
And they were saying, we're notgoing to be able to bathe.
(26:25):
We don't know how long we'llhave without water.
And I said, let's see whathappens.
Like we're praying for everyone.
Of course I said, but you can doa dry oil scraping bath.
And it's funny.
We were just talking about that.
They said, well, we could justdo a lot of powder.
And I said, maybe do the oil andthe scraping.
I do.
Well, if you can, but yeah,let's hope for the best because
(26:48):
in other words, and it's such adisaster there in Carolinas.
Um, so very sad.
So we can't control the weather,but we've got to be prepared.
You always should have plenty ofwater on hand in your home.
Um, and a really fresh waterand, you know, bottle and you
know, I don't, it should beglass, not plastic.
(27:08):
Okay.
So make sure you have it inglass or, you know, like the
hydrogen water, we have it in.
Aluminum cans, but they'recovered with a polymer inside
that protects them.
So all these things can help us.
So you have to be prepared.
You've got to always have extrafood in the house.
You have to.
And a lot of water.
Just store the cases of waterand make sure it's glass.
Okay.
(27:28):
And make sure it's glass.
You know, that's, that's reallyinteresting.
I've been.
diligently creating a little,you know, a little supply of
things.
And I've been learning how to,um, how to make kimchi and how
to can, and I've started makingmy own yogurt with goat's milk.
(27:49):
Now I need a goat.
So I think, We'll see.
We'll see where this all goes.
I know, Susan, I can see you,but, um, Whole other podcast.
In the water category.
I've been asking so many people,and I'm in California, and I
asked them for water in glass,and they look at me like I'm
(28:09):
crazy.
I found a few resources thatwill do it.
But I've just been stocking upon my hydrogen water because you
said in our last podcast thatyou tested cans that had been on
the shelves for six years.
And they not only are using thepurest water, so I know the
water is going to be good inhere, but the volatility of the
(28:31):
volume and efficacy of thehydrogen after six years on a
shelf is still good.
Yes, it's amazing.
We call it retains.
We put these on the shelves whenwe do a run and then we took to
check them and it's unfortunatethat many of the brands, um,
that we tested or they're just,you know, they've been on the
shelf for a couple of months.
They have sub therapeutic levelsof hydrogen and we can't put
(28:53):
hydrogen in glass.
It goes right through glass.
That's why I said, um, um,probably want to make sure
you're doing that.
Um, and, um, and of course, youknow, you've got to find the
right one and there's actually alittle kit you can get.
Uh, it's, it's, it looks like wecall it like methylene blue and
it comes with like a little, um,measure and you put some
hydrogen in, then you put a dropin and the hydrogen will reduce
(29:16):
it and it'll go from blue toclear.
And so each drop it's, it's one,uh, 10th part per million.
So if you can get 10 drops andthey're clear, you have the
therapeutic level.
So it's not expensive to havethat, to test that, because that
would be ideal to make sureyou're getting the right amount.
Because this is important.
Hydrogen is very important.
It's I've noticed a bigdifference and you know, I'm
(29:38):
just going to shamelessly plugthis for you Because you know
for our audience we don't haveany relationship other than
that.
We just love and respect.
Dr Perricone so much so Uh, andfor many of you, I know you guys
have been telling us that you'vebeen using your hydrogen water
At least twice a day and peoplehave been saying their brains
feel better.
They're sleeping better.
(29:58):
They feel less stressed out I umI find that my exercise is
better when I use it rightbefore hand.
My attitude is better.
So, um, if I'm feeling a littlecantankerous, I'm usually
dehydrated and this seems tohelp.
So, and my skin and my bodyfeels better.
(30:19):
A lot of my.
Inflammation in my joints.
I'm going through a wholebattery of tests right now,
testing inflammation andfighting with doctors.
Thanks to you, Dr.
Perricone, who have said to me,I went in and said, something's
off.
Something is off.
I'm feeling inflammation.
I want to get baseline, youknow, blood work so that I can
then measure it, change my dietand see how I'm doing.
(30:42):
And they were fighting me oneven doing the blood tests.
But, you know, I knew kind ofwhat to say to get them to do
some of the blood tests andthey've done them and, um, now
we're just doing some, makingsome dietary changes.
But thanks to you, I know betterhow to advocate for myself
because I knew something was alittle off and they say,
(31:02):
clinically, you're fine.
Everything's normal.
You're fine.
Or they'll say, well, 15 percentof the population has this
elevated reading with no, andthey're asymptomatic.
And I said, well.
But I've heard that inflammationis asymptomatic until it's
disease.
And they blinked at me and likea big pain in the butt, but they
(31:24):
can do testing and found things.
So, you know, in medical school,we don't even have one course in
nutrition.
Yeah.
And, um, everything we learn isactually in class.
And, uh, there's, you know,there's a lot of, you just have
to learn what you're thinkingand you have to do things on
your own as a physician.
So diet's critical, andinflammation's the bad guy.
When I started this 20 yearsago, I was a total pariah, but
(31:47):
the inflammation aging diseasetheory is now mainstream, and no
one remembers my name.
That's fine, it was better thangetting all the bad letters.
Uh, and so we want everybody tojust understand this.
And um, look, the doctor isthere, Uh, and they're
important, um, when you getsick, um, you know, you need
their medications, but the ideais to stay healthy.
(32:07):
And so let's talk a little bitabout that mild amounts of, or
moderate amounts of exercise areanti inflammatory.
And so that's critical.
So what I do every morning, um,I get up and I go out here, I
have a nice spot by the waterhere.
I'll do my 20 minutes ofstretching and, um, I do it
barefoot.
(32:28):
Uh, because, uh, you'regrounding, and so grounding kind
of brings electrons up from theground, and, and electrons are
very good, they are antiinflammatory, so you do that in
the morning, do your stretching,and then, of course, I've had my
glass, uh, my, my can ofhydrogen water already, and
then, uh, you have your antiinflammatory diet, and, and just
get, just get in the habit, butthese are all simple things, so
(32:50):
instead of getting intoarguments with your doctor, who
hasn't been educated, and he'sreally, or he or she here, and
it's set in their ways.
Um, you just say, well, I'd liketo just have this checked.
I don't want to know my Creactive protein is.
And you want to be down to lownumbers.
And if you want to be there, trythe anti inflammatory, try it,
drink hydrogen water and it'spainless.
(33:10):
But then remember things is onthe days you don't get enough
protein are the days you agebecause you need protein.
Okay.
And let's repeat that one moretime.
And the days you do not getenough protein are the days you
age.
You have to have protein torepair yourselves.
So we have to think aboutinflammation, and that's
something that has to becontrolled, but adequate.
(33:32):
So you want to make sure you getadequate protein every day, high
quality protein, and you'regoing to find that in things
like eggs, um, and dairy.
Um, and of course, uh, if, uh,you're not a vegetarian, um, you
know, certainly salmon's high onmy list, but fish is very, very
good.
But you know, you can, if you,if you do eat beef, that's fine
and pork, whatever it is, butthose are all high quality
(33:54):
proteins.
Thanks.
And you have to decide, youknow, what you want to do, but
it makes no sense to have a, ifyou're having a so called meal,
not to have any protein inthere.
It's just, it's kind ofdisastrous.
That's wonderful.
And Dr.
Perricone, for people thatthink, gosh, I'm too busy to be
preparing all of these meals.
(34:16):
And how do I, how do I storesalmon?
How do I keep salmon?
I know you have some tips forreally easy salmon.
And so people also know whattype because people can, we can
go on tangents and down rabbitholes about where to get it and
what to do.
