June 9, 2025 • 54 mins
Dr. John Poothullil revolutionizes our understanding of weight management and diabetes prevention by challenging conventional wisdom with science-backed insights from his decades of medical practice. As an award-winning author and nationally syndicated health expert, Dr. Poothulill observed patterns that led him to question why patients continued developing complications despite medication and traditional treatments.
The concept of "authentic weight" stands at the center of his approach – the personalized ideal weight established in your mid-twenties that reflects your unique genetic makeup, ethnicity, and metabolic profile. This individualized perspective rejects standardized BMI charts that fail to account for crucial biological differences. When maintained within 5-10% throughout life, this authentic weight serves as a cornerstone of long-term health.
What makes Dr. Poothulill's insights particularly fascinating is his exploration of how modern eating habits disconnect us from our body's natural regulatory mechanisms. Children instinctively eat when hungry and stop when satisfied, but adults override these signals due to social conditioning, marketing influences, and distracted eating. By reconnecting with natural hunger cues and chewing food thoroughly, we allow our taste receptors to identify nutrients and signal the brain about what and how much we need.
Perhaps most provocatively, Dr. Poothulill identifies grain-based carbohydrates as a primary driver of obesity and diabetes epidemics worldwide. Following the agricultural revolution, refined grains became our cheapest, most accessible food source, yet our bodies lack specific taste receptors for complex carbohydrates – which is why we rarely enjoy plain rice or bread without adding fats, salt, or sauces. This disconnect leads to overconsumption without satisfaction.
Ready to transform your relationship with food? Discover Dr. Poothulill's books "Diabetes: The Real Cause and the Right Cure" and "Beat the Unwanted Weight Gain" on Amazon, and visit his website at drjohnonhealth.com to learn more about his revolutionary approach to weight management and disease prevention.
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Speaker 1 (00:00):
Welcome to the Living the Dream Podcast with
Curveball, if you believe youcan achieve.
Welcome to the Living the Dreamwith Curveball Podcast, a show
where I interview guests thatteach, motivate and inspire and
(00:23):
a few guests that teach,motivate and inspire.
Today, I am joined byaward-winning author and
nationally syndicated healthexpert, dr John Puthleo.
John's going to be talkingabout things like how to beat
weight gain, diabetes and allabout his books and everything
(00:44):
that he's up to.
So let's get it started, drPuthle.
Thank you so much for joiningme today.
Speaker 2 (00:50):
Thank you for having me and I thank the audience who
will be listening and viewing.
Speaker 1 (00:57):
Why don't you start off by telling everybody a
little bit about yourself?
Speaker 2 (01:01):
Well, I come from India.
I did my medical training inIndia.
I went to Scotland to do aninternship.
I came to the United States in1970, did residency and
(01:21):
fellowship in the American Boardof Pediatrics, canadian Board
of Pediatrics, american Board ofAllergy and Immunology.
During my practice, I noticedmy patients gaining weight, some
of them developing diabetes andeven, in spite of treatment,
many of them havingcomplications of diabetes, such
(01:41):
as kidney damage, damage totheir eyesight, heart attacks,
dementia, alzheimer's.
So I was curious why are theyhaving these complications in
spite of taking insulin andkeeping their blood sugar normal
sugar normal?
So this is why this is what Istarted my journey on how to
(02:09):
finding out what is naturalregulatory mechanisms of food
intake, how overweight happensand the complications such as
diabetes.
How do they happen and what todo about it to treat it as well
as to prevent it.
How do they happen and what todo about it to treat it as well
as to prevent it.
Speaker 1 (02:28):
Okay, well, I know you also talk about seven ways
to lose weight and not regainthe weight, so can you talk
about those seven ways?
Speaker 2 (02:40):
Yes, the thing is, many people lose weight using a
prescribed dietary program orrestricted calorie intake and
they succeed.
But then what happens?
(03:03):
How do you not address how toprevent the weight from coming
back?
That is what motivated me tohelp people who are losing
weight or who have lost weightreach their optimum weight, but
then they start regaining.
So let's go back and say why dowe lose weight?
(03:26):
How do we lose weight?
If you take in less caloriescompared to what you're spending
, then the body draws the storedenergy that is stored as fat
for metabolic actions to produceenergy.
That is fine.
Metabolic actions to produceenergy that is fine.
(03:50):
But in order to maintain yournatural body functions, the body
needs over 100 differentnutrients.
So how do you provide the bodyall the nutrients at the right
time in the right amount?
If you don't, you startregaining the weight back
because you go back to the oldway of eating.
So the first thing is to findout.
(04:12):
I will take one by one and youcan ask after each one.
I will stop and then you canask for the clarification if you
need to.
The first one is what exactlyis what I call your authentic
weight?
Because if you look at theweight chart or the BMI table.
(04:34):
It is based on white ethnicbackground in the United States.
Go back to the history.
How did the weight chart comeabout?
It is a recording of theMetropolitan Life Insurance
Company, who compiled thevoluntarily reported height and
(04:57):
weight of insurance-seekingpeople to determine what weight
and what height was contributingto early illness, death or
longevity.
That is how the weight andheight table came about.
It was not actually measured.
(05:19):
It was reported weight andheight.
Nobody verified it.
It was reported weight andheight, nobody verified it.
Then they found out theyapplied that to every person in
the world because we learned inour medical school in India 60
years ago the same thing.
So that has been the standardall over the world.
(05:43):
So people are classifiedregardless of their genetic
makeup, their ethnic background,their food habits.
The same way but that is inlast year, 2024, the American
Medical Association suggestedthat the same BMI chart and the
(06:07):
weight table will not beapplicable to individual without
considering their geneticmakeup, their food habits, their
illnesses and all those things.
So the first chapter is how tofind your own, what I call
authentic weight.
Any questions?
Speaker 1 (06:32):
No, well said.
Speaker 2 (06:34):
Okay.
So the what I mean by by thatis ordinarily each ethnic group
come from a different background, different genetic disposition,
different type of cuisine andsome people if you have excess
food for generations you willhave a larger storage capacity.
(06:59):
In other words, you can be thesame height, but one person can
weigh 150 pounds.
Another person can weigh 200pounds same height.
So which one is right?
That depends on how much fatstorage capacity you inherited.
(07:29):
Inherited, because as long asthe fat is outside the blood, it
does not cause you any medicalproblems, but if it stays in the
blood, then it blocks thearteries, producing heart attack
, stroke, kidney problems andall that.
So that is where you have todetermine what is your own
authentic weight.
So the next question is how doyou identify or determine what
(07:53):
is your authentic weight?
In most cases, you reach yourauthentic weight in the mid-20s.
Why mid-twenties?
Why mid-twenties?
Because that is when you havereached your maximum height and
your bone density is the maximum.
(08:14):
Remember, your weight is acompound measurement of your
muscle weight, your bone weight,your fat weight, your water
weight, all of or organ weight.
All of these are included inyour total weight.
So the maximum height is andthe bone density.
(08:37):
They are reached by mid-20s.
So if your blood test showsnormal fasting blood sugar,
normal triglyceride, normalcholesterol, that weight is your
authentic weight.
So as long as you keep close toit not more than 5 to 7,
(08:58):
maximum 10% deviation as you getolder, you are going to be fine
okay yep, you're good, keep ongoing okay.
so that is what you have to keeptab on.
That is your authentic weight,that is what you want to keep
(09:19):
for the rest of your life andyou are going to be fine.
But if you deviate from that,then the question is why?
That is the second chapter.
If you don't put in morecalories than you are spending,
then you are going to store itin the body as fat.
(09:43):
So what we have to look at iswhat is making you overeat?
That's the second chapter.
Unless you identify your ownreasons, the reason that you eat
excess, you cannot collect it.
(10:03):
Yes, you can lose weight byreducing the amount of calories
you take in, but in order tomaintain it, you have to match
it.
And in order to match it, youneed to know what nutrients, how
much or what food group, howmuch each time you sit down to
(10:24):
eat.
Let me ask you this questionCan you tell me when you are
going to feel hungry next?
Speaker 1 (10:34):
Can you?
Speaker 2 (10:35):
No, okay.
How does the brain know when tocreate the sensation of hunger?
See, your body is usingnutrients 24-7, every minute.
Yet you are not hungry all thetime.
It comes from time to time.
How does the brain know, right?
Speaker 1 (11:00):
Absolutely.
It's amazing how the brain cantell you when you're hungry.
