May 1, 2023 • 41 mins
Doctor Erasmus is the author of Fats that Heal Fats that Kill. In my interview with him we cover what fats are, the difference between Omega 6 and Omega 3 and why low fat diets are not the path to weight loss or health. The relationship between low IQ, attention deficit disorder and even depression to low fat diets. We look at how to store oils in the correct way to keep them potent. Low fat diets have been marketed effectively to the public. But perhaps we should instead be thinking of right fat diets rather than low fat.
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(00:08):
When I look in the mirror,I don't see wrinkles. When I look
in the mirror, I see hairon my head, shoulder And hello,
hello, Hello, This is AdrianBerg and I am so happy to be
speaking with you. This is awonderful show because we're going to go back
(00:30):
to some basics about our health andsome myths and some truths about what we
can do for ourself. It's beena long time because we have been talking
about geroscience for maybe the past tenshows, and some of the incredible breakthroughs
in stem cell reach search and soon. But what can you do with
your refrigerator and the contents of yourpantry right at home? And who better
(00:54):
to talk to us about this isdoctor ud Erasmus, and he is the
author of Fats that Heal, Fatsthat killed. So we're back to basics,
that old story. Why are weputting on weight? And that is
an issue of any age. Anddon't let anybody say to you, oh,
it always happens when you get older. That is a great excuse,
(01:17):
but it's also a myth. SoI have so many questions for you,
a doctor Erasmus, and you aresomebody really a man of many parts,
and I want to start with this. You studied biochemistry and genetics at the
University of British Columbia in Vancouver.You really could have focused on almost anything
when it comes to personal health,but it was fats that you selected.
(01:40):
And I'm interested in your journey.Why have all things with that what you
focus on? Well, it's actuallyinteresting. When I was at university learning
about fats, that was the leastinteresting topic, okay, by the professors
because they were always working. Theywere all working with DNA, RNA and
protein because the genetic code had beenbusted and they were just figuring it out.
(02:06):
And everybody was so excited. Ohmy god, now we are understanding
how the program works and how everythingis made. And so they were really
excited. And then lipids, fats, oils, they're so boring. So
I was really bored in that course. I got good marks, and because
you know, you get good marksbecause the studying, but nobody was really
(02:27):
interesting in it and so and becauseyeah, well they're just like greasy,
right, also just greasy. Right. There wasn't like this mathematical program and
now you could figure all this out. And it turns out that fats were
always more important to health than allof this DNA, RNA and protein stuff.
Obviously that's involved, but when itcomes to because the body is made
(02:52):
out of food, you know,eating DNA and eating RNA and eating protein,
Protein is one of the three pillarsof nutrition. Carbs is the second,
Fats is the third. Fats arethe most confusing area because they are
and maybe it's because we don't havea nice mathematical way of looking at them.
(03:15):
And I got interested in fats afterI got poisoned by pesticides. That's
a whole other story that we canMaybe we'll be able to have that come
out a little bit later. Yeah, and I talk about it that right
now. And I think we needto know what a fat is what we're
studying got interested in, Oh,well, what is it. It's just
(03:38):
like a long chain of carbon moleculeswith the hydrogen on them, with a
tip an oxygen end and a anda and a methyl end. You know,
that's all techy, techy stuff.And three of them get hooked to
a glycerin molecule, and then youhave a try glyceride, and so you
have three fatty acids hanging from alycerin molecule that's a fat or an oil,
(04:02):
and it's a fat. That's whyI want to ask you when a
fat and oil. A fat issolid at room temperature and an oil is
liquid at room temperature. That's theonly difference. And the hard fats that
are they usually have more saturated fatswhich are less chemically active, and the
oils have more unsaturated or polyunsaturated fattyacids in them, including two that are
(04:31):
essential for health that the body can'tmake, called omega three and omega six.
And because they're they have double bondsin them, they're more chemically active
and they that's that makes them importantin the body, but it also makes
them spoil easier if you're if they'renot protected and uh and they're crooked molecules
so they don't line up well well, so they stay liquid to a lower
(04:57):
temperature. Now you know, Iapologize for interrupting you on your journey,
but I did want to get outto everyone as clearly as you've helped us
do, from a scientific point ofview, what is a fat? The
difference between the fat and oil.Now, you shared with me before the
show, your age, I sharedmy age that means at some point in
your journey you decided you could dosomething about fats, and you actually have
(05:20):
created as everybody knows on this show. By the way, doctor Rasmus,
I take no advertising and I haveno compensation for products, but I do
want people to know that doctor Rasmushas a choice oil, Udu's choice oil.
So some point in your journey yousaid, I've got to do something
about the problem of misinformation on fats. And before we look at what you
(05:45):
did, let's talk about that misinformation. Why what is that myth around fats
that you think is actually making usunhealthy? I think the biggest one is
that because the good oils, theoils that we need that we can't make,
they're sensitive. They're damaged by light, by oxygen, by heat,
(06:05):
and so they're easily damaged. Andthe industry lets those oils be damaged because
they're not as interested in health asthey are in shelf life, and so
these oils are damaged. And thenthe research is done on these oils and
you find out that there are someproblems that some of these oils create,
and they blame the oil instead ofblaming the damage they did by the processing.
(06:31):
And if you understand that it's therethat the research is being done on
damaged oils. Then you have thenyou start to interpret the research different and
then you start to say, well, if these are damaged and they're they're
then causing problems, then why don'twe make them with health and mind?
Why don't we protect them? Whydon't we do the pressing and the filtering
(06:57):
and the filling. Why don't wedo that really carefully under exclusion of light,
oxygen, and heat that are thedamaging factors in order to get an
oil that is in its natural statethat supports our health. And when I
found out when I found that outfrom the research I was doing trying to
get healthy, and you know,I was looking at everything, but I
(07:19):
got stuck on oils because just becausethey're the most sensitive of our molecules and
they're super important for health. Butyou got to make them right and use
them right. You cannot use theseoils for frying. If you fry oils,
you're frying your own health. Letme ask you this. One of
the things that we have done tostay away from fats because we and oils
(07:45):
because we think they're bad for us. You claim, and I have some
insight in this I want to sharethat a lot of this has to do
with shelf life. At a timecame when the food companies of the world,
and I mean the big ones,wanted to be sure that they had
selling something that preserved. And sincecertain better purer fats and oils don't preserve
(08:09):
as you just mentioned properly, theyjust said, all right, no more
fats, that's not a good thingto do. Let's have margarine or some
kind of a substitute. So youkind of see this also as a commercial
issue that began a long time ago. Do you think that's still the case
with companies like a Nesle and evenPepsiCo going into the healthy food industry and
(08:33):
doing a lot of science research,are they still concerned about that same thing
or is it the public that justis now in the habit of having margarine
or thinking fats are bad? Ohwell, that didn't come from the fats
industry. You know. Obviously,business is always a commercial issue. You
know, everything that you want tomake a lot of profit, the best
(08:54):
way is self sand, you know, because sand is really stable. There's
a lot of it around, exceptso you can't sell it, so because
you know, but you're you're makingfood products, and food is something everybody
you've got to eat every day,so you're going to have turnover and you
have resales to the same person allthe time. So the big issue is
(09:15):
if the oil is sensitive, howdo you make it stable? And in
order to make it stable, youhave to wreck it. They're low fat
and the no fat diets didn't comefrom the industry because the industry was pushing
to sell product. That came frompeople, and it came from some people
who had education who read the research, but they didn't look deep enough because
(09:37):
in the research it sounds like omegasixes are causing problems when it's actually the
damage done to Omega sixes that's causingthe problems. But the people who get
grants from the government to do theresearch are not going to dis the research.