But I know you have a, an easyway for people to.
do the right thing here.
So, you know, of course, youknow, ideally, um, wild Alaskan
(34:39):
salmon is great, but it'sseasonal, difficult to get.
And, uh, you know, there's, somost of this is salmon that's
raised in the salmon farms.
Not ideal, but you know what,it's still probably the best
food you can possibly get.
And the thing with salmon isbecause it has so much wonderful
essential fatty acids, they'revery, um, they're very easy to
oxidize.
(35:00):
And so people who don't likesalmon have never had a real
fresh piece of salmon.
Salmon, um, when you put it inyour mouth, there's no, there
should be no fishy smell andit's just like eating cream.
It's so good.
But it's very difficult.
So you've got to buy the salmon.
Make sure you find a really goodplace where it's just very
fresh.
Bring it home and then cook itand you're gonna, you're gonna
enjoy it.
But, and if anybody says that,you know, they don't like
(35:21):
salmon, I'd say, well, let'sjust try this and I'll make them
a piece of salmon.
That's the real thing was nooxidation and they just love it.
So a lot of ways to get protein,a lot of ways to get protein.
You can break it up into two orthree meals a day.
Now, what I do is cause I don'thave a lot of time.
My, I might do my egg drink.
I buy these, um, pasteurized,uh, eggs, uh, that are, they
(35:43):
look like they're in, um, aquart, they look like they're in
basically a quart of milk, butit's actually the whole egg or
just the egg whites and I pour aglass and I put some, um,
glycine to sweeten it.
And sometimes I just put alittle bit of, um.
Uh, of some juices I make withvegetables in there and drink it
down.
It's a shortcut, but it gets melike 40 or 50 grams with that
(36:05):
one glass.
That's incredible.
And it'll get you on your way.
So there are a lot of ways to dothis.
You don't have to be spending.
If I had to cook every meal, I'dbe deficient, very deficient.
Well, what we'll do is we'llconnect with you and with your
team and we will get the antiinflammatory diet up.
(36:25):
We'll also maybe get some linksto, um, the egg that you use and
the glycine that you use.
Um, I will wait, we'll wait foryour friend's olive oil to come
up, but we'll maybe promote ortell people about the olive oils
that you suggest.
And we'll, maybe we'll, maybe onour next, um, our next little
(36:48):
segment that we do together, wecan Put together a little
coalition and a team of peoplethat are going to, we're going
to be healthy through theholidays together.
Maybe with our listeners, we cancreate a little, a group and we
can all do photos beforehand,commit to the three days for an
event, commit maybe through theholidays and give ourselves an
eight week of grounding, oliveoil, protein, and just get ready
(37:14):
for the book.
Yeah, we could do a beautychallenge.
That'd be great.
We sure could.
And so, we also want to includesome moderate exercise.
Um, you know, when we exercise,it should be moderate.
People who go to the gym andthey do like a two hour workout,
you're actually causingincreased oxidative stress and
your body can't compensate.
(37:35):
So my workout, which I haven'tdone yet today in the gym there,
I did my stretching.
But when we're through withthis, I'll do about 30 minutes
of weights, but it's highrepetition, low weight, and it
feels really good.
And you feel really good if youfeel exhausted or you've done
too much.
So just think about moderate.
I know Younger people, um, menand women who are really into
(37:58):
weight training, and I know thatthey want to put on muscle mass
and all that.
You know, they can do that.
I mean, certainly do that, butfor the average person, we, we
don't want to stress our bodieslike this.
It's, we don't have that muchtime, and we don't want to do
that.
Uh, so I just want people tounderstand that 15 or 20 minutes
of weights, Weight resistance isphenomenal.
That's incredible.
(38:19):
I'll do that.
I'll do up to 20 or 30repetitions with each one I do.
And I'm done within about 20 25minutes.
Circulation's up.
And it also triggers release ofcertain substances that actually
make you feel really relaxed.
Uh, so one thing, um, we do dois, um, when we, when we
(38:40):
exercise, um, you, um, actuallyproduce a, a number of things,
uh, that are, we, we callmetabolites.
But these metabolites, um, joinup with some amino acids in the
body, and they suppress theappetite, and they also have
anti inflammatory effects.
So I mean, exercise is soincredible what it could do.
But people think that they haveto just do this huge workout,
(39:03):
and you just don't.
I mean, 20 or 30 minutes is allyou need.
And if you're going to a gym andyou're going, I wouldn't, I
would not suggest exercisingover 45 minutes.
I would just, unless you're, Imean, unless you're training for
a program or, you know, you'rea, if you're a runner or
whatever it is, but the averageperson, that's the max.
Don't do it.
Yeah.
We're going to have a wholeepisode on that.
(39:24):
I have a personal trainer that Iwork with, a woman, a 50 year
old, and she's a professionalbodybuilder, but, um, She's
excellent.
I'm going to have her on.
Um, and I've talked to Hillaryabout her as well.
And that's the one thing we talkabout is as we age, and
especially women that have gonethrough menopause or approaching
menopause, our bodies do changewith exercise.
(39:45):
And if you do too much, you canstimulate those cortisol levels
and it sort of has the oppositeeffect.
opposite effect.
Um, so it's interesting howexercise much like our skin care
changes, you know, hopefully ourdiets improve our exercise.
The way we exercise should notbe the same over 50 as the way
(40:06):
we did.
Maybe we were in our twenties orthirties.
Our bodies are different.
Our metabolism is different.
And I think you agree with allthis.
It's, it's, it's, it's, It'sabout movement and moving and
feeling good, but not stressingand injuries can happen too.
Certainly as we get older, um,you know, the, um, tendons are,
are much weaker.
(40:27):
So if you were, you know, youwere doing these big heavy duty
bench presses and you continueinto your fifties, you're going
to tear something.
Okay.
It's going to be injuries.
So just use common sense here.
Remember the exercises.
It's critical, it's veryimportant, but in moderation,
and when I see people overexercising, they're just, you
know, they're working so hardto, to actually, uh, go
backwards.
(40:47):
Right.
Exactly.
Well, that's a relief.
Isn't that lovely?
So we've just found out that wecan exercise less and have
better benefits, eat more, andbe healthier.
Like, this is good news all theway around.
There's a lot of positives,right?
There's a lot of positives toour journey as aging, you know?
(41:08):
Yeah, and it always comes downto moderation, you know, I mean,
when you're very enthusiasticabout something, you tend to go
overboard.
Um, and that's fine when you'rein 20, you're in 20s, but you
can't be doing it, you know, asyou get older, it's just, it's
not important.
And you think you're doingsomething good, you're not.
We want to just, look, the wholeidea is here, is to feel good,
(41:29):
and to look good, and to beindependent, okay?
We want to keep our brainworking.
And we want to be independentbecause without that, we can't
accomplish.
Everybody has a mission.
Everybody's listening today hasa mission, and it's just an
individual mission.
But to do that, you have tohave, um, you know, a good brain
working and you'd have to have abody that's going to respond to
you.
(41:49):
And so if you interrupt thatmission by a lousy food or, uh,
alcohol and excess or drugs, youcan't achieve your mission.
It's not fun.
It's, you become a burden toyourself, your family, to your
community, to the healthcaresystem.
It's And then we, and we're notgoing to achieve our mission and
we know we're on, we know we'reon the right path.
Everybody has a mission.
(42:10):
I know they do.
When I actually talked to them,so I don't feel like I said,
well, tell me what you're doingand I don't care what you're
doing, you're doing it well.
And especially if you're doingthings that are good for you,
but also helping other people.