Speaker 2 (11:06):
Right?
So the best example is look ata toddler, a child, two to six
years of age.
Grandma makes so many things tofeed the child.
The child will come and eatonly when he or she is hungry,
not because grandma made it, butbecause the child is hungry.
(11:26):
What do adults do If somebodyoffers food?
It doesn't matter whether youare hungry or not, you will eat
it, just to taste it or toplease the host.
Secondly, the child will pickand choose what he or she wants.
Grandma made 10 things.
The child may take three orfour.
(11:48):
The next time, grandma makemore of the three or four the
child enjoyed, but the child maynot even touch it.
You've done something else.
So what do we do if somebodymakes it?
Oh, I have to taste it becausethe host took so much trouble.
Or it is an all-you-can-eatbuffet.
(12:10):
I need to try everything to getmy money's worth, right,
absolutely Okay.
The third thing is when thechild is satisfied.
The child could care less howmuch is left on the plate,
whereas an adult, once you putit on the plate, you don't want
(12:31):
to waste it.
You would rather put it on yourwaist rather than put it in the
wastebasket, right?
Speaker 1 (12:38):
Especially if it's something good, especially if
it's something good Right.
Speaker 2 (12:44):
So one time I was counseling 10 white American
adults about their weight lossand I asked them the same
question what makes you clean upthe plate?
Oh, that is how our parentstaught us.
I said why?
Because there were starvingchildren in India and Africa and
(13:08):
China.
So you have to finish what youare eating, don't waste the food
.
So I said.
Now I grew up in India, somedays I didn't feel hungry.
Now I know why.
I said they asked why?
Because you were all eating forme.
So that does not make sense.
(13:29):
You have to.
You don't have to eat cleanyour plate just because somebody
else is hungry.
But so the best way is putsmaller quantities, enjoy them
and then, if you want, if youneed more, you go and take some
(13:53):
more.
So that is what I in the secondchapter.
Speaker 1 (14:03):
Any questions?
Yeah, and, and you can kind of,you know, know, talk about this
as you go along, but, uh, whyyou, why you're discussing this,
discuss, you know, misleadingfood labels and how can you
decode them?
You know, like, if you'retrying to eat healthy or you're
trying to avoid certain things.
Speaker 2 (14:20):
Okay, that's the third chapter.
Pay attention to your signalsof hunger and satiation.
So when somebody offers thefood, the first question is am I
hungry or am I eating becauseI'm conditioned, because I know
(14:43):
this food is tasty because of myprevious encounter with this
food.
I enjoyed it.
So I am sure to enjoy it rightnow, whether I'm hungry or not.
So the first question is am Ireally hungry or am I eating
because I want to enjoy thetaste of food, what's called the
(15:08):
conditioned aspect?
You know you drink alcoholbecause you get conditioned to
it, you are habituated to it.
You put too much salt becausethat is what you have enjoyed it
before.
So it is strictly for enjoyment, which is what is called the
dopamine effect.
That is there in the body tohelp you locate or take food
(15:34):
that is immediately needed forfunction.
So the first question is am Itruly hungry?
If you are hungry, then youstart.
How do you know whether you aretruly hungry or not?
The first thing is when you putthat food in the mouth, that
(15:56):
first bite tastes so good.
If you are not hungry, theintensity of enjoyment will not
be as much as you will have whenyou are hungry.
After a few minutes have whenyou are hungry.
After a few minutes, yourenjoyment, the intensity of
(16:19):
enjoyment, starts going down.
That is the time you have toreconsider, reevaluate.
Do I still need it?
If you are not sure, take a sipof water and then try it again,
why?
Let me ask you this questionBefore when can you predict when
(16:44):
you are going to be thirsty thenext time?
Speaker 1 (16:50):
Well, I would say, you know, if you were out on a
hot summer day and you were outin the yard, I mean, you might
not be able to predict theactual time, but you know you're
going to be thirsty.
So I would say maybe sometimes.
Speaker 2 (17:07):
Right, but then when you are thirsty, can you
predetermine how much water willit take to quench your thirst?
Speaker 1 (17:15):
You cannot.
Speaker 2 (17:16):
Cannot, and each time when you are thirsty, the
quantity that takes to quenchyour thirst will be different.
Right.
Speaker 1 (17:25):
Yes, okay.
Speaker 2 (17:27):
Now if I blindfold you and give you something to
drink?
Now if I blindfold you and giveyou something to drink you will
know immediately whether it iswater, wine, beer, coffee, tea,
right yes.
Speaker 1 (17:45):
How do you know that?
Well, I would say, if you'vedrank these things before, you
would know what they are, butmaybe, if you have not, you
might not know what it is.
Speaker 2 (17:54):
But when you identify them, how do you identify them?
By your taste buds?
Exactly that's what I'm lookingfor.
What I'm suggesting is you know, by the time you finish
drinking, your thirst isquenched.
But the world is that water,that water is still in your
(18:15):
stomach, right?
It has not been absorbed intothe body yet.
Is that correct?
Speaker 1 (18:22):
That's correct.
Speaker 2 (18:23):
So how does the brain know you had enough?
Because the quantity isdifferent.
If it is based on fullness ofthe stomach, you should drink
the same quantity of waterbefore your thirst is quenched.
Because of the variation in thevolume, it has to be something
other than the volume capacityof the stomach.
(18:45):
How does the brain know youhave enough water?
You consumed enough to quenchyour thirst at that time.
Any idea.
Speaker 1 (18:58):
I don't know, but I will say that God is amazing and
he made an amazing thing whenhe created the body.
Speaker 2 (19:06):
Well, yes, that is true, but how does it function?
That is what we need to know.
The mechanism is there, but howdo we apply the mechanism?
What I am suggesting is thosetaste buds that identify between
different types of drinks thatyou take.
(19:29):
That is what God gave us toidentification.
But God also added somethingelse.
That is those taste buds.
They can meter how much isgoing down.
You see, the brain alreadyknows what your water deficit is
, the quantity.
When the metering tells thebrain this much has gone down,
(19:53):
the brain says, okay, that's it.
Does that make sense?
Speaker 1 (20:00):
Yes, that makes sense .
Speaker 2 (20:02):
Okay.
That is why we are satisfieddifferent volumes of water at
different times, even beforethat water is absorbed into the
body.
What I'm suggesting in thisbook is that we have a similar
(20:27):
mechanism for solid foods alsoIn order to identify the type of
solid nutrients.
Remember, body needs over 100different nutrients.
You cannot get all of them fromone food group or from one meal
.
That is why we get hungry atdifferent times of the day.
How many times you eat, itdoesn't matter, as long as you
(20:49):
eat in response to hunger.
But the type of food you eatshould be based on what the body
needs.
And how does the body know that?
That is when you chew the foodit releases nutrients that the
taste buds and mouth receptorscan identify and report to the
(21:10):
brain.
Identify and report to thebrain.
Now, each time, is there anyfood in nature that adult humans
can get nutrients from withoutchewing?
Speaker 1 (21:24):
I would say drinking.
Speaker 2 (21:26):
Yeah well, drinking will not give you all the
nutrients you need, so you haveto chew.
Why did nature pack everynutrient human body needs in
containers that require chewing?
Because chewing causes releaseof nutrients at a rate where the
(21:49):
receptors can pick up andreport to the brain how much is
going down, not only whatnutrient is going down.
What is happening is, in themodern age, the foods that we
eat require practically nochewing.
How much can you chew rice?
How much can you chew pasta,bread, cake, cupcake?
(22:14):
So what happens when you stopchewing?
You swallow, so eating foodsthat require less and less.
And nowadays some people blendthe food, puree the food.
How much do you chew?
You don't.
So you just keep going down asif you're vacuuming it into the
(22:37):
stomach.
That is why you end upovereating, because you are not
paying attention to the signalsof hunger and satiation.
That is the third.
Any questions?
Speaker 1 (22:52):
That is the third, any questions?
Speaker 2 (22:57):
Nope, no questions, okay, okay.
The next is you have toidentify what is your old way of
eating that led you to gainweight and have complications
that led you to gain weight andhave complications.
(23:20):
So the simple thing is if yougo to do grocery shopping when
you are hungry, you are likelyto buy more things because
everything looks appealing, andif the shop provides free
samples, you are going to eat itat that time because you want.
You're hungry.
So you have to go back and lookat what made you buy more food,
(23:47):
prepare more food, eat morefood.