(09:58):
And they're not going to say,oh, by the way, that's
because the industry is not taking thecare they need to take. They're not
gonna say that because if they saythat once they don't get any more grants.
Understood, Now, when we comeback, we're going to talk about
something that most of the public notedoes know about, and that is an
old fashioned diet. That's coming back, and that is the low fat diet.
(10:18):
Now you're not the biggest fan ofthat, doctor Resus, and we'll
talk about why in just a moment. Don't you guys go away? This
is all about your health. Butthat doesn't bother me, not because I
am happy and I'm inappropriate for myage. Dad, you may think that
(10:46):
I don't bother me, not evenbecause I am happy and I'm inappropriate.
Oh my, and hello, hello, Hello, This is Adrian Berg and
we are back. We are backhere to bust a few myths about fats.
(11:09):
One of the things that we're alwaystold is, well, you know,
you have to put in a fewpounds when you get older. If
that's what's happening to you, it'sjust because of age. By the way,
you don't even have to look good. You're invisible anyway, so you
may as well get get fatter.No, it's not the way to go.
It is probably an indication that you'reeating the wrong things and not exercising
(11:30):
enough. Is as simple as that. So one of the things that we
do to lose weight usually is wewake up in the morning and say,
I'm not eating any fat. I'mgoing on a low fat diet. But
here we've got doctor Udu Erasmus whosays, no, it's not the way
to go because his book Fats thatHeal, Fats that kill, debunk certain
myths, and we're going to talkto him in just a moment. I
(11:52):
just want to do a little bitof business. We have a new course
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(12:13):
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(12:35):
this course. Unless you're from Brooklyn, then it takes six hours to go
through the course. But you willdefinitely learn how to speak at and make
an impact. Now, talking aboutmaking an impact, we have doctor Udu
Erasmus with us and want to goback to that principle that I mean,
you're almost like a cheerleader for alooking at fats in your diet. But
(12:58):
you have a lot, you know, really a lot of resistance because we
think fats are bad for us.So this abuse us of that notion.
Okay, So so well, let'slet's talk about weight. You know,
the idea that eat fat, getfat, that's kind of that's logical,
(13:18):
It has a logic to it,but it's the logic of a six year
old, because that's not how thebody works. Most of our overweight actually
comes from eating too many carbohydrates andnot burning them all. When you eat
carbohydrates, they turn on fat production. If you if you eat more than
you burn, and we like toeat, you know, we like flavors,
(13:41):
you know, so if you eatmore than you burn, your body
has to turn the extra carbohydrates intofats in your body has to do that
because when you eat too much carbohydratethat you get high blood sugar and that
can actually kill you. You cango into a high blood sugar coma.
So we have a protection mechanism.Insulin drives the sugar into the cells.
(14:07):
In the cells, some of itis burned. What isn't burned has to
be turned into fat, and it'snot good fats and carbohydrates. There are
no essential carbohydrates, so you couldlive completely without carbohydrates, but you can't
live completely without fats because there areessential fatty acids that you can't live without.
(14:28):
And the carbs turn on the fatproduction gene in the body. But
the good fats, the omega threes, especially that are too low in ninety
nine percent of the population, theyturn on fat burning and turn off fat
production in the body. And soif you eat the right fats, they'll
actually help you lose weight. Partof it is because they suppress appetite,
(14:54):
whereas the carbs, you get highblood sugar, then you turn them into
fat. Then you have blood sugar, then you get cravings, then you
overheat, and then you go intowhat's called the carbon addiction cycle, which
some people say it's up to eighttimes more addicting than cocaine. It also
causes diabetes, which is not onlyhappening yeah an our age group, but
(15:18):
with children right diabetes, and whenyou get diabetes, you usually end up
dying of cardiovascular disease. So let'sgo back to something you said, Yeah,
there's omega three. Now, wetalk on this show a lot about
nutraceuticals and supplements and so on.And what is the big name omega six?
So explain to us a little bitabout the difference between omega three and
(15:41):
six. Is it something in youroil. I'm going to give you a
chance to talk a little bit aboutyour product because I think people need to
know your solution to this. Goright, Okay? Yeah. Omega three
and omega six are called essential fattyacids, and essential has a very specific
definition. Essentially, is any nutrientthat you cannot make in your body for
(16:02):
anything else but that you have tohave to live and be healthy, and
that you therefore have to bring infrom outside. If you don't get enough,
you cannot remain healthy. Your healthwill deteriorate, you will get deficiency
symptoms, they will get worse withtime, and if you don't get enough
long enough, you die. Sothese are like really important building blocks for
(16:22):
body construction. And number three isand this is the good news that if
you're going down because you're not gettingenough of an essential nutrient, but then
before you die you bring it backinto the diet, then all the problems
that come from not getting enough arereversed. Your body reverses all of those
because life knows how to make abody provided that you make sure you bring
(16:48):
in optimum amounts of all of theessential nutrients. Now, what are the
essential nutrients? Eighteen minerals, thirteenvitamins, nine essential amino acids from protein,
and the two essential fatty acids fromfats from from oils. Actually,
and those are called omega three andomega six. Both are essential. You
need to get them in the rightratio because if you get too too much
(17:11):
of one, it'll crowd out theother. And what we tend to do
is we get too much omega sixfor the amount of omega three we get.
And that's a problem because a marketingissue, by the way. That
is because the nutaceutical industry, whichI happen to love, and I think
that that they're doing a great jobin helping us live longer if we can
afford the nutaceuticals, but they sellomega six. They don't promote omega three
(17:36):
as much. I don't I'm notsure why. I don't know. Well,
I can tell you why. Omegathree is five times more sensitive to
damage than omega six. And ifyou want a long shelf life, you
want to you want to avoid omegathrees, and that's again that's a marketing
issue because you want because when theyspoil, they they taste back and they're
(18:00):
bad for you, and so theystick to the omega six is because they're
five times less sensitive. And theyeven push omega nines, which are not
essential, which are another three timesmore stable, or they push saturated fats,
which basically are are super stable.And so there's a lot of people
(18:22):
push like on keto diets, theypush saturated fats, and that's because saturated
fats are easy to work with,but you cannot do a keto diet long
term if you don't make sure youalso get the omega three and omega six
both undamaged in the right ratio.And that's what we took on. We
(18:42):
said, let's give them the carethey need so that they retain their health
benefits, because the whole thing isabout health, you know. So let
me ask you this choice oil,which is a seed oil. I see
somebody buys it. Yeah, wheredo they keep it? I mean,
is it a refrigeration? Because what'sthe consumer buys it? They have to
(19:04):
take care of this stuff too,So yeah, yeah, sorry, sorry
to break it to you, butparishable goods have to be treated with care.