It's amazing.
That's right.
Well, hopefully we helped a lotof our listeners today.
I think so.
I think so.
(42:31):
And when we come back, we haveyou scheduled to come back next
month as well.
You're so generous with yourtime with us.
And we're, we're so gratefulbecause we just, every time I
think.
Somebody out there is hearingsomething for the first time,
ourselves included, and it'sgoing far and wide and our
(42:51):
mission is here to really helppeople have the information that
they need to improve their livesand supporting your book and
supporting your work is one ofthe most important ways that we
can do that.
So, And we'll plan something,um, probably, um, mid December,
(43:11):
uh, because the book will becoming out in January, and we'll
go over the book in detail.
Uh, everybody should get thisbecause it was a book that I
wanted to do, and I hadn't donea book in 10 years, and because
I said I have to have somethingnew to say, so this is all new.
I'll spend the first Oh, I'd say25 percent of the book just
bring people up to speed becausethere's a whole new generation
(43:33):
out there now.
A lot of inflammation and agingand uh, anti inflammatory diet,
but all of the things I'vediscovered.
And what's interesting is it allcame down at the end of the day
to one molecule.
It's hard to believe.
Okay.
So the book is named after theone molecule.
I'm not going to give you thetitle right now.
And so once you start looking atthat and there are ways of
(43:55):
elevating that one molecule inyour body, so it's anti aging.
It's good, good for the brain.
It's good for bone density.
It's wonderful for the immunesystem and for longevity and
beauty.
And that's what we're all about.
So we're going to make it easy.
And if it's not easy, I failedmy mission.
Oh, this is so exciting.
All right.
Well, we do easy.
(44:16):
So we like, we like easy.
Not everything's hard, right?
Some things are hard and somethings are easy, but we'll all
get there together.
So cheers.
Cheers.
your hydrogen water and keeptelling us what you think and
start thinking for our audience.
Start thinking in the back ofyour mind.
If you would like to do, I don'teven want to call it a
(44:39):
challenge.
I think it's exciting.
I, if you want to jump on theboard with us, maybe we'll do a
little stretching in themorning.
We can always do like a zoomlive.
We're not roping you into thisDr.
Perricone, but Susan and I mightdo who knows what we can do over
the whole holidays to helppeople get ready for the new
(45:00):
year, a new book, a whole newway of, you know, looking at
honoring and caring for yourbody in a kinder, gentler way.
And in empowering ourselves,right?
We want to, we want to empowerourselves because at the end of
the day we have a mission,right?
We have a mission.
(45:21):
Oh, I have so many questions fornext time.
I know.
Please, um, drop us somecomments.
Ask some questions.
We will have time with Dr.
Perricone in just a few moreweeks.
So, Don't um, don't miss theopportunity to chat with him one
on one.
It's something that peoplehaven't been able to do for
years and years and years and weare just so fortunate and so
(45:45):
grateful.
So Thank you.
Thank you, Dr.
Perricone.
Welcome to Life Gloss, a beautypodcast for sassy and seasoned
women who have lived life andhave a drawer full of lip gloss
to prove it.
Audio Only - All Partic (00:10):
Welcome back, LifeGloss.
We have our resident hero withus today.
The illustrious Dr.
Perricone is back with us thismonth, and we are kicking off
the holiday season with ahealthy, focus on sugar, how you
(00:30):
can enjoy your season withouthating your photos and feeling
like you have to pay for it inJanuary.
Welcome Dr.
Perricone.
Welcome.
It's a pleasure to be back.
Very pleasure.
It's very pleasurable to be withyou both and a really great
opportunity to talk to ouraudience and teach them a little
bit about nutrition and how tostay healthy.
(00:52):
Wonderful.
We love it.
And I know that you've beenstudying a lot.
For a lot of our audience thatdoesn't know, it's back to
school for their kids, butyou've gone back to school too,
which is mind blowingconsidering, you know, you're
already very impressivepedigree.
(01:14):
Well, I really wanted to do thisprogram.
It's the executive master'sprogram at Yale.
And so the students are older,they're in their probably late
thirties and forties.
I knew I'd be older than thestudents and I knew I'm older
than the, than the, um, most ofthe professors.
And after walking around campus,I'm older than the buildings,
but you look better.
(01:35):
We've had so much audiencefeedback, um, after our last
episode and people are sothrilled that you're going to be
coming back regularly.
We have, we've been flooded withquestions about sugar, but so
many comments about.
And your skin and people keepsaying, my gosh, I remember
seeing him 25 years ago on thosePBS specials and on his book
(01:59):
covers and he's still glowing.
So just a little, just a littlefeedback from our audience.
So you may be older than thebuildings, but.
Better kept, maybe.
Better kept.
Well, I was raving about it onthe last podcast, how great you
look, so I'll keep going.
But, you know.
(02:20):
But we've got some greatquestions for you, I know.
And it's the holidays.
The leaves have turned.
We have Halloween around thecorner.
We have Thanksgiving, Christmas.
Obviously, we'll be seeing youmany times before then.
But.
I think I wanted to bring up thetopic, and I know it's one of
your favorite topics, and thatis the white substance of death,
(02:42):
sugar.
So let's talk about it.
Let's go to it because, um, youknow, there's, there's been so
much done and, you know, when Iwas a medical student and,
Looking under the microscope, Isaw inflammation everywhere.
And I really was putting ittogether.
You know, and inflammation isthe bad guy.
And the problem is, it's a lowgrade inflammation, so we can't
(03:03):
see it, we can't feel it.
What's going on all the time,and it affects every cell in our
body, which then affects themajor organ systems.
And so I also have a master'sdegree in nutrition, and so I
worked with this, and I said,well, what's causing the
inflammation?
And it had to be something wewere doing every day, and that's
what we eat maybe two or threetimes a day.
So it's critical that weunderstand this, and it's so
(03:27):
simple.
Anything that causes a rise inblood sugar results in a rise in
your insulin levels.
And that causes an inflammatorycascade through every cell in
your body and can go on, go onup to three days.
So one bad meal, you increaseyour level of um, inflammation.
Once again, you're not going toreally realize it because you
(03:48):
can't see it, you can't feel it,but it does affect us.
And one of the things we want todo is we want to look at the
skin because the skin is abarometer of what's going on
inside of us.
So, you can use that as abarometer, and the key here is
sugar.
Let's, let's get right to thebottom of it.
First of all, I want to let youknow that when I wrote my first
book, I received a letter fromthe sugar council from their
(04:11):
lawyers.
Saying that they were going tosue me for talking about sugar
and I just happen to have aconstitutional lawyer He said
this is great news.
He wrote that one letter andthey just disappeared.
So it's really important Solet's think about this We want
to eat foods and we talked alittle bit about the glycemic
index last time we were on andthat we did That's just a
(04:33):
measure on what foods will do toyour blood sugar.
And so we want to stay in a lowglycemic, and you can pick up,
you know, a glycemic index,little books, or it's, it's
online, it's really simple.
And you really want to stay inthe low glycemic area, but we
want to talk about the healthyfoods today.
We know that sugar is a bad guy,but what can we do to really
change this?
(04:53):
And I, so I want to talk alittle bit about medicine right
now too.
So when you go to your doctorand you get your blood tests,
one of the things they're doingis something called C reactive
protein.
And C reactive protein measuresthe total inflammatory burden in
your body.
And so that's critical.
And it's so much more importantthan any other number.
Um, if a doc, I had a patient,um, come to me and say, Um, my
(05:18):
doctor said my cholesterol ishigh, and I said, well, what was
your C reactive protein?