Eat more food.
It may be family settings, itmay be the environment, it may
be the habit of celebrations.
Oh, if it is an anniversary,yes, you have to do it.
If it is a birthday, you haveto participate.
So if it is a religiousceremony, you have to do this.
(24:09):
So, if it is a religiousceremony, you have to do this.
So there are customs, there arebehavior patterns based on
society, your ethnicity, yourbackground, your celebrations.
You don't need a reason just toget together, have a good time.
And what do you do?
(24:29):
Food is the central theme, do?
Food is the central theme, andthat is what is happening.
That causes excess intake andweight gain.
So you have to analyze each onewhen you go shopping.
Don't go shopping on an emptystomach or when you're hungry.
(24:50):
Make a list of exactly what youneed.
Don't buy on impulse or byvisual, because the vendors, the
people who want to sell.
They make it so attractive inthe box or in the display case
and you're tempted to buy it,whether you need it or not.
(25:12):
You are tempted to buy itwhether you need it or not, and
then they do something else thatyou don't know, that is, they
make the taste of the food soenjoyable by adding more salt,
more sugar, more fat.
You take one bite and you arehooked.
You have to have it.
There are some advertisementsthat you cannot take this just
(25:35):
by one.
You have to keep on eating.
And once you develop that habit, then you are stuck and you
associate eating with certainactivities.
Watching a ball game you haveto have your popcorn.
Watching a movie you have tohave your popcorn.
Watching a movie, you have tohave your popcorn, or something
else you eat.
(25:58):
The problem here is human braincan concentrate only one thing
at a time, for example, if youare listening and concentrating
to what I am saying, and and ifsomebody else starts talking,
you have to choose, or youcannot do a math at the same
time.
When you are talking tosomebody else, you have to
(26:20):
choose one or the other.
So if you are watchingsomething and if you are eating,
the visual signals takeprecedence over the taste
signals, so you won't even knowwhat you are eating.
You won't even know how muchyou are eating.
Signals take precedence overthe taste signals, so you won't
even know what you're eating.
You won't even know how muchyou're eating.
You will know only when yourplate is empty.
(26:40):
Secondly, when you go for anall-you-can-eat buffet, there
are a hundred items.
How many would you choose, mrJackson?
Speaker 1 (26:53):
As many of the items as I like and that I enjoy.
Speaker 2 (26:59):
Okay, how many Give me a number?
How many Just out of curiosity?
Speaker 1 (27:06):
I would say three.
Speaker 2 (27:08):
Three?
Yes, most people would saybetween three and six.
Based on what?
Speaker 1 (27:17):
For me, it would be based on what I enjoy Like if I
have, like if they have chickensteak and, let's say, mashed
potatoes, well, I really likethose, so I'm going to choose
those.
Speaker 2 (27:29):
Right.
So let's say we go for lunch.
You took those three itemsbased on your previous
experience and expectation ofwhat they will give you the
enjoyment.
Suppose we go back to the samebuffet for supper, will you take
exactly the same three things?
Speaker 1 (27:52):
Maybe not, I might try some different things.
Speaker 2 (27:56):
Most people would say they would take something
different.
Why, if you enjoyed it forlunch, why can't you enjoy it
for supper?
Speaker 1 (28:06):
Well, I guess I can say I can eat fried chicken and
fish all the time, so if theygot that, I might choose the
same thing.
Speaker 2 (28:15):
You might do it for a day or two, but on the third
day you will get tired of that.
Why?
Because the nutrients you gotfrom the chicken or the three
things that you ate for lunch,they are still in the body.
But the brain gets informationfrom different organs and sites
(28:36):
in the body that other nutrientsare needed.
And because of your previousexperience, the subconscious
mind knows which food willprovide the nutrients needed at
this time for supper.
So it sends a message to theconscious part of the brain oh,
(29:01):
the other one looks moreappealing for supper compared to
lunch.
The other one looks better thanchicken and you choose those.
So this is how you listen toyour own brain and make a
decision, rather than what youare used to, what you are
conditioned with.
So that is how you break yourold eating habits and go on to a
(29:26):
new one to help your body bringin the nutrients that your body
needs, so that you will notovereat something.
Does that make sense?
Speaker 1 (29:41):
Yes, sir, it does.
Speaker 2 (29:43):
Okay.
So the next one is reduce theconsumption of grain-based
carbohydrates.
Okay, let me give you thereasoning behind that.
The agricultural revolutionhappened about 60 years ago.
(30:08):
15 to 20 years after that, westarted having the obesity
epidemic.
10 years after that, we startedthe diabetic epidemic.
Now we are in the cancerepidemic and the next is going
to be dementia and Alzheimer's.
(30:30):
The incidence of these areincreasing as the time I
mentioned.
The question is why.
Every government in the worldsubsidized grain farming so that
they can feed the maximumnumber of people in each country
(30:53):
.
The result is grain-based foodsbecame the cheapest food
available.
So all the marketing companiesfood marketing companies they
could make cheaper versions offood plates using grains and
(31:15):
grain flours.
The Industrial Revolution mademilling and refining much more
simple, so there were differenttypes of flour from different
grains that chefs all over theworld now use to make very
attractive dishes.
(31:36):
Now let me ask you thisquestion If I give you plain
boiled rice, can you enjoy it byitself?
Speaker 1 (31:52):
I can, but I like butter in mine.
Speaker 2 (31:55):
Correct.
So what you're enjoying is thebutter or what you add to the
rice the sauce or something elsethan the rice.
Why can't we enjoy rice?
You know why?
Speaker 1 (32:15):
I think you can.
I just think you know peopleare used to having it with gravy
or you know something like that.
Speaker 2 (32:23):
Right.
Very few people can enjoy riceby itself.
It may take one or twotablespoons, but after that
there's no taste.
The reason is each the grainscontain complex carbohydrate.
Each molecule of a complexcarbohydrate can have up to
200,000 molecules of glucose.
(32:46):
To 200,000 molecules of glucose.
It is pure glucose, attachedone to the other and we don't
have a taste receptor to receivethe complex carbohydrate.
We have a receptor to detectsimple sugars, glucose, fructose
, maltose, lactose, such as canesugar, fruit sugar, then that
(33:13):
kind of honey fructose, thatkind of sugars, but not the
compressed carbohydrate, unlessit is digested in the mouth and
then it releases two maltose,which is two glucose molecules
together and that the taste buds, the sweet sensing taste buds,
(33:33):
can detect.
So when you don't enjoy it, itgives you the feeling of bulk.
The fullness the mouth feel andthe enjoyment comes from what
you add to the rice and you justkeep eating because there is no
chewing involved, so you justkeep swallowing.
You tend to eat more than whatyou need.
(33:56):
In my way of thinking, grainswere never meant for humans,
otherwise we would have hadbeaks to pick them up and the
ability to digest the chaff.
We don't, but with the millingand refining made it possible
(34:26):
for people to eat enormousquantities of grain-based foods,
and the marketing companiesmake it more attractive by
adding more salt.
Can you enjoy bread madewithout any salt?
Try that.
(34:46):
That is the reason why you eatmore of grain-based carbohydrate
In the old days before theagricultural revolution.
The best example is the NativeAmericans who were brought to
the reservations in the year1900.
(35:07):
They had complete physicalexamination and they did not
have practically any type 2diabetes.
They did not have very muchcancer and they had very few
people with heart disease, eventhough the number of people 80
(35:33):
to 100, were higher than thewhite population residing in the
same area per 100,000 people.
If you take 100,000 whitepeople and 100,000 Native
Americans, the Native Americanshad more older age group but
less incidence of these chronicconditions.
(35:55):
Why?
If you look at their eatinghabits, they moved from one food
source to another food sourceto another.
They ate everything fish, meat,fruits, grains, fruits, nuts,
(36:17):
berries, yams, birds but theydid not eat one thing, that is,
they did not stay in one placeto cultivate any grains or eat
grain-based foods.
However, when they came to thereservation, what they got most
(36:39):
was grain-based foods, and nowtheir incidence of type 2
diabetes is double that of whiteAmericans living in the around
the reservations, and theincidence of cancer is also
higher.
So this is where I'm comingfrom that reduce the intake of
(37:00):
grain-based carbohydrates andyou can reduce incidence of
obesity, type 2 diabetes andeven cancer.
