June 2, 2024 • 36 mins
Dr. Galati is back in the KTRH studio tonight and starts with an update on his book giveaway. He then continues the Better Bagel debate we got into last week. He also has his nephew Michael Varrier come on to talk about how he got into cooking and what he likes to feed his kids.
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(00:01):
Initialize sequence coming to you live fromHouston, Texas, home to the world's
largest medical center in Bunch of Baysday Leamoni da Coty. Okay, this
is your Health First, the mostbeneficial health program on radio with doctor Joe
(00:25):
Galati. During the next hour,you'll learn about health, wellness and the
prevention of disease. Now here's yourhost, doctor Joe Bellotti. Well,
it is Sunday evening again in Houston, Texas or wherever you are tuning in.
(00:51):
I'm doctor Joe Galotti and you're tunedinto your Health First every Sunday between
seven and eight pm, just asingle We want you to be tuned in
and our you might say, it'sa brand promise. We're going to provide
you with the health and wellness educationthat you need to stay healthy. It
(01:18):
is that simple. We try toget a wide range of views and topics,
interesting people that come on the program, and it is all to make
your health better and prevent chronic disease. That is it. That's our mission.
Now to follow along with us ourwebsite doctor Joe Galotti dot com,
(01:41):
Doctor Joe Galotti dot com. Whenyou get to the website, so on
for our newsletter. All of oursocial media links are there. If you
have any questions about liver disease,which is what we do when we're not
on the radio. The Texasliver dotcom our practice liver specialists of Texas.
There if you have any liver digestivedisorder, crosis, appatitis, fatty liver.
(02:07):
It's a big thing in the newswe've been talking about. But it's
all there, doctor Joegalotti dot com. Now the you know, I was
driving here tonight and I said,okay, we like to give away some
books. And by the way,if you are somebody that we did a
contest a few weeks ago, Iwill admit I have not forgotten about you.
(02:30):
I've been traveling. I'm still tryingto recover from the Safari I was
on. But anyway, there aretwo or three people that I owe books.
So if you're listening tonight and yousay, wait a second, he's
offering more books. I didn't evenget my book hang on tomorrow morning.
(02:50):
I have a list of books thathave to go out in the mail,
signed, et cetera. But whatI want to do this time. First
of all, if you want acopy of my booking yourself sick. The
website not the website. The emailis radio at doctor Joegalotti dot com.
Radio at doctor Joe Galotti dot com. That is the email that gets to
(03:12):
me directly what you need to do. We're going to have to make you
work for it. I want youto state in the email, keep it
brief. I don't need a fullessay. Then what I want to see,
and of course I get to makethe decision. The number one thing
you are doing to maintain your ownhealth, that's all I want to do.
(03:34):
So you have to do something,and I hope you're not making it
up, but the number one thingyou and your family are doing to maintain
your own good health. I wantto see what you are doing and try
to reward you it. So it'sa radio at doctor Joe Galotti dot com.
All right, So on the programtonight, we're going to pick up
on what I was chatting about lastweek, the bagel, so stay tuned
for that. We have one guestcoming on the second half of the program,
(04:00):
which Goelvarrier, And for full disclosure, Mike is my nephew. It
is my sister's son. And Mikeis interesting in that the young guy married
three beautiful children. But he isvery well adapted in the kitchen. He
(04:26):
cooks, he experiments with food.He is not afraid to push the envelope
on some of the things he does. And for me, I just do
not see that in the thirty toforty year old parent group, the guys
that are out there, the women, and I interview people all day long.
(04:48):
Every day I meet twenty new peopleand we have this conversation about food
and who does the cooking and whatis your scope of food? Do you
just eat boiled chicken every night?And steamed broccoli? That is the level
of excitement of cooking, because itgets very boring, and people get bored
(05:09):
with food and they eat out andorder in and and and it. You
know, you know what we're facingthe obesity crisis and chronic disease and cancer.
But Michael is enthusiastically trying new thingsin the kitchen. It is reflecting
on his children. And these areyoung kids that he is passively training and
(05:32):
teaching and modeling in his and heand his wife in the role as a
parent and guardian in a sense,all right, what I want to do.
We may have to pick this upin the next segment. We talked
about the better bagel last week,and I tried to compare this better bagel,
(05:53):
which is basically a frozen bagel thatyou could get at Whole Food or
Central Market or any of the retailchange around the country. But do we
really need a better bagel, Adietetic bagel, A bagel that is lower
in carbs, it's lower in carbohydrates, it's higher in fiber. And I
(06:14):
look at that, and you maysay you're being a little ridiculous, Joe,
But I think we have to drawthe line to say, do we
need a better candy bar? Dowe need a better hamburger, a better
soft drink, a better sandwich,a better egg. And when you look
at the obesity crisis, it wasnot started and it will not be fixed
(06:41):
by a better bagel, less calories, less carbohydrates. If we outlawed the
bagel today, that would be myopinion, no change in the rates of
obesity, diabetes, heart disease,finandly liver cirrhosis, cancer, all of
these chronic diseases that we see.But the real issue here is here we
(07:05):
are the victim of some amazing advertisingschemes where they make you think a regular
off the shelf bagel. It's bad. It's the worst food ever to eat.
You need a better bagel. Sowe'll talk about net carbs and a
few other things in a little bitmore detail. Michael Varrier coming up in
(07:29):
just a little while, talking abouthis exploration with food and cooking in the
kitchen as a young dad. I'mdoctor Joe Glotti. Stay tuned, he
will be right back. What goesup must come down. Spinning wheel,
(07:51):
gun to door, round, talkingabout your jumbles. It's a crying sin,
a painted pony. Let the spinin the wheels. Welcome back,
everybody. A marvelous song by Blood, Sweat and Tears. If you're into
(08:15):
audio, and I know that theLP record is coming back, this song
sounds outstanding with a set of goodheadphones, it really, it really does.
All right, Well you're tuned innew your hell first, Doctor Joe
(08:37):
Glatti, every Sunday seven to eightpm. We're here. Coming up in
a few minutes, Michael Varia talkingabout I'd like to say a new generation
of parents. And while nobody isperfect, what he is doing certainly certainly
gives you some pause to say toyourself, what what am I doing with
(09:00):
my kids? How are we cookingat home? And what excuses are you
using not to cook at home?So Michae will be coming on. And
for full disclosure, Mike is arelative. Mike is my nephew from New
York. So you will you'll hearall about that. Okay, and don't
forget uh. If you want tocopy of my book, I'm giving away
(09:24):
radio at doctor Joegalotti dot com.In the email, I want you to
tell me what is the number onething you're doing to maintain your own health.