And the C reactive protein wasvery low.
I said, you don't have any riskat all.
It's not cholesterol, it'sinflammation.
And so we have to know that, andwe can So let's just say I take
someone and I do a C reactiveprotein, and they're up high,
like eight or nine, that's highrisk.
Eight weeks on the antiinflammatory diet, shht! right
(05:42):
to the floor.
They're like two or three, whichis almost non existent.
So we have control of our ownbodies and we can do this.
And look, a big thing forpeople, you don't have to be
sacrificing.
You can eat great food threetimes a day.
If you do the right categories,you're just going to feel good.
And so, metabolism is the key.
So, if, so, metabolism controlsinflammation.
(06:03):
That's the magic button.
So, some of these newmedications, um, and I'm not a
fan of pharmaceuticals, but Ijust want to let you know that.
And, um, so, these new, uh,drugs like, uh, Manjaro, And it
Ozempic, but Marendrago isprobably a better example.
They hit those receptor sitescalled GLP and one and then GIP.
And when you press that button,it turns inflammation off in the
(06:26):
body.
So people are taking it as a wayto treat diabetes and also to
treat obesity.
And the most important thingI've seen, yes, I see these
people lose weight.
What impressed me the most wasafter about 6 or 8 months, they
look 10 years younger becausethey're turning off
inflammation, so what happens isthey go into mitochondrial
repair.
Now, you don't have to do apharmaceutical to do that.
(06:48):
You just follow the antiinflammatory diet, but that was
an example of if you're reallydoing this correctly and you hit
that metabolic button, that'sthe key.
And so how do we do it?
Simple diet.
And we should probably post theanti inflammatory diet for all
of the people who watch this um,podcast, because you can just
look at it at a glance.
And so let's talk about the mostimportant thing.
(07:10):
I love people that are a littlebit vain, because they stick
with the program.
So let's just say we're going tostart you off, and let's say you
have something coming up.
You have a reunion, you have awedding coming up, and you want
to look great.
Well, you need a three dayspreparation and you will be
glowing and you'll look likeincredible.
And so that's the way to start.
So if we do this to you, um,you're going to love the way you
(07:32):
feel, you're going to love theway you look, and it's going to
be a great incentive for you todo this every day.
Everybody wants to look theirbest and do their best.
And when you drop inflammationin the body, your mood goes up.
And the brain works better, andyour skin gets more toned, and
of course you reduce risk of alldiseases.
Now, as someone who started askincare company based on anti
(07:53):
inflammatories, yes, it workstremendously well.
But having beautiful skin byputting a topical on alone, Does
not reduce your risk of heartattacks and breast cancer and
everything else.
So we want to make this a, justa really holistic approach, and
that's what my books are allabout.
And my book is coming out inJanuary.
I'm very excited.
And I think it's going to reallymotivate a lot of people.
(08:15):
But let's, let's educate youtoday.
Let's talk about what I think isan ideal meal.
So you're getting ready and youhave this, A reunion at school
or you're going to a wedding andyou start just three days before
and you're going to do salmon,salads, and blueberries.
You're going to stay off anyhigh glycemic foods, sugars out
the door, try and stay away fromthings, the high carbohydrates
(08:37):
are going to increase insulin.
And I'm telling you on daynumber four, when you head for
that event, whatever it is,you're going to be wowing
everybody and you're going tofeel better than you ever have.
And I want you to think aboutthat.
How can I feel that good everyday?
And you can.
There's no sacrifice in thisdiet.
You're never hungry.
Uh, but you're just taking theright categories and that's what
we want to do.
And sad, you know, I'm at auniversity and they give
(09:00):
lectures about calories.
I mean, it's not about calories,it's about food choices.
So you're going to be moreeducated than the people at the,
at the Ivy league schools.
We can do that.
Yeah.
Well, and you made it so bitesized and so easy for people to
understand because anyone cancommit to three days.
(09:22):
Especially for an event, andthen carry that into the rest of
their lives, because why wouldyou ever stop, really?
It is, and you know, it'sinteresting too, because when
you decrease inflammationsystemically, you decrease
inflammation in the brain.
And inflammation of the brain,um, basically gives you anxiety
(09:42):
and depression.
So when people are on day numberfour, they not only look great,
but they feel really incrediblygood.
And so, I would love everybodyto try the free day diet, and
you're going to remember thosedays afterwards, and you're
going to say, I always want todo this.
So it's highly motivating.
And so, it's nice to look atyour skin and say, hey, I look
good today.
Your mood's elevated, you'rethinking clearly, and that's the
(10:04):
way to do it, because it's atotal incentive every day.
And if you blow it.
One meal, fine.
Few meals, you're going to goback to where you were and
you're not going to let thathappen.
Okay.
You know, I think it'sinteresting, you know, you, you
bring up sort of the how bad doyou want to feel good, you know,
and it's consistency.
It's, it's really not evenmotivation.
(10:25):
We talk so much about motivationand, and living that healthy
lifestyle.
But I think consistency is, isthe real key.
Sticking with something reallydoes make the difference.
It's not going on and it becomesa lifestyle, not, not a diet.
It's a lifestyle.
Yes.
(10:45):
And the thing is, if you go to agood restaurant, You can do all
of this.
You know, there's nothing likegoing out and someone prepares
your, your salmon, whatever wayyou like it, broiled in a
beautiful Caesar salad and, youknow, and fresh fruits.
It's just a wonderfulexperience.
So we can just do this.
Um, there's no sacrifice here.
You can, you can all do it.
And, um, the other thing too, iswhen you finally get things
(11:08):
stabilized and inflammationcomes down, so your mood's
elevated.
And your, your metabolismchanges, you have a lot more
energy, and you're sleepingbetter.
And the best part is looking inthe mirror and say, Hey, this is
working.
That's my, that's my barometer.
So we can just approach lifelike that.
And, and everybody wants to feelgood and look good.
And certainly we don't want tohave extra weight on us.
(11:29):
But I don't, I don't like thediets I've seen in the past.
And one thing that wasinteresting, this is 20 years
ago when I was doing it.
Um, I would have patients on itand they would lose weight.
And so I, before that, peoplewho lost a lot of weight, you'd
meet them and say, gee, you'velost weight.
And I said, congratulations, butyou're thinking in your mind
like you look terrible.
Your face is drawn.
(11:50):
They've lost a lot of musclemass as well.
We don't lose muscle mass on theanti inflammatory diet.
And interesting, when you startlosing muscle mass in your face,
you look really drawn and old.
Okay?
So this is going to give youthis, this wonderful radiant
look.
And I've had people lose up to150 pounds on the anti
inflammatory diet.
And they look magnificent.
(12:10):
And look, you'll know.
And Dr.
Perricone, one thing that struckme and has stuck with me is how
much you do focus on proteins,the right proteins, and so many
of us are not getting enoughprotein, and we're not getting
the right proteins.
Salmon is a pretty easy answer.
(12:32):
Oh, it is.
It's, it's fantastic.
Um, um, profile of amino acidsand there's this also essential
fatty acids, which are reallyimportant as an anti
inflammatory.
So that's probably the easiestway to go about it.
Uh, but there's so many otherthings you can do, but I'm just
such a fan of salmon.
I just can't.
Can't get away from it.
So actually had it this morningand I had it last night.
(12:52):
That's great.
And it's just, it's justwonderful because I have a lot
of work to do today and, andhere we are.
So, uh, I just want people, youhave to form habits and when we
form habits, you don't have tothink about it.
And I think you're really goingto be reinforced by the fact of
how you feel and, and, and howyou look.