Before the agriculturalrevolution, the percentage of
complex carbohydrate that gavefood energy for daily living was
(37:24):
less than 35% of total dailyenergy intake.
Now in the developed countriesit is 50%.
In developing countries it is60 to 70%.
This is the reason we arehaving the increasing incidence
(37:45):
of obesity, type 2 diabetes andcancer.
Any questions?
Speaker 1 (37:52):
That makes sense.
Speaker 2 (37:54):
Very good.
So the question is why are weeating?
We have to remember we areeating to maintain our health
and to feel great.
Feeling great has twocomponents.
(38:15):
One is you want to enjoy whatyou eat when you eat, because
enjoyment of food is one of thefew, or one of the only pressure
, I should say, that you canenjoy to the fullest multiple
times a day, from the time youare born until you die.
(38:36):
Is there anything else you canenjoy so many times a day to the
fullest extent?
Can you think of anything else?
Speaker 1 (38:48):
I can't think of nothing off the top of my head.
Speaker 2 (38:51):
Right.
So that is what how nature madeus, or God made us, to be able
to take in and enjoy what wehave, what we are given at the
time, but in moderation.
How do you decide themoderation?
That is where, if you put ababy within hour of birth, if
(39:18):
you put the baby on the mother'schest, the baby will reach the
breast and start sucking thenipple without any training.
How does that happen?
And the baby decides when todrink, how much to drink and
when to stop.
So we have that faculty fromthe day we are born.
(39:40):
Why do we change it?
Why do we eat more than we need?
Do you know when it startsgoing bad?
Speaker 1 (39:52):
Probably when we get you know to, maybe like five,
six years old, I would guess.
Speaker 2 (39:59):
Exactly, you hit it right.
You know why, at six years old.
Speaker 1 (40:06):
Well, probably because we're exposed to more
foods and different thingsthat's good for us, and
different things that's not sogood for us.
Speaker 2 (40:16):
How does the child know that?
You know why?
Because they start listening totheir parents.
Their parents tell you okay,you better eat that, that's good
for you.
If you want to get tall, eatthis.
If you want to get strong, eatthis.
We don't have time to stop onthe way we are traveling.
(40:38):
Eat this.
And the school?
Oh, we have to go for a game.
You have to bulk up, you haveto get strong.
You have to get strong.
You need to play football, youneed more muscles.
The child disconnects thenatural control mechanism and
eat based on what the parentstell, what the school wants,
(41:02):
what the sports, the coach wants.
You disconnect the naturalcontrol mechanisms and start
eating with a differentobjective.
So you need to reset.
If you are already older,you're starting to have too much
weight, too much fat in yourblood, too much triglycerides,
(41:26):
your blood sugar is going up,your cholesterol is going up.
You need a reset and say why amI eating?
I'm eating for my health and tofeel great.
Feeling great starts with eachmeal.
Take your time, enjoy it andwhen the intensity of enjoyment
(41:47):
is reduced, stop eating.
You can always go back and eatagain when you are hungry, but
then this requirement will bedifferent.
Your brain will calculate,recalculate and say which food
you need at this time comparedto the previous one time,
(42:12):
compared to the previous one.
Never eat until you feel fullin your stomach.
Just like you will not drinkuntil your stomach is full.
You stop drinking when yourthirst is quenched.
Similarly, you stop eating andthe intensity of enjoyment goes
down, not when you feel full inyour stomach.
If you eat until your stomachis full, you have eaten too much
(42:32):
.
So eat for good health and notfeel great, and not to fill up
your stomach or to get yourmoney's worth or to please your
host or any other reason, onlybecause you enjoy the food.
And when the degree ofenjoyment is reduced, you stop
(42:56):
eating.
Speaker 1 (42:57):
Any questions nope, I don't have any questions, but
we have about 10 minutes left.
Speaker 2 (43:07):
Okay, that's about the right time.
Now.
The seventh step.
We already discussed six steps.
The seventh is what is thevalue of exercise?
Every time you go to a doctorand say, oh, doc, I'm gaining
weight, he said, oh, diet andexercise.
Okay, what is?
(43:33):
How much time, how long can youexercise and how much energy
can you spend?
Are you in the habit ofexercising, mr Jackson?
Speaker 1 (43:42):
Well, my job makes me exercise.
As a vendor, I do a lot oflifting and a lot of walking and
stuff like that.
Speaker 2 (43:50):
Good for you, but how many people will go and do that
or do daily exercise?
And if somebody does, let's sayone hour of exercise every day
how many calories do you thinkthey spend during that one hour?
Speaker 1 (44:10):
I would say it just depends on what you're doing.
Speaker 2 (44:14):
Right Approximately Average.
Speaker 1 (44:17):
Maybe three, four hundred.
Speaker 2 (44:21):
Three to four hundred .
Good, you know how manycalories are in one pound of fat
.
Speaker 1 (44:28):
Probably double that.
Speaker 2 (44:30):
No, ten times that.
3,500 calories, wow.
So how many hours of exercisewill it take to lose one pound
of weight?
See, this is the problem.
It is exercise is never meantfor weight control.
(44:50):
The value of exercise is tocondition your heart, condition
your lungs and condition yourmuscles, not for weight.
It will never happen.
Secondly, most of the weightgain happens after age 35.
Because by that time yourenergy expenditure starts going
(45:17):
down.
The job you took 20 minutes todo when you were in mid-20s,
when you reach 40, it takesdouble the amount of time to do
the same job.
Right?
Speaker 1 (45:34):
Right.
Speaker 2 (45:35):
Okay, why?
Because your muscles aregetting weaker.
Why?
Because your hormones thatsupport the muscles there's not
enough hormones.
They are going down.
Some people try to compensate bytaking hormones from the
outside and muscle buildingproteins and things nutrition
(46:02):
supplements, which is fine inthe sense they will last only
for a little while longer.
You're still going to use yourloose muscle mass, muscle power.
But what happened is you'realready used to a certain volume
and type of food intake and youcontinue the same and you
(46:25):
wonder oh, I'm eating the sameway, I'm exercising the same way
, but I'm gaining weight.
The reason is your energyexpenditure is going down as you
get older.
So if you do notcorrespondingly reduce the
intake, then you are going toget into problems.
(46:48):
The first signal is when you doa blood test.
If your triglyceride, that'sthe fat content in the blood if
that starts going up eithertriglyceride or cholesterol you
have a problem because you areeating in excess of what your
(47:09):
body needs or can use.
So that is what you have tothink about and that should come
from reduced intake, not tryingto outspend by exercise.
Yes, you need exerciseregardless of your weight, but
don't depend on exercise to loseweight.
Speaker 1 (47:34):
Any questions?
Nope, Well, actually I do Throwout your contact info and let
listeners know where they canpurchase your books.
Speaker 2 (47:44):
Yes, I have published seven books, two of them on
cancer, the rest on.
My primary objective is toeducate people about the real
cause and the right cure of type2 diabetes.
Just to give you an overview,if you know somebody who is
(48:06):
taking insulin to control theblood sugar, the blood sugar
will go down.
Is the fat that blocks thearteries and produce the
(48:28):
complications of kidney damage,vision damage, heart, lung,
heart and brain problems.
So don't go and fall for buyinga monitor just because you know
the value.
That doesn't help you unlessyou reduce the intake, and most
(48:49):
of it comes from complex carb.
And how to do that is what Iexplain in my book Diabetes the
Real Cause and the Right Cure.
So these are the two that Iconcentrate on.
Beat the unwanted weight gainthat we discussed right now.
But the important thing is theincidence of type 2 diabetes is
(49:12):
increasing all over the world,primarily because of the
increased intake of complex carb.
And in type 1 diabetes, insulinis necessary for living.
Without insulin they will die,whereas in type 2, the problem
is excess intake of complexcarbs from grain-based foods.
(49:36):
It is an oversupply problem,not underutilization of glucose.
So the treatment has to bedifferent.
It is not insulin, it isreduced intake of complex carbs.
So these are the two that I'mpushing right now, because I'm
not selling anything.
I don't.
I don't supplement, you know,except information of your own
(50:02):
health, your own well-being.
Try to moderate your weight gain, try to prevent type 2 diabetes
or reduce your blood sugar bynot putting the complex carb
into your mouth, because whendigested they release a lot of
(50:23):
glucose.
That is what causes elevationof blood sugar, not your insulin
.
There is nothing wrong withyour insulin if you are a type 2
diabetic.
That insulin is beneficial onlyfor type 1.