What's your little health hack? Exercise, food, nutrition, you're avoiding
alcohol, whatever it may be.I really want to know, and uh
I will judge the best answers forthe book. Okay, As I was
(09:48):
saying about the bagel, now,it's it's not so much that I am
a New Yorker and I am talkingabout the almighty bagel, But I think
as consumers, so much of whatI share with you is that I want
you to be a better consumer.I want you to be able to navigate
through a grocery store and realize thepitfalls and for you not to fool,
(10:11):
not to fall prey to a trapthat you may see and You look at
this better bagel bag and it promotesit's lowering carbs, but it's net carbs,
and the net carb business is amade up term. And so this
(10:33):
bagel still has many many carbs,but because it's like forty carbs, forty
grams of carbs, but because theyadd back thirty five grams of sort of
artificial fiber, the net carbs areonly five. So you look at that
and say, wow, this mustbe a good product. I'm gonna buy
(10:54):
it. It is a scam.You talk to most nutritionous people that are
in the food industry. Net carbsis a made up term. Artificial fiber
is added back. And so myquestion to you is, why don't you
just eat real dietary fiber in theform of fruits, vegetables, nuts,
(11:18):
and beans. You're going to getfar more nutritional bang for your buck by
eating that number one. And ifyou are concerned about your weight, and
as I said earlier, if webanned the bagel around the world, it
would do nothing for obesity, Itwould do nothing for diabetes and heart disease
(11:39):
and all of that bad stuff.But why aren't we exercising more? Why
don't we skip the fast food,the processed food line, the triple scroup,
triple scoop, ice cream cone.We're not talking about that, even
though there are plenty of these icecream products that are now zero fats,
(12:00):
zero calories, alt kinds of artificialflavors. Again, we did not get
obese by eating too much ice creamall of the sun. It's we're not
exercising and we're eating far too muchfood and processed food. And when you
look at New Yorkers, where Iwould say that is ground zero of the
bagel for the most part, Iwould say New York City is one of
(12:20):
the leanest cities in America, andthey're downing bagels left and right. So
I would say, it's not thatwe need a better bagel, we need
a better approach. You need,all of us need a better approach to
our health and wellness. And reallyunderstand it. In the bottom line here,
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there is no one food that willtake any of us or you out
of this poor health nosedive. Allright, I do hope I made you
think for a moment there, allright, last thing in the last couple
(13:03):
of minutes here, So school's out, summertime, kids are around, and
the question is always what activities canI do with my kids? You don't
want to leave them home? Youknow? Is it you go to the
pool, go to the zoo,go to a museum. And what I
do this time of the year.I always bring up this particular topic and
(13:31):
a lot of people will say,come on, this is so nerdy,
so nerdy, why do you eventalk about it? But what I would
say is the New York Times lastweek and I posted it on the Facebook
page. Actually it was in ournewsletter yesterday, and so if you go
to the Facebook page at doctor JoeGlotti, I have this New York Times
(13:54):
article. It's about first aid andthe summer activity is why don't you call
the Red Cross tomorrow morning and lookand see if you could get your kids
enrolled in one of the Red CrossFirst Aid classes, CPR, swimming,
(14:16):
safety swimming lessons so that they willhave the basic skills for first aid.
Now let me say, well,you know, I don't want to get
involved in all that kind of stuff, but you know, you hear so
many stories of people that are injured, freak injuries. You never know when
it's going to happen. You couldbe at the baseball field, you could
(14:39):
be at soccer camp, you couldbe on the golf course, you could
be riding your bike somewhere. Anaccident at home, a burn, a
fall. Maybe it's not your kidin the immediate family, maybe it's a
relative that's visiting falls and you don'tknow what to do. Having these skills,
and it has been documented a gazillemillion times, somebody came forward that
(15:01):
new first aid. And so whenyou look at all the different courses that
the Red Cross has to offer,and we're talking about standard first aid,
and this is meant for kids thatare probably in middle school and up so
high school, even your college kids. Why not And again everyone's sitting there,
(15:24):
Oh man, this is so nerdy, you know, glorified boy Scouts
and girl Scouts that were going tohave a little a little badge that they
wear with a little Red Cross onit. But I have always been pro
safety, pro first aid, andit gives you a certain level of security
(15:46):
that you know how to handle theselittle things. Burns, choking, diabetic
emergency, any sort of bleeding ortrauma issues that come up. Heart attack.
Now, when you take CPR,you learn about risk factors for heart
disease, risk factors for stroke,you're able to identify somebody having a heart
(16:11):
attack or stroke. And even ifyou do one thing, call nine to
one one. All of that hoursof training that you put in a few
hours is worth it and will savesomeone's life poisoning, stroke, seizure,
drowning, things like that, choking, and so again, I think if
(16:33):
you want to do something constructive foryour kids that your kids will remember,
call the American Red Cross. Getyour kids trained, get yourself trained,
get a bunch of friends, geta bunch of neighbors and the kids.
Everybody, get trained. It reallyis very much worth it. And go
to Facebook, and this week's newsletteris posted, and I have a little
(16:57):
article about first eight and the linkto the New York Times article and links
to the Red Cross. All Right, they're everywhere around and across the country.
All right, Doctor Joe Galotti,don't forget doctor Joegalotti dot com is
our website. Mister Michael Verier iscoming up in a few minutes, and
(17:17):
we're gonna hear his take on howhe cooks for his family. I think
that's very important. Stay tuned everySunday between seven and eight pm. We
are here. The name of theprogram is your health first, and our
goal is to raise your health IQone listener at a time. It's that
(17:42):
that simple. Don't forget. DoctorJoegalotti dot com is our website, sound
for a newsletter, All of oursocial media is there. You could send
me a message, find out aboutmy book Eating Yourself Sick, and look
back at old videos of the programon YouTube and our podcast and blog.
(18:07):
It's all there at doctor Joeglotti dotcom. And so tonight, as I
have been saying, it's a realpleasure to have my nephew, Michael Varrier
on the radio with me tonight.Mike, how are things with you?
Things are great? Yeah, runon a bit of fumes right now.