So let's go there.
Let's go there.
Let's talk about every,everything you can do.
(13:13):
I mean, um, and another thing istoo, I know there's been a lot
of work.
On people who are fasting andfasting is a great way to
normalize your metabolism.
My main concern with fasting isare you getting enough high
quality protein and that's thekey.
You have to get enough protein.
So I'd say, let's say theaverage woman probably should be
(13:34):
getting 50 to 60 grams of highquality protein.
And that's not difficult to do.
If you have a piece of salmon offour ounces, that's about 18 or
20 grams right there.
Um, and then you have two othermeals of the day to, to get
there.
And you don't want emptycalories for sure.
And so, we need to understand,well, what, what, what contains
protein?
Well, certainly, um, dairy does.
(13:56):
Um, but, you know, I'm not a bigfan of cow's milk.
It's pro inflammatory.
But, you know, eggs arefantastic.
And, um, one thing I do, I'malways on the run.
I actually get liquid eggs.
You can get them at the, at thestore and, uh, you can get just
egg whites, so I get the wholeegg and everything and I pour it
into a cup and I sweeten it alittle bit with glycine and
(14:19):
drink that down and that's like,it's like 40 or 50 grams of
protein for me.
It's like, wow.
Interesting.
It is.
Very interesting.
Glycine.
Okay.
So let's talk about glycine.
Yes.
So glycine is a really simpleamino acid.
It's tiny.
It tastes very sugary, which iskind of interesting.
Oh.
But glycine does a lot of thingsto your body, and you know,
(14:39):
we're all glycine deficient.
Glycine, we need a lot ofglycine every day.
You know, it's in the multiplegrams.
So what I do is I try to take Aglycine.
Um, I sweeten my egg drink withthat.
I use it in my tea.
Everything I do that I want tosweeten is using glycine.
And then another important thingis there's a, a master
(15:00):
antioxidant in the body calledglutathione.
I think we've talked about thisbefore.
So glutathione is the masterantioxidant.
That's the one.
And so if you keep glutathionelevels high, it's protecting
your body because allantioxidants, especially the
mother antioxidant, are antiinflammatory.
And so we want to do that andyou can raise, you can raise
(15:20):
glutathione with somethingcalled N acetylcysteine, and
that's a, um, it's basically asupplement.
And there's a study right now,and if you go to YouTube, um,
there's a great doctor, I thinkhe's out of New Zealand, and his
name is Stansfield.
And he recommends this thingcalled Glynac.
(15:42):
It's just a word, I mean,glycine and N acetylcysteine.
So there was a study withpeople, they were probably in
their 60s and higher, and theyput them on the glycine NAC, and
they took a lot of it.
So they did it twice a day, thesupplements, and at the end of
24 weeks, when they went backand they looked at all of their,
(16:03):
their blood work, um, they foundthat their levels of glutathione
were now pretty close to someonewho were in their early 20s.
And so that's amazing.
So we want to increaseglutathione as we do this.
And so I'm, I'm a big fan ofGlynac, um, you don't have to do
it forever, but we did know, wedid find out from the study
that, um, they did it for 24weeks and they, they really were
(16:26):
right about the same level ofglutathione in someone in their
early thirties.
And these are people in theirsixties and seventies and
eighties.
So if you're young, like youguys are, and you do Glynac,
it's just phenomenal and it'svery protective.
Interesting.
Okay.
All right.
Making notes.
We're making notes.
We're making notes.
And we'll have notes on all ofthis too in our podcast.
(16:47):
So, uh, our listeners and thediet.
Yes.
And the diet.
So our listeners can see allthis and reference all these
great tips.
One tip that I really would lovefrom you, um, I have a very
healthy house.
I have two teenagers who areextremely healthy.
Thank God.
Um, but I have to say for, youknow, for a lot of women out
(17:09):
there and a lot of men withchildren with Halloween around
the corner, and even, you know,mom's passing out candy, you
know, I mean, what are some tipsthat you could give to kind of,
you know, help around theseholidays?
Like just not have it in thehouse.
Just don't engage with it.
I mean, you don't want to be thehouse that passes out apples.
(17:30):
So what do we do?
Well, you know, my, my, myphilosophy is one day is not
going to kill you.
So go, go trick or treating anddo what my mom and dad did.
Um, oh, you bring home this bagof candy.
And then within two or threedays, you said it's all gone.
Of course they threw it away.
(17:53):
You know, there, there are someplaces you can send to the
troops.
I know.
Um, that's something that's kindof big in our neighborhood, um,
is, you know, they collect thecandy and they'll send it to the
soldiers.
Not that we, you know, I, Iadvocate that either, but you
know, sometimes getting a littletreat from abroad is a nice
thing to do.
So I think that's somethingthat's, uh, that it's easy for
people to do, give it away.
(18:14):
Right.
Yeah.
So what we want to do is I said,you know, we have a good diet
every day.
Right.
And of course, children, it'svery important to get adequate
protein and plenty of freshfruits and vegetables.
So a salad a day is amazing, andthe more colors in that salad,
and we call it the colorquotient, the better you do,
because those are polyphenols,powerful in terms of anti
inflammatory activity.
(18:36):
And then the other thing I do ona daily basis, and my brother's
visiting me from London, and Isaid, look, every morning I
start the day off with Atablespoon full of, um, extra
virgin olive oil because it'sloaded with polyphenols.
So what you want to do is youhave to get a high quality olive
oil.
And if you put it in your mouthand you drink it, you should
(18:58):
have a burning in the back ofyour throat.
Those are the polyphenols.
And so if it's not burning, uh,the polyphenols only last about
20, um, I think they last abouttwo or three months.
So you have to keep it out ofthe light.
And you, even though, um, theolive oil has a two year.
Um, life, um, in terms of tillexpires, but that's talking
(19:19):
about the quality of the fats.
They don't get oxidized, but thepolyphenols don't last.
So I suggest you buy highquality of shallow in small
bottles.
And what I do is I take aluminumfoil and wrap it around the
bottle.
So it doesn't get any light.
And then we use that up prettyquickly.
And that's what everyone shoulddoing.
So it's hard to believe, but ifyou take that noise, by the way,
(19:41):
that's, that's Daisy, she'smaking a nest puppies.
So she gets a little fanaticalabout her nest before she takes
them out.
Oh, that's so funny.
Daisy's allowed to make as muchnoise as she likes.
Yes, she is.
We all make our nests, Daisy.
Is there a brand of olive oilthat you particularly care for?
(20:03):
I mean, until you make one.
I just came back from Umbria,Italy.
And I went there to visit anolive oil grove.
And it's, it's called Del Papaand it has 500, 000 trees and
this young man took it over fromhis family.
(20:24):
I think it was started in 1945,uh, by his grandfather and he's
put a lot of money in, butthey're really good.
high tech now and they have, youknow, they really look at
everything and they look atlevels and they have ways of
increasing the amount ofpolyphenols in the olive oil.
What they do is they, theystress the trees a little bit.
So let's talk about stress.
(20:44):
Okay.
So it's, so when we, we stresseven our own bodies, our body
reacts by making up defensiveand we call it hormesis.
So, so hormetic agent issomething that will increase
stress.
Um, basically your body's, Iguess it's called the responses
to protect you against oxidativestress.
(21:06):
So what they do to stress thetrees is they, they give them
less water and that stresses andthey make a lot of polyphenols.
So he's doing all this stuffwith his grove and it's so
delicious.
And he gave me a few bottles andI'm using that.
So they'll pop them.