For type 2, it is a problem ofovereating, oversupply of
glucose.
So that is what you have toconcentrate on.
(50:44):
It is an easy thing to do.
So don't fall for the gadgetsand the numbers.
And my books are available onAmazon.
My website is drjohnonhealthcom.
Speaker 1 (51:01):
You be sure to check out Dr Poole's books and check
out his website.
Follow rate review.
Share this episode to as manypeople as possible.
Follow us on your favoritepodcast platform.
Visit wwwcurveball337.com formore information on the Living
the Dream with Curveball podcast.
(51:22):
Thank you so much for listeningand supporting the show and Dr
Poole, thank you so much for allthat you do and thank you for
joining me.
Speaker 2 (51:30):
Thank you for having me.
Speaker 1 (51:32):
For more information on the Living the Dream with
Curveball podcast, visitwwwcurveball337.com.
Until next time, keep livingthe dream.
Welcome to the Living the Dream Podcast with
Curveball, if you believe youcan achieve.
Welcome to the Living the Dreamwith Curveball Podcast, a show
where I interview guests thatteach, motivate and inspire and
(00:23):
a few guests that teach,motivate and inspire.
Today, I am joined byaward-winning author and
nationally syndicated healthexpert, dr John Puthleo.
John's going to be talkingabout things like how to beat
weight gain, diabetes and allabout his books and everything
(00:44):
that he's up to.
So let's get it started, drPuthle.
Thank you so much for joiningme today.
Speaker 2 (00:50):
Thank you for having me and I thank the audience who
will be listening and viewing.
Speaker 1 (00:57):
Why don't you start off by telling everybody a
little bit about yourself?
Speaker 2 (01:01):
Well, I come from India.
I did my medical training inIndia.
I went to Scotland to do aninternship.
I came to the United States in1970, did residency and
(01:21):
fellowship in the American Boardof Pediatrics, canadian Board
of Pediatrics, american Board ofAllergy and Immunology.
During my practice, I noticedmy patients gaining weight, some
of them developing diabetes andeven, in spite of treatment,
many of them havingcomplications of diabetes, such
(01:41):
as kidney damage, damage totheir eyesight, heart attacks,
dementia, alzheimer's.
So I was curious why are theyhaving these complications in
spite of taking insulin andkeeping their blood sugar normal
sugar normal?
So this is why this is what Istarted my journey on how to
(02:09):
finding out what is naturalregulatory mechanisms of food
intake, how overweight happensand the complications such as
diabetes.
How do they happen and what todo about it to treat it as well
as to prevent it.
How do they happen and what todo about it to treat it as well
as to prevent it.
Speaker 1 (02:28):
Okay, well, I know you also talk about seven ways
to lose weight and not regainthe weight, so can you talk
about those seven ways?
Speaker 2 (02:40):
Yes, the thing is, many people lose weight using a
prescribed dietary program orrestricted calorie intake and
they succeed.
But then what happens?
(03:03):
How do you not address how toprevent the weight from coming
back?
That is what motivated me tohelp people who are losing
weight or who have lost weightreach their optimum weight, but
then they start regaining.
So let's go back and say why dowe lose weight?
(03:26):
How do we lose weight?
If you take in less caloriescompared to what you're spending
, then the body draws the storedenergy that is stored as fat
for metabolic actions to produceenergy.
That is fine.
Metabolic actions to produceenergy that is fine.
(03:50):
But in order to maintain yournatural body functions, the body
needs over 100 differentnutrients.
So how do you provide the bodyall the nutrients at the right
time in the right amount?
If you don't, you startregaining the weight back
because you go back to the oldway of eating.
So the first thing is to findout.
(04:12):
I will take one by one and youcan ask after each one.
I will stop and then you canask for the clarification if you
need to.
The first one is what exactlyis what I call your authentic
weight?
Because if you look at theweight chart or the BMI table.
(04:34):
It is based on white ethnicbackground in the United States.
Go back to the history.
How did the weight chart comeabout?
It is a recording of theMetropolitan Life Insurance
Company, who compiled thevoluntarily reported height and
(04:57):
weight of insurance-seekingpeople to determine what weight
and what height was contributingto early illness, death or
longevity.
That is how the weight andheight table came about.
It was not actually measured.
(05:19):
It was reported weight andheight.
Nobody verified it.
It was reported weight andheight, nobody verified it.
Then they found out theyapplied that to every person in
the world because we learned inour medical school in India 60
years ago the same thing.
So that has been the standardall over the world.
(05:43):
So people are classifiedregardless of their genetic
makeup, their ethnic background,their food habits.
The same way but that is inlast year, 2024, the American
Medical Association suggestedthat the same BMI chart and the
(06:07):
weight table will not beapplicable to individual without
considering their geneticmakeup, their food habits, their
illnesses and all those things.
So the first chapter is how tofind your own, what I call
authentic weight.
Any questions?
Speaker 1 (06:32):
No, well said.
Speaker 2 (06:34):
Okay.
So the what I mean by by thatis ordinarily each ethnic group
come from a different background, different genetic disposition,
different type of cuisine andsome people if you have excess
food for generations you willhave a larger storage capacity.
(06:59):
In other words, you can be thesame height, but one person can
weigh 150 pounds.
Another person can weigh 200pounds same height.
So which one is right?
That depends on how much fatstorage capacity you inherited.
(07:29):
Inherited, because as long asthe fat is outside the blood, it
does not cause you any medicalproblems, but if it stays in the
blood, then it blocks thearteries, producing heart attack
, stroke, kidney problems andall that.
So that is where you have todetermine what is your own
authentic weight.
So the next question is how doyou identify or determine what
(07:53):
is your authentic weight?
In most cases, you reach yourauthentic weight in the mid-20s.
Why mid-twenties?
Why mid-twenties?
Because that is when you havereached your maximum height and
your bone density is the maximum.
(08:14):
Remember, your weight is acompound measurement of your
muscle weight, your bone weight,your fat weight, your water
weight, all of or organ weight.
All of these are included inyour total weight.
So the maximum height is andthe bone density.
(08:37):
They are reached by mid-20s.
So if your blood test showsnormal fasting blood sugar,
normal triglyceride, normalcholesterol, that weight is your
authentic weight.
So as long as you keep close toit not more than 5 to 7,
(08:58):
maximum 10% deviation as you getolder, you are going to be fine
okay yep, you're good, keep ongoing okay.
so that is what you have to keeptab on.
That is your authentic weight,that is what you want to keep
(09:19):
for the rest of your life andyou are going to be fine.
But if you deviate from that,then the question is why?
That is the second chapter.
If you don't put in morecalories than you are spending,
then you are going to store itin the body as fat.
(09:43):
So what we have to look at iswhat is making you overeat?
That's the second chapter.
Unless you identify your ownreasons, the reason that you eat
excess, you cannot collect it.
(10:03):
Yes, you can lose weight byreducing the amount of calories
you take in, but in order tomaintain it, you have to match
it.
And in order to match it, youneed to know what nutrients, how
much or what food group, howmuch each time you sit down to
(10:24):
eat.
Let me ask you this questionCan you tell me when you are
going to feel hungry next?
Speaker 1 (10:34):
Can you?
Speaker 2 (10:35):
No, okay.
How does the brain know when tocreate the sensation of hunger?
See, your body is usingnutrients 24-7, every minute.
Yet you are not hungry all thetime.
It comes from time to time.
How does the brain know, right?
Speaker 1 (11:00):
Absolutely.
It's amazing how the brain cantell you when you're hungry.
Speaker 2 (11:06):
Right?
So the best example is look ata toddler, a child, two to six
years of age.
Grandma makes so many things tofeed the child.
The child will come and eatonly when he or she is hungry,
not because grandma made it, butbecause the child is hungry.
(11:26):
What do adults do If somebodyoffers food?
It doesn't matter whether youare hungry or not, you will eat
it, just to taste it or toplease the host.
Secondly, the child will pickand choose what he or she wants.
Grandma made 10 things.
The child may take three orfour.
(11:48):
The next time, grandma makemore of the three or four the
child enjoyed, but the child maynot even touch it.
You've done something else.
So what do we do if somebodymakes it?
Oh, I have to taste it becausethe host took so much trouble.
Or it is an all-you-can-eatbuffet.
(12:10):
I need to try everything to getmy money's worth, right,
absolutely Okay.
The third thing is when thechild is satisfied.