(18:29):
We went camping this weekend and itdidn't get the greatest night's sleep last night.
But yeah, appreciate your reaching outand having me all right. Well,
you know, you know, youknow me, your family, the
audience knows me in that. Iput a lot of emphasis on not just
(18:56):
the the food itself, but itis the the process of preparing meals,
sitting down as a family, gettingpeople interested and excited about foot food and
even the you know, the bookI wrote, Eating Yourself Sick. That's
based on my observations that so manypeople young and old are not cooking,
(19:21):
They're not paying attention to food.There really is a lack of enthusiasm about
food or their meals. Uh.And it's I believe, it's my opinion
that a lot of illness and diseasestems from that. And then all of
a sudden you come on the sceneand it seems as if you are trying
(19:41):
all kinds of different food techniques,different types of foods, and it is
just so refreshing to see. So, Mike's that as sort of the foundation.
You know, where do you wheredo you think you got this interest
in cooking, cooking for the family, feeding people? Where do you where
do you think that really stemmed from? Yeah? So, you know,
(20:04):
I think when you say feeding people, the first thing I think of,
of course is your mother. Yes, I mean she like just watching her
in her element. Uh. Andyou know my mother as well. Yeah,
you saw what joy you know,they had when they would have a
(20:25):
full house and feed everyone an amazingmeal. It was, you know,
a very natural thing. And youknow you kind of look up to them
in a sense. Maybe not everyonedoes, but I know I looked up
to them in that in that regard. And you know, i'd say,
early on, you know, watchingmy mother cooking and whatnot, I always
(20:49):
wanted to help out. And youknow, she would maybe give me some
menial tasks to do, peel thepotatoes, you know, snap the beans
one by one. Right, Butbut it still was fun. You know,
it was fun for me to toto take part of that and and
help in any way I could,right, And you know that's that's I
(21:11):
would say, a vivid memory foryou. But I wonder how many people
have that kind of a memory ofpreparing a meal with their family that then
stimulated them to go on, whatwhat do you think? I mean talking
with your friends and co workers,do you do you share stories like that?
Uh? Yeah, to some tosome degree. Yeah, But I
(21:36):
think I think one one thing,I think everyone at some point is going
to have some some experience with that, and that I think is enough to
spark an interest. But to becomelike uh, i'd say, I'm I'm
not saying I'm a highly skilled cook, but to get to the point where
(21:59):
you know, you you feel reallycomfortable in the kitchen, you need I
think you need to really put thetime in and you know. So for
me, that was that was cookingin a in a restaurant in college,
you know, and like, leadingup to that point, I really had
no experience at all. I mean, my the way I got that job
(22:25):
was kind of on accident, youknow, my my, uh my mother
and I were you know, Iwas moving up to college and she we
were sitting in a restaurant and she'slike, well, what are you gonna
do for a job, and youknow, we were just sitting there eating
and she said, well, sothey're hiring. Hear on, don't you
(22:45):
see what they're looking for? SoI asked them and they said, we're
looking for a cook. I waslike, I don't think so she's like,
go for it. And the thehead chef he came out and he
sat at the table and basically interviewedher and was like, go, well
can your son cook? And she'slike, uh, he can cook a
pretty good egg, you know,yeah, he could snap the piece.
(23:07):
Yeah. So so they gave mea shot and I've failed miserably the first
night, but he saw that Iactually cared, and you know, and
then and then so I did thatfor four years. Wow. And I'll
tell you, like to cook ina and you know I was part time
for them. I was probably workingtwenty to thirty hours a week. But
(23:27):
you know, you you mess alot of things up, and you learn
a lot of things and and uh, you learn how to manage your time
effectively, right and h and soyeah, I mean without I think without
that experience, you know, Iprobably would not be as comfortable as trying
new things. Yeah. Now,would you say, Mike, you're cooking.
(23:48):
I want to get into it alittle bit more. But what is
your cooking? Would would you lookat it now as a hobby? Is
it a spin off in your backgroundin chemistry you're in the chemical industry,
or is it that you're a verygifted mechanical type of person. And you
know cooking is a lot of tinkering. So where what do you think it
(24:10):
is? Is it a hobby,is a chemistry or just that you like
to tinker? So I think,uh, I think a little bit with
both hobby and UH and tinkering.I do. I do try a lot
of different methods with whatever it islike, and I'm constantly trying to find
(24:30):
what is the best way to dothis right? And you can look online
and find a million different ways tocook a certain recipe, but there's certain
recipes that you can just nail becauseit's basically fool proof if you just follow
these steps exactly. So I doI do like trying to find, okay,
what's an easy way to nail areally seemingly difficult dish to do.
(24:52):
But you know, most people arekind of maybe intimidated to try doing it.
But again, if you just youjust follow a step and do you
know, do your research and doit the right way, you know you
can, you can nail it andreally nail something. Last question before we
take a quick break here. Whenyou're doing all of this cooking and experiment
and tinkering and trying the best processultimately, are you looking at it for
(25:17):
the intention of a great meal tofeed your family or are you looking at
the nutritional benefits of it for thefamily or maybe both? Yeah? I
mean, uh, I think both. I mean I like trying to give
people an experience, you know,like we we live up in middle of
(25:38):
nowhere, Pa, I know,you know, I am from New York
but now currently yea, and there'snot much to do out here. So
yeah, yeah, I do wantmy kids to experience a bit of culture
that you really can't get anywhere locally. I mean, there's not much of
a food culture in Pennsylvania. Youknow where I'm at in Pennsylvania, right
(25:59):
But you know, I think especiallyyou know, my wife, she she
uh, she's really I think setthe tone nutritionally for the family. I
think, uh, you know,She's definitely helped me be a little bit
better. But you know, Ithink I think we do always really try
and put that first. Okay,that is, uh, the kids,
(26:22):
the kid's health. All right,all right, Mike, we're gonna take
a quick break. Lots more totalk about. Talking with Michael Veria in
uh nowhere, Pennsylvania right now,originally from New York, of course,
stay tuned, Doctor Joe Glotti,final segment coming up in a minute.
Welcome back everybody for this Sunday's installmentof Your Health First. Doctor Joe Galotti.
(26:42):
Always great to be here. I'vegot my dear nephew, Michael Verrier
on the phone. We're talking aboutfood and cooking. Mike, You've exposed
your kids to a lot of differentfoods. What's your approach that, how
they reacted and what would you sayis the strangest things you ever fed your
(27:03):
kids. Uh yeah, I mean, uh, I think you got to
make sure to start them young.I do notice them getting pick here,
you know, as time goes on. I think that's just natural for kids.