Um, but there's a few othersyou've got to look at and you've
got to do it and you've got todo.
(21:26):
The taste taste test.
So taste it.
It should be very fresh and justgo like, you know, when you're
you're testing wine, you'll likethat the olive oil.
If it's not burning the back ofyour throat, wrong one.
Okay.
That's a great tip.
I didn't know that.
That's a great, incredible.
If you have high quality extravirgin olive oil with high
polyphenols, and you take thattablespoon of olive oil in the
(21:49):
morning, it works as well as aMotrin in terms of dropping
inflammation.
So any aches or pains you have,you feel better.
And it's doing wonderful thingsto your body.
I'm doing that right away.
I've just been on a quest.
To convince friends and familythat most olive oil out there is
not real olive oil.
They still think I'm a littlecrazy, but I keep telling them
(22:11):
the labeling laws in the U.
S.
allow there to be a little bitof old olive oil scraped through
the bottom of a barrel somewheremixed with other often seed
oils.
So the extra virgin olive oilyou're getting somewhere often
is not.
So you need to look for anartisanal company.
(22:33):
Is that correct?
But you've got to do the tastetest and the burn taste test.
And that's the way to do it.
Because what happened is in theolive oil industry, some of the,
some of the very largeorganized, uh, crime people, um,
are taking it and diluting itwith, with vegetable oil.
(22:54):
And so it's very difficult.
It's, it's happened in Italy.
It's happened in Spain.
And so you've got to be verycareful in what you're buying.
So I just leave it up to you andyou look for it.
Um, I, I love the Del Papabrand, but they're not quite
here in the United States, butthey're going to get here soon.
Um, and, um, there's another oneI found, um, it's really fun.
(23:14):
It was, um, it's called Saint'sSupply.
I should bring the bottle uphere and show you it's a, it's a
black bottle, totally opaque.
So that's it.
And it comes in a very smallbottle and it's really stings
when you put it in their mouth.
That's really good.
Okay.
Well, we're going to, we'regoing to put links to
everything.
Find it.
In, in all of our show notes.
We want to definitely supportthem so they can continue.
(23:37):
But if Del Papa is going to gethere, I mean, it's, they're just
totally dedicated.
The whole family.
Third generation and they knoweverything and it's high, you
know, it's high science.
There you go they have a lab andthey're testing and and the The
young man who took over his nameis Giorgio Del Papa and his
daughter and his sister isLucrezia and they're just so
(23:59):
dedicated to this.
We spent three days together.
It was great.
And we were, and we walkedaround the groves and we did
some filming for PBS therebecause there, we have a program
that I put together andsponsored on just the wonderful
foods out there that arehealthy.
And so they're doing Italy rightnow.
And so they took a little Detourover to the Del Papa, uh, Olive
(24:22):
Grove, and they filmed, and nowthey're going back to, um, uh,
interview Giorgio, and it'sreally inspiring to see what
they're doing.
I've never, it's just so greatto see people working so hard at
the business, and he's putmillions of dollars to bring
this back.
It was just deteriorating, andso he's totally dedicated.
The family is, and it's sowonderful to meet people who are
(24:42):
interested in just making peoplehealthy.
And you know, the thing is.
You can make it by making peoplehealthy.
It doesn't necessarily meanyou're going to make less money.
You're going to make more money.
Okay, and there's nothing likehaving a successful business
that's helping people at thesame time.
It is.
It is a very lucrative way toapproach it.
And so I just love all of theselittle things.
(25:02):
And I have another friend atYale whose son has a very small
olive oil grove.
Uh, in Greece, and I'm going togo visit that one next, uh, but
he's just getting started, butit's really catching on.
And this is important.
So, um, we'll give everybodywhat they need today to figure
this out.
Go out and do the case test.
(25:22):
Now, remember, it only lasts acouple of months.
So buy small bottles.
Make sure it doesn't get anysunlight on it.
And uh, if you take it home andit's, you know, get that little
stinging in the back, wrong one.
Return it.
Okay.
Oh, we're going to be doingolive oil tastings.
This is going to be great.
I have a whole new party idea.
(25:43):
Okay, great.
I love it.
Yeah.
You know, in in Rome, when theygo to the baths, um, you know,
there's a lot of baths in Romethat they were public baths and
then they would get a massagewith extra virgin olive oil.
Then they had these sharpsticks.
They would scrape the skin totake all of the, you know, and
their skin would just beglowing.
(26:04):
Just glowing.
And I, I, so I, I think theywere really onto something there
and we are now too.
We don't have to, just because afew thousand years have gone by
doesn't mean we want to godownhill, do we?
No, definitely not.
In fact, I have one of thosetools and I was just talking to
someone about that was preparingfor the hurricane in Florida.
And they were saying, we're notgoing to be able to bathe.
(26:25):
We don't know how long we'llhave without water.
And I said, let's see whathappens.
Like we're praying for everyone.
Of course I said, but you can doa dry oil scraping bath.
And it's funny.
We were just talking about that.
They said, well, we could justdo a lot of powder.
And I said, maybe do the oil andthe scraping.
I do.
Well, if you can, but yeah,let's hope for the best because
(26:48):
in other words, and it's such adisaster there in Carolinas.
Um, so very sad.
So we can't control the weather,but we've got to be prepared.
You always should have plenty ofwater on hand in your home.
Um, and a really fresh waterand, you know, bottle and you
know, I don't, it should beglass, not plastic.
(27:08):
Okay.
So make sure you have it inglass or, you know, like the
hydrogen water, we have it in.
Aluminum cans, but they'recovered with a polymer inside
that protects them.
So all these things can help us.
So you have to be prepared.
You've got to always have extrafood in the house.
You have to.
And a lot of water.
Just store the cases of waterand make sure it's glass.
Okay.
(27:28):
And make sure it's glass.
You know, that's, that's reallyinteresting.
I've been.
diligently creating a little,you know, a little supply of
things.
And I've been learning how to,um, how to make kimchi and how
to can, and I've started makingmy own yogurt with goat's milk.
(27:49):
Now I need a goat.
So I think, We'll see.
We'll see where this all goes.
I know, Susan, I can see you,but, um, Whole other podcast.
In the water category.
I've been asking so many people,and I'm in California, and I
asked them for water in glass,and they look at me like I'm
(28:09):
crazy.
I found a few resources thatwill do it.
But I've just been stocking upon my hydrogen water because you
said in our last podcast thatyou tested cans that had been on
the shelves for six years.
And they not only are using thepurest water, so I know the
water is going to be good inhere, but the volatility of the
(28:31):
volume and efficacy of thehydrogen after six years on a
shelf is still good.
Yes, it's amazing.
We call it retains.
We put these on the shelves whenwe do a run and then we took to
check them and it's unfortunatethat many of the brands, um,
that we tested or they're just,you know, they've been on the
shelf for a couple of months.
They have sub therapeutic levelsof hydrogen and we can't put
(28:53):
hydrogen in glass.
It goes right through glass.
That's why I said, um, um,probably want to make sure
you're doing that.
Um, and, um, and of course, youknow, you've got to find the
right one and there's actually alittle kit you can get.
Uh, it's, it's, it looks like wecall it like methylene blue and
it comes with like a little, um,measure and you put some
hydrogen in, then you put a dropin and the hydrogen will reduce
(29:16):
it and it'll go from blue toclear.
And so each drop it's, it's one,uh, 10th part per million.
So if you can get 10 drops andthey're clear, you have the
therapeutic level.
So it's not expensive to havethat, to test that, because that
would be ideal to make sureyou're getting the right amount.
Because this is important.