The child could care less howmuch is left on the plate,
whereas an adult, once you putit on the plate, you don't want
(12:31):
to waste it.
You would rather put it on yourwaist rather than put it in the
wastebasket, right?
Speaker 1 (12:38):
Especially if it's something good, especially if
it's something good Right.
Speaker 2 (12:44):
So one time I was counseling 10 white American
adults about their weight lossand I asked them the same
question what makes you clean upthe plate?
Oh, that is how our parentstaught us.
I said why?
Because there were starvingchildren in India and Africa and
(13:08):
China.
So you have to finish what youare eating, don't waste the food
.
So I said.
Now I grew up in India, somedays I didn't feel hungry.
Now I know why.
I said they asked why?
Because you were all eating forme.
So that does not make sense.
(13:29):
You have to.
You don't have to eat cleanyour plate just because somebody
else is hungry.
But so the best way is putsmaller quantities, enjoy them
and then, if you want, if youneed more, you go and take some
(13:53):
more.
So that is what I in the secondchapter.
Speaker 1 (14:03):
Any questions?
Yeah, and, and you can kind of,you know, know, talk about this
as you go along, but, uh, whyyou, why you're discussing this,
discuss, you know, misleadingfood labels and how can you
decode them?
You know, like, if you'retrying to eat healthy or you're
trying to avoid certain things.
Speaker 2 (14:20):
Okay, that's the third chapter.
Pay attention to your signalsof hunger and satiation.
So when somebody offers thefood, the first question is am I
hungry or am I eating becauseI'm conditioned, because I know
(14:43):
this food is tasty because of myprevious encounter with this
food.
I enjoyed it.
So I am sure to enjoy it rightnow, whether I'm hungry or not.
So the first question is am Ireally hungry or am I eating
because I want to enjoy thetaste of food, what's called the
(15:08):
conditioned aspect?
You know you drink alcoholbecause you get conditioned to
it, you are habituated to it.
You put too much salt becausethat is what you have enjoyed it
before.
So it is strictly for enjoyment, which is what is called the
dopamine effect.
That is there in the body tohelp you locate or take food
(15:34):
that is immediately needed forfunction.
So the first question is am Itruly hungry?
If you are hungry, then youstart.
How do you know whether you aretruly hungry or not?
The first thing is when you putthat food in the mouth, that
(15:56):
first bite tastes so good.
If you are not hungry, theintensity of enjoyment will not
be as much as you will have whenyou are hungry.
After a few minutes have whenyou are hungry.
After a few minutes, yourenjoyment, the intensity of
(16:19):
enjoyment, starts going down.
That is the time you have toreconsider, reevaluate.
Do I still need it?
If you are not sure, take a sipof water and then try it again,
why?
Let me ask you this questionBefore when can you predict when
(16:44):
you are going to be thirsty thenext time?
Speaker 1 (16:50):
Well, I would say, you know, if you were out on a
hot summer day and you were outin the yard, I mean, you might
not be able to predict theactual time, but you know you're
going to be thirsty.
So I would say maybe sometimes.
Speaker 2 (17:07):
Right, but then when you are thirsty, can you
predetermine how much water willit take to quench your thirst?
Speaker 1 (17:15):
You cannot.
Speaker 2 (17:16):
Cannot, and each time when you are thirsty, the
quantity that takes to quenchyour thirst will be different.
Right.
Speaker 1 (17:25):
Yes, okay.
Speaker 2 (17:27):
Now if I blindfold you and give you something to
drink?
Now if I blindfold you and giveyou something to drink you will
know immediately whether it iswater, wine, beer, coffee, tea,
right yes.
Speaker 1 (17:45):
How do you know that?
Well, I would say, if you'vedrank these things before, you
would know what they are, butmaybe, if you have not, you
might not know what it is.
Speaker 2 (17:54):
But when you identify them, how do you identify them?
By your taste buds?
Exactly that's what I'm lookingfor.
What I'm suggesting is you know, by the time you finish
drinking, your thirst isquenched.
But the world is that water,that water is still in your
(18:15):
stomach, right?
It has not been absorbed intothe body yet.
Is that correct?
Speaker 1 (18:22):
That's correct.
Speaker 2 (18:23):
So how does the brain know you had enough?
Because the quantity isdifferent.
If it is based on fullness ofthe stomach, you should drink
the same quantity of waterbefore your thirst is quenched.
Because of the variation in thevolume, it has to be something
other than the volume capacityof the stomach.
(18:45):
How does the brain know youhave enough water?
You consumed enough to quenchyour thirst at that time.
Any idea.
Speaker 1 (18:58):
I don't know, but I will say that God is amazing and
he made an amazing thing whenhe created the body.
Speaker 2 (19:06):
Well, yes, that is true, but how does it function?
That is what we need to know.
The mechanism is there, but howdo we apply the mechanism?
What I am suggesting is thosetaste buds that identify between
different types of drinks thatyou take.
(19:29):
That is what God gave us toidentification.
But God also added somethingelse.
That is those taste buds.
They can meter how much isgoing down.
You see, the brain alreadyknows what your water deficit is
, the quantity.
When the metering tells thebrain this much has gone down,
(19:53):
the brain says, okay, that's it.
Does that make sense?
Speaker 1 (20:00):
Yes, that makes sense .
Speaker 2 (20:02):
Okay.
That is why we are satisfieddifferent volumes of water at
different times, even beforethat water is absorbed into the
body.
What I'm suggesting in thisbook is that we have a similar
(20:27):
mechanism for solid foods alsoIn order to identify the type of
solid nutrients.
Remember, body needs over 100different nutrients.
You cannot get all of them fromone food group or from one meal
.
That is why we get hungry atdifferent times of the day.
How many times you eat, itdoesn't matter, as long as you
(20:49):
eat in response to hunger.
But the type of food you eatshould be based on what the body
needs.
And how does the body know that?
That is when you chew the foodit releases nutrients that the
taste buds and mouth receptorscan identify and report to the
(21:10):
brain.
Identify and report to thebrain.
Now, each time, is there anyfood in nature that adult humans
can get nutrients from withoutchewing?
Speaker 1 (21:24):
I would say drinking.
Speaker 2 (21:26):
Yeah well, drinking will not give you all the
nutrients you need, so you haveto chew.
Why did nature pack everynutrient human body needs in
containers that require chewing?
Because chewing causes releaseof nutrients at a rate where the
(21:49):
receptors can pick up andreport to the brain how much is
going down, not only whatnutrient is going down.
What is happening is, in themodern age, the foods that we
eat require practically nochewing.
How much can you chew rice?
How much can you chew pasta,bread, cake, cupcake?
(22:14):
So what happens when you stopchewing?
You swallow, so eating foodsthat require less and less.
And nowadays some people blendthe food, puree the food.
How much do you chew?
You don't.
So you just keep going down asif you're vacuuming it into the
(22:37):
stomach.
That is why you end upovereating, because you are not
paying attention to the signalsof hunger and satiation.
That is the third.
Any questions?
Speaker 1 (22:52):
That is the third, any questions?
Speaker 2 (22:57):
Nope, no questions, okay, okay.
The next is you have toidentify what is your old way of
eating that led you to gainweight and have complications
that led you to gain weight andhave complications.
(23:20):
So the simple thing is if yougo to do grocery shopping when
you are hungry, you are likelyto buy more things because
everything looks appealing, andif the shop provides free
samples, you are going to eat itat that time because you want.
You're hungry.
So you have to go back and lookat what made you buy more food,
(23:47):
prepare more food, eat morefood.
Eat more food.
It may be family settings, itmay be the environment, it may
be the habit of celebrations.
Oh, if it is an anniversary,yes, you have to do it.
If it is a birthday, you haveto participate.
So if it is a religiousceremony, you have to do this.
(24:09):
So, if it is a religiousceremony, you have to do this.
So there are customs, there arebehavior patterns based on
society, your ethnicity, yourbackground, your celebrations.
You don't need a reason just toget together, have a good time.
And what do you do?
(24:29):
Food is the central theme, do?
Food is the central theme, andthat is what is happening.
That causes excess intake andweight gain.
So you have to analyze each onewhen you go shopping.
Don't go shopping on an emptystomach or when you're hungry.
(24:50):
Make a list of exactly what youneed.
Don't buy on impulse or byvisual, because the vendors, the
people who want to sell.
They make it so attractive inthe box or in the display case
and you're tempted to buy it,whether you need it or not.