But but yeah, I mean justtrying to involve them and show them
as much as possible and so thatthey feel like they're a part of it.
(27:27):
Yeah, you know, I thinklike you know, for example,
you know that each kid, wellnot each kid, not the youngest,
but the three year old and fiveyear old they both have their own chef's
knife. Actually my mother, shebought them that for Christmas, and they
use them and they contribute to youknow, to uh to putting together a
(27:49):
meal sometimes, so they feel likethey're actually a part of it. Yeah,
and got something on the smoker,you know, they're they're helping,
they're they're talking, they want tocheck the temperature and they want to look
at that. So I think,just yeah, involving them and making them
feel like they're part of it.No, exactly. And during one of
the breaks, your mother sent mea picture of your daughter holding a chicken
(28:12):
in the chicken coop that you built, and your son's sautaining broccoli and grinding
pepper on it. I mean,how old is Michael Junior? Three?
Yeah? Yeah, he's three yearsold, you know, and and you
know you hope that at five andseven and ten, this this persists.
(28:32):
Now again, I look at thisas how do we take what Mike Barrier
is doing and replicate this to morefamilies rather than you know, sort of
the old adage of hey, what'sfor dinner? Reservations? You know,
(28:52):
going out as expensive, you're notgetting as good of a meal. How
in your perspective, now, howold are you Mike? Now? Uh?
Thirty four? Okay, so atthirty four? Other thirty four year
old? You know, parents,what are they doing? And what do
you think the barriers may be forthem not to just start off with a
(29:18):
little bit of experimenting in trial anderror. Well, I know people need
to see the value in it,I think, because I think people want,
you know, generally what's best fortheir kids. But I think I
(29:38):
think some people they miss out onthe real simple stuff, you know,
right, I think, yeah,spending quality time with them and and you
know, doing things a little bitharder way sometimes with a what's necessary?
Yeah, yeah, I mean doyou think people look at it as cooking
(30:00):
is some very difficult art, orthey don't have the time, or they're
just mentally not suited to methodically tryto go through a recipe or even look
for a recipe. Yeah. Imean I see a lot of people.
You know, we cook often atwork. Let's say, probably maybe once
(30:22):
a month, we'll cook for thewhole staff. You know, we have
a blackstone griddle and a regular grill. And I do see some people get
on there and they're they're you know, maybe a little bit older than me,
and they just don't understand the mostbasic things. So so, the
basic things of cooking, the basicabcs of cooking. Yeah. So yeah,
(30:42):
it's a it's a little bit shockingthat have come this far in life.
And you know, you know,I know single single fathers, you
know who who Uh, Yeah,they just they don't understand the most basic
things. And uh it's got tobe tough, you know too, to
put together a decent meal every day. Yeah, if you can't grill a
(31:04):
burger, you know, I mean, it's just it's insane. Yeah.
No, And I and I thinkthat is the problem. And I think,
as you said it, they theywant the best for themselves or the
best for their families and their kids. But it's almost like they don't know
how to get to first base.They don't know what the right you know
that that getting that hook or thatthat cooking hack down. So what would
(31:30):
you say for people listening tonight ifif you were going to give them cooking
one oh one ideas, what typeof a meal or a resource? Where
where do they start? Because theinertia to get people going is really the
blockade. So how do you sortof flip that rock to start rolling?
(31:56):
I would say, uh, likefind a really good YouTube channel. As
where as that sounds, there's athere's a couple of really good ones out
there and their minute their videos aremaybe seven minutes long, ten minutes long,
and they take you through a wholerecipe and and uh even myself sometimes
(32:20):
I'll get inspired by that and I'lljust follow it step by step, right.
Food wishes is one of them.Food wish is a YouTube channel that
I think I've probably copied the mostrecipes from. Okay, and I think
in I think in today's day andage, people need to kind of see
like reading through recipes and stuff maynot jive with people. But I would
(32:43):
I would encourage people to try things, you know, that that they haven't
made before and just follow it stepon a video. Yeah yeah, but
you have to take that step andbe willing to try. So what is
your latest food foray that you're gettinginto. I know you, uh,
(33:07):
several months ago you you you youshot a deer and you made jerky out
of it and you were south eatingthe meat. What what's like on your
horizon to give a go at?Oh gosh, yeah, I'm not sure.
You put me on the spot withthat one. Yeah. Well,
(33:28):
well, what's your let's say this, what's your what's your favorite thing to
do that you you get consistently themost amount of joy out of. I
would say making bread. Yeah,and it's something I haven't been I haven't
been baking bread for a few monthsnow. Huh and uh, basically because
I killed my soured old culture.I neglected. But that's something that I
(33:54):
want to get back into. AndI know that's not for everyone. It's
uh, and I understand why.It's messy, it's time consuming, and
bread is obviously not the healthiest thingfor you. But like as you said
in the segment, before you knowabout New Yorkers and bagels and the bagels.
(34:14):
Yeah, I think there's something tobe said for, you know,
making really good bread and indulging occasionallyin that is. I think it's pretty
important. Yeah, that's all right. That's all right. Well, Mike,
me and the family, we're gonnabe up in New York in a
(34:34):
couple of weeks. We're gonna havea big feeding fest, I believe.
And I think I've got to getwith you and your mom as far as
what you're gonna cook and the girlsand what we're all gonna have fun cooking
together. And that's really what it'sabout, the joy of the family over
food, breaking bread. That isa moment that you just cannot undervalue.
(35:00):
Yep, I agree it. Lookingforward to it, all right, Mike,
thank you very much for coming ontonight. Try to get some rest.
Uh after a weary weekend you hadcamping with the kids. And I
did hear you cooked fried rice outthere in the campground? Yeah yeah,
yeah, I brought the whold carbonsteel walk out there and uh and uh
(35:22):
yeah, people looked a little confused. They actually worked out perfectly. Yeah
all right, Mike, awesome,Thank you so much. Yep, all
right, we'll see you soon.All right. Well that there you go,
go camping with a iron walk.That's what we need to all shoot
for. All right. I amdoctor Joe Galotti. Thank you all for
(35:42):
tuning in tonight. Don't forget doctorJoegalotti dot com. Think about how you're
eating, how you're feeding your family. It really is very very important.