Hydrogen is very important.
It's I've noticed a bigdifference and you know, I'm
(29:38):
just going to shamelessly plugthis for you Because you know
for our audience we don't haveany relationship other than
that.
We just love and respect.
Dr Perricone so much so Uh, andfor many of you, I know you guys
have been telling us that you'vebeen using your hydrogen water
At least twice a day and peoplehave been saying their brains
feel better.
They're sleeping better.
(29:58):
They feel less stressed out I umI find that my exercise is
better when I use it rightbefore hand.
My attitude is better.
So, um, if I'm feeling a littlecantankerous, I'm usually
dehydrated and this seems tohelp.
So, and my skin and my bodyfeels better.
(30:19):
A lot of my.
Inflammation in my joints.
I'm going through a wholebattery of tests right now,
testing inflammation andfighting with doctors.
Thanks to you, Dr.
Perricone, who have said to me,I went in and said, something's
off.
Something is off.
I'm feeling inflammation.
I want to get baseline, youknow, blood work so that I can
then measure it, change my dietand see how I'm doing.
(30:42):
And they were fighting me oneven doing the blood tests.
But, you know, I knew kind ofwhat to say to get them to do
some of the blood tests andthey've done them and, um, now
we're just doing some, makingsome dietary changes.
But thanks to you, I know betterhow to advocate for myself
because I knew something was alittle off and they say,
(31:02):
clinically, you're fine.
Everything's normal.
You're fine.
Or they'll say, well, 15 percentof the population has this
elevated reading with no, andthey're asymptomatic.
And I said, well.
But I've heard that inflammationis asymptomatic until it's
disease.
And they blinked at me and likea big pain in the butt, but they
(31:24):
can do testing and found things.
So, you know, in medical school,we don't even have one course in
nutrition.
Yeah.
And, um, everything we learn isactually in class.
And, uh, there's, you know,there's a lot of, you just have
to learn what you're thinkingand you have to do things on
your own as a physician.
So diet's critical, andinflammation's the bad guy.
When I started this 20 yearsago, I was a total pariah, but
(31:47):
the inflammation aging diseasetheory is now mainstream, and no
one remembers my name.
That's fine, it was better thangetting all the bad letters.
Uh, and so we want everybody tojust understand this.
And um, look, the doctor isthere, Uh, and they're
important, um, when you getsick, um, you know, you need
their medications, but the ideais to stay healthy.
(32:07):
And so let's talk a little bitabout that mild amounts of, or
moderate amounts of exercise areanti inflammatory.
And so that's critical.
So what I do every morning, um,I get up and I go out here, I
have a nice spot by the waterhere.
I'll do my 20 minutes ofstretching and, um, I do it
barefoot.
(32:28):
Uh, because, uh, you'regrounding, and so grounding kind
of brings electrons up from theground, and, and electrons are
very good, they are antiinflammatory, so you do that in
the morning, do your stretching,and then, of course, I've had my
glass, uh, my, my can ofhydrogen water already, and
then, uh, you have your antiinflammatory diet, and, and just
get, just get in the habit, butthese are all simple things, so
(32:50):
instead of getting intoarguments with your doctor, who
hasn't been educated, and he'sreally, or he or she here, and
it's set in their ways.
Um, you just say, well, I'd liketo just have this checked.
I don't want to know my Creactive protein is.
And you want to be down to lownumbers.
And if you want to be there, trythe anti inflammatory, try it,
drink hydrogen water and it'spainless.
(33:10):
But then remember things is onthe days you don't get enough
protein are the days you agebecause you need protein.
Okay.
And let's repeat that one moretime.
And the days you do not getenough protein are the days you
age.
You have to have protein torepair yourselves.
So we have to think aboutinflammation, and that's
something that has to becontrolled, but adequate.
(33:32):
So you want to make sure you getadequate protein every day, high
quality protein, and you'regoing to find that in things
like eggs, um, and dairy.
Um, and of course, uh, if, uh,you're not a vegetarian, um, you
know, certainly salmon's high onmy list, but fish is very, very
good.
But you know, you can, if you,if you do eat beef, that's fine
and pork, whatever it is, butthose are all high quality
(33:54):
proteins.
Thanks.
And you have to decide, youknow, what you want to do, but
it makes no sense to have a, ifyou're having a so called meal,
not to have any protein inthere.
It's just, it's kind ofdisastrous.
That's wonderful.
And Dr.
Perricone, for people thatthink, gosh, I'm too busy to be
preparing all of these meals.
(34:16):
And how do I, how do I storesalmon?
How do I keep salmon?
I know you have some tips forreally easy salmon.
And so people also know whattype because people can, we can
go on tangents and down rabbitholes about where to get it and
what to do.
But I know you have a, an easyway for people to.
do the right thing here.
So, you know, of course, youknow, ideally, um, wild Alaskan
(34:39):
salmon is great, but it'sseasonal, difficult to get.
And, uh, you know, there's, somost of this is salmon that's
raised in the salmon farms.
Not ideal, but you know what,it's still probably the best
food you can possibly get.
And the thing with salmon isbecause it has so much wonderful
essential fatty acids, they'revery, um, they're very easy to
oxidize.
(35:00):
And so people who don't likesalmon have never had a real
fresh piece of salmon.
Salmon, um, when you put it inyour mouth, there's no, there
should be no fishy smell andit's just like eating cream.
It's so good.
But it's very difficult.
So you've got to buy the salmon.
Make sure you find a really goodplace where it's just very
fresh.
Bring it home and then cook itand you're gonna, you're gonna
enjoy it.
But, and if anybody says that,you know, they don't like
(35:21):
salmon, I'd say, well, let'sjust try this and I'll make them
a piece of salmon.
That's the real thing was nooxidation and they just love it.
So a lot of ways to get protein,a lot of ways to get protein.
You can break it up into two orthree meals a day.
Now, what I do is cause I don'thave a lot of time.
My, I might do my egg drink.
I buy these, um, pasteurized,uh, eggs, uh, that are, they
(35:43):
look like they're in, um, aquart, they look like they're in
basically a quart of milk, butit's actually the whole egg or
just the egg whites and I pour aglass and I put some, um,
glycine to sweeten it.
And sometimes I just put alittle bit of, um.
Uh, of some juices I make withvegetables in there and drink it
down.
It's a shortcut, but it gets melike 40 or 50 grams with that
(36:05):
one glass.
That's incredible.
And it'll get you on your way.
So there are a lot of ways to dothis.
You don't have to be spending.
If I had to cook every meal, I'dbe deficient, very deficient.
Well, what we'll do is we'llconnect with you and with your
team and we will get the antiinflammatory diet up.
(36:25):
We'll also maybe get some linksto, um, the egg that you use and
the glycine that you use.
Um, I will wait, we'll wait foryour friend's olive oil to come
up, but we'll maybe promote ortell people about the olive oils
that you suggest.
And we'll, maybe we'll, maybe onour next, um, our next little
(36:48):
segment that we do together, wecan Put together a little
coalition and a team of peoplethat are going to, we're going
to be healthy through theholidays together.
Maybe with our listeners, we cancreate a little, a group and we
can all do photos beforehand,commit to the three days for an
event, commit maybe through theholidays and give ourselves an
eight week of grounding, oliveoil, protein, and just get ready
(37:14):
for the book.
Yeah, we could do a beautychallenge.
That'd be great.
We sure could.
And so, we also want to includesome moderate exercise.
Um, you know, when we exercise,it should be moderate.
People who go to the gym andthey do like a two hour workout,
you're actually causingincreased oxidative stress and
your body can't compensate.