You know, nobody has a problemputting salad in the fridge, right
or your salad ingredients. Yeah,but for some reason we think we shouldn't
have to do that with oils.But if you have to do that with
the good oils, and in fact, the oil is refrigerated at the factory,
(19:29):
it's refrigerated in the stores when youbuy it, you keep it in
the refrigerator at home. You putit on foods after they come off the
heat source, and you never ever, ever, ever, ever ever use
it for fright, because you doit directly from a cold oil. Is
that what you're saying. You don'tput in a room temperature. You take
(19:49):
it from the refrigerator, put iton your salad, yeah, oh yeah,
or you but you can also putit in pasta sauce, you can
put it in hot foods, butyou cannot use it are frying if you
want to be healthy. If youfry, the best oils become most damaged
when you fry them, so goodoils are not for fry. And then,
(20:10):
by the way, we also ifit's if they're more in transit longer
than two weeks, we even shipthem refrigerator and we do that for ice
cream and for steaks. But forsome reason, we're we've been really stupid
about the most sensitive of our nutrientsthat have enormous health benefits in every cell.
When we take care of those oils, then they take care of our
(20:33):
health. And when we come back, we're going to be talking about some
things like fatty liver and whether thathas to do with it. We're going
to be talking about how much oilsdo you really need? And we're going
to be talking about something that Ifind to be really really interesting, that
is price points, not to viewa particular oil, but the fact is
that people who need good nutrition oftencannot afford it. And is there anything
(20:57):
that the medical profession and people likeyourself who's knee deep in nutritional products,
is doing about it? Right now? Don't you guys? Go anywhere?
Ollo man. But that doesn't botherme, not even because I am happy
and there I'm inappropriate for my ageddad. You may think that I'm all
(21:26):
of it. That doesn't bother me, not even enough because I am happy
and I'm inappropriate. Oh my age. Hello, Hello, Hello, This
is Adrian Bergen. This is GenerationBold the fountain of truth, the fountain
of truth about what well, thefountain of truth about aging. And we
(21:48):
have today are really essential not usingthat term advisedly because doctor Udu Erasmus has
used that word essential fats meaning Omega threeas o maga sixes and what it
means to your body. And beforewe go back to the doctor, two
pieces of business. One, don'tforget we do have this incredible new course
(22:10):
to see only online course I haveever created. I have fourteen books out
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(22:33):
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(22:56):
particularly for fundraising volunteerism, a causewith your doctor or your family.
And if you want to learn howto do that effectively, I have a
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to change the world with your wordsand speaking of changing the world with your
words. I have just been appointedthe host of the United Nations On the
(23:19):
Ground podcast. It is a thrillthat of everybody they could have called upon,
they've called upon me. On theGround is a podcast for non governmental
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honestly because I gave this course atthe United Nations. It was born there
(23:40):
to help people advocate from portant missionsand causes, and they decided to create
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you will also find that on iTunes, iHeartRadio and every place that you find
Generation Bold. All right, sowe're moving in with Shaken here, and
so is doctor Udu Area. He'smaking a debt. It's making it did
(24:02):
in the way we think about FATS. But doctor Rasmus, I want to
explain this to you. Many timespeople will come and say to me,
particularly in conversations about Hell, mydoctor says I have a fatty liver,
so I'm not eating fats anymore.Is there any Is there any connection here?
No, it's a completely it's basedon not understanding and the doctor after
(24:23):
doesn't understand because they're not trained innutrition, So the doctors often don't understand
fatty liver. Actually, if youeat too many carbohydrates, you will end
up with fatty liver. And ifyou don't eat enough fats, the right
kind of fats, you will keepthat fatty liver. But if you actually
(24:45):
take enough Omega threes, they willburn the fats out of your liver.
They will turn on fat burning inyour liver cells, and you will then
burn burn up the fat to makeenergy and you'll have more energy. And
it's the same with overweight. Whenyou're overweight, if you take Omega threes
(25:06):
and you lower your carb intake becausecarbs will interfere with it, If you
lower your carb intake and you increaseyour good oil intake, Omega three's made
with health and mind, you willactually lose weight. Your body will use
fat for energy, you will notfeel hungry all the time, and you'll
(25:26):
have stable energy and you'll have moreenergy. We've worked with athletes by giving
them good oils that are balanced inomega three and six and not damaged by
processing. Within a month of takingof tablespoon per fifty pounds of body weight
per day, mixed in food andspread all over the course of the day,
(25:47):
their performance if they did their sportto exhaustion went up by forty to
sixty percent on average. That's howmuch more energy you get. And anytime
you have more energy, you're likelyto be more active. So that's going
to help with weight loss as well. But the fatty liver. You know,
your liver obviously isn't isn't running tenkilometers a day or ten miles a
(26:11):
day. But when you have extrafat in your tissues, taking the right
kind of fats, which is specificallyomega three's undamaged and omega six in balance,
you will burn out the fats inyour liver when you have fatty liver.
And I was speaking here with doctorRasmus, and as I mentioned,
(26:33):
his background is in biochemistry and genetics. And here's the author of Facts that
Heal and Facts That Killed. You'regetting a taste, so to speak,
see what I did there of whatyou'll find in the book and you'll be
able to get that book will haveall that information about that and his great
product that he's put together with suchgreat care, and that is called Udu's
(26:56):
Choice oil. Now let's go backto this. You have said on this
already maybe four times, and Ibet you've said it a million in your
lifetime in your career. Don't frythe oil. So how do we fry
anything? Do we ever fry anything? Should we buy a one of those
you know, no friar friars?What's good for us? Now I'm stopped.
(27:18):
I don't I don't know how tomake okay, you know anything?
Now? Okay, So you can'tfry my oil? Yeah, that's that's
right. If health is your iswhat you're interested in, you will throw
out your frying pan. Actually,what I tell people is get your frying
pan, turn it ups and down, hit yourself up the side of the
head with it so it's associated withpain, and throw that stupid thing up.
Frying is the stupidest things we've everinvented regarding health in our time on
(27:45):
Earth. And if you think,if you look at nature, because we're
we're part of nature, right,we're part of the natural system. We
come out of that natural system,we kind of live in it. We
sort of like, you know,we sort of distanced ourselves from it,
but we still depend on nature foreverything, for food, for air,
for water, for everything. Right, if you live in line with nature,
(28:07):
if you lived in line with nature, Nature's mandate for creatures that eat
is fresh, whole, raw,organic. You will never see a squirrel
with a frying pan. You mightsee a in a frying pan, but
not with a frying pan. Andfresh, whole, raw, organic is
how we should be eating if wewant to live in line with nature,
(28:33):
which is where we get our healthin our longevity from, and there's no
way around that. They're more.More health problems come from damaged oils,
and frying is the worst way wedamage them than any other part in nutrition.
More health problems come from damage morethan any other part in nutrition,
(28:55):
and more health benefits come from makingthe oil change that your body from damaged
oils to oils made with health andmarket So you know, this brings me
really, this is a perfect segue. What you're talking about is so important
and on this show and in myown life, I study nutraceuticals longevity products.
(29:15):
Food. We've done a wonderful coupleof events with over eighty gerroscientists and
they pretty much say exactly what youjust say right now. It's expensive for
some reason in this economy, thingsthat are better for you cost more.
The moment you put on an appleit's organic, it's twice the price of
(29:37):
the regular apple with the pesticides.Do you have a thought? There is
not one person that I have interviewedon this show that I did not ask
this question. And when we comeback, I want you to give this
some thought because you are a thoughtleader too in this area. How can
we make this democratize? How canwe make good nutrition which includes a bottle
of oil where we're going to usemaybe six, seven, eight of them
(30:00):
in a year? It ends upone bottle of oil is up? Man?
Where you buy it? So thatpeople have access to this? Don't
you guys go anywhere? Sorry forthe soapbox, but I think it's important.