Have a great night. We'll seeyou next Sunday night. You've been listening
to your Heal First with doctor JoeGalotti. For more information on this program
or the content of this program,go to your Health First dot com.
Initialize sequence coming to you live fromHouston, Texas, home to the world's
largest medical center in Bunch of Baysday Leamoni da Coty. Okay, this
is your Health First, the mostbeneficial health program on radio with doctor Joe
(00:25):
Galati. During the next hour,you'll learn about health, wellness and the
prevention of disease. Now here's yourhost, doctor Joe Bellotti. Well,
it is Sunday evening again in Houston, Texas or wherever you are tuning in.
(00:51):
I'm doctor Joe Galotti and you're tunedinto your Health First every Sunday between
seven and eight pm, just asingle We want you to be tuned in
and our you might say, it'sa brand promise. We're going to provide
you with the health and wellness educationthat you need to stay healthy. It
(01:18):
is that simple. We try toget a wide range of views and topics,
interesting people that come on the program, and it is all to make
your health better and prevent chronic disease. That is it. That's our mission.
Now to follow along with us ourwebsite doctor Joe Galotti dot com,
(01:41):
Doctor Joe Galotti dot com. Whenyou get to the website, so on
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There if you have any liver digestivedisorder, crosis, appatitis, fatty liver.
(02:07):
It's a big thing in the newswe've been talking about. But it's
all there, doctor Joegalotti dot com. Now the you know, I was
driving here tonight and I said,okay, we like to give away some
books. And by the way,if you are somebody that we did a
contest a few weeks ago, Iwill admit I have not forgotten about you.
(02:30):
I've been traveling. I'm still tryingto recover from the Safari I was
on. But anyway, there aretwo or three people that I owe books.
So if you're listening tonight and yousay, wait a second, he's
offering more books. I didn't evenget my book hang on tomorrow morning.
(02:50):
I have a list of books thathave to go out in the mail,
signed, et cetera. But whatI want to do this time. First
of all, if you want acopy of my booking yourself sick. The
website not the website. The emailis radio at doctor Joegalotti dot com.
Radio at doctor Joe Galotti dot com. That is the email that gets to
(03:12):
me directly what you need to do. We're going to have to make you
work for it. I want youto state in the email, keep it
brief. I don't need a fullessay. Then what I want to see,
and of course I get to makethe decision. The number one thing
you are doing to maintain your ownhealth, that's all I want to do.
(03:34):
So you have to do something,and I hope you're not making it
up, but the number one thingyou and your family are doing to maintain
your own good health. I wantto see what you are doing and try
to reward you it. So it'sa radio at doctor Joe Galotti dot com.
All right, So on the programtonight, we're going to pick up
on what I was chatting about lastweek, the bagel, so stay tuned
for that. We have one guestcoming on the second half of the program,
(04:00):
which Goelvarrier, And for full disclosure, Mike is my nephew. It
is my sister's son. And Mikeis interesting in that the young guy married
three beautiful children. But he isvery well adapted in the kitchen. He
(04:26):
cooks, he experiments with food.He is not afraid to push the envelope
on some of the things he does. And for me, I just do
not see that in the thirty toforty year old parent group, the guys
that are out there, the women, and I interview people all day long.
(04:48):
Every day I meet twenty new peopleand we have this conversation about food
and who does the cooking and whatis your scope of food? Do you
just eat boiled chicken every night?And steamed broccoli? That is the level
of excitement of cooking, because itgets very boring, and people get bored
(05:09):
with food and they eat out andorder in and and and it. You
know, you know what we're facingthe obesity crisis and chronic disease and cancer.
But Michael is enthusiastically trying new thingsin the kitchen. It is reflecting
on his children. And these areyoung kids that he is passively training and
(05:32):
teaching and modeling in his and heand his wife in the role as a
parent and guardian in a sense,all right, what I want to do.
We may have to pick this upin the next segment. We talked
about the better bagel last week,and I tried to compare this better bagel,
(05:53):
which is basically a frozen bagel thatyou could get at Whole Food or
Central Market or any of the retailchange around the country. But do we
really need a better bagel, Adietetic bagel, A bagel that is lower
in carbs, it's lower in carbohydrates, it's higher in fiber. And I
(06:14):
look at that, and you maysay you're being a little ridiculous, Joe,
But I think we have to drawthe line to say, do we
need a better candy bar? Dowe need a better hamburger, a better
soft drink, a better sandwich,a better egg. And when you look
at the obesity crisis, it wasnot started and it will not be fixed
(06:41):
by a better bagel, less calories, less carbohydrates. If we outlawed the
bagel today, that would be myopinion, no change in the rates of
obesity, diabetes, heart disease,finandly liver cirrhosis, cancer, all of
these chronic diseases that we see.But the real issue here is here we
(07:05):
are the victim of some amazing advertisingschemes where they make you think a regular
off the shelf bagel. It's bad. It's the worst food ever to eat.
You need a better bagel. Sowe'll talk about net carbs and a
few other things in a little bitmore detail. Michael Varrier coming up in
(07:29):
just a little while, talking abouthis exploration with food and cooking in the
kitchen as a young dad. I'mdoctor Joe Glotti. Stay tuned, he
will be right back. What goesup must come down. Spinning wheel,
(07:51):
gun to door, round, talkingabout your jumbles. It's a crying sin,
a painted pony. Let the spinin the wheels. Welcome back,
everybody. A marvelous song by Blood, Sweat and Tears. If you're into
(08:15):
audio, and I know that theLP record is coming back, this song
sounds outstanding with a set of goodheadphones, it really, it really does.
All right, Well you're tuned innew your hell first, Doctor Joe
(08:37):
Glatti, every Sunday seven to eightpm. We're here. Coming up in
a few minutes, Michael Varia talkingabout I'd like to say a new generation
of parents. And while nobody isperfect, what he is doing certainly certainly
gives you some pause to say toyourself, what what am I doing with
(09:00):
my kids? How are we cookingat home? And what excuses are you
using not to cook at home?So Michae will be coming on. And
for full disclosure, Mike is arelative. Mike is my nephew from New
York. So you will you'll hearall about that. Okay, and don't
forget uh. If you want tocopy of my book, I'm giving away
(09:24):
radio at doctor Joegalotti dot com.In the email, I want you to
tell me what is the number onething you're doing to maintain your own health.