(25:12):
You are tempted to buy itwhether you need it or not, and
then they do something else thatyou don't know, that is, they
make the taste of the food soenjoyable by adding more salt,
more sugar, more fat.
You take one bite and you arehooked.
You have to have it.
There are some advertisementsthat you cannot take this just
(25:35):
by one.
You have to keep on eating.
And once you develop that habit, then you are stuck and you
associate eating with certainactivities.
Watching a ball game you haveto have your popcorn.
Watching a movie you have tohave your popcorn.
Watching a movie, you have tohave your popcorn, or something
else you eat.
(25:58):
The problem here is human braincan concentrate only one thing
at a time, for example, if youare listening and concentrating
to what I am saying, and and ifsomebody else starts talking,
you have to choose, or youcannot do a math at the same
time.
When you are talking tosomebody else, you have to
(26:20):
choose one or the other.
So if you are watchingsomething and if you are eating,
the visual signals takeprecedence over the taste
signals, so you won't even knowwhat you are eating.
You won't even know how muchyou are eating.
Signals take precedence overthe taste signals, so you won't
even know what you're eating.
You won't even know how muchyou're eating.
You will know only when yourplate is empty.
(26:40):
Secondly, when you go for anall-you-can-eat buffet, there
are a hundred items.
How many would you choose, mrJackson?
Speaker 1 (26:53):
As many of the items as I like and that I enjoy.
Speaker 2 (26:59):
Okay, how many Give me a number?
How many Just out of curiosity?
Speaker 1 (27:06):
I would say three.
Speaker 2 (27:08):
Three?
Yes, most people would saybetween three and six.
Based on what?
Speaker 1 (27:17):
For me, it would be based on what I enjoy Like if I
have, like if they have chickensteak and, let's say, mashed
potatoes, well, I really likethose, so I'm going to choose
those.
Speaker 2 (27:29):
Right.
So let's say we go for lunch.
You took those three itemsbased on your previous
experience and expectation ofwhat they will give you the
enjoyment.
Suppose we go back to the samebuffet for supper, will you take
exactly the same three things?
Speaker 1 (27:52):
Maybe not, I might try some different things.
Speaker 2 (27:56):
Most people would say they would take something
different.
Why, if you enjoyed it forlunch, why can't you enjoy it
for supper?
Speaker 1 (28:06):
Well, I guess I can say I can eat fried chicken and
fish all the time, so if theygot that, I might choose the
same thing.
Speaker 2 (28:15):
You might do it for a day or two, but on the third
day you will get tired of that.
Why?
Because the nutrients you gotfrom the chicken or the three
things that you ate for lunch,they are still in the body.
But the brain gets informationfrom different organs and sites
(28:36):
in the body that other nutrientsare needed.
And because of your previousexperience, the subconscious
mind knows which food willprovide the nutrients needed at
this time for supper.
So it sends a message to theconscious part of the brain oh,
(29:01):
the other one looks moreappealing for supper compared to
lunch.
The other one looks better thanchicken and you choose those.
So this is how you listen toyour own brain and make a
decision, rather than what youare used to, what you are
conditioned with.
So that is how you break yourold eating habits and go on to a
(29:26):
new one to help your body bringin the nutrients that your body
needs, so that you will notovereat something.
Does that make sense?
Speaker 1 (29:41):
Yes, sir, it does.
Speaker 2 (29:43):
Okay.
So the next one is reduce theconsumption of grain-based
carbohydrates.
Okay, let me give you thereasoning behind that.
The agricultural revolutionhappened about 60 years ago.
(30:08):
15 to 20 years after that, westarted having the obesity
epidemic.
10 years after that, we startedthe diabetic epidemic.
Now we are in the cancerepidemic and the next is going
to be dementia and Alzheimer's.
(30:30):
The incidence of these areincreasing as the time I
mentioned.
The question is why.
Every government in the worldsubsidized grain farming so that
they can feed the maximumnumber of people in each country
(30:53):
.
The result is grain-based foodsbecame the cheapest food
available.
So all the marketing companiesfood marketing companies they
could make cheaper versions offood plates using grains and
(31:15):
grain flours.
The Industrial Revolution mademilling and refining much more
simple, so there were differenttypes of flour from different
grains that chefs all over theworld now use to make very
attractive dishes.
(31:36):
Now let me ask you thisquestion If I give you plain
boiled rice, can you enjoy it byitself?
Speaker 1 (31:52):
I can, but I like butter in mine.
Speaker 2 (31:55):
Correct.
So what you're enjoying is thebutter or what you add to the
rice the sauce or something elsethan the rice.
Why can't we enjoy rice?
You know why?
Speaker 1 (32:15):
I think you can.
I just think you know peopleare used to having it with gravy
or you know something like that.
Speaker 2 (32:23):
Right.
Very few people can enjoy riceby itself.
It may take one or twotablespoons, but after that
there's no taste.
The reason is each the grainscontain complex carbohydrate.
Each molecule of a complexcarbohydrate can have up to
200,000 molecules of glucose.
(32:46):
To 200,000 molecules of glucose.
It is pure glucose, attachedone to the other and we don't
have a taste receptor to receivethe complex carbohydrate.
We have a receptor to detectsimple sugars, glucose, fructose
, maltose, lactose, such as canesugar, fruit sugar, then that
(33:13):
kind of honey fructose, thatkind of sugars, but not the
compressed carbohydrate, unlessit is digested in the mouth and
then it releases two maltose,which is two glucose molecules
together and that the taste buds, the sweet sensing taste buds,
(33:33):
can detect.
So when you don't enjoy it, itgives you the feeling of bulk.
The fullness the mouth feel andthe enjoyment comes from what
you add to the rice and you justkeep eating because there is no
chewing involved, so you justkeep swallowing.
You tend to eat more than whatyou need.
(33:56):
In my way of thinking, grainswere never meant for humans,
otherwise we would have hadbeaks to pick them up and the
ability to digest the chaff.
We don't, but with the millingand refining made it possible
(34:26):
for people to eat enormousquantities of grain-based foods,
and the marketing companiesmake it more attractive by
adding more salt.
Can you enjoy bread madewithout any salt?
Try that.
(34:46):
That is the reason why you eatmore of grain-based carbohydrate
In the old days before theagricultural revolution.
The best example is the NativeAmericans who were brought to
the reservations in the year1900.
(35:07):
They had complete physicalexamination and they did not
have practically any type 2diabetes.
They did not have very muchcancer and they had very few
people with heart disease, eventhough the number of people 80
(35:33):
to 100, were higher than thewhite population residing in the
same area per 100,000 people.
If you take 100,000 whitepeople and 100,000 Native
Americans, the Native Americanshad more older age group but
less incidence of these chronicconditions.
(35:55):
Why?
If you look at their eatinghabits, they moved from one food
source to another food sourceto another.
They ate everything fish, meat,fruits, grains, fruits, nuts,
(36:17):
berries, yams, birds but theydid not eat one thing, that is,
they did not stay in one placeto cultivate any grains or eat
grain-based foods.
However, when they came to thereservation, what they got most
(36:39):
was grain-based foods, and nowtheir incidence of type 2
diabetes is double that of whiteAmericans living in the around
the reservations, and theincidence of cancer is also
higher.
So this is where I'm comingfrom that reduce the intake of
(37:00):
grain-based carbohydrates andyou can reduce incidence of
obesity, type 2 diabetes andeven cancer.
Before the agriculturalrevolution, the percentage of
complex carbohydrate that gavefood energy for daily living was
(37:24):
less than 35% of total dailyenergy intake.
Now in the developed countriesit is 50%.
In developing countries it is60 to 70%.
This is the reason we arehaving the increasing incidence
(37:45):
of obesity, type 2 diabetes andcancer.
Any questions?
Speaker 1 (37:52):
That makes sense.
Speaker 2 (37:54):
Very good.
So the question is why are weeating?
We have to remember we areeating to maintain our health
and to feel great.
Feeling great has twocomponents.
(38:15):
One is you want to enjoy whatyou eat when you eat, because
enjoyment of food is one of thefew, or one of the only pressure
, I should say, that you canenjoy to the fullest multiple
times a day, from the time youare born until you die.
(38:36):
Is there anything else you canenjoy so many times a day to the
fullest extent?
Can you think of anything else?
Speaker 1 (38:48):
I can't think of nothing off the top of my head.