Man. But that doesn't bother me, not even a bit, because
I am happy and a freely admitI'm inappropriate for my age. You may
(30:30):
think that I'm all of it.That don't bother me, not even because
I am happy and I'm inappropriate,oh my, and hello, hello,
Hello, this is Adrian Bergen.This is Generation bout the Fountain of Truth,
(30:51):
the Fountain of truth about aging.I gave you a couple of promos.
One is don't forget to go tospeak out Communication dot Com. You
will see are really lovely easy toread web site page which explains why it
is so important for us to keepour vitality by being heard in this world
(31:11):
and not become invisible. And youwill hear me pretty passionately say it's easy.
There is a five minute recipe sothat you can be heard to change
the world with your words, whetherit is with your kids, your grandkids,
as a volunteer, or you're stillworking. So change the world with
your words. Speak out communication dotcom and don't forget to tune in and
(31:33):
take a look for on the Ground. We are now only up to episode
six. I was recently appointed asthe host of the United Nations Global Executive
and GEO Committee's podcast on the Ground, and we are going to be covering
in June something called the Open EndedWorking Group on Aging and that has to
(31:53):
do with human rights of older persons. Right, So all of this is
out there for you totally free ofcharge with regard to our podcast and at
minimal costs with regard to our course. It is to give back a vitality
to my generation, the leading age, meaning the oldest baby pumers, so
(32:15):
that we do not waste our vastexperience. Now a man of vast experience,
and that is doctor Udu Erasmus greatexperience with the world of how our
body works. So I want togo back to the question that we ended
in all of our bodies work thatway, whether we are below the poverty
level or whether we are the Kardashians. But it's the Kardashians that have access
(32:39):
to longevity and the things they shoulddo, and particularly in the food industry.
So are there do you see amovement in trying to get something as
pure as what you make, let'ssay, in in the palettes of everybody,
democratizing longe have any through a betternutrition. So there's several ways to
(33:06):
answer that question, but let mestart with the one that's not least likely
to happen. Governments collect taxes frompeople, and rich people are supposed to
pay more taxes than poor people,and governments could mandate if they wanted to,
(33:27):
just like they mandate it the COVIDvaccine, they could mandate certain kinds
of nutritional programs for the population,but they don't do that because the governments
tend to tend to not serve thepoor as well as they serve the rich.
(33:49):
And that's I think, and thatcomes really I think it comes from
uh not, how how should Isay that? Not having discovered that love
is the only thing that works.So that's one way. The other way
interject here Sweden, I has theoldest longevity and Sweden has eleven percent tax
(34:10):
rates, the biggest in the inthe world and more than that, and
they spend it on prevention so thateverybody has same access. It isn't impossible
to do. But we're not doingright. What do you think could happen?
Okay? So the second thing,so, and I think this is
what where I think international societies needto address, Like how do you address
(34:36):
like when I feel loved. Idon't have a problem with other people.
It's when I don't feel loved,And that comes from doing some homework because
I need to be present in myown space, and we tend not to
be present in our own space.But when I feel okay, then I
can let other people be okay too. When I don't feel okay, then
(34:58):
I start looking for places to layblame for me not feeling okay. And
that's how we create most of ourproblems on the planet. Love is a
very very powerful principle. Um.In terms of the oils, you can
go back to the seeds and nutsthat contain the oils. The oils are
expensive because the processes are expensive.Then go back to eating flax seeds.
(35:23):
You have to grind them up,you put them in food. You for
omega six is any seed and nut. For the omega threes, there's gsseed,
and there's flax seed, and there'sthere's a few others, and there's
some source of omega threees pretty muchin every culture on the planet. So
(35:43):
those are the two, um,those are the two main You know,
if the people who need help shouldget to help. You know, when
you're alive, you're your your yourdeserve to be to be cared for.
You also deserve to to care.But it goes both ways, you know.
(36:05):
Well, I have a happy note. I will say that many policies,
and they're mostly local or state policies, are now giving to seniors to
seniors special coupons to buy at freshmarkets. See, there used to be
that the coupons were only for supermarkets, but now and designated supermarkets. So
what did they buy? The samething you've been talking about, right,
(36:28):
the margarines or whatever it was,the cheapest thing usually has the worst fats
in the most cars and box thepasta. But now now they are approving
this for buying at fresh markets.And that you've got you know where people
are growing their own foods and sellingdelicious vegetables everything, so that you could
also Yeah, so we could wecould expand that to also get coupons for
(36:54):
those nutrients that are most missing inpeople don't get enough omega three, eighty
percent don't get enough vitamin D,eighty percent don't get enough magnesium, and
eighty percent don't get enough vitamin Bsix. If we make coupons for those
supplements that are most commonly too lowin people's diet, we would be helping
(37:17):
an enormous number of people live betterlives. Well, that would be another
way to go. That's a brilliantidea because it goes right to the problem
of what's causing our diabetes. AsI say, even in kids and our
poor nutrition, which again affects ourlongevity. So we have to end on
this because it's so intriguing. Iremember, there's a book there for you
(37:38):
to read to learn all about this. That's that hell, that's that kill.
We'll have all that information there.We have loosed choice oil. We'll
let you know how to get that. But let's go to our question that
intrigue me from your book and yourteachings, I'll quality, and that is
emotional disorders or behavioral disorders I shouldsay, linked with non fat diets.
(38:02):
Is that the addiction, the carbondictionor is there something else too? No?
No, the well, you knowthe fat like the brain is sixty
percent fat. Like if you removethe water from the brain, I don't
know why you'd want to do that, but you know they's called it.
The water free brain is more thansixty percent fat. So we are actually
(38:27):
all fat heads and it's a compliment. So, and the Omega three and
Omega six are both really important inthe brain and in brain function. And
when you don't when you go onlow fat no fat diets, one of
the things that will happen when youbecome Omega six or Omega three deficient is
(38:47):
your brain will not work well.And so one of the things is attention
deficit is can be caused by essentialfatty acid deficiency. Your IQ will go
down, you will not be ableto process things as well as you could.
(39:07):
You're you're likely to feel low energybecause they're so important in energy production.
And when you're tired, then it'seasy to get depressed. It's like,
oh, you know life is hard, and you know then then so
there are lots of behavioral issues.But schizophrenia and bipolar disorder, you know,
(39:30):
those kind of things are not justfrom fat deficiency. Those those have
other issues. Some of them havegenetic issues, and then some of them
are bad learning issues. You know, if you have a bad attitude,
that will show up in your behavior. That's not a fat problem entirely,
(39:51):
but you will get behavioral problems fromnot getting the central fatty acids that are
required for brain function and liver function, and kidney function and heart and artery
function and immune function. I meanit's like they're required in every cell the
proper functioning of every cell, tissue, land, and organ, and when
(40:17):
you don't get them, you'll literallymake everything in your body not work properly.