What's your little health hack? Exercise, food, nutrition, you're avoiding
alcohol, whatever it may be.I really want to know, and uh
I will judge the best answers forthe book. Okay, As I was
(09:48):
saying about the bagel, now,it's it's not so much that I am
a New Yorker and I am talkingabout the almighty bagel, But I think
as consumers, so much of whatI share with you is that I want
you to be a better consumer.I want you to be able to navigate
through a grocery store and realize thepitfalls and for you not to fool,
(10:11):
not to fall prey to a trapthat you may see and You look at
this better bagel bag and it promotesit's lowering carbs, but it's net carbs,
and the net carb business is amade up term. And so this
(10:33):
bagel still has many many carbs,but because it's like forty carbs, forty
grams of carbs, but because theyadd back thirty five grams of sort of
artificial fiber, the net carbs areonly five. So you look at that
and say, wow, this mustbe a good product. I'm gonna buy
(10:54):
it. It is a scam.You talk to most nutritionous people that are
in the food industry. Net carbsis a made up term. Artificial fiber
is added back. And so myquestion to you is, why don't you
just eat real dietary fiber in theform of fruits, vegetables, nuts,
(11:18):
and beans. You're going to getfar more nutritional bang for your buck by
eating that number one. And ifyou are concerned about your weight, and
as I said earlier, if webanned the bagel around the world, it
would do nothing for obesity, Itwould do nothing for diabetes and heart disease
(11:39):
and all of that bad stuff.But why aren't we exercising more? Why
don't we skip the fast food,the processed food line, the triple scroup,
triple scoop, ice cream cone.We're not talking about that, even
though there are plenty of these icecream products that are now zero fats,
(12:00):
zero calories, alt kinds of artificialflavors. Again, we did not get
obese by eating too much ice creamall of the sun. It's we're not
exercising and we're eating far too muchfood and processed food. And when you
look at New Yorkers, where Iwould say that is ground zero of the
bagel for the most part, Iwould say New York City is one of
(12:20):
the leanest cities in America, andthey're downing bagels left and right. So
I would say, it's not thatwe need a better bagel, we need
a better approach. You need,all of us need a better approach to
our health and wellness. And reallyunderstand it. In the bottom line here,
(12:41):
there is no one food that willtake any of us or you out
of this poor health nosedive. Allright, I do hope I made you
think for a moment there, allright, last thing in the last couple
(13:03):
of minutes here, So school's out, summertime, kids are around, and
the question is always what activities canI do with my kids? You don't
want to leave them home? Youknow? Is it you go to the
pool, go to the zoo,go to a museum. And what I
do this time of the year.I always bring up this particular topic and
(13:31):
a lot of people will say,come on, this is so nerdy,
so nerdy, why do you eventalk about it? But what I would
say is the New York Times lastweek and I posted it on the Facebook
page. Actually it was in ournewsletter yesterday, and so if you go
to the Facebook page at doctor JoeGlotti, I have this New York Times
(13:54):
article. It's about first aid andthe summer activity is why don't you call
the Red Cross tomorrow morning and lookand see if you could get your kids
enrolled in one of the Red CrossFirst Aid classes, CPR, swimming,
(14:16):
safety swimming lessons so that they willhave the basic skills for first aid.
Now let me say, well,you know, I don't want to get
involved in all that kind of stuff, but you know, you hear so
many stories of people that are injured, freak injuries. You never know when
it's going to happen. You couldbe at the baseball field, you could
(14:39):
be at soccer camp, you couldbe on the golf course, you could
be riding your bike somewhere. Anaccident at home, a burn, a
fall. Maybe it's not your kidin the immediate family, maybe it's a
relative that's visiting falls and you don'tknow what to do. Having these skills,
and it has been documented a gazillemillion times, somebody came forward that
(15:01):
new first aid. And so whenyou look at all the different courses that
the Red Cross has to offer,and we're talking about standard first aid,
and this is meant for kids thatare probably in middle school and up so
high school, even your college kids. Why not And again everyone's sitting there,
(15:24):
Oh man, this is so nerdy, you know, glorified boy Scouts
and girl Scouts that were going tohave a little a little badge that they
wear with a little Red Cross onit. But I have always been pro
safety, pro first aid, andit gives you a certain level of security
(15:46):
that you know how to handle theselittle things. Burns, choking, diabetic
emergency, any sort of bleeding ortrauma issues that come up. Heart attack.
Now, when you take CPR,you learn about risk factors for heart
disease, risk factors for stroke,you're able to identify somebody having a heart
(16:11):
attack or stroke. And even ifyou do one thing, call nine to
one one. All of that hoursof training that you put in a few
hours is worth it and will savesomeone's life poisoning, stroke, seizure,
drowning, things like that, choking, and so again, I think if
(16:33):
you want to do something constructive foryour kids that your kids will remember,
call the American Red Cross. Getyour kids trained, get yourself trained,
get a bunch of friends, geta bunch of neighbors and the kids.
Everybody, get trained. It reallyis very much worth it. And go
to Facebook, and this week's newsletteris posted, and I have a little
(16:57):
article about first eight and the linkto the New York Times article and links
to the Red Cross. All Right, they're everywhere around and across the country.
All right, Doctor Joe Galotti,don't forget doctor Joegalotti dot com is
our website. Mister Michael Verier iscoming up in a few minutes, and
(17:17):
we're gonna hear his take on howhe cooks for his family. I think
that's very important. Stay tuned everySunday between seven and eight pm. We
are here. The name of theprogram is your health first, and our
goal is to raise your health IQone listener at a time. It's that
(17:42):
that simple. Don't forget. DoctorJoegalotti dot com is our website, sound
for a newsletter, All of oursocial media is there. You could send
me a message, find out aboutmy book Eating Yourself Sick, and look
back at old videos of the programon YouTube and our podcast and blog.
(18:07):
It's all there at doctor Joeglotti dotcom. And so tonight, as I
have been saying, it's a realpleasure to have my nephew, Michael Varrier
on the radio with me tonight.Mike, how are things with you?
Things are great? Yeah, runon a bit of fumes right now.
(18:29):
We went camping this weekend and itdidn't get the greatest night's sleep last night.