Speaker 2 (38:51):
Right.
So that is what how nature madeus, or God made us, to be able
to take in and enjoy what wehave, what we are given at the
time, but in moderation.
How do you decide themoderation?
That is where, if you put ababy within hour of birth, if
(39:18):
you put the baby on the mother'schest, the baby will reach the
breast and start sucking thenipple without any training.
How does that happen?
And the baby decides when todrink, how much to drink and
when to stop.
So we have that faculty fromthe day we are born.
(39:40):
Why do we change it?
Why do we eat more than we need?
Do you know when it startsgoing bad?
Speaker 1 (39:52):
Probably when we get you know to, maybe like five,
six years old, I would guess.
Speaker 2 (39:59):
Exactly, you hit it right.
You know why, at six years old.
Speaker 1 (40:06):
Well, probably because we're exposed to more
foods and different thingsthat's good for us, and
different things that's not sogood for us.
Speaker 2 (40:16):
How does the child know that?
You know why?
Because they start listening totheir parents.
Their parents tell you okay,you better eat that, that's good
for you.
If you want to get tall, eatthis.
If you want to get strong, eatthis.
We don't have time to stop onthe way we are traveling.
(40:38):
Eat this.
And the school?
Oh, we have to go for a game.
You have to bulk up, you haveto get strong.
You have to get strong.
You need to play football, youneed more muscles.
The child disconnects thenatural control mechanism and
eat based on what the parentstell, what the school wants,
(41:02):
what the sports, the coach wants.
You disconnect the naturalcontrol mechanisms and start
eating with a differentobjective.
So you need to reset.
If you are already older,you're starting to have too much
weight, too much fat in yourblood, too much triglycerides,
(41:26):
your blood sugar is going up,your cholesterol is going up.
You need a reset and say why amI eating?
I'm eating for my health and tofeel great.
Feeling great starts with eachmeal.
Take your time, enjoy it andwhen the intensity of enjoyment
(41:47):
is reduced, stop eating.
You can always go back and eatagain when you are hungry, but
then this requirement will bedifferent.
Your brain will calculate,recalculate and say which food
you need at this time comparedto the previous one time,
(42:12):
compared to the previous one.
Never eat until you feel fullin your stomach.
Just like you will not drinkuntil your stomach is full.
You stop drinking when yourthirst is quenched.
Similarly, you stop eating andthe intensity of enjoyment goes
down, not when you feel full inyour stomach.
If you eat until your stomachis full, you have eaten too much
(42:32):
.
So eat for good health and notfeel great, and not to fill up
your stomach or to get yourmoney's worth or to please your
host or any other reason, onlybecause you enjoy the food.
And when the degree ofenjoyment is reduced, you stop
(42:56):
eating.
Speaker 1 (42:57):
Any questions nope, I don't have any questions, but
we have about 10 minutes left.
Speaker 2 (43:07):
Okay, that's about the right time.
Now.
The seventh step.
We already discussed six steps.
The seventh is what is thevalue of exercise?
Every time you go to a doctorand say, oh, doc, I'm gaining
weight, he said, oh, diet andexercise.
Okay, what is?
(43:33):
How much time, how long can youexercise and how much energy
can you spend?
Are you in the habit ofexercising, mr Jackson?
Speaker 1 (43:42):
Well, my job makes me exercise.
As a vendor, I do a lot oflifting and a lot of walking and
stuff like that.
Speaker 2 (43:50):
Good for you, but how many people will go and do that
or do daily exercise?
And if somebody does, let's sayone hour of exercise every day
how many calories do you thinkthey spend during that one hour?
Speaker 1 (44:10):
I would say it just depends on what you're doing.
Speaker 2 (44:14):
Right Approximately Average.
Speaker 1 (44:17):
Maybe three, four hundred.
Speaker 2 (44:21):
Three to four hundred .
Good, you know how manycalories are in one pound of fat
.
Speaker 1 (44:28):
Probably double that.
Speaker 2 (44:30):
No, ten times that.
3,500 calories, wow.
So how many hours of exercisewill it take to lose one pound
of weight?
See, this is the problem.
It is exercise is never meantfor weight control.
(44:50):
The value of exercise is tocondition your heart, condition
your lungs and condition yourmuscles, not for weight.
It will never happen.
Secondly, most of the weightgain happens after age 35.
Because by that time yourenergy expenditure starts going
(45:17):
down.
The job you took 20 minutes todo when you were in mid-20s,
when you reach 40, it takesdouble the amount of time to do
the same job.
Right?
Speaker 1 (45:34):
Right.
Speaker 2 (45:35):
Okay, why?
Because your muscles aregetting weaker.
Why?
Because your hormones thatsupport the muscles there's not
enough hormones.
They are going down.
Some people try to compensate bytaking hormones from the
outside and muscle buildingproteins and things nutrition
(46:02):
supplements, which is fine inthe sense they will last only
for a little while longer.
You're still going to use yourloose muscle mass, muscle power.
But what happened is you'realready used to a certain volume
and type of food intake and youcontinue the same and you
(46:25):
wonder oh, I'm eating the sameway, I'm exercising the same way
, but I'm gaining weight.
The reason is your energyexpenditure is going down as you
get older.
So if you do notcorrespondingly reduce the
intake, then you are going toget into problems.
(46:48):
The first signal is when you doa blood test.
If your triglyceride, that'sthe fat content in the blood if
that starts going up eithertriglyceride or cholesterol you
have a problem because you areeating in excess of what your
(47:09):
body needs or can use.
So that is what you have tothink about and that should come
from reduced intake, not tryingto outspend by exercise.
Yes, you need exerciseregardless of your weight, but
don't depend on exercise to loseweight.
Speaker 1 (47:34):
Any questions?
Nope, Well, actually I do Throwout your contact info and let
listeners know where they canpurchase your books.
Speaker 2 (47:44):
Yes, I have published seven books, two of them on
cancer, the rest on.
My primary objective is toeducate people about the real
cause and the right cure of type2 diabetes.
Just to give you an overview,if you know somebody who is
(48:06):
taking insulin to control theblood sugar, the blood sugar
will go down.
Is the fat that blocks thearteries and produce the
(48:28):
complications of kidney damage,vision damage, heart, lung,
heart and brain problems.
So don't go and fall for buyinga monitor just because you know
the value.
That doesn't help you unlessyou reduce the intake, and most
(48:49):
of it comes from complex carb.
And how to do that is what Iexplain in my book Diabetes the
Real Cause and the Right Cure.
So these are the two that Iconcentrate on.
Beat the unwanted weight gainthat we discussed right now.
But the important thing is theincidence of type 2 diabetes is
(49:12):
increasing all over the world,primarily because of the
increased intake of complex carb.
And in type 1 diabetes, insulinis necessary for living.
Without insulin they will die,whereas in type 2, the problem
is excess intake of complexcarbs from grain-based foods.
(49:36):
It is an oversupply problem,not underutilization of glucose.
So the treatment has to bedifferent.
It is not insulin, it isreduced intake of complex carbs.
So these are the two that I'mpushing right now, because I'm
not selling anything.
I don't.
I don't supplement, you know,except information of your own
(50:02):
health, your own well-being.
Try to moderate your weight gain, try to prevent type 2 diabetes
or reduce your blood sugar bynot putting the complex carb
into your mouth, because whendigested they release a lot of
(50:23):
glucose.
That is what causes elevationof blood sugar, not your insulin
.
There is nothing wrong withyour insulin if you are a type 2
diabetic.
That insulin is beneficial onlyfor type 1.
For type 2, it is a problem ofovereating, oversupply of
glucose.
So that is what you have toconcentrate on.
(50:44):
It is an easy thing to do.
So don't fall for the gadgetsand the numbers.
And my books are available onAmazon.
My website is drjohnonhealthcom.
Speaker 1 (51:01):
You be sure to check out Dr Poole's books and check
out his website.
Follow rate review.
Share this episode to as manypeople as possible.
Follow us on your favoritepodcast platform.
Visit wwwcurveball337.com formore information on the Living
the Dream with Curveball podcast.
(51:22):
Thank you so much for listeningand supporting the show and Dr
Poole, thank you so much for allthat you do and thank you for
joining me.
Speaker 2 (51:30):
Thank you for having me.
Speaker 1 (51:32):
For more information on the Living the Dream with
Curveball podcast, visitwwwcurveball337.com.
Until next time, keep livingthe dream.
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