Well, we are going to bereading your book Fats that Heal,
Fats that Kill, so that wewill be doing the proper thing, and
we'll keep getting this message out thatwhile aging generally chronologically in this country we
say starts at sixty five, whilebiologically it starts at thirty, preparing this
(40:42):
for longevity starts before kindergart right,so we most get all the great nutrition
to our children as well. Sothank you so much for your contribution to
our longevity and our understanding. Today. It was a terrific show. Thank
you so much. Doctor. Thankyou and for everybody else, get out
there, kids and make it happen. I'm inappropriate
When I look in the mirror,I don't see wrinkles. When I look
in the mirror, I see hairon my head, shoulder And hello,
hello, Hello, This is AdrianBerg and I am so happy to be
speaking with you. This is awonderful show because we're going to go back
(00:30):
to some basics about our health andsome myths and some truths about what we
can do for ourself. It's beena long time because we have been talking
about geroscience for maybe the past tenshows, and some of the incredible breakthroughs
in stem cell reach search and soon. But what can you do with
your refrigerator and the contents of yourpantry right at home? And who better
(00:54):
to talk to us about this isdoctor ud Erasmus, and he is the
author of Fats that Heal, Fatsthat killed. So we're back to basics,
that old story. Why are weputting on weight? And that is
an issue of any age. Anddon't let anybody say to you, oh,
it always happens when you get older. That is a great excuse,
(01:17):
but it's also a myth. SoI have so many questions for you,
a doctor Erasmus, and you aresomebody really a man of many parts,
and I want to start with this. You studied biochemistry and genetics at the
University of British Columbia in Vancouver.You really could have focused on almost anything
when it comes to personal health,but it was fats that you selected.
(01:40):
And I'm interested in your journey.Why have all things with that what you
focus on? Well, it's actuallyinteresting. When I was at university learning
about fats, that was the leastinteresting topic, okay, by the professors
because they were always working. Theywere all working with DNA, RNA and
protein because the genetic code had beenbusted and they were just figuring it out.
(02:06):
And everybody was so excited. Ohmy god, now we are understanding
how the program works and how everythingis made. And so they were really
excited. And then lipids, fats, oils, they're so boring. So
I was really bored in that course. I got good marks, and because
you know, you get good marksbecause the studying, but nobody was really
(02:27):
interesting in it and so and becauseyeah, well they're just like greasy,
right, also just greasy. Right. There wasn't like this mathematical program and
now you could figure all this out. And it turns out that fats were
always more important to health than allof this DNA, RNA and protein stuff.
Obviously that's involved, but when itcomes to because the body is made
(02:52):
out of food, you know,eating DNA and eating RNA and eating protein,
Protein is one of the three pillarsof nutrition. Carbs is the second,
Fats is the third. Fats arethe most confusing area because they are
and maybe it's because we don't havea nice mathematical way of looking at them.
(03:15):
And I got interested in fats afterI got poisoned by pesticides. That's
a whole other story that we canMaybe we'll be able to have that come
out a little bit later. Yeah, and I talk about it that right
now. And I think we needto know what a fat is what we're
studying got interested in, Oh,well, what is it. It's just
(03:38):
like a long chain of carbon moleculeswith the hydrogen on them, with a
tip an oxygen end and a anda and a methyl end. You know,
that's all techy, techy stuff.And three of them get hooked to
a glycerin molecule, and then youhave a try glyceride, and so you
have three fatty acids hanging from alycerin molecule that's a fat or an oil,
(04:02):
and it's a fat. That's whyI want to ask you when a
fat and oil. A fat issolid at room temperature and an oil is
liquid at room temperature. That's theonly difference. And the hard fats that
are they usually have more saturated fatswhich are less chemically active, and the
oils have more unsaturated or polyunsaturated fattyacids in them, including two that are
(04:31):
essential for health that the body can'tmake, called omega three and omega six.
And because they're they have double bondsin them, they're more chemically active
and they that's that makes them importantin the body, but it also makes
them spoil easier if you're if they'renot protected and uh and they're crooked molecules
so they don't line up well well, so they stay liquid to a lower
(04:57):
temperature. Now you know, Iapologize for interrupting you on your journey,
but I did want to get outto everyone as clearly as you've helped us
do, from a scientific point ofview, what is a fat? The
difference between the fat and oil.Now, you shared with me before the
show, your age, I sharedmy age that means at some point in
your journey you decided you could dosomething about fats, and you actually have
(05:20):
created as everybody knows on this show. By the way, doctor Rasmus,
I take no advertising and I haveno compensation for products, but I do
want people to know that doctor Rasmushas a choice oil, Udu's choice oil.
So some point in your journey yousaid, I've got to do something
about the problem of misinformation on fats. And before we look at what you
(05:45):
did, let's talk about that misinformation. Why what is that myth around fats
that you think is actually making usunhealthy? I think the biggest one is
that because the good oils, theoils that we need that we can't make,
they're sensitive. They're damaged by light, by oxygen, by heat,
(06:05):
and so they're easily damaged. Andthe industry lets those oils be damaged because
they're not as interested in health asthey are in shelf life, and so
these oils are damaged. And thenthe research is done on these oils and
you find out that there are someproblems that some of these oils create,
and they blame the oil instead ofblaming the damage they did by the processing.
(06:31):
And if you understand that it's therethat the research is being done on
damaged oils. Then you have thenyou start to interpret the research different and
then you start to say, well, if these are damaged and they're they're
then causing problems, then why don'twe make them with health and mind?
Why don't we protect them? Whydon't we do the pressing and the filtering
(06:57):
and the filling. Why don't wedo that really carefully under exclusion of light,
oxygen, and heat that are thedamaging factors in order to get an
oil that is in its natural statethat supports our health. And when I
found out when I found that outfrom the research I was doing trying to
get healthy, and you know,I was looking at everything, but I
(07:19):
got stuck on oils because just becausethey're the most sensitive of our molecules and
they're super important for health. Butyou got to make them right and use
them right. You cannot use theseoils for frying. If you fry oils,
you're frying your own health. Letme ask you this. One of
the things that we have done tostay away from fats because we and oils
(07:45):
because we think they're bad for us. You claim, and I have some
insight in this I want to sharethat a lot of this has to do
with shelf life. At a timecame when the food companies of the world,
and I mean the big ones,wanted to be sure that they had
selling something that preserved. And sincecertain better purer fats and oils don't preserve
(08:09):
as you just mentioned properly, theyjust said, all right, no more
fats, that's not a good thingto do. Let's have margarine or some
kind of a substitute. So youkind of see this also as a commercial
issue that began a long time ago. Do you think that's still the case
with companies like a Nesle and evenPepsiCo going into the healthy food industry and
(08:33):
doing a lot of science research,are they still concerned about that same thing
or is it the public that justis now in the habit of having margarine
or thinking fats are bad? Ohwell, that didn't come from the fats
industry. You know. Obviously,business is always a commercial issue. You
know, everything that you want tomake a lot of profit, the best
(08:54):
way is self sand, you know, because sand is really stable. There's
a lot of it around, exceptso you can't sell it, so because
you know, but you're you're makingfood products, and food is something everybody
you've got to eat every day,so you're going to have turnover and you
have resales to the same person allthe time. So the big issue is
(09:15):
if the oil is sensitive, howdo you make it stable? And in
order to make it stable, youhave to wreck it. They're low fat
and the no fat diets didn't comefrom the industry because the industry was pushing
to sell product. That came frompeople, and it came from some people
who had education who read the research, but they didn't look deep enough because
(09:37):
in the research it sounds like omegasixes are causing problems when it's actually the
damage done to Omega sixes that's causingthe problems. But the people who get
grants from the government to do theresearch are not going to dis the research.
(09:58):
And they're not going to say,oh, by the way, that's
because the industry is not taking thecare they need to take. They're not
gonna say that because if they saythat once they don't get any more grants.
Understood, Now, when we comeback, we're going to talk about
something that most of the public notedoes know about, and that is an
old fashioned diet. That's coming back, and that is the low fat diet.