But yeah, appreciate your reaching outand having me all right. Well,
you know, you know, youknow me, your family, the
audience knows me in that. Iput a lot of emphasis on not just
(18:56):
the the food itself, but itis the the process of preparing meals,
sitting down as a family, gettingpeople interested and excited about foot food and
even the you know, the bookI wrote, Eating Yourself Sick. That's
based on my observations that so manypeople young and old are not cooking,
(19:21):
They're not paying attention to food.There really is a lack of enthusiasm about
food or their meals. Uh.And it's I believe, it's my opinion
that a lot of illness and diseasestems from that. And then all of
a sudden you come on the sceneand it seems as if you are trying
(19:41):
all kinds of different food techniques,different types of foods, and it is
just so refreshing to see. So, Mike's that as sort of the foundation.
You know, where do you wheredo you think you got this interest
in cooking, cooking for the family, feeding people? Where do you where
do you think that really stemmed from? Yeah? So, you know,
(20:04):
I think when you say feeding people, the first thing I think of,
of course is your mother. Yes, I mean she like just watching her
in her element. Uh. Andyou know my mother as well. Yeah,
you saw what joy you know,they had when they would have a
(20:25):
full house and feed everyone an amazingmeal. It was, you know,
a very natural thing. And youknow you kind of look up to them
in a sense. Maybe not everyonedoes, but I know I looked up
to them in that in that regard. And you know, i'd say,
early on, you know, watchingmy mother cooking and whatnot, I always
(20:49):
wanted to help out. And youknow, she would maybe give me some
menial tasks to do, peel thepotatoes, you know, snap the beans
one by one. Right, Butbut it still was fun. You know,
it was fun for me to toto take part of that and and
help in any way I could,right, And you know that's that's I
(21:11):
would say, a vivid memory foryou. But I wonder how many people
have that kind of a memory ofpreparing a meal with their family that then
stimulated them to go on, whatwhat do you think? I mean talking
with your friends and co workers,do you do you share stories like that?
Uh? Yeah, to some tosome degree. Yeah, But I
(21:36):
think I think one one thing,I think everyone at some point is going
to have some some experience with that, and that I think is enough to
spark an interest. But to becomelike uh, i'd say, I'm I'm
not saying I'm a highly skilled cook, but to get to the point where
(21:59):
you know, you you feel reallycomfortable in the kitchen, you need I
think you need to really put thetime in and you know. So for
me, that was that was cookingin a in a restaurant in college,
you know, and like, leadingup to that point, I really had
no experience at all. I mean, my the way I got that job
(22:25):
was kind of on accident, youknow, my my, uh my mother
and I were you know, Iwas moving up to college and she we
were sitting in a restaurant and she'slike, well, what are you gonna
do for a job, and youknow, we were just sitting there eating
and she said, well, sothey're hiring. Hear on, don't you
(22:45):
see what they're looking for? SoI asked them and they said, we're
looking for a cook. I waslike, I don't think so she's like,
go for it. And the thehead chef he came out and he
sat at the table and basically interviewedher and was like, go, well
can your son cook? And she'slike, uh, he can cook a
pretty good egg, you know,yeah, he could snap the piece.
(23:07):
Yeah. So so they gave mea shot and I've failed miserably the first
night, but he saw that Iactually cared, and you know, and
then and then so I did thatfor four years. Wow. And I'll
tell you, like to cook ina and you know I was part time
for them. I was probably workingtwenty to thirty hours a week. But
(23:27):
you know, you you mess alot of things up, and you learn
a lot of things and and uh, you learn how to manage your time
effectively, right and h and soyeah, I mean without I think without
that experience, you know, Iprobably would not be as comfortable as trying
new things. Yeah. Now,would you say, Mike, you're cooking.
(23:48):
I want to get into it alittle bit more. But what is
your cooking? Would would you lookat it now as a hobby? Is
it a spin off in your backgroundin chemistry you're in the chemical industry,
or is it that you're a verygifted mechanical type of person. And you
know cooking is a lot of tinkering. So where what do you think it
(24:10):
is? Is it a hobby,is a chemistry or just that you like
to tinker? So I think,uh, I think a little bit with
both hobby and UH and tinkering.I do. I do try a lot
of different methods with whatever it islike, and I'm constantly trying to find
(24:30):
what is the best way to dothis right? And you can look online
and find a million different ways tocook a certain recipe, but there's certain
recipes that you can just nail becauseit's basically fool proof if you just follow
these steps exactly. So I doI do like trying to find, okay,
what's an easy way to nail areally seemingly difficult dish to do.
(24:52):
But you know, most people arekind of maybe intimidated to try doing it.
But again, if you just youjust follow a step and do you
know, do your research and doit the right way, you know you
can, you can nail it andreally nail something. Last question before we
take a quick break here. Whenyou're doing all of this cooking and experiment
and tinkering and trying the best processultimately, are you looking at it for
(25:17):
the intention of a great meal tofeed your family or are you looking at
the nutritional benefits of it for thefamily or maybe both? Yeah? I
mean, uh, I think both. I mean I like trying to give
people an experience, you know,like we we live up in middle of
(25:38):
nowhere, Pa, I know,you know, I am from New York
but now currently yea, and there'snot much to do out here. So
yeah, yeah, I do wantmy kids to experience a bit of culture
that you really can't get anywhere locally. I mean, there's not much of
a food culture in Pennsylvania. Youknow where I'm at in Pennsylvania, right
(25:59):
But you know, I think especiallyyou know, my wife, she she
uh, she's really I think setthe tone nutritionally for the family. I
think, uh, you know,She's definitely helped me be a little bit
better. But you know, Ithink I think we do always really try
and put that first. Okay,that is, uh, the kids,
(26:22):
the kid's health. All right,all right, Mike, we're gonna take
a quick break. Lots more totalk about. Talking with Michael Veria in
uh nowhere, Pennsylvania right now,originally from New York, of course,
stay tuned, Doctor Joe Glotti,final segment coming up in a minute.
Welcome back everybody for this Sunday's installmentof Your Health First. Doctor Joe Galotti.
(26:42):
Always great to be here. I'vegot my dear nephew, Michael Verrier
on the phone. We're talking aboutfood and cooking. Mike, You've exposed
your kids to a lot of differentfoods. What's your approach that, how
they reacted and what would you sayis the strangest things you ever fed your
(27:03):
kids. Uh yeah, I mean, uh, I think you got to
make sure to start them young.I do notice them getting pick here,
you know, as time goes on. I think that's just natural for kids.