(37:35):
So my workout, which I haven'tdone yet today in the gym there,
I did my stretching.
But when we're through withthis, I'll do about 30 minutes
of weights, but it's highrepetition, low weight, and it
feels really good.
And you feel really good if youfeel exhausted or you've done
too much.
So just think about moderate.
I know Younger people, um, menand women who are really into
(37:58):
weight training, and I know thatthey want to put on muscle mass
and all that.
You know, they can do that.
I mean, certainly do that, butfor the average person, we, we
don't want to stress our bodieslike this.
It's, we don't have that muchtime, and we don't want to do
that.
Uh, so I just want people tounderstand that 15 or 20 minutes
of weights, Weight resistance isphenomenal.
That's incredible.
(38:19):
I'll do that.
I'll do up to 20 or 30repetitions with each one I do.
And I'm done within about 20 25minutes.
Circulation's up.
And it also triggers release ofcertain substances that actually
make you feel really relaxed.
Uh, so one thing, um, we do dois, um, when we, when we
(38:40):
exercise, um, you, um, actuallyproduce a, a number of things,
uh, that are, we, we callmetabolites.
But these metabolites, um, joinup with some amino acids in the
body, and they suppress theappetite, and they also have
anti inflammatory effects.
So I mean, exercise is soincredible what it could do.
But people think that they haveto just do this huge workout,
(39:03):
and you just don't.
I mean, 20 or 30 minutes is allyou need.
And if you're going to a gym andyou're going, I wouldn't, I
would not suggest exercisingover 45 minutes.
I would just, unless you're, Imean, unless you're training for
a program or, you know, you'rea, if you're a runner or
whatever it is, but the averageperson, that's the max.
Don't do it.
Yeah.
We're going to have a wholeepisode on that.
(39:24):
I have a personal trainer that Iwork with, a woman, a 50 year
old, and she's a professionalbodybuilder, but, um, She's
excellent.
I'm going to have her on.
Um, and I've talked to Hillaryabout her as well.
And that's the one thing we talkabout is as we age, and
especially women that have gonethrough menopause or approaching
menopause, our bodies do changewith exercise.
(39:45):
And if you do too much, you canstimulate those cortisol levels
and it sort of has the oppositeeffect.
opposite effect.
Um, so it's interesting howexercise much like our skin care
changes, you know, hopefully ourdiets improve our exercise.
The way we exercise should notbe the same over 50 as the way
(40:06):
we did.
Maybe we were in our twenties orthirties.
Our bodies are different.
Our metabolism is different.
And I think you agree with allthis.
It's, it's, it's, it's, It'sabout movement and moving and
feeling good, but not stressingand injuries can happen too.
Certainly as we get older, um,you know, the, um, tendons are,
are much weaker.
(40:27):
So if you were, you know, youwere doing these big heavy duty
bench presses and you continueinto your fifties, you're going
to tear something.
Okay.
It's going to be injuries.
So just use common sense here.
Remember the exercises.
It's critical, it's veryimportant, but in moderation,
and when I see people overexercising, they're just, you
know, they're working so hardto, to actually, uh, go
backwards.
(40:47):
Right.
Exactly.
Well, that's a relief.
Isn't that lovely?
So we've just found out that wecan exercise less and have
better benefits, eat more, andbe healthier.
Like, this is good news all theway around.
There's a lot of positives,right?
There's a lot of positives toour journey as aging, you know?
(41:08):
Yeah, and it always comes downto moderation, you know, I mean,
when you're very enthusiasticabout something, you tend to go
overboard.
Um, and that's fine when you'rein 20, you're in 20s, but you
can't be doing it, you know, asyou get older, it's just, it's
not important.
And you think you're doingsomething good, you're not.
We want to just, look, the wholeidea is here, is to feel good,
(41:29):
and to look good, and to beindependent, okay?
We want to keep our brainworking.
And we want to be independentbecause without that, we can't
accomplish.
Everybody has a mission.
Everybody's listening today hasa mission, and it's just an
individual mission.
But to do that, you have tohave, um, you know, a good brain
working and you'd have to have abody that's going to respond to
you.
(41:49):
And so if you interrupt thatmission by a lousy food or, uh,
alcohol and excess or drugs, youcan't achieve your mission.
It's not fun.
It's, you become a burden toyourself, your family, to your
community, to the healthcaresystem.
It's And then we, and we're notgoing to achieve our mission and
we know we're on, we know we'reon the right path.
Everybody has a mission.
(42:10):
I know they do.
When I actually talked to them,so I don't feel like I said,
well, tell me what you're doingand I don't care what you're
doing, you're doing it well.
And especially if you're doingthings that are good for you,
but also helping other people.
It's amazing.
That's right.
Well, hopefully we helped a lotof our listeners today.
I think so.
I think so.
(42:31):
And when we come back, we haveyou scheduled to come back next
month as well.
You're so generous with yourtime with us.
And we're, we're so gratefulbecause we just, every time I
think.
Somebody out there is hearingsomething for the first time,
ourselves included, and it'sgoing far and wide and our
(42:51):
mission is here to really helppeople have the information that
they need to improve their livesand supporting your book and
supporting your work is one ofthe most important ways that we
can do that.
So, And we'll plan something,um, probably, um, mid December,
(43:11):
uh, because the book will becoming out in January, and we'll
go over the book in detail.
Uh, everybody should get thisbecause it was a book that I
wanted to do, and I hadn't donea book in 10 years, and because
I said I have to have somethingnew to say, so this is all new.
I'll spend the first Oh, I'd say25 percent of the book just
bring people up to speed becausethere's a whole new generation
(43:33):
out there now.
A lot of inflammation and agingand uh, anti inflammatory diet,
but all of the things I'vediscovered.
And what's interesting is it allcame down at the end of the day
to one molecule.
It's hard to believe.
Okay.
So the book is named after theone molecule.
I'm not going to give you thetitle right now.
And so once you start looking atthat and there are ways of
(43:55):
elevating that one molecule inyour body, so it's anti aging.
It's good, good for the brain.
It's good for bone density.
It's wonderful for the immunesystem and for longevity and
beauty.
And that's what we're all about.
So we're going to make it easy.
And if it's not easy, I failedmy mission.
Oh, this is so exciting.
All right.
Well, we do easy.
(44:16):
So we like, we like easy.
Not everything's hard, right?
Some things are hard and somethings are easy, but we'll all
get there together.
So cheers.
Cheers.
your hydrogen water and keeptelling us what you think and
start thinking for our audience.
Start thinking in the back ofyour mind.
If you would like to do, I don'teven want to call it a
(44:39):
challenge.
I think it's exciting.
I, if you want to jump on theboard with us, maybe we'll do a
little stretching in themorning.
We can always do like a zoomlive.
We're not roping you into thisDr.
Perricone, but Susan and I mightdo who knows what we can do over
the whole holidays to helppeople get ready for the new
(45:00):
year, a new book, a whole newway of, you know, looking at
honoring and caring for yourbody in a kinder, gentler way.
And in empowering ourselves,right?
We want to, we want to empowerourselves because at the end of
the day we have a mission,right?
We have a mission.
(45:21):
Oh, I have so many questions fornext time.
I know.
Please, um, drop us somecomments.
Ask some questions.
We will have time with Dr.
Perricone in just a few moreweeks.
So, Don't um, don't miss theopportunity to chat with him one
on one.
It's something that peoplehaven't been able to do for
years and years and years and weare just so fortunate and so
(45:45):
grateful.
So Thank you.
Thank you, Dr.
Perricone.
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