(10:18):
Now you're not the biggest fan ofthat, doctor Resus, and we'll
talk about why in just a moment. Don't you guys go away? This
is all about your health. Butthat doesn't bother me, not because I
am happy and I'm inappropriate for myage. Dad, you may think that
(10:46):
I don't bother me, not evenbecause I am happy and I'm inappropriate.
Oh my, and hello, hello, Hello, This is Adrian Berg and
we are back. We are backhere to bust a few myths about fats.
(11:09):
One of the things that we're alwaystold is, well, you know,
you have to put in a fewpounds when you get older. If
that's what's happening to you, it'sjust because of age. By the way,
you don't even have to look good. You're invisible anyway, so you
may as well get get fatter.No, it's not the way to go.
It is probably an indication that you'reeating the wrong things and not exercising
(11:30):
enough. Is as simple as that. So one of the things that we
do to lose weight usually is wewake up in the morning and say,
I'm not eating any fat. I'mgoing on a low fat diet. But
here we've got doctor Udu Erasmus whosays, no, it's not the way
to go because his book Fats thatHeal, Fats that kill, debunk certain
myths, and we're going to talkto him in just a moment. I
(11:52):
just want to do a little bitof business. We have a new course
out. It's called speak Out Community. Take a look at speak out Communication
dot com spelled just the way itsounds, and you will get my introduction
absolutely free of what we are coveringin this new course. And if you're
(12:13):
interested in the course, please usethe coupon code age well all one word,
no caps age well and you willreceive a fifty percent This kind of
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going to take you about six weeksonline at your own pace to go through
(12:35):
this course. Unless you're from Brooklyn, then it takes six hours to go
through the course. But you willdefinitely learn how to speak at and make
an impact. Now, talking aboutmaking an impact, we have doctor Udu
Erasmus with us and want to goback to that principle that I mean,
you're almost like a cheerleader for alooking at fats in your diet. But
(12:58):
you have a lot, you know, really a lot of resistance because we
think fats are bad for us.So this abuse us of that notion.
Okay, So so well, let'slet's talk about weight. You know,
the idea that eat fat, getfat, that's kind of that's logical,
(13:18):
It has a logic to it,but it's the logic of a six year
old, because that's not how thebody works. Most of our overweight actually
comes from eating too many carbohydrates andnot burning them all. When you eat
carbohydrates, they turn on fat production. If you if you eat more than
you burn, and we like toeat, you know, we like flavors,
(13:41):
you know, so if you eatmore than you burn, your body
has to turn the extra carbohydrates intofats in your body has to do that
because when you eat too much carbohydratethat you get high blood sugar and that
can actually kill you. You cango into a high blood sugar coma.
So we have a protection mechanism.Insulin drives the sugar into the cells.
(14:07):
In the cells, some of itis burned. What isn't burned has to
be turned into fat, and it'snot good fats and carbohydrates. There are
no essential carbohydrates, so you couldlive completely without carbohydrates, but you can't
live completely without fats because there areessential fatty acids that you can't live without.
(14:28):
And the carbs turn on the fatproduction gene in the body. But
the good fats, the omega threes, especially that are too low in ninety
nine percent of the population, theyturn on fat burning and turn off fat
production in the body. And soif you eat the right fats, they'll
actually help you lose weight. Partof it is because they suppress appetite,
(14:54):
whereas the carbs, you get highblood sugar, then you turn them into
fat. Then you have blood sugar, then you get cravings, then you
overheat, and then you go intowhat's called the carbon addiction cycle, which
some people say it's up to eighttimes more addicting than cocaine. It also
causes diabetes, which is not onlyhappening yeah an our age group, but
(15:18):
with children right diabetes, and whenyou get diabetes, you usually end up
dying of cardiovascular disease. So let'sgo back to something you said, Yeah,
there's omega three. Now, wetalk on this show a lot about
nutraceuticals and supplements and so on.And what is the big name omega six?
So explain to us a little bitabout the difference between omega three and
(15:41):
six. Is it something in youroil. I'm going to give you a
chance to talk a little bit aboutyour product because I think people need to
know your solution to this. Goright, Okay? Yeah. Omega three
and omega six are called essential fattyacids, and essential has a very specific
definition. Essentially, is any nutrientthat you cannot make in your body for
(16:02):
anything else but that you have tohave to live and be healthy, and
that you therefore have to bring infrom outside. If you don't get enough,
you cannot remain healthy. Your healthwill deteriorate, you will get deficiency
symptoms, they will get worse withtime, and if you don't get enough
long enough, you die. Sothese are like really important building blocks for
(16:22):
body construction. And number three isand this is the good news that if
you're going down because you're not gettingenough of an essential nutrient, but then
before you die you bring it backinto the diet, then all the problems
that come from not getting enough arereversed. Your body reverses all of those
because life knows how to make abody provided that you make sure you bring
(16:48):
in optimum amounts of all of theessential nutrients. Now, what are the
essential nutrients? Eighteen minerals, thirteenvitamins, nine essential amino acids from protein,
and the two essential fatty acids fromfats from from oils. Actually,
and those are called omega three andomega six. Both are essential. You
need to get them in the rightratio because if you get too too much
(17:11):
of one, it'll crowd out theother. And what we tend to do
is we get too much omega sixfor the amount of omega three we get.
And that's a problem because a marketingissue, by the way. That
is because the nutaceutical industry, whichI happen to love, and I think
that that they're doing a great jobin helping us live longer if we can
afford the nutaceuticals, but they sellomega six. They don't promote omega three
(17:36):
as much. I don't I'm notsure why. I don't know. Well,
I can tell you why. Omegathree is five times more sensitive to
damage than omega six. And ifyou want a long shelf life, you
want to you want to avoid omegathrees, and that's again that's a marketing
issue because you want because when theyspoil, they they taste back and they're
(18:00):
bad for you, and so theystick to the omega six is because they're
five times less sensitive. And theyeven push omega nines, which are not
essential, which are another three timesmore stable, or they push saturated fats,
which basically are are super stable.And so there's a lot of people
(18:22):
push like on keto diets, theypush saturated fats, and that's because saturated
fats are easy to work with,but you cannot do a keto diet long
term if you don't make sure youalso get the omega three and omega six
both undamaged in the right ratio.And that's what we took on. We
(18:42):
said, let's give them the carethey need so that they retain their health
benefits, because the whole thing isabout health, you know. So let
me ask you this choice oil,which is a seed oil. I see
somebody buys it. Yeah, wheredo they keep it? I mean,
is it a refrigeration? Because what'sthe consumer buys it? They have to
(19:04):
take care of this stuff too,So yeah, yeah, sorry, sorry
to break it to you, butparishable goods have to be treated with care.
You know, nobody has a problemputting salad in the fridge, right
or your salad ingredients. Yeah,but for some reason we think we shouldn't
have to do that with oils.But if you have to do that with
the good oils, and in fact, the oil is refrigerated at the factory,
(19:29):
it's refrigerated in the stores when youbuy it, you keep it in
the refrigerator at home. You putit on foods after they come off the
heat source, and you never ever, ever, ever, ever ever use
it for fright, because you doit directly from a cold oil. Is
that what you're saying. You don'tput in a room temperature. You take
(19:49):
it from the refrigerator, put iton your salad, yeah, oh yeah,
or you but you can also putit in pasta sauce, you can
put it in hot foods, butyou cannot use it are frying if you
want to be healthy. If youfry, the best oils become most damaged
when you fry them, so goodoils are not for fry. And then,
(20:10):
by the way, we also ifit's if they're more in transit longer
than two weeks, we even shipthem refrigerator and we do that for ice
cream and for steaks. But forsome reason, we're we've been really stupid
about the most sensitive of our nutrientsthat have enormous health benefits in every cell.