But but yeah, I mean justtrying to involve them and show them
as much as possible and so thatthey feel like they're a part of it.
(27:27):
Yeah, you know, I thinklike you know, for example,
you know that each kid, wellnot each kid, not the youngest,
but the three year old and fiveyear old they both have their own chef's
knife. Actually my mother, shebought them that for Christmas, and they
use them and they contribute to youknow, to uh to putting together a
(27:49):
meal sometimes, so they feel likethey're actually a part of it. Yeah,
and got something on the smoker,you know, they're they're helping,
they're they're talking, they want tocheck the temperature and they want to look
at that. So I think,just yeah, involving them and making them
feel like they're part of it.No, exactly. And during one of
the breaks, your mother sent mea picture of your daughter holding a chicken
(28:12):
in the chicken coop that you built, and your son's sautaining broccoli and grinding
pepper on it. I mean,how old is Michael Junior? Three?
Yeah? Yeah, he's three yearsold, you know, and and you
know you hope that at five andseven and ten, this this persists.
(28:32):
Now again, I look at thisas how do we take what Mike Barrier
is doing and replicate this to morefamilies rather than you know, sort of
the old adage of hey, what'sfor dinner? Reservations? You know,
(28:52):
going out as expensive, you're notgetting as good of a meal. How
in your perspective, now, howold are you Mike? Now? Uh?
Thirty four? Okay, so atthirty four? Other thirty four year
old? You know, parents,what are they doing? And what do
you think the barriers may be forthem not to just start off with a
(29:18):
little bit of experimenting in trial anderror. Well, I know people need
to see the value in it,I think, because I think people want,
you know, generally what's best fortheir kids. But I think I
(29:38):
think some people they miss out onthe real simple stuff, you know,
right, I think, yeah,spending quality time with them and and you
know, doing things a little bitharder way sometimes with a what's necessary?
Yeah, yeah, I mean doyou think people look at it as cooking
(30:00):
is some very difficult art, orthey don't have the time, or they're
just mentally not suited to methodically tryto go through a recipe or even look
for a recipe. Yeah. Imean I see a lot of people.
You know, we cook often atwork. Let's say, probably maybe once
(30:22):
a month, we'll cook for thewhole staff. You know, we have
a blackstone griddle and a regular grill. And I do see some people get
on there and they're they're you know, maybe a little bit older than me,
and they just don't understand the mostbasic things. So so, the
basic things of cooking, the basicabcs of cooking. Yeah. So yeah,
(30:42):
it's a it's a little bit shockingthat have come this far in life.
And you know, you know,I know single single fathers, you
know who who Uh, Yeah,they just they don't understand the most basic
things. And uh it's got tobe tough, you know too, to
put together a decent meal every day. Yeah, if you can't grill a
(31:04):
burger, you know, I mean, it's just it's insane. Yeah.
No, And I and I thinkthat is the problem. And I think,
as you said it, they theywant the best for themselves or the
best for their families and their kids. But it's almost like they don't know
how to get to first base.They don't know what the right you know
that that getting that hook or thatthat cooking hack down. So what would
(31:30):
you say for people listening tonight ifif you were going to give them cooking
one oh one ideas, what typeof a meal or a resource? Where
where do they start? Because theinertia to get people going is really the
blockade. So how do you sortof flip that rock to start rolling?
(31:56):
I would say, uh, likefind a really good YouTube channel. As
where as that sounds, there's athere's a couple of really good ones out
there and their minute their videos aremaybe seven minutes long, ten minutes long,
and they take you through a wholerecipe and and uh even myself sometimes
(32:20):
I'll get inspired by that and I'lljust follow it step by step, right.
Food wishes is one of them.Food wish is a YouTube channel that
I think I've probably copied the mostrecipes from. Okay, and I think
in I think in today's day andage, people need to kind of see
like reading through recipes and stuff maynot jive with people. But I would
(32:43):
I would encourage people to try things, you know, that that they haven't
made before and just follow it stepon a video. Yeah yeah, but
you have to take that step andbe willing to try. So what is
your latest food foray that you're gettinginto. I know you, uh,
(33:07):
several months ago you you you youshot a deer and you made jerky out
of it and you were south eatingthe meat. What what's like on your
horizon to give a go at?Oh gosh, yeah, I'm not sure.
You put me on the spot withthat one. Yeah. Well,
(33:28):
well, what's your let's say this, what's your what's your favorite thing to
do that you you get consistently themost amount of joy out of. I
would say making bread. Yeah,and it's something I haven't been I haven't
been baking bread for a few monthsnow. Huh and uh, basically because
I killed my soured old culture.I neglected. But that's something that I
(33:54):
want to get back into. AndI know that's not for everyone. It's
uh, and I understand why.It's messy, it's time consuming, and
bread is obviously not the healthiest thingfor you. But like as you said
in the segment, before you knowabout New Yorkers and bagels and the bagels.
(34:14):
Yeah, I think there's something tobe said for, you know,
making really good bread and indulging occasionallyin that is. I think it's pretty
important. Yeah, that's all right. That's all right. Well, Mike,
me and the family, we're gonnabe up in New York in a
(34:34):
couple of weeks. We're gonna havea big feeding fest, I believe.
And I think I've got to getwith you and your mom as far as
what you're gonna cook and the girlsand what we're all gonna have fun cooking
together. And that's really what it'sabout, the joy of the family over
food, breaking bread. That isa moment that you just cannot undervalue.
(35:00):
Yep, I agree it. Lookingforward to it, all right, Mike,
thank you very much for coming ontonight. Try to get some rest.
Uh after a weary weekend you hadcamping with the kids. And I
did hear you cooked fried rice outthere in the campground? Yeah yeah,
yeah, I brought the whold carbonsteel walk out there and uh and uh
(35:22):
yeah, people looked a little confused. They actually worked out perfectly. Yeah
all right, Mike, awesome,Thank you so much. Yep, all
right, we'll see you soon.All right. Well that there you go,
go camping with a iron walk.That's what we need to all shoot
for. All right. I amdoctor Joe Galotti. Thank you all for
(35:42):
tuning in tonight. Don't forget doctorJoegalotti dot com. Think about how you're
eating, how you're feeding your family. It really is very very important.
Have a great night. We'll seeyou next Sunday night. You've been listening
to your Heal First with doctor JoeGalotti. For more information on this program
or the content of this program,go to your Health First dot com.
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