When we take care of those oils, then they take care of our
(20:33):
health. And when we come back, we're going to be talking about some
things like fatty liver and whether thathas to do with it. We're going
to be talking about how much oilsdo you really need? And we're going
to be talking about something that Ifind to be really really interesting, that
is price points, not to viewa particular oil, but the fact is
that people who need good nutrition oftencannot afford it. And is there anything
(20:57):
that the medical profession and people likeyourself who's knee deep in nutritional products,
is doing about it? Right now? Don't you guys? Go anywhere?
Ollo man. But that doesn't botherme, not even because I am happy
and there I'm inappropriate for my ageddad. You may think that I'm all
(21:26):
of it. That doesn't bother me, not even enough because I am happy
and I'm inappropriate. Oh my age. Hello, Hello, Hello, This
is Adrian Bergen. This is GenerationBold the fountain of truth, the fountain
of truth about what well, thefountain of truth about aging. And we
(21:48):
have today are really essential not usingthat term advisedly because doctor Udu Erasmus has
used that word essential fats meaning Omega threeas o maga sixes and what it
means to your body. And beforewe go back to the doctor, two
pieces of business. One, don'tforget we do have this incredible new course
(22:10):
to see only online course I haveever created. I have fourteen books out
there on Amazon, but the firstcourse. So it's my new baby.
Speak out Communication dot Com with afifty percent reduction discount for you if you
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(22:33):
voice. People stop listening to us. And it really doesn't matter if you
have been the executive of a majorcorporation and you've been in front of the
public for thirty years, or whetheror not you have never worked a day
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(22:56):
particularly for fundraising volunteerism, a causewith your doctor or your family.
And if you want to learn howto do that effectively, I have a
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to change the world with your wordsand speaking of changing the world with your
words. I have just been appointedthe host of the United Nations On the
(23:19):
Ground podcast. It is a thrillthat of everybody they could have called upon,
they've called upon me. On theGround is a podcast for non governmental
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to help people advocate from portant missionsand causes, and they decided to create
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you will also find that on iTunes, iHeartRadio and every place that you find
Generation Bold. All right, sowe're moving in with Shaken here, and
so is doctor Udu Area. He'smaking a debt. It's making it did
(24:02):
in the way we think about FATS. But doctor Rasmus, I want to
explain this to you. Many timespeople will come and say to me,
particularly in conversations about Hell, mydoctor says I have a fatty liver,
so I'm not eating fats anymore.Is there any Is there any connection here?
No, it's a completely it's basedon not understanding and the doctor after
(24:23):
doesn't understand because they're not trained innutrition, So the doctors often don't understand
fatty liver. Actually, if youeat too many carbohydrates, you will end
up with fatty liver. And ifyou don't eat enough fats, the right
kind of fats, you will keepthat fatty liver. But if you actually
(24:45):
take enough Omega threes, they willburn the fats out of your liver.
They will turn on fat burning inyour liver cells, and you will then
burn burn up the fat to makeenergy and you'll have more energy. And
it's the same with overweight. Whenyou're overweight, if you take Omega threes
(25:06):
and you lower your carb intake becausecarbs will interfere with it, If you
lower your carb intake and you increaseyour good oil intake, Omega three's made
with health and mind, you willactually lose weight. Your body will use
fat for energy, you will notfeel hungry all the time, and you'll
(25:26):
have stable energy and you'll have moreenergy. We've worked with athletes by giving
them good oils that are balanced inomega three and six and not damaged by
processing. Within a month of takingof tablespoon per fifty pounds of body weight
per day, mixed in food andspread all over the course of the day,
(25:47):
their performance if they did their sportto exhaustion went up by forty to
sixty percent on average. That's howmuch more energy you get. And anytime
you have more energy, you're likelyto be more active. So that's going
to help with weight loss as well. But the fatty liver. You know,
your liver obviously isn't isn't running tenkilometers a day or ten miles a
(26:11):
day. But when you have extrafat in your tissues, taking the right
kind of fats, which is specificallyomega three's undamaged and omega six in balance,
you will burn out the fats inyour liver when you have fatty liver.
And I was speaking here with doctorRasmus, and as I mentioned,
(26:33):
his background is in biochemistry and genetics. And here's the author of Facts that
Heal and Facts That Killed. You'regetting a taste, so to speak,
see what I did there of whatyou'll find in the book and you'll be
able to get that book will haveall that information about that and his great
product that he's put together with suchgreat care, and that is called Udu's
(26:56):
Choice oil. Now let's go backto this. You have said on this
already maybe four times, and Ibet you've said it a million in your
lifetime in your career. Don't frythe oil. So how do we fry
anything? Do we ever fry anything? Should we buy a one of those
you know, no friar friars?What's good for us? Now I'm stopped.
(27:18):
I don't I don't know how tomake okay, you know anything?
Now? Okay, So you can'tfry my oil? Yeah, that's that's
right. If health is your iswhat you're interested in, you will throw
out your frying pan. Actually,what I tell people is get your frying
pan, turn it ups and down, hit yourself up the side of the
head with it so it's associated withpain, and throw that stupid thing up.
Frying is the stupidest things we've everinvented regarding health in our time on
(27:45):
Earth. And if you think,if you look at nature, because we're
we're part of nature, right,we're part of the natural system. We
come out of that natural system,we kind of live in it. We
sort of like, you know,we sort of distanced ourselves from it,
but we still depend on nature foreverything, for food, for air,
for water, for everything. Right, if you live in line with nature,
(28:07):
if you lived in line with nature, Nature's mandate for creatures that eat
is fresh, whole, raw,organic. You will never see a squirrel
with a frying pan. You mightsee a in a frying pan, but
not with a frying pan. Andfresh, whole, raw, organic is
how we should be eating if wewant to live in line with nature,
(28:33):
which is where we get our healthin our longevity from, and there's no
way around that. They're more.More health problems come from damaged oils,
and frying is the worst way wedamage them than any other part in nutrition.
More health problems come from damage morethan any other part in nutrition,
(28:55):
and more health benefits come from makingthe oil change that your body from damaged
oils to oils made with health andmarket So you know, this brings me
really, this is a perfect segue. What you're talking about is so important
and on this show and in myown life, I study nutraceuticals longevity products.
(29:15):
Food. We've done a wonderful coupleof events with over eighty gerroscientists and
they pretty much say exactly what youjust say right now. It's expensive for
some reason in this economy, thingsthat are better for you cost more.
The moment you put on an appleit's organic, it's twice the price of
(29:37):
the regular apple with the pesticides.Do you have a thought? There is
not one person that I have interviewedon this show that I did not ask
this question. And when we comeback, I want you to give this
some thought because you are a thoughtleader too in this area. How can
we make this democratize? How canwe make good nutrition which includes a bottle
of oil where we're going to usemaybe six, seven, eight of them
(30:00):
in a year? It ends upone bottle of oil is up? Man?
Where you buy it? So thatpeople have access to this? Don't
you guys go anywhere? Sorry forthe soapbox, but I think it's important.
Man. But that doesn't bother me, not even a bit, because
I am happy and a freely admitI'm inappropriate for my age. You may
(30:30):
think that I'm all of it.That don't bother me, not even because
I am happy and I'm inappropriate,oh my, and hello, hello,
Hello, this is Adrian Bergen.This is Generation bout the Fountain of Truth,
(30:51):
the Fountain of truth about aging.I gave you a couple of promos.
One is don't forget to go tospeak out Communication dot Com. You
will see are really lovely easy toread web site page which explains why it
is so important for us to keepour vitality by being heard in this world
(31:11):
and not become invisible. And youwill hear me pretty passionately say it's easy.
There is a five minute recipe sothat you can be heard to change
the world with your words, whetherit is with your kids, your grandkids,
as a volunteer, or you're stillworking. So change the world with
your words. Speak out communication dotcom and don't forget to tune in and
(31:33):
take a look for on the Ground. We are now only up to episode
six. I was recently appointed asthe host of the United Nations Global Executive
and GEO Committee's podcast on the Ground, and we are going to be covering
in June something called the Open EndedWorking Group on Aging and that has to
(31:53):
do with human rights of older persons. Right, So all of this is
out there for you totally free ofcharge with regard to our podcast and at
minimal costs with regard to our course. It is to give back a vitality
to my generation, the leading age, meaning the oldest baby pumers, so
(32:15):
that we do not waste our vastexperience. Now a man of vast experience,
and that is doctor Udu Erasmus greatexperience with the world of how our
body works. So I want togo back to the question that we ended
in all of our bodies work thatway, whether we are below the poverty
level or whether we are the Kardashians. But it's the Kardashians that have access
(32:39):
to longevity and the things they shoulddo, and particularly in the food industry.
So are there do you see amovement in trying to get something as
pure as what you make, let'ssay, in in the palettes of everybody,
democratizing longe have any through a betternutrition. So there's several ways to
(33:06):
answer that question, but let mestart with the one that's not least likely
to happen. Governments collect taxes frompeople, and rich people are supposed to
pay more taxes than poor people,and governments could mandate if they wanted to,
(33:27):
just like they mandate it the COVIDvaccine, they could mandate certain kinds
of nutritional programs for the population,but they don't do that because the governments
tend to tend to not serve thepoor as well as they serve the rich.
(33:49):
And that's I think, and thatcomes really I think it comes from
uh not, how how should Isay that? Not having discovered that love
is the only thing that works.So that's one way. The other way
interject here Sweden, I has theoldest longevity and Sweden has eleven percent tax
(34:10):
rates, the biggest in the inthe world and more than that, and
they spend it on prevention so thateverybody has same access. It isn't impossible
to do. But we're not doingright. What do you think could happen?
Okay? So the second thing,so, and I think this is
what where I think international societies needto address, Like how do you address
(34:36):
like when I feel loved. Idon't have a problem with other people.
It's when I don't feel loved,And that comes from doing some homework because
I need to be present in myown space, and we tend not to
be present in our own space.But when I feel okay, then I
can let other people be okay too. When I don't feel okay, then
(34:58):
I start looking for places to layblame for me not feeling okay. And
that's how we create most of ourproblems on the planet. Love is a
very very powerful principle. Um.In terms of the oils, you can
go back to the seeds and nutsthat contain the oils. The oils are
expensive because the processes are expensive.Then go back to eating flax seeds.
(35:23):
You have to grind them up,you put them in food. You for
omega six is any seed and nut. For the omega threes, there's gsseed,
and there's flax seed, and there'sthere's a few others, and there's
some source of omega threees pretty muchin every culture on the planet. So
(35:43):
those are the two, um,those are the two main You know,
if the people who need help shouldget to help. You know, when
you're alive, you're your your yourdeserve to be to be cared for.
You also deserve to to care.But it goes both ways, you know.
(36:05):
Well, I have a happy note. I will say that many policies,
and they're mostly local or state policies, are now giving to seniors to
seniors special coupons to buy at freshmarkets. See, there used to be
that the coupons were only for supermarkets, but now and designated supermarkets. So
what did they buy? The samething you've been talking about, right,
(36:28):
the margarines or whatever it was,the cheapest thing usually has the worst fats
in the most cars and box thepasta. But now now they are approving
this for buying at fresh markets.And that you've got you know where people
are growing their own foods and sellingdelicious vegetables everything, so that you could
also Yeah, so we could wecould expand that to also get coupons for
(36:54):
those nutrients that are most missing inpeople don't get enough omega three, eighty
percent don't get enough vitamin D,eighty percent don't get enough magnesium, and
eighty percent don't get enough vitamin Bsix. If we make coupons for those
supplements that are most commonly too lowin people's diet, we would be helping
(37:17):
an enormous number of people live betterlives. Well, that would be another
way to go. That's a brilliantidea because it goes right to the problem
of what's causing our diabetes. AsI say, even in kids and our
poor nutrition, which again affects ourlongevity. So we have to end on
this because it's so intriguing. Iremember, there's a book there for you
(37:38):
to read to learn all about this. That's that hell, that's that kill.
We'll have all that information there.We have loosed choice oil. We'll
let you know how to get that. But let's go to our question that
intrigue me from your book and yourteachings, I'll quality, and that is
emotional disorders or behavioral disorders I shouldsay, linked with non fat diets.
(38:02):
Is that the addiction, the carbondictionor is there something else too? No?
No, the well, you knowthe fat like the brain is sixty
percent fat. Like if you removethe water from the brain, I don't
know why you'd want to do that, but you know they's called it.
The water free brain is more thansixty percent fat. So we are actually
(38:27):
all fat heads and it's a compliment. So, and the Omega three and
Omega six are both really important inthe brain and in brain function. And
when you don't when you go onlow fat no fat diets, one of
the things that will happen when youbecome Omega six or Omega three deficient is
(38:47):
your brain will not work well.And so one of the things is attention
deficit is can be caused by essentialfatty acid deficiency. Your IQ will go
down, you will not be ableto process things as well as you could.
(39:07):
You're you're likely to feel low energybecause they're so important in energy production.
And when you're tired, then it'seasy to get depressed. It's like,
oh, you know life is hard, and you know then then so
there are lots of behavioral issues.But schizophrenia and bipolar disorder, you know,
(39:30):
those kind of things are not justfrom fat deficiency. Those those have
other issues. Some of them havegenetic issues, and then some of them
are bad learning issues. You know, if you have a bad attitude,
that will show up in your behavior. That's not a fat problem entirely,
(39:51):
but you will get behavioral problems fromnot getting the central fatty acids that are
required for brain function and liver function, and kidney function and heart and artery
function and immune function. I meanit's like they're required in every cell the
proper functioning of every cell, tissue, land, and organ, and when
(40:17):
you don't get them, you'll literallymake everything in your body not work properly.
Well, we are going to bereading your book Fats that Heal,
Fats that Kill, so that wewill be doing the proper thing, and
we'll keep getting this message out thatwhile aging generally chronologically in this country we
say starts at sixty five, whilebiologically it starts at thirty, preparing this
(40:42):
for longevity starts before kindergart right,so we most get all the great nutrition
to our children as well. Sothank you so much for your contribution to
our longevity and our understanding. Today. It was a terrific show. Thank
you so much. Doctor. Thankyou and for everybody else, get out
there, kids and make it happen. I'm inappropriate
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